As a self-taught mushroom expert and citizen scientist who runs his own laboratory and farm, William Padilla-Brown has a lot more on his plate than only fungi. He’s studied permaculture design, frequently travels to teach workshops on foraging and mycology at events and festivals, and has a partner and two young children.
Millions of students rely on school-provided food as their primary source of nutrition. Recent Assembly Bills in California outline advancements to ensure these meals provide a chance for the dietary habits and choices that begin in childhood to be healthful, sustainable ones. Last summer, Gov. Newsom approved a bill allotting $100 million toward plant-based foods for schools, plus $600 million to upgrade the infrastructure of school kitchens and train and pay food service workers to prepare these meals. It totaled a $700 million investment toward expanding plant-based, California-grown and other options.