Bell Peppers, Green Houses & Organic Crops | Family Meal

Bell Peppers, Green Houses & Organic Crops | Family Meal

This week, the team behind OG Spice Guy & Seco Spice follow up the New Mexico chile deep dive to talk about the harvest season. From the excitement of this year’s bell pepper crop to the relationships behind the spice industry, the conversation dives into what’s happening behind the scenes before the next big harvest arrives. The team also explores the role organic greenhouses play in producing high-quality peppers, the challenges growers are facing this season, and what customers can expect from the upcoming harvest.

How New Mexico Chiles Are Grown & Sold

In this episode, OG Spice Guy, Jonathan Raju, sits down with special guest Michael Barnes, Directing Manager of Seco Spice, for a deep dive into the realities of growing chiles in New Mexico. We discuss why water is gold in chile country, how climate and irrigation shape flavor, and the surprising science behind some of the world’s most iconic peppers. Michael shares insider stories from Seco Spice’s fields, breaks down chile facts you’ve probably never heard (Hatch is a town!), why organic takes more to grow, and explains how farming technique show up in the final product. The conversation also highlights an exciting collaboration between High Quality Organics and Seco Spice to begin growing peppers right here in the United States—bringing more transparency, sustainability, and control to the spice supply chain.

Spice Market Updates from ASTA: Inside the Spice Industry's Conference

In this episode, Jonathan Raju, the OG Spice Guy, offers a market update from the ASTA (American Spice Trade Association) conference, breaking down the key conversations shaping today’s spice trade. We cover emerging regulatory pressures—including substance bans and evolving compliance expectations—and what they mean for importers, processors, and bulk buyers. Jonathan shares insights from direct conversations with farmers and suppliers across key growing regions, touching on crop conditions, pricing dynamics, quality challenges, and supply chain realities heading into the next cycle - and what to expect in the coming episodes of the podcast with special guests. If you’re a grower, supplier, or bulk spice buyer navigating shifting regulations and market volatility, this is a timely recap on where things are headed in the spice industry.

Dog Haus Stories, Hot Dog Prep & Dress Codes | Family Meal

This week, the crew behind OG Spice Guy keeps the mics on after the Hot Dog Deep Dive—veering into everything from how to cook the perfect hot dog (microwave? boil?) to tasting Dog Haus staples and debating restaurant dress codes. The team samples Dog Haus menu items while discussing Hot Dog prep techniques, condiment preferences, and how different styles stack up when it comes to flavor, texture, and spice. We also dive into the Ruth’s Chris Steak House dress code debate, and social media comments. From simple cooking tips to flavor ideas and real, unfiltered conversation, this episode gives you a few things to think about next time you’re cooking or heading out to eat. Be sure to check out the full deep dive on hot dogs and spices for even more!

Hot Dogs & Sausages: Working Class Food Evolution

In this episode of OG Spice Guy, Jonathan Raju breaks down the true origins of the hot dog—from its roots in old-world sausage making to how it became one of the most iconic street foods in America. Jonathan and Rob discuss the latest hot dog trends - Costco, Los Angeles street dogs & controversial toppings - while gearing up to taste the iconic Dog Haus cuisine. We also take a deep dive into food history and how immigration, butchers, and ballparks helped shape the hot dog we know today. And of course… we’re getting into the SPICE. What’s actually inside a hot dog spice blend? Why does it taste so distinct from plain meat? And how can you recreate or elevate that classic flavor at home? Jonathan shares the seasoning secrets behind what makes a hot dog taste like a hot dog. If you love food history, sausage craft, bold flavor, and a little myth-busting—you won’t want to miss this episode.