Scoville scale says … “It’s time to talk peppers!” They’re grown all over the world, bear cultural meaning and can satisfy your tastebuds like little else. Why do we eat them? Why can your grandma pop a habanero in her mouth and you pass out when a simple jalapeno meets your lips? And what’s up with Hillary Clinton eating them? In this edition we talk capsaicin with Gary Nabhan, author of “Chasing Chiles – Hot Spots Along the Pepper Trail,” “Why Some Like It Hot: Food, Genes and Cultural Diversity,” and “Cumin, Camels, and Caravans: A Spice Odyssey.” Nabhan is an internationally-celebrated nature writer, food and farming activist, and proponent of conserving the links between biodiversity and cultural diversity. He is also the W.K. Kellogg Endowed Chair in Sustainable Food Systems at the University of Arizona Southwest Center, where he works to build a more just, nutritious, sustainable and climate-resilient foodshed spanning the U.S.-Mexico border.

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