Chronoto.pe
“Whether other Louisiana companies will follow Tabasco’s model of corporate responsibility, or whether Tabasco’s environmentalism will stand out as a singular case of a wealthy, conservation-minded family with strong geographic roots, remains to be seen.
“But Louisiana doesn’t have much time to wait and see.”
“Row after row of blackened wood barrels are piled 30 feet high in a dim warehouse on Avery Island in southern Louisiana. Harold ‘Took’ Osborn leads me through the endless stacks, in a setting reminiscent of the final scene of Raiders of the Lost Ark. The recycled bourbon casks are filled with Tabasco mash, laid to rest for three years until they’re ready to become the signature condiment. Some of the barrels are bubbling with the gaseous byproducts of the aging process. The air is thick with the smell of pepper, vinegar, and salt. We are both coughing.
“‘Deer conglomerate here when the mosquitos get really bad,’ Osborn tells me, explaining that that the vapors are powerful enough to drive away the bugs.”
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