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Food news from the UC Division of Agriculture and Natural Resources
Produce at the market
by Bill Michel
on August 15, 2016 at 12:03 PM
Too bad you focus so much on the "ick factor". Lotsa folks are eating more/different mushrooms these days. A friend of mine says huitlacoche is like portabello mushroom flavor with a little "corn kernel skin texture". Too bad the students haven't figured out a way to make lemonade; hopefully this will change. Maybe a "community huitlacoche harvest"! ;-)  
For me eating bugs remains the "higher hurdle".  
I wonder about huitlacoche as feed... the folks at the poultry service are growing fly larvae...  
Thanks for the interesting article.  
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