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Speaker 1: Hey, it's Neil Savedra.

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Speaker 2: You're listening to kfi EM six forty The fore Report

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Speaker 2: on demand on the iHeartRadio app.

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Speaker 1: Len me, did you had it? Let me teach you

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Speaker 1: who had it?

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Speaker 2: Adam Marron Nathan, Let me teach you had it.

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Speaker 1: It's like a columnarage. Let me teach you had it.

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Speaker 2: Let me teach you out of yeh by Hey, it's

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Speaker 2: six forty live everywhere on the iHeartRadio app. Good afternoon, everybody.

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Speaker 2: It is the Fork Report. Neil Savedra, your friendly neighborhood

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Speaker 2: Fork Reporter, is just celebrating food on the Fore Report

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Speaker 2: for three hours. No other show does that that I'm

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Speaker 2: more of. I mean there's one hour food type shows

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Speaker 2: on the radio, maybe two hours. We go three hours

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Speaker 2: to celebrate food. And I'm not a food critic, but

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Speaker 2: I'll tell you what I like and why I like it.

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Speaker 2: Not a chef, but I love cooking and grilling at home.

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Speaker 1: You know that.

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Speaker 2: And that's just a place for her to celebrate those

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Speaker 2: things that come all together in food. You know, what

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Speaker 2: we eat and celebrate with what we you know, even

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Speaker 2: at a point of mourning, you know, food is a

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Speaker 2: big deal. A wedding food is a big deal. All

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Speaker 2: these things come together around something we celebrate, so we

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Speaker 2: kind of shut off the loud noise of the news

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Speaker 2: and the heaviness of the news and just come together

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Speaker 2: and talk about things that we dig and that's food.

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Speaker 2: One of the kindest compliments I can receive is one

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Speaker 2: of the kindest compliments I can give. And the term

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Speaker 2: is a renaissance man. But it's not just a man,

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Speaker 2: it's a person. And often it goes to having a

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Speaker 2: plethora of interests, but to me, it's beyond that. It's about,

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Speaker 2: you know, living like to the fullest, being curious, poking around,

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Speaker 2: asking questions, learning new things. And boy, from doing a

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Speaker 2: little research on Nick Greenberg, my next guest, he falls

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Speaker 2: into that category in a big old way. He's a

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Speaker 2: versatile bassist, he's a composer, author, performed at a mess

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Speaker 2: of different musical gigs and occasions, Broadway shows, even has

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Speaker 2: done some polka. I have a feeling we're not gonna

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Speaker 2: have enough time to talk about all this. But he's

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Speaker 2: also been somebody who was a former chocolateer, a winemaker,

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Speaker 2: award winning home brewer. Lives in Cincinnati with his wife

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Speaker 2: and his golden retriever. He got to love that and

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Speaker 2: has a new book that's a novel but ties into

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Speaker 2: one of the most curious ingredients known to man. Welcome

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Speaker 2: Nick Greenberg talking about his new book Buried Treasure on

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Speaker 2: Earth's the cutthroat culinary world of rare truffles.

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Speaker 3: How are you great?

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Speaker 1: How are you doing, Neil?

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Speaker 2: I'm quite well? What ACV you have why truffles in

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Speaker 2: your new book? It's a novel? Correct it is?

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Speaker 3: Yes?

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Speaker 1: So what was the sexipill about this fun guy?

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Speaker 3: Well, I mean, I think their appeal. Truffles stand on

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Speaker 3: their own as far as mystery and allure, and just

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Speaker 3: there's so much intrigued that's gone into finding them. People

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Speaker 3: are very secretive about where you get them. In Europe,

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Speaker 3: it's very dangerous business people poison other people's truffle dogs

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Speaker 3: and break into their warehouses and it just I found

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Speaker 3: it fascinating.

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Speaker 1: Now they used to use pigs.

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Speaker 2: I don't know if they still do, but they do

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Speaker 2: have dogs and they've used animals to sniff these out

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Speaker 2: because it and they don't grow above ground in the

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Speaker 2: same way. In the same sense, somebody might be thinking

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Speaker 2: about a mushroom or something more typically found and used

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Speaker 2: in the culinary arts.

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Speaker 3: That's correct. They do grow underground and you and I

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Speaker 3: can't sniff them out or I can't I can't speak

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Speaker 3: for you. And so yeah, the shift has been towards

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Speaker 3: dogs because they're less inclined to eat the tasty things

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Speaker 3: and have incredible, incredible noses.

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Speaker 1: And there's a great point very you know, don't get

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Speaker 1: a pig to do it. He's like, oh, yeah, I

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Speaker 1: found it. Give me a minute.

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Speaker 3: Oh that would be like me. I'm going to eat

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Speaker 3: the thing right away too.

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Speaker 1: But they are they're they're they're They're kind of sultry,

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Speaker 1: aren't they.

