Podcasts about hatch chile

7/17/24 - Host and American Family Farmer, Doug Stephan www.eastleighfarm.com introduces us to Marshall Berg, a Hatch Chile expert and President and Founder of Best in the West. According to 2024 market research, consumers are increasingly seeking products that add overall flavor, cultural experience, and a little bit of heat to their meals. Until now, fresh Hatch chiles have been hard to ship, but Best in the West has found a way for everyone to enjoy these southwest flavors through a proprietary process, new production facility, and decades of experience. Never before available in the industry, Best in the West's shelf-stable organic Hatch chiles sets a new standard in culinary excellence. Their organic chile products allow manufacturers to craft authentic Hatch chile creations, confidently expanding their organic offerings. These are the first products in a total transition of the Los Roast brand to organic Hatch chile products. All Best in the West Hatch chiles are New Mexico-grown, most on fifth and sixth-generation farms. Best in the West also has plans to produce the only organic Hatch chile product on the market this upcoming season. The company's purpose-built facility utilizes automated processing equipment to achieve authentic products at scale. They can flame roast, peel, dice, purée, and package Hatch chiles and any other variety of pepper. Their process is informed by over a decade of seeking out the best solutions for roasting, storage, and transportation. Best in the West's facility does not process products containing allergens or potential GMO ingredients. Website: AmericanFamilyFarmerShow.comSocial Media: @GoodDayNetworks

If you play with fire your liable to get burned.  But on Jim Lytle's farm, fire is what they grow.  It's fire in the form...

The Modern Family star grew up in New Mexico (the Chile Capital of the World!) where the native green chiles find their way into everything from burgers to mac & cheese. Jesse hasn't lived in Albuquerque since high school, but he keeps his freezer full of New Mexico green (Hatch) chiles and green chile enchiladas are his forever favorite comfort food.  The retired director of the Chile Pepper Institute tells host Rachel Belle about the history and migration of spicy peppers from the Americas to the rest of the world, which involves everything from bird poop to Christopher Columbus.   Then Jesse tells us about his lunch with Weird Al at one of the country's most woo-woo restaurants! Thanks to Visit Kitsap Peninsula for sponsoring this episode! Follow Rachel Belle on Instagram! Watch Rachel's new TV show, The Nosh, on Cascade PBS!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Our guests are Oliver Ford and Britton Welsh, Director of Sales and President of Beehive Cheese respectively. We examine how they became B Corp certified and the advantages of being a B Corp company. Plus, we deep dive into of some of their greatest flavor origin stories, starting with their classic Barely Buzzed and now to their newest venture Red Butte Hatch Chile cheese.Photo courtesy of Katie Schall.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Every year Chef Marco Zapien of Zapien's Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien's Hatch Pepper Roast set for Saturday, September 10th from … Continue reading → The post Show 489, September 3, 2022: Zapien's Hatch Pepper Roast with Chef Marco Zapien of Zapien's Salsa Grill, Pico Rivera appeared first on SoCal Restaurant Show.

In this week's episode, we're talking to Leah Romero, who covers trending stories for the Las Cruces Sun-News — and NOTHING is more “trending” this time of year than Hatch Green Chile. We're also joined by Adrian Hedden of the Carlsbad Current-Argus, who recently wrote about the chile crop — and the commencement of roasting — around the state. This year, the annual Hatch Chile Festival celebrates its 50th anniversary. Leah has been working to track down residents who were there for the iconic festival's beginnings. Adrian has been covering the upspring of chile roasters around Southeast New Mexico. Sometimes, the chile being roasted is from Hatch; other times, it's from the Pecos Valley — which also grows some respectable green chile. Leah and Adrian were kind enough to join us this week to discuss their coverage of these events.

