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Michael and Kathy Egan will provide a primer on edible fall fungi and will guide participants on an identification trail walk. Key among the fungi that will be noted is the turkey tail and three of its cousins, which initially appear similar but have key differences when one learns what to look for. And if you are curious about how to grow your own supply of shiitakes or reishi, the Egans will have information about the workshop they host each winter. This program is free and open to the public