Podcast appearances and mentions of theo chocolate

How the SCOTUS affirmative action decision affects Washington, Value Village hits Wall Street, and the Theo Chocolate merger comes with layoffs

In this podcast, we present how Hartman Group stays on top of food culture and what is happening in the marketplace via Trend Treks to explore the frontiers of food culture, health and wellness and sustainability.Hartman Group Trend Treks have a long history of exploring all things related to food more in destinations in the Pacific Northwest (and virtually). Trend treks have ranged from company excursions to tea shops, cannabis dispensaries, recycling centers and food trucks to Starbuck's Reserve Roastery and Bastyr University's vegan cafeteria (to name but a few unique trek destinations).In this episode, we highlight previous trend treks and share insights from our recent trek to Theo Chocolate factory. Listen in to hear how the team stays on top of food culture and what was learned about sourcing and the health benefits of this sweet category. 

According to Consumer Reports, toxic heavy metals were found in 28 popular dark chocolate bars, including two from Seattle-based Theo Chocolate.

In today's episode, Shelley and Phil honor Rosé Day and the month of love as they taste through three wines that would pair perfectly with Valentines Day. Grab a bottle of one of these gems along with some chocolate and experience them both while listening. #HappyFriday! #ItsWineTime! #Cheersing #TrevorsWrong Wines this episode:2020 Holesinsky Unicorn Sparkle ($18 from the winery)

Generations Over Dinner is designed to alleviate ageism and loneliness by encouraging different generations to go deep at the dinner table. Learn how the founders joined a think tank of leaders in the aging space to create a turn-key program that any individual or senior living community can implement. About Michael Michael Hebb is the Founder of Over Dinner (Death Over Dinner, Drugs Over Dinner, Generations Over Dinner) and the author of Let's Table About Death (Over Dinner). He currently serves as a Board Advisor at the Friedman School of Nutrition Science and Policy at Tufts, is the primary editor of the COVID Paper; and in the recent past served as a Partner at RoundGlass and Senior Advisor to Summit Series, Theo Chocolate, CreativeLive, Architecture For Humanity, and Mosaic Voices Foundation. In 1997 Hebb co-founded City Repair and Communitecture with architect Mark Lakeman, winning the AIA People's Choice Award for the Intersection Repair Project. In 1999 Michael and Naomi Pomeroy co-founded Family Supper in Portland, a supper club that is credited with starting the pop-up restaurant movement. In the years following they opened the restaurants clarklewis and Gotham Bldg Tavern, garnering international acclaim. After leaving Portland, Hebb built Convivium, a creative agency that specialized in the ability to shift culture through the use of thoughtful food and discourse-based gatherings. Convivium's client list includes: The Obama Foundation, Robert Wood Johnson Foundation, TEDMED, The World Economic Forum, Bill and Melinda Gates Foundation, Clinton Global Initiative, X Prize Foundation, The Nature Conservancy. Key Takeaways Generations Over Dinner is the framework you need to have the experience. The turnkey program includes nine dinner scripts with three primary topics: love and relationships, purpose, and the future. Senior living communities can have their own Generations Over Dinner secure platform where they can plan dinners and invite residents and their kids, grandkids, and friends from outside the community. Loneliness is not alleviated by having more conversations or by being around more people. It is only alleviated by having high quality conversations and real connection.

Bob Burke takes businesses' ideas, and makes them real. On The Irresistible Factor, Bob and host Kristi Bridges talk about how he is able to bring natural, organic and specialty products to market as a consultant with Natural Products Consulting. Bob is a real expert with serious experience, and his value to his clients is clear. (His roster of work includes Annie's, Dr. Bronner's, Mason Dixie Biscuit Co., Califia Farms, Bob's Red Mill, Theo Chocolate and many, many more.) Together, Kristi and Bob discuss the role of a brand's online presence in their ability to eventually exit to a strategic buyer, along with the benefits of Amazon, outsourcing and planning ahead. “You always have to be innovating,” Bob said. “You can never be complacent. You can never sit back and rest on your laurels, and you need to be tuned in to where the consumer's going and where the market's going.”

