Podcasts about Chocolate

In this episode, I sit down with Jeff Mroz, former Yale and professional quarterback turned health-focused entrepreneur. Jeff is the founder of Pioneer Pastures, the company behind the world's first A2 Ultra-Filtered Milk and A2 protein shakes, now sold nationally in Target, Sprouts, and Amazon. We cover his journey from sports to building industry-leading brands, his mission to improve metabolic health through better-for-you dairy, and how he's making clean, accessible nutrition a reality for families everywhere.→ Leave Us A Voice Message! Topics Discussed:→ What are the benefits of A2 milk?→ How does A2 milk affect digestion?→ Can A2 dairy reduce sugar impact in kids?→ Why choose Pioneer Pastures over other dairy?→ How much protein do adults really need?Sponsored By: → Be Well By Kelly Protein Powder & Essentials | Get $10 off your order with PODCAST10 at https://bewellbykelly.com.→ AG1 | Head to https://drinkag1.com/bewell to get a FREE Welcome Kit with the flavor of your choice that includes a 30 day supply of AGZ and a FREE frother.→ Function | Learn more and join using my link. Function is the new essential health check, and my first 1000 listeners get a $100 credit toward their membership. Visit https://www.functionhealth.com/bewellbykelly or use gift code BEWELL100 at sign up to own your health.→ Maui Nui | You can get your Always Summer Sausage by going to https://mauinuivenison.com/kelly.→ WeNatal | You can use my link, https://wenatal.com/kelly, with any subscription order, to get a free one month supply of WeNatal's Omega DHA+ Fish Oil valued at 35 dollars.Timestamps: → 00:00:00 - Introduction→ 00:04:09 - Jeff's story→ 00:07:52 - Chocolate milk & kids' health→ 00:10:44 - Sourcing clean chocolate milk→ 00:20:59 - Protein shakes→ 00:24:05 - Pioneer Pastures future→ 00:28:55 - Dairy allergies→ 00:33:03 - Protein goals→ 00:39:03 - Family meals→ 00:42:48 - Eating out healthy→ 00:46:01 - School lunches→ 00:48:10 - Supporting Pioneer Pastures→ 00:51:11 - Body recomposition→ 00:54:41 - Workout recovery→ 00:55:14 - Product shelf life→ 00:57:46 - Bone health & osteopeniaCheck Out Pioneer Pastures:→ IG: @pioneerpastures→ Website: pioneerpastures.comCheck Out Kelly:→ Instagram→ YouTube→ Facebook

⚠️ The SEEK Podcast is now the Unwritten Podcast, presented by FOCUS! Follow us here to keep getting new stories of God's grace active in the world.Join us as SEEK26! Use this link to register: http://bit.ly/3IPoew4Use Promo Code REPLAY for Exclusive Pre-SEEK Content, and a chance to win one of three $100 vouchers to shopfocus.org

Geoff McFetridge discusses making the Chocolate titles in the "Mouse" video, meeting a lot of skaters at Cal Arts, becoming the art director of "Grand Royal" magazine, drawing the Chocolate Skateboards "Candy Series", painting huge murals at the Berrics & the West LA Courthouse stage, making board graphics for Krooked, working with Spike Jonze doing graphics & titles in his movies, his newest collaboration with Sun Bum called the "Mnt Bum" collection and much more! Geoff McFetridge Instagram: https://www.instagram.com/mcfetridgeBecome a Channel Member & Receive Perks: https://www.youtube.com/TheNineClub/joinNew Merch: https://thenineclub.com Sponsored By: AG1: Get a FREE Welcome Kit worth $76 when you subscribe, including 5 AG1Travel Packs, a shaker, canister, scoop & bottle of AG Vitamin D3+K2. https://drinkag1.com/nineclubLMNT: Grab a free Sample Pack with 8 flavors when you buy any drink mix or Sparkling. https://drinklmnt.com/nineclubWoodward: Save $100 off summer camp with code NINECLUB. https://www.woodwardpa.comMonster Energy: Monster Energy's got the punch you need to stay focused and fired up. https://www.monsterenergy.comSkullcandy: Feel the music with Skullcandy's custom-tuned audio—from the lyrics in your soul to the bass in your bones. https://www.skullcandy.comYeti: Built for the wild, Yeti keeps you ready for any adventure. https://www.yeti.comEtnies: Get 20% off your purchase using our code NINECLUB or use our custom link. https://etnies.com/NINECLUBéS Footwear: Get 20% off your purchase using our code NINECLUB or use our custom link. https://esskateboarding.com/NINECLUBEmerica: Get 20% off your purchase using our code NINECLUB or use our custom link. https://emerica.com/NINECLUB Find The Nine Club: Website: https://thenineclub.com Instagram: https://www.instagram.com/thenineclub X: https://www.twitter.com/thenineclub Facebook: https://www.facebook.com/thenineclub Discord: https://discord.gg/thenineclub Twitch: https://www.twitch.tv/nineclub Nine Club Clips: https://www.youtube.com/nineclubclips More Nine Club: https://www.youtube.com/morenineclub I'm Glad I'm Not Me: https://www.youtube.com/chrisroberts Chris Roberts: https://linktr.ee/Chrisroberts Timestamps (00:00:00) Geoff McFetridge (00:03:25) Was almost hired full time for Girl Skateboards but things didn't pan out (00:06:12) Met a lot of skaters at Cal Arts (00:12:58) Chocolate Skateboards "Candy Series" (00:21:37) Riders would approve their graphics (00:26:02) Grand Royal magazine art director (00:32:18) Chocolate titles in the "Mouse" video (00:48:44) Was put off by Big Brother but eventually was friends with everyone that was involved (00:52:49) The Berrics mural (01:01:32) Krooked graphics (01:06:54) West LA Courthouse stage mural (01:14:05) Worked a lot with Spike Jonze doing graphics and titles in his movies (01:20:53) Brothas From Different Mothas (01:25:38) The Sun Bum Mnt Bum collection (01:37:46) Snow drifters - ski / snowboard pop up (01:42:22) Designing ski graphics (01:51:42) Doing stuff because you just want to do it (02:06:54) Dream collab Learn more about your ad choices. Visit megaphone.fm/adchoices

Extreme weather caused by climate change is affecting agriculture and raising the cost of foods like coffee, olive oil and chocolate. Cocoa prices have been hitting record highs due to extreme rainfall, drought and heat. And some experts say most of the land used for cocoa production won't be usable in the future. Marketplace's Amy Scott, host of our podcast "How We Survive," explores a new way tech entrepreneurs are making chocolate so that we can keep enjoying it for years to come.

Extreme weather caused by climate change is affecting agriculture and raising the cost of foods like coffee, olive oil and chocolate. Cocoa prices have been hitting record highs due to extreme rainfall, drought and heat. And some experts say most of the land used for cocoa production won't be usable in the future. Marketplace's Amy Scott, host of our podcast "How We Survive," explores a new way tech entrepreneurs are making chocolate so that we can keep enjoying it for years to come.

