Podcasts about Cacao

Dan Koda, also known as Dan Koch, is the founder of Sacred, one of Australia's leading ceremonial cacao movements. Before dedicating his life to cacao, Dan was one of Australia's rising trance DJs, performing at major festivals including Future Music, Creamfields, Summadayze and Stereosonic, and sharing the stage with artists such as Above & Beyond, Armin van Buuren, Paul Oakenfold, Cosmic Gate and Dash Berlin. In 2013, after opening for Above & Beyond in front of 7,500 people in Melbourne, he walked away from the music industry, feeling called to create something that was better for people and the planet.After three years of sobriety, with cacao becoming a central part of his journey, Dan began combining ceremonial cacao with music and conscious gatherings. That vision became Sacred in 2016, creating alcohol-free cacao ceremonies, festivals and community experiences before evolving into a globally recognised ceremonial cacao brand. Today, Sacred works directly with Indigenous communities in the Peruvian Amazon to source wild-crafted ceremonial cacao, supports rainforest regeneration, and has built a community of hundreds of thousands of people through its products, events and educational content.In this conversation, we explore what it really means to follow your heart, the lessons Dan has learned from cacao, music, and nature, and why so many of us are searching for deeper connection in a world that's never been more distracted.We also dive into:Dan's transition from the electronic music scene to building Sacred CacaoThe power of cacao as a daily practice—not just a drinkLiving from the heart instead of the mindConscious business, purpose, and creating meaningful impactWhy community, ritual, and nature matter more than everWhether you're curious about cacao or simply looking for another way to live, this is a conversation that invites you to slow down, listen deeply, and reconnect with what matters most.Affiliate Code - 10% discountUse our affiliate code to receive a 10% discount on any purchase at https://www.sacredtaste.com/ Code - "anotherwaywithmatt"Connect with Dan / SacredDan's IG: https://www.instagram.com/koda.sounds/Sacred's IG: https://www.instagram.com/wearesacredSacred's Website: https://www.sacredtaste.com/Connect with Matt / Another WayMatt's IG: https://www.instagram.com/mattdefina_/ Another Way IG: https://www.instagram.com/thereis___anotherway/Join The CollectiveReady to join our community and connect with other ambitious, heart-led entrepreneurs, founders and facilitators? Book a call with Matt and the team here: pages.anotherway.au/apply

This week's episode is about my experiences and lessons around death this year. In February I had to put my cat, Viracocha, down, and in June my father ended up in a coma and eventually passed away. Both experiences have come with their own stories and lessons, which I've been digesting as life keeps moving forward.As my life's story typically unfolds, working with plant allies such as Iboga, Mapacho, Cacao, Ayahuasca, and a new wild card called "KnockKnock" has enabled me to travel deeper into these lessons.Aaaand right when I thought things had settled, I got hit with a wild turn of events after getting my DNA results back.These deaths have taught me about what is real and true in this world, and how I choose to live within it.HighlightsI walk you through finding out my cat had lung cancer, the day of her death, and the iboga ceremony the next dayMusings on grief and death as a fact all humans shareThe story of finding out about my dad's fall, the moment I found out he died, and how optional the suffering around both deaths turned out to beProcessing the inevitability of my own death while working with Mapacho and CacaoThe DNA results that turned me for a loopShow Notes: Journey of Souls by Michael Newton Destiny of Souls by Michael Newton Only Love is Real by Brian WeissProof of Heaven by Eben Alexander, MDNo Self, No Problem: How Neuropsychology Is Catching Up to Buddhism by Chris Niebauer, Ph.DLearn more about the School of Whispers: www.schoolofwhispers.comIf you'd like to learn more about working with me, click here. Sign up for the monthly newsletter to receive a free e-book on the Five Element Theory and to stay up to date on podcasts, retreats, workshops, and more. Contact me hereConnect:Instagram- @schoolofwhispersInstagram (personal)- @__steef___Facebook YoutubeDISCLAIMER: This podcast is presented for educational and exploratory purposes only. Published content is not intended to be used for diagnosing or treating any illness. Those responsible for this show disclaim responsibility for any possible adverse effects from the use of information presented by Stephanie or her guests.

Sôcôla là một món ăn nay đã quá quen thuộc với người Việt Nam, nhưng chắc là không có mấy ai hiểu rõ về nguồn gốc của hạt cacao làm nên sôcôla, về lịch sử phát triển của sôcôla, cũng như về những đặc tính của cacao được trồng tại Việt Nam. Chính là nhằm mục đích quảng bá những kiến thức về sôcôla và cacao mà ông Francesco Trần Văn Liêng, tổng giám đốc Công ty Cổ phần Ca cao Việt Nam (Vinacacao), đã lập ra La Maison du chocolat, Bảo tàng sôcôla Việt Nam. Nằm tại Bình Hưng, ngoại ô Sài Gòn, với diện tích khoảng 4.000m², được khai trương vào tháng 4 vừa qua, La Maison du Chocolat trước hết đưa chúng ta trở về nguyên thủy của cây cacao ở vùng Trung Mỹ, được thể hiện qua bức tượng của một vị thần. Hướng dẫn chúng tôi trong một chuyến tham quan riêng, ông Francesco Trần Văn Liêng giải thích:  “Đây là thần Ek Chuah. Người Maya và ở Trung Mỹ tự hào đây là thánh phù hộ cho ngành ca cao của họ ngay từ đầu và thực chất thì cây ca cao xuất phát từ Trung Mỹ, nơi mà văn minh của người Maya cũng gắn liền với văn minh của cây ca cao. Họ tự hào đó là “food of the God”, “thực phẩm Trời cho”. Họ sống vui vẻ, hòa mình với thiên nhiên và xây dựng một xã hội khá vững vàng trên nền tảng là hạt cacao và văn hóa xung quanh hạt cacao đó. Câu chuyện bắt đầu khi Christopher Columbus sang. Thứ nhất rõ ràng là Christopher Columbus đi với tư cách là hòa bình, nhưng thực sự cái hòa bình đó cũng ngắn hạn thôi. Thực tế là triều đình Tây Ban Nha gửi một đoàn quân sang và cuộc diệt chủng đầu tiên trên thế giới là diệt chủng người da đỏ và bây giờ người da đỏ đã tản mát ở Mêhicô, Honduras, thậm chí là ở Hợp chủng quốc Hoa Kỳ. Nhưng hạt cacao không bị khuất phục, hạt cacao sang châu Âu để tái chinh phục người châu Âu. Lúc đầu nó được dùng trong giới quý tộc và tăng lữ thôi, tại vì hạt này ngon quá, khi ăn thì người ta cảm thấy hưng phấn, vui vẻ. Nhưng nó được giữ rất kín cho đến khi cha con Joseph Fry ở Anh bắt đầu làm ra thanh sôcôla đầu tiên. Khi làm được thanh sôcôla đầu tiên rồi thì giới bình dân mới tiếp cận. Và khi tiếp cận rồi thì nó bùng nổ thành một thức uống chinh phục cả châu Âu.” Theo dòng lịch sử của hạt cacao, được tái hiện trên những bức tường, La Maison du chocolat đưa khách tham quan đến những quốc gia tiêu biểu của ngành sôcôla thế giới để hiểu được tính chất phong phú, đa dạng của sản phẩm này. Ông Francesco Trần Văn Liên cho biết:  “La Maison du chocolat cố gắng tái hiện lại những mẫu sôcôla thời xưa hoặc thời cận đại của các dân tộc trên thế giới. Ví dụ người Đan Mạch hay dùng “creamy milk”. Họ rất thích sữa, cho nên nhiều khi mình khó phân biệt là ăn sôcôla hay ăn sữa! Rồi tới praline của Bỉ. Người Bỉ thì rất hãnh diện là đã đưa hạt vào và làm cho sôcôla trở nên ngon hơn, thơm hơn và có nhiều dinh dưỡng hơn. Người Thụy Sĩ thì đặc biệt thích ăn sôcôla rất mịn. Và đây là thanh sôcôla đầu tiên mà mà gia đình người Anh nhà Fry làm. Ban đầu nó không ngon, đắng nghét, tại vì không có sữa.  Chúng tôi muốn khách tham quan hiểu được trên thế giới không phải chỉ có một cách ăn sôcôla, mà rất nhiều cách ăn. Ví dụ người Hà Lan có hot dark chocolate mà họ tự hào, nhưng phải là “pure”, tức là rất là tinh túy về hương vị sôcôla. Pháp cũng làm ra được praline giống như Bỉ, vì Pháp và Bỉ thì văn hóa gần nhau. Và trong thế giới ẩm thực của Pháp thì có quá nhiều sáng tạo. Đế quốc Ottoman là một đế quốc huy hoàng của Thổ Nhĩ Kỳ, nhưng họ thích ăn với pistachio, tức là hạt dẻ cười. Hạt dẻ cười cũng là một vật phẩm rất quý tại địa phương của họ. Ý thì tự hào là họ có Gianduja, pha sôcôla  ới hạt hazelnut ( hạt phỉ ), ra một thương hiệu riêng đó là Gianduja.  Tôi muốn giới thiệu với anh khu vực Trung Mỹ. Đầu tiên, chữ "sokalat" là do người Maya đặt ra và họ cũng có một thức uống rất điển hình thời đó, cách đây ngàn năm. Lúc đó công nghệ đâu có mạnh để nghiền rất mịn đâu. Họ chỉ là đập dập ra là uống. Nhưng đó là một thức uống bồi bổ sức khỏe cho những binh lính da đỏ để chiến đấu rất mãnh liệt với người Tây Ban Nha.” Đến với La Maison du chocolat, khách tham quan sẽ có dịp tìm hiểu về lịch sử của ngành cacao Việt Nam, để biết rằng loại cây này cũng chính là do người Pháp du nhập vào Việt Nam, theo lời ông Francesco Trần Văn Liêng: “Đầu thế kỷ 20, khoảng năm 1900, có một người Pháp tên là Jean-Baptiste Louis Pierre đem cây ca cao vào Thảo Cầm Viên Sài Gòn cùng thời với cây cà phê và cây cao su. Khi đưa vào Thảo Cầm Viên thì thấy khá là ổn và ông tiếp tục phát triển ở đồng bằng sông Cửu Long, nơi có đất tốt, mưa nhiều, có nhiều tưới tiêu và và không có nhiều biến cố như bảo tố. Tại vì cây ca cao rất là cao, lá rất là to, gió nhiều nó sẽ gãy. Nhưng miền Nam cũng là vùng có nhiều chiến tranh, loạn lạc, người dân di cư rất nhiều, cho nên cây ca cao không phát triển mạnh vào đầu thế kỷ 20. Mãi tới khoảng năm 2000, người Hà Lan bắt đầu viện trợ lại cho nông dân đồng bằng sông Cửu Long để tái lập lại các vườn ca cao xen với vườn dừa.  Cây cacao thật ra là cây ăn trái, không phải là cây công nghiệp như cà phê. Cacao trước hết ra trái, trái phải được ủ, ủ xong mới lấy hạt để làm sôcôla. Để trái tốt thì đất phải tốt. Đồng bằng sông Cửu Long được xem là đất rất tốt. Và thứ hai là phải được tưới tiêu rất nhiều. Nhiều người lầm tưởng cây ca cao giống cà phê, nhưng thực sự nó rất là khác. Cây ca cao có thể sống tới 40 năm, thành cây cổ thụ rất lớn, như xoài, mít, mận, ổi. Đó lý do tại sao miền Nam có vẻ thích hợp hơn. Với lại cây cacao mà bị khí hậu lạnh thì nó chết. Gặp lạnh 18 độ thì nó sẽ đứng, rồi sau đó nếu nhiệt độ xuống nữa thì nó có thể bắt đầu rụng lá và chết.”  Bảo tàng sôcôla cũng lưu giữ những dấu ấn của doanh nghiệp người Bỉ Ghicha Safarian, người đã thành lập công ty Puratos Grand-Place Việt Nam, hoạt động tại Việt Nam từ năm 1994. Đến  đầu năm 2011, Puratos Grand-Place Việt Nam đã ra mắt loại sôcôla đầu tiên được sản xuất hoàn toàn tại Việt Nam, từ khâu trồng ca cao cho đến thành phẩm cuối cùng. Cho đến nay, đây là nhà sản xuất đầu tiên tại Việt Nam tích hợp chuỗi cung ứng ca cao vào quy trình sản xuất của mình. Nhưng so với những “cường quốc cacao” như Côte d'Ivoire và Ghana, thế mạnh của cacao Việt Nam là ở những mặt nào, ông Francesco Trần Văn Liêng giải thích:  “Hiện nay Côte d'Ivoire và Ghana ở Phi Châu vẫn chiếm khoảng 75% sản lượng hạt cacao trên thế giới. Nhưng Côte d'Ivoire và Ghana thì ít sông ngòi và ít màu mỡ, cho nên hạt cacao có mùi hương nutty ( hương hạt dẻ ), như mùi gỗ, mùi mật ong, cũng ngon. Nhưng cacao socola Việt Nam được trồng ở đồng bằng, đất tốt mưa nhiều, phù sa, cho nên hạt to hơn, cơm bao nhiều hơn và hậu vị hơi chua ngọt, giống như cà phê arabica thì hơi chua một chút, cho nên nó mang tính chất fruity và độ thơm của nó thì cũng phản ánh vùng đất. Cho nên cacao Việt Nam có khuynh hướng dùng để làm sôcôla, còn cacao của Côte d'Ivoire và Ghana thì có khuynh hướng nghiền ra để làm bột. Tóm lại, cacao Việt Nam nổi bật hơn ở những điểm sau đây: fruity, mùi sôcôla nhiều hơn, học hỏi được cách lên men của Bỉ cho nên cho vị men thơm hơn, nhưng bù lại thì sản lượng thấp hơn và vì diện tích canh tác ít thành ra sự phát triển chậm chạp hơn. Thống trị trên thế giới về số lượng vẫn là Côte d'Ivoire và Ghana. Nhưng nhiều người làm chocolate boutique ở Bỉ,  Pháp, Hà Lan mua hạt cacao của Việt Nam để làm hương vị riêng của họ. Giá của hạt cacao Việt Nam luôn giữ cao bởi vì cũng có nhu cầu. Riêng Vinacacao có những dòng sản phẩm rất dễ ăn, như là cốm gạo Hà Nội, sôcôla ngọt, hoặc là sôcôla yaourt. Ngoài hữu cơ ( organic ), dòng sản phẩm của Vinacacao còn được gọi là single origin, tức là 100% sôcôla ở Việt Nam. Giống như rượu vang Pháp, nho trồng ở đâu thì nó quyết định vị ngon của nó. Hiện nay Vinacao phát triển dòng mạnh nhất vừa là hữu cơ, vừa có lợi cho sức khỏe, tức là không dùng đường.  Ngoài sôcôla thì Vinacacao phát triển rất nhiều dòng sản phẩm bột để dễ uống, chỉ cần pha với cà phê thôi. Đặc biệt là sản phẩm này kết hợp với Hà Lan để ra một dòng bột tương đối cao cấp cho thị trường Việt Nam và cho xuất khẩu. Ở Việt Nam bây giờ cũng có nhiều khách sạn năm sao và khu nghỉ dưỡng resort tìm cái loại bột cacao chất lượng để làm bánh."  Khách tham quan đến với La Maison du chocolat còn được tận mắt nhìn thấy cây cacao được trồng trong vườn, hạt cacao được ủ như thế nào, được phơi ra sao. Mọi người cũng sẽ có dịp thưởng thức những sản phẩm được chế biến từ cacao Việt Nam, trong đó có cả những thức uống. Đây cũng là nơi mà người lớn và trẻ em có thể đến để tự tay chế biến những thanh sôcôla, còn các trường có thể gởi học sinh đến trong những buổi học ngoại khóa để các em tìm hiểu về thực phẩm đầy thú vị này.

