Podcasts about jamaican jerk

Ryan's a hater and he's here to tell you about it. Tiler gets got by the internet. Plus, the guys are bad at math. The woo boy, key all the cars, and screw Disney. They are THOSEGUYSYOUHATE!

Today Gretchen Lowe shares a lovely summery recipe to share with friends and family. She tells Jesse how to make her fish tacos with a distinctly Jamaican twist.

Matt and Jim are back and the fellas are thinking about falling. Matt Brings some fall themed beers and Jim warms it up with his version of Jamaican Jerk Chicken Wings. How does his version compare to traditional Jerk Wings? Listen to find out!

Join Malaika, Harleigh and very special guest Melissa Thompson for a deep dive on Jerk Chicken. What are the key components of Jerk Chicken? Is there a difference between Jerk Chicken and Pan Chicken? Can you jerk rice? Thank you so much to Melissa for joining us on this episode! Follow @Fowlmouthsfood on Instagram for incredible recipes and hilarious stories from Melissa. Buy 'Motherland: A Jamaican Cookbook' on Amazon here: https://www.amazon.co.uk/Motherland-Jamaican-Cookbook-Melissa-Thompson/dp/1526644428 You can also find your local bookshop here to support the work of both Melissa and independent bookshop owners: https://uk.bookshop.org/ Love this podcast? Support us here: ⁠⁠⁠https://www.buymeacoffee.com/sonderandsalt⁠⁠⁠ You can also listen to S1 E3: Jamaican Food vs. The World on all platforms: https://www.sonderandsalt.com/episodes/jamaican-food For more on cooking over fire, listen to S3 E1: How to Barbecue Like A Pro on all platforms: https://www.sonderandsalt.com/episodes/bbq-the-kitchenista You can read Melissa's write up of Sonder & Salt in The Observer here: https://www.theguardian.com/food/ng-interactive/2023/feb/19/30-things-we-love-in-the-world-of-food-right-now Follow the podcast for updates and video content ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠TikTok ⁠⁠⁠⁠⁠⁠⁠and ⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠! You can follow ⁠⁠⁠⁠⁠⁠⁠Harleigh on Instagram here⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠follow Malaika right here. ⁠⁠

After having an average experience eating Jamaican food at a festival Brian Johnson (Jammin' Jerk) suddenly got an urge to try and do it better. He delved into the food of his heritage and soon discovered the complexities and challenges of dishing up food of a high standard. But after trial and error, he's become one of the best producers of Jamaican Jerk spice rubs and hot sauces downunder. https://www.jamminjerk.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

After having an average experience eating Jamaican food at a festival Brian Johnson (Jammin' Jerk) suddenly got an urge to try and do it better. He delved into the food of his heritage and soon discovered the complexities and challenges of dishing up food of a high standard. But after trial and error, he's become one of the best producers of Jamaican Jerk spice rubs and hot sauces downunder. https://www.jamminjerk.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

After having an average experience eating Jamaican food at a festival Brian Johnson (Jammin' Jerk) suddenly got an urge to try and do it better. He delved into the food of his heritage and soon discovered the complexities and challenges of dishing up food of a high standard. But after trial and error, he's become one of the best producers of Jamaican Jerk spice rubs and hot sauces downunder. https://www.jamminjerk.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Are you feeling like an NPC? How about following an NPC in your RPG on your PS3? Will goes on adventures hither and yon (actually not yon.) Michael stays up. Also: drugs at Starbucks, Tacoma vs Seattle, the new Peeps Pepsi, Jamaican Jerk, and old lady house fires. Instagram https://instagram.com/badbrotherspodcast  Apple https://apple.co/2JeSUIr Spotify https://sptfy.com/badbrotherspod   Bad Brothers Pod Michael and Will Browning Port Orchard (& Gig Harbor) (& Tacoma, Seattle, Puyallup, Wenatchee, etc), Washington's Finest Podcast  

