Explorez tous les épisodes du podcast Food Origins Podcast

Born and raised in Alaska, Captain J has always had a love for the outdoors, especially when it comes to fishing. What started as a passion for being on the water eventually turned into something much bigger—a business, a lifestyle, and a dream he gets to live out every day.

But don't let the nickname Captain J fool you. There's a whole lot more to Josh than catching fish and driving boats!

Josh is a hardworking husband, proud dad, entrepreneur, and a guy who isn't afraid to chase big dreams. He's the kind of person who gives 110% to whatever he sets his mind to, whether that's running his business, tackling a new fitness goal, growing in his faith, or finding a way to make something happen when the odds are stacked against him.

With a whole lot of grit, determination, and probably a few questionable decisions along the way (because what entrepreneur hasn't made those?), Josh turned his passion for fishing into Crazy J's Guiding, a successful fishing guide business in South-central Alaska.And while spending your days fishing in Alaska might sound like the dream job, there's a lot more that goes on behind the scenes. Between early mornings, long days on the river, maintaining boats, juggling schedules, and keeping a business running, Josh knows that being your own boss doesn't necessarily mean working less. In fact, it usually means working a whole lot more!

But for Josh, it's worth it.

One of his favorite parts of guiding is getting to share the Alaska he grew up loving with people from all over. Whether it's helping someone catch their very first salmon, sharing a few laughs on the boat, or watching a family make memories they'll talk about for years, Josh wants his clients to leave with more than just fish.

Outside of guiding, Josh has been putting that same determination into bettering himself. He's been working hard toward his fitness goals, pushing himself physically, and growing stronger in his faith. He's learning that success isn't just measured by how many fish you catch or how much your business grows, but also by the kind of husband, father, and man you're becoming along the way.

His faith, family, and drive to keep improving are becoming just as important to his story as the business he's built.

Josh isn't someone who sits around waiting for opportunities to come knocking. He's more likely to grab a cup of coffee, come up with another crazy idea, and figure out how to make it happen. And if you know Josh, you know there's probably never a shortage of those ideas!

At the end of the day, Captain J's story isn't just about fishing. 

https://www.crazyjsguiding.com

It's about a born-and-raised Alaskan who took something he loved, bet on himself, worked his tail off, and turned it into a livelihood. It's about faith, family, personal growth, taking risks, and never being afraid to dream a little bigger.

And knowing Josh, he's just getting started.

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Chef Julius Tacadena is bringing the flavors and memories of the Philippines and Hawai‘i to Chicago through Kanin.

Born in the Philippines and raised on Kaua‘i, Julius grew up surrounded by the food and culture that would eventually shape his culinary journey. After moving to Chicago and taking a nontraditional path through nursing and recruiting, he found his way back to food and began turning the flavors of home into something uniquely his own.

From Filipino classics and Hawaiian comfort food to musubi, Spam, longanisa and creative bodega-style dishes, Kanin has become a celebration of Julius's roots and the food memories that shaped him.

In this episode of Food Origins Podcast, we talk about growing up in Hawai‘i, Filipino food culture, the journey from pop-ups to Kanin, the story behind his food, Chicago's restaurant scene, and what it means to bring a taste of home to a new city.

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Mauricio has spent more than 25 years in food media and publishing, writing for Saveur, Gourmet, Escala, and Lonely Planet. Born in Mexico City and living in the United States for nearly 30 years, he brings a unique perspective to conversations about food, culture, and identity. As founder of the award-winning independent publisher duopress, he has helped create innovative nonfiction and illustrated books for readers worldwide.

Mauricio is the author of AN ILLUSTRATED GUIDE TO TACOS AND BURRITOS: A Comic Book with Stories, Recipes, and More [August 11, 2026 | duopress/Sourcebooks], an innovative cookbook that combines authentic recipes, culinary history, and comic-style illustrations to explore two of the world's most beloved foods.

As both a food journalist and publisher who has spent decades writing about Mexican food traditions, Mauricio brings a perspective that is both deeply informed and personal. He is the great-nephew of Josefina Velázquez de León, the "Julia Child of Mexico," whose pioneering work played a pivotal role in defining modern Mexican culinary traditions and helped shape how we understand Mexican food today.

https://www.tacosandburritosbook.com

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Chef John's love of cooking started long before he ever opened a restaurant. Rooted in Genovese and Sicilian tradition, his lessons came from family tables in San Francisco, California, with Mamalee, his father John and from summers spent in Italy learning to make pasta by hand alongside his great aunt, Lala Mariuchia and cousins — the same way his family has for generations. That heritage carried him through one previous restaurant in Costa Rica, before bringing him home to Texas. 

While building his culinary journey, Chef John also dedicated more than 20 years to the San Francisco Police Department, retiring as a Sergeant after a distinguished career. He spent the majority of those years working in plainclothes and undercover assignments, including serving as a Task Force Officer with the Drug Enforcement Administration (DEA). Throughout his years in law enforcement, his passion for cooking never faded-it simply waited for the right time to become his full time calling. 

Today, inside the historic Rogers Hotel in downtown Waxahachie, John's Place is Chef John's second concept and his most personal expression of everything he loves about food, family and hospitality. Family photos line the walls, and an open kitchen behind the bar offers guests a front-row seat to the teamwork and craftsmanship that brings each dish to life. Whether he's working the line or stopping by tables to great guests, Chef John’s genuine passion is unmistakable. Every plate tells a story, every meal honors his family’s legacy and every guest is welcome as if they were part of it.

https://www.visitjohnsplace.com

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Sam Choy's years of cooking alongside his parents gave him the skills and inspiration to make Sam a Hawaiian celebrity chef. His exceptional creativity, love of good food, and aloha for guests propelled him to the status of an internationally recognized chef, Food Network personality, and James Beard award-winner.

 Choy's colorful personality and welcoming smile have drawn customers to his multiple restaurants over the last 30 years, but it is his award-winning cooking that keeps them coming back! He characterizes his cuisine as a "melting pot of the freshest ingredients from ever culture on the Hawaiian islands...true Hawaiian heritage cooking."

 Sam spent twenty plus years mastering his craft in the kitchens of noted hotels and resorts on the mainland and Hawai'i. Sam appears on his weekly cooking show, Cooking with Sam, on the Hawaiian Islands' NBC affiliate. He has authored 16 cookbooks and is often credited as the "Godfather of Poke" and the Culinary Ambassador of the Big Island. 

