Shows
Conversations in CocoaAudio: Reflections of 1980s Ghanian Cocoa::This short recording was taped December 2019 in London, England. At request of the interviewee, their name and details about their identity have been left out.::Aside from these very public monthly articles and former audios, I spend a lot of time listening to the sounds and discussions of the world. Or immersed in my own thoughts; mulling over millions of scenarios—some pleasant, some apocalyptic—and/or finding distraction in the mundane and complex things happening immediately around me, or even imagining what someone on the other side of the world is doing at this very same time...2022-07-0203 min
Conversations in CocoaA Conversation with Dr. Dominic Martin and Anjaharinony Andry Ny Aina RakotomalalaToday we’re talking about—what I find to be—one of the strangest discordances in specialty cacao and chocolate making; vanilla. Now, I’m not advocating for every bar to include vanilla (I’ve been taught—conditioned rather—that you shouldn’t, or wouldn’t want to mask cacao’s natural glory), but I find it unfortunate that an ingredient which holds many more similarities to cacao than others, as well as often the same environmental cultivation areas, doesn’t find more harmony amongst chocolate makers, tasters and judges around the world. “What grows together, goes together” worked for Mesoamerican peoples w...2022-04-0948 min
Conversations in CocoaA Conversation with Kelsey Tenney(Note: audio portion recorded January 26, 2022) Innovation is mentioned often in the development of an industry. In ours—the world of specialty (but not exclusively) cacao and chocolate—I hear it stated in interview recordings, articles, whitepapers, and when we were meeting in-person, nearly every panel or round-table talk. Yet innovation is a bit like sustainability—what does it actually mean? When is something innovative and what principles are included in its definition? How do we measure such large undertakings when nearly every situation, enterprise, country, orchard—and getting granular, nearly every bean on its own—is quite distinct...2022-03-2838 min
Conversations in CocoaA Conversation with Lauren Adler(Note: Audio recorded January 19, 2022) When you enter a new industry you quickly find at least some of the individuals that are responsible for laying the groundwork before you, or maybe you are drawn to them, or even in some cases they are impossible to miss. They may be prominently seen on conference panels, active on social media platforms, well known within their local or afar community, have written commonly referenced blogs and books, or sit on the boards of notable organizations. Lauren Adler is all or has done all of those things—except the book, which could easily be fo...2022-03-2749 min
Conversations in CocoaA Conversation with Karen WallerWe’ve got an udder-ly (I mean come on, I had to!) important topic to discuss today on the podcast. Listen to the above interview, or dive-in first for the post below; either way thank you for your support and please share this if you enjoyed this article/audio, want to tell a friend, or swapped your milk this morning at home or at the shop! Cocoa is very complicated, but generally speaking, milk chocolate—majority cow’s milk by design—is the paradox product of the chocolate world, the lady behind the curtain if you will. It’s alm...2022-03-1350 min
Conversations in CocoaA Conversation with Ketaki Churi{A note on this episode: recorded in January 2022 with a charming cat in the background. For return subscribers, you all know I’m rather verbose, keep reading for 1500+ words or dive-in immediately to the audio above and quick links to connect with Ketaki @LetTheArtSpeak on Instagram for more details on the course, and tag me (@wkndchocolate &/or @LaurenOnTheWKND) if you’re enjoying or pondering your journey in chocolate further with these episodes brought to you on the wknd. Photo and art courtesy of Ketaki Churi.} No one working or hoping to work with cacao or chocolate should feel...2022-02-2739 min
Conversations in CocoaA Conversation with Arif KhanOne of my earliest childhood memories—besides sobbing on the floor for legit hours following the viewing of 1988’s The Land Before Time in movie theaters—was questioning :asinine: actions of adults and corporations. Living within the ‘warm temperate moist forest’ biome of the Chesapeake rolling coastal plains, the lands of Algonquian-speaking peoples of the Piscataway, Susquehannock and the Nanticoke, multiple times a day we’d roll through our woodland neighborhood towards school, playdates’ houses, or the grocery store. During a particular period, I recall peering from my carseat—when Raffi’s ‘Baby Beluga’ wasn’t playing on repeat to distract me—sniffling...2022-02-2040 min
