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rates not available in all states

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or situations. Prices vary based on

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how you buy. Ryan

0:48

Reinhardt is a food writer. And when he

0:51

was growing up in southern Indiana, he remembers

0:53

that there was a way people talked about

0:55

one particular cuisine, Mexican food.

0:57

The perception I always had what people told

0:59

me because they were Midwestern people was, oh,

1:01

well, you got to be careful with Mexican

1:04

food because so much of it

1:06

is so spicy. And those peppers, you

1:08

got to watch out for because they'll light you

1:10

up every time. One winter, Brian's

1:12

family went on vacation to San Antonio

1:14

and Brian finally got to eat the

1:16

real thing. It was it was a revelation.

1:19

It was December 27th and we were sitting

1:22

out on the river walk. It was 70

1:24

degrees outside and we were calling

1:26

home saying, yeah, we're having enchiladas and we're

1:28

sitting outside and there are all these ducks

1:30

floating across the water and we're enjoying everything.

1:32

And all the people at home were saying,

1:35

well, there's two feet of snow outside and

1:37

we're all miserable. So we all started

1:39

lobbying. My dad saying, can you get a job down

1:41

here? Brian's family, lured

1:44

in part by the taste of good

1:46

Mexican food, moved to Texas when he

1:48

was in high school. I moved

1:50

down the week I turned 16. So

1:52

then visiting with friends and going

1:54

out and everything turned into Mexican

1:57

food or barbecue. Who

2:00

grew as he lot older than. eventually

2:02

he began writing about it professionally. The

2:04

past two years, he's been a food

2:06

critic a Dallas's D Magazine. He's out

2:09

in restaurants two hundred times. A year

2:11

but he and his girlfriend also cook

2:13

at home often Mexican food author with

2:15

hot peppers, some of which they grow

2:18

in their own backyard. We've got some

2:20

kind of bells this year we're going

2:22

to Sito Peppers for the first time.

2:24

We love fish peppers. They're very tiny

2:26

and they have racing stripes. They're beautiful.

2:29

One kind of hot pepper Brian doesn't

2:31

grow though is the jalapeno, a chilly

2:34

originally cultivated in. There a cruise Mexico.

2:36

Is hop so those at the supermarket And

2:39

a little while ago he started to notice

2:41

something. I kept buying. Have

2:43

been using the grocery store and then. More

2:46

more frequently it does. Tasted like a

2:48

bell pepper. There was almost nothing to

2:50

it. It was very simple, straightforward pepper

2:53

flavor. And holiday

2:55

nail after jalapeno it seemed Brian

2:57

legs a spice was gone. And.

3:00

At first he thought it was just

3:02

him maybe I present condition because now

3:05

he serrano peppers and know i you

3:07

cook with hub a narrow peppers sometimes

3:09

and maybe artist developed a greater heat

3:11

tolerance and then. Finally it started

3:13

get to the point where I. I

3:16

felt like I must be going crazy

3:18

and then I started asking people. Have.

3:21

You had This experience of jalapeno is also. I'd

3:24

be cooking and I'd hold one up. I'd say

3:26

it's what's wrong with these things. Have you noticed

3:28

this and more more people started saying yeah, They're

3:30

basically. Third, There's nothing to them. And

3:33

then I said you know what we can

3:35

do and I pull up my phone I

3:38

texted i think like for five different sets

3:40

all at once The answer came back quickly.

3:42

The first one was yes definitely sur Les

3:44

Hop on the used to be. The second

3:47

one was i tell my cooks my hands

3:49

must be too sweet because I can't make

3:51

the salsa hot enough anymore. It

3:53

wasn't Is the tastes the same difference?

3:56

Some evil noticed that jalapeno. Is look

3:58

to different to. You

4:00

can you can just look at

4:02

old menus and cartoon type image

4:04

or a bird. Jalapeno used to

4:06

have a big Ben's like almost

4:08

a ninety degree twist in the

4:10

middle but now most the jalapeno

4:12

that the store or streets by.

