2025 Working Lineup

Chef Gus Trejo, Jack O'Neill

Chef Gus Trejo’s culinary journey is a testament to his deep connection with the land, his heritage, and the flavors that shape the rich culinary landscape of California’s Central Coast. Spending summers on his uncle’s ranch in Portugal, Gus was immersed in the rhythms of rural life, where the link between the land and the family meal was immediate and tangible. It was on that farm—among the fields, forests, and olive orchards—that he developed a profound respect for the hard work that goes into producing food. Whether hunting, fishing, or tending to crops, Gus learned the value of quality ingredients, sustainability, and, above all, the essential connection between food and culture.

Over the course of his career, Chef Trejo has honed his craft in prestigious resorts and kitchens across the globe. His culinary journey has taken him to some of the most celebrated destinations, including resorts in San Diego, Maui, Carmel, and Granada, Spain, where he gained invaluable experience working with diverse ingredients and
regional flavors. These experiences expanded his culinary horizon and deepened his appreciation for local ingredients and authentic cooking techniques. His travels
throughout Spain, Portugal, the United Kingdom, and Ireland further enriched his understanding of traditional European cuisine, which continues to inform and inspire
his dishes today.

Chef Trejo’s Portuguese-Latin heritage influences every aspect of his cooking. He embraces bold flavors, vibrant spices, and traditional techniques such as slow-cooking and marinating, allowing flavors to develop and deepen. These elements are infused in every dish, from simple, heartwarming meals to complex, innovative creations. Gus finds a deep sense of pride in the time-honored methods he learned from his family, translating them into a modern context while staying true to their
essence.

Currently, Chef Gus Trejo is bringing his expertise and passion to the Jack O'Neill Restaurant in Santa Cruz, where he continues to champion his commitment to sustainability and quality. At this coastal gem, Chef Trejo works closely with local farmers, fishermen, and artisans to create dishes that reflect the rich bounty of the region. His menus showcase the best of California’s Central Coast—blending fresh, seasonal ingredients with time-honored techniques to craft dishes that tell the story of the land, sea, and people that make up this vibrant community. His work at the Jack O'Neill Restaurant also emphasizes sustainability and community impact, supporting the local economy while offering guests an unforgettable dining experience rooted in a strong sense of place.

Dr. Gordon Walker

Dr. Gordon Walker is originally from Cambridge, MA but also spent time growing up on the Northshore of Massachusetts. For undergrad he attended UC Santa Cruz where he got his B.S. in Biochemistry. For grad school he attended UC Davis where he completed his Ph.D. in Biochemistry and Molecular Biology. He then worked Opus One winery isolating wild yeast and pioneering new wine technologies. Worked in biotechnology sales around the Bay Area, then returned to UC Davis where he completed postdoctoral work on fermentation process control. Besides his passion for all things fungi and fermentation, he is an avid chef, forager, and gardener. He resides in Napa, CA. 

Learn more about Dr. Gordon Walker

Dr. Christopher Hobbs

Dr. Christopher Hobbs is a fourth-generation, internationally renowned herbalist, licensed acupuncturist, author, clinician, botanist, mycologist, and research scientist with over 35 years of experience with herbal medicine.

Christopher has a doctorate from UC Berkeley in phylogenetics, evolutionary biology and phytochemistry. He is also a founding member of the American Herbalists Guild.

https://christopherhobbs.com/

Maya Elson

Maya is a co-founder of Radical Mycology, and has started Applied Mycology groups in Olympia, WA and the San Francisco Bay area. Maya was the Executive Director of CoRenewal from 2016-2021, where they supported research in Regenerative Mycology. They are the co-founder and Program Coordinator of the Post Fire Biofiltration Initiative, an effort and experiment using fungi to prevent toxins from burned homes from entering waterways in Central California. Maya has also played a central role in four studies that seek to develop methodologies for applying inocula post fire for erosion control, toxin mitigation, forest fuels reduction and ecological regeneration. Maya is currently involved with Maui Bioremediation Group, aiding in the effort to mitigate toxic ash from the recent fires. At UC Santa Cruz, Maya is a mycological consultant and researcher developing educational programs that expand our scientific understanding of the role of fungi for increasing wildfire resilience. Maya developed the term “Mycopsychology” as a modality for facilitating deeper connection with Fungi for personal and planetary transformation, and runs a mycological education business called MycoPyschology Experiences. 

