Showing results by author "Rowan Jacobsen" in All Categories

The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells and some of the most memorable meals ever created. Truffles attract dreamers, schemers and sensualists. People spend years training dogs to find them underground. They plant forests of oaks and wait a decade for truffles to appear. They pay £2,170 a pound to possess them. They turn into quivering puddles in their presence.

Many people will remember that Rachel Carson predicted a silent spring, but she also warned of a fruitless fall, a time with no pollination and no fruit. The fruitless fall nearly became a reality when, in 2007, beekeepers watched 30 billion bees mysteriously die. And they continue to disappear. The remaining pollinators, essential to the cultivation of a third of American crops, are now trucked across the country and flown around the world, pushing them ever closer to collapse.

In the spring of 2010, as we watched oil gushing unstoppably into the waters of the Gulf of Mexico, many Americans turned their focus to the region for the first time, wondering how this could happen and demanding corporate and government accountability. Yet Rowan Jacobsen brings a surprising perspective to the tragedy: as bad as the spill was, it is only the latest chapter in a century-long story of destruction.

In the 1990s, a marine scientist named Brian Kingzett was commissioned to survey Canada's western coast. He saw amazing sights, from the wildest, most breathtaking coasts to the smallest of marine creatures. Along the western side of Vancouver Island, Kingzett nosed into an isolated pocket beach where he found something unusual. Amid the mussels, barnacles, and clams were round oysters - Olympias. Kingzett noted their presence and paddled on.

Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaskas' Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country's most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place". Originally used by the French to describe the way local conditions such as soil and climate affect the flavor of a wine, terroir has been little understood (and often mispronounced) by Americans, until now.