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!
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https://www.enchantmentchronicles.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Here we are.
I'm here with the man ofenchantment and we have a
special, very special podcastfor you featuring some recent
history and some of the greatprides of New Mexico, right.
Speaker 2 (00:21):
Yeah, today we're going to be talking about a
couple of state, I guess,symbols, the state of Aroma and
the state vegetable orvegetables.
We have two.
We're going to be talking aboutthose two things or those three
things and fun conversations.
Speaker 1 (00:44):
Yeah, so yeah, we'll have a fun debate about whether
we have two vegetables or novegetables, so we'll figure it
out, okay.
Well, the first part of ourshow is some recent history we
have had.
In 2023, new Mexico has addedto its plethora of official
(01:08):
symbols, songs, etc.
And a state aroma, which youknow might not sound great if
you're listening to us from someother state, but trust us, we
have a reason to have some pridehere and we have actually
(01:30):
multiple reasons.
Fifth grade class down from LasCusas, where you're from right,
johnny, I am Well, I think it's.
It might be safe to say thatthe state of New Mexico might
have a pretty heavy duty recordof kids proposing legislation
that actually passes, and thisis this is the most recent
(01:51):
example.
We'll talk about more exampleslater, but a fifth grade class
at Manavista Elementary Schoolintroduced a bill on the floor
After Las Cusas, senator BillSoles, a former teacher, a
retired teacher, had visitedtheir classroom.
(02:11):
They pushed for us to have anofficial state aroma.
Now, I know you can guess, butwhat would you think?
What might be a state statearoma in the for our state?
What would?
What would you?
Speaker 2 (02:29):
think there could be a lot of things.
It could be the hot air balloonfuel.
It smells.
Speaker 3 (02:36):
Yeah.
Speaker 2 (02:38):
You know we could have oil from down in the
southeast Anytime you go down toHobbs area, carl's Ben, you
know.
Speaker 1 (02:46):
You know what I'm talking about Actually yeah,
senator Daniel Ivy Soto,actually in the debate was was
willing to push back and saymaybe it should have been oil
and gas drilling or dairy farms.
But one of the fifth graderspushed back and they answered
(03:07):
that.
Our answer today the roast, thesmell of roasting green chili
is something you can smelleverywhere in New Mexico,
especially in the late summerand the fall.
Through the fall we have thesebig propane drums that rotate
and rotate and it's kind of atradition you can get up to.
(03:32):
You know a Big bushel basket ofchilies roasted at a time and
they specified the green chili.
We have two kinds red chili andgreen chili, but they specified
that and it was.
It was quite a debate.
Souls Spoke to the Albert-CurkeyJournal and said they're gonna
(03:55):
be telling their grandkids abouthow they were part of making
this Happened and how theyreally face down those questions
as they came along.
So that is our official smellthat the the fire roasted green
chili, which, which may be withus for a while, although the
people at Sandia labs arealready working on a solar
(04:15):
roaster which their claiming ishas passed.
It has passed a taste test.
They say the solar roasting iseven more flavorful.
But and some legislators wantedto stick us with fresh alfalfa,
because we do have believe I'mnot.
Here in Mexico we have a decentamount of farming up and down,
the rear grand particularly, andalfalfa is a main, a main crop
(04:39):
for us.
But the smell of roasted chili,which is kind of Something
urban and rural people canaccess, has officially become
our state aroma.
So congratulations again to thekids at Montevista elementary
and Las Cousins for pushing thatthrough.
Speaker 2 (04:58):
Yeah, and anybody who's driven down the road in
late August, early September.
I don't know drew if you'vedone this, but I've certainly
followed my nose and gone.
I've gotten my yearly chili fix.
Yeah and for those of yououtside of New Mexico, I know
it's it's catching steamelsewhere.
I've been down to Austin andSan Antonio and they have green
(05:22):
chili roasts and Arizona andSouthern California and and I've
called on Colorado tries theytry to say that their green
chili is good.
Or better than New Mexico.
But we all know the, we allknow the truth.
But, yeah, anybody who's,anybody who's Spent any time in
(05:45):
New Mexico and it knows exactlyit's really hard to describe
that knows exactly that smell.
And it's a right of passage andit's kind of a yearly thing
that you go through and I don'tknow have you ever had your
chili roasting, chili peeling,parties drove.
Speaker 1 (06:01):
I have.
I I don't have freezer spacefor the whole.
You get it, you get a big blacktrash bag and I don't have
freezer space for all of it.
So we've we've had a few ofthose.
