Hi everyone! We are The Slow Melt team, and we're working hard to bring you bi-weekly podcast episodes on Chocolate.
You can learn more about us at https://theslowmelt.com/ and listen at https://theslowmelt.com/portfolio/chocolate-is-multiple/ and find us on iTunes, Stitcther, and many more podcast apps.
The 23-minute program launched on January 27, 2017, and is distributed biweekly through traditional podcast channels, as well as through the Public Radio Exchange. The program is written and hosted by Simran Sethi, a journalist, former visiting scholar at the University of West Indies’ Cocoa Research Centre, and the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love , named one of the best food books of 2016 by Smithsonian. The show is produced by Jason Slote and Shawn Corey Campbell, with additional support from media manager Katie Ranke.
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 , the first podcast dedicated to a deep exploration 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. Guests include farmers, conservationists, manufacturers, tasting experts, scientists, social justice advocates, chocolate purveyors and, of course, award-winning chocolate makers.