Nick Greenberg

So if you like a mystery, if you like food, if you like music, I think this would be the book for you.

Our main character is a musician, and he just happens to find a rare mushroom, a truffle growing in his backyard, which doesn't happen in Cincinnati, Ohio.

which leads to some run-ins with ancient truffle fraternities, European truffle fraternities, that discover that he's found this amazing product growing in Cincinnati, and they don't like the competition.

So he runs into trouble with, I guess you would call him mushroom mafia.

Well, that's a, that's a really good question because as a musician, I typically can't afford to go out and buy a large truffle to shave on my pasta for dinner.

Um, I have tasted it, you know, like I'm sure you have shaved on a dish in a restaurant.

Um,

But so my experience is very limited, but there's so much information about there.

And you mentioned deep dive.

I found myself just falling into this incredibly deep hole of information about truffles, different kinds of truffles and values.

And, you know, some are worth more, some are not.

There's people trying to pass off faux truffles and just a lot of drama.

Yeah, absolutely.

And there's so many things about it.

Like you don't, you know, you don't typically cook with it.

It's okay to have it warm, but you, you don't want to take away from that incredible flavor.

And also like the two most valuable ones, the black, which comes from France, typically in the whites, which typically come from the Piedmont region of Italy.

If you don't use them within several days of coming out of the ground, they're just not the same.

And so there's a huge expense in just getting them,

you know, across the sea to, to your local restaurant.