Co-authors, Michelle + Camille
Michelle Russell
I am a person driven by the constant evolution of self. I’ve been many things in my life: a mother, a teacher, a professor, a traveler, a yogi, a chef and a mushroom enthusiast. I like change and plunge headlong into new adventures, embracing new passions and evolving again.
I came to this moment in time, in Idaho, from a ten year loop. Ten years ago I changed everything about my life, lost 80 lbs by adopting a plant based diet, ridding myself of the need for 12 prescription medications, curing my depression, accepting a new job and moving to Tokyo. From Tokyo I moved to Bavaria and spent years traveling the European capitals and backroads. During this period of exploration I went to culinary school to learn more about the many ways that plants can heal us and became convinced that part of my next evolution of self would be to help make it easier to be healthy.
From this sincere desire I started a plant-based company and began making fermented artisan cashew cheeses. As a food producer, I became more aware of the gaps in the food supply and realized that cashews weren’t sustainable. This launched me into a deep dive with mushrooms from which I hope to never emerge. Mushrooms are part of humanity's future survival. It is my sincere desire that this book’s recipes launch you on your own deep dive into the wondrous world of fungi.
Camille DeGabrielle
I had the fortunate experience of growing up in a bicultural family whose love of food was the highlight of every day; my life was infused with a spectrum of cuisine and connection that left a lasting impression. My Mexican mother would always be filling the kitchen with spicy aromas, while my father enveloped the home with every genre of music. This lively upbringing gave me the advantage of perspective.
Idaho’s outdoors also had a great impact on my life. Nature has always fueled my adventures and has been a well of inspiration. I always knew I wanted to focus on design opportunities that would give back to the landscape I’ve enjoyed.
I majored in Industrial Design at Savannah College of Art and Design, obtaining my BFA. During this time, I had the opportunity to study abroad in Hong Kong. Having a first-hand experience with manufacturing practices and seeing the impact of what product design could do to our environment, I refocused my efforts to more sustainable design. I then studied Sustainability & Biomimicry and allowed those principals to reshape my thinking.
When I looked at my own actions through the lens of sustainability, I realized I needed to make some changes. I adopted a plant-based + fungi diet for ecological and ethical reasons.
Knowing that I am making a difference every day for the planet and for my own health with every meal is something that I wanted to share with everyone. Fungi are tools to help us heal our bodies, our minds, and the planet itself.
My hope with this cookbook is that everyone can feel a greater sense of connection to their food and home, while enjoying a whole new kingdom of food!