Melissa Hoffman

I use caragana as an ingredient in wild and koji-fied miso and tamaris, even making ganjang (korean soy sauce) out of them. There's a lot of rich earthy flavors in them, and I cook them in several changes of water before using in misos. Here's a bit more: https://shofarm.com/blog/perennial-miso-siberian-peashrub-caragana-arborescens

Hi Eric!
I recently came across an study from the Yale Climate and Energy Institute showing that fungi, not plants, account for the sequestration of carbon in boreal forests (very far northern forests). Here's the link for reference (though I imagine you know of this) http://climate.yale.edu/news/fungi-not-plants-drive-long-term-carbon-sequestration-boreal-forest.

Can you comment on the role of mycelium and fungi in carbon sequestration? And possibly the numbers relative to climate?

I realize that these data may apply only to these far north forests, where conifers predominate, vs more deciduous, long-lived trees.

Thank you! Looking forward to attending your talk in Vermont this weekend.

All best,
Melissa