Vellany Pierce
Santa Cruz County local and member of the FFSC (Fungus Federation of Santa Cruz) for over 16 years serving many support roles and helping to lead local forays. Vellany is currently the Prime Minister for the group. Always having had an interest in fungi, Vellany is a self taught mushroom cultivator and has worked for Far West Fungi for the past 9 years as spawn lab technician.

Indy Srinath

Indy Srinath is a forager, educator, urban farmer, and steward of both her environment and her community.  She is currently transforming a small plot of land in Los Angeles to create a mutual aid model demonstration farm. Her work is centered around the amplification of black and brown communities and food insecure regions. She is the host of NatGeo's TV Series "Farm Dreams" featured on Disney and Hulu.

Chef Jonny Black

Born in the Bay Area and raised in Virginia, Chef Jonny Black was exposed to the diversity of regional, coastal American cuisines at a young age. He received a full scholarship to The Culinary Institute of America in Hyde Park, graduating with honors in 2007. He then moved to New York City, where he strengthened his skills as an opening team member at Allen & Delancey and Corton before joining Per Se as Chef de Partie. After six years in New York and three months staging in Europe, Black saw an opportunity to head west, joining the Quince team in San Francisco as Chef de Cuisine.

After three years in San Francisco, Black returned to the East Coast to open Pineapple & Pearls in Washington, D.C., as Executive Sous Chef, helping the restaurant earn two Michelin stars in its first year. Eventually, he was drawn back to California by the opportunity to work alongside Dominique Crenn as her first-ever Executive Chef. There, he oversaw culinary operations for Atelier Crenn, Petit Crenn, and the opening of Bar Crenn—the first of which earned its third Michelin star during his tenure, while Bar Crenn earned its first.

In 2019, Black relocated to Monterey Bay, assuming the role of Executive Chef at Post Ranch Inn in Big Sur. With a vision for opening his own family-run restaurant in the tight-knit community of Carmel-by-the-Sea, he spent nearly two years observing the region’s dining culture and gaining a deep appreciation for the hyper-regional seafood and produce of the Monterey Peninsula.

That vision became Chez Noir, which quickly garnered national recognition for its refined yet soulful approach to California coastal cuisine. Within its first year, Chez Noir was awarded a Michelin star and was named one of Esquire’s Top 50 Best New Restaurants of 2023. It was also recognized as a James Beard Award Finalist for Best New Restaurant (2023) and, more recently, Black was named a James Beard Award Semifinalist for Best Chef: California (2025).

At Chez Noir, Chef Black blends his technical expertise with a nuanced celebration of thoughtfully sourced ingredients, offering a modern, European-influenced take on California’s coastal bounty.

William Padilla-Brown

Founder and CEO of MycoSymbiotics, William Padilla-Brown is a Multidisciplinary Citizen Scientist practicing social science, mycology, phycology, molecular biology, and additive manufacturing. William founded MycoSymbiotics in 2015, and has since developed it into the innovative practical applied biological science business it is today. William holds permaculture design certificates acquired through Susquehanna Permaculture and NGOZI, and a certificate from the Bigelow Laboratory for Ocean Sciences in algal culturing techniques. He has published the first English-language books on cultivating the cordyceps mushroom and regularly leads courses on their cultivation. William's research has been sponsored by several organizations and his work has been featured in multiple publications, including Fantastic Fungi and VICE. He also founded and manages MycoFest, an annual mushroom and arts festival, now on its tenth year!

Allison Feduccia

Allison is PhD, is a neuropharmacologist, psychedelic researcher, and educator. She is the Co-Founder + CEO of Psychedelic Support, a platform for education and connection to psychedelic practitioners, and a scientific advisor for Project New Day and the Etheridge Foundation, 501(c)3 nonprofits dedicated to helping people overcome addiction and actualize mental health through the responsible use of psychedelics. She began researching MDMA in 2004 and has worked on mental health research at UT Austin, UCSF, NIH, and MAPS PBC. Dr. Feduccia has authored 30 publications on psychedelics and mental health in peer-reviewed journals and several continuing education courses and articles. She lives in Santa Cruz, CA where she enjoys cooking, hiking in the redwood forest, and spending time with horses.

Amanda Janney

Amanda Janney owns KM Mushrooms, a gourmet mushroom farm in Santa Rosa, California. She cultivates a unique variety of mushrooms, driven by the belief that there’s a mushroom for everyone to enjoy. The variety KM cultivates focuses on introduces less common flavors and textures, with a strong focus on nutritional and medicinal benefits. A longtime cultivator, Amanda is passionate about teaching others to grow mushrooms and helping them confidently incorporate these superfoods into daily meals. KM Mushrooms can be found in a variety of kitchens: from the bay area's top rated restaurants to the home kitchens of people who used to think they "hated mushrooms." 

