Food Origins Podcast

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.Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

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。Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

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 Noteshttps://www.foodoriginspodcast.com/podcast-episode-59A Food Origins Podcast Production Original music by Ulisses Bella of OzomatliSupport the show

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 Noteshttps://www.foodoriginspodcast.com/podcast-episode-58Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

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 Noteshttps://www.foodoriginspodcast.com/podcast-episode-57Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

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.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-56Original music by Ulisses BellaFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

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 Noteshttps://www.foodoriginspodcast.com/podcast-episode-55Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

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.comFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

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.comFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

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.comhttps://thewolf21.comFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

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.comFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

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.comFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

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/Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

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.farmUse Code : FOODORIGINSPODC for 10 % off Support the show

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 Farmhttps://shop.firecracker.farm/?ref=FOODORIGINSPODCSupport the Show.

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

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-45Support the Show.

Greg Lapin has made a living for the past two decades in Law Enforcement Special Operations and Government special operations, deploying to war zones throughout the world. Greg started his Jiu-Jitsu journey in 2005 when he was a New Orleans Police Officer because he understood what violence was and what skills he needed to have to go home at the end of the day. After leaving the police department and going to work for the U.S. Government, Greg trained on and off for several years in between deployments. Greg was what is known as a 10-year white belt due to not being able to train at a school consistently. During assignment in the United Arab Emirates, Greg began training seriously under Tiago Bravo where he received his blue belt in 2016. He is currently a black belt under Professor Erick Raposo. Jiu-Jitsu has changed Greg's life and his main goal is to expose as many people to the art as possible.Greg Lapin is currently the head black belt instructor at FieldCraft Jiu-Jitsu in Provo, Utah. Greg is part of the FieldCraft Survival cadre for tactical and mobility training. Greg still owns his own academy Vida Jiu-Jitsu in Louisiana.Really enjoyed this conversation talking about Greg's life moving around the USA and his World travels. Greg has managed his health very well and talks to us about staying disciplined and eating great ingredients. Carnivore diet, exercise , sleep and also having fun with good ol' fashion cheat meals all come into the fold. Recorded on location at FieldCraft Survival HQ in Provo, Utah. Special thanks to Mike Glover and the FieldCraft Team for the studio space and constant support in my journey. Original Music by Ulises Bella of OzomatliShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-44Support the show

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. Support the show

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 Cookshttps://trifectacooks.cateringShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-42Support the show

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 OzomatliSupport the show

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.comSupport the show

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.comShow Notes https://www.foodoriginspodcast.com/podcast-episode-39Support the show

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 Binderhttps://www.handcraftedcatering.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-38Great 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.  Support the show

Rhasaan Fernandez is the owner of Boffo Cart and Sam's Log Cabin. Rhasaan was born and raised in San Francisco of Puerto Rican and Caucasian descent. Growing up in the 90s, Rhasaan was exposed to all the diverse cuisine in San Francisco. Rhasaan worked his way through the hospitality industry from California to Colorado and back. Rhasaan decided to start cooking his own style of food for everyone and began Boffo Cart. Circumstances also allowed him to become apart of an old roadhouse/speakeasy Sam's Log Cabin in Albany, CA which serves breakfast and home style Americana & Mexican cuisine. Boffo Cart started out as Rhasaan creating his own food for the streets and then progressed into catering and pop-ups. Boffo Cart can be found these days at several different farmer's markets throughout the Bay Area in Northern California known for always having fresh and organic delicious food. Rhasaan and I talked on the podcast about growing up in the Mission District in San Francisco, weird foods, seasonal produce, education through the hospitality industry, supporting local farmers and creating great food for the community. Appreciate Rhasaan for his time and support. We recorded this podcast on location inside his prep kitchen in Berkeley, California. https://www.boffocart.comShow Notes https://www.foodoriginspodcast.com/podcast-episode-37Support the show

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.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-36Support the show

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.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-35Support the show

