Podcasts about Cacao

Tune in as the team discusses:Why age is not a barrier—and may be an advantage—in land investing.How investors over fifty use life experience, grit, and focus to accelerate success.The role of purpose, legacy, and family motivation as powerful drivers for older entrepreneurs.Tech fears, learning curves, and how delegation and simple systems make the model accessible.Real stories of older land investors who transformed their finances and their lives.How community, friendship, and shared mindset create unexpected rewards beyond money.Creative ways to start investing even with limited capital or experience.Why the land business acts as “land therapy” for buyers and sellers alike.The importance of routines, mindset, and lifelong learning at every age.TIP OF THE WEEKMark: Try replacing your morning coffee with Keith's Cacao—a cleaner, more intentional ritual that boosts energy and focus.Scott: Build a simple daily routine for your land business; consistency is the foundation of longevity and success.Mike: Use land arbitrage to get started with minimal capital—control property without buying it outright and profit from the spread.Jon: When using agents, choose realtors who specialize in raw land; the right listing partner makes a massive difference in results.WANT MORE?Enjoyed this episode? Dive into more episodes of AOPI to discover how to build real passive income through land investing.UNLOCK MORE FREE RESOURCES:Get instant access to my free training, a free copy of my Bestseller Dirt Rich Book, and exclusive bonuses to accelerate your land investing journey—it's all here: https://thelandgeek.ac-page.com/Podcast-Linktree."Isn't it time to create passive income so you can work where you want when you want, and with whomever you want?"

