chocolate

  Susan Benjamin is a candy historian and owner of True Treats Candy, the nation’s only research-based historic candy company.

Her new book, Sweet as Sin: The Unwrapped Story of How Candy Became America's Favorite Pleasure, tells the story of candy's remarkable history -- most of it sweet, some of it bitter.

  Sandra Boynton is a popular cartoonist, writer, and songwriter. Since 1974, she has written and illustrated over fifty children’s books and seven general audience books, including five New York Times bestsellers.

She has also written and produced five albums of award-winning children’s music. But, did you know Sandra Boynton wrote a book about chocolate? For grown-ups? Twice?

Boynton’s classic Chocolate: The Consuming Passion returns, updated and redrawn by her for a whole new generation of choco-philes.

For nearly 150 years America's oldest continuously family run chocolate company has been making artisan chocolate for home bakers, pastry chefs, and confectioners alike. They have been evolving and redefining themselves for the past century and a half and now Amy Guittard, whose great great grandfather founded the company, has written the Guittard Chocolate Cookbook: Decadent Recipes from San Francisco's Premium Bean-to-Bar Chocolate Company. 

    Food For Thought is a monthly evening of food, film and discussion with a focus on films of social, political, environmental and community interest. Held on the third Thursday of each month at The Linda in Albany, NY the series is co-presented by the Honest Weight Food Co-op.

This month’s film is Nothing Like Chocolate – a documentary about anarchist chocolate-maker Mott Green who operated an unusual chocolate factory in Grenada that turns out delicious creations unknown to a world saturated with industrially produced cocoa.

Joe Angello was a close friend of Mott Green. Joe is the owner and founder of Angello’s Distributing, Inc., local, organic food distribution company based in Clermont, NY. He joins us to tell us about The Grenada Chocolate Company and the film Nothing like Chocolate.

    Joshua Needleman, creator and chocolatier of Chocolate Springs Café, has been fascinated with chocolate all of his life. Joshua is a native of Lebanon Springs, New York. He first entered the culinary field at age sixteen and graduated from the Culinary Institute of America in 1994. Joshua began to refine his skills at the Wheatleigh Hotel in Lenox, Massachusetts and then relocated to France to explore another culture and learn directly from the French culinary traditions.

    

Hudson Chocolates are exceptional chocolates and confections crafted and designed by master chocolatier Francisco Migoya. Poughkeepsie, NY's newest chocolate shop opened its doors to the public on Saturday, March 23rd.

Master chocolatier, Francisco Migoya, was named one of the "Top Ten Pastry Chefs in America" by Dessert Professional Magazine in 2011 and theHuffington Post in 2013, Migoya also served as the executive pastry chef at Thomas Keller's Michelin three-star restaurant, The French Laundry, as well as Bouchon Bakery, and Bouchon Bistro.

He joins us to tell us more about this exciting confectionery adventure.