内容摘要：“Only thing I can judge it by down here is by the trash,” Nunez said. “There was people down here for Mardi Gras, but I don’t think the trash is the way it used to be.”

“Only thing I can judge it by down here is by the trash,” Nunez said. “There was people down here for Mardi Gras, but I don’t think the trash is the way it used to be.”

“The ladies who pick the flowers are the important ones in all of this. If they weren’t here none of this would be,” she said.PENN YAN, N.Y. (AP) — A decade ago, Scott Osborn would have eagerly told prospective vineyard owners looking to join the wine industry to “jump into it.”

Now, his message is different.“You’re crazy,” said Osborn, who owns Fox Run Vineyards, a sprawling 50-acre (20-hectare) farm on Seneca Lake, the largest of New York’s Finger Lakes.Scott Osborn, owner of Fox Run Vineyards, stands for a photo, Friday, March 21, 2025, in Penn Yan, N.Y. (Natasha Kaiser via AP)

Scott Osborn, owner of Fox Run Vineyards, stands for a photo, Friday, March 21, 2025, in Penn Yan, N.Y. (Natasha Kaiser via AP)It’s becoming riskier to grow grapes in the

. Harvests like Osborn’s are increasingly endangered by unpredictable weather from climate change. Attitudes on wine are shifting. Political tensions, such as

, are also looming problems.Quintonil merchandise sits for sale on a shelf at the restaurant in Mexico City, Friday, Feb. 28, 2025. (AP Photo/Ginnette Riquelme)

For a while, he worked on a cruise line, peeling crabs and coordinating the logistics to feed thousands of clients. Back in Mexico, he met his wife and business partner at Pujol, run by famed chef Enrique Olvera. They founded Quintonil a few years later and their mission has not changed: We’ll tell our country’s tales through food.“We all have a life story,” Vallejo said. “I try to interpret that and transform it into stories we can share at Quintonil.”

Traveling is part of his routine. He meets with colleagues to exchange anecdotes and contacts, but also encounters local farmers and spends time in remote communities to understand how food and tradition intertwine.“In Mexico, we have ecosystems and ingredients that don’t exist anywhere else,” Vallejo said. “And our recipes, our traditions, are deeply rooted in society.”