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The Slow Melt: A podcast about chocolate — Arts
The Slow Melt: A podcast about chocolate

The first podcast to cover the continuum of chocolate, The Slow Melt uses chocolate as the thick, delicious lens through which to explore the world—from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond—highlighting the people, places and processes behind this $100 billion industry. By better understanding chocolate, we can better appreciate it, more easily identify what we love, and support the makers and producers that create those kinds of bars.

The Slow Melt is hosted and written by journalist and author Simran Sethi. Guests include farmers, conservationists, manufacturers, tasting experts, scientists, social justice advocates, chocolate purveyors and, of course, award-winning chocolate makers.

Learn more at theslowmelt.com

Latest Episodes:

Preview of Episode 4: The High Price of Cheap Chocolate Mar 06, 2017

Show notes

Over 40 percent of cocoa comes from Ivory Coast and one-fourth of the population—about 6 million people—earn their living through the crop. In the past year, the price of cocoa has dropped by 30 percent, hitting record lows just after Valentine’s Day. In this episode, we’ll learn how this affects farmers on the ground and what consumers can do to have an impact.

Guests include: Laurent Pipitone, director of the economics and statistics division at the International Cocoa Organization, on the impacts of historically low cocoa prices on subsistence cocoa farmers in West Africa. Antonie Fountain, managing director of the VOICE (Voice of Organisations in Cocoa in Europe) Network, on how the money consumers pay for chocolate is allocated. Sako Warren, global executive secretary of the World Cocoa Farmers Organization, on what farmer empowerment in cocoa really means. Launches March 9, 2017. Learn more at theslowmelt.com. This show is brought to you by the following sponsors: Warby Parker. Get a free 5-day home try-on at www.warbyparkertrial.com/chocolate. FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate. Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Episode 3: We Eat the Seeds Feb 23, 2017

Show notes

Many of us have been eating chocolate since childhood, but few can recognize it in nature. In this episode, we start at the farm with the pod-shaped fruit and its bitter seeds. Those seeds start off bitter, but ultimately become sweet, gooey chocolate. In this show, we’ll explore what gives chocolate its flavor and how one of the top craft chocolate makers in the U.S. transformed that love of flavor into a career.

Guests include:

Emily Stone, CEO of specialty cacao supplier Uncommon Cacao, on the factors that create and enhance flavors in chocolate.

Todd Masonis, founder of San Francisco’s Dandelion Chocolate, on selling his tech company for over $150 million and using the money to open a chocolate factory.

Vicente Norero, farm manager and supplier at Camino Verde, based in Guayaquil, Ecuador, on what he wishes chocolate lovers understood about farming cacao.

Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Preview of Episode 3: We Eat the Seeds Feb 17, 2017

Show notes

Many of us have been eating chocolate since childhood, but few can recognize it in nature. In this episode, we start at the farm with the pod-shaped fruit and its bitter seeds. Those seeds start off bitter, but ultimately become sweet, gooey chocolate. In this show, we’ll explore what gives chocolate its flavor and how one of the top craft chocolate makers in the U.S. transformed that love of flavor into a career. Guests include: Emily Stone, CEO of specialty cacao supplier Uncommon Cacao, on the factors that create and enhance flavors in chocolate. Todd Masonis, founder of San Francisco’s Dandelion Chocolate, on selling his tech company for over $150 million and using the money to open a chocolate factory. Vicente Norero, farm manager and supplier at Camino Verde, based in Guayaquil, Ecuador, on what he wishes chocolate lovers understood about farming cacao.

Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Episode 2: Be Still My Heart Feb 10, 2017

Show notes

Chocolate: food of the gods, balm of our hearts, and, at one point in time, a symbol of sacrifice and stand-in for human blood. In this episode, we explore what makes chocolate sexy and how to decipher labels on the nearly $400 million of chocolate sold in the days leading up to Valentine’s Day.

Guests include: Gillian Goddard, farmer, educator and founder of Sun Eaters Organics, on how chocolate forges intimacy and what it means to empower farmers in the places where cacao is grown. Aubrey Lindley, co-founder of Portland’s Cacao, one of the oldest specialty chocolate shops in the United States, on what to look for when assessing a chocolate bar. Thierry Muret, global executive chef at Godiva, on what makes chocolate sexy.

Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Pilot: Chocolate is Multiple Jan 27, 2017

Show notes

Chocolate, like love and truth, is multiple. This pilot episode gives an overview of the different people, places and processes involved in creating chocolate—and the steps involved in savoring it. Guests include: Brigitte Laliberté, coordinator of the Global Network for Cacao Genetic Resources (CacaoNet) and the Cocoa of Excellence initiative designed to award farmers for growing quality cocoa, on the diversity of people, places and processes in chocolate. Peter Schieberle, food chemist at Munich Technical University and director of the German Research Center for Food Chemistry, on the 600 flavor compounds in chocolate and how a small percentage of them come together to actually create the aroma we adore. Eagranie Yuh, Vancouver-based chocolate educator and author of The Chocolate Tasting Kit, on dominant flavors in chocolate and how to best discover them.

Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Season One Preview: A Podcast about Chocolate Jan 10, 2017

Show notes

Welcome to The Slow Melt—the first podcast to cover the continuum of chocolate. Hosted by Simran Sethi, The Slow Melt uses chocolate as the thick, delicious lens through which to explore the world—from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond—highlighting the people, places and processes behind this $100 billion industry.

Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

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