Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: he found that creating the plate’s centerpiece–a cube of fried hollandaise sauce–required a lot of scientific testing. Science Friday stopped in at Dufresne’s kitchen to see how he prepares the dish.
In this lesson, students will be amateur mycologists–collecting and analyzing various mushrooms. Through observation and discussion, students will gain knowledge of the basic anatomy of mushrooms, their life cycle, and their method of reproduction through spores. Students will learn to create spore prints of mushrooms and label and preserve their spore prints, just like a mycologist. Students also will learn that by comparing spore prints, they can identify different mushroom species.