Hericium erinaceus

What You Should Know

Hericium erinaceus is a distinctive white, football-sized fungus formed of clusters of long, downward-pointing icicle-like spines. It often fruits high up on exposed central deadwood. The mushroom and mycelium both contain beneficial compounds but some are specific to each. The mycelium, which is the main body of the fungi, absorbs and transports nutrients not only for the mushroom but also for the surrounding ecosystem.

As an edible mushroom, Lion's Mane has a mild seafood flavor, similar to lobster. They absorb flavors and liquid like a sponge, making them versatile in cooking. While they are delicious, their true value lies in their medicinal properties.

The medicinal health benefits of Hericium erinaceus are varied. It may improve nerves and protect against conditions such as anxiety, memory loss, and gastrointestinal issues. It also has antibacterial, anti-inflammatory, and anti-tumor properties, including against stomach and liver cancer.

Other names: Lion's Mane, Hedgehog Mushroom, Mountain-priest Mushroom, Monkey’s Mushroom, Bear’s Head, Old Man’s Beard, Unbranched Hericium, Pom Pom, Japanese (Yamabushitake), Chinese (Houtou), German (Igelstachelbart), Netherlands (Pruikzwam), Czech Republic (Korálovec ježatý).

Hericium erinaceus Mushroom Identification

1. Fruiting Body

   A fruiting body is an 3.15–9.84 in (8–25 cm) wide, unbranched clump of soft 0.39–1.57 in (1–4 cm) spines. It is attached to a tough base on a tree and may appear hairy and white, or turn brownish or yellowish with age.

2. Habitat

   Lion's Mane lives on dead wood and can grow alone or in pairs. It produces fruit in late summer or fall, or in winter and spring in warm areas. It is common in Europe, North America, Canada, Mexico, Central America, and Asia. It was first discovered in France.

3. Flesh

   The flesh is white and does not change color when sliced. It is also soft and spongy.

4. Odor and Taste

   Odor not distinctive. The taste is similar to lobster.

5. Spore Print

   White.

6. Microscopic Features

   Spores 5–6 x 5.5–6 µm; globose to subglobose or subellipsoid; smooth or minutely roughened; hyaline and uniguttulate in KOH; amyloid. Gloeoplerous hyphae present, sometimes extending into hymenium to become cystidia (up to 50 x 6 µm, cylindric with knobbed apices, smooth, thin-walled).

Hericium erinaceus Look-Alikes

1. Hericium americanum

   The major difference is that instead of having single "snowball-like" formations, this mushroom has a short branches that are closely bunched together.

2. Hericium cirrhatum

   Similar but does not have a spherical shape.

3. Hericium coralloides

   Has irregular branches with long and slender spines that extend towards the ground, growing differently from a central point.

Hericium erinaceus Health Benefits

Compounds found in the mushroom and mycelium called hericenones and erinacines. They can improve the development and function of nerves and protect them from damage. This may help prevent conditions such as anxiety, memory loss, Alzheimer's disease, or Parkinson's disease. It may also help protect the stomach lining and improve symptoms related to stomach conditions like gastritis or ulcers. Hericium erinaceus may also help fight cancer and reduce the side effects of chemotherapy. Additionally, it may aid in weight management and boost overall immunity and health.

1. Supporting Memory and Cognition

   Lion's Mane mushroom has been seen in laboratory experiments to prevent damage to short-term and visual recognition memory. These types of memory are often lost in people with Alzheimer's disease and other forms of dementia. Research suggests that Lion's Mane may have the potential to slow down or prevent these memory deficits. A study in elderly Japanese men and women with mild cognitive impairment (MCI) found that consuming Lion's Mane improved brain power scores. MCI refers to problems with meamory, language, thinking, and judgment, and is considered an intermediate stage between normal mental decline with aging and the more severe brain function deficits in conditions like Alzheimer's disease.

2. Good for Diabetes

   Lion's Mane mushroom extracts have benefits for reducing high blood sugar levels in diabetes. These extracts also increased insulin levels and had a beneficial effect on reducing lipids and increasing antioxidant activity.

