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2 episodes with john jamison
Join hosts Brittany French, Rob McDonald & Grandpa Fish (Brent Frazee), along with special guest and catfish jedi master John Jamison. It's time for the summertime fishing report, and to talk all things catfishing with John. Thanks for tuning in, and be sure to tell your friends about the Great Plains Outdoors Podcast.
In this episode, host Brian Fortune, senior managing director at Farragut Square Group, and Krist Werling, McDermott partner and co-head of the Private Equity Practice Group, sit down with John Jamison, Director of Healthcare Investment Banking at Cantor Fitzgerald. Together, they discuss the macroenvironment of the allergy and ENT space, commenting on what's sparking interest in the sector and what's in store for the next year. Additionally, they take a look at the service mix and provide thoughts on investing in the space.
It was reported that 51-year-old John Jamison threatened to retrieve a firearm and kill two of his neighbors. https://bit.ly/3ZNpGTG #ClarkCountySheriffsOffice #CCSO #FiveCornersResidentArrested #JohnJamison #FelonyHarassment #SouthwestWashingtonRegionalSWATTeam #ClarkCountyJail #PeaceHealthSouthwestMedicalCenter #VancouverWa #ClarkCountyNews #ClarkCountyToday
This week Chefs Chris & Juice sit down with famed lamb farmers Sukey & John Jamison of Jamison farms to talk about their incredible path to going from hippie newlyweds to the preeminent lamb farmers in the US. Their storied career begins on the path to Woodstock and took them to some of the greatest kitchens in the country. Bio: Sukey and John own and operate Jamison Farm and Jamison Packing in Latrobe, Pennsylvania. The Jamison's started out in the late 1970's with zero animal husbandry expertise. Until the Pandemic, they raised and slaughtered their natural lamb, which was destined for great cooks at home and the finest chefs and restaurants across the country. They researched and developed methods for processing grass lamb and other ruminants that the meat remains tender after processing. They have developed recipes for using lamb in prepared products for further processing of their lamb. Their mission was to provide the best lamb in America to chefs either at home or at work. In 1994, the Jamison's bought their own USDA Slaughter/Processing Plant, Jamison Packing to insure further control over the finished product. Over the years, they have developed expertise in meat butchering. With the onset of the Pandemic and the downturn of their lamb business, they had to change their business plan and now concentrate on running their USDA plant as a farmer-oriented slaughter/cutting business. With years of experience in servicing a high-end clientele, John and Sukey work with local farmers to ensure quality slaughter and butchering in preparing their animals for sale to stores, farm markets, restaurants as well as mail order as it is all under USDA inspection. Using their years of expertise in the farming as well as processing business, the Jamison's because Adjunct Professors at Chatham University in the Master of Food Studies Graduate Program, teaching the Meat Class yearly for over ten years. During their tenure as teachers, the students were exposed to the slaughter procedure as well as meat fabrication and further processing with hands on experience of making sausage, all under USDA inspection. The students were introduced to our HACCP plans and were made aware of the import of following the plans to ensure the success for food safety for USDA establishment # 9958. In 2018, the Jamison published their multiple award-winning books, Coyotes in the Pasture and Wolves at the Door. The book recounts their story starting of a farm business with two mortgages, three kids, and no job. They started raising lambs on grass, developed a mail order business, got discovered by many of the chefs who were fueling the Food Revolution, bought a USDA meat plant, and somehow educated their three kids whom they hoped would support them in their golden years. Sukey and John relate how they dodged the bullets of under-capitalization, learned how to farm sustainably, and made Jamison Farm Lamb a staple on the menus of the best restaurants in the country. Coyotes in the Pasture and Wolves at the Door includes photos and Sukey's own recipes. http://www.jamisonfarm.com/ (www.jamisonfarm.com) www.JoinFoody.com https://joinfoody.com/forwarddiningsolutionsllc (Chef Christopher Galarza (joinfoody.com)) https://www.collaborativedesign.org/get-the-guide-bdpg (Building Decarbonization Practice Guide — The William J. Worthen Foundation (collaborativedesign.org)) Join the conversation: Subscribe to Sustainable Overload Podcast on YouTube, Twitter, & TikTok by searching S_O_Podcast. Instagram: Sustainable Pod Please consider Subscribing, sharing, and leaving us your feedback on Apple podcasts and everywhere you get your podcast. Chef Chris Socials: Instagram: @ForwardDiningSolutionsLLC Twitter: @DiningForward LinkedIn: https://www.linkedin.com/in/chef-christopher-galarza-8a632742/ (Chef Christopher Galarza | LinkedIn)...
