Given the weather over the past several months it’s been impossible not to notice the great abundance of mushrooms popping up all over the Hudson Valley. What are they? Where do they come from? How do they “work”? Forager and chef Rob Handel will answer these questions and more in a visual presentation that will introduce you to the vast world of amateur mycology. Rob is a member of the Mid-Hudson Mycological Association and Executive Chef at The Bees Knees Café at Heather Ridge Farm, where wild-foraged mushrooms frequently find their way onto the menu.