Save the Earth: 10 Reasons to Buy Better Chocolate

As students in Dr. Burks’ classes delve deeper into the world of chocolate, particularly the culture and science of artisan (or craft) chocolate, they learn about multiple disciplines beyond science and work to make connections. All cacao grows “at origin” within the equatorial belt (except for Hawaii) and the taste of the chocolate depends on where it grows, how the cacao gets fermented and the drying and packaging processes at origin. Most making and consuming of chocolate, however, occurs in the Global North creating considerable economic disparities. The business of making chocolate has roots in global history and raises questions about social justice and environmental conservation.

Dr. Romi Burks (@ProfRomi on Twitter) is a Professor of Biology at Southwestern University. She collaborates with undergraduate researchers to study the distribution of a non-native species of apple snail in Texas. Together they use “bits of leftover genetic material” called environmental DNA to detect where the snails might spread. When not thinking about genetics and snails, Burks seeks to piece together the bits of knowledge that exist regarding the genetics of Theobroma cacao (the chocolate tree). By doing so, she has built a reputation for effectively translating science to students, public consumers and chocolate professionals through classes, networking and lectures. At SU, she teaches a First Year Seminar that identifies connections between chocolate and different disciplines (Art, Economics, Psychology, Literature) and a more focused class on the science of chocolate (Biology, Chemistry, Neuroscience, Physics). In Fall of 2022, Burks taught an SU study-abroad course that examined artisan and craft chocolate in London and the UK within the shadow of industrialization. All of her courses incorporate questions of social justice. Interested in chocolate education for the last decade, Burks has given numerous lectures and tastings about chocolate, visited with many bean-to-bar makers and judged on the international level. More information can be found about her chocolate adventures at www.profromi.com

2022-2023 Ashland University Environmental Lecture Series