Conversations in CocoaA Conversation with Dr. Romi BurksIs there a truer expression than ‘water is life’? We all need it. I can’t go a day without thinking about water, drinking it, swimming in it (okay busted, I aim for two times a week); same with chocolate, it’s almost always on my mind. Before my interview with Dr. Romi Burks, Professor of Biology at Southwestern University , I had gone plenty months without contemplating the trajectory of a runaway snail. Alas, ‘Conversations in Cocoa’ always leave me thinking, always warp my ideas and perceptions to new heights. What can invertebrates teach us about chocolate? What happens when native...2022-02-061h 01
Conversations in CocoaA Conversation with Dr. Erin A. CowlingWandering the streets and callejones (alleys) of Spain, you are undoubtedly going to travel through, above, by, and beneath history of all kinds. Signages of varying shapes and compositions -- ceramic, tin, wood, tile -- will name the most celebrated individuals in local culture, take for example: Calle de Lope de Vega in Madrid or Calle Rojas Zorrilla in Seville. What were the Spanish authors of the 16th and 17th century drinking as they composed their most famous -- or quotidian -- works? Or what accompanied them as they crafted manuscripts and letters, and how might we know if s...2021-12-0434 min
Conversations in CocoaA Conversation with William MullanApples, the ubiquitous fruit that we’ve been told is our panacea to health; one a day, of course. They are symbolic gifts for teachers, the autumn drinking beverage of choice (pre-PSL brouhaha), the no-wrapper-required snack of millions — billions? — of lunch boxes. The apple reaches nearly every corner of the world, it probably finds its way onto every plane in the sky and every continental hotel breakfast table on the planet. With remarkable shelf-life and storage potential, it has fed us and entertained us for millennia. Some of babies’ first solid foods will include applesauce. Apple pie has its own crea...2021-11-2025 min
Conversations in CocoaA Conversation with Marcos PatchettI’ll have an order of interesting, challenging, empathetic, and enlightening conversation please, and skip the small talk if you’d be so kind. Indeed if we all have a short amount of time on this wonderfully awesome and crazy place, it’s time to get real, real fast. I thrive on stories. Stimulating tales, historical happenings, and examinations of the enigmatic spark joy for me — in the very least, curiosity of the mind. I speak with people to coax out these subjects in further detail, but truth be told, I fancy myself a better listener than talker. The intervie...2021-10-0350 min
Conversations in CocoaAudio: The Neverending Story...of the wkndYou are listening to an audio recording of the first article I published through this platform. This file is accessible for all readers/listeners to get a sense of what sort of paid membership perks will be available on this newsletter/blog. Only this weekend — to celebrate the launch of multimedia via Conversations in Cocoa — I am launching two podcasts, starting with this one, written and read by me. Enjoy this wknd listening! -Lauren@wknchocolate@laurenonthewknd This is a public episode. If you’d like to discuss this with other subscribers or get ac...2021-10-0310 min
Well TemperedSpecial Episode: A look back at Chocoa 2020Hello Well Tempered podcast listeners and readers! If you're catching this on iTunes or my website you know it's been a while since I've broadcasted via this medium. After the start of the pandemic, I found it much more intimate to engage with guests through video conferencing -- the informality and honest connection that ensued, and yet equally as effective at conveying information, not to mention, much less editing on my part -- meant I spoke to more people than ever (more 50 interviews in 2020). So if you've been holding out here for more content, the interviews continue, but the...2021-02-0500 min
Well TemperedSpecial Episode: A look back at Chocoa 2020Hello Well Tempered podcast listeners and readers! If you're catching this on iTunes or my website you know it's been a while since I've broadcasted via this medium. After the start of the pandemic, I found it much more intimate to engage with guests through video conferencing -- the informality and honest connection that ensued, and yet equally as effective at conveying information, not to mention, much less editing on my part -- meant I spoke to more people than ever (50+ interviews in 2020). So if you've been holding out here for more content, the interviews continue, but the majority...2021-02-0500 min
