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Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio.

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Speaker 1: I'm Anny Rees and I'm Lauren vocal Baum, and today

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Speaker 1: we're talking about truffles. Not the chocolate. No, no, that

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Speaker 1: the fungus. But I I would put money on there

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Speaker 1: is a chocolate truffle with truffle truffle. Oh, I believe it.

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Speaker 1: I will hopefully not just like a chunk of it,

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Speaker 1: because that would be a very expensive truffle, but maybe hopefully.

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Speaker 1: I don't know. I guess y'all do what you want

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Speaker 1: to um with your truffles and your truffles. Truffles and truffles.

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Speaker 1: That's a show right there. I don't know what it

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Speaker 1: is yet, but that's a show. I'll think about it, okay. Um.

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Speaker 1: I was trying to remember if I've ever had truffles.

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Speaker 1: I think didn't we have them when we were at

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Speaker 1: Disney Food and Wine. I think we had like something

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Speaker 1: with truffles in it. I think there was a pastry,

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Speaker 1: maybe like a pastry with s cargo filling and maybe

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Speaker 1: some truffle butter. Yeah. I don't know why that was

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Speaker 1: a very specific memory for me. I'm like, oh, yes,

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Speaker 1: four years ago, this thing that we ate at Disney.

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Speaker 1: I definitely remember, well, it was quite That was the

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Speaker 1: halfway point, so I think that was when we were

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Speaker 1: having the moment of yeah, yeah, and I was I

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Speaker 1: was so happy because I had like a glass of

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Speaker 1: Vivaco and uh, I had my stupid sun hat and

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Speaker 1: I had embarrassed myself speaking French to some poor French

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Speaker 1: kid at Epcot. And it was a wonderful time, it

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Speaker 1: really was. And then I ate this beautiful pastry and

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Speaker 1: I was like, all is good with the world. Yes

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Speaker 1: it was. The sun was shining. Wonderful, wonderful. And then

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Speaker 1: we were also talking about truffle fries, which I have had.

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Speaker 1: Oh yeah, I love it. Truffle fry. Um. Apparently truffle

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Speaker 1: oil is slightly um contentious. I would say perhaps more

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Speaker 1: than slightly perhaps when we will get into that. And

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Speaker 1: I did want to give a quick shout out to

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Speaker 1: our old friends local company Beautiful Brinie Sea. They have

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Speaker 1: trouffle sea salt. Yes, they have a number of excellent

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Speaker 1: sea salt blends, um, but their truffle salt is probably

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Speaker 1: my favorite because it just adds this beautiful savory kick

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Speaker 1: to things and oh it's really good. Yeah, it was

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Speaker 1: definitely my favorite, I think, and I ran out of

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Speaker 1: it first, and I had more of it than any

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Speaker 1: she gave us. She was very kind to the owner,

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Speaker 1: and she gave us a bunch of samples of the

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Speaker 1: types of salt and sugars that they have. Yeah, and

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Speaker 1: by samples we mean like occasionally full yeah, like a

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Speaker 1: tough packages of them, but delicious. Yes, yeah, oh check

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Speaker 1: check them out if you ever have a chance to.

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Speaker 1: I think that they're carried by Williams. Snowman. Definitely their

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Speaker 1: sugar is Yeah, Amy Sadarius involved in that, right, Oh,

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Speaker 1: those sprinkles that she makes. Oh okay, alright, alright, we're

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Speaker 1: getting we're getting away from ourselves. All right. Don't let

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Speaker 1: me just start talking about Amy Sadarius because I will, oh,

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Speaker 1: okay later later part of that, but all right, for now,

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Speaker 1: let's get direct question. Truffles. What are they? Well, truffles

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Speaker 1: are a cousin of mushrooms that grow underground instead of

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Speaker 1: above ground, and thus, instead of growing a fruit with

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Speaker 1: a wide cap so that they can release their spores

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Speaker 1: out into the air, they fold in on themselves and

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Speaker 1: develop spores inside those inner folds. They wind up looking

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Speaker 1: like a like a tuber sort of potato e. One

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Speaker 1: genus of treffles is called tuber and truffles flavors can

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Speaker 1: vary depending on the species and the growth conditions, of course,

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Speaker 1: but um they tend to be funky and earthy and savory.

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Speaker 1: Researchers have found at least two hundred a Roman compounds

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Speaker 1: and truffles, and at least thirty seven that like directly

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Speaker 1: contribute to humans perception of specifically white truffles characteristic flavors. Though.

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Speaker 1: The one, the one compound that all truffles seem to

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Speaker 1: have in common is dime the sulfide, which is this

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Speaker 1: like funky, earthy, rotten cabbage, ripe cheese human fart aroma compound.

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Speaker 1: So it's interesting that says that says something about humanity.

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Speaker 1: I'm not sure what. I love humans all right, but yeah, yeah,

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Speaker 1: those aromas are not just to remind us of farts.

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Speaker 1: They're they're in evolutionary reproduction mechanism because truffles depend on

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Speaker 1: animals like burrowing rodents to eat their fruit and poop

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Speaker 1: their spores in a new location. And since truffles grown

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Speaker 1: to ground, that strong scent draws those animals to them. Yes, mm, hmmmmm. Oh,

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Speaker 1: and those white truffles that I mentioned have been in

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Speaker 1: European cuisine anyway, the most prized, the most prized variety

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Speaker 1: of European truffles have traditionally been found in smallest regions

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Speaker 1: of France, Spain, Italy and Croatia, but they can be

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Speaker 1: grown elsewhere, and so they are because you can make

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Speaker 1: some good mone off of them. Australia and New Zealand,

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Speaker 1: North America, Israel and Morocco and Argentina and Chile. These days,

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Speaker 1: China is a big player in the market, with millions

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Speaker 1: of acres of truffles, although according to what I read,

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Speaker 1: the taste isn't as desirable. Apparently they're less flavorful than

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Speaker 1: some European truffles, but do resemble them in color, and

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Speaker 1: so are sometimes fraudulently sold as European truffles, sometimes even

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Speaker 1: with synthetic flavoring at it. Indeed. Okay, so part of

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Speaker 1: why truffles are so expensive because they are very expensive

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Speaker 1: if you didn't know, truffles are pricey. Um. Part of

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Speaker 1: that is because they are more choosy than other mushrooms

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Speaker 1: about where they'll grow, and they are symbiotic fungi. Um,

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Speaker 1: they'll only grow in unison with the roots of certain

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Speaker 1: types of trees and shrubs. In terms of the European types,

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Speaker 1: that's like a like like good sturdy, temperate trees like

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Speaker 1: a pine's beaches, poplars, oaks, hazels, stuff like that. And

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Speaker 1: how they work is the fungus will grow these long

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Speaker 1: filaments around like the long fingers of tree roots, and

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Speaker 1: they'll steal sugars from the trees roots and in return

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Speaker 1: provide nutrients into the soil that the tree can use.