4:14

what did you think was going

4:16

on I think by working theory

4:18

was jalapeno. Growing. Operations were

4:21

prioritizing, growing them properly keeping

4:23

them happy compared to us

4:25

at home where. Maybe.

4:27

We go out of town for a weekend and

4:30

we forget about them and then we come back

4:32

and they've been completely neglected and they become spice

4:34

here because. The you

4:36

took what you knew it is that likes

4:38

peppers are or under stress and where you're

4:40

like the as are the most well taken

4:42

care of peppers. Yes southern. ah that's why

4:44

are we need a farm to the street

4:46

their peppers like absolute garbage. Leave them for

4:48

months and months and come back to them.

4:51

And. Say oh my gosh, I forgot we

4:53

have these and then self analysis. Brian

4:57

knew that it is it going to figure

4:59

out the truth? He needed to run his

5:01

theory by an expert. He immediately thought of

5:03

New Mexico State. University which is a

5:06

whole institute dedicated to chili peppers.

5:08

People that want to. Their faculty members

5:11

style her up and told her everything

5:13

you just heard and see. Started.

5:15

Off very kindly as he said. I've.

5:18

Heard these complaints before. The

5:20

first and I felt really good for

5:23

moment and then she said. But.

5:27

He. Goes a lot deeper and there's

5:29

a lot better explanation available for

5:31

us. And then she said the

5:33

peppers are designed that way. And

5:38

I said it's easy. And

5:41

she said well is completely on purpose.

5:44

And that's when the story of the

5:47

Great Chili Pepper Conspiracy really start on

5:49

fault. This

6:00

is Dakota Ring. I'm Willa Paskin.

6:02

The shiny, dark green jalapeno is

6:04

the workhorse of hot peppers. They're

6:07

in hot sauces and shallotas and

6:09

salsas. They're canned, pickled,

6:12

fresh and smoked into chipotles. And

6:14

they outsell all other hot peppers

6:16

in the United States. But

6:19

these everyday chilies are a scientific

6:21

and sociological marvel. A complicated testament

6:24

to the American love affair with

6:26

Mexican food sitting right there on

6:28

the grocery store shelf. In

6:30

today's episode, we're going to tell

6:33

the decades-long saga of the jalapeno

6:35

and its fluctuating spice levels. It's

6:37

a story about how this one

6:40

pepper helped American palates progress from

6:42

mild to medium to hot and

6:45

then couldn't keep up. So

6:47

today on Dakota Ring, who

6:49

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8:53

So to test out his theory, Brian

8:55

Reinhardt had called an expert at

8:57

New Mexico State University. Someone named

8:59

Stephanie Walker because she had been

9:01

the chair of the Chili Pepper

9:03

Conference. Yes, I've been getting a

9:06

lot of calls about jalapenos lately. We

9:08

call Dr. Stephanie Walker too. She's a

9:10

professor and extension vegetable specialist, and she

9:12

got back to us during a break

9:14

from planting. This is the time of

9:16

year where we're putting our various chili

9:18

experiments in the field. Turns

9:20

out, like Brian, Stephanie wasn't born

9:23

with spice in her life. I

9:25

didn't know anything about chili peppers

9:27

or heat. When we moved

9:29

to Las Cruces, New Mexico, when I

9:31

was starting middle school, I started eating

9:33

chili. I developed a love

9:36

for it. And then I actually, after I

9:38

got my bachelor's degree, I went to work

9:41

in a chili pepper processing facility. And that's

9:43

where I really fell in love with chili

9:45

peppers. So have

9:47

jalapenos gotten less spicy? So

9:51

in my opinion, yes. And

9:55

to really understand why, I asked Stephanie

9:57

to start at the beginning. What

9:59

is the theory? They make chili slice of

10:01

have say a certain can see

10:03

a sense and very closely related

10:05

chemicals are only made in members

10:08

of the Catholic. And Zenith for the

10:10

chili peppers. a very unique and having

10:12

that type of plunges see that youth

10:14

spirits and each chili peppers. I

10:16

actually I'm really interested in. Like.

