Side Dish: Pistachio Secrets from Nichols Farms' Jeff Nichols
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Side Dish: Pistachio Secrets from Nichols Farms' Jeff Nichols
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Side Dish is a little different from our regular episodes: no co-host, no rants, no games — just one focused conversation with someone who really knows their food. For the full Always Hangry experience, check out our other episodes.
Ever wonder why the pistachios you grew up with turned your fingers red? George Duran sits down with Jeff Nichols, vice president of supply chain and grower relations at Nichols Farms, a family-owned grower in Hanford, California, that's been farming for more than 60 years. Jeff walks George through a full year in a pistachio orchard, why most shells split open on the tree all by themselves, and the surprising machine — borrowed from another crop — that sorts open nuts from closed ones.
Then the confession George didn't want to hear: the real reason those old-school red pistachios were dyed. Plus why a new orchard takes more than a decade to pay for itself, how eating pistachios in the shell can cut how much you eat, what happens to all those empty shells, the hardest part of growing organic, and how flavors like Cocoa Cookie and Hot Honey get made.
This episode is sponsored by Nichols Farms.
Linkshttps://nicholsfarms.com/