In this inspiring episode, Erik Wolf sits down with Veronica Peralta of Paccari Chocolate — the Ecuadorian brand that redefined how ethical, organic, and biodynamic chocolate can uplift entire farming communities. Veronica shares how her brother Santiago transformed Ecuador’s cacao industry by empowering small farmers, protecting biodiversity, and restoring national pride in fine-flavor cacao. The conversation explores the distinct regional flavors of Ecuadorian chocolate, the social and environmental mission behind Paccari, and how climate change is reshaping the global cacao market. Veronica also discusses Paccari’s recognition as the world’s most ethical chocolate brand, and why conscious consumer choices can create real change.

In this Taste of Place Podcast episode, we sit down with Ximena Velasco, founder of the ¡Qué Gusto! festival in France. She shares how she’s breaking stereotypes, championing authentic Mexican culinary culture, and bringing the real flavors of Mexico to French audiences.

Paula Mohammed is a podcaster, cultural explorer, and founder of In My Kitchen. Born to a Pakistani father and a Māori mother and raised in Canada and New Zealand, Paula grew up surrounded by flavors, family, and cross-cultural stories. She’s built a career on the idea of creating peace through food, one dish at a time. From childhood memories of curried peas to life-changing adventures in Portugal, Paula shares how food helps us connect, bend, and let life unfold.

In this episode, Ivorian-French chef Paule-Odile Béké shares her journey from sneaking street food in Abidjan to founding her Afro-fusion catering company in London and competing on MasterChef: The Professionals. She reflects on her culinary roots, the influence of family, her experiences in Paris and London, and her mission to elevate Ivorian cuisine on the global stage. Paule also discusses resilience in the kitchen, the importance of mentorship, and her exciting new ventures with Ivorian teas, spirits, and food products.

In this conversation, Sara England shares her journey from Ontario to Nova Scotia, her work at the Canadian Museum of Immigration at Pier 21, and the significance of food in the context of immigration. The discussion highlights the new exhibition 'Eat, Make, Share: A Taste of Immigration,' which explores the relationship between food and cultural identity in Canada, emphasizing the contributions of Indigenous peoples to Canadian cuisine. The conversation also touches on historical aspects of immigration, including the harrowing experiences of those who traveled on coffin ships during the Irish potato famine, and the evolving identity of Canadian food.

In this episode number 76, we explore Morocco through the eyes of Siham Lahmine, founder of Morocco Travel Organizer. Siham shares how she crafts immersive culinary experiences that connect travelers with Morocco’s rich food heritage, local artisans, and vibrant communities. From farm visits to tea ceremonies in mountain caves, discover how food becomes a powerful gateway to culture, identity, and human connection.

In this episode, anthropologist and culinary tourism entrepreneur Jamie Furniss shares his journey from the Yukon to Tunisia, and how he's working to reposition Tunisia as a serious culinary destination. From overlooked olive oils to street food stories, Jamie dives into the challenges and opportunities of redefining Tunisian cuisine for global travelers.

In this Episode 74 of the Taste of Place podcast, we meet Christy Davis to explore the diverse agricultural landscape of Arizona, highlighting the surprising variety of crops that thrive in the state's unique climate. Christy shares insights about Agritopia Farms, its history, and its role in promoting urban agriculture and community engagement. We also discuss the importance of sustainability, the challenges posed by urban growth, and the future of agriculture in Arizona, emphasizing the need for education and local food systems.

In this episode number 73 of our Taste of Place podcast, we speak with Allison Zinder, an American living in Paris. We speak about French food, culture and language, and why the French culinary legacy is so profound. This is the first of our video episodes of our Taste of Place podcast. If you prefer to watch the video version version of the podcast, you will find it on our YouTube channel.

In this episode number 72 of the Taste of Place podcast, we speak with Audrey Kelly. Audrey is the co-owner and head pizza maker at Audrey Jane’s Pizza Garage in Boulder, Colorado in the USA, which she runs with her brother, Peter. After studying pizza-making under Tony Gemignani, she opened her restaurant, and achieved quick success, with the restaurant having been been featured on the Food Network; the Travel Channel; and Diners, Drive-Ins and Dives. Audrey won first place in the Pizza in Teglia competition in Naples, Italy, and has been featured in the New York Times and NPR. As a mother of twin boys, she balances family life with expanding her business, including plans for a second location. Audrey also grew up in a family of bakers, so she knows a thing or two about making dough!

In this Episode number 71 of the Taste of Place podcast, we speak with Joe Carlucci. Joe owns Valentina's Pizzeria in Madison, Alabama (USA). His 30 years in the pizza industry have brought remarkable highs and devastating lows. He’s worked hard to create a culture at Valentina’s where employees take pride in their work, and that's one of the reasons Valentina’s is the 31st-best pizzeria in the United States and the number-one pizzeria in Alabama. Joe is the 2024 Best of the Best World Master Champion at the International Pizza Challenge, a 9x World Pizza Champion, a 2x Guinness World Record Holder, and father to his daughter, Valentina, after whom his pizzeria is named.

In Episode 70 of the Taste of Place podcast, we speak with Allie Bahn. Allie is a distinguished food allergy travel expert and travel consultant. With a focus on empowering travelers with severe food allergies, Allie offers invaluable guidance through her blog and consulting work. Her expertise stems from personal experience growing up with severe food allergies and having traveled extensively, including living abroad for many years. Allie also consults with hotels and restaurants to improve their awareness and inclusivity for those with food allergies. She educates through online courses and shares her insights as a travel and lifestyle writer. Her work ensures that others can enjoy safe and enriching travel experiences.

