Episode 81: Tacos

Monday, February 12, 2018
On this week's episode, we talk all about the tacos! Finally! We go into the history of tacos, especially  how they were introduced from Mexico to the United States, then go into the design of the bright yellow, U-shaped fried taco shell and figure out who invented it. Lastly, we cover a couple of interesting back histories on Tacos Al Pastore and fish tacos. 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!





  • Myrtle Richardson's cookbook had a recipe for Tacos (don't fail to try this recipe), though we're not sure if it's truly a taco.
  • There were 2 patents for a tortilla frying machine in the late 1940s/early 1950s: one to Juvencio Maldonado and another to Joseph Pompa.
  • This is great story about Joseph Pompa and how he invented a working tortilla frying machine.
  • Glenn Bell brought to the table: the American spirit of franchising. Taco Bell has been very inventive with "Mexican" food, such as the Doritos taco shell. 
  • These are so many taco shell patents out there! Check this, this, and this out.
  • German-Texan Willie Gebhardt brought the convenience of chili powder that was store-bought and more readily available in 1894.


  • Taqueria 27 is a restaurant in Salt Lake City is delicious, but maybe not totally authentic.
  • Tacos Al Pastore is based on schwarma, a Lebanese dish. Lamb was replaced with pork, and added onions, cilantro, and pineapple.
  • The Fish Taco is one of our favorites. The fish taco is to San Diego as much as the Philly Cheesesteak is to Philadelphia. It became popular because Ralph Rubio, of Rubio's restaurant chain fame. Ralph would surf in San Fellipe, Mexico starting in 1974 and would get fish tacos from a food stand a man named Carlos' food stand. He tried to convince Carlos to come to San Diego, but Carlos didn't want to come to America, so Ralph started his own restaurant, Rubio's. By the way, Lone Star Taqueria also has yummy fish tacos in Utah.
  • Our Food Fight question is about being picky about where you get seated at a restaurant.

Run Time: 47 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 80: Vegan Cooking with Hannah Kaminsky, Cookbook Author of Real Food, Really Fast

Tuesday, February 6, 2018
On this week's episode, we're a book tour stop for vegan author Hannah Kaminsky of Real Food, Really Fast, and we chat about the basics of veganisms and how to cook vegan. We also delve into different vegan ingredients, that can be intimidating, and how her recipes are quick and approachable. Plus, we chat about being "polite" vs "polite and honest" when served food during our Food Fight question.



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!



  • When Hannah made the decision to go vegan, her parents had a couple of rules: She had to be healthy and she had to make it herself, so she learned how to cook. Her family was helpful in giving her an omnivore input and would tell her if something tasted a little too "crunchy" or "too vegan".
  • Hannah is the baker at the vegan Nourish Cafe in San Francisco. You can find her Almond Cake from her cookbook My Sweet Vegan at the cafe.
  • Some cuisines are more inclined to a vegan lifestyle, like Indian and Chinese food.
  • Sharon loved the recipe for vegan All Dressed Nachos, since Sharon loves All Dressed Chips.
  • Winter made from the cookbook the recipe Tamale Pot Pie (a vegan version of a Taco Soup) with sliced tube polenta on top--it was fancier!


  • There is a glossary of vegan ingredients in the front of the cookbook, which makes it more approachable. You can find these ingredients at your local grocery store--don't be intimidated!
  • What is nutritional yeast? A deactivated strain of yeast used for flavoring and possibly nutrition (if it's enriched). It can range from buttery to cheesy. You can get it in flake form or powder form.
  • Jackfruit: You can get a package of just the fruit or one in brine. By the way, this is how a jackfruit is harvested and processed to get to the fruit. Yikes! Don't do it!




Run Time: 65 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 79: Recommended Dietary Allowances and More with Dietician Marysa Cardwell

Tuesday, January 30, 2018
On this week's episode, we interview our friend and dietician Marysa Cardwell of All of Nutrition specifically about the vitamins and minerals, the Recommended Dietary Allowances (RDAs), and how to maintain balance in what your body needs with All of Nutrition's philosophy of Burn. Balance. Become. We don't have a Food Fight question this week, but we do love getting email at hungrysquared@gmail.com.



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!


