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Hey, Smarties, it's Kimberly.

Today we're sharing an episode from the latest season of How We Survive, Marketplace's

Climate Solutions podcast. This season, host Amy Scott and the How We Survive crew are diving

into the future of food because our food systems are contributing to climate change and

the hotter planet is straining those food systems. Later this week, Amy will join me to share some

behind the scenes of her reporting on the companies trying to tackle this issue. For now,

Amy's going to take you on a food tour of the future. Enjoy. One of the perks of my job is that

sometimes I wind up in delicious places. We do have some chocolates if you guys

are interested in tasting it. Oh, no, thanks. I'll pass. All right. Well, let's get out of here.

Have you not seen my mouth watering over here? I'm visiting a company called California

cultured. They make chocolate and coffee. I'm at their headquarters in Sacramento,

California. In a small kitchen, Steve Stearns, a former chef at high-end restaurants,

has three different chocolates lined up for me to try, little thumbprint-sized morsels laid out on a

platter. I'll try to spare you the chewing sounds, but the first two samples taste a little sour.

It's not my favorite. I'm going to be honest.

Okay.

Steve says I'm picking up on the fruity, more acidic notes, a flavor profile that is apparently trendy, but not my thing.

The third one is a nice, toasty, dark chocolate.

...