August 14, 2011
502 Bad Gateway
502 Bad Gateway
Whether pepper gardening is your passion, or you’re just getting started with that first pot of plants, from now through October you can visit the gardens at New Mexico State University’s Fabian Garcia Science Center in Las Cruces. There you’ll see peppers being grown the way the pros do it, and possibly pick up some growing tips to take home!
Fabian Garcia was a horticulturist who produced the first reliable chile pod in the early 1900s, which was the beginning of the hot “Sandia” pepper. Other pepper cultivars have also been developed at NMSU, including more than 40 varieties of the NuMex chile. They don’t just limit their pepper proficiency to green chile, however. According to Director Paul Bosland, the theme of this year’s garden is “Chile Pepper Flavor From Around the World.” Visitors will find chile peppers whose names refer to Europe Bulgaria, Greece, Hungary, Portugal, Spain, the Caribbean Cuba, Jamaica, Tobago, Trinidad, and various places in New Mexico Chimayo, Mesilla, Santa Fe, Zia Pueblo, as well as other points on the globe.
via Tour The Ultimate Chilehead Garden |.
April 18, 2011
Facing wild weather and dwindling water resources, a pepper grower says it’s time to rethink agriculture
It is spring, and I am kneeling with a few friends in front of the composted soil of the hillside terraces in my orchard-garden in the desert borderlands of Arizona. It is planting day, and as we place each variety of pepper plant into the moistened earth, we say its name aloud, as if reciting a prayer in the face of uncertainty: Chiltepin, Chile del Arbol, Tabasco, Jimmy Nardello, Datil, Beaver Dam, Yellow Hot Banana, Chimayó, Sweet Chocolate, and Sheepsnose. We hand-water each member of this tribe of peppers, place a frost-resistant row cover over it like a monk’s hood, and move on to the next, hoping for the best.
If you have farmed or gardened in the desert for any length of time, you sooner or later learn—in a thousand humbling ways, as I have—that you are not in control of even half of the most essential variables that most converge if you are to return in late summer to harvest a crop. In the face of accelerating climate change, my capacity to control critical factors and predict the outcome of my labors seems ever more limited.
Read the whole article at Farming in the Time of Climate Catastrophe – Gary Paul Nabhan – The Atlantic.
April 2, 2011
You’ve heard the hackneyed phrase “as American as apple pie.” But America is not taking care of the apples — or the orchard-keepers — that have nourished us for centuries. In 1900, 20 million apple trees were growing in the U.S.; now, not even a fourth remain in our orchards and gardens. Today, much of the apple juice consumed in the U.S. is produced overseas. Of the apples still grown in America, just one variety — Red Delicious — comprises 41 percent of the country’s entire crop, and 11 varieties account for 90 percent of all apples sold in stores.
When Joe Twine of Richmond, Ky., was growing up, “It was a must to have an orchard. [My father] had orchards…he had apples come in at all times of the year,” he recalls. “You don’t see ‘em anymore.”
via What’s driving our favorite fruit into decline? | Grist.
February 18, 2011
Agriculture accounts for about 6 percent of total heat-trapping emissions in the
United States, and beef production alone accounts for 2.2 percent of the total—roughly the equivalent of the annual emissions of 24 million cars or light trucks, or 33 average-sized coal-fired power plants. So while the emissions contribution of beef production may sound small, it is not an insignificant part of the problem.
The good news is that beef production can also be part of the solution. A February 2011 Union of Concerned Scientists report, Raising the Steaks: Global Warming and Pasture-Raised Beef Production in the United States, looks at ways pasture-based beef producers could lower their climate emissions and take greater advantage of pastures’ capacity to remove heat-trapping carbon from the atmosphere and store it in soil.
Read more via Raising the Steaks: Global Warming and Pasture-Raised Beef Production in the U.S. (2011) | Union of Concerned Scientists.