I Am a guy that goes ahead andpeels the chili.
Some people argue that youshould freeze it and peel it, as
you thought, because it keepsthe flavor a little better.
I just know I'm more likely touse it if I don't have to peel
(06:25):
it.
Speaker 2 (06:26):
Yeah, so you let me make sure we wear Gloves and we
don't touch our eyes.
I.
Speaker 1 (06:33):
Do have a little bad news for you, johnny, that
they're they're trying to gogreen chili as far away as Iowa.
They can try that they have.
Yeah, I would say they havetried it.
The flavor comes out a lotstronger from our dry soil or
alkaline soil, so but I guessit's better than nothing.
Better than nothing if you can'tget anything To speak of a
(06:57):
green chili and red chili.
Just to specify that withinit's kind of like a Taoist thing
or Eastern, within the redthere is green and within the
green there is red.
Speaker 2 (07:08):
We should qualify that is we never get red is just
An old, older green chilipepper for the most part.
Yeah, go and get your roastedgreen chili.
You always get a little redfrom time to time and you keep
that in there because that'swhat makes it special.
All right, I think of greenchili.
It is also Now that, now thatit's the state aroma, the smell
(07:34):
of green chili, roasting greenchili, and the reason why it's
the state aroma is, is becauseit's also the state vegetable.
Speaker 1 (07:45):
Possibly, possibly Unofficially.
Unofficially.
Speaker 2 (07:50):
It's officially our state vegetable.
It's kind of like Pluto, wherethat's not a plan, planted
anywhere else we're except overNew Mexico.
Chili is actually a fruit, butwe have two state vegetables and
the other one is a pinto beanor which is, I guess,
technically actually a vegetable, but it's actually.
It's a lagoon subset ofvegetables, but we have two, two
(08:15):
state vegetables and drew, if Idon't know, if you know, the
history behind it, but there wasa I think it was in 1965 or so
and I don't think a child or aschool in proposed, proposed
these two as our vegetables.
But there was apparently areally, really, really Big
(08:38):
debate in a legislature, becauseyou know we've got, because
that's our legislature.
We debated while about what ourVeg, what our state vegetables
should be, and we couldn'tdecide.
This must have been a good twomonth session right.
I hope so.
(08:58):
Yeah, so we couldn't decide.
So our legislature decided toenact or two state vegetables
and, like I said, technicallythe chili is a fruit.
But, all the and, ironicallyenough, drew we don't have a
state Fruit, so A little bitabout the state vegetable.
(09:25):
I don't know if you know thehistory of chili, but it's
pretty interesting.
I.
Speaker 1 (09:31):
Don't know a lot about that.
I know it's been Cultivatedhere for at least a couple
thousand years.
Speaker 2 (09:37):
So probably, probably , there are some resources, some
sources that say the Spanishbrought it in here, but I'm
willing to believe that it washere Way prior to the Spanish.
They like to try to take creditfor everything that comes here.
Speaker 1 (09:53):
Not unlike some other groups that have kept them.
Speaker 2 (09:59):
You know the way it is, but you know it was here for
Generations.
And and our green chili.
And if you go up and down thevalley and go up and down these
little communities, everycommunity has its own, every
Pueblo has its own chili.
The Espanola Valley, the Sandia, they all have their own own,
really Interesting differentcultivars that are unique and
(10:24):
specific to that area.
Yeah, you know, some peopleswear by Jamiro Red, for
instance, and I'm a southern boyand I swear by southern Green
chili and the big one, the greenchili that everybody knows is,
is a cultivar subset of theAnaheim pepper, but, yeah, our
(10:46):
steak chili is is.
There is a.
There's a professor Guy by thename of Fabian Garcia.
He was a professor down in aratio Right in the early 1900s
when I was in Mexico, a and m.
He was from Mexico, he was bornin Chihuahua or somewhere along
those lines.
He came across, he was Came,came up to New Mexico, married
(11:11):
into the Amidors, which is a bigfamily down there, and he
became the father of agricultureof New Mexico and and he
developed Dozens of chilipeppers, dozens of other plants,
the pecans, for instance, okay,which are huge down there.
Yeah, we leave, let me see he.
(11:36):
He helped develop something like14 lineages of chili that we
know today, and the most famousone is a one called by the name
of New Mex 9 or number 9 pepper,okay, and it's relatively low
on the scoville unit, which isthe heat index, but it had, I
(11:58):
believe, stronger skin and soit's a lot easier to transport
and it had a big fleshy interiorand I believe those are the
chilies Chili that they makechili rano, which, oh, that
makes sense.
