Straight From the Source

This week’s discussion on Straight From the Source is all about chocolate stouts. How did they get their name? How are they made? Is there any actual chocolate used in the process? Tune in as Clay Gordon chats with beer expert and host of Fuhmentaboudit!Chris Cuzme about all things stout, and follow them as they taste a few different combinations of beer and chocolate. Later in the show, Clay checks in with Michael Cirino of A Razor, A Shiny Knife who explains his approach to chocolate as an ingredient to do fun/amazing/stupid/theatrical/tasty things with. This program was sponsored by Heritage Meat Shop “Thanks to maillard reactions we can have the same flavors and compounds in beer as we do in food.” [06:00] –Chris Cuzme on Straight from the Source

Learn about the origins of chocolate from Mark Sciscenti, a chocolate historian and chocolate maker currently in Santa Fe, on this week’s episode of Straight, From the Source. Tune in and hear about flavorings for traditional (pre-Colombian) chocolate beverages, the uses of honey and agave primarily as flavorings not sweeteners in chocolate and The surprising chocolatey connection between the Mayans and Puebla Indians. Chocolate and history buffs alike can find plenty of great informational nuggets on the best chocolate radio show in the world! This program was sponsored by Heritage Foods USA. “Chocolate was considered a gift of the foods and the food of the gods, and quite often they would drink chocolate beverages in a ceremonial fashion.” [15:30] –Mark Sciscenti on Straight From the Source

Learn more about the fair trade movement on a special episode of Straight, From the Source as host Clay Gordon is joined by Rob Everts, Executive Director of Equal Exchange. Equal Exchange is an organization that continues to find new and powerful ways to build a better food system. Their products now include fairly traded and organic coffee, tea, chocolate and snacks from farmers all over the world, including here in the United States. Tune in for an in-depth conversation on some of unintended consequences of the current fair trade models, and find out why the money people spend in the extra price doesn’t always necessarily get paid to the farmer. This program was sponsored by Cain Vineyard & Winery.

Celebrate Valentine’s Day on a special episode of Straight From the Source! Clay Gordon is joined in the studio by Bryan Graham of Fruition Chocolate, and calls Nat Bletter and David Elliott of Madre Chocolate in Hawaii. Tune in to hear Nat and David talk about some of the aphrodisiacs that they are including in some of their upcoming chocolates. How is Madre Chocolate fighting against invasive species in Hawaii by making unique chocolate bars? Later, Clay and Bryan taste one of Madre’s most popular chocolates – the coconut milk and ginger bar! How does chocolate interact with brain chemistry? Is chocolate really an aphrodisiac? Find out on today’s Straight From the Source! This program has been brought to you by The Heritage Meat Shop. “The sad part about the pink peppercorn is that it has taken over many dry fields (in Hawaii)… but if you can’t beat it, eat it!” [15:00] — David Elliott on Straight From the Source

We’ve heard of single-source coffee and chocolate, but single-source ice cream? That’s the topic this week on Straight From the Source. Guest Marc Boatwright is the founder of Choctal, the makers of the first single-origin chocolate ice cream line in the US. They extended to create a complementary line of single-origin vanillas. Tune in and learn more and hear about his project called Oxygen Farming Foundation. This program was sponsored by S. Wallace Edwards & Sons   “Vanilla is just like wine and cacao, depending on where it’s grown, soil conditions, extraction, etc… it all makes a difference.” [6:00] –Marc Boatwright of Choctal & Oxygen Farming Foundation on Straight From the Source

We’ve heard of single-source coffee and chocolate, but single-source ice cream? That’s the topic this week on Straight From the Source. Guest Marc Boatwright is the founder of Choctal, the makers of the first single-origin chocolate ice cream line in the US. They extended to create a complementary line of single-origin vanillas. Tune in and learn more and hear about his project called Oxygen Farming Foundation. This program was sponsored by S. Wallace Edwards & Sons “Vanilla is just like wine and cacao, depending on where it’s grown, soil conditions, extraction, etc… it all makes a difference.” [6:00] –Marc Boatwright of Choctal & Oxygen Farming Foundation on Straight From the Source

