green chile

Step into a tantalizing world of heated debates, spicy aromas, and fifth graders taking on legislative powerhouses in an exciting episode of New Mex Podcast. We're serving up a dose of New Mexico's beloved green chile, not on your plate, but as a potential state symbol - its aroma. You'll get a whiff of the recent legislative proposal by a zealous fifth-grade class from Monte Vista Elementary, who pushed to make the smell of roasting green chile the official state aroma, overpowering other strong stenches such as oil and dairy farms. Join us as we unravel the intricate debate between Senators Bill Soles and Daniel Ivy Soto, who spar over the merits of this piquant suggestion. Get ready to feast your ears on the tale of two state vegetables, one being the star of this controversy and the other, the humble pinto bean, who didn't come looking for trouble. 

In the second half of our show, we're thrilled to share some big news - we're taking the spirit of New Mexico online with the launch of our new website, Enchantment Chronicles! This is your go-to portal for keeping up with all our latest episodes, and your direct line to us. We dish out details on how to connect with our team, and even throw in some mouth-watering musings on the possibility of a green chile beer. Don't forget to follow us on our social platforms for more extraordinary tales from the Land of Enchantment. As always, remember to keep the spice alive!

Check out the Enchantment Chronicles on Spotify, Google Podcasts, Apple Music, or anywhere podcasts are found.

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Instagram: @EnchantmentChronicles
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https://www.enchantmentchronicles.com

On this week’s episode of The Reporter’s Notebook Podcast, we’re talking to New Mexico Senator Bill Soules, a Democrat from Las Cruces. We’ll be talking about how he has approached this year’s 60-day session of the New Mexico Legislature. We’ll take a look at many of the big-ticket items lawmakers are discussing as lawmakers set about crafting an historically large budget.

We’ll talk to Sen. Soules about many of the state’s most pressing issues — education, public safety, early childhood development, bail reform, water conservation and energy, just to name a few.

Soules, who has served in the Senate since 2013, is a retired educator and currently serves as chair of the Senate Education Committee and is a member of the Senate Conservation Committee.

We also talk about Soules’ bill to make the smell of “green chile roasting in the fall” the official state aroma — a bill Soules sponsored, with expert testimony from some Las Cruces elementary students. Senate Bill 188 passed the Senate on a 31-4 vote on Saturday, Feb. 25. It now must make it through a couple of committees in the House and a full House vote in order to reach the governor’s desk. If passed, New Mexico would become the first state in the nation to have an official state aroma.

This week, we're grateful to have Senator Soules joining us.

How does environmental change and water scarcity affect heritage crops? In this episode, Holly Brause discusses her newly published ethnographic research on the chile industry in southern New Mexico. In conversation with Paula Johnson of the Gastronomica Editorial Collective, Holly connects the local effects of climate change and drought to the economic and cultural value of a heritage crop. Drawing together taste, place, and practices of agricultural production, she explains how the strategies used to grow chiles under the conditions of water scarcity can have unintended consequences for the quantity and quality of chiles produced.

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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.

Good News Latinos and X at HealthCare UnTold would like to recognize the work of the State of New Mexico to support the goal of a living wage for farmworkers. Due to the farmworker labor shortage caused by Covid-19 in New Mexico, Governor Lujan announced a 5-million-dollar fund to form the Chile Labor Incentive Program (CLIP). The CLIP program is a wage supplement program for the chile industry to ensure the production of the state's signature crop. On November 17, 2021 Governor Lujan announced the extension of the CLIP program through the end of January 2022 to cover the New Mexico red chile pepper harvest. There's lots of winners due to this wage enhancement: farmworkers, farmers and those of us who love New Mexico chile!

#livingwagesforfarmworkes

#chileharvest

#redchile

#greenchile

#nmgovenorlujan

#healthcareuntold

#gentecare

#goodnewslatinosandx

On the season 3 premiere of Cooking In Mexican from A to Z, Zarela and Aarón go back to basics. They sit down together, mother & son, to discuss the foundational principles of the cooking. These are flavor principles they use every day in the kitchen, in a wide variety of dishes. They also sprinkle in a love letter to hatch chiles, memories of what Aarón was like as a child, and some previews of what's to come on this season of the show.

Some of the flavor principles they focus on include: recipes for Zarela's Chipotle Base and Aarón's variation "Chipotle Love," multiple uses of a roasted poblano, garlic, and onion mixture, and numerous ideas for tomatillo and adobo sauces. Plus, Zarela shares some of her mother's favorite cooking bases from Zarela's childhood on the ranch.  

For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!

Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

In this special edition we are focusing on ENTERTAINMENT. The entertainment industry one of the many industries impacted by the pandemic. In this special edition of Pueblo’s Podcast, Dave Moore and Scott Stoller outline the changes to the Colorado State Fair. They’ll explain how people can participate in the fair virtually, the secrets that will be revealed each weekend, and even how you can STILL satisfy that fair food craving.

Many of you know Pueblo is the spiritual home of the slopper. This local delicacy features a cheeseburger lovingly smothered—slopped, really—in delicious green chili. The World Slopper Eating Championship returns to Major League Eating’s 2020 slate of sanctioned events at the Colorado State Fair on Sept 5th. At last year’s championship, Darron Breeden broke a WORLD record eating about 28 sloppers in eight minutes.

Learn more about this year’s fair on their website.

Host: Dave Moore Guest: Scott Stoller Editor: Carly Moore Music: J.B. Skelton

This episode of THE Underground Source of El Paso, TX features Teako Nunn, owner of Hatch, New Mexico's Sparky's Burgers and BBQ! Sparky's has grown in popularity with locals and travelers far and wide due to its mega tasty green chile cheese burgers! Nunn explains why those burgers are so good, his obsession with collecting vintage signage and how Sparky's is faring during this pandemic. Follow Sparky's Burgers and BBQ on Instagram - @sparkysburgers -

This episode produced by M. De Santiago, R. 'Sucio' Chacon and G. Armendariz. Hosted by R 'Sucio' Chacon. Intro/outro music by DreamPill. Cover photograph by YouKnowWho.