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https://craftedbykairos.com

https://bendsauce.com

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Join us as Chef Joel Gil shares his inspiring journey from law enforcement to culinary success, highlighting his passion for open fire cooking, local sourcing, and the importance of resilience. Discover practical insights, memorable stories, and future plans that showcase his dedication to community and cuisine.

Chef Joel Gil is a talented chef based in Bozeman and Big Sky, Montana. With a deep-rooted passion for cooking, Chef Gil blends his Mexican heritage with global culinary influences, creating innovative dishes that showcase his diverse expertise. 

​Chef Gil runs a popular food truck and catering business, offering creative, high-quality meals for both private events and large gatherings. He also hosts exclusive tasting events, where guests can experience multi-course menus crafted with seasonal ingredients and local produce. Chef Gil's commitment to exceptional flavors, artistic presentation, and personalized service has made him a standout in the region's vibrant food scene.

https://www.eatbraza.com

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Derek Ikeda is a third-generation Japanese American carrying forward a family legacy rooted in farming, resilience, and great food. He operates Ikeda's Bakery alongside his father Glen, uncle Steve, and brother Brendyn—continuing a business first started by his grandparents, Sam and Sally Ikeda.

What began as a small orchard has grown into a Northern California staple: part bakery, part restaurant, part roadside market. Built on a true farm-to-fork foundation, Ikeda’s has become known for its fresh fruit, homemade goods, and especially its iconic pies—made from the same land and traditions that started it all.

Today, Derek helps lead the evolution of the business while staying rooted in its origins—serving high-quality, honest food to generations of loyal customers and new travelers passing through the I-80 corridor.

https://www.ikedas.com/

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Entrepreneur, TV host, and Certified Chef, Shelly Meyer brings unique flavor to everything she takes on. Chef Shelly is the host of Shelly’s Game Kitchen where she treats viewers to her incredible homecooked recipes.  First airing on ROKU, Eat This TV Network in 2021, then transitioned to CarbonTV in 2023, available on multiple Streaming Platforms. 

Beyond her work in front of the camera, Chef Shelly owns and operates the Montana Flavor spice company where she sells her signature blends. In 2022, her Espresso Rub won a respectable 2nd place in the International Flavor Awards. Followed by her Fish & Seafood seasoning winning in 2023. 

Shelly started cooking professionally in 2000 through a catering business she ran with her husband.  As a couple, they went on to own and operate a steakhouse for a decade. When the restaurant closed she decided to further pursue her passion for cooking by attending culinary school, graduating at the top of her class at age 50. 

Chef Shelly offers her services as a private chef, exclusively for guests of Chief Joseph Ranch, in Darby, Montana, where the popular show Yellowstone is filmed. 

Great to have Chef Shelly on the podcast to talk about her origins and expansive experience in cooking a myriad of wild game recipes.  

https://chefshellymeyer.com

https://www.montanaflavor.com/

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Jeff Nichols is a former U.S. Navy SEAL Team Six operator and exercise
physiologist who brings real-world combat and human-performance science
together to prepare the next generation of Navy SEAL, BUD/S, and Special
Forces candidates.

As the Department Head of Human Performance at SEAL Team Six, Jeff spent
nearly a decade designing and implementing strength, conditioning, and recovery programs for the military’s most elite operators. His approach is not theory-based - it’s built on years of firsthand experience
performing at, and coaching others to reach, the absolute peak of tactical and athletic capability.

After leaving active duty, Jeff founded Performance First. In Banks,
Alabama, the 28-acre training facility and 10,000-square-foot performance
center is dedicated to special-operations preparation, BUD/S physical and
mental readiness, and elite human performance.

Jeff’s mission is to develop complete warriors - men and women capable of
excelling under pressure, mastering stress, and performing with discipline and confidence in any environment. His programs combine tactical fitness, mental-toughness development, and evidence-based
performance physiology to produce measurable results.

From his years as a SEAL Team Six operator to his expertise in exercise physiology, Jeff Nichols stands apart as the only active BUD/S and Special Operations trainer with direct experience at the highest level of Naval Special Warfare. His work continues to influence the future of Navy SEAL preparation, tactical human performance, and elite-operator
training worldwide.

https://www.performancefirstus.com

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Mark is the creator of the Modern Rural Civilian channel, creating content about his ongoing DIY journey to design and build his dream "off grid" property and homestead. In the summer of 2021 Mark and his fiancé Heather sold everything they owned to buy bare, rural acreage in the mountains of Idaho. Many people talk about their desire to detach and build their own oasis, to become more self sufficient, but few actually take the required actions. Mark's channel shares the successes and failures quite openly, providing insight in to what the lifestyle actually requires.

In this episode, Dave and Mark discuss the journey of homesteading, the importance of food in rural living, and the art of cooking. Mark shares his experiences growing up with food, his culinary career, and the transition to off-grid living. They explore food preservation techniques, the significance of community involvement in food production, and the role of hunting in modern life. Mark emphasizes the value of understanding food sources and the skills necessary for a sustainable lifestyle, while also highlighting the joy of cooking and the fulfillment that comes from growing and preparing one's own food.

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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 arts extends beyond the dojo. 

For the past decade, he has worked as a business consultant, helping martial arts businesses improve their operations and grow. He is best known as the founder of McDojoLife, an online platform that has amassed over one million followers. McDojoLife’s mission is to expose frauds, scams, and unethical practices in the martial arts world, protecting students from exploitation and misinformation. Through his work, Rob has become a leading voice in advocating for integrity and accountability in martial arts.

At Academy Safe, Rob plays a critical role in advancing the organization’s mission to ensure the safety and well-being of martial arts students nationwide. His extensive experience as a martial artist, instructor, and advocate uniquely positions him to drive the development of the national safety registry, setting higher standards for the martial arts community.

https://mcdojolife.com

In this episode, Rob from McDojo Life shares his journey in martial arts, starting from his childhood experiences of bullying to becoming a third-degree black belt. He discusses the importance of legitimacy in martial arts, the dark side of the industry, and the need for awareness regarding abuse and fraud. Rob also highlights the five rules of McDojo Life, emphasizing the importance of safety and integrity in martial arts schools. 

