David and Doug finish out the season talking about Doug’s recent wedding and everything leading up to it. We dive into trying to hit your party room minimum, how whiskey talk crosses barriers, scotch drinking, cocktail hours, wedding food, non-alcoholic cocktails, letting go of expectations, Tom Sawyering your own wedding, and our favorite moments from season 2.     Follow us on Facebook and Instagram @wearebeyondhungry Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

In this episode, David and Doug talk with Hanna Howard, a public historian, amateur baker, a friend and working in 1876, well kind of. We discuss her journey on how she became a historian working at Living History Farms, the 19th century and her grandmother’s baking. We get a glimpse of what goes behind the scenes of re-creating recipes, adjusting them for our current tastebuds, researching, cooking without the tools we take for granted and much more. So join us in this little journey to the...

In this very first in-person recorded episode, we have expanded to Chicago; David talks about his move back home to Chicago. We talk about places he misses in Iowa, all the options to try and explore in Chicago, building a routine and fighting the feeling that it’s temporary. Also, Doug visited David in Chicago before this episode. We talk about the food and bars they experienced in the city of Big Shoulders and take a little dive into whisky, David’s other passion. Follow us on Facebook and...

In this episode, David and Doug talk with Kenia Calderon, an activist, blogger, a fellow podcaster of the podcast Coffee with Kenia, and Business Records’s 40 under 40 2021. We discuss her journey on her relationship with food, discuss diet trends, and why breakfast is her favorite meal. Follow us on Facebook and Instagram @wearebeyondhungry Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

In this episode, Doug talks about his recent trip out to the cabin where he wanted to try some new things to cook. We discuss cooking bison, the technique and the joy of making home-made tortillas and all the ways he combined all the leftovers to make other dishes. Follow us on Facebook and Instagram @wearebeyondhungry Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

David and Doug sit down with Seeta Mangra-Stubbs, CEO and founder of Whole Damn Woman, an education platform that teaches people the many ways they can be whole. We talk about the origin of her company, her love/hate relationship with chain restaurants, authenticity on social media, and her engagement with food as it intersects with politics, race, and self-image. We also get nostalgic about Anthony Bourdain, talk about home-based food businesses, and holding businesses accountable. Follow...

We recount the trials, failures, and successes of making pizzas from scratch for Pi day. We cover making dough, selecting ingredients, and discovering new preferences. We’re not experts, but we learned a lot in the process. Then we take some time to discuss Doug’s ongoing wedding planning efforts and glean some wisdom from David’s own wedding experiences. Follow us on Facebook and Instagram @wearebeyondhungry Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

David and Doug talk to Amara Sama, owner of the Palm’s Caribbean pop-up that blends his Jamaican and Liberian roots. We get a brief education into Liberian and Jamaican cuisine, talk about farmers market produce vs. the grocery store, and get a glimpse into how tight-knit the cooking community is at the Mickle center. We also chat about fast food restaurant systems, how COVID-19 has impacted how Amara cooks at home, and how he may have invented the KFC famous bowl before it was official. We...

David and Doug start off by exploring the Tik Tok Tortilla Hack before veering into Doug’s attempted month of Pescatarianism and David’s trip to Chicago. Also notable is the discussion around the potential renaissance in TV dinners, why we’ve been going about microwaves all wrong, our most precious pantry items, the promise of Portillo’s, and a quick review on famous regional burger chains. Follow us on Facebook and Instagram @wearebeyondhungry Hosts: David Baeza and Doug Choi Music by Beau...

Lyssa walks us through her journey in becoming vegan, growing and finding the right products to serve and the struggles of being a vegan establishment in Iowa. She also covers on the benefits that her mom and she experienced from converting to that lifestyle and the difference it can make. To find out more information on her menu and where you can experience her food, you can find her on instagram @veggiethumper and on facebook . Follow us on Facebook and Instagram...

