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Chewing Gum: Yea Or Nay?

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By: Heidi Wagenbach

I like gum. I have a piece or two every other day when I need my breath to be mintier after a garlicky meal or want to make sure I don’t have food stuck between my teeth. For a while, when I would go to the dentist, they would tell me to stop chewing gum because my jaw was popping. Thus, I limited the amount I ate, and have had no problems since then. 

But it got me thinking: is chewing gum something that professionals (definitely not teachers) encourage or discourage? 

A Squished History

Mayan archaeologist Jennifer P. Mathews determined that chewing gum has been around on this continent for hundreds of years, called “chicle,” the resin extracted from the sapodilla tree in Southern Mexico and Central America. Think about it as the tree’s natural band-aid, meant to form a protective layer over cuts in the bark. The Mayans discovered they could collect it and create a chewable substance by cooking and drying it into what they called “cha.” This goodie “quenched thirst and staved off hunger,” as well as freshened breath. 

However, they viewed public gum chewing as unacceptable, especially for adult men and married women. A quote from Spanish missionary Bernardino de Sahagun in the 16th century states: 

“All the women who unmarried chew chicle in public. One’s wife also chews chicle, but not in public… with it they dispel the bad odor of their mouths, or the bad smell of their teeth. Thus they chew chicle in order not to be detested.”

From the Greeks to Wrigley

The Mayans weren’t the first to gain inspiration from nature’s substances. Pliny the Elder, a Roman author, wrote about a plant-based gum called “mastich” by the Greeks and evidence suggests that chewing birch bark tar was popular with young Scandinavian people thousands of years ago. Northern Native American cultures chewed Spruce tree resin and European settlers picked up on the habit and capitalized on it. 

This is where American inventor Thomas Adams Sr. comes in. He got a supply of chicle through a connection with the exiled Mexican president and came up with the idea of boiling then hand-rolling it into pieces of chewing gum. Young soap salesman William Wrigley worked for a company who gave free gum to vendors who placed large soap orders. Yet he soon discovered that gum was more popular so he switched careers. When he passed away in 1932, he was one of the richest men in the nation; the average American chewed 105 sticks per year in the 1920s. 

Ultimately, human appetite outmatched nature’s resources. Unsustainable harvesting methods killed ¼ of Mexico’s sapodilla trees by the mid-1930s. Companies then switched to cheaper synthetic bases and no longer imported ingredients from Mexico.

Alright, I bored you enough with the history of chewing gum. Now onto the important issue of this article: is chewing gum good for you?

Yes!

The benefits of chewing gum are well… beneficial. Making a habit of indulging on gum occasionally is shown to slim your waistline because your cravings are curbed. (I used to eat a piece of Extra’s Mint Chocolate Chip flavored gum when I wanted something sweet, but low calorie, and sure enough, I would avoid intaking dessert later). Studies have shown that people who chew gum ate 36 calories less… and while that doesn’t sound like a whole lot, it adds up.

Gum can keep your teeth healthy (if it’s sugarless; sugary gum causes plaque and tooth decay). It increases the flow of saliva, which contains calcium and phosphate, while removing food gunk from your previous meal. Gum can also improve your short-term memory, since it’s speculated to increase blood flow to the brain (I would always chew a piece while tackling a final test during high school and college!). It also fights drowsiness, reduces heartburn, as well as lowers anxiety/depression/fatigue. Gum can also help prevent ear infections in children, as well as alleviate ear barotrauma (aka that clogged-up, painful feeling) when pressure changes during airplane travel. Specific chewing gum helps people quit smoking, and can assist in gut recovery after a surgery. 

… And No?

Some of the ingredients in gum are speculated to be unhealthy in large amounts (much like food coloring, but that’s another article). 

Butylated Hydroxytoluene (try saying that five times fast…) is an antioxidant and preservative that prevents fats from going rancid. Animal studies show that high doses can cause cancer, but the results are mixed. Low doses at 0.11 per pound of body weight is considered safe by the FDA (Food and Drug Administration).

Titanium dioxide is a food additive that whitens products and gives them a smooth texture. Rats have developed nervous system and organ damage during extensive tests; scientists have yet to determine what a safe limit is for humans.

Aspartame is an artificial sweetener that can pose issues like headaches to cancer to obesity, but the evidence is weak. Sugar alcohols have a laxative effect, and chewing a lot of gum could result in digestive stress or diarrhea. An excess amount of gum could also cause jaw problems, resulting in pain when you chew. Health experts advise chewing gum that’s made with xylitol, a natural sugar found in fruits and vegetables.

In The End

Chewing gum is like anything we eat nowadays: good in moderation. If you avoid unnecessary ingredients that may have negative health effects on your health later on, then I see no reason to not chew a piece of gum now and again. Especially if you’re at work and want to avoid bad breath for the rest of the day or if you want to have extra focus while taking a test, gum has countless good stimuli for your body while making your teeth cleaner. I mean if it’s been around for centuries, then there must be a certain charm about it, right?

Sources: 

A Brief History of Chewing Gum

Chewing Gum: Good or Bad?

Surprising Benefits of Chewing Gum

The Reason Chewing Gum Helps Your Ears While Flying – And Why Some Experts Advise Against It

 

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Why Are Deviled Eggs Called “Deviled”?

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By: Heidi Wagenbach

As a kid, I always squirmed at the texture of deviled eggs (not a fan of mayonnaise) even though I enjoyed the flavor. Now, as an adult, I can confidently say that both making and eating these little appetizers are great. They’re easy and delicious, and a staple at our house during the spring holidays. With Easter coming up in April, I’m looking forward to helping out in the kitchen again to make these, alongside some chocolate-covered strawberries… I’m getting distracted. Let’s focus on why you clicked this article… you want to know why fluffy halves of eggs got deemed as “deviled.” How about we find out?

From Ancient Rome… 

Despite deviled eggs becoming popular after WWII, they didn’t originate in the US. Traveling all the way back to Ancient Rome, eggs were boiled, seasoned with spicy sauces, and typically served at the beginning of the meal, called “gustatio,” aka a treat for wealthy patricians. They became so well-known that Romans created a saying: “ab ova usque ad mala,” translating to “from eggs to apples,” meaning the start and end of the meal. According to the Apicius, which was a collection of Roman recipes that was compiled apparently between the 4th and 5th century AD, boiled eggs were seasoned with oil and wine, then served with pepper and silphium (a plant which is extinct in the 21st century). Another called for poached eggs soaked in pine nuts, herbs, pepper, honey, vinegar, and broth.

… To the 1400s

Come the 13th century, and stuffed eggs were appearing in what we now know as Spain. An anonymous cookbook instructed the reader to pound boiled egg yolks with cilantro, onion juice, pepper, coriander, and murri (a sauce made of barley or fish), oil and salt. Going ahead to the 15th century, this popular dish was spreading across Europe. Medieval cookbooks contained recipes for eggs filled with raisins, cheese, herbs (like mint and parsley). They were then fried in oil, topped with a sauce of cinnamon, ginger, and cloves. Last but not least, the eggs were powdered with sugar and served hot.