Presentation: 

Chad Hyatt

Chad Hyatt has made a name for himself in Northern California and beyond by sharing his delicious spin on wild mushroom cookery at public and private events. Both an expert forager and classically trained chef, he has cooked in a variety of restaurants and private clubs around the San Francisco Bay area, where he can often be found putting on wild mushroom themed dinners and teaching mushroom related classes.

Chad dove into mushroom hunting shortly after beginning his cooking career, and quickly gained a local reputation for eating the “weird mushrooms” that nobody else collected. As his mushroom hunting knowledge improved, his kitchen skills began to open up doors to cooking and teaching at various mushroom events in California and beyond. He still has a reputation for eating all of the weird mushrooms, though these days people often pay to share the experience.

Cooking Demo

David Poplin

David Poplin is the founder of Humboldt Mycology, a psilocybin mushroom company that produces high quality mushroom products along with educational content/ lectures. He studied biochemistry at Humboldt State University which has lead him into understanding many different extraction methods and ideology. His goal is to provide a better understanding on extractions so people have the confidence and knowledge to be able to grow and make their own medicines.

Medicinal Mushroom Compounds and Extraction

Jeff Ravage

Cold Fire Project, Colorado

Jeff Ravage is the Chief Technology and Science Officer for Coalitions and Collaboratives, a Colorado NGO focusing on all aspects of fire, WUI communities and ecological restoration. He is a researcher in forest mycology and works closely with the Denver Botanic Gardens Sam Mitchell Herbarium of Fungi, as well as MycoReach. Jeff is actively involved in work on carbon offset protocols and consults on biomass utilization and carbon policy for municipalities and agencies. He has lectured and presented papers all around the U.S.A. on fungal techniques for ecological restoration. He actively promotes novel methods of forest mitigation and restoration to achieve the goals of forest health and longevity; much of which is outlined in his book: “The Green Evolution”. He’s always willing to sit down over a frothy drink and discuss forest ecology, lignicolous saprophytes, or aposematic anurans.

Fungal applications for addressing wildfire risk

 Felipe & Wendy Bravo

Fox Tale Fermentation Project

Eleana Hsu

Shared Cultures

Aixarret Hernandez

Mycelium Matters

Taye Bright

Taye is a mycologist, naturalist, and artist guided by reverence for the living earth. She is currently a first year PhD student in the Bogar Lab at UC Davis researching how the composition and function of fungal communities change across environmental gradients, and the implications of these changes for biogeochemical cycling and ecosystem function. Taye earned her BS in Biology from the University of Central Florida, and upon moving to California she fell in love with fungi and has since engaged in various non-profit-led research projects. One of which is a three-year post-fire microbial ecology study investigating the impacts of bacterial/fungal inocula on burned soils in urban-wildlife interface zones. She also serves as a field mycologist for the California Fungal Diversity Survey, a state-funded project working to systematically document macrofungal diversity across California. Taye prioritizes community engagement in the sciences, serving on the NAMA Conservation and Stewardship Committee and on the board of the Sonoma County Mycological Association. She also educates widely about various topics in mycology both within and beyond academic settings, and leads fungal ecology walks throughout Northern California. Outside of her scientific work you can find her in the garden talking with birds, experimenting with mushroom inks and dyes, surfing in frigid Pacific Waters and reading Norse mythology.

Community Science and Conservation Workshop: 

Join Taye Bright for a workshop/discussion about accessible pathways to contribute to the collective knowledge and conservation of fungi through community science. We will discuss approaches to turning our awareness and attention towards fungal diversity, systematically collecting fungi for scientific inquiry, navigating community science platforms like iNaturalist, creating your own local projects to document fungal diversity in places you love, managing a personal fungaria, different resources for sequencing, and ultimately, why we do all of this work in the first place. We will create space for discussing fungal conservation, and how it fits into the larger conversation about what it means to care for and protect biodiversity in the anthropocene. Taye's intention is to facilitate a lively and dynamic discussion where all voices are heard and where you can leave feeling equipped and inspired to uplift the importance of fungi in your community.

Jess Starwood

Jess Starwood is an established author, naturalist, chef, herbalist and educator. She recently wrote and photographed Mushroom Wanderland: A Forager’s Guide to Finding, Identifying and Using More Than 25 Wild Fungi. She is also the founder of SunRaven Apothecary, which offers small-batch handcrafted herbal goods for the journey of the body and mind.