Louis Bromfield planted seeds of the food revolution and reminds us to "Never forget that agriculture is the oldest of the honorable professions and that always the good farmer is the fundamental citizen of any community, state or nation." We are reintroduced to the wisdom and vision of Louis Bromfield in the recently published book, "The Planter of Modern Life" by the author Stephen Heyman. He was introduced to the Bromfield books of nearly 75 years ago by Pennsylvania grass farmers, John and Sukey Jamison who had themselves been inspired by Bromfield's Malabar Farm. John and Sukey share how Bromfields vision helped them get started when neither had any farming experience. Regenerative farming leader, Rich Collins, has been a self described Bromfield 'Groupie' for years and has visited Bromfields place outside of Paris and Malabar Farms in Ohio. He also has shared Bromfield books and introduced us to the author of the next Bromfield book, Annaliese Abbott. Rich, Annaliese and the Jamison's join the table to discuss the life and lessons of Louis Bromfield. In addition to recommending The Planter of Modern Life, Rich Collins shared the following. "Most all of these folks focused on the important role of soil as a key element of the water cycle. As Hugh Bennet wrote back in the mid 30's "Keep the raindrop where it falls." So simple!! Pleasant Valley (1943) and Malabar Farm (1947) by Louis Bromfield Water and the Cycle of Life (1958) by Joseph A. Cocannouer Plowman's Folly (1943) and A Second Look (1947) by Edward H. Faulkner Deserts on the March (1935) by Paul B. Sears Big Dam Foolishness (1954) by Elmer T. Peterson
Welcome back to Environmental Professionals Radio, Connecting the Environmental Professionals Community Through Conversation, with your hosts Laura Thorne and Nic Frederick! On today's episode, we talk with John Jamison, Western Regional Team Lead at North Carolina Department of Transportation about Transportation NEPA, Conference Planning and Golf. Read his full bio below.Help us continue to create great content! If you'd like to sponsor a future episode hit the support podcast button or visit www.environmentalprofessionalsradio.com/sponsor-form Showtimes: 1:18 Shoutouts2:10 Nic and Laura discuss books and reading9:14 Interview with John Jamison starts9:15 Conversation about golf starts19:00 Transportation review board info22:32 Field Notes: Stories from the field26:28 NAEP Volunteering experiences30:00 Art of conversation and keeping in touch Please be sure to ✔️subscribe, ⭐rate and ✍review. This podcast is produced by the National Association of Environmental Professions (NAEP). Check out all the NAEP has to offer at NAEP.org.Guest Full Bio:John Jamison has worked for more than 20 years in consulting and the public sector, helping to advance infrastructure projects while also conserving our environmental resources. He is currently the western region environmental policy lead for the North Carolina Department of Transportation. In this role John provides policy oversight as well as project-level quality control for NEPA/SEPA documentation and other regulatory permitting activities. John and his wife, Jennifer, enjoy getting outdoors whenever they can with their teenage daughters (Reya and Ella), especially to the beautiful mountains of North Carolina.Music CreditsIntro: Givin Me Eyes by Grace MesaOutro: Never Ending Soul Groove by Mattijs MullerSupport the show
Our Moderator Emily Pearson leads our Weekly Baste Segment with a fast paced game of word association and a lively discussion of all things lamb, wild grasses, Julia Child, Thanksgiving, legacy and more! Our guests for The Weekly Grill are John and Sukey Jamison of Jamison Farm in Pennsylvania. Learn more at JamisonFarm.com.The Main Course O.G. is powered by Simplecast.
Hey, do you know anyone with less than perfect credit? Maybe it’s you and your credit score is preventing you from making your next vertical move. Such as buying a house, a new car or rental property. You’re in luck, as John Jamison, the credit repair chauffer, is here to make things kosher. Text the words credit repair, to 347-966-9425, that’s 347-966-9425, and my good friend John Jamison will help you fix your credit issues. He can help with getting late payments, hospital bills, foreclosure, divorce, child support, bankruptcy, repossession and more removed from your credit report. John will provide you with the tools to get and maintain the score you deserve. Again, text, 347-966-9425. The fun doesn’t stop here. If you’re looking for a part-time job to make some extra money working from home, a potential six-figure income, then pick up the phone and text “INFO”, to 347-966-9425 as Financial Education Services is always looking for new agents. Text today and let John’s legitimacy get you started on the path to credit restoration and financial literacy.