… And Finally The 1900s

In 1786 Great Britain, “devil” was coined as a culinary term, meaning highly seasoned food prepared with spicy ingredients, then boiled or fried. It could also be a connection to the claimed hot temperatures in Hell. (Similar to the hot sauce brands “The Reaper” or “Hellfire.” I don’t know about you, but I don’t think I’d eat something that suggests death). Then by 1800, deviling was a verb to describe the process of making foods spicy. Many refer to deviled eggs as “mimosa eggs,” “stuffed eggs,” “dressed eggs,” or even “angel eggs”, to avoid any negative connotation with Satan. Fannie Farmer’s 1896 “Boston Cooking-School Cookbook” was one of the earliest to suggest the use of mayonnaise as a binder, but that ingredient was not commonly featured until the 1940s. 

5 Fun Facts

  1. National Deviled Egg Day in 2021 takes place on Tuesday, November 2nd.
  2. Two deviled eggs have 126 calories, 6 grams of protein, a good amount of vitamins B, A, and K… plus a healthy dose of fat and salt.
  3. Sonya Thomas, a competitive eater, holds the record of eating 65 hard boiled eggs in just under 7 minutes.
  4. Over 60% of Americans will eat deviled eggs on Easter (ha, a bit ironic, isn’t it?).
  5. Chef Alex Guarnaschelli from the Food Network has her own signature deviled egg recipe that calls for 6 hard-boiled egg yolks, 2 tablespoons of mayonnaise, 1 teaspoon each of smooth mustard, Worcestershire sauce, white wine vinegar, paprika, lemon juice, hot sauce, cream, salt, and scallions.

Conclusion

Deviled eggs have a long and evolving history that eventually led to what we recognize today. There are countless and creative ways to how they can be prepared, with everyone having their own unique take on how to make these somewhat controversial savory snacks. All I know is I’m looking forward to having some again (seeing that we only make them once a year).

Sources:

The Ancient History of Deviled Eggs

Why Are They Called Deviled Eggs?

Benefits of Deviled Eggs

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The History Of Cheesecake

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By: Heidi Wagenbach

Here’s to you, Mom. You wanted a blog about cheesecake… and you got it.

Cheesecake is a great dessert. Creamy, rich, but not too sweet (if done properly). There are so many variations, flavors, baking (or non-baking) techniques. My dear mother’s expectations for cheesecake are always high. She said she would want to stick her fork into the middle of a slice and see if it was able to withstand a sudden earthquake without crumbling apart. I always loved creating this cake and sampling the delicious crust that I swore I’d be content with eating just that. But I don’t think you’d expect cheesecake’s history to be that complex. I was surprised when I found out that this sweet doesn’t date to the 1800s or even 1500s, but all the way back to nearly 4,000 years ago!

So let’s dive right in… 

Ancient Greece, Anthropologists, Athenaeus

First of all, thank you, Greeks, for creating such a legacy. 

Researchers and historians excavated cheese molds dating back to 2,000 BC on the Island of Samos. Cheese has been around even before then, dating into prehistory (before writing was invented and even prior to when people began spinning cloth from cotton, kinda hard to fathom with our 21st century mindsets). According to the Greeks, cheesecake provided energy and there is proof that athletes were served this during the first Olympic games in 776 BC. Brides and grooms ate this as a wedding cake, a gesture of hospitality. Granted, the ingredients were simplistic: flour, wheat, honey, and cheese, but people opt for cheesecake to celebrate their marriage still! Greek rhetorician and grammarian Athenaeus is credited for writing the first cheesecake recipe in 230 AD, which is the oldest known surviving recipe. (He detailed it as: pound the cheese until smooth, mix in a brass pan with honey and spring wheat flour, heat into one mass, then cool and serve).

Time Goes On… 

After the Romans conquered the Greeks, they modified the cheesecake approach by including crushed cheese and eggs, then baking it under a hot brick, serving it warm. Sometimes, they put the cheese filling into a pastry, calling it “libuma,” and indulging on special occasions. Roman politician Marcus Cato is said to have recorded the oldest known cheesecake recipe for this group of people. According to the Encyclopedia of Jewish Food, Jewish people had a very popular cheese-filled pastry called “fluden,” adapted in 1000 AD.

The Europeans’ Influence

By 1545, the first cookbook was published, and sure enough, it stated a recipe for cheesecake.

“To make a tarte of Chese – Take harde Chese and cutte it in slyces, and pare it, than laye it in fayre water, or in swete mylke, the space of three houres, then take it up and break it in a mortar tyll it be small, than drawe it up thorowe a strainer with the yolks of syxe eggs, and season it wyth suger and swete butter, and so bake it.”

(Makes you read suddenly in a strong British or Scottish accent… no? Just me? Okay).

Europeans really began to focus on using ingredients native to the region. By this time, cheesecake was considered a flour-based sweet food. Henry VIII’s chef had a hand in shaping this recipe too. Apparently, he cut up cheese and soaked it in milk for 3 hours, then strained the mixture and added eggs, butter, and sugar.

By the 18th century, cheesecake was beginning to look more like what we recognize nowadays. They removed yeast from the ingredients, rather using eggs to make their cakes and breads rise. Removing yeast (and its flavor) caused cheesecake to be classified as a dessert.

Neufchatel Cheese And A Dairy Farmer

Cream cheese was an American addition to the cheesecake recipe, and was a staple in the US since the late 1800s. A New York dairy farmer was attempting to replicate the French cheese Neufchatel*** and accidentally discovered the process which resulted in cream cheese being made instead. This creation was packaged and distributed by Philadelphia Cream Cheese brand, purchased in 1903 by the Phoenix Cheese Company, which was then bought in 1928 by the Kraft Cheese Company.

***Neufchatel cheese is claimed to be the oldest version of Norman cheese. There was a text from 1035 AD that mentions the production of cheese in the Neufchel-en-Bray countryside, where it was matured in cellars. There were/are many shapes to this cheese, depending on the fashion and mold the producer owned (for example, it’s rumored that the heart-shaped cheese came from the tale of a Norman woman who wanted to express her feelings (in a not-so-subtle way) to the English soldiers in the Middle Age. Napoleon III is said to have received a huge basket of it that he appreciated (who wouldn’t?) and this cheese remains to be known as one of the best, consumed all over France.

New York

Can’t go without addressing one of the most well-known states whose bragging rights are notorious when it comes to having good cheesecake. Classic NY-style cheesecake is served with just the cake, no fruit, or chocolate or caramel. The extra egg yolks contribute to the smooth, signature texture. By the 1900s, New Yorkers were in love with this tasty treat and every restaurant continues to have a distinct method when creating cheesecake. 