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.comSupport the show

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.comSupport the show

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.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-32Support the show

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 Instagramhttps://www.instagram.com/francofinn/?hl=enBrewvino SFhttps://www.brewvinosf.comSupport the show

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.comLGC Vietnamese Coffeehttps://coffeelgc.com Full Bio , Links and Show Notes:https://www.foodoriginspodcast.com/podcast-episode-30Support the show

John Ferrando was born and raised in the Bay Area specifically in Pacifica and San Francisco, CA. John is 100% Italian half Sicilian and half Genovese. I met John when we worked as police officers for the San Francisco Police Department. John learned a lot about cooking from his Grandmother and Father who is a retired San Francisco Firefighter. John has also traveled to Italy frequently to cook along side his cousins. Food was a common conversation especially when it came to cooking for our colleagues and talking about all the restaurants in the City. After retiring from department, with no formal training; John worked as a chef running the kitchen for the first responder service network & working closely with the Culinary Institute of America in Napa, California. When opportunity knocked, John took a chance to go to Costa Rica and open his own restaurant: John's Place at Jaco beach, where he spent two years cooking some of his Italian favorites, local cuisine, and summer specials.John has since sold the restaurant and is now seeking his next venture. A couple things are in the works, and he will be announcing them very soon. I look forward to seeing what John comes up with.Thank you to Nick's at Rockaway Beach restaurant for hosting this podcast. https://nicksrestaurant.net/Support the show

Howard Bulka was born in Chicago, Illinois and raised in Los Angeles, CA. Howard studied economics in college in San Francisco but suddenly realized he hadn't found his calling until a friend suggested he become a chef. With that in mind, Howie sought out the knowledge to begin his new career choice by going door to door talking to hotels and restaurant chefs for their advice. Howie soon was hired to start cooking pastry in downtown San Francisco and the rest is history. Howie spent the next forty years cooking, managing and consulting with and for some of the best chefs and restaurants in the world. After restaurant consulting for over ten years, Howie finally decided to open his own restaurant with a concept of having simple ingredients and great food. Howie first worked in Menlo Park with opening Marche restaurant and then moved on to open Howie's Artisan Pizza in 2009 at Town & Country Village Shopping Center in Palo Alto, California. Voted Best Pizza, by readers of Palo Alto Weekly, Howie's Pizza continues to offer a truly artisan experience. Chef Howard Bulka is in pursuit of a perfect pie and the proof is on the plate. Howie's is a much-loved neighborhood Italian restaurant, offering a diverse menu of pizza, handmade pasta, appetizers, big fresh salads and a well selected list of beer and wine.On the podcast Chef Bulka recalls his incredible culinary journey, helps us understand the restaurant business , new and old ideas, hard work pays off, local favorites and his depiction of what delicious offerings are available at the restaurant. Howie's Artisan Pizzahttps://www.howiesartisanpizza.comShow Notes https://www.foodoriginspodcast.com/podcast-episode-28Support the show

Paul Arihara was born in Japan and moved to California at age 5. Paul was orphaned at 8years old and institutionalized till he was 25. Paul has worked in the hospitality industry for over 34 years starting at McDonald's at the age of 15 in San Diego,CA. Paul only completed the 9th grade and was homeless at 18 shortly after being released from incarceration. Paul's worked in almost every position from dishwasher to bartender. Working in restaurants from fast food, Chinese buffets, seafood, sushi, American, breweries and to steakhouses! After being released from Federal Correctional Facility he moved to New York City in 2000 and got his first server and bartending job at Houlihan's in the Empire State Building. Paul has worked all over the USA in NYC, Miami, Hawaii, San Diego, Sacramento, Tallahassee, Key West, Half Moon Bay & San Francisco.Together with Paul's wife and daughter they are @ Daafambam on TikTok and Instagram. Paul and his family have created some really cool videos on social media for everyone to enjoy! Paul is a father/husband also working his way to be on stage for motivational speaking and stand up comedy.On the podcast we go over how the hospitality industry changed Paul's life forever, the food vlogging process, old and new trends, highlighting favorite food spots , mental resilience/health & constantly educating yourself everyday just to name a few things! @Daafambamhttps://www.tiktok.com/@daafambam?lang=enShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-27Support the show