We are SO excited for this episode, with Theo Chocolate, an incredible bean-to-bar chocolate maker founded in Seattle, WA in 2005. Our guest, Aaron has been with Theo for 7 years now, and is the lead chocolate educator. He hosts chocolate tastings, factory tours, and SO MUCH more exciting stuff (seriously a dream job?) We talk to Aaron in this episode about: - His personal passion for chocolate and how it drove him to innovate and help develop virtual chocolate tastings in the pandemic - How Theo Chocolate was founded and how it has evolved over time - His background in theatre and how it taught him to lead and engage audiences in amazing virtual events ...and there's so much more!

Today on The Clean Body Podcast, Lauren hosts a live Q&A with Whitney Stuart of Whitness Nutrition to breakdown the type 2 diabetes pandemic. During the episode, Lauren and Whitney explain insulin resistance and sensitivity; how gut health impacts diabetes diagnoses; how stress, sleep and hydration can make or break diabetes management; and how listeners can easily make healthier food swaps to better control blood sugar and prevent or reverse a pre-diabetic diagnosis. For more on Whitness Nutrition or Whitney Stuart, visit: Visit Whitney's website: https://whitnessnutrition.comSign up for Whitney's newsletter: http://eepurl.com/dmFB0vFollow Whitney on Instagram: http://www.instagram.com/WhitnessNutritionFor more on Lauren Kelly, visit: Lauren's Instagram: https://www.instagram.com/HolisticLaurenKelly/The Clean Body Podcasts's Instagram: https://www.instagram.com/thecleanbodypodcast/YouTube: https://www.youtube.com/c/HolisticLaurenKellyOther brands mentioned during this episode: Siete: https://sietefoods.com/Barnana Plantain Chips: https://barnana.com/collections/plantain-chipsSeven Sundays: https://www.sevensundays.com/Lovebird Cereal: https://lovebirdfoods.com/Evolved Chocolate: https://eatingevolved.com/Theo Chocolate: https://theochocolate.com/BTR Bars: https://www.eatbtrbar.com/Lesser Evil: https://lesserevil.com/Simple Mills: https://www.simplemills.com/Mary's Gone Crackers: https://www.marysgonecrackers.com/ Dream Pops: https://dreampops.com/Culina Yogurt: https://www.culinayogurt.com/Banza Pasta: https://www.eatbanza.com/collections/pastaEat Pre Grass-fed Meat: https://www.eatpre.com/2Bettys Grain-free Donuts: https://2betties.com/pages/our-storyMikey's Pizza Crust: https://eatmikeys.com/products/gluten-free-pizza-crustBobos Pop Tarts: https://eatbobos.com/collections/toaster-pastriesNooma Energy Drink: https://www.drinknooma.com/FitAid:

