1 00:00:09,119 --> 00:00:11,360 Speaker 1: Hello, and welcome to say. We're protection of I Heart Radio. 2 00:00:11,400 --> 00:00:13,800 Speaker 1: I'm an A Reese and I'm Lauren Vogelbaum, and today 3 00:00:13,840 --> 00:00:17,520 Speaker 1: we have an episode for you about Jamaican jerk Yes, 4 00:00:18,239 --> 00:00:24,200 Speaker 1: and they're so intense. So I'm like, I'm not even 5 00:00:24,400 --> 00:00:26,880 Speaker 1: hungry right now, and I am so mad that I'm 6 00:00:26,880 --> 00:00:32,800 Speaker 1: not actively eating jerk chicken. Yes, me too, Me too. 7 00:00:32,840 --> 00:00:37,640 Speaker 1: I was tried. I tried really hard to avoid pictures 8 00:00:37,720 --> 00:00:39,720 Speaker 1: on this one because I was like this, it's going 9 00:00:39,800 --> 00:00:43,000 Speaker 1: to be bad, and you just can't. You just can't. Yeah, 10 00:00:43,400 --> 00:00:49,360 Speaker 1: all that crispy skin, Oh my goodness, Okay, all right, um. 11 00:00:49,360 --> 00:00:53,840 Speaker 1: Speaking of this episode was inspired by the fact that 12 00:00:54,400 --> 00:00:59,000 Speaker 1: there are some really heck and good Jamaican restaurants around Atlanta. Um, 13 00:00:59,080 --> 00:01:04,800 Speaker 1: and sometimes they liked to whatever quirks of like where 14 00:01:04,840 --> 00:01:09,400 Speaker 1: I live and and restaurant hours. They are the only 15 00:01:09,440 --> 00:01:12,800 Speaker 1: thing that is available to have delivered to my home. 16 00:01:13,360 --> 00:01:16,959 Speaker 1: And not that I'm complaining that is a wonderful problem 17 00:01:17,000 --> 00:01:20,080 Speaker 1: to have, um, because yeah, like when that happens, it's 18 00:01:20,160 --> 00:01:24,440 Speaker 1: just me and my roommate, UM ordering way too much, 19 00:01:25,000 --> 00:01:30,160 Speaker 1: way too much food and then just having this gorgeous 20 00:01:30,319 --> 00:01:34,360 Speaker 1: glut of like plantains and jerk and me being the 21 00:01:34,360 --> 00:01:37,680 Speaker 1: happiest um because it reminds me so much of growing 22 00:01:37,720 --> 00:01:40,119 Speaker 1: up in South Florida and having access to that kind 23 00:01:40,160 --> 00:01:46,160 Speaker 1: of thing. And A yeah, I mean that sounds lovely. 24 00:01:46,480 --> 00:01:50,680 Speaker 1: I'm jealous and happy for you. I definitely didn't have 25 00:01:50,760 --> 00:01:55,800 Speaker 1: good Jamaican jerk until I moved to Atlanta. Share that was. Yeah, 26 00:01:55,960 --> 00:02:00,800 Speaker 1: my small North Georgia mountain town, that was not a 27 00:02:00,840 --> 00:02:03,440 Speaker 1: cuisine that was that was not a thing that was 28 00:02:03,480 --> 00:02:05,560 Speaker 1: availab or if it was, it's possible it was, but 29 00:02:05,600 --> 00:02:08,600 Speaker 1: I didn't know about it. Um. But when I got 30 00:02:08,639 --> 00:02:11,760 Speaker 1: to Atlanta, as I said before, I was like, oh 31 00:02:11,840 --> 00:02:15,040 Speaker 1: my gosh, there's this whole world of foods I've never tried. 32 00:02:15,080 --> 00:02:18,560 Speaker 1: And I remember I remember some of the Jamaican restaurants 33 00:02:18,560 --> 00:02:22,040 Speaker 1: I've been to and just being like, I'm so angry 34 00:02:22,080 --> 00:02:26,160 Speaker 1: this wasn't part of my life earlier. Ye right, Oh goodness. 35 00:02:26,200 --> 00:02:28,560 Speaker 1: I feel like I remember, like the day that a 36 00:02:28,639 --> 00:02:32,400 Speaker 1: Jamaican restaurant opened in my in my small suburban town 37 00:02:32,440 --> 00:02:35,520 Speaker 1: in South Florida, even um where it like replaced like 38 00:02:35,560 --> 00:02:37,480 Speaker 1: a like a subway or something like that, and I 39 00:02:37,520 --> 00:02:42,399 Speaker 1: was just like, this is so infinitely better. Thank you. 40 00:02:42,680 --> 00:02:45,359 Speaker 1: Thank you humans for bringing this so close to me. 41 00:02:48,600 --> 00:02:52,680 Speaker 1: Ah yeah, anyway, okay, yeah, I'm sorry, just like got 42 00:02:52,680 --> 00:03:00,000 Speaker 1: lost in memories. Um uh Here in the United States, Um, 43 00:03:00,040 --> 00:03:03,240 Speaker 1: there is a National Jamaican Jerk Day. It is the 44 