Karmen Perez Pineda - Founder of Cats with a Heart, the initiative that aims at raising awareness and funds to end child exploitation in the fashion industry through the making and selling of cool and cuddly plush cats; taking social responsibility head-on by reducing landfill waste from fashion brands; and by creating jobs for women in vulnerable situations.
Part 2 - Mealtimes, Mental Health and Mindfulness with Karmen Perez-Pineda of Cats with a Heart of a four-part series on Mushrooms - Mystic, Magic and Mealtime
Mushroom culinary customs from around the world, mushroom tips, health benefits, how Psylocibin mushrooms are being used medicinally and at some of the past and present female pioneers behind psychedelics and psychiatrics. Plus I will chat with Karmen Perez-Pineda the founder of Cats with a Heart about mushrooms and her amazing socially responsible initiative which aims to raise awareness and funds to end child exploitation in the fashion industry.
Pt1 (Ep35):
Ethnomycology & Shamanism & Cave Art
Pt2 (Ep36):
Fungi & Folklore
Pt4: (Coming soon)
Some of my favourite artworks featuring mushrooms by artists including Ming dynasty Chinese artist Qiu Yang, Chinese-Canadian artist Xiaojing Yan, Beatrix Potter and Elsie Wakefield, Yayoi Kusama, Wangechi Mutu and more. Series conclusions.
Guapita Karmencita’s Callos Veganos
A selection of Mushrooms, I chose:
Portabello
Nameko
Enoki
Maitake
Shitake
Unzen Eringi
Girolle
Chnaterelle
2 medium onion
4 cloves garlic
1 tin chick peas/garbanzos
1 tin chopped tomato or equivalent of fresh tomato
1 red, yellow and orange bell pepper
1 L vegetable stock
1 medium chilli pepper
3 strings saffron
1 Tbsp sherry
2 Tbsp white wine vinegar
4 Tbsp olive oil
1 Tbsp smoked paprika
handful parsley
3 sprigs fresh thyme
Gently heat oil and slowly cooked off my onions until transparent
Add garlic and cook for 2 minutes being sure not to burn
Add chili and cook for 3 minutes
Add all the seasonings except for the fresh herbs and stir until mixed in
Add in the roughly chopped peppers and leave for 5 minutes beign sure to stir frequently so that they do not burn
Add the chickpeas, tin tomato, sherry and white wine vinegar and stir and leave to bubble for an hour
Add your mushrooms, fresh herbs, vegetable stock, stir throughly and brign to a boil then reduce heat and leave to simmer for one hour making sure to stir frequently and add more vegetable stock should you need to.
Once the Callos is the consistency of a nice thick stew, serve immediately with fresh bread.
Linghzi or Reishi mushroom
Photo Via: Eric Steinert - photo taken by Eric Steinert at Paussac, France
The Yorube are also aware of mushroom with aphrodisiac properties with the fungus they call Akufodewa which is part of the Stinkhorn family and has the look of the long net stinkhorn or veiled lady
Photo Via: Ajaykuyiloor