1 00:00:01,480 --> 00:00:04,280 Speaker 1: Welcome to Stuff you should know, a production of I 2 00:00:04,360 --> 00:00:14,040 Speaker 1: Heart Radio. Hey, and welcome to the podcast. I'm Josh Clark, 3 00:00:14,080 --> 00:00:18,280 Speaker 1: and there's Charles w Chuck Bryant, and we're the Gastro Boys. 4 00:00:18,840 --> 00:00:21,480 Speaker 1: This is stuff you should know. That's probably a podcast 5 00:00:22,239 --> 00:00:26,880 Speaker 1: the Gastro Boys. Oh Man, Chuck, it's like we share 6 00:00:26,880 --> 00:00:35,559 Speaker 1: our mind sometime. Yeah, that's exactly. Have you ever eaten truffles? Uh? Sure, 7 00:00:36,400 --> 00:00:40,840 Speaker 1: I had some popcorn once with truffles and parmesan cheese. 8 00:00:40,840 --> 00:00:43,839 Speaker 1: I'm sure it was real truffle. I was trying to 9 00:00:43,840 --> 00:00:47,600 Speaker 1: think if I had, and I think, I mean I didn't. 10 00:00:48,000 --> 00:00:49,879 Speaker 1: I'm a dummy because I didn't even know if you're like, yeah, 11 00:00:49,920 --> 00:00:51,600 Speaker 1: i've had truffle oil. I know what it tastes like. 12 00:00:52,600 --> 00:00:56,200 Speaker 1: Spoiler alert, that's not made from real truffles, right, it 13 00:00:56,200 --> 00:00:58,360 Speaker 1: would be so expensive you could never do that. So 14 00:00:58,880 --> 00:01:01,120 Speaker 1: I thought I had had truffle through that. But then 15 00:01:01,160 --> 00:01:05,800 Speaker 1: I think I remember at a staple house here in Atlanta. 16 00:01:06,560 --> 00:01:08,800 Speaker 1: I think one of the things on their tasting menu 17 00:01:09,760 --> 00:01:13,520 Speaker 1: had truffle shaved truffle on it, but like it wasn't 18 00:01:13,560 --> 00:01:16,080 Speaker 1: like an extra hundred dollars to cover your pizza. It 19 00:01:16,160 --> 00:01:19,040 Speaker 1: was like a the tiniest little shaving on top of 20 00:01:19,040 --> 00:01:22,800 Speaker 1: amuse boush type of thing, right, which is apparently the 21 00:01:22,840 --> 00:01:25,400 Speaker 1: way that you're supposed to eat it, like you're supposed 22 00:01:25,400 --> 00:01:28,080 Speaker 1: to eat it with a very yeah, very simple dish 23 00:01:28,280 --> 00:01:31,440 Speaker 1: where the truffle is this star and just sit there 24 00:01:31,480 --> 00:01:34,160 Speaker 1: and cry, maybe take your clothes off so you can 25 00:01:34,200 --> 00:01:38,840 Speaker 1: get the full experience, okay and um, and not leave 26 00:01:38,920 --> 00:01:41,920 Speaker 1: your house for three days afterward, at least according to 27 00:01:41,959 --> 00:01:46,320 Speaker 1: all of the people who have ever been interviewed about truffles, 28 00:01:46,520 --> 00:01:49,640 Speaker 1: meaning foodies who talk about this kind of stuff and 29 00:01:49,760 --> 00:01:53,080 Speaker 1: use words like celestial and life changing and things like 30 00:01:53,120 --> 00:01:56,600 Speaker 1: that when it comes to talking about truffles, So that is, 31 00:01:56,680 --> 00:01:58,240 Speaker 1: you know, the truffles are one of the finer things 32 00:01:58,240 --> 00:02:00,440 Speaker 1: in life. And another thing that I'd never had either 33 00:02:00,840 --> 00:02:05,120 Speaker 1: here at my rip oled age was caviare until a 34 00:02:05,200 --> 00:02:10,360 Speaker 1: listener recently who runs the California Caviare company sent some 35 00:02:10,480 --> 00:02:14,400 Speaker 1: caviare and I had gone my whole life without trying it, 36 00:02:14,480 --> 00:02:16,680 Speaker 1: and I didn't know what to expect. I had no 37 00:02:16,800 --> 00:02:19,920 Speaker 1: idea what it would taste like. It was awesome. I 38 00:02:20,000 --> 00:02:23,040 Speaker 1: get it now, It's really good. It's like I was. 39 00:02:23,080 --> 00:02:25,760 Speaker 1: I was calling it ocean butter. That's kind of what 40 00:02:25,840 --> 00:02:28,680 Speaker 1: it reminded me of. It's, you know, briny, but just buttery, 41 00:02:28,760 --> 00:02:32,640 Speaker 1: and like it tastes like a rich person's food. And 42 00:02:32,680 --> 00:02:34,520 Speaker 1: I totally got it. After I had someone was like, 43 00:02:34,560 --> 00:02:37,560 Speaker 1: this is really good and I get it now. Um. 44 00:02:37,919 --> 00:02:39,520 Speaker 1: I also want to shout out a couple of people, 45 00:02:39,520 --> 00:02:41,280 Speaker 1: since you're talking about the finer things and people who've 46 00:02:41,480 --> 00:02:45,080 Speaker 1: sent stuff in. Um uh, all one more time, we 47 00:02:45,080 --> 00:02:47,880 Speaker 1: should shout out toad over it down East day Boats 48 00:02:48,800 --> 00:02:53,120 Speaker 1: dot Com for the scallops, amazing scallops. Um our buddy 49 00:02:53,160 --> 00:02:57,400 Speaker 1: Addison Rex, who's um Jurassic Wines. He likes to send 50 00:02:57,400 --> 00:02:59,720 Speaker 1: those once in a while and they're amazing too. Yeah, 51 00:02:59,800 --> 00:03:01,400 Speaker 1: he's here. I think I've talked about him before. He 52 00:03:01,440 --> 00:03:05,799 Speaker 1: has the company Wine Spies, which is a really kind 53 00:03:05,800 --> 00:03:08,920 Speaker 1: of a unique take on a wine club membership. And 54 00:03:09,240 --> 00:03:12,480 Speaker 1: I am constantly buying wines and adding them to my 55 00:03:13,000 --> 00:03:15,200 Speaker 1: little locker and then once you get twelve bottles in 56 00:03:15,200 --> 00:03:17,480 Speaker 1: your locker, you get it shipped all at once. Yeah. 57 00:03:17,520 --> 00:03:20,160 Speaker 1: He's just a cool dude all around too. He's awesome. 58 00:03:20,720 --> 00:03:22,760 Speaker 1: And then, lastly, do you remember we talked about in 59 00:03:22,800 --> 00:03:29,200 Speaker 1: the Groundhog Day episode. Um uh, pig whistle, No, whistle pig. Yes, yes, 60 00:03:29,800 --> 00:03:34,440 Speaker 1: pig whistle. I'm so dumb. Um. Whistle pig makes rye. 61 00:03:34,480 --> 00:03:37,240 Speaker 1: And they heard us talking about them, or somebody told 62 00:03:37,280 --> 00:03:39,440 Speaker 1: them we talked about them, and they sent us like 63 00:03:39,520 --> 00:03:43,119 Speaker 1: a whole bunch of rye, like really really good rye. 64 00:03:43,240 --> 00:03:46,920 Speaker 1: And I'm here to tell you whistle pig is really 65 00:03:46,920 --> 00:03:49,800 Speaker 1: good stuff. I have to say after now having experienced 66 00:03:49,800 --> 00:03:51,880 Speaker 1: the firsthand, I haven't been in the office and forever 67 00:03:51,960 --> 00:03:56,000 Speaker 1: is there whistle pig on my desk? Yes? Two bottles? Remember, 68 00:03:56,440 --> 00:03:58,480 Speaker 1: I don't remember. It was a while ago. Yeah, it's 69 00:03:58,480 --> 00:04:01,640 Speaker 1: still it should be still there. If not, we got problems. Yeah, boy, 70 00:04:01,920 --> 00:04:04,680 Speaker 1: we need to look at the security team. But we're 71 00:04:04,680 --> 00:04:09,920 Speaker 1: talking truffles and we're not talking chocolate truffles. Uh. I 72 00:04:09,960 --> 00:04:11,960 Speaker 1: didn't even look this up, but I assume their name 73 00:04:12,040 --> 00:04:15,040 Speaker 1: so because they kind of look like truffles, right, That's 74 00:04:15,040 --> 00:04:17,719 Speaker 1: what I gathered as well. They're kind of um that 75 00:04:18,279 --> 00:04:22,200 Speaker 1: coded in like a cocoa dust like spores a little bit. 76 00:04:22,240 --> 00:04:24,760 Speaker 1: And yeah, they're they're bumpy and just kind of ugly. 77 00:04:24,800 --> 00:04:26,800 Speaker 1: They do kind of resemble black truffles in a lot 78 00:04:26,839 --> 00:04:28,719 Speaker 1: of ways. Let me ask you this, Did you read 79 00:04:28,760 --> 00:04:33,880 Speaker 1: the Atlantic article? Uh? No, I did not. Actually, well 80 00:04:33,960 --> 00:04:36,240 Speaker 1: it's I skimmed it and I'm gonna read it in 81 00:04:36,240 --> 00:04:39,760 Speaker 1: full later. There's this writer, his name is Ryan Jacobs, 82 00:04:40,520 --> 00:04:43,320 Speaker 1: who wrote an article in the Atlantic. He was he 83 00:04:43,400 --> 00:04:48,200 Speaker 1: was basically on a mushroom story about Porcini mushroom foragers 84 00:04:48,240 --> 00:04:52,080 Speaker 1: in Germany and people that weren't you know, sort of 85 00:04:52,120 --> 00:04:55,719 Speaker 1: an not an illegal trade, but they were foraging where 86 00:04:55,720 --> 00:04:58,159 Speaker 1: they shouldn't be. One of them ran over a forestry 87 00:04:58,200 --> 00:05:00,880 Speaker 1: guard with a car and they got away with it. 88 00:05:01,279 --> 00:05:03,200 Speaker 1: He called his friend in the UK. It was like, hey, 89 00:05:03,240 --> 00:05:05,880 Speaker 1: is