Sôcôla là một món ăn nay đã quá quen thuộc với người Việt Nam, nhưng chắc là không có mấy ai hiểu rõ về nguồn gốc của hạt cacao làm nên sôcôla, về lịch sử phát triển của sôcôla, cũng như về những đặc tính của cacao được trồng tại Việt Nam. Chính là nhằm mục đích quảng bá những kiến thức về sôcôla và cacao mà ông Francesco Trần Văn Liêng, tổng giám đốc Công ty Cổ phần Ca cao Việt Nam (Vinacacao), đã lập ra La Maison du chocolat, Bảo tàng sôcôla Việt Nam. Nằm tại Bình Hưng, ngoại ô Sài Gòn, với diện tích khoảng 4.000m², được khai trương vào tháng 4 vừa qua, La Maison du Chocolat trước hết đưa chúng ta trở về nguyên thủy của cây cacao ở vùng Trung Mỹ, được thể hiện qua bức tượng của một vị thần. Hướng dẫn chúng tôi trong một chuyến tham quan riêng, ông Francesco Trần Văn Liêng giải thích:  “Đây là thần Ek Chuah. Người Maya và ở Trung Mỹ tự hào đây là thánh phù hộ cho ngành ca cao của họ ngay từ đầu và thực chất thì cây ca cao xuất phát từ Trung Mỹ, nơi mà văn minh của người Maya cũng gắn liền với văn minh của cây ca cao. Họ tự hào đó là “food of the God”, “thực phẩm Trời cho”. Họ sống vui vẻ, hòa mình với thiên nhiên và xây dựng một xã hội khá vững vàng trên nền tảng là hạt cacao và văn hóa xung quanh hạt cacao đó. Câu chuyện bắt đầu khi Christopher Columbus sang. Thứ nhất rõ ràng là Christopher Columbus đi với tư cách là hòa bình, nhưng thực sự cái hòa bình đó cũng ngắn hạn thôi. Thực tế là triều đình Tây Ban Nha gửi một đoàn quân sang và cuộc diệt chủng đầu tiên trên thế giới là diệt chủng người da đỏ và bây giờ người da đỏ đã tản mát ở Mêhicô, Honduras, thậm chí là ở Hợp chủng quốc Hoa Kỳ. Nhưng hạt cacao không bị khuất phục, hạt cacao sang châu Âu để tái chinh phục người châu Âu. Lúc đầu nó được dùng trong giới quý tộc và tăng lữ thôi, tại vì hạt này ngon quá, khi ăn thì người ta cảm thấy hưng phấn, vui vẻ. Nhưng nó được giữ rất kín cho đến khi cha con Joseph Fry ở Anh bắt đầu làm ra thanh sôcôla đầu tiên. Khi làm được thanh sôcôla đầu tiên rồi thì giới bình dân mới tiếp cận. Và khi tiếp cận rồi thì nó bùng nổ thành một thức uống chinh phục cả châu Âu.” Theo dòng lịch sử của hạt cacao, được tái hiện trên những bức tường, La Maison du chocolat đưa khách tham quan đến những quốc gia tiêu biểu của ngành sôcôla thế giới để hiểu được tính chất phong phú, đa dạng của sản phẩm này. Ông Francesco Trần Văn Liên cho biết:  “La Maison du chocolat cố gắng tái hiện lại những mẫu sôcôla thời xưa hoặc thời cận đại của các dân tộc trên thế giới. Ví dụ người Đan Mạch hay dùng “creamy milk”. Họ rất thích sữa, cho nên nhiều khi mình khó phân biệt là ăn sôcôla hay ăn sữa! Rồi tới praline của Bỉ. Người Bỉ thì rất hãnh diện là đã đưa hạt vào và làm cho sôcôla trở nên ngon hơn, thơm hơn và có nhiều dinh dưỡng hơn. Người Thụy Sĩ thì đặc biệt thích ăn sôcôla rất mịn. Và đây là thanh sôcôla đầu tiên mà mà gia đình người Anh nhà Fry làm. Ban đầu nó không ngon, đắng nghét, tại vì không có sữa.  Chúng tôi muốn khách tham quan hiểu được trên thế giới không phải chỉ có một cách ăn sôcôla, mà rất nhiều cách ăn. Ví dụ người Hà Lan có hot dark chocolate mà họ tự hào, nhưng phải là “pure”, tức là rất là tinh túy về hương vị sôcôla. Pháp cũng làm ra được praline giống như Bỉ, vì Pháp và Bỉ thì văn hóa gần nhau. Và trong thế giới ẩm thực của Pháp thì có quá nhiều sáng tạo. Đế quốc Ottoman là một đế quốc huy hoàng của Thổ Nhĩ Kỳ, nhưng họ thích ăn với pistachio, tức là hạt dẻ cười. Hạt dẻ cười cũng là một vật phẩm rất quý tại địa phương của họ. Ý thì tự hào là họ có Gianduja, pha sôcôla  ới hạt hazelnut ( hạt phỉ ), ra một thương hiệu riêng đó là Gianduja.  Tôi muốn giới thiệu với anh khu vực Trung Mỹ. Đầu tiên, chữ "sokalat" là do người Maya đặt ra và họ cũng có một thức uống rất điển hình thời đó, cách đây ngàn năm. Lúc đó công nghệ đâu có mạnh để nghiền rất mịn đâu. Họ chỉ là đập dập ra là uống. Nhưng đó là một thức uống bồi bổ sức khỏe cho những binh lính da đỏ để chiến đấu rất mãnh liệt với người Tây Ban Nha.” Đến với La Maison du chocolat, khách tham quan sẽ có dịp tìm hiểu về lịch sử của ngành cacao Việt Nam, để biết rằng loại cây này cũng chính là do người Pháp du nhập vào Việt Nam, theo lời ông Francesco Trần Văn Liêng: “Đầu thế kỷ 20, khoảng năm 1900, có một người Pháp tên là Jean-Baptiste Louis Pierre đem cây ca cao vào Thảo Cầm Viên Sài Gòn cùng thời với cây cà phê và cây cao su. Khi đưa vào Thảo Cầm Viên thì thấy khá là ổn và ông tiếp tục phát triển ở đồng bằng sông Cửu Long, nơi có đất tốt, mưa nhiều, có nhiều tưới tiêu và và không có nhiều biến cố như bảo tố. Tại vì cây ca cao rất là cao, lá rất là to, gió nhiều nó sẽ gãy. Nhưng miền Nam cũng là vùng có nhiều chiến tranh, loạn lạc, người dân di cư rất nhiều, cho nên cây ca cao không phát triển mạnh vào đầu thế kỷ 20. Mãi tới khoảng năm 2000, người Hà Lan bắt đầu viện trợ lại cho nông dân đồng bằng sông Cửu Long để tái lập lại các vườn ca cao xen với vườn dừa.  Cây cacao thật ra là cây ăn trái, không phải là cây công nghiệp như cà phê. Cacao trước hết ra trái, trái phải được ủ, ủ xong mới lấy hạt để làm sôcôla. Để trái tốt thì đất phải tốt. Đồng bằng sông Cửu Long được xem là đất rất tốt. Và thứ hai là phải được tưới tiêu rất nhiều. Nhiều người lầm tưởng cây ca cao giống cà phê, nhưng thực sự nó rất là khác. Cây ca cao có thể sống tới 40 năm, thành cây cổ thụ rất lớn, như xoài, mít, mận, ổi. Đó lý do tại sao miền Nam có vẻ thích hợp hơn. Với lại cây cacao mà bị khí hậu lạnh thì nó chết. Gặp lạnh 18 độ thì nó sẽ đứng, rồi sau đó nếu nhiệt độ xuống nữa thì nó có thể bắt đầu rụng lá và chết.”  Bảo tàng sôcôla cũng lưu giữ những dấu ấn của doanh nghiệp người Bỉ Ghicha Safarian, người đã thành lập công ty Puratos Grand-Place Việt Nam, hoạt động tại Việt Nam từ năm 1994. Đến  đầu năm 2011, Puratos Grand-Place Việt Nam đã ra mắt loại sôcôla đầu tiên được sản xuất hoàn toàn tại Việt Nam, từ khâu trồng ca cao cho đến thành phẩm cuối cùng. Cho đến nay, đây là nhà sản xuất đầu tiên tại Việt Nam tích hợp chuỗi cung ứng ca cao vào quy trình sản xuất của mình. Nhưng so với những “cường quốc cacao” như Côte d'Ivoire và Ghana, thế mạnh của cacao Việt Nam là ở những mặt nào, ông Francesco Trần Văn Liêng giải thích:  “Hiện nay Côte d'Ivoire và Ghana ở Phi Châu vẫn chiếm khoảng 75% sản lượng hạt cacao trên thế giới. Nhưng Côte d'Ivoire và Ghana thì ít sông ngòi và ít màu mỡ, cho nên hạt cacao có mùi hương nutty ( hương hạt dẻ ), như mùi gỗ, mùi mật ong, cũng ngon. Nhưng cacao socola Việt Nam được trồng ở đồng bằng, đất tốt mưa nhiều, phù sa, cho nên hạt to hơn, cơm bao nhiều hơn và hậu vị hơi chua ngọt, giống như cà phê arabica thì hơi chua một chút, cho nên nó mang tính chất fruity và độ thơm của nó thì cũng phản ánh vùng đất. Cho nên cacao Việt Nam có khuynh hướng dùng để làm sôcôla, còn cacao của Côte d'Ivoire và Ghana thì có khuynh hướng nghiền ra để làm bột. Tóm lại, cacao Việt Nam nổi bật hơn ở những điểm sau đây: fruity, mùi sôcôla nhiều hơn, học hỏi được cách lên men của Bỉ cho nên cho vị men thơm hơn, nhưng bù lại thì sản lượng thấp hơn và vì diện tích canh tác ít thành ra sự phát triển chậm chạp hơn. Thống trị trên thế giới về số lượng vẫn là Côte d'Ivoire và Ghana. Nhưng nhiều người làm chocolate boutique ở Bỉ,  Pháp, Hà Lan mua hạt cacao của Việt Nam để làm hương vị riêng của họ. Giá của hạt cacao Việt Nam luôn giữ cao bởi vì cũng có nhu cầu. Riêng Vinacacao có những dòng sản phẩm rất dễ ăn, như là cốm gạo Hà Nội, sôcôla ngọt, hoặc là sôcôla yaourt. Ngoài hữu cơ ( organic ), dòng sản phẩm của Vinacacao còn được gọi là single origin, tức là 100% sôcôla ở Việt Nam. Giống như rượu vang Pháp, nho trồng ở đâu thì nó quyết định vị ngon của nó. Hiện nay Vinacao phát triển dòng mạnh nhất vừa là hữu cơ, vừa có lợi cho sức khỏe, tức là không dùng đường.  Ngoài sôcôla thì Vinacacao phát triển rất nhiều dòng sản phẩm bột để dễ uống, chỉ cần pha với cà phê thôi. Đặc biệt là sản phẩm này kết hợp với Hà Lan để ra một dòng bột tương đối cao cấp cho thị trường Việt Nam và cho xuất khẩu. Ở Việt Nam bây giờ cũng có nhiều khách sạn năm sao và khu nghỉ dưỡng resort tìm cái loại bột cacao chất lượng để làm bánh."  Khách tham quan đến với La Maison du chocolat còn được tận mắt nhìn thấy cây cacao được trồng trong vườn, hạt cacao được ủ như thế nào, được phơi ra sao. Mọi người cũng sẽ có dịp thưởng thức những sản phẩm được chế biến từ cacao Việt Nam, trong đó có cả những thức uống. Đây cũng là nơi mà người lớn và trẻ em có thể đến để tự tay chế biến những thanh sôcôla, còn các trường có thể gởi học sinh đến trong những buổi học ngoại khóa để các em tìm hiểu về thực phẩm đầy thú vị này.

