David Winsberg, owner of Happy Quail Farms in East Palo Alto, gave a tour of his specialty pepper farm on May 12 to Stanford’s Introductory Seminar class, Chilis: Biology, History, Travels, Cuisine, taught by Shripad Tuljapurkar. Winsberg’s greenhouse, which covers about half of his 1-acre plot of land, allows for temperature and climate control and extended growing seasons for up to 30 different types of peppers. (Image credit: Elise Overgaard)