<![CDATA[Always Hangry]]>c2315eda-1520-5c4f-b715-2e46a66365d2Tue, 11 Aug 2026 10:00:19 +0000Captivate.fmGeorge DuranFood 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 alwayshangrypodcast.com.

]]>https://artwork.captivate.fm/0426d649-9a15-4f45-bfff-26b51ac506f6/AlwaysHangryLogoWHITE2.pngAlways HangryGeorge DuranGeorge DuranFood 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 &mdash; ordering, shopping, food trends, other people's eating habits &mdash; 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 &mdash; a chef, a scientist, a farmer, a writer, an insider &mdash; 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).https://alwayshangrypodcast.comfalseepisodicyespodcastNew York, New YorkThe Fancy Food Show: I Ate the Future of Food. It Got Weird.The Fancy Food Show: I Ate the Future of Food. It Got Weird.Every year, thousands of new food products launch in the United States with one goal: to become the thing you can't stop eating. Some of them solve a real problem. Some of them are cotton candy that tastes like salted butter.

George Duran spent two days at the Summer Fancy Food Show at the Javits Center — 2,300 exhibitors, 32,000 people, and a tote bag that ended up heavier than a Costco run. He ate jam with electrolytes in it. He ate oatmeal flavored with garlic and miso. He ate goat cheese that had turned purple. He was handed an entire burrata, for himself, by an Italian man who would not take no for an answer.

This is a walk through the show floor with the people actually making this stuff: a candy maker chasing adult nostalgia, a jam guy who'll happily tell you electrolytes are just salt, a founder who made tofu shelf-stable so you can carry it on the subway, and a company using fungi to build a better ham.

Not every one of these products needs to exist. But every one of them says something about what we want food to do for us now — be fun, be healthy, be fast, and surprise us. Sometimes all four at once.

Takeaways

  • Cotton candy is being reformulated for adults — Morganne Wheeler's Cirrus 9 Candy sells salted butter, lychee, Madagascar vanilla, and New York maple syrup, betting that nostalgia plus a grown-up flavor profile beats plain pink sugar.
  • "Electrolytes" is marketing for salt. Jesse Linevsky of Jesse Jams says it out loud: potassium chloride and sodium chloride, that's the whole secret.
  • The Fancy Food Show is trade-only — no public tickets. 2,300 exhibitors, roughly 32,000 people, and buyers from Whole Foods and H-E-B deciding what lands on your shelf next year.
  • Every health buzzword is now stacked on one label. Good Journey Donuts is gluten-free, low sugar, non-GMO, keto, and high fiber — at some point a cookie starts sounding like it's applying for a grant.
  • Savory oatmeal is a real category play. Gamsa Foods is selling sesame-garlic oats built on Korean juk and Chinese congee, and Ruby Saens says the toughest test market — 50-plus shoppers in rural Arkansas — took to it immediately.
  • Olive oil is now a wellness shot. Katerina Mountanos of Kosterina says her customers started doing it before the company made a product for it, and TikTok did the rest.
  • Sampling is the one thing a trade show can't move online. Leanna Salamah of the Specialty Food Association is blunt about it: with food, you have to put it in someone's mouth.
  • Mushrooms are coming for the deli counter. Prime Roots is making turkey, ham, salami, and bacon out of fungi, aimed at flexitarians rather than vegans.

Companies and people mentioned


Also referenced:

  • Whole Foods
  • H-E-B
  • Jacob K. Javits Convention Center
  • Entenmann's
  • Bon Appétit
  • Food & Wine
  • CNN

]]>Every year, thousands of new food products launch in the United States with one goal: to become the thing you can't stop eating. Some of them solve a real problem. Some of them are cotton candy that tastes like salted butter.

George Duran spent two days at the Summer Fancy Food Show at the Javits Center — 2,300 exhibitors, 32,000 people, and a tote bag that ended up heavier than a Costco run. He ate jam with electrolytes in it. He ate oatmeal flavored with garlic and miso. He ate goat cheese that had turned purple. He was handed an entire burrata, for himself, by an Italian man who would not take no for an answer.

This is a walk through the show floor with the people actually making this stuff: a candy maker chasing adult nostalgia, a jam guy who'll happily tell you electrolytes are just salt, a founder who made tofu shelf-stable so you can carry it on the subway, and a company using fungi to build a better ham.

Not every one of these products needs to exist. But every one of them says something about what we want food to do for us now — be fun, be healthy, be fast, and surprise us. Sometimes all four at once.