For many of us, the end of the spring wild turkey season means the beginning of backyard gatherings with family and friends and the smoky aroma of your favorite barbequed meal. This Jamaican Jerk inspired dish is a great option to add to your wild game backyard barbeque repertoire and has the perfect balance of both heat and sweetness. This (wet) marinade consists of a blend of spices/seasoning including garlic, brown sugar, thyme, nutmeg, cloves, ginger, green onions, and my favorite hot pepper to both grow and eat, the scotch bonnet. It can be easily modified to adapt to your preferred flavor profile or used for your fresh-caught fish/shrimp or other seasonal game. Personally, I like mine spicy and will add an additional hot pepper (or two) and let it marinate for 24 hours because the longer you marinate, the tastier your dish will be! Read the written version of this recipe as prepared by LC Hunter Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Jamaican Jerk Jamaican jerk is a fiery marinade consisting of ground allspice berries and Scotch bonnet chili peppers, as well as other seasonings and aromatics.  Traditionally used to season wild pork that was cooked in pits over pimento woods, modern jerk now comes in myriad forms and can be used to flavor wild game, fish, chicken, tofu, seafood, vegetables, etc.  The jerked protein is most often cooked over a flame to create the smoky flavors associated with it, and true Jamaican jerk is most often cooked in specially modified oil barrels and sold on the street. The most common ways to enjoy jerk are as domestic jerk chicken and pork.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.  Follow Adam on Instagram  Visit the Intrepid Eater website Learn more about your ad choices. Visit megaphone.fm/adchoices

This method of cooking – developed by necessity to be low, slow, and local – delivers rich flavors and textures. Anney and Lauren dig into the history of Jamaican jerk. See omnystudio.com/listener for privacy information.

Hello and welcome! Today on the show we jerk each other around about this misnomer of a marinade.

We're coming at ya from Holes and Corners Studios in South Melbourne where we are recording our third album. In this episode we cover our (not so) guilty pleasures, Frank's time as a newspaper delivery boy, our standup comedy routines (again), oyster shucking and revisit Alanis Morissette—she was 19 when she did Jagged Little Pill!?!? and she's 5"5. Crazy. To hear the full episode head over to our Patreon https://patreon.com/whatagreatpunkShout outs @honestfranksWe've announced shows in Sydney, Melbourne and Adelaide in June, so make sure you grab some tickets if you can! https://tnsw.co/ticketsSign up to our Patreon for a bonus pod each week (that's double the pod!) and other VIP stuff for just $5 a month:https://patreon.com/whatagreatpunkJoin us all in the TNSW Discord community chathttps://tnsw.co/discordWatch our Comedy Central mockumentary series and TNSW Tonight! on YouTube:https://youtube.com/thesenewsouthwhalesFollow us on Twitch:https://twitch.tv/thesenewsouthwhalesTNSW on Spotify:https://open.spotify.com/artist/0srVTNI2U8J7vytCTprEk4?si=e9ibyNpiT2SDegTnJV_6Qg&dl_branch=1TNSW: @thesenewsouthwhalessJamie: @mossylovesyouTodd: @mrtoddandrewshttps://patreon.com/whatagreatpunkhttps://thesenewsouthwhales.comShout-outs to the Honorary Punks of the Pod:ClaireHugh FlassmanHarry WalkomMagnusIsaacOli MossElliott FlassmanJimi KendallEdmund SmithNickZacAngus LillieLachy TanBenBen NelsonDan DingusObjectors Nork

In this episode, we hear from Marcia in the Caribbean. She talks about a traditional Jamaican way of cooking, and we focus on the modal verbs ‘might', ‘may', ‘could' and ‘can'.Would you like to receive free lesson notes to accompany this lesson? If so then click here to go to our website and enter your name and email address in the form below the episode. We'll deliver the lesson notes for the current and future episodes to your inbox. See acast.com/privacy for privacy and opt-out information.

On this episode Brian talks Christmas and New Year, the happenings around town, his encounter with two hotties in Red Wing, MN, and so much more, really!!! Have a listen/watch and share with your friends or enemies! Find on all podcast platforms and YouTube! Just Search “Craft Conversations”! It's always best if you watch

Round Hill's Executive Chef Martin Maginley was born and raised in Canada, but his heart and stomach are 100% Jamaican. Using a jerk sauce, he transforms traditional jerked chicken into a jerked chicken spring roll with dipping sauces. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7

Perhaps no Caribbean food is more widely known than Jamaica's jerk. Jeremy McConnell at Scotchie's, demonstrates how he prepares jerk pork and chicken. Chef Bill Moore of Push Cart Foods explains that authentic jerk takes days of marinating, and must be smoked over pimento wood. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7

