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How the cold Hudson Valley became home to the hottest peppers and sauces Hot sauce lovers and makers have their pick of peppers here Julie Baumgardner FacebookTwitterEmail Hot peppers have become a phenomenon across the country, and the Hudson Valley. In the region, hot sauce makers like Richard Rajkumar, creator of Ram s Valley Hot Sauce and owner of Ram s Valley Food in Kingston, goes through 3,000 to 4,000 locally grown hot peppers a year for his 500-strong product line of hot sauces, spices and condiments. He won’t divulge his grower, though.visionandimagination.com/Getty Images After the cold, precipitous winter the Hudson Valley saw this year, it’s hard to imagine that the region’s hottest literally, in this case vegetable is a chili that is thought to originate in Mexico and thrives in the global south. From the jalapeño to the habanero, Carolina reapers and ghosts, our shale, slate, and limestone-laden terrain has proven to be welcome ground ....
Critic s Notebook: 12 dining trends to watch for in 2021 Susie Davidson Powell FacebookTwitterEmail 1of6 Topping a Duck Donut doughnut with drizzle at Duck Donuts in Latham.Kristi Gustafson Barlette/Times UnionShow MoreShow Less 2of6Buy PhotoThe hot dog, Bartlett house baguette, gruyere, dill and hot mustard at The Maker Lounge on Thursday, Nov. 1, 2018 in Hudson, N.Y. (Lori Van Buren/Times Union)Lori Van BurenShow MoreShow Less 5of6 Hot Crispy Oil, a chili crisp condiment created in the Capital Region.ProvidedShow MoreShow Less 6of6 How will we eat in 2021? How can we know? At this time of year, the food media is busy trotting out year-ahead predictions, tech innovations and consumer habits using industry and supermarket data and trend-watching chefs. But none could foresee a pandemic ravaging the restaurant industry as we knew it, so it’s even more like fumbling in the dark. ....