Russ Parsons is the long-time Food Editor of the Los Angeles Times. He’s been covering food there for over 20 years. He’s written extensively about chiles, including Hatch Chiles. He also lived in New Mexico earlier in his life so he really knows the territory.
Russ has written extensively about chiles. Like this story on New Mexico’s Green Chiles or this article about the amazing success of the Hatch Chile.
Russ also previewed his event for The Los Angeles Times’ The Taste next weekend.