Customer Experience RadioCustomer Experience Radio Welcomes: Lauren Herring with IMPACT GroupLauren Herring is CEO of IMPACT Group, the largest woman-owned career coaching company supporting over 200 Fortune 500 companies worldwide. Over the past 30 years, IMPACT Group has successfully helped hundreds of thousands of people find jobs. As their clients report, the secret to their success is by addressing job seekers emotional roadblocks in addition […]
The post Customer Experience Radio Welcomes: Lauren Herring with IMPACT Group appeared first on Business RadioX ®.2020-06-2500 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 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 add...2020-05-1436 minWell TemperedScholar Series: Dr. Sarah Arnold, Behavioral Entomologist at the Natural Resources InstitutePodcast episode description: Dr Sarah E J Arnold is a Senior Lecturer in Insect Behavior and Ecology at the Natural Resources Institute (NRI), University of Greenwich, UK, primarily focusing on pest behavior, chemical ecology, and ecosystem services.After completing her PhD in sensory ecology in the Chittka Lab at Queen Mary, University of London, Dr. Arnold joined the University of Greenwich in 2010. Since joining NRI (a specialist research, development and education organization of the University of Greenwich), she has continued to develop her interest in pollinators, studying different aspects of how their environment may influence their behavior and...2020-02-0700 minWell TemperedScholar Series: Dr. Sarah Arnold, Behavioral Entomologist at the Natural Resources InstitutePodcast episode description: Dr Sarah E J Arnold is a Senior Lecturer in Insect Behavior and Ecology at the Natural Resources Institute (NRI), University of Greenwich, UK, primarily focusing on pest behavior, chemical ecology, and ecosystem services.After completing her PhD in sensory ecology in the Chittka Lab at Queen Mary, University of London, Dr. Arnold joined the University of Greenwich in 2010. Since joining NRI (a specialist research, development and education organization of the University of Greenwich), she has continued to develop her interest in pollinators, studying different aspects of how their environment...2020-02-0736 minWell TemperedSpecial Episode: Well Tempered Live at the Salon du Chocolat Paris 2019Description: Well Tempered Live; a compilation of #womeninchocolate interviews recorded live during the 2019 edition - and 25th anniversary - of the Salon du Chocolat, at the Paris Expo Porte de Versailles in Paris, France. This special episode of the Well Tempered chocolate podcast features three distinct perspectives, from three very unique countries: Grenada, Honduras, and Russia — all with specialty cacao and bean-to-bar or tree-to-bar concepts at the core of their businesses. Whether through agritourism, direct trade, international export, local distribution, and so on, the leaders of these chocolate companies reveal quick facts about their experience in the co...2019-12-3036 minWell TemperedSpecial Episode: Well Tempered Live at the Salon du Chocolat Paris 2019Description: Well Tempered Live; a compilation of #womeninchocolate interviews recorded live during the 2019 edition - and 25th anniversary - of the Salon du Chocolat, at the Paris Expo Porte de Versailles in Paris, France. This special episode of the Well Tempered chocolate podcast features three distinct perspectives, from three very unique countries: Grenada, Honduras, and Russia — all with specialty cacao and bean-to-bar or tree-to-bar concepts at the core of their businesses. Whether through agritourism, direct trade, international export, local distribution, and so on, the leaders of these chocolate companies reveal quick facts about their experience in the co...2019-12-3000 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...2019-10-2536 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.2019-09-2700 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.2019-09-2736 minWell TemperedEpisode 30: Amy Guittard of the Guittard Chocolate CompanyGuittard Chocolate is America’s longest family-run chocolate manufacturing
company. Amy Guittard, fifth generation, and Director of Marketing,
discusses ‘growing up chocolate’ on this Well Tempered chocolate podcast
episode.2019-07-1200 minWell TemperedEpisode 30: Amy Guittard of the Guittard Chocolate CompanyGuittard Chocolate is America’s longest family-run chocolate manufacturing
company. Amy Guittard, fifth generation, and Director of Marketing,
discusses ‘growing up chocolate’ on this Well Tempered chocolate podcast
episode.2019-07-1236 minWell TemperedEpisode 29: Deanna Dick of Dick Taylor Craft ChocolateIn this chocolate podcast episode, Deanna Dick of Dick Taylor Chocolate
talks about how a humble Humboldt County chocolate brand became an
