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Chocolate and the Environment In-Person
With concerns about climate change increasing by the day, cacao producers around the world are working to ensure their farms survive the changing growing seasons. Likewise, small batch chocolate makers find themselves a surprisingly large piece of the puzzle–supporting farmers by purchasing beans that were farmed in a sustainable way and employing their own green practices to chocolate production, packaging, and delivery chains. We’ll also talk about the fabled history of the Arhuacos, an indigenous tribe in the Sierra Nevada region of Colombia that considers themselves stewards of the environment, and have raised cacao for over 500 years.
Note: This is a lecture-based program that includes a tasting. We cannot guarantee the food items will be free from allergens.