It's another edition of the “Finer Wings Club” on Talking Buffalo Podcast and Patrick Moran sits down with Buffalo Sabres beat reporter Lance Lsyowski of The Buffalo News for some wings, beer and a conversation taped at Belt Line Brewery and Kitchen in downtown Buffalo. Neither of the guys has previously been to Belt Line Brewery and suffice to say, both are blown away by the quality of their wings, wings you don't typically see at a brewery. More specifically, the "all dressed" specialty wing is spectacular, prompting Patrick to call it perhaps one of the five best specialty wings of anywhere in Western New York. The 716 (they describe as Buffalo hot) was very good as well while the Jamaican Jerk grilled was good but not on the same level as its two counterparts. Of course there's plenty of talk about the Sabres, including Lance's thoughts on Jack Eichel on his leadership and his on-ice ability. They also talk about the revamped defense, the shocking way the goaltending situation plays out, who he thinks assumes leadership roles in the locker room, a few guys he expects to step up this season and a prediction on who the leading scorer will be. They also spend time talking about Lance's ongoing adjustment to being a Buffalonian, what he anticipates happening with how reporters cover the NHL this season with ongoing Covid protocols and much more. Make sure you follow Lance on Twitter @Llysowski. If you want some really (really) good wings, a solid selection of craft beers and some relaxing feel-good vibes, then most definitely make your way over the Belt Line Brewery & Kitchen, located at 545 Swan Street near downtown Buffalo ♦♦♦♦♦ Follow Patrick Moran/Talking Buffalo Podcast  Twitter:  @PatMoranTweets. Facebook: Talking Buffalo Podcast  YouTube: Talking Buffalo Podcast YouTube Channel  Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this special episode we interview Brie Blackford from Elda's Kitchen.  I am joined by Hector, Marisol, and Alma "The Queen of BBQ".  We talk about her weekly Facebook live videos.  Brie tells us how Elda's Kitchen got started and a little history behind it.  She reminisces about cooking with her Grandma and how it inspired her to continue the tradition of cooking for the family. She talks about the different flavor profiles from sauces such as Black Pepper, Spikey, Steakhouse, Peach Habanero, Jamaican Jerk and many more.  We learn about Alpa Beta in California.  We make our pitch to HEB to get Elda's Kitchen on their shelves.  Hector gives them a big pat on the back for all they do for the community.  We cooked wings on the barbecue pit and tried all the sauces.  We also learn you can use these sauces to upgrade  your drinks. We talk about being creative and mixing some sauces together as we do in the barbecue world.  We also talk about barbecue and how Brie is trying to get more into barbecue.  Alma joins the show and talks about a catering event when she got to test the batch of sample sauces.  Alma and Brie talk some butcher shop and different cuts of meats.  Brie thinks about visiting Texas again and making a trip to Vera's King O Meats.  She also gives us some tips on she likes to cook her steaks.  Elda's Kitchen https://eldaskitchen.com/ Ready Set BBQ Shop https://www.readysetbbq.com/shop Vera's King O Meats https://veraskingomeats.com/?fbclid=IwAR0k9Qu-tluKmIfxjN-Ce646Zo0udmptvoSCe-41avFDiDyLiZ007GxR1TQ 

Melissa Febos is a critically acclaimed, bestselling author and Associate Professor at the University of Iowa. Her most recent book, Girlhood, is a collection of essays centered around the trauma of a young female body and was released late March. Richard Rodney is a chef and entrepreneur. He owns Rodney’s Jamaican Jerk & BBQ, which caters authentic Jamaican food and sauces. The episode features music by Gossip Cult, Alex Body, and “Pointless” by Ben Rendall for our Song of the Week. Thank you to Iowa Review for sponsoring this episode. Ongoing support comes from the National Endowment for the Arts, the Iowa Arts Council, and from the United States Regional Arts Resilience Fund. Phase 1 is an initiative of Arts Midwest and its peer United States Regional Arts Organizations made possible by The Andrew W. Mellon Foundation. Best Show Ever is produced by the Englert in Iowa City, Iowa, and is supported by Friends of the Englert. Visit www.englert.org/friends to support our programming. -------------------- Host: Elly Hofmaier Line Producer: Savannah Lane Audio Engineers: Gabi Vanek & Ioannis Alexakis Executive Producers: John Schickedanz & Andre Perry --- Send in a voice message: https://anchor.fm/englert/message Support this podcast: https://anchor.fm/englert/support

