ones. mexico counts types of chiles that cooks use fresh, dried, roasted, or smoked. you're unlikely to find that kind of variety in the u.s., but your local supermarket or mexican market, depending on where you live, should have at least a few types for you to work with. and with some basic knowledge...
, say, our ability to influence how yams are produced would be limited. our buying power, relatively speaking, just isn't big enough. despite these hurdles, our resolve to drive sustainability through our supply chain has not weakened over the last decade. we have experimented with different strategies...