there a story here? And he was like, not really, 90 00:05:06,360 --> 00:05:08,880 Speaker 1: he said, but if you really want a crime story, 91 00:05:09,040 --> 00:05:12,479 Speaker 1: look at truffles. So this guy looked at the truffle 92 00:05:13,200 --> 00:05:16,600 Speaker 1: underground truffle market and wrote this article that turned into 93 00:05:16,640 --> 00:05:20,800 Speaker 1: a book called The Truffle Underground Colon, a tale of mystery, mayhem, 94 00:05:20,880 --> 00:05:24,000 Speaker 1: and manipulation and the shadowy market of the world's most 95 00:05:24,040 --> 00:05:27,920 Speaker 1: expensive fungus. And I kind of quickly scanned it and 96 00:05:28,040 --> 00:05:30,880 Speaker 1: it is um like anything else in the world, like 97 00:05:30,960 --> 00:05:34,480 Speaker 1: fine art or rare wines, anything that's sort of scarce 98 00:05:34,520 --> 00:05:38,360 Speaker 1: and rare. There will be crime surrounding it, whether it's 99 00:05:39,240 --> 00:05:43,799 Speaker 1: poisoning truffle dogs or blowing up someone's car, or heisting 100 00:05:43,880 --> 00:05:48,120 Speaker 1: and robbing people of their truffle take, or selling fraudulent 101 00:05:48,160 --> 00:05:51,200 Speaker 1: fake stuff. Selling fraudulent fake stuff I saw. One thing 102 00:05:51,240 --> 00:05:54,960 Speaker 1: they would do is try and cram dirt into crevices 103 00:05:55,120 --> 00:06:00,480 Speaker 1: to make them heavier. Um, trying to sell diseased like 104 00:06:00,640 --> 00:06:03,440 Speaker 1: wormed out truffles and stuff like that. So, just like 105 00:06:03,480 --> 00:06:06,760 Speaker 1: anything else rare and expensive, there is a dark side 106 00:06:06,760 --> 00:06:10,720 Speaker 1: to it, and truffles are no exception, no note, um, 107 00:06:10,760 --> 00:06:15,599 Speaker 1: and truffles are really amazing little creatures. I had no idea. Um. 108 00:06:15,640 --> 00:06:17,960 Speaker 1: I mean, I figured that they were, like I think 109 00:06:18,000 --> 00:06:21,039 Speaker 1: just about everybody else who never really looked into truffles 110 00:06:21,080 --> 00:06:24,839 Speaker 1: that much, that they were very much like mushrooms. Um, 111 00:06:25,000 --> 00:06:29,320 Speaker 1: and they are related to mushrooms only in that they 112 00:06:29,400 --> 00:06:33,480 Speaker 1: are both part of the same kingdom. Fun guy. So 113 00:06:33,600 --> 00:06:36,360 Speaker 1: to say like, um, truffles are related to mushrooms is 114 00:06:36,400 --> 00:06:39,000 Speaker 1: basically the same thing as saying that human beings are 115 00:06:39,000 --> 00:06:42,839 Speaker 1: related to starfish, because we're both part of the kingdom. 116 00:06:42,880 --> 00:06:48,440 Speaker 1: That's how distantly related mushrooms and truffles are. They they 117 00:06:48,480 --> 00:06:52,279 Speaker 1: they diverged at the division level, which is right under kingdom. 118 00:06:52,360 --> 00:06:56,320 Speaker 1: So they're they're only related in the most basic way 119 00:06:56,320 --> 00:06:58,520 Speaker 1: that something can be related, not in any kind of 120 00:06:58,560 --> 00:07:03,040 Speaker 1: complex or even loose way whatsoever. Yeah, I mean, one 121 00:07:03,040 --> 00:07:07,320 Speaker 1: of the biggest differences between mushrooms and truffles are mushrooms 122 00:07:07,320 --> 00:07:11,480 Speaker 1: grow above ground and truffles, as most people know, grow underground, 123 00:07:12,120 --> 00:07:14,760 Speaker 1: which is why you need to hunt. And it's called hunting. 124 00:07:14,840 --> 00:07:18,520 Speaker 1: It's not technically it's not called foraging or collecting. It's 125 00:07:18,560 --> 00:07:22,080 Speaker 1: called truffle hunting that you used to do with pigs 126 00:07:22,800 --> 00:07:25,760 Speaker 1: because pigs, you know, don't need to be trained. They 127 00:07:25,760 --> 00:07:28,560 Speaker 1: know where to go to get those truffles. Now they 128 00:07:28,640 --> 00:07:33,080 Speaker 1: use dogs for a few reasons. One is because dogs 129 00:07:33,120 --> 00:07:34,920 Speaker 1: don't want to eat the truffles and pigs do. So 130 00:07:34,960 --> 00:07:36,520 Speaker 1: a pig finds that truffle and you gotta then you 131 00:07:36,520 --> 00:07:39,400 Speaker 1: gotta get it away from that big like really quick. 132 00:07:40,160 --> 00:07:41,880 Speaker 1: Dogs I want to eat those things. Dog just want 133 00:07:41,880 --> 00:07:44,600 Speaker 1: to make master happy. And so you can kind of 134 00:07:44,640 --> 00:07:46,120 Speaker 1: train a dog to do this and turn it into 135 00:07:46,160 --> 00:07:49,400 Speaker 1: a game. And then you know, the other reason listed 136 00:07:49,440 --> 00:07:51,960 Speaker 1: here was like you truffle hunt three months out of 137 00:07:51,960 --> 00:07:53,040 Speaker 1: the year and then you got a pig for the 138 00:07:53,040 --> 00:07:55,680 Speaker 1: other nine months, which I say is great, but other 139 00:07:55,720 --> 00:07:58,280 Speaker 1: people are like, these are hundreds of pounds and dogs 140 00:07:58,280 --> 00:08:02,200 Speaker 1: are better pets and easier to care right exactly. Um, 141 00:08:02,240 --> 00:08:04,280 Speaker 1: the reason people use pigs in the first place, which 142 00:08:04,280 --> 00:08:07,239 Speaker 1: seems kind of weird on its face, but truffles produce 143 00:08:07,520 --> 00:08:11,960 Speaker 1: a um, a kind of volatile organic compound called andrew 144 00:08:12,040 --> 00:08:16,400 Speaker 1: steen all or in drosten all um, and that is 145 00:08:16,440 --> 00:08:21,880 Speaker 1: actually the same thing as a sex hormone scent that 146 00:08:22,280 --> 00:08:24,400 Speaker 1: male pigs put out. So if you go truffle hunting, 147 00:08:24,440 --> 00:08:26,760 Speaker 1: you want to take a female pig because they're actually 148 00:08:26,800 --> 00:08:31,360 Speaker 1: rooting out a sex scent. Um. I guess they think that, uh, 149 00:08:31,520 --> 00:08:34,280 Speaker 1: a male pig and his junk are buried just you know, 150 00:08:34,360 --> 00:08:37,520 Speaker 1: between two and fifteen inches underground, and so they start 151 00:08:37,600 --> 00:08:40,040 Speaker 1: rooting through the ground and end up finding truffles and then, 152 00:08:40,120 --> 00:08:41,440 Speaker 1: like you said, try to eat it, so you have 153 00:08:41,480 --> 00:08:46,800 Speaker 1: to wrestle it away from them. Sweet pigs, they are sweet, um. 154 00:08:46,880 --> 00:08:49,080 Speaker 1: But yeah, so dogs make a lot more sense. So 155 00:08:49,240 --> 00:08:52,040 Speaker 1: it's pretty rare from what I understand, to see somebody 156 00:08:52,120 --> 00:08:54,600 Speaker 1: hunting with a pig these days, unless they're just like 157 00:08:54,679 --> 00:08:58,760 Speaker 1: some pipster purist who also like butcher's the pig after 158 00:08:58,880 --> 00:09:02,080 Speaker 1: the truffle hunt to you know, um, just out of 159 00:09:02,080 --> 00:09:05,160 Speaker 1: respect man. And then um, there's another thing you can do. 160 00:09:05,240 --> 00:09:06,880 Speaker 1: If you're like, well, I can't afford a pig, or 161 00:09:06,880 --> 00:09:08,600 Speaker 1: I can't afford a dog because I've never found a 162 00:09:08,600 --> 00:09:12,319 Speaker 1: truffle and sold one. I'm saving up um. You can 163 00:09:12,360 --> 00:09:15,040 Speaker 1: get yourself just a little a little um. There's a 164 00:09:15,120 --> 00:09:18,640 Speaker 1: kind of truffle spade called a sapin you can dig 165 00:09:18,679 --> 00:09:21,560 Speaker 1: them up with. And there's actually other natural signs that 166 00:09:21,640 --> 00:09:25,040 Speaker 1: you can look for um when you look for truffle um. 167 00:09:25,160 --> 00:09:29,199 Speaker 1: One is the su Wilia fly, which likes to plant 168 00:09:29,360 --> 00:09:33,960 Speaker 1: um itself. It's burrows just above truffles, so you see 169 00:09:33,960 --> 00:09:36,079 Speaker 1: this specific kind of fly. If you learn to identify 170 00:09:36,240 --> 00:09:40,320 Speaker 1: that fly, you can remind yep. And then also there's 171 00:09:40,360 --> 00:09:43,640 Speaker 1: something called the brew ley like cranbrew lay, but it 172 00:09:43,679 --> 00:09:47,040 Speaker 1: means burned in French. And it's a dark patch of 173 00:09:47,120 --> 00:09:50,360 Speaker 1: earth um around the base of the tree where the 174 00:09:50,360 --> 00:09:52,360 Speaker 1: truffles growing. And we'll talk about why they grow there 175 00:09:52,360 --> 00:09:54,839 Speaker 1: in a second, but this dark patch of earth is 176 00:09:54,880 --> 00:10:01,200 Speaker 1: actually basically antibiotics that um the truffle itself or the 177 00:10:01,200 --> 00:10:05,000 Speaker 1: fun guy that the truffle grows from puts out two 178 00:10:05,480 --> 00:10:10,000 Speaker 1: poison the ground above it, because it doesn't do very 179 00:10:10,040 --> 00:10:12,400 Speaker 1: well if there's a lot of vegetation growing around it. 180 00:10:12,400 --> 00:10:14,839 Speaker 1: It does really well growing around among the roots of trees. 