10:19

How how a pain as it may be more

10:21

largely chili peppers. Crow. And

10:24

also how their bread? like. How do we have

10:26

all these different kinds of chili peppers to begin

10:29

with? Or they. Just naturally occurring are

10:31

some of i'm like slate. they've been

10:33

created by human, some so into the

10:35

original chili peppers called the mother of

10:38

all chili peppers is that silted pain

10:40

type to. They're very small, easily round

10:42

are slightly elongated peppers that said growing

10:45

buses and even though the heat's who

10:47

said have evolved and silly peppers to

10:49

dissuade mammals from eating them, human mammals

10:52

discover they love this heat sensei so

10:54

so so humans and started the process.

10:56

The list goes back. Thousands.

10:59

Of years as a sit through, humans

11:01

are actively selecting. We have the vast

11:03

array of chili pepper varieties that we

11:06

see today. And that

11:08

vast array of different

11:10

human selected breeds of

11:12

peppers is what Stephanie

11:14

emphasize to Brian. The

11:16

points you made me was the jalapeno

11:18

is a family. There are so many

11:20

different varieties of jalapeno. It is not

11:22

just a pepper. And humans

11:24

are still actively selecting when it

11:27

comes to chili pepper varieties. In

11:29

fact, it's keyed. What's happened to

11:31

the jalapeno. In

11:34

the early Nineteen eighties, demand for Mexican

11:36

food is growing all over America cells

11:38

that Mexican restaurants had doubled in just

11:40

a few years, but consumer tastes varied

11:43

widely. Even that, as a lot of

11:45

folks out there who love very very

11:47

hot how it handles, there's a lot

11:49

who don't like hot surface. It's companies

11:51

wanted to be able to sell products

11:54

at every level of spice, but there

11:56

was this big problem. One Stephanie is

11:58

very familiar well because he was working

12:00

at a chili pepper process or back

12:03

then. A big issue was

12:05

predicting heat level for chili peppers

12:07

predicting punches the is hard so

12:09

the plenty sea level of a

12:11

different silly pepper variety is based

12:14

on genetics but also the environment

12:16

where we did vast of salsa

12:18

we would have mild medium or

12:20

high. it's and if you happened

12:23

to get like a load of

12:25

hell opinion that with extra hot

12:27

we might miss label a whole

12:29

days run a medium or mild

12:31

salsa. So we actually had. A

12:34

program where I feel depart would go out

12:36

free samples seals before they were harvest as

12:38

we could get a good idea how hot

12:40

of these peppers? How do we need to

12:43

adjust the formulation? Will we make mild, medium

12:45

or hot salsa us and we discovered it

12:47

didn't work in the chili peppers was just

12:49

too unpredictable haas. But. There is

12:52

a more predictable substance. And

12:54

extract called only or as and capsaicin

12:56

which is pure capsaicin structure from hot

12:59

chili peppers basically And then it's It's

13:01

like a liquid that you can very

13:03

very dangerous. Like was suspicious as a

13:06

desert as a greedy of buckets has

13:08

a soul and crossbones. Ana yes I

13:10

hear pure heat. so it's the yeah

13:13

you that? what a mess with it

13:15

Only or As and capsaicin is active

13:17

ingredient in pepper spray. It makes it

13:20

possible to take something mild and make

13:22

it. A scene where you. Can

13:24

never take something spicy and make

13:26

it a mild. It's just like

13:28

salt. You can add more but

13:30

you can't take any away. The

13:32

on mild jalapeno from the manufacturers

13:34

perspective, is actually a lot more

13:36

versatile than a spicy. And

13:39

feel as Brian Reinhart learned, companies

13:41

that growing a mild pepper could

13:44

solve the problem. Okay, well.

13:47

If. We can find a way to make sure

13:49

they're all miles. Then. We

13:51

can choose the spice level so

13:54

as his prom became more widely

13:56

known in the industry, agriculture department

13:58

some and breeders. Working

14:00

on: how can we standardize the jalapeno

14:02

pepper and get something that hits all

14:05

the attributes and we want. And.