David and Doug respond to a listener request to discuss hot chocolate, how we drank it as kids, and how we drink it now. We also talk about drinking way too much milk and orange juice in our youth, winter cocktails, mead, aqua faba, the benefit of bitters, the dangers of certain cocktail shakers. We also venture into Christmas and New Years dinners full of tamales, cold sesame noodles, and seafood. We close out with a brief discussion on New Years traditions. Follow us on Facebook and...

Jen takes us through growing up in the south side of Des Moines, finding her way to cooking more healthfully, why she started her business in the middle of the pandemic, and the influence from her parents and their garden. To find out more information on her pop-up and see what her menu is this week, you can find her on instagram @food_of_sivid. Follow us on Facebook and Instagram @wearebeyondhungry Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

In this Holiday Special, Doug and David share some audio clips of season one and season two guests on what they eat during the holidays and what it may look like this year. It is always fascinating to know what everyone's must have dishes are and which ones only come out during these special events. Sharing a meal with family and friends is a gift that we all cherish and reflect on, especially during this year. 08:19 Season One guest, Sammy Mila, Culinary Specialist and Food Stylist. 15:43...

In this Season closing episode, Doug and David talk about their camping and cabin experience, how we prepare food, the plan to explore new methods of cooking, new things we would like to try. 02:31 Doug’s first camping trip18:10 David’s cooking setup25:30 Camping dishes29:12 Native American concept “3 Sisters”33:15 Equipment we have and would like Follow us on Facebook and Instagram @wearebeyondhungry Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

In this episode, we discuss the (1:08) Derecho storm that hit Iowa a few weeks ago and it’s effect, (18:08) what we are making and how living through this pandemic is suppose to give us “more” time but it is slipping away, and (24:57) how making coffee can become a delicious way to get a little meditation in your day. Follow us on Facebook and Instagram @wearebeyondhungry Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

David and Doug sit down with Der Vang, an educator, community organizer, and proud Hmong-American. They follow the journey of the Hmong people and their food from southeast Asia to pockets all over the United States. There’s also a deep dive into the importance of having different options for fish sauce, why the kind of asian grocery is critical, and what it’s like when millennial values clash with traditional ways. Der has been an accomplice for racial and social justice since she was a...

In this episode, David and Doug talk with Sammy Mila, a Culinary Specialist and Food Stylist. She is also the cook behind "Extra Sweet" from Better Home and Gardens. We discuss how recipes are created for shows and magazines, behind food photography and importance behind her Sunday dinners. If you want to see beautiful food photos and videos, follow Sammy on instagram @sammymila_dsm Follow us on Facebook and Instagram @wearebeyondhungry Hosts: David Baeza and Doug Choi Music by Beau...

David and Doug discuss how the how they decide whether to eat in, order takeout, or begrudgingly get delivery. They also sing the praises of Asian, Mexican, and other community grocery stores. To-go cocktails also make it in the episode as well as a quick discussion on where our comfort lies in ordering takeout sushi. Follow us on Facebook and Instagram @wearebeyondhungry Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

We are in a pandemic, so we are spending less time in stores and in restaurants and more time in the kitchen. In this episode, we discuss different methods of storing produce, what we are doing to avoid trips to the store, looking into how the past dealt with hardship and taking the extra time we have learning new things around the kitchen through the internet. Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

In this bonus episode we talk about how Lumpia&Co. is a family business through and through. The journey in many kitchens, the bonds created and cemented while cooking, and bringing something different to a new place. Check Lumpia&Co. out on their Facebook and Instagram @lumpiaco Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

In this episode, we had the opportunity to talk with Earvin Idio, Chef and Owner of Lumpia&Co. We discuss various topics, from our favorite stands at the Des Moines Farmer’s Market, various Filipino dishes, different menudos, various methods to make rice and the different ways we enjoy it, to what we are cooking in quarantine. Check Lumpia&Co. out on their Facebook and Instagram @lumpiaco Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton

In this episode, David and Doug talk about why they started this podcast, a little bit about who they are, why they’re so interested in food, and what got them cooking. They’re also going to talk about lunchables, assimilation in America, and touch on why authenticity can be so complicated. Hosts: David Baeza and Doug Choi Music by Beau Brenton, @beaubrenton