YIN YANG Fresh chips made with corn tortillas and rice paper. Which one are you going to eat? Choose wisely. Both are delicious and seasoned with @ultrahotpeppers Three Kings Hot Salt #riprobbase
GET OUTSIDE Super fun event put on by @flagnorfail @killrobbailey Great to meet a ton of people and finally connect with the @starbattusa crew @jakeciulladesign as an end user( affiliate link in my bio) @crazy_js_guidingak Alaska 🎣 Got to hel
LEGLOCKS Awesome Leglock seminar by @phillschwartz10p @10thplanetportland at @sbgmontana . Offensive, defensive and counters to counters. Appreciate the knowledge transfer and extra Q & A breakdowns after. Reppin’ the OG @10thplanetstock
PODCAST Food innovation, Risk & Resilience with David Rabe | Food Origins Podcast 75 New episode with David Rabe co-founder of Kairos Provisions and Bend Sauce — and officially the 75th episode of the Food Origins Podcast. Huge milestone
MEDIA Built from passion, persistence, and a love for storytelling through food. Grateful to share more of my journey with @canvasrebel — from taking risks and building something from the ground up to creating conversations and experiences tha
SALT Humbled to be the inspiration for @ultrahotpeppers Firecracker Farm’s flavor of hot salt: YUZU, a tribute to my Japanese heritage. Great on eggs, steak, chicken, coffee, spirits, marinades, fried rice , wings and so much more! I&rsquo
THMC Flathead Valley More than two years ago I started attending the Train Hard Men’s Club hosted by @jasonkhalipa . A lot of changes were going in my world and it was a place to get an awesome workout in and a cup of coffee with men going th
SMOKED Smoked chicken thighs on the Traeger with @ultrahotpeppers Yuzu inspired by yours truly and that new new from @jackarnold seasoning @burntend with Black Garlic and Maple Bourbon. Delicious combo! #smokedchicken #traeger #cookingismytherapy
PODCAST Discover the inspiring journey of Joel Gil—from law enforcement to becoming one of Montana’s most exciting culinary voices. In this episode, Chef Joel Gil shares how his passion for open-fire cooking, resilience, and commitment