181 00:10:15,040 --> 00:10:17,320 Speaker 1: It doesn't like a very clear or it doesn't like 182 00:10:17,360 --> 00:10:20,760 Speaker 1: a very thick under underbrush. It likes it to be 183 00:10:20,840 --> 00:10:23,720 Speaker 1: nice and clear and airy. So it kills off any 184 00:10:23,800 --> 00:10:27,960 Speaker 1: potential seeds or or um weeds or grass or anything 185 00:10:28,280 --> 00:10:30,679 Speaker 1: that might be growing right above it. And then amazing, 186 00:10:30,840 --> 00:10:37,439 Speaker 1: So the truffle says, I shall scorch the earth above me. Exactly, yes, exactly, 187 00:10:37,520 --> 00:10:40,439 Speaker 1: that's amazing. So you see those signs, you probably have 188 00:10:40,480 --> 00:10:42,160 Speaker 1: a truffle down there. So you don't need a dog 189 00:10:42,280 --> 00:10:45,560 Speaker 1: or a pig. You just need to be good at that. Yeah, 190 00:10:45,720 --> 00:10:49,120 Speaker 1: true hipster, the kind of the pointy chin beard. They 191 00:10:49,440 --> 00:10:55,160 Speaker 1: just look for truffles by hunting for brulet. All right, well, 192 00:10:55,240 --> 00:10:57,960 Speaker 1: let's take a break. That's a good setup. Our hipster 193 00:10:58,040 --> 00:11:01,000 Speaker 1: is still a thing. I don't know. I haven't been 194 00:11:01,040 --> 00:11:02,600 Speaker 1: out of my house in a year or so, so 195 00:11:02,679 --> 00:11:05,400 Speaker 1: I can't tell if they're still around or not. Maybe 196 00:11:05,400 --> 00:11:08,280 Speaker 1: they all went away during the pandemic. They were they 197 00:11:08,320 --> 00:11:11,440 Speaker 1: rethought their lives, and they're gonna come out as sincere, 198 00:11:11,600 --> 00:11:15,800 Speaker 1: non ironic humans. All right, which is what we're gonna do. 199 00:11:15,840 --> 00:11:17,360 Speaker 1: We're gonna take a break and come back as that 200 00:11:17,600 --> 00:11:43,000 Speaker 1: right after this. All right. So, truffles are these underground 201 00:11:43,120 --> 00:11:45,000 Speaker 1: things that you eat. I don't even think we said that. 202 00:11:45,080 --> 00:11:47,080 Speaker 1: We did. We talked about eating truffles at the beginning. 203 00:11:47,080 --> 00:11:50,000 Speaker 1: I guess now I'm all paranoid that we're not explaining 204 00:11:50,040 --> 00:11:54,280 Speaker 1: things soon enough. Why because the foodies are listening. Well, 205 00:11:54,320 --> 00:11:56,920 Speaker 1: because people are like, you've waited fifteen minutes before you 206 00:11:56,960 --> 00:12:00,480 Speaker 1: even said what X was. I think those people are joking. 207 00:12:00,480 --> 00:12:04,319 Speaker 1: They're making fun of our paranoia. Yeah, that's how I've 208 00:12:04,320 --> 00:12:08,280 Speaker 1: been taking it and thirteen years and it really doesn't matter, right, No, 209 00:12:08,600 --> 00:12:10,959 Speaker 1: not at all, as long as people are still listening, 210 00:12:11,040 --> 00:12:13,800 Speaker 1: we're doing okay. Truffles are these things that are very rare, 211 00:12:13,840 --> 00:12:16,679 Speaker 1: They're hard to find, they're hard to get, they're very expensive, 212 00:12:16,679 --> 00:12:19,960 Speaker 1: which we'll get to. Uh. And there are many different kinds. 213 00:12:19,960 --> 00:12:22,120 Speaker 1: There are thousands of varieties of truffle. But if you're 214 00:12:22,120 --> 00:12:24,640 Speaker 1: talking on a macro level, sort of the basics of 215 00:12:24,720 --> 00:12:28,240 Speaker 1: truffles that you would hunt and eat you've got black 216 00:12:28,280 --> 00:12:32,400 Speaker 1: truffles and white truffles and burgundy truffles and then some 217 00:12:32,440 --> 00:12:35,600 Speaker 1: other you know, lesser known truffles. But you really want 218 00:12:35,600 --> 00:12:38,240 Speaker 1: to talk about black and white truffles as the two 219 00:12:38,360 --> 00:12:41,040 Speaker 1: leading truffles that you're gonna find on a plate if 220 00:12:41,040 --> 00:12:43,079 Speaker 1: you have a lot of money, right, and if if 221 00:12:43,120 --> 00:12:47,720 Speaker 1: they're um, you're actually specifically talking about the black French 222 00:12:47,760 --> 00:12:53,280 Speaker 1: truffle um, the tuber milani sporum um from Paragore, France, 223 00:12:53,720 --> 00:12:57,440 Speaker 1: southwest France. Um. And then that's so that's like the 224 00:12:57,480 --> 00:13:01,320 Speaker 1: prized black truffle. The prized white truffle, which is actually 225 00:13:01,320 --> 00:13:04,760 Speaker 1: even rarer and even more expensive than the Paregord truffle 226 00:13:05,280 --> 00:13:10,120 Speaker 1: um is the tuber magnantum pico, the albo truffle from 227 00:13:10,200 --> 00:13:12,679 Speaker 1: the Piedmont area of Italy. And then, like you said, 228 00:13:12,720 --> 00:13:16,040 Speaker 1: the burgundy one, right, the black ones. If you if 229 00:13:16,080 --> 00:13:19,720 Speaker 1: you look at it, it's sort of like a lumpy um. 230 00:13:19,800 --> 00:13:21,520 Speaker 1: It sort of looks like has the texture of like 231 00:13:21,559 --> 00:13:25,440 Speaker 1: a leechy, but it's not colorful. It's black and it's 232 00:13:25,480 --> 00:13:29,080 Speaker 1: sort of lumpy, and it looks like a clump of dirt. 233 00:13:29,160 --> 00:13:32,640 Speaker 1: Maybe some people say it looks like poop um. If 234 00:13:32,640 --> 00:13:35,640 Speaker 1: you if you slice it open, it looks like it's 235 00:13:35,760 --> 00:13:38,800 Speaker 1: very has that dense marbl ing like a really nice 236 00:13:39,040 --> 00:13:43,240 Speaker 1: cut of beef might have, Yeah, like wye goo beef. Yeah, 237 00:13:43,679 --> 00:13:45,920 Speaker 1: which is just amazing to see. If have you ever 238 00:13:45,960 --> 00:13:48,520 Speaker 1: seen that stuff? For all the beef, for the truffle 239 00:13:49,040 --> 00:13:52,280 Speaker 1: the beef. I've seen both, yes, okay, yeah, so why 240 00:13:52,320 --> 00:13:54,400 Speaker 1: do you even ask? I don't know, but they do 241 00:13:54,480 --> 00:13:58,600 Speaker 1: look alike that that really really dense veiny marbling. The 242 00:13:58,600 --> 00:14:00,360 Speaker 1: white truffle, on the other hand, it looks sort of 243 00:14:00,400 --> 00:14:03,720 Speaker 1: like a little you know, you know, the little round 244 00:14:03,800 --> 00:14:07,720 Speaker 1: white potatoes. It looks like those, not like a baker potato, 245 00:14:07,800 --> 00:14:09,840 Speaker 1: but it looks sort of like a white potato. Yeah, 246 00:14:10,160 --> 00:14:15,360 Speaker 1: like Yukon gold, but white. Sure. I like the Yukon gold. 247 00:14:15,360 --> 00:14:17,719 Speaker 1: Those are good. They're both pungent in the in The 248 00:14:17,720 --> 00:14:21,760 Speaker 1: odor apparently, is really hard to describe. I've seen so 249 00:14:21,840 --> 00:14:24,800 Speaker 1: many different creative, kind of fun and goofy ways to 250 00:14:24,840 --> 00:14:29,960 Speaker 1: describe the aroma of a truffle um. I've heard a 251 00:14:30,000 --> 00:14:31,960 Speaker 1: lot of people say they're stinky. Some people say like 252 00:14:32,080 --> 00:14:36,880 Speaker 1: locker room like funky earthy, Yeah, funky and earthy. It's 253 00:14:36,920 --> 00:14:39,920 Speaker 1: almost as much fun as describing what a theorem in 254 00:14:40,000 --> 00:14:45,160 Speaker 1: sounds like exactly. I think burgundy truffles are a little 255 00:14:45,200 --> 00:14:49,280 Speaker 1: more aromatic. But you know there, it's a very unique smell, 256 00:14:49,320 --> 00:14:52,000 Speaker 1: and I think they're they're kind of stinky, supposedly. Yeah. 257 00:14:52,080 --> 00:14:55,120 Speaker 1: One of the reasons they're stinky is because um truffles. 258 00:14:55,160 --> 00:14:57,320 Speaker 1: So the truffle you're eating is the fruiting body, just 259 00:14:57,360 --> 00:15:00,160 Speaker 1: like when you eat a mushroom, like a button mushroom. 