This Sunday, August 3rd, 60 Minutes is running a story on the billion dollar hot sauce industry we all know and love. The subject: the most famous hot sauce maker in the world, Tabasco. Here’s a link to a preview clip.
Final Day for the Scovies Early Bird Special!
Today is the final day to take advantage of the Early Bird Special with a discount of $10 per entry. The Special ends tonight at midnight. So, if you’re planning to enter more than one product into our 19th annual Scovie Awards Competition, now is the time to act.
2 Days Left for the Scovies Early Bird Special!
There are just 2 days left to take advantage of the Early Bird Special with a discount of $10 per entry. The Special ends July 30 at midnight. So, if you’re planning to enter more than one product into our 19th annual Scovie Awards Competition, now is the time to act.
3 Days Left for the Scovies Early Bird Special!
There are just 3 days left to take advantage of the Early Bird Special with a discount of $10 per entry. The Special ends July 30. So, if you’re planning to enter more than one product into our 19th annual Scovie Awards Competition, now is the time to act.
Grilled Ravioli
From my new and exciting series “Harald grills everything but his Mom”, here’s the latest: Grilled Ravioli!
Chiles Reach Africa: An Excerpt from Dave DeWitt’s New Food History Book, Precious Cargo: How Foods from the Americas Changed the World
The most likely scenario for the introduction and spread of chile peppers into Africa south of the Sahara is as follows. Varieties of Capsicum annuum and chinense were introduced into all West and East African Portuguese ports during the 40 years between 1493 and 1533, with the introduction into West Africa logically preceding that of East Africa. The chiles were first grown in small garden plots in coastal towns by the Portuguese settlers and later by the Africans.
Dave DeWitt’s Book Tour Dates Set
I’ll be on the road to four locations in Texas in August to perform cooking demonstrations for one of two of my latest books, Dishing Up New Mexico, at four Central Market Cooking School locations. I’ll be in Dallas (August 11), Ft. Worth (August 12), Austin (August 13), and Houston (August 14). While in Houston, I will be making appearances around the city and particularly at the iBurn hot shop.