American Truffle Company’s partner/chief scientist Dr. Paul Thomas (based in the UK) created the highly rigorous scientific methods for truffle cultivation practiced by ATC. He started six years ago with a planting in the UK and has since had harvests with partner orchards in Spain and Australia. This harvest in the UK is significant because

Plus, size doesn’t matter and other news… Summer is the time for soil amendment for a new truffle orchard, in time for the typical winter planting of truffle trees. We’ve been busy closely collaborating with our newest client partners, one of whom is planting a large orchard in excess of 25 acres. ATC has been

Nob Hill Gazette (July) THEN (2008, Munich): A man walks into a restaurant: a young Stanford graduate (Bachelor of Science degree in engineering; Master of Science degree in biology); an Italian bistro. He (let’s call him the techie) orders butter-tossed tagliatelli with black truffles shaved on top. He never had truffles before; it was a

Napa’s Chef Ken Frank Discusses 7 Tips, Tricks & Recipes for Cooking With Truffles LocalLuxe/San Francisco Guide … Below are seven truffle tips, tricks, recipes and lies that were unveiled by Ken Frank, Executive Chef/Owner of Michelin Star La Toque restaurant at The Westin Verasa Napa. Chef Frank says he has eaten more truffles than

Australia’s burgeoning truffle industry dug up its largest-ever specimen earlier this week, in what some are calling a true sign of competition for France’s black Périgord truffle industry: The Guardian reports the 1.172 kilogram truffle (roughly 2.5 pounds) was unearthed at New South Wales farm Yelverton Truffles. In a Facebook post documenting the find, Yelverton growers note that “our scales were not large

  March 2014 “Unscrupulous” French chefs are spraying cheap Chinese truffles with synthetic aromas to make them smell like the more expensive and upmarket Black French variety. According to AFR, French growers are frustrated with chefs that are “doping” truffles from China and the Himalayan foothills, worth €30 ($40) per kilo, to make them look

Dr. Paul Thomas [In April], we were in Morocco presenting data at two academic conferences on underground fungi. The first report presented investigates the climatic impact on the distribution of three key truffle species and the second is a large study (343 data points) on the impact of tree growth and development on truffle production.

ATC is investigating the feasibility of truffle cultivation as a form of a riparian buffer that can provide landowners with an agricultural commodity that simultaneously provides an array of ecosystem services… To start, ATC is working with a landowner (Traina Property) on a truffle orchard that is within the Napa River Restoration Oakville to Oak

Truffle Dogs Lead the Hunt

A highlight of the recent Napa Truffle Festival were the truffle dog training programs led by the Truffle Dog Company (TDC). Dogs are an integral part of harvesting truffles. There is no better machine to sniff out mature truffles… than the highly sensitive nose and the extreme mobility of a properly trained dog. Just like

If you missed this year’s (fourth annual) Napa Truffle Festival, you’ll have an opportunity to join us for the fifth annual in January 2015. Highlights from 2014 included two new signature programs… a Scientific Grower Truffle Cultivation Seminar to provide growers with a detailed technical overview of the science and methodology of truffle cultivation, and

Sex and Truffles?

Dr. Paul Thomas explains… Throughout history, the origin and growth of truffles has been subject of many myths and legends. In arid regions, its often been claimed that when lightening hits the ground it causes truffles to form. The Bedouins of the Negev still refer to desert truffles as ‘the thunder fungus’. The Greek physician

Designed for potential truffle growers, this in-depth session with Robert Chang and Dr. Paul Thomas provides an overview of the science and methodology involved in truffle cultivation (includes buffet lunch and Saturday truffle orchard tour at Sinskey Vineyards). Friday, January 17, 2014 View the full schedule and read more about the festival at

Join us for adventures in science, fun and the culinary pursuit of the rare and delectable black Périgord truffle (Tuber melanosporum, aka black diamond), which will be discussed, examined, probed, demonstrated and, finally, paired with wines and feasted upon for breakfast, lunch and dinner.