3. Treats Peptic or Gastric Ulcers

   Extracts from Lion's Mane mushrooms can be effective in treating peptic ulcers, which are sores that form in the lining of the stomach and can cause symptoms such as acidity, indigestion, and pain below the ribs or behind the breastbone. The polysaccharide component of the mushroom can decrease the size of these ulcers. Additionally, Lion's Mane mushrooms can protect the stomach lining by preventing the reduction of antioxidant enzymes that protect the stomach lining.

4. Boosts the Immune System

   Compounds found in Lion's Mane improve the immune system by activating immune cells such as macrophages and NK cells, and increasing T cells and macrophage levels. It also matures dendritic cells, an important process for regulating the immune response.

5. Antioxidative Properties

   Lion's Mane possesses anti-oxidative properties that prevent oxidative stress-related diseases. Consumption of the boiled mushroom can eliminate peroxides and remove harmful iron ions.

6. Anticancer Activity

   Hericium erinaceus extracts have been found to have anti-tumor effects against certain types of cancer such as liver, gastric, and colon cancer. The extracts can also be used in combination with chemotherapy drugs to treat liver cancer that is resistant to treatment with drugs alone.

7. Reduces Depression and Anxiety

   Lions Mane mushroom can lower depression, anxiety and irritation. Its benefits come from stimulating nerve growth factor.

Hericium erinaceus Side Effects

Taking Lion's Mane supplements may cause itchy skin. Consult a doctor if itchy skin is accompanied by other symptoms such as swollen glands or hives. Eating moderate amount of the mushroom appear safe. The safety and effectiveness of supplements are uncertain due to lack of regulations. Studies have not found adverse effects from high doses in animals.

Special Precautions & Warnings:

1. Pregnancy and breast-feeding

   Not enough is known about the use of Hericium erinaceus in medicinal amounts during pregnancy and breast-feeding. Stay on the safe side and avoid using it.

2. Bleeding conditions

   Hericium erinaceus might slow blood clotting. This might increase the chances of bruising and bleeding in people with bleeding conditions. However, there are no reports of this occurring in humans.

3. Diabetes

   Hericium erinaceus might lower blood sugar. Watch for signs of low blood sugar (hypoglycemia) and monitor your blood sugar carefully if you have diabetes and use Hericium erinaceus.

4. Surgery

   Hericium erinaceus might slow blood clotting. This might cause extra bleeding during and after surgery. Stop using Hericium erinaceus at least 2 weeks before a scheduled surgery.

Hericium erinaceus Extract Methods

Two Japanese patents exist for Hericium erinaceus extract for its nerve regenerating properties. Lion's Mane extract is made from a dual hot water and alcohol extraction process for full benefits. Long-term use may improve memory and increase intelligence.

Many companies use only hot water extraction, which is the most common and least expensive method. However, "cheap" mushroom supplements that only use this method or are simply dried powders do not provide the full benefits of medicinal mushrooms. To fully extract the beneficial compounds, a more costly alcohol extraction step is necessary.

According to the chemical analysis, every 100 grams of dried fungus contain:

1. 26.3 grams protein

2. 4.2 grams fat

3. 44.9 grams carbohydrate

4. 6.4 grams thin fibre

5. 10.2 grams water

6. 850 mgP

7. 18 mg Fe

8. 2 mg Ca

9. 0.89 mg VB1

10. 1.89 mg VB2

11. 0.01 mg carotene

12. 16 kinds of amino acids including 7 kinds of essential amino acids

Hericium erinaceus Growing

This medicinal mushroom can be cultivated through various methods. One popular method is to grow it on sawdust or straw based substrates, which can be formulated with other supplementary ingredients such as bran or corn to optimize the fruiting. Another method is using a liquid culture and spawn, which can be later used to inoculate the substrate for the fruiting stage. The optimal temperature for growing H. erinaceus is between 68-77°F (20-25°C). This species prefers higher humidity and adequate ventilation, fruiting bodies typically appear in 2-4 weeks. Proper sanitation and pH control is also important to prevent contamination and ensure optimal growth.

Easy five steps to grow your own Lion's Mane mushrooms:

1. Sterilizing the substrate

   Make sure you properly sterilize your substrate before use. To do this, fill the bucket with a substrate. Soak it with water for at least 2 hours. After 2 hours, drain all the excess water. Leave it again for another half an hour and then drain the excess water. Note that any excess water will cause contamination. This will hinder the growth of mushrooms. Let the substrate cool for about 6 hours.

