Articles written by
Linni Kral is a writer, editor, activist, and friend living in Brooklyn, with past lives in Boston, L.A., and Chicago. Her writing has been featured in the Atlantic & Atlas Obscura, among others. She’s happiest in the company of cows, books, and groceries.
Bean to Bar: How a pulpy white pod becomes dark, velvety chocolate
Where does chocolate come from? Read all about the journey of how a pulpy white pod becomes the dark, velvety chocolate that we all know and love.
Farms & Fermentaries
We wouldn’t have chocolate if it weren’t for farmers, so we can’t talk about it without shining a light on the operations behind your favorite bars.
Magic Beans: Your guide to all things chocolate
Whether in chocolate fountains, Valentine’s Day boxes, or intense bars, people get downright lusty for cacao. And we at Culture are no exception.
Cheese Plate: Cheesy Chocolate Overload
Several chocolate makers (and even some cheesemakers) have crafted products that highlight the love connection between the two ingredients.
Friends in Ferment
Nibs and curds share not only an abundance of flavor, but they also share the very source of that flavor: fermentation. Which is why they get along.
Our Favorite Bars
These bars are some of our go-tos when we’re looking for a sweet accompaniment to match with our favorite fromage.
Make Your Own Bark
This recipe was designed to work with whatever you have on hand. Try including your favorite cheese pairings, or any pantry staples you love.
Hot Cocoa, Two Ways
For these two recipes, we looked to regions where cacao has been grown for centuries to see how it’s done.
Cheesemakers Saving the Planet, One Cow Pie at a Time
Enterprising cheesemakers across the globe are using something called a methane digester to convert greenhouse gas emitted by cows into energy before they even reach the atmosphere.