If you exist alone on a desert island, you can do what you want, when you want, and how you want. However, none of us have this luxury in the business world. We all rely on others to get things done. When we’re trying to get something done together, differences start to matter. According to Dr. Nate Regier, those differences show up in the way we communicate with one another. In fact, our very personalities are expressed in our communication preferences. Nate joins me on the People at Work podcast to explain how the Process Communication Model® helps us make sense of this. This is not just another personality assessment tool. It’s a model of personality and communication, that helps individuals understand themselves better and learn behavioural skill sets and self-management competencies. Not only does this model help us make sense of who we are and grow, it’s vital in helping leaders take care of themselves and people around them. By learning how to communicate better, we reduce stress and enhance compassion. Two key outcomes all leaders should be striving for. About our guest: Nate Regier, PhD, is the CEO and founding owner of Next Element Consulting, a global leadership firm helping companies build cultures of Compassionate Accountability®. Dr. Regier is a former practicing psychologist and expert in social-emotional intelligence, interpersonal communication, and leadership. He shares his expertise as a keynote speaker, author, and podcaster. Nate loves to bar-be-que and once won a competition for his Jamaican Jerk chicken wings. You can connect with Nate on Facebook at facebook.com/NextElement, on LinkedIn at linkedin.com/company/next-element-consulting-llc, on Twitter @NextNate, and on YouTube at NextElement1. Resources: Next Element Resources | Next Element Workshops

On this episode Will and Poe hold down the Den and discuss Trump positive covid test, the presidential debate and much much more. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/william285/support

Nach der Entstehungsgeschichte vor Millionen von Jahren und unserer Rundreise zu den verschiedenen Grillarten, gibt es heute die versprochene kulinarische Fortsetzung. Unser Food Trend Scout bringt eine große exotische Überraschung mit, die bis zu 25 KG auf die Waage bringen kann und hier zu Lande noch etwas ein Schattendasein führt.  Aber nun mal ran an den Grill. Zuerst einmal werden wir einen Rundgang zu den besten Cuts aus dem Rind machen, denn für viele gehört gutes Fleisch auf die Flamme. Welche Cuts  kennt ihr und welche eignen sich am besten für ein BBQ? Dazu empfehlen wir wieder für Profis und für Einsteiger Möglichkeiten für den Einkauf von gutem Fleisch. Natürlich gehen wir auch heute auf die verschiedenen Techniken des grillierens ein, denn durch z.B. das indirekte Garen lassen sich fantastische Geschmackserlebnisse erzielen. Dabei verrät Jan mehr als eines seiner Rezepte für wunderbare Marinaden. Von einem wunderbaren Jamaican Jerk, was sich als sogenannter dry rub eignet, bishin zu einem easy going wet-rub, zum nachmachen.  Wir sind gespannt, ob ihr unsere vegetarischen Empfehlungen schon kennt? Ofenkartoffeln kennt jeder, aber wir haben die Variante 2.0 als Multifunktionsgericht für euch dabei. Die geht als vollwertiges Gericht oder als Beilage. Eine wunderbare Variation des Grillkäse ist auch mit dabei. Weil zu einem guten Essen auch immer eine Nachspeise gehört, werdet ihr am Ende auch überrascht. Ihr seid herzlich an unser Feuer eingeladen und könnt gerne euren selbstgemachten Ketchup in Form von Wünschen & Anregungen mit auf unseren Grill geben. Hierzu könnt ihr gerne auf Facebook vorbeischauen ( https://www.facebook.com/food.cast.hamburg ) oder nach weiteren spannenden Themen in unserem 12cas.st Kosmos Ausschau halten.

