You’ve heard of chicken of the sea, but how about chicken of the woods? The latter is an edible mushroom – a quite beautiful one, in fact, with its rich orange hue and flamenco-skirt-like fanning shelves – and it’s one of two autumnal fungi the fine folks at Central Texas Mycology will be highlighting in this informative chat and cooking demo. (The other is the chaga mushroom, an anti-inflammatory powerhouse, which they’re going to turn into a warming chai. Isn’t fall the best?) CTM instructors Angel Schatz, Shelia Prescott, and Hannah Bealle lead the class, which is entirely free, but registration is required. – Kimberley Jones
