Eugenia Bone

Eugenia Bone’s writing has appeared in the New York Times, The Denver Post, Saveur, and Food & Wine, among other publications. She is the author of Mycophilia, hailed by the New York Times as “A delicious, surprising and dizzyingly informative book,” and of Well-Preserved. Her next book, The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals will be coming out in Sept 2014. She is the co-president of the New York Mycological Society and lives in New York City and Colorado.