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A living trilobite

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Here, at last, is a bog posting set in a bog — specifically, Chickering Bog in Calais, Vermont. Like many so-called bogs, it’s really an intermediate fen, which means that it’s not isolated from ground water like actual bogs are.

Recently, I visited Chickering with my friend Charles Johnson, author of Bogs of the Northeast, and his naturalist wife Nona. As we strolled past buckthorn, golden saxifrage, and bog rosemary, I asked Charles how he became interested in bogs. Nona answered for him, saying, “But how can a person not be interested in bogs?”

Bazzania trilobata

Millipede weed: Bazzania trilobata, by Bob Klips

Soon we were surrounded by pitcher plants, and I bent down and sniffed one. Ah, what a sweet perfumey smell! People who’ve never sniffed a pitcher plant have no idea what they’re missing.

“While humans are a threat to bogs, maybe a bigger threat is dogs,” observed Charles. “They jump in, splash around, and drive out the small amount of oxygen that exists in a bog’s upper layer.”

“That’s why I prefer dogs in satay sauce rather than in a bog,” I said, citing one of my previous bog postings.

Charles and Nona, who loved dogs, understood. A bog (or even an intermediate fen) is a sacred place and should not be defiled.

I needed to answer nature’s call, and rather than defile Chickering with my uric acid, I ventured back into the woods. All at once, in a grove of hemlock, I saw a trilobite! Ancient though it was, the trilobite seemed no less alive than I was. Likewise, it had the distinct odor of sandalwood.

I delighted in the trilobite’s small teeth at the tip of each leaf. I delighted in the way the leaves overlapped each other like shingles on a roof. I even delighted in its resemblance to a millipede, so much so that in some place it’s been called “the millipede weed.”

Okay, I’m being a bit disingenuous here. What I saw was not a marine arthropod, but the liverwort Bazzania trilobata, and I somehow didn’t think “A Living Trilobata” has very much caché as the title for a bog posting. Still, Bazzania trilobata and trilobites are not altogether unlike each other. For liverworts are among the most primitive of all plants, perhaps even the most primitive, and their ancestors were almost contemporaneous with trilobites.

What’s the moral of this little tale? Heed nature’s call, and nature herself might come calling…


thanks to Bob Klips, a fellow admirer of wee green things, for kind permission to use his photo.

Kitchen Art

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heikki leis' moldy artistry

Afterlife: photography by Heikki Leis

You don’t have to go foraging in the distant woods to find fungi. All you need to do is go into your kitchen and inspect your vegetables, fruits, breads, and cheeses. If you’re lucky, no, I probably shouldn’t say lucky…rather, if you’re observant, you might see one or more molds growing on or more of these food items. Consider Rhizopus stolonifer, for instance. It looks exactly like a furry critter sleeping on your strawberries. Charming!

In a Wired Science interview — specifically, in comments on mold-inspired artwork — Cornell mycologist Kathie Hodge offers a series of captivating insights into the ubiquitous yet often overlooked world of fungal molds. Obviously, she delights in their presence. My favorite of Kathie’s comments re mold: “Maybe it’s like having obnoxious neighbors. Why expend energy shunning and avoiding them? You might as well befriend them. They probably have interesting parties.”

So make haste to visit this site:
http://www.wired.com/wiredscience/2012/05/afterlife-rotting-food/

Small Wonder

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Henningsomyces at von Engeln bog

Henningsomyces candidus

Here’s a bog posting about a bog. I went on a foray at von Engeln Preserve (a kettle bog) outside Ithaca, NY yesterday and found a variety of remarkable fungal entities. My favorite entity was, and remains, Henningsomyces candidus, for which I feel boundless love. For more information about this species, go to my mini-essay about it at the Cornell Mushroom Blog (sic).

Collecting for the Table: A Polemic

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Increasingly, I object to collecting mushrooms for the table. I’m not referring to one’s own dinner table. Nor am I referring to commercial pickers, who are collecting for financial purposes rather than the table. Rather, I’m referring to the collection tables that occupy pride of place at local and regional mushroom forays.

