Simran Sethi is a journalist and educator focused on food, sustainability and social change. She is the author of the book 

Bread, Wine, Chocolate: The Slow Loss of Foods We Love

, which explores the world through the rich, delicious—and often illuminating—lens of chocolate.

In this episode, Simran discusses flavor, and that “element of deliciousness” our food is in grave danger of losing if agriculture continues on its current (conventional and large-scale) trajectory. Simran also talks about the 5-year journey across 6 continents that informed her book, and the loss of biodiversity that she writes about in it, explaining that as we select our foods for certain qualities well-suited to huge agribusiness farming operations, we are losing subtle—and delightful!—differences in flavor.

The number of species that provide 95% of the world’s calories—take a wild guess before you listen, you’ll never get it

The complicated story of the chocolate industry

How cocoa from Ghana tastes different than cocoa from Vietnam

The risks of cultivating monocrops (and what the heck that even means)

, but we’re bringing it back as the third installment in our three-part series on 

 and chocolate—listen at the link below, on 

 or wherever you get your podcasts, and don’t forget to subscribe!

Inside the Chocolate Industry with Simran Sethi

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