En France, les fêtes de fin d'année riment avec chocolat : en moyenne, les français en consomment 40 000 tonnes sur la période de Noël. Des gourmandises dont l'histoire démarre souvent en Côte d'Ivoire, puisqu'environ une tablette sur deux dans le monde contient du cacao ivoirien. Aujourd'hui, la cacaoculture ivoirienne vit une phase de profonde transformation : la monoculture, qui était jusqu'alors très majoritaire, ne tient plus face aux aléas climatiques et sanitaires. Les producteurs et les productrices rivalisent de solutions innovantes, incorporant des élevages de poissons dans leurs parcelles, et laissant pousser des arbres au milieu des cacaoyers. Pendant cette période critique de transformation, les exploitations peuvent compter sur la recherche, les ONG, les services publiques de conseil agricole ou encore des entreprises privées. Le projet Cocoa4Future, financé par l'Union européenne et la France, a passé cinq ans avec les acteurs de la filière de Côte d'Ivoire et du Ghana afin de documenter et d'optimiser les innovations agroécologiques.Au-delà du chocolat que nous mangeons, ce sont des hectares et des hectares de cacaoyers, des familles, des villages. La Côte d'Ivoire compte près de 600 000 producteurs et productrices de cacao, et on estime que la filière fait vivre plusieurs millions de personnes à travers le pays. Avec :Rolande Ettien, cheffe de projet cacao pour l'ONG Nitidae (Abidjan, Côte d'Ivoire)Séri Brou, agro-économiste au sein de l'ONG Abddra Pisciculture Paysanne (Abidjan, Côte d'Ivoire)Anny Estelle N'Guessan, enseignante-chercheuse à l'université Félix Houphouët-Boigny (Abidjan, Côte d'Ivoire)Nourrir le vivant est un podcast produit par le Cirad (Centre de coopération internationale en recherche agronomique pour le développement). Enregistrement et animation : Marie-Gracias Hodonou. Écriture et réalisation : Marie-Gracias Hodonou, Ysaline Sanguine. Mixage : Ysaline Sanguine. Identité graphique : Delphine Guard-Lavastre. Musique : uppbeat.io / Eyes Closed - Tobias Voigt.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Vào những ngày cuối năm, sắp đến Giáng Sinh và Tết Dương lịch, ở châu Âu người ta thường tặng cho nhau những hộp sôcôla, ít tiền thì mua những hộp sôcôla trong các siêu thi, sang hơn thì mua trong các cửa hàng sôcôla cao cấp. Năm 2025, thị trường sôcôla toàn cầu ước tính đạt khoảng 127 tỷ đôla, tăng nhẹ so với mức 123 tỷ đôla năm 2024, với tốc độ tăng trưởng trung bình khoảng 4,8%/năm. Riêng ở Pháp, theo số liệu của nghiệp đoàn ngành sản xuất sôcôla, trong năm 2024, mức tiêu thụ trung bình là 12,3 kg/năm/hộ gia đình. Người Pháp có xu hướng tiêu thụ nhiều sôcôla đen hơn phần còn lại của châu Âu (30% so với mức trung bình 5% ở châu Âu). Cacao là nguyên liệu chính cho sôcôla. So với các khu vực sản xuất cacao lớn trên thế giới như châu Phi chiếm tới 71%, Trung Mỹ 11% và châu Á 18%, Việt Nam thuộc nhóm quốc gia có sản lượng nhỏ, chỉ khoảng vài nghìn tấn/năm. Ở Việt Nam, cacao được trồng chủ yếu tại các vùng Tây Nguyên, Đông Nam Bộ, Đồng bằng sông Cửu Long và Duyên hải Nam Trung bộ. Tuy sản lượng nhỏ, cacao của Việt Nam có hương vị đặc biệt, được xem là rất phù hợp với các nhà làm sôcôla thủ công, nhưng cũng có nhiều tiềm năng về chế biến sôcôla cao cấp. Hạt cacao trồng ở khu vực đồng bằng sông Cửu Long được đánh giá là có chất lượng hạng nhất thế giới. Mặc dù vậy, ngành chế biến sôcôla ở Việt Nam nói chung vẫn còn ở quy mô nhỏ. Các cơ sở làm sôcôla thủ công đa số là xưởng nhỏ, chủ yếu hướng đến khách du lịch, chứ chưa đủ năng lực cạnh tranh ở quy mô xuất khẩu lớn. Như vậy, sôcôla sản xuất từ cacao Việt Nam phải làm cách nào để thâm nhập được thị trường châu Âu nói chung và Pháp nói riêng ? Hôm nay, mời quý vị theo dõi bài phỏng vấn với ông Francesco Trần Văn Liêng, chủ tịch Hội đồng quản trị kiêm tổng giám đốc Công ty Cổ phần Cacao Việt Nam ( Vinacacao ): Thưa ông Francesco Trần Văn Liêng, trước hết xin ông cho biết là cacao Việt Nam có những đặc tính nào khác với cacao từ những khu vực khác trên thế giới? Cây ca cao thì trồng hơi khó, nó không thích khí hậu cao nguyên mà thích đồng bằng hơn. Cho đến bây giờ châu Âu vẫn phụ thuộc vào các nguồn cung từ Côte d'Ivoire và Ghana. Việt Nam nổi bật lên thành một quốc gia cung cấp hạt sôcôla mà chúng tôi gọi là premium, vì hạt cacao Việt Nam có 136 hương vị phản ánh thổ nhưỡng của quốc gia. Ví dụ Đồng bằng sông Cửu Long là nơi đất tốt, mưa nhiều, dồi dào phù sa, tạo ra hương vị mang tính chất fruity. Fruity tức là vị chua nhẹ, ngọt thanh, chứ không phải là giống như nutty. Nutty là của Côte d'Ivoire và Ghana, những vùng cao nguyên đất đỏ, hương vị của nó hạt khô. Cho nên Việt Nam tận dụng ưu thế này mà sản xuất ra những loại hạt sôcôla ngon và người châu Âu, đặc biệt là hãng Puratos, hay là Vinacacao của chúng tôi làm ra những thanh sôcôla có vị tương đối đặc biệt. Vì đất tốt mưa nhiều cho nên cơm xung quanh hạt cacao rất dày và khi chúng tôi ủ hạt thì độ ngọt thơm và chua nhẹ đi sâu vào trong hạt và lúc đó từ đó mình làm ra sôcôla. Những nhà nghiên cứu như của đại học Ghent của Bỉ tìm ra được 136 hương vị của hạt cacao Việt Nam. Đó là niềm hãnh diện rất là lớn khi mà hiện nay số 1, số 2 thế giới là Côte D'Ivoire và Ghana. Việt Nam về lượng thì không bằng, nhưng về giá thì lúc nào cũng cao hơn. Ví dụ như hiện nay với 6.000 đôla bạn có thể mua 1 tấn hạt cacao của Côte D'Ivoire và Ghana, chứ cacao Việt Nam thì phải trả tới 12.000 đôla. Giống như câu chuyện về cà phê. Ví dụ Brazil sản xuất rất nhiều hạt cà phê. Nhưng khi bạn uống cà phê thì bạn đi tìm những origin, những nguồn gốc như Colombia, Ethiopia hoặc Guatemala. Những quốc gia này làm ra những loại hạt mà nhiều hãng lớn như Starbucks bán với tư cách giống như single origin. Hạt cacao cũng vậy. Hạt cacao Việt Nam được xem như là single origin, tức là hạt cacao thuần Việt. Theo quan sát của ông thì hiện nay các cơ sở sản xuất sô cô la từ ca cao Việt Nam có quy mô như thế nào và họ đã sản xuất được bao nhiêu cũng như là đã xuất khẩu được sang những nước nào? Phần lớn các hãng sản xuất sôcôla hiện nay là 'small holders', tức là những người tương đối nhỏ và làm sôcôla mang hương vị hình hài của đất nước nhiều hơn, pha với những trái cây vùng nhiệt đới, đặc biệt là dừa. Đó là một thế mạnh và nói về quy mô thì đây là ngành không chạy theo số lượng, bởi vì nếu chạy theo số lượng thì rõ ràng mình đấu không lại những quốc gia như Côte d'Ivoire, Ghana hoặc Indonesia  Trong số những cơ sở hiện nay, chỉ có Vinacacao là 20 năm trong ngành, chúng tôi có quy mô khá là lớn và dẫn đầu được trong ngành, đặc biệt là ngành bán lẻ. Chúng tôi làm ra thành phẩm cuối cùng mà các bạn có thể thấy trong siêu thị lớn ở Việt Nam, ở các sân bay lớn. Chúng tôi sang Bỉ làm ăn theo kiểu hiệp thương về mutual, tức là họ bán hàng cho mình thì họ cũng phải mua gì của mình, hai bên cùng có lợi. Bằng cách đó chúng tôi thâm nhập vào thị trường của nhau, tức là mình mua những sản phẩm độc lạ, hay của Bỉ và Bỉ cũng sẽ mua lại những sản phẩm độc lạ, hay của Vinacacao. Đây là một  phương thức mà chúng tôi sử dụng để có thể thâm nhập vào những thị trường khó tính.  Các nhãn lớn mà các bạn thấy thì đều có mặt ở Việt Nam, nhưng ngành sôcôla trong nước thì có lợi thế là khống chế được chi phí sản xuất. Ví dụ Vinacao là trồng được cây ca cao, phát triển được vườn cây, chủ động được nguồn hạt, nó có khả năng chế biến sang sô cô la, có thể là phát triển thành phẩm, có thể xây dựng thương hiệu, thì nó sẽ tránh được những biến động cơ bản về giá cả. Đó cũng là một lợi thế mà Vinacacao và các doanh nghiệp nhỏ lẻ có thể khai thác. Nhưng để xâm nhập được thị trường châu Âu, sôcôla "made in Vietnam" phải đáp ứng những tiêu chuẩn gì? Để vào thị trường châu Âu, chúng tôi có những chiến lược khá là cụ thể. Thứ nhất, mình sẽ không đi về lượng, đặc biệt là mình không bán hàng trăm ngàn tấn, hoặc cả triệu tấn như Ghana và Côte d'Ivoire, mà chúng tôi chọn những hạt cacao premium và từ đó làm ra những loại sôcôla single origin.  Hiện nay Châu Âu có đặt ra những rào cản mới. Ngoài các tiêu chuẩn về an toàn vi sinh thực phẩm, hoặc chất lượng như ISO hoặc là FSSC, hiện nay cộng đồng chung Châu Âu, vì ý thức bảo vệ môi trường, đã đưa ra luật mới, áp dụng vào tháng 12/2025 này: Những hạt ca cao nào mà sản xuất từ vùng đất không phá rừng thì mới đạt tiêu chuẩn nhập vào châu Âu. Đây là một luật khó, nhưng nó lại tạo thuận lợi cho những quốc gia như Việt Nam, đi sau thì sẽ có chuẩn bị tốt hơn, còn những quốc gia đã có truyền thống gần 100 năm nay xuất khẩu hạt lấy từ nhiều nguồn khác nhau, từ rừng rậm hoặc phá rừng để trồng cây thì hiện nay giống như  là phải "sắp lại một bàn cờ mới". Các vùng đất Đồng bằng Sông Cửu Long từ xưa giờ được kiểm chứng rất rõ là không phá rừng. Đó là vùng canh tác tự nhiên của người Việt Nam mình có thể là từ vài trăm năm. Đó là thuận lợi rất lớn. Và khi mình lấy những certification, ví dụ như từ Rainforest Alliance, những tổ chức phi lợi nhuận dùng các không ảnh vệ tinh để biết được những vùng nào trong 14 năm vừa qua nhờ phá rừng mà có. Hoặc là những vùng nào trong 14 năm qua vẫn  không có tình trạng này. Khi có những chứng thư đó thì mình dễ được chấp nhận bởi các nước EU, những quốc gia tiêu thụ sôcôla nhiều nhất thế giới.  Chúng tôi được biết là vừa qua các ông có sang Pháp để thăm dò thị trường. Vậy thì qua chuyến đi đó, ông thấy là Vinacacao có thể thi hành những biện pháp nào để có thể thâm nhập thị trường Pháp dễ dàng hơn? Vừa rồi đại sứ Việt Nam, rồi bộ Công Thương, kết hợp với các hiệp hội ở Pháp về thực phẩm và đặc biệt là có sự tham dự của Monoprix, một hệ thống siêu thị khá lớn ở Pháp, chúng tôi có một buổi hội thảo rất có ý nghĩa  tại Paris. Trong buổi hội thảo đó, tôi cũng đặt vấn đề thương mại hai chiều, có nghĩa là những sản phẩm sôcôla nào ngon của Pháp thì chúng tôi sẵn sàng đưa về Việt Nam và đồng thời cũng đặt vấn đề là các ông hãy xem xét để có thể mua ngược lại. Rất may một đại diện của một hãng lớn là Valrhona, sở hữu thương hiệu La Maison du Chocolat Paris, rất quan tâm tới việc hợp tác để đem dòng sôcôla rất là ngon và đặc biệt của Việt Nam, premium về quality, để họ sẽ phát triển một dòng sôcôla riêng. Đồng thời tôi cũng sẽ tìm kiếm phương thức để đem về những sản phẩm thành phẩm của Châu Âu, đặc biệt là của Pháp.  Người ăn sôcôla châu Âu là người tiêu dùng có ý thức trách nhiệm, có nghĩa là họ hiểu được ăn sôcôla này có ảnh hưởng gì tới kinh tế địa phương, có gây bất cân bằng về cung cầu và gây thiệt hại cho lao động địa phương, có giúp phát triển được kinh tế địa phương không? Có gây ra sự không công bằng trong thương lượng giữa công ty châu Âu và và kinh tế địa phương không?  Người Việt Nam phải đưa đặc điểm rõ ràng của sôcôla Việt Nam đến người tiêu dùng châu Âu, trong đó có Pháp, để họ hiểu đây là một đặc phẩm có trách nhiệm. Khi ăn họ cảm thấy đã đóng góp được cho kinh tế địa phương tại những vùng kém phát triển hơn.  Thứ hai là hiện nay, với ý thức của người châu Âu về tiêu dùng xanh, về trách nhiệm xã hội, về ESG- Environmental (Môi trường), Social (Xã hội) và Governance (Quản trị doanh nghiệp) - doanh nghiệp Việt Nam ngay từ bây giờ, khi thiết kế sản phẩm phải chú ý rõ ràng nguồn gốc và các giấy tờ chứng minh là không thâm lạm về phá hoại môi trường, không thâm lạm về lao động trẻ em, không thâm lạm về các chất hóa học và trừ sâu. Tôi nghĩ đây là con đường mới và một tương lai mới cho sôcôla Việt Nam.