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Speaker 1: So it's it's a win win situation. And so that

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Speaker 1: means that you can't just grow truffles the way that

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Speaker 1: you can grow other macro fungi like mushrooms, like in

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Speaker 1: trays of substrate in big vertical indoor farms. You have

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Speaker 1: to grow the trees and then you can introduce the

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Speaker 1: fungus and then you just sort of hope that it works.

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Speaker 1: It's all underground. So there are hundreds of species of truffles, though,

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Speaker 1: oh yeah. Um. The three main ones that you'll find

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Speaker 1: in European cuisines, in descending order of strength, of flavor

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Speaker 1: and therefore of expense, are white truffles, which are pale

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Speaker 1: all the way through, black truffles, which are dark all

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Speaker 1: the way through, and summer truffles, which have a dark

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Speaker 1: skin but a lighter interior and are harvested in the summer,

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Speaker 1: as opposed to white and black tuffles, which are harvested

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Speaker 1: in the fall and winter or winter in earth spring rather. Yes, anyway,

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Speaker 1: all of these are in the genus tuber but there

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Speaker 1: are also desert truffles, which prefer arid growing conditions and

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Speaker 1: appear throughout appropriate regions of Europe, Africa, and Asia. The

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Speaker 1: word truffles may come from the Arabic turf us, which

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Speaker 1: is a term for these desert species and also where

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Speaker 1: one of their genus names steps from. Makes sense. What

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Speaker 1: about the nutrition, Well, you're probably not eating enough truffles

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Speaker 1: for them to really be nutritive one way or another,

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Speaker 1: unless you're like an evil, super evil rich villain or

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Speaker 1: something like caviar and truffles all the time. Yeah, yeah,

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Speaker 1: washing it all down with like with like super rare

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Speaker 1: brandy or something like that extremely European super villain that

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Speaker 1: we've created. I like it. Um, But they do pack

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Speaker 1: a pretty good nutritive punch. Um. Lots of vitamins and minerals,

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Speaker 1: fiber and protein, bunch of other good stuff. And there's

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Speaker 1: so much research going into the medical functions of compounds

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Speaker 1: found in mushrooms and truffles these days, as you may

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Speaker 1: have noticed by the Internet trying to sell you mushroom

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Speaker 1: tea all the heck in time. Gosh, that's right anyway. Yeah, antioxidants,

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Speaker 1: anti microbials, you know, modulating compounds, anti tumor stuff, anti inflammatories,

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Speaker 1: more researchers needed. Human bodies are complicated. Always check with

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Speaker 1: the doctor before trying to intake a medicinal quantities of anything. Yes,

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Speaker 1: the safer slogan. Yes, need to get it printed somewhere.

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Speaker 1: I don't know why, are how, but we'll do it.

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Speaker 1: T shirt idea, all right, numbers we do have some

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Speaker 1: in The then largest truffle on record was discovered in Croatia,

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Speaker 1: wing thirteen point one kilo's. The owner named it Millennium

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Speaker 1: and had a duplicate bronze cast made. And if you're

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Speaker 1: wondering why I didn't talk about the current record holders,

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Speaker 1: because I lets talk about that one. Oh wow, that's

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Speaker 1: beautiful Millennium. You know it's the whole. That's true. That's true.

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Speaker 1: Got a name your truffle like it. These days, there

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Speaker 1: are over two hundred truffle orchards in the United States,

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Speaker 1: with Oregon as the top producer. There's also something called

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Speaker 1: the North American Truffling Society. The society has dips on

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Speaker 1: all kinds of things, including the training of truffle dogs.

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Speaker 1: Every day they're truffling exactly. There are so many like

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Speaker 1: pop culture references. It's the truffle shuffle. I keep thinking

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Speaker 1: about knives out when he says truffle pigs, and I

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Speaker 1: was so proud that I knew what that was because

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Speaker 1: at one time I wouldn't have theres no slide on

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Speaker 1: anyone else. But at one time I would not have

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Speaker 1: known that what that joke meant. I mean, oh, the

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Speaker 1: trouble with truffles. Oh there you. This is part of

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Speaker 1: my title process. I feel like that peek behind the curtains,

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Speaker 1: thank you, you're welcome, and then giggling inns first. Oh yeah,

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Speaker 1: pretty much silent office. That's very important. Yeah, if I'm

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Speaker 1: not freaking out our coworkers by laughing raucously to myself

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Speaker 1: at least once a day, I feel like I'm doing

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Speaker 1: it wrong. I agree, um, the American South actually has

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Speaker 1: our own species of truffle, the pecan truffle, which grows

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Speaker 1: alongside pecan trees. Researchers are looking into helping farmers cultivate

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Speaker 1: it as a you know, extra source of money. Cool

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Speaker 1: Australia is also getting in on the game. Apparently they're

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Speaker 1: black truffles go over real well in France. Huh, Well,

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Speaker 1: good for them, because fans seems to be little chos.

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Speaker 1: They are very particular. Yes, yes, and we do have

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Speaker 1: some more on that we do. Within the next decade,

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Speaker 1: the international shuffle market is anticipated to reach six billion dollars.

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Speaker 1: One reason for this is, yes, truffles are expensive. They

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Speaker 1: can be really, really expensive. We're talking three tho dollars

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Speaker 1: a pound for white truffles from the Italian Piedmont or

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Speaker 1: nine for southwestern Frances black truffles, the so called black

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Speaker 1: diamonds they rank is one of the world's most expensive foods.

