This episode goes deep on exotic meats and the strange lengths people go to for food — starting with a website that sells, wait for it, opossum tail (just the tail). George and Feel Good Foodie's Yumna Jawad work their way through yak filet mignon, giraffe hot dogs, zebra sausage, and George's own unwitting run-in with cat meat at a childhood baseball game. From there, they get into the FDA's official "food defect levels" — the surprisingly specific amount of mold, insect fragments, and rodent hair the government allows in your ketchup and spices — before tackling the eternal restaurant question: is it ever okay to send food back?

The back half brings in Nocca founders Nicholas Wooller and Alessandro Sitá to talk gnocchi, Italian-American cuisine, and whether Cheetos-flavored gnocchi is a crime or a vibe.

Takeaways:

• Exotic meats are legal to sell in the U.S. as long as the animal isn't endangered and it's processed through an approved system — which is how yak, zebra, giraffe, and lion meat end up for sale online.
• Food is a love language: in Yumna's Lebanese household, "are you hungry?" was how her parents said "I love you."
• The FDA's food defect levels handbook permits things like up to 1,250 insect fragments per 10g of ground oregano, or 11 rodent hairs per 10g of ground sage — before a product gets pulled.
• George's take on restaurant menu language: "whipped," "aioli," and "chiffonade" are just marketing markup on mashed potatoes, mayo, and thin slices.
• Yumna sends food back for real problems (wrong temperature, wrong doneness, allergens) but not for minor stuff like a slightly overcooked side.
• Nocca's founders talk building a modern food brand around gnocchi — including a preservative-free, shelf-stable version developed with university research — and how far Italian-American cuisine has drifted from its regional roots.

Links referenced in this episode:

• exoticmeatmarkets.com
• alwayshangrypodcast.com

Companies and people mentioned in this episode:

• Feel Good Foodie
• https://wildforkfoods.com/
• exoticmeatmarkets.com
• https://www.nocca.co/

George Duran and Karla Walsh kick off a deliciously wild ride on the Always Hangry podcast, diving into the zany world of Costco food samples, dietary quirks, and the hilarious lengths people go to when it comes to food.

They explore the cult-like following of Costco, where samples can skyrocket sales by a whopping 2000%! George shares some eyebrow-raising anecdotes about the most bizarre things sampled at Costco, from lemon crème to even wet dog food, leaving listeners in stitches.

They also tackle the serious side of dietary restrictions and the myths surrounding olive oil, ensuring that no topic is left unturned. So grab your favorite snack and join them for a fun-filled chat that’s bound to tickle your taste buds and your funny bone!

Finally, George sits down with Alexandra Devarenne of the Extra Virgin Alliance (EVA) to bust some of the biggest myths surrounding olive oil. From how to choose a quality bottle at the supermarket to whether you should really cook with extra virgin olive oil. Alexandra shares practical tips that will change the way you shop, store, and use one of the world's healthiest ingredients.

Takeaways:

• In today's episode, they delve into the quirky world of Costco food samples, revealing just how much those tiny bites can boost sales by a whopping 2000%.
• They share hilarious stories about bizarre food sampling experiences at Costco, including some truly outrageous items, like wet dog food and even toilet paper!
• They discuss the challenges of accommodating various dietary restrictions, sharing amusing anecdotes about friends who seem to have more food rules than a game of Monopoly.
• The conversation touches on the ethics of food sampling and the fine line between tasting and stealing, prompting some lighthearted debates about supermarket morals.
• They also explore the science behind why free samples can trigger a sense of reciprocity, compelling shoppers to buy what they taste, even if it’s just a tiny chip of something.
• Finally, they wrap up with a fun game about drizzling olive oil on unexpected foods, proving that culinary experimentation knows no bounds, even if it involves ice cream!

Guests

• Karla Walsh — lifestyle & food writer
• Alexandra Devarenne — Extra Virgin Alliance ·

Next week: George sits down with feel-good foodie Yumna Jawad.

Links referenced in this episode:

• yahoofinance.com
• alwayshangrypodcast.com
• https://www.aboutoliveoil.org/extra-virgin-alliance

Companies mentioned in this episode:

• Costco
• Yahoo Finance
• Better Homes and Gardens
• Travel and Leisure
• Allrecipes
• Eating Well
• Bon Appetit
• Whole Foods
• Extra Virgin Alliance

Food isn't complicated. People make it complicated.

Always Hangry is a new food comedy podcast where chef and TV host George Duran calls out the weird, frustrating, and totally ridiculous ways we all behave around food — Costco sample chaos, restaurant etiquette, grocery-store habits, and all the things we do that somehow make perfect sense until you actually think about them.

No recipes. Nothing precious. Just the conversation you'd have after a couple of drinks when someone finally says the thing everyone's thinking.

New episodes launch Tuesday, July 21st. Follow Always Hangry wherever you get your podcasts so you don't miss the first bite.