Sunday, March 8, 2020 is International Women's Day. This episode celebrates that with insights from Leslie Gascoigne, President, Trampoline Branding, Christine & Judy-Ann Allen, Owners, Brawta Jamaican Jerk Joint and Sarah Craig, Owner, I Heart Bikes. There's also a look at what is happening at the Discovery Centre over the March Break and more of The Coast Top Five Events and Bizz Buzz. Enjoy. Producers: Ivy Ho and Allana MacDonald Mills Downtown Halifax Business Commission (DHBC) 104-1546 Barrington Street Halifax, Nova Scotia, B3J 3X7 (902) 423-6658 Hosts: Allana MacDonald Mills and Ivy Ho Guests: · Leslie Gascoigne, President, Trampoline Branding https://trampolinebranding.com/ · Christine & Judy-Ann Allen, Owners, Brawta Jamaican Jerk Joint https://brawtajamaicanjerkjoint.ca/ · Sarah Craig, Owner, I Heart Bikes https://iheartbikeshfx.com/ · Jennifer Punch, Director of Marketing & Sales, Discovery Centre https://thediscoverycentre.ca/ Bizz Buzz: Luke MacLaren, Marketing & Communications Coordinator, Downtown Halifax Business Commission The Coast Top Five Events: Morgan Mullin, Arts & Entertainment Editor, The Coast https://www.thecoast.ca/ Special thanks to: Michael Boyd, owner of Podcast Atlantic Recorded & Edited by: Michael Boyd of Podcast Atlantic Visit us at: downtownhalifax.ca Follow us on Twitter, Facebook, and Instagram: @DowntownHalifax Music: “Patching Holes (in a Sinking Ship)” by Bigideas Email us at: ivy@downtownhalifax.ca or allana@downtownhalifax.ca

What does that even mean? No, I am not talking about becoming a French citizen. In this episode, I discuss how I've come to the conclusion that the best way to experience life in Paris and lead a happy and successful expat life here is to create my own kind of Frenchness. 