Joey Camacho is the owner and managing partner of Konjoe Burger Bar. Born in Saipan and raised on Guam with a diverse Japanese/Chamorro and multi-ethnic background. Konjoe currently has four locations in the cities of Los Altos at State Street Market, Santa Clara at Levi's Stadium , SAP Center and another cloud kitchen both in San Jose, California.  Joey brings his vast knowledge from working in finance to culinary school and cooking in kitchens in Hawaii, Guam and California. I've always wanted to talk to Joey since I tasted his delicious food at the former location where it all started at San Pedro Square Market in San Jose.  We go over the history of Konjoe, growing up in a melting pot of cultures, trying new food, all things Japan and of course his latest offerings, advice and recommendations.  Konjoe Burger Bar https://www.konjoe.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-26Support the show

Wyatt Fields is the owner and pitmaster of Breakwater BBQ in El Granada, California .After five jam packed years of full-service, catering for weddings, and some of the biggest tech companies in the Bay Area and everything in between, Wyatt decided to take the next step in his journey and open a small store front in the coastal town of El Granada, California right before the start of the global pandemic of 2020. Located right where the Princeton Harbor Jetty meets the Coast Highway, hence the name Breakwater.  It's a special location to Wyatt  where he went to elementary school , formed lifelong friendships, and stood up on his first wave. Wyatt brings his own craft of traditional style of Texas and Carolina smoked barbecue to his hometown, which has always been his goal. I really enjoyed catching up with Wyatt on location and enjoyed talking to him about his origins and all things barbecue!Breakwater Barbecuehttps://www.breakwaterbbq.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-25Support the show

Nirvana Soul is a San Jose-based coffee company bringing exciting flavor, bold inspiration, and undeniable joy to Silicon Valley and beyond. Founded by sisters and best friends, Jeronica Macey and Be'Anka Ashaolu, Nirvana Soul's mission is to bring people together using the power of coffee and tea.Jeronica & Be'AnkaWe're Jeronica and Be'Anka. Sisters, best friends, and co-founders of Nirvana Soul. Since we were little girls, coffee has held a special, calming place in our hearts. For as long as we can remember, we've dreamed of creating a space that feeds our souls and makes people happy.Nirvana Soul's mission is to bring people together through the power of coffee and tea. We're focused on delivering you the greatest possible experience, while making San Jose one of the most exceptional places to indulge.Dapo AshaoluDap is the CFO & COO of Nirvana Soul Coffee Purveyors. Dap is also a self-taught Chef who is also known as the Waffle Master! This podcast was recorded on location at Nirvana Soul Coffee's first location in the SOFA district in Downtown San Jose, CA. Nirvana Soul is a family business through and through. I was fortunate enough to sit down and talk with Dap and his wife Be'Anka about their origins with food growing up, the history of Nirvana Soul and everything that they offer from coffee, tea and waffles.  At the time of the release of this podcast, they are currently working on a third location soon to be at San Jose State University inside the Dr Martin Luther King Library! Nirvana Soul Coffee Purveyorshttps://www.nirvanasoulcoffee.com/Support the show

