Well, as we sit here green with envy that we can’t be out west at the Fiery Foods Show ourselves, we can at least report on a couple of stories about the show published by the Albuquerque Tribune.

The first story features some intrigue, as there has been some controversy as to the “discovery” of the newest pepper hurting people’s palate, the Bhut Jolokia. This story features an interview with Dr. Paul Bosland from NMSU and he talks a little about this new pepper:

Got milk after trying world’s hottest chile?

National Fiery Foods & Barbecue Show in town

By Erik Siemers
Friday, March 2, 2007

As the National Fiery Foods & Barbecue Show hits town again this weekend, The Tribune has posed some questions to a guy who knows a thing or two about spicy food.

Paul Bosland, director of the Chile Pepper Institute at New Mexico State University, was recently credited by the Guinness Book of Records with discovering the world’s hottest spice – the Bhut Jolokia, a naturally occurring hybrid chile native to the Assam region of northeastern India.

Here’s what Bosland has to say about his discovery, as well as tips on how to handle the spiciest of spicy foods:

Click here to read the rest of this story.

Also in the news was the story about the FF show itself and some interesting information about a couple of the companies/vendors who are there at the show. This article from the Tribune:

National Fiery Foods & Barbecue Show features more than 200 vendors

By Tamara Shope
Friday, March 2, 2007

Some like it hot.

And not just make-you-sweat hot. We’re talking fire in the gullet here, peppers searing every taste bud, the senses pushing every memory of milk and butter and fire hoses to the forefront of the brain.

And then there are the others.

They like the sweet heat – a sugary flirtation between tongue and flame.

Anna Shawver can tempt both breeds.

Shawver owns Apple Canyon Co., which produces fire-makers such as Holy Chipotle hot sauce, Puerta de Luna salsa and Uncle Mabe’s Ruby Red – a sizzling and sweet barbecue sauce made in part by fusing the flavors of New Mexico red chile, cayenne pepper and molasses. It also makes honey barbecue and raspberry chipotle sauces – both still anchored by chile.

Apple Canyon, an Albuquerque company, is just one of the more than 200 vendors showing their goods at the National Fiery Foods & Barbecue Show. The show this weekend at Sandia Resort & Casino is in its 19th year.

Click here to read the rest of this article.

Featured in this article include New Mexico companies Apple Canyon and Comida Loca, both of which who look to have great products. Perhaps we’ll be able to get some of their stuff so we can report on those firsthand.

Hey Jon…while you’re there, pick us up some goodies, wouldja???