The winner of Vegetables Every Day is Jag! Congrats!! I'll be sending you an email shortly to get your mailing address.
Read the rest of this interview...
The human diet varies and changes depending on economic, social, and sometimes psychological factors. On permanent business trips or in the summer, when the temptation to eat a delicious barbecue in the evening is quite large, it is difficult to adhere even to your standard nutritional principles, not to mention the correct ones.
However, if you know the basics and recommendations, you can regulate your diet and “customize” it to the circumstances. Let's tell you what the Harvard plate or its analogue is - a plate of healthy food.
According to the World Health Organization, a healthy diet includes fruits and vegetables, legumes, whole grains, and nuts. The rest is optional. Sugar, salt and saturated fats are recommended to be consumed in limited quantities. Yes, sugar is also necessary for the body. You can read about the rate of its consumption in our other material.
As for fruits and vegetables, they are not in the first place by chance. The daily norm of their consumption is at least 400 g. At the same time, there is no need for avocados, chia seeds or any exotic fruits. It is quite possible to get by with more familiar products.
It is generally accepted that genetics and the level of development of medicine in the country are the determining factors in life expectancy. However, according to a study published in The New England Journal of Medicine, diet plans and habits play a much larger role.
Scientists from Harvard even claim that with the help of the right diet for weight loss and lifestyle habits, women can extend their lives by 14 years, and men by 12.
Doctors are also convinced that our food affects the risk of disease in the same way as smoking and lack of physical activity.
Is this not an argument?
Owners of miniature dogs who eat no more than 50 grams of dry food per day do not worry much about how to store pet food. Another thing is if you have a medium or large dog and you buy packages of 10-15 kilograms. Then, it is extremely disappointing to lose money due to food spoiled by oversight in dog food storage container ideas.
Having acquired a dog, be prepared to take care of a balanced diet for your pet. Not only his mood and health, but also his appearance depends on the caring and proper care of his new best friend. Learn how to properly feed your dog, and then your pet will always be in a good mood and healthy shape. So, see the rules of nutrition at DOG FOOD Expert bestdogfood.expert.
Explore the best Chewy dog food brands based on veterinary opinions and feedback received from dog owners. Also, see the rating of premium dog food with an excellent composition of ingredients, a balance of vitamins and nutrients.
Dry Kirkland dog food from Costco are figures pressed from premium ingredients, of various shapes and sizes. Their advantages: economical consumption and long shelf life.
Wet Chewy dog food and canned food. These are meat pieces wrapped in sauce, presented in the form of sealed portion packages or canned food. It has a pronounced meat taste.
Saturday, December 13, 2008
The winner of Vegetables Every Day is Jag! Congrats!! I'll be sending you an email shortly to get your mailing address.
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The following very lucky people will be getting their Patric Chocolate orders for free:
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There are problems with just using all of this material in chocolate. The double beans weren’t able to be dried properly because they were stuck together. The ones that are broken, there are potential mold issues internally because they’ve been broken apart. If I see mold, I know that inside it doesn’t taste quite right, so I don’t want to use that. Also, little shriveled beans are not going to taste right.
Other things that get thrown out are flat beans, germinated beans. The germ, or radical, is really hard and it pokes through the end in order to start growing a little sapling. Once cacao starts to germinate, the internal chemistry starts changing, just like with any seed. Again, it just doesn’t taste quite right after the fact. So, I remove germinated beans.
Really, what I want going into my chocolate are beans that are virtually perfect. I can’t cut open every single one and still roast them properly and it would take way too much time. If I could, I would, because you can tell things by looking inside too, to see if it was fermented and dried properly.
Do you manually sort through all these beans?
Exactly. By hand.
If you could interview one person about food, who would it be?
That’s a tough one. I respect a lot of people. I love Jeffrey Steingarten's writing. Have you read anything by him? I think he’s a brilliant food writer. He has a strong personality so I’m not sure I’d get very far in an interview with him.
There’s a guy that just died, where’s the book? Bartley, he just died. The amount of knowledge that went to the grave with this guy - it’s actually pretty sad. What he was working on was so detailed and terse, this book right here. People weren’t really taking his research and adding on to it. It was sort of like, “This guy’s doing that and we’ll let him do his thing.” But, it’s just genius stuff. But I guess I can’t interview that person either. So, I don’t know. That’s a tough question. I don’t know if that’s a very good answer. There are so many people I’d love to talk to.
That’s the thing, so many of the people who were groundbreaking in terms of writing about chocolate, they’re dead.
Would you want to write about chocolate some day?I’m always writing on the blog. I haven’t been publishing a lot lately because I’ve been working on a really long piece that, taking your advice, I’ll just split up into like 20 different segments; about the beginning of fermentation. Where does fermentation even come from? Because people assume that the Maya invented fermentation and, often, even academics will say that the Maya fermented. But even in academic papers, I’ve never seen anything that proves that point. And on top of that, the one thing that we know for sure about the Maya is that they used cacao as money.
If you are not an academic and you’re a chocolate maker and you have your hands in cacao, you’ll know that unfermented cacao is very hard, is not brittle at all. You could easily carry that around everywhere. But fermented and dried cacao is very brittle and if you really wanted to carry around cacao as currency, would it make more sense to carry around something that broke easily whenever you just move or something very solid and not easily broken? So, that’s one of the things that I’m writing about now.
Hopefully, I’ll look back over my blog at some point and say, “Wow, if I could pull all this together, that would equal a book.” Then I’ll say, “Why don’t I do that?” So that’s kind of my goal at this point. I’m not focusing on writing the book, I’m focusing writing strong pieces for the blog that I can later pull together into something interesting for chocolate makers or chocolate lovers or whatever. Hopefully the market will continue to expand for fine chocolate and you’ll get people that are the same types of people that are crazy about home brewing, they’ll be crazy about home chocolate making.