Bradley Dawn and Stormer get to try Nicole Aufderhar's chocolate cannoli's with pistachio mousseline! Find her on Instagram @tenthousandbakes ; Martha Stewart was rude to a person getting an autograph. But was she just being Martha? One Star reviews; The five second rule baking show edition! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If you're like us and loved Bride maybe Mate didn't hit as hard for you? It's still Ali Hazelwood so of course we devoured this book but we found Serena and Koen's story a little lackluster. If you did read this and immediately thought: GIVE ME MORE, we have a few omegaverse recs for you below:https://www.goodreads.com/book/show/228256271-mate?from_search=true&from_srp=true&qid=BZqYgLqMLu&rank=2Similar BooksThe Mercy Thompson Series by Patricia Briggshttps://www.goodreads.com/series/40932-mercy-thompsonAll You Want by SenLinYu https://archiveofourown.org/works/15153092/chapters/35140268The Wolf King by Lauren Palphreymanhttps://www.goodreads.com/book/show/196920718-the-wolf-king?ac=1&from_search=true&qid=2o6RDf3CmB&rank=1Blood and Chocolate by Annette Curtis Klausehttps://www.goodreads.com/book/show/30324.Blood_and_Chocolate?from_search=true&from_srp=true&qid=KWIqA6D98O&rank=1Subscribe to our Youtube channel! https://www.youtube.com/@notanotherheroine

Your service staff is tasked with presenting your beers to customers in your taproom or brewpub, which makes each of them ad hoc members of your sales staff. They might be great bartenders or servers, but if they came to you from a restaurant or other hospitality background, they might not know much about beer, and we all know how quickly beer misinformation can spread.Brewery owners are sometimes reluctant to invest time and money in a staff education program, fearing they'll have to watch that investment walk out the door if an employee leaves a few months later. However, far more damaging than a trained employee who leaves is an untrained one who sticks around. You give your sales staff the information they need to get your beer into new account, and your service staff needs it to.In this talk, Advanced Cicerone and beer educator David Nilsen will talk about the benefits of establishing a service-focused beer education program at your brewery and what does and doesn't need to be included in the program.David Nilsen (he/him) is a full-time beer writer and educator living near Dayton, Ohio. He's an Advanced Cicerone© and an award-winning member of the North American Guild of Beer Writers and the British Guild of Beer Writers. He hosts the Bean to Barstool podcast, and is the author of the book Pairing Beer & Chocolate. He's the co-founder and editor of Final Gravity, a print zine telling personal, human-centered stories from the world of beer. You can find him online at davidnilsenbeer.com and on Bluesky and Instagram as @davidnilsenbeer.Join us in person for CBP Connects New OrleansDecember 8–10, 2025It's never been more important to connect: https://cbpconnects.com/

In this episode of GardenDC: The Podcast about Mid-Atlantic Gardening, we talk with Sheri Ann Richerson all about gardening with chocolate. The plant profile is on Fritallaria and we share what's going on in the garden as well as some upcoming local gardening events in the What's New segment. We close out with the Last Word on "Past, Present, and Future Me" by Christy Page of GreenPrints.If you liked this episode, you may also enjoy listening to:~ GardenDC Podcast Episode 237: Edible Native Plantshttps://washingtongardener.blogspot.com/2025/04/gardendc-podcast-episode-237-edible.html~ GardenDC Podcast Episode 159: Herbal Libationshttps://washingtongardener.blogspot.com/2023/08/gardendc-podcast-episode-159-herbal.html~ GardenDC Podcast Episode 59: Gardening with Tropical Plantshttps://washingtongardener.blogspot.com/2021/05/gardendc-podcast-episode-59-gardening.htmlBTW, YOU can become a listener supporter/subscriber at: https://creators.spotify.com/pod/show/gardendc/subscribeYou can order Sheri Ann's book at ⁠https://amzn.to/3XjNRJe ⁠(Note that is an affiliate link.)Show Notes will be posted after 11/18/25.Here is a link to my favorite Chocolate Zucchini Bread Recipe: https://pin.it/3tdZolwOGWe welcome your questions and comments! You can leave a voice mail message for us at: https://podcasters.spotify.com/pod/show/gardendc/message Note that we may use these messages on a future episode.And be sure to leave us a 5-star review on your favorite podcast platform plus share us on social media with #GardenDC, so other gardeners can find us too!Episode 263 Credits:Host and Producer: Kathy JentzInterview Edit and Show Notes: Cavit IrelandMusic: Let the Sunshine by James MulvanyRecorded on 11-8-2025.

Welcome to Director Watch! On this AwardsWatch podcast, co-hosts Ryan McQuade and Jay Ledbetter attempt to breakdown, analyze, and ultimately, get inside the mind of some of cinema's greatest auteurs. In doing so, they will look at their filmographies, explore what drives them artistically and what makes their decision making process so fascinating. Add in a few silly tangents and a fun game at the end of the episode and you've got yourself a podcast we truly hope you love. On episode 125 of the Director Watch Podcast, the boys discuss the final film in their Hughes Brothers series, The Book of Ell (2010). In their final collaboration as an artist pair, the Hughes Brothers take a dive into the end of the world, action genre where a man is roaming from town to town, searching for the haven of humanities last chance for hope within a broken country, where water is a privilege and knowledge is a weapon. In a making a film about the hunt for the last bible on Earth, the brothers tackle the rotten core of our humanity when faced up against each other, and the lust for power something as simple as a book can bring out of people. This plus it's just a cool idea for an action movie where Denzel Washington is being the best movie star on the planet and Gary Oldman is doing his villain thing that he does so well. But the real question with The Book of Eli is, why isn't it an all timer, why does it look the way it does, and why was this the last film the Hughes Brothers made together? Ryan and Jay breakdown all these questions, as well as look at the careers of Washington, Oldman, and Mila Kunis, what they learned from this series, what the Hughes Brothers are doing now, give their series rankings for the sibling duo, and preview their next director series. You can listen to the Director Watch Podcast wherever you stream podcasts, from iTunes, iHeartRadio, Soundcloud, Stitcher, Spotify, Audible, Amazon Music and more. This podcast runs 2h22m. The guys will be back next week to begin their new series on the films of Claire Denis with a review of her film, Chocolate. You can rent it via iTunes and Amazon Prime rental in preparation for the next episode of Director Watch. Till then, let's get into it. Music: MUSICALIFE, from Pond5 (intro) and "B-3" from BoxCat Games Nameless: The Hackers RPG Soundtrack (outro).

AKA Apples and Oranges: The Reformation.Justin returns to this no-research podcast to discuss Luke Skywalker the Criminal.

Live from the Cheltenham Literature Festival, Rachel Parris joins Dan, James and Andy to discuss baboons, breakouts, Beethoven, and bottom stainers. Visit nosuchthingasafish.com for news about live shows, merchandise and more episodes.  Join Club Fish for ad-free episodes and exclusive bonus content at apple.co/nosuchthingasafish or nosuchthingasafish.com/patreon

Its Chris Costa birthday so we gave him a call! Bobby Kelly also joined the show! We waited for Chocolate from Rumba to get here and he finally did so we asked him about Bad Bunny performing at the Super Bowl. Listen to Billy & Lisa weekdays from 6-10AM on Kiss 108! See omnystudio.com/listener for privacy information.

