The Slow Melt: A podcast about chocolate

The Slow Melt: a podcast about chocolate
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The first podcast to cover the continuum of chocolate, The Slow Melt uses chocolate as the thick, delicious lens through which to explore the world—from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond—highlighting the people, places and processes behind this $100 billion industry. By better understanding chocolate, we can better appreciate it, more easily identify what we love, and support the makers and producers that create those kinds of bars. The Slow Melt is hosted and written by journalist and author Simran Sethi. Guests include farmers, conservationists, manufacturers, tasting experts, scientists, social justice advocates, chocolate purveyors and, of course, award-winning chocolate makers. Learn more at theslowmelt.com

Episodes

  1. May 29

    Untitled Episode

    与特优级海瑞特 Support the show

    5 min

  2. May 26

    audio episode

    audio episode

    6 min

  3. May 26

    audio episode 2

    audio episode 2

    6 min

  4. May 26

    audio episode 3

    The Slow Melt: A podcast about chocolate

    6 min

  5. May 26

    audio episode 4

    The Slow Melt: A podcast about chocolate

    6 min

  6. May 26

    Untitled Episode

    The Slow Melt: A podcast about chocolate

    7 min

  7. Apr 23

    The Side Effects of Discipline

    Shoot us a text. Summary This episode explores the multifaceted nature of discipline, its impact on mental health, and how it can be cultivated to improve life quality. Lindsay and Mike share personal stories, practical tips, and insights on building discipline, managing setbacks, and understanding its role in personal growth. Keywords discipline, mental health, self-improvement, habits, resilience, personal growth, mental illness, motivation, consistency, self-esteem Key Topics The role of discipline in mental health and personal growthStrategies for building and maintaining disciplineThe impact of rigidity and flexibility in disciplineTakeaways Discipline can raise your baseline, making your worst days better.Starting small with discipline builds self-esteem and habit.Flexibility in discipline is crucial to adapt to challenges.Guest Name Sound Bites "Discipline raises the floor, not just the ceiling.""Discipline can help you pivot through challenges.""Rigidity can hinder your ability to adapt."Chapters 00:00 Introduction and Personal Updates 04:48 The Reality of War and Its Impact 12:07 The Upsides of Discipline 14:29 Discipline and Self-Esteem 17:02 Challenges of Rigidity in Discipline 18:18 The Importance of Flexibility 20:55 Final Thoughts on Discipline Resources The Power of Habit by Charles DuhiggInversion TableThanks for listening to the Ginger and Chocolate Podcast. Check out our website at gingerandchocolate.com to get in touch with us. Follow us on YouTube, Facebook and Instagram @ginger_and_chocolate_podcast; and please subscribe to the show and select automatic downloads on your podcast app.

    30 min

  8. Apr 14

    Women in Craft Chocolate: Live from the Oregon Chocolate Festival

    This week on The Chocolate Pod, we’re bringing you a live recording from the Oregon Chocolate Festival, featuring a panel of women shaping the craft chocolate industry. Hosted by Darlene Gallinger-Long, this conversation brings together chocolate makers and chocolatiers to share how they got started, the realities of building a business, and the resilience required to stay in it. From evolving craft and navigating pricing challenges to balancing creativity with sustainability, this panel offers an honest look at what it takes to grow in chocolate today. You’ll hear perspectives from Dr. Melissa Berry of Missionary Chocolates, Deena Branson of Branson’s Chocolates, Evergreen Love of AhHome Chocolate, and Desiree Marca of Scharffen Berger. Together, they explore the importance of community, the role of curiosity and experimentation, and why supporting local chocolate makers matters more than ever. If you’ve ever wondered what it really looks like behind the scenes of craft chocolate or considered stepping into the industry yourself, this episode offers both inspiration and practical insight. Listen now to this special live episode of The Chocolate Pod. 🍫🎙️🎧 Discover more at www.TheChocolatePodcast.com Discover more at www.TheChocolatePodcast.com