internationally known leader in craft chocolate in under a decade.2019-05-0836 minWell TemperedEpisode 29: Deanna Dick of Dick Taylor Craft ChocolateIn this chocolate podcast episode, Deanna Dick of Dick Taylor Chocolate
talks about how a humble Humboldt County chocolate brand became an
internationally known leader in craft chocolate in under a decade.2019-05-0800 minWell TemperedEpisode 28: Gwen Burnyeat Anthropologist Co-director of 'Chocolate of Peace'This episode features Co-director of the film/documentary ‘Chocolate of
Peace’ (2016). Gwen Burnyeat is a British anthropologist and writer who
splits time between Colombia and the UK.2019-04-1236 minWell TemperedEpisode 28: Gwen Burnyeat Anthropologist Co-director of 'Chocolate of Peace'This episode features Co-director of the film/documentary ‘Chocolate of
Peace’ (2016). Gwen Burnyeat is a British anthropologist and writer who
splits time between Colombia and the UK.2019-04-1200 minWell TemperedEpisode 27: Lawren Askinosie Chief Marketing Officer at Askinosie ChocolateLawren Askinosie CMO and co-author of ‘Meaningful Work’ knows growing up
bean-to-bar. Askinosie Chocolate based in Springfield, Missouri is
dedicated to making fine chocolate and enhancing communities - both locally
and abroad.2019-02-1436 minWell TemperedEpisode 27: Lawren Askinosie Chief Marketing Officer at Askinosie ChocolateLawren Askinosie CMO and co-author of ‘Meaningful Work’ knows growing up
bean-to-bar. Askinosie Chocolate based in Springfield, Missouri is
dedicated to making fine chocolate and enhancing communities - both locally
and abroad.2019-02-1400 minWell TemperedEpisode 26: Julia Zotter of Zotter ChocolatesJulia Zotter speaks frankly about the evolution and contribution of Zotter
Chocolate to the international and Austrian chocolate market. Their 12
million Euro facility houses a factory, zoo, farm-to-table restaurant, and
more.2019-01-0136 minWell TemperedEpisode 26: Julia Zotter of Zotter ChocolatesJulia Zotter speaks frankly about the evolution and contribution of Zotter
Chocolate to the international and Austrian chocolate market. Their 12
million Euro facility houses a factory, zoo, farm-to-table restaurant, and
more.2019-01-0100 minWell TemperedEpisode 25: Sophie Jewett of York Cocoa WorksYork Cocoa Works is rooted in the chocolate history of York, England. Owner
Sophie Jewett discusses efforts to raise over a half million pounds to make
her chocolate dreams for the city come true.2018-10-3136 minWell TemperedEpisode 25: Sophie Jewett of York Cocoa WorksYork Cocoa Works is rooted in the chocolate history of York, England. Owner
Sophie Jewett discusses efforts to raise over a half million pounds to make
her chocolate dreams for the city come true.2018-10-3100 minWell TemperedEpisode 24: Joanna Brennan Co-Founder of Pump Street Chocolate & BakeryJoanna Brennan this episode shows that from milling flour for artisan
breads, to grinding cocoa beans for chocolate making, Pump Street Bakery
and Pump Street Chocolate in Orford, England is leading the way in their
dual-artisan approach.2018-08-2436 minWell TemperedEpisode 24: Joanna Brennan Co-Founder of Pump Street Chocolate & BakeryJoanna Brennan this episode shows that from milling flour for artisan
breads, to grinding cocoa beans for chocolate making, Pump Street Bakery
and Pump Street Chocolate in Orford, England is leading the way in their
dual-artisan approach.2018-08-2400 minWell TemperedEpisode 23: Susan Brown of Mademoiselle MielSusan Brown a seasoned beekeeper and chocolatier, shares on this chocolate
podcast episode the life-cycle of the honeybee and honey bonbons, and how
these two precious culinary and natural worlds collide.2018-07-1200 minWell TemperedEpisode 23: Susan Brown of Mademoiselle MielSusan Brown a seasoned beekeeper and chocolatier, shares on this chocolate
podcast episode the life-cycle of the honeybee and honey bonbons, and how
these two precious culinary and natural worlds collide.2018-07-1236 minWell TemperedEpisode 22: Kim Wilson of Good King Snacking CacaoKim Wilson has applied her expertise and marketing years spent in the wine
industry towards offering the cacao industry an alternative to processing
and exporting cocoa beans. Find out what that is in this chocolate podcast
episode.2018-04-2500 minWell TemperedEpisode 22: Kim Wilson of Good King Snacking CacaoKim Wilson has applied her expertise and marketing years spent in the wine
industry towards offering the cacao industry an alternative to processing
and exporting cocoa beans. Find out what that is in this chocolate podcast
episode.2018-04-2536 minWell TemperedSpecial Episode: Passover and Easter Chocolate with Rabbi Deborah R. PrinzRabbi Deborah Prinz dedicates her research and work to chocolate history.
