Food Origins Podcast

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

Food Origins Podcast is a arts podcast hosted by Dave Sands, with 78 episodes on record and a Required Pod Score of 80.

Dave Sands hosts Food Origins Podcast, a arts show with 78 episodes published.

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  Episode #79

  Why Chicago Fell in Love With Kanin | Chef Julius Tacadena I Food Origins Podcast 79

  Oct 2, 20261h 33m

  Chef Julius Tacadena is bringing the flavors and memories of the Philippines and Hawai‘i to Chicago through Kanin. Born in the Philippines and raised on Kaua‘i, Julius grew up surrounded by the food and culture that would eventually shape his culinary journey. After moving to Chicago and taking a nontraditional path through nursing and recruiting, he found his way back to food and began turning the flavors of home into something uniquely his own. From Filipino classics and Hawaiian comfort food to musubi, Spam, longanisa and creative bodega-style dishes, Kanin has become a celebration of Julius's roots and the food memories that shaped him. In this episode of Food Origins Podcast, we talk about growing up in Hawai‘i, Filipino food culture, the journey from pop-ups to Kanin, the story behind his food, Chicago's restaurant scene, and what it means to bring a taste of home to a new city. Send us Fan Mail 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

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  Episode #78

  Inside the World of Tacos & Burritos | Mauricio Velázquez de León Food Origins Podcast 78

  Aug 14, 20261h 43m

  Mauricio has spent more than 25 years in food media and publishing, writing for Saveur , Gourmet , Escala , and Lonely Planet . Born in Mexico City and living in the United States for nearly 30 years, he brings a unique perspective to conversations about food, culture, and identity. As founder of the award-winning independent publisher duopress, he has helped create innovative nonfiction and illustrated books for readers worldwide. Mauricio is the author of AN ILLUSTRATED GUIDE TO TACOS AND BURRITOS: A Comic Book with Stories, Recipes, and More [August 11, 2026 | duopress/Sourcebooks], an innovative cookbook that combines authentic recipes, culinary history, and comic-style illustrations to explore two of the world's most beloved foods. As both a food journalist and publisher who has spent decades writing about Mexican food traditions, Mauricio brings a perspective that is both deeply informed and personal. He is the great-nephew of Josefina Velázquez de León, the "Julia Child of Mexico," whose pioneering work played a pivotal role in defining modern Mexican culinary traditions and helped shape how we understand Mexican food today. https://www.tacosandburritosbook.com Send us Fan Mail 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

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  Episode #77

  From Italy to Texas: Chef John Ferrando's Story of Family, Food & John’s Place I Food Origins Podcast 77

  Aug 10, 202652 min

  Chef John's love of cooking started long before he ever opened a restaurant. Rooted in Genovese and Sicilian tradition, his lessons came from family tables in San Francisco, California, with Mamalee, his father John and from summers spent in Italy learning to make pasta by hand alongside his great aunt, Lala Mariuchia and cousins — the same way his family has for generations. That heritage carried him through one previous restaurant in Costa Rica, before bringing him home to Texas. While building his culinary journey, Chef John also dedicated more than 20 years to the San Francisco Police Department, retiring as a Sergeant after a distinguished career. He spent the majority of those years working in plainclothes and undercover assignments, including serving as a Task Force Officer with the Drug Enforcement Administration (DEA). Throughout his years in law enforcement, his passion for cooking never faded-it simply waited for the right time to become his full time calling. Today, inside the historic Rogers Hotel in downtown Waxahachie, John's Place is Chef John's second concept and his most personal expression of everything he loves about food, family and hospitality. Family photos line the walls, and an open kitchen behind the bar offers guests a front-row seat to the teamwork and craftsmanship that brings each dish to life. Whether he's working the line or stopping by tables to great guests, Chef John’s genuine passion is unmistakable. Every plate tells a story, every meal honors his family’s legacy and every guest is welcome as if they were part of it. https://www.visitjohnsplace.com Send us Fan Mail 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

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  Episode #76

  The Godfather of Poke | Chef Sam Choy's Incredible Food Journey I Food Origins Podcast 76

  Jul 17, 20261h 33m

  Sam Choy's years of cooking alongside his parents gave him the skills and inspiration to make Sam a Hawaiian celebrity chef. His exceptional creativity, love of good food, and aloha for guests propelled him to the status of an internationally recognized chef, Food Network personality, and James Beard award-winner. Choy's colorful personality and welcoming smile have drawn customers to his multiple restaurants over the last 30 years, but it is his award-winning cooking that keeps them coming back! He characterizes his cuisine as a "melting pot of the freshest ingredients from ever culture on the Hawaiian islands...true Hawaiian heritage cooking." Sam spent twenty plus years mastering his craft in the kitchens of noted hotels and resorts on the mainland and Hawai'i. Sam appears on his weekly cooking show, Cooking with Sam, on the Hawaiian Islands' NBC affiliate. He has authored 16 cookbooks and is often credited as the "Godfather of Poke" and the Culinary Ambassador of the Big Island. Send us Fan Mail 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

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  Episode #75

  Food Innovation, Risk & Resilience with David Rabe I Food Origins Podcast 75

  May 22, 20261h 37mS0

  David is the founder of Kairos, a premium seasonings and provisions company built around the belief that the best moments in life happen around food, fire, and good people.<p><br/><br/></p>What started as a pursuit of adventure turned into a lifelong obsession with quality. From learning how to hunt and becoming successful in the field, to chasing surf around the world, getting lost deep in Mexico on dirt bikes, and spending countless days in the mountains, David’s life has always been driven by the search. The search for experience, challenge, and ultimately meaning.<br/><br/>That pu...

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