Facts About Mushrooms During COVID-19


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Facts About Mushrooms During COVID-19 from the American Mushroom Institute
Now More than Ever, Mushrooms Offer Much Needed Nutrients and Vitamins

Olympia, WA, April 6, 2020 -- The ongoing COVID-19 pandemic has upended supply chains across every industry, but the fresh produce community has been hit particularly hard. Including the mushroom farming community.

To address this, American Mushroom Institute (www.americanmushroom.org), along with the Produce Marketing Association, is working to ensure consumers are well-armed with positive practices and accurate facts about produce during this time. With input from experts including Dr. Max Teplitski, PMA's Chief Science Officer, and Dr. William Li, the author of the New York Times bestseller "Eat to Beat Disease," the organizations have pulled together top-line tips, facts, and soundbites surrounding the benefits of buying and eating fresh produce.

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September is National Mushroom Month

From the rich, meaty texture to the undeniable umami flavor and great nutritional perks, there's a lot to love about the mighty mushroom. Cook your favorite mushroom dishes all month long or be brave and try something new. Eat them raw or cooked, on their own or blended into some of the classic favorites.
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