A Forager’s Delight Season 9 Finale | A Soft, Meandering Wind-Down

In A Forager’s Delight – Season 9 Finale, Amanda and Marco close out the season with a softly winding conversation inspired by a recent mushroom foraging adventure. Guided by Peter Blush of Puck’s Plenty, they reflect on wandering through the woods, learning about wild mushrooms, and discovering how Peter found his path as a sought-after guide. The tone is curious but calm, as they explore the quiet magic of forests and the gentle thrill of spotting something unexpected beneath the leaves.
True to form, the episode drifts into playful hypotheticals — including whether King Charles and Queen Camilla might allow a little royal foraging — along with their familiar back-and-forth corrections and affectionate banter. A brief detour into the idea of a “not-so-soothing bath” adds a touch of mild chaos, balanced by steady humour and warmth.
As always, this calming podcast is intentionally unhurried, offering a relaxing conversation designed to help you fall asleep, ease anxiety, or quiet racing thoughts. It’s perfect for background listening at bedtime or during a middle-of-the-night wake-up. Let this lighthearted season finale guide you gently toward rest, one mundane musing at a time.

​A Forager's Delight Season 9 Finale 
(Original airdate: Nov 27, 2024)


Welcome to the Insomnia Project. This is the last episode for this season

Welcome to the Insomnia Project. Sit back, relax, and listen as we have a calm conversation, soothing conversation, a gentle conversation meant to help glide you into a place where you might drift off. Thank you for joining us. I'm your host, Marco Timpano.

Amanda: I'm Amanda Barker. I'm drinking. I don't know if you call it a soda or a pop, but anyways, I'm drinking right now. And on the tab of the can, I think it says, ha. Ha. Look at that.

Marco: Oh, yeah, it does.

Amanda: That's weird. Why would it say that?

Marco: I don't know.

Amanda: What are you trying to do?

Marco: Just get you a little bit closer to the mic. You were looking down and you were looking up.

Amanda: Okay, but you okay?

Marco: Yeah, I'm just trying to make sure the mic is right.

Amanda: Did you get that stomach noise? No, I didn't.

Marco: I didn't. This is the last episode for this season, Season nine. Amanda. Season nine's been a challenging season for us. I was not feeling great. There was a lot going on. So we. Our episodes didn't come out as consistent as we would like.

Amanda: Consistently.

Marco: Consistently?

Amanda: Yeah.

Marco: Well, you can't say consistent, not when

Amanda: you're using it as an adverb. Okay, well, it's modifying the action of coming out.

Marco: Okay, so the consistency wasn't there. Is that fair?

Amanda: No. Yeah, that's. That's the word as a noun.

Marco: Okay, so there you go. And, that's grammar time here on the Insomnia, project.

Amanda: Stay tuned. It's gonna get even better.

Marco: Well, Amanda, you know, you might be correcting me, but I'm gonna correct you in just a second.

Amanda: Oh, that's fun. So he has a fun look in his eyes, everybody. And I was just thinking his voice sounded different to me tonight.

Marco: Well, I was a little bit excited because.

Amanda: Oh, is that what it was?

Marco: I received a message from one of our listeners, if I can find it. it's here somewhere, but I'll get to in a moment.


It's Great British Bake off in our kitchen tonight. Including a very smoky situation

But in the meantime, what would you like to say to our listeners on this, the. The last episode for this season?

Amanda: I don't know. I feel like you have a bit of a frenetic energy. It's not kind of what I was hoping for. I was hoping to kind of glide into this for us to feel good about it. I was distracted by my. The tap of my pop can speaking to me, and then a weird voice thing you were doing that I didn't understand, and. And now you're searching through your phone. Did you find, You're gonna bomb me with this insult?

Marco: No, it's not an insult at all.

Amanda: Correction.

Marco: It's a correction. I. I also have caramel in the oven.

Amanda: It's. It's Great British Bake off in our kitchen tonight.

Marco: I know I made.

Amanda: Including a very smoky situation, but that was me, because some butter fell at the bottom to the bottom of the oven, and, folks, it made a lot of smoke. And Marco went upstairs to take a relaxing bath. And I said, oh, give me another 10, 15 minutes. I'll be finished dinner. And I was really excited about what I was making for dinner. I was frying chickpeas, which I've never done, and they were coming out really good.

Marco: And, so tasty.

