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Sriracha Sauce

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CALIFORNIA | LOCAL
October 28, 2013 | By Frank Shyong
It's well known that a spoonful of Sriracha, an Asian hot sauce made by Huy Fong Foods, can burn your mouth. But in Irwindale, where the hot sauce's production facilities are, residents are complaining of burning eyes, irritated throats and headaches caused by a powerful, painful odor that the city says appears to be emanating from the factory during production. The smell is so aggressive that one family was forced to move a birthday party indoors after the spicy odor descended on the festivities, said Irwindale City Atty.
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CALIFORNIA | LOCAL
April 26, 2014 | Steve Lopez
Let me state my bias up front. I like hot sauce. I like it on eggs. I like it in ramen. I like it on stir-fry dishes and Mexican food, and I don't think you can honestly call yourself a Californian if you're not a hot sauce lover. And so I went to Irwindale last week to investigate the Sriracha sauce standoff. As you may have heard, city officials are waging battle against the manufacturer, responding to citizen complaints that jalapeño-scented air blowing out of the hot sauce plant can irritate your throat and make your eyes water, especially during the late summer, which is pepper-grinding season.
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BUSINESS
April 12, 2013 | By Frank Shyong, Los Angeles Times
The gig: David Tran, 68, founded hot sauce company Huy Fong Foods Inc. in Chinatown in 1980 and a few years later introduced Sriracha sauce to the U.S. His Sriracha, a version of a hot sauce originating in Si Racha, Thailand, quickly spread through the San Gabriel Valley and eventually the nation. The fiery red concoction in the clear bottle with the distinctive green cap and rooster logo has since gone mainstream: Google "Sriracha" and you'll find such things as cookbooks, water bottles, iPhone cases and T-shirts.
CALIFORNIA | LOCAL
April 16, 2014 | By Frank Shyong
After a months-long battle with the city of Irwindale over complaints about a spicy odor, Sriracha sauce creator David Tran said Wednesday that he is now seriously considering moving his factory to another location. Tran responded Wednesday to the politicians and business leaders from 10 states and multiple cities in California who have offered to host the Sriracha factory. He invited them to tour the facility in Irwindale and decide if their communities would complain about the odors that arise during production.
NATIONAL
January 18, 2013 | By Marisa Gerber
“I won't be going back to Subway until you either drop the words 'foot long' in your advertising or add the inch to the sandwich,” wrote Facebook user David Moran on the company's profile. “False advertising.” The New York Post bought seven Footlongs in Manhattan, Brooklyn and Queens and found four that came in under the advertised mark . Facebook user Saiya Mahariel, who said she used to work at a Subway location, came to the chain's defense. “It's not easy making the bread perfect,” she wrote on the company's profile.
NEWS
November 6, 2012 | By Russ Parsons
Six of Los Angeles' most prominent Jewish chefs are banding together to cook brunch for the first Project Chicken Soup awards ceremony Sunday at Temple Beth Am, 1039 S. La Cienega Blvd. The brunch is a tribute to Mollie Pier, co-founder of Project Chicken Soup. A longtime educator in the Los Angeles school system, Pier became an early supporter of Parents, Families and Friends of Gays and Lesbians after her son Nathaniel came out of the closet. He went on to become one of the first doctors treating people with AIDS , and after his death, Pier founded Project Chicken Soup , a volunteer organization that delivers free kosher meals to people living with HIV/AIDS, cancer and other serious illnesses.
BUSINESS
January 25, 2013 | By Tiffany Hsu
No more missing inches: Subway says that never again will a Footlong sandwich meet a ruler it can't match. In the company's own words: “We regret any instance where we did not fully deliver on our promise to our customers. We freshly bake our bread throughout the day in our more than 38,000 restaurants in 100 countries worldwide, and we have redoubled our efforts to ensure consistency and correct length in every sandwich we serve. Our commitment remains steadfast to ensure that every Subway Footlong sandwich is 12 inches at each location worldwide.” This after an outcry when an Australian customer posted a photo of a Footlong sub on Subway's Facebook page.
CALIFORNIA | LOCAL
February 27, 2014 | By Frank Shyong
Regional air quality officials told the Irwindale City Council on Wednesday that the solution to complaints of spicy odors emanating from a Sriracha factory  could be "very straightforward. " The comments came as the City Council considered declaring the hot sauce maker,  Huy Fung Foods, a public nuisance, which would give city officials the necessary leverage to demand changes at the factory amid ongoing complaints from residents of spicy smells. City Council members ended up voting to postpone a decision to declare the  Sriracha  hot sauce factory a public nuisance, saying they wanted to  give the company time to work with the South Coast Air Quality Management District to identify a solution.
CALIFORNIA | LOCAL
October 31, 2013 | By Frank Shyong
A judge is set to decide Thursday whether to grant Irwindale's request to stop production of Sriracha sauce while the company tries to limit odors wafting into the neighborhood.  The decision could have serious ramifications for next years' supplies of Huy Fong Food's three hot sauces: Chili Garlic, Sambal Oelek, and the wildly popular Sriracha "rooster" sauce. The city of Irwindale sued Huy Fong Foods on Monday, claiming the spicy scent of ground peppers is a public nuisance in violation of the municipal code.
CALIFORNIA | LOCAL
February 26, 2014 | By Frank Shyong
The Irwindale City Council voted Wednesday night to postpone a decision to declare the Sriracha hot sauce factory a public nuisance. The decision came despite the urging of City Manager John Davidson and contract attorney Adrian Guerra, who said declaring sauce maker Huy Fung Foods a public nuisance would provide the necessary leverage to demand changes at the factory. Council members said they wanted to give the company time to work with the South Coast Air Quality Management District to identify a solution to the factory's spicy smell problem, which has prompted ongoing complaints from residents and a lawsuit by the city last year.