00:03:03,280 --> 00:03:09,600 Speaker 1: fourth Sunday in October this year, that's October. Yeah there 45 00:03:09,600 --> 00:03:14,400 Speaker 1: you go. Alright, alright, I guess this brings us to 46 00:03:14,480 --> 00:03:23,440 Speaker 1: our question. Sure, Jamaican jerk what is it? Well? Uh, 47 00:03:23,720 --> 00:03:27,320 Speaker 1: Jamaican jerk is a style of cooking that involves uh 48 00:03:27,520 --> 00:03:31,600 Speaker 1: marinating or rubbing and then wood smoking proteins low and 49 00:03:31,639 --> 00:03:35,280 Speaker 1: slow in a pit or grill. Chicken, pork, goat, and 50 00:03:35,360 --> 00:03:40,160 Speaker 1: fish or other seafood are all common, and like American barbecue, 51 00:03:40,640 --> 00:03:44,240 Speaker 1: the exact ingredients and methods can vary, and like everyone 52 00:03:44,280 --> 00:03:48,320 Speaker 1: has a favorite, everyone's recipe is a guarded secret. Um. 53 00:03:48,360 --> 00:03:51,960 Speaker 1: But generally speaking, UM, what you're talking about here is 54 00:03:52,040 --> 00:03:58,320 Speaker 1: a spicy and sweet marinade or rub of salt, ginger, scotch, bonnet, 55 00:03:58,520 --> 00:04:02,520 Speaker 1: green onion, time and all spice, um, applied for like 56 00:04:02,640 --> 00:04:07,080 Speaker 1: twelve to twenty four hours and then grilling until you 57 00:04:07,160 --> 00:04:13,320 Speaker 1: achieve this this char on the outside and just incredibly moist, smoky, 58 00:04:13,480 --> 00:04:16,440 Speaker 1: tender meat on the inside. Um. No matter what cut 59 00:04:16,480 --> 00:04:20,120 Speaker 1: of what protein you are using, it is warming and 60 00:04:20,240 --> 00:04:25,080 Speaker 1: heavy and bright and crisp and juicy and smoky. It 61 00:04:25,200 --> 00:04:27,920 Speaker 1: is so satisfying. Um. It's like a It's like a 62 00:04:28,000 --> 00:04:32,520 Speaker 1: searing hot bask in the sun, and I want it. 63 00:04:33,440 --> 00:04:43,000 Speaker 1: I know. Oh m hmmm. Uh. The best marinader rub 64 00:04:43,160 --> 00:04:47,880 Speaker 1: is probably made from all fresh ingredients. Uh. Ground right 65 00:04:47,920 --> 00:04:50,760 Speaker 1: when you're about to start working with the with the food. UM. 66 00:04:50,960 --> 00:04:53,880 Speaker 1: Depending on the recipe, you might add other stuff. Soy 67 00:04:53,920 --> 00:04:57,159 Speaker 1: sauce instead of salt is pretty popular. UM. A sugar 68 00:04:57,200 --> 00:04:59,960 Speaker 1: of some kind of white or brown granulated sugar may 69 00:05:00,040 --> 00:05:04,920 Speaker 1: be honey. UM. Other spices like peppercorn, cinnamon, cloves or nutmeg, 70 00:05:05,360 --> 00:05:08,240 Speaker 1: other types of chili peppers like a helopanos which are 71 00:05:08,320 --> 00:05:11,400 Speaker 1: much more mild, or haba arrows which are about the same. UM. 72 00:05:11,640 --> 00:05:15,160 Speaker 1: Other aliens like garlic or onion. You're gonna put vegetable 73 00:05:15,200 --> 00:05:18,919 Speaker 1: oil in a marinade. Maybe maybe an acid like vinegar 74 00:05:19,160 --> 00:05:21,800 Speaker 1: or lime or orange juice or the zest of those 75 00:05:21,800 --> 00:05:25,000 Speaker 1: fruits for a popa flavor. UM. But the real star 76 00:05:25,040 --> 00:05:28,680 Speaker 1: of the show here is the grilling technique. UM. Ideally, 77 00:05:29,080 --> 00:05:32,960 Speaker 1: by modern tradition, you're looking to okay, lay down charcoal 78 00:05:33,200 --> 00:05:36,359 Speaker 1: under a grate, then lay logs or sticks of a 79 00:05:36,480 --> 00:05:40,320 Speaker 1: fragrant allspice wood also called pimento would or bay laurel 80 00:05:40,360 --> 00:05:44,080 Speaker 1: wood on top of the grate. And you want this 81 00:05:44,160 --> 00:05:46,680 Speaker 1: wood to to smoke or steam, not burns, so it 82 00:05:46,760 --> 00:05:50,120 Speaker 1: might be either a green that is uncured or soaked 83 00:05:50,120 --> 00:05:53,200 Speaker 1: in water prior to use. Bay leaves may also be 84 00:05:53,200 --> 00:05:56,640 Speaker 1: added to this layer. Then you lay your marinated or 85 00:05:56,720 --> 00:06:00,360 Speaker 1: rubbed meat directly on top of that wood, and then 86 00:06:00,400 --> 00:06:03,240 Speaker 1: cover the whole thing with a metal lid. So um, 87 00:06:03,279 --> 00:06:05,880 Speaker 1: as you cook it, you're you're getting heat and smoke 88 00:06:05,920 --> 00:06:09,919 Speaker 1: from the charcoal uh, steam uh and or smoke and 89 00:06:10,000 --> 00:06:13,520 Speaker 1: flavor compounds from the wood, and then heat reflected from 90 00:06:13,560 --> 00:06:16,800 Speaker 1: the metal lid. Um, and all of this comes together 91 00:06:17,839 --> 00:06:20,440 Speaker 1: uh in a lovely way. Um. If you are trying 92 00:06:20,440 --> 00:06:22,000 Speaker 1: to replicate this at home and you do not have 93 00:06:22,040 --> 00:06:25,480 Speaker 1: access to these types of wood, specifically, j Ken G. 94 00:06:25,640 --> 00:06:29,640 Speaker 1: Lopez Alt over its Serious Eats suggests soaked bay leaves 95 00:06:29,680 --> 00:06:35,800 Speaker 1: and whole allspice berries as a substitute. Yeah. Yeah, so 96 00:06:36,000 --> 00:06:41,480 Speaker 1: you can order this directly from Jamaica the wood so anyway, Um, 97 00:06:41,640 --> 00:06:45,359 Speaker 1: you can serve jerk on the bone or chop it 98 00:06:45,520 --> 00:06:48,719 Speaker 1: or pull it um, probably with like a vinegar hot 99 00:06:48,760 --> 00:06:50,680 Speaker 1: chili sauce on the side to help cut some of 100 00:06:50,720 --> 00:06:55,000 Speaker 1: the richness and add even more spice um, probably alongside 101 00:06:55,000 --> 00:06:58,119 Speaker 1: a starch like rice or plantains or bread um. Maybe 102 00:06:58,120 --> 00:07:04,359 Speaker 1: a lagoon of salad of vegetable mhm. And today, especially 103 00:07:04,400 --> 00:07:08,640 Speaker 1: outside of Jamaica, jerk can refer more generally to a 104 00:07:08,760 --> 00:07:12,880 Speaker 1: spice blend or flavor profile rather than a method of cooking. Um. 105 00:07:12,920 --> 00:07:17,360 Speaker 1: But that's like, that's like saying like like barbecue is 106 00:07:17,400 --> 00:07:21,440 Speaker 1: a flavor I mean, which that term can be used 107 00:07:21,480 --> 00:07:24,360 Speaker 1: to mean a flavor is in like barbecue chips or 108 00:07:24,400 --> 00:07:31,840 Speaker 1: something like that. But yeah, yeah, but we're both thinking 109 00:07:31,920 --> 00:07:35,640 Speaker 1: like bigger gestures. Yeah, I mean even barbecue usually has 110 00:07:35,720 --> 00:07:38,360 Speaker 1: that kind of here's how you cook it, and you 111 00:07:38,440 --> 00:07:45,720 Speaker 1: can put that into a flavor on chips. But but yes, 112 00:07:47,480 --> 00:07:53,680 Speaker 1: well what about the nutrition, um, don't eat cooking methods? 113 00:07:57,360 --> 00:07:59,680 Speaker 1: You're trying to think of a counter example? I know 114 00:07:59,800 --> 00:08:03,200 Speaker 1: you are. It feels like that would be like the 115 00:08:03,320 --> 00:08:09,200 Speaker 1: superhero who can eat, who can steal your energy? Sure? 116 00:08:09,200 --> 00:08:11,880 Speaker 1: Oh yeah yeah yeah yeah, like like the dazzler of 117 00:08:11,920 --> 00:08:20,200 Speaker 1: the kitchen dazzling. I love it. There we go. There's 118 00:08:20,200 --> 00:08:26,920 Speaker 1: another character dad. Oh my goodness, heck um. He just 119 00:08:27,280 --> 00:08:31,560 Speaker 1: SAPs your energy when you're trying to cook and turns 120 00:08:31,560 --> 00:08:35,200 Speaker 1: it into i don't know, like a light show or 121 00:08:36,160 --> 00:08:41,000 Speaker 1: laser powers or something. Yeah, yeah, okay, I love it. 122 00:08:47,800 --> 00:08:50,320 Speaker 1: Oh no, okay, alright, Sorry, I just got like a 123 00:08:50,360 --> 00:08:53,440 Speaker 1: lot of mental images involving like roller skates and like 124 00:08:53,559 --> 00:08:57,360 Speaker 1: disco makeup and like the whole thing, but like in kitchens, 125 00:08:57,400 --> 00:09:01,040 Speaker 1: which I also appreciate. So it's like Tony Board Day 126 00:09:01,040 --> 00:09:05,960 Speaker 1: and as Dazzler. Sorry, my brain went down a lot 127 00:09:06,000 --> 00:09:13,080 Speaker 1: there simultaneously back ostensibly a food show, we do have 128 00:09:13,120 --> 00:09:20,360 Speaker 1: some numbers for you. We do. Jamaica's the