I may not have much time to post until this weekend, as Jan and I are slaving away at a resort in Puerto Vallarta for Pioneer, where I am am to speak tomorrow.
Here I am hard at work for all you faithful readers:
and the Motel 8 we're staying at.
I never realized tequila was such an all-purpose condiment. Anyhoo, some pretty interesting discussions with growers that I will share when I am freezing my whatever off back in IL.
Anything going on in the markets?
[Fascinating Fact: You can be on the Pacific Ocean and still be on IL (CST) time if you go far enough south.]