J Sbu's trip to the mall today had him thinking hard about a certain box of biscuits that usually only come around toward the end of the year - Choice Assorted. After sharing his favourite biscuit, Stacey Norman, Sports Lead Nick Tatham and Shaina-Rae (in for traffic reporter Andi James), joined the conversation with their own opinions. Here's who won the great biscuit debate!

Guest: Alex TomoffWhen you think of weather and meteorology, you probably picture storm chasers, satellites, or your local forecast. But what about chocolate? At Mars, Inc. — the company behind favorites like M&M's and Snickers — weather isn't just background noise, it's a critical part of the business. From the cocoa fields that depend on rainfall, to the sugar supply impacted by drought, to the logistics of getting chocolate safely from factory to shelf, weather touches every step. And standing at that intersection is today's guest: Alex Tomoff, the meteorologist of Mars, Inc. We'll find out how forecasting shapes the future of candy, agriculture, and sustainability — and yes, even your sweet tooth.Chapters00:00 The Intersection of Weather and Chocolate01:46 Alex Tomoff's Journey to Meteorology04:38 Day-to-Day as a Meteorologist at Mars, Inc.07:44 Understanding Key Ingredients: Cocoa, Sugar, and Peanuts10:50 Break 110:52 Climate Change and Its Impact on Cocoa Production13:40 Logistics and Supply Chain Challenges16:29 Weather Risk Communication in the Private Sector20:25 Break 220:27 Sustainability Initiatives at Mars, Inc.22:35 Innovations in Agriculture and Climate Resilience25:24 The Role of Technology in Weather Forecasting28:27 Advice for Aspiring MeteorologistsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today, the guys talked about what the hell is in dubai chocolate, rock and rolls worst producers and they examine the creepy Key Largo music video.Support the show: https://www.klbjfm.com/mattandbobfm/See omnystudio.com/listener for privacy information.

(00:00:00) Jesse Krimes is a multimedia artist whose work is now featured in the MET. He spoke with Asia Tabb at WITF's Premier Circle event last week. This is that interview. (00:31:26) Dr. John R. Haddad is the author of a new book, “Thrill Ride: The Transformation of Hersheypark.” Dr. Haddad is professor of American Studies and Popular Culture at Penn State Harrisburg. 'Thrill Ride’ combines storytelling with deep historical research to take readers on a journey through Hersheypark’s transformation from a traditional amusement park for chocolate factory employees to a major attraction enjoyed by millions. Support WITF: https://www.witf.org/support/give-now/See omnystudio.com/listener for privacy information.

Chocolate cuando estás triste, patatas fritas o frutos secos durante una larga tarde de trabajo o estudio, queso al llegar a casa o bollería de la máquina antes de una reunión, algo dulce como premio tras una jornada intensa… Cuando se usa la comida para acompañar emociones corremos el riesgo de acabar con dietas restrictivas, atracones o ejercicio compulsivo o ayunos para compensar. Hablamos de ello con Miriam Salinas, terapeuta especializada en la ansiedad por la comida, maestra en psicología positiva, chef de alimentación saludable y exdeportista de élite.

Watch the 9malls review of Zoe Gourmet Chocolate Truffle Collection. This 7.5 ounce gift box contains a collection of 16 truffles. Are these made in New Jersey chocolates any good? Watch the hands on taste test to find out. #truffles #chocolate #chocolatetruffles #chocolate #giftbox #review #tastetestreview Find Zoe Gourmet Chocolate Truffle Collection On Amazon: https://www.amazon.com/dp/B0D8LCXLPZ?ref=t_ac_view_request_product_image&campaignId=amzn1.campaign.229L25EK41FXN&linkCode=tr1&tag=getpaid4surfcom&linkId=amzn1.campaign.229L25EK41FXN_1762315526054 Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. In the above video I received a free product sample to test. We are independently owned and the opinions expressed here are our own.

Mira el boletín completo aquí: https://youtu.be/RQU9E86yPK0 En el boletín de hoy también hablamos de: Gates cambia su postura sobre el clima. Europa normaliza insectos en los alimentos. ☀️ Tres erupciones solares en un día. Submarino nuclear ruso genera tsunamis. Médicos bajo presión por su conciencia. Ultraprocesados: adicción legal. Comparte si tú también crees que ya no hay marcha atrás. #BillGates #CambioClimático #ErupciónSolar #Poseidón #MindaliaDespierta

Today's guest uses craft chocolate as a way to introduce people to a subject they might otherwise feel intimidated by: chemistry.Professor Robyn Araiza teaches at California State University San Marcos. She leads a class called the Chemistry of Chocolate, which was first created by her colleague Dr. Jackie Trischman about a decade ago. The important thing about this class is that it's not really intended for chemistry students. It's a GE course for non-STEM majors.I met Robyn through our mutual friend Jorge Torres. Jorge took Robyn's class, and he's been a long time listener and supporter of Bean to Barstool. Jorge reached out to me a while back to share his excitement about this class, and about the unexpected way Robyn's research has overlapped with our interests here at Bean to Barstool: she ran a study a few years back looking at caffeine and theobromine levels in coffee and chocolate beers, respectively. Robyn was kind enough to sit down with me to talk about her research, but primarily to discuss her innovative chemistry of chocolate class, and how chocolate and the sensory process can be used in an educational setting to make a complicated subject more approachable. We also hear from Jorge about his own experience as a student in the class.Guests:Robyn Araiza began her studies at CSU San Marcos (CSUSM) in the Literaturedepartment but was inspired and mentored by CSUSM professors to eventually earn her B.S. in Chemistry and later, her Master of Science in Chemistry. She is currently a PhD student in Analytical Chemistry under the mentorship of Dr. Kevin Schug at the University of Texas at Arlington, while on CSUSM teaching faculty in the Department of Chemistry and Biochemistry. She is also a Science & Conservation Research Associate with the San Diego Botanic Garden, supervising scientists on SDBG medicinal plant research collaborations. As the CSTEM Mentoring and Outreach Fellow much of her time is also dedicated to mentorship, community education, and outreach. Her roles include being a Super STEM Saturday Coordinator, and Faculty Director of the CSTEM Professional Mentoring Program and Blueprints Peer Mentoring Program, focused on mentorship and career development for students in the program. Her passion for early childhood outreach has led to work with The Center for Research and Engagement in STEM Education as well as helping create STEM focused Girl Scout merit badges. She's also teaches “Chemistry of Chocolate”, an upper division GE course that attracts 200+ students annually from every imaginable major. As a passionate advocate for equity in STEM, Robyn is committed to diversifying instructional strategies both inside and outside the classroom. She consistently seeks innovative ways to inspire students and share her enthusiasm for the sciences.Jorge Torres is the associate producer of the Capital of Craft Podcast, a member of the San Diego Brewers Guild Education Committee, and a U.S. Navy Reservist. Passionate about community and storytelling, he serves the industry through writing and building meaningful connections. A San Diego native, he loves celebrating the people and history that shap 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.

