Food Origins Podcast

Dave Sands
  • 5.0 (21)
  • FOOD
  • UPDATED BIMONTHLY

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

  1. From Coast Guard to Crust: Jacob’s Journey with Fire & Dough I Food Origins Podcast 68

    DEC 12

    From Coast Guard to Crust: Jacob’s Journey with Fire & Dough I Food Origins Podcast 68

    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/ Send us a text 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

    1h 15m
  2. The Shokunin Sessions: Sushi Origins with David Utterback I Food Origins Podcast 67

    NOV 26

    The Shokunin Sessions: Sushi Origins with David Utterback I Food Origins Podcast 67

    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. Send us a text 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

    1h 4m
  3. Thaan Charcoal: Built for Fire with Toby Roberts I Food Origins Podcast 66

    OCT 24

    Thaan Charcoal: Built for Fire with Toby Roberts I Food Origins Podcast 66

    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 Send us a text 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

    1h 9m
  4. The Truth About Honey: Inside Sonoran Honey Co. with Salvador Delgado I Food Origins Podcast 65

    OCT 10

    The Truth About Honey: Inside Sonoran Honey Co. with Salvador Delgado I Food Origins Podcast 65

    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 Send us a text 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

    1h 7m
  5. Arn’s BBQ | Bringing Central Texas Barbecue to Big Sky Country - Food Origins Podcast 64

    SEP 26

    Arn’s BBQ | Bringing Central Texas Barbecue to Big Sky Country - Food Origins Podcast 64

    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/ Send us a text 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

    1 hr
  6. Chef Authorized : Brandon Dearden - Food Origins Podcast 63

    SEP 1

    Chef Authorized : Brandon Dearden - Food Origins Podcast 63

    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 Send us a text 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

    1h 14m
  7. Tradition Meets Purpose: The Story of Rancho El 17 with Javier Contreras EPISODE 62

    JUL 30

    Tradition Meets Purpose: The Story of Rancho El 17 with Javier Contreras EPISODE 62

    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 Send us a text 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

    50 min
  8. Low & Slow with Russell Savage: The Heart Behind Pico's BBQ - Food Origins Podcast 61

    JUN 2

    Low & Slow with Russell Savage: The Heart Behind Pico's BBQ - Food Origins Podcast 61

    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. Send us a text 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

    1h 6m
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5
out of 5
21 Ratings

About

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

Information

  • Creator
    Dave Sands
  • Years Active
    2022 - 2025
  • Episodes
    69
  • Rating
    Explicit
  • Copyright
    © 2025 Food Origins Podcast
  • Show Website
    Food Origins Podcast