Arnold Reuben (more known for his sandwiches) is also said to have invented the New York cheesecake. Born in Germany, he came to America when he was younger, and went to a party where the hostess served a cheese pie. He loved it so much, he began to experiment with recipes and came up with what we know and love today.

Around The World Variations

Chicago cheesecakes have sour cream added; Philadelphia’s cakes are known for being lighter and creamer, topped with fruit or chocolate. St. Louise enjoys a butter cake, with an additional layer of cake on the cheese filling. Italians use ricotta, Greeks include feta, Germans prefer cottage cheese, and Japan mixes cornstarch and egg whites to make a custard. Even though the main ingredients are the same, every nation’s cheesecakes will taste differently depending on where you go. 

★Bonus Fact★

The Cheesecake Factory has about 35 different flavors, changing seasonally and varying from Original to Salted Caramel to Oreo. By using the standard price of $10.45 per slice, you would spend about $365 to try them all… ouch. On a more nutritional note, an average slice of cheesecake from this restaurant contains roughly 1,250 calories. A friendly reminder that women should only intake 2,000 per day; men should only intake 2,500. But let’s be honest… if you don’t splurge that often, every bite is worth it.

Final Thoughts

Hope you’re satisfied with my blog, Mom, and that I answered all your undying questions about the origin of cheesecake. Sarcasm aside, I learned a lot that I didn’t know before researching. It made me appreciate cheesecake even more and feel knowledgeable about this classic dessert. Cheesecake will definitely be the next dessert I tackle when I’m bitten by the baking bug and knowing me… that’ll be soon.

 

Sources: 

 

The Rich History of a Favorite Dessert

Cheesecake History

A History of Cheesecake 

The (Rich) History Of The Cheesecake 

21 Cheesecake Factory Dishes With More Calories Than the Cheesecake

 

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10 Fun Facts About Hot Chocolate

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By: Heidi Wagenbach

Hot chocolate is definitely an indulgence I have over the holidays or winter months. What’s more warm and comforting than a cup of steaming liquid chocolate, after all? Being versatile with how you adorn your cup of cocoa, whether that be whipped cream, syrup, crushed candy canes, or marshmallows, it’s a treat that’s loved by all ages.

Below are 10 fun facts about this drink that may surprise you!

#1

Hot chocolate dates back thousands of years to the Olmec civilization in Mexico. They are credited to be the first people who roasted the fruits of the cacao tree, then ground them, mixing them with water. Archaeologists discovered Olmec pottery that had small amounts of chocolate inside dating back all the way to 1700 BC.

#2

The Olmecs believed that hot chocolate had medicinal properties. It was high in calories, antioxidants, caffeine and acted as an aphrodisiac, so of course they would think it was restorative. Warriors drank it before battle and Montezuma II apparently chugged down 50 cups daily.

#3

After the Olmecs came the Aztecs and Mayans, who drank xocoatl, made from chilies, water, and corn. It was served warm and frothy. The Spanish were introduced to cacao drinks, sweetening them with cinnamon, sugar, and other spices instead.

#4

The explorer Cortez brought cocoa beans to Europe in the early 1500s and the drink gained popularity. It was adopted by the court of Holy Roman Emperor Charles V… (who knew it was such a royal drink?) There were issues and religious controversies in the 16th century as well; monks locked up hot chocolate to prevent philandering. 

#5

On the same note, European Roman Catholic’s debated amongst themselves whether hot chocolate was a food or a drink. Their religion called for fasting, and it was Pope Gregory XIII that decreed drinkable chocolate was fine, even though many other clerks banned it from their practices.

#6

In the 18th and 19th centuries, hot chocolate was seen as a valued medicine. There were records during this era that claimed it helped treat fevers, liver disease, and stomach disorders.

#7

As the Revolutionary War was occurring, medics would give out cups of hot chocolate to wounded or dying soldiers. It was also offered as a monthly wage. Thomas Jefferson was a big fan, too; he wrote in a letter to John Adams: “The superiority of chocolate, both for health and nourishment, will soon give to the preference over tea and coffee.”

#8

The largest cup of hot chocolate ever made was 880 GALLONS. In 2013, the Tampa Bay’s Museum of Science and Industry collaborated with 300 local students (only appropriate that the biggest cup of cocoa was created by kids) and teachers to produce a pool-sized mix. It included 1,100 pounds of cocoa and 87 gallons of powdered milk. At the opening ceremony, the children were able to shoot marshmallows into it using homemade catapults.

#9

January 31st is National Hot Chocolate Day.

#10

What’s the difference between hot cocoa and hot chocolate? The former is made by extracting cocoa butter from ground cacao beans whereas the latter is made directly from a bar of chocolate, which already contains cocoa, sugar, and cocoa butter.

 

Sources:

13 Things You Might Not Know About Hot Chocolate

It’s Hot Chocolate Season – 10 Facts About the Sweet, Chocolatey Drink

 

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The History of Fudge

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By: Heidi Wagenbach

Imagine the following scenario.

…

It’s the late 1800s. You’re a young woman earning an education at Vassar College in Poughkeepsie, New York. And you’ve decided to engage in a little game that the other students have begun: sneaking food into their rooms and getting a chance to eat richly deep into the night. It’s a thrilling adventure for you and your Victorian friends, being able to break curfew and disobey the college rules. 

The best part?

You get to treat yourself to creamy, chocolatey fudge.

Muddled Origins

Fudge is a relatively new product compared to other sweets and its exact origin and inventor are debated. However, many believe the first batch was created by accident when American bakers “fudged” a batch of caramels. The other legend is that in 1882, Emelyn Battersby Hartridge of Vassar College invented fudge, having gotten the recipe from the cousin of a friend, introducing the deletable goodness to Vassar in 1888. Fudge was made, popularized, and associated with women’s education afterwards for some time.

“A College Dish”

In 1897, New York Tribune stated that fudge was best enjoyed: 

“when a dozen or more girls are congregated in a room, sitting on sofa cushions spread out on the floor in a mystic circle around an alcohol stove, from which the odor of ‘fudge’ rises like incense.”

The girls knew the process of making fudge was dangerous within the confines of their rooms but they cared little. They cooked in ceiling mounted gas lamps, then held it out of the windows to cool at night. Fudge was an instant classic, the original recipe containing chocolate, butter, and sugar. As this fad was adopted by more places, different recipes began emerging as well. At Wellesley College, they used marshmallows and at Smith College, they put molasses into the mix. Fudge was more than just a dessert: it was rebellion.

Mixed Reception

People, especially women at this time, led more restricted lives. Fudge was considered to be morally indulgent. Health professionals were urging diets that were bland, hardly using meats or spices in their recipes. Food writer and (acclaimed) first dietician S.T. Rorer argued against “the great desire of girls for sweets,” stating that if a girl wasn’t fed properly, she would turn to fudge and her health would therefore suffer (of course, reading this now, it sounds absurd and hilarious). Her bold claim of “kill the weak and ruin the middling” was agreed by Sherrie A. Inness, a women’s studies researcher, who “worried that ‘fudge-fuddled’ minds might hinder the academic progress of their students.” Even previous students, alumni of Vassar complained as well: “in my day, we ate our good wholesome mutton-stew without a thought of such proceedings, destructive alike to physical and moral welfare.”