260 00:15:00,240 --> 00:15:02,360 Speaker 1: That's not the fun guy. That's the fruit that grows 261 00:15:02,400 --> 00:15:04,400 Speaker 1: off of the fun guy, and it has the spores 262 00:15:04,440 --> 00:15:09,200 Speaker 1: and the spores spread everywhere. Um, and and truffles have 263 00:15:09,200 --> 00:15:12,160 Speaker 1: have spores as well, but they're sequestered inside of it. 264 00:15:12,200 --> 00:15:14,440 Speaker 1: They're not on the outside all hanging out, letting its 265 00:15:14,480 --> 00:15:17,840 Speaker 1: junk hang around like some common mushroom. Um. They keep 266 00:15:17,880 --> 00:15:21,800 Speaker 1: theirs inside and until marriage, and by marriage, I mean 267 00:15:21,880 --> 00:15:24,040 Speaker 1: until an animal roots them up and eats them and 268 00:15:24,080 --> 00:15:27,720 Speaker 1: then poops it out somewhere else. UM. So in that sense, 269 00:15:27,760 --> 00:15:31,520 Speaker 1: they're they're different from mushrooms as well, but they have 270 00:15:31,640 --> 00:15:34,120 Speaker 1: that funky smell because on the outside, when they're in 271 00:15:34,120 --> 00:15:38,200 Speaker 1: the dirt, they're actually colonized by all sorts of bacteria. 272 00:15:38,280 --> 00:15:40,600 Speaker 1: And yeast and all sorts of weird little things that 273 00:15:40,720 --> 00:15:45,120 Speaker 1: helped create the symbiotic relationship that the fun guy uh 274 00:15:45,360 --> 00:15:49,080 Speaker 1: has with the tree roots that it grows within. So yeah, 275 00:15:49,160 --> 00:15:52,360 Speaker 1: you mentioned trees. Uh, this is really interesting. Like I 276 00:15:52,440 --> 00:15:55,160 Speaker 1: never I didn't know much about truffles at all, and 277 00:15:55,240 --> 00:15:57,600 Speaker 1: my whole thought was like, why are these things so rare? 278 00:15:57,640 --> 00:16:00,600 Speaker 1: Like why can't people just plant truffles like any other 279 00:16:01,160 --> 00:16:04,720 Speaker 1: vegetable you might grow? And the reason why is is 280 00:16:04,800 --> 00:16:09,440 Speaker 1: you can't. Really there is a process, but it's not 281 00:16:09,520 --> 00:16:12,400 Speaker 1: like planting any other plant, I think, And they've been 282 00:16:12,400 --> 00:16:14,720 Speaker 1: doing it for thirty five years in the United States 283 00:16:14,920 --> 00:16:21,600 Speaker 1: at failure rate. So it's really hard to uh to grow. 284 00:16:22,000 --> 00:16:24,960 Speaker 1: And I don't even know if that's the right word. Yeah, 285 00:16:25,120 --> 00:16:29,040 Speaker 1: just kind of um yeah, because they're they're like there're 286 00:16:29,040 --> 00:16:31,400 Speaker 1: a miracle of nature in a certain way. They're they're 287 00:16:31,400 --> 00:16:33,880 Speaker 1: a micro riz a, which means that they're a fun 288 00:16:33,920 --> 00:16:37,360 Speaker 1: guy that has a symbiotic relationship with the tree that 289 00:16:37,400 --> 00:16:40,920 Speaker 1: they grow at. Right, and usually in Europe usually find 290 00:16:40,960 --> 00:16:44,360 Speaker 1: them growing around the roots of um oak trees or 291 00:16:44,400 --> 00:16:47,600 Speaker 1: hazel trees. Um in the US they grow at the 292 00:16:47,600 --> 00:16:50,080 Speaker 1: base of pecan trees and then oak trees here to 293 00:16:50,680 --> 00:16:53,280 Speaker 1: um in Oregon, they grow at the base of Douglas 294 00:16:53,360 --> 00:16:59,280 Speaker 1: fir trees. So like certain species of um of truffles 295 00:17:00,080 --> 00:17:04,040 Speaker 1: row like at certain the basis of certain trees, because 296 00:17:04,080 --> 00:17:08,280 Speaker 1: they have these relationships where the truffle or the micro riza, 297 00:17:08,359 --> 00:17:11,159 Speaker 1: the fung the fungus that gives rise to the truffle 298 00:17:11,240 --> 00:17:15,640 Speaker 1: that we eat um, it has its own symbiotic relationship 299 00:17:15,680 --> 00:17:17,520 Speaker 1: with a bunch of bacteria and yeast. Like I said 300 00:17:17,520 --> 00:17:21,400 Speaker 1: that it colonized it and those things take nutrients from 301 00:17:21,400 --> 00:17:26,920 Speaker 1: the soil, like nitrates and phosphates and convert them into 302 00:17:27,640 --> 00:17:31,080 Speaker 1: nitrogen and phosphorus, which is usable for the tree. So 303 00:17:31,160 --> 00:17:33,840 Speaker 1: the trees growing around all these different forms of nitrogen 304 00:17:33,880 --> 00:17:36,280 Speaker 1: and fosters, but it can't do anything with it. This 305 00:17:36,520 --> 00:17:39,600 Speaker 1: micro riz a, this fung gui converts it into usable 306 00:17:39,640 --> 00:17:43,000 Speaker 1: form for the tree and pumps it into the tree's roots, 307 00:17:43,400 --> 00:17:47,160 Speaker 1: feeds the tree nutrients and in exchange, the tree says, 308 00:17:47,200 --> 00:17:51,200 Speaker 1: here has some carbohydrates, I'll trade you, and the microiza 309 00:17:51,359 --> 00:17:54,399 Speaker 1: the fungi says, thank you very much. Yeah. So if 310 00:17:54,400 --> 00:17:57,480 Speaker 1: you're gonna try and uh cultivate, I guess that's the 311 00:17:57,480 --> 00:18:00,760 Speaker 1: word I'm looking for a truffle, is you inject a 312 00:18:00,840 --> 00:18:05,480 Speaker 1: special uh these special fungi spores into this oak or 313 00:18:05,480 --> 00:18:08,560 Speaker 1: this hazel nut tree when they're just little seedlings, and 314 00:18:08,600 --> 00:18:12,520 Speaker 1: then you plant that tree and then cross your fingers 315 00:18:13,480 --> 00:18:15,960 Speaker 1: basically that that tree is going to grow up and 316 00:18:16,040 --> 00:18:17,919 Speaker 1: be healthy, because that's the first step. You gotta have 317 00:18:17,920 --> 00:18:21,280 Speaker 1: a tree that works, and then that those truffles are 318 00:18:21,280 --> 00:18:24,879 Speaker 1: gonna attach to those tree roots underground. And you can't 319 00:18:24,920 --> 00:18:27,160 Speaker 1: you know, I imagine it's frustrating in that you can't 320 00:18:27,640 --> 00:18:29,639 Speaker 1: look at your harvest and just see it growing on 321 00:18:29,640 --> 00:18:32,080 Speaker 1: top of the ground. You just have to have a 322 00:18:32,080 --> 00:18:36,200 Speaker 1: lot of patients because I think it takes uh like 323 00:18:36,359 --> 00:18:39,879 Speaker 1: four years on average for this to work out to 324 00:18:39,920 --> 00:18:42,920 Speaker 1: where you're yielding a truffle two percent of the time. 325 00:18:43,000 --> 00:18:46,480 Speaker 1: In the United States, Um, we're trying here. It's just 326 00:18:47,200 --> 00:18:49,040 Speaker 1: you know, apparently we have the right climate like on 327 00:18:49,080 --> 00:18:51,919 Speaker 1: the West coast where you were talking about some mid 328 00:18:51,960 --> 00:18:57,359 Speaker 1: Atlantic states Carolina's, Virginia's, southern Kentucky, northern Alabama, and I 329 00:18:57,400 --> 00:19:01,240 Speaker 1: think New Mexico and Arizona are only where it's possible 330 00:19:01,240 --> 00:19:04,919 Speaker 1: to get failure rate right. And we should say this 331 00:19:05,000 --> 00:19:09,199 Speaker 1: is where they're trying to grow like paragore truffles or 332 00:19:09,320 --> 00:19:13,359 Speaker 1: alba truffles, like the really highly prized one. The United 333 00:19:13,400 --> 00:19:15,920 Speaker 1: States has its own indigenous truffles. There's something like four 334 00:19:15,920 --> 00:19:19,760 Speaker 1: thousand or five thousand species of truffles. It was just right, 335 00:19:19,800 --> 00:19:23,480 Speaker 1: their garbage truffles. It's just that there's like three species 336 00:19:23,520 --> 00:19:26,239 Speaker 1: that are genuinely prized and that can go for like 337 00:19:26,280 --> 00:19:28,800 Speaker 1: a thousand dollars a pound, depending on how bad or 338 00:19:28,840 --> 00:19:31,400 Speaker 1: good the harvest was that year. UM. But the United 339 00:19:31,400 --> 00:19:34,600 Speaker 1: States has indigenous ones, like there's the Oregon truffle, which 340 00:19:34,600 --> 00:19:37,560 Speaker 1: grows to the base of Douglas first. There's Pecan truffles, 341 00:19:37,640 --> 00:19:42,640 Speaker 1: which grow basically everywhere from Florida up to Nova Scotia 342 00:19:42,960 --> 00:19:45,400 Speaker 1: UM west of the Rocky or east of the Rockies 343 00:19:45,920 --> 00:19:48,600 Speaker 1: uh in North America. UM. And there's a couple of 344 00:19:48,640 --> 00:19:51,800 Speaker 1: other kinds to from what I saw. James Beard, the 345 00:19:51,960 --> 00:19:56,240 Speaker 1: revered UM chef and food guy, UH, he said that 346 00:19:56,359 --> 00:20:01,439 Speaker 1: you could substitute um a Oregon truffle for a white 347 00:20:01,440 --> 00:20:05,359 Speaker 1: alba truffle and it would do. Yeah, if he signed 348 00:20:05,400 --> 00:20:08,600 Speaker 1: off on it. That means it's definitely okay. Well, they're 349 00:20:08,600 --> 00:20:12,440 Speaker 1: not cheap either, I mean, I think these American varieties 350 00:20:12,960 --> 00:20:14,880 Speaker 1: can go for like a hundred bucks a pound, which 351 00:20:14,880 --> 00:20:19,040 Speaker 1: is a lot of money for a pound of something. Um, 352 00:20:19,080 --> 00:20:20,960 Speaker 1: but it's not like you know, we'll get to the 353 00:20:20,960 --> 00:20:24,280 Speaker 1: crazy prices at these auctions later on. But it's nothing 354 00:20:24,320 --> 00:20:30,320 Speaker 1: like European mushroom around European truffles, uh, namely Italian and French. 