largest manufacturer 129 00:09:20,360 --> 00:09:24,760 Speaker 1: and exporter of Jamaican food products. Grace Foods sales about 130 00:09:24,760 --> 00:09:28,040 Speaker 1: three million jars of Jamaican jerk past annually all around 131 00:09:28,080 --> 00:09:33,040 Speaker 1: the world. YEP. The brand also sponsors the Jamaican Jerk 132 00:09:33,120 --> 00:09:37,000 Speaker 1: Festival in U Miramar, Florida, every November. This year is 133 00:09:37,040 --> 00:09:39,600 Speaker 1: their twentieth anniversary, and they also put on a festival 134 00:09:39,640 --> 00:09:43,319 Speaker 1: every year in Queens, New York. The company that incorporated 135 00:09:43,320 --> 00:09:46,000 Speaker 1: to run these festivals um is totally the same one 136 00:09:46,000 --> 00:09:51,000 Speaker 1: that created a National Jamaican Jerk Day. Um. Yeah, this year, 137 00:09:51,120 --> 00:09:53,880 Speaker 1: some thirty restaurants across South Florida and New York are 138 00:09:53,880 --> 00:09:58,600 Speaker 1: participating in National Jamaican Jerk Day up or so they 139 00:09:58,640 --> 00:10:02,080 Speaker 1: say apparently on their web site. UM, there is a 140 00:10:02,120 --> 00:10:06,640 Speaker 1: separate Florida Jerk festival over Memorial Day weekend and Lake 141 00:10:06,679 --> 00:10:12,040 Speaker 1: Worth Beach that's now in its nineteenth year. So options, 142 00:10:12,920 --> 00:10:17,920 Speaker 1: especially in Florida if you're in the United States, Options 143 00:10:17,960 --> 00:10:22,560 Speaker 1: in Florida. UM. And yes, the history behind Jamaican jerk 144 00:10:23,000 --> 00:10:27,960 Speaker 1: is long and fascinating. Yes, and we are going to 145 00:10:28,000 --> 00:10:29,679 Speaker 1: get into that as soon as we get back from 146 00:10:29,720 --> 00:10:41,120 Speaker 1: a quick break for award from our sponsors. And we're back. 147 00:10:41,160 --> 00:10:45,559 Speaker 1: Thank you sponsor, Yes, thank you. Okay. So, the history 148 00:10:45,600 --> 00:10:49,040 Speaker 1: of Jamaican jerk tells the story of Jamaica's past and 149 00:10:49,240 --> 00:10:54,559 Speaker 1: especially the amalgamation of African and the Thai nu influences 150 00:10:54,600 --> 00:10:58,079 Speaker 1: and culture is coming together in Jamaica. So this again 151 00:10:58,160 --> 00:11:01,119 Speaker 1: is sensibly a food show. There is a lot of amazing, 152 00:11:01,880 --> 00:11:06,440 Speaker 1: often devastating, often inspiring history behind this one. UM. But 153 00:11:06,960 --> 00:11:11,079 Speaker 1: we're kind of focused in on what led to this 154 00:11:11,080 --> 00:11:14,560 Speaker 1: this cooking method becoming a thing. But just so you know, 155 00:11:15,559 --> 00:11:19,839 Speaker 1: there's a lot out there to read about it, so absolutely, 156 00:11:20,000 --> 00:11:21,920 Speaker 1: and I was I was thinking the entire time. I 157 00:11:22,000 --> 00:11:24,040 Speaker 1: was like, oh, man, like, should we have waited until 158 00:11:24,120 --> 00:11:28,679 Speaker 1: we hypothetically get to go to Jamaica Sunday talk to 159 00:11:28,840 --> 00:11:31,480 Speaker 1: people about it? Um? But then I was like, it's 160 00:11:31,480 --> 00:11:33,880 Speaker 1: all right, it's all right if if we if and 161 00:11:33,920 --> 00:11:37,800 Speaker 1: when we do, we just have to do an update. 162 00:11:38,000 --> 00:11:43,560 Speaker 1: And that's exactly exactly agreed. Agreed. Okay. So with that 163 00:11:43,640 --> 00:11:47,199 Speaker 1: being said, the Tai Knew were an indigenous Arab Caribbean 164 00:11:47,240 --> 00:11:50,480 Speaker 1: people originally from South America who settled on the island 165 00:11:50,520 --> 00:11:53,680 Speaker 1: over two thousand five years ago and gave the island 166 00:11:53,720 --> 00:11:56,200 Speaker 1: its name, which is a name that means land of 167 00:11:56,240 --> 00:12:00,280 Speaker 1: wood and water. One of those woods was the all 168 00:12:00,320 --> 00:12:03,720 Speaker 1: spice or pimento tree um, which is a large shrub 169 00:12:03,760 --> 00:12:07,079 Speaker 1: too medium tree native to Central America and the Caribbean. 