Talk:Russula emetica

Russula emetica is a featured article; it (or a previous version of it) has been identified as one of the best articles produced by the Wikipedia community. Even so, if you can update or improve it, please do so.

This article appeared on Wikipedia's Main Page as Today's featured article on November 28, 2012.

Article milestones
Date	Process	Result
October 2, 2012	Good article nominee	Listed
November 3, 2012	Featured article candidate	Promoted

A fact from this article appeared on Wikipedia's Main Page in the "Did you know?" column on January 25, 2008.

The text of the entry was: Did you know ...that the poisonous mushroom Russula emetica, commonly known as "the sickener", is hoarded and eaten by the Red Squirrel?

Current status: Featured article

Toxic?[edit]

Hi! Here in Russia it is considered a very edible mushroom and I myself eat it many times. It is calleed 'syroyezhka' ('raw-eater') here which means it can be eaten raw.--MathFacts (talk) 00:25, 8 April 2010 (UTC)[reply]

The article says "it used to be widely eaten in Russia and eastern European countries" and perhaps it still is, and that information is inaccurate, but wikipedia shouldn't be changed without a source that meets its requirememts.... The first sentance has been changed. It used to say the mushroom was called the "sickener" (as on the wikipedia main page) and now it says the "fisher." Later on (Toxicity) it refers to it as the "sickener" again. What's this about? 72.179.53.2 (talk) 19:28, 28 November 2012 (UTC) Eric[reply]

GA Review[edit]

This review is transcluded from Talk:Russula emetica/GA1. The edit link for this section can be used to add comments to the review.

Reviewer: Rcej (talk · contribs) 07:22, 1 October 2012 (UTC)[reply]

Fine job :) Two things:

the lead mentions that cooking curtails the toxicity; the section in the article doesn't. Also, the fine line between toxic and edible reads a little wishy-washy. hmm How does cooking chemically affect the toxin?
The images in similar species are more prominent than the main img. Maybe shrinko! Rcej (Robert) – talk 11:38, 1 October 2012 (UTC)[reply]

I've made some changes and additions that will hopefully address your concerns. We're not really sure how cooking affects the toxins; David Arora says "Parboiling may destroy the toxins", but I've used a more recent source that says parboiling removes most of the toxins (which seems most likely to me). I shrunk the lookalike images (and added another) so that the protagonist is most prominent in the article. Thanks for reviewing, and let me know if there's anything else you can think of to make this article better (will probably send to FAC sometime). Sasata (talk) 20:46, 1 October 2012 (UTC)[reply]

Much better! I can't think of anything ;) Rcej (Robert) – talk 09:41, 2 October 2012 (UTC)[reply]

Results of review[edit]

GA review (see here for criteria)

The article Russula emetica passes this review, and has been promoted to good article status. The article is found by the reviewing editor to be deserving of good article status based on the following criteria:

It is reasonably well written.
a (prose): b (MoS):
It is factually accurate and verifiable.
a (references): b (citations to reliable sources): c (OR):
It is broad in its coverage.
a (major aspects): b (focused):
It follows the neutral point of view policy.
Fair representation without bias:
It is stable.
No edit wars, etc.:
It is illustrated by images, where possible and appropriate.
a (images are tagged and non-free images have fair use rationales): b (appropriate use with suitable captions):
Overall:
Pass/Fail: Pass

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