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Speaker 1: Some restaurants keep their supply of shuffles in safe So

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Speaker 1: why is that. Well, For one, their numbers are much

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Speaker 1: lower today than they once were thanks to things like

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Speaker 1: climate change. We're talking an annual harvest of about two

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Speaker 1: thousand tons to twenty tons over the span of about

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Speaker 1: a century, like that massive drop. Yeah yeah. And the

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Speaker 1: thing is is that in regions of Europe where truffles grow, um,

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Speaker 1: summers are getting drier, and these tuber species like it

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Speaker 1: pretty damp. Yeah, and they don't store super well the aroma,

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Speaker 1: which is a pretty important part of the experience. Sometimes

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Speaker 1: it's gone within a week. This relative rarity and high

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Speaker 1: price means that truffles are frequently the target of food

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Speaker 1: I still no. No. Indeed, a couple of years back

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Speaker 1: in twelve criminal sol sixty thou dollars worth of product

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Speaker 1: from one of the Italian warehouses of the world's largest

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Speaker 1: truffle purveyor Chinese truffles, which run about thirty dollars a pound. Yes,

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Speaker 1: they're sometimes passed off as they're far more expensive European counterparts,

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Speaker 1: like it's estimated thirty of the premium truffle market contains

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Speaker 1: these truffles. And then okay, there's also fake truffle oil

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Speaker 1: from at the Vine over at Serious Eats. Comparing at

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Speaker 1: truffle oil to real truffles is like comparing sniffing dirty

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Speaker 1: underwear to having sex. And I had I could have

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Speaker 1: chosen from that were almost equally as angry at truffle oil.

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Speaker 1: Gordon Ramsey, Uh, Anthony Ordaine. No, they don't do not

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Speaker 1: in truck with it. No, don't, don't. Approved might as

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Speaker 1: well not even have it, like you are fired from

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Speaker 1: any cooking at all. Get out. It's like bringing it

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Speaker 1: like you need to bring in an exorcist if you use.

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Speaker 1: People have opinion about truffle. I feel like I do too.

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Speaker 1: I don't. I certainly don't have any negative opinions about it. Well,

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Speaker 1: that's just fine. I'm I Maybe maybe I just haven't

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Speaker 1: you know, maybe I'm wrong and I just haven't had

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Speaker 1: access to the truffle substance to make myself right. Yeah.

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Speaker 1: Maybe it's that underdeveloped palette thing. Yeah, we haven't had

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Speaker 1: a lot of truffles. True. True. In France, truffles eason

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Speaker 1: means increased police roadblocks. Yeah, stopping cars with suspicious packages

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Speaker 1: in them. Um. Truffle hunters keep their hunting ground secret,

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Speaker 1: passing down the location to the next generation. A shortage

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Speaker 1: of French truffles resulted in a spree of crime around truffles.

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Speaker 1: Armed robberies and raids. Truffle trees and shuffle dogs were stolen,

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Speaker 1: and one dog was ransom for one million Italian leer.

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Speaker 1: A shuffle producer shot an unarmed man attempting to steal

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Speaker 1: his truffles, and he was eventually sentenced to eight years

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Speaker 1: in prison for murder. Wow, yeah, it's serious. It is serious.

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Speaker 1: Huh huh. Indeed, we're gonna get back to the shuffle

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Speaker 1: dogs a little bit towards the end. Josh Ozerski, the

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Speaker 1: late food writer, wrote of the smell of shuffles as

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Speaker 1: quote a combination of newly plowed soil, fall, rain, burrowing earthworms,

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Speaker 1: and the pungent memory of lost youth and old love affairs. Wow,

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Speaker 1: I know, I love how it's you know, soil, earthworms,

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Speaker 1: lost us in love affairs. Perfect. After trying black truffles

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Speaker 1: for the first time, author PAULA. Wolford described them quote

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Speaker 1: like earth and sky and sea. I felt at one

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Speaker 1: with nature. That my mouth was filled with the taste

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Speaker 1: of the earth. There was a ripeness, a naughtiness, something

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Speaker 1: beyond description. It was utter luxury and earthiness combined. Wow,

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Speaker 1: we're missing out. I apparently also like, this is a

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Speaker 1: lot to say about a fungus, And I love it.

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Speaker 1: I know, I love I love how she describes it.

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Speaker 1: As utter luxury and earthiness because it is it is

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Speaker 1: just the fungus that comes from the ground, that comes

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Speaker 1: from the ground. You dig it up, you you know,

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Speaker 1: get something that can smell it, you dig it up,

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Speaker 1: and then it's worth three thousand dollars a pound. Maybe,

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Speaker 1: Like that's wild. It is very wild. History is a

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Speaker 1: little wild, it is. And we will get into that

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Speaker 1: right after we get back from a quick break for

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Speaker 1: a word from our sponsor, and we're back, Thank you sponsored, Yes,

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Speaker 1: thank you. So it shouldn't come as a surprise. Truffles

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Speaker 1: have been around a long time. Uh yeah, Like the

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Speaker 1: actual organism has been around since like the Jurassic or

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Speaker 1: Triassic um um. And there's evidence that folks in North

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Speaker 1: Africa and the Middle East have been eating them since

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Speaker 1: prehistoric times. Throughout Africa, people have eaten them or used

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Speaker 1: them as medicine for thousands of years at least. Yes,

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Speaker 1: an ancient nomadic group originating and what is now Syria,

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Speaker 1: the m Rights, shocked the sensibilities of settled Mesopotamians when

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Speaker 1: they dug up and devour truffles, among other things. They

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Speaker 1: did a lot of other things that shocking to the

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Speaker 1: Mespotanians but one was, yes, they ate these things from ground.

