Bob Marley may have sung about ‘Coming In From The Cold’, but in the current issue of JamaicanEats magazine readers are chilling out with stories about Team Cool (the Jamaican bobsleigh team); hot Caribbean chefs in Vancouver; and heartwarming recipes for one sizzling Winter Olympics spread.
With spicy jerk cornbread, saucy pepper pot soup, and an exotic cow foot and tripe stew, our scrumptious Caribbean feast takes the chill out of frosty winter days. Plus, meet O’Brien Tingling, a Jamaican-born, Vancouver-based chef, who helped to fuel the likes of the world’s fastest man, Usain Bolt, at the 2008 Beijing Olympics.
And the perks don’t stop there. The pages of this edition are buzzing with stories about the famous Jamaican Blue Mountain Coffee. Scooting on her behind in the mountain dirt and hanging on for dear life, it finally dawned on writer Kaci Hamilton why this is no regular grind. She tells us about the bean scene in her coffee-picking tale.
On sale at major U.S. retailers such as Barnes and Noble, Borders and Books-A-Million, this edition of JamaicanEats magazine also has pages for cold comfort – spices and soups to warm you to your toes.
In previous issues of JamaicanEats (which brings a taste of the Caribbean to the world) we’ve exposed the “hijacking” of jerk; exposed why Jamaicans run so fast; and provided a bellyful of Jamaican and Caribbean recipes. We’ve dished the dirt on Usain Bolt’s (the world’s fastest man and triple gold medal and world record breaker at the 2008 Beijing Olympics) favourite eats, and given the low down on personalities like UK celebrity chef Ainsley Harriott.
Launched in the summer of 2006 and distributed in the U.S., Canada, Europe, and the Caribbean, JamaicanEats magazine isn’t just for island people. It’s a magazine for everyone with an interest in the Caribbean and foodies everywhere.
Comments from readers:
This also 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, Kansas
Thank you for creating such a high calibre magazine. I was on the Jamaicans.com site, saw an interview with Grace, and was led to your site. Your photography is stunning, and warm. It was a no brainer to get a subscription.
Thanks and best to you!
Chris Daley, Maryland
My 2 ½-year-old son tried to eat the page with the sweet potato pie.
Christine Morris, Kingston
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For interviews and more information: Contact Editor-in-Chief Grace Cameron
Tel: (876) 655-0879 (Jamaica); (305) 515-8430 (U.S.); (604) 484-4260 (Canada)
E-mail: info@jamaicaneats.com, sweetpotatopress@yahoo.com
Web site: www.jamaicaneats.com
Recipes and excerpts from the magazine can be used, with permission from the editor and appropriate credit. We would also be happy to provide other recipes as well as high quality digital photographs.