Shows
Citizens of the World: A Stoic Podcast for Curious TravelersGhana: Must-Have Travel ExperiencesToday I’m continuing my conversation with Dr. Chocolate Kristy Leissle. an American who now lives in South Africa.Kristy, author of Cocoa and co-founder of the Cocoapreneurship Institute of Ghana, spent four years living in that country. In this episode, she shares why this part of Africa is so special to her and what we should see and do when we visit Ghana on our travels. sarahmikutel.com❤️Does the phrase “public speaking” make you feel a little sick…even if it’s just a team mee...2022-12-1624 min
Stoic WellbeingChocolate: How Can We Be Ethical Consumers?Chocolate. Lots of us love it. Where does it come from? Who makes it? And how can we be ethical consumers of chocolate? I want the answer to be easy — like, just by such-and-such chocolate bar. But the answer is more complicated than that. Today I’m speaking with cocoa and chocolate scholar (and lover of chocolate) Dr. Kristy Leissle, an American who now lives in South Africa.Kristy, aka Dr. Chocolate, wrote the book Cocoa and has spent her career studying the politics, econom...2022-12-1047 minCitizens of the World: A Stoic Podcast for Curious TravelersChocolate: The Politics, Economics, and Cultures of the Cocoa-Chocolate TradeChocolate. Lots of us love it. Where does it come from? Who makes it? And how can we be ethical consumers of chocolate? I want the answer to be easy — like, just by such-and-such chocolate bar. But the answer is more complicated than that. Today I’m speaking with cocoa and chocolate scholar (and lover of chocolate) Dr. Kristy Leissle, an American who now lives in South Africa.Kristy, aka Dr. Chocolate, wrote the book Cocoa and has spent her career studying the politics, econom...2022-12-0948 min
Hospitality Mavericks Podcast Show#176 Spencer Hyman, Founder of Cocoa Runners, on What Craft Chocolate Can Teach UsCocoa Runners are the home of the world's finest craft chocolate, working with over 100 makers from all over the world, providing 750 bars through a monthly discovery service, individual bar sales and distribution services for small batch, single estate, craft chocolate. Today we are joined by the remarkable founder of this company, Spencer Hyman, who is on a mission to bring you the world’s best single-estate chocolate.Spencer reveals the negative and positive environmental and social impacts of chocolate production – and how Cocoa Runners are championing the positive side. We also explore why you need to h...2022-09-151h 01
Activism, Meet Impact.Doc of Choc: Trade Justice and Chocolate with Dr. Kristy LeissleToday I’m sharing my conversation with professor and cocoa scholar Dr. Kristy Leissle. She literally wrote the book when it comes to the cocoa and chocolate industry-- her book Cocoa explores the cocoa world from a variety of angles. Dr. Leissle is unique because of the perspectives that she takes in learning about this issue. I really enjoyed getting to ask her a few lingering questions that I had after finishing her book. Here’s our conversation-- we discussed everything from trade justice to her work at the Cocoapreneurship Institute of Ghana. This is our th...2021-06-1637 min
Well TemperedScholar Series: Allison Brown, PhD Candidate in Food Science and International Agriculture and DevelopmentDescription: An interview as part of the Well Tempered Podcast’s ‘Scholar Series’ (recorded February 2020)Guest: Allison Brown, PhD candidate at Penn State Area of study: Food Science and International Agriculture and DevelopmentAllison Brown is a PhD candidate and USDA NIFA (United States Department of Agriculture, National Institute of Food and Agriculture) predoctoral fellow studying a dual-title degree in Food Science and International Agriculture and Development at The Pennsylvania State University. She studies cocoa and chocolate using chemical and sensory analysis to fingerprint the flavor, taste, and mouthfeel of varieties of Theobroma cacao. In add...2020-05-1428 minWell TemperedScholar Series: Allison Brown, PhD Candidate in Food Science and International Agriculture and DevelopmentDescription: An interview as part of the Well Tempered Podcast’s ‘Scholar Series’ (recorded February 2020)Guest: Allison Brown, PhD candidate at Penn State Area of study: Food Science and International Agriculture and DevelopmentAllison Brown is a PhD candidate and USDA NIFA (United States Department of Agriculture, National Institute of Food and Agriculture) predoctoral fellow studying a dual-title degree in Food Science and International Agriculture and Development at The Pennsylvania State University. She studies cocoa and chocolate using chemical and sensory analysis to fingerprint the flavor, taste, and mouthfeel of varieties of Theobroma cacao. In additio...2020-05-1400 min
Chocolate On The RoadINTERVIEW: Dr. Kristy Leissle, Cocoa Researcher & ScholarWith 15 years of cocoa research in West Africa under her belt, Dr. Kristy Leissle is well-poised to speak on the topic of its future. African farmers grow over two-thirds of the world’s cocoa supply, making the African continent the deciding factor in chocolate’s future. With all the hype and questions around the potential extinction of chocolate, it makes sense to get as close to the source as possible: cocoa farmers (or at least someone who’s talked to thousands of them).