The conversation touches on the evolution of martial arts, the significance of community, and concludes with a light-hearted discussion about food and comfort meals. In this engaging conversation, Rob From McDojoLife and Dave Sands explore a variety of culinary topics, from marination techniques and celebrity chefs to the cultural significance of food in martial arts. They share personal anecdotes about their favorite dishes, hidden culinary gems, and the challenges of finding quality dining experiences. The discussion also delves into Rob's documentary project, which aims to expose martial arts fraud and promote safety in the industry through the Academy Safe initiative.

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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 aspirations for expanding his food truck business.

https://fireanddoughmt.com/

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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 restaurants. A self-taught sushi chef, David is
known for melding Midwestern ingredients with Japanese precision and technique, creating a style that honors tradition while pushing the boundaries of what sushi can be.

Born to a Japanese mother and American father, David’s path to sushi was unconventional. After years of being immersed in Omaha’s indie punk scene, a job at a local sushi restaurant shifted his focus and ultimately sparked a lifelong passion. In 2008, a formative trip to Japan
– including a meal at Sukiyabashi Jiro and a rare apprenticeship offer from Jiro Ono himself – solidified his commitment to mastering the craft on his own terms. Guided by self-study, his mother’s translations of Japanese culinary texts, and countless omakase experiences across Japan and the U.S., David has forged a style that is both deeply personal and distinctly regional.He continues to challenge expectations of where exceptional sushi can be found – and what it can taste like.

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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 cooking safe, beautiful, and part of everyday life.

https://thaangrill.com/foodorigins

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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” labels.

Discover what it takes to produce real, small-batch American honey and how Sonoran Honey Co. keeps integrity at the heart of everything they do.

https://sonoranhoneyco.com

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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 that signature Texas hospitality. Even the details matter—the menu is tight, the quality is high, and nothing is served unless it meets Arn’s standards.

Family is at the heart of the business. Arn and Leigha’s kids pitch in wherever needed—prepping sides, helping on service days, and being part of the welcoming atmosphere that locals and visitors have come to love. Though the trailer is only open a few days a week, lines form quickly, and the food sells out just as fast.

In this episode we sit down with Arn to talk about the journey from Houston to Whitefish, the challenges of building a barbecue business in Montana, the culture of Central Texas barbecue, and the joy of creating a family-run spot that’s earned a loyal following.

This is a story of food, family, and community—and how one pitmaster brought a taste of Texas smoke to the Montana mountains.

https://www.arnsbbq.com/

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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 Resort. His expertise extends beyond the kitchen he is deeply passionate about research and development, menu innovation, and the business side of hospitality.

Today, Brandon is the proud owner of his two restaurants in Hamilton, Montana Ember and Grano where he blends his fine dining background with a passion for creating memorable, approachable experiences.

 Beyond the restaurant, he has become a respected voice in the culinary community through his YouTube channel, where he shares advice, tutorials, and mentorship for other culinary professionals. With a growing audience on Instagram and TikTok, Brandon continues to inspire both up and coming chefs and passionate food lovers by offering a behind the scenes look at the hard work, creativity, and dedication that define the life of a chef.

Through his restaurant, digital platforms, and unwavering drive, Brandon Dearden has established himself as not only a chef and entrepreneur but also a mentor and leader shaping the next generation of culinary talent.

https://embermontana.com

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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 episode, we dive into Javier’s journey, his passion for the ranch, and what it means to continue a mission rooted in heritage and purpose.

https://www.ranchoel17.com

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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, before returning home to build Picos BBQ from the ground up.

We talk about the evolution of his craft, what it takes to run a serious barbecue operation, and how honoring both classical training and Texas tradition helped him find his unique voice in the culinary world. This episode is packed with heart, heat, and real food talk — don't miss it.

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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 traveled all the way from Japan for this rare gathering, which also included respected figures like Guy Crims , Jared Montarbo and Justin from Team Trex. From wagyu grading to the soul of the craft, we dive deep into the mindset and mastery behind elite butchery.

Note: Be patient — this episode is a mix of Japanese and English, offering a raw and authentic look into the world of Japanese butchery and its cultural depth.

このエピソードでは、和牛と丸鶏の世界で真の職人、マスターブッチャー沼本憲明氏にインタビューします。日本とアメリカで数十年にわたる経験を積んだ沼本氏は、日本式食肉処理の第一人者であり、その緻密さ、哲学、そして動物への深い敬意で知られています。

この特別な対談はサンフランシスコのNiku Butcher Shopで収録され、マーク・メルニック氏が日本語通訳を担当しました。沼本氏はこの貴重な会合のために日本から遠路はるばるやって来ました。この会合には、ガイ・クリムズ、ジャレッド・モンターボ、チーム・トレックスのジャスティンといった著名人も参加していました。和牛の格付けから職人技の魂まで、一流の食肉職人の精神と熟練の技に深く迫ります。

注：このエピソードは日本語と英語が混在しており、日本の食肉の世界とその文化の奥深さをありのままに、そして真摯に捉えています。

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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, he tinkered with ingredients and ratios until they were just right. At first, the sauces were for personal use—but after rooftop BBQs with friends and family who kept saying, “If you sold this, I’d buy it,” Nico decided to test the market. That first batch sold out instantly.

Together with his (then very pregnant) wife Lauren Cosenza—the creative force behind the brand—Señor Lechuga Hot Sauce was born. Now, with their two kids alongside them, Nico and Lauren continue to build an ever-growing, flavor-packed brand with purpose.

I’m incredibly honored to share their story. As a customer for over four years, their support in my journey means the world. This episode isn’t just about hot sauce—it’s about bold moves, authentic roots, and the kind of passion that truly inspires.

Tap in and taste the story. 

https://www.senorlechugahotsauce.com/

Show Notes

https://www.foodoriginspodcast.com/podcast-episode-59

A Food Origins Podcast Production Original music by Ulisses Bella of Ozomatli

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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 continued to embrace a life of purpose and passion. His journey from the battlefield to the business world is driven by a mission to contribute to what makes America great—the freedom to pursue, the drive to be one’s best, and the commitment to serve with pride. Anthem Snacks proudly donates 10% of profits to veteran and first responder nonprofit organizations and supports American ranchers with beef sticks made with 100% American beef.