Bill Moses had a gut feeling. Having made his mark in non-alcoholic beverages as the co-founder and former CEO of probiotic drink and kombucha brand KeVita, Moses saw an opportunity to re-imagine the beverage alcohol space via a better-for-you platform of products. Shortly before the sale of KeVita to Pepsico in 2016, one that netted over $230 million, he launched Fermented Sciences, a platform dedicated to developing and launching “innovative fermented beverage brands to transform the alcohol industry.” In February of 2018, the company introduced its first brand, Flying Embers, which debuted with a line of organic hard kombucha. Flying Embers quickly emerged as a leading player in the burgeoning space and has since launched several other beverage lines, including hard seltzer, beer infused with functional ingredients and a recently introduced Champagne-style product called Kombucha Bubbly. Amid a growing portfolio and surging sales -- less than a year in, Flying Embers hard seltzer is among the top brands in the category -- Moses is motivated by the momentum he sees for better-for-you alcoholic drinks. He’ll note, however, that maintaining the company’s pace requires an intense focus and thoughtful strategy, each of which he outlined in an interview featured in this episode. As part of our conversation, Moses spoke about his vision for Fermented Sciences within the context of macro trends that are shaping the food and beverage industry, how the company most effectively allocates resources across its product lines and why having “the least polarizing liquid” is a key to its innovation strategy. He also compared raising capital for Kevita and Fermented Sciences, why personal relationships with distribution partners are critical to the success of Flying Embers and the importance of finding balance amid an intense drive to win. Show notes:  0:46: It’s An UnCANNy Resemblance. Plus, New Products Galore And A Slim Jim Smackdown -- The hosts chatted about the benefits of BevNET and NOSH’s upcoming Boot Camp and Virtually Live events and why a fast-growing “social tonic” brand introduced an “uncannabated” product line. They also praised several new products, including an avocado hummus, cookie bites, enhanced water and a cauliflower-based veggie burger. They also snapped into Slim Jims. 18:01: Interview: Bill Moses, Founder/CEO, Fermented Sciences -- Taste Radio editor Ray Latif spoke with Moses for an expansive interview that began with an examination of the entrepreneur’s work schedule, which includes several board and advisory commitments. Moses also explained why Fermented Sciences has raised $50 million to date, how his experience with Kevita shaped his perspective on capital needs and how he analyzed the opportunity for hard kombucha. Later, he discussed the company's approach to new product development, particularly as it relates to traditional categories, how Flying Embers is managing a category leading brand and one that’s playing in a hot and highly competitive space and why it’s focusing on a “Power of the Pair” strategy at retail. Moses also spoke about the importance of recruiting the best talent, the elements of a winning culture and hinted that Fermented Sciences might not be his last rodeo. Brands in this episode: Flying Embers, KeVita, Cann, Hope Foods, Post Meridiem, Nature’s Heart, Dr Praeger’s, Theo Chocolate, Chiki Chiki Boom Boom, Esse Water, Shine Water, Ayoba, Slim Jim, Jeni’s Ice Cream, Koia, Iconic Protein, Vive Organic, Wilde Brands

In this episode I am talking to Deb, a climate activist and the co-founder of Theo Chocolate. We talk about food systems, chocolate, and some very good reasons why to go vegan (or at least eat less meat). Learn more about Theo Chocolate here: https://theochocolate.com. Follow Deb on Instagram at @thefutureofourdiet.

On the 128th episode of the Seattle Foodie Podcast, we're chatting with Roxanna Zhang, one of the dynamic duos of @appetitediary on Instagram. Roxanna has been running their food account for more than 5+ years and it includes everything from home recipes and creations to dishes all around Seattle. Tune in as we talk about what they've been making these past several months, what newly places they've discovered around Seattle, Instant Pot versus Air Fryer, and all other food related topics. In addition, Monica and Nelson recap a week full of eating. Nelson was in Little Saigon stopping by Saigon Deli and Hello Em Coffee, had lunch at Pecado Bueno, participated in a Virtual Chocolate Tasting Class hosted by Theo Chocolate, went down south to pick up Jollibee, stopped by Young Tea for Grass Jelly and Cold Tofu Pudding as well as a sneak preview of their Oolong Tea Pop-Up, and got Din Tai Fung and Xiao Chi Jie for a family dinner. He also received special deliveries from Monica with a ribeye from Mishima Reserve and donuts from @bobaeggs, who delivered to both of us. Meanwhile, Monica ordered her yearly tradition heart shaped pizza from Papa Murphy's, had wonton noodle soup from Le's Pho Tai, tried out HK Dim Sum inside the Asian Family Center, received a cakes from Cakes on 28th and All Purpose Baking Co., had a delivery from Sweet Nothings and More, ordered bagels and more from Seattle Bagels, had another delivery from Topo Chico with their Twist of Tangerine Mineral Water, ate out at Fiasco for her belated birthday dinner, and finally, accompanied @what.jessie.eats to Ono Poke and the Market Fish Monger. Thank you so much for listening and we hope you enjoy the latest episode of the Seattle Foodie Podcast!