So what do farmers actually need from chocolate makers, and in turn, chocolate consumers, to keep growing cocoa...2020-01-291h 13Well TemperedScholar Series: Dr. Carla D. Martin, Harvard Professor and Founder of the FCCIDescription: Carla D. Martin, PhD, is the Founder and Executive Director of the Fine Cacao and Chocolate Institute (FCCI), a Lecturer in the Department of African and African American Studies at Harvard University. She leads the course: ‘Chocolate, Culture, and the Politics of Food’, known to many in the chocolate industry as ‘Chocolate Class’. Her work at the FCCI focuses on identifying, developing, and promoting fine cacao and chocolate, primarily by addressing ethics and quality issues in the supply chain. A social anthropologist with interdisciplinary interests that include history, agronomy, ethnomusicology, and linguistics, her current research focuses on the politics...2019-10-2528 minWell TemperedScholar Series: Dr. Carla D. Martin, Harvard Professor and Founder of the FCCIDescription: Carla D. Martin, PhD, is the Founder and Executive Director of the Fine Cacao and Chocolate Institute (FCCI), a Lecturer in the Department of African and African American Studies at Harvard University. She leads the course: ‘Chocolate, Culture, and the Politics of Food’, known to many in the chocolate industry as ‘Chocolate Class’. Her work at the FCCI focuses on identifying, developing, and promoting fine cacao and chocolate, primarily by addressing ethics and quality issues in the supply chain. A social anthropologist with interdisciplinary interests that include history, agronomy, ethnomusicology, and linguistics, her current research focuses on the politics...2019-10-2500 minWell TemperedScholar Series: Dr. Kristy Leissle, Author of CocoaDr. Kristy Leissle, Doctor Chocolate, is a cocoa and chocolate scholar
based in Accra, Ghana. In this (chocolate) podcast episode, she shares
current realities of rural life of cocoa farmers in West Africa, ideas from
her book ‘Cocoa’, and desires for change in the industry.2019-09-2728 minWell TemperedScholar Series: Dr. Kristy Leissle, Author of CocoaDr. Kristy Leissle, Doctor Chocolate, is a cocoa and chocolate scholar
based in Accra, Ghana. In this (chocolate) podcast episode, she shares
current realities of rural life of cocoa farmers in West Africa, ideas from
her book ‘Cocoa’, and desires for change in the industry.2019-09-2700 min
ConfectioneryNews PodcastPower & politics in cocoa: Are chocolate’s colonial roots moulding sustainability?The European and US chocolate industry holds power in cocoa and is able to set the agenda for sustainability on its terms, says Dr. Kristy Leissle.2018-06-2820 min
Odd LotsThis Is How The Chocolate Market Actually WorksWhen you're eating a chocolate bar, there's a good chance you're not thinking about the complex commodity market that allows cocoa beans to make it into a tasty snack. But obviously cocoa trading is a huge business. On this week's Odd Lots podcast, we speak to professor Kristy Leissle, the author of the book “Cocoa,” about how this commodity market really works. She explains to us where it's grown, how pricing's determined, and the role of the major confectionery buyers in this market. See omnystudio.com/listener for privacy information.2018-06-0435 min