Greetings,

As you might have noticed, I've been contributing the occasional column to the Huffington Post.  Here's a preview of my latest:

I should say from the beginning that I have nothing against fungi.

I love my sautéed shitakes and occasional grilled Portobello.  I have nothing but respect for the humble, industrious yeasts that help turn flour and grape juice into bread and wine, respectively. I'm not much of a cheese eater, but even I can appreciate the mysterious molds that give Roquefort and Gorgonzolas their distinctive veins.  And should I contract strep throat, pass the penicillin, please!

Of course plenty of fungi are considerably less savory, making their homes in shower stalls, locker rooms, and stinky socks.

But when it comes to eating, I draw the line at Quorn, and so should you.

Click through to read the whole thing, and as always, feel free to weigh in with your reactions in the comments section.  So I don't tax your inbox more than necessary in the future, click "Become a Fan" or "Get Email Alerts" at the top of the Huffington Post page.

Sincerely,

Michael F. Jacobson, Ph.D.
Executive Director