Jess teaches foraging, wild foods, and nature education classes for children and adults. She founded The Wild Path, a wild food apprenticeship and educational program in 2020, which strives to connect the community to nature positively and sustainably. She also leads wild food group adventures on the West Coast, Southwest United States, and Mexico.

With a Master of Science degree in Herbal Medicine, Jess is pursuing a Doctorate of Science in Integrative Health from the American College of Healthcare Sciences. She has earned the Integrative Psilocybin Mushroom Specialist and Integrative Cannabis Specialist certifications.

She is a member of the Culinary Arts Committee for the North American Mycological Association (NAMA) and the editor of the amateur mycology journal McIllvainea. She is on the board of directors for the Arizona Mushroom Society and the Los Angeles Mycological Society

Sarah-Kate Boylan

 Sarah-Kate spent her career with Australian Customs Border Protection, eventually becoming the Liaison Officer at their embassy in Washington D.C. building relationships with the USA, International Intelligence & Law Enforcement Agency counterparts. She now leads Lily’s Lighthouse, aiming to transform the lives of children living with epilepsy thanks to the power of mushrooms.

To support Lily's Lighthouse Epilepsy Research, visit  www.lilyslighthouse.org

𝗙𝗨𝗡𝗖𝗧𝗜𝗢𝗡𝗔𝗟 𝗠𝗨𝗦𝗛𝗥𝗢𝗢𝗠𝗦 𝗦𝗔𝗩𝗘𝗗 𝗠𝗬 𝗗𝗔𝗨𝗚𝗛𝗧𝗘𝗥’𝗦 𝗟𝗜𝗙𝗘 – 𝗔 𝗧𝗥𝗨𝗘 𝗦𝗧𝗢𝗥𝗬 𝗢𝗙 𝗛𝗘𝗔𝗟𝗜𝗡𝗚 Educational Talk

Where can you turn when traditional medical care has failed you?

Could it be that nature provides some remedies where modern pharmaceutical products & therapeutic technologies fall short? 

After exhausting all conventional options for Lily’s chronic seizures, Sarah-Kate found preliminary research suggesting functional mushrooms could help Lily with her intractable epilepsy. With continuous use of functional mushrooms (a combination of Chaga, Cordyceps, Lion’s Mane, Maitake, Reishi, Shiitake & Turkey Tail) alongside anti-seizure medication, Lily went from having an average of 50 seizures a day (!!!) down to one every few months.

This miraculous turnaround inspired Sarah-Kate to found Lily’s Lighthouse: a non-profit with a mission to fund further research investigating the efficacy of mushroom-based treatment for epilepsy & offer holistic therapies for children living with the condition. 

Considering epilepsy is the 4th most common neurological disorder in the US, and that up to 1 in 26 people may be diagnosed with Epilepsy during their lifetime, the functional mushroom therapy research Lily’s Lighthouse is focusing on could improve the quality of life of the 50 million people living with epilepsy today — not to mention generations to come.

Come hear how Lily’s story affects us all & how mushrooms could be part of game-changing treatment for chronic conditions.

Marc A Donsky, Ph.D

We have been studying, collecting, and eating mushrooms for over 50 years. Our love for mushrooms and plants as medicine began early in life with our Mom’s Sunday Morning Mushroom Crepes et Omelets, and my Grandmother’s herbal teas. We learned to identify fungi while in high school from Orson Miller’s Mushrooms of North America  and Larson’s how to identify Mushroom Series. Backpacking with buddies in Mt Evans (Now Mt Blue) Wilderness we would collect and identify our collections and cook up every species of edible mushrooms we had found. The joy on our Mom’s face walking in the door with baskets full of Ceps et Chanterelles sealed the deal.Marc has a B.S. in Chemistry and B.S. in Biology from the University of Arizona, Tucson: An M.S. in Organis Chemistry and Ph.D.  in Comparative Biochenisr\try from University of California, Berkeley, Colorado Denver Our main focus now is our role, as CSO for MYCO REACH; setting up and sharing the MYCO REACH Community Workspace for the “Myco-Curious and Myco-Serious”* and continued development/production of Mammoth Mountain Mushrooms *SOAPS*LOTIONS* POTIONS* formulations.

