“The more you know, the more you realize you don’t know.”-Megan Giller, Author of Bean To Bar & Chocolate Noise
In the chocolate world, there are very few in-betweens. Most of us either buy or sell chocolate, whether we make it ourselves or curate it for customers. Megan Giller’s case is a bit different; she’s more of a go-between than an in-between, connecting readers to remarkable treats from around the world. Since even before her book— Bean To Bar Chocolate: America’s Craft Chocolate Revolution— came out in 2017, she’s been bringing the good word of great chocolate to thousands of readers on sites like Forbes, Chowhound, and Engadget.
But a person’s always more dynamic than their writing, even when they’re as talented as Megan. So in this interview, the two of us get into her start as a freelancer, weed-infused chocolates, and the intersection between feminism & chocolate. I hope you enjoy listening to our conversation as much as I enjoyed having it.
Topics We Cover
- 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
Connect With Megan & Chocolate Noise
The Chocolate Noise Website.
Chocolate Noise on Instagram.
Chocolate Noise on Facebook.
Connect With Chocolate On The Road
On Instagram: @chocolateontheroad
On Facebook: @chocolateontheroad
Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us & Sweet Dreams by Lobo Loco.
To listen to the previous episode, click here.