355 00:20:30,400 --> 00:20:33,639 Speaker 1: Like you said, I think Spain is the largest producer 356 00:20:33,720 --> 00:20:38,960 Speaker 1: of truffles. Then you have UK, Australia, Chile, South Africa, Sweden, 357 00:20:40,119 --> 00:20:45,800 Speaker 1: New Zealand, and then China apparently is uh really involved 358 00:20:45,800 --> 00:20:50,600 Speaker 1: in the truffle market and kind of undercutting price wise. Right. Yes, um, 359 00:20:50,640 --> 00:20:53,840 Speaker 1: I actually saw that Australia is killing it in the 360 00:20:53,880 --> 00:20:59,919 Speaker 1: truffle cultivating game. Yeah, they started in and that was 361 00:21:00,000 --> 00:21:02,800 Speaker 1: when they first inoculated their saplings. I also saw another 362 00:21:02,800 --> 00:21:04,439 Speaker 1: way to do it, chuck, is even easier. You just 363 00:21:04,520 --> 00:21:08,800 Speaker 1: take a bunch of truffle puade up, dip the oak 364 00:21:08,960 --> 00:21:15,440 Speaker 1: sapling roots into this puree and just grow those injections. 365 00:21:15,880 --> 00:21:18,760 Speaker 1: No injection necessary. I'm sure the oak prefers that way too. 366 00:21:18,800 --> 00:21:22,960 Speaker 1: It's just a little baby, um. But they the Australia's 367 00:21:23,200 --> 00:21:29,600 Speaker 1: got their first harvest and they are growing paragore truffles, 368 00:21:29,680 --> 00:21:33,679 Speaker 1: which paragore truffles are less rare, maybe because of Australia 369 00:21:34,000 --> 00:21:36,960 Speaker 1: than the white alba truffles from the Piedmont of Italy 370 00:21:37,000 --> 00:21:43,040 Speaker 1: and Croatia. Um and the alba truffles are far more expensive. 371 00:21:43,160 --> 00:21:46,720 Speaker 1: But a lot of people prefer the paragore black truffle 372 00:21:46,880 --> 00:21:50,840 Speaker 1: from France. Just taste um in general that a lot 373 00:21:50,880 --> 00:21:52,919 Speaker 1: of people prefer the black truffle. So that's the one 374 00:21:52,960 --> 00:21:56,639 Speaker 1: that the Australians are growing, and they now rival in 375 00:21:56,880 --> 00:22:03,520 Speaker 1: the harvest by weight what France every year and they're good, Yes, there, 376 00:22:03,520 --> 00:22:06,920 Speaker 1: it's the same thing. It's that truffle and they're supposedly amazing. Well, 377 00:22:07,000 --> 00:22:08,640 Speaker 1: I'm sure there are some people that the French would 378 00:22:08,640 --> 00:22:11,280 Speaker 1: probably say, no, no, no, the tera war is not 379 00:22:11,320 --> 00:22:14,040 Speaker 1: the same, of course, you know, that's exactly what they 380 00:22:14,080 --> 00:22:18,840 Speaker 1: would say. In the Australians would say, forget that mate. 381 00:22:20,320 --> 00:22:25,199 Speaker 1: How is that Australia truffle season is short? Depending on 382 00:22:25,280 --> 00:22:27,960 Speaker 1: the truffle, I mean, they're all short seasons. But you're 383 00:22:27,960 --> 00:22:32,000 Speaker 1: gonna get your white and burgundies from September to December 384 00:22:32,800 --> 00:22:36,840 Speaker 1: and then winter blacks from December to March. Being kit 385 00:22:37,000 --> 00:22:40,080 Speaker 1: these in February and March, and then summer black and 386 00:22:40,119 --> 00:22:43,600 Speaker 1: white truffles from May to August. And the reason why 387 00:22:43,680 --> 00:22:47,119 Speaker 1: we are mentioning just when truffle season comes around is 388 00:22:47,160 --> 00:22:50,680 Speaker 1: because truffles, they do freeze them and they do can them, 389 00:22:50,680 --> 00:22:52,960 Speaker 1: but it's not the same. You want to eat a 390 00:22:52,960 --> 00:22:55,320 Speaker 1: truffle within four to six days after you take it 391 00:22:55,359 --> 00:22:58,240 Speaker 1: out of the ground. Yeah. This this the truffle market 392 00:22:58,280 --> 00:23:00,199 Speaker 1: is one of those rare ones where there is a 393 00:23:00,320 --> 00:23:02,880 Speaker 1: lot of hype and there's a lot of like Fraser 394 00:23:02,920 --> 00:23:05,919 Speaker 1: and Niles Crane types running around buying this stuff up 395 00:23:05,960 --> 00:23:07,800 Speaker 1: and caring about it and talking about it to their 396 00:23:07,800 --> 00:23:12,520 Speaker 1: friends and all that. But it's not in it's not 397 00:23:12,600 --> 00:23:15,880 Speaker 1: a bloated market in that respect, like it is genuinely 398 00:23:16,040 --> 00:23:19,640 Speaker 1: scarce in supply, and in the United States it's even 399 00:23:19,680 --> 00:23:23,000 Speaker 1: scarcer because, like you said, we've got a failure rate 400 00:23:23,040 --> 00:23:26,120 Speaker 1: and growing them here ourselves, and they have such a 401 00:23:26,160 --> 00:23:30,080 Speaker 1: short shelf life ten days tops if you're doing everything 402 00:23:30,160 --> 00:23:33,119 Speaker 1: right and storing them, um that to get them here 403 00:23:33,160 --> 00:23:36,360 Speaker 1: in the US in any kind of quick way from 404 00:23:36,359 --> 00:23:38,960 Speaker 1: a place where they're already scarce, where they're growing over 405 00:23:39,040 --> 00:23:42,399 Speaker 1: like in say Europe, Uh, you can understand. It actually 406 00:23:42,440 --> 00:23:46,800 Speaker 1: makes sense why they're so ridiculously expensive. Yeah, and you know, 407 00:23:46,800 --> 00:23:48,480 Speaker 1: I went online today because I was like, can you 408 00:23:48,560 --> 00:23:52,520 Speaker 1: even buy truffles online? Not right now? I mean, yeah, yeah, 409 00:23:52,560 --> 00:23:54,840 Speaker 1: they're just all out of stock right. Well, No, I 410 00:23:54,960 --> 00:23:58,800 Speaker 1: found some that were in a jar. Uh, and it's 411 00:23:58,960 --> 00:24:02,160 Speaker 1: it's not like the whole ruffle, it's just a piece 412 00:24:02,200 --> 00:24:04,800 Speaker 1: of a truffle. And the price I found for the 413 00:24:04,880 --> 00:24:09,240 Speaker 1: black French one was uh on this one website was 414 00:24:09,280 --> 00:24:14,040 Speaker 1: a hundred bucks for point eight ounces. Okay, so less 415 00:24:14,040 --> 00:24:17,560 Speaker 1: than announced was a hundred bucks. So I saw some 416 00:24:17,560 --> 00:24:19,879 Speaker 1: some they were all out of stock, but some like 417 00:24:19,920 --> 00:24:23,240 Speaker 1: gourmet sites, um said they can get them and they're 418 00:24:23,280 --> 00:24:28,600 Speaker 1: more like, um, like forty eight dollars announce for for 419 00:24:28,800 --> 00:24:31,320 Speaker 1: like the small size, medium sized. And I looked, I 420 00:24:31,359 --> 00:24:33,080 Speaker 1: was like, is that is that right? And that seemed 421 00:24:33,280 --> 00:24:37,040 Speaker 1: kind of in line with it. But you also see 422 00:24:37,080 --> 00:24:40,040 Speaker 1: like crazy prices all over the place, like all these 423 00:24:40,040 --> 00:24:42,359 Speaker 1: things are, you know, two thousand dollars a pound, or 424 00:24:42,359 --> 00:24:44,720 Speaker 1: four thousand dollars a pound, or seven thousand dollars a pound. 425 00:24:44,920 --> 00:24:48,240 Speaker 1: Those typically are the white Alba truffles and the black 426 00:24:48,280 --> 00:24:52,000 Speaker 1: paragorre truffles are maybe a quarter of that, but it 427 00:24:52,040 --> 00:24:54,720 Speaker 1: all depends on how the harvest was that year. And 428 00:24:54,720 --> 00:24:57,520 Speaker 1: apparently the harvest has been going down, which is another 429 00:24:57,560 --> 00:25:00,440 Speaker 1: reason that so expensive has been going down Italy for 430 00:25:00,480 --> 00:25:04,879 Speaker 1: the last century or so. Well. Climate change, that's a 431 00:25:04,920 --> 00:25:07,000 Speaker 1: big one apparently. Do you remember when I said that 432 00:25:07,080 --> 00:25:11,879 Speaker 1: truffles like to grow in um light airy regions. Even 433 00:25:11,920 --> 00:25:13,960 Speaker 1: though they grow underground, they like the above ground to 434 00:25:13,960 --> 00:25:16,040 Speaker 1: be a certain way. They're real high maintenance in that 435 00:25:16,080 --> 00:25:20,840 Speaker 1: sense and controlling. Um that there's so many people have 436 00:25:20,960 --> 00:25:24,159 Speaker 1: moved from the Paraguay region or the Pibon of Italy 437 00:25:24,600 --> 00:25:27,240 Speaker 1: into the cities. And since like the eighteen eighties eighteen 438 00:25:27,280 --> 00:25:30,679 Speaker 1: nineties when they really started harvesting these for the international market. 