David Tran, who operates his family-owned Huy Fong Foods out of a 650,000-square-foot facility in Irwindale, doesn’t see his failure to secure a trademark for his Sriracha sauce as a missed opportunity. He says it’s free advertising for a company that’s never had a marketing budget.

The story of Sriracha and how its lack of trademark helps it.


On my recent trip to Washington DC we visited &Pizza; a cool local pizza chain that constructs and cooks an oval shaped pizza in front of you with whatever you like on it. After my pizza was cooked I asked for ‘rocket’ to be sprinkled over it, as you do, only to be met with blank stares. My work colleague came to the rescue and told me it’s called arugula in the US. That was the first time I’d heard that name.

Arugula: one of my favourite things.

oh lordy lamington

We’ve been experimenting with having special homemade desserts for various occasions throughout the year. So far we’ve had homemade pumpkin pie for thanksgiving and homemade baked cheesecake for New Year’s Eve. Today is Australia Day and Kitty had the brilliant idea of making homemade lamingtons for desert (which were delicious!)

There’s a funny story behind the origins of lamingtons about Lord Lamington:

There are various stories (probably apocryphal) about how the lamington was invented. However, it seems likely that it was devised by Armand Galland, the French chef to Lord Lamington, Governor of Queensland from 1896 to 1901. Galland is said to have had a Tahitian wife – hence his use of coconut. There is debate about whether lamingtons were first served at Government House or, as the locals claim, at the governor’s country residence at Toowoomba. Lord Lamington reputedly referred to the cakes as “those bloody, poofy, woolly biscuits”.

The thing I love about lamingtons is the person who they were named after reputedly hated them! Imagine having something named after you that you hate; how Australian! 🤣