In particular in this episode she unlocks the mysteries related to
chocolate traditions surrounding Passover and Easter.2018-03-2900 minWell TemperedSpecial Episode: Passover and Easter Chocolate with Rabbi Deborah R. PrinzRabbi Deborah Prinz dedicates her research and work to chocolate history.
In particular in this episode she unlocks the mysteries related to
chocolate traditions surrounding Passover and Easter.2018-03-2936 minWell TemperedEpisode 21: Corinne Joachim-Sanon-Symietz of Les Chocolateries AskanyaBringing Haitian cacao to the fine chocolate industry has proven
fascinating and important work for this Wharton graduate. You’ll hear the
story of trials and errors - and hope, direct from Askanya co-founder
Corinne Joachim-Sanon-Symietz.2018-03-1336 minWell TemperedEpisode 21: Corinne Joachim-Sanon-Symietz of Les Chocolateries AskanyaBringing Haitian cacao to the fine chocolate industry has proven
fascinating and important work for this Wharton graduate. You’ll hear the
story of trials and errors - and hope, direct from Askanya co-founder
Corinne Joachim-Sanon-Symietz.2018-03-1300 minWell TemperedEpisode 20: Jael Rattigan of French Broad ChocolatesJael & Dan Rattigan fell further for each other and cacao while living in
Costa Rica, where they launched the cafe space Bread & Chocolate. Soon
followed - the now pride of Asheville - French Broad Chocolate Lounge, and
in 2019 they opened their largest chocolate factory to date, to continue
bringing more ethical chocolate to the world.2018-02-1536 minWell TemperedEpisode 20: Jael Rattigan of French Broad ChocolatesJael & Dan Rattigan fell further for each other and cacao while living in
Costa Rica, where they launched the cafe space Bread & Chocolate. Soon
followed - the now pride of Asheville - French Broad Chocolate Lounge, and
in 2019 they opened their largest chocolate factory to date, to continue
bringing more ethical chocolate to the world.2018-02-1500 minWell TemperedEpisode 19: Emily Stone CEO of Uncommon CacaoEmily Stone speaks to the origins of her company and
supply-chain-distrupting business Uncommon Cacao, and how the craft
chocolate market is interpreted from an intermediaries perspective.2018-01-2036 minWell TemperedEpisode 19: Emily Stone CEO of Uncommon CacaoEmily Stone speaks to the origins of her company and
supply-chain-distrupting business Uncommon Cacao, and how the craft
chocolate market is interpreted from an intermediaries perspective.2018-01-2000 minWell TemperedEpisode 18: Reverend Dr. RM Peluso Author & Chocolate and Whiskey AdvocateReverend Dr. RM Peluso author of chocolate tasting books, has ventured into
the world of whiskeys. In this episode she offers insight into how craft
chocolate can be a perfect match for this spirit.2017-12-1536 minWell TemperedEpisode 18: Reverend Dr. RM Peluso Author & Chocolate and Whiskey AdvocateReverend Dr. RM Peluso author of chocolate tasting books, has ventured into
the world of whiskeys. In this episode she offers insight into how craft
chocolate can be a perfect match for this spirit.2017-12-1500 minWell TemperedMinisode with Emily Packer Koons of Cacao ReviewEmily of Cacao Review, a former professional singer, weaves her
appreciation for exceptional art into her love of cacao and fine chocolate.2017-11-0800 minWell TemperedMinisode with Emily Packer Koons of Cacao ReviewEmily of Cacao Review, a former professional singer, weaves her
appreciation for exceptional art into her love of cacao and fine chocolate.2017-11-0836 minWell TemperedEpisode 17: Arcelia Gallardo Founder of Mission ChocolateArcelia Gallardo’s impact on the chocolate community has no boundaries.