Join us as we dive into Nate’s incredible story—his military background, the inspiration behind Anthem Snacks, the challenges of entrepreneurship, and his unwavering dedication to quality, country, and community.  

I've been a proud customer of Anthem Snacks since 2020, and it was truly an honor to have its founder, Nate Kouhana on the podcast. His journey from serving as a Green Beret to building a premium, veteran-owned meat snack company is nothing short of inspiring. Can’t wait for you to hear his story! 

https://anthemsnacks.com/

Show Notes

https://www.foodoriginspodcast.com/podcast-episode-58

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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, blending his passion for the outdoors with his culinary artistry. Whether he's hiking upriver in pursuit of trout, foraging for mushrooms in his secret spots, or cooking over an open fire, he brings a unique touch to every dish—one that reflects his love for nature, adventure, and good company.

I’m honored to have Ranga on the podcast, especially after first seeing him in the Yeti Films Hungry Life Series with Eduardo Garcia seven years ago. It’s incredible to now have had both Ranga and Eduardo on the show, sharing their inspiring origin stories.  

But Ranga’s story goes beyond food and adventure—it’s one of strength and perseverance. After surviving a heart attack at just 36 years old, he’s emerged with an even deeper appreciation for life, connection, and the healing power of food and the wild.  

Tune in as we dive into his journey, the lessons he’s learned, and the experiences that continue to shape him. This is a conversation you won’t want to miss!

https://www.laurianstable.com/

Show Notes

https://www.foodoriginspodcast.com/podcast-episode-57

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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, entrepreneurs, and high performers. Beyond the gym, he is a devoted father, husband, and business leader, always pushing the limits to achieve more and help others do the same.

Last year, I had the opportunity to meet Jason through multiple Train Hard Men’s Club (THMC) workouts in the Bay Area, CA. In this episode, Jason shares his wealth of knowledge on nutrition, fitness, mindset, business, and overcoming challenges. We also dive into the role of Jiu-Jitsu in law enforcement and the principles that drive his success in and out of the gym.

https://www.jasonkhalipa.com

Show Notes

https://www.foodoriginspodcast.com/podcast-episode-56

Original music by Ulisses Bella

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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 Alexander's Steakhouse in Cupertino where he became interested in butchery. To hone his butcher skills further he went on to work with Guy Crims at Pape Meat in Millbrae and joined Guy in opening the Butcher Shop by Niku Steakhouse where the focus is on Japanese Wagyu and dry aged beef. Jared is currently doing consulting work for Wolfgang Puck and as a private chef. 

Excited to share this long awaited podcast about Jared’s origins and we talked about his wonderful culinary journey, kitchen challenges , bringing Japanese Wagyu to the US, his new job and favorite recipes. 

Show Notes

https://www.foodoriginspodcast.com/podcast-episode-55

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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 outdoor chef or just starting your culinary journey under the open sky, Outdoor Chef Life offers inspiration, techniques, and a fresh perspective on food made in the great outdoors. With 300+ videos and 750k subscribers on YouTube , Taku has amassed a large following for his adventures which range from Alaska to Japan. 

In this episode, Taku is excited to announce his latest project: his brand-new cookbook, Coastal Harvest, which is packed with mouth-watering recipes, expert foraging tips, Gyotaku art, and stories from his years of cooking in nature’s most beautiful settings. Tune in for exclusive sneak peeks and a great conversation about his journey.

Outdoorcheflife.com

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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 agriculture practices. This reflects a commitment not just to ranching but to the health of the land and the future of farming. Greg’s experience as a Navy SEAL informs his approach to both business and life—structured, disciplined, and always looking for ways to improve efficiency and sustainability.

Greg shares insights from both his military background and his journey in ranching, discussing the unique challenges and rewards of working in agriculture. We go over some of his culinary experiences in his childhood, being stationed in Hawaii and abroad then leading to Montana. Greg explains in great detail the undertaking of raising cattle in all aspects of the phases from ranch to plate. 

In this episode with Greg, you’ll gain a deep understanding of what it truly takes to raise cattle at Little Belt Cattle Co. From rotational grazing to livestock health management, Greg walks you through every step of the ranching process, sharing the challenges, triumphs, and techniques he uses to ensure both the land and the cattle thrive. Whether you’re interested in regenerative agriculture or just curious about the realities of ranch life, Greg offers us an inside look at the dedication and hard work that goes into running a successful cattle operation.

https://littlebeltcattleco.com

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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 ground but also shares a wealth of knowledge on topics ranging from military deployments to global cuisine. We dive into everything from Korean food and world cuisine experienced during deployments, to the challenges of supply chain issues and the importance of staying prepared. We also explore how to maintain a wellness-focused mindset in both everyday life and during times of adversity.

Mike’s insights and experiences offer a unique perspective on navigating the world with resilience, and I’m excited to share this conversation with you!

In addition to his work with FieldCraft, Mike is also the founder of Wolf21, a company focused on creating natural plant-based products to help you recover and be ready for anything.

A passionate advocate for personal responsibility and resilience, Mike blends military experience, real-world survival knowledge, and cutting-edge tactical expertise to equip people with the skills they need to thrive in any situation. When he's not leading FieldCraft or Wolf21, you can find Mike speaking at events, sharing insights on his podcast Mike Glover Show, or working on projects that enhance personal safety and security.

https://fieldcraftsurvival.com

https://thewolf21.com

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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 academies, located in Stockton, California & Nashville, Tennessee. Tim’s teaching philosophy blends the precision of traditional techniques with the cutting-edge strategies of the 10th Planet system, creating an inclusive and dynamic learning environment for students of all levels. As a dedicated mentor and coach, he has helped countless practitioners elevate their skills and achieve their goals on and off the mat.

During the pandemic, Tim expanded his creative pursuits by diving into cooking with his longtime friend, Dave, who played a pivotal role in helping him launch the Food Origins Podcast.

It was an honor for me to feature Tim—one of my best friends and a key influence behind the podcast—on a special episode. Our lively and heartfelt conversation highlights not only our shared love of food but also the enduring friendship and creative spirit.

