France: $1,200 a Pound, Truffles Suffer in Heat

New York Times: Just about everything in Eduardo Manzanares's shop, Truffes Folies, is made with truffles. Sausage, cheese, spaghetti — even popcorn. But during the year-end holidays, the main order of business is fresh truffles, especially the black or Périgord truffle, Tuber melanosporum. The prized mushrooms are used to stuff Christmas turkeys, chickens or capons, Mr. Manzanares said, making Dec. 24 typically the biggest truffle-eating night of the year in France. But it is also becoming an increasingly expensive...

URL: http://www.nytimes.com/2012/12/21/business/global/is-climate-change-shrinking-the-luxury-truffle-crop.html
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