EPISODE · Feb 5, 2026 · 46 MIN
#67 Emmanuel Laroche: Madagascar, a master class
from Serves You Right · host Andrew Roy
Every bottle of vanilla, every spoon of honey, every square of chocolate is the final move in a long chain of decisions made by farmers who live with risk most of us never experience. This episode investigates a world most of us will never get to visit: Madagascar. Emmanuel Laroche reveals what the global food system hides in plain sight and why knowing where ingredients come from is no longer optional if you care about craft, ethics, or flavor.Expect to LearnWhy vanilla is hand pollinated and why that makes it one of the riskiest crops on earthHow a single storm or missed harvest window can erase a farmer’s entire incomeWhy most commercial honey cannot be traced and what real single source honey looks likeHow Madagascar cacao produces flavors mass chocolate never canThe counterintuitive way specialty crops can fight deforestation instead of fueling itLinks:A Taste of Madagascar book websiteFlavors Unknown websiteBeyond Good ChocolateService starts now.Follow the show: Spotify, Apple Podcasts, YouTubeI talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. Check out the Podcast Website Here and get in touch with me!Classic Episodes You May Like:#22:Doug Frost MW MS#23:Jeffrey Morgenthaler#31:ET: Entrepreneur (and creator of Surfer on Acid)#38:Aaron Goldfarb Hunting for Ancient Booze#39:Edward Slingerland's Masterful work on Intoxication#46:Andrew Hurley of Vegas.Wine#64:Chris Tunstall of A Bar AboveAs always, I’m just here taking notes, trying to figure out what it all means.Cheers
What this episode covers
Every bottle of vanilla, every spoon of honey, every square of chocolate is the final move in a long chain of decisions made by farmers who live with risk most of us never experience. This episode investigates a world most of us will never get to visit: Madagascar. Emmanuel Laroche reveals what the global food system hides in plain sight and why knowing where ingredients come from is no longer optional if you care about craft, ethics, or flavor.Expect to LearnWhy vanilla is hand pollinated and why that makes it one of the riskiest crops on earthHow a single storm or missed harvest window can erase a farmer’s entire incomeWhy most commercial honey cannot be traced and what real single source honey looks likeHow Madagascar cacao produces flavors mass chocolate never canThe counterintuitive way specialty crops can fight deforestation instead of fueling itLinks:A Taste of Madagascar book websiteFlavors Unknown websiteBeyond Good ChocolateService starts now.Follow the show: Spotify, Apple Podcasts, YouTubeI talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. Check out the Podcast Website Here and get in touch with me!Classic Episodes You May Like:#22:Doug Frost MW MS#23:Jeffrey Morgenthaler#31:ET: Entrepreneur (and creator of Surfer on Acid)#38:Aaron Goldfarb Hunting for Ancient Booze#39:Edward Slingerland's Masterful work on Intoxication#46:Andrew Hurley of Vegas.Wine#64:Chris Tunstall of A Bar AboveAs always, I’m just here taking notes, trying to figure out what it all means.Cheers
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#67 Emmanuel Laroche: Madagascar, a master class
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