Truffles are mysterious organisms that thrive in the damp forests of the Pacific Northwest, especially in Oregon.

Like their aboveground cousins, mushrooms, they are the fruit of vast underground networks of fungus. But unlike mushrooms, truffles stay buried underground.

To reproduce, they use irresistible aromas to entice animals to dig them up, eat them, and excrete their spores in new territory. Those same aromas make truffles a culinary delight that Northwest chefs like Iron Chef Vitaly Paley, and Cooperativa's Sarah Schaefer find new and creative ways to highlight.

This is the first episode of OPB's new video series on food and food systems in the Pacific Northwest, “Superabundant.”

Be sure to subscribe to catch future episodes. Up next: sea urchin.

More at https://www.opb.org/show/superabundant/

Chapters
0:00 Oregon truffles Introduction
1:13 Truffle Dog Dante on the hunt
1:41 What are Truffles
2:00 Truffle symbiosis
3:25 Truffle challenges
4:36 Truffle Season in Oregon
6:32 Oregon Truffle Festival and Cooperativa
7:33 Oregon White Truffle Beer La Truffle, Truffled Hazelnut Stout
8:40 Truffle farming in Oregon


Featuring:
Dr. Charles Lefevre, Founder of New World Truffieres
Vitaly Paley, Chef and Owner, Paley's Place
Sarah Schaefer and Anna Caporael, Chef and Owners of Cooperativa Italian Market
DJ McIntyre, Winery Chef, Willamette Valley Vineyards
Christian DeBenedetti, Owner, Wolves & People Farmhouse Brewery

Credits:
Created by Arya Surowidjojo and MacGregor Campbell
Camera: Stephani Gordon
Narrator: Crystal Ligori
Audio: Nalin Silva and Steven Vaughn Kray

Executive Producer: Jan Boyd
Food Advisors: Sarah Masoni and Heather Arndt Anderson

Sponsored by North Coast Food Trail

Supported by Kay Kitagawa and Andy LairdJohnson

Thank you to the members of OPB. To become a member, visit www.opb.org.

Subscribe to our channel for new OPB videos every week: https://www.youtube.com/opb?sub_confi...
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