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Always Hangry

Always Hangry

著者： 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 アート クッキング 社会科学 食品・ワイン
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  • Eating With Your Hands, Terrible Food Names & the Truth About Indian Cuisine

    Eating With Your Hands, Terrible Food Names & the Truth About Indian Cuisine
    2026/08/25

    Is it ever okay to eat with your hands at a restaurant? George and Karla Walsh set the rules, rebrand the world's worst food names, and Chef Vivek Surti of Tailor Nashville explains why "curry" doesn't actually mean anything.

    George Duran and Karla Walsh open the fine-dining rulebook and start crossing things out. Which foods are you allowed to pick up with your hands — and who decided that? There's a list. It involves bones, buns, edible wrappers, and one very firm position on tomahawk steaks.

    Then: the science on whether touching your food actually makes it taste better, how the fork went from scandalous foreign object to table standard, why China went a completely different direction, and the international cuisines where eating by hand isn't a lapse in manners — it's the point. Plus a cautionary tale about a finger bowl that mysteriously emptied itself.

    After the break, the rebrand segment. Head cheese contains no cheese. Rocky Mountain oysters are not oysters. Imitation crab is not crab. Spotted dick is not what you're worried it is. George pitches replacement names, Karla judges them, and a strong case gets made for calling prunes "dried plums" from here on out.

    Finally, Chef Vivek Surti of Michelin-recommended Tailor in Nashville joins to answer the Indian food questions people are too polite to ask. Why is nearly every Indian restaurant in America serving the same handful of Punjabi dishes? What does "curry" actually mean? Would he eat street food in India? And is it okay to pick up the lamb chop with your hands at his own restaurant?

    Takeaways:

    • Eating with your hands isn't a lapse in etiquette — in many cuisines it's the correct method, and there's research suggesting direct hand contact genuinely changes how food is perceived.
    • The fork is a newcomer. It was condemned as decadent when it arrived in Europe and didn't take hold in America until the 1800s — humans have been eating with their hands for far longer than with cutlery.
    • China's cuisine and its utensils evolved together: food cut into bite-sized pieces in the kitchen removed the need for a knife at the table.
    • Restaurants signal permission. Wet wipes, hot towels, bibs, shell crackers, gloves, and finger bowls are the kitchens telling you to go ahead and use your hands.
    • A lot of food names are actively working against the food. Head cheese, blood sausage, and imitation crab all describe delicious things in the least appetizing way possible.
    • Sorghum is one of the world's oldest cultivated grains — gluten-free, drought-resistant, and used in everything from flour to syrup to biofuel — and George's only complaint is the name.
    • American Indian restaurant food is overwhelmingly one regional style. Vivek Surti estimates 90–99% of it descends from Punjabi cuisine, largely because that's what British diners preferred and what first-generation restaurateurs could sell.
    • "Curry" is a blanket term with no real meaning inside India. Ask an Indian chef to "make curry" and the honest answer is a question back.

    Companies and people mentioned

    • Vivek Surti — Chef and owner of Tailor, Nashville, Tennessee. Michelin-recommended, South Asian American / "first generation American" cuisine, tasting-menu only. James Beard Foundation semifinalist, Best Chef: Southeast. Located in Germantown. — https://www.tailornashville.com/
    • Karla Walsh — recurring co-host; food and wellness writer — https://www.instagram.com/karlaswalsh/
    • Charles Spence — Oxford experimental psychologist and gastrophysicist; author of Gastrophysics: The New Science of Eating
    • Adriana Madzharov — sensory marketing researcher, Stevens Institute of Technology; author of the 2019 hand-contact study
    • Maid-Rite — Iowa-founded loose meat sandwich chain
    • Manwich — canned sloppy joe sauce brand (Hunt's)

    Also referenced:

    Journal of Retailing; International Journal of Gastronomy and Food Science; Smithsonian magazine; Japan National Tourism Organization; MICHELIN Guide

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    28 分
  • Your Food Isn’t Expired! Plus: The Unwritten Rules on Sharing and Busted for Eating Weeds!

