Crispy

Restaurateurs discuss criticism of Hot Crispy Oil and culinary appropriation

When John Trimble launched Hot Crispy Oil last year, he did not anticipate the condiment would make a splash in all the ways it did.

After the Times Union published a story in July on Hot Crispy Oil and Trimble’s turn from closing La Serre, his family’s 43-year-old French restaurant in downtown Albany, to starting a condiment business, sales for Hot Crispy Oil soared. The blend of oil with spices and hot peppers has sold 50,000 jars since its launch last summer.

Criticism that Trimble, a white man, was stealing ideas from Chinese culture rose, too. A letter to

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