Avec le podcast Pourquoi ?, la rédaction du Soir vous invite à poser vos questions, à soumettre vos interrogations sur le monde qui nous entoure. Politique, économie, culture, relations internationales, enseignement, santé ou journalisme, aucun sujet n'est interdit. Découvrez la réponse à une question dans le podcast du jour. Cette semaine, Luc se demande pourquoi le chocolat est-il de plus en plus cher ? Une question qui a déjà peut-être interpellé les plus gourmands d'entre vous et qui soulève plusieurs enjeux, économiques, environnementaux mais aussi humains. Remontons ensemble la délicieuse mais complexe chaîne du chocolat, de la fève à la tablette.

This week we return from the dead to review Evil Dead Burn. We also discuss Leviticus, Toy Story 5, Psycho Killer, The Sweet East, and We Are Your Friends. All while drinking Coocoo for Cacao. An imperial stout by Austin Brothers Beer Company, out of Alpena, Michigan. Intro and Beer Selection 0:00-14:16 Evil Dead Burn Review 14:16-46:46 Second Beer Selection 46:46-56:41 Nano Reviews 56:41-1:38:48 Outro 1:38:48-1:41:24 Subscribe to our Patreon for premium episodes! Like us on Facebook! Follow us on Apple Podcasts! Follow us on Spotify! Follow us on  Podbean! Follow us on Instagram! Follow us on TikTok! You can buy individual premium episodes on our Bandcamp! Send your questions and comments to sudsandcinemapodcast@gmail.com Logo and Artwork by @djmikeholiday

Krista shares a real life update on everything that's been unfolding as she enters her third trimester. From preparing for birth and navigating unexpected pregnancy challenges to setting difficult family boundaries and building a business that can thrive while she's on maternity leave, this is an honest conversation about making space for what matters most.In this episode:How Krista is preparing mentally, emotionally, and practically for baby number twoThe powerful boundaries she's setting to protect her peace and break generational patternsWhat unexpected pregnancy challenges are teaching her about flexibility and self compassionHow she's building a business that supports both her family and her futureA new season often asks us to protect our energy, let go of old patterns, and embrace support. We hope this conversation reminds you that you don't have to do it all alone. 

¿Por qué pensamos en Bélgica o Suiza cuando Venezuela produce uno de los mejores cacaos del mundo? Hablamos con Helen López, periodista experta en chocolate, y con Luis Delgado y Hernán Rodríguez, fundadores de Cacao en Broma. Junto a ellos descubrimos la historia, los aromas y la diversidad del cacao venezolano.

388: Cacao butter is often overlooked, but it may be one of the best foods for supporting metabolic health. In this episode, I'm breaking down what cacao butter is, how it differs from cacao powder, and the surprising benefits of the unique fatty acid it contains. We'll discuss how cacao butter may support fat burning, insulin sensitivity, blood sugar balance, and reduced sugar cravings, plus simple ways to add it to your daily routine. Topics Discussed: → What cacao butter is and how it differs from cacao powder → The role of stearic acid in fat burning and metabolic health → How cacao butter may support insulin sensitivity and reduce sugar cravings → The key nutrients and health benefits found in cacao butter → Easy ways to incorporate cacao butter into your daily routine As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Bethany's Pantry | Go to https://bethanyspantry.com/ and use code PODCAST10 for $10 anything! → Kasandrinos | Go to https://www.kasandrinos.com/digest  and use code DIGEST for 25% off Timestamps: → 00:00 - Introduction → 00:04:54 - Why Cacao Butter Is an Underrated Superfood → 00:05:48 - What Cacao Butter Is (and What It Isn't) → 00:06:45 - Stearic Acid & the Metabolic Benefits of Cacao Butter → 00:08:26 - How Cacao Butter Helps Reduce Sugar Cravings → 00:09:01 - Additional Nutrients & Health Benefits → 00:09:34 - How to Add Cacao Butter to Your Diet → 00:10:36 - Choosing a High-Quality Cacao Butter → 00:11:08 - Final Takeaways Further Listening: → The Hidden Dangers of Xanthan Gum + How It Affects Your Gut | BOK Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

Eugenio Guarducci, presidente di Eurochocolate e direttore artistico della Città del Cioccolato, ha parlato del progetto voluto dal governo colombiano per convertire terreni un tempo destinati alla coltivazione della coca in piantagioni di cacao.Seguici su Facebook e Instagram o abbonati ai nostri podcast cliccando qui. 

¿Por qué el chocolate es cada vez más caro? El precio del cacao llegó a superar los 12.500 dólares por tonelada en 2024, después de haber cotizado durante años entre los 2.000 y los 3.000 dólares. Pero detrás de esta subida no solo están el cambio climático, las malas cosechas o las enfermedades que afectan a las plantaciones de Ghana y Costa de Marfil. Pero el cacao es solo el principio. El cobre, el café, el petróleo y otras materias primas se encuentran en el centro de una nueva lucha marcada por la transición energética, la inteligencia artificial, la geopolítica, la regulación ambiental y la concentración de las cadenas de suministro. ¿En qué materia prima confiarías para proteger una cartera durante los próximos cinco años: cobre, cacao, café, oro o petróleo? Te leemos en los comentarios. ------------------------------------------------------------------------------------------- Lo expuesto en esta emisión no presenta asesoramiento financiero personalizado. Se informa al inversor de que los instrumentos o inversiones a los que se refiere pueden no ser adecuados para sus objetivos, su situación financiera o su perfil de riesgo. La emisión no constituye una oferta, invitación de compra o suscripción o cancelación de inversiones, ni puede servir de base a ningún contrato o decisión. Se recomienda revisar la información legal de los productos, especialmente las características y los riesgos, antes de tomar decisiones. El Grupo Renta 4 no asume responsabilidad alguna por cualquier pérdida directa o indirecta que pudiera resultar del uso del contenido de esta emisión. Rentabilidades pasadas no garantizan rentabilidades futuras. Renta 4 Banco, S.A., es una empresa domiciliada en Madrid, Paseo de la Habana, 74, 28036 Madrid, teléfono 91 384 85 00. Es una entidad regulada y supervisada por el Banco de España (BdE) y por la Comisión Nacional del Mercado de Valores (CNMV) respecto a los servicios de inversión y auxiliares

An invitation from Leanne Teron and John Cave and add the associated words cacao and chocolate... it couldn't be a more delightful way to spend a Sunday afternoon!Understanding the growing, the cultivation, the origins of the trees, pods and their beans, brings a better appreciation of the uniqueness of this crop. To taste the terroir - or place - will force you not to think of it as a single umbrella thing but a singularly sources and expressive experience. Soon CSWEET will be at Quality Foods where they will do chocolate theatre, run workshops, and be a cafe with chocolate, coffee, and baked goods.

La OMS redobla la respuesta al ébola en la RDC mientras el brote sigue acelerándose. La OMI condena los ataques en el estrecho de Ormuz y pide una desescalada inmediata. Alertan sobre la volatilidad de los precios del café, el cacao y el té. La Corte Penal Internacional es “una pieza clave” en los esfuerzos por la justicia mundial.

McShane, Fitz, and Jefe return after taking a week off for America's 250th. They recap a calm holiday weekend and pivot to major topics: NYC Mayor Mamdani's immigrant-enclave map omits Little Italy, Irish/Scottish areas, and Jewish enclaves, which they argue signals erasing history and fuels backlash. They discuss rumors that Mitch McConnell “died,” skepticism toward claims he's fine, and note Elaine Chao's China meetings as suspicious. They call out heavy CERN discourse as a narrative, rejecting recent “Mandela effect” claims while acknowledging anxiety about time and distraction. They review beers (Stoup Mothership IPA, Roses by the Stairs smoked porter critique, Mortalis coffee stout praised, Fremont Orange and Cacao barrel-aged stout praised) and warn robots and AI-body control tech are becoming dangerously real.Become a supporter of this podcast: https://www.spreaker.com/podcast/razor-wire-news--5683729/support.www.razorwirenews.com

This week Alphas Make Sandwiches goes big with a five-person crew, as Ashe in America, Christy Lupo, and Jackie Espada welcome guests Michelle from Tamarack Garden and Cristina (Mrs. Rise Attire) for a genuinely packed episode. Jackie debuts a new segment, Logging Into the Mainframe, teaching phone hacks your grandkids usually handle. Michelle delivers a heartfelt pep talk on taking risks, killing the crab pot mentality, and doing it messy. Professor Lupo traces the wild history of the word "bedlam" (plus a bonus word that would make George Washington proud). Then Cristina shares a delightfully unhinged puppet-professor theory linking emojis, King Solomon, the Sultanate of Oman, and 72 demonic seals, which promptly ruins emojis for everyone. Toss in cacao that keeps you up all night, sunburn cures, product updates from Tamarack Garden and Rise Attire, and a secret project reveal. It is warm, funny, spiritually curious, and a little bit chaotic. In a good way.

