title

Straight From the Source

Heritage Radio Network

0
Followers
1
Plays
Straight From the Source
Straight From the Source

Straight From the Source

Heritage Radio Network

0
Followers
1
Plays
OVERVIEWEPISODESYOU MAY ALSO LIKE

Details

About Us

Straight from The Source explores issues in fair and ethical sourcing through engaged dialog with participants in every link of the supply chain - from growers to producers to chefs, certification bodies, and organizations interested in promoting the concept of “good” food. Straight from The Source is informed by the host’s personal experience with third-party certification programs and the challenges of creating verifiable ethical supply chains in cacao and chocolate.

Clay Gordon is an internationally recognized independent authority on chocolate. He is the author of the 2008 IACP-finalist book Discover Chocolate, and is the creator and moderator of TheChocolateLife.com, an on-line community with members -- from growers to celebrity chefs -- in over 140 countries. Clay is also known for his innovative, educational, fun, and oh-so-very-tasty “sophisticated pairing” tasting events.

Heritage Radio Network. All Rights Reserved.

Latest Episodes

Episode 26: Chocolate & Beer

This weeks discussion on Straight From the Source is all about chocolate stouts. How did they get their name? How are they made? Is there any actual chocolate used in the process? Tune in as Clay Gordon chats with beer expert and host of Fuhmentaboudit!Chris Cuzme about all things stout, and follow them as they taste a few different combinations of beer and chocolate. Later in the show, Clay checks in with Michael Cirino of A Razor, A Shiny Knife who explains his approach to chocolate as an ingredient to do fun/amazing/stupid/theatrical/tasty things with. This program was sponsored by Heritage Meat Shop Thanks to maillard reactions we can have the same flavors and compounds in beer as we do in food. [06:00] --Chris Cuzme on Straight from the Source

119 MIN2013 MAR 7
Comments
Episode 26: Chocolate & Beer

Episode 25: The Not

Learn about the origins of chocolate from Mark Sciscenti, a chocolate historian and chocolate maker currently in Santa Fe, on this weeks episode of Straight, From the Source. Tune in and hear about flavorings for traditional (pre-Colombian) chocolate beverages, the uses of honey and agave primarily as flavorings not sweeteners in chocolate and The surprising chocolatey connection between the Mayans and Puebla Indians. Chocolate and history buffs alike can find plenty of great informational nuggets on the best chocolate radio show in the world! This program was sponsored by Heritage Foods USA. Chocolate was considered a gift of the foods and the food of the gods, and quite often they would drink chocolate beverages in a ceremonial fashion. [15:30] --Mark Sciscenti on Straight From the Source

119 MIN2013 FEB 28
Comments
Episode 25: The Not

Episode 24: Equal Exchange

Learn more about the fair trade movement on a special episode of Straight, From the Source as host Clay Gordon is joined by Rob Everts, Executive Director of Equal Exchange. Equal Exchange is an organization that continues to find new and powerful ways to build a better food system. Their products now include fairly traded and organic coffee, tea, chocolate and snacks from farmers all over the world, including here in the United States. Tune in for an in-depth conversation on some of unintended consequences of the current fair trade models, and find out why the money people spend in the extra price doesnt always necessarily get paid to the farmer. This program was sponsored by Cain Vineyard andamp; Winery.

119 MIN2013 FEB 21
Comments
Episode 24: Equal Exchange

Episode 23: Valentine’s Day with Madre Chocolate

Celebrate Valentines Day on a special episode of Straight From the Source! Clay Gordon is joined in the studio by Bryan Graham of Fruition Chocolate, and calls Nat Bletter and David Elliott of Madre Chocolate in Hawaii. Tune in to hear Nat and David talk about some of the aphrodisiacs that they are including in some of their upcoming chocolates. How is Madre Chocolate fighting against invasive species in Hawaii by making unique chocolate bars? Later, Clay and Bryan taste one of Madres most popular chocolates - the coconut milk and ginger bar! How does chocolate interact with brain chemistry? Is chocolate really an aphrodisiac? Find out on todays Straight From the Source! This program has been brought to you by The Heritage Meat Shop. andnbsp; The sad part about the pink peppercorn is that it has taken over many dry fields (in Hawaii)... but if you cant beat it, eat it! [15:00] -- David Elliott on Straight From the Source

119 MIN2013 FEB 14
Comments
Episode 23: Valentine’s Day with Madre Chocolate

Episode 22: Vanilla + Cacao = Oxygen?

