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 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 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