14:07

One of the people they called it was

14:09

a chilly expert named Dr. They need know

14:11

the Allen who goes by bed. Among. Other

14:13

names erotic com it does the paper you

14:15

know so I will demand for the job.

14:19

Then Yates. He was raised on a

14:21

vegetable farm in South Texas and he

14:24

is degrees and plant breeding, genetics and

14:26

pathology. He also worked at Texas A

14:28

and M for thirty years and that's

14:30

where he was when the salsa industry.

14:32

Reached out they came to me

14:34

face hurts all about Olympic glory

14:36

and honor the be three and

14:38

a says if wait a while

14:40

I'll have a it would consider

14:42

a lot more shots that because

14:44

it was less eight serve as

14:46

their lawyers have it wouldn't work

14:48

as a society to do. In.

14:51

The seventies then had been trying

14:53

to breed of virus resistant bell

14:55

pepper by crossing it with different

14:58

peppers including Jalapeno Us. After a

15:00

lot of cross breeding he realized

15:02

he the inadvertently. Created a low

15:04

heat jalapeno. Took us about ten years

15:06

to get back to the Alibi you're

15:09

flavor stutter list of things to do

15:11

that goes out. Every paper number was

15:13

it is is showing the flavor profile

15:15

and they said they wanted it because

15:18

customers said that they didn't want space

15:20

as writes a book. Those I did

15:22

get their mouths burned and all a

15:24

ghost up. And show us your

15:26

letters You is a mile Allah Feel. As.

15:29

though a couple years later with it. That.

15:33

Low Heat Pepper was released in

15:35

the early nineteen eighties as the

15:37

Tam Jalapeno him since Texas and

15:40

Am and it seemed to do

15:42

exactly with the processing plants wanted.

15:44

If was control of li.

15:47

Mildly. Hot it was resistant

15:49

superbugs, it didn't develop kind

15:52

of gnarly black spots, and

15:54

it wasn't so curved is

15:56

a glorious little invention. It

15:58

was a sushi. Help to industry

16:00

because somebody who get jalapeno you could

16:03

predict what the formulation was going to

16:05

be. Our able to give

16:07

you a mild radio talk show.

16:09

Zoc swing salsa industries really started

16:12

bombing Versailles which helps that older

16:14

or of the process and are

16:16

you sure but the fresh market

16:19

Also by nineteen nineties the United

16:21

States out soul cats are one

16:24

hundred miles thousand. Things

16:26

kicked up even more and the

16:28

early two thousand when the tam

16:30

to came out and even milder

16:32

more predictable pepper developed by then

16:34

successor a Texas an app sixty

16:37

percent of how of hang you

16:39

gotta processing plants so that's what

16:41

farmers prioritize and so mild jalapeno

16:43

became the dominant crop. So.

16:45

Useful for mass produce. salsa the

16:47

trickled into the produce aisle to.

16:50

And this seems to be happening more

16:52

and more according. Both the Brian's taste

16:54

buds and even to those of then the

16:56

alone, The man who created the mild jalapeno

16:59

and the first place. I don't

17:01

like the store because they're highbridge

17:03

and asia alarmed at Heathrow, so

17:05

you don't like the ones that

17:07

have. No.

17:09

Record of flavors. I

17:12

ask Brian how he felt when Stephanie

17:14

explained that his experience was the result

17:17

of a deliberate decades long. Effort

17:19

to grow milder jalapeno.

17:21

As. I definitely felt like

17:23

I was being. Soon. The

17:25

man behind the curtains. I felt

17:27

like I was talking to somebody

17:30

who was telling me that they

17:32

knew what really happened to Jfk.

17:34

Are women are nobody's been fighting

17:36

this information. Nobody's been conspiring with

17:39

this information. But somehow we just

17:41

missed it. And

17:43

in part of the reason we missed it

17:46

is because it's not the first time something

17:48

like. This

18:06

episode is brought you by sale better.