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As people have more interest in quality cacao, do you think there will be more grown?
I hope so. It’s possible. That’s tied into something else that I’m always telling people, which is everyone is very concerned about fair trade, and I understand why. The reasons why people are concerned about fair trade are good reasons to be concerned, but when you start talking about fine chocolate, to give you an idea, I paid more than twice fair trade price for my cacao - more than twice! That is often the case. Why? Because when we’re selling products for six, seven, eight, ten dollars a bar, we can pay more for excellent quality cacao, it drives the price up because there’s only a limited amount. It’s just supply and demand right there.
The fact that this is twice fair trade price tells you something about where the demand is going. But, what’s not happening is that people aren’t growing more excellent quality cacao quickly enough to keep the price stable. They could be, but they’re not.
One of the things that I think is negative about fair trade is the fact that it gives people a feeling like that’s the best thing that could be done for farmers, when in reality if we wanted farmers to make even more money, we would say, “Grow better cacao.” Think about it in terms of some other crop. Are you going to tell a farmer growing bad apples that the best way to make more money is to become fair trade farmers, or are you going to say, "Grow better apples and you’ll make more money?" So again, I don’t want to attack fair trade. I think that they have a role to play; I think that in some cases, especially like the Ivory Coast where there’s been child slavery, it’s especially important. But I think in most cases, consumers who care about chocolate need to start buying better chocolate.
Buy chocolate that tastes better. If you buy chocolate that tastes better, it’s from better cacao. That cacao is bought for a higher price; the farmers are making more money. There are very few cases where that does not work out exactly like that. But there are cases where fair trade prices are paid and farmers don’t make anything more than commodity cacao prices.
What about organic?
This cacao right there is organic, by the way. That’s the thing, it doesn’t say that on my box and that’s a whole other issue. I have some retailers in other countries now who are wanting to carry my chocolate. Well as soon as I put organic on the box, I get into a whole other tangled mess because organic rules and regulations in the EU, for example, are not the same as they are in the States.
I’ve looked into it - I’ve spent a lot of time, and it’s not worth it right now because most people buying this chocolate are going to be fine with it not saying organic on the front, even though the cacao is organic. I feel like people should know that it just doesn’t make sense. It would be expensive for me with little return.
That’s one of the frustrating things (not to go on a rant here) about being a small company. Large companies can blow through that stuff. They have a team of lawyers and they have all the money possible to make that happen. Small companies don’t. It actually is kind of a burden, these new rules and regulations, though again I understand why they exist. But, they are kind of a burden on small companies just for doing what they would like to do. I don’t have sleepless nights about it.
Are you able to learn from other chocolate companies, or it a very competitive industry?
It’s a little bit of a mix. At the end of June in New York, there’s a Fancy Food Show. I wasn’t going to go because I had something scheduled in St. Louis at the Kitchen Conservatory and they called me the day before and said they only had five people signed up and they were canceling it. For a moment I was like, “Oh man,” then I thought, “Wait a minute. Fancy Food Show!” So I got a ticket with my frequent flyer miles, went up there, stayed with a friend, and I was glad that I did that because Steve De Vries was up there, Art was there, Shawn Askinosie, the guys from Taza, even the TCHO people. Everyone was there. I was like, “Okay. Perfect opportunity for us to finally meet face to face and be nice to each other and we don’t have to be dicks to each other. We can be cool and helpful.” That’s what happened, thankfully.
It was the start of a small artisan, chocolate organization in the United States. It’s something we’ve talked about and we’ve been emailing each other back and forth. I think there’s still a feeling of competitiveness. Though from the beginning I’ve said, "There are seven of us. Seriously, we’re not competitors with each other, there’s seven. There are 50 states, 270 million Americans or something like that, we aren’t competitors."
Let's get back to Patric Chocolate. Am I correct that the only people working with you are your wife and a part-time employee?
Yeah. I just hired a part-time employee and my wife is only here for the summer because she’s not teaching over the summer. She’ll go back to teaching. She has a PhD.
Does your wife like being here making chocolate?
Yes, but I can’t afford to pay her at this point. She’s making money out there, whereas if she’s in here, she’s not making that money, plus I have to pay more for our bills at home. So it’s still not quite working out. She would like to be here all the time and I would like her to be.
What parts of the business do you feel comfortable having other people do? You seem like you want to have your hand in all of it.
The things that I have other people do right now are sweeping, mopping, dishes, cacao cleaning, the winnowing process. That’s what other people are doing right now. I would feel comfortable with other people doing accounting or sending out literature and samples and getting orders together and stuff like that. In fact, my wife does some of that, but I just don’t have an employee to do it yet.
But, I’ll need to hire another part time person before the summer is over, though I’m not quite sure what they are going to be doing yet. Usually the people who want to do manual labor, they don’t want to do accounting also, and vice versa.
I would love to find someone who knew how to and was willing to do accounting and also pack up orders and also do dishes, but I don’t know if it will happen.
Roasting would be one of those things that I wouldn't feel comfortable having someone else do. You can’t have someone just go roast the cacao, it just doesn’t work. The same applies to understanding the tempering process. You can’t train someone to do that easily. You have to understand it yourself. I might be able to get the proper machine set up and going and tell someone, “Stick these molds under there and then put them on the tray,” that might be possible. But, I would still have to have a pretty large role to play in this process. Even wrapping the bars, I still do 95% of that myself.
It would be great to have someone who is as excited about chocolate making as I was and wanted to learn what I’ve learned and the things I’m still trying to learn. That would almost be like an apprentice type situation. I’ve never even had anyone come to me about that, so I’ve never even thought about it.
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