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Always Hangry

Always Hangry

Yazan: 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 Art Cooking Food & Wine Social Sciences
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  • Razor Blades in Apples, Candy Corn Conundrum & Pumpkin Spice Everything

    Razor Blades in Apples, Candy Corn Conundrum & Pumpkin Spice Everything
    28 Oct 2026
    Has anyone ever actually found a razor blade in a Halloween apple? George Duran and food and wellness writer Karla Walsh dig into America's favorite Halloween scare: where the razor-blade apple hoax stories came from and why an apple is a terrible place to hide a blade anyway. Plus the cases that were real: a California dentist who handed out candy-coated laxatives, and a Long Island woman who gave dog biscuits and ant poison to teens she thought were too old to trick-or-treat.Then it's "Treat or Trash?" :Sour candy in a toy toilet with a plunger? (Real.)Candy scabs inside a fake bandage? (Real.)Liquid candy in a urine-sample cup? (Sadly, real.)Pickled eyeballs and used-tissue chews? (George made those up.)After the break: candy corn. Karla is fully Team Candy Corn; George thinks it's sweet, chewy wax and has receipts. They cover how it started as "Chicken Feed," the wax and glaze that give it that shine, Brach's new candy corn perfume, and a candy corn round of Treat or Trash where hot dog, hamburger, green bean and roasted turkey flavors all turn out to be real.In the second half, creative director and Creative Briefs host Jon Racinskas explains how pumpkin spice went from spice trade to pumpkin pie to Starbucks' 2003 latte, why "manufactured scarcity" keeps us coming back every fall, and which pumpkin spice products, from Spam to scented trash bags, have gone too far. Plus his pick for the next seasonal obsession.Key TakeawaysThe razor-blade apple is mostly myth. Sociologist Joel Best (University of Delaware) has tracked "Halloween sadism" reports since the 1980s and found no substantiated case of a child killed or seriously injured by a stranger's tampered treat. Most reports he followed up were hoaxes.The scare had a paper trail. Razor-blade reports spread in the late 1960s, and a 1970 New York Times piece, "Those Treats May Be Tricks," warned that the apple from a kindly neighbor might hide a blade.Apples are a bad hiding place. George's case: a cut apple browns fast, a slit big enough for a blade can't be hidden, and the fruit would be visibly off by the time it got home.Real tampering was rare and strange. In 1959 a California dentist, Dr. William Shyne, handed out about 450 candy-coated laxatives; around 30 kids got sick. In 1964, Helen Pfeil of Long Island gave out steel wool, dog biscuits and ant poison to teens she considered too old for trick-or-treating.George hands out instant ramen as a Halloween treat. He says he's the most popular house on the block.Gross candy is a real category. Kidsmania's Sour Flush (sour powder in a toy toilet with a candy plunger), Flix Candy's Box of Boogers and Lick Your Wounds candy scabs are all real.Candy corn started as "Chicken Feed." It's credited to George Renninger of Philadelphia's Wunderle Candy Company in the 1880s; the Goelitz company, now Jelly Belly, began making it in 1898.Yes, it's waxy. Candy corn gets its shine from a confectioner's glaze (shellac), and some recipes use carnauba wax.Candy corn now comes as perfume. Brach's released Ode to Candy Corn, a $22 limited-edition fragrance with vanilla, spun sugar and honey notes, in fall 2026. It sold out fast.Yes, these flavors are real. Brach's Turkey Dinner mix (2020) had roasted turkey, stuffing, green beans, cranberry sauce, ginger glazed carrot and sweet potato pie; its Tailgate mix (2022) added hot dog and hamburger.Pumpkin spice is four spices. Cinnamon, nutmeg, ginger and cloves. McCormick sold the blend as pumpkin pie spice in 1934; Starbucks launched the pumpkin spice latte in 2003.Scarcity is the strategy for seasonal pumpkin spiced flavors. Jon's take: a PSL in June wouldn't sell, because the appeal is nostalgia tied to a season.Warmth matters. Jon thinks pumpkin spice products that last are warm and multisensory, which is why he doesn't expect the Slurpee version to stick.Pumpkin spice has gone everywhere. Spam (2019), Nissin Cup Noodles (2021), Hatfield bacon, Pringles (2012), Kraft Mac & Cheese (2020), 7-Eleven's Slurpee (2024), Hefty trash bags, cat litter, deodorant, Dawn dish spray and Trader Joe's hummus.What's next? Jon's bets: a spring lavender latte, and "deep fried" as a flavor, pointing to Oreo's new Deep Fried cookie.People & Companies MentionedGeorge Duran — Host, Always Hangry; chef and TV personalityKarla Walsh — Food and wellness writer, Level One Sommelier; recurring Always Hangry co-hostJon Racinskas — Creative director and filmmaker; host of the YouTube channel Creative BriefsJoel Best — Sociologist, University of Delaware; leading researcher on Halloween candy-tampering mythsThe New York Times — Published "Those Treats May Be Tricks" (October 1970)Dr. William Shyne — California dentist who handed out laxatives to trick-or-treaters in 1959Helen Pfeil — Long Island woman behind the 1964 steel wool and ant poison incidentJelly Belly — Maker of the vomit-flavored jelly bean (formerly the Goelitz Confectionery Company)Kidsmania — Sour Flush candyFlix ...
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    29 dk.
  • '90s Diet Disasters, Cabbage Soup & Asian Food Beyond Takeout

    '90s Diet Disasters, Cabbage Soup & Asian Food Beyond Takeout
    20 Oct 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 dk.
  • Side Dish: Pistachio Secrets from Nichols Farms' Jeff Nichols

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