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PODCAST

Food Origins Podcast

With my passion and experience with food, I talk to people about their origin stories. What they ate growing up, their culture, favorite foods, recipes, family traditions, awesome tools, best & worst restaurant experiences in the world and of course; their current projects, advice & businesses. Food connects us all, so let’s learn more about it together.

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All Episodes

117:30

McDojos Exposed: Rob Ingram Pulls No Punches I Food...

Food Origins Podcast ·

2026/01/08

With over 28 years of experience in martial arts, Rob Ingram holds a 3rd Degree Black Belt in Karate, a 3rd Degree Black Belt in Lissajous-Do, and a Purple Belt in Brazilian Jiu-Jitsu. His competitive career includes an impressive (6-0) record as an amateur boxer and a (4-2) record in amateur kickboxing. Rob was also a member of the prestigious international martial arts team, Full Circle, for two years, and ran his own successful martial arts school for four years. Rob’s passion for martial ...

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75:27

From Coast Guard to Crust: Jacob’s Journey with Fire...

Food Origins Podcast ·

2025/12/12

In this episode of the Food Origins podcast, Jacob Gonzalez shares his journey from the Coast Guard to running a successful pizza food truck, Fire and Dough, in the Flathead Valley. He discusses his culinary roots, the challenges of starting a food business, and the art of making Neapolitan pizza. Jacob emphasizes the importance of failure in the learning process and offers advice for veterans looking to start their own businesses. He also highlights his unique menu offerings and future aspi...

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63:55

The Shokunin Sessions: Sushi Origins with David...

Food Origins Podcast ·

2025/11/26

David Utterback is a multiple-time James Beard Award honoree and the first Nebraska-based chef to be named a finalist for Best Chef: Midwest (2023). As the chef and owner of Omaha’s acclaimed restaurants Yoshitomo, Ota, and Koji (his flagship Japanese restaurant, high-end omakase counter, and izakaya concept, respectively), he has earned national recognition for redefining Japanese cuisine in the American Midwest—with even The Washington Post declaring Ota as one of the country’s best sushi r...

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68:45

Thaan Charcoal: Built for Fire with Toby Roberts I...

Food Origins Podcast ·

2025/10/24

Toby Roberts is a restaurateur at heart with over two decades in the hospitality industry. He started Thaan while serving as President of the acclaimed Pok Pok, and kept the flame alive while launching James Beard–recognized restaurants Gado Gado and Oma’s Hideaway. Across all of his ventures, Toby has championed hospitality, human connection, and creating unforgettable experiences around the table. That same perspective fuels his work with Thaan Charcoal — building tools that make live-fire ...

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66:32

The Truth About Honey: Inside Sonoran Honey Co. with...

Food Origins Podcast ·

2025/10/10

In this episode of the Food Origins Podcast, host David Sands sits down with Salvador Delgado, founder of Sonoran Honey Co. in Blythe, California.Salvador shares his journey growing up around bees, learning the craft of beekeeping from his father, and building a company rooted in honesty and purity. We dive deep into the art of honey making, the hard realities of beekeeping, and expose the misconceptions and “dirty side” of the honey industry — from imported blends to misleading “pure honey”

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59:45

Arn’s BBQ | Bringing Central Texas Barbecue to Big...

Food Origins Podcast ·

2025/09/26

Arn’s BBQ is more than just a food trailer in Whitefish, Montana—it’s a taste of true Central Texas barbecue in the heart of Big Sky Country. Founded by Arn and Leigha Mendez, the couple took their Houston roots and passion for low-and-slow smoked meats and built something special in northwest Montana.From the very beginning, Arn’s goal was to keep it real: post oak wood imported from Texas, brisket smoked to perfection, house-made sausage, chicken, and ribs, all paired with scratch-made sides and

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73:43

Where Passion Meets the Plate: Brandon Dearden - Food...