    26 min

  9. Mar 26

    Reframing Disappointment: Turning Setbacks into Growth

    Shoot us a text. Summary In this episode, Mike and Lindsay explore the nature of disappointment, especially in the context of athletic pursuits and personal goals. They share personal stories, discuss reframing setbacks, and offer practical advice on handling disappointment healthily. Keywords disappointment, resilience, athletic goals, reframing failure, mental health, community, triathlon, Ironman, personal growth Key Topics The nature of disappointment and how to acknowledge itReframing setbacks as opportunities for growthThe importance of community and support systemsPractical strategies for managing disappointmentPersonal stories of disappointment and resilience Sound Bites "Don't let bitterness take over your life.""Life is too beautiful to let bitterness drag you down.""Community is a big part of my happiness and resilience." Thanks for listening to the Ginger and Chocolate Podcast. Check out our website at gingerandchocolate.com to get in touch with us. Follow us on YouTube, Facebook and Instagram @ginger_and_chocolate_podcast; and please subscribe to the show and select automatic downloads on your podcast app.

    44 min

  10. Mar 6

    Missionary Chocolates: Dr. Melissa Berry, ND

    How does someone go from studying naturopathic medicine to building a chocolate company? For Dr. Melissa Berry, the answer began with a simple act of care: creating a chocolate her mother could safely enjoy. What started as small experiments in the kitchen gradually evolved into Missionary Chocolates, a brand known for its handcrafted vegan truffles and thoughtful approach to ingredients. Along the way, Melissa navigated doubt from others, discovered the power of community support, and learned how focusing her time on the right work could help the business grow. Listen to her story in the latest episode of The Chocolate Pod. 🍫🎙️🎧 Discover more at www.TheChocolatePodcast.com

    25 min
  11. Makers Series 9: Fruition Chocolate

    10/06/2017

    Makers Series 9: Fruition Chocolate

    Fruition Chocolate was founded in 2011 by Bryan Graham and is based in Woodstock, USA. The company is known for stone-grinding cocoa beans as a means, Bryan says, of accentuating their inherent flavor. Fruition Chocolate won the gold medal for “Best in Competition” at the 2016 International Chocolate Awards. In this episode, Bryan tells us about his pastry chef training, the story behind the Corazon de Dahlia bar and how the proceeds help children in Peru, and about recreating flavors in chocolate that he loved in his youth. Please join us in tasting the Corazon de Dahlia Milk Chocolate Quinoa Crunch bar. Learn more at theslowmelt.com. For more information on Fruition, head to their website (www.tastefruition.com), and use code “slowmelt” for a 15% discount 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.

    26 min
  12. Preview of Makers Series 9: Fruition Chocolate

    09/29/2017

    Preview of Makers Series 9: Fruition Chocolate

    Fruition Chocolate was founded in 2011 by Bryan Graham and is based in Woodstock, USA. The company is known for stone-grinding cocoa beans as a means, Bryan says, of accentuating their inherent flavor. Fruition Chocolate won the gold medal for “Best in Competition” at the 2016 International Chocolate Awards. In this episode, Bryan tells us about his pastry chef training, the story behind the Corazon de Dahlia bar and how the proceeds help children in Peru, and about recreating flavors in chocolate that he loved in his youth. Launching October 6, 2017. Please join us in tasting the Corazon de Dahlia Milk Chocolate Quinoa Crunch bar. Learn more at theslowmelt.com. For more information on Fruition, head to their website (www.tastefruition.com), and use code “slowmelt” for a 15% discount on all products, including the Corazon de Dahlia Milk Chocolate Quinoa Crunch 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.

    1 min
  • 12 Episodes

About

The first podcast to cover the continuum of chocolate, The Slow Melt uses chocolate as the thick, delicious lens through which to explore the world—from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond—highlighting the people, places and processes behind this $100 billion industry. By better understanding chocolate, we can better appreciate it, more easily identify what we love, and support the makers and producers that create those kinds of bars. The Slow Melt is hosted and written by journalist and author Simran Sethi. Guests include farmers, conservationists, manufacturers, tasting experts, scientists, social justice advocates, chocolate purveyors and, of course, award-winning chocolate makers. Learn more at theslowmelt.com

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