Candy Talk Podcast

Movie Theater Candy reese's peanut butter cups Peeps muji

That’s right. In our spare time, we do a podcast entirely about candy. As one of our employees calls it, “America’s second-favorite candy podcast.”

It all started as a lunchtime conversation, brought up as a joke, and it turned into an amazing side project where we get a sugar rush AND learn random facts about our favorite candies. (Win-win!)

Each podcast is centered on a single topic and features a rotating host. That person chooses their favorite candy, does a little research and brings lots of samples. Then the rest of the Candy Talk crew joins them in our podcast room, tons of candy is eaten…and things start to get real. We take this very seriously; to ensure that all reactions are completely off-the-cuff, we’re not even allowed to talk about it before the show.

The hardest part? Eating candy on audio without sounding gross.

The best part? We get to sample all kinds of candy! It’s a fun exercise that gets people out of their work zones and allows them to be creative in a different way.

We don’t stick to a hard-and-fast production schedule; we only produce the shows when we have time. We design the cover art ourselves. We take all the photos. The theme music was written by a friend of a friend. We even have an employee who does all the voiceover work. And in case you were wondering, we don’t make any money off these podcasts. (BUT if you’re interested in advertising, let us know…)

Over the past couple of years, we’ve racked up quite a library of episodes. Check them out for yourself! Oh, and if you have any suggestions for future Candy Talk topics, give us a shout.

Episode 20: Is It Candy?

Episode 18: Custom Candy Bars

Episode 12: The Blizzard

Episode 6: Peeps

Episode 1: Salted Nut Roll

Right now

Eating right now

Milkjam Creamery ice cream. To celebrate Women’s History Month, Milkjam has renamed all of its flavors to be badass ladies. I can’t get enough of the Ilhan Omar and the Notorious R.B.G.   ice cream flavors   ilhan omar and rbg


Cooking right now

Crispy roasted red cabbage. You thinly slice red cabbage, place it on a baking sheet with some olive oil and coarse salt, toss it and spread it out. Roast it for 30-40 minutes at 425º. They’re shoestring-potato crispy when done. I’ve been eating the cabbage with grated hard-boiled eggs and hot sauce. Weeknight dinner done fast and right.


Listening to right now

Radio Cherry Bombe. Interesting women sharing their stories of and innovations in the food world? Subscribe. My recent favorite was where host Kerry Diamond talks to food stylist Susan Spungen. Susan was the founding Food Editor at Martha Stewart Living and worked on the films Eat, Pray, Love and Julie & Julia.

Before now.