The McIlhenny family started the institution of the Tobasco Pepper Sauce here in 1868. The private Avery Island was once home to hundreds of acres of Tobasco Peppers and a small community of company owned housing and stores for workers. Today the seed crop comes from the island but most growing is done abroad to minimize crop loss. The island sits atop one of many salt domes that dot the bayou landscape. The salt extends deeper than Mt Everest is high! An active salt mine still operates here, some salt used in the barreling and aging process as an air cap over the bubbling mash. After aging for three years, the mash is strained and mixed with vinegar for a few days until ready to bottle. The factory now produces as many 700'000 bottles per day!
In May 2014 I quit my job to ride a Honda Ruckus over 55'000 mi and counting. Wild camping most nights and cooking most of my own meals, I keep the costs low and the landscape changing.