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David Duke have these new podcast with

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I'm Germ Install sleeps Jurisprudence Ordinarily

18:52

I have it or courts and

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we coverage from the comfort of

18:56

my home office in Los Angeles,

18:58

but for the next month and

19:00

a half of will be locked

19:02

in a lower Manhattan court room

19:04

with the rest of the press.

19:06

a jury of twelve New Yorkers

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to says one, reform prosecutors prompts

19:10

defense team and the former President

19:12

himself as history unfolds are temporarily

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move myself my family from Los

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Angeles to New York to cover

19:18

this case first hand. Like I

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have done in other cases including

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the Paul Manafort case, the Roger

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Stone Criminal Trial, and Donald Trump's

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first impeachment. I'm hoping

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that my background knowledge of the

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many, many criminals travails of our

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former President can offer something to

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you slates listener. Over the next

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several weeks you'll be hearing from

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and in articles on Sleep that

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we will be providing you wall

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Of the trial as it on. The from the

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it sleep.com/and because plus to get

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access wherever you listen. Thank you

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so so much. Hi.

20:26

I'm Josh. Live in. My. Podcast.

20:28

The Queen tells the story of

20:30

When Detail. She was

20:33

a communist, a kidnapper, And

20:35

maybe even are murdered. She was also

20:37

given the title the Welfare Queen. And

20:40

her story was used by Ronald Reagan to

20:42

do to be Foolish again to the Poor.

20:45

Now. It's time to hear her

20:47

real story either. The course of

20:49

four episodes, you'll find out what

20:51

was done to them to tailor

20:53

Machida to others, and what was

20:55

done in her name. The great

20:57

lesson of this for me is

20:59

that people will come their own

21:01

conclusions based on what their prejudices

21:03

are subscribed to The Queen on

21:05

a Cognac or wherever you're listening

21:07

right now. What?

21:12

Happened at the Jalapeno. has happened

21:14

before. In fact, it's happened.

21:16

Over and over again. for the

21:18

for most Americans have been obsessed

21:21

with Mexican food from the moment

21:23

they encountered. A Gustavo Adriano is

21:25

a columnist or the L A

21:27

Times and the author of The

21:29

Taco Usa. How Mexican food conquered

21:32

America. Mexican food's first starts getting

21:34

into. The American Consciousness. Really?

21:37

In the eighteen. Eighties but explodes

21:39

in the eighty nineties and you had

21:41

to. This is in particular that made

21:43

it happen. One of them were tamales.

21:45

Tamales are of course the quintessential Mexican

21:48

food. On the other hand, you have

21:50

to lack of.net. In a

21:52

plaza San Antonio women known as

21:55

Chile Queens opened all night open

21:57

air restaurant serving up fulfils. As

21:59

guitars. In and family street vendors

22:01

hawk their wares all over cities like

22:03

San. Francisco and Americans were just

22:05

so enticed by the scene of

22:08

it was partly there enticed by

22:10

the food and the American media

22:12

that curious about them until he

22:14

started seeing these dispatchers and publications

22:16

like The Atlantic like Harper's Weekly?

22:18

how are they describing like what

22:20

are they saying about that They

22:22

always. They.

22:24

Always end up obsessing on the

22:26

spice. You. Have these stereotypes

22:28

like that? It tastes like the fires of

22:31

the hell. But they're not disparaging it, They're

22:33

not disparaging at the are crazy. Get a

22:35

warning people in advance: Hate. This has gotta

22:37

be Hot. The

22:40

dishes became even more well known

22:42

after the Eighty Ninety Three Chicago

22:44

World's Fair and that's arguably were

22:46

Mexican food had it's nationwide debut.

22:48

The city of Chicago is awash

22:50

with the molly vendors. Chicago's also

22:52

the meat packing capital of the

22:55

United States. It's also the tanning

22:57

capital. So as this is happening,

23:00

These. Big companies. They get a

23:02

brilliant idea. Of packing

23:04

Somalis. In a Can. And.

23:06

Packing silicon gardening in the Tampa

23:08

Bay then spread around the rest

23:10

of the United States and Americans

23:12

got what up? Man

23:16

made famous by

23:18

ah. So

23:21

those were the first famous. This

23:23

is that Americans got obsessed over.

