2.These Monks Make a Wicked Hot Sauce
3.One Man’s Journey From Refugee to Mayor
4.Fear the Reaper: Breeding the World’s Hottest Pepper
5.This Is the Only School for Refugees in the U.S.
6.How a Somali Refugee Is Creating Community in Minnesota, One Dinner at a Time
7.How This Woman Is Saving Migrant Lives Along the Border
8.Lima: Leche De Tigre
9.This Is the Only Shelter for Refugees in NYC
10.Dancing for His Life
11.Helping Refugees Heal Through Dance
12.Refugee Hoops in America’s Heartland
13.Dreams of My Children | A Syrian Refugee’s Plea
14.Reclaiming His Role in Life: A Refugee's Return to the Stage
15.How a Former CIA Agent Became Portland’s Soup Master
16.Lima: Pan Con Pejerrey
17.Sipping On Sheep’s Vodka
18.Travails of a Traveling Knife Grinder
19.Paris: Bao Burger
20.All Hail the Creator of Nachos
21.The Most Exclusive NYC Dining Experience Is at This Guy’s Apartment
22.Cooking With Poison in Japan
23.High-Stakes Dining: Dare to Taste the Poison Puffer Fish?
24.Queens: Coconut Pancakes
25.Tokyo: Taiyaki Croissant
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.
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