|David Tran, CEO of Huy Fong Foods, looks over the production line. Photo by Randy Clemens.|
"The city of Irwindale filed suit in Los Angeles County Superior Court on Monday, claiming that the odor was a public nuisance and asking a judge to stop production until the smell can be reduced.”
|Jalapeños loading to get washed and ground. Photo by Randy Clemens.|
"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. Fred Galante."As Sriracha smartypants Randy Clemens, author of the The Veggie Lover’s Sriracha Cookbook and The Sriracha Cookbook, stated on his blog:
"I’m hopeful that it doesn’t halt Sriracha production or cause any delays. Huy Fong Foods relies on fresh chiles for its Sriracha—100 million pounds’ worth this year—which are all grown by Underwood Family Farms. They are trucked directly to Huy Fong Foods from the farm, and are washed, processed, and turned into hot sauce immediately, at the peak of their freshness. Harvest season for their jalapeño hybrid peppers is almost over, but they still have plenty more deliveries scheduled which will help ensure supply for next year. An action by the court could cut into that supply."
|Photo by Randy Clemens.|
Get the full skinny at the L.A. Times website!