NEIGHBORHOOD CHOCO-WALKS
Love food, history and walking? If so, join Chocolate Tasting & More this Saturday, September 10th and experience the intellectual with the delectable on a 3.5 hour tour to six distinctive gourmet destinations in Lake Oswego. Discover the amazing world of chocolate, local history of this lakeside community, and savor delectable samples as you walk off the extra calories. Advanced registration required and taken until 10 am on the day of the program. Click here for more info and to reserve your spot(s) today. Meeting location will be sent upon registration. Can't make this afternoon? Contact us to set up a fun and memorable adventure for your company employees, clients, or your 4-10 closest food-loving friends.
CHOCO-QUOTE OF THE MONTH
Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done. ~Author Unknown
A TWO MEETUP MONTH
Take a break this week with Portland Chocolate Lovers’ Meetup and head over to Tony Starlight’s Supperclub and Lounge on Thursday, September 8th, at 7 pm for some special made-in-house chocolate desserts and a cabaret setting highlighting some amazing local female vocalists. Later this month we’ll be at Pazzo Ristorante on Sunday, September 25th, at 3:30 pm for a special afternoon of sweet and savory chocolate appetizers and desserts. If you live in the Portland, Oregon area, love meeting fellow food enthusiasts, and want to discover new and exciting chocolate in all forms, then this group is for you. Be sure to register for one or both of these events today!
LIKE WATER FOR CHOCOLATE
Do you enjoy “foodie films?” Then head over to Caffé Umbria in the Pearl District on Saturday, September 10th at 6 pm for their bimonthly film night highlighting this Independent Spirit Award and Golden Globe nominee. Passionate Tita is in love with Pedro, but her controlling mother forbids her from marrying him. So when Pedro marries her sister, Tita throws herself into her cooking - and discovers she can transfer her emotions through the food she prepares. This magical realism film is a feast for the senses. You can check out what Roger Ebert has to say about this movie here.
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THE SUGARY TRUTH
For years, it was thought that sugar melted, that is turned into a liquid from a solid when heated. When something truly melts, it remains chemically identical when it changes state and does so at a consistent temperature. Yet current research by the University of Illinois says otherwise. When fructose, sucrose and glucose molecules become liquids, however, they break down or decompose instead. What does this mean to consumers? This new information can possibly mean tastier caramels flavors and more satisfying textures in old and new products. More sophisticated instruments are making these myth-busting discoveries possible. It’ll be interesting to see what other discoveries will be made in the near future.
CHOCO-HEALTH CORNER
Chocolate has been in the news quite a bit lately with even more research emerging from UC San Diego that confirms dark chocolate and cocoa’s ability to boost endurance during exercise, well at least with mice. The Journal of Physiology last month reported that besides helping cardiac muscle, very small amounts of chocolate caused beneficial changes in skeletal muscles as well. How do the results from this study translate into “human-ese?” 5 g of dark (70% or more) chocolate (1/6th of an ounce) is a reasonable daily amount. Higher amounts could actually reduce or even undo any positive effects by overloading muscle receptors. So grab your favorite bar and start doing the math. Boost your brain & body with moderate amounts of chocolate!
NEW TASTING MAP
Over the last 50 years, scientists have mapped different senses in the brain. The sense of taste, however, has continued to mystify us. Research revealed this month in Science solves this mystery by finding that different tastes are sensed by neurons in separate specific areas of the brain in mice. Tastes mapped include: sweet, salty, bitter and umami. The latter taste (think ripe tomatoes, meat and broth) was officially recognized in 1985. The site for sour wasn’t located possibly because it was outside the sampled area or it may stimulate pathways already used for pain and touch. You can check this map here.
CHOCOLATE-COVERED THANKS
Thank you to all our program participants, newsletter subscribers, website visitors, and friends and family who take the time to read through The Cacao Nibbler (this issue marks our 25th issue!). Chocolate Tasting & More wouldn’t be here without you. Make It A Great September!
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