Tim Freeman's journey is one of connection, resilience, creativity, and relentless passion. Whether on the mats, behind the mic, or in the kitchen, Tim brings authenticity and heart to everything he does.

https://insidebjj.com

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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 adventures in rugged terrain to his commitment to preserving wild ecosystems, Danny embodies the spirit of the outdoors. His unique insights, sharp wit, and deep respect for wildlife make him a standout voice in the hunting community. Whether discussing wild hog management, hunting strategies, or the art of transforming a fresh harvest into a delicious meal, Danny’s passion and authenticity shine through.

Thank you, Danny, for sharing your time, your wisdom, and your unforgettable stories with us. It's a privilege to feature someone of your caliber and heart on the show!

https://www.thedannybolton.com

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The Cross O Ranch was established in 1890 and has seen 6 generations live in the same house at the same location. It is nestled in the second deepest canyon in the continental United States and the beauty and views are absolutely breathtaking. Despite its harsh terrain, it is home to some of the best land to raise and harvest cattle. 

In late 2016, the Cross O Ranch had to make a big shift. After the death of current owner and 4th generation rancher Dave Wilson, his kids, Derek and Amy, were forced to make some life-altering decisions. The ranch, which is one of the oldest family run ranches in Idaho, was on the verge of being sold to a developer and the kids weren’t about to let their legacy die. When they had to take on a massive debt to keep the ranch going, they had to make some changes to the way things had always been done.

The family had always operated on the model of shipping out their calves in the fall where they were sent to commercial feedlots to eventually be put into the big, monopolized corporate meat “system.” Before Dave had passed away, the corporate beef industry had lowered the price that ranchers received for high quality calves to a point so low, he wasn’t even able to make a living. The stress of dealing with these beef syndicates no doubt contributed to overwhelming stress that lead to his fatal heart attack. 

In that moment, this all became very personal. Derek and his wife Jessica made the decision to pack up their four kids and move back to the ranch. It was a completely new direction but a challenge that their family was ready to take on. They knew that Cross O Ranch had been well known near and far for the quality of cows and calves that were raised along the Salmon River. Rather than continue trying to make it as a little guy begging for scraps from the big beef syndicate, they decided to take them on directly. Daily you’ll find Derek and Jessica, along with Kennedy, Riley, Kacey and Kinzey, busy on the ranch caring for the land and the animals. You will see them as a family making sure the Cross O Ranch is continued for many generations to come.

It was inspiring to hear Derek share his journey of reclaiming his family's legacy ranch, raising exceptional-quality meat, and being a dedicated family man. Plus, the new GRIT Sticks are available now!

https://www.crossomeats.com/

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Firecracker Farm is family owned and operated in Palm City, Florida. From planting, growing, and harvesting their peppers, to developing, designing, and producing products, it’s all done one small batch at a time. It’s a handcrafted operation that handles with the care and enthusiasm that only a family business can.

Alex Bonamarte is the founder of Firecracker Farm, known for creating unique, hot pepper-infused salts that bring a fiery kick to any dish. With a passion for bold flavors and a dedication to quality, Alex developed his signature infused salts to elevate everyday cooking. Firecracker Farm’s products, crafted from carefully selected hot peppers and premium salts, along with a cool delivery push grinder system, have gained a loyal following among spice lovers and culinary enthusiasts. Under his leadership, Firecracker Farm has grown into a brand recognized for its innovative approach to seasoning, adding heat and depth to food in a fun, flavorful way.

Enjoyed having Alex on the podcast as we talked about this journey from Minnesota, New York , France and now Florida. Always finding a way to figure his next venture whether its food/art photography and design, web development and now growing hot peppers to infuse into salt for everyone. I’ve been cooking with his products for over a year now and honored to share his origin story. 

FireCracker Farm 

https://firecracker.farm

Use Code : FOODORIGINSPODC for 10 % off 

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Mark Melnick was born in Tokyo, Japan of Japanese and Polish/Ukrainian descent . At an early age, Mark learned the struggles of managing a business because his parents owned an export company. After graduating high school Mark came to the United States and studied business and accounting. A turn of events caused Mark to change careers and take a job as a beef exporter. It was an exciting time and a growing business. The beef trade was a hot button issue, overcoming many obstacles, including disease, BSE , duty taxes and many other parts of the business. 

Trex Corp. was founded in 1996 by Mark and his business partner in the San Francisco Bay Area. Trex has been responsible providing quality service for exporting US meat products and importing some of the best Japanese Wagyu. 

Mark goes into great detail about the Beef industry and talks about the many different farms Japanese Wagyu comes from and the care that goes into it giving the beef its wonderful flavor profiles. 

Hope you enjoy our conversation and learn more about how complex the meat industry can be and in doing so providing a great product to meet customers needs. If you haven't tried Japanese Wagyu it's a must!

https://www.teamtrex.com/

Sponsored by FireCracker Farm
https://shop.firecracker.farm/?ref=FOODORIGINSPODC

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Andy Hung is a dedicated lifelong martial artist who has a wealth of knowledge in multiple fields. Andy was born and raised on the island of Oahu,Hawaii. Andy is a 2nd Degree Black belt in Brazilian Jiu Jitsu and a 4th Degree Black belt in Judo. Andy is the founder and CEO of Dojo Outfitters where he sells his own brand of Martial Arts apparel and gear through his online store and brick & mortar shop in Portland, Oregon. Andy has owned academies PDXBJJ and Portland Judo which unfortunately closed due to the pandemic. Andy is also currently a defensive tactics certified instructor for law enforcement sharing his expertise with first responders. 

 Andy Hung is a phenomenal business man with a keen sense for operating successful businesses. Andy and I met through our mutual Brazilian Jiu Jitsu Instructor, Mike Prudencio, owner of One world Jiu Jitsu. 

 While on our road trip through the Western States, I sat down with Andy on location at his beautiful shop Dojo Outfitters in Portland,Oregon. 

 We had a fun conversation about growing up in Hawaii, training martial arts, the food scene in all the places he’s lived and a short dive into his favorite distilled spirits and sustaining his business through tough times. Great advice and wise quotes dropped in this episode so be sure to listen all the way to the end! 

