Would the world be a better place if we all paused to enjoy a square of sustainably-sourced craft chocolate every day? In honor of the Thanksgiving season, Reid and Aria treat Possible listeners to a discussion about chocolate, flavor, and sustainability. Joining them is Spencer Hyman, whose company, Cocoa Runners, sells craft chocolates from sustainability-minded artisan makers around the world. He gets into the difference between flavor and taste, along with the future of personalized nutrition and the art of savoring everything from chocolate to friendship. For more info on the podcast and transcripts of all the episodes, visit https://www.possible.fm/podcast/ Topics: 2:33 - Hellos and intros 4:20 - Spencer’s journey into the world of chocolate 6:25 - The language of flavor 8:01 - How AI could impact taste 10:23 - Inflection’s Pi describes flavors in creative ways 13:03 - Leading a sustainable business that combines capital and social good 15:17 - Making chocolate more social 16:08 - Why chocolate is water-intensive 18:32 - Waves of culinary trends and innovations 22:17 - Midroll ad break 22:24 - Can technology help us better savor food? 25:14 - The next potential innovations in the food industry 28:07 - Why the order you eat things in matters 30:50 - Building meaningful connection via chocolate 34:14 - A conversation with Spencer’s daughter about chocolate and relationship-building 38:18 - Rapid-fire questions