Weve heard of single-source coffee and chocolate, but single-source ice cream? Thats the topic this week on Straight From the Source. Guest Marc Boatwright is the founder of Choctal, the makers of the first single-origin chocolate ice cream line in the US. They extended to create a complementary line of single-origin vanillas. Tune in and learn more and hear about his project called Oxygen Farming Foundation. This program was sponsored by S. Wallace Edwards andamp; Sons andnbsp; Vanilla is just like wine and cacao, depending on where its grown, soil conditions, extraction, etc... it all makes a difference. [6:00] --Marc Boatwright of Choctal andamp; Oxygen Farming Foundation on Straight From the Source

119 MIN2013 FEB 7
Comments
Episode 22: Vanilla + Cacao = Oxygen?

Episode 21: SPAGnVOLA

Dominican-origin chocolate is the focus on this weeks episode of Straight From the Source. Find out how Eric Reed went from livestock farming to becoming a chocolatier. His company, SPAGnVOLA, uses exquisite Dominican Republic estate-grown and processed cocoa which manufactured into chocolate in their Truffle Factory. Tune in and find out more about the ins and outs of cacao farming in the Dominican Republic and how Erics company made its mark on the chocolate community. This program was sponsored by Heritage Meat Shop. Most people dont view soil as something that truly belongs to anybody. [07:00] Across all three of our premium bars has its own distinct characteristic. We dont tell customers what the flavor notes will be because everybodys palate is different. [19:45] --Eric Reed of SPAGnVOLA on Straight From the Source

119 MIN2013 JAN 31
Comments
Episode 21: SPAGnVOLA

Episode 20: Tejas Chocoalte

Today on Straight From the Source host Clay Gordon is joined by Texas chocolate maker Scott Moore of Tejas Chocolate. Scott was inspired to start the only bean-to-bar operation in Texas and has been honing his craft ever since. Scott talks about his experiences sourcing local cacao and the origins of these flavorful beans. He discusses the unique method in which these true Texans fire roast their cacao in an opennpit with reclaimed fire brick and charcoal. Tejas chocolate is paving the way for the local chocolate market so tune in and hear about their fire roasted chocolates and whats in store for the future! This program was sponsored by Fairway Market. andnbsp; Whether your roasting, refining, grinding or whatever it is, its more of a hands on learning process. We learn something from every batch that we do. 08:00 I have to give credit to the American craft chocolate market. Access to premium cacao is much more accessible today. 10:00 --Scott Moore of Tejas Chocolate on Straight f...

119 MIN2013 JAN 24
Comments
Episode 20: Tejas Chocoalte

Episode 19: Askinoise Chocolate

Askinosie Chocolate is an 8 person company and does more for ethical sourcing than most. Todays guest is Shawn Askinosie, founder of Askinosie Chocolate out of Springfield, MO. Clay and Shawn met back in 2005 in October in Ecuador and four months later they were in Mexico and Venezuela buying beans. Tune in and learn about some of the incredible initiatives Shawn has started to help sustain cacao farmers, and find out why he thinks charity is not enough. Hear how he grew his small company and what plans he has for the future of Askinoise. This program was sponsored by Heritage Foods USA. For a special discount on Askinosie Chocolate visit their store and use discount code Heritage. andnbsp; My business is not about charity...what we want to do is build something thats sustainable and thats related to the problems so that the people who are impacted by it are working on it themselves in partnership with us. Its not a chairty. [14:30] When youre buying something thats the best of its ...

119 MIN2013 JAN 17
Comments
Episode 19: Askinoise Chocolate

Episode 18: Fruition Chocolate

This week on Straight From the Source, Clay Gordon is joined by Hudson Valley based chocolate maker Bryan Graham of Fruition Chocolate. Tune in and learn how he discovered his passion for chocolate - and what inspires him in his work. Learn about his work at Fruition and find out why he has such an interest in Peruvian cocoa beans. Learn how bourbon can be used in chocolate making and tune in for a special on-air tasting with some of Fruition Chocolates best bars! This program was sponsored by Cain Vineyard andamp; Winery. andnbsp; Ive never really wanted to do anything else BUT work with food. - 1:00 Making chocolate is all about trying to balance flavors in a way thats delicious but accessible. 14:00 --Bryan Graham on Straight From the Source

119 MIN2013 JAN 10
Comments
Episode 18: Fruition Chocolate

Episode 17: Cacao in Hawaii with Madre Chocolate

This week on Straight From the Source, Clay Gordon is joined by guest Nat Bletter, the founder of Madre Chocolate in Hawaii, the only state in the US where cacao is grown commercially. Find out whats going on with chocolate in Hawaii and how Nat went from an ethnobotany degree to chocolate maker. Get some great insight into the industry and advice for aspiring chocolate makers. Learn about the history of cacao in Hawaii, including the early days of Hersey. Whether youre interested in farming, consuming or selling chocolate - you can learn from Nat on a very informative episode of Straight From the Source. This program was sponsored by Heritage Meat Shop. andnbsp; When youre studying botany you get exposed to an amazing array of tastes, flavors and how things are used in different cultures. [20:56] We [Hawaii] are the north pole of cacao. Its the coldest place in the world cacao is grown! [30:04] --Nat Bletter, founder of Madre Chocolate on Straight From the Source