Dominican-origin chocolate is the focus on this week’s episode of Straight From the Source. Find out how Eric Reed went from livestock farming to becoming a chocolatier. His company, SPAGnVOLA, uses exquisite Dominican Republic estate-grown and processed cocoa which manufactured into chocolate in their Truffle Factory. Tune in and find out more about the ins and outs of cacao farming in the Dominican Republic and how Eric’s company made its mark on the chocolate community. This program was sponsored by Heritage Meat Shop. “Most people don’t view soil as something that truly belongs to anybody.” [07:00] “Across all three of our premium bars has its own distinct characteristic. We don’t tell customers what the flavor notes will be because everybody’s palate is different.” [19:45] –Eric Reed of SPAGnVOLA on Straight From the Source

Today on Straight From the Source host Clay Gordon is joined by Texas chocolate maker Scott Moore of Tejas Chocolate. Scott was inspired to start the only bean-to-bar operation in Texas and has been honing his craft ever since. Scott talks about his experiences sourcing local cacao and the origins of these flavorful beans. He discusses the unique method in which these true Texans fire roast their cacao in an opennpit with reclaimed fire brick and charcoal. Tejas chocolate is paving the way for the local chocolate market so tune in and hear about their fire roasted chocolates and what’s in store for the future! This program was sponsored by Fairway Market. “Whether your roasting, refining, grinding or whatever it is, it’s more of a hands on learning process. We learn something from every batch that we do.” 08:00 “I have to give credit to the American craft chocolate market. Access to premium cacao is much more accessible today.” 10:00 –Scott Moore of Tejas Chocolate on Straight from the Source

Askinosie Chocolate is an 8 person company and does more for ethical sourcing than most. Today’s guest is Shawn Askinosie, founder of Askinosie Chocolate out of Springfield, MO. Clay and Shawn met back in 2005 in October in Ecuador and four months later they were in Mexico and Venezuela buying beans. Tune in and learn about some of the incredible initiatives Shawn has started to help sustain cacao farmers, and find out why he thinks charity is not enough. Hear how he grew his small company and what plans he has for the future of Askinoise. This program was sponsored by Heritage Foods USA. For a special discount on Askinosie Chocolate visit their store and use discount code “Heritage”. “My business is not about charity…what we want to do is build something that’s sustainable and that’s related to the problems so that the people who are impacted by it are working on it themselves in partnership with us. It’s not a chairty.” [14:30] “When you’re buying something that’s the best of it’s category in the world for $8-10, it’s an affordable luxury!” [25:45] –Shawn Askinosie of Askinosie Chocolate on Straight From the Source

This week on Straight From the Source, Clay Gordon is joined by Hudson Valley based chocolate maker Bryan Graham of Fruition Chocolate. Tune in and learn how he discovered his passion for chocolate – and what inspires him in his work. Learn about his work at Fruition and find out why he has such an interest in Peruvian cocoa beans. Learn how bourbon can be used in chocolate making and tune in for a special on-air tasting with some of Fruition Chocolate’s best bars! This program was sponsored by Cain Vineyard & Winery. “I’ve never really wanted to do anything else BUT work with food.” – 1:00 “Making chocolate is all about trying to balance flavors in a way that’s delicious but accessible.” 14:00 –Bryan Graham on Straight From the Source

This week on Straight From the Source, Clay Gordon is joined by guest Nat Bletter, the founder of Madre Chocolate in Hawaii, the only state in the US where cacao is grown commercially. Find out what’s going on with chocolate in Hawaii and how Nat went from an ethnobotany degree to chocolate maker. Get some great insight into the industry and advice for aspiring chocolate makers. Learn about the history of cacao in Hawaii, including the early days of Hersey. Whether you’re interested in farming, consuming or selling chocolate – you can learn from Nat on a very informative episode of Straight From the Source. This program was sponsored by Heritage Meat Shop. “When you’re studying botany you get exposed to an amazing array of tastes, flavors and how things are used in different cultures.” [20:56] “We [Hawaii] are the north pole of cacao. It’s the coldest place in the world cacao is grown!” [30:04] –Nat Bletter, founder of Madre Chocolate on Straight From the Source