Amanda: Yeah, coming out really goodly. I'm using good as a. Well, anyway, I don't know. Now I'm getting lost in my own grammar rules, which I don't really pay attention to. But anyway, I. And then I thought, oh, I'll put some naan in. I'll put some butter on the naan and some garlic on the naan. And then the butter fell to the bottom of the oven. And then a lot of smoke happened and the smoke alarm. And this is not relaxing. But anyway, Mirka was taking a bath and then I had to laugh because I. Then our smoke alarm. And our smoke alarm talks.

Marco: Yeah, it's a little bit odd.

Amanda: It'll. It'll warn you that it's going to be loud. It sort of like gives you a trigger warning and then it continues to tell you in a very calm voice why it's being so loud.

Marco: Yes. And then I had to get out of the bath.

Amanda: Woman's voice. It has a woman's voice.

Marco: And I had to get out of the bath and wave my towel around it like.

Amanda: Like it was a. Like you're at a hockey game, only completely naked.

Marco: All right. I don't think they need to know all that.

Amanda: Well, you got out of the bath. One can imagine.


If you'd like to leave us a five star review, we'd appreciate it

Marco: So speaking of. One can imagine.

Amanda: Here we go.

Marco: You might remember that, Diane, nb, left a wonderful review of our podcast and we were talking about it and remember what you said about NB New Brunswick? Right. Ah, well, before I get into that, if you'd like to leave us a five star review, we'd really appreciate it. Of course, if you haven't already, please do so. It's certainly, certainly helps our podcast, so

Amanda: we would love it. And then we'll talk about you in a good way.

Marco: Yeah.


Diane has an emoji of concerned face and then a winking face

so regarding the penultimate episode, Diane says.

Amanda: Oh, no, here it comes.

Marco: Diane, N.B. is from Quebec, not New Brunswick, but she has visited.

Amanda: Okay.

Marco: And then she has an emoji of like a concerned face and then one that's laughing so much that it's crying.

Amanda: Oh, no. Concerned.

Marco: No. I don't know if it's concerned face. It's that face. Maybe it's a quizzical face. Is that a quizzical face?

Amanda: I. I can't see anything. No, that's a. That's a. That's a winking face.

Marco: Oh, it's a winking face. Okay. But I can't see a concerned wink.

Amanda: Yeah. Okay. All right.

Marco: So there you.

Amanda: So that's how they wink in Quebec. Are you sure you want to be in on this joke?

Marco: There you go. So I just, I wanted to report that.

Amanda: Oh, okay. All right. I was, I was really on a, bit of an offensive there going. You had that look in your eye like, I can't wait to show you something. I'm like, oh, no. And he's gonna Do a, gotcha on the air insomnia project style.

Marco: Well, that's as, that's as good as it gets on a calm conversation though.

Amanda: I don't know. The milk bag controversy of 2020, that's

Marco: a season nine thing I want to just put behind us.


Peter and Marco went mushroom foraging for a friend on Sunday

But what we did do on Sunday was for our friend Trevor Martin, who's friend of the show, we went foraging for mushrooms.

Amanda: This is true.

Marco: And we were going to talk about it on today's episode.

Amanda: I didn't know that, but it makes perfect sense.

Marco: We had mentioned it on the last episode.

Amanda: Did we? I don't remember anything.

Marco: I know, but anyway, so we got up very early. Yeah, we got picked up by our good friends.

Amanda: Yeah, that was nice because it was quite a drive. And so they're like, we'll come and we'll pick you up at 7. So that's nice when you have a outing and they offered to drive and we did not fight them on that.

Marco: And then what was nice was the location for the mushrooms mushroom foraging changed. So it got us. It bought us an hour.

Amanda: It did, yeah.

Marco: So we were going to.

Amanda: We don't know where these mushrooms are going to pop up.

Marco: No. And so we were now stationed closer to Stratford, Ontario and.

Amanda: And the where we were going to forage of course was really related to the weather. And so I think they do some pre visits just to have a look to see what is likely growing at any given time. But it's really challenging to know we

Marco: were going to start in this one area and then if we needed to, we could move to Crown Land for more foraging.

Amanda: And Marco and I had a big discussion of what does that actually mean, Crown Land? And I don't know that I'm still completely clear on that one.

Marco: So the way I understand it is Crown Land is land that's owned by the government but that anyone can access. But it's not a public park or parkland. So if you wanted to hunt on that land you could. But you can't hunt on public parkland.

Amanda: I just figured all public land was Crown land, but I think Crown land. I think I said that weird, but I think I, I'm I think you must be right.