Marysa Cardwell, Registered Dietician Nutritionist

  • We got listener mail from Christina about the different vitamins and minerals, so we needed to bring on Marysa, the professional, to discuss this question. Thanks, Christina for the email! If you want to send us an email, send it to hungrysquared@gmail.com
  • How does the balance look like? The US government advocates Choose My Plate. In All of Nutrition, they encourage something like Burn. Balance. Become., where they talk about a fistful of protein, a fistful of carbohydrates, and half of the plates of vegetables. Key: Your fist is your serving size.
  • What is considered a carbohydrate? Fruits, starchy carbohydrates, etc.
  • What is considered a protein? Doesn't necessarily need to be meat based--there are many vegetarian options!
  • The Recommended Dietary Allowances (RDA) covers 97-98% of those people in a population, but it varies from person to person. Adequate intake (AI) is another guidance level you may see listed.


  • Having smaller plates is a nice psychological trick to having you feel like you've eaten a lot!
  • A dietary supplement (multivitamin) is a good insurance policy and can help you get to 100%. You don't need to get a crazy supplement and get something that has 1000% of your RDAs, because your body will get rid of the excess.
  • Where can you go to see if a supplement is vetted? If it has a stamp of approval from the United States Pharmacopeia (USP, or USP-NF) or the National Sanitation Foundation (NSF), those are good options. Or ask your pharmacist!
  • Intuitive Eating: Eat when you're hungry, and you stop when you're full. How do you train yourself to stop eating now? Practice. Mindful eating. Be present of what you're eating.
  • There's a fine line between satisfied and full. It should be at a 5 on the hunger scale, where you're not hungry or full; you're neutral.
  • Become: The practice of the Burn and Balance. 


  • Wise words to help you not beat yourself up: It's just life. It's not a wagon to fall off of! The next meal is a new meal.
  • Vitamin C: Can get it from Helps form collagen. 
  • Vitamin D: You can get it from sunshine (but you need cholesterol), oily fish, or a D3 supplement. 
  • Calcium: You may need calcium if you're older and/or at risk of osteoporosis.
  • Folic Acid: If you're going to get pregnant or are pregnant.
  • Iodine: Usually in table salt. If you only eat sea salt or kosher salt, those are not iodized.
  • Iron: Fortified cereals, lentils, beans, avocados, meat, etc. You can also cook with cast iron!
  • Magnesium: Traditional farming methods have changed, and they're only supplementing the soil with NPK (sodium, phosphorus, and potassium), so magnesium may be depleted
  • Sodium: Most people usually get enough sodium.


  • Potassium: Muscle contraction and balances with sodium.
  • Marysa's final thoughts: If you're eating a wide variety of foods, you should be meeting your needs. And a multivitamin can help as a nutritional insurance policy!
  • Marysa's pro tip: Try a different food every time you go to the grocery store (or get a co-op farmer's box) and get creative. 
  • Thank you again, Marysa, for being our special guest today! If you'd like to givee her any feedback or if you'd like to contact her to enlist her services, her email is Marysa@allofnutrition.com. Tell her what you thought of the interview!
  • No Food Fight question this week: Send us your questions to hungrysquared@gmail.com! Just like our friends at So This is Love Podcast, we love to get email! :)

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 78: Popcorn

Monday, January 22, 2018
On this week's episode, we chat all about popcorn, how we like to eat it, the long history of popcorn, and the science of the somersaulting popping popcorn kernel. It's going to be tasty! Plus, we help our Food Fight listener help a friend who is starting a new "diet".



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!


Alton Brown's Eat Your Science Tour and Astro Pop at Abravanel Hall, Salt Lake City, Utah

  • Did you know that popcorn is not genetically modified?
  • The tasty and sweet Cracker Jack was created in the 1890s.
  • Charles C. Cretor created his popcorn popping machine in the 1885, first based on the steam engine. C. Cretors and Company is still owned by the family today.
  • In 1938, Glen Dickson owned several movie theaters and he decided to install popcorn making machines in the theaters and made a LOT of money.
  • Movie theater popcorn can provide a day and a half's allowance of saturated fat according to the Center for Science in the Public Interest.


  • Pericarp is the tough outer shell, germ (seed embryo), then the endosperm (has starch). As the heat increases, the water in the endosperm starts to boil/turn into steam and creates pressure, just like your Instant Pot or pressure cooker.
  • The Slo Mo Guys recorded popcorn popping. So fun!



