The bland food lobby must be behind this.
New California health department rules could mean a Sriracha shortage until mid-January. According to the Los Angeles Times, the state’s Department of Public Health is enforcing stricter rules that mean the hot sauce (along with Huy Fong’s chili garlic and sambal oelek sauces) must be held for 30 days after between production and shipping. While so far, there are no details about how new this policy is or what caused the change, it means that Huy Fong won’t have new stock until next month, company COO Donna Lam told the San Jose Mercury News. “We’re backordered as it is but now we have to tell customers we aren’t sending anything until mid-January.”
There may be a very sound reason behind the new policy. May. Given the recent history of the Golden State and its penchant for crushing business through regulation, there probably isn’t.
For me, this is personal:
— SUBWAY Restaurants (@SUBWAY) December 12, 2013