The Newark facility could serve as a permanent meeting place for the fungi specialists.
Walt Sturgeon is a good guy to have with you if you get lost in the forest.
"I might not get you out of the woods, but you'll eat," said the chairman of the Ohio Mushroom Society, which might be setting up a nearby office at the Dawes Arboretum near Newark.
And just in time for morel season, which is typically mid-April through mid-June.
The two groups are trying to establish a permanent relationship at the 1,800-acre arboretum, 7770 Jacksontown Road (state Route 13).
Lori Totman, conservation director for Dawes, said the two groups still are hammering out the details. Dawes could host the society's regular meetings, create a display for the group and establish a fungi herbarium, meaning whatever mushrooms are collected would be preserved for scientific purposes, Totman said.
"I'm very confident this whole thing will happen," she said. "Hopefully, this year we'll start solidifying some of these details."
The mushroom society was formed in the early 1970s and has about 125 active members, Sturgeon said. The reason the organization chose Dawes was because it's in the center of the state, the two groups have had a good working relationship over the years and the facility is suited to the society's needs, Sturgeon said.
A resident of northeast Ohio, Sturgeon said the Buckeye State has quite a diversity of mushrooms -- more than 100 edible varieties. They include black trumpets, oysters, chanterelles and even truffles, but not the prized European variety.
"The more kinds of trees you have, the more kinds of mushrooms you have," he said.
For more on the society, visit www.ohiomushroom.org.
Pizzano's will celebrate its 20th year in business with the opening of a third store.
Owner Adam Nelson has taken over the former Roma's Brick Oven Pizzeria at 4697 Reed Road.
"I thought it was a good idea, good area, good location - so why not?" he said.
Pizzano's got its start with a Sawmill Road location, which was sold for a short time, but Nelson bought it back. The restaurants are known for Italian meals, pizza (by the slice and whole pies) and stromboli. A third location is on North Cassady Avenue, by the airport.
Nelson said he uses 100-percent cheese and extra virgin olive oil in the hand-tossed dough and mixes the tomato sauce in-house.
The new 1,700-square-foot eatery seats about 15 and could undergo a renovation shortly. Look for special deals through the next couple of weeks to celebrate the grand opening. It is open for lunch and dinner seven days a week. For more information, call 614-451-5511.