2. Transferring the substrate to small jars/plastic bags

   Transfer the substrate to jars or plastic bags. Make sure not to overfill. Also, ensure that you have a clean working area to avoid contaminating the substrate. During this process, the jar cover must be loosely fitted. If using plastic bags, the tops should be loosely folded over.

3. Planting the spawn

   After sterilizing the substrate, turn off the heat. Let the substrate cool for 6 hours inside the pressure cooker. While waiting for the substrate to cool, prepare your working area. Make sure that it is thoroughly clean. Also, without opening your spawn pack, gently crush and separate spawn. This will make it easier for you to mix the spawn with the substrate later. When your substrate is ready, wash your hands and prepare for planting. Remove the substrate from the pressure cooker and add the spawn to the substrate. As soon as you are finished, seal the jar or plastic bag. Shake the jar or bag to mix the substrate and spawn.

4. Waiting period

   Leave the jar or plastic bag in a room that is not directly exposed to the sun for about 3 weeks. The temperature in the room should be between 68-77°F (20- 25 °C). After 3 weeks, the substrate should already be fully colonized. This happens when the substrate is covered with whitest fungi. When the substrate is fully colonized, you should transfer the jars to an airy location with traces of light. Make tiny holes in the jar cover or the plastic bag. The holes should be about 5 mm in diameter. The mushrooms will grow through these tiny holes. High humidity, ideally above 80%, is crucial for optimal mushroom growth.

5. Harvesting

   In a few weeks, you should see Lion's Mane mushrooms growing through the holes. Make sure to harvest the mushrooms before they start turning pink. When harvesting, cut the “snowball” close to the bag using a sharp knife. Be careful not to damage the spine. It is said that this mushroom will store longer in the fridge when handled properly. Subsequent flushes will occur. The fruits will normally develop at the sites of previous fruits.

Hericium erinaceus Taxonomy and Etymology

Hericium erinaceus,was first described by Jean Baptiste Francois Bulliard in 1780 as Hydnum erinaceus, but later transferred to the present genus by Christiaan Hendrik Persoon in 1797. The generic name, Hericium, refers to the spiny fertile surfaces of the fungus, and the specific epithet, erinaceus, means "like a hedgehog."

Hericium erinaceus Synonyms

• Hydnum erinaceus Bull., 1781

• Clavaria caput-medusae Bull., 1789

• Clavaria conferta Paulet, 1793

• Clavaria erinaceus (Bull.) Paulet, 1793

• Dryodon caput-medusae (Bull.) Quél.

• Dryodon erinaceus (Bull.) P. Karst., 1882

• Dryodon juranus Quél., 1902

• Hericium caput-medusae (Bull.) Pers.

• Hericium commune Roques, 1832

• Hericium erinaceum (Bull.) Pers. (1797

• Hericium erinaceus f. caput-medusae (Bull.) Nikol.

• Hericium grande Raf., 1813

• Hericium hystrix Pers., 1797

• Hericium strictum Pers., 1818

• Hericium unguiculatum Pers., 1825

• Hydnum caput-medusae (Bull.) Pers.

• Hydnum erinaceus Bull.

• Hydnum hystricinum Batsch, 1783

• Hydnum notarisii Inzenga, 1866

• Hydnum omasum Panizzi, 1862

• Manina cordiformis Scop., 1772

• Martella echinus Scop., 1770

• Merisma caput-medusae (Bull.) Spreng.

• Steccherinum quercinum Gray, 1821

Hericium erinaceus Nutrition Facts

This mushroom comprises of 32 different bioactive compounds and is a rich source of minerals such as selenium, zinc, iron, and potassium. In addition, it contains mainly amino acids (20 percent) and various polypeptides and polysaccharides. And like seafood, Yamabushitake is a viable plant-based source of vitamin B12.

Recipe: Hericium erinaceus in Cherry Tomato Sauce

Ingredients:

1. 1 large clump of Lion's mane mushroom

2. 1/3 cup olive oil

3. 3-5 cloves of garlic, minced

4. 1 medium-sized shallot, diced

5. 2 pints cherry or grape tomatoes, quartered

6. Basil, for garnish

7. Salt and pepper, to taste

Instructions:

1. Slice the Lion's mane mushroom into steak-like pieces, ½-1 inch thick. Heat the oil in a large skillet, add the Lion's mane (in two batches, if necessary), and cover. Cook for about 3 minutes (until golden-brown) before flipping, and cooking until it is golden brown. Transfer the mushrooms onto a plate lined with a paper towel and set aside.