Bayfield County’s pumpkin farms and cornfields are the perfect backdrop for the ever-more popular corn mazes. Director of Tourism Mary Motiff tells us about two in Bayfield County, plus takes us to the Delta Diner. Located almost literally in the middle of nowhere, the perfectly restored diner has not only earned a national reputation for its unique menu, but it has become a destination for experiential diners. Plus, a preview of the County’s signature October event and other things to do on this episode of Bayfield County Wild.   A-Mazing Fun October is the perfect time for family fun and corn mazes. Bayfield County has two very popular corn mazes: one in Oulu and the other at White River Ag in Mason, Wis. The Oulu Corn Maze has been around many years. Each year, the owners come up with a new design to make it more interesting for repeat visitors. Everyone gets a punch card that is stamped every time they get to a different station within the maze and then the card is turned in at the end for prizes, hot cider and treats. The weekend before Halloween, the maze is turned into a haunted experience for those who love to get spooked. At White River Ag, there are different activities for the kids, including a hay pyramid they can climb. More information about the corn mazes can be found on the Bayfield County Tourism website and their Facebook page, as well as the Oulu Corn Maze website and White River Ag Facebook page. Mary advises visitors to be sure to dress for the weather so everyone can enjoy themselves. Experiential Dining in Delta Located just 12 miles south of Iron River in the middle of the Chequamegon-Nicolet National Forest is a perfectly restored 1940’s Silk City Diner from upstate New York called the Delta Diner. Opened in 2003, the Delta Diner has become much more than a popular eatery for locals and visitors alike; it’s a destination in and of itself that attracts foodies to Bayfield County. Co-owner Todd Bucher says the Delta Diner location was once a gathering place for the community at the Delta Store for more than 50 years before it burned down. Todd and his wife, Nina, wanted to create another place where people could gather in the same spot. The 48-seat diner has all the diner fare, but with ramped-up recipes that include spices and flavors that are not typical at a diner. Pedro’s Mex Benny features a dense and moist chili corn bake with local chorizo sausage from the Sixth St. Market ground into a chipotle sauce over perfect, over-easy eggs. The Norwegian pancakes are called “hotcakes” because pickled jalapenos are added into the pancake batter and carmelized on the grill, then the hotcakes are sprinkled with powdered sugar and a squeeze of lemon. This was one of Guy Fieri’s (host of Food Network’s “Diners, Drive-Ins and Dives”) favorites when he visited the diner as a customer, then brought a film crew one year later to share his discovery. Todd says his customers are a diverse crowd that carry the “E” gene, which is short for enthusiasm. His business model is unique in that he has created an LLC with 32-part owners who are members of the community and his customers. Diner employees start at a living wage of $15/hr., so there is no tipping. The successful model has made it possible for the diner to expand and provide more opportunities for when people come to the diner on a busy day. They now partner with Purple Door Ice Cream in Milwaukee to serve the best ice cream in Wisconsin, according to Todd, at a historic building on site. They’ve also expanded the Southeast corner of the property and added a Tin Tap House and Chicken Shack that they call the “Tap Shack.” The Tap Shack offers a craft brewing experience in partnership with Earth Rider Beer and an outdoor, island vibe, serving authentic Jamaican Jerk chicken, pork and festival rice. The Tap Shack is open on weekends through mid-October. Next season, the Tap Shack will be open for more than 100 days and include new events and menu items. More information about the history of the diner can be found on its website and Facebook Page. October Activities Oct. 4, 5 & 6:             Bayfield Apple Festival Oct. 12:                      Annual Namakagon Cancer Walk Oct. 18/19:                Fun in the Forest ATV Ride starting at Lakewoods Resort to  the Pioneer Bar and back Oct. 25-26:                14th Annual Fall Brew Weekend at the Old Rittenhouse Inn in Bayfield View the full schedule of events on our website and Facebook page. October Preview Get ready for a culinary tour of Bayfield County’s unique restaurants, plus an interview with Mark Phillips, owner of the Old Rittenhouse Inn, about their famous Wassail lunches and dinners as we start heading for the holiday season. Affiliate Notes Bayfield County Interactive Map Did you know there are 150 different lodging options in Bayfield County? Find one that’s right for you using the interactive map at travelbayfieldcounty.com! With tabs for “Play,” “Eat” and “Stay,” you can easily find the information you’re looking for. View the items as a list or on a map. Each listing has a photo, a brief description and a link to a website or Facebook page. Formatted for use on a phone or on a computer, this helpful tool will make it easy to find all sorts of ideas to make your adventure in Bayfield County great. Superior Body Massage & Spa Established in 2006 in Bayfield, Superior Body Massage & Spa has become a favorite relaxation destination for locals and visitors alike and makes the perfect addition to any trip to Bayfield. With over two thousand square feet of beautifully designed spa space, they are easily able to accommodate couples and groups. Services include therapeutic and relaxation massage therapy, facials, spa treatments, waxing, manicures and pedicures, a private infrared sauna and now Vibrational Sound Therapy.

On tonight’s Season 3 return, Courtney and EK talk about their summer off and take a short delve into the word of movie conspiracies. For mystery munchies, we get to enjoy Jugg’s Jamaican Jerk and Catering Services. In weird news, a haunted objects really creep EK out.

On tonight’s episode: Lady Leverette and Jugg’s Jamaican Jerk and Catering Services stop in.

Happy Friday, July 19th, 2019! Got coffee? Top Gun hitting the big screen, AEW event thoughts, a Jamaican Jerk is coming, and more. SUBSCRIBE to the channel at www.youtube.com/oldnerdreviews --- Support this podcast: https://anchor.fm/oldnerdradio/support

Today we learned the secret to Jamaican Jerk from Chef Ted Reader...plus Endgame rules and Seinfeld trivia!

This week John and Brandon talk about Party, Scam Calls, and DnD. Sorry that the first 7-ish mins of audio are kinda iffy. We get it fixed at about the 8 min mark. If you would like to play D&D with us, please contact us using one of the below means. Join the conversation at Reddit: https://www.reddit.com/r/RunningOnE/ Be sure to follow us on Twitter with @RunningOnEPod Facebook: www.Facebook.com/RunningOnEPodcast Email us: RunningOnEPodcast@gmail.com

S2E24: Jamaican Jerk Pork Recipe: Jamaican Jerk Pork w Red Onion Quinoa Salad (Feeds 2) Get full ingredient lists Sunday mornings, plus calorie and macronutrient counts for all CWM recipes, on my Patreon page! For tonight's recipe, you'll need: EQUIPMENT: measuring spoon, measuring cup, lg pan stirring spoon, cutting board, sharp knife BASICS: olive oil, salt, pepper MEAT: 1 lb pork shoulder or butt, cubes or strips PRODUCE: 2 green onions, 1 red onion, 1 jalapeño pepper, 3-5 cloves garlic DRY & PACKAGED: 3/4 cup quinoa CANS & JARS: 1/8 cup lemon juice, 2 Tbsp Soy Sauce ADD'L SEASONINGS: thyme, oregano, ground cloves, nutmeg, cinnamon, allspice