H3 - Segment 4 - Mon Nov 3 2025 - Hope you had a great Halloween Weekend. This past weekend handily had any trick or treaters I think it had to do with the price of Chocolate

Riley O'Bill is in a horrible mood :: Pine Tree Riot flag banned, called "racist" :: Of Course You Do, You're 12 Theory :: Does Trump want to conquer Venezuela? :: Welfare has become a lifestyle :: Speeding camera task force defeating the purpose of speeding cameras :: What is "deja vu" to you? :: Do you have a right to food? :: Becoming libertarian for practical purposes :: Zohran Mamdani and the fear of what his policies may do :: In US we have cronyism, not capitalism :: Slovakia implements a speed limit for pedestrians :: Chocolate bars cutting down on the amount of chocolate in the bars :: 2025-11-02 Hosts: Bonnie, Riley, Rich E Rich

"I wanted the TV version of cancer". This week, guest Christine Fader talks openly about the realities of illness and loss, what real support looks like, and reveal the complexities of navigating life after the death of a spouse. From the challenges of anticipatory grief and survivor's guilt to harnessing rage for positive impact, Christine offers insight, hope, and actionable advice for anyone on this hard journey.7 Key Takeaways from today are:The Reality of Long Illness & Loss: Christine's experience caring for Michael shatters expectations set by popular media, highlighting the unpredictable, deeply painful, and sometimes traumatic reality of terminal illness and caregiving.Navigating Guilt and Regret: Christine candidly discusses feelings of guilt and regret about the choices made in Michael's final months, and shares how she learned to make peace with decisions that were out of her control.The Importance of Honest Conversations: Avoiding conversations about death to protect a partner's hope often leads to missed opportunities for deeper connection. Christine encourages listeners to have open, meaningful discussions—even if they feel uncomfortable.Unexpected Impact of Grief: Even with preparation and anticipatory grief, the shock and physical consequences of losing a spouse—difficulty reading, headaches, disrupted sleep and eating patterns—can be overwhelming. Recognizing these as normal can help with processing the experience.Seeking Support and Connection: Christine highlights the value of widow support groups, online communities, and social media as lifelines, especially for those who might otherwise isolate. Finding others who “get it” is essential.Harnessing Rage for Good: Fueled by anger over Michael's suffering and trauma, Christine turned her rage into action by volunteering and advocating for trauma-informed cancer care and awareness—showing how channeling negative emotions can lead to positive change.Finding Purpose Through Advocacy and Legacy: Christine's work—creating a scholarship in Michael's name and sharing their story with cancer care professionals—reflects the power of transforming personal tragedy into support and hope for others.Listen in for inspiration, practical advice, and heartfelt wisdom—whether you're grieving, caring, or seeking ways to make a difference. Christine's courage and honesty will touch your heart and help you feel less alone.Visit ChristineFader.com and follow her on Instagram at @awidowswalk to learn more about her advocacy and writing. For community support, join the Widow180 Facebook group. Be sure to join our Facebook group, Widow 180 The Community: https://www.facebook.com/groups/312036956454927Also follow us on Insta: https://www.instagram.com/widow_180/Check us out on YouTube at Widow 180: The Channel: https://www.youtube.com/channel/UC-DK_dl31qMilJ5cE6t9MVQFor more blog posts and resources go to www.widow180.comQuestions? Email me at jen@widow180.com

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

Parents!Listen to this podcast, audiobooks and more on Storybutton, without your kids needing to use a screened device or your phone. Listen with no fees or subscriptions.—> Order Storybutton Today The Spy Starter Pack

BONUS EPISODE!!! While we're cooking up the next entry in our spy movie review series (Hint: It's Casino Royale), have this quick lil' extra! We're talking YooHoos, rollover minutes, bagged ice cream, and a good bit more! But not too much. This is a mini episode, after all.Also in this episode, Harrison reveals his ice cream stash. Robby has some trouble with his tearaway pants. Spencer wonders what a YooHoo even is. And the guys reminisce about TGI Friday's potato skins.Website: sorrywetried.comMerch: bit.ly/swtmerchInstagram: @swtpodcastTwitter: @sorrywetriedEmail: thepodcastmen@gmail.com(As always, a huge thank you to Richard Hackley for the music.)Send us a textSupport the show

Maura and Roy are the owners of Zero Tolerance Coffee and Siyo Chocolate which has been a staple in the Historic Britton District in Oklahoma City for years now and their attention to detail, quality, consistency, and care is top notch!In this episode we discuss their journey opening the business, the ups and downs, their commitment to buying real coffee beans and real cacao beans from real farmers for above free trade prices, and much more! They love every piece of their business, from their farmers to the person eating the chocolate and drinking the coffee.Hope you all enjoy... KEEPGOING!Follow Maura and Roy:Website- https://zerotolerancecoffee.com/IG- https://www.instagram.com/ztcoffee/FB- https://www.facebook.com/zerotolerancecoffee  Follow me:IG- https://www.instagram.com/zdsellsokc/FB- https://www.facebook.com/ZDsellsOKC/Website: https://keepgoingpodcast.carrd.co/ Click here to be a guest on Keep Going Podcast: https://form.jotform.com/252251121299149

Chuck and Roxy are back and open the show with 5 Mediocre Minutes as they welcome back Larry Shore (Episode 254) to the show as they discuss the craziest things people have or have tried to sneak into a movie theatre! Next it's time to "Meet the Littles" as our hosts finally welcome Mort Danziger to the podcast. (17:00) They talk all about his background in candy making and what it's like to live 2 blocks from Dodger Stadium. PLUG: "Lazar's Chocolate" in Great Neck, NY AND Wheatley Plaza in Greenvale, NY WEBSITE: lazarschocolate.comChuck Todd's: "The Chuck Toddcast" - https://podcasts.apple.com/us/podcast/the-chuck-toddcast/id1156592336Then our hosts close out the show with some save the dates, a bowling segment, and your emails. (42:00) They also reveal their picks for the Toy Hall of Fame!SONG: “Forsaken” by Silver Lining Spotify, SoundCloud, Facebook, (Search Silver Lining) JINGLE: "This Is Harrowing" (This Is Halloween, from Nightmare Before Christmas) A parody of a song by Danny Elfman.A Collaboration by robert berg in Pittsburgh, PA & Jason Fuse in Los AngelesRecorded: 10/18/2015  Released: 10/21/2015  First aired: unairedPodcast Website - www.loyallittlespod.com  Patreon: www.patreon.com/c/loyallittlespod/membershipPodcast Email - WTFCPODNET@GMAIL.COMTwitter:@loyallittlespod Instagram: @theloyallittlespodcastPODCAST LOGO DESIGN by Eric Londergan www.redbubble.com Search: ericlondergan or copy and paste this link! https://www.redbubble.com/people/ericlondergan/shop