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Speaker 1: Once this group, the m rights found a place to

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Speaker 1: settle for themselves. During the Middle Bronze Age um, a

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Speaker 1: clay tablet from this period recounts an argument between the

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Speaker 1: king and the governor of the truffle producing district, accusing

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Speaker 1: the governor of hoarding the good truffles for himself and

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Speaker 1: sending the king the last desirable one. The governor defended

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Speaker 1: the only sit along the harvesters sent him. The troubles

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Speaker 1: in question were, yes, desert truffle, and this was a

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Speaker 1: variety important in Middle Eastern history. Mentions of them appeared

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Speaker 1: in the fourth century Talmud, and eleventh and twelfth century

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Speaker 1: physicians recommended them for all kinds of things, from vomiting

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Speaker 1: to weakness. Also, one dude, if I remember correctly, recommended

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Speaker 1: not eating them because it would make you it would

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Speaker 1: lessen your life span. Really, it would decrease your longevity. Okay, yes, yes,

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Speaker 1: because I misread it exactly. And we do have the

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Speaker 1: quote from the uh So this is from the governor

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Speaker 1: of that province, of the province, and this was his

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Speaker 1: response to the king, and this was like four thousand

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Speaker 1: years ago. Yes, all right. So Ever, since I reached

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Speaker 1: sagar Rotten five days ago, I have continuously dispatched truffles

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Speaker 1: to my lord. But my lord wrote to me, you

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Speaker 1: have sent me bad truffles, But my Lord ought not

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Speaker 1: to condemn me with regards to the troubles. I have

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Speaker 1: sent my lord what they picked for me. With regards

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Speaker 1: to the truffles. Is a nice touch. It implies there

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Speaker 1: are other criticisms that could be. I love that so much,

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Speaker 1: I'm gonna the next time I'm defending myself, I'm gonna

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Speaker 1: throw in like like man like, don't be down on

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Speaker 1: me with regards to the trifles exactly. Never been dishonest

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Speaker 1: to you with regards to the troufles. It's such a

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Speaker 1: great little disclaimer, so good. Ancient Romans picked up the

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Speaker 1: eating of truffles from the Etruscans, which was a civilization

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Speaker 1: of ancient Italy, and Plenty mentioned them in the first

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Speaker 1: century CE, describing his belief that they were a random

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Speaker 1: product of elemental Earth. And this is actually a recurring

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Speaker 1: theme of people trying to figure out where what is this?

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Speaker 1: It doesn't grow a plant like other plants exactly, but

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Speaker 1: it's edible. Much confusion, but from the ground tastes like

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Speaker 1: round weird. Plenty out a whole story to back up

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Speaker 1: his idea about a dude who bit into a truffle

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Speaker 1: and almost lost a tooth on a coin hidden inside.

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Speaker 1: I think I know what he was trying to say,

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Speaker 1: but I do feel like there's some historical shenanigans, like

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Speaker 1: I'm not picking up on something he's putting down. But anyway,

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Speaker 1: he did write about that. Around the same time, the

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Speaker 1: philosopher Plutarch wrote of his belief that truffles were produced

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Speaker 1: when a bolt of lightning struck a combo of water

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Speaker 1: and earth, and there you go, there you go. Ancient

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Speaker 1: Romans were big fans, and third century CE emperor Marcus

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Speaker 1: Aurelius Antonius really went all in on them at one

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Speaker 1: of his feast, serving truffles soaked with cows utters and

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Speaker 1: alongside cinnamon flavored peacock tongues and flamingo brains. That is specific.

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Speaker 1: It is very specific, Okay. Popular Roman recipes at the

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Speaker 1: time called for skeward truffles to be grilled, and fats

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Speaker 1: are bold and sauces or wrapped in fat and then

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Speaker 1: fire grilled. My gosh, I want that right now. I

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Speaker 1: don't even know what I want. I don't It's this

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Speaker 1: is like watching Iron Chef, Like I'm like, I have

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Speaker 1: no idea what that food is, but I want to

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Speaker 1: eat it so much. Yeah, okay, and yeah, these Roman

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Speaker 1: truffles and also Greek truffles around the same time, would

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Speaker 1: have been imported from North Africa, So these all would

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Speaker 1: have been probably the desert species, right exactly. Records suggests

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Speaker 1: ancient Pharaohs and George truffles as well. Apparently, apparently a

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Speaker 1: poem about truffles has been found in Egyptian temples, translating

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Speaker 1: to something to the extent of without leaves, without buds,

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Speaker 1: without flowers. Yet they formed fruit as a food, as

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Speaker 1: a tonic, as a medicine. The entire creation is precious.

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Speaker 1: That's lovely. Yes, I love food poetry, right, so my

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Speaker 1: favorite poetry either that whole thing in Japan? Were they

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Speaker 1: right that cous about the sea cucumvers? How could this exist?

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Speaker 1: And I should be so lucky to partake in it.

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Speaker 1: I've never read any of those. Oh you have got

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Speaker 1: to duly noted, We'll do. Throughout history, truffles have been

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Speaker 1: viewed as an aphrodisiac. Oh yeah, yeah, going back to

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Speaker 1: those original truffles that I was talking about. Yes, yes,

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Speaker 1: I know, I know. We say that about literally almost

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Speaker 1: every food but lettuce, everything that lettuce, But this truffles

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Speaker 1: really really were. The physician Gallen wrote of them, the

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Speaker 1: truffle is very nourishing and causes general excitation conducive to

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Speaker 1: sensual pleasure over an ancient Greece, Aristotle and Pythagas wrote

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Speaker 1: about the truffles aphrodisiac properties. I mean it got to

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Speaker 1: the point the Church was like, nah, yes, because truffles

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Speaker 1: weren't as popular in Europe during medieval times when the

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Speaker 1: theory of the humors advice avoiding foods growing from the ground.

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Speaker 1: But also, yes, the Church not like this reputation that

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Speaker 1: they had for being an afronesiac, which played into the

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Speaker 1: rebranding of truffles as a food for peasants and which

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Speaker 1: is okay and which is possibly in their love potions

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Speaker 1: o tricksy witches. So tricksy shuffles started making a comeback

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Speaker 1: though in Europe in the fourteenth century with the adoption

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Speaker 1: of the black truffle by the aristocracy, and in the

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Speaker 1: fifteenth century, Italian nobles and diplomats would exchange gifts of

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Speaker 1: white shuffles. There's an entire book written about this. It

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Speaker 1: was sort of a way of communicating I know what's

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Speaker 1: up with these underground things, and I know they spoiled quickly,

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Speaker 1: so I took the time, effort money to get it

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Speaker 1: to you. Also, they were kind of particular a place,

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Speaker 1: so it's sort of similar to when you go visit

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Speaker 1: someone and they're like, Okay, here's get me a tokyo banana,

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Speaker 1: exactly very much like that. Um and also now you

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Speaker 1: owe me a favorite because I did all these things,

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Speaker 1: or like get me a pineapple, Like go to MAUI

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Speaker 1: get me a pineapple. Right, Yeah, same kind of thing.

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Speaker 1: During the eighteenth century, French author Marquis de Sades used

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Speaker 1: truffles on his victims. His name is the source of sadism,

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Speaker 1: particularly in the sexual context. I've never heard of this guy.