Marco: Well, because where we went first was more of a park. It was donated by a family to the area.

Amanda: And again, this is a Canadian, probably a Canadian British thing because obviously Crown.

Marco: Right, of course.

Amanda: Why would you call it Crown land? You know.

Marco: Right.

Amanda: But I mean it's. It feels like a bit of an antiquated Term here.

Marco: It certainly is. that said, I don't think

Amanda: King Charles is gonna be like, why

Marco: are you picking mushrooms on my land?

Amanda: It would be great. Can you imagine if we ran into Charles and Camilla foraging two hours outside of Toronto?

Marco: I think they'd be happy. Charles is very.

Amanda: I feel like they would absolutely be mushroom foragers. I feel like she would have like those, you know, she wears a lot of like. Well, in the crown. She did. The character of her wore a lot of hats. Yeah. But a lot of like dirty, dirty British clothes. Like.

Marco: Oh God, you know what you're gonna say.

Amanda: No, but like, like the queen, like they'll be like, let's go muck about. Yeah. You know, like that kind of thing. And they'll wear like rubber galoshes, like those hunter rubber boots. And like, you know, because they like riding horses and cleaning up after horses.

Marco: It certainly seems they, they much prefer not to be in the formal royal wear as much as they prefer to be in.

Amanda: Yeah. Like in Scotland at Balmoral. Right. Like they're up there and they're hunting in the mud and the moors and all that. Like, they love that. So I feel like Camilla and Charles would have been like really happy to go mushroom foraging.

Marco: Well, Charles is really into gardening and things. Right.

Amanda: And he's really into health and nature.

Marco: Right. So I think we had his permission. But the funny thing is we never ended up on Crown land. We ended up in this.

Amanda: I did not think we talked about with Charles and Camilla and go mushroom forging with us. I think it's a great topic.

Marco: So instead we went to this area, which was a conservation area.

Amanda: Yeah.

Marco: And we, we started to stroll in there.

Amanda: It's like a public path that you hike. Right. Nice hiking trail. Really.

Marco: So we had a guide who was great. His name was Peter is Peter. And Peter looked like a mushroom forager.

Amanda: I. Well that is really open to interpretation what a mushroom forager would look like.

Marco: I'll tell you what a mushroom forager would look like.

Amanda: Please do.

Marco: Like a professor of the forest. He had glasses, he had a cap.

Amanda: That's a perfect way to put it.

Marco: He had a sensible backpack.


Peter took our group out foraging for mushrooms and nothing more

Amanda: Yeah. Everything was sensible and good. If it gets a little wet, his

Marco: shoes weren't gonna slip.

Amanda: Yeah.

Marco: He had just what he needed to forage for mushrooms and nothing more.

Amanda: Right.

Marco: And nothing more. And so that's Peter in a nutshell. And Peter took our group, which was four of us, plus about 15 other people.

Marco: Who we did not know. So that was lovely. Too. And we went to the first patch of area under, softwood pines.

Amanda: And it was like a pine forest that was clearly. It had been planted there because they were a neat rows.

Marco: Yeah. Peter had explained that it was once an area that was growing trees. So it was a, tree. A tree.

Amanda: Tree farm.

Marco: A tree farm.

Amanda: Yeah.

Marco: But they weren't all soft wood. There was some hardwood, too, and there was some, deciduous trees as well. But we didn't go to those areas. We stuck mainly around the softwood pines, the pines.

Amanda: Yeah. And in amongst those pine needles, which was the forest floor, were mushrooms. Yeah.

Marco: And at first, we couldn't find any. Remember, he's like, this area is not that great. And as we're walking away from that area, doesn't Marco say to Peter, hey, what's this? And I pull out a gray trick mushroom.

Amanda: So they were the star of the day, Gray trick mushrooms. And then it was a gray trick bonanza.

Marco: And I should say that gray trick is spelled G R A I T R I C H.

Amanda: Is it?

Marco: Yeah, it is. It most certainly is.

Amanda: I think it's G R a Y.

Marco: G A R I, T R I.

Amanda: I know that you gave me the wrong spelling.

Marco: I know for a fact it's the right spelling because both me and Trevor, or Trevor and I were searching for it, and Trevor finally, finally found it with that spelling.

Amanda: Great. I'm looking.

Marco: a minute. Verifying. So I found the first beautiful example of a gray trick.

Amanda: Yes. So again, it's G R a Y, not I. You kept an, G R a Y, T R I C, H. The sticky gray trick. Yeah.