23:25

and then every decade. Everything that

23:27

I just told you repeats every

23:30

decade. You. Have Americans

23:32

quote unquote discovering something.

23:34

At a restaurant in travel somewhere

23:36

they become obsessed with this. Entrepreneurs

23:39

then spread it around the rest

23:42

of the United States. Americans love

23:44

it either, to the point where

23:46

it becomes assimilated into the American

23:48

diet. As an American,

23:50

say okay, what's next? I

23:53

want something more quote unquote

23:55

authentic. It happens almost every

23:57

decade. In happens in the

23:59

nineteen hundreds. of silly powder in the

24:01

nineteen twenties with rice and beans. none

24:03

entrepreneurs sell the country I'm Marguerite As

24:06

and fajitas and especially. On tacos.

24:10

Oh okay. And

24:16

onward and on What it says

24:18

it has been slow but steady

24:20

march of Mexican food conquering American

24:23

palace and stomach. When the food

24:25

or the days are the ingredient

24:27

becomes like so omnipresent. Does there's

24:29

hardly a conversation about like it's not as good?

24:31

Or yeah, I mean it's It's

24:33

partly true though, and a lot

24:35

of this does have to do

24:37

with the mass production of the

24:40

cuisine. I mean, look, when you're

24:42

going to mass produce anything, you

24:44

have to sacrifice certain attributes yeah

24:46

to come modify everything. So people

24:48

who grow ingredients for Mexican food

24:50

in the United States. Have

24:52

always. Modified. Their.

24:54

Flavor. So. They

24:56

could become more popular. You're talking about

24:59

hello thing as right now by in

25:01

Mexico. Remember the key left and only

25:03

come from five states and Mexico is

25:05

a protected designation was the nineteen forties.

25:07

These the killer producers realize hey, Americans

25:09

are started. Come to Mexico in record

25:12

numbers. They're lighting articulate, but they find

25:14

it too harsh. Let's. Change the

25:16

recipe so they changed the recipe to make

25:18

it more palatable to Americans and we all

25:20

know what hapless the killer becomes. A huge

25:23

huge sensation. To the point now of course

25:25

where he getting the same city let companies

25:27

Now you have to collect company saying we

25:29

need. We need to make the killer for

25:31

Mexican. That of course the Americans don't the

25:33

want the Americanize the killer anymore they want

25:36

the Mexican. I used a good. Little

25:38

I mean is it it sounds like

25:40

this is kind of paradox right? Like

25:42

this is growing taste for spiciness or

25:44

forty t laugh or something and then

25:46

it starts to take off. and then

25:48

this businesses are like oh, we actually

25:50

need to get even bigger. We have

25:53

to standardize even more and then it

25:55

does get bigger. And it is really popular,

25:57

but it opens up space. For. Certain

25:59

can see. To be like know now we

26:01

want like the first thing you mentioned paradox. That's

26:03

the best. We're putting it. the American consumer at

26:05

first they want something that's a watered down. The.

26:08

A sept it. You. Have

26:11

an entire industry, Being.

26:13

Created to match what

26:15

they wanted originally, but

26:17

then the American gets

26:19

inured to that modified.

26:22

Flavor. Profile. And then that's when they

26:24

want marks. but by then. It's.

26:26

Too late. And that's

26:28

the story of holidaying. In two

26:30

and the latter part of the

26:32

twentieth century, Americans became interested in

26:34

South As and the peppers that

26:36

go into them. The jalapeno

26:38

immediately resonated with American

26:40

pilots. That name itself

26:43

is just so intriguing.

26:45

Paula. Pino.

26:48

Jaw love. Her know.

26:51

You. Know the American just gets so intrigued

26:53

by foreign words and hello thing? I

26:55

mean god you want to talk about

26:57

a Mexican word? Try Jalapeno Said jay

26:59

is pronounced like a ha. Does.

