Lakshmi Reddi Interim Provost and Chief Academic Officer | nmsu.edu
Lakshmi Reddi Interim Provost and Chief Academic Officer | nmsu.edu
New Mexico State University students specializing in fungal biology will present a free mushroom-cooking demonstration and discussion on April 15. The event is intended to introduce the broad variety of edible mushrooms to attendees.
The session will be available to the public and is set to occur between 10:30 and 11:45 a.m. on Tuesday, April 15, at Skeen Hall rotunda, located on the NMSU Las Cruces campus. The event features collaboration from several university departments including the fungal biology class run by Soum Sanogo, professor of fungal plant pathology; the Department of Entomology, Plant Pathology and Weed Science; the School of Hotel, Restaurant and Tourism Management; and the Center of Excellence in Sustainable Food and Agricultural Systems. All are part of the College of Agricultural, Consumer, and Environmental Sciences.
Attendees can expect a cooking demonstration led by chef Danielle Young from NMSU’s School of Hotel, Restaurant, and Tourism Management. Chef Young will prepare a variety of dishes using mushrooms provided by Ximena Zamacona, owner of Full Circle Mushrooms located in La Mesa, New Mexico.
Following the cooking demonstration, students from Sanogo’s class will discuss the nutritional and medicinal properties of mushrooms. The event is part of an experiential learning module created by Sanogo, known as “Fungi: The Good, The Bad, and The Ugly,” which he has been organizing since 2013.
For further details regarding the event, interested parties can reach out to Sanogo via email at ssanogo@nmsu.edu.
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