Michael Hebb is an innovative and influential cultural figure, entrepreneur and activist, described by the New York Times as an “underground restaurateur, impresario and provocateur.” He believes that the dinner table is one of the most effective (and overlooked) vehicles for changing the world. After teaching a University of Washington graduate course titled Let’s Have Dinner and Talk About Death, Michael started Death Over Dinner. This project was created as a gift, an invitation and a simple set of tools to help families and friends address the basic human fact that we are all, at some point, going to die. We suffer more when we don’t communicate our wishes, we suffer less when we know how to honor the wishes of our loved ones.  -- Michael is a partner at RoundGlass and the Founder of Deathoverdinner.org, Drugsoverdinner.org, EarthtoDinner.org, WomenTeachMen.org and The Living Wake. He currently serves as a Board Advisor at the Friedman School of Nutrition Science and Policy at Tufts; and in the recent past as Senior Advisor to Summit Series, Theo Chocolate, Learnist, Caffe Vita, CreativeLive, Architecture For Humanity, and Mosaic Voices Foundation .  In 1997 Hebb co-founded City Repair and Communitecture with architect Mark Lakeman, winning the AIA People's Choice Award for the Intersection Repair Project. In 1999 Michael and Naomi Pomeroy co-founded Family Supper in Portland, a supper club that is credited with starting the pop-up restaurant movement. In the years following they opened the restaurants clarklewis and Gotham Bldg Tavern, garnering international acclaim.  After leaving Portland, Hebb built Convivium/One Pot, a creative agency that specialized in the ability to shift culture through the use of thoughtful food and discourse based gatherings. Convivium's client list includes: The Obama Foundation, Robert Wood Johnson Foundation, TEDMED, The World Economic Forum, Bill and Melinda Gates Foundation, Clinton Global Initiative, X Prize Foundation, The Nature Conservancy. Michael is the founding Creative Director of The City Arts Festival, the founder of Night School @ The Sorrento Hotel, the founder of www.seder.today and the founding Creative Director at the Cloud Room. He served as a Teaching Fellow at the Graduate School of Communication at University of Washington. His writings have appeared in USA TODAY, GQ, Food and Wine and numerous other publications. Michael can often be found speaking at universities and conferences, here is his TEDMED talk. 

On the 98th episode of the Seattle Foodie Podcast, we chat with Amy Chen Lozano (@insatiablyepicurious). Amy is an at home recipe developer, a foodie, and an avid Seattle community member. You can find all her recipes at Insatiably Epicurious's Facebook page and on her Instagram page. Listen in as we talk about various topics including the importance of supporting minority owned businesses in the Seattle food community, shopping in Asian grocery markets, getting children to eat diverse foods at an early age, and cooking at home. In addition, Monica and Nelson had lunch on consecutive days this week dining at Kin Len Thai Nite Bites in Fremont and Wild Ginger in Bellevue. Also, Nelson visited multiple places including meals from T'Juana Tacos and Lady Jaye, macarons from Fresh Flours, and sweets from Theo Chocolate. Meanwhile, Monica made Clam (not Crab dip, tune in to listen) and banana pancakes at home. She also checked out Seattle Biscuit Co., Cinnaholic, and once again visited Mangosteen/Cut and Cook BBQ/Boba Bar. As a reminder, indoor dining will be limited to members of the same household effective July 30 in the state of Washington. Thank you so much for listening and we hope you enjoy the latest episode of the Seattle Foodie Podcast!