Alison FINALLY made Larisa a Bloody Mary! To celebrate we've partnered with Stu's Kitchen to give away Larisa's favorite Bloody Mary kit to one lucky winner!  Head to our Instagram to enter and scroll to the bottom of this page for an amazing discount across their entire site! Multivitamins are a myth - there we said it!    Come listen to the episode that had Alison purchasing new vitamins before the episode was finished recording. DISCLAIMER: The views in this podcast are our opinions based on personal experience and our research and are not intended to substitute for medical advice, diagnosis or treatment. Links mentioned in this episode: Drink Recipe: Stu's Bloody Mary Stu's Bloody Mary Kit Giveway live now on our Instagram! Enough is Enough: Stop Wasting Money on Vitamin and Mineral Supplements (Annals of Internal Medicine) Study: Antioxidant supplementation increases the risk of skin cancers in women but not in men Study: Teratogenicity of High Vitamin A Intake How to spot a synthetic vitamin Do not trust the front of the label! If as little as 10% of the product may be natural and they will write natural on the bottle.  Look for 100% natural on the label, which may or may not be there even if it is 100% natural. Search for ingredients starting with a "dl" - these are synthetic Find words that end with “ate” and “ide” (retinyl palmitATE (vitamin A), Thiamine HydrochlorIDE (B1) - these are synthetic If it says the vitamin by itself (i.e. Vitamin C) and doesn’t list where it came from this is synthetic Look for unnatural potency amounts (i.e. 1000% daily serving) - likely synthetic Natural vs. Synthetic Label If you want to continue taking a multivitamin, make it one from natural sources: Garden of Life - great ingredients for both regular multis for men, women, and children and prenatal vitamins Ritual (for women) - carefully sourced and focused on the top deficiencies in women Episode Sponsor: Stu's Kitchen Are you Bloody Mary obsessed like Larisa?  If the answer is yes, then you need to know Stu's Kitchen!  Stu’s is bringing back the art of cocktail perfection, one Bloody Mary at a time.  The mixes come in 3 amazing flavors; Original, Smoked Jalapeno and Jamaican Jerk - all made with real ingredients!  Or you can grab the original kit which includes all the fixings (minus tomato juice and vodka) to make the perfect Bloody Mary EVERY. SINGLE. TIME.  If you're also like Larisa and can't mix a drink to save your life, the kit makes it impossible to screw up! For 15% off your order at Stu's Kitchen use code CRUNCHY at checkout and follow Stu's on social media for the best Bloody Mary recipes around!

Trying to pinpoint origins of cuisines from the Caribbean is not an easy task. The many traders, invaders, colonists, and travelers left bits and pieces of their cuisines that became incorporated in the island food cultures. And Like most Caribbean islands, Jamaican foods are derived from many different settlement cultures, including British, Dutch, French, Spanish, East Indian, Portuguese, Chinese, and importantly, West African. Writer Rochelle Oliver takes us back to the 1500’s to learn about the origins of the favorite Jamaican food preparation – Jerk. A Taste of the Past is powered by Simplecast

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious baked bean recipe with a twist. She flavors the baked with Jamaican jerk spices, including paprika, allspice, nutmeg, cinnamon, black pepper, and cayenne. Go to recipe: http://www.ciaprochef.com/northarvest/JamaicanJerkBakedBeans

We speak to Greece! Plus... a big book announcement, a trip to Canada, air conditioning, King's Dominion... and the Jamaican Jerk.

Bradtastical serves as King of Bring. Facebook stalking, shawano fair and Birket via satellite.

Whole Grain Week, Day 2: Susan explains the benefits of brown rice

Store bought roasted or baked tempeh and tofu can be quite expensive. This recipe is so easy to make and the flavor is fresh, spicy and delicious. You can control the heat by cutting back on the spices if you desire.