POPE of PEPPERS

“You should feel the heat in five or ten seconds,” said Paul B o s l a n d, his blue eyes boring into mine while I chewed my Past bite of chile r e l l e n o at La P o s t a, an old-time T e x-M e x restaurant in the dusty desert town of M e s i l l a, New Mexico. As a botany professor at nearby New Mexico State University, and the worlds leading chile pepper expert, researcher and all-around car¬nival barker, B o s l a n d has

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