A bit of both. Chocolate, and cacao to be more specific, has always been here; it’s part of who we are, like corn, like a family member — it’s part of our DNA. Growing up in Honduras, we had many cacao- and chocolate-based drinks in different seasons with as many names as there were flavors, so this is a big part of our diet.In the U.S., the chocolate-making space is dominated by white men.
This is how I feel my ancestry speaks, through food and especially through cacao. I notice how my thoughts change as the roasting or the grinding changes. We can better accompany our foods by listening as they go through these changes, because in the same way, they have accompanied us as we experience change in our daily lives.I think that the industry as a whole is dominated by many people, many colors, and many genders across the supply chain.
That said, why is it easy for people to recognize a white man who had never seen a cacao tree before becoming a chocolate maker? And what makes it so hard to see a woman from Mesoamerica who has been making chocolate for generations as a chocolate maker? Why do people celebrate one and condemn the other?
As a chocolate maker in the 21st century, we carry the responsibility to correct some of the historical injustices which have taken place in the cacao industry. One way chocolate makers are doing this is through traceability and transparency in their chocolate-making process. It starts with where and how the cacao beans are grown and harvested by sourcing organic or fair-trade cacao.
phycoinsc Ta se ag cur sneachta .... get my once excellent Irish now melange with Francais 🎅🏼🎅🏼🎅🏼
Taiwan is growing and processing its own chocolate and it's delicious.
86 this bullshit rhetoric and get back to reporting on food without the intersectional commentary.
'decolonizing' lmao