This week on Straight, From the Source, Clay Gordon discussing some pressing issues with Fair Trade and cocoa farming today. The industry has a couple of years, maybe, to address some fundamental issues or they may lose control of the ability to be in control. In a six-month transnational project led by the Forum for African Investigative Reporters (FAIR), journalists from Ivory Coast, Ghana, Cameroon, Nigeria and the Netherlands investigated the alleged benefits received by cocoa farmers in West Africa via the FAIRTRADE label. Tune in and learn more about this project and other reports that suggest all is not how it seems in the world of chocolate and fair trade. This program was sponsored by Fairway Market. “Farmers selling through the Fair Trade umbrella do not necessarily receive more income for their harvest than ordinary farmers. The farmers are often kept uninformed about the world market cocoa prices by the Fair Trade cooperatives that are meant to empower them.” [06:50] –Clay Gordon on Straight, From the Source

This week on Straight From the Source, host Clay Gordon is interviewing two guests about a famous chocolate destination – Belize! Clay calls up Jeff Pzena of Cotton Tree Lodge and Moho Chocolate. Tune in to hear Jeff talk about Mayan cacao farming traditions, and how Moho Chocolate has worked with native farmers. Learn about the importance of the fermenting and drying processes in the chocolate-making process. Later, Taylor Erkkinnen from The Brooklyn Kitchen stops by the studio! Taylor talks about The Brooklyn Kitchen’s courses, and how The Kitchen differs from other cooking schools. Why is Taylor headed to Belize in the upcoming weeks? Find out about Taylor’s interest in immersive culinary study. Clay wraps up the episode by conducting a beer and chocolate tasting! This episode has been brought to you by Heritage Foods USA. “With Moho Chocolate, we kind of took it to the next level. We realized we wanted more control over the fermenting and drying of the cocoa beans.” [4:50] — Jeff Pzena on Straight From the Souce

This week on a holiday themed episode of Straight From the Source, host Clay Gordon gives listeners some very useful gift buying advice when it comes to chocolate. Which chocolate is the best value? Does the box and presentation matter? What’s the best place to STORE chocolate once you buy it? Clay shares his unique perspective and makes the case for high-end chocolate as a thoughtful and appropriate gift for any holiday. Find out whether or not you should freeze chocolate and why Clay will never be able to resist a Reeses Cup! This program was sponsored by Heritage Foods USA. “There is a direct correlation between freshness and quality.” [6:24] “If you take the box of chocolate and put it into the back of the fridge and take out a piece when you want it – you’re creating conditions that will reduce the life of the chocolate the fastest.” [24:06] –Clay Gordon, Host of Straight From the Source

How can small chocolate compete in the marketplace? This week on Straight, From the Source, Clay Gordon is joined by Jeff Shepherd, founder and leader of a chocolate flock in Central Point, OR – the award-winning Lillie Belle Farms. They discuss how a craft/artisan chocolate business can compete against “big chocolate” – and not only survive, but thrive and prosper. Find out how Jeff found his passion for chocolate and how he’s explored everything from organic cocoa beans to added value products. This program was sponsored by White Oak Pastures “The majority of the cocoa beans on the planet are not farmed organically.” [2:22] “We still mold and wrap our chocolate bars by hand!” [13:50] “We’re all old now so chocolate is the only drug we can all agree on!” [29:24] Jeff Shepherd of Lillie Belle Farms on Straight From the Source