Food Origins Podcast ·

2025/09/01

Brandon Dearden is a passionate and driven executive chef with over 20 years of experience in fine dining and luxury hospitality. Known for his relentless work ethic and dedication to his craft, Brandon has built a career defined by discipline, creativity, and a true love for hospitality. Throughout his career, Brandon has held leadership positions in award-winning restaurants and luxury hotels, including Saison Hospitality Group, Wolfgang Puck at Hotel Bel-Air, and L’Escalier at The Breakers...

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49:36

Tradition Meets Purpose: The Story of Rancho El 17...

Food Origins Podcast ·

2025/07/30

Javier Contreras is the CEO of Rancho El 17, a regenerative cattle ranch in Sonora, Mexico. Carrying forward the vision of Mr. Zambrano, Javier is helping reshape the ranch into a model of sustainable practices, ethical cattle raising, and premium beef production. Blending tradition with innovation, Javier is deeply committed to honoring the legacy of the land while looking ahead to the future of ranching. We were introduced through our mutual friend Mark Melnick from Trex, and in this episod...

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66:11

Low & Slow with Russell Savage: The Heart Behind...

Food Origins Podcast ·

2025/06/02

In this episode of the Food Origins Podcast, I sit down with my friend Russell Savage, founder and pitmaster of Pico's BBQ. Russell’s culinary journey started in the kitchen long before he ever lit a smoker — attending Johnson & Wales University and training under acclaimed chef Guillaume Bienaime (a fellow podcast guest EP. 20). From fine dining to fire and smoke, Russell later spent nearly five years in Texas, learning the art of barbecue at legendary spots like Terry Black’s BBQ, befor...

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35:34

Mastering Wagyu: The Art of Butchery with Noriaki...

Food Origins Podcast ·

2025/05/19

In this episode, we sit down with Master Butcher Noriaki Numamoto, a true craftsman in the world of wagyu and whole animal butchery. With decades of experience across Japan and the U.S., Noriaki has become a leading figure in the art of Japanese-style meat preparation — known for his precision, philosophy, and deep respect for the animal. This special conversation was recorded on-site at Niku Butcher Shop in San Francisco, with Mark Melnick generously providing Japanese translation. Numamoto ...

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61:47

Señor Lechuga: The Brooklyn Heatmakers Behind the...

Food Origins Podcast ·

2025/04/21

Meet Nico Lechuga and his wife Lauren, the founders of Señor Lechuga Hot Sauce out of Brooklyn, NY. What started as a small-batch passion project turned into a bold brand with serious fire—earning collabs with Joe Rogan, Hot Ones, Half Face Blades, Café Unido, Huckberry, Cosmo/GQ gift guides and so much more.Unable to find a clean hot sauce that delivered maximum heat without compromising flavor, Nico began crafting his own blends in the kitchen of his Williamsburg apartment. Like a mad scientist,

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53:27

Green Beret to Gourmet: Nate Kouhana’s Anthem Snacks...

Food Origins Podcast ·

2025/04/07

Nate Kouhana is a former Green Beret turned entrepreneur. He brings the same discipline, resilience, and commitment to excellence from his military service into the world of premium meat snacks. As the founder of Anthem Snacks, a veteran-owned company, Nate is dedicated to crafting high-quality, protein-packed snacks that fuel adventure and honor the spirit of service. With a deep love for the outdoors, Nate and his wife made their way to Montana, "The Last Best Place," where they

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82:02

From Sri Lanka to Montana: Fire, Flavor & The Wild...

Food Origins Podcast ·

2025/03/24

Ranga’s journey is one of adventure, passion, and resilience. From his upbringing across Sri Lanka, Oman, England, Southern California, and Montana to his deep connection with fishing, foraging, and open-fire cooking, he has always embraced the outdoors as both a lifestyle and a calling. Now a private chef, he curates immersive fishing and cooking experiences, blending his love for nature with his culinary craft. Now a private chef, Ranga curates unforgettable fishing and cooking experiences,

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47:08

Train Protect & Provide with Jason Khalipa - Food...

