interview on CBC radio
Hi folks:
I was interviewed on the Canadian Broadcasting Corporation (CBC) on July 26 on the Morning Show with Marcy Markusa. So many people e-mailed me to say they enjoyed the interview that I thought I’d post it here for all to enjoy. It is 6 minutes of pure passion as I talk about my chocolate discoveries and research for Chocolatour through 12 countries around the world.
Listen Now:
Thanks so much, Christine. Glad you enjoyed the interview. I love talking about chocolate. Glad it shows!
Wow, Doreen. I think I listened to this before but it was so good to hear it again. Your passion for the growers and the makers, and the travels really shines!
Good for you for getting your Diversions website mentioned in there too! It’s so true that “chocolate” is a universal language, because of its many benefits!
Good for you for being such a great ambassador and bringing this to us!
It is really good to sharing experience, Hey, You are doing a great work here. I must say you’ve done a wonderful job by sharing your information with us. It took more time for me to read it fully, But it’s worth it Really.
And yes, please give your comment on my blog too, If you really like then please like and share our facebook page 🙂
Thanks
I agree with all of the above!! You are a great speaker/writer and it is always great being part of your journey!!!
Look forward to the Winnipeg Free Press article!!!
Thanks so much, Pat! It’s great having you along on the virtual journey.
And thanks for subscribing to the site. 🙂
What a brilliant interview. You are a dream guest for an interviewer, engaging, interesting stories, informative, great voice, enthusiasm. Well done!
Thanks so much for the comment, Debra! Your words of support mean much to me. 🙂
Great interview. You are right, I have not heard of anyone writing much about chocolate travel. Chocolate made in different countries is very fascinating. Didn’t know that Peruvian chocolate has nutty taste.
Thanks for comment, Shalu.
Peruvian chocolate actually has more of a fruity taste, vs a nutty one. It is Ecuadorian chocolate that is often described as being more nutty. Both are good, but I generally prefer the Peruvian. Preference is definitely a very individual thing, and determined by your own taste buds and a few other factors such as what else you may have eaten or drank that particular day.
Very interesting interview. Happy to find this post here.
I really appreciate your professional approach. These are pieces of very useful information that will be of great use for me in future.
Just rec’d this lovely comment from Joyce Slobogian of Brandon, MB and am sharing with her permission:
“Hi Doreen, read your beautifully written book with great interess. I’m a chocolate lover from way back and reading about all these chocolate places had me drooling. I lived in Zurich for a number of years in my youth and I remember that a group of us got together once a month at the Cafe Spruengli. It was a pleasant and lipsmacking Koffeeklatsch! Reading your book brought back those memories. Congratulations, Doreen, on a well-rounded project! Hope you sell tons of books. Ciao, Joyce”
Doreen, this is a wonderful interview. You made Marcy’s job easy, as you are an excellent speaker! Cheers!
Thanks, Esther. The Toastmasters training really helps!
That so cool. You did an awesome job. This interview can only enhance the opportunity for the success of your book.
Thanks, Susan. I’m hoping so!