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Speaker 1: I learned so much. I learned so much. I was

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Speaker 1: like Fodo fuo. Oh, there's there's a whole film that

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Speaker 1: they made about him a bunch of years back. Gosh,

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Speaker 1: I feel very old thinking about how long ago that

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Speaker 1: came out. But but Jeffrey Rush played him. It's it's

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Speaker 1: super interesting, Okay, for the research. His erotic works were

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Speaker 1: banned in France until nineteen fifty seven. I will repeat

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Speaker 1: banned in France until nineteen Very contentious, dude, Yes, although

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Speaker 1: his ancestors seemed to be totally riding on the wave

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Speaker 1: of him and they're trying to bring him back. Absolutely, yeah, yeah, OK,

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Speaker 1: if you're interested fascinating stuff. Jean Aslam Boulat Savarin wrote

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Speaker 1: of truffles, whoever says truffle pronounces a great word which

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Speaker 1: awakens erotic and gourmand ideas, both in the sex dressed

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Speaker 1: in petticoats and the bearded portion of humanity. Okay, interesting

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Speaker 1: way of describing humanity ab the two sexes. Yees I

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Speaker 1: I wish that he could see modern drag shows. Oh

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Speaker 1: my gosh, you'd be like full braid explode. I want

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Speaker 1: that too, anyway. In his eighty one book Memorials of

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Speaker 1: Gormandizing Great Name William Makepeace, Thackeray wrote, Presently we were

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Speaker 1: aware of an odor gradually coming towards us, something musky, fiery, savory, mysterious,

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Speaker 1: a hot, drowsy smell that lulls the senses and yet

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Speaker 1: inflames them. The truffles were me there's so many good

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Speaker 1: quotes about this, and this is a much better story

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Speaker 1: than Winter is Coming, Like this is that's true, that's true.

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Speaker 1: I mean I still want to do I have an

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Speaker 1: idea for a Winter Soldiers coming. Oh, but I need

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Speaker 1: somebody to dress as John Snow and like Harold my

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Speaker 1: Arrival or something like that. I'm work shopping it. But

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Speaker 1: the idea is there, and we have another quote. Alexandre

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Speaker 1: Dumas wrote about truffles and his eighteen seventy one work

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Speaker 1: Grand de nantic Cuisine. He wrote, the truffle is not

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Speaker 1: a positive approdusiac, but on occasion it can make women

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Speaker 1: more loving and men more lovable. This is powerful stuff,

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Speaker 1: it is, but they were also relatively common at the time,

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Speaker 1: like like, apparently black truffles where the posh thing to

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Speaker 1: stuff your Christmas turkey with In France around the turn

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Speaker 1: of the twentieth century, whoa, that seems like a really

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00:26:04,160 --> 00:26:09,720
Speaker 1: powerful turkey. That does, but you're like battling the sleepiness

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Speaker 1: and the afrodz ac thing in Italian hotel owner Giacomamura

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Speaker 1: changed the truffle world with an interesting marketing campaign. He

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Speaker 1: was the founder of the first company to market white

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00:26:23,080 --> 00:26:26,359
Speaker 1: truffles commercially tart Fimura and this is the one I

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Speaker 1: mentioned earlier. This is the largest preferyer of these types

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Speaker 1: of truffles. His best at Truffle of the Year ad

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Speaker 1: campaign involves sending the so called best truffle to celebrities, athletes,

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Speaker 1: and politicians, including Rita Hayworth, Winston Churchill, Harry Truman, Joe DiMaggio,

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Speaker 1: President Dwight Eisenhower, and Marilyn Monroe, who raved in a

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Speaker 1: letter to Mora, I have never tasted anything so tasty

416
00:26:51,800 --> 00:26:56,240
Speaker 1: and exciting. About a decade after the campaign, Morris Company

417
00:26:56,320 --> 00:26:59,719
Speaker 1: was shipping hundreds of thousands of boxes to high end

418
00:26:59,760 --> 00:27:04,560
Speaker 1: rest drunts around the world anti diplomats. Yes. Simultaneous with

419
00:27:04,600 --> 00:27:06,959
Speaker 1: this campaign was something that came to be known in

420
00:27:07,040 --> 00:27:10,359
Speaker 1: that region as truffle Fair, where you might find a

421
00:27:10,440 --> 00:27:13,720
Speaker 1: tasting of truffles paired with wines of the region. It

422
00:27:13,800 --> 00:27:16,200
Speaker 1: disappeared during World War Two, but came back at the

423
00:27:16,240 --> 00:27:19,920
Speaker 1: war's end two huge success. I can see why. That's

424
00:27:19,960 --> 00:27:23,080
Speaker 1: another thing that I want. Yes, truffles and wine pery right.

425
00:27:23,400 --> 00:27:25,040
Speaker 1: It was another way of saying, like, look what our

426
00:27:25,040 --> 00:27:30,160
Speaker 1: region has offered, these wines and truffles. In the nineteen seventies,

427
00:27:30,160 --> 00:27:33,919
Speaker 1: some American producers started trying their hands at truffles, but

428
00:27:34,000 --> 00:27:37,159
Speaker 1: they didn't have much success. Yeah, truffle science was just

429
00:27:37,240 --> 00:27:40,560
Speaker 1: starting to advance at that time, like scientists working with

430
00:27:40,640 --> 00:27:44,840
Speaker 1: the French National Agricultural Research Institute were setting out how

431
00:27:44,840 --> 00:27:49,280
Speaker 1: to use truffle spores to inoculate the roots of tree saplings,

432
00:27:49,480 --> 00:27:52,960
Speaker 1: making it more likely that the grown tree would harbor truffles.

433
00:27:54,000 --> 00:27:56,760
Speaker 1: In the eighties and nineties, Chinese truffles began being sold

434
00:27:56,760 --> 00:28:00,640
Speaker 1: in mass in European markets, though not all your pan markets.