In this episode, we learn all about hatch chile season at how this retailer makes it a big-time event at his grocery stores. Grown in New Mexico, the hatch chile promotions seem exclusively for the lucky shoppers in the Midwest and West of the U.S., so I seriously have some FOMO, or fear of missing out. But it's a great inspiration for all our regions, how we can take a limited-time produce item that grows in your area and really generate excitement and urgency. So who is the guest on this episode? We talk with Scott Wiggans, the produce director of California-based Bristol Farms, Lazy Acres Natural Market and New Leaf Community Markets, all part of Good Food Holdings. He confirms where the heat is really stored in the chile, how the texture is so buttery — yes, buttery — and how his retail company transforms shoppers into bonafide hatch heads. SHOW NOTES To find us: Our websites: com, thepacker.com and ProduceEDU.com. Email: news@thepacker.com and artists@producemarketguide.com LinkedIn: PMG: Produce Market Guide and The Packer Instagram: @packernews and @producemktguide Facebook: @ProduceMktGuide and @PackerNews Twitter: @produceretailer and @thepacker To find our guest: Website: com, NewLeaf.com, LazyAcres.com Facebook: @bristolfarms, @newleafcmarkets, @lazyacresmarket Instagram: @bristolfarms, @newleafcmarket, @lazyacresmarket See omnystudio.com/listener for privacy information.

In this episode of The Produce Industry Podcast with Patrick Kelly, Ross Nelson, VP of Procurement for Indianapolis Fruit Company our Choice Sponsor co-hosts HATCH CHILE MONTH!!! Ross had the idea to bring on YOUNG GUNS CHILE's very own Chris Frenzy, President and 4th generation farmers in Hatch, New Mexico. Did you know that hatch peppers have been growing here for over 80 years? Chris gives us a 30,000 foot overview of the orgnazation, their products, new innovation and what to expect from this growing company. Join Chris, Patrick, and Ross bring HATCH CHILE to a whole new level of excitement. What is your favorite Chile - Red? or Green? FANCY SPONSORS: Ag Tools, Inc.: https://www.agtechtools.com, Flavor Wave, LLC.: https://flavorwavefresh.com, Noble Citrus: https://noblecitrus.com, Buck Naked Onions/Owyhee Produce, Inc.: http://www.owyheeproduce.com and John Greene Logistics Company: https://www.jglc.com CHOICE SPONSORS: Indianapolis Fruit Company: https://indyfruit.com, Equifruit: https://equifruit.com Arctic® Apples: https://arcticapples.com Sev-Rend Corporation: https://www.sev-rend.com and Jac Vandenberg Inc.: https://www.jacvandenberg.com Golden Star Citrus, Inc.: http://www.goldenstarcitrus.com STANDARD SPONSORS: London Fruit Inc. https://londonfruit.com, Fresh Cravings: https://www.freshcravings.com, Freshway Produce: https://www.freshwayusa.comand Citrus America: https://citrusamerica.com --- Support this podcast: https://anchor.fm/theproduceindustrypodcast/support

Chatting over chips about the unparalleled Berea College with my recently graduated nephew,  Avery Fair,  his brother Silas Fair (a sophomore at Berea) and three of their friends:LaMonika Dent, Robert Emmill, and Yer Mama.  I mean Luke.Berea College makes promises:Berea is the only one of America's top colleges that makes a no-tuition promise to every enrolled student.Based on the concept of educational equality--no student pays for tuition.  But how does this promise stack up in practice?  We unpack that.Commencement speaker Geoffrey CanadaBags:  Utz Onion and Garlic, Uncle Ray's Hatch Chile and Queso, Hen of the Woods brand Touch of Smoke, and Buttermilk ChiveAt the end of the discussion there is mention of a 2020  Berea graduate named "Aziz".   This article about Aziz is a fascinating read:https://magazine.berea.edu/tag/aziz-toktobaev/ Subscribe to Memory Chips podcast on any of your podcast platforms! https://pod.link/1588265708

The space station crew finally got to chow down on a spicy, space-grown treat on space tacos. Learn more about your ad choices. Visit megaphone.fm/adchoices