Tracy Desmond was born and raised in Peoria, Illinois. Tracy has been working in the hospitality and tech industry. But it all started with a visit to a kombucha bar on the Hawaiian island of Maui. The kombucha was light & refreshing. There was also a sense of connection and community that created a very special experience. That feeling stuck with Tracy and she knew she wanted to create something like that back home.Tracy started to make kombucha in her home kitchen and experimented with various flavor combinations. Tracy eventually moved into a commercial kitchen. This gave her space to develop additional flavors and to brew larger batches to make kombucha available at farmers' markets, cafes, breweries and other local businesses. And that is how Cruz Kombucha came to be. Cruz Kombucha a small family business. We enjoy creating interesting and delicious kombucha flavor combinations, sharing information about the benefits of kombucha, and combining that with opportunities for community and connection.Tracy has paired her background in the hospitality industry and experience building and scaling several large organizations to develop a unique approach to creating and operating a functional health beverage business.Tracy talks to us about starting her own business, process of making Kombucha, what it is, the health benefits, tools of the trade, different flavor profiles , local businesses and favorite restaurants and that you should try it!Thank you to the Mountain View Chamber of Commerce for their hospitality & allowing us to record this podcast. Cruz Kombuchahttps://www.cruzkombucha.comShow Notes https://www.foodoriginspodcast.com/podcast-episode-23Support the show

Loren Poncia was born and raised in Tomales, CA. Loren follows in the footsteps of his parents, Al and Cathie Poncia, as the 4th generation of his family to steward their land. A graduate of Cal Poly, San Luis Obispo, with a major in Dairy Science and Ag Business, Loren always dreamed of coming back to the ranch to pursue his passion in agriculture. Loren oversees the entire ranching operation, and spends countless hours carefully studying genetics with the goal of raising grass-fed and finished beef that is tender, well-marbled, and tastes just as good as, if not better than, grain finished meat. Podcast was recorded on location in their “Schoolhouse” AirBnb that is available to rent. Appreciate Loren sharing his story and explaining to us about regenerative farming and the arduous process it takes to make quality beef, pork and lamb.Stemple Creek Ranchhttps://stemplecreek.com Show Noteshttps://www.foodoriginspodcast.com/podcast-episode-22Support the show

Born and raised in Boston, Adrian started working in kitchens as a young teenager. Adrian is the CEO/Co-Founder of Four Star Seafood and Provisions based in San Francisco, CA. After cooking his way through the Boston area, and a obtaining degree in Philosophy from Brandeis University, Adrian's taste for adventure led him to cook in San Francisco, New York, London, Israel, France and Tokyo before he landed back in San Francisco as the chef at One Market Restaurant. In this role, he received top accolades from the San Francisco Chronicle before becoming the culinary director at Lark Creek Restaurant Group. While eating gorgeous seafood in Half Moon Bay with Ismael Macias, the two wondered why they weren't getting such high quality seafood in San Francisco. And thus, Four Star was born. With close ties to chefs in San Francisco, Adrian and Ismael began buying fish at the pier and selling it to restaurants, quickly finding a loyal fan base with the help of their pristine, freshly caught sardines. They've since grown out of their space on Pier 45 and have expanded their offerings to include provisions. We podcasted on location in San Francisco, CA where we talked about his worldly culinary career, seafood pro tips, providing fresh ingredients chef to chef, Billingsgate, interesting provisions offered and future endeavors.  As Four Star continues to grow, Adrian revels in the challenges and fun of expanding the business.Four Star Seafood & Provisionshttps://www.fourstarseafood.comSupport the show

Chef Guillaume Bienaimé was born and raised in Paris, France and moved to the U.S. at an early age but traveled back to France every summer. Guillaume was learning French cooking techniques from his “quintessential French grandmother” who cooked all the time and family meals were a great influence. Guillaume was not only interested in cooking from his family. Guillaume's first cooking job was in a small Pennsylvania pizza restaurant. Guillaume enjoys every aspect of hospitality. After making the switch to fine dining, he knew he wanted to make it a full time career. Growing up and spending a lot of time in France always gave him an edge in cooking French Cuisine. Guillaume graduated from Johnson & Wales University with a degree in Foodservice Management.Guillaume was an intern at the now-closed Marché in Menlo Park California and was hired as a sous chef there after graduating from college. Bienaimé moved up the ranks to executive chef before leaving to open Portola Kitchen. Guillaume found the space that would become Zola shortly after leaving Portola Kitchen, and he opened the downtown Palo Alto French restaurant in the fall of 2014. Bar Zola recently opened last year. We also talk about Guillaume's preparation , strategy and experience on the Food Network: Alex vs. America (French) where Guillaume he won the entire show against Chef Alex Guarnaschelli and donating his proceeds to Chef Jose Andres' World Central Kitchen. Special thanks to Geoffroy Raby of Cuisinett (Episode 009) and Lars Smith of State of Mind Pub (episode 0018) who were both previous guests on the podcasts and friends of Guillaume. Great to see all of these gentlemen creating great food and experiences for the community to enjoy. Go visit Zola + Bar Zola for great food and drinks!https://www.zolapaloalto.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-20Support the show