Marco: Okay, so I guess it is G R a Y. Trevor showed me G R a I. Maybe it was a French spelling.

Amanda: You guys kept saying GR A, I and I kept saying, I don't. I think it's a Y. And anyways, I found it with a Y sticky gray trick by the name of these mushrooms. And, man, we found a lot of them.

Marco: they have a great cap to it, but a very white underbelly.

Amanda: Yeah. And you want them when they're white because obviously they'll turn if they've been there too long. And mushrooms are very in the moment. Right. And that's one thing we were talking about. Like, it keeps you present. Like, they may not have been there a few days ago, and now they are, and then in another week, they're gone, you know, so you have to kind of find them, and they. They go where they go. I mean, you can have a mushroom farm, of course. But, yeah, so we found. Great trick. But that's not all.

Marco: Amanda found a lot of funnel mushrooms.

Amanda: Well, not a lot. A couple. Those are not to be eaten. We learned a lot about the ones you could eat and the ones you couldn't eat, of course. And he. I should say he inspects everything before you leave to make sure that nobody's walking away with something that they shouldn't be eating.


Some mushrooms that we found were these things called turkey tails

so some other mushrooms that we found were these things called turkey tails.

Marco: Oh, yes.

Amanda: And they almost look like, you know, the type of moss that kind of is a curly, light green moss that you just see on bark. It's like that a little bit, but soft and protruding and brown and a mushroom. So it really does look like a turkey tail. It's sort of a. Almost like a lace that the.

Marco: Yeah.

Amanda: On the. On the bark that's growing in what you want to get it when it's really soft and you can just peel it right off. It doesn't have a stem, so it's just the cap. And you can't eat it directly. But what you use it for is you could make a tea with it. You could, use it. He said it's great in soup to thicken a broth or flavor a broth. So we got a bunch of those turkey tails. Then we came across.

Marco: They're the most medicinal mushroom one can

Amanda: find or the highly good for lots of things. For people who follow that, I'll let you know. I don't want to give any medical

Marco: advice, but certainly make sure that you, if you do go foraging for mushrooms, that you have someone who is like a professor of the forest who can tell you what is what.

Amanda: Dr. Mushroom. can I keep. You look like.


We also found velvet foot mushrooms that are really beautiful

Do you want to jump in here with other mushrooms?

Marco: I was just going to say that I will post photos of all these mushrooms we talk about on our Instagram so you can follow us on our Instagram page.

Amanda: I wanted to say that we also found velvet foot mushrooms. Those are beautiful. It was our friend's birthday, so we let him have our dose of them. And everybody was really lovely making sure everyone got. Because the great trick were you really went and foraged for them and you could kind of take as many as you could find. And everyone had a ton.

Marco: And some people would call you over when they found some because usually there was more around. And they said, help me look. And they were covered with pine needles, so you had to sort of brush them aside to get to the trick.

Amanda: Very cool. Yeah. But these velvet foot were really beautiful. They're light brown, soft, and growing from old bark or dead bark on the side. On a tree.

Marco: On. On the actual tree.

Amanda: Yeah. They're beautiful mushrooms. And you use your knife to kind of get them off of the tree, but they do have a stem.

Marco: The other mushroom that we found was called shrimp of the Woods.

Amanda: Tell them about that.

Marco: So the shrimp of the wood mushroom, is a mushroom that kind of looks, almost like a truffle. Like a very white truffle. Like it's. It's kind of oblong. It's not mushroom shaped, per se.

Amanda: Like a little bulb. Almost like a bul.

Marco: Almost as if you had tiny shrimp and breaded them and fried them. The shape that that would make is kind of the shape that would. That the shrimp of the mushrooms look like.

Amanda: To me, it looks like a plant bulb. Like when you have a bunch of bulbs and you're planting some sort of plant in the fall. Well, that bright white.

Marco: That particular mushroom surrounds another mushroom.

Amanda: A golden cap or something.

Marco: Yeah, it surrounds this mushroom and encapsulates it and sort of swallows that mushroom and becomes shrimp of the woods.

Amanda: Now, we've all heard of hen of the woods. That's a very popular mushroom. Tell us about Shrimp of the Woods.

Marco: So Shrimp of the woods is this white mushroom that grows on the surface of the ground so you don't have to dig for it like you would a truffle. It's its own little thing, but it's

Amanda: like a little ball that you find. And then you find a bunch of them.

