Well Tempered
A podcast featuring and celebrating the smart, creative, and crafty women in the chocolate industry.
Episodes
Hello Well Tempered podcast listeners and readers! If you're catching this on iTunes or my website you know it's been a while since I've broadcasted via this medium. After the start of the pandemic, I found it much more intimate to engage with guests through video conferencing -- the informality and honest connection that ensued, and yet equally as effective at conveying information, not to mention, much less editing o...
Description: An interview as part of the Well Tempered Podcast’s ‘Scholar Series’ (recorded February 2020)
Guest: Allison Brown, PhD candidate at Penn State
Area of study: Food Science and International Agriculture and Development
Allison Brown is a PhD candidate and USDA NIFA (United States Department of Agriculture, National Institute of Food and Agriculture) predoctoral fellow studying a dual-...
Podcast episode description: Dr Sarah E J Arnold is a Senior Lecturer in Insect Behavior and Ecology at the Natural Resources Institute (NRI), University of Greenwich, UK, primarily focusing on pest behavior, chemical ecology, and ecosystem services.
After completing her PhD in sensory ecology in the Chittka Lab at Queen Mary, University of London, Dr. Arnold joined the University of Greenwich ...
Description: Well Tempered Live; a compilation of #womeninchocolate interviews recorded live during the 2019 edition - and 25th anniversary - of the Salon du Chocolat, at the Paris Expo Porte de Versailles in Paris, France.
This special episode of the Well Tempered chocolate podcast features three distinct perspectives, from three very unique countries: Grenada, Honduras, and Russia — all with specialty cac...
Description: Carla D. Martin, PhD, is the Founder and Executive Director of the Fine Cacao and Chocolate Institute (FCCI), a Lecturer in the Department of African and African American Studies at Harvard University. She leads the course: ‘Chocolate, Culture, and the Politics of Food’, known to many in the chocolate industry as ‘Chocolate Class’. Her work at the FCCI focuses on identifying, developing, and p...
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