MACBBQ. Established in the California Bay Area in 2014 as a competition barbecue team. Chris, John, Nick, Bruce, Gary and Dominic are all featured on this podcast. Chris is the founding member and collaborator of the entire team with a passion for learning barbecue and using his background in science to establish a measured approach. John backs him up also with his technical experience and provides a sense of humor, excellent videography and a deep understanding of what it takes to cook serious barbecue. Andy Thompson is also one of the original founding members who currently resides in Austin Texas still mastering barbecue on his Moberg smoker where the guys go visit every year. Along the way since 2014, other members have been added to the team. Nick, Bruce , Gary and Dominic share their experiences with their cultures and working as a team with MACBBQ and how it has made an impact on their lives. I was fortunate to work with MACBBQ, PapaWagyu, Team Trex and TsarNicolai at Cochon 555's Heritage Fire Tour in Napa 2022 where as a team, we won the Heritage Hero award. Amazing barbecue but even better people. It was an honor to sit down with these guys and look forward to more cooking and future events! MACBBQ on Instargram:https://www.instagram.com/macbbqShow Notes: https://www.foodoriginspodcast.com/podcast-episode-19

Lars Smith was born and raised in Palo Alto, CA part of a 3rd generation family in the Bay Area. This podcast was recorded on location at the State of Mind Slice House, their second location, which coincidentally Lars lived and grew up with down the street. Lars got into food early especially from both of his Grandmothers' cooking who provided an inspiration.  Despite not receiving any formal culinary training, Lars worked his way up from making pizzas to managing numerous pizzeria locations with Pizza My Heart. Learning under the tutelage of Leah Scurto who now owns Pizza Leah in Windsor, CA. Before deciding to open a pizzeria of his own, Lars made the US Pizza Team after winning a competition for World's Best Non-Traditional Pizza at the International Pizza Expo in Las Vegas. Traveling and competing to Italy has impacted his life and cooking in so many ways. Lars and his wife Cristina have gone on to win and place in numerous elite level pizza competitions locally and internationally. Lars won the Non-Traditional Pizza category at the 2017 International Pizza Expo and has placed 5th in the World in Italy for his alla Pala Roman-Style pizza.  Additional competitions include the World Pizza Championships, Real California Cheese Pizza Contest and the US Virtual Pizza Cup. Lars and his family pour their heart into State of Mind Public House and Pizzeria. From delicious fermented pizza dough to all the great classic and seasonal combos , dedicated unique pizza pies and sourcing local ingredients. State of Mind provides a great vibe from an arcade, local brews, sports and kid friendly environment. Lars says come on by, celebrate their State of Mind and try a seasonal pizza! State of Mind Public House & Pizzeriahttps://www.stateofmindpublichouse.com/State of Mind Slice Househttps://www.stateofmindslicehouse.com

Christine Sebastian is the owner of Treatbot Karaoke Ice Cream Truck along with her husband Ryan. Also they are founders of a food truck gathering and consulting firm called Moveable Co.  Christine and I know each other from attending the City College of San Francisco's Hotel & Restaurant Program together. Christine talks about her process of working at a traveling catering company, her Filipino upbringing and culture along with family dishes and the struggles to get where they are today.  We recorded the podcast on location in their new business "O'Brien's Candy Shop and Ice Cream Parlor" which they are taking over; inside the old Pacific Hotel in History Park in San Jose, CA. We go over ice cream flavor creations and Christine gives us some of her South Bay favorite local eats. I get a little emotional on this one because at the end we discuss pursuing your dreams despite all odds and starting from scratch. Treatbot Karaoke Ice Cream https://treatbot.com