When Brian and Sally Krichbaum bought Gilbert Chocolates in 2012, they had zero experience making or selling candy. Brian was a seasoned automotive engineer and consultant, while Sally was a freelance writer and stay-at-home mom. What they shared was a taste for challenge — and for good chocolate. Founded in 1893 and beloved by generations of Jackson, Michigan, residents, Gilbert Chocolates was a hometown treasure in need of fresh energy. The Krichbaums took on the task of modernizing operations and expanding distribution while preserving the small-batch, Belgian-style quality that defined the brand. Their journey wasn't easy. "I thought retail would be simple," Brian admits. "It's not — selling is hard." Sally adds that learning the rhythms of retail, hiring and training staff, and mastering the art of tempering chocolate all came with a steep learning curve. Today, Gilbert Chocolates is thriving, with multiple locations, a booming e-commerce business, and budding national partnerships. For the Krichbaums, success tastes sweet — not just because of the chocolate, but because they've proven that passion, persistence, and purpose can turn even the most unlikely entrepreneurs into hometown heroes. Monday Morning Radio is hosted by the father-son duo of Dean and Maxwell Rotbart. Photo: Brian and Sally Krichbaum, Gilbert ChocolatesPosted: November 3, 2025 Monday Morning Run Time: 57 minutes Episode: 14.22 Related Episodes: This Candy Man Can: Richard G. Ross Builds a Global Candy & Confections Empire Jack and Patti Phillips Can Teach Anyone to Show the Value of What You Do Carina Ramirez Cahan Worked with Her Husband to Build a Better Bra

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To sign up for our Patreon go to-> Patreon.com/cultofconspiracypodcast  To find the Meta Mysteries Podcast---> https://open.spotify.com/show/6IshwF6qc2iuqz3WTPz9Wv?si=3a32c8f730b34e79 To Join the Cajun Knight Patreon---> Patreon.com/cajunknight To Invest In Gold & Silver, CHECK OUT—-> Www.Cocsilver.com 10% OFF Rife Machine---> https://rifemachine.myshopify.com/?rfsn=7689156.6a9b5c50% OFF Adam&Eve products---> :adameve.com (promo code : CULT)To get 20% OFF GoodFeels THC Selzter----> shop.getgoodfeels.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/cult-of-conspiracy--5700337/support.

Italian confectionery giant Ferrero, maker of Ferrero Rocher and Nutella, is in a standoff with Turkish hazelnut dealers. Why? Turkey, the world's largest hazelnut producer, has been hit by poor weather, a bad harvest, and pest infestations, sending prices soaring.In Jamaica, a catastrophe bond will release millions to help the country rebuild after Hurricane Melissa.Meanwhile, who is Nvidia, the world's most valuable company, selling AI chips now?And with pumpkins, costumes, and candy, billions are spent worldwide each Halloween, boosting economies everywhere.Presenter: Leanna Byrne Producer/Editor: Niamh McDermott

What if your kid's Halloween candy was healthier and better for the environment? Swiss…

Soybeans Soybean prices “rise from the dead” to 15-month highs! China/U.S. trade announcements require careful analysis How impactful in the short and long term? Chocolate Halloween chocolate prices are up, up, up! Retail chains may be running some promos to try and get a lot of volume sold Will they be successful? Want to go more in depth on cocoa? Join us for next week's webinar! Cocoa Market Update Webinar Wed., November 5, 11am PT / 2pm ET Clients, be on the lookout for your invite, or anyone can sign up now at mckeany-flavell.com Happy Halloween! Host: Michael Caughlan, President & CEO Expert: Eric Thornton, VP Expert: Marilyn Adutwum, Data Analyst

Chrissie tells you the history of that chocolate-flavored chewy candy, the Tootsie Roll. Read the essay here: https://historywiththeszilagyis.org/hwts279  Find us on the socials:The Network: @BQNPodcasts The Show: @HistorySzilagyi. Chrissie: @TheGoddessLivia.  Jason: @JasonDarkElf.Send topic suggestions via Twitter or on our Facebook page History with the Szilagyis.History with the Szilagyis is supported by our patrons: PatiSusan Capuzzi-De ClerckLaura DullKris HillVince LockeJoin these wonderful supporters by visiting patreon.com/historywiththeszilagyis.  The BQN Podcast Collective is brought to you by our listeners. Special thanks to these patrons on Patreon whose generous contributions help to produce this podcast and the many others on our network!  Mei MMischiefCaitG. Haukur GuðmundssonJoe SaporitoMartin MarigomenJaxDaniel EvansLars Di ScenzaSamuel JohnsonJenediahRyan DamonWilliam J. JacksonJonathan SnowJerry AntimanoBe Tellarite, Not TellaWrongShalimar LuisStevenSusan L. DeClerckDavidJason AndersonMatt HarkerDavid WillettCarl WondersVera BTim CooperPeter HongTom Van ScotterJim McMahonJustin OserThad HaitChristina De Clerck-SzilagyiJoe MignoneYou can join this illustrious list by becoming a patron here: https://www.patreon.com/BQN

This week we're breaking down the truth about two of our favourite topics: bread and chocolate. We unpack the confusion around gluten and gut health, explaining what the science really says about inflammation, how wholegrains and sourdough compare to refined options, and when cutting out wheat is genuinely helpful versus when it's just another wellness myth. We also explore the surprising benefits of dark chocolate, from its antioxidant-rich polyphenols to its links with mood, cognition and even gut health. Plus, we share a simple digital wellbeing tweak that's helping listeners spend less time scrolling, and answer your questions on vitamin D, plant diversity and healthy eating on busy days. Recommendations from our amazing listeners Ailsa from Birmingham suggests we try switching our phone screens to black & white. A really simple hack that helps prevent us getting distracted by our phones, by making them less interesting to look at. Find out how you can do it here Hanna recommends True Dates - taste great and full of fibre! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jenna and Leanne sit down with Mary J. Blige to discuss her upcoming concert film. Also, Devyn Simone joins to host Relationship Court, where couples will present disagreements they need some help resolving. Plus, Katie Lee Biegel stops by to showcase some delicious Halloween recipes. And, some helpful tips on how to avoid common makeup mistakes at any age.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Era para ser apenas uma noite de festa, mas bastou uma porta errada para transformar tudo em tragédia.Produção: Crimes e Mistérios BrasilNarração: Tatiana DaignaultEdição: Tatiana DaignaultPesquisa e Roteiro: Tatiana Daignault Fotos e fontes sobre o caso você encontra aquiO Café Crime e Chocolate é um podcast brasileiro que conta casos de crimes reais acontecidos no mundo inteiro com pesquisas detalhadas, narrado com respeito e foco nas vítimas.Não esqueça de se inscrever no podcast pela sua plataforma preferida, assim você não perde nenhum episódio. Siga-nos também em nossas redes sociais:Instagram Facebook X AVISO: A escolha dos casos a serem contados não refletem preferência ou crítica por qualquer posição política, religião, grupo étnico, clube, organização, empresa ou indivíduo.