Takeaways

  • Cotton candy is being reformulated for adults — Morganne Wheeler's Cirrus 9 Candy sells salted butter, lychee, Madagascar vanilla, and New York maple syrup, betting that nostalgia plus a grown-up flavor profile beats plain pink sugar.
  • "Electrolytes" is marketing for salt. Jesse Linevsky of Jesse Jams says it out loud: potassium chloride and sodium chloride, that's the whole secret.
  • The Fancy Food Show is trade-only — no public tickets. 2,300 exhibitors, roughly 32,000 people, and buyers from Whole Foods and H-E-B deciding what lands on your shelf next year.
  • Every health buzzword is now stacked on one label. Good Journey Donuts is gluten-free, low sugar, non-GMO, keto, and high fiber — at some point a cookie starts sounding like it's applying for a grant.
  • Savory oatmeal is a real category play. Gamsa Foods is selling sesame-garlic oats built on Korean juk and Chinese congee, and Ruby Saens says the toughest test market — 50-plus shoppers in rural Arkansas — took to it immediately.
  • Olive oil is now a wellness shot. Katerina Mountanos of Kosterina says her customers started doing it before the company made a product for it, and TikTok did the rest.
  • Sampling is the one thing a trade show can't move online. Leanna Salamah of the Specialty Food Association is blunt about it: with food, you have to put it in someone's mouth.
  • Mushrooms are coming for the deli counter. Prime Roots is making turkey, ham, salami, and bacon out of fungi, aimed at flexitarians rather than vegans.

Companies and people mentioned


Also referenced:

  • Whole Foods
  • H-E-B
  • Jacob K. Javits Convention Center
  • Entenmann's
  • Bon Appétit
  • Food & Wine
  • CNN

]]>5e8490be-9b0f-4c14-bbae-9ace07396967Tue, 11 Aug 2026 06:00:00 -040025:55falsefull1551Costco Sells Caskets?! Plus: Brunch on Trial & the Truth About Farmed SalmonCostco Sells Caskets?! Plus: Brunch on Trial & the Truth About Farmed SalmonGeorge Duran and food writer Karla Walsh open the fridge on the stuff nobody says out loud.

First up: the genuinely unhinged things Costco has sold in bulk — gold bars, six-foot nutcrackers, 72-pound wheels of Parmesan, buckets of apocalypse food, and yes, caskets💀💰 (buy one, get a free divorce certificate, apparently).

Then brunch goes on trial. Is it a real meal, or just an excuse to charge $20 for eggs the head chef was too hungover to cook? George has a theory.

In "Trend or Trash," Dubai chocolate gets the treatment, followed by a round of "Dubai or AI?" — where Karla has to guess which absurd chocolate mashup is real and which one ChatGPT invented.

Finally, aquaculture scientist Dr. Stefanie Colombo (Dalhousie University) settles the farmed-vs-wild salmon fight for good — including the part where modern salmon farms use underwater cameras and fish facial recognition.

Grab a snack. Stay hungry.

Takeaways

  • Costco has sold some genuinely deranged things in bulk: gold bars, six-foot nutcrackers, 72-pound Parmesan wheels, apocalypse-food buckets, and actual caskets.
  • George's brunch theory: you're overpaying for eggs the head chef didn't even cook — he's hungover from Saturday night, so the underlings are on brunch duty.
  • America's brunch scene has produced a Bloody Mary with a whole lobster hanging off it, one topped with an entire fried chicken, and a $2,000 lobster frittata.
  • "Dubai or AI?" proves the internet has tried Dubai-chocolate everything — burgers, wings, ramen, even pickles — and most of it is real.
  • The farmed-vs-wild salmon panic is mostly myth. Dr. Stefanie Colombo makes the case for "farmed AND wild": similar nutrition, better availability, smaller footprint.
  • Salmon farms run on tech you wouldn't expect — underwater cameras and biometric "facial recognition" that IDs individual fish by their freckle patterns.

Links referenced in this episode


Companies, people mentioned mentioned


]]>George Duran and food writer Karla Walsh open the fridge on the stuff nobody says out loud.

First up: the genuinely unhinged things Costco has sold in bulk — gold bars, six-foot nutcrackers, 72-pound wheels of Parmesan, buckets of apocalypse food, and yes, caskets💀💰 (buy one, get a free divorce certificate, apparently).

Then brunch goes on trial. Is it a real meal, or just an excuse to charge $20 for eggs the head chef was too hungover to cook? George has a theory.

In "Trend or Trash," Dubai chocolate gets the treatment, followed by a round of "Dubai or AI?" — where Karla has to guess which absurd chocolate mashup is real and which one ChatGPT invented.

Finally, aquaculture scientist Dr. Stefanie Colombo (Dalhousie University) settles the farmed-vs-wild salmon fight for good — including the part where modern salmon farms use underwater cameras and fish facial recognition.

Grab a snack. Stay hungry.

Takeaways

  • Costco has sold some genuinely deranged things in bulk: gold bars, six-foot nutcrackers, 72-pound Parmesan wheels, apocalypse-food buckets, and actual caskets.
  • George's brunch theory: you're overpaying for eggs the head chef didn't even cook — he's hungover from Saturday night, so the underlings are on brunch duty.
  • America's brunch scene has produced a Bloody Mary with a whole lobster hanging off it, one topped with an entire fried chicken, and a $2,000 lobster frittata.
  • "Dubai or AI?" proves the internet has tried Dubai-chocolate everything — burgers, wings, ramen, even pickles — and most of it is real.
  • The farmed-vs-wild salmon panic is mostly myth. Dr. Stefanie Colombo makes the case for "farmed AND wild": similar nutrition, better availability, smaller footprint.
  • Salmon farms run on tech you wouldn't expect — underwater cameras and biometric "facial recognition" that IDs individual fish by their freckle patterns.