Run Time: 51 minutes

Sponsors: Our podcast is brought to you by our awesome and food-loving sponsor, IKEA in Draper, Utah!

IKEA Make Room For Organization Event at the Draper IKEA

Saturday, January 27 and Sunday, January 28, 2018
9:30 AM to 4:00 PM

**We'll be there on January 27 Facebook/Instagram Live-ing the Junk Drawer No More workshop at 10 am MST. Join us for fun giveaways!**

Customers can sign up for IKEA Family online and use the $25 off $150 purchase coupon valid only Jan.27th and 28th 2018. A full list of activities will be available on http://www.ikea.com/us

Some activities will include:
  • Junk Drawer No More! Learn how to easily organize your kitchen junk drawer to find a happy home for those frequently used items that don’t quite fit anywhere else.
  • Linen Closet Rescue! With bulky items such as pillows, blankets and towels filling the shelves, the linen closet can easily become overstuffed and cluttered.  Learn tips and tricks using storage solutions to give your linen closet the makeover it needs.
  • Sampling selected Swedish food itemsFree sampling of selected Swedish food items. $5 off $25 purchase of Swedish Food Market items.
  • Activities for kids & adults
  • IKEA Family offers

Episode 77: Foods for When You're Sick Minisode

Monday, January 15, 2018
This week's show is a mini-episode, because Winter is sick and really wanted to talk about foods that would make her feel better. We talk a little about chicken soup, starving (or is it feeding) a cold, and different herbal remedies that have "properties" that could help with her symptoms.



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!

  • Sharon had a hit at dinner because of these Roasted Shrimp Enchiladas from the blog Damn Delicious. Yummy! Corn tortillas need a little warming to help them fold/roll better. Sharon changed the jalapeno peppers into chipotle peppers in adobo sauce, and used brocooli slaw.
  • Winter loved celebrating Russian Christmas with friends, and may have had 1 1/2 pieces too many of this Napoleon Cake. It was SO seconds and thirds-worthy! You will have to do Google Translate to get the full recipe! By the way, you can get vanilla sugar on Amazon.
  • Winter has been sick this last week, so it got us thinking about the saying "Starve a cold, feed a fever" and what foods are best for making you feel better.
  • The scientific journal Science even had something to say about this adage in 1929.
  • First, make sure to drink fluids and stay hydrated!


  • Chicken soup is hydrating, has many eletrolytes, ingredients are not going to upset the stomach, plus the placebo effect, but there's no conclusive evidence that chicken soup helps you get better.
  • The researchers from Yale did an interesting study feeding or starving animals who are infected with either a bacterial or vial infection. See the article here and a short video regarding what they did in a nutshell.



  • Home remedies such as warm liquids are always best.
  • Ginger, turmeric, honey, oregano, garlic, and other things in your cupboard that have properties that can help make you feel better. We've talked about turmeric tea before.
  • You can make your own homemade cough syrup recipe here (non-alchoholic!). There are plenty of cough drops recipes if you want to mess with a candy thermometer and all, or you can just go out and buy some for a few bucks.

Run Time: 29 minutes

Sponsors: Our podcast is brought to you by our awesome and food-loving sponsor, IKEA in Draper, Utah!

IKEA Make Room For Organization Event at the Draper IKEA

Saturday, January 27 and Sunday, January 28, 2018
9:30 AM to 4:00 PM

**We'll be there on January 27 Facebook/Instagram Live-ing the Junk Drawer No More workshop at 10 am MST. Join us for fun giveaways!**

Customers can sign up for IKEA Family online and use the $25 off $150 purchase coupon valid only Jan.27th and 28th 2018. A full list of activities will be available on http://www.ikea.com/us

Some activities will include:
  • Junk Drawer No More! Learn how to easily organize your kitchen junk drawer to find a happy home for those frequently used items that don’t quite fit anywhere else.
  • Linen Closet Rescue! With bulky items such as pillows, blankets and towels filling the shelves, the linen closet can easily become overstuffed and cluttered.  Learn tips and tricks using storage solutions to give your linen closet the makeover it needs.
  • Sampling selected Swedish food itemsFree sampling of selected Swedish food items. $5 off $25 purchase of Swedish Food Market items.
  • Activities for kids & adults
  • IKEA Family offers

Blog Archive

Powered by Blogger.
Back to Top