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Always Hangry

Always Hangry

Von: George Duran
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Food isn't complicated. People make it complicated. Always Hangry is a funny, honest, slightly unhinged podcast where chef and TV personality George Duran calls out the weird, frustrating, and totally ridiculous ways we all behave around food. This is not a recipe show. It's not precious. It's not trying to impress you. It's the kind of conversation you have after a couple of drinks, when somebody finally says the thing everyone else is thinking but nobody wants to say out loud. Why does one gluten-free guest suddenly change an entire dinner party? Why are the Costco samples always the wrong thing? When did we stop trusting our instincts at a restaurant and start trusting whatever looked good on social media? Every episode grabs the everyday stuff — ordering, shopping, food trends, other people's eating habits — and pulls it apart with humor, honesty, and just enough chef perspective to actually make it land. Episodes open loose and opinionated: George and a co-host working through rants, food news, real-life scenarios, and arguments that start small and end up somewhere much bigger than they should. The energy comes from the back-and-forth and the disagreements. Nothing is locked in. And then the show goes deeper. Many episodes turn from the rant into a real conversation with someone who genuinely knows the subject — a chef, a scientist, a farmer, a writer, an insider — the kind of expert who can tell you whether the thing we've all been arguing about is actually true. Same honesty, same humor, just with someone in the room who has the receipts. Most food content either teaches you something or tries to look perfect. Always Hangry does neither, and somehow does both. It's for anyone who has ever been annoyed ordering at a restaurant, confused by a menu, skeptical of a trend, or stuck in a situation where dinner quietly turned into a social negotiation. New episodes weekly. Built to be watched, clipped, shared, and argued over. Always Hangry is what happens when you stop pretending food has to be serious and start admitting it's actually kind of ridiculous. Watch, subscribe, sign up for the newsletter, and t ell us who George should be arguing with next at https://alwayshangrypodcast.com/ (alwayshangrypodcast.com).Always Hangry Kochen Kunst Lebensmittel & Wein Sozialwissenschaften
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  • '90s Diet Disasters, Cabbage Soup & Asian Food Beyond Takeout

    '90s Diet Disasters, Cabbage Soup & Asian Food Beyond Takeout
    Oct 20 2026
    Remember when eggs were the enemy, jelly beans were a "fat-free snack," and a seven-day diet told you to eat eight bananas and drink eight glasses of skim milk in one day? George Duran and food and wellness writer Karla Walsh go back to the '90s, when the food rules were loud, confident and mostly wrong.They play Good Food or Bad Food — bagels, cottage cheese, avocados, nuts, butter and egg yolks — and argue about whether anyone should ever eat half a bagel. George runs through the egg substitutes that replaced the yolk (from Egg Beaters to nut-based "eggs") and makes his case for just eating an egg, while Karla defends tofu scrambles and refuses to borrow eggs from her neighbors. Then it's the Food Guide Pyramid, the SnackWell's frenzy, and a round of SnackWell's or Snack Not-Wells against a Krispy Kreme glazed donut. Plus: the cabbage soup diet, day by day, and how it went viral decades before social media — by photocopy and fax machine.In the second half, Matt Slonim — a New Yorker who spent nine years in Seoul and now lives in Bangkok — explains why the Asian food most Americans eat is only the tip of the iceberg, why he's a genuine fan of American Chinese food anyway, the Japanese instant noodles you make with cold water, and the two countries he'd pick for a trip built around eating.Key TakeawaysThe '90s got a lot backwards. Avocados, nuts, egg yolks and butter were treated as villains for their fat; bagels and fat-free snacks were treated as health food.The pyramid was built on carbs. The 1992 Food Guide Pyramid put 6–11 daily servings of bread, cereal, rice and pasta at its base, with fats, oils and sweets at the tip.Margarine's halo didn't last. Margarine was pushed as the heart-healthy swap for butter until research showed many margarines carried trans fats that were worse for the heart.Dietary cholesterol isn't the main driver. Karla notes saturated fat matters more for blood cholesterol — and an egg has only about 1.5 grams of it. Much of the egg's nutrition is in the yolk.Fat-free became a license to overeat. That's the "SnackWell's effect." In the game, two SnackWell's Devil's Food cookie cakes beat a Krispy Kreme Original Glazed on sugar (14g vs. ~10g), though the donut had more calories and sodium.Karla knows her labels. She guessed the Krispy Kreme calorie count within 10 calories.The cabbage soup diet was absurd day by day. Unlimited soup plus a rotating cast: fruit with no bananas, a baked potato with butter, then eight bananas and eight glasses of skim milk on day four, then beef and up to six tomatoes.It went viral before the internet. George traces how the diet spread through photocopies and fax machines; a Washington Post reporter who tried it for a week reportedly lost six pounds and couldn't face her leftover soup.Two kinds of "global" food. Matt separates food made for local tastes from food immigrants make for other immigrants — the second is as authentic as it gets.American Chinese food is its own cuisine. Matt is a fan, but takeout is designed to be simple and doesn't represent China's range. Many key Asian ingredients aren't available — or aren't good — in the US.New York trained his palate. He first ate jellyfish at Ollie's on 42nd Street, not in China; Queens is where he learned to eat widely.The next wave is instant food, but don't hold your breath. Japan now sells instant noodles made with cold water. Matt doubts it will catch on in America.Where to eat in Asia. For pure flavor, Thailand ("like learning a new color"); for understanding the whole region, start in China.People & Companies MentionedGeorge Duran — Host, Always Hangry; chef and TV personalityKarla Walsh — Food and wellness writer, Level One Sommelier; recurring Always Hangry co-host; wrote a '90s food-trends piece for Food NetworkMatt Slonim — New York–born food and culture writer, DJ and brand strategist helping brands enter the Korean market; writes the Words with Bones Substack; Seoul bar co-owner; now based in BangkokGood Culture — Cottage cheese brand George and Karla can't keep in stockNutri-Grain (Kellogg's) — Karla's '90s "healthy" snack barI Can't Believe It's Not Butter! — Margarine-style spread and butter spraySnackWell's (Nabisco, later Back to Nature) — Fat-free Devil's Food cookie cakes; brand discontinued in 2022Krispy Kreme — Original Glazed donut used in the SnackWell's gameEgg Beaters, Better'n Eggs — '90s egg-white products still on shelvesJUST Egg, Simply Eggless, Yo! Egg, WunderEggs (Crafty Counter), Neat Egg, Ener-G Egg Replacer — Modern egg alternatives George namesWashington Post, Times Leader, Los Angeles Times, Time — Publications George cites for '90s food coverageJudith Weinraub — Washington Post reporter who tried the cabbage soup diet in 1996Food Network — Where Karla's '90s food-trends piece ranUSDA Food Guide Pyramid (1992)Ollie's (42nd Street, NYC) — Where Matt first ate jellyfishNissin — Maker of Japan's cold-water Cup ...
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    29 Min.
  • Side Dish: Pistachio Secrets from Nichols Farms' Jeff Nichols