It's the day before Halloween so you know what time it is? Time to list your Mount Rushmore of Candies and Chocolates?

Send us a textMaria thinks copying answers from her teacher's book is “no big deal”—until a cookie caper with her little sister, Yo-Yo, makes the truth impossible to hide. Later in Sabbath School, the Shoebox Kids study Achan's story and learn that God sees everything and wants honest hearts. Maria realizes she needs to tell the truth, too. A relatable story about temptation, telling the truth, and how God helps us choose integrity even when no one is watching. Talk about it:Why did Maria think copying the answers didn't matter at first?How did Yo-Yo's “chocolate on her face” help Maria see her own mistake?What does Achan's story teach us about hidden choices?What is one honest choice you can make this week?Visit our website: kathyskidsstorytime.orgWe'd love to hear from you.To reach us quickly, click the “Send us a text” link at the top of the episode description.Or write to us by mail:Kathy's Kids StorytimePO Box 44270Charlotte, NC 28215-0043

Why does our Halloween candy taste so different now?  How much Chocolate is needed in a fun size chocolate bar to still be able to call it chocolate and what the heck is the rest of it? On today's episode we speak to a food scientist to answer those questions and more.  Then Jason talks to the founders of “Final Girl wines” a winery founded on horror films.  Happy Halloween and make sure to subscribe to sommtv.com and rate and review this podcast wherever you listen.  