 Dojo Outfitters
https://www.dojooutfitters.com

Show Notes 
https://www.foodoriginspodcast.com/podcast-episode-46

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Chef Eduardo Garcia is a chef and avid outdoorsman driven by wild curiosity and a deep love of food and landscape. For Chef Eduardo Garcia, meals are meant to be shared. Food and cooking have served to connect with others in meaningful ways: taking him around the world as a yacht Chef, motivational speaker, and big-screen storyteller as the host of the James Beard Award-winning Big Sky Kitchen on the Magnolia Network. His appetite for exploration has taken him on a journey from chef to grower, and he and his family now run a small regenerative farm, with the simple goal to unite others through curiosity, education, and cuisine. His work in food is most readily eaten and experienced via the handful of products and recipes available through his purpose-driven brand: Montana Mex.

It was an honor to sit down with Eduardo and record this podcast on location in Montana after following his work five years ago. Thank you to everyone at Montana Mex for their support. 

Show Notes 
https://www.foodoriginspodcast.com/podcast-episode-45

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Original Music by Ulises Bella of Ozomatli

Show Notes
https://www.foodoriginspodcast.com/podcast-episode-44

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On this episode of the podcast I am solo. I take about some of my favorite tools, sauces and goods that I've come to love over the years. Although not sponsored by any of these brands, some of the products have become friends of mine, guests on the podcast and affiliates. Great visuals of everything will be uploaded on my Food Origins Podcast Youtube Channel. Links are in the show notes below.

Show Notes

https://www.foodoriginspodcast.com/podcast-episode-43

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Chef Ryan Gallego is a highly accomplished sushi chef with an impressive 20 years of experience in the art of Japanese cuisine. Graduating from the prestigious California Culinary Academy in 2005, he embarked on a culinary journey that would shape his expertise. His training at renowned establishments, including Morimoto Napa, Nobu in Palo Alto, and Village Sake in Marin, enriched his skills and refined his palate. Inspired by his father, he developed an unwavering passion for creating exquisite sushi dishes with a meticulous attention to detail. Chef Ryan Gallego continues to leave a lasting impression on diners with his culinary creations, crafted with both technical expertise and heartfelt devotion.

I met Chef Ryan over a year ago and we connected over working food events together with some of our dear friends we have today. Appreciate Ryan for taking the time to sit down with me on location in Northern CA to share his story and the origins of Trifecta Cooks.

Trifecta Cooks
https://trifectacooks.catering

Show Notes
https://www.foodoriginspodcast.com/podcast-episode-42

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Mohammad Abutaha is Palestinian but grew up in Amman, Jordan and moved to America when he was 20 years old to study mechanical engineering. In 2015, he dropped out of university in his final year to pursue his dreams of owning a restaurant. Mohammad started as a dishwasher and worked his way up the kitchen ladder, working in iconic kitchens around the Bay Area including Reem's California. 

At the end of 2019, Mohammad and his brother Feras launched a shawarma pop-up, and then turned their pop-up into the brick and mortar restaurant Shawarmaji in December 2020. Since opening the restaurant in Oakland, CA Shawarmaji has been named in San Francisco Chronicle's Top 25 Restaurants and Esquire magazine's 2021 Best Restaurants. 

Some of their featured dishes include:  Slow-Roasted Chicken Shawarma Sarookh & Arabi style, Falafel Sandwich, and Lamb Sarookh. 

Currently located in Oakland and Santa Clara, California . Listen until the end for more special updates on expansion/projects and about their spices and sauces for sale online which can be shipped to your door. 

Shawarmaji 

https://www.theshawarmaji.com

Special Thanks to Trifecta Cooks for sponsoring their space to record this podcast.
https://trifectacooks.catering/

Original Music by Ulises Bella of Ozomatli

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Petra Higby is the CEO and co/sister founded Caviar Co. Petra was born and raised in Lubbock, Texas and her father is from Holland, and mother is from Texas. 

Immediately after college graduation, Petra moved out to Carmel, CA to take an internship with Coastal Luxury Management, assisting with putting on L.A. Food & Wine, and Pebble Beach Food & Wine events. This opened up my eyes to the culinary industry and the passion to work in hospitality. After this internship, she moved to San Francisco and got a job working for a local caviar company.

While working for the first caviar company, Petra was lucky enough to be involved in multiple aspects of the business, ranging from marketing to sales. After sparking an interest in aquaculture and sustainable sturgeon farming, she went to work for a caviar farm for two years, focusing on marketing. Despite loving working for the farm, I was aching to work with a more diverse range and variety of sturgeon species.

In 2015, Petra and her sister founded The Caviar Company in San Francisco, CA. A purveyor of fine caviar opening your palate to one of the finest delicacies in the world. 

The Caviar Co. mission is to provide unsurpassed caviar collections with quality, integrity, and sustainability.

Really enjoyed our conversation on location at their San Francisco Union Street store. We dive into Petra’s background and how she started her own company , caviar education and history, different types, what kind to get, along with special collaborations and events. 


The Caviar Co.

https://thecaviarco.com


Original Music by Ulises Bella of Ozomatli

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Emily Winston is the CEO and founder of Boichik Bagels. Born and raised in central New Jersey, she grew up eating a LOT of bagels. When her father had business take him to the Upper West Side, he would stop by Zabar's for lox, sable, whitefish, and chive cream cheese, then H&H for bagels, which her family would have as a special treat.  These bagels were on a whole different level of unique deliciousness.

In 2010 Emily moved to the Bay Area and bemoaned the lack of proper bagels. Emily was so distraught when she heard that her most beloved H&H Bagels on the Upper West Side had been shut down for tax fraud.  And so Emily embarked on what became a five year quest, through trial and error, to create a bagel she longed to eat. 

Five years of experiments later Emily was happy with the results. Friends told her she should sell them! So Emily decided to give it a whirl, got a cottage food license and did pop-ups which were a huge hit. Then took the plunge to brick and mortar, and opened her first store on College Ave in Berkeley in November 2019. Now with locations in Palo Alto, Berkeley and more in the works, Emily had started to create the bagel empire of her dreams.

Podcast was recorded on location at the Boichik Bagel Factory in Berkeley , CA

https://boichikbagels.com

Show Notes

https://www.foodoriginspodcast.com/podcast-episode-39

Original Music by Ulises Bella of Ozomatli

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Chef Elizabeth Binder was born and raised in South Africa, inspired by her fisherman father and great entertaining grandmothers, she attended the internationally recognized Christina Martin School of Food and Wine in her hometown of Durban. 