435
00:28:00,640 --> 00:28:04,399
Speaker 1: Apparently they were banned in Italy like at least for

436
00:28:04,440 --> 00:28:08,600
Speaker 1: a time, like none of those out, only the ones

437
00:28:08,640 --> 00:28:13,080
Speaker 1: that you can get at trouble Fare. Research into creating

438
00:28:13,119 --> 00:28:16,199
Speaker 1: an electronic system for sniffing out truffles goes back to

439
00:28:16,760 --> 00:28:22,960
Speaker 1: at least and fascinatingly to me, although occasional results have

440
00:28:23,160 --> 00:28:26,679
Speaker 1: been published, it doesn't look like there are any like

441
00:28:26,760 --> 00:28:31,320
Speaker 1: products on the market that do this even to this day. Interesting.

442
00:28:31,520 --> 00:28:35,119
Speaker 1: Did you see the news article about the police have

443
00:28:35,320 --> 00:28:39,800
Speaker 1: that ultra sniffer thing now and it looks so it

444
00:28:39,880 --> 00:28:42,760
Speaker 1: looks like you put a telescope on your nose. No,

445
00:28:43,120 --> 00:28:46,800
Speaker 1: I haven't what. Yeah, so I wonder if maybe we're

446
00:28:46,800 --> 00:28:51,760
Speaker 1: getting closer. And although you will look very silly, but

447
00:28:51,880 --> 00:28:54,680
Speaker 1: if they are trauffles at the end, maybe it's worth it.

448
00:28:55,320 --> 00:28:58,920
Speaker 1: Maybe it's worth Maybe someone has invented a very accurate

449
00:28:58,920 --> 00:29:01,200
Speaker 1: traffle sniffer, but they're keeping it to themselves. That would

450
00:29:01,200 --> 00:29:04,000
Speaker 1: not surprise me at all, not at all. In fact,

451
00:29:04,080 --> 00:29:08,120
Speaker 1: that just seems makes sense. It wouldn't be until the

452
00:29:08,120 --> 00:29:10,760
Speaker 1: two thousand's that some of the American efforts started to

453
00:29:10,800 --> 00:29:13,520
Speaker 1: pay off, which is right around the time Oprah fell

454
00:29:13,560 --> 00:29:17,480
Speaker 1: in love with truffles and fell in love was telling

455
00:29:17,480 --> 00:29:21,480
Speaker 1: everybody about it. Huh, yeah, I missed that, but cool

456
00:29:22,440 --> 00:29:28,480
Speaker 1: I didn't didn't come across my radar, but I appreciated it. Also.

457
00:29:28,520 --> 00:29:32,560
Speaker 1: In two eight French researchers freaked write the heck out

458
00:29:32,960 --> 00:29:36,240
Speaker 1: when they found a species of those Chinese truffles growing

459
00:29:36,320 --> 00:29:39,960
Speaker 1: in Europe. They were afraid that these Chinese truffles would

460
00:29:39,960 --> 00:29:43,000
Speaker 1: compete for resources with native species and even edge them

461
00:29:43,000 --> 00:29:48,000
Speaker 1: out over time. They even expressed concern that like mal agents,

462
00:29:49,000 --> 00:29:53,800
Speaker 1: might introduce Chinese truffles on purpose in order to ruin

463
00:29:53,880 --> 00:29:58,320
Speaker 1: their market. The letter that they published in the journal

464
00:29:58,560 --> 00:30:01,720
Speaker 1: New Phytologists, which is my new favorite general titles. The

465
00:30:01,800 --> 00:30:06,160
Speaker 1: letter was titled, is the paragord black truffle threatened by

466
00:30:06,160 --> 00:30:09,200
Speaker 1: an invasive species? We dreaded it and it has happened.

467
00:30:09,240 --> 00:30:14,000
Speaker 1: Exclamation point. That was the that's the title. I mean,

468
00:30:14,120 --> 00:30:18,080
Speaker 1: I don't know what's a serious I think it's the

469
00:30:18,160 --> 00:30:21,160
Speaker 1: only time I've ever seen a research paper, or not

470
00:30:21,200 --> 00:30:25,240
Speaker 1: a research paper. It's a letter, but with an exclamation

471
00:30:25,280 --> 00:30:28,080
Speaker 1: point in the title. And thus, I am this wasn't

472
00:30:28,080 --> 00:30:32,040
Speaker 1: two thousand eight. I love it. I mean, I'm sorry.

473
00:30:32,080 --> 00:30:33,840
Speaker 1: I mean I I hope, I hope that it's not

474
00:30:33,920 --> 00:30:37,000
Speaker 1: an invasive species, and certainly not that it's being introduced

475
00:30:37,200 --> 00:30:43,040
Speaker 1: on purpose. That would be terrible, but right intrigue, yes, well,

476
00:30:44,120 --> 00:30:48,560
Speaker 1: In scientists mapped out the genome of the pedagod black truffle.

477
00:30:49,200 --> 00:30:54,800
Speaker 1: Nine of the thirteen thousand proteins contribute to the truffles smell,

478
00:30:55,840 --> 00:30:59,760
Speaker 1: including a steroidal pheromone found in the saliva of male

479
00:31:00,080 --> 00:31:04,320
Speaker 1: pigs and dressed known. This is why female pigs are

480
00:31:04,400 --> 00:31:09,080
Speaker 1: sometimes used to hunt truffles. But the thing is, it's

481
00:31:09,080 --> 00:31:11,800
Speaker 1: hard to stop the pigs from eating the truffles when

482
00:31:11,840 --> 00:31:16,320
Speaker 1: they find them, so dogs are typically preferred. Also, dogs

483
00:31:16,360 --> 00:31:19,480
Speaker 1: are a little more subtle than pigs. Sees a pig

484
00:31:19,480 --> 00:31:22,600
Speaker 1: in your car, Yeah, they're pretty much like, oh, you're

485
00:31:22,640 --> 00:31:27,120
Speaker 1: going truffle hunting exactly. However, these trained dogs can cost

486
00:31:27,320 --> 00:31:32,880
Speaker 1: over five thousand dollars. That same pheromone, by the way,

487
00:31:33,040 --> 00:31:37,080
Speaker 1: is found in a human males under arm sweat. Right,

488
00:31:37,680 --> 00:31:42,360
Speaker 1: And okay, so so research shows that um, that the

489
00:31:42,440 --> 00:31:46,720
Speaker 1: female pigs are not just looking for that pheromone, like, like,

490
00:31:46,840 --> 00:31:50,800
Speaker 1: they tested this using real truffles and synthetic truffle scent

491
00:31:51,120 --> 00:31:54,160
Speaker 1: and like just the pheromone, and those tests found that

