With a CrossFit Games championship title and eight consecutive appearances at the highest level of competition, Jason Khalipa’s record speaks for itself. His lifelong dedication to training hard and his relentless pursuit of excellence have propelled him to success—not just in fitness, but in business and life.

As the author of “As Many Reps as Possible’”, founder of NC Fit gyms, Train Hard Fitness programming, and the Train Hard Men’s Club, Jason continues to lead and inspire athletes, entrepreneurs, and high performers. Beyond the gym, he is a devoted father, husband, and business leader, always pushing the limits to achieve more and help others do the same.

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

https://www.jasonkhalipa.com

Show Notes

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

Original music by Ulisses Bella

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Jared began his love for the culinary experience in his grandmother's kitchen. Jared attended the California Culinary Academy and started his externship with Wolfang Puck and has been working for him for over 20 years along with his mentor Erick Klein . At 17 years old he started working at Spago in Palo Alto and from there he went on to work at several locations including Las Vegas and becoming the Executive Chef in Colorado. After returning to the Bay Area Jared took the Helm of Alexander's Steakhouse in Cupertino where he became interested in butchery. To hone his butcher skills further he went on to work with Guy Crims at Pape Meat in Millbrae and joined Guy in opening the Butcher Shop by Niku Steakhouse where the focus is on Japanese Wagyu and dry aged beef. Jared is currently doing consulting work for Wolfgang Puck and as a private chef.

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

Show Notes

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

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Taku Kondo, a sushi chef with a passion for outdoor cooking, brings the art of cooking in nature’s kitchen to your ears. From grilling over campfires to creating gourmet meals in the wild, Taku shares his knowledge, tips, and stories about food, adventure, and the joy of cooking outdoors. An amazing fisherman, Taku has caught or foraged for halibut, salmon, crab, uni, wild mushrooms, and so much more. The best part is the dishes Taku creates after the catch! Whether you're an experienced outdoor chef or just starting your culinary journey under the open sky, Outdoor Chef Life offers inspiration, techniques, and a fresh perspective on food made in the great outdoors. With 300+ videos and 750k subscribers on YouTube , Taku has amassed a large following for his adventures which range from Alaska to Japan.

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

Outdoorcheflife.com

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Greg Putnam, President of Little Belt Cattle Co., is a former Navy SEAL and now a rancher in Montana. His transition from elite military service to cattle ranching is both inspiring and unique. After serving in the Navy as a SEAL, Greg sought a new chapter in life that aligned with his values of hard work, discipline, and connection to the land.

Greg co founded Little Belt Cattle Co. with his partner Tim Sheehy, where they operate a sustainable cattle ranch, focusing on regenerative agriculture practices. This reflects a commitment not just to ranching but to the health of the land and the future of farming. Greg’s experience as a Navy SEAL informs his approach to both business and life—structured, disciplined, and always looking for ways to improve efficiency and sustainability.

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

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

https://littlebeltcattleco.com

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Mike Glover is the CEO and founder of FieldCraft Survival, a leading company dedicated to teaching practical skills for everyday survival, self-reliance, and preparedness. With an extensive background as a former U.S. Army Green Beret and a seasoned survival expert, Mike has dedicated his life to training individuals, families, and organizations to stay safe in challenging environments.

In this episode, I’m honored to have my friend Mike on the show, who not only helped me get this podcast off the ground but also shares a wealth of knowledge on topics ranging from military deployments to global cuisine. We dive into everything from Korean food and world cuisine experienced during deployments, to the challenges of supply chain issues and the importance of staying prepared. We also explore how to maintain a wellness-focused mindset in both everyday life and during times of adversity.

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

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

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

https://fieldcraftsurvival.com

https://thewolf21.com

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Tim Freeman is a highly respected Brazilian Jiu-Jitsu black belt under Sergio Silva and Eddie Bravo. With a deep passion for grappling and innovation, Tim has made a significant impact on the martial arts community as the host of his own Inside BJJ podcast and co-host of Grappling Hour. Tim has become a prominent voice in the martial arts community, sharing stories and insights that resonate with practitioners around the world. In addition, Tim is the owner of two thriving 10th Planet Jiu-Jitsu academies, located in Stockton, California & Nashville, Tennessee. Tim’s teaching philosophy blends the precision of traditional techniques with the cutting-edge strategies of the 10th Planet system, creating an inclusive and dynamic learning environment for students of all levels. As a dedicated mentor and coach, he has helped countless practitioners elevate their skills and achieve their goals on and off the mat.

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

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

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

https://insidebjj.com

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Danny Bolton, known as "The Boarman," is a skilled outdoorsman, expert hunter, and passionate conservationist featured on MeatEater. With years of experience tracking and harvesting wild hogs, Danny has earned his reputation as one of the most knowledgeable and dedicated boar hunters in the field. His expertise goes beyond the hunt—he’s a storyteller, advocate for ethical hunting practices, and a champion of the connection between sustainable harvesting and the food we eat.

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

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

https://www.thedannybolton.com

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

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

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

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

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

https://www.crossomeats.com/

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