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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