Mushroom foray spoils

Here’s the scenario: a brigade of mycophiles lights out for the woods, armed with capacious baskets. Into those baskets, they’ll toss any specimen they find, then bring back those specimens for the foray’s experts (so-called?) to sort and identify. Often the specimens will be accompanied by a dearth of data. What was the substrate? Under a tree. That sort of thing. Then the experts will place names on them with such alacrity that they could be tossing confetti. Never mind that many of the specimens can be identified only microscopically.

But there’s worse to come. All during the foray, the specimens remain on the collection tables, “dehydrated, shriveled, and stanched from releasing spores,” in the words of mycologist Nicholas Money. In the end, virtually all of them will end up being dumped into a garbage bag. Not set aside for an herbarium. Not spreading a single viable spore. Not oven-dried for future study. Simply turned into trash. Hardly a fate any self-respecting mycelium would wish on its fruiting body.

Well, at least that mycelium itself is not disturbed, you might say. But the mycological jury has not yet come up with a palpable verdict on this subject. After all, much of a mycelium’s mass and an undetermined portion of its energy is transferred to its fruiting bodies. To me, this does not call up an image of a happy mycelium…

To collect or not to collect, that is the question. Personally, I think it’s nobler to study specimens in the field than to watch them dessicate on a table. And if they’re studied in the field, mycophiles might learn a bit about how different species relate to their environment. They might also ask themselves some questions: Why are insects congregating on a certain mushroom? What’s the smell of a particular mushroom (dehydrated specimens usually don’t have a smell)? And what the blazes is that tree under which the aforementioned species was growing?

So let’s try to collect less promiscuously. For fruiting bodies mean spores, which mean a potential mycelium, which means more fruiting bodies. Fewer fruiting bodies mean less genetic diversity, which might result in, well, even fewer fruiting bodies. With too few fruiting bodies, there’s always the possibility of a species going extinct. And (to misquote Oscar Wilde) you don’t want to kill off the thing you love,
do you?

Wild dogs I have eaten

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With a bog, you can write things that would be banned or at least censored elsewhere. Consider this particular posting. The editors to whom I proposed it some years ago rejected it so quickly that I didn’t have the chance to say that I never ate (perish the thought!) a wild dog (Lycaon pictus), but that my title simply paid homage to Ernest Seton Thompson, the estimable author of Wild Animals I Have Known.

If a sled dog in Greenland has outlived its usefulness, it can be useful again, as cuisine. In fact, the first dog I ever ate was a former Greenland sled dog. The hunter who offered it to me suggested that it was not nearly as good as seal. I had to agree. The meat was tough, stringy, and extremely greasy. It tasted not unlike the way a wet dog smells. Note: As the custom of using sled dogs declines in Greenland, so does the custom of eating them.

On to the island of Pohnpei in Micronesia. If you see a teenage kid walking around with a baseball bat on Pohnpei, he’s not going to Little League practise. Rather, he’s looking for the island’s favorite feast food. Cooked in an umu (underground oven) and served without seasoning, Pohnpeian dog hardly tasted any better to me than Greenlandic dog. But De gustibus non disputandum est! The man seated next to me at the feast ate our entree with such gusto that no doubt he would have devoured Lassie or Rin Tin Tin had the occasion arisen.

In a restaurant on the Chinese island of Macau, I once ate a sweet-and-sour dog curry seasoned with noodles. The curry overwhelmed the meat so much that it tasted like sweet-and-sour ersatz. However, my host told me that the taste was not important. What was important, he said, was that the dish boosted one’s sluggish metabolism. Alas, my metabolism did not receive a spike or even a delicate nudge as a result of my having eaten the dish in question.

By far the best dog I’ve ever eaten was in a restaurant on the Indonesian island of Ambon. The animal had been raised on a “dog farm” as well as fed an exclusive diet of fruit. No kibble! Cooked in satay sauce, it tasted like high quality pork. I liked the dish (dare I call it a gourmet dish?) so much that I returned to the restaurant the following day and ordered it again. Here I might mention that only the island’s non-Muslims ate at this restaurant; for Muslims, dog is a prohibited meat.

How splendid that one person’s meat can be another’s poison! For if there were no differences in taste among different peoples in the world, the Golden Arches would be rising from every street corner instead of every fourth or fifth street corner.