Straight From the Source
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Straight From the Source - Episode 25 - Chocolate & Beer
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...
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Straight From the Source - Episode 25 - The...
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...
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Straight From the Source - Episode 24 - Equal Exchange
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...
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Straight From the Source - Episode 23 - Valentine's Day...
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...
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Straight From the Source - Episode 22 - Vanilla + Cacao...
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...
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Straight From the Source - Episode 21 - SPAGnVOLA
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...
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Straight from the Source - Episode 20 - Tejas Chocoalte
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...
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Straight From the Source - Episode 19 - Askinoise...
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...
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Straight From the Source - Episode 18 - Fruition...
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...
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Straight From the Source - Episode 17 - Cacao in Hawaii...
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...
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Straight from the Source - Episode 16 - Cocoa at a...
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...
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Straight From the Source - Episode 15 - Chocolate in...
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...
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Straight from the Source - Episode 14 - Gifting and...
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...
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Straight From the Source - Episode 13 - Small Chocolate...
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...
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Straight From the Source - Episode 12 - Sandy's Impact...
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...
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Straight From the Source - Episode 11 - European...
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...
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Straight From the Source - Episode 10 - How Chocolate...
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...
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Straight From the Source - Episode 9 - The Future of...
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...
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Straight From the Source - Episode 8 - Pyramid Tasting...
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...
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Straight From the Source - Episode 7 - Reading Chocolate...
Do you know what you're looking at when you read a chocolate label? Clay Gordon is here to help on this week's episode of Straight From the Source. Clay explores ingredients, regulations and standards as they relate to chocolate and breaks down all the fine print on a chocolate bar label. What do percentages mean? What are the differences between dark, light, white and milk chocolate? Find the tools you need to be a more educated chocolate consumer on Straight From the Source. This program...
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Straight From the Source - Episode 6 - Beer and...
On a special episode of Straight, From the Source, host Clay Gordon is joined by Sean McCain, sales director at The Bronx Brewery & Patrick Martins, founder of Heritage Foods USA and HeritageRadioNetwork.org. Together, they are doing an on-air beer and chocolate tasting and discussing how chocolate changes the taste of beer and vice versa. Tune in as Clay demonstrates a technique that anyone can use to help develop their palates for chocolate and beer and that can be applied to a lot of...
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Straight From the Source - Episode 5 - Meridian Cacao
On this week's episode of Straight From the Source, host Clay Gordon is joined by Gino Dalla Gasperina, founder of Meridian Cacao, a brand new boutique cocoa brokerage firm created specifically to cater to the needs of startup hobbyist and smaller craft chocolate makers looking to source high-quality beans, but don't have the resources to buy tons at a time. Find out what motivated Gino to start the business and hear some of the challenges of direct sourcing cacao. Learn more about cacao...
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Straight From the Source - Episode 4 - Rating, Reviewing...
On this week's episode of Straight From the Source, host Clay Gordon celebrates the International Chocolate Awards with a program all about rating, reviewing and judging chocolate. How are rating systems for chocolate developed? Clay describes his rating system which includes "folksy" descriptions combined with numerical ratings. From mass marketed to premium chocolates, learn more about the ways in which we objectively view products and how to tell the good from the bad and everything in...
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Straight From the Source - Episode 3 - Dr. Kristy Leissle
What does having a PhD in Chocolate mean? Find out with Dr. Kristy Leissle, this week's guest on Straight From the Source, hosted by Clay Gordon. Dr. Leissle and Clay talk about the inequality and social justice issues behind chocolate production. Learn how government plays a role in bean to bar operations in West Africa and how the land and economy have interacted historically in the region. Discover more about the truth behind fair trade and hear about the steps being taken to help ensure...
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Straight From the Source - Episode 2 - Cocoa, Cacao,...
What does sustainability actually mean? On the second installment of Straight From the Source, host Clay Gordon breaks down the definition into three aspects: environmental, social and economic sustainability. Learn more about commodity pricing, fair trade and yields as they relate to cocoa. What is the cost of business and who covers those costs? Who takes the financial hit? How are market prices determined for fair trade models? Clay share his perspective on the life of a cocoa farmer and...
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Straight From the Source - Episode 1 - The Good Food...
On the debut episode of "Straight From the Source", host and chocolatier Clay Gordon is joined by Sarah Weiner principal in San Francisco-based Seedling Projects and the organizer of the annual Good Food Awards , among other projects. Together, they discuss what makes “good” food good and some of the challenges in setting the guidelines for entrants into the Good Food Awards - in other words, what it means to be Good Food. This program was sponsored by Fairway Market. "Our goal is to help...
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PROGRAM INFORMATION
- Brooklyn, NY
- Food, Agriculture
- English
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BOX 198
402 Graham Ave.
Brooklyn, NY 11211(718) 497-2128 -
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