Dr. Dennis E. Desjardin

Dr. Dennis E. Desjardin is Professor Emeritus of Biology/Mycology at San Francisco State University, Director Emeritus of the H.D. Thiers Herbarium, and Chief Mycologist for Sempera Organics Inc. He has spent the past 40 years teaching mycology at universities and conducting field studies throughout the world, primarily in understudied tropical forests documenting mushroom diversity throughout Southeast Asia, West Africa, South America and the Pacific Islands. He is a Fellow of the California Academy of Sciences, the recipient of the Weston Award for Outstanding Mycology Teacher of North America, and was recently bestowed the Distinguished Mycologist Award by the Mycological Society of America, the highest honor for a professional mycologist. He has
published over 160 refereed scientific papers, described over 300 new species of mushrooms, and co-authored two popular field guides, Mushrooms of Hawaii (Ten Speed Press) and California Mushrooms (Timber Press).

Rob Lopez

Rob Lopez is a conscious rap artist, mycology enthusiast, forager, and advocate for human and animal liberation.

Rob’s first passion was rap music, which he started recording when he was 15. Over the years his music has evolved to reflect his awareness and dedication to addressing social issues. When he isn't writing music, you can find Rob hiking, foraging, and cultivating.

Rob cares deeply about helping others and connecting people in the community and he channels his love for the world into the culinary mushrooms that he cultivates.

Rob operates @DecolonizeHongos, a mycology lab for gourmet and medicinal mushrooms.

Decolonize Hongos is a Mexican owned business that was started in 2020 in Richmond,CA

we focus on helping BIPOC communities understand the importance of growing and gathering our own food we are plant based and ethical so we also focus on spreading the word of protecting life at all means to make sure we are doing our part by protecting earth and animals.

Shane Schoolman

Co-Founder & CEO/CSO, MyCOLove Farm

Co-Creator, MycoReach

Shane Schoolman, CEO and Co-Founder of MyCOLove Farm, holds a degree in Ecology and Evolutionary Biology from CU Boulder and has been immersed in mycology research and practice since 2016. With a passion for cultivation, extraction, education, and mycoremediation, Shane bridges science and sustainability to empower others in exploring the world of the Fungal Queendom.

At MycoLove Farm, the mission is clear: To Heal Through Biodiversity. As a USDA Organic and vertically integrated mushroom company, MyCOLove oversees every step of the process—from "Farm to Bottle"—to deliver premium, sustainable mushroom products. Shane's innovative approach to extraction, including pioneering Ultrasonic-Assisted Extraction (UAE) techniques, ensures that MycoLove produces full-spectrum, potent, and standardized extracts for health and wellness.

As Co-Creator of MycoReach, Shane extends his commitment to community and innovation by fostering accessibility and collaboration in applied mycology. MycoReach bridges the gap between the myco-curious and the myco-serious, empowering citizen scientists with open-source tools, workshops, and resources. From its Mobile Myco Lab to its ambitious culture bank initiative, MycoReach embodies Shane’s vision to transform curiosity into discovery and create a more sustainable future through fungi.

Michael Heim 

Co-Founder & COO, MyCOLove Farm | Founder, Ensō Farm and Forage | Co-Founder, MycoReach

Michael Heim is a mushroom educator, forager, and cultivation leader whose work bridges wildcrafting, organic farming, and community mycology. Based in Colorado, he is the Co-Founder and Chief Operating Officer of Mycolove Farm, a USDA-certified organic mushroom farm specializing in organic cultivation and pioneering advanced extraction methods. He also founded Ensō Farm and Forage, leading wild mushroom forays and educational workshops since 2015, and co-founded MycoReach, a nonprofit focused on expanding access to fungal education and ecological stewardship.

Michael’s path began in 2008 with a transformative morel hunt, leading to over 15 years of immersion in wild mushroom foraging, culinary exploration, and cultivation. A former restaurant industry veteran, he brings a unique perspective on the role of fungi in food systems, ecological health, and community connection. He is one of a small number of CDPHE-certified Wild Mushroom Experts in Colorado, legally authorized to harvest and sell wild mushrooms to restaurants and markets statewide.

At Mycolove Farm, Michael focuses on cultivation leadership, novel strain development, and wild genetics, while supporting the company’s broader mission to innovate in the functional mushroom space. He inspires people to deepen their relationship with fungi, reflecting a deep belief that mushrooms are vital to nourishing bodies, building community, and restoring ecosystems. Whether guiding culinary tours, advancing mushroom biodiversity, or building educational platforms for the next generation, Michael’s work reflects a holistic, grounded commitment to fungi as a force for nourishment, healing, and community transformation.

BAND LINEUP

Mike Hammer & the Nails

Sass N Harmony

Trianna Feruza

Yeobo

Papiba & Friends

The Apricot Band