119 MIN2012 DEC 20
Comments
Episode 17: Cacao in Hawaii with Madre Chocolate

Latest Episodes

Episode 26: Chocolate & Beer

This weeks discussion on Straight From the Source is all about chocolate stouts. How did they get their name? How are they made? Is there any actual chocolate used in the process? Tune in as Clay Gordon chats with beer expert and host of Fuhmentaboudit!Chris Cuzme about all things stout, and follow them as they taste a few different combinations of beer and chocolate. Later in the show, Clay checks in with Michael Cirino of A Razor, A Shiny Knife who explains his approach to chocolate as an ingredient to do fun/amazing/stupid/theatrical/tasty things with. This program was sponsored by Heritage Meat Shop Thanks to maillard reactions we can have the same flavors and compounds in beer as we do in food. [06:00] --Chris Cuzme on Straight from the Source

119 MIN2013 MAR 7
Comments
Episode 26: Chocolate & Beer

Episode 25: The Not

Learn about the origins of chocolate from Mark Sciscenti, a chocolate historian and chocolate maker currently in Santa Fe, on this weeks episode of Straight, From the Source. Tune in and hear about flavorings for traditional (pre-Colombian) chocolate beverages, the uses of honey and agave primarily as flavorings not sweeteners in chocolate and The surprising chocolatey connection between the Mayans and Puebla Indians. Chocolate and history buffs alike can find plenty of great informational nuggets on the best chocolate radio show in the world! This program was sponsored by Heritage Foods USA. Chocolate was considered a gift of the foods and the food of the gods, and quite often they would drink chocolate beverages in a ceremonial fashion. [15:30] --Mark Sciscenti on Straight From the Source

119 MIN2013 FEB 28
Comments
Episode 25: The Not

Episode 24: Equal Exchange

Learn more about the fair trade movement on a special episode of Straight, From the Source as host Clay Gordon is joined by Rob Everts, Executive Director of Equal Exchange. Equal Exchange is an organization that continues to find new and powerful ways to build a better food system. Their products now include fairly traded and organic coffee, tea, chocolate and snacks from farmers all over the world, including here in the United States. Tune in for an in-depth conversation on some of unintended consequences of the current fair trade models, and find out why the money people spend in the extra price doesnt always necessarily get paid to the farmer. This program was sponsored by Cain Vineyard andamp; Winery.

119 MIN2013 FEB 21
Comments
Episode 24: Equal Exchange

Episode 23: Valentine’s Day with Madre Chocolate

Celebrate Valentines Day on a special episode of Straight From the Source! Clay Gordon is joined in the studio by Bryan Graham of Fruition Chocolate, and calls Nat Bletter and David Elliott of Madre Chocolate in Hawaii. Tune in to hear Nat and David talk about some of the aphrodisiacs that they are including in some of their upcoming chocolates. How is Madre Chocolate fighting against invasive species in Hawaii by making unique chocolate bars? Later, Clay and Bryan taste one of Madres most popular chocolates - the coconut milk and ginger bar! How does chocolate interact with brain chemistry? Is chocolate really an aphrodisiac? Find out on todays Straight From the Source! This program has been brought to you by The Heritage Meat Shop. andnbsp; The sad part about the pink peppercorn is that it has taken over many dry fields (in Hawaii)... but if you cant beat it, eat it! [15:00] -- David Elliott on Straight From the Source

119 MIN2013 FEB 14
Comments
Episode 23: Valentine’s Day with Madre Chocolate

Episode 22: Vanilla + Cacao = Oxygen?

Weve heard of single-source coffee and chocolate, but single-source ice cream? Thats the topic this week on Straight From the Source. Guest Marc Boatwright is the founder of Choctal, the makers of the first single-origin chocolate ice cream line in the US. They extended to create a complementary line of single-origin vanillas. Tune in and learn more and hear about his project called Oxygen Farming Foundation. This program was sponsored by S. Wallace Edwards andamp; Sons andnbsp; Vanilla is just like wine and cacao, depending on where its grown, soil conditions, extraction, etc... it all makes a difference. [6:00] --Marc Boatwright of Choctal andamp; Oxygen Farming Foundation on Straight From the Source

