Episode 115: Ask-a-Dietician with Claudia Wilson, Author of One Two Punch, and Marysa Cardwell

Tuesday, November 13, 2018
We are delighted to be with dietician Claudia Wilson RDN, the owner of All of Nutrition and author of the book One Two Punch, and dietician Marysa Cardwell RDN on this episode. Claudia talks about the philosophy behind her book--Burn, Balance, and Become--and how it totally can change how you eat. They also answer some of your questions in our Ask-A-Dietician segment, and we talk about strawberry hullers and quinoa (pronounced keen-wah).

Let's taco 'bout it!




Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!


  • Claudia Wilson is the author of the new book One Two Punch and she wrote it because of a need she saw--a bridge between being on a diet and moving on to eating more intuitively.
  • Marysa has been on the podcast on our episode about Recommended Daily Allowances.
  • Burn: When to eat, when you're hungry (open doors to an incinerator)


  • Balance: What to eat: A fist-sized portion of a carbohydrate and a fist-sized portion of a protein. There are choices for DAYS!
  • Become: The "practice" part (aka how to keep going)
  • There is a permission in the Become section. There is sensual satisfaction when eating.
  • How long does it take to "take"? It depends on how long they've been on a diet prior to starting the One Two Punch method. Claudia will start them on a trial of 24 hours.
  • If you "mess up", there's no wagon to fall off of. Claudia just suggests drinking a glass of water and waiting till the next time you get hungry.
  • When I reach food, what is going on? Are you bored? Anxious? Stressed out? Hungry? There are non-food soothers that can help soothe you, so you don't eat. 
  • Thank you for sending in question for our dietitians. 
Run Time: 1 hour 10 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

Episode 114: Taste Testers

Monday, November 5, 2018
We discover on this week's episode the origin of the taste tester and their role in keeping important people alive. Also we discuss how their are professional taste testers, also known as organoleptic panels, and non-professional taste testers and how they are used to shape what we eat. Fascinating!

Let's taco 'bout it!



Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

  • Food Nerd Shoutout: Listener Lauren L. told us that she was excited for the Ergo Spout, especially for the upcoming wide-mouth spout, since her dad is a small dairy farmer. I also reached out to Kate Hansen of Ergo Spout to let her know and she let us know they got the first 3D printed prototype for the the wide-mouth version! Make sure you sign-up for their newsletter
  • Let's Dig into the Kitchen Drawer: Sharon loves this Mercer 4-pocket knife roll for her camp kitchen. She can throw in a couple of knives and other kitchen utensils and it keeps everything together. Sharon's rating: 5 out of 5 stars.

  • Dan requested taste testing when we randomly started talking about taste testing pet food. Yuck!
  • Originally, the cup bearer was in charge of the royal drink. He was very trustworthy and willing to try the different drinks. What about iocaine powder?!? Princess Bride, people! There was also food tasters also that would follow the food around to ensure it wasn't being poisoned.


  • There are currently official taste testers that help people in power--presidents and monarchs--stay safe.
  • Organoleptic taste panels usually consist of professionally-trained people who get educated on how to taste and how to communicate those things they are tasting, smelling, etc.


  • Introducing Interesting Ingredients: As we find out, Winter cannot say Worcestershire Sauce, but it does have quite the history. It's an umami-full sauce that Lea and Perrins created originally by chemists. This is still the most popular Worcestershire sauce.

Run Time: 51 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

Episode 113: Blood and Guts in Food! Special Halloween Episode

Monday, October 29, 2018
Happy Halloween, Hungry Squared listeners! We talk all about blood and guts...in food! Oooooo....creeeeepy! Listen at your own risk: That's your disclaimer! Plus, we talk about good liquid measuring cups and ketchup. Ketchup? Yes, ketchup!

Let's taco 'bout it!



Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

  • Food Nerd Shoutout: Listener Jamie wants to see the hot dog eating contest between Ike and Lee! And maybe Winter...? Yikes!
  • Let's Dig into the Kitchen Drawer: Winter loves the Oxo Good Grips 2-Cup Slanted Measuring Cup because you don't have to bend down to get a side view of the measuring lines. All you have to do is look down into the cup while you're pouring and you can read the measuring lines on a slanted portion of the cup. Winter's rating: 5 out of 5 stars.
  • Use vinegar, nature's anticoagulant, to keep blood from congealing or spoiling too quickly.
  • Noma and the Nordic Food Lab were started by Rene Redzepi in Copenhagen, Denmark.
  • The podcast Good Job, Brain talks about beaver anal glands all the time.
  • At the Nordic Food Lab, they tried blood as a substitute for eggs, in such things as cookies, blood sausage dessert, muffins, sponge cake, meringues, and ice cream. There is similar protein composition of blood (55 grams/serving) to egg (60 grams/egg).
  • Offal, also known as variety meats, pluck, or organ meats, is a term for the entrails of a butchered animal.
  • Margaret Mead and Kurt Lewin were in charge of figuring out how to get America to eat the less desirable cuts of meat, the variety meats. You can find the paper about all the lessons we learned from this research by Brian Wansink of Cornell University. (By the way, we just found out that Brian Wansick was asked to step down due to some questionable research tactics.)
  • Tripe is stomach tissue, and the cow has 4 different stomachs. The first stomach is the rumen, reticulum, omasum, and abomasum.