After graduating, she landed her first cooking job at the small luxury hotel, Blue Mountain Lodge near the Kruger Park, where she was quickly promoted to head chef at the tender age of nineteen. At Blue Mountain, her reputation rose as she cooked state dinners for both F.W. de Klerk and Nelson Mandela at a pivotal point in South African history.

In 1995, Elizabeth packed her bags to embark on a career that would take her around the world. Her first stop was the UK where she worked for Sir Terrence Conran’s, Del Ponte and at Clarke’s, owned by Alice Waters’ mentee Sally Clarke. Subsequent travels took her around the globe – from the French Alps to Sydney, Australia – further deepening her knowledge of cuisine and international kitchens. 

While in Sydney, Australia she spent time in the kitchens of Niel Perry’s, Rockpool and Dietmar Sawyer’s, Forty One Restaurant before taking over as executive chef of Plissee, a popular restaurant / cafe in the rag trade district of Surry Hills.

Seeking her next culinary adventure, she headed to the United States where she fell in love with San Francisco. Her work in San Francisco has seen her be part of the Traci Des Jardins talented team at Jardiniere. Working along side and under other incredible chefs like, Douglas Keane (Cyrus Restaurant), Richard Reddington (Redd), Tamalpais Roth-MacCormick (Bunches & Bunches LTD) and Loretta Kellar (Bizou / Coco 500), with stagiaire stints at both The French Laundry and Chez Panisse.

In 2006, after the birth of her first child, Elizabeth met business partner, Christopher Losa. The two worked hand-in-hand to open the Italian-inspired Bar Bambino, which in six short years became one of the most recognized and awarded restaurants in San Francisco’s Mission District. At Bar Bambino, she was able to realize her concept of rustically elegant cuisine and combine finesse with respect for local, fresh, and extraordinary ingredients.

Elizabeth is currently the Chef / Owner of successful Hand-Crafted Catering, a boutique food and wine pairing event company, based in the Napa Valley.  Television appearances include competing on Top Chef: Seattle, the tenth season of the Emmy and James Beard Award-winning series and beating Bobby Flay on the Food Networks: Beat Bobby Flay. 

Hand Crafted Catering by Elizabeth Binder
https://www.handcraftedcatering.com

Show Notes
https://www.foodoriginspodcast.com/podcast-episode-38

Great conversation on location in Napa,CA regarding Elizabeth’s amazing journey with food!  Thank you to previous podcast guest (Episode  #14) Ben Robert butcher/owner of Gambrel Co.  for connecting us.  

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Justin Gill is the founder and CEO of Bachan’s Japanese BBQ Sauce. Justin was born and raised in Sebastopol, CA and of Japanese, Portuguese, French and Irish descent. 

Justin dreamed of bringing his family sauce to market since he was a kid during the holidays. Justin, Grandmother Judy and his family would brew batches of their sauce to give out to clients of their family landscape business. Many rave reviews and requests for more and offers to purchase always followed. Justin started working on his business back in 2013 making sure that he would keep the integrity of the sauce and making it a way to truly honor his family heritage and values. We talk about the many struggles , iterations of getting through the difficulty of bringing a consumer packed goods product to market.  Six years later, his childhood dream was a reality in 2019. Justin created by Bachan‘s Japanese barbecue sauce, which is a true representation of the sauce that his family made during the holidays for so many years. 

I sat down with Justin and we talked about his childhood eats what it’s like, growing up being half Japanese, and many of the support and naysayers that he received growing the sauce company. We go over every sauce that Bachan’s currently offer, including his favorites, recipes and what it takes to create such a great sauce company and team. 

Appreciate Justin for taking the time out of his busy schedule to sit down and talk in person with me on the podcast. Having been a customer and a long time user of the sauce; this was a culmination of a few years in the making and a full circle moment. Thank you to the Bachan’s team for their continued support in my journey as well. 

https://bachans.com

Show Notes

https://www.foodoriginspodcast.com/podcast-episode-36

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Alchemist Farm is a small family farm team headed up by Franchesca & Ryan Duval along with their two children in Northern California.  Known for being pioneers of humane breeding and hatching, no male chicks are killed on their farm as they are at large scale hatcheries and all of their heritage breeding groups are free to roam on their separate pastures.

Franchesca was born and raised in Santa Cruz, CA of German, Greek and Italian descent. Franchesca’s great grandfather owned a German bakery in San Francisco. Franchesca was studying to be a midwife and a psychologist before she had the opportunity to start her own project. After finding out male chicks are killed at large scale hatcheries; Franchesca and her husband Ryan decided to start hatching their own. Starting with six eggs and a small incubator , the start of Alchemist Farm began. 

Franchesca shares her knowledge and experience on the podcast about heritage breeds, egg color, feed for chickens and answering many of your pressing common questions.

Alchemist Farm raises their chickens for health, temperament, egg color and climate resilience. Their birds are raised for hatching eggs and sending baby chicks all over the US. The farm is also Zero waste and using solar power to make a better impact on the world. 

https://www.alchemistfarm.com

Show Notes

https://www.foodoriginspodcast.com/podcast-episode-35

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Sean Nguyen is the founder/owner of PapaWagyu. Sean is of Vietnamese descent and born and raised in San Jose,CA.

We go over how we became friends through food and began working events together. Going over his family meals growing up like : Bun Bo Hue & Pho noodle soups. After traveling to Japan, the dream was planted to somehow work in the hospitality industry with food.

Sean continued to work for his family’s furniture business and later took a job in the Tech industry always finding ways to help people. 

PapaWagyu was started by Sean during the pandemic to connect communities of people together through food. An e-commerce business purveying high-end Japanese, Australian and American Wagyu which is Japanese for(Beef). Taking the time to find the best farms with a passion for raising the best cattle. Sean breaks down the grading system to understand what you’re eating. Sean recently visited the Bushu farm in Japan which is part of the Hasegawa Family. 

PapaWagyu has also partnered with Maruhide USA which supplies fresh Santa Barbara Uni (sea urchin). 

