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The more you learn, the more you realize how little you know.
-Megan Giller, Bean To Bar and Chocolate Noise author
There are few in-betweens in the world of chocolate. We all purchase or sell chocolate, whether we produce it ourselves or curate it for others. Megan Gillers case is a little different; she acts as a go-between rather than an in-between, connecting readers to extraordinary goodies from all around the globe. She has been spreading the word about amazing chocolate to thousands of readers on sites like Forbes, Chowhound, and Engadget since before her book Bean To Bar Chocolate: Americas Craft Chocolate Revolution was published in 2017.
Even if a person is as skilled as Megan, they are always more dynamic than their writing. So in this interview, we discuss her beginnings as a freelancer, weed-infused chocolates, and the confluence between feminism and chocolate. I hope you liked listening to our talk as much as I did.
For additional information on craft chocolate, see my list of the 21 greatest books for chocolate lovers or my post on where to purchase handmade chocolate online.
Contents
We cover the following topics:
- how Megan got started in freelance writing back in Texas (Zagat)
- the process of researching her book
- craft chocolate as a food gateway & intersection for appreciating other artisanal food industries
- Megan’s quest for the best edibles
- diversity in chocolate, beyond the factory
- brand-conscious buying
- feminism & foodways, and her upcoming book
- running chocolate tastings in the age of covid
- awards programs for chocolate products
Contact Megan and Chocolate Noise
Chocolate Noise’s website.
Chocolate Noise may be found on Instagram.
Chocolate Noise’s Facebook page.
Purchase Megan’s Novel!
Contact Chocolate On The Road
@chocolateontheroad on Instagram
@chocolateontheroad on Facebook
Our show music is Phil Reavis’ Roadtrip, and our transition music is People Like Us’ Were Gonna Be Around and Lobo Loco’s Sweet Dreams.
Click here to listen to the previous episode.
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