That makes it just.
You know.
And for those you don't know,chili rano is?
(12:19):
It's a chili pepper with abunch of cheese inside, battered
and fried.
Nothing else like another world.
It's so good.
Speaker 1 (12:27):
Yeah, imagine your enchilada, but it's all a chili
lot of lot of cheese, a lot ofsauce.
Speaker 2 (12:34):
Yeah, yeah, we'll be talking about Dr Garcia later on
, but he was the reason.
He is the reason, and not manypeople know about Dr Garcia, but
he is the reason why New Mexicois what it is in the
agricultural department of Chili.
We are the reason why Coloradohas its chili.
(12:55):
Wow.
Speaker 1 (12:59):
And anaheim apparently.
Speaker 2 (13:01):
And anaheim and everywhere else.
And you know, recently and wecover this later, but recently
they just passed.
They passed the law within thelast five to ten years or so
where, if you want to, becauseso many people know how
wonderful chili is and a lot ofit is coming from China they
exported our chili there to growbut they marketed under there's
(13:25):
a law that was passed thatrequires if it's grown in New
Mexico to say New Mexico grownor New Mexico true.
So if you go down to Texas, Ijust say Texas.
I've been in Austin at theWhole Foods and, yeah, you know,
non, new Mexico chili is oneprice.
In New Mexico chili is a littlebit more.
Speaker 1 (13:42):
Yeah, and, and just to give you a little cultural,
give you, give anyone that thathasn't been embedded in New
Mexico a little cultural.
You could get anything infusedwith chili here.
You can get your oils, you canget your wine infused with chili
.
We have green chili beer and,and they're not bad.
They're not bad.
Chili is a big part of our diet.
(14:03):
It's rich in vitamin C.
For those of you Keep in trackat home, more, more vitamin C in
a spoonful of chili, I've heard, then then a glass of orange
juice.
Speaker 2 (14:13):
So that sounds pretty .
Speaker 1 (14:16):
Now I made a bit off about the green, about the
heritage of the chili here, butthe bean the bean certainly has
an ancient heritage here, right,right, johnny.
Speaker 2 (14:30):
That's as far as I know.
Speaker 1 (14:31):
It's been around here for thousands of years the
three sisters corn beans andsquash, which were Cultivated
here from the time that we'vehad cultivation here, are one of
the two sort of viable, mostlyvegetarian diets that can give
people enough of the rightvarious kinds of proteins,
(14:53):
because beans don't quite do iton their own.
Squash, you know, squashdoesn't even have the level of
protein the beans do, but theybut they introduce a pretty
complete diet If you, if youcombine those corn beans and
squash.
So those were there.
They're referred to as thethree sisters because they could
cultivate together, they kindof helped each other cultivate
(15:14):
and they Could also provide acomplete diet.
Speaker 2 (15:18):
The cool thing about beans is you can eat them so
many different ways.
Growing up, and those of thoseof us from New Mexico, we always
have that memory as a child ofgrandma or a Friends grandma
having a pot of beans on andthat smell of the beans cooking
at all times.
Yeah, it's just part of ourculture my wife grew up here.
Speaker 1 (15:42):
She was born in Arizona but she was here by the
time she was three and yeah,that, that pot of beans, is part
of our family family tradition.
Speaker 2 (15:52):
So yeah, I got a question for you.
Going back to the chili, yeah,how do you spell chili?
Speaker 1 (16:00):
Oh, you spell it like the country C-H-I-L-E.
It should not be confused withthe Texas chili, you know, with
the ground beef up in it and allthat.
Speaker 2 (16:13):
This is just a vegetable, it's a chili pepper,
texas chili that has no chili.
Yes, right.
Speaker 1 (16:20):
Our apologies to Eddie Tejano's listening but
anyway, yeah well, thanks forlistening everyone.
Speaker 2 (16:26):
We have started some social media accounts.
If you want to check out us onTwitter, you can check out New
Mex podcast or whatever it'scalled now.
X.
You can also check us out.
We have a website, enchantmentChroniclescom, that's coming on
board here pretty soon, yeah,and if you want to try to get
ahold of us, give us somesuggestions, please do so by one
(16:49):
of the methods there, viaTwitter or website.
Speaker 1 (16:55):
Absolutely.
Yeah, Some later but thank youfor listening, thank you for
joining us, hope it wasenlightening and I hope I didn't
steer anybody too wrong with agreen chili beer.
All right, adios, adios.
Speaker 3 (17:26):
And so much for watching.