Ahad Afridi, CMO for the Americas at Pladis, owner of Godiva, shares how the legacy chocolate house's “hundred-year reboot” is reshaping the brand for a new generation of snackers, particularly millennials and Gen Zers. Episode TranscriptPlease note, this transcript  may contain minor inconsistencies compared to the episode audio. Damian Fowler (00:00):I'm Damian Fowler.Ilyse Liffreing (00:01):And I'm Ilyse Liffreing,Damian Fowler (00:02):And welcome to this edition of The Big Impression.Ilyse Liffreing (00:09):Today we're joined by Ahad Afridi Chief Marketing Officer for the Americas at Pladis, the company behind the Godiva brand, those premium chocolates we all live.Damian Fowler (00:20):We're diving into Godiva's bold new campaign, featuring Leighton Meester portraying the legendary lady, good diver, a modern spin on an iconic story of courage and individuality.Ilyse Liffreing (00:31):We'll talk about how the brand is trying to stand out ahead of the holiday season and how Pladis is evolving its brands for the next generation of snackers.Ahad Afridi (00:40):Let's get into it. It's a comprehensive launch. It's a launch of a new product within the Godiva range called Masterpiece, but it's also the start of a brand reset. And so part of this has an eye towards the now of launching this new product that's great, but also towards activities that are going to happen over the next one year. Godiva turns 100 next year, and so what we wanted to accomplish was the first big step in this centennial, what we call re-imagining of the Godiva brand.Speaker 2 (01:17):Yeah, that's a legacy brand for sure.Speaker 3 (01:18):And happy birthday as well.Speaker 2 (01:20):Thank youSpeaker 3 (01:20):A hundred years. Thank you. Thank you to Godiva. On behalf of Godiva, I'd say thank you.Speaker 1 (01:26):Yeah. In that hundred, how would you define what Godiva stands for as a legacy brand over that century?Speaker 3 (01:34):Godiva is a premium chocolate brand. It's been called a luxury chocolate brand, but we prefer to call it premium because it makes it more accessible, which we can talk about a little bit more. It's a Belgian heritage brand. Belgian chocolates are different than the normal. Speaker 2 (01:51):That's good, in my opinion,Speaker 3 (01:53):Different than the normal chocolate milk-based chocolate, but it's just great tasting, high quality chocolate that you feel great giving to others as a gift and having for yourself as well.Speaker 1 (02:08):So just to ask you about this specific campaign, what made you wanted to bring that legacy as it were up to date? Is that the right way of putting it into today's culture through this campaign?Speaker 3 (02:18):Yeah, in a way. Let's say it's a hundred year reboot because turning a hundred, you have to celebrate your heritage, but reposition for the future. So it's about getting contemporary, bringing some of those traditional values and equities of the brand, but modernizing them for today and starting this, what we call re-imagining with totally new offerings coming over the next one to two years. We've started with what we call Masterpiece, and Masterpiece is a small chocolate piece that comes in a bag with multiple pieces in there, and it's great for sharing with others or treating yourself. So this is the first step. We've just launched this now it's in the market. In the next few weeks you'll see a totally reimagined what we call gold box and truffle box, which is high-end premium chocolate in specialty stores and on the giva.com website where we've totally revamped chocolate and got new offerings in that. So that's coming over the holiday period, Valentine's Day, there'll be another new collection coming next fall. Towards the end of the next year, we'll have some more gifting chocolates available that will be broadly available. And that's the start. And then after that, in the year 2027, we've got other exciting things coming in. So it's a sequenced campaign. Speaker 2 (03:47):Good timing for the holiday season, I'm sure.Speaker 3 (03:50):Exactly, exactly. Holiday seasons are important for us. Every day is important for us, but the holiday seasons are very important for us. Yes.Speaker 2 (03:58):Can you describe a little bit of the campaign itself and what viewers might see and experience as they witness the campaign?Speaker 3 (04:06):Yeah, I guess the first thing you'll see is a wonderful cinematic traditional sort of advertising, which has got some drama in it. It's got wonderful aesthetic, but at its heart it's a product centered ad and the product is celebrated in there, the taste of that. So that's let's say the hero piece or the centerpiece. But in addition, what you'll see is a lot of social content in different variations. You'll see different versions in digital tv. You'll see a billboard coming later, so some nice still art coming there. Now what's unique about this is we didn't look at it as just a specific campaign and a point of time. We look at this as a one year program where we're relaunching the brand. So you'll see Layton Meer again in the holiday periods, Valentine's period and throughout next year. WhySpeaker 1 (05:03):Leighton Meester? I mean, I know Ilyse is a fan.Speaker 2 (05:06):Oh yeah. I mean Gossip Girl lover obviously.Speaker 3 (05:10):Well, she's a great representation of some of the values of Lady Godiva and Lady Godiv was the, let's say the initial inspiration for the brand. It's obviously called Godiva. So she, lady Godiva played a big role in the identity of the brand. But Leighton Meester is someone that we respect a lot. She's very popular, she's highly likable, she's multifaceted, great actor, musician person who has her own specific identity, and we think that's a great person to partner with in thisSpeaker 2 (05:52):Now premium chocolate, that space is a pretty packed one. How does this campaign really help the brand stand out, especially as we head into those important holiday seasons?Speaker 3 (06:04):Yeah, so premium chocolate is a growing segment within overall chocolate. So certainly chocolate's a very broad area, so many different offerings, and premium is a very important segment within that. And there are different offerings within premium. We like to consider Godiva as the high end of the premium segment. And there's something special. It's like in a category full of square shapes and round shapes,Speaker 4 (06:32):You'veSpeaker 3 (06:33):Got Godiva coming in with something totally different. And if you see the Masterpiece product, you'll see it's a very unique sort of shape there. So we pride ourselves in being kind of the premium of the premium but being accessible. And it's our goal to provide unique offerings that really tastes great and are cut above the rest of premium, but yet at let's say a fingertip away from desire.Speaker 1 (07:04):When you say relaunch, what does that mean? Does it mean like you're trying to reach new audiences, new consumers? How are you thinking about the people you're trying to reach? And I guess that does tie in with getting a celebrity like Leighton Meester.Speaker 3 (07:21):Yeah, it's important for us to connect with a broader range of consumers, younger consumers. So we're trying to get millennials and Gen Zs now, which the brand hadn't really targeted before and over a hundred year period you will have a core cohort which will age over time, and we're making a purposeful effort to try and reach a broader audience. Now contemporize the brand and our activities around doing that,Speaker 2 (07:53):Does that also have to do with perhaps the decision to call it premium chocolate versus luxury chocolate or what is that thinking?Speaker 3 (08:02):Well, the category is divine is premium chocolate, but people say good dive is a luxury brand and sometimes people talk about chocolate as being luxury. I don't think chocolate should be luxury. Chocolate should be accessible as well. And so it's really around that. It's not a conscious big effort saying, Hey, call us premium. Don't call us luxury.Speaker 3 (08:23):You can call us what you want, but it's just great tasting chocolate that is accessible. And our key point is luxury is often reserved for special occasions or milestones and that's certainly fine, but could dive a chocolate is also accessible every day. A little bit of happiness and a little smile is an everyday treat that we all have a right to.Speaker 1 (08:50):My wife reminds me of that every day. She says, should we have a chocolate? Now she's a millennium. She'll be very happy if I give her a Godiva chocolate. Well, we have them here for you to try. Okay, well we will just pause the podcast.Speaker 1 (09:07):We right back anyway. So just to talk about PLAs. So good diver is one of the brands within Pladis and which has a big portfolio of snacking. I just want to talk a bit more about the consumer you're trying to reach. What kind of insights have really shaped how you think about this new strategy?Speaker 3 (09:30):Chocolate plays a meaningful role in people's everyday lives. It's not something that's only reserved for special occasions once or twice a year. And so what we see is that people need, if you look at what we call a demand space map of consumers needs and occasions during the day, there are many opportunities in there for us to provide little bits of happiness, little bits of indulgence, a treat for yourself that is accessible and that's important for us. That's an important insight. The second is that chocolate is more than a product, but it may provide an emotional benefit. It might make you feel good, it might help you connect with others. It might be a reboot for the rest of the day, three o'clock, little piece of chocolate it with a coffee or a cup of tea or something like that is fantastic. So we've mapped consumer occasions to see that that's important. So those are really two very important insights for us.Speaker 2 (10:38):Curious, now that the campaign is out, I know it's early days, but are there any KPIs that you're really keeping your eye on or your hopes around brand impact that you're going to get from this campaign?Speaker 3 (10:54):Yes. Well, we have a broad range of metrics that we look at. You can bucket them around awareness and visibility as one. Engagement. How consumers get involved is to sentiment, what are people saying and how do they feel about it. And then importantly, fourth but not least, is the commercial impact. What kind of sales impact do we have? How's it driving the business? And we're one week into the campaign,(11:20):So we don't have any of those metrics now, but we will be tracking them. But what we're very encouraged by is just the initial, let's say feedback, what people are saying, how much people are talking about it and what they're saying about it. And it's very, very positive what we're hearing about this. And even in this first week, we're seeing remarkable engagement. People are even reediting bits of the ad and combining it with Layton Meer in other roles. It's a very scene in one of her previous shows, which she's very famous for where she says, lady Godiva is my only friend. So we're getting recut edits of that with snippets of the new ad. So consumers are sending those back to us.Speaker 2 (12:09):Now. You've talked before about how storytelling is very key to building great brands. Has this campaign changed how you think about what really connects with today's consumers?Speaker 3 (12:22):I think this campaign will confirm what we think is important in storytelling. And for us, storytelling has got to be something that captures people's attention, draws some interest, so they stick with it and is something that they'll remember later on. And we are trying to find new ways to deliver that and create that impact. But within that, we have to embed elements of the brand and the product experience that's so important in that. And this first centerpiece ad is a wonderful example of that because it's a captivating ad, but at the heart it is a product brand centered ad. So I think that's very important is to combine those things.Speaker 1 (13:14):When we look at the sort of bigger shift, and you've sort of addressed this a little bit, but I'm just curious, we are in a moment of time where people are a little bit anxious in some cases about the economy and where things are going. How do you market into that where you're talking about the importance of premium at a time, that might be something where people would think, oh, should I, shouldn't I? How do you think about that?Speaker 3 (13:42):Well, the good thing about chocolate is it is something that's important every day or can be important every day. It should be accessible every day. And whether the economy goes up or it goes down, it's something that's there. And available chocolates, you were talking earlier about luxury. God, IVA is not a Hermes bag. You don't have to wait two months, or sorry, two years to get that. It's something there that you can have. And if it provides that little bit of lift, that smile on your face, that moment of connection, that's something that is important for people regardless of economic conditions. And if they're having some moments in life or particular experiences in life where they need a little pick me up even more than it plays an even bigger role. So it's our job to provide the right offerings, make them accessible and be available for them.Speaker 1 (14:45):Does it signal anything about how you might approach other Plaice brands? I know they're very different, but justSpeaker 3 (14:52):Yeah, we have multiple other brands around the world and some are chocolate, some are biscuits, some are cakes. And each brand has to find a way to tap into consumer desire. And our Pladis mission we say, is happiness in every bite. And that's what we're trying to deliver. And each brand has to try and deliver that in its own unique way.Speaker 2 (15:22):Now with a heritage brand such as Godiva, how are you still keeping it modern while staying true to its heritage? Because the snack worlds today is changing so fast, we have new wellness trends all the time, digital shopping, et cetera, et cetera.Speaker 3 (15:39):Well, it's such an important question because the challenge for every brand is to be relevant today. And what got you there in the heritage is helpful, but it doesn't necessarily deliver against what makes you relevant for today. It just makes people notice or gives you a little bit of credibility or trust. So a big part of this brand, re-imagining it a hundred years is about that. It's about contemporizing the brand, making sure that we stand out in today's world, that we're conveying those benefits that meet the needs of today's consumers, that we are using the right codes to communicate Kate and making it easy for consumers to notice us, to think about us, to remember us to desire us.Speaker 2 (16:33):How do you think about the way modern brands are going about marketing? Are there any interesting tidbits or trends that you're noticing?Speaker 3 (16:43):Lots of littles. There's a study by work that talks about the aggregate, let's say the cumulative effect of little bits of exposure on your brand actually deliver more than singular big pieces of visibility. And if a brand can try and do that show up in different places, just little bites, little bite size bits ofSpeaker 4 (17:10):ContentSpeaker 3 (17:11):That comes across a lot, that is a great way for connecting and getting consumers to remember you.Speaker 1 (17:18):We've got these kind of quick fire questions here at the end. And what's one thing that you're obsessed with figuring out in confectionary marketing right now?Speaker 3 (17:30):I'm obsessed with figuring out how to connect with consumers in a meaningful way. And that is evolving. It's very difficult. Consumers are bombarded with so many stimuli that the ability to connect with them in a relevant way is so important.Speaker 2 (17:49):Outside of snacks, do you have a brand that you really admire for nailing culture and doing just that?Speaker 3 (17:58):Yes, I love what Heinz is doing. They're fantastic. They're a great example of leaning into your heritage, creating distinction versus other brands in a category that seemingly doesn't have a lot of variety. They are very strong at having distinctive brand assets that they tap into all the time. Make it easy for consumers to think about them, remember them, and they're great at tapping into culture. They've got great little mini campaigns under their overall brand platform. It has to be hez that keep the brand very vibrant. I love what they're doing.Speaker 1 (18:42):What's the best piece of marketing advice you've ever received and do you still follow it?Speaker 3 (18:47):Message delivered does not mean message received. And I think that that applies not just to marketing, it applies to change management leadership. And it's something that I think about a lot, especially now. So if you think about it from a marketing perspective, a brand manager's perspective, it's easy to fall in the trap that if you create something and you put it out there that consumers are going to notice it, love it, and buy your brand. And what we try and tell them is, this is not Iowa Field of dreams. It's not a build it and they will come. You have to really work hard at creating relevance and getting noticed and the odds are stacked against you. So making sure your message or your intent is received, not just delivered is very important.Speaker 2 (19:42):Very nice. One more for fun. If money were no object, what's a dream marketing move you'd make?Speaker 3 (19:52):So I can give you the traditional answer on top of those lots of littles. It'd be great to have some big mega programs. I would love to have, we're talking about Godiva today. I'd love to have Godiva in the Super Bowl. I'd love to have Lady Godiva show up and present the trophy, the NFL trophy or the US Open Tennis trophy or I'd love that stuff, but I'll go past that. It would be great to have Lady Godiva as a Marvel superhero movie and have her deliver chocolate to save the world. Something's going on and she just comes and gives a little piece of chocolate and everything's okay. And that's itSpeaker 1 (20:36):For this edition of The Big Impression.Speaker 2 (20:38):This show is produced by Molten Hart. Our theme is by love and caliber, and our associate producer is Sydney Cairns,Speaker 3 (20:45):And remember lots of littles. There's a study by work that talks about the aggregate, let's say the cumulative effect of little bits of exposure on your brand actually deliver more than singular big pieces of visibility.Speaker 1 (21:03):I'm Damian and I'm IlyseSpeaker 3 (21:05):And we'llSpeaker 1 (21:05):See you next time. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Buenas tardes, amigos, and happy Hallo-Ween, my good friends. It took us way, way too long to get the bright idea to devote our annual All Hallow's Eve episode to the Brothers Ween, but now that we have, it seems appropriate to discuss 1994's Chocolate and Cheese, an album where Deaner and Gener try on a whole bunch of different musical costumes. While C&C isn't their major-label debut, it's the first album they produced in a major-label fashion, and the songs cover a lot of stylistic ground, including Tom Jones Vegas rockabilly lounge, kaleidoscopic Prince psychedelia, a sweeping Morricone murder ballad, smooth Philly soul, and a few songs that completely defy categorization. While this album is often ranked behind powerhouse Ween classics like The Mollusk and Quebec, many of its songs have gone on to become live standards, and there's an argument to be made that it formed the bedrock of the band's musical legacy. So join John, Mike, Phil, and Rich as they make a return pilgrimage to the shrine of the mighty Boognish, and remember: don't believe the florist when he tells you that the roses are free.Cohosts: Complete show notes: https://discordpod.com/listen/167-ween-chocolate-and-cheese-1995Discord & Rhyme's merch store: http://tee.pub/lic/discordpodSupport the podcast! https://www.patreon.com/discordpod

