Simra Sethi, IGCAT´s International Expert from United States, presents The Slow Melt the first podcast covering the continuum of chocolate. The aim is to bring greater attention to the incredible people working so hard to support cocoa farmers and makers; advance conservation and social justice efforts; and explore the chemistry, psychology and climate science behind chocolate.
Chocolate is a substance that’s stable at room temperature and starts to transform—melt—on human contact. That melt is a relationship, one reflected from cacao seed and cocoa bean to the final product, that holds a variety of meanings. That diversity of connection is the inspiration behind The Slow Melt. This podcast was inspired by the research for Bread, Wine, Chocolate: The Slow Loss of Foods We Love. The book was named one of the best food books of 2016 by Smithsonian
Episodes will be distributed biweekly through traditional podcast channels, as well as through the Public Radio Exchange.
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23 January 2017