Here we are.
I'm here with the man ofenchantment and we have a
special, very special podcastfor you featuring some recent
history and some of the greatprides of New Mexico, right.
Speaker 2 (00:21):
Yeah, today we're going to be talking about a
couple of state, I guess,symbols, the state of Aroma and
the state vegetable orvegetables.
We have two.
We're going to be talking aboutthose two things or those three
things and fun conversations.
Speaker 1 (00:44):
Yeah, so yeah, we'll have a fun debate about whether
we have two vegetables or novegetables, so we'll figure it
out, okay.
Well, the first part of ourshow is some recent history we
have had.
In 2023, new Mexico has addedto its plethora of official
(01:08):
symbols, songs, etc.
And a state aroma, which youknow might not sound great if
you're listening to us from someother state, but trust us, we
have a reason to have some pridehere and we have actually
(01:30):
multiple reasons.
Fifth grade class down from LasCusas, where you're from right,
johnny, I am Well, I think it's.
It might be safe to say thatthe state of New Mexico might
have a pretty heavy duty recordof kids proposing legislation
that actually passes, and thisis this is the most recent
(01:51):
example.
We'll talk about more exampleslater, but a fifth grade class
at Manavista Elementary Schoolintroduced a bill on the floor
After Las Cusas, senator BillSoles, a former teacher, a
retired teacher, had visitedtheir classroom.
(02:11):
They pushed for us to have anofficial state aroma.
Now, I know you can guess, butwhat would you think?
What might be a state statearoma in the for our state?
What would?
What would you?
Speaker 2 (02:29):
think there could be a lot of things.
It could be the hot air balloonfuel.
It smells.
Speaker 3 (02:36):
Yeah.
Speaker 2 (02:38):
You know we could have oil from down in the
southeast Anytime you go down toHobbs area, carl's Ben, you
know.
Speaker 1 (02:46):
You know what I'm talking about Actually yeah,
senator Daniel Ivy Soto,actually in the debate was was
willing to push back and saymaybe it should have been oil
and gas drilling or dairy farms.
But one of the fifth graderspushed back and they answered
(03:07):
that.
Our answer today the roast, thesmell of roasting green chili
is something you can smelleverywhere in New Mexico,
especially in the late summerand the fall.
Through the fall we have thesebig propane drums that rotate
and rotate and it's kind of atradition you can get up to.
(03:32):
You know a Big bushel basket ofchilies roasted at a time and
they specified the green chili.
We have two kinds red chili andgreen chili, but they specified
that and it was.
It was quite a debate.
Souls Spoke to the Albert-CurkeyJournal and said they're gonna
(03:55):
be telling their grandkids abouthow they were part of making
this Happened and how theyreally face down those questions
as they came along.
So that is our official smellthat the the fire roasted green
chili, which, which may be withus for a while, although the
people at Sandia labs arealready working on a solar
(04:15):
roaster which their claiming ishas passed.
It has passed a taste test.
They say the solar roasting iseven more flavorful.
But and some legislators wantedto stick us with fresh alfalfa,
because we do have believe I'mnot.
Here in Mexico we have a decentamount of farming up and down,
the rear grand particularly, andalfalfa is a main, a main crop
(04:39):
for us.
But the smell of roasted chili,which is kind of Something
urban and rural people canaccess, has officially become
our state aroma.
So congratulations again to thekids at Montevista elementary
and Las Cousins for pushing thatthrough.
Speaker 2 (04:58):
Yeah, and anybody who's driven down the road in
late August, early September.
I don't know drew if you'vedone this, but I've certainly
followed my nose and gone.
I've gotten my yearly chili fix.
Yeah and for those of yououtside of New Mexico, I know
it's it's catching steamelsewhere.
I've been down to Austin andSan Antonio and they have green
(05:22):
chili roasts and Arizona andSouthern California and and I've
called on Colorado tries theytry to say that their green
chili is good.
Or better than New Mexico.
But we all know the, we allknow the truth.
But, yeah, anybody who's,anybody who's Spent any time in
(05:45):
New Mexico and it knows exactlyit's really hard to describe
that knows exactly that smell.
And it's a right of passage andit's kind of a yearly thing
that you go through and I don'tknow have you ever had your
chili roasting, chili peeling,parties drove.
Speaker 1 (06:01):
I have.
I I don't have freezer spacefor the whole.
You get it, you get a big blacktrash bag and I don't have
freezer space for all of it.
So we've we've had a few ofthose.
I Am a guy that goes ahead andpeels the chili.
