YOUR NEXT SERVING OF TRUFFLES SHOULD BE FROM OREGON

In 1977, chef James Beard declared that Oregon truffles were every bit as good as European ones — a bold if patriotic statement coming from America’s first foodie. Slowly but surely, gourmands seem to be embracing the idea. There’s even an annual festival celebrating the Oregonian tuber.

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Pork belly with truffled chicharrón, pickled kumquat and shaved Oregon black truffle by chef Jason Kupper Photo Source: Marielle Dezurick