Arts & CultureFoodScience

UO student Becca Marshall receives grant for research on Oregon’s commercial mushroom industry

Love them or hate them, on a burger or in a salad, mushrooms are one of the most sustainable foods people can eat. With Oregon’s wet, temperate climate, which is ideal for mushrooms, the state plays a key role in the industry. But according to University of Oregon senior environmental …

Arts & Culture

Science Pick of the Week: UO fungi experts return from Ecuador with multiple new species

If you are looking for a mushroom expert, look no further than Roo Vandegrift. “Think of all the diversity you find in animals, everything from little shrimp to people, you find that same kind of diversity in fungi,” Vandegrift, a research assistant professor of fungal ecology at the University of …