In this piece, Indirani Sen dishes up the gossip on what went down between the two companies responsible for sriracha: their fiery dispute led to a shortage of this iconic sauce and cost millions. An interesting look at how a crucial business friendship turned sour.
Ominously, there were no unprocessed chilies on hand—none had come in lately. Part of the problem, Tran and Lam explain, is quality control: Freshness is what makes Huy Fong’s sauce better than the competition, and Tran says he often has had to turn away truckloads of that delicate red jalapeño because they didn’t make the journey from suppliers intact, were not properly refrigerated, or were picked when green.
from Longreads https://ift.tt/PtGm0R8
Check out my bookbox memberships! 3, 7, or 15 vintage books a month sent to organization of your choice, or to yourself!
https://ift.tt/NgkAe7K