CALIFORNIA | LOCAL
February 27, 2014 | By Frank Shyong
Regional air quality officials told the Irwindale City Council on Wednesday that the solution to complaints of spicy odors emanating from a Sriracha factory  could be "very straightforward. " The comments came as the City Council considered declaring the hot sauce maker,  Huy Fung Foods, a public nuisance, which would give city officials the necessary leverage to demand changes at the factory amid ongoing complaints from residents of spicy smells. City Council members ended up voting to postpone a decision to declare the  Sriracha  hot sauce factory a public nuisance, saying they wanted to  give the company time to work with the South Coast Air Quality Management District to identify a solution.
CALIFORNIA | LOCAL
February 26, 2014 | By Frank Shyong
The Irwindale City Council voted Wednesday night to postpone a decision to declare the Sriracha hot sauce factory a public nuisance. The decision came despite the urging of City Manager John Davidson and contract attorney Adrian Guerra, who said declaring sauce maker Huy Fung Foods a public nuisance would provide the necessary leverage to demand changes at the factory. Council members said they wanted to give the company time to work with the South Coast Air Quality Management District to identify a solution to the factory's spicy smell problem, which has prompted ongoing complaints from residents and a lawsuit by the city last year.
CALIFORNIA | LOCAL
November 22, 2013 | By Frank Shyong
A judge is expected to decide Friday whether to grant Irwindale's request to temporarily halt operations at the Sriracha hot sauce plant to address odor complaints. The city filed a lawsuit against Sriracha maker Huy Fong Foods after several residents complained of an odor they said was coming from the Irwindale plant. A judge denied the city's request for a temporary restraining order on Oct. 31, which would have immediately stopped operations at the plant in the middle of  chile harvest season.
CALIFORNIA | LOCAL
November 9, 2013 | By Frank Shyong
The creator of Huy Fong Foods' Sriracha hot sauce says that his company might have gone bankrupt if the city of Irwindale had successfully stopped production at the facility in response to odor complaints from nearby residents. According to a statement issued to The Times on Friday, Huy Fong Foods would have suffered a $10-million loss if a judge had granted the city's request for a temporary restraining order. The judge denied the city's request for the order at a hearing Oct. 31. A Nov. 22 hearing will determine whether the city's request for a preliminary injunction to stop operations at the factory is granted.
CALIFORNIA | LOCAL
October 31, 2013 | By Frank Shyong
A judge is set to decide Thursday whether to grant Irwindale's request to stop production of Sriracha sauce while the company tries to limit odors wafting into the neighborhood.  The decision could have serious ramifications for next years' supplies of Huy Fong Food's three hot sauces: Chili Garlic, Sambal Oelek, and the wildly popular Sriracha "rooster" sauce. The city of Irwindale sued Huy Fong Foods on Monday, claiming the spicy scent of ground peppers is a public nuisance in violation of the municipal code.
CALIFORNIA | LOCAL
October 29, 2013 | By Frank Shyong
The price of Sriracha may jump if a court orders the hot sauce factory to halt production over a dispute with the city of Irwindale, the company's chief executive said. "If the city shuts us down, the price of Sriracha will jump up a lot," said CEO and founder David Tran of Huy Fong Foods, which makes the hot sauce. Tran said the company is packing about 200,000 bottles of sauce a day. Every bottle produced is already sold and the company is struggling to meet demand. After residents complained of burning eyes and throats and in some cases headaches, the city asked a judge Monday to halt operations at the plant.
CALIFORNIA | LOCAL
April 16, 2014 | By Frank Shyong
After a months-long battle with the city of Irwindale over complaints about a spicy odor, Sriracha sauce creator David Tran said Wednesday that he is now seriously considering moving his factory to another location. Tran responded Wednesday to the politicians and business leaders from 10 states and multiple cities in California who have offered to host the Sriracha factory. He invited them to tour the facility in Irwindale and decide if their communities would complain about the odors that arise during production.
CALIFORNIA | LOCAL
November 22, 2013 | By Frank Shyong
A judge is expected to decide Friday whether to grant Irwindale's request to temporarily halt operations at the Sriracha hot sauce plant to address odor complaints. The city filed a lawsuit against Sriracha maker Huy Fong Foods after several residents complained of an odor they said was coming from the Irwindale plant. A judge denied the city's request for a temporary restraining order on Oct. 31, which would have immediately stopped operations at the plant in the middle of  chile harvest season.
CALIFORNIA | LOCAL
October 28, 2013 | By Frank Shyong
It's well known that a spoonful of Sriracha, an Asian hot sauce made by Huy Fong Foods, can burn your mouth. But in Irwindale, where the hot sauce's production facilities are, residents are complaining of burning eyes, irritated throats and headaches caused by a powerful, painful odor that the city says appears to be emanating from the factory during production. The smell is so aggressive that one family was forced to move a birthday party indoors after the spicy odor descended on the festivities, said Irwindale City Atty.
BUSINESS
April 12, 2013 | By Frank Shyong, Los Angeles Times
The gig: David Tran, 68, founded hot sauce company Huy Fong Foods Inc. in Chinatown in 1980 and a few years later introduced Sriracha sauce to the U.S. His Sriracha, a version of a hot sauce originating in Si Racha, Thailand, quickly spread through the San Gabriel Valley and eventually the nation. The fiery red concoction in the clear bottle with the distinctive green cap and rooster logo has since gone mainstream: Google "Sriracha" and you'll find such things as cookbooks, water bottles, iPhone cases and T-shirts.
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