170 00:12:07,240 --> 00:12:09,920 Speaker 1: Will have to do a whole episode on it, but yes, 171 00:12:09,960 --> 00:12:14,240 Speaker 1: I wanted to point out it's a critical flavor two 172 00:12:14,640 --> 00:12:20,480 Speaker 1: jerk style foods, and uh it was there. Yes, that 173 00:12:20,559 --> 00:12:23,040 Speaker 1: is very important because pretty much everything we're talking about 174 00:12:23,080 --> 00:12:25,160 Speaker 1: when it comes to jerk is native to Jamaica, and 175 00:12:25,200 --> 00:12:30,080 Speaker 1: that is Key yes Um, including this tree Um in 176 00:12:31,920 --> 00:12:36,360 Speaker 1: Columbus arrived and oversaw the mass murder of the indigenous 177 00:12:36,400 --> 00:12:39,679 Speaker 1: people there. It was more than a decade later before 178 00:12:39,720 --> 00:12:42,720 Speaker 1: the Spanish set up a small colony there, which mostly 179 00:12:42,760 --> 00:12:46,720 Speaker 1: existed as a trading post, and they also introduced enslaved labor. 180 00:12:48,080 --> 00:12:51,160 Speaker 1: As part of the war between Spain and Britain, the 181 00:12:51,240 --> 00:12:54,800 Speaker 1: British invaded Jamaica in the seventeenth century, causing the Spanish 182 00:12:54,880 --> 00:12:59,079 Speaker 1: to leave the island for Cuba. The enslaved people's escaped 183 00:12:59,160 --> 00:13:02,880 Speaker 1: and they became known as the Maroons. They encountered the 184 00:13:02,920 --> 00:13:05,760 Speaker 1: indigenous ten knew Um, and at that time the Tai 185 00:13:05,880 --> 00:13:11,400 Speaker 1: knew were extinct. The British further colonized and expanded, bringing 186 00:13:11,400 --> 00:13:13,880 Speaker 1: in more enslaved people to hold up the growing industry 187 00:13:13,960 --> 00:13:17,280 Speaker 1: of sugarcane um, and the Maroon population grew as more 188 00:13:17,360 --> 00:13:21,200 Speaker 1: enslaved escaped and joined them. The Maroons and the indigenous 189 00:13:21,200 --> 00:13:23,719 Speaker 1: population lived together in the mountains, and their cuisines and 190 00:13:23,760 --> 00:13:27,000 Speaker 1: traditions fused in a lot of ways, including in jerk. 191 00:13:28,240 --> 00:13:33,320 Speaker 1: The term Maroons was applied to these people's by colonial powers. 192 00:13:33,480 --> 00:13:36,120 Speaker 1: Um It roots from French and or Spanish words for 193 00:13:36,200 --> 00:13:41,360 Speaker 1: runaway with like negative connotations about blackness and or wildness. 194 00:13:41,880 --> 00:13:44,600 Speaker 1: And it was not only applied in Jamaica. There are 195 00:13:44,679 --> 00:13:48,800 Speaker 1: other African diaspora communities across the Americas that began with 196 00:13:48,840 --> 00:13:53,560 Speaker 1: people who escaped slavery, who have also been called maroons. Um. 197 00:13:53,600 --> 00:13:58,120 Speaker 1: Speaking of terminology, these people's in Jamaica would not necessarily 198 00:13:58,160 --> 00:14:02,520 Speaker 1: have applied this term to them selves, but neither they 199 00:14:02,559 --> 00:14:06,199 Speaker 1: nor the native populations in Jamaica or a monolith um. 200 00:14:06,240 --> 00:14:09,400 Speaker 1: There were different communities that developed their own different cultures 201 00:14:09,520 --> 00:14:13,520 Speaker 1: and have their own linguistic preferences for what to call themselves. 202 00:14:13,960 --> 00:14:18,000 Speaker 1: Um yes, yes, yes. And of note, other historians argue 203 00:14:18,040 --> 00:14:21,520 Speaker 1: that Africans who were forcibly enslaved and taken to Jamaica 204 00:14:21,640 --> 00:14:24,600 Speaker 1: may have already invented jerk and adapted it to what 205 00:14:24,680 --> 00:14:29,400 Speaker 1: was available. Um. The word jerk itself seems to have 206 00:14:29,480 --> 00:14:34,360 Speaker 1: come from the America's though possibly derived from the peruvianum charqui, 207 00:14:35,520 --> 00:14:38,680 Speaker 1: meaning like roasted or dried meat. And this is also 208 00:14:38,720 --> 00:14:43,000 Speaker 1: where we get the word jerky from yes um and 209 00:14:43,040 --> 00:14:46,360 Speaker 1: so early iterations of jerk involved seasoning like salt bird 210 00:14:46,360 --> 