Former chocolatier in Berkeley, then chocolate maker at Dandelion Chocolate
in San Francisco. She now lives and runs Mission Chocolate in Sao Paulo,
Brazil. Where she is president of Bean to Bar Brasil.2017-11-0336 minWell TemperedEpisode 17: Arcelia Gallardo Founder of Mission ChocolateArcelia Gallardo’s impact on the chocolate community has no boundaries.
Former chocolatier in Berkeley, then chocolate maker at Dandelion Chocolate
in San Francisco. She now lives and runs Mission Chocolate in Sao Paulo,
Brazil. Where she is president of Bean to Bar Brasil.2017-11-0300 minWell TemperedEpisode 16: Juliana Aquino of Baianí Chocolates BrazilGet to know Juliana of Baianí Chocolates tree-to-bar and the Brazilian
cacao farm Vale Potumuju. Together she and Tuta her business and life
partner have been integral members of the Bean To Bar Brasil organization
and Chocolate Week.2017-11-0136 minWell TemperedEpisode 16: Juliana Aquino of Baianí Chocolates BrazilGet to know Juliana of Baianí Chocolates tree-to-bar and the Brazilian
cacao farm Vale Potumuju. Together she and Tuta her business and life
partner have been integral members of the Bean To Bar Brasil organization
and Chocolate Week.2017-11-0100 minWell TemperedEpisode 15: Coffee Specialist Katie Gilmer PonKatie Gilmer Pon has worked in both sectors - specialty coffee and fine
chocolate. While varied species, coffee and cocoa have a lot more in common
than not. This episode explores those similarities.2017-10-2136 minWell TemperedEpisode 15: Coffee Specialist Katie Gilmer PonKatie Gilmer Pon has worked in both sectors - specialty coffee and fine
chocolate. While varied species, coffee and cocoa have a lot more in common
than not. This episode explores those similarities.2017-10-2100 minWell TemperedEpisode 14: Megan Giller Author of Bean-to-Bar ChocolatePodcast interview with author and journalist Megan Giller; she specializes
in the stories of the craft chocolate movement and is an important voice in
the industry.2017-09-2036 minWell TemperedEpisode 14: Megan Giller Author of Bean-to-Bar ChocolatePodcast interview with author and journalist Megan Giller; she specializes
in the stories of the craft chocolate movement and is an important voice in
the industry.2017-09-2000 minWell TemperedEpisode 13: Erin Andrews Founder of indi chocolateErin Andrews is a prominent figure in the NW Chocolate scene, having built
a chocolate factory and cafe at Pike Place MarketFront in Seattle. She is
also responsible for launching numerous small-batch chocolate makers
careers with her sales of Premier chocolate refiners.2017-09-1536 minWell TemperedEpisode 13: Erin Andrews Founder of indi chocolateErin Andrews is a prominent figure in the NW Chocolate scene, having built
a chocolate factory and cafe at Pike Place MarketFront in Seattle. She is
also responsible for launching numerous small-batch chocolate makers
careers with her sales of Premier chocolate refiners.2017-09-1500 minWell TemperedSpecial Episode: Cheese & Chocolate Pairings with Vanessa Chang ACS CCPVanessa Chang is an expert in charcuterie, chocolate, and a Certified
Cheese Professional®. She lends her talents on this episode to create a
perfect template for pairing specialty cheese and craft chocolate.2017-08-2536 minWell TemperedSpecial Episode: Cheese & Chocolate Pairings with Vanessa Chang ACS CCPVanessa Chang is an expert in charcuterie, chocolate, and a Certified
Cheese Professional®. She lends her talents on this episode to create a
perfect template for pairing specialty cheese and craft chocolate.2017-08-2500 minWell TemperedMinisode with Chloe Stemler of Marou Faiseurs de ChocolatChloe Stemler is the head chocolate maker at Marou Chocolate, a Vietnamese
tree-to-bar operation showing the great variety of terroir in Vietnamese
cacao in their single origin chocolates.2017-07-2136 minWell TemperedMinisode with Chloe Stemler of Marou Faiseurs de ChocolatChloe Stemler is the head chocolate maker at Marou Chocolate, a Vietnamese
tree-to-bar operation showing the great variety of terroir in Vietnamese
cacao in their single origin chocolates.2017-07-2100 minWell TemperedEpisode 12: Hazel Lee Creator of the Taste With Colour® Chocolate Tasting MapHazel Lee, food scientist, is a craft chocolate judge for international
competitions and creator of the ‘Taste With Colour®’ chocolate tasting map.