Listen up families. We are all guilty of too much screen time. I know I am. But I'm more confident now that Ilana Lowery and Common Sense Media came to my rescue. They are the best place for support when it comes to what movies, apps, online games and shows are age appropriate. A place to go to when it comes to taking out all the guess work of what to watch. Calendar of EventsThis week's  calendar of events is brought to you by Notre Dame Prep. Notre Dame Prep is a Catholic High School with the shared values of Reverence, Respect, & Responsibility.. Check them out on the web at ndpsaints.org Common Sense Mediahttps://www.commonsensemedia.org/ AZ Restaurant Weekhttps://arizonarestaurantweek.com/ Restaurant Week is going on now through Sept 26. No better reason to get out and try a new place this week!  Hatch Green Chili Roast @ Blue Clover Distillery https://www.experiencescottsdale.com/event/3rd-annual-hatch-green-chile-roast/367051/ Old Town Scottsdale's first and only microdistillery, Blue Clover Distillery, is teaming up with AJ's Fine Foods to celebrate Hatch Green Chile season with a roasting party and a Hatch Chile cocktail competition! Experience Hatch Green Chile cocktail tastings, enjoy live music and celebrate the Hatch Chile season through Blue Clover's dedicated Hatch Green Chile menu! The Valley's best bartenders from local restaurants and bars will be showcasing their unique Hatch Chile cocktails in this first-of-its-kind cocktail competition from 1-4 p.m.! Reptiles Up Close!  https://butterflywonderland.com/ Every Sunday in September 2 p.m. In this interactive experience, enjoy an educational talk with Butterfly Wonderland Reptile General Curator Lindsey Meder. Learn about the many reptiles and amphibians that share the rainforest with tropical butterflies. There will also be a Q&A session with Lindsey. FREE WITH ADMISSION.

Listen up families. We are all guilty of too much screen time. I know I am. But I'm more confident now that Ilana Lowery and Common Sense Media came to my rescue. They are the best place for support when it comes to what movies, apps, online games and shows are age appropriate. A place to go to when it comes to taking out all the guess work of what to watch. Calendar of EventsThis week's  calendar of events is brought to you by Notre Dame Prep. Notre Dame Prep is a Catholic High School with the shared values of Reverence, Respect, & Responsibility.. Check them out on the web at ndpsaints.org Common Sense Mediahttps://www.commonsensemedia.org/ AZ Restaurant Weekhttps://arizonarestaurantweek.com/ Restaurant Week is going on now through Sept 26. No better reason to get out and try a new place this week!  Hatch Green Chili Roast @ Blue Clover Distillery https://www.experiencescottsdale.com/event/3rd-annual-hatch-green-chile-roast/367051/ Old Town Scottsdale's first and only microdistillery, Blue Clover Distillery, is teaming up with AJ's Fine Foods to celebrate Hatch Green Chile season with a roasting party and a Hatch Chile cocktail competition! Experience Hatch Green Chile cocktail tastings, enjoy live music and celebrate the Hatch Chile season through Blue Clover's dedicated Hatch Green Chile menu! The Valley's best bartenders from local restaurants and bars will be showcasing their unique Hatch Chile cocktails in this first-of-its-kind cocktail competition from 1-4 p.m.! Reptiles Up Close!  https://butterflywonderland.com/ Every Sunday in September 2 p.m. In this interactive experience, enjoy an educational talk with Butterfly Wonderland Reptile General Curator Lindsey Meder. Learn about the many reptiles and amphibians that share the rainforest with tropical butterflies. There will also be a Q&A session with Lindsey. FREE WITH ADMISSION.

“Hatch Chile Pepper season is here and Zapien's Salsa Grill is ready to turn on the roasters and get creative with the bright green, glossy pepper's limited annual availability”. “For the eleventh year, the restaurant and Chef / Proprietor Marco … Continue reading → The post Show 440, August 28, 2021: Chef / Proprietor Marco Zapien, Zapien's Salsa Grill, Hatch Chile Festivities Part One appeared first on SoCal Restaurant Show.

“Hatch Chile Pepper season is here and Zapien's Salsa Grill is ready to turn on the roasters and get creative with the bright green, glossy pepper's limited annual availability”. “For the eleventh year, the restaurant and Chef / Proprietor Marco … Continue reading → The post Show 440, August 28, 2021: Chef / Proprietor Marco Zapien, Zapien's Salsa Grill, Hatch Chile Festivities Part Two appeared first on SoCal Restaurant Show.