439 00:25:31,160 --> 00:25:34,480 Speaker 1: Um that these areas have become kind of unkempt and 440 00:25:34,520 --> 00:25:37,760 Speaker 1: grown over, and that, in addition to climate change is 441 00:25:37,800 --> 00:25:43,200 Speaker 1: affecting the yields like dramatically. I think there was something. Um, 442 00:25:43,320 --> 00:25:46,240 Speaker 1: do you have the statistics for the yields between the 443 00:25:46,359 --> 00:25:51,000 Speaker 1: nineteenth century and today? Chuck, get ready for your socks 444 00:25:51,000 --> 00:25:54,240 Speaker 1: to be knocked off? Are they on right now? They're on? 445 00:25:54,520 --> 00:25:56,840 Speaker 1: I just put on so you could knock them off. 446 00:25:57,560 --> 00:26:01,520 Speaker 1: So in eighteen ninety a total harvest and I'm not 447 00:26:01,600 --> 00:26:04,320 Speaker 1: quite sure maybe this was all commercial truffles, but there 448 00:26:04,400 --> 00:26:08,919 Speaker 1: was a total of tons that were harvested in eighteen 449 00:26:09,040 --> 00:26:12,520 Speaker 1: nine around the world. That's still pretty scarce if you 450 00:26:12,560 --> 00:26:17,840 Speaker 1: think about it. For an annual harvest globally in it 451 00:26:17,920 --> 00:26:22,160 Speaker 1: was down to three hundred tons from undred tons. These 452 00:26:22,240 --> 00:26:24,280 Speaker 1: days it can be anywhere from twenty five tons to 453 00:26:24,359 --> 00:26:27,320 Speaker 1: a hundred and fifty tons a year. That is scarce, 454 00:26:27,520 --> 00:26:30,680 Speaker 1: and that's why they cost this kind of money. It's 455 00:26:30,840 --> 00:26:34,280 Speaker 1: um and like you said, it's not an artificial market. Uh, 456 00:26:34,320 --> 00:26:39,920 Speaker 1: there's there's one that sold at auction, a four point 457 00:26:40,040 --> 00:26:45,960 Speaker 1: one six pound white truffle for sixty dollars. Yeah. It 458 00:26:47,440 --> 00:26:49,359 Speaker 1: doesn't make sense to me because it's like, well, it's 459 00:26:49,240 --> 00:26:52,800 Speaker 1: just a big giant truffle that seems way more than 460 00:26:52,840 --> 00:26:56,400 Speaker 1: it would be if you bought that same amount, just 461 00:26:57,040 --> 00:26:59,520 Speaker 1: the same weight, but in multiple truffles. It just seemed 462 00:26:59,520 --> 00:27:01,600 Speaker 1: really I don't know if somebody's like, I don't want 463 00:27:01,600 --> 00:27:05,399 Speaker 1: the world's biggest truffle kind of I think it like 464 00:27:05,480 --> 00:27:08,840 Speaker 1: where they bidding using like a giant foam number one hand? 465 00:27:10,359 --> 00:27:15,359 Speaker 1: Is that kind of guy? Maybe he paid he paid 466 00:27:15,359 --> 00:27:17,800 Speaker 1: a million dollars for that foam, the largest foam rubber 467 00:27:17,880 --> 00:27:21,879 Speaker 1: number one. It's right use. One of the things I 468 00:27:21,920 --> 00:27:24,920 Speaker 1: was seeing also about climate change affecting truffles is that 469 00:27:25,119 --> 00:27:28,480 Speaker 1: so truffles like it we they like it somewhat cool, 470 00:27:28,880 --> 00:27:31,520 Speaker 1: and they like it kempt, and like I said, the 471 00:27:31,520 --> 00:27:34,840 Speaker 1: regions that they normally grow are getting unkempt, and they're 472 00:27:34,840 --> 00:27:37,760 Speaker 1: getting hotter, and they're getting drier, like climate change is 473 00:27:37,800 --> 00:27:40,560 Speaker 1: bringing more extreme weather like droughts kind of thing, and 474 00:27:40,560 --> 00:27:43,760 Speaker 1: they're also bringing hotter weather weather two regions like the 475 00:27:43,800 --> 00:27:47,399 Speaker 1: southwest of France or the Piedmont of Spain or Italy. 476 00:27:47,440 --> 00:27:51,919 Speaker 1: I'm sorry, um that where where it didn't used to 477 00:27:51,920 --> 00:27:54,639 Speaker 1: be that hot back in like say, when you're getting 478 00:27:54,680 --> 00:27:59,800 Speaker 1: like tons annually. So all of these combined on top 479 00:27:59,840 --> 00:28:03,280 Speaker 1: of the idea that even under the best of circumstances, 480 00:28:03,520 --> 00:28:06,639 Speaker 1: the normal life cycle for a particular micro riz, a 481 00:28:06,760 --> 00:28:09,760 Speaker 1: that produces truffles that you you want, like an alba 482 00:28:09,880 --> 00:28:14,159 Speaker 1: or paragore, maybe produces truffles for fifteen to thirty years 483 00:28:14,400 --> 00:28:16,600 Speaker 1: in the wild, and then after that it says good 484 00:28:16,720 --> 00:28:20,359 Speaker 1: night forever. And the French and the Spanish and a 485 00:28:20,359 --> 00:28:23,840 Speaker 1: lot of the traditionalists in Europe say, well, then that's 486 00:28:23,880 --> 00:28:26,760 Speaker 1: that we just need to move on and find another tree. Well, 487 00:28:26,760 --> 00:28:29,840 Speaker 1: they're finding that they're they're not growing under other trees, 488 00:28:30,000 --> 00:28:33,240 Speaker 1: and so there's kind of this pushed to start inoculating 489 00:28:33,280 --> 00:28:36,760 Speaker 1: trees there in Spain and in the southwest of France, 490 00:28:36,760 --> 00:28:39,120 Speaker 1: and Europe has long been pushing back on the idea 491 00:28:39,120 --> 00:28:43,080 Speaker 1: of kind of introducing man's hand to this human kind's hand, 492 00:28:43,120 --> 00:28:45,760 Speaker 1: I should say, and I think they're starting to kind 493 00:28:45,760 --> 00:28:49,840 Speaker 1: of rethink that kind of thing these days. Should we 494 00:28:49,920 --> 00:28:52,920 Speaker 1: take another break? Sure? All right, we'll take another break 495 00:28:52,920 --> 00:28:54,880 Speaker 1: and we'll talk a little bit more about the flavor 496 00:28:55,520 --> 00:28:59,000 Speaker 1: in the trade and what these things are even used for. 497 00:28:59,120 --> 00:29:23,640 Speaker 1: Right after this. Alright, so the truffle trade, like we said, 498 00:29:24,200 --> 00:29:26,440 Speaker 1: check out that Atlantic article. I'm gonna read it closer 499 00:29:26,480 --> 00:29:29,600 Speaker 1: after this because it's just really interesting. Uh, there is 500 00:29:29,640 --> 00:29:32,720 Speaker 1: a dark side of course to this trade. Um. They're 501 00:29:33,320 --> 00:29:36,800 Speaker 1: people poison each other's dogs. It's awful. Um. The guy 502 00:29:36,840 --> 00:29:39,760 Speaker 1: who wrote that article said that he, you know, anecdotally, 503 00:29:39,840 --> 00:29:42,520 Speaker 1: talked to different veterinarians, said that they've got two or 504 00:29:42,560 --> 00:29:46,120 Speaker 1: three a week dogs being poisoned, and there were a 505 00:29:46,120 --> 00:29:47,760 Speaker 1: lot of vets in the area that we're saying the 506 00:29:47,800 --> 00:29:54,000 Speaker 1: same thing. So that's horrific on its surface. Um slashing 507 00:29:54,000 --> 00:30:00,440 Speaker 1: tires of course, robberies, heists. Uh. Fake truffle while not fake, 508 00:30:00,520 --> 00:30:02,920 Speaker 1: but just inflated truffles with the weight like we were 509 00:30:02,920 --> 00:30:06,600 Speaker 1: talking about. And you might like hear all this and 510 00:30:06,640 --> 00:30:09,480 Speaker 1: just be like why, Like, I know they're rare, but 511 00:30:09,760 --> 00:30:14,200 Speaker 1: is this caviare to chuck? Is it this thing that 512 00:30:14,320 --> 00:30:18,320 Speaker 1: is so delicious that you must have it? And you know, 513 00:30:18,800 --> 00:30:20,520 Speaker 1: I don't know because I've never had it. I do 514 00:30:20,640 --> 00:30:24,120 Speaker 1: like the taste of truffle oil, and this this fake truffle. 