The food that keeps the world’s fastest man blazing
If he could choose his last supper, the world’s newly crowned 100m Olympic champ and world record holder would sit down to a meal of cornmeal dumplings and pork.
The newly crowned double Olympic sprint champ and double world record holder Usain Bolt, professes to disliking vegetables and says his first food memory is his grandmother’s cornmeal dumpling.
His mother, Jennifer Bolt, in whose arms he quickly ran after the race, says her son cannot go a week without his favourite dish of lean pork and cornmeal dumplings. “Whenever he’s coming home, he always calls to say he wants pork for dinner. I don’t eat it but I prepare it for him.”
Get the scoop in the latest issue of JamaicanEats magazine on what gives Bolt a jolt. Plus, we dish the dirt on why Jamaicans, like the women who swept the medals in the Olympic 100m finals on Sunday, are running away from the rest of the field.
In our feature – Five reasons why Jamaicans run so fast – some experts point to high octane food like yellow yam that grows in abundance deep in the earth of the north western parish of Trelawny which has also produced Bolt and two-time 200m gold medalist (2004 and 2008) Veronica Campbell-Brown. Others think there’s something to be said for power-packed breakfasts of green banana, liver, saltfish and porridges, as well as the passion for sprinting that resides in the culture.
JamaicanEats magazine was launched in the summer of 2006 and is sold in Europe; the U.S. (Barnes and Nobel, Borders, Books-A-Million, Towers and Hastings books and other bookstores and newsstands); Canada (Chapters bookstores); and the Caribbean and has subscribers from around the world.
In the premiere issue we exposed the “hijacking” of jerk and carried a bellyful of recipes, how-to tips, and lifestyle stories about Caribbean food, culture and personalities. Each issue highlights traditional Jamaican dishes, such as fried dumplings, stew peas and breadfruit and includes the flavours of other Caribbean islands with everything from Trini street food to Bajan (Barbados) flying fish.
We also dish the dirt on celebrities and personalities like (in our debut issue – Summer/Fall 2006) London-born Ainsley Harriott who reminisces about his mama’s stew peas and rice; and popular dancehall musicians such as Capelton and Chuck Fenda who give readers a taste of how they stick to their vegetarian lifestyle on the road.
Still, JamaicanEats isn’t just for Jamaican and Caribbean people. This magazine is for people who’ve been to the islands, those interested in things Caribbean, and foodies everywhere.
Readers rave about JamaicanEats magazine:
Delicious is your Summer/Fall 2006, edition of JamaicanEats.
Luscious is your photography.
Tasty is the editorial content and you have whet our appetite for your next edition.
Yummy!
Karen Neita, Montego Bay
This has got to be THE most beautiful magazine about any type of cooking/food I’ve ever seen. … I’m not a cook, don’t like to cook at all. I AM going to actually give 2 recipes a try! That’s enormous for me, but I can’t help it because the pictures of the food make a person want to lick the pages!
-Kaye Townsend, Florida
Although the title refers to Jamaica, the inclusion and reflection of the diverse Caribbean food culture is what makes the magazine so appealing. I always feel that the locals know the best places for experiencing the local cuisine. This has been my experience when I have revisited Jamaica and family members take me out for a meal, and it’s the same when I visit Barbados and Trinidad.
Pearline from the UK
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For interviews and more information, please contact:
LaToya Byfield: 646-528-5531, latoya@jamaicaneats.com
Chris Daley, 866-896-1816, cdaley56@yahoo.com
Editor-in-Chief: Grace, 876-922-5296
or VOIP 786-623-0534 (US); 604-484-1389 (Canada), info@jamaicaneats.com
Web site: www.jamaicaneats.com
Mailing address: P.O. Box 1875
Kingston 8
Jamaica
Recipes and excerpts from the magazine can be used, with permission from the editor with appropriate credit. We would also be happy to provide other recipes as well as high quality digital photographs for use in your publication.
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