“As a celebration of Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting' on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz … Continue reading → The post Show 437, August 7, 2021: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar appeared first on SoCal Restaurant Show.

#BigMouthMatt and #PartyFoulSteve sit down with Matt from Paladin Lifestyles and talk life, culture and of course drinking. This week Wild Acre Mango Hatch Chile and Shiner Oktoberfest.

One of my very favorite things, at least when it comes to food, is a good pork green chile or Puerco con chile verde. In this episode, we start with fresh hatch chiles and a cut of raw pork. We transform those ingredients into this delightful traditional sauce of the southwest. Typically, you'll find this sauce made all over New Mexico, and if you're lucky, you might find another location where it's also made. Not to worry though, after listening to this episode, you'll be ready to tackle making it on your own. From growing and fire-roasting your own green chiles to selecting an appropriate cut of pork, I've got you covered.

“Hatch Chile season is here, and Zapien’s Salsa Grill and Taqueria in Pico Rivera is ready with a pair of events where guests can safely enjoy the annual availability of this unique bright green and incredibly flavorful pepper.” “Adapting to … Continue reading → The post Show 387, August 22, 2020: Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria, Pico Rivera appeared first on SoCal Restaurant Show.

You think you’re learning something new every time YOU listen to the Garden Basics podcast? Heck, I learn something new in each episode, as well. So, this time around, it’s a compilation of garden knowledge that will definitely make you a better gardener, and a better food shopper. We will call this episode, I DID NOT KNOW THAT. College horticulture professor Debbie Flower talks about the benefits of cutting the roots of plants before you stick them in the ground, and most importantly, HOW you cut those roots. A former guest on the show, Dr. Linda Chalker-Scott, recommends washing off all the soil from woody plants before sticking them in the ground.Also, which soil and fertilizer amendments to add to a planting hole (How about liquid seaweed or kelp meal, says I. How about none, says Debbie. Compromise: add it to the top of the soil after planting).Hot chile pepper expert Dave Dewitt talks about the myth of the Hatch Chile, and how those oversized jalapeño peppers that you might see at the market may not pack much heat…which for many of us, might be a good thing. Dave Dewitt is the author of many chile pepper books.Planting tips, pepper advice, on this episode of Garden Basics with Farmer Fred. And we will do it all in under 30 minutes. Let’s go.More episodes and info available at Garden Basics with Farmer Fredhttps://www.buzzsprout.com/1004629.Garden Basics comes out every Tuesday and Friday. It's available just about anywhere podcasts are handed out. Please subscribe and leave a comment or rating at Apple Podcasts or Stitcher.Got a garden question? There are several ways to get in touch: call and leave a question, or text us the question: 916-292-8964. E-mail: fred@farmerfred.com or, leave a question at the Facebook, Twitter or Instagram locations below. Be sure to tell us where you are when you leave a question, because all gardening is local.All About Farmer Fred:Farmer Fred website: http://farmerfred.comDaily Garden tips and snark on TwitterThe Farmer Fred Rant! BlogFacebook: "Get Growing with Farmer Fred"Instagram: farmerfredhoffmanFarmer Fred Garden Videos on YouTubeGarden columnist, Lodi News-Sentinel

Episode Two is here and its all about... fish?! Yup, today we hash out a bunch of fish & fire related convo's as well as dive into lamb cooks and also the Hatch Chile culture in the southwest. We also cover the new Phoenix Fire Pit from Breeo! Enjoy! 