Some people argue that youshould freeze it and peel it, as
you thought, because it keepsthe flavor a little better.
I just know I'm more likely touse it if I don't have to peel
(06:25):
it.
Speaker 2 (06:26):
Yeah, so you let me make sure we wear Gloves and we
don't touch our eyes.
I.
Speaker 1 (06:33):
Do have a little bad news for you, johnny, that
they're they're trying to gogreen chili as far away as Iowa.
They can try that they have.
Yeah, I would say they havetried it.
The flavor comes out a lotstronger from our dry soil or
alkaline soil, so but I guessit's better than nothing.
Better than nothing if you can'tget anything To speak of a
(06:57):
green chili and red chili.
Just to specify that withinit's kind of like a Taoist thing
or Eastern, within the redthere is green and within the
green there is red.
Speaker 2 (07:08):
We should qualify that is we never get red is just
An old, older green chilipepper for the most part.
Yeah, go and get your roastedgreen chili.
You always get a little redfrom time to time and you keep
that in there because that'swhat makes it special.
All right, I think of greenchili.
It is also Now that, now thatit's the state aroma, the smell
(07:34):
of green chili, roasting greenchili, and the reason why it's
the state aroma is, is becauseit's also the state vegetable.
Speaker 1 (07:45):
Possibly, possibly Unofficially.
Unofficially.
Speaker 2 (07:50):
It's officially our state vegetable.
It's kind of like Pluto, wherethat's not a plan, planted
anywhere else we're except overNew Mexico.
Chili is actually a fruit, butwe have two state vegetables and
the other one is a pinto beanor which is, I guess,
technically actually a vegetable, but it's actually.
It's a lagoon subset ofvegetables, but we have two, two
(08:15):
state vegetables and drew, if Idon't know, if you know, the
history behind it, but there wasa I think it was in 1965 or so
and I don't think a child or aschool in proposed, proposed
these two as our vegetables.
But there was apparently areally, really, really Big
(08:38):
debate in a legislature, becauseyou know we've got, because
that's our legislature.
We debated while about what ourVeg, what our state vegetables
should be, and we couldn'tdecide.
This must have been a good twomonth session right.
I hope so.
(08:58):
Yeah, so we couldn't decide.
So our legislature decided toenact or two state vegetables
and, like I said, technicallythe chili is a fruit.
But, all the and, ironicallyenough, drew we don't have a
state Fruit, so A little bitabout the state vegetable.
(09:25):
I don't know if you know thehistory of chili, but it's
pretty interesting.
I.
Speaker 1 (09:31):
Don't know a lot about that.
I know it's been Cultivatedhere for at least a couple
thousand years.
Speaker 2 (09:37):
So probably, probably , there are some resources, some
sources that say the Spanishbrought it in here, but I'm
willing to believe that it washere Way prior to the Spanish.
They like to try to take creditfor everything that comes here.
Speaker 1 (09:53):
Not unlike some other groups that have kept them.
Speaker 2 (09:59):
You know the way it is, but you know it was here for
Generations.
And and our green chili.
And if you go up and down thevalley and go up and down these
little communities, everycommunity has its own, every
Pueblo has its own chili.
The Espanola Valley, the Sandia, they all have their own own,
really Interesting differentcultivars that are unique and
(10:24):
specific to that area.
Yeah, you know, some peopleswear by Jamiro Red, for
instance, and I'm a southern boyand I swear by southern Green
chili and the big one, the greenchili that everybody knows is,
is a cultivar subset of theAnaheim pepper, but, yeah, our
(10:46):
steak chili is is.
There is a.
There's a professor Guy by thename of Fabian Garcia.
He was a professor down in aratio Right in the early 1900s
when I was in Mexico, a and m.
He was from Mexico, he was bornin Chihuahua or somewhere along
those lines.
He came across, he was Came,came up to New Mexico, married
(11:11):
into the Amidors, which is a bigfamily down there, and he
became the father of agricultureof New Mexico and and he
developed Dozens of chilipeppers, dozens of other plants,
the pecans, for instance, okay,which are huge down there.
Yeah, we leave, let me see he.
(11:36):
He helped develop something like14 lineages of chili that we
know today, and the most famousone is a one called by the name
of New Mex 9 or number 9 pepper,okay, and it's relatively low
on the scoville unit, which isthe heat index, but it had, I
(11:58):
believe, stronger skin and soit's a lot easier to transport
and it had a big fleshy interiorand I believe those are the
chilies Chili that they makechili rano, which, oh, that
makes sense.
