Posted on 03/27/2018 8:36:26 AM PDT by Oldeconomybuyer
With thousands of square miles of land already lost along the coast, Avery Island, home of the famed hot sauce, faces being marooned.
The home of Tabasco, the now ubiquitous but uniquely branded condiment controlled by the same family since Edmund McIlhenny first stumbled across a pepper plant growing by a chicken coop on Avery Island, is under threat. An unimaginable plight just a few years ago, the advancing tides are menacing its perimeter.
“It does worry us, and we are working hard to minimise the land loss,” said Tony Simmons, the seventh consecutive McIlhenny family member to lead the company. “We want to protect the marsh because the marsh protects us.”
Around 2,000 sq miles of land, roughly the size of Delaware, has vanished from the state since the 1930s due to a cocktail of maladies and self-inflicted wounds, stemming from the overdevelopment of the Mississippi river and an unquestioning embrace of extractive drilling, topped off by the wrenching global consequences of climate change.
Climate change has cast a shadow over several everyday staples, menacing the production of chocolate, the harvesting of hops for beer, the growing of coffee beans. Tabasco has no plans to join this list, with the company insisting the production of its peppers isn’t at risk and that its ancestral home can be safeguarded.
There are signs of hope, at least environmentally. Recent diversions of sediment have provided a jolt of growth to patches of the delta, a restoration that would be further bolstered by the master plan’s projects.
The branching wetlands, with white pelicans soaring overhead, remain an ecological wonder, persisting despite the scars of pipelines and the ongoing plight of its native communities, such as Isle de Jean Charles, that will be among the first climate change refugees in the US.
(Excerpt) Read more at theguardian.com ...
Probably because they are hybrids and the parents are closely held by the family. They only send the seed, which if not produced by crossing with original parents will not produce a pepper that can be used.
You’ve obviously never eaten an MRE. A couple of drops in an MRE Entree makes ALL the difference. . .
Malarkey. Tabasco is like any other condiment, it can be (and often is) overused. People have this notion that Creole/Cajun food has to be fiery hot. GOOD Cajun cookery isn't hot, but at most mildly warm.
I prefer Tony Chachere's Creole Seasoning to Tabasco, but use both. My wife is half Cajun and an excellent cook...she uses both.
It probably has to do with quality control on the final product. I'm sure it helps to have genetic control of the product precursor.
Do you remember Isle De Jean Charles....when those people had to leave, the New York Times ensured it was front page news and used the term “CLIMATE REFUGEES IN AMERICA” . THe people were told not to settle in that area in the 50s due to the constant changing of the Mississippi River channeling. Once an area fails to receive the silty annual deposits, it will sink. The boot is changing, and it is not climate change. It is simply mans interaction with the environment and natural alluvial processes.
I'm soon to be homeless.........
Q: What is the difference between Chicken Little and Oliver Milman?
A: One is an overly dramatic, hysterical, panicky, alarmist and the other is a chicken.
Let’r rip...Global warming that is that might swallow up Avery Island hot sauce. Sriracha and ten others are much better. Though I kinda like their Tabasco green hot sauce.
Tabasco = way overpriced for what it really is and the owners are probably Obama voters anyway. Time has passed it (Tabasco) by.
The Cajuns cook okra wrong. Steam it until tender then toss in a bowl with a little oil and salt. Put lid on the bowl for a minute to let the salt cook in a bit. Then eat. oil can be omitted or use butter instead but some salt is needed. Fresh ground black pepper will enhance it.
I grew up in South Louisiana in part of the time frame and in the areaa that the lower Mississippi River control system was being built.
WE agree with the silty deposit cause...but the lack is really due to mans intervention into a natural process, and is fixable (and NOT by blowing up all the levees and letting the full volume of the Mississippi channelize into the Atchafalaya).
Ok, whew...
I had to put it together...
I thought I had been using a Nazi product all these years for a moment there....
lol
Louisiana’s sinking... their problems have NOTHING to do with the lie about global warming. If this was caused by sea level raising it would also effect Tampa Florida... AND it’s NOT.
So unbelievably wrong.
Yes, it is an island
Genetics.
Also, more peppers are required than can be produced on the island. the product purity is maintained by providing seed
LOL. There is no "right" or "wrong" way to cook okra. IMO, okra as a separate dish is completely unpalatable no matter how cooked (my mother loved the stuff, so it was served often). In gumbo, OTOH it is great.
My kids used to yank okra off the plant and eat it raw.
Try the habanero Tabasco Sauce. It’s even better.
As long as it doesn’t wipe out the Tabasco Film Company of Havana, Cuba.
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