by Beth Holmes | Jun 20, 2022 | Climate Change, Conservation, Environmental hazards, Sustainability
Sriracha hot sauce will be thin on the shelves, as chili pepper crops fail in unseasonable conditions. Back in April, Huy Fong Foods, the company that makes the wildly popular sriracha sauce, sent out a letter announcing that they were struggling to get chili peppers...
by Admin | Sep 21, 2020 | Conservation, Sustainability
In the Oaxaca region of Mexico, iguana has been and still is a commonly eaten meat in the smaller towns. You find it on restaurant menus, usually in tamales or stew. If you order it, don’t mind the raised eyebrows. It’s thought to be an aphrodisiac. But one local...