In this episode Adam and Matt speak with Aaron Lindstrom and Steve Popplewell of Theo Chocolate in Seattle, WA. Steve is the senior chocolatier and Aaron is the chocolate ambassador for one of Seattle's most successful chocolate brands, and we bond over the creative process of developing flavors and recipes, the importance of sourcing to creating a unique product, and the benefits of rolling industrialized processes back to an older way of doing things.

On the 58th episode of the Seattle Foodie Podcast, we interview food enthusiast and OG Instagrammer, Frank Edgington (@mrfrankstagram). Frank gets real with us and gives his view on the state of Instagram presently and he also tells you his favorite spots where you can find him at in Seattle. In addition, Monica and Nelson announce the Giveaway winner for Gather Kitchen and Bar and we recap a week, which included dinners at Pomerol in Fremont and Anejo Restaurant and Tequila Bar in Capitol Hill and Pike Brewing Co.'s 30th Year Reunion Party. Finally, we tell you about several food events this week including the Kirkland Zombie Wine Walk starting from the Heathman Hotel, Alexandra's Macarons Spooktacular Open House, Savor Seattle Restaurant Week at Maslow's by Farestart, a Butchery Demo with Rain Shadow Meats at C.C. Filson Store, and Molly Moon's Pop-Up at Theo Chocolate. Thank you so much for listening and we hope you enjoy the latest episode of the Seattle Foodie Podcast!

"A true creator knows that you follow the thing to where it's going, not to where you think it ought to go."— Adam SavageAdam Savage (TW: @donttrythis IG: @therealadamsavage FB: therealadamsavage) has spent his life gathering skills that allow him to take what's in his brain and make it real. He's built everything from ancient Buddhas and futuristic weapons to fine-art sculptures and dancing vegetables.The son of a filmmaker/painter and a psychotherapist, Adam's previous positions include projectionist, animator, graphic designer, carpenter, interior and stage designer, toy designer, welder, and scenic painter. And he's worked with every material and in every medium he could fathom—metal, paper, glass, plastic, rubber, foam, plaster, pneumatics, hydraulics, animatronics, neon, glassblowing, moldmaking, and injection molding, to name just a few.In 1993, Adam began concentrating his career on the special-effects industry, honing his skills through more than 100 television commercials and a dozen feature films, including Star Wars: Episode I – The Phantom Menace and Episode II – Attack of the Clones, Galaxy Quest, and the Matrix sequels. A decade later, Adam was chosen, along with Jamie Hyneman, to host MythBusters, which premiered on Discovery Channel in January 2003. 14 years; 1,015 myths; 2,950 experiments; eight Emmy nominations; and 83 miles of duct tape later, that version of the series ended in March 2016.Today, Adam hosts and executive produces MythBusters Jr., as well as a brand-new series, Savage Builds, which premieres on Science Channel in June 2019. He also stars in and produces content for Tested.com, including behind-the-scenes dives into multiple blockbuster films (including Alien Covenant, Mortal Combat, and Blade Runner).In addition, after a lifetime of hunting for the perfect bag, Adam launched Savage Industries and began manufacturing his own, along with MAFIA BAGS. Made in the United States and constructed primarily from recycled sailcloth, every bag is not only durable and lightweight but unique, as well. The current line (available at AdamSavage.com) includes two sizes of the EDC ("Everyday Carry") and pouches, with more product both available on the site and on the way.Finally, in 2019 Adam wrote his first book, Every Tool's a Hammer, which is, in Adam's words, "...a chronicle of my life as a maker. It's an exploration of making and of my own productive obsessions, but it's also a permission slip of sorts from me to you. Permission to grab hold of the things you're interested in, that fascinate you, and to dive deeper into them to see where they lead you."This episode of the Tim Ferriss Show is brought to you by Theo Chocolate, which is the first organic and fair-trade chocolate company in North America. The folks there reached out to me because they spotted some neatly stacked bars of their dark chocolate coconut in a recent Instagram photo of my fridge (see it here).This is a brand that does everything from scratch, and the difference shows. It's why Theo is one of my favorite chocolates. It offers tons of different bars, little snacks like coconut bites, and also imaginative creations like a cinnamon horchata bar, beer and scotch chocolates, and its signature s'mores bite -- The Big Daddy. My personal favorite: Salted Almond Butter Cups, which are ridiculous.Theo is helping drive its industry forward by working with communities in the Congo and Peru to make the economics of the cocoa trade fair for farmers, and by using sustainable farming practices. Whether you want to feel better about where you buy your goodies or you just want a really unique and delicious gift for yourself or someone else, they're available in Whole Foods and other grocery stores across the U.S. For listeners of this podcast, Theo is offering 15% off your online purchase at TheoChocolate.com. Use code Tim15, or visit TheoChocolate.com/Tim for more details.This podcast is also brought to you by Athletic Greens. I get asked all the time, "If you could only use one supplement, what would it be?" My answer is, inevitably, Athletic Greens. It is my all-in-one nutritional insurance. I recommended it in The 4-Hour Body and did not get paid to do so.As a listener of The Tim Ferriss Show, you'll get a free 20-count travel pack (valued at $79) with your first order at AthleticGreens.com/tim.***If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. I also love reading the reviews!For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim’s email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim’s books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferriss

For the past 20 years Michael has been working to understand the secrets of human connection. His projects have turned into international movements and impacted millions. With his second book, “Let’s Talk About Death” he continues to push the boundaries around the dinner table and in conversation. He recently became a Partner at RoundGlass to further expand his efforts to impact global well being. Michael is the Founder of Deathoverdinner.org, Drugsoverdinner.org, EarthtoDinner.org and WomenTeachMen.org. He currently serves as a Board Advisor at the Friedman School of Nutrition Science and Policy at Tufts; and in the recent past as Senior Advisor to Summit Series, Theo Chocolate, Learnist, Caffe Vita, CreativeLive, Architecture For Humanity, ONETASTE and Mosaic Voices Foundation. Visit journal.kyoapp.com for full show notes Take our daily reflection app KYŌ for a spin Music: Clouds - Joakim Karud https://www.youtube.com/watch?v=9O13PpAoVdI

Pulling off evil ducks, Dan's teeth falling out, and a suspicious chocolate company... it's the Wikicast! To emphasise what we say in the episode, please please please do email in your response to this week's crisis - we have a reader in need and we're not equipped to help. Please email in to spongyelectric@gmail.com with your thoughts on this crisis! -------- - Our Patreon: https://www.patreon.com/thewikicast   - Simon's vlog: https://www.youtube.com/watch?v=iYMTjolF3fg  - Which mythical beasts could really fly? https://www.youtube.com/watch?v=5YGTZaIaEIo  - The Brian Cox concert on BBC R3: https://www.bbc.co.uk/programmes/m0000kfx  - Pale Blue Dot (Sagan): http://www.planetary.org/explore/space-topics/earth/pale-blue-dot.html  - The Planets: https://en.wikipedia.org/wiki/The_Planets  - Symphonic evensong last year (BANGER): https://www.youtube.com/watch?v=plcTtMaWKX0  - PMJ cover Who Wants To Live Forever: https://www.youtube.com/watch?v=7Ttx0gHKfY8  - The Evil Duck: https://www.patreon.com/posts/21793484/  - Spongy and Electric: https://www.youtube.com/channel/UCXJqJob5IS9gd0PTpSIxZvg  -------- Email us at: spongyelectric@gmail.com Follow us on Twitter: @DanielJMaw @simonoxfphys and use #Wikicast This week's article: https://en.wikipedia.org/wiki/Theo_Chocolate  Our facebook page: https://www.facebook.com/TheWikicast/  Fan facebook group: https://www.facebook.com/groups/268878873600832/  Fan discord channel: https://discordapp.com/invite/XdjYwex 

