“I like to irrigate and cultivate. I like to farm. It’s like painting a picture: With a swipe of a brush you change the whole picture.” –Shane Milberger, owner of Milberger Farms, a chile pepper and vegetable farm with a roadside deli and produce stand Tell us about your job. I have 300 acres; of that, 40 acres are chile. We grow mild Anaheim, hot Anaheim, extra hot,…
It’s hard to find a restaurant in Pueblo, Colorado, that doesn’t serve green chiles. This is prime pepper country, a smaller—and, some would argue, tastier—alternative to Hatch, New Mexico.
In autumn, at harvest time, the scent of roasting chiles wafts from roadside stands, supermarkets, and the annual Loaf ’N Jug Chile and Frijole Festival, which I was lucky…