A Sriracha hot sauce factory is getting a chilly reception in Southern California.
A judge in Los Angeles County has ordered Sriracha maker Huy Fong Foods to suspend operations at a plant in the city of Irwindale that local residents claim has caused an overpowering odor.
Irwindale claimed in a lawsuit that the stench was causing watery eyes, sore throats and headaches, prompting complaints from dozens of residents.
If it's mid-November, there must be some sort of panic-inducing announcement about the shortage of a Thanksgiving dinner staple. In years past, pumpkin pie filling has been locus of the upset. This year, it's fresh Butterball turkeys.
Note: that's specifically fresh Butterball turkeys, and just that particular brand. There are still plenty of frozen turkeys from Butterball, as well as fresh birds from other producers available for your roasting pleasure. But the mere notion of not having enough of a T-Day dish to gobble down seems to incite freakout.
The skinny: some farmers who supply Butterball couldn't get their turkeys to plump up sufficiently, so fresh ones over 16 pounds might be in short supply.
It's a meticulous harvest which forbids the use of a spade, let alone tractors.
Crouched deep within a field full of purple crocuses, groups of villagers come together every year for a back-breaking fortnight, harvesting saffron.
With great precision, and grubby fingernails, flowers containing the rare, precious spice are snapped away from the stems and dropped inside white buckets.
When it comes down to it, isn't life just the downtime between McRib promotions? The beloved limited-time-offer sandwich has reportedly begun making its return to the menu at certain Mcdonald's franchises.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
News broke this week, thanks to a report by a pair of Melbourne, Australia-based Morgan Stanley analysts, that we are on the verge of a global wine shortage of unprecedented proportions. Egad!
Being a wine critic, of course, this prediction chilled me to my very bones. Apparently, despite the fact that the world’s vineyards produce some 2.8 billion cases of wine each year, we want more than that. We’re a wine-crazed bunch, we humans.
When SpongeBob SquarePants skips onto shelves in boxes of Kraft Macaroni and Cheese next year, he may be a little less, well, yellow than your kids are used to.
Kraft has revamped its character-shaped product line for 2014, according to company spokeswoman Lynne Galia. The new versions will have six additional grams of whole grains, be lower in sodium and saturated fat, and will use spices instead of artificial food dyes to create its famous yellow-orange color.
What would Olivia Pope do?
The impeccably dressed crisis consultant at the center of ABC's runaway hit Scandal rarely goes an episode without a fishbowl-sized glass of red wine in her hand. But how would she spin it if her beloved vino were suddenly in short supply?
Analysts for Morgan Stanley reported yesterday that the wine industry is experiencing an "undersupply of nearly 300 million cases" a year, leaving some oenophiles worried about where their next case is coming from.
Belinda Chang, a former James Beard Award Outstanding Wine Service Award winner and current Champagne Educator for Moet Hennessy, told CNN, "Tell my friends and family I love them, but they will have to BYO to my parties moving forward."
Naturally, social media gulped down the news and commenced panicking and plotting - hilariously.
Update: A judge in Los Angeles County has ordered Sriracha maker Huy Fong Foods to suspend operations at a plant in the city of Irwindale that local residents claim has caused an overpowering odor.
One man's hot sauce is another man's hell.
The city of Irwindale, California has filed a lawsuit asking for Huy Fong Foods to cease production of its iconic Sriracha sauce after residents complained that smells emanating from the factory have caused them physical harm and driven them from their homes.
Editor's note: Jack Temple is a policy analyst at the National Employment Law Project, a nonprofit organization that works to promote policies and programs that create jobs and help unemployed workers regain their economic footing.
Don't let McDonald's new "Dollar Menu and More" distract you. Although an order of McNuggets might cost more than a buck now, the truth is that the Dollar Menu was never a bargain.
In reality, whether you eat the fries or not, fast-food companies such as McDonald's actually shift billions of dollars in hidden costs onto taxpayers every year. How? These costs flow directly from their business model of low wages, nonexistent benefits and limited work hours, which force millions of fast-food workers to rely on public assistance to afford basic necessities such as food and health care.