2. Add the garlic and shallots to the skillet, and sauté for about a minute until the garlic is fragrant. Add the tomatoes, and sauté on medium-low heat for around 10 minutes, mashing the tomatoes a little with your spatula or a fork.

3. After around 10 minutes you should have a fairly thick, chunky sauce. Season generously with salt and pepper, remove from the heat and top with fresh, torn basil. Serve the sauce with the cooked Lion's mane, and enjoy!

Recipe: Lion's Mane for Pasta or Crackers

The butter and cream are a little heavy, but you can substitute olive oil and milk for a lighter mushroom recipe.

This cooks down to gravy, although you can omit all the liquids if you like and still have a delicious topping for pasta, tofu, or another dish.

Ingredients:

1. 1/2 lb lion's mane mushrooms, cleaned and thinly sliced

2. 3 tablespoons butter

3. 2 cups light cream

4. 1/2 yellow onion, chopped

5. 2 cloves garlic, chopped

6. 3 tablespoons flour

Instructions:

1. Melt one tablespoon of butter in a skillet over medium-high heat. Add the mushrooms and cook until they seem to have given off most of their liquid.

2. Throw in the onions and garlic and cook until the onions have softened and the mushrooms are brown.

3. Add the flour and the remainder of the butter. Cook several more minutes, stirring frequently to mix the melting butter with everything else.

4. Slowly pour in the cream. Turn down the heat and allow the mixture to simmer until it has reached your desired consistency.

5. Serve on top of pasta, rice, or crackers. Delicious!

Recipe: Pan-Fried Lion's Mane Mushrooms

Ingredients:

1. 1/2 lb Lion's Mane mushrooms

2. 1 tbsp of olive oil

3. 1 tbsp of butter

4. salt and pepper

Instructions:

1. Prepare the Lion's Mane mushrooms by gently brushing off the dirt or washing if necessary. Slice or tear into bite-size pieces.

2. Heat oil in a large pan over medium to high heat.

3. Add mushrooms and cover, cook until mushrooms begin to dry out.

4. Add butter, season and continue to sauté for 2-3 mins until brown.

5. Serve immediately.

Recipe: Hericium erinaceus Mushroom Tacos

Ingredients:

1. 2 Lion's Mane mushrooms, cut into chunks

2. Olive oil, for frying

3. Flour tortillas

4. Cabbage, Chipotle Mayo, Sriracha

For the breading:

1. 1/2 cup cornmeal

2. 1/2 tsp garlic powder

3. a pinch dried oregano

4. 1/2 tsp smoked paprika

5. Salt and pepper

6. A pinch cumin

For the milk mixture:

1. 1/2 cup almond milk

2. 2 tsp cornstarch

3. 2 tbsp flour

Instructions:

1. Heat the oil in a skillet over medium heat.

2. Mix the almond milk, flour, and cornstarch in a bowl and whisk to combine.

3. Mix the garlic powder, cornmeal, paprika, salt, pepper and cumin in a separate bowl.

4. Put the mushroom pieces into the milk mixture to coat completely, then place it into the dry mix and coat evenly on all sides.

5. Place the breaded mushrooms into the pan and cook until tender and just brown. Reduce the heat to medium-low.

6. Divide the mix between the tortillas.

7. Top with cabbage, and chipotle mayo. Drizzle with sriracha.

Recipe: Stir-Fried Hericium erinaceus Mushrooms

Ingredients:

1. 2 tbsp butter

2. 3 carrots, sliced thinly

3. 1 white onion, diced

4. Parsley, to garnish

5. Salt and pepper

6. Hericium erinaceus (Lion's Mane) mushrooms, sliced into chunks

Instructions:

1. Heat a skillet on medium heat, add the butter and onion, cook until browned.

2. Add the mushrooms and season with salt and pepper.

3. Stir in the carrots and sauté for around 5-7 minutes.

4. Serve with parsley.

Recipe: Lion's Mane Steaks

Ingredients:

1. One large piece of Lion's mane mushroom (think 1 fist-size piece per person)

2. 1 Tbsp ghee

3. Salt + pepper to taste

4. Sprinkle of garlic powder

Instructions:

1. Wipe Lion's mane down with a damp paper towel or cloth to remove any remaining dirt.

2. Slice Lion's mane width-wise into ½” “steaks”.

3. Heat ghee in a pan on medium heat. Add Lion's mane and saute on either side until tender.

4. Season with salt, pepper, and garlic powder.

Recipe: Roasted Lion's Mane Mushrooms with Sherried Shallots

Ingredients:

1. 2 tablespoons extra-virgin olive oil, divided

2. 4 cups vertically sliced shallots (about 6 large)

3. 1 tablespoon fresh thyme leaves

4. 1/2 teaspoon kosher salt, divided

5. 1/3 cup dry sherry

6. 1 tablespoon sherry vinegar

7. 1/4 teaspoon freshly ground black pepper

8. 12 silver dollar-sized lion's mane mushrooms (about 12 ounces)

9. 1 tablespoon butter, cut into 12 pieces

10. 1 tablespoon sliced fresh chives

Instructions:

1. Preheat oven to 425°.

2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots, thyme, and 1/4 teaspoon salt; sauté 4 minutes, stirring frequently. Add sherry; cover, reduce heat, and simmer 10 minutes or until very tender. Stir in vinegar and black pepper. Remove from heat; keep warm.

3. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add mushrooms, fuzzy side down; cook 4 minutes or until browned. Turn mushrooms over; top each with 1 butter piece. Place pan in oven; bake mushrooms at 425° for 5 minutes or until tender.

4. Remove from oven; sprinkle with remaining 1/4 teaspoon salt. Spoon about 1/2 cup shallot mixture onto each of 4 plates; top each serving with 3 mushrooms. Drizzle any pan juices over servings. Sprinkle evenly with chives.

Recipe: Lion's Mane "Crab" Cakes

Ingredients:

1. 1/2 pound (2 pints) Lion's Mane Mushroom

2. 2 tbs Extra Virgin Olive Oil

3. 2 cloves garlic

4. 2 tbs Greek yogurt (organic mayonnaise can be used as a substitute)

5. 1 tsp soy sauce

6. 1 cup organic bread crumbs

7. 1/4 cup diced onion

8. 1 egg (you can easily make this recipe vegan by replacing this with a "flaxseed" egg)

9. splash of white or red wine vinegar

10. 2-3 tbs fresh chopped parsley

11. 1 tsp smoked paprika

12. lemon juice from 1/4 lemon

13. 3-4 tbs coconut oil (or alternative) for cooking the cakes

14. Salt and Pepper to taste

For remoulade:

1. 1/4 cup non or low-fat organic Greek yogurt

2. 2 tbs Dijon mustard (I used Trader Joe's Garlic Aioli Mustard)

3. 1 tsp smoked paprika

4. Juice of 1/4 lemon

Instructions:

1. Dice Lion's Mane mushroom into large pieces. Toss in olive oil and roast in the oven, with garlic at 350 degrees for 30-40 mins. Turn halfway through. The mushroom will shrink substantially as the water cooks out.

2. When ready, put mushroom and garlic mixture in the food processor and pulse 4-5 times until mix is broken down in smaller chunks.

3. In a separate bowl mix together the egg, soy sauce, Greek yogurt, lemon, chopped parsley, salt, and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions* and pulsed mushroom mixture.

4. *If you choose, you can saute the onions instead of using raw onions (this is optional). To do so, cook in a saute pan on medium-low with coconut oil, slowly sweating the onions until translucent (about 5-7 minutes).

5. Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes. With your hands, form into cakes.

6. Heat coconut oil in a non-stick pan on medium heat and fry until lightly browned on both sides.

7. Finish with a touch of sea salt

8. For the remoulade: Using a whisk, mix yogurt, mustard, paprika, lemon juice, and salt and pepper.

Recipe: Lion's Mane Mushroom Stir-Fry With Ginger

Ingredients:

1. 300 g frozen Lion's Mane Mushrooms

2. 200 g Vegetarian Mock Liver

3. 2 thumbs young ginger

4. 2 tbsp toasted sesame oil

5. 3 tsp sweet dark soy sauce

6. ½ tsp white pepper

7. 1 tsp light soy sauce

8. 2 tbsp Chinese shao xing wine

9. 1 sprig Chinese celery (aka Nan Ling)

10. 1½ cup Thai basmati rice grains

Preparation:

1. Thaw Lion's Mane mushrooms, soak them in a bowl of warm water to remove excess oil (if it comes marinated in a packet). Slice mushrooms and mock liver.

