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Straight From the Source by Michael Russo

For a comprehensive introduction to the close reading of informational texts, Straight From the Source by Michael Russo is an essential resource. With its rich collection of information, this book is an ideal choice for instructors of all levels. Throughout the book, students will learn about the history and context of the topics presented. In addition, this resource is full of a wealth of practical advice and a guide to help them teach and use informational texts.

straight from the source |

Straight From the Source by Michael Russo

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The podcast is a weekly feature hosted by Clay Gordon, and this week’s topic is single-source chocolate ice cream. The episode features a conversation with Choctal founder Marc Boatwright, creator of the first single-origin chocolate ice cream in the United States, and a companion line of chocolate-based ice cream. Another guest is chocolatier and historian Mark Sciscenti. He discusses the history of cocoa and the role it plays in making the perfect drink.

A recent episode of Straight From the Source features discussions of chocolate stouts and ice cream. In an interview with beer expert Chris Cuzme, the show explores the origin of chocolate-based ice cream. The second episode features a discussion with Santa Fe chocolatier Mark Sciscenti, who uses estate-grown cocoa in his recipes. Ultimately, this episode explores the importance of drinking chocolate responsibly.

On this episode of Straight From the Source, Mike Russo discusses chocolate ice cream and its popularity in the United States. He also talks with Chris Cuzme, a beer enthusiast and host of the Fuhmentaboudit! podcast. He also speaks with Eric Reed, a chocolatier and historian who uses cocoa from the Dominican Republic to create his chocolate drinks. These delicious treats can be enjoyed in any temperature and are sure to please the palate.

In this episode of Straight From the Source, Mike Russo discusses the origins of chocolate stouts and other chocolate beverages. He also talks about the role of the agave in making chocolate beverages. He also discusses the history of cacao and its role in making coffee. In the past, agave and honey were used to make a variety of different drinks, including cocoa stouts.

The new episode of Straight From the Source highlights the benefits of single-source ice cream. The podcast features a chocolate stout made with cocoa from the Dominican Republic, and a complementing chocolate ice cream. The two hosts are joined by Eric Reed, a chocolatier who makes a variety of traditional chocolate drinks using agave and honey. A few of the other podcasts tackle the origins of single-source ice creams and beverages.