It will likely go to waste in your "crisper" alongside the cello-spinach. Let's bring the spores and organic debris from our food preparations of mushrooms (or partridge, or fish) back to where we found them, and offer that to the water or the soil, with thanks. Let's learn about the life cycle of these fungal brothers and sisters so we can make sensible, sustainable decisions on the spot about whether to harvest or not? Let's learn about the other creatures that also love to eat these morsels -- in this case, skunks, birds and worms -- and be able to notice when the mushroom in the grass we are eyeing is already something else's lunch. And leave it alone. Let's walk home together with just the right amount in our bags or baskets for our dinner (and some to share with the neighbours, of course) and talk together on the way about what we will cook with them: Zhyfs said: "An omelette," Maddy said: "Shepherd's Pie", Shawna said: "....with steak!" I was aiming for moussaka but ended up making Sopa di Lima to which I added champinon at the very end. People! Let's be accountable to all this. In all this: Make that food. Eat that food. Share that food. It's all a kind of prayer for, and beautifully WITH the Earth.

Blessings and spores.