Always Hangry

George Duran

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).

Episodes

  1. 3d ago

    Buffet Psychology, AI Food Scams & the Future of Candy

    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: www.pacpacsnacks.comalwayshangrypodcast.com Companies mentioned in this episode: DoorDashWalmartPack Pack SnacksCargillBlue BellMcDonald'sTrader Joe'sKardashiansCold StoneKit Kat

  2. Jul 21

    Yak Filet & Cat Meat Confessions! Plus: The FDA's Gross Food Secrets & The Great Gnocchi Debate

    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.comalwayshangrypodcast.com Companies and people mentioned in this episode: Feel Good Foodiehttps://wildforkfoods.com/exoticmeatmarkets.comhttps://www.nocca.co/

  3. Jul 21

    Costco Samples Gone Wild! Plus: Food Crimes & Olive Oil Myths

    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 writerAlexandra Devarenne — Extra Virgin Alliance · Next week: George sits down with feel-good foodie Yumna Jawad. Links referenced in this episode: yahoofinance.comalwayshangrypodcast.comhttps://www.aboutoliveoil.org/extra-virgin-alliance Companies mentioned in this episode: CostcoYahoo FinanceBetter Homes and GardensTravel and LeisureAllrecipesEating WellBon AppetitWhole FoodsExtra Virgin Alliance

  4. Season 1 Trailer

    Welcome to Always Hangry

    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.

Trailer

Ratings & Reviews

5
out of 5
6 Ratings

About

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).

Information

  • Creator
    George Duran
  • Years Active
    2026
  • Episodes
    4
  • Rating
    Clean
  • Copyright
    © Always Hangry
  • Show Website
    Always Hangry