A simple and approachable tool to identify more flavours in chocolate.2017-07-0536 minWell TemperedEpisode 12: Hazel Lee Creator of the Taste With Colour® Chocolate Tasting MapHazel Lee, food scientist, is a craft chocolate judge for international
competitions and creator of the ‘Taste With Colour®’ chocolate tasting map.
A simple and approachable tool to identify more flavours in chocolate.2017-07-0500 minWell TemperedEpisode 11: Pam Williams Founder of Ecole ChocolatIn this interview style podcast focusing on fine cacao and chocolate,
Lauren speaks with the Founder of Ecole Chocolat, an online learning
platform and community built especially for chocolate professionals.2017-06-1400 minWell TemperedEpisode 11: Pam Williams Founder of Ecole ChocolatIn this interview style podcast focusing on fine cacao and chocolate,
Lauren speaks with the Founder of Ecole Chocolat, an online learning
platform and community built especially for chocolate professionals.2017-06-1436 minWell TemperedMinisode with Carol Morse of Acalli ChocolatePodcast episode with Carol Morse, Founder of Acalli Chocolate in New
Orleans. Since launching her craft chocolate business in 2015, she has
offered her community and domestic chocolate lovers handmade
high-percentage cacao forward bars mixed with local sugar cane.2017-04-2800 minWell TemperedMinisode with Carol Morse of Acalli ChocolatePodcast episode with Carol Morse, Founder of Acalli Chocolate in New
Orleans. Since launching her craft chocolate business in 2015, she has
offered her community and domestic chocolate lovers handmade
high-percentage cacao forward bars mixed with local sugar cane.2017-04-2836 minWell TemperedEpisode 10: Pashmina Lalchandani Co-Founder of Bar & CocoaPashmina Lalchandani is the CEO and co-founder of Bar & Cocoa an online
marketplace and physical retail store for award winning craft chocolate, as
well as a curated monthly subscription service.2017-04-1800 minWell TemperedEpisode 10: Pashmina Lalchandani Co-Founder of Bar & CocoaPashmina Lalchandani is the CEO and co-founder of Bar & Cocoa an online
marketplace and physical retail store for award winning craft chocolate, as
well as a curated monthly subscription service.2017-04-1836 minWell TemperedEpisode 9: Brand Strategist Jasmine LukukuDesigner and food blogger Jasmine Lukuku shares tips to level-up a brand’s
social media and blogging presence while speaking authentically to its
audience and values.2017-03-2736 minWell TemperedEpisode 9: Brand Strategist Jasmine LukukuDesigner and food blogger Jasmine Lukuku shares tips to level-up a brand’s
social media and blogging presence while speaking authentically to its
audience and values.2017-03-2700 minWell TemperedEpisode 8: Sarah Hartman Co-Founder of Harper MacawInterview with Sarah Hartman, co-founder of Harper Macaw Chocolate in
Washington, DC. Importing Brazilian cocoa beans from the Amazon to craft
unique and bold chocolates that honor agroforestry and maintain animal
habitats.2017-03-1500 minWell TemperedEpisode 8: Sarah Hartman Co-Founder of Harper MacawInterview with Sarah Hartman, co-founder of Harper Macaw Chocolate in
Washington, DC. Importing Brazilian cocoa beans from the Amazon to craft
unique and bold chocolates that honor agroforestry and maintain animal
habitats.2017-03-1536 minWell TemperedEpisode 7: Mackenzie Rivers Founder & Chocolate Maker at Map ChocolateExclusive interview with founder and creative chocolate inclusions genius
Mackenzie Rivers of Map Chocolate. Shop owner and teacher of bean-to-bar
craft workshops and camps.2017-02-1836 minWell TemperedEpisode 7: Mackenzie Rivers Founder & Chocolate Maker at Map ChocolateExclusive interview with founder and creative chocolate inclusions genius
