There is a new video food series from OPB called “Superabundant.” It’s an exploratory digital series dedicated to the stories behind the foods we love.
Few things unite Pacific Northwest culture, economy and ecology like food. And at the heart of everything foodie are the ingredients themselves. Home to hundreds of commercial food crops and products, Oregon is among the most diverse agricultural producers in the nation, if not the world. Where do these ingredients come from? Who grows them? What communities do they support? What makes them delicious? And what can they become in the hands of the best chefs in the region?
“Superabundant” offers an exploration of these questions, and unlike many food shows that leverage the star power of its hosts and makers, our documentary-style framework showcases the ingredients as the real stars of the stories. Blending natural history, flavor science and profiles of the people who grow, pick, process and protect these foods, this is a lens into Pacific Northwest life that is both familiar and revelatory.
Available now, the first episode of the series is all about truffles, where fans, experts and Northwest chefs such as Vitaly Paley and Cooperativa’s Sarah Schaefer shine a light on this culinary treat. You can watch the episode here: opb.org/show/superabundant or on OPB’s YouTube channel here: https://youtu.be/M4HGXM_L7KI.
“Superabundant: Truffles” Episode Description:
Truffles are mysterious organisms that thrive in the damp forests of the Pacific Northwest, especially in Oregon. Like their above-ground cousins, mushrooms, they are the fruit of vast underground networks of fungus.
“There’s a sexiness to it. You don’t know why it’s something that you want, because it’s a really unknown aroma.” That’s one description of the mysterious Oregon truffle. The prized fruit of a fungus lives among the roots of Douglas fir trees here, tempting you to dig it out and experience a taste like none other.
Truffle fans, experts and chefs shine a light on this culinary treat in the first episode of OPB’s new food series, “Superabundant.”