For Carnivores Only
By Dave DeWitt and Nancy Gerlach “The Meating Place of Spice and Smoke” The first outdoor cook to use chile peppers during a barbecue was Jaguar Claw, a somewhat hen-pecked paleo-Native American who lived in the Amazon Basin about 20,000 years ago. He had dispatched his prey with his spear, had butchered the world’s largest rodent with his new flint …
Scorpion Fields Doing Great
Marlin Bensinger reports on his field of ‘New Mexico Scorpion’ chiles in a field near Las Cruces: “The peppers are starting to get their growth spurt. Most peppers are 9 to 10 inches tall. No blossoms yet but probably will see some in a week or so. No signs of disease or pests so far. The biggest problem is always …