Interview with Darren Bowden, CEO of Metals Exploration PLCOur previous interview: https://www.cruxinvestor.com/posts/metals-exploration-lsemtl-doubling-gold-output-as-build-on-track-on-budget-9180Recording date: 8th July 2026Metals Exploration (LSE:MTL) presents a self-funded gold development story entering its most consequential phase, with a newly acquired copper optionality layered on top. The company's flagship growth asset, La India in Nicaragua, is roughly 50% built and remains on schedule for first gold production in December 2026. CEO Darren Bowden confirmed that a previously flagged risk, the power transmission to the construction site, has now been substantially resolved through a revised delivery arrangement with the Nicaraguan government, under which the state handles design and the company handles construction.Construction progress is tangible: front-end processing infrastructure is complete, the CIL tanks are half-erected, and both mills are currently being installed. Some equipment deliveries such as an elution circuit from Australia and high-voltage cabling have slipped by a few weeks, but management maintains that the December 2026 target is intact, aided by a stockpiling strategy designed to bank four to five months of processing feed ahead of commissioning.The build is being funded entirely from Runruno's operating cashflow. The Philippines-based mine delivered record FY2025 results - $208.4 million in revenue and $115.3 million in free cashflow - leaving the company debt-free. FY2026 Runruno guidance of 40,000-48,000oz represents a step down from FY2025's 65,287oz, reflecting the mine's advancing age rather than any operational issue, as La India is designed to take over as the group's primary cashflow generator from late 2026.La India's underlying economics remain strong: a pre-tax NPV6 of $882 million at $2,500/oz gold (rising to $1,378 million at $4,000/oz), targeting 145,000oz of annual production over a mine life of 12-plus years, at an initial capital intensity of $1,138/oz - the lowest among the development-stage peer group Crux tracks for comparison.Layered on top of this near-term gold catalyst is a newly signed set of agreements over the Batong Buhay copper-gold porphyry project in the Philippines, announced 15 June 2026. The 440-hectare licence hosts two historically drill-tested porphyry systems and a high-sulphidation gold vein system, with a historical (non-JORC) resource at the Dickson porphyry of 86.9 million tonnes at 0.60% copper and 0.25 g/t gold. Crucially, the licence sits with the state-owned Philippine Mining Development Corporation, which satisfies local ownership requirements automatically and gives the project government backing that makes it a very different prospect. Initial exploration is underway, with a drill programme targeted for H2 2026.For investors, the near-term case rests on execution through La India's remaining construction and commissioning phases - watch particularly for confirmation of the final capital figure, which has moved slightly across recent company materials - alongside early drill results from Batong Buhay and the company's existing Abra and Cacao exploration targets, both expected in H2 2026.View Metals Exploration's company profile: https://www.cruxinvestor.com/companies/metals-exploration-plcSign up for Crux Investor: https://cruxinvestor.com

Summer tips from Maddy Smith?? We got plenty!!! Actually, it's mostly just sun safety, a pile of good books to read, and a body of water! Maddy also has a little story time this week about the 'Wild 'n Out' show at Barclays and discusses the hottest news (Taylor Swift's Wedding & Mamdani jumping in the pool w/ a suit on LOL). Plus, Maddy brings back some tidbits of wisdom from a full moon cacao gathering at her local yoga studio! Get Tickets to Maddy's Special Taping!https://philadelphia.heliumcomedy.com/events/132245Follow Maddy:https://www.youtube.com/@maddysmithcomedyhttps://www.instagram.com/somaddysmith/?hl=enhttps://www.tiktok.com/@somaddysmith?lang=enhttps://maddysmithcomedy.com/Subscribe/follow the Mad House Podcast:https://www.youtube.com/@madhouse_podcasthttps://www.instagram.com/mad_house_podcast/All tour dates: https://punchup.live/maddysmith/ticketsWant more ad-free and uncensored Mad House?!Go to https://gasdigital.com/ to subscribe!Use promo code MAD to save big on your membership :)Get early access to our weekly episodes on Tuesdays, along with EXCLUSIVE episodes on Thursdays.UPCOMING STAND UP DATES:7/15-7/19 MONTREAL, QUEBEC7/30 NEW YORK, NYSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to a most informative and inspiring show about the amazing ancient superfood of cacao! This episode will give you everything you need to know about its remarkable health benefits, healing properties, and how to choose the most sustainable, eco-friendly, fair-trade bean-to-bar products. You will learn about the fascinating history of cacao as a sacred food, currency, and medicine, why it remains one of the most highly regarded superfoods on the planet, and how the food industry took this extraordinary raw material, stripped out everything useful, and transformed it into little more than a heavily sugared version of the original. Along the way, I explain the science in plain English—from the powerful polyphenols that support your heart, brain, blood pressure, gut microbiome, metabolism, and mood, to why cacao may be the single most antioxidant-rich food you can eat. I also reveal the disturbing reality behind much of today's commercial chocolate industry, including how mainstream processing destroys many of cacao's most valuable compounds and why ethical sourcing matters. You'll learn the difference between raw cacao powder, cacao nibs, and high-percentage dark chocolate, how to identify truly high-quality bean-to-bar chocolate, why I became a dark chocolate connoisseur, and the artisan brands I recommend. When this episode is over, you're never going to look at a chocolate bar the same way again, and you'll be fully armed to make the best product purchasing decisions and obtain the maximum benefits from consuming foods high in nutritious cacao. TIMESTAMPS: Cacao is one of the most highly regarded superfoods on the planet. [00:56] When you are finished listening to this episode, you will never look at a chocolate bar the same way again. [02:28] The best way to enjoy chocolate is to put it on your tongue and allow the flavor to dissolve in your mouth. [06:38] The history of cacao is fascinating. It is one of the most nutrient dense, biologically active foods in all of human history. [08:10] Early civilationa learned to ferment, roast, and grind cacao beans into a drink. It was more than a flavoring agent, it was very much a spriitual centerpiece as well as used for medicinal purposes. [10:11] After the Europeans added sugar to cacao, it lost some of its medicinal purpose, although it still is a good source of antioxidants. [12:29] There are many cardiovascular benefits from cacao. It improves platelet function. [18:17] Cacao has been shown in studies to produce meaningful reductions in both systolic and diastolic blood pressure. It is also known to help boost levels of HDL (high density lipoproteins.) [20:55] Cacao consumption improves your overall lipid profiles, including helping with healthy triglyceride levels. [27:24] Does cacao help with weight loss goals? [28:27] Cacao has an impact on brain function and mood. [31:37] In contrast to the powerful, hard and fast effects of caffeine, theobromine in cacao works more slowly. It has a gentler mechanism and a longer half life. [35:08] Studies show wonderful benefits from cacao on the gut. It has been identified as a potent prebiotic which is what feed probiotics to flourish in the intestinal tract. [38:59] Reasearch shows cacao has properties protecting you from UV damage from sunburn. [46:35] Just how damaging to health is mainstream modern chocolate processing? One of the terrible aspects of the low-priced chocolate is because of the support of child slave labor harvesting these beans. [50:02] Look for the designation of "bean to bar" on the product. It should also have cacao beans as the first ingredient. [55:05] In mainstream processing of the beans, they have to use super high temperatures which degrades the polyphenol. [57:17] There are three categories of products which can deliver these wonderful health benefits. [01:00:07] When the bar is above 80%, this is where most of the research showing cardiovascular cognitive benefits was conducted. The words "cacao beans" should be the first ingredient on the label. [01:05:53] Brad lists his recommendations for good chocolate bars. [01:19:44] How much chocolate should one consume? [[01:29:06] Do not refrigerate high quality dark chocolate. [01:32:50] LINKS: Brad Kearns.com BradNutrition.com B.rad Whey Protein Superfuel - The Best Protein on The Planet! Brad’s Shopping Page BornToWalkBook.com B.rad Podcast – All Episodes Peluva Five-Toe Minimalist Shoes B.rad Podcast – All Episodes Peluva Five-Toe Minimalist Shoes Burn The Primal Blueprint Podcast with Shawn Askinosie (Chocolate) Podcast with Todd White (Dry Farm Wine) Dry Farm Wines Askinosie Chocolate Chocovivo Cocoa Runners Nomosu Pump Street Chocolate Puna Chocolate Ranger Chocolate Rausch Spring and Mulberry We appreciate all feedback, and questions for Q&A shows, emailed to podcast@bradventures.com. If you have a moment, please share an episode you like with a quick text message, or leave a review on your podcast app. Thank you! Check out each of these companies because they are absolutely awesome or they wouldn’t occupy this revered space. Seriously, I won’t promote anything that I don't absolutely love and use in daily life: B.rad Nutrition: Premium quality, all-natural supplements for peak performance, recovery, and longevity; including the world's highest quality whey protein! Get 20% OFF your first order! Peluva: Comfortable, functional, stylish five-toe minimalist shoe to reawaken optimal foot function. Use code BRADPODCAST for 15% off! Jaspr Air Scrubber: Ultra high-performance air purifier - blows other air filters away! Save $200 on your unit with code BRAD. Get Stride: Advanced DNA, methylation profile, microbiome & blood at-home testing. Hit your stride the right way, with cutting-edge technology and customized programming. Save 10% with the code BRAD. Online educational courses: Numerous great offerings for an immersive home-study educational experience Primal Fitness Expert Certification: The most comprehensive online course on all aspects of traditional fitness programming and a total immersion fitness lifestyle. Save 25% on tuition with code BRAD! #bradpodcastSee omnystudio.com/listener for privacy information.

En Las Mañanas de Onda Aragonesa comenzamos este martes 7 de julio repasando la actualidad deportiva tras el pase de España a cuartos de final del Mundial, las noticias más destacadas y la previsión meteorológica en alerta roja por calor. Además, celebramos el Día Mundial del Cacao y el Chocolate recordando la historia del Monasterio de Piedra y felicitamos a todos los Fermines en su día. #ondaaragonesa #LasMañanas #radio #podcast #actualidad

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Inauguran obra vial que beneficia a más de 10 mil habitantes en Chiautla, Edomex Estados Unidos exige liberar a obispo detenido en NicaraguaGhana, potencia mundial en la producción de cacaoMás información en nuestro podcast#grc

¿Sabías que el cacao es mucho más que un alimento? Hoy, exploramos la ceremonia del cacao, una práctica ancestral ideal para tu bienestar personal. Aprende cómo esta medicina natural puede ayudarte a conectar contigo mismo, nivelar tus emociones y alcanzar claridad mental a través de una práctica consciente y transformadora. ⚽️ En tiempos de la Copa Global de Fútbol ⚽️ anótate un gol escuchando el podcast de Por el Placer de Vivir con César Lozano en Uforia App, Apple Podcasts, Spotify, Uforia Podcasts en YouTube y ViX. ¿Cómo te sentiste al escuchar este Episodio? Déjanos tus comentarios, suscríbete y cuéntanos cuáles otros temas te gustaría oír en #porelplacerdevivir 