Chef Daniel Contreras is the culinary visionary behind Dos Sucres, a celebrated restaurant nestled in the heart of Cuenca, Ecuador. With a passion for Ecuadorian cuisine and a dedication to sustainable and locally-sourced ingredients, Chef Daniel has established Dos Sucres as a beacon of gastronomic excellence. Born and raised in Cuenca, Daniel developed an early appreciation for the rich culinary traditions of his homeland. His journey into the culinary world began with formal training at renowned culinary institutes, where he honed his skills and embraced the nuances of international cooking techniques. However, it was his deep-rooted love for Ecuadorian flavors and ingredients that guided him back to his origins. At Dos Sucres, Chef Daniel crafts menus that celebrate the diversity of Ecuador's regional ingredients. From farm-fresh produce to locally-sourced meats and seafood, his dishes reflect a commitment to quality and sustainability. Each plate is a testament to his innovative approach, blending traditional flavors with contemporary flair. Under his leadership, Dos Sucres has garnered acclaim from both local and international patrons. Chef Daniel's dedication to his craft is evident in every dish, making Dos Sucres a must-visit destination for food enthusiasts seeking an authentic taste of Ecuador. When he's not in the kitchen, Daniel is a passionate advocate for sustainable farming practices and actively collaborates with local farmers and artisans to promote the region's culinary heritage. His commitment to community and excellence has solidified his reputation as one of Ecuador's leading chefs.

In this episode, number 68, of The Business of Food Travel podcast, we speak with Fred Lizée. Fred is a tourism industry professional from France. He has been working in responsible adventure travel for 15 years, with professional experiences in Europe, Asia and Australia. He is passionate about outdoor expeditions, community travel and disruptive tourism projects. To that end, he created his own competition called the New Explorer Challenge to help train international students on the subject of sustainable adventure tourism. As you probably have guessed, Fred loves to travel and has visited 72 countries already.

In this episode number 67 of The Business of Food Travel podcast, we speak with Rico Mandel. In 2001, when the dotcom bubble burst and then September 11 hit, Rico's marketing business collapsed. After some soul searching, he decided to enroll in culinary school, an experience that changed his life. He worked in restaurants and catering, while building his contact networks and continuing marketing work in the hospitality industry. This eventually led him to create Miz En Place, an ecommerce platform that delves into the world of gastronomy through artisanal food and beverage products, experiences, and stories.

In episode 66 of The Business of Food Travel podcast, we speak with Chef Darren MacLean. Chef Darren is one of Canada’s most acclaimed and outspoken chefs, restaurateurs and environmental advocates. Seeking to showcase Canada’s culinary scene to international audiences, MacLean was Canada’s sole contender and a finalist on Netflix’s global cooking competition ‘The Final Table.’ He is also the first Canadian chef ever invited to collaborate with Princess Cruises. MacLean is passionate about sustainability and the food-building community. While he regularly participates in events as an educator, speaker and culinary judge in Canada and abroad, he is happiest when in the kitchen. MacLean’s Japanese izakaya-style restaurant Shokunin, in his home city of Calgary, Alberta, has been voted one of Canada's top 50 restaurants for three years in a row. Canada's ethnic mosaic inspires Chef Darren. His appreciation for diversity leads him to travel extensively, further developing his unique perspective on food and the culinary experience. MacLean has spent considerable time in Japan studying the cuisine of the country that inspires him most. Believing in the power of food to bridge cultures, he welcomes global chefs to his country and kitchen, and he himself travels often -- from Tokyo to Mexico City -- to collaborate with others.

In this episode number 65, we speak with Jonathan DeLise, a New York City-based writer who focuses on food and travel. He has lived in East Asia and Mexico and explored the food and drink of countless countries. Jonathan is also passionate about foreign languages, a fact that has helped him to navigate various cultures. His passion for languages also gives him valuable new insights about the gastronomy in the places he visits. Jonathan is a consummate story teller who shares escapades about unique, unusual and off-the-beaten-track culinary products and experiences from wherever he travels.

In this episode, we meet Jose Luis Santos. Jose Luis has a decade of experience in strategy and entrepreneurship focusing on tourism and sustainability. He has worked for multinational companies such as Oliver Wyman and Amadeus, and now he leads Ecostars, a sustainability certification for hotels. Within one short year, Ecostars has become the most popular hotel sustainability certification across Europe. Similar to Ecostars, its sister Ecofoodies certification, covers sustainability certification for restaurants and foodservice outlets.

Dr. Tammara Soma is a professor, researcher and teacher at Simon Fraser University in Vancouver, BC, Canada. When she is not teaching, she is busy running the food systems lab, a social innovation research lab tackling complex food issues. As the first hijabi professor at the university, Tammara often finds that her identity can be a point of tension. While she faces a lot of stereotypes as a visibly Muslim woman professor, she is optimistic that food is healing and can bring diverse people together. Originally from Indonesia, she is passionate about the role of food literacy in fostering belonging, identity, and in supporting environmental sustainability.

After over a decade spent engaged in humanitarian work with the United Nations, and years of self-teaching in the culinary arts, Selassie Atadika completed her formal culinary course work at the Culinary Institute of America. Chef Selassie uses Ghanaian cocoa and chocolate as a base to feature the flavors and essence of Africa, to celebrate and preserve Africa's culinary heritage. A food systems advocate, she was a finalist in the 2019 Basque Culinary World Prize, within the top 100 in the Best Chef Awards 2020 - 2021, and a 2021 recipient of La Liste New Destination Champion Award for Africa.