This week on Straight from the Source, Clay Gordon is talking about the impact Superstorm Sandy is having on the chocolate community. First, he is joined by Maricel Presilla, a chef, culinary historian, and author. She owns the restaurants Zafra and Cucharamama in Hoboken, New Jersey along with the Latin grocery store (and source of cult chocolates) Ultramarinos. Hoboken was hit hard, and Maricel found herself waist deep in water at. Cucharamama and Ultramarinos. Later on, Clay checks in with Hakan Martensson, owner of Fika Espresso Bar in NYC with four locations. The main one was located down in the Wall Street area and is now a total write-off. He’s doubling efforts to open a location in Tribeca to support his stores elsewhere in the city. Tune in and hear first hand accounts of the devastation this storm has on food businesses and how to pick up the pieces moving forward. This program was sponsored by Heritage Foods USA. “We were caught unaware – we were doing an event at the store on Sunday so we didn’t prepare. There was nothing you could do in the basement because they water was up to the ceiling in the basements – everything was destroyed. I cannot tell you how painful it was to throw away beautiful things.” 07:20 Maricel Presilla, chef and author, on Straight from the Source

Straight From the Source is back! Clay Gordon recently returned from a trip to Europe – London, Amsterdam, Brussels, Turin, and Milan and this week he shares some of what he learned there. Hear why he thinks the chocolate world so desperately needs a certification program similar to sommeliers. Find out why in the world he thinks we NEED a $100 bar of chocolate on the market! As always, get an update on the world of chocolate and fair trade through the lens of somebody who lives and breaths it on Straight From the Source. This program was sponsored by S. Wallace Edwards & Sons. “We’re now into the first half of the second decade of an increase of interest in fine chocolate and there are still no professional certification programs like ones for sommeliers. It’s really a shame. [10:00]

How does chocolate get made? Find out on this week’s episode of Straight From the Source with Clay Gordon. From picking to fermenting, roasting to tasting and everything in between, learn what it takes for cocoa to go from earth to bar as Clay Gordon shares his personal experience and perspective to help inform listeners on the process behind chocolate. Why is chocolate so expensive – or is it really expensive at all? Find out why “every step is the most important step” when making chocolate and what goes into gourmet food production. This program was made possible by Heritage Foods USA. “The first thing to understand about chocolate is that the difference between a good and great chocolate is paying attention to the process every step of the way. It’s about not making compromises and taking the time to do it right – and taking the time to do it right is expensive!” “Chocolate as we know it is very in-expensive. It’s the most affordable luxury food I can think of. The price spread is very narrow compared with many other gourmet foods. The Queen of England can’t buy better chocolate than you can!” –Clay Gordon on Straight From the Source

This week on Straight from the Source, Clay Gordon discusses the future of chocolate. Listen in as he first gives some historical context for the current market and then looks forward 10 to 20 years to present some possible futures. Find out what makes cocoa so cheap and why there is not currently enough money in the system for sustainable production. Then hear why Clay does not think genetic modification will find its way to wild cocoa and how climate change, new markets and new producers will all have an effect on the future of chocolate. This program was sponsored by Heritage Meat Shop “The primary reason that cocoa is inexpensive is that the prices paid for it do not reflect the true cost of production.” “In the future we are not likely to find a quick shift to genetically modified trees and cocoa growing in the wild.” “Historically the chocolate industry has not been supportive in terms of giving money to ensure sustainable production is in effect.” –Clay Gordon on Straight from the Source

This week on Straight From the Source, Clay Gordon introduces his “Pyramid” chocolate tasting technique with guest Erin Fairbanks, Executive Director of HeritageRadioNetwork.org. Tune in for a special on-air tasting where Clay gives listeners tips on developing a vocabulary for taste and articulating aromas and flavors while tasting. What’s the most effective way of cleansing your palate between tastings? How does your perception change throughout a tasting? Learn everything you need to know to become a better chocolate taster!This program was sponsored by Hearst Ranch. “Back in my Zingerman’s days it would be rare to find me without a bar of artisanal chocolate.” [2:58] –Erin Fairbanks, Executive Director of HeritageRadioNetwork.org, on Straight from the Source “Excellent chefs have really developed flavor memories. They have a fabulous memory bank – they can just close their eyes and remember exact flavors.” [27:50] –Clay Gordon on Straight From the Source