515 00:30:24,160 --> 00:30:28,640 Speaker 1: I think in the seventies, uh, an Italian chemist isolated 516 00:30:29,320 --> 00:30:32,640 Speaker 1: one of the flavor producing compounds and recreated it, so 517 00:30:32,720 --> 00:30:37,480 Speaker 1: we do have the asynthetic truffley taste. But apparently that's 518 00:30:37,520 --> 00:30:40,640 Speaker 1: like they isolated one of these compounds that is not 519 00:30:40,720 --> 00:30:42,800 Speaker 1: what a real truffle tastes like. Is what people say 520 00:30:42,800 --> 00:30:45,640 Speaker 1: that have had real trouffles. No, it's like so complicated 521 00:30:45,640 --> 00:30:48,120 Speaker 1: and complex because again some at least some of the 522 00:30:48,240 --> 00:30:50,920 Speaker 1: smells and tastes that are coming off of the truffle 523 00:30:51,000 --> 00:30:55,720 Speaker 1: you're eating are coming from the colonizing bacteria and yeasts 524 00:30:55,760 --> 00:30:58,440 Speaker 1: that are growing all over it too, and as they're 525 00:30:58,480 --> 00:31:00,440 Speaker 1: exposed to air, they start to kind of eye off 526 00:31:00,440 --> 00:31:02,320 Speaker 1: and that's where the smell in the odor goes, at 527 00:31:02,400 --> 00:31:05,040 Speaker 1: least in part. So, to to just kind of nail 528 00:31:05,600 --> 00:31:11,120 Speaker 1: one particular flavor compound and say that's truffle flavor. I 529 00:31:11,120 --> 00:31:16,959 Speaker 1: think it's two four die thiah pentane. Yeah. Um, just 530 00:31:17,000 --> 00:31:19,840 Speaker 1: to say that that's thank you, Just to say that 531 00:31:19,840 --> 00:31:24,480 Speaker 1: that's truffle flavor not only misses all of the nuance 532 00:31:24,520 --> 00:31:27,560 Speaker 1: of truffles, apparently I'm speaking from just somebody who's only 533 00:31:27,600 --> 00:31:31,880 Speaker 1: been exposed to two for die thiah pentane pretty much. Um. 534 00:31:31,920 --> 00:31:33,600 Speaker 1: But then also if you eat enough of that, if 535 00:31:33,600 --> 00:31:36,280 Speaker 1: you eat too much truffle popcorn with parmesan shavings at 536 00:31:36,320 --> 00:31:40,240 Speaker 1: the nice movie theater in town, um, you are going 537 00:31:40,280 --> 00:31:44,880 Speaker 1: to kind of, um desensitize yourself to actual truffles. So 538 00:31:44,920 --> 00:31:47,120 Speaker 1: if you actually say I'm gonna get some truffles this 539 00:31:47,160 --> 00:31:50,640 Speaker 1: season and try it, uh, it might be lost on 540 00:31:50,680 --> 00:31:52,560 Speaker 1: you because you're just used to that kind of the 541 00:31:52,600 --> 00:31:56,280 Speaker 1: clunkiest version of the truffle flavor. I'm taking that risk, 542 00:31:56,360 --> 00:32:00,000 Speaker 1: I guess. I mean it is good like truffle. Truffle 543 00:32:00,000 --> 00:32:03,480 Speaker 1: will flavor at anything is pretty great. I like it it. Um. 544 00:32:03,520 --> 00:32:06,920 Speaker 1: It is even hard to describe with just that one compound. 545 00:32:06,960 --> 00:32:08,640 Speaker 1: It's hard to kind of you know, it's sort of 546 00:32:08,680 --> 00:32:12,120 Speaker 1: a new mommy richness. Uh it is earthy. I like 547 00:32:12,240 --> 00:32:14,760 Speaker 1: the flavor, and I'm not going to be, you know, 548 00:32:15,160 --> 00:32:17,520 Speaker 1: eating many real truffles in my life if any. So, 549 00:32:17,560 --> 00:32:20,280 Speaker 1: I'm not really worried about ruining my my trouble ballot. 550 00:32:21,240 --> 00:32:24,080 Speaker 1: Uh So, I'm happy to have that stuff. It's fine, 551 00:32:24,640 --> 00:32:27,080 Speaker 1: sure for this guy. It's truffles for the rest of us, 552 00:32:27,640 --> 00:32:32,600 Speaker 1: that's right. So if you do come upon some truffles 553 00:32:32,600 --> 00:32:35,600 Speaker 1: that you want to um that, if you just say, Okay, 554 00:32:35,640 --> 00:32:38,160 Speaker 1: I've got a hundred bucks, I'm gonna spend on truffles, 555 00:32:38,160 --> 00:32:41,240 Speaker 1: I'm just gonna do it. Um. Uncle Joe Biden sent 556 00:32:41,280 --> 00:32:43,440 Speaker 1: me a check and I'm gonna use a hundred dollars 557 00:32:43,440 --> 00:32:46,640 Speaker 1: of it on truffles. I'm gonna healthy, I'm gonna stimulate 558 00:32:46,680 --> 00:32:50,880 Speaker 1: the economy and trickle down. Um. So what would you do, Chuck, 559 00:32:50,960 --> 00:32:54,200 Speaker 1: What's what's your first move? Well, you want them within 560 00:32:54,320 --> 00:32:57,280 Speaker 1: five to six days after they've been harvested. You want 561 00:32:57,280 --> 00:33:00,040 Speaker 1: to keep them in a closed container, wrapped in a 562 00:33:00,080 --> 00:33:02,800 Speaker 1: paper towel, because you really want to keep them dry. 563 00:33:02,840 --> 00:33:04,920 Speaker 1: Wet truffle is no good, despite the fact that they 564 00:33:05,280 --> 00:33:07,920 Speaker 1: love wetness to grow. You want to keep that thing 565 00:33:08,000 --> 00:33:10,520 Speaker 1: dry if you want to get a little more bang 566 00:33:10,600 --> 00:33:13,840 Speaker 1: for your buck and not actually use any of the truffle, 567 00:33:13,960 --> 00:33:16,480 Speaker 1: but in part that flavor. You want to douse it 568 00:33:16,520 --> 00:33:20,880 Speaker 1: in two four, store it in a in a clothes 569 00:33:21,200 --> 00:33:25,120 Speaker 1: like glass tupperware. It's not tupperware if it's glass, but 570 00:33:25,120 --> 00:33:28,720 Speaker 1: you know what I mean, glass dish with some cheese, 571 00:33:29,120 --> 00:33:32,680 Speaker 1: open cheese, or even eggs that have not you know, 572 00:33:32,760 --> 00:33:36,800 Speaker 1: just eggs in their shell, and it will actually somehow 573 00:33:36,880 --> 00:33:39,080 Speaker 1: by way of magic. The cheese makes sense, but it 574 00:33:39,120 --> 00:33:42,640 Speaker 1: will actually penetrate that egg and flavor that egg somehow 575 00:33:43,040 --> 00:33:46,000 Speaker 1: in that nuts that is nuts. That's how potent those 576 00:33:46,040 --> 00:33:49,880 Speaker 1: things smell. That they actually make it through eggs shells 577 00:33:49,920 --> 00:33:55,200 Speaker 1: inside and then just um inculcates them. But like you said, 578 00:33:55,240 --> 00:33:57,200 Speaker 1: you want to keep it simple. I mean, I don't 579 00:33:57,200 --> 00:33:58,680 Speaker 1: know if I'd go so far as to say bland, 580 00:33:58,840 --> 00:34:02,120 Speaker 1: but they say like shaving truffle on a very simple 581 00:34:03,040 --> 00:34:08,760 Speaker 1: risotto dish or just plain parmesan scrambled eggs, plain parmesan 582 00:34:08,800 --> 00:34:11,840 Speaker 1: Pasta pizza is a big one, like a you know, 583 00:34:12,440 --> 00:34:14,960 Speaker 1: just sort of a cheese pizza, like a really nice one. 584 00:34:15,080 --> 00:34:17,880 Speaker 1: Would fire pizza with shaved truffle on top is supposed 585 00:34:17,880 --> 00:34:19,880 Speaker 1: to be great. Yeah, that's the thing. You don't have 586 00:34:19,920 --> 00:34:21,839 Speaker 1: to do anything with it. You just shave it raw. 587 00:34:21,960 --> 00:34:23,520 Speaker 1: You don't have to cook it. It's not like some 588 00:34:23,680 --> 00:34:26,880 Speaker 1: hard thing to to use. You just you shave it 589 00:34:26,920 --> 00:34:30,760 Speaker 1: onto something and let it shine. Apparently the ancient Romans 590 00:34:31,160 --> 00:34:33,759 Speaker 1: used to cook it and eat it with honey, but 591 00:34:33,840 --> 00:34:37,000 Speaker 1: they also thought that truffles were created when lightning struck 592 00:34:37,160 --> 00:34:40,040 Speaker 1: damp earth, So don't put a lot of stock into 593 00:34:40,080 --> 00:34:43,560 Speaker 1: their thoughts, Like, just use it, you know, shaved fresh 594 00:34:43,640 --> 00:34:46,640 Speaker 1: truffles onto a very nice dish. Yeah, and you know, 595 00:34:46,760 --> 00:34:49,440 Speaker 1: if you want to go to a nice steakhouse and 596 00:34:49,520 --> 00:34:52,920 Speaker 1: get truffle butter on your steak, it's not gonna be 597 00:34:53,000 --> 00:34:56,759 Speaker 1: real truffle. But who cares? I no, no, I could 598 00:34:56,800 --> 00:34:59,919 Speaker 1: see Kevin Rath when using real truffle. Do you think? 