That makes it just.
You know.
And for those you don't know,chili rano is?
(12:19):
It's a chili pepper with abunch of cheese inside, battered
and fried.
Nothing else like another world.
It's so good.
Speaker 1 (12:27):
Yeah, imagine your enchilada, but it's all a chili
lot of lot of cheese, a lot ofsauce.
Speaker 2 (12:34):
Yeah, yeah, we'll be talking about Dr Garcia later on
, but he was the reason.
He is the reason, and not manypeople know about Dr Garcia, but
he is the reason why New Mexicois what it is in the
agricultural department of Chili.
We are the reason why Coloradohas its chili.
(12:55):
Wow.
Speaker 1 (12:59):
And anaheim apparently.
Speaker 2 (13:01):
And anaheim and everywhere else.
And you know, recently and wecover this later, but recently
they just passed.
They passed the law within thelast five to ten years or so
where, if you want to, becauseso many people know how
wonderful chili is and a lot ofit is coming from China they
exported our chili there to growbut they marketed under there's
(13:25):
a law that was passed thatrequires if it's grown in New
Mexico to say New Mexico grownor New Mexico true.
So if you go down to Texas, Ijust say Texas.
I've been in Austin at theWhole Foods and, yeah, you know,
non, new Mexico chili is oneprice.
In New Mexico chili is a littlebit more.
Speaker 1 (13:42):
Yeah, and, and just to give you a little cultural,
give you, give anyone that thathasn't been embedded in New
Mexico a little cultural.
You could get anything infusedwith chili here.
You can get your oils, you canget your wine infused with chili
.
We have green chili beer and,and they're not bad.
They're not bad.
Chili is a big part of our diet.
(14:03):
It's rich in vitamin C.
For those of you Keep in trackat home, more, more vitamin C in
a spoonful of chili, I've heard, then then a glass of orange
juice.
Speaker 2 (14:13):
So that sounds pretty .
Speaker 1 (14:16):
Now I made a bit off about the green, about the
heritage of the chili here, butthe bean the bean certainly has
an ancient heritage here, right,right, johnny.
Speaker 2 (14:30):
That's as far as I know.
Speaker 1 (14:31):
It's been around here for thousands of years the
three sisters corn beans andsquash, which were Cultivated
here from the time that we'vehad cultivation here, are one of
the two sort of viable, mostlyvegetarian diets that can give
people enough of the rightvarious kinds of proteins,
(14:53):
because beans don't quite do iton their own.
Squash, you know, squashdoesn't even have the level of
protein the beans do, but theybut they introduce a pretty
complete diet If you, if youcombine those corn beans and
squash.
So those were there.
They're referred to as thethree sisters because they could
cultivate together, they kindof helped each other cultivate
(15:14):
and they Could also provide acomplete diet.
Speaker 2 (15:18):
The cool thing about beans is you can eat them so
many different ways.
Growing up, and those of thoseof us from New Mexico, we always
have that memory as a child ofgrandma or a Friends grandma
having a pot of beans on andthat smell of the beans cooking
at all times.
Yeah, it's just part of ourculture my wife grew up here.
Speaker 1 (15:42):
She was born in Arizona but she was here by the
time she was three and yeah,that, that pot of beans, is part
of our family family tradition.
Speaker 2 (15:52):
So yeah, I got a question for you.
Going back to the chili, yeah,how do you spell chili?
Speaker 1 (16:00):
Oh, you spell it like the country C-H-I-L-E.
It should not be confused withthe Texas chili, you know, with
the ground beef up in it and allthat.
Speaker 2 (16:13):
This is just a vegetable, it's a chili pepper,
texas chili that has no chili.
Yes, right.
Speaker 1 (16:20):
Our apologies to Eddie Tejano's listening but
anyway, yeah well, thanks forlistening everyone.
Speaker 2 (16:26):
We have started some social media accounts.
If you want to check out us onTwitter, you can check out New
Mex podcast or whatever it'scalled now.
X.
You can also check us out.
We have a website, enchantmentChroniclescom, that's coming on
board here pretty soon, yeah,and if you want to try to get
ahold of us, give us somesuggestions, please do so by one
(16:49):
of the methods there, viaTwitter or website.
Speaker 1 (16:55):
Absolutely.
Yeah, Some later but thank youfor listening, thank you for
joining us, hope it wasenlightening and I hope I didn't
steer anybody too wrong with agreen chili beer.
All right, adios, adios.
Speaker 3 (17:26):
And so much for watching.
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