We may be familiar with mushrooms as a food. Other familiar forms of fungi are yeasts which are used to make bread rise, to ferment alcohol and to make certain cheeses and other fermented foods. Those uses are just one part of the amazingly complex and varied world of fungi.
In this program, you’ll hear about how fungi can help plants grow, can clean up contaminants and may even be able to eat plastics.
(Pictures courtesy of Jess Rubin showing pollinators in restored plots.)
Play podcast
As a restoration ecologist, researcher, and educator, dedicated to interspecies collaboration, Jess aims to ethically rewild landscapes while promoting conservation through regenerative land tending. Jess facilitates MycoEvolve, an ecological resilience service offering earthworks, education and research while serving as a Myco-Phytoremediation Research Technician in the University of Vermont’s’s Agriculture Landscape Environment Department. Through MycoEvolve, Jess fosters eco-literacy and technical skill development in schools, organizations, and the local community.
She serves in VT’s Fungal Scientific Advisory Group, to document and increase understanding of fungi’s roles in natural communities for conservation. Additionally as a Co-Curator of Vermont’s Farm to Plate Land Access and Land Use Topic Exchange group, she aims to grow equity in agroecology & food systems amidst Unceded Abenaki Territory. She is grateful to her ancestors, mentors, and collaborators.
Check Mothering Earth on your favorite podcast platform using the links below. For more recent programs, check out our Archives page.
Since it began in 2015, Mothering Earth has been bringing listeners informative programs on a broad range of environmental and sustainable living topics .
