David Tran is the man to thank for the Sriracha Hot Chili Sauce you douse your scrambled eggs with every morning. You know the stuff. Red bottle with a green cap and a rooster on the front—plus five languages on the bottle—this simple sauce connects people from different cultures and backgrounds. “It never occurred to me that our hot sauce could get so much attention and acceptance from different people," said Tran. Today, Tran oversees a hot sauce empire, but he comes from humble beginnings. He arrived in the United States from Vietnam 40 years ago as a refugee. So how did the founder of Huy Fong Foods turn his fresh, homemade hot sauce into an internationally-recognized brand and household staple? We visited his factory in Irwindale, California, to learn the secret to his sauce.
For most people, eating nothing but mac and cheese seems like a childhood fantasy. But for 20-year-old Austin Davis, who has been eating nothing but mac and cheese for the past 17 years, it’s not a fantasy -- it’s his reality and has become his affliction. For Austin, it’s about much more than just “liking” mac and cheese. Austin suffers from Selective Eating Disorder, also known as Avoidant/Restrictive Food Intake Disorder, an anxiety disorder that’s characterized by the persistent refusal to eat specific foods or refusal to eat any type of food due to a negative response from certain sensory characteristics of that food.
Director Morgan Spurlock's social experiment in fast-food gastronomy sees him attempting to subsist uniquely on food from the McDonald's menu for an entire month. In the process his weight balloons, his energy level plummets and he experiences all sorts of unexpected -- and terrifying -- side effects. He also examines the corporate giant's growing role in the lives of American consumers and explores its methods of indoctrinating young people and its contribution to America's obesity epidemic.
Evelia Coyotzi has been selling dollar tamales in Corona, Queens since 2001. Her team starts every day around 9 PM, cooking through the night, so that by 4 AM, they're outside the Junction Boulevard subway stop selling her tamales. Originally from Tlaxcala, Mexico, Evelia makes a large variety of tamales, like tamales con rajas, mole, pollo verde, Oaxacan tamales and more, which she sells for $1-2 apiece out of a pushcart.