In honor of Valentine’s Day the Food Proof girls decided to have an entire show dedicated to the health benefits of chocolate! Join Noor, one of the hosts of Food Proof, and her special guest Michael, from the Two Broke Watch Snobs podcast, as they discuss a few scientific articles exploring chocolate’s benefits to the cardiovascular system while taste testing a few different dark chocolate bars. Oh and don’t miss Michael’s super chocolatey healthy smoothie recipe! Noor and Michael taste test 6 different chocolate bars from three different companies while sipping on the delicious chocolate smoothie Michael prepared using cacao powder by Navitas Organics (https://shop.navitasorganics.com/cacao-powder.html). Here is a list of the chocolates: Two of the chocolate bars were by the company Madecasse: https://madecasse.com/ Michael and Noor took a bite out of the Pure 80% Dark Chocolate and the Toasted Coconut Dark Chocolate. Two of the chocolate bars were by Theo Chocolate: https://www.theochocolate.com/ Michael and Noor indulge in the Pure 85% Dark Chocolate and the Sea Salt 70% Dark Chocolate. The last two bars were from the company Endangered Species, where 10% of their proceeds go to select nature conservation efforts!: http://www.chocolatebar.com/ Michael and Noor enjoyed the Dark Chocolate with Seasalt and Almonds and the Dark Chocolate with Cranberries and Almonds. None of the products discussed in this episode were supplied as a result of any kind of sponsorship collaboration. References: Evaluation of Antiradical Activity of Different Cocoa and Chocolate Products: Relation with Lipid and Protein Composition: https://www.ncbi.nlm.nih.gov/pubmed/24433077 Dark Chocolate Improves Coronary Vasomotion and Reduced Platelet Reactivity: https://www.ncbi.nlm.nih.gov/pubmed/17984375 Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomized trials: https://www.ncbi.nlm.nih.gov/pubmed/22301923

Theo Chocolate was founded in 2006 by Joe Whinney and Debra Music and is based in Seattle, USA. The company is known as being the first organic, fair-trade certified, bean-to-bar chocolate maker in North America, and offers chocolate made with beans from the Democratic Republic of Congo and Peru, as well as confections and caramels. In this episode, Joe tells us about experiencing Mayan cocoa drinks and working on cacao farms as a young conservation volunteer, the many ideas he had to support these farmers that eventually led to building the Theo factory in Seattle in 2005, and why organic certification is important to them. Please join us in tasting the Bread and Chocolate bar. Learn more at theslowmelt.com. For more information on Theo, head to their website (www.theochocolate.com), and use code “slowmelt” for a 50% discount on their fantasy bar line, including the Bread and Chocolate bar, from now until October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia). This episode is brought to you with the kind support of these sponsors: - Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com. - Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate. - Audible: Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Theo Chocolate was founded in 2006 by Joe Whinney and Debra Music and is based in Seattle, USA. The company is known as being the first organic, fair-trade certified, bean-to-bar chocolate maker in North America, and offers chocolate made with beans from the Democratic Republic of Congo and Peru, as well as confections and caramels. In this episode, Joe tells us about experiencing Mayan cocoa drinks and working on cacao farms as a young conservation volunteer, the many ideas he had to support these farmers that eventually led to building the Theo factory in Seattle in 2005, and why organic certification is important to them. Launching September 22, 2017. Please join us in tasting the Bread and Chocolate bar. Learn more at theslowmelt.com. For more information on Theo, head to their website (www.theochocolate.com), and use code “slowmelt” for a 50% discount on their Fantasy Bar line, including the Bread and Chocolate bar, from now until October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia). This episode is brought to you with the kind support of these sponsors: - Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com. - Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate. - Audible: Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

