Episode 131: Interview with Bernardo De La Vega, Mealthy Food Company Founder and CEO

Monday, June 17, 2019
We chat with entrepreneur Bernardo De La Vega, the CEO and founder of the new food company, Mealthy, about how he came up with his idea for Mealthy, developed a business plan, and makes the 2nd highest sold electric pressure cooker on Amazon, the MultiPot. We talk about what makes them different than other pressure cookers. Hint: It's in the website and the app! Plus, we talk about Mealthy's CrispLid, an air fryer adaptor to your pressure cooker and how you can "invest" in Mealthy as a company.

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: Our listener, Miriam, recommended our podcast on Facebook, and called Hungry Squared "Funny, uplifting, interesting". Thank you for the kind words and recommendation, Miriam! If you want to tell us about what YOU think about the podcast, email us at hungrysquared@gmail.com
  • Let's Dig into the Kitchen Drawer: Remember Winter's love for her original GoWise Air Fryer on another episode? Well, Winter got to preview Mealthy's CrispLid ahead of this episode and had a lot of fun using it.  Can we say Crab Rangoon? Yum-O! And Winter loves things extra crispy and the CrispLid did the trick. You just attach it to any 6- or 8-quart sized electric pressure cooker, such as Mealthy's MultiPot or the Instant Pot. After the time we recorded this, Winter also tried out this and this recipe out and they're both winners! Winter's rating: 4 out of 5 stars (for now). (Note: Though Winter received the CrispLid at no cost from Mealthy, this opinion is her own and legit gave it 4 out of 5 stars!)





  • The Mealthy website and app (Apple and Android) are so valuable to the Mealthy customers. It is solving a problem for Mealthy's customers and provides added functionality outside of the appliance itself. Mealthy "provides the absolute best experience" and therefore it builds loyalty!
  • Have you seen their quick start guides? They're quick (obviously) and super helpful! It's all about making cooking easy and fun. There's engagement from the top down.


  • Background on how Mealthy got started: Bernardo went to the Canton Fair in China and basically came up with a business plan very quickly and was able to make a deal with a manufacturing company. He asked what was lacking in the current food landscape and designed the MultiPot accordingly. The cooking progress indicator is genius! The accessories were thoughtfully chosen! The website and app were intentional!
  • Leave a review on the recipes on Mealthy--this is key to the success of the recipes since the company will read the reviews and edit the recipe to help future cooks out.
  • Mealthy is now introducing the CrispLid, which makes your electric pressure cooker (Instant Pot, MultiPot, Ninja, etc) into an air fryer. What?!? Mind blown! Here's the gist of how it sets up and works:





  • Introducing Interesting Ingredients: Sharon wanted to introduce fish sauce to our listeners. It's made from fermented fish. Sharon likes the Red Boat brand to make a seafood stock (the recipe is from Tamara from Beyond Mere Sustenance). By the way, the Red Boat brand is  Whole 30-approved per Melissa Hartwig. Winter purchases a Thai brand, Spring Roll Fish Sauce, at her local Asian market.

Run Time: 68 minutes

Sponsors: The sponsor of the Hungry Squared podcast is ThermoWorks! We both love our Thermapen MK4 thermometers and Lee loves his Smoke and Smoke Gateway for when we're smoking a brisket. ThermoWorks is always having amazing sales. Check it out!






Episode 130: 1st Annual Sous Vide Summit with Jason Logsdon and Mike La Charite

Monday, June 3, 2019
We're talking with our sous vide friends Jason Logsdon and Mike La Charite about the 1st Annual Sous Vide Summit happening in July 2019 outside of Philadelphia. We know Jason from Amazing Food Made Easy and he's the cofounder and president of the International Sous Vide Association (ISVA), and Mike La Charite is an event planner and the co-founder and CEO of the ISVA. Who wants to join us at the conference? We have a 50% discount for our listeners--woot woot!

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: Joyce S. was inspired by our rebroadcast of our Brunch and Mother's Day episode that she shared on our Facebook page the cutest Egg-in-a-Hole using a heart shaped cookie cutter. Thanks for sharing the clever idea, Joyce!
  • Let's Dig into the Kitchen Drawer: Stasher bags are a nice environmentally-friendly silicone bag that can be used in sous vide cooking. Anova sous vide partners with Stasher to reduce plastic waste. Winter is loving her 10" sized-bag (half gallon), but still needs to try using it with sous vide. Yay for female-owned companies! Winter's rating: 5 out of 5 stars.