492
00:31:54,280 --> 00:31:57,760
Speaker 1: pigs will go for real or synthetic truffle smells but

493
00:31:57,840 --> 00:32:04,200
Speaker 1: will ignore just the pheromone. But like, maybe this connection

494
00:32:04,480 --> 00:32:07,880
Speaker 1: to dude sweat is part of why truffles have been

495
00:32:07,920 --> 00:32:13,200
Speaker 1: considered an aphrodisiac. Yeah, there's definitely. I found a research

496
00:32:13,240 --> 00:32:18,760
Speaker 1: paper that was looking into specifically humans, why have we

497
00:32:18,800 --> 00:32:21,120
Speaker 1: thought their approduisia for so long while we're people so

498
00:32:21,160 --> 00:32:24,560
Speaker 1: certain about it. There was a whole paper it was

499
00:32:24,560 --> 00:32:28,840
Speaker 1: pretty much, yeah, look at all these pheromones are that

500
00:32:28,880 --> 00:32:32,120
Speaker 1: are involved in these kinds of sexual things and they're

501
00:32:32,120 --> 00:32:36,160
Speaker 1: not sure, but that's their suspicions. Yeah, yeah, and and

502
00:32:36,200 --> 00:32:40,720
Speaker 1: perhaps not that it even has those affrodisiac qualities, but

503
00:32:40,840 --> 00:32:44,600
Speaker 1: just that the scent reminds you of a person, and

504
00:32:44,680 --> 00:32:51,959
Speaker 1: so you're like, oh sure, right, cool, yeah yeah, human

505
00:32:52,000 --> 00:32:56,120
Speaker 1: associations and food items and we're we're just weird, just weird.

506
00:32:56,680 --> 00:33:01,360
Speaker 1: Food scent is definitely an interesting category. I don't I

507
00:33:01,400 --> 00:33:04,480
Speaker 1: feel like there aren't too many other foods I can

508
00:33:04,520 --> 00:33:10,880
Speaker 1: think of where we have used pigs and dogs to

509
00:33:11,120 --> 00:33:13,120
Speaker 1: find them. And if you've ever seen it, you should

510
00:33:13,160 --> 00:33:15,719
Speaker 1: watch it. It's fascinating. They're just kind of rooting around

511
00:33:17,440 --> 00:33:20,640
Speaker 1: because they are againting they're underground. Yeah, yeah, yeah, yeah,

512
00:33:20,920 --> 00:33:22,880
Speaker 1: I am not very deep underground. I mean you know,

513
00:33:22,920 --> 00:33:24,520
Speaker 1: like I don't know, like six inches to a foot

514
00:33:24,560 --> 00:33:28,920
Speaker 1: maybe or less perhaps, but yeah, and uh but yeah,

515
00:33:29,000 --> 00:33:31,120
Speaker 1: it's it's really hard, like humans can't really smell that,

516
00:33:31,560 --> 00:33:34,360
Speaker 1: so we've used animals that have been able to smell that,

517
00:33:35,000 --> 00:33:42,040
Speaker 1: or maybe secret electronics um these days. But yeah, I

518
00:33:42,080 --> 00:33:43,920
Speaker 1: mean really, it's just like it's just like, well, you

519
00:33:43,960 --> 00:33:46,560
Speaker 1: could either dig up the soil around a bunch of

520
00:33:46,600 --> 00:33:49,640
Speaker 1: tree roots or if you can use an animal to

521
00:33:49,680 --> 00:33:52,400
Speaker 1: do it right, or you can find out which trees

522
00:33:52,440 --> 00:33:54,680
Speaker 1: have them and then go back year after year all

523
00:33:54,760 --> 00:33:58,520
Speaker 1: secret like, yes, yes, and then that is why you

524
00:33:58,560 --> 00:34:03,239
Speaker 1: want want to know I'm looking around as if so,

525
00:34:03,480 --> 00:34:07,560
Speaker 1: I don't have any access to any truffles. Okay, no, no,

526
00:34:07,680 --> 00:34:11,520
Speaker 1: neither of us. Do we promise and you can trust us. Yeah,

527
00:34:11,560 --> 00:34:15,600
Speaker 1: we would not like to you in regards to the truffles.

528
00:34:15,880 --> 00:34:19,400
Speaker 1: Not in regards to the struffles. No. Never. Well, on

529
00:34:19,560 --> 00:34:23,760
Speaker 1: that note, we're about done with the topic of troubles

530
00:34:23,800 --> 00:34:26,719
Speaker 1: for today, but we do have a little bit more

531
00:34:26,760 --> 00:34:28,919
Speaker 1: for you. But first we've got one more quick break

532
00:34:28,960 --> 00:34:41,640
Speaker 1: for a word from our sponsor, and we're back. Thank you, sponsors, Yes,

533
00:34:41,640 --> 00:34:51,719
Speaker 1: thank you, We're back with listener man. All right, I

534
00:34:51,719 --> 00:34:54,040
Speaker 1: was going to attempt to do like a pig sound,

535
00:34:54,080 --> 00:34:57,799
Speaker 1: but then I was like, oh yeah, even though I've

536
00:34:57,800 --> 00:35:00,919
Speaker 1: got to draw the line somewhere. Yeah, that not an aphrodisiac.

537
00:35:03,400 --> 00:35:08,400
Speaker 1: Well well, well, anyway, Ethany wrote this morning, I was

538
00:35:08,440 --> 00:35:11,120
Speaker 1: listening to the new episode of Stouse Importers and around

539
00:35:11,239 --> 00:35:13,440
Speaker 1: minute nine and he talks about a visit to Woodya's

540
00:35:13,480 --> 00:35:15,400
Speaker 1: here in Atlanta, and you'll never believe where I happened

541
00:35:15,400 --> 00:35:19,480
Speaker 1: to work. Yes, I have been working at our new

542
00:35:19,520 --> 00:35:22,600
Speaker 1: location in Buckheads since we opened back in October, and

543
00:35:22,760 --> 00:35:25,400
Speaker 1: could you imagine my shock. I was standing in the

544
00:35:25,440 --> 00:35:27,239
Speaker 1: middle of the kitchen when I heard your story about

545
00:35:27,239 --> 00:35:30,200
Speaker 1: a man explaining how malt works, something even I still

546
00:35:30,200 --> 00:35:33,440
Speaker 1: struggle with understanding. I had to run and show the

547
00:35:33,440 --> 00:35:36,000
Speaker 1: owners and laugh out loud. This wouldn't be the first

548
00:35:36,040 --> 00:35:37,719
Speaker 1: time you've mentioned a job of mine. Back when you

549
00:35:37,760 --> 00:35:41,719
Speaker 1: were still food stuff someone mentioned visiting Crawfish Seafood show.

