Podcasts about taza chocolate

The revolution may not be televised, but if it's up to Heather Terry, it will be farmed. A veteran entrepreneur and business advisor, Terry is the founder of GoodSam Foods, a food brand focused on combating climate change through regenerative agriculture. Launched in 2020, GoodSam's central thesis is that by empowering small farms to adopt systems that improve soil health, increase biodiversity and sequester carbon, people and the planet will benefit for generations to come. GoodSam markets several product lines, including chocolate bars, candy coated nuts and baking mixes, all of which incorporate ingredients sourced from small farms that utilize regenerative growing methods. GoodSam products are currently available on Thrive Market, Amazon and the brand's website, and the company is planning for brick and mortar retail distribution in the fall 2022. As the brand scales, Terry is employing lessons learned from her first startup, organic chocolate brand NibMor. She's using the experience, along with several years as a mentor and consultant to early-stage food entrepreneurs, to accelerate growth while minimizing the mistakes. In an interview featured in this episode, Terry spoke about making the transition from an acting career in film and television to entrepreneurship, why acknowledging a lack of business acumen was important in NibMor's early years, and why a brand's “North Star '' should guide every decision. She also explained why adhering to GoodSam's mission is paramount to its operational strategy and how the company aligns with consumers and retailers that embrace its vision. Show notes: 0:42: Interview: Heather Terry, Founder & CEO, GoodSam Foods - Terry and Taste Radio editor Ray Latif recalled their short interview at NOSH Live Summer 2022 and why visiting New York City can be cumbersome. She also discussed the origins of NibMor and why having a co-founder and CFO were critical to the brand's development and why it's important for entrepreneurs to consider the potential size of their businesses. Later, she explained why she got back into the food industry as a founder, building a team of veteran executives, why GoodSam markets a variety of products despite being an early-stage company, and her perspective on a rising tide for brands focused on regenerative agriculture. Brands in this episode: NibMor, GoodSam Foods, Taza Chocolate, Nuttzo

Chalee and Chelsea discuss a tweet thread about the cause of the global declining birth rate, Elon Musk and the best thing about having kids.Also, we try sparkling Pinot Noir, Boar's Head Apple Pie Hummus, Taza Chocolate and Savannah Grace Virginia Shortbread Buttons.  Welcome to our Thursday House!

Today we have a special guest… Jeff! Couldn't be more pumped for this one. Links for candy below. https://www.riteaid.com/shop/nestle-buncha-crunch-theater-box-3-2-oz?gclid=CjwKCAjwmK6IBhBqEiwAocMc8hBqme_v4JfYQHZ89dnTpzVUntHsDX_-P95jwtfQq0dc134kg7FePRoC43EQAvD_BwE https://www.biglots.com/product/large-candy-pizza-15-34-oz-/p810460330?zcp=pd_pla_go_G_Shopping_Home_PLA_est4828&gclid=CjwKCAjwmK6IBhBqEiwAocMc8i38K66N5hpY0ORLAyoMJMgSonhXpseEhcy1aHfeeKop_KEgdVg_kBoCCDQQAvD_BwE&gclsrc=aw.ds https://www.dollargeneral.com/products/product-page.sweet-smiles-blue-raspberry-gummi-rings-6-oz.html https://www.safeway.com/shop/product-details.970022966.html?cmpid=ps_swy_int_ecom_goo_20200924_71700000073390698_58700006943784625_92700062472769208&gclid=CjwKCAjwmK6IBhBqEiwAocMc8kw_P2lpLI31q3EGWx1tAzrpps5op4aFwXjVU-bFVp_JyeSrskuO6hoCzP4QAvD_BwE&gclsrc=aw.ds https://allcitycandy.com/products/hot-salted-sriracha-chocolate-36-milk-chocolate-2-5-oz-bar?variant=16445618683970&gclid=CjwKCAjwmK6IBhBqEiwAocMc8nNIQfiIF4foCUNEbbKUGp9IL1MPTVN80EOHFJoX5YDglNDYEM_LlhoCfD0QAvD_BwE https://www.walmart.com/ip/Taza-Chocolate-2-7-Oz/47909551

AAyyy today we have a harrowing episode as ROSE VINESHANK (The Hard Times) returns to tell the tale of her first espresso experience and her musings on the nature of it. Plus, I review Taza Chocolate's Mexican Dark Chocolate Coffee Disc! it's an ep that will leave you on the edge of your cup Follow us on Instagram: @coffeesippod @chriees @rose_vineshank_comedy And on Twitter: @cwhudson @RVineshank Also we're both on TikTok: @chriees @rosevineshank

The first snack from the You Tried Dat?? gang's 2021 New Year's resolutions makes an appearance!  Snickers Peanut Brownie will enter the arena, competing against Taza Chocolate Dark Bark Sea Salt & Almond, and Grape, Orange, and Blue Raspberry Zotz.  They also discuss famous things their fathers always said, recount wild experiences shopping for engagement rings, and make a long-waited return to a certain website on the dark web.