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Jason talks with Ingrid Chavez and Jacqui Thompson, co-founders of Las Melodías de la Luna Mezcal about how they met and their Prince connection. Plus, would you prefer a fruity dessert or a chocolate dessert on National Chocolate Day?

Get MORE Bad Friends at our Patreon!! https://www.patreon.com/c/badfriends Thank you to our Sponsors: Shopify, Talkspace, Factor • Shopify: Sign up for your $1 per month trial and start selling today at https://shopify.com/badfriends • Talkspace: Get $80 off your first month with promo code SPACE80 at  https://Talkspace.com/BADFRIENDS  • Factor: Eat smart at https://FactorMeals.com/badfriends50off and use code badfriends50off to get 50% off your first box, plus Free Breakfast for 1 Year.  YouTube Subscribe: http://bit.ly/BadFriendsYouTube Audio Subscribe: https://apple.co/31Jsvr2 Merch: http://badfriendsmerch.com More Bobby Lee TigerBelly: https://www.youtube.com/tigerbelly Instagram: https://www.instagram.com/bobbyleelive Twitter: https://twitter.com/bobbyleelive Tickets: https://bobbylee.live More Andrew Santino Whiskey Ginger: https://www.youtube.com/andrewsantinowhiskeyginger Instagram: https://www.instagram.com/cheetosantino Twitter: https://Twitter.com/cheetosantino Tickets: http://www.andrewsantino.com More Dax Flame YouTube Channel:  @Daxflame  More Fancy SOS VHS: https://www.youtube.com/@7equis Instagram: https://www.instagram.com/fancyb.1 More Bad Friends iTunes: https://podcasts.apple.com/us/podcast/bad-friends/id1496265971 Instagram: https://www.instagram.com/badfriendspod/ Twitter: https://twitter.com/badfriends_pod Official Website: http://badfriendspod.com/ Opening Credits and Branding: https://www.instagram.com/joseph_faria & https://www.instagram.com/jenna_sunday Credit Sequence Music: http://bit.ly/RocomMusic // https://www.instagram.com/rocom Character Design: https://www.instagram.com/jeffreymyles Bad Friends Mosaic Sign: https://www.instagram.com/tedmunzmosaicart Produced by: 7EQUIS https://www.7equis.com/ Podcast Producer: Andrés Rosende This video contains paid promotion. #bobbylee #andrewsantino #badfriends #sponsored #ad Learn more about your ad choices. Visit megaphone.fm/adchoices

Morgan and Eddie have a lot of catching up to do! Eddie recently spent the weekend with his family in Hershey, Pennsylvania for a weekend full of chocolate. But do rollercoasters become less fun as we age? Morgan is still terrified of them. Morgan’s boyfriend surprised her with a trip to the mountains for her birthday. And there was a WANTED man in Morgan’s front yard. See omnystudio.com/listener for privacy information.