After a short hiatus, the Real Brian Show crew is back to explain why beard nets are all the rage, among your other favorite conversations. Brian and his wife traveled through Seattle on their way to Alaska (scroll down for a photo gallery!). We'll review Dunkirk and Valerian and the City of a Thousand Planets. Then, as such things are always on our minds... we'll talk about our favorite delectables. Links Awesome trip to Seattle & Alaska! Pike Market and Starbucks Reserve among the highlights. Movies: Dunkirk & Valerian and the City of a Thousand Planets Vietnamese Coffee. What is it? Dive a little deeper. New expansion for Guild Wars 2

Ms. Drew has one of the best jobs in the world. She works at a chocolate factory. She tells us how chocolate is made. Also, we are giving away tickets to the Theo Chocolate Factory Tour. Listen to this episode to find how to win them. (This interview was recorded during the summer) --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/adventuringsisterspodcast/support

Autumn Martin is a proud 4th generation Washingtonian. She finds much inspiration in the natural elements found in the Pacific Northwest and is passionate about incorporating them into her creations—from innovative confections to the brand she’s created with Hot Cakes. Autumn founded Hot Cakes in 2008, selling the namesake, Take n Bake Molten Chocolate Cake in mason jars at Farmer’s Markets in Seattle. In May of 2012, she opened Hot Cakes Molten Chocolate Cakery, an artisan dessert and craft cocktail bar featuring creative, small-batch desserts and fine spirits, to rave reviews. In April of 2013, St. Martin’s Press released herfirst book, Malts & Milkshakes: 60 Recipes for frosty, creamy, frozen treats. Autumn has developed a devoted following over the years, and she is highly respected for her innovative flavor profiles and commitment to creating quality products. Hot Cakes was awarded “Best Dessert” at the NW Chocolate Festival for the last three years and was honored with a “Best New Dessert” nod from Seattle magazine. Most recently, her Pacific Coast Sea Salt Caramel Sauce became a Good Food Award finalist and her Molten Chocolate Cakes were featured on O magazine’s Wow list. Autumn is a graduate of the Culinary Arts Program at Edmonds Community College where she was honored as Student of the Year and now Distinguished Alumni. She worked at Seattle’s world-renowned Canlis restaurant from 2002 to 2004. In 2005, she devoted her life to chocolate and became the head chocolatier for Theo Chocolate where she created award-winning confections and chocolate bars for nearly 5 years. Autumn loves to rock climb, snowboard, surf, eat, love, and sleep.     On Today's show Autumn will share: - What’s Your Personal Mission Statement Be as honest as possible, be compassionate and kind to myself and listen to my gut. - Biggest Business Mistake Hiring family to help me build out the restaurant – it created so much stress, and I knew in the beginning it would turn out to be a mistake but I did it any way. Big, painful mistake that I could have done without. - How Do You Handle Business Stress and Uncertainty I wait. I try to not make any large decision on the fly, so I contemplate and talk it over with friends and colleagues and wait it out until it feels right. For stress - it’s an everyday learning process. I am trying to practice empathy and compassion as most stress is brought on by the actions of others and getting worked up over other peoples actions doesn’t serve me that well, so I am working on keeping calm and staying open and understanding to their position. - Greatest Business Decision That Changed Everything Going for it. I hemmed and hawed over whether or not to open a brick and mortar dessert restaurant and doing so has changed the game completely. We are successful and it feels good. Also, waiting for the right location and the right mix of investors. Having good people on my team makes all the difference in the world. Everybody is so supportive. - Best Book For The Entrepreneurial Mindset Well, I must say that I LOVE Atlas Shrugged. I don’t think it is at all about greed and just about capitalism, but about passionate builders (not just of structures) with visions and their path to living with truth and justice outside the sticky cobwebs of untruthful people. - Plus much more... Useful links: http://www.getyourhotcakes.com https://twitter.com/getyourhotcakes https://www.facebook.com/getyourhotcakes

2011/04/02. Bottom Billions/Bottom Line Conference. Morning Breakout Session. CEO, Theo Chocolate.

2011/04/02. Bottom Billions/Bottom Line Conference. Morning Breakout Session. CEO, Theo Chocolate.