It's fantastic. Hope you watched the video of him, as well.

This is a really great article Dodai. Informative, attention-keeping, and reliable sources cited. Thumbs up!

"I tried to eat one, and it triggered my gastroesophageal reflux disease. We'll talk about it in my upcoming segment, 'GERD with Perd.' I'm Perd Hapley."

Thanks very much for linking to Jay Epstein's article for The Atlantic. I share that one any time I get a chance.

I left the jewelry biz eight years ago, (I was a bench jeweler, repairs mostly). I worked for Kay's and Jared, and I don't know if most people know they are the same company. Anyhoo, at the time they were working the "Champagne" angle for lighter brown diamonds. Most were mille (10 points and under) embellishments and…

I know because several Pawneeans tried to eat them, and they didn't digest. See the results on my new segment, "Your Terds with Perd."

I had a conversation with an older woman when I worked in retail who had been a jeweler for over 40 years. She said to me "You know what we used to call 'chocolate diamonds'? Shit diamonds."

That is really, really pretty. I love the look of raw diamonds, too. I'm going to keep an eye out for pieces like this now!

The truth about Chocolate Diamonds is, they're not edible.

I usually hate "chocolate" diamond rings but yours is classy! Props to the hubs!

Soon they're start hawking their usual stuff as white chocolate. So fancy!

Pretty! I've always thought clear diamonds were kind of boring. We went with an aquamarine for my engagement ring and I love how pretty it is, and how much less it cost!

The worst part about all these crappy "chocolate diamonds" is the ugly-ass settings they put them in. Yours is lovely!

What LeVian glosses over, of course, is that "chocolate" diamonds are just brown diamonds. And brown diamonds are the most common kind of diamonds. There are tons of them. Tons.