Run Time: 59 minutes

Sponsors: The sponsor of the Hungry Squared podcast is ThermoWorks! We both love our Thermapen MK4 thermometers and Lee loves his Smoke and Smoke Gateway for when we're smoking a brisket. ThermoWorks is having an amazing sale on several of their items, including the infrared IRK-2 Meter and Probe Set. Check it out!


Episode 129: Brunch and Mother's Day [Rebroadcast]

Monday, May 20, 2019
We're rebroadcasting our Hungry Squared podcast episode about Mother's Day and brunch, our favorite meal. 

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!




Run Time
: 38 minutes

Sponsors: The sponsor of the Hungry Squared podcast is ThermoWorks! We both love our Thermapen MK4 thermometers and Lee loves his Smoke and Smoke Gateway for when we're smoking a brisket. ThermoWorks is having an amazing sale on several of their items, including the infrared IRK-2 Meter and Probe Set. Check it out!

Episode 128: Toy Kitchens and the Easy-Bake Oven

Monday, May 6, 2019
We get into the interesting and dangerous history of toy kitchens, from the tiny cast iron stoves in the 1800s to the current Easy-Bake Oven. Who had one?

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: Hey Bode! He's going to culinary school next year and we're so grateful you listen to the podcast. 
  • Winter has been binge watching Murder She Wrote (ha ha!).
  • Let's Dig into the Kitchen Drawer: Sharon has been binge watching Queer Eye, and Antony has been going through people's kitchen. It showed the light on how much they appreciate their aprons, specifically by Hedley and Bennett Denver Apron. Ike loves his apron!
  • The website Atlas Obscura has a newsletter called Gastro Obscura, where they wrote about toy kitchens that used to deadly!
  • From the book Little Men, it describes a little toy kitchen that would actually boil water!
  • There are so many tiny versions of cast iron stoves, including this one, this one, and this one. Plus, you can buy one on Amazon for a dollhouse!


  • There were oil and gas stoves, but eventually changed to electric stoves. It's a good thing, because there were many deaths caused by those oil and gas stoves!
  • The Easy-Bake Oven was created in 1963 by toy company Kenner (same company who created the Star Wars figures back in the day). The Easy-Bake Oven ran off of two 100-watt incandescent light bulbs.
  • When Betty Crocker took over, it made it even easier, because all you had to do was add water to the baking mixes in the Betty Crocker Easy-Bake Oven.
  • You could make cookies, brownies, and cakes when they rebranded it to the Easy Bake Oven and Snack Center.
  • Queasy Bake Cookerator was geared towards boys. It's no longer sold--bummer!



  • In 2007, there was a recall of a million of Easy-Bake Ovens, due to kids getting their hands stuck in the front loading door.
  • Sharon wants an Easy-Bake Oven. Who wants to get her one?
  • Introducing Interesting Ingredients: Winter's tangent about split pea soup from the children's book Cloudy with a Chance of Meatballs. It's a great book, but it's warped her perception of split pea soup. By the way, here's a couple of episodes based in the Swedish culture here and here. However, with a little squeeze of Johnnys Senap Sotstark (aka Johnny's Hot and Sweet Mustard) stirred in Lee's split pea soup is THE BEST! By the way, it's not that "hot". In fact, I'd say it's not spicy at all! 


Run Time: 45 minutes

Sponsors: The sponsor of the Hungry Squared podcast is ThermoWorks! We both love our Thermapen MK4 thermometers and Lee loves his Smoke and Smoke Gateway for when we're smoking a brisket. ThermoWorks is having an amazing sale on several of their items, including the infrared IRK-2 Meter and Probe Set. Check it out!




Episode 127: MSG plus More Food Jokes from SNAP

Monday, April 22, 2019
We talk all about what mono-sodium glutamate is, also known as MSG, how it creates unami in food, and its crazy and racist history in the United States. We also welcome our friends from SNAP conference as they help us tell some more food jokes.

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!




  • Per Harold McGee, he talks about amino acids and how they contribute to flavor. Glutamic acid contributes to the meaty, savory, brothy, or umami (delicious) flavor.
  • Winter and Lee took a ramen class through Harmon's and they added kombu, aka seaweed, to beef broth, and that added to the umami flavor.
  • In 1908, the scientist Kikunae Ikeda isolated glutamic acid from seaweed or kombu.
  • Inosine monophosphate (IMP) and guanisine mono phosphate (GMP) was also discovered and both contribute to umami.
  • Aji-no-moto started manufacturing large amounts of MSG and was used worldwide.






Run Time: 40 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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