119 MIN2013 FEB 7
Comments
Episode 22: Vanilla + Cacao = Oxygen?

Episode 21: SPAGnVOLA

Dominican-origin chocolate is the focus on this weeks episode of Straight From the Source. Find out how Eric Reed went from livestock farming to becoming a chocolatier. His company, SPAGnVOLA, uses exquisite Dominican Republic estate-grown and processed cocoa which manufactured into chocolate in their Truffle Factory. Tune in and find out more about the ins and outs of cacao farming in the Dominican Republic and how Erics company made its mark on the chocolate community. This program was sponsored by Heritage Meat Shop. Most people dont view soil as something that truly belongs to anybody. [07:00] Across all three of our premium bars has its own distinct characteristic. We dont tell customers what the flavor notes will be because everybodys palate is different. [19:45] --Eric Reed of SPAGnVOLA on Straight From the Source

119 MIN2013 JAN 31
Comments
Episode 21: SPAGnVOLA

Episode 20: Tejas Chocoalte

Today on Straight From the Source host Clay Gordon is joined by Texas chocolate maker Scott Moore of Tejas Chocolate. Scott was inspired to start the only bean-to-bar operation in Texas and has been honing his craft ever since. Scott talks about his experiences sourcing local cacao and the origins of these flavorful beans. He discusses the unique method in which these true Texans fire roast their cacao in an opennpit with reclaimed fire brick and charcoal. Tejas chocolate is paving the way for the local chocolate market so tune in and hear about their fire roasted chocolates and whats in store for the future! This program was sponsored by Fairway Market. andnbsp; Whether your roasting, refining, grinding or whatever it is, its more of a hands on learning process. We learn something from every batch that we do. 08:00 I have to give credit to the American craft chocolate market. Access to premium cacao is much more accessible today. 10:00 --Scott Moore of Tejas Chocolate on Straight f...

119 MIN2013 JAN 24
Comments
Episode 20: Tejas Chocoalte

Episode 19: Askinoise Chocolate

Askinosie Chocolate is an 8 person company and does more for ethical sourcing than most. Todays guest is Shawn Askinosie, founder of Askinosie Chocolate out of Springfield, MO. Clay and Shawn met back in 2005 in October in Ecuador and four months later they were in Mexico and Venezuela buying beans. Tune in and learn about some of the incredible initiatives Shawn has started to help sustain cacao farmers, and find out why he thinks charity is not enough. Hear how he grew his small company and what plans he has for the future of Askinoise. This program was sponsored by Heritage Foods USA. For a special discount on Askinosie Chocolate visit their store and use discount code Heritage. andnbsp; My business is not about charity...what we want to do is build something thats sustainable and thats related to the problems so that the people who are impacted by it are working on it themselves in partnership with us. Its not a chairty. [14:30] When youre buying something thats the best of its ...

119 MIN2013 JAN 17
Comments
Episode 19: Askinoise Chocolate

Episode 18: Fruition Chocolate

This week on Straight From the Source, Clay Gordon is joined by Hudson Valley based chocolate maker Bryan Graham of Fruition Chocolate. Tune in and learn how he discovered his passion for chocolate - and what inspires him in his work. Learn about his work at Fruition and find out why he has such an interest in Peruvian cocoa beans. Learn how bourbon can be used in chocolate making and tune in for a special on-air tasting with some of Fruition Chocolates best bars! This program was sponsored by Cain Vineyard andamp; Winery. andnbsp; Ive never really wanted to do anything else BUT work with food. - 1:00 Making chocolate is all about trying to balance flavors in a way thats delicious but accessible. 14:00 --Bryan Graham on Straight From the Source

119 MIN2013 JAN 10
Comments
Episode 18: Fruition Chocolate

Episode 17: Cacao in Hawaii with Madre Chocolate

This week on Straight From the Source, Clay Gordon is joined by guest Nat Bletter, the founder of Madre Chocolate in Hawaii, the only state in the US where cacao is grown commercially. Find out whats going on with chocolate in Hawaii and how Nat went from an ethnobotany degree to chocolate maker. Get some great insight into the industry and advice for aspiring chocolate makers. Learn about the history of cacao in Hawaii, including the early days of Hersey. Whether youre interested in farming, consuming or selling chocolate - you can learn from Nat on a very informative episode of Straight From the Source. This program was sponsored by Heritage Meat Shop. andnbsp; When youre studying botany you get exposed to an amazing array of tastes, flavors and how things are used in different cultures. [20:56] We [Hawaii] are the north pole of cacao. Its the coldest place in the world cacao is grown! [30:04] --Nat Bletter, founder of Madre Chocolate on Straight From the Source

119 MIN2012 DEC 20
Comments
Episode 17: Cacao in Hawaii with Madre Chocolate
hmly
himalayaプレミアムへようこそ聴き放題のオーディオブックをお楽しみください。