Marco: Yeah, almost like a gold nugget. You know, when you see people pan for gold nuggets, it kind of looks like that.

Amanda: A white shrimpy nugget.

Marco: A white shrimpy nugget nugget under pine needles. And when you find one, there's usually all its friends around it.

Amanda: And you kind of have to uncover it. Like, you might see it sticking out, but at the same time, if you kind of loosen up the dirt around it, then you might really discover a bunch, which we did.

Marco: And supposedly it takes on the flavor much like a shrimp.

Amanda: And it looks like a shrimp. See, what's interesting is he didn't say it tastes like a shrimp.

Marco: Oh.

Amanda: He said they're only called shrimp of the woods because when you cut them, they're pink inside.

Marco: I see.

Amanda: However, our friends fried it up with butter, and they maintain that it does, in fact, taste like a shrimp.

Marco: Or is it one of those things where people think it tastes like it? you know, because of the name you think it, it takes on. Embodies that sort of flavor or characteristic.

Amanda: If I called it something else, would it take on something else? you know what else we had? Garlic. Was it called garlic mustard?

Marco: Garlic mustard.

Amanda: And that was actually really good. Big leaves of it. And he showed it to us and said it's like a bitter green that you could eat. And we all kind of ate a leaf out of it and it definitely tasted garlic. I would love to cook with that

Marco: with a bit of peppery taste to it.

Amanda: Yeah, it's really lovely.


Amanda: Peter found a bejeweled mushroom during a hike

Marco: And then I was on a mushroom bender, Amanda, because I found a bejeweled mushroom, which Peter said when I said to him, I said, look at this. And it was a beautiful looking mushroom. And Peter said that is a prized mushroom.

Amanda: And what is it called?

Marco: The bejeweled.

Amanda: It's called the jeweled something.

Marco: The speckled jeweled mushroom. I'll see. I think Trevor sent me the name of all the mushrooms.

Amanda: That looks like a. Just a typical sort of white mushroom, a little longer than a mushroom you get at the grocery store, but, a little longer and whiter, leaner, but with these, with this sort of jeweled top. Very fascinating. yeah, there are a lot of really interesting things and it really, you know, it really kind of goes to show that just like a hike on a trail, I wouldn't have seen any of these things or even known what to look for. So it really does remind us that there's so much in the forest.

Marco: so much.

Amanda: Our good friend Dale said. This is like, this is like forest bathing with a purpose. And I think that's a really apt description. Like finding some sort of hobbyist or even culinary excuse to actually just allow yourself to have this beautiful walk in a forest that you might not otherwise have. And I actually think Peter's story is so interesting. So I wonder if I could share that.

Marco: Of course. Gem studded mushroom.

Amanda: Gem studded. Yeah, we said bejeweled. Like it's bedazzled. I like a bedazzled mushroom. So Peter's story. And we can we can maybe tag him on some of those photos. Marco.

Marco: Sure.

Amanda: If maybe it's up to you.

Marco: The gem studded puffball is actually what the mushroom is called.

Amanda: Oh. And we did come across a lot of puffball mushrooms as well.

Marco: Or lyso purdan per Latin per latum.

Amanda: And those are really puffball mushrooms are very interesting mushrooms because again, like a, typical button mushroom you'd get in the grocery store. But like huge Hyperbolized version of that almost.

Marco: And Trevor got an oyster mushroom. He got some wild oyster mushrooms.

Amanda: Oh, fall oyster mushrooms.

Marco: Fall oysters, yeah. There you go.

Amanda: Which I guess is different than a typical oyster. I'm not really sure, but they were called fall oyster mushrooms. So lots of mushrooms. In one hike?

Marco: In one hike.

Amanda: Now, we were out in that forest for about three hours. but of course we were digging and foraging. Foraging is more than digging. Right. It's like gently uncovering brush and looking at the backs of bark and all of those things.


Peter started foraging his own land and now makes a living doing it

Marco: You were going to tell us Peter's story?

Amanda: Yeah, I'd like to. So Peter, had a very different career and I don't know if we got what that was, but anyway, had a very. I'm gonna go ahead and put him as like a crazy high powered stockbroker in the corporate world. I don't really know what, what he was.

Marco: He ran a BNB is what he told me.

Amanda: Wow, okay. Corporate, high powered bnb, high stress. He was the Gordon Gecko of, the bed and breakfast scene. Anyway. And in any event, he had a lot of land and he started looking around on that land again. I'm going to do my own version of his story.

