Chocolate as “health” food: CBC Radio One’s On the Coast

I’m reprising my role as the resident chocolate expert at CBC. Tomorrow (Tuesday, June 15), I’ll be talking to Stephen Quinn, host of On the Coast, about the claims that chocolate is a “health” food. I won’t spoil the fun, but let’s just say that my use of quotation marks around “health” is a not-so-subtle hint about how I feel about the issue.

The spot airs at 5:50 p.m. (PDT) on CBC Radio One: 88.1 FM or 690 AM. If you’re not in Vancouver, you can listen to On the Coast over the interwebs.

EDIT: Apparently there’s an international sporting event going on right now, so I’ve been moved to 5:40 p.m. so people have time to read off the names of countries followed by numbers.

MORE EDIT: In case you missed it, listen to the interview in all its glory:  June 15, 2010: Interview with CBC Radio One’s Stephen Quinn for On the Coast (audio; 4:26)

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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