Fighting Back and Present Day

In turn, the Vassar students mocked these opinions, rebutting that their fudge-eating parties were mild, compared to male students who were engaged with fighting police and drinking whiskey. Dorm parties became more of a commonplace as fudge spread into new territories to be tried so the association to women’s colleges slowly dissolved and became less known. (I know I’ve never heard of that before researching this article!)

10 Fun Facts

#1

June 16th is National Fudge Day.

#2

The invention of fudge changed the previous meaning of the word. In the late 17th century, “fudge” was a verb, meaning: “to fit together or adjust (clumsily).” In the 1800s, “fudge” meant a hoax or cheat, then by mid-century, “oh, fudge!” became an adored kid-friendly curse exclaiming that something was messed up.

#3

The original fudge candy sold for 40 cents a pound.

#4

Companies were not able to mass-produce it right away. Skuse’s Complete Confectioner was the guide to resort to for desserts but the first publications of the book in the late 1800s didn’t include any recipes. They edited and compensated by including rainbow fudge, Mexican fudge (raisins, nuts, coconut), and 3 types of chocolate fudge in the following editions.

#5

Fudge is very similar to tablet (a medium-hard candy) from Scotland, even though fudge is richer, softer, and less grainy.

#6

The world record for fudge is a slab that clocks in at a weight of 5,760 pounds, crafted at Northwest Fudge Factory in Ontario, Canada in 2010. This big boy took a week to make, and holds 705 pounds of butter and 2,800 pounds of chocolate. Good news: fudge has a long preservation life, by storing it in a tightly sealed container and freezing it, the flavor lasts for about a year.

#7

Fudge, at first, was difficult to make because of the lack of thermometers to measure the temperature while boiling. Now the recipe calls for corn syrup and condensed milk for a more foolproof result.

#8

Mackinac Island in northern Michigan considers themselves the fudge capital of the world with over 12 different fudge shops within 5 miles. Murdick’s Candy Kitchen opened in 1887 and this island makes over 10,000 pounds of fudge daily during peak season. 

★Bonus Fact★

Murdick’s has 21 fudge flavors (butter pecan, chocolate, chocolate caramel sea salt, chocolate cherry, chocolate mint, chocolate peanut butter, chocolate pecan, chocolate walnut, double chocolate dark, german chocolate, Michigan maple walnut, peanut butter, peanut butter chocolate chip, salted toasted coconut, double chocolate, traverse city cherry, triple chocolate espresso, turtle, vanilla, vanilla caramel sea salt, and vanilla chocolate chip) (whew!) and 5 special holiday flavors (chocolate coffee caramel, holiday cranberry, pumpkin spice, white chocolate candy cane, and chocolate macadamia nut).

#9

Harry Ryba (aka the Fudge King of Mackinac Island) offered a lifetime supply of fudge (3 pounds a month) to a customer willing to pay $2,250. He said, guaranteeing: “a lifetime, being yours or mine, whichever ends sooner.” Good deal, but he unfortunately passed away at 88. 

#10

A 1920’s magazine Harmsworth’s Household Encyclopedia referenced fudge in an article, describing: “a sweetmeat that hails from America, but is now popular in other countries.”

Overall… 

I’m hungry and want to time-travel to the 1800s to experience some of the wild rides those girls were able to have past 10PM, visiting, laughing, and munching on fudge. This article proved that this dessert can be super creative, with absurdly delicious flavors that all seem to center around chocolate and what compliments it. Despite fudge having a mysterious past, the future for it looks clearer than ever, being a beloved, sweet snack during the holiday time of year for many.

 

Sources:

America’s Early Female College Students Held Illicit Fudge Parties 

The Delicious History of Fudge

15 Rich Facts About Fudge

Our Fudge Flavors – Murdick’s Fudge

 

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Popular Cocktails and Their Histories

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By: Heidi Wagenbach

As I mentioned in a previous blog, I don’t drink. But, I don’t mind the occasional splurge of some alcoholic beverage, most often at a special celebration. On my 21st birthday, I went with some friends to a nice restaurant, flaunted my official ID, and ordered a fruity cocktail that tasted more like watermelon than alcohol. I don’t enjoy straight liquor and require some sort of mixture to hinder the burning, bitter sensation with sweetness. So venturing down this path of looking up popular cocktails and their histories, Google helped answer my dire questions, seeing that I have little expertise in this department. On the bright side, I learned new information while gaining a better sense of bar lingo, and now that 2021 is right around the corner, New Year’s Eve is going to be a holiday pretty much everyone is looking forward to after a year like 2020. 

Keep reading to find recipes for your at-home celebration of watching the ball drop and acquire some new knowledge about your favorite drinks.

Old Fashioned

Ingredients:

  • 2 oz. bourbon (or rye whiskey)
  • 2-3 dashes Angostura bitters
  • 1 sugar cube (or ½ tsp. sugar)
  • Club soda

Old Fashioned is the epitome of cocktails. In 1862, the book Jerry Thomas’ Bartenders Guide: How To Mix Drinks was published with an early recipe for Old Fashioned. Then, come 1880, James E. Pepper, member of the The Pendennis Club, bartender and bourbon aristocrat, mixed the drink up in Louisville and brought his own version to New York City. By 1895, Modern American Drinks by George Kappeler was published and listed a newer recipe. The New York Times published an article by a man with pen name “Old Timer” in 1936 which reflected on years after Prohibition and mentioned the Old Fashioned cocktail, wishing he could relive the days in bars.

Margarita

Ingredients:

  • 2 oz. silver tequila
  • 1 oz. Cointreau
  • 1 oz. lime juice
  • Coarse salt for the rim

You know your product is good when more than one person claims to have invented it. Apparently, Carlos “Danny” Herrera created the margarita at his restaurant Rancho La Loria in 1938, inspired by one of his customers, actress Majorie King, who was allergic to hard alcohol despite tequila. Another wannabe was Margarita Sames, a wealthy Dallas socialite, who said she made the drink for her friends at a house party in 1948. Nonetheless, the first influencer was Jose Cuervo who advertised the sign: “Margarita: it’s more than a girl’s name” in 1945. The first frozen margarita machine was invented in 1971 by Mariano Martinez and that’s that.