27:01

Any other little see they of course

27:03

on top the last quickly thing that

27:05

n which turns into an ng yes

27:08

as if you really want to go

27:10

deep track hello thing you'll refers to

27:12

the town of her lap ah in

27:14

the state of Veracruz and how lot

27:16

by dissidents use americans more is with

27:18

an axe. The name

27:20

itself is so intriguing. And this

27:22

is all by the way before he actually taste

27:24

it and then you tasted. I mean. Yet to

27:26

put yourself of the mindset, Of Americans in the

27:28

sixties and seventies when Mexican food is still

27:31

not where it is today. Of course there

27:33

to get entry. And they

27:35

want it is in their cell says

27:37

and hot sauces as long as it

27:39

wasn't too hot. To readers develop miles.

27:41

Happens for processors and suddenly

27:44

they were everywhere see such

27:46

as just south of was

27:48

only fresh have a thing

27:50

as an average our eyes

27:52

born in San Antonio system

27:54

by his New York see.

27:58

What? Does not Mexicans A. More and more

28:00

of this stuff there pal have changed in

28:02

turn. There was a point where

28:05

Americans or but not next against could

28:07

not stand here at all Split? Yes,

28:09

as a decades have gone on, Americans

28:12

have done the tolerance for salsas, spies

28:14

and Americans are starting to escalate. Their

28:17

seats To the point Now of course

28:19

we have the hot one. The have

28:21

kids just loving all and adults who

28:23

for that matter American more that you'll

28:25

see Mexicans doing These fucking contests were

28:27

like oh under existing Carolina reapers at

28:29

once. What you just say is the

28:31

hottest, most disgusting hot sauce and. To

28:34

the American thing, it's kind of funny and kind

28:36

of pathetic. says i. Get

28:40

This is the actor Jennifer

28:42

Lawrence on the popular youtube

28:44

self Hot Ones for Guess

28:46

He increasingly. Spicy Hot? I

28:48

don't. Know

28:51

where I know, That

28:55

is just masochism. I don't want that.

28:57

still. have you noticed that jalapeno than particular

28:59

have that mile the now because. For

29:02

me, the whole thing you'll never spicy

29:04

to begin with. The hottest. Jalapeno.

29:07

Are. Not that hard but Cel Jalapeno historically

29:09

least in my family you would use them

29:11

for the flavor as a good jalapeno has

29:13

a good bird is a flavor to it.

29:15

very fresh, very invigorating flavor the way other

29:17

see less don't have but there's nothing wrong

29:19

with putting a little bit of spice to

29:22

it. I out I do not take a

29:24

little bottle of hot sauce with need to

29:26

diners but I do take a big you

29:28

said on or I just wish I just

29:30

eat out of French Bistro the other day

29:32

and mike what was it I had of

29:35

broke. Madame. Yesterday friends I

29:37

love french food for not going to have any he

29:39

i need a little bit he say without my said

29:41

i know my friend who's with me he didn't blink

29:43

as he knows why amp with the waitress comes into

29:45

site on did we give you one on like. Know

29:48

and she was impressed like on can do like us or

29:50

a nice like that when you do. It that are

29:52

you tall with with word "sea levels" as

29:54

have other hell no covered sealer them or

29:56

the law abiding chili's so you get. You.

29:59

Eat it And. I'm you eat it like

30:01

a carrot that's oh my god setting it up into

30:03

small little pieces. That's why I mean apple below the

30:05

out of as you're going to bring it, see less

30:07

you eat it or see them or to the that

30:09

like. Fighting and it was freaking good. and

30:11

as as if the owners of the restaurant there

30:13

a bemused and I tell them look your foods

30:15

absolutely amazing Don't get me wrong it was super

30:17

super good. Bye. Still need some

30:19

spicy? Know I'm Mexican. Food.

30:22

Is salvo? What's happened to Mexican food

30:25

over and over again is on the

30:27

whole a good saying because even imperfect

30:29

the Mexicans, it can bring people together.

