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David & Jeanne

         

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About David, Jeanne & Julie

About David

David Campbell has been collecting, studying,
eating, teaching and writing about wild mushrooms for a full 50 years. An expert mycophagist (one who safely eats a wide variety of wild mushrooms) and experienced outdoor group leader, he served more than a decade on council for theMycological Society of San Francisco (MSSF), including two terms as president. He is also past president of the Mycological Society of Marin County.  With a primary focus on edible and poisonous mushrooms, David has led innumerable fungal forays and provided educational presentations for many CA mushroom clubs, including MSSF and the Sonoma Mycological Association (SOMA), and for the annual Napa Truffle Festival in Napa, California. 

He remains active with the San Francisco Poison Control Center for mushroom poisoning incident response in the greater Bay Area.

David currently conducts mushroom forays and events locally, teaching basic mycology and organizing wild mushroom seminars and adventures around California and beyond.  His international tour company, MycoVentures, expands his horizons ever further with gourmet mushroom, truffle, and wine tours to Northern Italy and Croatia.

Contact:
415-457-7662
info@mycoventures.com


About Jeanne

Jeanne Cronis Campbell — known as Jeanne Porcini in the mushroom world — has been joining husband David in conducting our Italian and Croatian tours and our Wild About Mushrooms Forays since the very beginning, making time to get into the woods off and on for well over 30 years while concurrently raising the children and working in Family Law, focused on collaboration and mediation. In addition to her professional life, she studies eastern philosophy and modern dance.

 


About Julie

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Julie has been collecting, cooking, and eating mushrooms for almost 30 years.  For many of those years, she has taught others about the art of cooking and eating mushrooms.  In addition to her personal passion for good food and cooking, her formal training in the food and wine industry includes degrees in Hotel Restaurant and Travel Administration from the University of Massachusetts, Culinary Arts from the Culinary Institute of America, and a Master’s Degree in Enology from the University of California at Davis. She worked as a chef and is a professional winemaker.  Julie was a board member of the Sonoma County Mycological Association (SOMA) for 12 years, SOMA Camp Chef for the Annual Wild Mushroom Camp held in Occidental, California, and continues to be the head chef for culinary events and demos at mushroom forays for David Arora, the Mycological Society of San Francisco (MSSF), the North American Mycological Association (NAMA), Wild About Mushrooms (WAM), and Relish Culinary Adventures.


About Yoda

Our faithful companion in the woods, but she won’t tell us where the mushrooms are.  Like so many mushroom hunters, she is reluctant to share her spots.