Negroni

Ingredients: 

  • 1 oz. London dry gin
  • 1 oz. Campari
  • 1 oz. Vermouth rosso

First appearances of the Negroni were in the early 20th century. Lucca Picchi, who was the head bartender at Caffe Rivoire in Italy, created this cocktail in the Bar Casoni in Florence. Count Camillo Negroni ordered an Americano with gin instead of soda, without realizing he would form the triple crown of classic cocktails (alongside the dry martini and Manhattan). Later on, Picchi wrote the book Sulle Tracce del Conte: La Vera Storia del Cocktail Negroni, translating to: “On the Count’s Trail: The True Story of the Negroni Cocktail.”

Moscow Mule

Ingredients:

  • 2 oz. vodka
  • 4-5 oz. ginger beer
  • ½ oz. lime juice

It all started in 1941 when Sophie Berezinski immigrated from Russia carrying 2,000 solid copper mugs. Her father owned the factory Moscow Copper Co. and she created the design for the original mug that would later become iconic. They needed a salesman, therefore, she journeyed to America in hopes of finding someone to sell more. Without luck, her husband Max made an ultimatum that either she sold the copper cups or he would throw them out. She went door to door in Hollywood, finally happening upon the Cock ‘n’ Bull pub on Sunset Strip. Meanwhile, John Martin, a major spirits distributor, bought Smirnoff Vodka distillery, introducing ginger beer to Americans who had no interest in vodka. Berezinski and Martin formed a companionship and spent hours developing the perfect drink that we know today.

Dry Martini

Ingredients:

  • 1 oz. dry vermouth
  • 4 oz. gin
  • Olives or lemon twist

The history of the dry martini is vague, misunderstood, and the least cohesive in the ordering process. Legend has it that during the Gold Rush, a miner from Sierra Nevada struck rich and headed to San Francisco, staying at the Occidental Hotel, where he asked the bartender to cut the Luxardo and switch from Angostura to orange bitters. Then on, the dry martini became a cocktail to be served at a hotel but took a hit because of Prohibition. During those years, people began to add ingredients that weren’t normally used in cocktails, like sugar and fresh citrus, because that meant you’ll have less booze on your breath. The popularity of the martini shot through the roof in the 1960s with the James Bond films emerging, but 20 years later, people were calling all cocktails martinis, focusing on the glassware and not the drink itself.

Mojito

Ingredients:

  • 2 oz. white rum
  • ½ oz. lime juice, freshly squeezed
  • 1 tsp. superfine sugar
  • 3 mint leaves
  • Club soda (or seltzer)

The restaurant and bar La Bodeguita del medio in Havana, Cuba claims to be where the mojito originated. They enjoy fame after author Ernest Hemingway praised their style of preparing the drink. Before that, another theory shows that African slaves worked in Cuban sugar fields and made the drink, calling it “firewater of the sugar cane.” The main, inspiring word “mojo” means “to place a little spell.” In the 1500s, Sir Francis Drake landed in Havana to pillage for gold but his invasion was a failure and his crew suffered from dysentery and scurvy. They were given South American Indians remedies, used the above mixture, mint leaves, juices, limes, and tonic. The drink “El Draque” then became a variation of the classic mojito. 

Manhattan

Ingredients:

  • 2 oz. rye whiskey
  • 1 oz. Italian vermouth
  • 2 dashes Angostura bitters

The Manhattan is another drink whose background is lost in time. Two popular rumors are: in the early 1880s, Dr. Iain Marshall created the mixture for Lady Randolph Churchill’s party, who was the mother of Winston Churchill and the name stuck because the event was held in the Manhattan Club in New York. This myth was debunked seeing that Lady Randolph was pregnant and in England at that time. The book Valentine’s Manual of New York published in 1923 has a more plausible story. A bartender, William F. Mulhall, at New York’s Hoffman House stated: during the 1880s, Manhattan was invented by a man named Black who lived on Houston Street on Broadway. Another article published in 1882 mentioned the Manhattan and its ingredients, calling it by other names like the Jockey Club Cocktail. 

Bloody Mary

Ingredients:

  • ½ cup tomato juice
  • ¾ tsp. horseradish, chopped
  • 1 tsp. Worcestershire sauce
  • Dash of celery seeds
  • 4 dashes hot sauce (preferably Tabasco)
  • ½ lemon’s juice, freshly squeezed
  • ½ lime’s juice, freshly squeezed
  • Dash of sea salt
  • Dash of black pepper
  • 2 oz. + 1 Tbsp. vodka
  • 6-8 oz. Bloody Mary mix

Fernand “Pete” Petiot was the original creator of the Bloody Mary. In the 1920s, he worked at Harry’s New York Bar in Paris and mixed Russian vodka with tomato juice for Americans. He then held a position at King Cole Bar of St. Regis Hotel in 1934 and introduced the Red Snapper that contained vodka, tomato juice, citrus and spices. The hotel owner objected to the name Bloody Mary even though it became a smash hit because his own wife was named Mary. Comedian George Jessel argued he was the one who invented the drink after a long night, waking up with a hangover. He supposedly mixed vodka with tomato juice and spices when socialite Mary Brown Warburton came walking in, wearing a white dress, only to have Jessel spill his mixture over her. Of course, the infamous Queen Mary Tudor is also thought to have played a role in the name, after executing hundreds during her reign.

French 75

Ingredients:

  • 2 oz. London dry gin
  • 1 tsp. superfine sugar
  • ½ oz. lemon juice
  • 5 oz. champagne

This creation first appeared in 1927’s Here’s How! magazine and then again in 1930’s Savory Cocktail Book. Nevertheless, writer Charles Dickens visited Boston in 1867 and entertained guests with “tom gin and champagne cups,” sounding oddly familiar to the French 75’s ingredients. This drink was a popular combination for gentlemen with a certain class and was the Prince of Wales’ favorite. So ultimately, the person who “invented” this drink didn’t do much other than give it a name, granted that name has stuck for about a hundred years. Novelist Alec Waugh called the French 75: “the most powerful drink in the world.”

Daiquiri

Ingredients:

  • 2 oz. white rum
  • ½ tsp. superfine sugar
  • ½ oz. lime juice

The creator of the Daiquiri was American engineer Jennings Stockton Cox and its birthplace was the iron mines of Daiquiri in Cuba… or at least historians think it was. Following the American-Spanish war in 1898, Cox established a Bacardi ration for workers, using ingredients available and experimenting with different blends. Cox’s granddaughter had a contradicting claim that her grandfather had no more gin for a party and didn’t want to offer dry rum, so he made the drink with what he had. Medical officer Lucius Johnson took the recipe back to the ‘Army and Navy Club’, making this cocktail one that’s often enjoyed by sailors. The recipe then was passed through the years with many variations, eventually served in bars. This drink had to wait till after Prohibition to become truly famous but nevertheless did.

