The $10,000 Dime-Sized Truffle: Why This Rare Ingredient Is So Valuable
There is a fungus the size of a golf ball that sells for more per ounce than most people earn in a day. It smells like garlic soaked in earth and aged cheese, and it cannot survive more than about a week after being pulled from the ground. Chefs shave it paper-thin over steaming pasta and charge hundreds of dollars for the privilege. The truffle is, by almost any measure, the most absurdly valuable food ingredient on the planet – and yet the economics behind it make complete, brutal sense once you understand what it takes to bring one to … Read more