Author and storyteller John Jamison discusses his “Skwerdlock” kids series that encourages imagination and self-expression, and his Emily Graham adult mystery series that tackles danger as thrilling adventures continue. More at https://jamisonbooks.com/Featured music is "Witness Protection" by www.AllisonAugust.com Thanks to www.JKSCommunications.com for sponsoring this segment.
Last weekend, an international who's who of chefs gathered in the City of Brotherly Love for the 6th Annual Philly Chef Conference. In between speaking gigs, Andrew was fortunate to sit down with some of the chefs who are making huge dents in the culinary universe right now. They are (in alphabetical order): Mashama Bailey of the Grey in Savannah, GA (recently the subject of a Chef's Table profile); Katie Button of Cúrate and Button & Co in Asheville, NC; Genevieve Gergis, co-owner & pastry chef of Bestia and Bavel in Los Angeles, CA; Christina Nguyen co-owner and chef of Hai Hai and Hola Arepa in Minneapolis, MN; and Matt Orlando of Amass in Copenhagen. Each of these roughly 30-minute conversations gives a glimpse into what makes each of these chefs tick, and what makes their restaurants so singularly important. And we have a Pennsylvania bonus: John & Sukey Jamison of the legendary Jamison Farm in Latrobe, PA, drove down to visit with Andrew and discuss their recently published memoir Coyotes in the Pasture and Wolves at the Door. We suggest you treat this episode as the anthology that it is and listen to individual interviews at your leisure, or spend an afternoon taking them all in together. Andrew Talks To Chefs is powered by Simplecast.
When Sukey and John Jamison purchased an old farmhouse over 40 years ago they had no idea they would they would become game-changing farmers, let alone being named Conservaton Farmers of the Year for 2017. As sheep farmers they learned techniques that harked back to historic methods which have roots in pre-industrial and European farming. Their lamb gained traction and was declared the best in the country by some of the top chefs and their customer list became a veritable who's who of the food world. They join Linda on this episode to talk about their experiences, stories, and recipes which they have written down in a new book that humbly declares that they achieved sustainable farming due to "pure survival techniques. A Taste of the Past is powered by Simplecast.
Hosted by David and Nycci Nellis. Today: David Hoffman, general manager of Sagamore Pendy Hotel in Baltimore Jenn Segul, author of Once Upon a Chef John and Sukey Jamison, owners Jamison Farm
Hosted by David and Nycci Nellis. Today: David Hoffman, general manager of Sagamore Pendy Hotel in Baltimore Jenn Segul, author of Once Upon a Chef John and Sukey Jamison, owners Jamison Farm
John and Sukey Jamison have been raising lamb in Latrobe PA since 1976. After 40 years you'd think they tired of it, but to hear them tell it they're just getting started. Theirs has been called the best lamb in America. Tune in to hear what keeps them going and where you can taste their product. Feast Yr Ears is powered by Simplecast
Jelly Belly Special with Jana Sanders Perry and John Jamison. In this Focus Group Special, Tim and John recap their trip to the Jelly Belly Candy Factory and Tour in Fairfield, California. Jana tells us how long it takes to make a Jelly Belly Bean…and it’s longer than you think. John tells us a story about Dirt Flavored Beans, and Tim and John introduce Bean Boozled as a recurring feature for guests on The Focus Group. Thanks again to Jana and John for hosting us at Jelly Belly and we loved the Pancakes and Maple Syrup Flavored Beans as well! iTunes: apple.co/1WwDBrC Tunein: bit.ly/1SE3NMb Stitcher: bit.ly/1N97Zqu Google Play: bit.ly/1pQTcVW YouTube: bit.ly/1spAF5a Also follow Tim and John on: Facebook: www.facebook.com/focusgroupradio Twitter: www.twitter.com/focusgroupradio Instagram: www.instagram.com/focusgroupradio
Listen to this interview to learn: An insider's view of how to make money like your bank does How you can make monthly payments to yourself to earn tax-free income Why it is better to buy a car than to fund your 401 K when you follow the right system How putting together an action plan makes you more productive The 4 wealth drains to plug up in your personal finances John Jamison talks with Bill Ringle about creating a perpetual wealth system to benefit entrepreneurs, their children, grandchildren, and generations beyond.
Listen to this interview to learn: An insider's view of how to make money like your bank does How you can make monthly payments to yourself to earn tax-free income Why it is better to buy a car than to fund your 401 K when you follow the right system How putting together an action plan makes you more productive The 4 wealth drains to plug up in your personal finances John Jamison talks with Bill Ringle about creating a perpetual wealth system to benefit entrepreneurs, their children, grandchildren, and generations beyond.
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