Taylor Lockwood at the Cain Foray

Taylor Lockwood comes to the Cain Foray on his final tour with a show covering highlights of his 34 year mushroom adventure career, many new photos since the last tour in 2014, and new animations of beautiful and bioluminescent mushrooms.

He is the author of two books and several video programs including two popular educational mushroom DVDs, The Mushroom Identification Trilogy, and The Good, the Bad, and the Deadly.

Praise for his work and vision to promote the beauty of mushrooms has gained him acclaim with mycologists, mushroom enthusiasts, photography critics, and nature lovers around the world.

His work has appeared in the National Geographic Magazine, the New York Times, the Washington Post, National Wildlife Federation Magazine, Scholastic, Scientific American and many other publications. Like many other amateur and professional mycologists, Taylor is a pioneer in the discovery and appreciation of mushrooms and other fungi.

Registration is open for this year's Cain Foray.

Taylor Lockwood

Taylor Lockwood

Fungi Magazine covers

Bioluminescent fungus postage stamp

#Facts about the Cain Foray

  1. Fantastic fungi finds are the goal of the weekend. In 2017, we collected 242 species and added 18 new species to the list!
  2. Picking your favourite fungi of the weekend tends to be difficult!
  3. Frivolous fungi fans, fanatics and friends (from as far away as Finland) have been coming together at the Cain Foray for 40 years!
  4. Lumina Resort will be the host site for this year’s Cain. We’ve said goodbye and Tally-ho to the Tally-ho Inn which was the home of the Cain from 2002 — 2016.

Cain signup has already begun. Register now and spend your summer anticipating forays, forays, and more forays!

Cain Foray mushroom sorting tables

Intro to Field ID Course repeat session September 2018

Due to popular demand, the MST is pleased to announce a repeat session of 12 Easy Genera: An Introduction to Field Identification of Mushrooms​, on Wednesday, September 12th.

This popular course will be given by Kathy Vatcher, MST Membership Director. It focuses on common genera of gilled mushrooms, boletes and other fungi which can be identified fairly easily in the field. This is a general introduction to identification and does not specifically focus on edible species.

It will be held in the Garden Hall at the Toronto Botanical Garden. Doors will be open at 7:00pm for members who wish to bring in mushrooms for identification. This will be followed by a 2-hour presentation beginning at 7:30pm. There will be a short break for refreshments.

The course is available to MST members only and will be limited to 50 participants. The cost of the course is $10 per person and pre-registration is required. Please register by September 5th, 2018.

MST members may register on the course signup page. This course always fills up with a waiting list, so don't delay! For more information, please contact Kathy Vatcher at This email address is being protected from spambots. You need JavaScript enabled to view it..

From the MST Collections: The Mushroom Models: Lactarius piperatus

The model below is part of the MST's collection of mushroom models. This collection once belonged to a single individual and they bear the stamp of the owner and his location in West Berlin. The objects are from the 1920s or 1930s based on the text and type face. The translations from old German were completed by one of our members over the last year. Please note that many of the mushrooms in this collection have had their classifications change over time. Many that were once considered as edible are now classified as poisonous, and the translated text may no longer be considered accurate in modern terms.

Lactarius piperatus. Edible.

See Pg. 309 Lactarius piperatus "Mushrooms of Ontario and Eastern Canada"

Completely white. Cap: dry, plain, flat, sunk in the middle, thick, stiff, 5-14 cm wide. Gills: very close together, low and small sometimes split. Milk: white. Stem: 2-5 cm tall about 2 cm thick, meat white, tastes a bit peppery. The scent is not unpleasant. Though this fungus is counted among the edible varieties, it really does not taste very good. Even though its pepperyness disappears with long enough cooking or frying. Not rare, summer to fall in woods.

Mushroom modelMushroom model