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December 10, 2003 - Chocolate!

As the holidays roll around, you will no doubt give or be given chocolate. On today's show we trace chocolate from the field to your mouth- learning all about the science of chocolate, the growing and the processing.

  • Robert Wolke - professor emeritus of chemistry at the University of Pittsburgh and the author, most recently, of "What Einstein Told His Cook: Kitchen Science Explained," Pittsburgh, PA
  • Chris Bright - Senior Researcher, Worldwatch Institute, Washington, DC
  • Frederick Schilling - Founding Alchemist, Dagoba Organic Chocolate, Central Point, OR