(00:00:46) La filière du cacao traverse une période de turbulences (00:08:02) En Birmanie, la junte au pouvoir organise des élections sans s'ouvrir à la démocratie

This new ad for Cadbury's Bournville “dark” chocolate is funny. But there's a cost to that humor, and it isn't to Cadbury. We take Goliath to task for attacking David in this episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank and Bruce Costa of the Granite Forest Dojo!Episode NotesShout outs this episode to Dark Matter's Sleep Walk Chocolate, Lifetime Wells International, “The Last Tourist,” Hampden Estate Rum, and Appleton Estate Rum!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ce ne sont pas des pierres précieuses et de l'or, que Christophe Colomb va découvrir en 1502, lorsqu'il croise lors de son 4ème voyage vers le Nouveau Monde, des marchands Mayas. Ce sont des fèves de cacao. Mais jusqu'à l'invention de la praline belge par le chocolatier Neuhaus, 350 ans s'écoulent encore. Et nous allons découvrir comment la précieuse cabosse à donner à Neuhaus, l'envie de façonner la praline. L'invitée de Christine Pinchart est Charlotte Huens, coautrice en compagnie de Pacôme Nasier « Neuhaus, l'inventeur de la praline belge » aux Editions racine Sujets traités : Neuhaus, inventeur, praline? ,belge, Christophe Colomb , nouveau Monde, Mayas ,cacao Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This epsiode is brought ot you by LMNT, Strong Coffee Company, Legion Athletics and Fatty15. After healing from Hodgkin's lymphoma in her 30s, Elissa Goodman turned her personal health crisis into a lifelong mission: helping others prevent and recover from cancer through holistic nutrition and mindful living. In this episode, she opens up about her journey from stress-driven corporate life to deep healing through green juicing, plant-based eating, and inner work like yoga, trauma release, and plant medicine. Elissa discusses how trauma, inflammation, and our toxic environment create the "cancer terrain"—and how we can reverse it with simple, nutrient-dense habits and radical self-love. Her story is not just about healing cancer but transforming one's entire way of living. Follow Elissa @elissagoodman Follow Chase @chase_chewning ----- 00:00 – The Current Cancer Epidemic 03:00 – Diagnosis at 32 & Discovering Juicing 07:00 – Taking Healing into Her Own Hands 11:00 – The Power of One Question: "Are You Happy?" 15:00 – Losing Her Husband & What Holistic Healing Taught Her 21:00 – Top Anti-Cancer Foods & The Inflammation Connection 28:00 - Cacao, Grief, and Plant Medicine as Emotional Healing Tools 33:00 - The Cancer Terrain: Internal Environment vs. Genetics 38:00 - Detoxification Basics: Sweat, Sleep, & Simplicity 43:00 - Myths About Juicing, Water Fasting, and Sugar ----- Episode resources: Get a FREE electrolyte variety mix with any purchase at https://www.DrinkLMNT.com/everforward Save 15% on organic coffee and lattes wiht code CHASE at https://www.StrongCoffeeCompany.com  Get an additional 15% off the 90-day starter kit of C15:0 essential fatty acids at https://www.Fatty15.com/everforward Get 20% off your entire first purhcase with code EVERFORWARD at https://www.LegionAthletics.com  Watch and subscribe on YouTube

Le chocolatier Laurent Méric dévoile l'histoire de Cacao et sa passion pour un chocolat d'exception qui a conquis l'Australie.

¿Sabías que irte a dormir sin "cerrar el ciclo" del día es una de las mayores fugas de energía que existen? En esta charla especial con Gaby, estudiante directa del Gran Abuelo Tata Cachora (112 años), revelamos la importancia vital de la Purificación y el cierre de ciclos energéticos.Hablamos de la ceremonia que se llevará a cabo en Tijuana para despedir este año difícil, utilizando herramientas ancestrales como el Cacao, el Canto Sagrado y el Temazcal. Gaby nos explica cómo estas tecnologías no son solo rituales, sino actos de higiene espiritual para recuperar tu poder.En este video descubrirás:El secreto de Tata Cachora para la longevidad.Qué pasa realmente dentro de un Temazcal (y los espíritus que asisten).Por qué el 2024 fue un año de "quiebre" para muchos guerreros.Cómo participar en la ceremonia y apoyar a Tata Cachora con leña para el invierno.#Temazcal #CierreDeCiclos #TataCachora #Chamanismo #Purificacion #SanacionEnergetica #Tijuana

What happens when you finally realize no one is coming to save you… because you are the one you've been waiting for? And if you're craving a space where you don't have to carry everything alone—where you can be seen, held, and poured into—I'm hosting an in-person Women's Circle in Austin this month. This is your invitation to show up for you in community with other women who are ready to do the same.Reserve your spot and come be nourished: your era of self-honoring begins now.And if you're craving a space where you don't have to carry everything alone—where you can be seen, held, and poured into—I'm hosting an in-person Women's Circle in Austin this month. This is your invitation to show up for you in community with other women who are ready to do the same.Reserve your spot and come be nourished: your era of self-honoring begins now. RSVP for the circle here.See you this Saturday :)

En Côte d'Ivoire, premier producteur mondial de cacao, une partie des fèves alimente chaque année la contrebande. Dans « La Story », le podcast d'actualité des « Echos », Pierrick Fay et Pierre Favennec décryptent ce trafic qui déstabilise la filière.« La Story » est un podcast des « Echos » présenté par Pierrick Fay. Cet épisode a été enregistré en novembre 2025. Rédaction en chef : Clémence Lemaistre. Invité : Pierre Favennec (correspondant des Echos en Afrique de l'Ouest). Réalisation : Willy Ganne. Chargée de production et d'édition : Clara Grouzis. Musique : Théo Boulenger. Identité graphique : Upian. Photo : Pierre Favennec. Sons : Africanews, Africa24, France24, Marthe Akissi Journaliste (Facebook).Retrouvez l'essentiel de l'actualité économique grâce à notre offre d'abonnement Access : abonnement.lesechos.fr/lastory Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Dr. Vincent Pedre shakes up the conversation around gut health by revealing why coffee doesn't have to be the enemy—and can even be a therapeutic ally when chosen and brewed wisely. He dives into the power of high-quality, organic beans, the hidden dangers of microplastics, and the gut-loving polyphenols that make coffee more than just a morning ritual. Through personal stories and practical tips, Dr. Pedre highlights how brewing methods, mindful consumption, and tuning into your body can transform your relationship with coffee. This episode will leave you rethinking your cup of joe as a powerful tool for supporting gut health and overall well-being.Dr. Vincent Pedre is a functional medicine physician and gut biohacker, who is the founder of Happy Gut Life. He's served as a health tech consultant for Fullscript, one of the fastest growing companies in the space, as well as a nutraceutical consultant and spokesperson for NatureMD and Orthomolecular Products. As the bestselling author of two books on the gut, he believes the gut is the gateway to excellent wellness. In the last two years, he has launched three major projects — his newest book, The GutSMART Protocol, a digital course titled Gut-Brain Mastery, designed to teach people how to hack their stressed-out brain through their gut, and a toxin-free coffee that's easy on the gut for people with acid reflux or heartburn.SHOW NOTES:0:40 Welcome to the podcast!2:12 About Dr. Vincent Pedre2:56 Welcome him to the show!4:18 Stats about coffee consumption6:02 His journey off of coffee12:47 Pesticides on coffee17:32 Coffee vs Cacao quality18:12 Plastics19:52 Coffee & the gut microbiome22:19 Reducing coffee acidity27:59 GLP-1 & Diterpenes34:54 Improving motility38:37 Poor digestion & nervous system40:02 Should we drink coffee upon waking?44:21 Listening to our bodies46:59 Rituals for self-listening50:19 Your mitochondria on coffee55:18 Happy Gut Coffee56:21 His final piece of advice59:32 Thanks for tuning in!RESOURCES:www.happygutlife.com www.happygutcoffee.com - Save 10% with code: BIOHACKERBABESwww.gutbrainmastery.comFacebook Instagram LinkedIN Support this podcast at — https://redcircle.com/biohacker-babes-podcast/donationsAdvertising Inquiries: https://redcircle.com/brands