It's Hatch Season Y'all! Welcome to the Hatch Chile Pepper show! Today we are talking about the famous Hatch Chile and all that implies. We are answering FAQ's likeWhy are Hatch Chiles such a big deal?Are Hatch chile peppers hot?What kind of pepper is a Hatch green chile?Are Hatch and Anaheim the same?What can I use instead of Hatch Chiles?What are some good Hatch chile recipes?How to roast Hatch peppers at home.What is the cost of fresh vs. canned?Can I grow Hatch peppers at home?edifulgardens.com/start

Check it out, it’s a new episode! This week we interview Chef Ida Rodriguez, a corporate chef at Melissa’s Produce, the largest distributor of produce in the United States

A Swift Review of San Antonio's Hatch Chile Lager, Followed by our Introduction to the World of Alex Genealogy, and Continued with Topics of Race Relations from both past and present with the controversial figure Edray 1:39 - Who Is Alex Genealogy?(Lee) 17:12 - Racial Divide 26:10 - Edray's Pro Segregation Stance 32:32 -Confederate Monuments 42:00 - Abraham Lincoln-Civil War 47:21 - What Makes a Racist 56:21- Donald Trump

A hard summer for Colorado agriculture was led by severe drought and NAFTA renegotiations. Then, why the Hatch Chile is more popular than the Pueblo Chile. Next, in light of the UN climate change study, what Colorado companies are doing. Also, a new CU Boulder project puts artists and scientists to work.

Nate Cotanch, a lifelong Hatch Chile eater whose roots stem from a family of 17 children from north of Santa Fe, New Mexico, is the founder of Zia Green Chile Company. Cotanch was featured in Brooklyn Magazine's "30 Under 30" Class of 2018 and in Forbes as “One of 10 Innovators Under 30 Shaking Up The New York Food Scene.” Prior to founding Zia, Nate Cotanch worked in the NYC venture capital scene analyzing early to growth stage ventures across multiple industries.   About Zia Green Chile Company:     From humble beginnings at Brooklyn’s renowned Smorgasburg food market, Zia Green Chile Company has become a leading brand known for introducing Hatch Chile to the East Coast, along the way unearthing a large following of New Mexicans, Southwestern transplants, and new Hatch Chile lovers. Today Zia Green Chile Company is distributed to leading retailers and chefs nationwide.     Georgia has its peaches, Idaho has its potatoes, and New Mexico has Zia Hatch Chile -- exclusively grown in the Hatch Valley of New Mexico from family owned farms and harvested only once in the fall each year from around August until Mid-October. Like products of the Champagne region of France, a true Hatch Chile comes from nowhere other than the Hatch Valley of New Mexico. It’s about terroir.   Zia Hatch Chile includes a selection of carefully handpicked strains that provide an unmatched flame-roasted, smoke-kissed flavor and various levels of spice to any dish.   Insanely addictive, Zia Hatch Chile will become your new favorite ingredient.   https://www.ziagreenchileco.com/

Bud and the gang weigh in on Restaurant Week picks, the Texas Live grand opening and where to get your Hatch Chile fix. Learn more about your ad choices. Visit megaphone.fm/adchoices

Imagine that your whole life you had this abundant bounty of spicy goodness at your fingertips, blindly going about your business and assuming everyone in the country also had the same bounty. Then imagine moving, only to find out that in fact, no one knows WTF you're talking about when you order your enchiladas "Christmas-style." If this makes no sense to you, don't worry -- it will soon. Nate Cotanch is from the Southwest. His mom - one of 17 (!!!) kids - is a New Mexico native, and like most New Mexicans, she's obsessed with hatch chiles, a chile pepper that's only grown in Hatch, New Mexico and only harvested once a year. I've come to find out that it's a very special pepper with a unique flavor and the perfect level of spice. Because of his mom, Nate grew up thinking it was totally normal that once a year during the hatch harvest, his mom would load up her car with fresh chiles, and then spend days roasting them under the broiler. Then, ::dun, dun, dun:: the family moved to the east coast. And well, the first time they tried to order dinner, things got a little weird. Turns out, hatch chiles are a New Mexico thing and not a soul in the South knew about their gloriousness. Fast forward a couple of jobs, some tire kicking about life direction and a move to New York City later, and Nate decides if he can't get hatch chiles in the Big Apple, he'll have to bring them himself. And so, Zia Hatch Chile Company was born. This is his story. Full show notes: wecouldmakethat.com/zia

Austin’s love affair with Hatch chile peppers comes and goes every August. Did you ever wonder why grocery stores get so excited about Hatch?

Austin’s love affair with Hatch chile peppers comes and goes every August. Did you ever wonder why grocery stores get so excited about Hatch?