Aperol Spritz

Ingredients:

  • 2 oz. Aperol
  • 3 oz. Prosecco
  • 2 oz. club soda
  • Orange slices 

Aperol wasn’t invented till 1919, but Spritz has been around since the 1800s. Beginning in the Veneto region of northern Italy when it was controlled by the Austro-Hungarian Empire, the new citizens complained that the wines were too strong and lightened them with a splash of water (or spritz, in German). Brothers Luigi and Silvio Barbieri inherited their father’s liquor company in 1912, and after 7 years of testing out different ingredients, created Aperol. The recipe remains secret and it was the 1950s was when the Aperol Spritz came to be. It was an instant hit in Italy and the 2000s showed a massive surge in popularity after intense advertising and social media campaigns.

Whiskey Sour

Ingredients:

  • 2 oz. bourbon or rye
  • ⅔ oz. lemon juice
  • 1 tsp. superfine sugar
  • ½ egg white

The first recipe for the Whiskey Sour was written in 1862. Traveling sailors were often at risk of malnutrition and a lack of vitamin C, leading to the development of anemia, exhaustion, or spontaneous bleeding that caused infection and death. Ships left port with citrus to help prevent these symptoms and lemon was normally mixed with rum, whiskey or gin. It quenched the sailors’ thirst and prevented disease. The mixture was eventually brought to shore and adored. The recipe underwent several changes, being called “Boston Sour” or “New York Sour,” which was topped with red wine. Including the egg white was deemed Amaretto Sour, all three being cousins to the well-known, classic Whiskey Sour.

Dark ‘n’ Stormy

Ingredients:

  • 2 oz. dark rum
  • 3 oz. ginger beer
  • ½ oz. lime juice (optional)

It’s said that an old, unknown sailor who compared the drink’s murky hue to the color of storm clouds came up with the name of this cocktail. That fact is unproven but well-established, seeing how Bermuda is the shipwreck capital of the world. 300 vessels lay at the bottom of the Atlantic Ocean after crashing into one of the many 200 miles of coral reef. James Gosling, commander of the Mercy in 1806, managed to avoid that horrible fate. The Goslings became a prominent family of rum production. Ginger beer was also produced on the island which perfectly complemented the rum: voila, Dark ‘n’ Stormy was born. Harry’s restaurant and bar in Bermuda continues to get more orders for Dark ‘n’ Stormy than any other drink.

Conclusion

Cocktails are much more complicated than I realized, some of them requiring time and effort, others being created through the circumstances around them. I have much more respect for bartenders, who have to remember and recreate all these specific items to the customer’s request. Remember that whether you’re dining in or out this New Year’s, be safe, not only in regards to COVID, but with your drinking. Have fun, know your limits, and ask your server if they know any of the above tidbits while sipping your favorite cocktail.

 

~See you in the New Year!~

 

Sources:

21 Classic Drinks to Order at a Bar

The 10 Most Popular Cocktails Right Now

The 15 Most Popular Drinks to Order at a Bar in 2020

A Short and Sweet History of the Old Fashioned

The History of the Margarita

Behind the Drink: The Negroni

Moscow Copper Co. – Our Story

The History of the Martini and How To Order One

The History of the Mojito 

Cocktail History: The Manhattan

History Lesson: The Bloody Mary

Behind the Drink: The French 75

The History of the Daiquiri Cocktail

The History of the Aperol Spritz

Winter Classics: The History of the Whiskey Sour

Dark ‘n’ Stormy: The History of Bermuda’s Unofficial Drink

 

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The History of Eggnog

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By: Heidi Wagenbach

I love eggnog. Love it— but I can’t have too much or else my stomach feels awful the remainder of the night. It’s rich like a milkshake and the only one I ever drink is made by my aunt, whose recipe I would argue is the best in the world. It’s been a holiday treat in our household ever since I was young and I continue to accept a glass of the plain version, a lifestyle choice of avoiding alcohol. But, I’m sure you’ve never known the background of this rather controversial drink that some people love and others won’t touch with a 39 and a half inch pole… (Grinch reference, see what I did there?) Well, never fear, I’m here to educate you on the somewhat mysterious but nevertheless entertainingly jarring history of eggnog.

The Beginnings

The exact origin of eggnog is debated. Historians aren’t quite sure when eggnog first came to be but most agree that it was in the 13th century, in early medieval Britain when an early version first gained popularity (before refrigeration, mind you). It was called “posset,” a milky, hot, ale-like beverage that monks drank with figs. Milk, eggs, and alcohol, especially sherry, were foods of the wealthy, and most often indulged during toasts, representing prosperity and good health. Come the 1700s, eggnog began being associated with the holidays because American colonies were full of farms and cheap rum. Colonial America enjoyed thick drinks and called eggnog “egg-and-grog”. Breaking down the word itself: “nog” comes from “noggin,” or a wooden cup used during 1588, and “grog” was a strong beer. By the 18th century, the name “eggnog” was stuck.

Adding Liquor To The Mix

The rum version became the most popular for people of all classes because that alcohol was one that everyone could afford and was not nearly taxed as much as other liquors. The recipes vary throughout America and the rest of the world, for example: in the Southern states, they prefer whiskey, while Mexico has “rompope,” and Puerto Rico has “coquito,” adding coconut milk to eggnog as opposed to cream.

George Washington’s Recipe (Yep, You Read That Right)

The first President of the United States himself had a recipe, despite not recording how many eggs he added (cooks estimate it was about 12).

1 qt. – cream

1 qt. – whiskey

12 Tbsp – sugar

1 pint – brandy

½ pint – rye whiskey

½ pint – Jamaica rum

¼ pint – sherry

  1. Mix liquor first, separate yolks and whites of eggs, add sugar to yolks, mix well.
  2. Add milk and cream, slowly beating. 
  3. Beat whites of eggs until stiff and fold slowly into mixture. Let set and cool for several days. Taste frequently.

Speaking of Presidents, President Dwight Eisenhower liked eggnog and had his own recipe that included coffee cream and whipping cream.

The Eggnog Riot of 1826 (Don’t Laugh, It Happened)

This situation occurred in West Point, New York in the United States Military Academy on December 24th and 25th, 1826. Superintendent Colonel Sylvanus Thayer had banned alcohol on the premises, and for good reason, simple math demonstrated by the equation below.

Parties + alcohol + students = chaos.

90 cadets drank eggnog after smuggling some liquor onto campus and went out of control. Two officers were assaulted, windows were broken, banisters were torn, dishes were smashed and ultimately, 19 students were charged in court and 11 of the cadets were expelled. Who knew eggnog would cause such ironic misery?

And this wasn’t the first time either; there are 19th century articles that describe fights and stabbings after people drank too much. Eggnog took a hit during Prohibition (1920-1933) however; people wanted it more now that it was forbidden.

Current Influence

Fans argue that people who don’t enjoy eggnog have never experienced the “real thing.” Looking at supermarket variations can not compare to the homemade yumminess, that include actual ingredients as opposed to hardly any egg (FDA regulations) and an overwhelming amount of sugar. The 1960s was when eggnog really became mainstream. Sales have shot up in the last 50 years, to where we drink 130 million pounds of it during the holidays. You can also buy different types of eggnog now, with flavors such as: pumpkin, vanilla, caramel, cinnamon, as well as finding that ice cream or even protein powder wants to share the iconic, familiar flavor of eggnog. And Christmas isn’t the only time eggnog is drunk now: New Year’s Eve, George Washington’s birthday (February 22nd), and the Fourth of July have become holidays that mostly partake because of the infused liquor and guarantee to get a little buzzed.

