Farmers Chile Market Publishing Principles

This website is entirely managed and written by me, Jhett Kendall Browne, born in the year 1990. I write only about subjects I have personal knowledge and experience in, and don’t accept any guestposts or publish affiliate content. If you read something on this website, you can be sure it adheres to my somewhat perfectionist level of quality. I’m not a professional webmaster, nor am I a journalist, however I am a chile expert and lover of cuisines and flavors throughout the world. You can be sure if I talk about a dish, cuisine, or particular spice, that I have enjoyed it and used it personally. Occasionally I use stock pictures when I write about particular topics, because I focus more on cooking and eating rather than taking pictures of things. Additionally, when I write recipes, they are often not formatted exactly like ordinary recipe sites. The reason why is that I don’t measure when I cook. Cooking for me is all about feeling, and having a different flavor with each recipe is a large part about the fun. Using high quality ingredients like the ones we sell go a long way in good food, to the point that exact measurements are less necessary.

Accuracy and Insight

I only write about topics I’m well versed in. I’ve spent decades in the food and beverage and grocery industries. Because of this, I have a good amount of knowledge about the content I publish on this website. During my years as a traveling chef, I learned a lot about different cuisines and flavor profiles. Upon returning to New Mexico, it has given me even more clarity on what makes New Mexican cuisine particularly special. Additionally, I’ve spent over 3 months traveling all over Mexico leaning about Mexican chile, including Baja California, Sonora, Chihuahua, Nuevo Leon, Sinaloa, Jalisco, CDMX, Oaxaca, and more. I care a lot about providing accurate information to my readers, which I’ve gained by travel and integration into the local food scene of everywhere I go. I speak 5 languages, and communicate primarily through food. I even work with a Michelin starred restaurant in Vietnam! This kind of background gives me a unique ability to talk about foods, particularly from my home state. There’s no way I would sacrifice that to post low quality content, guestposts, or marketing agency trash.

Use of AI

I do occasionally use AI tools to help me format posts, but that is only a starting point. All content on this website is thoroughly edited by me. I will never simply post AI content that I don’t have knowledge in. The vast majority of content published on this website has no AI involvement whatsoever, and is handwritten by me in various cafes around the world during our slow season. Although computers are becoming more and more powerful, I strongly believe that a human touch is still necessary in writing. AI can’t understand what it feels like to spend hours on a dish only to be too spicy. It can’t grasp the backbreaking labor that goes into making a large potful of tamales for a family gathering like a human like me can.

Who We Write For

I write for people who love food like me. Almost everything we sell is food ingredients, rather than ready made food. Because of this, our target audience is people who can cook, or at least are trying to learn. Chile is a forgiving ingredient where a little goes a long way, and I love helping people find ideas for new recipes to make with our wonderful ingredients. If you like food, I’m writing for you. I’ve spent my entire adult life traveling and finding new foods, spices, flavors, and cultures. The world has a lot of great flavors to offer, and I want to share some of those with you, particularly those treasured in New Mexico!