Sean and I discuss our ideas of success and his favorite tools too. Really appreciate Sean for his friendship and support in my journey as well and look forward to what’s next for the future. 

https://papawagyu.com

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Matthew Kosoy from Mt. Laurel New Jersey is the founder & owner of Rosalind Bakery in Pacifica, CA. The bakery is named after Matthew’s grandmother, a nod to his family roots. The tech-worker-turned-baker started making sourdough as a side hustle, but his loaves quickly became a staple of the local farmer’s market. Matt had enough demand to open a storefront in 2019, where he continues to draw carb-hungry fans of his delicious baked goods. 

Podcast was recorded on location at the bakery. 

Really appreciate Matt’s support for my podcast and enjoyed our conversation about East Coast eats, his family influence on food, the science of baking & running a business and the revitalization of his community. 

https://www.rosalindbakery.com

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Judy Tan is the CEO &  Founder of Purely Drinks. Judy was born in Taishan in Southern China . Judy and her family immigrated to the USA when she was six years old and grew up in Portland, Oregon. A graphic designer by trade working for some very big companies; Judy took the leap to start her own business. 

Inspired by the memories of her Chinese grandmother's recipes, Purely was founded in Judy’s own kitchen, perfected with a modern approach to meet her consumers' needs today - organic ingredients, low sugar, vegan, gluten-free, and locally sourced.

Drinking apple cider vinegar is known for its many health benefits which include: weight loss, digestion, heart health, regulating blood pressure, nutrient absorption, energy and insulin regulation. 

Purely was awarded the Good Foods Award and “Ark of Taste USA” for her drinking vinegar which is infused with fruit/herbs and botanicals for your tonics, mocktails, cocktails and culinary creations. Judy is creating community and connections in a healthy way. 

Great having Judy on to share her journey with Purely and never giving up on her dreams!

Thanks to Gate510 a startup workspace for the location where we recorded the podcast.

https://purelydrinks.com
20% Off discount code : FOODORIGINS

Now on YouTube!
https://youtu.be/VIvhbDRcMl4

Show Notes
https://www.foodoriginspodcast.com/podcast-episode-32

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Franco Finn is a first generation San Francisco native.  Growing up, Franco attended a bi-lingual French-American school where he learned to speak fluent French and that’s where he began his passion for the arts.  Franco graduated with a B.A. in Communications at Santa Clara University, studying television & film production.  Franco has been working in the aviation industry for the past decade, working in a variety of capacities during his aviation career, from Brand Marketing, Partnerships, Communications, External Relations & Employee Engagement. Currently, Franco manages the Community Relations & Engagement efforts for the state of California at Alaska Airlines, while also serving as their company media spokesperson, host, and travel influencer.

Franco is an active member in the San Francisco community where he also serves on the Executive Board of the San Francisco Chamber of Commerce, board member for the Hotel Council of San Francisco, and now recently a Commissioner for the City & County of San Francisco’s Film Commission.  When Franco is not working his business & corporate jobs, people may also recognize him and his voice over the last 20 years as the in-arena MC/Host and TV Personality for the NBA World Champion Golden State Warriors. Now in his 20th season, many fans of the beloved sports franchise, fittingly know him as the “Hypeman" at the new Chase Center in San Francisco, where he energizes and entertains the often sold out crowd of 18,000+ fans each and every night.  You’ll hear him introducing the team's starting lineup, hosting the pre-game show "Warriors TV" and conducting all the contests and promotions at the arena.  Franco is also the first and only Filipino/Asian American “Hypeman” in the NBA.  

Franco Finn is also a well-known professional auctioneer, nicknamed the “Hypeman Auctioneer”, where he shares his voice and influence at many charity benefits, galas, celebrity events and all types of fundraiser events all around the San Francisco Bay Area, the country & beyond.  He’s a graduate of the Mendenhall School of Auctioneering in North Carolina, as well as a member of the National Auctioneers Association (NAA) with a Benefit Auction Specialist (B.A.S.) designation. Franco has been involved in a multitude of fundraising events for many years, working with some of the most recognizable non-profit charities and organizations from the American Red Cross, March of Dimes, The Ronald McDonald House, the Boys & Girls Clubs, the YMCA, and the Make-A-Wish Foundation, just to name a handful, helping to raise millions of dollars and counting, in his career! 

His media background and experience includes being a current segment host on KRON 4 TV, where you can see his recurring “Franco On The Fly” travel segments. He also works as a freelance MC/host for the San Francisco Giants' special events department for the past 14 seasons. He is a local and national MC, and has hosted a variety of signature events, as well as sporting events from NASCAR to Red Bull’s extreme sports competitions.  His previous stints include being an on-air personality and host for TV and Radio for entities such as CBS, Comcast SportsNet, the Oakland Raiders (NFL Network), KOFY-TV, Radio Disney, KGO AM 810, and guest appearances on ESPN Radio.

Really appreciate Franco being on the podcast. We've been friends since high school and following each other's career. Podcast was recorded on location at Brewvino in San Francisco, CA.

@FrancoFinn on Instagram
https://www.instagram.com/francofinn/?hl=en

Brewvino SF
https://www.brewvinosf.com

Original Music by Ulises Bella of Ozomatli

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Monica Wong and Quynh Nguyen are the founders of a Little Green Cyclo. 

I met Monica and Quynh back in the day in 2010 when they first started with their first Vietnamese food truck serving delicious Banh Mi and various dishes. Monica grew up on the East Coast where her family owned one of the first Chinese restaurants in downtown Boston. Monica worked many years in finance, before deciding to get back in the food business. Quynh grew up in Saigon, Vietnam and spent most of her childhood playing table tennis for her country’s National Team. After moving to the states working various jobs and Quynh then opened her own a Cajun restaurant in San Jose,CA. Quynh then joined forces with Monica and started Little Green Cyclo.

After 13 years of business, Monica and Quinn have created not only one of the original Vietnamese Food trucks in the San Francisco Bay Area; but also now have a full service bistro and their own brand of award winning ready-to-drink Vietnamese Coffee. 

I really enjoyed sitting down with Monica and Quynh after being a customer for so many years. It was great to have them their story and appreciate them for all their support in my journey as well. 

Little Green Cyclo
https://www.littlegreencyclo.com

LGC Vietnamese Coffee
https://coffeelgc.com

Full Bio , Links and Show Notes:
https://www.foodoriginspodcast.com/podcast-episode-30

Original Music by Ulises Bella of Ozomatli

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