Eet je vaak chocolade of drink je graag een kop ceremoniële cacao, maar vraag je je af of dit eigenlijk wel goed voor je is? In deze podcast ontdek je het antwoord! Ik neem je mee in de gezondheidsvoordelen en de Ayurvedische visie op cacao. Voor welke dosha's het wél balancerend werkt, voor welke niet en hoe je cacao op een simpele manier kunt toevoegen aan je voedingspatroon.Je gaat meer ontdekken over de Ayurvedische eigenschappen van cacao: de smaak (rasa), de kwaliteiten (gunas), de energetische werking (virya) en het effect ná de vertering (vipaka). Ook leer je hoe dit de drie dosha's beïnvloed en wat dat betekent voor jouw lichaam en eventuele klachten. Zo weet je na deze aflevering precies of cacao jou ondersteunt of juist uit balans brengt!1. De westerse blik op cacao, welke voordelen heeft het voor je gezondheid?2. Wat is de smaak (rasa) van cacao en welke effecten heeft dit op je lichaam en de dosha's? 3. De kwaliteiten (gunas) van cacao, voor wie zorgt dit voor meer balans? 4. Wat is de energetische werking (virya) van cacao en welke invloed heeft dit op je lichaam?5. Het effect van cacao na de vertering (vipaka), wat betekent dit voor jouw lichaam en/of klachten?6. Wanneer kun je cacao beter niet nemen en welke klachten kan het verergeren?7. Hoe maak je een voedzame chocolademelk, balancerend voor jouw dosha?8. Waar let je op bij het kopen van cacao en welke soorten zijn het beste?En nog veel meer. Heel veel luisterplezier!SALTED TAHINI HOT CHOCOLADEKlik hier voor het recept van de salted tahini hot chocolate.GRATIS DOSHA TEST Een dosha test is een unieke body-mind test, waarbij je erachter komt welk soort body-mind type je bent. Misschien ervaar je op dit moment wel bepaalde klachten zoals een opgeblazen buik, onregelmatige cyclus, acne, vermoeidheid of een gewicht dat niet bij je past en zou je dit graag in balans willen brengen door middel van de juiste voeding.  Dan is deze dosha test precies wat jij nodig hebt. Zo ontdek je welke Ayurvedische dosha (Vata, Pitta of Kapha of juist een mix) je bent en als je dat eenmaal weet, begrijp je beter welke voeding en lifestyle jou in balans brengt.  Na het invullen van de test ontvang je ook een aantal e-mails met voeding- en lifestyle tips voor meer balans.Klik hier voor de gratis dosha test.Wil je 100% zeker weten wat jouw persoonlijke dosha is? Boek dan een consult bij een Ayurveda Practitioner.ZONDERZOOI SHOPKlik hier om de Zonderzooi Shop te bekijken voor mijn huidige aanbod in e-books, coaching en cursussen.SOCIAL MEDIAConnect met Dalí via Instagram, Facebook of de Zonderzooi website. DISCLAIMER De informatie van De Zonderzooi Podcast is uitsluitend bedoeld voor informatieve en educatieve doeleinden. Het is niet bedoeld om er een gezondheidsprobleem mee te diagnosticeren, genezen of behandelen. Heb je op dit moment een ziekte of extreme klachten? Raadpleeg bij twijfel dan eerst een (Ayurvedisch) arts of medisch specialist voordat je zelfstandig wijzigingen aanbrengt in je huidige dieet en levensstijl. Je bent zelf verantwoordelijk voor je eigen gezondheid.

Husband-wife team Dr. .Susan Cordell and Dr. Pat Hart have made their conservation careers in Hawai`i since the early 1990s in their respective fields of native ecosystem restoration ecology and Hawaiian forest birds. In addition to Susan's research with the U.S. Forest Service Institute of Pacific Island Forestry and Pat's work on Hawaiian forest bird ecology at the University of Hawai`i at Hilo, the pair have undertaken the restoration of 20 acres of prime farm lands at their home in north Hilo since the early 2000s. Their son Colin Hart has led the transformation of former agricultural fields into the selection, cultivation, processing and selling of boutique chocolate for his company Honoli`i Orchards. The family describes their commitment to Hawai'i's land and people–from students learning about Hawaiian birds, to restoring endangered plants in native ecosystems, and finally cultivating the land to produce a homegrown agricultural product.

What's better than holiday hot chocolate? If just thinking about it makes you feel all warm and fuzzy, well – that's by design. Chocolate's big history sweeps across the globe, and today we're going on that journey: from the pre–Columbus Americas, to an early 20th century reporter's hunch about what cocoa production really takes, to a 21st century medical student's story about his childhood on a farm that produces those holiday treats.Guests:Carla Martin, lecturer in African and African American Studies at Harvard University and President of the Board of the Institute for Cacao and Chocolate ResearchCatherine Higgs, professor of history at the University of British Columbia in CanadaShadrack Frimpong, founder of Cocoa360We've got a favor to ask: We know there are a lot of great NPR shows out there.. but we all know who's the best.  NPR is celebrating the best  podcasts of the year, and YOU get to crown the winner of the People's Choice Award. Vote for Throughline at npr.org/peopleschoice. May the best pod win!To access bonus episodes and listen to Throughline sponsor-free, subscribe to Throughline+ via Apple Podcasts or at plus.npr.org/throughline.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