599 00:35:00,680 --> 00:35:03,239 Speaker 1: How about this? If you are getting that steak and 600 00:35:03,280 --> 00:35:06,480 Speaker 1: it's outside of truffle season, it's not real truffle. But 601 00:35:06,600 --> 00:35:09,200 Speaker 1: if you know when truffle season is right. So say 602 00:35:09,200 --> 00:35:12,560 Speaker 1: you're going between um November and the end of March 603 00:35:13,120 --> 00:35:15,879 Speaker 1: to a really nice steakhouse, it's possible that they are 604 00:35:15,960 --> 00:35:20,040 Speaker 1: using real truffles that night. Yeah, and it's shaved super 605 00:35:20,080 --> 00:35:22,400 Speaker 1: super thin, like when you see it on a on 606 00:35:22,440 --> 00:35:25,640 Speaker 1: a food item. It's you know they have these razor 607 00:35:25,760 --> 00:35:30,480 Speaker 1: sharp well I guess they're razors. And it always reminds 608 00:35:30,520 --> 00:35:35,719 Speaker 1: me of of Good Fellas. I cannot think of of 609 00:35:35,760 --> 00:35:38,120 Speaker 1: shaving something with a razor blade and not think of 610 00:35:38,160 --> 00:35:41,040 Speaker 1: the scene and Good Fellas in prison where Polly had 611 00:35:41,040 --> 00:35:44,000 Speaker 1: his technique where he would shave it so thin it 612 00:35:44,000 --> 00:35:47,560 Speaker 1: would it would what would you say? It would liquefy 613 00:35:47,719 --> 00:35:50,920 Speaker 1: in the fan. It's so great, man. I love that 614 00:35:50,960 --> 00:35:53,359 Speaker 1: part when they were in prison and just like living 615 00:35:53,400 --> 00:35:56,879 Speaker 1: high on the hog yep um have Do you ever 616 00:35:56,960 --> 00:36:01,200 Speaker 1: eat roasted garlic like on toast? Not on toast, but 617 00:36:01,480 --> 00:36:04,359 Speaker 1: a roast gar like plenty? Sure, but yeah, just like 618 00:36:04,360 --> 00:36:06,720 Speaker 1: spread it on toast? About that? Just take a whole bulb, 619 00:36:06,800 --> 00:36:09,399 Speaker 1: spread it on some toast and thank me later. It's 620 00:36:09,400 --> 00:36:12,120 Speaker 1: really good for your guts. You know what I've been 621 00:36:12,160 --> 00:36:16,839 Speaker 1: doing lately is the I don't know why I didn't 622 00:36:16,840 --> 00:36:19,360 Speaker 1: know it existed. Everything bagel is my favorite bagel, and 623 00:36:19,360 --> 00:36:25,200 Speaker 1: they make everything bagel shakers Trader Joe's. Uh no, but 624 00:36:25,239 --> 00:36:28,440 Speaker 1: I'm sure that's good too, but just at a regular store. 625 00:36:28,640 --> 00:36:30,520 Speaker 1: And uh so I just keep that. I put that 626 00:36:30,560 --> 00:36:33,919 Speaker 1: on a lot of stuff, like, uh, just avocado toast 627 00:36:34,000 --> 00:36:36,200 Speaker 1: with that that stuff. My buddy Eddie trened me onto 628 00:36:36,280 --> 00:36:40,359 Speaker 1: that was shaking that stuff on some avocado toast. Mm hmm. 629 00:36:41,719 --> 00:36:43,480 Speaker 1: I know. Yeah. You can put it on just chunks 630 00:36:43,480 --> 00:36:46,080 Speaker 1: of avocado and it sounds it tastes very good too. 631 00:36:46,120 --> 00:36:48,000 Speaker 1: You can put it on anything. Let's be honest. Do 632 00:36:48,040 --> 00:36:51,520 Speaker 1: you can put it on an old shoe? What else 633 00:36:51,560 --> 00:36:54,120 Speaker 1: you got? I got nothing else. That's it I want 634 00:36:54,120 --> 00:36:57,000 Speaker 1: to eat. I want to eat a real truffle. Uh. 635 00:36:57,040 --> 00:36:59,160 Speaker 1: If you eat a real truffle, it'll probably taste so 636 00:36:59,200 --> 00:37:03,400 Speaker 1: good it'll make you do a truffle shuffle. All right, 637 00:37:03,640 --> 00:37:07,200 Speaker 1: very nice? Uh Well, since I said truffle shuffle, everybody, 638 00:37:07,200 --> 00:37:12,799 Speaker 1: I think it's time for listener mail. I'm gonna call 639 00:37:12,880 --> 00:37:17,400 Speaker 1: this Titanic role play. Did you see this one? No? 640 00:37:17,960 --> 00:37:21,200 Speaker 1: This is really neat and this is not kicky. No, No, 641 00:37:21,280 --> 00:37:23,759 Speaker 1: I mean it didn't even cross my mind. Just the 642 00:37:24,040 --> 00:37:27,040 Speaker 1: just on its face, it's hilarious. Okay, hey guys, my 643 00:37:27,120 --> 00:37:29,959 Speaker 1: name is Anica and I've been listening since about really 644 00:37:29,960 --> 00:37:34,000 Speaker 1: love learning from you guys and listening to your episodes. Uh. 645 00:37:34,120 --> 00:37:36,720 Speaker 1: Last year, during beginning of quarantine, many of my family members, 646 00:37:36,719 --> 00:37:40,320 Speaker 1: including myself. We're quarantining at my mom's house and is 647 00:37:40,480 --> 00:37:41,920 Speaker 1: you and everyone else knows, we hit a point in 648 00:37:41,920 --> 00:37:44,239 Speaker 1: our house where everyone got a little loopy. I'm not 649 00:37:44,280 --> 00:37:46,120 Speaker 1: really sure how it got started, but we decided to 650 00:37:46,120 --> 00:37:49,120 Speaker 1: have a Titanic party on the anniversary of the ship sinking. 651 00:37:49,920 --> 00:37:52,359 Speaker 1: Everyone was assigned a real passenger crew member on the 652 00:37:52,360 --> 00:37:55,040 Speaker 1: Titanic and had to act out the part for the evening, 653 00:37:55,080 --> 00:38:00,000 Speaker 1: including dressing up. Even dogs got parts two. By the way, 654 00:38:00,080 --> 00:38:02,200 Speaker 1: send in pictures of them dressed up with their animals 655 00:38:02,239 --> 00:38:05,359 Speaker 1: dressed up, and it was pretty great. We had a 656 00:38:05,400 --> 00:38:08,000 Speaker 1: meal based off one of the menus recovered from the ship, 657 00:38:08,680 --> 00:38:10,839 Speaker 1: and we had to eat in certain areas according to 658 00:38:10,840 --> 00:38:16,239 Speaker 1: our class. Wow, this is so great. After dinner, we 659 00:38:16,280 --> 00:38:18,960 Speaker 1: read a short memorial and with my friends, uh, my 660 00:38:19,040 --> 00:38:21,160 Speaker 1: friend playing Nearer my God to Thee on the cello, 661 00:38:21,440 --> 00:38:23,960 Speaker 1: took a and this was all in video. It's fantastic. 662 00:38:24,400 --> 00:38:26,880 Speaker 1: Took a five minute plunge in the freezing pool to 663 00:38:27,000 --> 00:38:30,080 Speaker 1: commemorate the sinking. Uh. Then to finish out the night, 664 00:38:30,120 --> 00:38:33,640 Speaker 1: we round we found out if our passenger crew member 665 00:38:33,680 --> 00:38:39,040 Speaker 1: had lived or died, and then watched the movie from 666 00:38:39,080 --> 00:38:41,640 Speaker 1: I want to go to this party? Man? Yeah, how 667 00:38:41,719 --> 00:38:44,920 Speaker 1: much fun is that? It's pretty cool? Your episode was 668 00:38:44,960 --> 00:38:46,799 Speaker 1: more than perfect because we decided to make this an 669 00:38:46,800 --> 00:38:49,480 Speaker 1: annual party. Oh, there you go, and they held it 670 00:38:49,520 --> 00:38:55,680 Speaker 1: a few weekends ago. Well, Anka, send me the invite. 671 00:38:56,040 --> 00:38:57,919 Speaker 1: I don't know where you live, but your family looks 672 00:38:57,920 --> 00:39:01,320 Speaker 1: awesome and I want to go to that thing. Yeah, totally. 673 00:39:01,719 --> 00:39:04,080 Speaker 1: I can't find that listener mail anywhere. I want to 674 00:39:04,080 --> 00:39:07,200 Speaker 1: see these pictures, but right I'll try and find it. 675 00:39:07,200 --> 00:39:09,319 Speaker 1: Incent it to you. Her name was Anica. Maybe you 676 00:39:09,320 --> 00:39:13,080 Speaker 1: could search that way, Anica. That was an amazing listener 677 00:39:13,120 --> 00:39:16,000 Speaker 1: mail and we appreciate it. Um, that does sound like 678 00:39:16,040 --> 00:39:19,280 Speaker 1: a lot of fun. We need to go on the 679 00:39:19,320 --> 00:39:22,960 Speaker 1: cowboy weekend with the black cowboy who wrote in and 680 00:39:22,920 --> 00:39:26,319 Speaker 1: then go to the Titanic role play party, and then 681 00:39:26,320 --> 00:39:29,200 Speaker 1: in between we'll like maybe cross the country and marry 682 00:39:29,280 --> 00:39:32,120 Speaker 1: a few couples officiate at some weddings. That sounds great. 683 00:39:32,120 --> 00:39:33,480 Speaker 1: I just found the email and sent it to you, 684 00:39:33,520 --> 00:39:35,879 Speaker 1: and I'm looking at picture. That dog dressed up gets 685 00:39:35,920 --> 00:39:38,840 Speaker 1: me every time. It's going to be the summer of 686 00:39:38,840 --> 00:39:42,080 Speaker 1: stuff you should not chuck it. I still don't have 687 00:39:42,120 --> 00:39:44,160 Speaker 1: a chuck. I don't know what's going on. Oh there 688 00:39:44,160 --> 00:39:46,120 Speaker 1: it is. Uh. Do you have anything else to talk 689 00:39:46,160 --> 00:39:50,720 Speaker 1: about while I look at these? No, let's just sign off. Okay, Um, well, 690 00:39:50,760 --> 00:39:53,120 Speaker 1: since we're signing off, everybody, if you want to get 691 00:39:53,120 --> 00:39:55,720 Speaker 1: in touch with us, you can send us an email 692 00:39:55,719 --> 00:39:58,400 Speaker 1: like Anka did, Wrap it up, spank it on the bottom, 693 00:39:58,440 --> 00:40:00,880 Speaker 1: and send it off to stuff pot cast at I 694 00:40:01,000 --> 00:40:06,640 Speaker 1: Heart Radio doc Stuff you Should Know is a production 695 00:40:06,640 --> 00:40:09,600 Speaker 1: of I Heart Radio. For more podcasts my heart Radio, 696 00:40:09,800 --> 00:40:12,800 Speaker 1: visit the I heart Radio app, Apple Podcasts, or wherever 697 00:40:12,840 --> 00:40:17,120 Speaker 1: you listen to your favorite shows. H