A builder and storyteller, my guest today is Timothy Koide. Tim was born in Berkeley, CA of Japanese and Caucasian descent. Tim's great grandparents immigrated from Japan and settled in the Bay Area. At a very young age, Tim's family moved to the East Coast and he spent the majority of his childhood there, but would spend parts of his summers back in California. Tim later embarked on a very impactful Mission with his Church to Tokyo, Japan for two years, spending time in the towns of Hachioji and Kichijoji which allowed him to dive into his rich Japanese heritage. Tim has worked as a Japanese language instructor, spent time working in the policy world in Washington, DC, and has spent the last decade plus in the Bay Area founding and advising startups and helping to run corporate innovation units for Fortune 500 companies primarily in the food, ag, and retail tech worlds. Tim is currently the CEO of Seisuke Knife, which is one of the largest retailers of high-end traditionally crafted Japanese culinary knives in the world. Tim and I dive into many of the classic restaurants in the USA and how we connected through an amazing event put on by Seisuke Knife, Japan's youngest Master Bladesmith Yu Kurosaki and first-generation Vietnamese-American Chef Tu David Phu. We also discuss how sharing a single meal/event is one of the best ways to connect with people. Seisuke Knifehttps://www.seisukeknife.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-16

Guy Crims, or “Guy the Butcher,” as he's generally known, is a veteran of the butcher business and a legend in the world of Japanese Wagyu. In 2017 alone, Crims was responsible for bringing 4.3 metric tons of Wagyu beef into the U.S.  Crims, a California native, became fascinated with the butcher business when he was 14 after reading The Jungle, Upton Sinclair's novel depicting the American meatpacking industry in early 20th century. His first job was at a family-owned butcher shop in Pacifica. Crims followed the original owner to a butchery in San Francisco, where he continued to hone his craft. In college, Crims studied architecture, not food—although the two passions merged when he worked on a slaughterhouse design project that advocated for the humane treatment of livestock. He continued to blend both roles as a managing partner at Pape Meat Company and most currently, as a managing partner of One Henry Adams, which includes the Niku Steakhouse and The Butcher Shop by Niku.In 2017, Crims was invited to tour Japan with the Japanese Wagyu Beef Committee—the only non-chef included on the tour. There, Crims met Omakase Restaurant Group co-owner Jackson Yu. Chef Yu enthusiastically introduced Crims to his business partner Kash Feng, who was in the early planning stages of a Wagyu-focused butcher shop and restaurant concept slated for a space at One Henry Adams. As plans started to coalesce, Feng tapped Crims as the master butcher for both the restaurant and butcher shop concepts.As the master butcher for the neighboring Niku Steakhouse, Crims will work side by side with Executive Chef Dustin Falcon to ensure quality and consistency for the restaurant's meat program.Recorded on location at Niku Steakhouse in San Francisco,CA. Thank you to Guy and the Omakase Group. https://www.nikubutchershop.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-15

