Megan Giller writes about food and culture, and especially bean-to-bar chocolate, for Slate, Food & Wine, The New York Times, and more. She also has her own site, Chocolate Noise, and is working on a book about American bean-to-bar chocolate, to be published by Storey Publishing in 2017. She judges the International Chocolate Awards, and she also founded and leads the Underground Chocolate Salon, a monthly tasting for craft chocolate lovers in New York.