Springdale Beer in Framingham, Massachusetts, recently partnered with Taza Chocolate in Somerville, Massachusetts, for a special variant of their Brig Mocha Stout brewed with Öko Caribe cacao from the Dominican Republic and Red Barn coffee. Listen to this quick bonus episode to learn more about the beer!

How is chocolate made? Why can't we eat chocolate all the time? Why is chocolate dangerous for dogs? Why do adults like coffee? In this episode, we tour Taza Chocolate in Somerville, Massachusetts to learn how chocolate goes from bean to bar. Then we visit a coffee roaster in Maine to learn about this parent-fuel that so many kids find gross! And we'll learn a little about Valentine’s Day. "How is chocolate made?" - Samarah, 8, Johnson, VT "Chocolate actually comes from cocoa beans--which is no bean at all--they are seeds of the cacao trees," says Ayala Ben-Chaim of Taza Chocolate. Taza is a "bean-to-bar" chocolate maker. That means starting with raw cocoa beans and going all the way through the process to turn those beans into a chocolate bar you can buy in a store. (Some chocolatiers get chocolate that's already mostly made and they just add stuff to it and shape it.) The tree that those cocoa beans come from is called the Theobroma cacao tree, which grows in warm tropical parts of the world--within 20 degrees of the equator. Taza Chocolate sources (buys) cocoa beans from farmers in the Dominican Republic, Haiti, Belize and Bolivia. It takes about five years from when it's planted for a cacao tree to produce cocoa pods. "Cocoa pods are a little bit funny to look at. They look like a gourd growing off of the tree, or like a lumpy tiny American football. The cocoa pods grow off of the branches of the tree like apples, but they also grow right off of the trunk of the tree," Ben-Chaim explains. "The next step in the process is fermentation. Fermentation is so important in chocolate making. And this is one of the things that is so surprising about chocolate making. After the beans ferment, they spend a week drying in the sun on wooden planks. At this point they look like almonds. Next, they are packaged and shipped to wherever they'll be made into chocolate. The first thing the chocolate maker will do is roast the beans at 200 degrees for about an hour, which gives them a nice toasted flavor. "We also start to separate the thin outer shell that surrounds the inner part of the cocoa bean. Our next step is to separate that shell from the inner part of the bean, called the nib. We do this by winnowing the cocoa beans, using a machine," says Ben-Chaim. "At Taza Chocolates we use a traditional Mexican milling style using a molino - or mill - to grind the cocoa beans down," Ben-Chaim says, demonstrating. "Over time, those cocoa nibs will be turned into a cocoa liquor, which is smooth and chocolaty. Imagine a chocolate waterfall. It looks beautiful, it smells chocolaty and delicious and yet it is not very tasty because we're missing a really important ingredient, and that is sugar." Sugar is added to the chocolate liquor, then the sweetened chocolate is ground again, and other ingredients are sometimes added, like spices or coffee or fruit. At this point some chocolate makers will conche the chocolate, which blends and mixes the chocolate at a high temperature over many hours, which makes it smooth and creamy. Taza doesn’t conche their chocolate. The next step is tempering. Tempering the chocolate makes it glossy and brittle. Then the chocolate is poured into molds and cooled. Then it's wrapped up and ready to take home. Also in this episode:  we visit 44 North Coffee  to learn more about the mysterious beverage that so many adults like to drink--coffee!

Chocolate in Costa Rica, chocolate in Peru, making chocolate in Hawaii, and getting kicked out of your apartment because of chocolate. This week it’s all things chocolate with David Menkes of Letterpress Chocolate. Show Notes: Letterpress Chocolate https://letterpresschocolate.com/ Hotel Chocolat St. Lucia https://www.hotelchocolat.com/uk/about/cocoa-estate.html Madre Chocolate https://www.madrechocolate.com/ Taza Chocolate https://www.tazachocolate.com/ Ucayali, Read more... The post Destination Eat Drink – Chocolate appeared first on Radio Misfits.