Food Origins Podcast ·

2025/03/10

With a CrossFit Games championship title and eight consecutive appearances at the highest level of competition, Jason Khalipa’s record speaks for itself. His lifelong dedication to training hard and his relentless pursuit of excellence have propelled him to success—not just in fitness, but in business and life. As the author of “As Many Reps as Possible’”, founder of NC Fit gyms, Train Hard Fitness programming, and the Train Hard Men’s Club, Jason continues to lead and inspire athletes,

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70:39

Chef Chronicles with Jared Montarbo - Episode 55

Food Origins Podcast ·

2025/02/24

Jared began his love for the culinary experience in his grandmother's kitchen. Jared attended the California Culinary Academy and started his externship with Wolfang Puck and has been working for him for over 20 years along with his mentor Erick Klein . At 17 years old he started working at Spago in Palo Alto and from there he went on to work at several locations including Las Vegas and becoming the Executive Chef in Colorado. After returning to the Bay Area Jared took the Helm of

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58:53

Outdoor Chef Life - Taku Kondo - Episode 54

Food Origins Podcast ·

2025/02/10

Taku Kondo, a sushi chef with a passion for outdoor cooking, brings the art of cooking in nature’s kitchen to your ears. From grilling over campfires to creating gourmet meals in the wild, Taku shares his knowledge, tips, and stories about food, adventure, and the joy of cooking outdoors. An amazing fisherman, Taku has caught or foraged for halibut, salmon, crab, uni, wild mushrooms, and so much more. The best part is the dishes Taku creates after the catch! Whether you're an experienced

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118:02

Warrior to Rancher - Greg Putnam of Little Belt...

Food Origins Podcast ·

2025/01/27

Greg Putnam, President of Little Belt Cattle Co., is a former Navy SEAL and now a rancher in Montana. His transition from elite military service to cattle ranching is both inspiring and unique. After serving in the Navy as a SEAL, Greg sought a new chapter in life that aligned with his values of hard work, discipline, and connection to the land.Greg co founded Little Belt Cattle Co. with his partner Tim Sheehy, where they operate a sustainable cattle ranch, focusing on regenerative agricultur...

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62:01

Exploring World Cuisine and Staying Prepared with...

Food Origins Podcast ·

2025/01/13

Mike Glover is the CEO and founder of FieldCraft Survival, a leading company dedicated to teaching practical skills for everyday survival, self-reliance, and preparedness. With an extensive background as a former U.S. Army Green Beret and a seasoned survival expert, Mike has dedicated his life to training individuals, families, and organizations to stay safe in challenging environments.In this episode, I’m honored to have my friend Mike on the show, who not only helped me get this podcast off the

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115:46

Let's Train, Cook and Eat with Tim Freeman - Inside...

Food Origins Podcast ·

2024/12/30

Tim Freeman is a highly respected Brazilian Jiu-Jitsu black belt under Sergio Silva and Eddie Bravo. With a deep passion for grappling and innovation, Tim has made a significant impact on the martial arts community as the host of his own Inside BJJ podcast and co-host of Grappling Hour. Tim has become a prominent voice in the martial arts community, sharing stories and insights that resonate with practitioners around the world. In addition, Tim is the owner of two thriving 10th Planet Jiu-Jitsu

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76:34

Awaken the Animal Within - Danny "Boarman" Bolton...

Food Origins Podcast ·

2024/12/16

Danny Bolton, known as "The Boarman," is a skilled outdoorsman, expert hunter, and passionate conservationist featured on MeatEater. With years of experience tracking and harvesting wild hogs, Danny has earned his reputation as one of the most knowledgeable and dedicated boar hunters in the field. His expertise goes beyond the hunt—he’s a storyteller, advocate for ethical hunting practices, and a champion of the connection between sustainable harvesting and the food we eat.From his

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70 results

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