550
00:35:41,800 --> 00:35:45,319
Speaker 1: Oh they're great. Used to work there. Oh gosh, thank you.

551
00:35:46,320 --> 00:35:48,800
Speaker 1: Since working on my degree, I've worked in food industry

552
00:35:48,840 --> 00:35:51,600
Speaker 1: and learned so much through experiences. But having you guys

553
00:35:51,600 --> 00:35:53,760
Speaker 1: give me some of the science behind the scenes feeds

554
00:35:53,800 --> 00:35:57,399
Speaker 1: my nerdy little soul. Oh awesome. I didn't know there's

555
00:35:57,400 --> 00:36:00,200
Speaker 1: a location bucket. Yeah, me neither to go out. This

556
00:36:00,280 --> 00:36:03,880
Speaker 1: is new to me right, Oh gosh, absolutely field trip, Yeah,

557
00:36:04,719 --> 00:36:06,919
Speaker 1: Ellen wrote, I was thrilled to hear you talking about

558
00:36:06,920 --> 00:36:09,799
Speaker 1: Alberta again in your Paroguie episode. Of course, I had

559
00:36:09,800 --> 00:36:11,759
Speaker 1: to google it because I wasn't sure where it might be.

560
00:36:12,080 --> 00:36:14,520
Speaker 1: I wasn't surprised to learn it's up north. There's a

561
00:36:14,600 --> 00:36:17,680
Speaker 1: huge Ukrainian Canadian population in that part of the province.

562
00:36:17,880 --> 00:36:19,440
Speaker 1: I have a friend who lives in St. Paul, who

563
00:36:19,440 --> 00:36:22,080
Speaker 1: I visit every Labor Day long weekend and they have

564
00:36:22,160 --> 00:36:24,640
Speaker 1: a local rodeo that weekend, and there's usually a five

565
00:36:24,680 --> 00:36:27,080
Speaker 1: dollar parougie lunch one day of the weekend, and the

566
00:36:27,080 --> 00:36:30,120
Speaker 1: proceeds go to the local sports teams. I'm pretty sure

567
00:36:30,160 --> 00:36:32,800
Speaker 1: they're all made and donated by the moms and grandma's

568
00:36:32,840 --> 00:36:35,640
Speaker 1: of the town. I also wanted to tell you that

569
00:36:35,800 --> 00:36:39,920
Speaker 1: not far from there, Vigraville. I hope I said that right, Vigraville, Alberta,

570
00:36:40,040 --> 00:36:43,520
Speaker 1: also has a giant Ukrainian Easter egg. It's pretty cool.

571
00:36:43,800 --> 00:36:45,920
Speaker 1: I detoured to visit it my first trip out to

572
00:36:46,000 --> 00:36:48,120
Speaker 1: visit my friend. This year, I'll have to go to

573
00:36:48,160 --> 00:36:51,200
Speaker 1: Glendon to see the PEROGEI thanks for the podcast. I

574
00:36:51,239 --> 00:36:52,840
Speaker 1: will try to remember to send you a picture of

575
00:36:52,880 --> 00:36:55,160
Speaker 1: my dog with the perogue, but September is a long

576
00:36:55,200 --> 00:36:59,200
Speaker 1: way away. I can't promise anything. Hope, please do that

577
00:36:59,239 --> 00:37:03,799
Speaker 1: would be so good? Yes, yes, And also Ellen wasn't

578
00:37:03,800 --> 00:37:06,799
Speaker 1: the only one who wrote in about this, and she

579
00:37:07,160 --> 00:37:10,200
Speaker 1: and some other listeners wrote in and told us spelling

580
00:37:10,200 --> 00:37:14,680
Speaker 1: parogi with a y is due to the Ukrainian heritage.

581
00:37:14,800 --> 00:37:17,640
Speaker 1: Oh okay, yeah, yeah, yeah, yeah, yeah. The spelling in

582
00:37:17,680 --> 00:37:21,640
Speaker 1: her email is p E r O g Y. Learning

583
00:37:21,680 --> 00:37:27,360
Speaker 1: something new all the time, spelling. Oh yes, goodness, my gracious,

584
00:37:27,360 --> 00:37:30,360
Speaker 1: it's been a struggle this week. People spelling things a

585
00:37:30,440 --> 00:37:33,960
Speaker 1: lot of different ways, which can make researching a little difficult.

586
00:37:34,640 --> 00:37:37,319
Speaker 1: That's just one of the pleasures of being in the

587
00:37:37,360 --> 00:37:41,560
Speaker 1: podcasting world. Oh yes, oh yes. Thanks to both of

588
00:37:41,600 --> 00:37:43,759
Speaker 1: them for writing in. If you would like to write

589
00:37:43,760 --> 00:37:46,800
Speaker 1: to us, you can. Our email is hello at savor

590
00:37:46,840 --> 00:37:49,279
Speaker 1: pod dot com. We're also in social media and you

591
00:37:49,320 --> 00:37:52,759
Speaker 1: can find us on Facebook, Twitter, and Instagram at savor pod,

592
00:37:52,840 --> 00:37:55,080
Speaker 1: and we do hope to hear from you. Savor is

593
00:37:55,160 --> 00:37:57,400
Speaker 1: production of I Heart Radio. For more podcasts from my

594
00:37:57,440 --> 00:37:59,279
Speaker 1: Heart Radio, you can visit the i Heart Radio app,

595
00:37:59,320 --> 00:38:01,840
Speaker 1: Apple podcast, or wherever you listen to your favorite shows.

596
00:38:02,200 --> 00:38:04,560
Speaker 1: Thanks as always to our super producers Dylan Fagan and

597
00:38:04,560 --> 00:38:06,719
Speaker 1: Andrew Howard. Thanks to you for listening, and we hope

598
00:38:06,719 --> 00:38:16,160
Speaker 1: that lots more good things are coming your way. H