  • Haggis has been banned from being imported since 1971 due to scrapie affecting sheep and similar cattle in the EU. Sheep's lung is an important ingredient in haggis.
  • Read about Bill and Nada's story here. It's crazy and not at all what we thought we started talking about it on the podcast.
  • Introducing Interesting Ingredients: Ketchup. Really ketchup? Yup. Mark Bittman, author of these books and writer at the New York Times. It's a recipe for Stir Fried Chicken with Ketchup.

Run Time: 54 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

Episode 112: All-You-Can-Eat Buffets

Monday, October 22, 2018
We dive into the history of the all-you-can-eat (AYCE) buffets, from the well-designed Swedish smorgasbord to the ubiquitous and extravagant Las Vegas spreads. We also talk about how AYCE buffets are strategically designed to fill up the customer's belly quickly and cheaply. Plus, we discuss our favorite ThermoWorks Hotpad and Sugar Pumpkins.

Let's taco 'bout it!



Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

  • Harmon's Grocery E-Shop communicates back and forth, including a did-you-forget-anything? text. It's a nice option for a pickup grocery service in the Utah area.
  • Food Nerd Shoutout: Our writer and photography friend Keyra sported her Hungry Squared "Let's Taco 'Bout It" t-shirt while writing on her novel for NaNoWriMo. If you want to buy a t-shirt too, email us at hungrysquared@gmail.com
  • Let's Dig into the Kitchen Drawer: Sharon loves the colorful ThermoWorks Silicone Hotpad/Trivet. They work in so many instances. Sharon's rating: 5 out of 5 stars.
  • The buffet table is a piece of furniture where food was served, but eventually changed 
  • Bransvinnsbord, a Swedish spread to greet visitors, morphed into the smorgasbord, with all the food.


  • Herb McDonald was working one night at the El Rancho Vegas and was getting hungry, so he grabbed some cold cuts and cheese to make himself a sandwich behind the bar. Some people noticed and asked if they could have a sandwich too. He and El Rancho Vegas started the Buckaroo Buffet, which only cost $1. There are over 40 AYCE buffets in Las Vegas now!
  • In order for your ACYE to make money, you need to fill your customer's belly and you need to feed them 1) cheaply and 2) quickly.
  • Buy in bulk those things that are inexpensive and will fill up your customer's belly.


  • The AYCE buffet employs smaller plate and bowl sizes. Plate size affects your food consumption according to this article in the Oxford journal
  • Drinks are plentiful, including water and fizzy soda.
  • Forks and spoons are scarce, but chopsticks are plentiful since it slows eating rate down.
  • Starches, rice, potatoes, and all the veggies dominate the AYCE buffets, while the meat and dessert are in strategic places, surrounded by the other "filler" foods.


  • The exhibition stations with an attendant can also control how much meat is served.
  • The people faced away from the buffet, went to the buffet less.
  • Large groups that go to buffets, the types of eaters usually average themselves out.
  • Chuck-A-Rama, a local Utah AYCE buffet, was started by 3 brothers/brother-in-law. They were involved in the Boy Scouts of America and because of that, they knew they could make a lot of food for a lot of people. Chuck-A-Rama is a portmanteau of chuckwagon and Scout-A-Rama.
  • The Little America Hotel's buffet is a nice local buffet, especially for a holiday dinner.


  • Introducing Interesting Ingredients: If you want to roast your own pumpkins for pumpkin pies, you want to plant Sugar Pumpkins or Pie Pumpkins. They are smaller (6-11 inches) and sweeter than a Jack-O-Lantern type pumpkin. The pumpkin (or squash) that is usually used for Libby's Pumpkin Puree is a Dickinson Squash as we discussed in a previous episode.
  • Are you following us on Instagram or Facebook? Have you entered our contest for Archana's cookbook? It ends tonight, Monday, October 22, 2018 at 11:59 pm.



Run Time: 48 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

Episode 111: The Essential Indian Instant Pot Cookbook with Author Archana Mundhe

Monday, October 15, 2018
We're delighted to chat with Archana Mundhe of The Ministry of Curry about her new cookbook, The Essential Indian Instant Pot Cookbook. She goes into the history and the role that traditional pressure cookers play in Indian cooking, how she transitioned her family recipes to the Instant Pot, and also how you can transition your favorite dishes to the Instant Pot. We also love these Rubbermaid containers and want to try Duke's Mayo.

Let's taco 'bout it!


Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!



  • Traditional stove-top pressure cookers are usually employed in making Indian food, so using the Instant Pot is a natural fit.
  • The Saute function on the Instant Pot is perfect for browning meat, tempering onion and garlic, and roasting spices before your bring the Instant Pot to pressure. After the pressure comes down, the Saute function is great to get the sauce to the right consistency. Remember to deglaze the bottom of the pot after sautéing, so it doesn't give you the Burn alert.
  • Instant Pot needs to come out with an Instant Pot that's compatible in India, so Archana's mom can get one!


  • When converting your own recipes to the Instant Pot, 1) set realistic expectations and 2) remember that there is no evaporation when using the IP (ie you may need to cut back on your liquids).
  • Tip for cooking with the Instant Pot: Make sure all your ingredients that will go in the Instant Pot are ready to go.
  • Essential Indian ingredients: Fresh garlic, fresh ginger, fresh cilantro, Indian chiles (or jalapeno or Thai chiles), red and yellow onions, plum tomatoes, cauliflower, baby spinach, and a good quality whole wheat flour (for paratha).



Run Time: 61 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

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