In Conclusion… 

The history of eggnog is wild… and be careful not to overdo how many cups you have of this delicious, creamy mixture… seeing that each will stack up 400 calories each. I don’t doubt that eggnog will remain an iconic drink that, as said previously, will make people say “yum” or “gross” whenever it’s offered at holiday celebrations. For me, I’ll always partake but understand how the thought of slurping down raw eggs doesn’t sound too appealing, unless you’re a bodybuilder whose morning breakfasts don’t look too different.

 

Sources:

A Brief History of Eggnog

History and Origins of Eggnog: A Favorite Christmas Cocktail

A Brief History of Eggnog: Its Past, Including The Infamous Eggnog Riot, Is Stranger Than You Think

 

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The History of Nutella

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The Crave-able, Delicious, Creamy Spread We All Know and Love

By: Heidi Wagenbach

Seeing that I recently published a blog about peanut butter, I was tempted to research jelly as a tribute to the classic, simple match made in heaven that most of us remember packing to eat for lunch as kids. Nonetheless, I also researched for an article about high fructose corn syrup, and surprise, surprise, jellies such as Smucker’s include that artificial sweetener in all flavors. So, I decided to abandon that whole track, wanting to avoid fake sugar, and move onto something else. I began thinking about what you normally pair with PB: honey, bananas, apples, chocolate… chocolate… oh! Nutella! Here we are, and I’m going to give you some insight to this tasty, hazelnut goodness that you may or may not know.

The Evolution

Heading decades back to World War II, cocoa was a delicacy that was hard to get. Ferrero, an Italian chocolate manufacturer, began to experiment with a solution to this issue by mixing hazelnuts, sugar, and just a pinch of the rare cocoa. Come 1946, Ferraro released Giandujot: a sweet paste created from their original recipe. It was shaped as a loaf or bar and sold in a golden package like something from Willy Wonka’s factory. In 1951, Nutella underwent another transformation, becoming SuperCrema, a mixture that was easier and creamier to enjoy. Finally, in 1964, after continuous changes to the recipe, Ferraro officially created Nutella. The year after, the iconic jar was born in Germany, and in 1966, France got a taste of this delicious new invention, praising it as an international success. More than a decade later in 1978, Nutella made its way to Australia where the first plant opened near Sydney.

Influence

In 1996, Ferrero organized an event in Paris to celebrate the “Nutella Generation.” The final result was an art show displaying all the amazing creations made by adults who grew up eating this chocolate mix. In the early 2000s, almost 28,000 people in Germany participated in the “Largest Continental Breakfast Ever,” managing to secure a place in the Guinness Book of World Records. February 5, 2007 was when blogger Sara Russo motivated all Nutella fans to unite and celebrate this beloved breakfast food, thus “World Nutella Day” was born. Nutella’s Facebook page reached 10 million followers in 2011, only to increase to 30 million in 2015. Three years later, it was Nutella’s 50th birthday and over 76,000 stories were shared on nutellastories.com from 10 different countries, Italy joining the party by issuing a commemorative stamp. In 2017, the Nutella café opened in Chicago on May 31st, its first restaurant, where people can meet fellow fans and order from a vast menu of Nutella recipes. 

Ingredients and Sustainability

Nutella asks on their website, https://www.nutella.com/us/en/, (where all the information in this blog is provided as well): “why does Nutella taste so good?” Having only 7 simple ingredients, Nutella really does follow the “quality over quantity” philosophy. Sugar, palm oil, hazelnuts, milk, cocoa, lecithin, and vanillin contribute to Nutella’s signature texture and taste. Nutella is a member of Bonsucro, which is a global organization that promotes the production, processing, and distribution of sustainable sugarcane (and other food) sources around the world, which in turn helps care for people and the planet.

Sugar

Nutella aims to buy all refined cane sugar from certified sustainable sources. Their supply comes from mainly Brazil, India, Mexico, and Australia. Nutella purchases sugar in the crystal form and monitors supplier’s sites, then thoroughly evaluates the physical/chemical properties of the sugar granules. Sugar makes up the largest percentage of Nutella, as seen in the photograph below.

NutellaPalm Oil

Nutella guarantees that the palm oil they use is carefully treated during processing and is safe to eat. The palm oil in Nutella does not come from forests exposed to deforestation. 80% of the oil comes from Malaysia, the rest from Indonesia and Papua New Guinea. Palm oil is extracted from the fruit Elaeis guineensis, that each weigh between 22 – 88 pounds and whose pulp is high in oil content (45 – 65%) The oil in Nutella only comes from freshly-pressed fruit and the company uses controlled temperatures to ensure preservation of natural characteristics found in the raw oil.

Hazelnuts

These nuts undergo 3 steps: checks (when whole hazelnuts arrive at factories, they are raw and shelled, then are tested to meet quality and safety standards), roasting, and pasting. The final step is when the other ingredients are added. The supply comes from Italy, Turkey, and Chile. 

Milk

The milk comes from only select and reliable milk producers from long, trusting relationships. Nutella implements more controls than required for high quality milk. After milking, it is brought down to a lower temperature to maintain quality and is tested for its physical/chemical and microbiological elements. The milk is separated from cream to become skim milk, then the pasteurization treatment occurs to remove harmful bacteria. Finally, it is dehydrated to form a powder used in Nutella.

Cocoa

The cocoa is sourced from West Africa and is only purchased during the main crop harvested in October through February. The cocoa is removed from the shell and fermented to allow aromatics to form. Finally, it is dried, shelled, roasted, and ground before being added to make Nutella. 

Lecithin and Vanillin

Lecithin is a natural emulsifier that is extracted from soybeans and sunflowers. Nutella gets this ingredient from Brazil, India, and Italy and it helps balance the recipe and give the signature smoothness to Nutella. Vanillin is the cherry on top: heightening and stabilizing Nutella, while giving a unique flavor/scent, confirming that every jar you buy, you’ll get the same, wonderful experience.

Sizes and Nutritional Information

Everyone instantly recognizes the white lid with the red and black logo, but Nutella is available in all different sizes ranging from a whopping 35.3oz jar to a mini 1.05oz (Costco has a nearly 7 pound container for sale!)

