VWK reader F. Ball is sort of my Sriracha watchdog. He sent me the above photo a while back, taken from a Bed Bath and Beyond, to demonstrate how mainstream Sriracha has become. Lately, he’s been keeping me updated on the drama surrounding Huy Fong’s factory problems with the City of Irwindale (people complained that the smell of fermenting chiles are a health hazard). My husband, who avidly reads the Los Angeles Times online, is like my deputy Sriracha watchdog.
Last Thursday, F. emailed a Grub Street tongue-in-cheek guide to surviving the Sriracha ban; he included the hash tag #Srirachapocalypse to convey the enormity of the situation. I got a chuckle from the post, which suggested rationing, but then I stepped back and realized that there is a lot to learn from this spicy, fermented mess.
For one, if you’ve been following the Huy Fong Sriracha news, you may have gleaned a lot of interesting information about the company, which has over the years, been low-key about its business strategies and manufacturing processes. David Tran and Huy Fong are now a hot topic on the food scene and the media attention has thrust the company into the spotlight. The outflow of details on the company, hot sauce industry, and immigrant business entrepreneurship is fascinating.