Kaffee ist eines der meistgenutzten Getränke in Deutschland. Die Kaffeekultur wird immer vielfältiger, aber auch teurer. Teuer wiederum ist relativ, sagt Röstmeister Florian Müller. Er arbeitet im Bremer „Johann Jacobs Haus“ und ich hab ihn besucht. Bremer Kaffeekultur Wer Bremen sagt, muss auch Kaffee sagen. Der Grundstoff Kaffeebohne gehört seit mehr als einem Jahrhundert zu den Erfolgsgeschäften in den Häfen von Bremen und Hamburg. Logisch, wo Rohkaffee angeliefert wurde entstanden auch ganz schnell die Röstereien und so entstand neben der Abwicklung in den Häfen ein völlig neuer Produktionszweig – für Kaffee. In Bremen sind es die Namen Jacobs und Hag, die bis heute im wahrsten Sinn des Worts „in aller Munde“ sind. Bohne aufm Dach – Foto: Rüdiger Edelmann / ttb-media TON-TEXT-BILD Johann Jacobs Einstieg geschah 1895. Er öffnete ein Handelsgeschäft für (damals sagte man) Kolonialwaren: Caffee, Thee, Cacao, Chocoladen und Bisquits“. 1907 folgte ein Kaffeerösterei und daraus wurde dann im Lauf von Jahrzehnten das Jacobs Kaffeeimperium (die „Krönung“ und Frau Sommer inklusive). Ein weiteres Beispiel ist der berühmte Kaffee HAG, langjährig das Synonym für koffeinfreien Kaffee. Das Produkt entstand per Zufall und wurde zum weltweiten Erfolg von Kaffeehändler Ludwig Roselius. Ja, das ist der Mann, dem die Stadt auch den Publikumsmagneten Böttcherstraße samt Glockenspiel und Museen zu verdanken hat. Dem Kaffee hat Bremen also jede Menge zu verdanken, auch wenn die Wandlung der internationalen Märkte dazu führten, dass internationale Konzerne das Sagen haben. Im Falle Jacobs ist es der niederländische Multi “Douwe Egberts”. Johann-Jakobs-Haus – Foto: Rüdiger Edelmann / ttb-media TON-TEXT-BILD Geschichte und doch zwei verschiedene Dinge Das Johann-Jacobs-Haus, wo ich Florian besuche, steht genau an der Stelle, wo einst Johann Jacobs sein erstes Geschäft eröffnete. Das Nachfolgehaus wurde abgerissen und 2020 wurde das neue Johann-Jacons-Haus eröffnet. Es dient der Kaffeekultur, mit einem Café, einer Kaffeeakademie und einer eigenen Kaffee-Produktion mit Namen Rubiac. Florian Müller ist genau dort heute Röstmeister und Chef der Rösterei. Warum man mit dem Jacobs-Konzern nix mehr zu tun hat, trotzdem das Erbe eines Johann Jacobs pflegt, erzählt er mir im Podcast. Talk zwischen Röstung, Kaffeesäcken und Filtern – Foto: Andreas Behr, Johann-Jacobs-Haus Das Erlebnis Johann-Jacobs-Haus Eineinhalb Stunden waren eigentlich für die Erkundung vorgesehen. Als ich ging, waren zweieinhalb Stunden rum. Dabei habe ich nicht das Gefühl, alles erlebt zu haben. Florian hat mir viel Zeit geschenkt (Danke!) und so kann ich im Podcast diverse Inhalte umsetzen. Hier Alles zu erklären würde zu weit führen. Hört am besten einfach zu, was der Röstmeister so alles über die Kaffeeproduktion von heute erzählt. Ich habe gelernt, dass sich auch „Kaffeerösten“ digitalisieren lässt und trotzdem immer jemand bei Maschine und Produkt bleibt. Kaffee ist ein Naturprodukt und reagiert mitunter ganz anders als digital geplant. Im Haus röstet man Spezialitäten. Dabei gibt es selbst entwickelte Mischungen (Blends), aber auch Kaffeebohnen mit ganz unterschiedlicher Herkunft, Sorte und Behandlung der grünen Kaffeebohnen. Kaffee: Kleine Fachsimpelei Florian und “seine” Kaffees – Foto: Rüdiger Edelmann / ttb-media TON-TEXT-BILD Wir haben über Kaffeekultur geredet, die natürlich unterschiedliche Röstprozesse und -zeit benötigt. Ich durfte zur Kenntnis nehmen, dass eine Profi-Siebträger-Espressomaschine schon mal 20.000 Euro kosten kann. Florian hat mich davon überzeugt, dass der im Lauf der letzten Monate stark gestiegene Kaffeepreis gerade mal so Kosten und Kleingewinn deckt. Der Produktionsprozess ist lang und es sind viele Menschen daran beteiligt, die alle für ihre Arbeit bezahlt werden wollen und müssen. Dazu gehören der Kaffeebauer, seine Mitarbeitenden oder auch der Kaffeeexporteur im Produktionsland. Dann muss der Transport bezahlt werden. Importeur und Kaffeeröster wollen davon leben. Die Röstung kostet Geld, genauso wie eine ansprechende Verpackung und letztlich will ja auch der Einzelhändler seinen Anteil. Ein wünschenswert-fairer Handel mit den Bohnen erhöht den Preis noch einmal. Das “Geschmacks-Spektrum” für Kaffeetester – Foto: Rüdiger Edelmann / ttb-media TON-TEXT-BILD Ganz nebenbei: Wusstet Ihr eigentlich, dass es auch eine Kaffeesteuer gibt? Immerhin sind das pro Kilo Röstkaffee € 2,19. Das alleine sind schon genügend gute Gründe Florian zu treffen. Meine Zielsetzung: So viel wie möglich über Kaffee-Produktion und Rösten sowie Kaffee-Kulinarik erfahren. Ein bis heute wichtiger Faktor in Bremen. Überprüft gerne im Podcast, ob mir das gelungen ist und ob Ihr was davon hattet. (Geht weiter unten in den Kommentaren!) Kaffeeakademie Dort wartet nicht nur professionelle Ausbildung, sondern es gibt reichlich Seminarangebote für Kaffee-Freunde. Die SCA (Specialty Coffee Association) bildet künftige Kaffeetester (Q-Grader) aus, aber auch Barista-Kurse für die Profis sind im Angebot. Foto: Rüdiger Edelmann / ttb-media TON-TEXT-BILD Kaffee-Laien kommen auch zu ihrem Recht und dazu gehört nicht nur krönender „Schnick-Schnack“, wie das Herz im Cappuccino-Schaum. So warten neben der Schulung in „Latte Art“, ein Espresso-Kurs, einer für die Sensorik und auch ein Filterkaffeekurs (inzwischen wieder im Trend). Meine Lerneinheit Es geht nicht nur darum, viele dumme oder auch kluge Fragen zu stellen. Ein wenig soll auch ich in die Kaffee-Kunst eingeweiht werden. Wir hatten uns entschlossen, in die Filter-Geheimnisse einzudringen. Dies ist neben den Kaffees auch der richtige Filter, das passende Papier, das beste Wasser und natürlich auch das Geschmacksempfinden. Der Blick hinter die Kulissen ist spannend. Erkenntnis: Filterkaffee ist nicht gleich Filterkaffee. Filterkaffee-Test – Foto: Rüdiger Edelmann / ttb-media TON-TEXT-BILD Filtern – Fertig – Los – Foto: Rüdiger Edelmann / ttb-media TON-TEXT-BILD Fertig zum Probieren – Foto: Rüdiger Edelmann / ttb-media TON-TEXT-BILD Natürlich habe ich nicht nur beim Rösten zuschauen dürfen, sondern bekam auch einen Kaffeeüberblick. Die Exklusivmarke „Rubiac“ versammelt unterschiedlichste Kaffeesorten der ganzen Welt. Es geht nicht nur um Arabica und Robusta, sondern auch um die Herkunft von Kolumbien bis Brasilien, Indien bis Vietnam, Kenia bis Tansania, ganz zu schweigen von erlesenen Kaffees wie dem „Blue Mountain“ aus Jamaica. Ja, wir haben auch über den Katzenkaffee geredet. Florian Müller hält ihn für überflüssig und auch für Tierquälerei. Hört selber. Das Café im Erdgeschoss Ist für alle, die nur eine schnelle Stippvisite machen wollen. Auch hier kann man (im kleinen Rahmen) testen, besondere Kaffees probieren und hier gibt's auch Spezialgetränke (Florian hat dabei gegrinst) wie „Erdbeer-Matcha-Latte“, der ja nun mit Kaffee eigentlich nix am Hut hat. Kaffee in der Sonne: Das JJH-Café – Foto: Rüdiger Edelmann / ttb-media TON-TEXT-BILD Wie auch immer, im Außenbereich des Jacobshofs, sitzt man äußerst nett und unter großen Sonnenschirmen. Er ist genau das Richtige für die Kaffeepause oder was auch immer verzehrt wird. Information Alles übers Johann-Jacobs-Haus Heritage Store und Café Rubiac Kaffee Kaffee – Akademie Architektonisches – Das Balge-Quartier Bremen als Städteziel Weitere Kaffeetipps aus Bremen Hinweis Die Recherche zu diesem Podcast wurde unterstützt von Bremen Tourismus, eine Abteilung der WFB Wirtschaftsförderung Bremen GmbH. Die Recherche wurde nicht beeinflusst und dieser Podcast ist ein unabhängiges, reisejournalistisches Produkt. Ich bedanke mich für die Zeit und die herausragende Betreuung im Johann-Jacobs-Haus und ganz besonders bei Röstmeister Florian Müller.The post Podcast 322 – Coffee-Vibes: Eine Kaffee-Erfahrung in Bremen first appeared on Deutsches Reiseradio (German Travelradio).

With Julio Linares.  To change the world, we need a money revolution. Yet the debate over money has been dominated by two perspectives: those free-market capitalists who want money to rule everything, and those who want to use the state to harness money's power.  In his new book, Decolonizing Money: The Promise of Abolishing the US Dollar, Julio Linares presents a bold, democratic theory of money which sets out strategies for collective liberation beyond state and capital.  Drawing on economic anthropology, as well as anarchist, abolitionist and anti-colonial traditions, he argues for the cancellation of debt and establishing a worldwide basic income as necessary first steps on the road to reparatory justice.  Julio joins us on the podcast for a conversation about how money is created and destroyed, what we can learn from pre-colonial social currencies like Cacao, and why there is nothing democratic about crypto.  We discuss Modern Monetary Theory, the petro-dollar system, and why David Graeber once referred to Donald Trump as an "anti-imperialist". Decolonizing Money is 40% off for podcast listeners on plutobooks.com. Use the coupon PODCAST at the checkout.

I am so glad that I came across this jewel of a cafe in Oaxaca City, Oaxaca, Mexico. We hear often about direct trade relationships, local sourcing, excellent hospitality, and servant leadership all as aspirations of mindful operators. This place is living these aspirations as a part of the daily rhythm. Coffee and Cacao from their backyard. Signature drinks and a food menu made from ingredients direct from local farms. A deep focus on Oaxacan culture and tradition. I am so happy to welcom to the show the founder of Cafeto Cacao, Yaren Maya! Yaren Maya is the Founder and Owner of the amazing Cafeto Cacao, a specialty coffee shop in Oaxaca, Mexico. She has been working in the coffee and cacao industry for three years already and the cafe has established itself as the premier destination for thoughtful and excellent hospitality and menu items sourced from Oaxaca. A beautiful business showcasing local flavor, creativity, and kind service to neighbors and tourists alike. Yaren is also the co-creator of an Oaxacan fusion restaurant, which has been operating for five years and caters for lunches, dinners, and events. Working by the side of others professionals of the industry in Food and Beverages in Oaxaca City, Yaren continues to grow her professional skills as she creates, leads, and serves. Prior to the restaurant and Cafeto Cacao, Yaren gained professional experience and internships in Mexico and the United States in the hotel industry, basic studies of the English language in Ireland, as well as experience in coffee shops and eventual catering services in the aforementioned country. In Todays conversation we will cover: Yaren's background in hospitality and how it shaped her approach to café ownership The importance of local ingredients like cacao, vanilla, and seasonal fruits in menu development The fusion concept: blending Oaxaca's traditional cuisine with innovative techniques Strategies for staff training on product knowledge and hospitable interactions How maintaining integrity and values in sourcing creates a loyal customer base The role of small-scale, traditional equipment like clay pots in preserving culture Tips for fostering a passionate, adaptable team that shines in a small setting Motivation and continuous learning in a competitive, evolving industry Links:  Instagram: @Cafeto_cacao   KEYS TO THE SHOP OFFERS CONSULTING + COACHING If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:  332: Founder Friday! w/ Iman Kusumaputra & Putri Yulandari of Kopikalyan, Jakarta, Indonesia 530: Founder Friday w/ Aisha Bullard and Modou (MAD) Diongue of Original Drip in Dakar, Senegal 289 : Founder Friday w/ Ochen Simon Eidodo of Chariots Coffees, Uganda! 256 : Founder Friday w/ Varat Vichit-Vadakan of Roots Coffee Roaster in Bangkok, Thailand  