Links referenced in this episode


Companies, people mentioned mentioned


]]>0cf3c410-0eda-4207-b677-382b729376a2Tue, 04 Aug 2026 06:00:00 -040033:56falsefull1441Buffet Psychology, AI Food Scams & the Future of CandyBuffet Psychology, AI Food Scams & the Future of CandyGeorge and Karla dive into the wild world of buffets in this lively episode of The Always Hangry Podcast, revealing how these all-you-can-eat feasts can morph people into buffet beasts! They chat about the psychology behind buffet behavior, like how diners with heavier BMIs tend to attack the buffet with chopsticks while lighter folks take a more strategic approach.

The conversation takes a humorous turn as they discuss the latest food scams, including folks using AI to get refunds on takeout by doctoring food pics. Plus, George introduces a special guest, Michael Rosenzweig, who’s shaking up the candy scene with his innovative, health-conscious snacks made from konjac. So grab your favorite snack and get ready for a fun-filled exploration of food quirks and trends!

Takeaways:

  • Eating chicken wings can be a guilty pleasure, especially when faced with a pile of bones.
  • Buffets seem to change how we eat, often leading us to overindulge on various dishes.
  • Studies show that people with higher BMIs eat faster at buffets using chopsticks, which is a curious observation.
  • The psychology behind buffets suggests that variety can lead to overeating due to a fear of missing out.
  • New food trends, like protein-infused snacks, are becoming increasingly popular, appealing to health-conscious consumers.
  • Innovative products, such as slurpable jelly snacks made from konjac, are adding a fresh twist to the candy market.

Links referenced in this episode:


Companies mentioned in this episode:

  • DoorDash
  • Walmart
  • Pack Pack Snacks
  • Cargill
  • Blue Bell
  • McDonald's
  • Trader Joe's
  • Kardashians
  • Cold Stone
  • Kit Kat

]]>George and Karla dive into the wild world of buffets in this lively episode of The Always Hangry Podcast, revealing how these all-you-can-eat feasts can morph people into buffet beasts! They chat about the psychology behind buffet behavior, like how diners with heavier BMIs tend to attack the buffet with chopsticks while lighter folks take a more strategic approach.

The conversation takes a humorous turn as they discuss the latest food scams, including folks using AI to get refunds on takeout by doctoring food pics. Plus, George introduces a special guest, Michael Rosenzweig, who’s shaking up the candy scene with his innovative, health-conscious snacks made from konjac. So grab your favorite snack and get ready for a fun-filled exploration of food quirks and trends!

Takeaways:

  • Eating chicken wings can be a guilty pleasure, especially when faced with a pile of bones.
  • Buffets seem to change how we eat, often leading us to overindulge on various dishes.
  • Studies show that people with higher BMIs eat faster at buffets using chopsticks, which is a curious observation.
  • The psychology behind buffets suggests that variety can lead to overeating due to a fear of missing out.
  • New food trends, like protein-infused snacks, are becoming increasingly popular, appealing to health-conscious consumers.
  • Innovative products, such as slurpable jelly snacks made from konjac, are adding a fresh twist to the candy market.

Links referenced in this episode:


Companies mentioned in this episode:

  • DoorDash
  • Walmart
  • Pack Pack Snacks
  • Cargill
  • Blue Bell
  • McDonald's
  • Trader Joe's
  • Kardashians
  • Cold Stone
  • Kit Kat

]]>79641f5b-3ff8-4b86-b083-fc435ce767d4Tue, 28 Jul 2026 06:00:00 -040030:47falsefull1331Yak Filet & Cat Meat Confessions! Plus: The FDA's Gross Food Secrets & The Great Gnocchi DebateYak Filet & Cat Meat Confessions! Plus: The FDA's Gross Food Secrets & The Great Gnocchi DebateThis 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:


Companies and people mentioned in this episode:


]]>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:


Companies and people mentioned in this episode:


]]>5e2ff373-cfd3-4d3b-93d7-325777cf4067Tue, 21 Jul 2026 07:15:00 -040035:30falsefull1221Costco Samples Gone Wild! Plus: Food Crimes & Olive Oil MythsCostco Samples Gone Wild! Plus: Food Crimes & Olive Oil MythsGeorge 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:


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

]]>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:


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

]]>5313fc20-58ff-4140-aaca-6df31c251187Tue, 21 Jul 2026 06:00:00 -040038:28falsefull1111Welcome to Always HangryWelcome to Always HangryFood 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.

]]>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.

]]>e5d7094c-881e-4313-b148-996b7433ea5aFri, 17 Jul 2026 18:00:00 -040001:04falsetrailer11