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Speaker 3: I love that description of them, because I do. There's

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Speaker 3: an aroma about them. You look at them, they're they're

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Speaker 3: unusual looking. It kind of they kind of draw you

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Speaker 3: in absolutely.

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Speaker 2: And they have they It's funny because as I'm reading

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Speaker 2: about you book, which I have not read yet, but

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Speaker 2: reading about your book that it does have.

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Speaker 1: You know, you're talking.

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Speaker 2: About thousands of dollars per pound it yet it you know,

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Speaker 2: you don't pan for it, but like gold, but you

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Speaker 2: have to. It's not something easy to get the only

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Speaker 2: thing you and I could seek out is you know,

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Speaker 2: bad artificial uh, you know, truffle oil, because that stuff

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Speaker 2: smells horrible. But the but the real stuff, but the

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Speaker 2: real stuff. You're right, it does have mystery. It is

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Speaker 2: it is, it's got a sex appeal to it. It's

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Speaker 2: worth a lot of money. Uh it. It does take

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Speaker 2: this triangle of need to produce, so you have like

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Speaker 2: certain uh soil in certain areas with certain lighting and

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Speaker 2: moisture and all of these things. So yeah, I guess

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Speaker 2: that that would make sense to be at the heart

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Speaker 2: of a mystery of source. So tell us a little

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Speaker 2: bit about the story. Oh you know what, we're we're

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Speaker 2: up against news all that thought and we come back.

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Speaker 2: We'll hear about this new novel, Buried Treasure and all

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Speaker 2: the little nooks and crannies that go with it. So

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Speaker 2: go nowhere. As I discussed this with author Nick Greenberg, you're.

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Speaker 4: Listening to The Fork Report with Nils of Adra on

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Speaker 4: demand from KFI AM six forty.

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Speaker 1: Happy Saturday to you.

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Speaker 2: It's a beautiful day here in southern California and seasonably

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Speaker 2: warm weather. As they say, it's gorgeous, so we'll take it.

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Speaker 2: And you've got to love. January thirty, first, the end

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Speaker 2: of the first year, first month of the new year,

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Speaker 2: and sadly, our neighbors to the east are dealing with

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Speaker 2: all kinds of freezing weather and it's absolutely gorgeous here. Well,

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Speaker 2: I guess all the potholes and the high taxes are worth.

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Speaker 1: It, all right.

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Speaker 2: So we're talking to my guest. He is an author,

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Speaker 2: Nick Greenberg, with a versatile back background of music, even

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Speaker 2: a winemaker and home brewer and the like, which we'll

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Speaker 2: have to get into more deep dive at another time.

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Speaker 2: Right now, we're talking about his book that focuses it's

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Speaker 2: a novel focus is. It's entitled Buried Treasure, Buried Treasure,

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Speaker 2: and it's talking about the cutthroat culinary world of rare truffles.

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Speaker 2: So Nick, breakdown the book. I'm assuming you can get it.

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Speaker 2: Is it out now? Are you doing pre order pre

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Speaker 2: orders on Amazon or something like that.

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Speaker 3: So it dropped on Wednesday, so just a couple of

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Speaker 3: days ago. So it's available, thank you, Available anywhere at

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Speaker 3: Barns and Noble, Amazon dot Com, a couple of LA

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Speaker 3: bookstores just for your readers.

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Speaker 1: Oh great, that's wonderful. Okay, so great. Give us a

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Speaker 1: little taste of what the.

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Speaker 2: Book is about and what people can expect if they

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Speaker 2: want to get it for a friend or themselves for

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Speaker 2: a winter read.

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Speaker 3: So, if you like a mystery, if you like food,

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Speaker 3: if you like music, I think this would be the

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Speaker 3: book for you. Our main character is a musician and

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Speaker 3: he just happens to find a rare mushroom, a truffle

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Speaker 3: growing in his backyard, which doesn't happen in Cincinnati, Ohio,

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Speaker 3: which leads to some run ins with ancient truffle fraternities,

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Speaker 3: European truffle fraternities that discover that he's found this amazing

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Speaker 3: product growing in Cincinnati, and they don't like the competition,

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Speaker 3: so he runs into trouble with I guess you would

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Speaker 3: call them mafia, mushroom mafia.

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Speaker 2: You know, I can't imagine a less intimidating name than

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Speaker 2: the mushroom mafia.

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Speaker 1: Maybe off the top of my head.

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Speaker 2: So as they say, write what you know. So he's

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Speaker 2: a musician. What about the rest of the details. Even

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Speaker 2: though you obviously have background and appreciation for the finer

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Speaker 2: things in life, wine and music and things like that,

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Speaker 2: what kind of research and deep dive did you have

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Speaker 2: to do on all of the the things dealing with

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Speaker 2: truffles and everything in the periphery.