00:14:50,200 Speaker 1: peppers and pimiento. Yes, we talked about that all spice 211 00:14:50,280 --> 00:14:54,560 Speaker 1: yeah wrapped in elder pepper, wrapped in elder pepper leaves, 212 00:14:54,560 --> 00:14:57,840 Speaker 1: and then roasted and an underground smokeless pit for six 213 00:14:57,920 --> 00:15:01,880 Speaker 1: to nine hours. And this method was often used to 214 00:15:02,000 --> 00:15:05,840 Speaker 1: make tough and lower quality meats frequently hunted wild boar 215 00:15:06,320 --> 00:15:09,880 Speaker 1: um tasty and tender um. And it had to be 216 00:15:09,960 --> 00:15:13,280 Speaker 1: cooked this way underground and smokeless and scentless so as 217 00:15:13,320 --> 00:15:17,320 Speaker 1: to not give away their location. Uh. The spices used 218 00:15:17,320 --> 00:15:20,240 Speaker 1: were good for preservation too, meaning that it could both 219 00:15:20,320 --> 00:15:23,200 Speaker 1: last and be transported, so the whole thing was really 220 00:15:23,240 --> 00:15:27,840 Speaker 1: strategic um. Renowned chef garyelle Ferguson described it as quote 221 00:15:27,880 --> 00:15:33,840 Speaker 1: freedom manifested in food. After engaging in too long and 222 00:15:33,920 --> 00:15:37,240 Speaker 1: exhausting wars for much of the seventeen hundred's, the British 223 00:15:37,400 --> 00:15:40,400 Speaker 1: and the Maroons reached a deal, signing a peace treaty 224 00:15:40,440 --> 00:15:43,800 Speaker 1: and the Maroons remained free and self governing, although the 225 00:15:43,840 --> 00:15:46,640 Speaker 1: treaty did require that the Maroons refrained from helping any 226 00:15:46,640 --> 00:15:50,200 Speaker 1: more runaway in slage people are participating in uprisings, but 227 00:15:50,240 --> 00:15:53,120 Speaker 1: this meant that they could start cooking above ground on 228 00:15:53,240 --> 00:15:56,720 Speaker 1: a pimento wood fire, which was a much quicker method. 229 00:15:57,840 --> 00:16:02,240 Speaker 1: Later ingredients like Scotch, bonnets, alliance, garlic, time, cinnamon, and 230 00:16:02,320 --> 00:16:05,240 Speaker 1: various other things that pop up in modern recipes of 231 00:16:05,320 --> 00:16:09,680 Speaker 1: jerk were experimented with and added into the mix. The 232 00:16:09,720 --> 00:16:13,160 Speaker 1: British government abolished slavery in eighteen thirty four, and when 233 00:16:13,160 --> 00:16:16,000 Speaker 1: their rule in Jamaica ended in nineteen twenty six, the 234 00:16:16,080 --> 00:16:22,040 Speaker 1: Government of Jamaica was established. Meanwhile, Grace Kennedy Limited, the 235 00:16:22,200 --> 00:16:26,440 Speaker 1: parent of Grace Foods, was divested into its own company 236 00:16:26,440 --> 00:16:30,400 Speaker 1: in Jamaica in nineteen two. UM. Originally it was a 237 00:16:30,440 --> 00:16:35,240 Speaker 1: branch of an American trading company in Jamaica, but that 238 00:16:35,720 --> 00:16:39,280 Speaker 1: was that company's loss because it has since then grown 239 00:16:39,280 --> 00:16:42,760 Speaker 1: into one of the largest corporations in the Caribbean. UM 240 00:16:42,840 --> 00:16:45,560 Speaker 1: and yeah, is celebrating it's a hundred anniversary this year. 241 00:16:47,440 --> 00:16:52,160 Speaker 1: And in twenty fifteen, Jamaica filed for a Geographical Indication 242 00:16:52,320 --> 00:16:54,880 Speaker 1: or g I for Jamaican jerk with the goal of 243 00:16:55,000 --> 00:17:00,200 Speaker 1: establishing Jamaican jerk as the intellectual property of Jamaica. That's 244 00:17:00,240 --> 00:17:04,440 Speaker 1: under the purview of the World Intellectual Property Organization. Uh, 245 00:17:04,560 --> 00:17:06,679 Speaker 1: same same humans who are like, oh no, that's a 246 00:17:06,720 --> 00:17:11,920 Speaker 1: Swiss watch. That's a specific thing, right right. Um so 247 00:17:12,000 --> 00:17:17,280 Speaker 1: to do this, to established Jamaican jerk as Jamaica's intellectual property, 248 00:17:17,880 --> 00:17:20,879 Speaker 1: they pulled together an organization to research and formalize the 249 00:17:20,880 --> 00:17:23,680 Speaker 1: process of making jerk, and out of this they created 250 00:17:23,920 --> 00:17:28,520 Speaker 1: Jamaica Jerk Producers Association and the Jamaica Pepper Farmers Association. 