David Tran, the owner of Huy Fong Foods, started making his sriracha style hot sauce after his family immigrated to California from Thailand. Thirty years after he made the first batch, he’s nearly tripled the size of his operation and sold a reported 20 million bottles in 2012. Who is Tran, and where did the recipe for the wildly popular hot sauce come from?
This hour on Focus, host Jim Meadows talks with Griffin Hammond, a Bloomington based documentary maker, about his newest film “Sriracha.” We’ll hear about the origins of the hot sauce and about the fact that even though there is no marketing team behind advertising the sauce, Sriracha has a large enough fan base to have inspired several cookbooks, tattoos of the rooster logo on the bottle, a Lay’s Potato Chip flavor and even themed air fresheners. Randy Clemens, author of “The Sriracha Cookbook: 50 Rooster Sauce Recipes” and “The Veggie-Lover’s Sriracha Cookbook,” also joins us.
Doyle Moore loved to cook, and what he craved most was a chance to share the food he made and stories about the food he made with family and friends. That’s probably why he joined former Focus host David Inge to talk cooking on Focus580 for more than 30 years.
This hour on Focus, we pay homage to WILL’s "Chef-in-Residence." Join host Jim Meadows as we listen back to conversations Doyle had with David and Focus' listeners about pumpkin pie, the Thanksgiving turkey’s supporting cast, and what Doyle liked to call “gifts from the kitchen.” We'll also hear from former Focus producers Jack Brighton and Harriet Williamson, and WILL’s Dee Breeding about their favorite Doyle stories and recipes.
Do you remember Focus' cooking show? Did you ever make a recipe Doyle shared over the air? We'd love to hear from you about it! Post in the comment section below or find us on Facebook and Twitter @Focus580.
Read more to find recipes from the show (and a few extras)!
How we think about food, how we prepare food and how we eat food is constantly changing. It’s mind-blowing to think about how much food changes over the course of a decade, let alone several hundred years. What are your favorite dinner dishes? Have you ever wondered how they evolved into the recipes you know and love? This hour on Focus, Lisa Bralts talks with author William Sitwell about the history of food….and when we say history, we mean deep history. We’ll go back to the 1400’s when royals were eating feasts prepared from recipes calling for an entire pig, and we’ll learn more about when the fork became a fixture in Western culture.
Why 100 recipes, you ask? We’ll find out during this episode of Focus.
From WILL - News Local/State - January 26, 2012 1:43 PM
Michael Pollan thinks of himself as a writer, a professor...and eater. But many people would call him a food activist. The author of controversial books like "The Omnivore's Dilemma" and "In Defense of Food," Pollan is known for his vivid critiques of industrial agriculture and the modern American diet. He recently spoke with Illinois Public Radio's Véronique LaCapra about his views on food and agriculture - starting with what he sees as a healthy diet.