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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (July 3, 2015)
3B THE DAILY ASTORIAN • FRIDAY, JULY 3, 2015 Some knights and a night to remember Astoria Regatta at the Portland Rose Festival PORTLAND — At the 2015 Portland Rose Festival ceremonies and parades, the 2015 Astoria Regatta Festival was well represented. Astoria Regatta Festival co-presidents Kathy Koppen Dean and Kevin Leahy were “knighted” in the Royal Ro- sarian Honorary Knighting Ceremony held June 5 at the Oregon Courtyard Square. This honorary event has been taking place since 1920. Both presidents chose roses named after their mothers, Elizabeth for Dean and Dolores for Leahy, to be planted in their honor. At the Starlight Parade, which is the kick-off of Rose Festival week, the Astoria Re- gatta Festival Float — with the 2015 court on board, as well as 2014 Regatta Festival Queen Claire Helligso — won second place in the Festival or City Division, continuing the streak of wins in every parade the Àoat has been entered into this year. The 121st Astoria Regat- ta Festival, with the theme “Rockin’ on the River,” is being held Aug. 5-9. For a full schedule of events, go to www.astoriaregatta.com for information. The Astoria Regatta float, accompanied by the Astoria Regatta Court, won second place in the Festival or City Division in the Portland Rose Festival Starlight Parade. During the Rose Festival cel- ebration in Portland, Astoria Regatta Festival co-presi- dents Kevin Leahy and Kathy Koppen Dean were knighted in the Royal Rosarian Honor- ary Knighting Ceremony. TrufÀe dogs sniff out pungent fungus prized by foodies By TERENCE CHEA The Associated Press CARNEROS, Calif. — The grow- ing appetite for trufÀes is feeding de- mand for dogs trained to sniff out the pungent fungus prized by chefs and foodies. As more landowners plant or- chards in hopes of harvesting trufÀes, more dogs are being trained to detect the earthy delicacies, which take sev- eral years to ripen on tree roots un- derground. “There is huge demand for trufÀe dogs right now,” said Alana McGee, co-founder of the TrufÀe Dog Com- pany, which helps orchard owners search for trufÀes and trains dogs how to ¿nd them in orchards or in the wild. “TrufÀe-hunting is right up their alley. It’s fun for the dogs. They get rewarded for using their noses, which is how they see the world,” she said. On a recent morning, McGee’s dog Lolo, a brown and white Lagot- to Romagnolo, sniffed for signs of Perigord and burgundy trufÀes on the roots of oak and hazelnut trees plant- ed next to Robert Sinskey’s vineyards in Carneros, Calif. Sinskey was the ¿rst Napa 9alley winemaker to plant a trufÀe orchard ¿ve years ago and wants to be the ¿rst California grower to harvest trufÀes, hopefully next year. He plans to have McGee teach his dogs the art of truf- Àe-hunting. “I hope my dogs will ¿nally be able to earn their keep,” Sinskey said. “It Trainer Alana McGee works with her dog Lolo to search for truffles at the Robert Sinskey Vineyards Truffle Orchard in Napa, Calif. AP Photos/Eric Risberg Bill Collins follows his Italian water dog, Rico, while hunting for truf- fles at the Robert Sinskey Vineyards Truffle Orchard in Napa, Calif. America’s growing appetite for truffles is feeding demand for dogs trained to sniff out the prized fungi beneath the ground. will be nice to see them actually work.” Lolo is an Italian breed commonly used to hunt trufÀes, but McGee said any dog can be trained. “It’s about working with the dogs’ personalities and different learning styles.” In Europe, trufÀe hunters tradition- ally used pigs, but in recent years the job has gone to the dogs, which are easier to manage, less conspicuous and less likely to eat the tasty tubers or bite a hand trying to snatch one from its mouth. Known as the diamonds of the cu- linary world, most black trufÀes come from Europe or Australia and cost $800 to $1,200 per pound, but supplies are shrinking while appetites are expanding worldwide, said Robert Chang, chief trufÀe of¿cer of the American TrufÀe Company. “As people get richer all the time, the demand for trufÀes will continue to grow,” Chang said. “Ten years ago, you mention the word trufÀes, and people think, µOh, it’s the chocolate trufÀes.”’ European black trufÀes, the ones most coveted for their powerful taste and aroma, are notoriously ¿ckle. Few in North America have successfully harvested them, but many are trying because the crop could be highly prof- itable. The American TrufÀe Company is working with dozens of landowners across the U.S. to grow European black trufÀes commercially. It’s still too early to judge their success since the orchards Chef Ken Frank smells the aro- ma of a black winter truffle at La Toque restaurant in Napa, Calif. were planted less than ¿ve years ago, and it takes at least that long for trufÀes to ripen. But in March, Chang’s colleague, Paul Thomas, said he harvested Brit- ain’s ¿rst cultivated black trufÀe from fungus he planted in Leicestershire six years ago, using the same techniques their company is using in the U.S. and other countries. In California’s wine-growing re- gions of Napa and Sonoma valleys, the American TrufÀe Company is working with several winemakers, including Sinskey, Rocca Family 9ineyards, for- mer Intel Corp. CEO Paul Otellini and most recently Peju Province Winery. The trees don’t require much wa- ter, so they haven’t been affected by California’s record drought, which has forced farmers to tear out orchards and reduce crop plantings. Napa 9alley Chef Ken Frank, wide- ly regarded as America’s top trufÀe chef, imports the delectable fungus from Italy, France and Australia. He loves the idea of serving fresh, local- ly grown trufÀes at his restaurant La Toque. Heaven scent: Finding may help restore fragrance to roses The Associated Press NEW YORK — Shake- speare said a rose by any other name would smell as sweet. In fact, many kinds of roses today have little fragrance. But a new dis- covery might change that. A study of roses that do have a strong scent revealed a previously unknown chemical process in their petals. It’s key to their al- luring odor. Experts said the finding might let scientists restore a pleasing scent to rose va- rieties that have lost it be- cause of breeding for traits like color or longevity. French scientists identi- fied a gene that’s far more active in a heavily scented kind of rose than in a type with little odor. This gene, Roses during preparations for the Philadelphia Flower Show at the Penn- sylvania Convention Center in Philadel- phia Feb. 26. AP Photo/Matt Rourke which produces an enzyme, revealed the odor-producing process. Results are reported in a study released Thursday by the journal Science. DEL’S O.K. YOUR #1 SOURCE FOR TIRES • CUSTOM WHEELS • • AUTOMOTIVE SERVICES • Hours: Mon-Fri 8-6 Sat- 8-4 503-325-2861 For emergencies 503-325-0233 35359 Business Hwy 101 (miles crossing) Astoria, OR 4th of July Weekend ++ Events ++ 'SJEBZ+VMZ4VOEBZKVMZ 01&/46/%":".Ǜ1.+ MONDAYSATURDAY: 10 A.M.8 P.M. +Sidewalk Sale & Petting Zoo Fri. July 3rd-Sun. July 5th +Tsunami Skippers Jumprope Team Demo Sun. July 5th 1:00 & 2:00 P.M. +BBQ Ribs Special at Daisy May’s Sandwich Shop + Gift with Purchase + Enter to win $100 in Gift Certificates! www.seasideoutlets.com )XZUI"WF4FBTJEF0SFHPOt 0[»ZUV[[VVSH[L[VZ[HY[H[LHT 1VPUUV^ Relay For Life is the signature fundraising event for the American Cancer Society. 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