On April 15, 2025, the NYS Library held a T3/Transforming Teen Services workshop. The full day workshop was hosted by the Mid York Library System and was facilitated by two trainers from the NY T3 team: Stephanie Markham and Kenneth Roman. Thirty attendees participated, representing public libraries from six different public library systems.
The focus of the workshop was on Connected Learning, one of the core concepts of Teen Services. Attendees learned about the principles of Connected Learning and how to connect theory to practice for developing or enhancing teen programs in their libraries and for reaching out to and working with teens in their communities. There were many lively discussions, networking, and sharing of ideas for connecting and working with teens!
Inspired by the opening of Outcasts: Mary Banning's World of Mushrooms, the newest exhibit at the New York State Museum on view until January 2026, staff at the New York State Library turned to our collections to explore what mushroom-related content our shelves have to offer.
Our Edible Toadstools and Mushrooms
An 1895 publication of Our Edible Toadstools and Mushrooms and How to Distinguish Them by W. Hamilton Gibson contains thirty colored plates of mushrooms alongside descriptions intended for ready reference. Gibson lists physical characteristics such as the shape of the mushroom caps, stems, spores, and tube surfaces, as well as descriptions of taste, odor, habitat, and season in which the mushrooms could be found.
This plate shows the Agaricus gambosus, or the St. George's Mushroom, from several perspectives. The cream-colored mushroom is shown up close with a rounded top with the spores visible underneath. A ring of mushrooms is shown growing in grass in a ring shape. The taste is noted to be highly flavored with the potential to be gamy.
This plate of the Agaricus ostreatus, or the Oyster Mushroom, shows an array of mushrooms with light yellow caps and white spores growing in a vertical cascade from a tree trunk. The background is colored with shades of blue, purple, and brown. Gibson notes the taste of this mushroom to be "suggesting the flavor of the cooked oyster."
This plate of the Cantharellus cibarius, or the Chantarelle, shows three mushrooms in deep yellow to orange shades growing alongside a tree trunk. Their taste is described as "peppery and pungent in the raw state; mild and sweet after cooking" with an odor of "ripe apricots or plums."
Mushroom Recipes
Recipes are included for mushroom soup, mushroom stew, mushrooms on toast (broiled, stewed, or fried), pickled mushrooms, and stuffed morels. In a recipe for mushroom catsup, Gibson advises that, “Care should be taken that the spice is not so abundant as to overpower the true flavor of the mushrooms.”
Gibson feels strongly about this—he stresses elsewhere that the “true mushroom epicure” does not approach a mushroom as “an absorbent vehicle for the gastronomic conveyance of highly seasoned sauce or dressing, but for the unique individual flavor which differentiates the fungus from other kinds of food.” The recipes Gibson compiles in this section are primarily simple in nature, though some, like Morelles à la Italienne, Fried Clavaria, or Mushroom Ragoût include flavorful additions such as lemon, vinegar, onions, spices, or herbs.
A Warning on Poisonous Mushrooms
Gibson is careful to warn readers of poisonous mushroom varieties like the Amanita Muscaria, shown on the plate above in orange, yellow, and reddish tones with spotted caps.
Even the dedication of Gibson's book is a warning--written inside a curved, mushroom-like shape (an early developmental shape of the Deadly Amanita), it reads:
To the Reader, kind, gentle, or other, to whom, in the hopes of continued grace and well-being, The Frontispiece and the chapter on "The Deadly Amanita" is herewith particularly referred with The Author's solicitude, "Forewarned is Forearmed."
In the chapter on the Deadly Amanita, Gibson emphasizes that, "its seductive treachery (some twenty-five deaths having been recorded in the public journals during the summer of 1893 alone), render it important that its teeth should be drawn, and its portrait placarded and popularly familiarized as an archenemy of mankind."
Further Resources
View a full-text scan of Our Edible Toadstools and Mushrooms through the Internet Archive.
Gibson, W. H. (1895). Our edible toadstools and mushrooms and how to distinguish them; a selection of thirty native food varieties, easily recognizable by their marked individualities, with simple rules for the identification of poisonous species, by W. Hamilton Gibson. With thirty colored plates, and fifty-seven other illustrations by the author. Harper & Brothers. (NYS Library call number 589.22 G45)