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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