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ing the bag so I could take a good whiff. I buried my nose in ihe contents. A rich, earthy, lush fragrance wafted to my nose, filling my senses with the elemental nuisances of the Piedmont. It was easy to see how they got hooked.
“We love them in all kinds of food,” said Martin, “we’ve even made truffle ice cream. Very unusual, like chilled cream of mushroom soup... .only better!”
Martin and Shumack explained that truffles are used sparingly and shaved into food. The intensity of
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