251 00:17:29,040 --> 00:17:32,120 Speaker 1: They standardized the process of what could be called Jamaican jerk, 252 00:17:32,520 --> 00:17:36,359 Speaker 1: and through a spotlight on Jamaican ingredients because again, pretty 253 00:17:36,440 --> 00:17:39,240 Speaker 1: much everything used in Jamaica jerk is native to Jamaica. 254 00:17:39,640 --> 00:17:44,080 Speaker 1: UM yeah, yes, And infringing on this using the labeled 255 00:17:44,160 --> 00:17:48,040 Speaker 1: Jamaican jerk when you're not Jamaican jerk can result in 256 00:17:48,040 --> 00:17:55,080 Speaker 1: a one million dollar fine or twelve months of jail. Serious. Yeah, 257 00:17:55,200 --> 00:17:58,040 Speaker 1: I think I think that the only thing, the only 258 00:17:58,080 --> 00:17:59,800 Speaker 1: thing that that off the top of my head I 259 00:17:59,800 --> 00:18:04,080 Speaker 1: know about that's not native to Jamaica is uh bay 260 00:18:04,240 --> 00:18:08,760 Speaker 1: uh bay laurel um. But as we which is originally 261 00:18:08,800 --> 00:18:11,480 Speaker 1: from the Mediterranean um and as we talk about in 262 00:18:11,680 --> 00:18:16,440 Speaker 1: our bay Leaf episode, UM has just a real spotty 263 00:18:16,560 --> 00:18:20,160 Speaker 1: history of when it got over to the America's So 264 00:18:20,800 --> 00:18:22,880 Speaker 1: I was trying to look into it today and was like, oh, yeah, 265 00:18:22,920 --> 00:18:26,239 Speaker 1: this was a very frustrating episode to do it was 266 00:18:28,040 --> 00:18:31,560 Speaker 1: um at any rate? Yeah, that that arrived here at 267 00:18:31,600 --> 00:18:35,160 Speaker 1: some point. So and in Jamaica as well, Yes, yes, 268 00:18:36,400 --> 00:18:42,160 Speaker 1: I love it. Well speaking of uh kind of not 269 00:18:42,280 --> 00:18:48,560 Speaker 1: Jamaican jerk. Various companies and celebrity chefs have offered less 270 00:18:48,560 --> 00:18:53,920 Speaker 1: than ideal jerk items or recipes um that have caused 271 00:18:54,000 --> 00:18:57,439 Speaker 1: quite a stir in response, especially on the Internet and 272 00:18:57,600 --> 00:19:02,840 Speaker 1: even on in like TV interviews. Yeah, chef Jamie Oliver's 273 00:19:02,880 --> 00:19:08,120 Speaker 1: microwavable like prepackaged dish of rice flavored with palapinos, ginger 274 00:19:08,160 --> 00:19:10,679 Speaker 1: and garlic, for example, The internet was swift in the 275 00:19:10,720 --> 00:19:15,080 Speaker 1: judgment on that one. For for their festive men use. 276 00:19:15,119 --> 00:19:19,280 Speaker 1: Some McDonald's locations in the UK offered a jerk chicken 277 00:19:19,359 --> 00:19:24,320 Speaker 1: sandwich that didn't go well go over well either, um 278 00:19:24,560 --> 00:19:28,440 Speaker 1: Campbell's jam and jerk chicken with rice and bean soup too, 279 00:19:29,200 --> 00:19:34,840 Speaker 1: which just the name might give you that's probably that's 280 00:19:34,880 --> 00:19:39,720 Speaker 1: probably bad. Um. Yeah, and and right like like, the 281 00:19:40,000 --> 00:19:43,119 Speaker 1: hubbub is generally about people who are not from the 282 00:19:43,160 --> 00:19:48,200 Speaker 1: cultures that developed jerk, using the term to market products 283 00:19:48,240 --> 00:19:52,119 Speaker 1: that have very little to do with actual jerk. Like like, 284 00:19:52,960 --> 00:19:56,000 Speaker 1: I mean, I guess if you really wanted to you 285 00:19:56,119 --> 00:20:00,399 Speaker 1: might be able to jerk rice, but that's not really 286 00:20:00,440 --> 00:20:03,360 Speaker 1: what that is. Like, that's just and it's certainly not 287 00:20:03,720 --> 00:20:09,679 Speaker 1: just rice flavored with alidos and ginger and carl. Yeah, 288 00:20:10,240 --> 00:20:13,119 Speaker 1: that's what it is. And I would I would go 289 00:20:13,240 --> 00:20:15,760 Speaker 1: so far as to say that no food that is 290 00:20:15,840 --> 00:20:19,639 Speaker 1: cooked in a McDonald's UM has truly been jerked. I 291 00:20:20,000 --> 00:20:28,880 Speaker 1: don't think that that's Again, that's not what that is. Yeah. Well, um, 292 00:20:29,960 --> 00:20:33,960 Speaker 1: And on a happier note, UM, just this year in 293 00:20:35,480 --> 00:20:37,480 Speaker 1: this is like kind of an off shoot story, but 294 00:20:37,520 --> 00:20:41,280 Speaker 1: I was so tickled by it. Okay, Jamaican jerk featured 295 00:20:41,359 --> 00:20:46,760 Speaker 1: in a competition for NASA. Okay, So every every school year, 296 00:20:47,320 --> 00:20:53,200 Speaker 1: NASA's Hunch Mission sponsors a culinary challenge for high school students. 