    Side Dish: Pistachio Secrets from Nichols Farms' Jeff Nichols
    Oct 13 2026

    Side Dish is a little different from our regular episodes: no co-host, no rants, no games — just one focused conversation with someone who really knows their food. For the full Always Hangry experience, check out our other episodes.

    Ever wonder why the pistachios you grew up with turned your fingers red? George Duran sits down with Jeff Nichols, vice president of supply chain and grower relations at Nichols Farms, a family-owned grower in Hanford, California, that's been farming for more than 60 years. Jeff walks George through a full year in a pistachio orchard, why most shells split open on the tree all by themselves, and the surprising machine — borrowed from another crop — that sorts open nuts from closed ones.

    Then the confession George didn't want to hear: the real reason those old-school red pistachios were dyed. Plus why a new orchard takes more than a decade to pay for itself, how eating pistachios in the shell can cut how much you eat, what happens to all those empty shells, the hardest part of growing organic, and how flavors like Cocoa Cookie and Hot Honey get made.

    This episode is sponsored by Nichols Farms.

    Links

    https://nicholsfarms.com/

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    13 Min.
  • Fridge Crimes & Chocolate Secrets

    Fridge Crimes & Chocolate Secrets
    Oct 6 2026

    George Duran opens the fridge with Delish food editor and recipe developer Taylor Ann Spencer, and it is not pretty in there. They start with the Eat Me First trend, where you give soon-to-expire food its own labeled bin, and George admits his version of that bin is the back of the fridge. From there: the foods we forget most, whether bread and potatoes belong in the fridge at all (they disagree), and George's habit of plastic-wrapping every pepper he buys.

    Then Taylor Ann tells George that eggs should be stored pointy end down. He does not take it well.

    They also get into the "ADHD fridge" idea of moving produce to the door and condiments to the crisper, fridgescaping (including Fridgerton, Hobbit and Beetlejuice themes), and the restock videos that turned a mini fridge into a full-time career. After the break it is fridge technology: knock-to-see-through doors, cameras that log what goes in and out, a fridge that pre-cools before you usually open it, and the 1950s features we somehow lost, like a door that opens from either side.

    In the second half, chocolatier and TikTok favorite Konstantin Zsigo of Park Lake Creamery in Bath, Michigan explains how chocolate is made, why cocoa butter is the expensive part and what big brands use in its place, why he does not think European chocolate is automatically better, and what happened to Dubai chocolate once the big manufacturers got hold of it.

    Guests

    • Taylor Ann Spencer, food editor and recipe developer at Delish.
    • Konstantin Zsigo, chocolatier and co-owner of Park Lake Creamery. Order at konstantinzsigo.com, follow at @konstantinzsigo on TikTok.

    Key takeaways
    • We eat what we see first, which is the whole idea behind an Eat Me First bin or shelf.
    • Store eggs pointy end down and off the door, where the temperature swings the most.
    • Freezing is the best way to keep bread. George refrigerates his; Taylor Ann does not.
    • Smart fridges are now doing Eat Me First for you, logging what goes in and flagging what has been there too long.
    • Cocoa butter is the costly ingredient in chocolate. Cutting it, often with palm kernel oil or the emulsifier PGPR, is how big brands hold prices down.
    • Konstantin's view on sustainability labels: you cannot verify them yourself, so it comes down to trusting the brand.
    • Most people who say Dubai chocolate is overrated have only had the mass-produced version.

    People, companies and sources mentioned
    • People: Taylor Ann Spencer, Konstantin Zsigo, Kaeli Mae McEwen
    • Appliances: LG (InstaView, ThinQ Food, AI Fresh, Signature), Samsung (AutoView, FlexZone, AI Vision Inside, Bixby), GE, Philco, Kelvinator (Foodarama)
    • Chocolate: Hershey, Cadbury, Nestle, Kinder, Reese's, Snickers, Fix (Dubai), Costco
    • Organizations and outlets: ReFED, Love Food Hate Waste NZ, Realtor.com, Delish, Food Research International, Starbucks, Park Lake Creamery
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    31 Min.
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