May 5, 2011
When news about the hottest beer in the world, Ghost Face Killah, went national, the staff at Boulder’s Twisted Pine Brewing was a little nervous. After all, they’d named the beer, which is made with ghost peppers, after rapper Ghostface Killah from the Wu-Tang Clan without asking for his permission.
But this week, Wu-Tang’s manager called Twisted Pine founder Bob Baile and signed off on it. His only request: a couple of cases sent to New York.
Read the whole story at Ghostface Killah signs off on Colorado’s Ghost Face Killah, the hottest beer in the world – Denver Restaurants and Dining – Cafe Society.
April 30, 2011
Kurt & Kraig went out to LA and made dinner for Kai Ryssdal and the crew of Marketplace from American Public Media. It aired on their show on Friday, April 29, 2011:
There are more than 10,000 varieties of chili peppers, and they are big business. But climate uncertainty is affecting the cultivation of some peppers.
Kai Ryssdal: Take a moment now to consider the chili pepper. There are more than 10,000 varieties. We eat ‘em. We season our food with them. They go into arthritis creams and shampoos, pesticides and, yes, pepper sprays. In 2007 — the last year we have the data for — American farmers grew more than 800,000 tons of chili peppers. Twenty-six million tons worldwide, half of that in China.
So, needless to say, they’re big business. Beyond the commercial, though, chili peppers are important in cuisines and cultures all over the world. Which helps explain why I found myself shopping for chilies in a Mexican market the other day with a chef…
Kurt Friese: I’m Kurt Friese. I’m the chef.
And an agroecologist.
Kraig Kraft: Hi, I’m Kraig Kraft. I’m the agroecologist.
A what? Let me just say he knows more about chilies than you and I would ever want to know.
Read the whole transcript or listen to the radio story @ Marketplace From American Public Media.
April 18, 2011
The chile pepper has transformed cuisines around the world since it was first brought from the “New World.” As farmers began growing chiles in more and more places, the plants changed and adapted, creating new varieties. Our guests celebrate and fight to preserve the world’s diverse peppers.
via Audio: Chasing Chiles @SpokenWord.org.
April 7, 2011
Go GARY! Splendid profile of Chasing Chiles co-author Gary Nabhan, his garden and the book in the 4/7/11 edition of the Paper of Record.
THERE was a frost expected here two weeks ago, but Gary Paul Nabhan, a conservation biologist and inveterate seed-saver, was out in his hardscrabble garden anyway, planting his favorite food, hot chilies.
Chiltepin, chile de árbol the one that scrambles up trees, Tabasco, serrano, pasilla, Chimayó. These are only a few of the pungent peppers that Mr. Nabhan and two other chili lovers — Kurt Michael Friese, a chef from Iowa City, and Kraig Kraft, an agro-ecologist studying the origin of hot peppers — collected on a journey that began two years ago, in northern Mexico, and took them across the hot spots of this country.
Read the whole story @ Hot on the Trail of Chili Peppers – In the Garden – NYTimes.com.
April 1, 2011
“Chasing Chiles” brings the problem of climate change to our plates by exploring one of North America’s most diverse food plants: chile peppers.
Kurt Michael Friese and two other chile lovers went on a year-long adventure to experience some of America’s most interesting pepper varieties – from datil peppers only found in St. Augustine, Florida to the wild chiltepin peppers of Sorona, Mexico. They tasted local cuisine and experienced various pepper cultures firsthand.But Chasing Chiles: Hot Spots Along the Pepper Trail gives the reader insight into more than just tasting and cooking these fiery foods. Friese and his colleagues spoke with farmers who are struggling to stay afloat sometimes literally as climate change wreaks havoc on weather patterns and, therefore, their yields.Earth Eats spoke with Friese from his home in Iowa. Along with co-authoring Chasing Chiles, he is the owner and Chef Emeritus of Devotay in Iowa City and the publisher of Edible Iowa River Valley magazine.
Read the whole interview at Earth Eats – Indiana Public Media.
March 20, 2011
From the website eBaumsWorld comes a gentle reminder of the perils of the world’s hottest chile: “I’m having contractions right now.” Kids, don’t try this at home.