Presenter: Welcome back to Voices of the Land, where we talk to people who are changing the way we think about nature and sustainability. Today, I have a fascinating guest with us  — Katie Dalton, a former high school teacher who now runs Wildwood Mycology Farm right here in Oregon. Katie, thanks for joining us!

Katie Dalton: Thank you for having me!

Presenter: Your story is unique  — you left teaching to buy land and start a mushroom farm. What inspired this big change?

Katie Dalton: It started with my concerns about the way food is grown today. So much of what we eat is treated with chemicals, grown in artificial conditions, and stripped of its natural qualities. I wanted to go back to the way our ancestors  — especially indigenous communities  — gathered and grew food. Mushrooms were a perfect fit because they thrive naturally in forests, requiring no pesticides or artificial fertilizers.

Presenter: You didn’t just start a farm; you also teach people about mushroom hunting and host scientific conferences. Why was education such an important part of your project?

Katie Dalton: Well, I was a teacher for years, so education is in my blood! But beyond that, in modern America, most people only know the mushrooms they see in the supermarket  — white button mushrooms, maybe portobellos. Anything else, they call "toadstools" and assume they’re poisonous. I wanted to change that by teaching people to recognize edible wild mushrooms safely. There’s a rich tradition of mushroom hunting in many cultures, like Italy or Russia. When I was a child, I learned from Italian and Russian families in my neighborhood who took me along when they went foraging in forests. It was eye-opening!

Presenter: That’s fascinating! So, what can people expect if they join one of your mushroom hunting tours?

Katie Dalton: First, I teach safety  — how to identify edible mushrooms and avoid poisonous ones. We also talk about ethical foraging, making sure we don’t harm the environment by overpicking. We need to remember that mushrooms are also food for many animals! Then we head into the forest, and later, at the farm I show them how to cook and preserve mushrooms in different marinades, by drying and by freezing.

Presenter: Speaking of cooking, I hear you provide mushrooms to some of Oregon’s top gourmet restaurants.

Katie Dalton: That’s right! Chefs love wild mushrooms because they have so much more depth of flavor than cultivated ones. Chanterelles, morels, and matsutakes are especially prized. Many restaurants now list the source of their mushrooms on their menus, which helps educate diners about wild foraging.

Presenter: And your farm hosts scientific conferences too?

Katie Dalton: Yes! Fungi are crucial for ecosystems; they break down organic matter, support tree growth, and even have potential medical uses. For years now, several scientific conferences of mycologists have been choosing my farm as a venue for their conferences. We get the best scientists and university professors all gathered here on my farm! For those conferences I always invite local artists who paint mushrooms  — it’s a fun way to connect science with art!

Presenter: That’s incredible! Before we wrap up, what’s one message you’d like to leave our listeners with?

Katie Dalton: I’d say: reconnect with nature. Whether through mushroom hunting, gardening, or simply learning where your food comes from, we can all take small steps toward a healthier, more sustainable way of living.

Presenter: Wise words! Katie Dalton of Wildwood Mycology Farm, thank you for joining us.

Katie Dalton: Thank you!