Mushrooms are everywhere, in seasonal dishes and in national headlines. In the Pacific Northwest, fall is prime time for wild foragers of chanterelles, porcinis, lobster mushrooms, and more. The “magical” kind is also having a moment; last month, Seattle joined a growing number of cities that have decriminalized psilocybin and other psychedelics.
Then there’s another kind of (non-hallucinogenic) mushroom magic that, when added to coffee, could be the next big thing in coffee culture. At least, that’s the bold prediction from Wunderground Coffee’s Jody Hall. And considering Hall’s 30-plus years in Seattle’s coffee scene — including time spent founding companies Cupcake Royale and The Goodship — it’s an
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