In this episode, host David Nilsen talks with Ava J Holmes and Fiorella Richter, the founders of Women of Cacao, a global, bilingual network uniting professionals across sectors within cacao and craft chocolate: from genetics and farming to chocolate making and science. The work of Women of Cacao culminates each year in the Women of Cacao Summit, a hybrid virtual and in-person global gathering. At the summit, you can  be part of a movement connecting thousands across the cacao world in a shared, values-driven experience. The founders and organizers see the summit as an invitation to see the industry through a wider lens, and to help shape what's next. This year's summit takes place September 17-20.In our conversation today, Ava and Fiorella speak to the rich history of women in cacao and chocolate, their own journeys to craft chocolate, and what folks can expect at this year's summit.You can learn more about Women of Cacao at their website, or on Instagram.Guests:Fiorella Richter Fiorella is the founder of Women of Cacao and Kaukawa Cacao, a Peru-based company working with native cacao varieties and origin-centered cacao experiences. Her work bridges cacao culture, sensory exploration, producer visibility, and regenerative approaches to cacao value chains. She is also a graduate of the Cacao of Excellence sensory evaluation program. Her approach explores how sensory evaluation and scientific tools can support greater visibility, recognition, and value creation for producers and origin countries.Ava J HolmesAva J. is a serial entrepreneur whose work blends on-the-ground activism, storytelling through creative mediums such as fashion and chocolate, and out-of-the-box social ventureship. Her work has been featured across major media outlets from The NY Times and Vogue to Discovery Channel and TED Talks.Ava co-founded Women of Cacao and Cacao Center, an educational center and research hub in the lower Amazon that explores wild cacao strains, medicinal plants, and regenerative agroforestry. Her team collaborates with local farmers, scientists, and conservationists to produce the region's first organic, ecologically-grown chocolate. 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.

This segment covers osteoporosis prevention, cacao, safe sun exposure, seaweed radiation concerns, and vitamin-rich food sources. #BoneHealth #CacaoDebate #SunSafety #SeaVegetables #HealthTalks

Hosts: Ed Jones (Owner – Nutrition World) & Clint Powell A variety of topics all related to living a healthy life Presented by: Nutrition World www.nutritionw.com Broadcasting from the Nooga Dentistry Studio www.noogadentistry.com Production of: Whitfield Media Group www.vitalhealthradio.com Title: Peptides, AMPK, and Other Supplements for Weight Loss.  [0:00:00] Headlines, Glucosamine & Alzheimer's, and Study Skepticism Ed recaps last week's episode about truly high-quality eggs and how to tell if eggs are nutritious Mentions Kristy (“chicken whisperer”) and that her eggs are sold at Nutrition World. Ed addresses a national headline claiming glucosamine may accelerate Alzheimer's. Explains it was an observational study based on medical records, not a controlled trial. People who start glucosamine often already have joint pain, inflammation, or cognitive decline. This creates confounding factors (correlation ≠ causation). Even broad AI-style review of research finds little credibility for the idea that glucosamine worsens Alzheimer's and notes that some data suggest potential benefit. Clint and Ed discuss: How people often change multiple habits at once when they get sick (diet, supplements, etc.). The importance of baseline data (bloodwork, journaling) before judging if changes work [0:13:29] Guest Elisha: What Peptides Are & How They Can Assist Weight Loss Elisha from Nutrition World is introduced. Ed recounts his history with weight-loss supplements: Heavy use of ephedra in the '80s and '90s: effective but with side effects (nervousness, blood pressure, insomnia). Ephedra was eventually banned; Ed largely stopped promoting weight-loss pills, focusing instead on lifestyle, macros, and exercise. Ed admits he dismissed Ancient Nutrition's new Active Peptides at first, assuming it was a label trend riding on the buzzword “peptides.” Reports strong positive feedback from real customers, including many who are not heavy supplement users but want help with appetite and weight. Elisha  explains peptides with a “pearl necklace” analogy: A full necklace = protein. Individual pearls = amino acids. Small segments of the chain = peptides, which act like signals or “text messages” in the body. Distinguishes nutritional peptides (like in this product) from therapeutic/medical peptides (e.g., GLP‑1 drugs). Describes DNF‑10, the peptide in Active Peptides: A three‑amino‑acid chain isolated from baker's yeast (Saccharomyces cerevisiae). Modulates appetite‑related hormones: Ghrelin (“hunger hormone”) – DNF‑10 helps reduce ghrelin signaling so you feel less hungry. CCK (cholecystokinin) (“fullness hormone”) – DNF‑10 helps increase CCK, making you feel full/satisfied sooner. Elisha's personal experience: Used it to help lose a few pounds before her wedding and to control cravings after a carb‑heavy honeymoon in Italy. Reports feeling less snacky in the afternoons despite the tempting snacks at Nutrition World. Notes customers are consistently “wowed” by the effect on appetite Product forms and dosing: Powder in flavors like guava grapefruit and chocolate (which she says tastes like brownie). Capsules: typically 2 per day. Can be mixed with: Ancient Nutrition's A2 protein powder after lunch. Or simply with water. [0:24:35]  AMPK, Berberine & Metabolism Support Products Alicia introduces Life Extension AMPK Metabolic Activator: AMPK is described as a master cellular switch in every cell — like the light switch in your house showing you what needs cleaning. Supports cellular cleanup and improves handling of belly/visceral fat, the dangerous fat around organs. Typical study protocol: 12–16 weeks (3–4 months) for notable changes. Usually 1 capsule per day. Ed references Dr. David Sinclair and the role of AMPK (and NMN) in longevity, noting strong safety when aiming to restore normal function, not push extremes. Berberine: Also activates AMPK. Mimics some effects of metformin: supports blood sugar balance and metabolic health. Very safe overall, though some experience GI upset; Ed notes finding a brand that minimized stomach issues. Nutrition World pharmacist Dr. Curt Dearing frequently recommends it. Life Seasons Metabolism Formula: Designed to boost resting metabolic rate rather than affect satiety. Key ingredients mentioned: Green tea (thermogenesis) Cayenne pepper (metabolic “furnace”) Theobromine (mild stimulant for energy without jitters) Theanine (calming) Cacao (hormonal and metabolic support) Green coffee bean (via chlorogenic acid; supports liver and moderates sugar release, especially in fasting). Ed recalls the Dr. Oz–era fad around green coffee bean and notes that while it was overhyped, it does have real, modest benefits when used correctly and not as a “magic pill.” Ed describes his own experience: Training for the Chattanooga Fitness bodybuilding event. Cut calories by ~40% for the first time at age almost 69, but only lost about 7 pounds, illustrating slower metabolism with age. Elisha emphasizes: These products are tools, not replacements for macros, exercise, and lifestyle. Goal is to raise resting metabolic rate and support what diet and training are already doing. Elisha notes peptides are fine in the evening (non‑stimulating) but the Metabolism formula should be used earlier in the day due to its stimulating ingredients. [0:37:39] Aging, Eye Strain Ed reframes healthy aging: Less about reaching extreme ages (e.g., 120+) and more about strength, clarity, mobility, and energy in the years you do have. Notes concepts like a “heartbeat quota”—a rough idea that we have a finite number of heartbeats. Discusses modern eye strain from constant near‑focus screens: Historically, humans mostly focused on distant objects. Screen use reduces blinking from about 15 times/min to 5–7 times/min, leading to dry, strained eyes. Recommends the 20‑20‑20 rule: every 20 minutes, look 20 feet away for 20 seconds. Mentions lutein and zeaxanthin from green vegetables as supportive eye nutrients. [0:40:51] Teflon, & philosophy on chemicals Ed shares a household tip: He uses green, non‑toxic stainless steel cookware (360 Cookware) but scrambled eggs stick badly. His sister suggested Dawn Powerwash, which worked exceptionally well on the pan. Clint notes he uses non‑stick pans where food slides right out. Ed warns: Many non‑stick pans (e.g., classic Teflon) can contain “forever chemicals”, potentially harming hormones and long‑term health. Philosophical tension: Show is generally pro‑“green pharmacy” and low‑chemical living, but Ed acknowledges sometimes selective use of effective products (like Dawn Powerwash) can be very helpful if used sparingly and thoughtfully. [0:42:15]  Intermittent fasting & hair loss Ed shares findings from a new research study linking intermittent fasting with increased hair loss: During fasting, the body shifts from glucose to fat as fuel. Hair follicle stem cells strongly prefer glucose; forcing them to rely on fat can stress or damage them. Fasting may flood follicles with toxic fatty acids, especially in the presence of widespread seed‑oil consumption (canola, generic “vegetable oils,” etc.). Reinforces Ed's long‑standing reservations about intermittent fasting: Risk of insufficient protein, leading to muscle loss and higher mortality. Harder to build muscle within a restricted eating window. Adds this hair loss risk as another factor against aggressive fasting for many people. [0:44:59] Tinnitus & diet Study highlights dietary links for tinnitus (ringing in the ears): Higher fruit consumption correlates with lower odds of developing tinnitus. Butter and legumes appeared to calm tinnitus symptoms. MSG and aspartame/Nutrasweet can worsen tinnitus by overstimulating nerves. [0:46:00] Safer bug repellents Ed discusses concerns with DEET: Effective but not ideal for frequent or heavy use, especially on children and over large skin areas. Introduces picaridin (he pronounces it like “Picardian”): 20% picaridin spray is comparable to DEET for repelling mosquitoes and ticks. Has a better safety profile, less damaging to fabrics, and is Ed's top chemical alternative to DEET. Natural/green options: Lemon eucalyptus oil and similar formulas can repel mosquitoes for up to 6 hours. Nutrition World carries options like Trek and “Extra Strength Tick Repellent,” which Ed's family uses directly on skin, especially for his grandkids. [0:54:08] Resistance Training, Longevity, Mindset on Medicine vs. Nature Ed cites a study from the British Journal of Sports Medicine: 90–119 minutes per week of resistance training associated with: 13% lower all‑cause mortality. 19% lower cardiovascular mortality. 27% lower mortality from neurological diseases, particularly dementia‑related. Reiterates: Exercise is the most reliable “elixir” of longevity. Emphasizes that quality of life and cognitive health are at least as important as adding years. Ed quotes Andrew Kaufman, MD, who advocates: Strong belief in natural healing and the body's innate ability to self‑regulate. Skepticism toward new pharmaceuticals and product trends. “Your body is always working in service to your healing.” Ed adds his own nuance: There is an important role for short‑term pharmaceuticals, surgeries, and acute interventions when life‑saving. But defaulting to nature and lifestyle first, with drugs as Plan B, is his guiding model. Clint points out that practitioners who have worked both in conventional and integrative spaces can often offer the best balanced guidance, understanding both toolkits without being dogmatic. [0:56:15]  Final reflections & closing Ed summarizes: The world can be divided into “learners and non‑learners,” and listeners of the show are very much in the “learner” camp. The show's mission is to give practical, immediately usable health strategies that often aren't emphasized in conventional appointments. Clint highlights: We can't control everything (genetics, some disease), but having things we can control (diet, movement, sleep, supplements, environment) gives confidence and calm. Ed emphasizes the phrase: “Genes load the gun; lifestyle pulls the trigger.” Good habits can keep risky genes silent much longer The post Radio Show / Podcast – June 21, 2026 first appeared on Vital Health Radio.

