Mike Mcurdy was a commercial picker throughout the 1980's selling to some of the hottest restaurants in the Bay Area.
In Oregon he once picked about 3,000 pounds of morels, dried and shipped them to San Francsico. Whoa!
He was in "mushroom to restaurant" way before many of you ever knew about all this "farm to table," "vineyard to glass," and other now often seen cool scenes.
A real Bay Area fungal food pioneer and a heck of a teacher in the woods too.
He knows his stuff (and is a heck of a cook too).