Ben grew up in in the small town of Perkinsville along the Connecticut River in the state of Vermont.  With a French background and Ben's family based out of New Hampshire and New Orleans he saw many different great dishes such as crawfish boils and fresh shellfish. Ben started early in the culinary world by working in a small NY and Sicilian style pizzeria  in Vermont at the age of 14. Progressing through other pizza restaurant opening Ben started working at a more upscale French Polynesia restaurant called Tilley's Cafe  and later moved to San Francisco working at Bar Bambino learning under Top Chef Alum Chef Elizabeth Binder.On a whim, Ben took an opportunity to work abroad and booked a one way ticket to Italy. Ben spent some time in Italy and Spain working in different locations and living with families throughout the countries. Ben learned how to make fresh pasta and so much much more.  Ben talks about how he was treated like family and the amazing connections with food.After returning to the States, Ben was offered an another opportunity to take on owning his own butcher shoo along with his business partner. Hence Gambrel & Co. Craft Butchery in Redwood City,CA was born in 2015. Not only does Ben provide the community on the Peninsula great meat and poultry , he offers some of his favorites he makes in house like crepinettes, duck confit, bolognese and many different sausages. Go visit Ben and get some delicious goods! Gambrel & Co. https://www.gambrelandco.com/

Esa Yonn-Brown was born and raised in San Francisco, CA. Raised in a family of passionate cooks that were an early part of the slow food movement and used as many fresh ingredients as possible in their meals. Esa has been working in the restaurant industry since she was sixteen years old. Esa and I know each other from attending the same class at the City College of San Francisco's Hotel & Restaurant Program . That's also where Esa met her husband Josh Perez, who is currently the Chef De Cuisine at Foreign Cinema in San Francisco. Esa spent many years trying different businesses and in that process she kept thinking about her mother's great pie recipe. Esa spent time perfecting her mother's recipe and eventually began making pies professionally on her own. After some trials, different jobs, giving birth to her daughter, Esa and Josh founded Butter Love Bakeshop in the Outer Richmond District of San Francisco, CA. Esa brings an array of different delicious baked items at her shop but also simultaneously continuing to support her community by providing groceries to the those in need and various charities. Esa also gives advice about being a business woman and knowing your worth. Go visit Butter Love Bakeshop! http://www.butterlovebakeshop.comShow Noteshttps://www.foodoriginspodcast.com

Ken was born and raised in Los Angeles, CA. Ken grew up in a family of great cooks which stoked his passion for food. Traveling abroad and cooking professionally in Australia furthered his knowledge and repertoire. After returning to the states, Ken simultaneously went to culinary school and worked at Zuni Cafe under Judy Rogers in San Francisco working through all the ranks of the kitchen to Chef de Cuisine. With all that experience, Ken moved on to open his own place, Turner's Kitchen, in the heart of the Mission District of San Francisco not far from the iconic Dolores Park. I met Ken when he first opened, (formerly Claire's Deli) and have been enjoying all his delicious concoctions ever since. We recorded this podcast on location inside Turner's Kitchen. From the daily specials, to the “Robin Leach” which includes caviar, my personal favorite the Cubano, Ken is constantly pouring his expertise and inspiration from the local farmer's market into great food for you. Be sure to listen for great advice at the end and go visit Turner's Kitchen!Turner's Kitchen SF http://www.turnerskitchensf.com

Born and raised in Petaluma California in Sonoma County; Joe Costarella comes from an all Italian Neapolitan and Sicilian family.  With heavy roots also in San Francisco, Joe grew going to the city for the family business and dinners. Joe also spent a lot of time in the outdoors hunting and fishing which exposed him to great variety of food by his family especially his La Nonna and Mother's great cooking. Joe Costarella currently manages the family wholesale seafood business, along with his Mother and Father Bob who started Costarella Seafoods in 1991. I recorded this podcast on location at their Pier 45 San Francisco facility. Costarella Seafoods serves the Bay Area from Fort Bragg to Monterey providing everything from from sustainable fresh fish, shellfish, oysters, their own smoked fish styles, caviar, and many local boats, domestic, international items. Joe's roots started in San Francisco's Fisherman's Wharf where his Grandfather was a commercial fisherman on a Fellucca sailboat. Joe provides a great guide on eating seafood, fishing stories, Alaskan King Crab, Sunday sauce, details about his favorite local restaurants, tools, and what is currently provided from Costarella Seafoods. Costarella Seafoods Family Ownedhttp://www.costarellaseafoods.comShow Noteshttps://www.foodoriginspodcast.com/podcast