30:32

I could tell you how low

30:34

Mexicans have always been and how

30:36

low the next in some was

30:39

the now you have kids growing

30:41

up, your kids growing up with

30:43

good hot sauces are you know

30:45

people in Southern California in the

30:47

American Southwest? In Colorado, White kids

30:49

growing up with Mexican food as

30:51

part of their our mother's milk

30:53

so to speak. and growing up

30:56

with Mexican, it does make relationships

30:58

better between Mexicans and Americans. So

31:00

I do remain optimistic that Americans.

31:02

Will all eventually become

31:05

Mexico. City?

31:10

Go to a supermarket basically anywhere

31:12

in America? At this point there

31:14

is an aisle were there will

31:16

be salsa. Lots. And lots and

31:19

lots of salsa. A bounty of

31:21

options and many of these options

31:23

are only possible because of the

31:26

existence of a mild jalapeno. For

31:28

the rob is that this same

31:31

jalapeno is in another part of

31:33

the grocery store, the produce aisle

31:35

keeping us from having options. In

31:38

our cooking, Brian Reinhart Again, I

31:40

think the issue is not so

31:42

much that with him, Pepper exists. I.

31:44

Think of birth sailing. The.

31:47

Failing came at the marketplace when

31:49

they took over and we didn't

31:51

really understand what was happening. We

31:53

didn't understand that of certain amount

31:56

of choice was going away or

31:58

that. Even. That there are. The another

32:00

kind of jalapeno available at this point

32:02

that was certainly not their intention. They

32:04

didn't mean to dominate market in that

32:06

way. see if they didn't intend for

32:08

us all to forget that. Another kind

32:10

of passes for. Me I mean I'm like I

32:13

can always to school at her own feel has his

32:15

and hard to tell at ten years if I wish

32:17

to get the heat level. I was. Doctor.

32:19

Seventy Walker, the Pepper expert. Again, that

32:21

does. Yes, your sister, the mercy of

32:23

grocery stores or even farmers markets is

32:26

going to be harder to get exactly

32:28

what you may words if you go

32:30

to a grocery. Store and you like

32:32

are in the I'll can you just

32:34

eyeball them and be like I know

32:36

and know Now you know how for

32:38

the rest of us is are they

32:41

are viewed as seventy. Hopes run the

32:43

cusp of an heirloom pepper movement. Like

32:45

what's happened with Tomatoes the girl she's

32:47

just used to sell generic read: softballs.

32:49

The now you can get colorful, wrinkly,

32:52

tasty heirloom tomatoes and every shape and

32:54

size and markets and restaurant. Zeman plant

32:56

them in your own garden. If

32:58

you want a good heart, healthy and

33:00

you buy some of these heirloom varieties

33:03

it'll plants are owed if you are

33:05

a south and what a predictable he'd

33:07

a predictable flavored your peppers for good

33:09

to say So to say I wouldn't

33:11

feel mile pepper the what hot peppers

33:13

to get to know these varieties because

33:16

these are as with wine grapes as

33:18

with heirloom apple your they're very unique

33:20

and we the to celebrate this amazing

33:22

germ plasm and and hope that we

33:24

keep it available. In the

33:26

meantime you can just do with Doctor Ben

33:29

the alone Ak a Doctor Pepper the one

33:31

who created the first smiled jalapeno. Does it

33:33

make a different choice at the market? And

33:36

I go over there. Serrano's a

33:38

disagreement over there. And

33:41

of the day ever comes when you are

33:43

Serrano peppers start a taste of. Friends

33:45

Well, maybe it's not just.

33:56

This is decoder rings. I will

33:58

have Haskins you have. Corporal Mccreevy wanna

34:00

see the code? Please email us at

34:02

the code or in a flight Sap

34:04

com. This episode was produced by

34:07

As Enchant. We produce Decoder Ring with

34:09

Katie Shepherd and Max. Friedman stared as

34:11

executive producer Marriage Take Up. a

34:13

senior technical. Director up. I also really

34:16

encourage you to go read Ryan Ryan

34:18

hard to these for D Magazine all

34:20

about his Jalapeno Hunt which. Will links

34:22

to on our show page. If.

34:24

You haven't yet? Please subscribe and rate Our

34:26

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34:29

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