Marco: As I understand it, Diane and Beam might know where that land is or

Amanda: was, why it was in the

Marco: Eastern townships of Quebec. There you go.

Amanda: But I think he had another job quite seriously that wasn't the bnb. He lost that job went through a lot of changes in his life that he was pretty open about in terms of his relationships and things like that. Sure. You know, just changes. And sort of felt like all he had was this land. And he was like, well, what can one do? I don't, you know, I'm not working. And so he started foraging just out of his own interest, his own need. Even started foraging his own land. And from that started learning all about the different mushrooms. What can I eat, what isn't good, what's medicinal, what's poisonous. Of course, all of those things. You know, just going through it, mushroom by mushroom, educating himself, being part of a mushroom community, plant by plant. Yeah. And then. Yeah, and all the plants as well. And so he started to get to know it while other people wanted to be taken on this land and taken on tours of this land. So he started doing that at first for fun and then for a fee.

Marco: And this is when he moved to Stratford, is when he started doing this.

Amanda: Yeah. So then he started charging people again. Just a passion, a hobby really. More and more people came, so Then he started this foraging business and now he's not even foraging on his own land. I mean, he probably still is, but he's out in all of these other, like we said, crown land conservation areas, public trails, hikes, all these places, finding the same types of gems, quite literally gem studded mushrooms and other delights that he could find on his own land. And of course, they change week to week, season to season. And so, you know, it wasn't a very expensive, I mean, should I say how much it was?

Marco: You can say how much it was.

Amanda: So it was, it was $40 for each of us, which, you know, for a lovely day and a wonderful hike

Marco: and the experience, what a wonderful experience,

Amanda: felt well worth it on our, as far as we're concerned. But he has, he's quite booked up. He has, you know, he has 15, 20 people, whatever it is, a pop. And I just think it's an extraordinary thing that he now, just by his own curiosity and a little bit of elbow grease, I suppose, but his own curiosity. Ultimately he makes a living doing this. It's a lovely business.

Marco: He shares his knowledge.

Amanda: He shares his knowledge. He, he allows people to reinvest their, you know, into the land and their appreciation for the land. He gets to be out there every day for a couple hours just, you know, searching for treasure in the forest with a bunch of really lovely people.

Marco: It really was like treasure hunting. Because when you found the mushrooms, Amanda, it was such a fun little moment.

Amanda: Yeah, I just think it's wonderful. I just assumed he was a Prof. Of like horticulture or something and that this was just a side thing. And then I realized, no, he has other groups and other people and assistant. And it's this whole business really, it's

Marco: really, it's really quite marvelous out of,

Amanda: out of just, you know, being poking around on some land and I just think that's, that's lovely. It just shows us that the world has gifts waiting if we want them,

Marco: you know, and you know, listeners, you're our gift. So thank you for being with us on this particular episode. Go out into the land, explore, forage. Even if you don't collect anything, just see what's out there. And this is our last episode for the season, but none to worry. Starting December, we will have our holiday episodes. That's one episode for every day in December, Amanda. we're gonna record newer episodes for that because we've been sort of using episodes from the past. You'll hear some of our treasures from the past, but you'll also hear some of our new episodes as well. On the holiday episodes, don't forget to leave us a five star review. Any things you. Anything you want to leave our listeners with. Amanda.

Amanda: Yeah, I believe, this business is called Pucks, but what I'm going to do is we will tag it on the Instagram. And when I say we, I mean you will because I just can't bring it up. But Peter from, from Puck's mushroom foraging.

Marco: I'll see if I can find his, web address and then I'll put it on the show notes. So if anybody is in Ontario and they want to go, mushroom hunting or foraging. Foraging.

Amanda: And once you forage with him for a year after that you can send him a picture of any old mushroom that you find and he will tell you what it is. And if it's saf to eat, that's cool.

Marco: I'm excited to go for morels in the spring.

Amanda: Yes, he went on a hike, folks. Now, how much is m. How much would a, morel mushroom be?

Marco: Listen there.

Amanda: It's.

Marco: It's more than the price of gas, I'll say that. It's more like truffles, really. Yeah, Morels are, are highly. And chanterelles. Any, any l mushroom.

Amanda: So he went and they found morels in that forest where we were and they found 200 of them in one go at one point. And then the next week they expected to find more and they found like 20. But still, that's incredible.

Marco: So great. All right, till next time. We hope you find your treasures when you explore. And until next season, we hope you are able during this season to listen and sleep.