Per 100g (approx. 7 Tbsp):

Calories: 539

Fats: 30.9g (includes 10.6g saturated fats)

Carbohydrates: 57.5g (56.3g from sugar)

Protein: 6.3g

Salt: 0.107g

In Conclusion

Nutella is a nostalgic brand that certainly a lot of people know and love. (If you haven’t tried it yet, I’d highly recommend giving it a go!) Definitely a food that is best in small amounts as an occasional treat due to some of the high-fat ingredients, Nutella has endured many changes since its first creation (even transforming into a white chocolate version!). Nutella has made a difference not only in the lives of its fans, but also continues to ensure that the environment is taken care of by limiting ingredients from negative sources. Whether you’re pairing it with peanut butter or whole wheat bread as a morning snack, Nutella is a versatile and delicious goodie that will definitely make your tastebuds happy, no matter your age.

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The History of Sriracha

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By: Heidi Wagenbach

Here’s a joke for you: who’s the spiciest knight at King Arthur’s table? 

Sir Racha. 

Okay, now since that’s over, we can get to the actual article. 

Ever wonder what’s the history behind the recognizable hot sauce that chefs and home-cooks use? Well, me too. So I decided to do a little digging into the complex background of who created Sriracha, why it was invented, and what made it so popular. Have a glass of milk ready because I suspect even reading this blog will make your tongue numb.

To Begin… 

The ingredients of Sriracha are relatively short, including: chili, sugar, salt, garlic, distilled vinegar, Potassium Sorbate, Sodium Bisulfite as preservatives, and Xanthan Gum. 

This hot sauce has been growing in popularity since the 2010s, however before it hit the spotlight, it was the work of Thanom Chakkapak. A native to Southeast Thailand, Chakkapak started serving a blinding red, garlic-infused sauce with her dinners in 1949. From there, everyone was a fan of her creation and they urged her to sell it. Then, in 1975, David Tran of Vietnam started creating his own hot sauce. Nearing the end of the Vietnam War, he and his family fled to the U.S., and upon noticing they were not the only immigrants in California, he wanted to bring a little home-inspired flavors to the foreign Southeast Asians.

For a long time, Tran was selling his sauce out of a van in bottled jars before finally in 1983, he opened a larger store to sell more. He began experimenting with a Thailand-originated recipe that called for vinegar, sugar, salt, garlic, and red jalapeños. To pay respect to the sauce’s architect, he called the new sauce “Sriracha” after Chakkapak’s hometown Si Racha, and named his company Huy Fong, in respect to the ship that brought him to the states. The bottle is decorated with a rooster to symbolize the Chinese year he was born in and the original, hand-drawn design (that no one can seem to remember who made it) is still used today. 

Come the mid-1980s, Tran was moving Sriracha to more Southeast-Asian towns of California. Even though he didn’t have a sales or marketing team, he was making good money, and about a decade later, Sriracha was a hit. Culinary insiders were crazy about their new favorite, simply calling it “secret sauce.” In the 2000s, when a food revolution began, the hot sauce market grew by 150%; supermarkets and restaurants began to have it, seeing its preference over other other condiments. Of course, other companies have tried to mimic the flavor and recipe, seeing that Tran never trademarked the brand, to no real avail.

After a split from their pepper provider due to a legal dispute, Huy Fong saw some issues in 2017. Some say that the sauce never recovered from that and the taste has changed. Seems crazy that something as simple as pepper can make fans notice. Nonetheless, that didn’t seem to affect Huy Fong too badly; they earn about $80 million a year (Hitt).

Peppery Points To Ponder

  • Sriracha’s influence has contributed to flavoring mayonnaise and potato chips. It has been deemed the “hipster ketchup.”
  • The Huy Fong building made other sauces (like Pepper Sa-te Sauce, Chili Garlic), and outgrew its space in just 7 years. Tran purchased a 68,000 sq. ft. building, only needing more expansion. In 2010, they relocated to a 650,000 sq. ft. building in California. 
  • In 2013, to combat the lawsuit in regards to the odors coming from the manufacturing, (people living near the factory were complaining about several negative symptoms like eye irritation and headaches), Tran put up a sign that said: “NO TEAR GAS MADE HERE.” The time where production ceased was known as “The Great Sriracha Panic.” Eventually, it came to a close when Huy Fong agreed to upgrade its ventilation system.
  • Huy Fong praises Sriracha as “the American garlic chili pepper sauce” (Yeh).
  • Sriracha has become such an icon that you can purchase various merchandise like shirts and phone covers displaying your love of the hot sauce.
  • Tran said his dream: “Was never to become a millionaire” and instead: “To make enough fresh chili sauce so that everyone who wants Huy Fong can have it. Nothing more.”
  • No matter how much inflation increases, Tran has not raised the price of Sriracha.
  • Bon Appétit magazine declared Sriracha “the ingredient of the year” in 2010; Cook’s Illustrated said it’s the “best-tasting hot sauce” in 2012.
  • Tran admits to not having “a detailed record on where it’s sold,” but knows that Sriracha is available in the US, Canada, and Europe.
  • What separates Sriracha from other sauces, according to Tran, is that it is exclusively made from fresh (not dried) chilies from Underwood Family Farms; Huy Fong processed 100 million pounds of fresh chilies in 2012, which only lasted for about 10 weeks (Ferdman).

A Few More Fun Facts

  • The building that now is filled with chili, used to be filled with Frisbees and Slip n’ Slides; it was originally owned by Wham-O.
  • Randy Clemens, author of “The Sriracha Cookbook” has a license plate that says: “SIRACHA.”
  • Huy Fong makes all its own bottles; one line of production can produce up to 18,000 an hour.
  • When Tran eats pho and Sriracha in restaurants all over, he’s never recognized by either staff or customers.
  • Huy Fong never advertises its sauce, but sales increase by 20% nearly every year.
  • You can buy a gallon-sized bottle of Sriracha from Huy Fong (Harris).

To End…

Whether you’re a fan of spicy food or not so much, you have to marvel at the dedication and brilliance of Tran. As an immigrant, he was able to build a massive business and keep his humility simultaneously while giving the world a delicious condiment that thousands of people consume yearly. Sriracha is an ingredient that I use myself in cooking, whether that be to add a kick to salsa or squirt some into a hearty dinner of beans and turkey sausage. Sriracha is versatile, enduring, but definitely be conscientious about the amount you use. I don’t think Huy Fong wants to have another lawsuit coming their way.

Works Cited

Harris, Jen. What you don’t know about Sriracha: 11 fun facts from a documentary, Los Angeles 

Times, 11 Dec. 2013, www.latimes.com/food/dailydish/la-dd-sriracha-documentary-20131211-story.html.

Hitt, Caitlyn. The Spicy History of Sriracha, Thrillist, 20 Aug. 2020, 

www.thrillist.com/news/nation/history-of-sriracha-origin.

Ferdman, Roberto A. The Little-Known History Of The World’s Coolest Hot Sauce, Huffpost, 21 

Aug. 2013, www.huffpost.com/entry/sriracha-history_n_4136923.

Yeh, Alan. A Brief History of Sriracha, Spoon University, 

spoonuniversity.com/lifestyle/a-brief-history-of-sriracha.

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