    Your Food Isn’t Expired! Plus: The Unwritten Rules on Sharing and Busted for Eating Weeds!
    2026/08/18
    SummaryOne gluten-free guest can derail a dinner party. One meatball can derail a friendship. George Duran and food writer Karla Walsh lay out the unwritten rules of sharing plates, expose what "best by" actually means, and meet the forager New York City arrested for eating a dandelion in Central Park.Show NotesThere is an exact number of appetizers a restaurant will bring to your table, and it is never the number of people sitting at it.George Duran and Des Moines food writer Karla Walsh open this one on the social minefield of shared plates: which fries are legally yours (curly, apparently, forever), why high-end restaurants insist on serving five of something to a party of six, and what to do about the single remaining croquette that everyone is staring at and nobody will claim. George lays out his rules — everyone gets one before anyone gets two, double-dipping is fine if your fork behaves, and if you take the last bite you have to say so out loud. Karla, who is more reasonable, mostly agrees. There's also a 20-year grudge over a friend's birthday bill that has never been resolved and probably never will be.Then the label on the yogurt. California's new date-labeling law took effect this July, which means "sell by" is gone from consumer packaging in the state and everything else has to say either BEST if Used by or USE by. George explains what those two phrases actually mean, why almost none of these dates are federally regulated, why brown ground beef is fine, why vacuum-packed chicken smells like that for about nine seconds, and why you should absolutely not wash it. Then a game called Taste It or Waste It, in which Karla learns her hot sauce has years of life left in it. Also: George's standing theory that cereal companies deliberately refuse to put zippers on the bag.And then the man who sees dinner where you see a lawn. "Wildman" Steve Brill has spent more than forty years teaching people to identify edible plants across the Northeast, and he became internationally famous in 1986 when undercover park rangers — posing as a married couple, on his own tour — arrested him for eating a dandelion in Central Park. He tells the whole thing: the hidden walkie-talkie, the handcuffs, the fingerprints taken for the city, the state, and the FBI, the judge who wanted it out of her courtroom, and the part where the city dropped the charges and then hired him. He also explains, without much sentiment, what happens if you eat the wrong mushroom.Nothing here is food safety advice. When in doubt, throw it out.Takeaways:Some foods are not shareable and pretending otherwise is how friendships end. Curly fries are the clearest case.Restaurants plate appetizers in threes and fives because odd numbers look better, which means they are mathematically hostile to a table of four or six."Sell by" was never for you — it's stock rotation. "BEST if Used by" is quality. "USE by" is the safety one. Only that last one is telling you not to eat it.Brown ground beef is a chemistry story, not a spoilage story: myoglobin oxidizing to metmyoglobin. Smell and texture are the real tells.Foraging isn't reckless, it's just uncommon — Brill's rule is 100% certainty on identification, every time, no exceptions.Companies and people mentioned"Wildman" Steve Brill — Forager, naturalist, environmental educator, author — wildmanstevebrill.com Foraging with the "Wildman" — Brill's foraging app, 250+ plants — wildmanstevebrill.com/mobile-appKarla Walsh — Food, wellness and lifestyle writer; Level One Sommelier (Court of Master Sommeliers) — karlawalsh.com · IG @karlaswalsh · newsletter What's GoodAlso referenced: California AB 660 (Irwin), effective July 1, 2026 — standardizes food date labels, bans consumer-facing "sell by"USDA — safe minimum internal temperature for poultry, 165°F; guidance on mold on hard cheese; color as a freshness indicatorFDA — infant formula is the only food product with a federally required date labelDrexel University — consumer research on discarding food near package datesNYC Parks Department — Brill's 1986 arrest and subsequent four years as a Parks naturalistMayor Ed Koch, Parks Commissioner Henry Stern, former Parks Commissioner Adrian BenepeCBS Evening News with Dan Rather, New York Daily News, Associated PressAll-Bran, Shredded Wheat, Rice Krispies treats
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    32 分
  • The 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.
    2026/08/11
    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.TakeawaysCotton 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 mentionedMorganne Wheeler — Founder & CEO, Cirrus 9 Candy — https://cirrus9candy.com/Leanna Salamah — SVP, Marketing & Communications, Specialty Food Association — https://www.linkedin.com/in/leanasalamah/ | https://www.specialtyfood.com/fancy-food-shows/summer/Jesse Linevsky — Founder, Jesse Jams — https://jessejams.us/Michelle Adams — show attendee since ~2000Caroline Dai — Founder, TofuGo Snacks — https://www.tofugosnacks.comKristoffer Quiaoit — Co-founder, Good Journey Donuts — https://goodjourneydonuts.com/pages/aboutKaterina Mountanos — Founder, Kosterina — https://www.kosterina.com/Ruby Saens — Gamsa Foods — https://gamsafoods.com/Lucas Prado — Founder & CEO, Beest Snacks — https://www.beestsnacks.com/Ryan — first-time attendeeAlex Coenen — President, LaClare Family Creamery — https://www.laclarefamilycreamery.com/Sashi Kumar & Brittney Lim — Co-founders, Tamarind Heads — https://tamarindheads.com/Stefano — SCP Global Import — https://www.instagram.com/scpglobalimport/Krista Arland — CEO & Founder, Your Grandpa's Old Fashioned — https://www.yourgrandpasoldfashioned.com/Kimberlie Le — Founder, Prime Roots — https://www.primeroots.com/en-usEric — Chief Marketing Officer, WISEcode — https://wisecode.ai/Also referenced: Whole FoodsH-E-BJacob K. Javits Convention CenterEntenmann'sBon AppétitFood & WineCNN
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    26 分
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