Picture an American storyteller who turned the murky world of truffles into a page-turning thriller—meet Ryan Jacobs! This award-winning investigative journalist has a knack for sniffing out the hidden tales behind our everyday obsessions, blending gritty reporting with a flair for narrative that keeps you hooked. His debut book, The Truffle Underground, peeled back the curtain on the luxury food trade’s dark side, proving he’s not just a writer but a detective of the written word.
From his days at The Atlantic to his role as deputy editor at Pacific Standard, Jacobs has built a career uncovering stories that others miss. With a sharp eye and a light touch, he transforms complex investigations into stories that feel like your favorite crime novel—except they’re real. Ready to dig into his world? Let’s start at the roots.
The Making of Ryan Jacobs
Born in Los Angeles in 1989, Ryan Jacobs kicked off his journey at Loyola High School, where he flexed his early writing chops as an editor for the student newspaper, The Loyalist. He then headed to Northwestern University’s Medill School of Journalism, graduating summa cum laude with a passion for digging deeper. His career began at a small Pulitzer Prize-winning weekly, The Point Reyes Light, in California, where he sharpened his skills before bouncing to bigger gigs at Mother Jones and The Atlantic.
At The Atlantic, Jacobs tackled international crime, reporting on diamond heists and carbon market scams. But it was his curiosity about the shadowy truffle trade that set the stage for his big break. Joining Pacific Standard as deputy editor, he led the investigations desk, turning raw data into award-winning stories that caught the eye of readers and critics alike.
Ryan Jacobs’s Unforgettable Stories
Jacobs hit the literary scene with The Truffle Underground: A Tale of Mystery, Mayhem, and Manipulation in the Shadowy Market of the World’s Most Expensive Fungus, published in 2019 by Clarkson Potter. This isn’t your average food book—it’s a wild ride through theft, fraud, and truffle-hunting dogs, all wrapped in elegant prose. Critics raved, with Booklist giving it a starred review and The Wall Street Journal calling it a “lively exposé.” It’s true crime meets gourmet dining, and it’s deliciously unputdownable.
His style? Think meticulous research meets storytelling swagger. Jacobs doesn’t just report—he weaves narratives that pull you into damp forests and high-stakes markets. While The Truffle Underground remains his flagship work, his articles for The Atlantic, like his piece on France’s largest diamond heist, and his editing at Pacific Standard—where stories he shaped won Mirror and Folio awards—showcase his versatility. He’s got a nose for the obscure and a pen that makes it irresistible.
Themes of secrecy, greed, and human nature run deep in Jacobs’s work. Whether he’s exposing the truffle trade’s underbelly or spotlighting global crime, he asks: what drives people to these extremes? His writing doesn’t just inform—it challenges you to rethink the world on your plate.
Why Ryan Jacobs Matters
Ryan Jacobs isn’t just a journalist—he’s a game-changer in investigative storytelling. His work bridges the gap between niche subcultures and mainstream readers, making the truffle trade as gripping as a blockbuster. At Pacific Standard, he helped snag a National Magazine Award in 2017, proving his editorial chops. His influence ripples through nonfiction, inspiring writers to blend fact with flair.
For foodies, crime buffs, and curious minds, Jacobs offers a fresh lens on how luxury and lawlessness collide. His legacy? Turning the overlooked into the unforgettable, one story at a time. He’s a reminder that the best tales are often hiding in plain sight—or underground.
- About Ryan Jacobs:
- Born: 1989, Los Angeles, CA
- Key Work: The Truffle Underground (2019)
- Awards: Mirror Award, Folio Eddie Award (as editor)
- Education: Northwestern University, Medill School of Journalism
Snag The Truffle Underground and dive into Ryan Jacobs’s thrilling world of crime and cuisine—you won’t look at your truffle fries the same way again!