Coming off of last months challenge there were SO many awesome suggestions for topics that it left my head spinning. I had to step away from it all.. and think about what would be a focused challenge yet something that would allow everyone to participate in a way that could be unique to their culture or style. So for February 2015 I've chosen those tiny little friends of ours that often go without mention.. fungi! This opens the door for any yeast fermented foods and the more obvious is the fruit of fungi - mushrooms to be used in any way possible. Bakers - this is your opportunity to show off your mother starters and the wonderful breads you make.. and if we have anyone doing micro-brews now is your time to shine! Let's pay homage to the beautiful things that fungi have done for us in food.. whether stilton or shitake, half sours or sourdough.. Fungus is among us! Clarification: You don't have to actually ferment beer or make cheese, I just want to focus on products that rely heavily on fermentation, for instance an aged cheese vs. mozzarella. An entirely separate track would be meals that utilize mushrooms and I am hoping everyone will enjoy that part.