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Speaker 3: Well, that's a really good question because as a musician

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Speaker 3: I typically can't afford to go out and buy a

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Speaker 3: large truffle to shave on my pasta for dinner. Not

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Speaker 3: always I have tasted it, you know, like I'm sure

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Speaker 3: you have shaved on a dish restaurant. But so my

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Speaker 3: experience is very limited. But there's so much information about there,

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Speaker 3: and you mentioned deep dive. I found myself just falling

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Speaker 3: into this incredibly deep hole of information about truffles, different

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Speaker 3: kinds of truffles and values and the you know, some

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Speaker 3: are worth more, some are not. There's people trying to

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Speaker 3: pass off faux truffles and just a lot of drama.

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Speaker 2: Yeah, you know, and there's even like you can go

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Speaker 2: from here in Los Angeles you can go up probably

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Speaker 2: to Oregon or certain places and you can go hiking

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Speaker 2: with a usually with a scout of some kind that

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Speaker 2: will bring you and you can go dig Digford truffles

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Speaker 2: or something like that.

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Speaker 1: But they're not all the same quality.

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Speaker 2: You've got white, you've got black, and then you know

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Speaker 2: certain qualities that go therein But you know, chefs will

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Speaker 2: tell you, as they have me many times on the program,

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Speaker 2: They're incredibly expensive, which is why you get this you know,

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Speaker 2: special razor to cut them, you know, micro thin into

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Speaker 2: your pasta, which I have had, but the first time

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Speaker 2: you do it, it's.

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Speaker 1: A rude awakening. When you get that bill, you're all,

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Speaker 1: it was pasta, right.

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Speaker 2: But they do have this unique, lovely flavor and texture

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Speaker 2: to them that is not like anything else, earthy and delicious.

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Speaker 2: They're just not like anything else, uh, to them? Did

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Speaker 2: you find were you surprised by some of the prices

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Speaker 2: or some of the the details you found out about

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Speaker 2: truffles during your research for your novel Buried Treasure?

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Speaker 3: Yeah? Absolutely, And there's so many things about it, like

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Speaker 3: you don't you know, you don't typically cook with it.

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Speaker 3: It's it's okay to have it warm, but you don't

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Speaker 3: want to take away from that incredible flavor. And also,

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Speaker 3: like the two most valuable ones, the black which comes

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Speaker 3: from France typically and the whites, which typically come from

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Speaker 3: the Piedmont region of Italy, if you don't use them

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Speaker 3: within several days of coming out of the ground, they're

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Speaker 3: just not the same. And so there's a huge expense

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Speaker 3: in just getting them, you know, across the sea to

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Speaker 3: your local restaurant, so there's a lot involved with the

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Speaker 3: whole process of finding them and getting them to your plate.

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Speaker 3: And yeah, the flavor is it's just you know, I

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Speaker 3: love the term that you used earlier with sultry, and

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Speaker 3: I'm going to steal that if you don't mind.

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Speaker 1: Oh please do.

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Speaker 2: It. Is there there is something about that because you know,

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Speaker 2: trust me, I'm like a mime on the radio.

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Speaker 1: It's like, what do you do for a living?

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Speaker 2: I tell people about food with no pictures. So yeah,

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Speaker 2: you do find I often will use words and weird

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Speaker 2: ways to explain something because I'm like, it just needs

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Speaker 2: something different than what wants to come out of my

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Speaker 2: mouth first. But I love the fact that you have

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Speaker 2: a passion for all these things and you put it

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Speaker 2: together in your latest novel, Buried Treasure. In this book

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Speaker 2: on Earth's all the cutthroat culinary world of rare truffles.

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Speaker 2: You can get it where better books are sold in

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Speaker 2: your neighborhood. You can go to Bards and Noble, you

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Speaker 2: go to Amazon and look for it. Nick Greenberg has

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Speaker 2: been my guest. We'll have to have you on again

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Speaker 2: and just talk about your life journey there because I'd

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Speaker 2: love to find out more about your music and the

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Speaker 2: things that brought you into your love of food. So

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Speaker 2: I'll have my producer Kayla reach out again and find

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Speaker 2: some time and we can sit down at length and

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Speaker 2: get into some more of your background and your books

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Speaker 2: and stuff. Because this sounds fascinating, that sounds great. New

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Speaker 2: all right, brother, Well, thanks for taking the time and

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Speaker 2: for coming on again. Nick Greenberg. Buried Treasure is the

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Speaker 2: new book. It looks at the cutthroat world of rare

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Speaker 2: truffles in a novel form. Mystery, good food, intrigue between

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Speaker 2: your fingers, the tactile experience of going through pages. Or

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Speaker 2: you can get it on Kindil too if you want

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Speaker 2: stick around more to come go nowhere. It's the Fork Report.

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Speaker 4: You're listening to The Fork Report with Nil Sevedra on

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Speaker 4: demand from KFI AM six forty