Mackenzie Rivers of Map Chocolate. Shop owner and teacher of bean-to-bar
craft workshops and camps.2017-02-1800 minWell TemperedEpisode 6: Madeline Weeks PhD StudentMadeline Weeks a PhD candidate at University of California Davis, chats in
this chocolate podcast about her research work in determining quantitative
and qualitative of fine cacao and craft chocolate.2017-01-1700 minWell TemperedEpisode 6: Madeline Weeks PhD StudentMadeline Weeks a PhD candidate at University of California Davis, chats in
this chocolate podcast about her research work in determining quantitative
and qualitative of fine cacao and craft chocolate.2017-01-1736 minWell TemperedEpisode 5: Sophia Rea of Projet ChocolatPodcast interview with Sophia Rea, chocolate sommelier and founder of
Projet Chocolat. She specializes in building experiences that evoke
memories of cacao’s historical past combined with craft chocolate made by
modern manufacturers. She has opened various dedicated chocolate museums
throughout the United States.2016-12-3100 minWell TemperedEpisode 5: Sophia Rea of Projet ChocolatPodcast interview with Sophia Rea, chocolate sommelier and founder of
Projet Chocolat. She specializes in building experiences that evoke
memories of cacao’s historical past combined with craft chocolate made by
modern manufacturers. She has opened various dedicated chocolate museums
throughout the United States.2016-12-3136 minWell TemperedEpisode 4: Karine Guillemette / Miss ChocoPhD candidate Karine Guillemette, known affectionately as Miss Choco, is a
Montreal based chocolate researcher and educator. On this podcast we
discuss cacao from Madagascar, running an e-commerce chocolate site, and
the state of fine chocolate in Canada.2016-12-1700 minWell TemperedEpisode 4: Karine Guillemette / Miss ChocoPhD candidate Karine Guillemette, known affectionately as Miss Choco, is a
Montreal based chocolate researcher and educator. On this podcast we
discuss cacao from Madagascar, running an e-commerce chocolate site, and
the state of fine chocolate in Canada.2016-12-1736 minWell TemperedEpisode 3: Setting the Bar, A Craft Chocolate Film & Xocolatl Small Batch ChocolaOn this episode of the Well Tempered chocolate podcast, Lauren interviews
Amy Burns, the co-creator of the film ‘Setting The Bar’, alongside Elaine
Read, co-founder of Atlanta based chocolate company Xocolatl.2016-11-0900 minWell TemperedEpisode 3: Setting the Bar, A Craft Chocolate Film & Xocolatl Small Batch ChocolateOn this episode of the Well Tempered chocolate podcast, Lauren interviews
Amy Burns, the co-creator of the film ‘Setting The Bar’, alongside Elaine
Read, co-founder of Atlanta based chocolate company Xocolatl.2016-11-0936 minWell TemperedEpisode 2: Estelle Tracy of 37 ChocolatesWell Tempered chocolate podcast interview with fine chocolate educator
Estelle Tracy, advocate for bean-to-bar chocolate makers who focuses on her
local market to make the greatest impact.2016-10-1100 minWell TemperedEpisode 2: Estelle Tracy of 37 ChocolatesWell Tempered chocolate podcast interview with fine chocolate educator
Estelle Tracy, advocate for bean-to-bar chocolate makers who focuses on her
local market to make the greatest impact.2016-10-1136 minWell TemperedEpisode 1: Tamara LaValla of Batch CraftTamara LaValla discusses being an artist and craft chocolate maker on this
premier episode of the Well Tempered podcast, a chocolate and cacao focused
podcast featuring smart, creative, and craft women in the industry.2016-09-2500 minWell TemperedEpisode 1: Tamara LaValla of Batch CraftTamara LaValla discusses being an artist and craft chocolate maker on this
premier episode of the Well Tempered podcast, a chocolate and cacao focused
podcast featuring smart, creative, and craft women in the industry.2016-09-2536 min