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First Aired - 10/17/2012 03:00PM
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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 will all have an effect on the future of chocolate. This program was sponsored by Heritage Meat Shop
"The primary reason that cocoa is inexpensive is that the prices paid for it do not reflect the true cost of production."
"In the future we are not likely to find a quick shift to genetically modified trees and cocoa growing in the wild."
"Historically the chocolate industry has not been supportive in terms of giving money to ensure sustainable production is in effect."
--Clay Gordon on Straight from the Source
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First Aired - 03/01/2012 04:30PM
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This week on Flash Talks Cash, JoAnn "Flash" Fleming and Andrew Newman talk about gas prices with special guest Carlos Salguero Jr. of the Heritage Radio Network. Tune in to hear discussions about politics in the Middle East, oil subsidies, and solutions to oil dependency. What ten countries have the cheapest gas? Listen in to find out! This program was sponsored by White Oak Pastures.
"There may be viable solutions [for alternative energy], but you don't hear about them. People will come up with great ideas, and companies will buy the patents."
--Carlos Salguero Jr. of Big Ups on Flash Talks Cash
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Oil & the Middle East (17:17)
Tags:
gas prices, OPEC, sanctions, Iran, nuclear weapons, mutually assured destruction, money, Cuba, Hillary Clinton, Israel, Syria, cartel, taxes, oil, subsidies, Keystone XL pipeline, global warming, contaminated, greenhouse gases, icecaps, climate change, green jobs, patents,Hydrogen. (13:54)
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chemistry, hydrogen fuel cells, coal, clean coal, hydrofracking, Catskills, carbon monoxide, CO2, electric cars, Tesla, solar, wind, infrastructure, batteries, chemicals, efficiency in production, Venezuela, Saudi Arabia, Libya, Egypt, technology,To comment on this episode click here. There are currently Comments
First Aired - 02/28/2012 05:00PM
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This week on The Beer Sessions, host Jimmy Carbone sits down with brewmaster Garrett Oliver of the Brooklyn Brewery and Clay Gordon of The Chocolate Life. Tune in to learn how to pair different beers and chocolates, some chocolate history, and how Garrett Oliver flavors his chocolate Brooklyn brews. Also, home-brewer Mark Zap sits in and shares some of his unique beers. This episode is sponsored by GreatBrewers.com.
"You can create chocolate-ly characters that are not from chocolate... but we've done a number of beers that are aged on cacao nibs."
--Garret Oliver of Brooklyn Brewery on Beer Sessions Radio
"[Chocolate] plays extremely well [with beer]. It's important to think about the texture...you're looking to compliment in flavor and compliment in texture...the warmth and creaminess of the beer should go with the warmth and creaminess of the chocolate"
"The challenge for me has been to find recipes that break away from 'port and chocolate'...now there are chocolates that have chili powder that compliment an IPA quite well."
--Clay Gordon of The Chocolate Life on Beer Sessions Radio
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Beer Sessions Radio: Chocolate & Beer! (18:21)
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chocolate, beer, Oxford Companion to Beer, Garrett Oliver, The Chocolate Life, Brewmaster's Table, oysters, homebrewing, Mark Zap, Brewing As Art, saison, Clay Gordon, Venezuela chocolate, cacao, Mary's Maple Porter, Brooklyn Brewery, champagne yeast, maple syrup, expensive beer, caramel, texture, flavor, Tcho, San Francisco,A Perfect Pair (17:39)
Tags:
Hershey's, sour milk, craft brew movement, cocoa liquor, conching, fermentation, alkalization, wine, beer and chocolate, culinary expertise, citrus oil, chili,To comment on this episode click here. There are currently Comments
