> I'll probably seek some out now Join your local mycology group in spring. Every city has one, and you can either Google for yours or look them up on the NAMA

> I'll probably seek some out now Join your local mycology group in spring. Every city has one, and you can either Google for yours or look them up on the NAMA website. A lot of their websites look like the group may be defunct, but they are mostly still active -- it's just that the average age in these groups is going to be like 60, so the sites just don't get updated often. (Though most of the younger folks in these groups tend to be software developers, go figure.) Anyway they'll have at least one walk every weekend, and if you go on half of them then you'll know how to safely identify and cook with most of the basic edibles by fall. You'll probably learn a bunch of edible plants as well, especially during the slow season between when the morels finish and when the summer mushrooms start coming up. There definitely are a lot of things that aren't commercially viable. But probably even more that just haven't been commercialized. E.g. there are tons of foods that are eaten in Asia, Africa, and South America that aren't commonly consumed in the U.S., and sometimes that has to be with growing conditions, but more often than not it's just a marketing thing. Regardless, what I'd say is that you're not a real foodie unless you own a couple dozen field guides, because at least for the foreseeable future that's the only way you're ever going to get to try a lot of the best foods available in your area.