In this special BioHack Boise event spotlight, David DeHaas sits down with several wellness experts who are helping people reclaim their health through innovative and holistic approaches.Featured Guests Include:SAMANTHA THOMASEagle Massage & Wellness | Middleton Massage & WellnessSamantha shares how therapeutic massage helps move interstitial fluid, improve lymphatic drainage, reduce inflammation, release emotional stress, and support the body's natural healing processes. She discusses the connection between physical pain, emotional trauma, fascia, nervous system regulation, and why massage can be a powerful tool for long-term wellness.Website:https://massage-eagle.comhttps://massagemiddleton.comLORI OLDSAscend Brain CenterLori introduces Super Patch technology, a unique neurotech system designed to communicate with the brain through the skin using proprietary neurological codes. Learn how these non-transdermal patches may help support balance, mobility, pain relief, focus, stress management, metabolism, energy, and nervous system regulation.Website:https://ascendwithtroyandlori.comPhone:208-949-4502NIKKI MACGREGORFounder of BioHack BoiseNikki shares her vision for creating Idaho's premier wellness and biohacking event. Discover what attendees can expect, including expert speakers, immersive demonstrations, wellness technologies, health testing, educational presentations, networking opportunities, and hands-on experiences designed to help people take control of their health naturally.Event Website:https://biohackboise.comUse Coupon Code:VITALITY30CHRISTINA JENKINSWise Woman WorldChristina explains the powerful benefits of ceremonial-grade heirloom cacao and how it supports emotional wellness, mental clarity, heart-centered living, mineral replenishment, antioxidant protection, and spiritual connection. She also discusses the special cacao ceremony she will lead during the BioFlow VIP experience.Wise Woman World:https://wisewomanworld.comAyapacha Cacao:https://ayapachacacao.comIN THIS EPISODE• The healing benefits of massage therapy• Lymphatic drainage and interstitial fluid explained• Emotional trauma stored in the body• Nervous system regulation and wellness• Super Patch neurotechnology and brain-body communication• Natural approaches to pain management• Improving balance, focus, and energy• Brain optimization and neuroplasticity• Biohacking strategies for better health• Ceremonial cacao and emotional healing• Antioxidants, minerals, and nutritional wellness• What to expect at BioHack Boise 2026• How to connect with wellness practitioners and expertsABOUT DAVID DeHaASDavid DeHaas is the founder of Living Waters Wellness Center and host of the Whole Body Detox Show. After overcoming multiple chronic health conditions naturally—including allergies, asthma, chronic fatigue, psoriasis, skin disorders, digestive challenges, and cancer—David has dedicated his life to helping others discover natural solutions for healing and optimal wellness.Living Waters Wellness Center:https://www.livingwaterscleanse.comWhole Body Detox Show:https://www.wholebodydetoxshow.comBIOHACK BOISE EVENTJoin leading experts in biohacking, natural health, brain optimization, nutrition, detoxification, energy medicine, regenerative wellness, and performance enhancement.June 26-27BioHack BoiseWebsite:https://biohackboise.comUse Coupon Code:VITALITY30Thank you for listening to the Whole Body Detox Show with David DeHaas.If you enjoyed this episode, please subscribe, leave a review, and share it with family and friends who are looking for natural ways to improve their health and vitality.To learn more about today's guests and attend the upcoming BioHack Boise event, visit BioHackBoise.com and secure your tickets before they sell out.Remember, your body was designed to heal. Give it the right tools, remove the obstacles to healing, and allow your body to do what it was created to do.Stay healthy, stay informed, and we'll see you on the next episode of the Whole Body Detox Show.Support the showReady for your healing journey?Visit our website: www.LivingWatersCleanse.com Or give us a call at: (208) 378-9911Stem Cell Activation Patches:www.StemCellPatch.netGet your Supplements and Natural Body Products Here:www.livingwaterscleanse.com/supplementsQI-Shield EMF Devices:Protect your whole home or office with a touric shield from EMF's. 1. QI Shield Covers 16'x16'2. QI Home Covers 50' x 50'3. QI Max Covers 250'x250'Click on link and enter Livingwaters in discount code section during checkoutMagnesium Soaks:Follow us on our socials: Living Waters Wellness CenterBitChute: www.bitchute.com/livingwaterswellnessRumble: www.rumble.com/living...

Could standardizing chocolate help small-scale farmers? Chocolate scientist Julien Simonis thinks it could help persuade consumers to pay for higher quality chocolate, in turn helping out these growers. Every cacao bean is different, and for a long time, there wasn't a standard way of comparing the quality of chocolate. But in 2009, a sustainable agriculture nonprofit started a program called Cacao of Excellence. The goal was to develop a standard way of evaluating cacao just like those sommelier's do with wine. So today, we're going behind the scenes of a chocolate laboratory to see just how cacao is evaluated. This story was originally reported for NPR by science correspondent Ari Daniel. Read the full story here.If you liked this episode, check out our episodes on how climate change is hurting chocolate production and how some people are making chocolate alternatives. Interested in more chocolate science? Email us your question at shortwave@npr.org.Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy

This week on Herbal Radio, host Lucretia VanDyke is joined by the clinical herbalist and the Executive Director of the Berkeley Herbal Center (BHC), Ashley Campos. Join us as they explore: Ashley herbalism journey: from student to director Fostering and recognizing diversity in herbalism education Upholding the sacredness of plants while pursuing a career in herbalism Holding space for spiritualism in clinical practice Creative ways to connect with plants through music and art Cacao as medicine: far beyond an indulgent treat As always, we thank you for joining us on another botanical adventure and are so honored to have you tag along with us on this ride. Remember, we want to hear from you! Your questions, ideas, and who you want to hear from are an invaluable piece to our podcast. Email us at podcast@mountainroseherbs.com to let us know what solutions we should uncover next within the vast world of herbalism.

Sebastian Jara is not new to this [fragrance content]; he's true this. Since 2012, he's been creating videos, and today his YT channel boasts over 335K subscribers. Now he's onto the next venture. After years of attending perfume trade shows all over the world, Sebastian has created his own and it's called ScentFEST. And the inaugural show is happening in just 3 weeks in SF! (June 26-28, 2026)We chat all about what can you expect at the show, highlights from his 6000-bottle personal collection, the evolution of fragrance content over the last decade, and all the roads that led him here!FOLLOW: @theperfumeguy (on all channels)~PERFUME ROOM WEST COAST TOUR OF LOVE!~linktr.ee/emmavernStop 1 ~ LA: Smells Like Love (June 20) NOW CASTING!Stop 2 ~ Monterey: WPC (June 22-25)Stop 3 ~ SF: ScentFEST (June 26-28)****SOTD: Parfums MDCI Un Coeur en Mai (get 10% off code: perfumeroom)FRAGS MENTIONED:Angelos Créations Olfactives Soma Panorama, EM Molecule 01, Alrehab Choco Musk, YSL Rive Gauche, Madame Rochas, YSL Opium, Polo Green, Caron Pour Un Homme, Pierre Cardin, Guy Laroche Drakkar Noir, Chrome Azzaro, JPG Le Male, D&G Pour Homme, Jo Malone: Orange Blossom, Vetyver, Black Vetyver Cafe, Blue Agave & Cacao, Lime Basil & Mandarin, Pomegranate Noir, Wild Fig & Cassis; Mugler A*Men, Cologne; Penhaligon's, Annick Goutal, Mugler Angel, Sarah Baker Jungle Jezebel, Massimo Dutti White Evening, Jusbox Fifty Four, BLNDGRPHY Vanilla Mudslide, Trudon 45°, Sarah Baker VaVa Vanilla, Dusita Light of Bangkok, Pesad Orris Cocoon, Dior Homme (orig.), Hugo Boss Bottled Absolu, Le Male Elixir, Loumari Radanfor, JPG Le Male, Guerlain Guerlinade, Jean-Louis Scherrer, Lancome Magie Noire, Hermes Eau d'Orange Verte, Eau de Gucci, Carine Roitfeld Carine, Houbigant Fougère Royale (1884), Coty Ambre Antique (1904), Chanel No. 5 (1921), Guerlain Mitsouko (1919), Caron Tabac Blond (1919), Molinard Habinita (1924), kyphi from ancient Egypt 

In this episode, host Jack Eidt delves into the groundbreaking archaeological discoveries at the Huaca Montegrande site in the Peruvian Amazon with guest Karen Gordon, an associate at ASICAMPE, the nonprofit Association for Scientific Research of the Peruvian Amazon [https://abundantearthfoundation.org/ancientcacao/]. They explore the ancient Marañon culture, their sophisticated agroforestry practices, and the origins of cacao, the plant responsible for the world's chocolate. Traces of cacao have been found in 6,000-year-old ceremonial pottery vessels from what is now recognized as the oldest monumental temple site in Peru, predating the pyramids of Egypt or Mesopotamia. Tune in to learn how these findings are rewriting the history of organized human settlement and spirituality in the ancient Amazon. Nominated as one of the Top 10 Archaeological Discoveries in the World, Montegrande is currently unearthing the story of the ancient Amazonian Marañon Culture and their sophisticated agroforestry practices, social structure, and cosmovision – 3,000 years before the more well-studied Inca and Nazca cultures. These findings completely rewrite the history of organized human settlement and spirituality in the ancient Amazon. Groundbreaking evidence from Montegrande points to the Marañon Culture as being the earliest human stewards of cacao in the world, tending its domestication, cultivation, veneration and trade. For an extended interview and other benefits, become an EcoJustice Radio patron at https://www.patreon.com/ecojusticeradio Resources/Articles: https://inboundperu.com/2022/03/11/the-world-will-get-to-know-huaca-montegrande-where-historys-oldest-cacao-was-found%ef%bf%bc/8644/ Ancient Builders of the Amazon on Nova PBS: https://youtu.be/dY82nZTxXQ4?si=UcvfsGJtvJQY_GAs Karen Gordon - Equal parts soul-filled and inspired educator, Karen's work as a restoration ecologist and land steward has spanned California's Channel Islands to the Peruvian Amazon for the last 30 years. She has called Costa Rica's cloud forested mountaintops home for the last two decades. ASICAMPE is a small Peruvian nonprofit research organization led by Dr. Quirino Olivera; making significant contributions to Amazonian and world history. Nevertheless, the Huaca Montegrande project, destined to become and UNESCO World Heritage Site, faces multiple threats and requires protection to continue their work. For more information and to support their work: https://abundantearthfoundation.org/ancientcacao/ Musical interludes by Oscar Jimenez Fernandez. IG: @oscarjimenezfdc Jack Eidt is an urban planner, environmental journalist, and climate advocate, as well as award-winning fiction writer. He is Co-Founder of SoCal 350 Climate Action and Executive Producer of EcoJustice Radio. He writes for a PBS SoCal Artbound project called High & Dry [https://www.pbssocal.org/people/high-dry]. He is also Founder and Publisher of WilderUtopia [https://wilderutopia.com], a website dedicated to the question of Earth sustainability, finding society-level solutions to environmental, community, economic, transportation and energy needs. He also publishes articles and podcasts on Substack [https://jackeidt.substack.com/]. Podcast Website: http://ecojusticeradio.org/ Podcast Blog: https://www.wilderutopia.com/category/ecojustice-radio/ Support the Podcast: Patreon https://www.patreon.com/ecojusticeradio PayPal https://www.paypal.com/donate/?hosted_button_id=LBGXTRM292TFC&source=url Executive Producer and Host: Jack Eidt Engineer and Original Music: Blake Quake Beats Episode 237

ISSSTE amplía capacidad hospitalaria en MéxicoExalcalde de SLP detenido en operativo de seguridadSelección del Congo tendrá aislamiento rumbo al MundialMás información en nuestro Podcast#grc

Its Chocolate time! We chat with Momma Cacao (Juliet Davies) a Cacoa farmer and chocolate maker plus some great CT chocolate destinations! 

Más inversión para escuelas en EdomexSRE asciende a cuatro embajadores Machado buscará presidencia en Venezuela Más información en nuestro Podcast#grc

On this episode of Remy's Roundtable, Remy is joined by Ryan and Nicole as Ryan officially takes over for Mike while he enjoys a vacation in Italy with his family! The crew catches up on everything happening lately, including a big question that could change the future of the Roundtable… is Ryan really moving to Colorado next year?Then it's time for a brand-new edition of “Would You Rather,” where Remy puts Ryan and Nicole to the test with some difficult choices involving extinct theme park attractions that fans still miss today.In “The Latest Theme Park Updates,” the Roundtable dives into some major stories across the parks, including Bluey heading to Disney's Animal Kingdom, the upcoming Captain Cacao meet-and-greet area coming to Universal Epic Universe, and the crew saying hello to the Muppets over at Disney's Hollywood Studios.To close out the show, the Roundtable travels back to classic EPCOT for “Ride of the Week,” featuring the legendary extinct attraction Horizons. From its groundbreaking storytelling to its massive $100 million price tag, the crew looks back at why Horizons became one of the most beloved attractions in Disney history.