durée : 00:19:59 - Bienvenue chez vous, en cuisine - Á Lamastre, Yann Maritaud a fait le choix audacieux de redécouvrir le chocolat sous sa forme la plus pure et la plus éthique. Bienvenue dans l'univers de Songes et Cacao. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Témoignage consommateur de François B, interviewé par Eric lors d'une Visio le 27 octobre 2025.----  François a 76 ans, une énergie impressionnante… et 17 ans de fidélité à Kriss-Laure.Son histoire commence en 2008 : un genou « foutu », 12 à 15 kg de trop et l'incapacité de poursuivre ses activités de toujours : marcher, bricoler, rester actif au quotidien. C'est à ce moment-là qu'il se tourne vers Kriss-Laure, dont sa fille consommait les produits trois ans plus tôt.En 6 mois, il perd ses kilos en trop, se fait poser une prothèse de genou et réalise toute sa rééducation accompagné de l'Entremets et du Tonic. Résultat : son genou tient parfaitement depuis 17 ans.Sportif amateur, amoureux des montagnes et du jardin, François a trouvé dans Kriss-Laure une alimentation simple, pratique et parfaitement adaptée à son mode de vie : deux repas Kriss-Laure par jour la plupart du temps, son incontournable Noir de Cacao au petit-déjeuner, du Tonic avant l'effort, du Krissport pour les randonnées… et une vitalité qui ne le quitte plus !À l'époque, avec trois enfants encore à charge sur six, un budget gourmand à gérer et des repas conviviaux fréquents, il insiste sur un point : « Kriss-Laure, c'est un transfert de budget, pas une dépense en plus. »Aujourd'hui encore, le couple prépare un seul repas traditionnel par jour : local, bio, savoureux, simple et équilibré ! François continue de randonner, de couper son bois, de jardiner et de cuisiner pour ses invités, tout en gardant une forme éclatante.Un témoignage inspirant, rare… et qui donne le pep's !----Gammes consommées : Entremets, Potage, Tonic, mon Smart Repas, Krissport, Barres Nutri-Tonic, IMMUNi-T----Inscrivez-vous pour suivre nos prochains webinaires✨ : https://kriss-laure.com/pages/agendaHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Dans cet épisode du podcast La Pause Fitness, nous allons parler d'élastiques, d'aliments bientôt interdits, d'isolation thermique et de cacao. NOUVEAU : FAQ 33 pt 1 : Les questions taboues que personne n'ose poser en Musculation et Fitness Au programme : Quatre semaines de musculation légère transforment la santé des employés hybrides Le télétravail a bouleversé […] The post Le Nouveau Tabac est alimentaire + L'Antidote Cacao & Sport au Bureau appeared first on Fitnessmith.

Les cours du cacao continuent de s'enfoncer : les fèves se négocient à un peu plus de 5 000 dollars la tonne à la Bourse de New York. Les prix sont en baisse quasi continue depuis le mois de mai et ont chuté de 18% sur le dernier mois.  Pour l'instant, la chute des prix est surtout due à une diminution de la demande des broyeurs de fèves, explique un expert de l'Organisation internationale du cacao (ICCO). Ces industriels sont installés dans les pays producteurs ou dans les pays consommateurs, et transforment la fève en produits semi-finis comme de la pâte de cacao, et la vendent ensuite aux fabricants de chocolat. Or ces fabricants ont revu leurs recettes et innové pour limiter l'utilisation d'un cacao devenu trop cher l'année dernière, et subissent aussi une baisse de la demande des consommateurs.  L'autre facteur qui joue, c'est la production : elle s'annonce meilleure que l'année dernière en Côte d'Ivoire, le leader mondial, le chiffre de deux millions de tonnes de fèves circule contre 1 850 000 pour la campagne 2024/2025, mais il est encore trop tôt pour avoir des données fiables. Les volumes de fèves acheminés dans les ports ivoiriens pour y être exportés ont été bons ces dernières semaines, mais « l'expérience de l'année dernière a montré que ces arrivées pouvaient s'écrouler en deuxième partie de saison », rappelle notre interlocuteur. À lire aussiLes cours mondiaux du cacao atteignent un plus bas depuis vingt mois Loi contre la déforestation Ce qui rassure le marché, c'est aussi, dit-on dans le secteur, les assouplissements de la loi contre la déforestation de l'Union européenne. Ce texte qui vise à interdire la commercialisation en Europe de plusieurs matières premières, dont le cacao, s'ils sont issus de terres déboisées après 2020. Ce texte devait initialement entrer en vigueur fin décembre, mais le Parlement européen vient d'approuver un report d'un an, le deuxième du genre.  Les obligations contenues dans ce projet de loi faisaient craindre des risques d'approvisionnement, tous les volumes de cacao ne répondent en effet pas aux critères demandés. Le report donne de l'air à tout le monde, moins de stress, c'est moins de pression sur les prix. À lire aussiLutte contre la déforestation: les pays producteurs de cacao demandent à l'UE de reporter la loi Les industriels baisseront-ils les prix ? La chute des prix peut-elle encore se poursuivre ? À court terme, tout dépendra de l'avancée de la récolte, sachant que les facteurs structurels ne plaident pas pour une augmentation de la production.  La demande sera aussi une des clés. Pour la stimuler, il faudrait que les industriels baissent leur prix. Certains ont déjà fait comprendre qu'ils seraient prêts à le faire, mais pour l'instant, « tout le monde s'observe » raconte un acteur de la filière. Sur les trois dernières années, les prix au consommateur ont augmenté de 30 à 40%. Si baisse il y a, sera-t-elle significative et en mesure de convaincre les consommateurs qui ont décroché de manger plus de chocolat ? Certains experts en doute.   À écouter aussiSur les pistes du trafic de cacao

We talk to Wisconsin forager Sam Thayer about food you don't have to grow. Then, we talk to Rowan Jacobsen, author of the new book “Wild Chocolate: Across the Americas in Search of Cacao's Soul.”

Adaptation can seem daunting for rural businesses, but it's a win-win. By adopting sustainable farming techniques like agroforestry, small-scale farmers can drive economic growth while protecting their land.In the third episode in our “Life stories” mini-series, we head to the Peruvian Amazon to see adaptation in action. Join us as IFAD Recipes for Change chef Waldir Maqque meets with Ruth, whose farmers' association has become a key player in the local cacao value chain with IFAD's support.Find out more: Life stories from Peru: Adapting with cacao - Episode 96

Watch the 9malls review of the Viva Naturals Organic Cacao Powder Taste Test. Does this organic cacao taste rich and chocolatey? Watch the hands on hot chocolate and smoothie taste test to find out. #tastetestreview #organic #review #tastetest #chocolate #cacao Find Viva Naturals Organic Cacao Powder On Amazon: https://www.amazon.com/dp/B00HES9CMS?ref=t_ac_view_request_product_image&campaignId=amzn1.campaign.1R20G7D4MTKTG&linkCode=tr1&tag=getpaid4surfcom&linkId=amzn1.campaign.1R20G7D4MTKTG_1763793581601 Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. In the above video I received a free product sample to test. We are independently owned and the opinions expressed here are our own.

It's BACK!!! My annual Favorite Things list is being revealed in this episode.Grab the links below, stock your Amazon cart, and make Black Friday the easiest one ever by getting these MUCH-LOVED products that truly work in my life.Health FocusedBlissy Silk Sleep Mask - 100% Pure Mulberry Silk https://amzn.to/4i0soi0LMNT electrolytes variety pack  https://amzn.to/3LLNmoU Lulu Leggings DUPE: CRZ YOGA Women's Butterluxe Leggings - High Waisted https://amzn.to/4802y9f  Athleta rainier leggings10 Loops Non-Elastic Stretch Band for Pilates & Flexibility  https://amzn.to/4pjt58P Fashion AnchorsAriat Wexford boot https://amzn.to/48afnya Vintage American Flag scarf https://amzn.to/44gifrP Long Sleeve Sweater Dress Fall Dresses 2025 V Neck Empire Waist Baby Doll Dresses Women Casual Dress with Pockets https://amzn.to/4o03zUK Personal Must-HavesbareMinerals Strength & Length Serum-Infused Black Mascara https://amzn.to/3X4GUvE  Owala Stainless Steel Triple Layer Insulated Travel Tumbler with Spill Resistant Lid, Straw, and Carry Handle, BPA Free, 40 oz https://amzn.to/4plJrxL Full Head ice Pack Wrap https://amzn.to/4i4qlcR Who Better Than You?: The Art of Healthy Arrogance & Dreaming Big- Will Packerhttps://amzn.to/47LwjvL Slow Productivity: The Lost Art of Accomplishment Without Burnout - Cal Newport https://amzn.to/48k3pmz Work Staples GRACE KARIN - V-Neck Ruched Wrap Pencil Dresses https://amzn.to/3X3UdfR Beis The Work Tote in Atlas Pink Croc--- Cheaper Dupe in shimmer beige: https://amzn.to/3K7AnNO Charmast Portable Charger with Built in Cables https://amzn.to/3XlzvZb Family FindsPickleball Paddles Set https://amzn.to/3JYH0C7 Nutramax Labs Dasuquin w MSM soft chews https://amzn.to/3X1mCDe  Viking Revolution Sea Salt Spray for Men https://amzn.to/4oWibFW Free People DUPE- Women Short Sleeve Workout Shirts Open Back Top https://amzn.to/4o3JPQl Great Gifts Wine Glass Markers https://amzn.to/4nZZcZQ Festive Christmas hand-painted 15oz wine glass (Reindeer Games) https://amzn.to/3LI3lV4 GHIRARDELLI Intense Dark Chocolate Squares, Sea Salt 60% Cacao https://amzn.to/48joj5l Beautiful Boards book:50 ideas https://amzn.to/3XF28jP  2026 Farmers Almanac https://amzn.to/3LKXDlh   *Please note, some links are affiliate links. What does that mean?? It means that I have the potential to earn a small income if you decide to purchase an item through the link I provide.Important to Know -> I ONLY share products that I truly use and love. No pressure to buy, but the occasional affiliate links do help to support the show so that I can keep creating content for you.And I want to hear from YOU! What are some of your favorite things that I should know about? Reach out on LinkedIN to let me know...

