Viral food trends intersect with a variety of issues that impact the culinary industry and its workers but are mainly driven by the erasure of BIPOC cooks' work through cultural appropriation (specifically when white chefs share recipes without giving credit to their origin and background) and industry gatekeeping.

Here, it’s a growing art form — not to say we’re not letting nature do most of the work, but there are ways we can improve.”.How do you make a tree produce truffles?.

I tracked down Olivia Taylor of Virginia Truffles who works as the farm and business manager of the company her parents started as a nursery to sell trees to produce truffles.“In Virginia, the area is pretty similar to the Perigord region of France, but we get a little bit colder.Our soil is a little different, too,” she tells me.. Over the years, Taylor decided the nursery wasn’t a big moneymaker as it was losing more than it was making, she shifted the business to truffle sales and agrotourism.

“I have three dogs trained to hunt truffles.And two that are decorative.” Her primary truffle dog, Nadine, gets loose while we’re chatting on the phone and escapes through a gate, causing momentary panic.. Once all five dogs have been wrangled, Taylor gives me a scientific history lesson in inoculating trees to create truffles.

Her parents started inoculating in 2007 but the company only found their first truffle in 2018.

It takes a lot of patience.Flip florets over, and cook until charred, 2 to 3 minutes.

Repeat procedure with remaining 2 tablespoons oil and remaining broccoli florets.. Toss broccoli with 1/4 cup black garlic vinaigrette, and season with additional salt to taste.Spread labneh or tzatziki, if using, on a serving platter, and top with broccoli.

Sprinkle evenly with feta and sunflower seed kernels.. To Make Ahead.Black garlic vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week.