Captain Cacao is set to make his character meet & greet debut at Universal Epic Universe, Re(d)tro Nights has taken over Red Coconut Club at Universal CityWalk, and more in this episode of the DIS Unlimited Universal Show!Links:UO Fan WebsiteGet a FREE No-Obligation Quote on a Universal vacation from Dreams Unlimited Travel today!Important DIS links and more information!Support us and get exclusive content on Patreon! Hosted on Acast. See acast.com/privacy for more information.

Join Club 32 Help us to fund & grow the show by becoming part of Club 32! You'll get more additional content, CTM Apparel discounts, 1901 Candle Company discounts, private Facebook Group, private podcast & more! - head to ctmvip.com CTM Apparel Get the best Disney, Universal and/or Pop Culture apparel that is hand made in our shop - shop at ctmshirts.com Subscribe To The Show & Leave Us A Review Apple Podcasts - Click Here Stitcher - Click Here Spotify - Click Here Follow Us on Social Media CTM Facebook Group: @capthemagic Twitter: @capthemagic Instagram: @capthemagic Visit Us Online Subscribe to our YouTube Channel! Capture the Magic Podcast – find the latest episodes! Capture The Magic Apparel – you can find a great Disney-inspired t-shirt collection! Join Club 32! Our private group with access to exclusive livestreams, podcasts, and MORE! Visit ctmvip.com Our Sponsors Zip Travel - visit travelwithzip.com to see how they can help you have the vacation of a lifetime! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In today's episode, Tyler Cagwin of Nostalgia Chocolates gives advice for craft chocolate makers on selling cacao nibs and other ingredients to craft breweries. Tyler has sold cacao to many breweries in upstate New York and now in North Carolina, and it's become a substantial part of his business at Nostalgia. Here he walks us through things to consider in advance, how to approach prospective brewery partners, what he presents when he meets with them, how he builds these relationships, and how he schedules cacao roasting for his brewery customers in his regular chocolate production schedule.This interview is filled with great advice for craft chocolate makers who would like to begin working with breweries. At the end, we also talk about the newest edition of Nostalgia's Hop Aged bar.You can listen to my past episode with Tyler here. You can also read a blog post about his Hop Aged bar here, and his work with New York breweries here.Episode timeline (approximate):1:00 - Introduction3:10 - How Tyler got started selling to breweries6:30 - The knowledge level of brewers in regards to cacao13:55 - Consistent questions he expects15:10 - Info he provides proactively17:20 - Pricing and sticker shock21:50 - Workflow for providing nibs23:55 - Marketing and co-branding28:45- Production schedule considerations29:55 - Roasting profiles31:45 - Impact on his own cacao bean orders35:40 - Providing husks and other ingredients39:25 - Final thoughts on selling to breweries42:20 - Hop Aged bar 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.

Bloc d'actualités. Début novembre, les championnats du monde interuniversitaires WIUC 2023 se sont déroulés a Paris. L'Université Comenius de Bratislava est devenue la meilleure université du monde! A propos du CACAO et de la premiere cacaoterie en Slovaquie. Entretien avec Martina Matejíčková. Rediffusion.

The Daily Quiz - Art and Literature Today's Questions: Question 1: What are the name of the factory workers who love cacao beans in a classic children's book by Roald Dahl? Question 2: In the Grimm fairy tale "Town Musicians of Bremen", which group of aging animals sets out for Bremen to become musicians? Question 3: Which decorative art movement emerged in the late nineteenth century and was characterized by dense assymmetrical ornamentation in sinuous forms? Question 4: Which author wrote 'Lady Chatterley's Lover'? Question 5: Which author wrote 'The Handmaid's Tale'? Question 6: Which author wrote 'Night Shift'? Question 7: Which artist painted "American Gothic" Question 8: Which architectural style employed refined, elegant, highly decorative forms? Question 9: Which book contains the character 'Eeyore'? This podcast is produced by Klassic Studios Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Evan as he sits down with Sage, founder of  @addictivewellness  for a fascinating conversation on some of nature's most powerful superfoods. They dive into the world of high-potency cordyceps, the story behind Sage's innovative purple cacao, and the science-backed benefits of antioxidants like anthocyanins.Try Purple Cacao from Addictive Wellness! (ELEMENTAL_EVAN for 10% off)Key Topics-High-potency cordyceps and its health benefits-The unique qualities of wild-harvested purple cacao-The role of anthocyanins in health and signaling pathways-Cultivation and processing of superfoods for maximum potency-Innovations in herbal supplement productsDisclaimer: This show is for educational purposes only, it is not a substitute for professional care by a doctor or other qualified medical professional. Evan Roberts is not a medical professional and this podcast is provided on the understanding that it does not constitute medical or other professional advice or services. Statements and views expressed on this show are not medical advice, this podcast, including Evan Roberts and any guests on the show, disclaims responsibility for any possible adverse effects from the use of information contained in this episode. If you think you have a medical problem please consult a medical professional.

In this episode we open the door to our retreat experience and the deeper architecture behind our work. We explore what it means to build a space that is free, accepting, safe and even pleasurable without losing the rigor or depth. This conversation moves through the intentional design of our community, where processing is not isolated but shared, and where individual insight becomes collective movement. We also recount the Cacao ceremony and What it represents, how it functions psychologically and symbolically and why it serves as a threshold experience rather than a performance. This is not about spectacle but about direct encounter with fear, identity and the possibility of deliberate transformation. This episode is less about answers and more about orientation on how to live, practice and relate when the systems we inhabit are both the source of our conditioning and the field in which we attempt to wake up in. If you've attended our retreats you'll recognize the terrain if not, this serves as an entry point into the work. Please feel free to share this with anyone interested in community based practice, psychological transformation or the question of whether real change is possible within the systems we repeatedly recreate. I N S P I R E - Breathwork & Cacao CeremonyJoin us for this three-hour journey through cacao, breathwork, movement, and sound as you return to the Being beneath the noise. June 19. Toned Yoga, Kenilworth. Tix - https://events.humanitix.com/breathwork-and-cacao-ceremony-fgsrxn6q/ticketsWe open with a heart-centering cacao ceremony and a shared intention. From there, ecstatic dance to release what's been held, breathwork to shift the nervous system, and sound and stillness to integrate. Each piece feeds the next — a single arc of release, movement, and return. Harmony.This is an invitation to let go, drop in, and reconnect with the self that lives beneath the noise. Words can only hint at it. You have to feel it to understand.Your facilitator: Daniel Domoleczny — licensed acupuncturist, 500-hour yoga instructor, with a background in shamanic practice and breathwork traditions.

Originally aired 12/23/21Join the Cone Club, our snail-mail botanical sticker club to support the pod. Link in the bio!Completely Arbortrary is produced and hosted by Casey Clapp and Alex CrowsonSupport the pod and become a Treemium MemberFollow along on InstagramFind Arbortrary merch on our storeFind additional reading on our websiteCover art by Jillian BartholdMusic by Aves and The Mini-VandalsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pilier de l'économie ivoirienne, le secteur du cacao est en crise. Les cours mondiaux se sont effondrés, l'Etat a considérablement réduit le prix d'achat aux planteurs, les acheteurs internationaux sont devenus frileux... Quelles conséquences pour les 6 millions de personnes qui vivent du cacao et pour le pays ? Quelles réformes pour rendre la filière moins vulnérable ? Vos réactions et vos questions pour comprendre le fonctionnement complexe du secteur.  Standard : +33 9 693 693 70 Mail : appels.actu@rfi.fr Facebook : Appels sur l'actualité - RFI Twitter : @appelsactu

Pilier de l'économie ivoirienne, le secteur du cacao est en crise. Les cours mondiaux se sont effondrés, l'État a considérablement réduit le prix d'achat aux planteurs, les acheteurs internationaux sont devenus frileux... Quelles conséquences pour les 6 millions de personnes qui vivent du cacao et pour le pays ? Quelles réformes pour rendre la filière moins vulnérable ? Vos réactions et vos questions pour comprendre le fonctionnement complexe du secteur.  Standard : +33 9 693 693 70 Mail : appels.actu@rfi.fr Facebook : Appels sur l'actualité - RFI Twitter : @appelsactu

How do you build a clean-label snack brand from scratch?In Episode 208 of On The Delo, Shannon shares how she turned a home kitchen idea into The Best Bar — a handcrafted snack brand now sold across Arizona, from AJ's Fine Foods to the Grand Canyon and Phoenix Sky Harbor Airport.What started with a $2,000 investment, a Vistaprint logo, and Arizona's cottage food law has grown into a six-year journey built on grit, consistency, and doing things differently.Delo and Shannon break down what it really takes to build a food business from the ground up — without cutting corners.From hand-chopping ingredients and fulfilling orders out of her own kitchen, to landing major retail placements, this is a story about building a brand with intention, not shortcuts.They also get into:Scaling without losing qualityClean-label products and ingredient integrityThe reality of hiring and growthSobriety, healing, and personal disciplineWhy sleep, gratitude, and routine matter more than most people thinkWhether you're building a product, growing a business, or just getting started, this episode is a real look at what it takes to turn something small into something sustainable.Chapter Guide (Timestamps):(0:00 - 2:35) Devour Phoenix Intro, Booth Memories & Event Prep Systems(2:36 - 6:21) Shannon's Origin Story: Minnesota Roots, DC Nannying & Learning to Cook(6:22 - 8:34) 10 Years in Wine Sales, Sommelier Cert & Choosing Sobriety 19 Years Ago(8:35 - 11:36) Foster Parenting, Health Turning Point & Giving Up Refined Sugars(11:37 - 14:10) Shannon's Kitchen Cottage Food Start, $2K Investment & the Birth of The Best Bar(14:11 - 17:05) AJ's Fine Foods, Peddler's Son Distribution & the Fox 10 Segment Moment(17:06 - 20:36) Hardest Part of Entrepreneurship: Hiring, Delegating & Work-Life Reality(20:37 - 23:56) 200 Trays a Week, 4,896 Bars in One Order & Hand-Making Every Single One(23:57 - 27:00) Bar Flavors Deep Dive: Original, Chocolate Chip, Cacao & Seed Bar Charity Tie-In(27:01 - 29:30) Scaling Challenges, Pitching Natural Grocers & Saying Yes Before You Know How(29:31 - 33:11) Healing Hospitality, Joy Bus Donations & Why Food and Community Go Together(33:12 - 36:15) Shannon Today vs. Shannon 2020: GCU Space, Grand Canyon Lodges & Personal Growth(36:16 - 42:00) Rapid Fire: Music, Cacao Bar Sleeper Pick, Sneakers, Beach Getaways & Grow Bigger

We welcome Stephen St. Francis Decky to the Meat For Teacast!Stephen and Elizabeth discuss writing, films, music and art - and a lot more. Stephen reads from his novel Werewolf Movie too! Find out more at https://werewolfmovie.net And his anwers to the final four questions, summarized here:SCENT: Amour de Cacao by Sud Pacifique presently, but my go-to is the Tonkade by Laboratorio Olfattivo.WRITING: César Aira, (Dinner in particular, but also An Episode in the Life of a Landscape Painter and pretty much everything else he's written); Molly Pohlig (The Unsuitable); Anna Sewell (Black Beauty); The play I'm currently doing projection design for (and reading over and over) is called Beyond That Nothing Is Certain, written by Monica Isakstuen, performed at The Cherry Theater in Ithaca, New York.MUSIC: Melody's Echo Chamber (Unclouded is her newest album); Spell Blanket by BroadcastFILM: Director Lucile Hadžihalilović (The Ice Tower (2025) is her latest, but Earwig (2022) and Evolution (2015) are also fantastic); Director Steve McQueen (Education from the Small Axe series).