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Sriracha is a cultural mashup that typifies American cuisine: based on a Thai sauce, it was created by a Vietnamese immigrant of Chinese descent, and is made outside of LA with California-grown ingredients. All your burning hot sauce questions will be answered as we explore how Sriracha has become more American than apple pie.

Sarah Lohman is originally from Hinckley, Ohio where she began working in a museum at the age of 16, cooking historical food over a wood-burning stove. She graduated with a BFA from the Cleveland Institute of Art in 2005. For her undergraduate thesis, she opened a temporary restaurant/installation that reinterpreted food of the Colonial era for a modern audience.

Lohman moved to New York City in 2006 and worked as Video Producer for New York magazine’s food blog, Grub Street. She chronicled her personal explorations in culinary history on her blog, Four Pounds Flour, from 2008-2018. Lohman’s first book, Eight Flavors: The Untold Story of American Cuisine, was released by Simon & Schuster in December 2016. She is currently based in Las Vegas, Nevada.

Over her career, Lohman’s work has been featured in The New York Times, The Wall Street Journal, The Washington Post, as well as on All Things Considered, CNN, Gimlet Media, and NHK Japan. She appeared in two seasons of The Cooking Channel’s Food: Fact or Fiction. Formerly the Curator of Food Programming at the Lower East Side Tenement Museum, she currently works with institutions around the country to create public programs focused on food. She has presented at The New York Public Library, the Museum of Science (Boston) and the Smithsonian Museum of American History to name a few. Her current book project, Endangered Eating: Exploring America’s Vanishing Cuisine will be released by W.W. Norton & Co. in January 2023.