Today on Boston Public Radio: Jennifer Nassour and Steve Kerrigan recapped Tuesday’s New Hampshire primary. Nassour is a former Chairwoman of the Mass GOP and founder of Conservative Women For A Better Future, and Kerrigan is the CEO of the Edward M. Kennedy Community Health Center and former CEO of the DNC. Mike Bloomberg spokesperson Sabrina Singh discussed the former New York mayor’s path to the nomination, his victory in Dixville Notch, NH, and his evolving views on stop-and-frisk. We opened the lines to talk with listeners about the results of Tuesday’s New Hampshire primary.  CNN analyst Juliette Kayyem discussed the "Friday night purge" in Washington, and the latest headlines around the coronavirus. Harvard behavioral economist Michael Norton discussed his research on consumer voting campaigns, and their impact on a customer’s overall satisfaction. Former Suffolk County Sheriff and Secretary of Public Safety Andrea Cabral discussed the Department of Justice recommending a lighter sentence for Trump associate Roger Stone, and former New York mayor Michael Bloomberg’s history with stop-and-frisk.  We re-opened our lines to keep the conversation going with listeners, talking about Mike Bloomberg’s support of stop-and-frisk, and your thoughts on the New Hampshire primary results.  Somerville-based Taza Chocolate co-founders Alex Whitmore and Kathleen Fulton discussed their chocolate making process, and how they’re prepping for Valentine’s Day on Friday.  

Interview with Taza Chocolate: A pioneer in ethical cacao sourcing.

How does an industry insider gauge the viability of up-and-coming trends? Well, if you’re Bill Weiland, you draw upon decades of experience... and you absolutely consult with your dogs. A veteran of the natural food business for nearly 40 years, Weiland is the founder and CEO of Presence Marketing, the largest independent broker for natural and organic brands in the U.S. He’s also the co-founder of BIGR Ventures, a growth equity fund focused on promising early-stage natural and organic products, and whose portfolio includes fast-growing brands REBBL, High Brew Coffee and Bonafide Provisions. In an conversation recorded at BevNET Live Summer 2018, we spoke with Weiland about cutting his teeth in natural foods, his perspective on how the industry has “grown up,” how he identifies disruptive brands and concepts and, as noted, why his dogs play such an important role in cultivating the product mix for Presence. Also in this episode: An interview with Alex Whitmore, the founder and CEO of premium chocolate maker Taza Chocolate. Recorded at Taza’s facility in Somerville, Mass., Whitmore discussed the story behind the brand, how its focused and uncompromising approach to quality has differentiated Taza from the competition, the evolution of its product mix, and why only recently the company decided to accept outside investment for the first time. This episode is presented by Simply Soupreme. Show notes: 2:44: Cocktails and Dreams (and Pâté and Chocolate): The hosts chat about a recent visit to and tour of the Taza Chocolate factory, mange on organic charcuterie from Les Trois Petits Cochons and test out a countertop cocktail machine called Bibo Barmaid. 13:00: Interview: Bill Weiland, Founder/CEO, Presence Marketing: In a wide-ranging interview, Weiland discussed his background and how he cut his teeth in the food and beverage business, key figures and mentors that helped shape his career, surprising trends and categories that have taken hold in food and beverage, and opportunities and challenges for natural and organic brands as e-commerce retail continues to expand and evolve. 36:38: Interview: Alex Whitmore, Founder/CEO, Taza Chocolate: An influential name in premium chocolate, Taza churns out its bold flavored, organic chocolate using the same stone-ground production methods since it launched 2006. The brand has been at the forefront of the premium chocolate category, driven by high quality standards in sourcing and ingredients. At the company’s production facility, located just a few miles from BevNET HQ, Whitmore spoke about Taza’s origins, the development of its brand and vertical integration strategy, and the company’s approach to innovation. Brands in this episode: Les Trois Petits Cochons, Bibo Barmaid, Taza Chocolate, REBBL, Bonafide Provisions, Ancient Nutrition, Eternal Water, High Brew Coffee