2. Use a spoon to scrap off ginger skin. Slice them and cut them in thin matchsticks.

3. Wash Chinese celery base thoroughly until soil bits are removed. Remove celery root and cut the rest in quarters.

4. Rinse rice grains thoroughly by rubbing them in one palm in a clockwise direction. Drain the murky rice water, rinse the grains twice to remove as much arsenic in them. *Arsenic (As) accumulation in rice grains is a threat to human health and the marketability of rice products, according to a scientific study.

Instructions:

1. To cook thin rice porridge, fill 9½ cups of filtered water in a stockpot. Pour washed basmati rice in and cook for 25-30 minutes over medium heat. The grains should be soft and slightly broken. There will be a layer of rice soup formed over porridge. Do not dispose of away.

2. While the porridge is cooking, heat the non-stick frying pan over medium-high heat. Pour toasted sesame oil and ginger over. Cook ginger for 3-4 minutes, until they are lightly browned.

3. Add Lion's Mane mushrooms and mock the liver to the pan. Stir fry for 3 minutes.

4. Add dark soy sauce, pepper, light soy sauce and shaoxing wine to the mixture. Toss and combine for 2 minutes till all ingredients are coated evenly with the sauce. Add 1 cup water over the mixture, turn the heat down to low. Simmer, and let the mushrooms and liver absorb the sauce for 5 minutes.

5. Add Chinese Celery over the mixture, toss and mix for 2 minutes and serve with rice porridge.

Notes:

1. The consistency of rice porridge is dependent on the volume of water. Start with 9½ cups of water first for medium consistency, as water evaporates over time while boiling. Then add an extra cup of boiling water to the porridge. Do not add room temperature water as it stops the boiling process.

2. Thick consistency: 1½ cup rice to 8½ cup water

3. Medium consistency: 1½ cup rice to 9½ cup water

4. Thin consistency: 1½ cup rice to 10½ cup water

Recipe: Ratatouille with Lion's Mane Mushrooms

Ingredients:

1. 2-4 squash and/or eggplant

2. several tomatoes- roma or any meaty slicer

3. ½ pound lion's mane mushrooms

4. ½ cup freshly grated Parmesan

5. 4 cloves garlic minced

6. 1 Tbs finely chopped fresh parsley

7. 1 Tbs chopped fresh basil

8. 1 tsp chopped fresh oregano

9. 1 fresh bay leaf (optional)

10. 5Tbs olive oil

Instructions:

1. Cut thin slices of squash, eggplant and mushrooms and season with salt and pepper.

2. In a large skillet, heat 1 tablespoon of olive oil and saute the squash, eggplant and lion's mane mushrooms in batches until lightly browned on both sides.

3. Slice tomatoes and season with salt and pepper, allow slices to absorb salt and surrender some of their liquid.

4. Combine garlic, parsley, thyme, oregano and half the Parmesan in a small bowl.

5. Discard excess tomato juice and sprinkle herb-garlic mixture over each tomato slice.

6. Spread 1T of olive oil in the bottom of a 10x10 inch or equivalent size baking dish. Place bay leaf in the center of the dish.

7. Arrange slices of prepared vegetables in rows or concentric circles alternating between squash, tomatoes, eggplant, and lion's mane. Sprinkle with remaining cheese.

8. Bake at 350ºF for an hour or until cheese is slightly browned.

9. Serve atop of bread, pasta, couscous or polenta - be sure to remove bay leaf.

Sources:

Photo 1 - Author: Richard Sullivan (enchplant) (Creative Commons Attribution-Share Alike 3.0 Unported)

Photo 2 - Author: Nina Filippova (Creative Commons Attribution 4.0 International)

Photo 3 - Author: Lukas from London, England (Creative Commons Attribution-Share Alike 2.0 Generic)

Photo 4 - Author: Melissa McMasters from Memphis, TN, United States (Creative Commons Attribution 2.0 Generic)

Photo 5 - Author: Rob Hille (Creative Commons Attribution-Share Alike 3.0 Unported)