Katelyn Davis is an artist, birder, and community builder.Learn more about White-faced Storm-Petrel.White-faced Storm Petrel•2 oz spiced rum•½ oz Crème de Cacao•½ oz White Chocolate Liqueur•1 oz milk product (half-and-half, cream, milk, oat milk, etc)•Ice•Chocolate for drizzle Instructions1. Drizzle the inside of a chilled martini glass with the chocolate sauce2. Fill a cocktail shaker halfway with ice and add rum, liqueurs, and milk product.3. Shake Shake Shake4. Strain into the martini glass, drizzle with more chocolate sauceSupport the showConnect with me at... IG: @HannahgoesbirdingFacebook: @HannahandErikGoBirdingEmail me at HannahandErikGoBirding@gmail.comWebsite: http://www.gobirdingpodcast.com

La producción de cacao en Arauca se posiciona como una de las más reconocidas a nivel nacional, gracias a su sabor único y de alta calidad. Los agricultores de esta región han logrado consolidar un producto que no solo destaca por su sabor, sino también por las prácticas sostenibles que emplean en su cultivo.

CDMX blindada con 16 mil policías que vigilan el Buen Fin  Derrama de 28 mmdp por Buen Fin en EdomexTlalnepantla destina 4.3 mdp a familias afectadas por explosión  Más información en nuestro Podcast

This artery cleansing drink is like exercise in a cup! Unclog arteries and support cardiovascular health with one cup of this amazing drink daily. Reverse arterial plaque and prevent a heart attack naturally!0:00 Introduction: How to unclog arteries naturally0:33 What causes clogged arteries?2:21 How to increase nitric oxide3:00 How to reverse clogged arteries8:35 The best drink to unclog arteries10:33 More cacao benefits If you have damage to your arteries, you're at an increased risk for high blood pressure and clots, which can cause strokes and heart attacks. When you visit the doctor for these conditions, they typically address the symptoms rather than examining the root cause.The root cause of plaque in the arteries is endothelial damage. Endothelial damage and inflammation are repaired by plaque, composed of calcium, cholesterol, and protein.Arterial damage decreases nitric oxide levels, resulting in less control over blood pressure and an increased risk of clotting. Around 90% of heart attacks come from clots!Sunlight is vital to increase nitric oxide. Nasal breathing and magnesium are also essential.You can reverse arterial plaque buildup through a process called reverse cholesterol transport. This mechanism transports plaque in the arteries back to the liver for recycling. This process can be sped up with the help of the following:•Niacin •HDL cholesterol•Exercise •Fasting •Low-carb diets •Bile salts Magnesium controls calcium, so increasing your intake can help to remove it from the arteries. Polyphenols protect the endothelial layer of the arteries, and vitamin K2 helps prevent arterial calcification. Cacao powder is the main component of the best drink for your arteries. It's high in flavonols and stimulates enzymes in the body to produce more nitric oxide. Roasted cacao has been shown to increase blood flow to the arteries, similar to the effects of exercise.Cacao is also beneficial for your heart, brain, skin, and other organs and tissues in the body. It has an accumulative effect and can build up in your system over time. To prepare your drink, combine cacao powder in a glass of water. You can drink it cold or warm. Add beetroot juice powder for an additional boost of nitric oxide and an interesting flavor. You can also add a pinch of sea salt and a scoop of magnesium glycinate for the most potent effect! Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the Director of Dr. Berg Nutritionals and author of the best-selling book The Healthy Keto Plan. He no longer practices, but focuses on health education through social media.Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients, so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

El cacao colombiano continúa su ascenso en el escenario internacional, consolidándose como uno de los mejores del mundo tras ganar dos medallas de oro en una prestigiosa competencia celebrada en Francia. Este reconocimiento internacional resalta la calidad y el esfuerzo de los productores colombianos.

durée : 00:04:26 - Le Grand reportage de France Inter - En Équateur, les populations d'Amazonie misent sur la culture du cacao, sans déforestation. Ce pays est le troisième producteur de cacao après la Côte d'Ivoire et le Ghana. Reportage près de Tena, dans la communauté de Santa Rita. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

In so many of our episodes over the last four years, we have explored how no food we eat is intrinsically ‘bad'. Instead, it's what we as humans living in a rapidly globalising and industrialising world, have done to that food that causes problems. The topic of today's episode, cacao, epitomises this. Originally, in its home, central america, cacao beans were revered and used unsweetened as a drink. Our world has taken and transformed them into an unrecognisable sugary commodity that fills the shelves of shops globally. A commodity that can, as Alison personally knows, through at 20, being addicted to the stuff and obese, ruin health.But as ancestral cooks, we need not be scared. And our guest today knows that better than anyone we've ever come across. Marcos Patchett is a self-confessed cacao geek and has written two books on this bean's wonders, the first of which, The Secret Life of Chocolate is 700 pages of incredible research, of which Alison has devoured every page!Cacao is an incredibly nutrient-dense food and one that can give us both pleasure and health. Let's talk about why, and, how, you should be eating chocolate.Supporters of the podcast, check your private feed for a fascinating discussion on addiction that we just couldn't squeeze into the main episode.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community

One last set of Japanese snacks this week as the You Tried Dat?? gang tastes Cacao Cat Maple Candies alongside two flavors of Shiroi Koibito Chocolate Cookies.  They also discuss an unusual Subway employee before returning, once again, to reading some of the worst posts from Nextdoor. Follow us on Instagram to see pictures of the snacks @youtrieddat.

EASY LISTENING DEP'T.: [THE NEW YORK TIMES] "Randy Shumway, chairman of the state Homeless Services Board, said in an interview, ‘Utah will end a harmful culture of permissiveness,' he said, ‘and guide homeless people towards human thriving.'” An accountability center. Because if there's one lesson that homeless people with drug addiction problems need drummed into them, it's that the things they do can have negative consequences. No more culture of permissiveness toward people not having a place to live. Please visit, read, and support INDIGNITY! https://www.indignity.net/

Ecoutez Olivier Dauvers : les secrets de la conso du 30 octobre 2025.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Cela fait des années que prix du chocolat est galopant, mais alors que le coût du cacao baisse enfin, celui du chocolat ne suit pas... Pourquoi ? Olivier Dauvers vous explique ! Cette saison dans "RTL Matin", Olivier Dauvers part à la quête des bonnes affaires et vous livre ses secrets pour éviter les arnaques et devenir un consommateur avisé ! Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Helen trained as a nurse in the Army, but discovered a passion for alternative/complementary medicine which was a lifelong hobby that has now turned into her life's passion and her work. In between she was an entrepreneur setting up 3 successful businesses over a 25 year period offering physical and psychological rehabilitation for those injured in accidents. She lives alone, off grid in her woodland in East Sussex. She is a Medicine Woman working with plant medicines (Cacao & Mushrooms), a Shamanic healer, loves to support people to use Forgiveness (for self and others) as medicine and healing as well as Angelic Reiki, Sound (gongs bowls and more) and lots more …… Helen.valentino@hotmail.comWhatsApp 07971798462 (preferred)Inspiredhealing.co.ukIG: helens_inspired_healingVisit Middle Earth Medicine to learn more and connect with Caroline.Your donations directly fuel the growth of this podcast! They allow Caroline to bring in even more wonderful and inspiring guests, expanding her reach to uplift even more listeners. Please show your support and become part of the magic! Donations of any amount are deeply appreciated. You can make a secure donation through PayPal using the link below.Every contribution, big or small, makes a difference! paypal.me/carolinecarey60 Hosted on Acast. See acast.com/privacy for more information.