Tweet LIVE this Sunday, December 3rd at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is back for our last show in 2017 and we are happier than ever to sing “Fly Eagles Fly, on the road to victory, fight Eagles fight, score a touchdown 1-2-3, hit'em low, hit'em high, and watch our Eagles fly, fly Eagles fly, on the road to victory! E A G L E S – EAGLES!!!!” Philadelphia Eagles fans are a tough crowd to please as proven by the time Eagles fans even booed Santa Claus. Yep, Santa Claus! So just imagine how difficult it must be to feed these rowdy fans. Well we have the perfect person joining us in studio. We are pleased to welcome from South Philly NFC East 1st place, yep you heard that right, 1st place Philadelphia Eagles Executive Chef James Hennessey for Lincoln Financial Field by Aramark. Not only does he keep our hometown team's fans fed and happy, he also cooked at the 2012 Summer Olympic in Visit London. Awesome, and here's to hoping he keeps on cooking for this team all the through to the Super Bowl. What goes great with watching football? PIZZA of course! Also joining us in studio will be Mariano Mattei, the owner of Mattei Family Pizza When you are supporting a 1st Place team, you want to be eating the best pizza possible. Well Metro Newspaper Metro Philly Philly's Jennifer Logue even wrote an article stating that Mattei Family Pizza may be the best pizza in Philly right now and they were also spotlighted by Alex Tewfik in Philadelphia Magazine. To top the accolades, Mariano has also appeared on the Food Network show Cooks vs. Cons. Sounds like a winning combination to us, and we can't wait to try their pizza for ourselves. Then it seems we are having everything move towards craft and artesian. So what will be next? We will be joined by Megan Giller a food writer, editor, and chocolate enthusiast, and her blog Chocolate Noise was a 2016 SaveurBlog Awards finalist. She offers private chocolate tasting classes, hosts “Underground Chocolate Salons” at shops across the country, and is a judge at chocolate competitions, including the International Chocolate Awards. Her work has been published in the New York Times, Slate.com, Zagat, Food & Wine, and Modern Farmer. She has recently released a new book “Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors” from Storey Publishing. The next big movement in the artisanal food world: bean-to-bar chocolate. Like craft beer and specialty coffee before it, this small-batch industry is on the brink of something big:American craft chocolate sales are $100 million annually and rising. Bean-to-Bar Chocolate, by Megan Giller, provides a lively and mouthwatering window into this growing market. In her new book, Giller demystifies the “bean-to-bar”process — how craft chocolate is made by sourcing high-quality cocoa beans, then roasting, grinding, and finessing them into finished bars. Readers will learn what to look for in a chocolate bar and who are the bean-to-bar makers to watch. Profiles of more than a dozen chocolate makers from cutting-edge businesses — including Taza Chocolate, Dandelion Chocolate, and Askinosie Chocolate — guide readers through the fascinating, delicious, and burgeoning bean-to-bar chocolate movement. Bean-to-Bar Chocolate answers questions that real chocolate lovers will have, such as, how do cocoa beans from Venezuela differ from beans from Madagascar? Or, what is dark milk chocolate and who makes the best? Giller includes delicious suggestions for readers to create their own chocolate tastings, offering advice for pairing chocolate with coffee, tea, beer, spirits, bread, cheese, and other foods. Top chefs and chocolatiers like Michael Laiskonis, Alice Medrich, and Janina O' Leary provided many of the book's 22 recipes. From Champurrado Drinking Chocolate and Ceylon Tea Fudge Sauce to Olive Oil Sourdough Truffles, Pop Rocks Chocolate Bark, and Chocolate Sorbet, these decadent treats defy expectations of what chocolate should taste like. Sounds like a great holiday gift to get for friends and family! Joining us again will be Chef @Ed Crochet of Rat's Restaurant at Grounds For Sculpture. Philadelphia's renowned Starr Events oversees Rat's Restaurant at Grounds For Sculpture in Hamilton, NJ. A graduate of L'Academie de Cuisine Culinary School, Crochet worked in the kitchens of Tom Colicchio's Crafted Hospitality before joining the Starr Restaurants team at Storico at the New-York Historical Society. Rat's is a French-focused restaurant famous for its unique setting within the 42-acre sculpture park. Rat's was conceptually designed to be reminiscent of Claude Monet's beloved Giverny by sculptor The Seward Johnson Atelier. It is named after the gregarious character “Ratty,” from Kenneth Grahame's famed children's story, The Wind in the Willows. The restaurant patio, noted for its sweeping views and al fresco dining, overlooks a lily pond framed by weeping willows, and the “Monet bridge”. I have dined there myself and had a great meal after a wonderful visit walking around Grounds For Sculpture. So we have great meals and chocolate covered, but what is 2018 going to bring us in food trends? Well we will have Darby Hughes the Brand Strategy Director & Trends Expert for Quench Agency (Pavone) to tell us his thoughts of what we'll see. What a show! In studio as well will be Chef Christina Martin of Cooking To Nourish and Nourish on the Go #Vegan mobile cart to give us Vegan Recipes News and why to Eat Drink Vegan. Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times Food recognized John Howard-Fusco for his news of the week and please remember that John's new book "A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc" from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appears on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with recent autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. http://wildfireradio.com/small-bites/ HAPPY HOLIDAYS AND HAPPY NEW YEAR - SEE YOU ALL AGAIN STARTING JANUARY 7TH, 2018 at 635PM on WILDFIRE RADIO!!!! The post Small Bites – Episode 71 appeared first on Wildfire Radio.

Hey… it’s been a while. Here’s a review of some chips from Route 11 some chocolate from Taza Chocolate and some shitty sodie pops that I don’t feel like linking to. Subscribe to us on itunes or google play or whatever platform you listen to this on cause we’re coming for u 2017

How is chocolate made? Why can't we eat chocolate all the time? Why does chocolate melt? Why can't dogs eat chocolate? In this episode, we travel to Taza Chocolate in Somerville, Massachusetts to get some answers. Plus, we visit a coffee roaster in Maine to learn about this parent fuel that so many kids find gross!