Chiles Under Fire

New Mexico is famed and known for its' chiles. They define the state, and provide it with most of its' income. Unfortunately the crop is now under pressure thanks to climate change. Like so many other crops , it's under the threat of climate change.

Amelia Nierenberg, a regular contributor to The New York Times  Food section wrote about this dilemma in yesterday's Food issue. Chile peppers have long been a New Mexican product, like what blueberries are to Maine and peaches to Georgia. Now climate change is threatening the crops grown in the Hatch Valley area. Excessive heat , a symptom of it, can blister the fruits' delicate skin and interrupt the growth cycle.  The temps have gone from 95 to 100  - too scorching for the plants. They must have hot - but not excessively hot  - day and cool nights, usually 55. Other crops have moved to cooler climates but trying to transplant the chiles will prove hard. The only terrain that can give them a dichotomy of temperatures is a mountainous one which is what the state is. The only other state that comes close is Colorado , which  is directly north and has the highest mean elevation of all the states. Many chili farms have moved there already. However there are problems. Colorado's water and soil are different than New Mexico's. Purists can taste the difference in flavor and texture.  The Hatch Valley grown ones are crisper and more balanced in taste.


The chilis aren't the only peppers in trouble in the state where there are 150 other varieties grown. There have been problems for the Pueblos and Rio Grandes kinds to name a few. There have been droughts. In 2018 the Elephant Butte reservoir  was only at three per cent capacity. Even the Rio Grande which divides the state in two, had its' riverbed cracked in some places. The lack of water has caused crops to wither. Luckily there was a snowy winter and a cooler spring which led to the reservoir to have a twenty-five per cent capacity. It is, however , just a band aid, New Mexico is at the top of what's known as water insecure states.There will be a time when water won't be accessible to the state's population, whether for residential or commercial use. Already eighty to one hundred per cent of the state's water supply is used. Some farms have switched to pumping water from underneath, relying on aquifers. Yet that's too expensive and too salty which could ruin the peppers taste. What will the future hold? Ninety-five year old June Rutherford, doyenne of Franzoy Farms and recently crowned queen of The Great New Mexico Chile Taste Off feels the era of New Mexico chiles is over with. The crops are not as flourishing as they were in her father's time.

Could a crop gain endangered status? That may help the New Mexico chiles. If not they will be  rare   - and expensive - and will chili lovers be able to afford them?

Ant Proofing Your Kitchen

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A Teen Most's Sweet Mission

Most thirteen-year-old boys barely care about their rooms , let alone the environment. Yet there is one kid who is making a tremendous impact , thanks to  his curious mind and dedicated heart. Not only that he's saving bees as well as giving the food world an extraordinary new brand.

The young man responsible for all this is thirteen (!) year old Jake Reisdorf of Carmel, California. He was eleven at the time of creating  Carmel Honey Company, thanks to a school project. It was a "real world" homework assignment where he researched and wrote about bees it got him an A but also a passion for bees as he learned about Colony Collapse Disorder and  honey. The first is a serious disorder where a majority of worker bees disappear ,leaving behind just the queen and a few nurse bees to care for immature bees. Jake was curious about this and wondered what he could do to amend the situation. After all , there has been a scary decrease in the insect for the last few years.Everything from crops to livestock  will wither without them. Unlike kids his age who have a huge collection of skateboards, Jake put his money into hives and started his own apiary or bee farm.Soon he was selling honey and honeycombs. the profits going to research and educating the public about these vital insects.jake even travels to schools, giving lectures about the importance of bees Even the company website gives tips about attracting bees into yards and gardens.

The bees have also produced delicious types of honey as well. Carmel Honey Company sells honey and honeycombs. The first comes in four plant infused flavors. There is Meadowfoam which  has a vanilla taste and would work well over vanilla ice cream as well as sweetening vanilla chai tea.  Sage honey is another big seller and has a slightly sweeter taste than the average honey.Use it to make holiday mead drinks.There's also wildflower honey , made from the nectars of several different flowers indigenous to the Carmel area. This has a dark, earthy taste, that's delicious glaze for roast chicken or sweetening cocktails and even tomato sauce.. My favorite is the Orange Blossom which has a mellow citrussy tang to it.  There is a sampler pack of the four flavors  which would make a great gift for any foodie.Jake also sells the convenient Honey Stixs. These are long plastic straws filled with the wildflower\version. Each straw holds a teaspoon of honey. and is a great picker upper for those who want a better sweet boost than candy. Jake also sells actual honey filled honeycombs. a  must for any kitchen.It is rich , fresh honey that is a must ingredient for any holiday cooking, sweet or savory,

It's amazing how a school project turned ino a passion and a business. Even more amazing is the young man behind it, Jake Reisdorf. He will definitely be one of the movers and shakers of his generation!