In this comeback episode of Cacao with Kezia, I unpack what the research says about GLP-1 weight-loss drugs (Ozempic/Wegovy/Mounjaro): why most people regain about two-thirds of the weight after stopping, the key risks (gallbladder, gastroparesis, pancreatitis, bone and nutrient concerns), and the four foundations that make results stick,insulin management, sleep & stress, protein & fibre, and understanding your unique root causes. Compassionate, practical, evidence-informed - and no judgement. Work with me: Book a ROOT session to identify your personal drivers and plan a sustainable strategy → keziahall.com/root Free yoga series: GROUNDED (6-week, online, donation-based, starting 29th October) → join the series here (hop in at any point)  

durée : 00:57:56 - Cultures Monde - par : Julie Gacon, Mélanie Chalandon - Alassane Ouattara a déclaré l'augmentation du prix du cacao, fixé par l'État, le 1ᵉʳ octobre 2025. Alors qu'elle représente 14% du PIB ivoirien, la filière reste pourtant gravement menacée par les conséquences du changement climatique et par la déforestation. - réalisation : Vivian Lecuivre - invités : François Ruf Economiste, chercheur retraité du Cirad, spécialiste du cacao; Oscar Toukpo Sociologue à l'université houphouët-Boigny d'Abidjan; Ladji Bamba Criminologue, maître de conférences à l'université Houphouët-Boigny d'Abidjan

Brent brings the case against his wife, Maite. Maite likes to unwind by playing 20 Questions with Brent. But Brent doesn't want to play the game with her anymore. He says she's doing it wrong. Her answers are too vague. But Maite says his 20 Questions gameplay is too basic! Who's right? Who's wrong?Please consider donating to Al Otro Lado. Al Otro Lado provides legal assistance and humanitarian aid to refugees, deportees, and other migrants trapped at the US-MX border. Donate at alotrolado.org/letsdosomething.We are on TikTok and YouTube! Follow us on both @judgejohnhodgmanpod! Follow us on Instagram @judgejohnhodgman!Thanks to reddit user u/LittleSadRufus for naming this week's case! To suggest a title for a future episode, keep an eye on the Maximum Fun subreddit at reddit.com/r/maximumfun! Judge John Hodgman is member-supported! Join at $5 a month at maximumfun.org/join!

Cacao isn't just a drink — it's a teacher, a healer, and a bridge to the heart. In this special episode of Cacao Conversations, Julietta and Graciela are joined by Moses, co-founder of Embue Cacao, for a deep and delicious exploration of all things cacao. Moses is the co-founder of Embue Cacao and has been working with cacao and leading ceremonies for over 15 years. He has been training others to use this medicine for over 5 years and brings a wealth of experience in various inner work modalities, including body-based therapy, awareness practices, rites of passage & group work. Find out more at https://www.embuecacao.com/ Together, we'll dive into: ✨ The ancient roots and spiritual traditions of ceremonial cacao ✨ How cacao supports emotional healing, creativity, and connection ✨ The difference between cacao and cocoa — and why it matters ✨ The importance of ethical sourcing and energetic integrity ✨ How to create your own sacred cacao ritual at home Whether you're new to cacao or already walking the ceremonial path, this conversation will open your heart and deepen your understanding of this sacred plant medicine. Grab your favorite mug, take a sip, and join us for a soulful journey into the magic of cacao. https://www.bodyandsoulevents.love/ https://bodyandsoulministries.love/Hey! Thanks for listening! If you liked this episode, please send us a message. We'd love to hear from you!Your cup is full, your journey awaits. Let's sip, chat, and transform together. Find out more at https://www.bodyandsoulevents.love/ Julietta Wenzel Founder of Body & Soul Ministries, Julietta is a healer, guide, and visionary dedicated to helping others remember their true selves and step into their authentic power. With a background as a physical therapist turned spiritual practitioner, she combines individual healing sessions, sacred ceremonies, and transformative retreats to guide her community toward joy, fulfillment, and alignment. https://bodyandsoulministries.love/ Instagram: @bodyandsoulministries Graciela Laurent Co-founder of Body & Soul Ministries, Graciela is a Reiki Master, Sound Practitioner, Cacao Ceremonialist, Forest Therapy Guide, and award-winning photographer. Her work blends spirituality, healing, and artistry to create transformative experiences that honor authenticity and connection. https://gracielalaurent.com/ Instagram: @gracielalaurentphotography Shine bright and have a magical day!Julietta & Graciela

In this week's episode, Ali and Sami sit down with Taylor Cooper, the heart and soul behind Conquer You Cacao — a consciously crafted cacao brand infused with five powerful functional mushrooms and the deepest reverence for plant medicine.Taylor shares how his journey with cacao began as a personal passion — hosting sound baths and small ceremonies with friends — and how it evolved into a mission to bring intentional, high-vibration cacao to the world. From experimenting with blends in his kitchen to formulating the nutrient-rich, ethically sourced lineup Conquer You Cacao is known for today, Taylor walks us through the alchemical process that brought his dream to life.We dive into: 

You know those moments when life just stops you in your tracks and says, “Nope, it's time to rethink everything”? That's exactly what happened to this week's guest, Mary Beth Rodriguez. Before Mary Beth was leading transformative cacao ceremonies and helping us all slow down, she was living in the fast lane—a chef, food stylist, buyer, and corporate exec, all rolled into one. (Can you relate?)Then came a health scare that changed everything, sending her on a journey toward healing, nourishment, and the art of ritual. Enter with/ritual, her wellness brand dedicated to weaving intentional, simple rituals into our everyday lives—so we can reconnect with ourselves and actually breathe for a second.Robyn recently joined Mary Beth for a cacao ceremony and she will tell you: it cracked something open inside that she didn't even know needed healing. Yes, it's that powerful.So in this episode, we're diving into:What really happens in a cacao ceremony (spoiler: it's not just about chocolate, but you will want a cup).How to create small, doable rituals that bring you back to yourself—no matter how busy you are.Mary Beth's own story of transformation—and why slowing down was the most rebellious thing she could do.Ways you can bring a little more stillness and magic into your life, starting right now.Ready to hit pause and find a little grace in your day? You're in the right place.MORE FROM MARY BETH + WITH/RITUALCurious about cacao, or want to start your own rituals? Visit withritual.comfor Mary Beth's offerings, inspiration, and everything you need to get started. Visit seekingcentercommunity.com for more with Robyn + Karen and many of the guides on Seeking Center: The Podcast. You'll get access to live weekly sessions, intuitive guidance, daily inspiration, and a space to share your journey with like-minded people who just get it. You can also follow Seeking Center on Instagram @theseekingcenter.

El análisis de actualidad económica, todas las mañanas a las 07:30. 

From Sick, Disabled, and on Multiple Meds to Thriving on a Plant-Based Diet “I had to use crutches and canes and had leg braces to keep my legs from buckling. I had trouble getting out of chairs, walking, and driving. The more I hurt, the more I medicated, and the more I medicated, the more I hurt. It was a vicious cycle that sucked all the joy out of life. I was committing a slow, drawn-out suicide.” Listen to Tim Kaufman's success story at Forks Over Knives. #vegan #plantbased #plantbasedbriefing #wfpb #elhersdanlos #hypertension #obesity ========================== Original post:  https://www.forksoverknives.com/success-stories/sick-and-disabled-to-healthy-on-a-plant-based-diet/  ========================== Use search feature at https://www.plantbasedbriefing.com/episodes-search   ========================= Forks Over Knives Documentary: https://www.forksoverknives.com/the-film/  =========================== Forks Over Knives was founded following the release of the world-famous documentary Forks Over Knives in 2011, showing people how to regain control of their health and their lives with a plant-based diet. Since then Forks Over Knives released bestselling books, launched a mobile recipe app and maintains a website filled with the latest research, success stories, recipes, and tools to help people at every phase of their plant-based journeys. They also have a cooking course, a meal planner, a line of food products, and a magazine. Please visit www.ForksOverKnives.com for a wealth of resources.  FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866  Facebook: https://www.facebook.com/PlantBasedBriefing     LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/       *************   1148: Cocoa vs. Cacao vs. Dutch-Processed: What's the Difference—and Does It Matter? by Linda Tyler at ForksOverKnives.com Cocoa vs. Cacao vs. Dutch-Processed: What's the Difference—and Does It Matter? “If you've ever paused mid-recipe wondering, “Can I use cocoa powder instead of cacao?” or “What even is Dutch-processed cocoa?”, you're not alone. These chocolaty powders may look similar, but there are meaningful differences among them—especially when it comes to nutrition and how they perform in recipes.” Listen to today's episode written by Linda Tyler at Forks Over Knives. #vegan #plantbased #plantbasedbriefing #wfpb #cocoa #cacao #dutchprocessed #cocoapowder Vegan, plant based, plant based briefing,  ========================== Original post:  https://www.forksoverknives.com/how-tos/cocoa-vs-cacao-vs-dutch-processed-whats-the-difference/  ========================== Use search feature at https://www.plantbasedbriefing.com/episodes-search   ========================= Forks Over Knives Documentary: https://www.forksoverknives.com/the-film/  =========================== Forks Over Knives was founded following the release of the world-famous documentary Forks Over Knives in 2011, showing people how to regain control of their health and their lives with a plant-based diet. Since then Forks Over Knives released bestselling books, launched a mobile recipe app and maintains a website filled with the latest research, success stories, recipes, and tools to help people at every phase of their plant-based journeys. They also have a cooking course, a meal planner, a line of food products, and a magazine. Please visit www.ForksOverKnives.com for a wealth of resources.  FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866  Facebook: https://www.facebook.com/PlantBasedBriefing     LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/      

Today I'm sharing the second in my two part conversation with cacao agronomist Sarah Bharath about cacao farming and fermentation and some overlaps with beer. You can listen to part one of the conversation here.Listen in as Sarah and I discuss these topics! Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Hoy vamos a hablar de un tema poco habitual, pero que muchos me habéis preguntado: cómo alimentarnos en caso de guerra o emergencia.No es un tema para alarmar, sino para reflexionar y estar preparados: ¿qué alimentos deberíamos tener en casa?, ¿cómo organizamos nuestra despensa y nevera para que nos dure lo máximo posible?, ¿qué opciones son más seguras y prácticas?

Cocoa vs. Cacao vs. Dutch-Processed: What's the Difference—and Does It Matter? “If you've ever paused mid-recipe wondering, “Can I use cocoa powder instead of cacao?” or “What even is Dutch-processed cocoa?”, you're not alone. These chocolaty powders may look similar, but there are meaningful differences among them—especially when it comes to nutrition and how they perform in recipes.” Listen to today's episode written by Linda Tyler at Forks Over Knives. #vegan #plantbased #plantbasedbriefing #wfpb #cocoa #cacao #dutchprocessed #cocoapowder ========================== Original post:  https://www.forksoverknives.com/how-tos/cocoa-vs-cacao-vs-dutch-processed-whats-the-difference/  ========================== Use search feature at https://www.plantbasedbriefing.com/episodes-search   ========================= Forks Over Knives Documentary: https://www.forksoverknives.com/the-film/  =========================== Forks Over Knives was founded following the release of the world-famous documentary Forks Over Knives in 2011, showing people how to regain control of their health and their lives with a plant-based diet. Since then Forks Over Knives released bestselling books, launched a mobile recipe app and maintains a website filled with the latest research, success stories, recipes, and tools to help people at every phase of their plant-based journeys. They also have a cooking course, a meal planner, a line of food products, and a magazine. Please visit www.ForksOverKnives.com for a wealth of resources.  FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866  Facebook: https://www.facebook.com/PlantBasedBriefing     LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/      

Cacao agronomist Sarah Bharath has become one of my closest friends in the craft chocolate world, and she's been on Bean to Barstool a couple times before. (You can listen to those conversations here and here.) Today I'm sharing the first of a two part conversation Sarah and I had recently about cacao farming and fermentation. Rather than getting technical (though there is certainly a lot of science here), the conversation was more philosophical, as we discuss the challenges and opportunities offered by small-holder farms in the cacao space. Farmers need to make money to live, and that means efficiency and predictability are easy to prioritize. But those goals might be at odds with soil health, long-term plant health, and the ultimately goals of cacao production: flavor and complexity. How do we reconcile these? And what do we do with the tension in craft chocolate and other artisan food and drink industries between the romance of terroir and agricultural variability and the need for consistency and agronomic predictability?Listen in as Sarah and I discuss these topics! Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Reconocida como la “Mejor Chef Femenina del Mundo” por The World's 50 Best Restaurants en 2022, Espinoza representa una forma de entender la gastronomía como memoria, identidad y derecho. En su cocina confluyen arte, ciencia y tradición. Cada plato que crea es para ella también un relato. Sobre la selva, el mar, los pueblos indígenas o las mujeres campesinas. Para ella, cocinar es una manera de contar quiénes somos y hacia dónde queremos ir. Considerada una de las chefs más influyentes de América Latina, Leonor Espinoza ha hecho de la cocina un acto cultural y sensorial. Su propuesta culinaria exalta los sabores autóctonos de Colombia, reivindica saberes ancestrales, prácticas sostenibles y la biodiversidad del territorio. Con Leo Cocina y Cacao, y la Fundación Funleo, ha impulsado un modelo de cocina con propósito que genera transformación social a través del respeto a las comunidades y sus ingredientes.

Description 2 Victoria Lenormand shares her transformative journey from police officer to autism advocate after her son's diagnosis, revealing how unconventional choices led to unexpected healing and growth for her entire family. • Former police officer whose life changed when her son was diagnosed with autism at age three • Faced impossible demands balancing work while trying to help her son fit into traditional school • Discovered during lockdown that her son thrived without school's constraints, rising from bottom to top of his class • Changed diet completely, eliminating trigger foods and focusing on gut health with remarkable results in six weeks • Traveled in a motorhome for three years providing experiential learning rather than traditional education • Explored natural anxiety management using high-quality cacao as an alternative to medication • Found that self-directed learning allowed her son to follow his interests while developing necessary skills • Documented their journey in her book "The Magic of Not Fitting In" available on Amazon and IngramSpark • Now coaches other families, sharing natural approaches to supporting neurodivergent children If you're noticing issues with gut health or anxiety in your child, consider exploring natural approaches like dietary changes and cacao. Visit Victoria's website at geminidirections.co.uk for more information about her coaching and her book. https://whynotme.world Intro music: T. Wild Music: Mantor Music BMI