297 00:20:53,720 --> 00:20:57,760 Speaker 1: UM teams work to create recipes that would meet astronauts 298 00:20:57,880 --> 00:21:01,720 Speaker 1: nutritional needs and that could be sent to U to 299 00:21:01,800 --> 00:21:06,359 Speaker 1: the International Space Station. And so this year, one of 300 00:21:06,359 --> 00:21:08,840 Speaker 1: the teams from Michigan that made it to the finals, 301 00:21:09,119 --> 00:21:13,159 Speaker 1: UM prepared a dish of Jamaican jerk pulled chicken in 302 00:21:13,359 --> 00:21:18,600 Speaker 1: a tamale with curry and pineapple salsa, served with roasted vegetables, UM, 303 00:21:18,680 --> 00:21:21,159 Speaker 1: and also a dessert of sweet potato bread pudding with 304 00:21:21,200 --> 00:21:25,440 Speaker 1: pecan and almond prayline sauce, both of which sound really 305 00:21:25,440 --> 00:21:29,040 Speaker 1: good to me personally. Um. The competition was held in 306 00:21:29,119 --> 00:21:31,600 Speaker 1: April of this year. They're not one of the teams 307 00:21:31,640 --> 00:21:34,040 Speaker 1: that won, but even getting that far got each of 308 00:21:34,080 --> 00:21:37,280 Speaker 1: those students in scholarship funding, so heck yeah for them. 309 00:21:37,400 --> 00:21:40,840 Speaker 1: Heck yeah. And I again, Lauren, you always impressed me 310 00:21:40,880 --> 00:21:46,840 Speaker 1: with the space bags. Wow, that's what you get when 311 00:21:46,880 --> 00:21:48,760 Speaker 1: you stick the words science on to the end of 312 00:21:48,800 --> 00:21:53,720 Speaker 1: your search terms space you go, you go a few 313 00:21:53,720 --> 00:21:56,440 Speaker 1: pages deep and and it's like you wanted to hear 314 00:21:56,440 --> 00:22:00,840 Speaker 1: about NASA, and I'm like, yep, yep, I did. Definitely 315 00:22:01,040 --> 00:22:03,879 Speaker 1: I love it and I'm always pleased with a space 316 00:22:03,920 --> 00:22:10,440 Speaker 1: back bob. So also, oh, man, like, like, tamales are 317 00:22:10,480 --> 00:22:13,800 Speaker 1: a great idea for space food, right because they're they're 318 00:22:13,840 --> 00:22:23,159 Speaker 1: so like compact, yes, transportable, yeah, tins yeah, yeah, goodness. 319 00:22:23,680 --> 00:22:26,320 Speaker 1: Oh now I want tomales too, Okay, alright, we're fine, 320 00:22:26,359 --> 00:22:31,960 Speaker 1: we're fine making jerk and tomales. I love it. This 321 00:22:32,040 --> 00:22:34,320 Speaker 1: is definitely one where I'm like, I'm planning when I 322 00:22:34,359 --> 00:22:36,880 Speaker 1: when do I need to order food next? Yeah, that's 323 00:22:38,000 --> 00:22:42,280 Speaker 1: that's going to be a Jamaican jerky yep, yep, and 324 00:22:42,320 --> 00:22:45,560 Speaker 1: a lovely day. It will be. It will be fantastic, 325 00:22:46,359 --> 00:22:49,200 Speaker 1: very much looking forward to it. But I think that's 326 00:22:49,240 --> 00:22:51,120 Speaker 1: what we have to say about Jamaican jerk. For now. 327 00:22:51,880 --> 00:22:55,320 Speaker 1: It is um. We do have some listener mail for you, 328 00:22:55,400 --> 00:22:57,440 Speaker 1: but first we've got one more quick break for a 329 00:22:57,480 --> 00:23:09,680 Speaker 1: word from our sponsors. And we're back. Thank you, sponsor, Yes, 330 00:23:09,760 --> 00:23:18,840 Speaker 1: thank you. We're back with listen man. Mm hm ah. Yeah. 331 00:23:19,000 --> 00:23:24,520 Speaker 1: Your description really settled in my heart. Yeah, like a sun, 332 00:23:24,680 --> 00:23:28,640 Speaker 1: like basking in the sun. Yep, settled in my stomach. 333 00:23:31,160 --> 00:23:37,639 Speaker 1: Cravings are bad, everybody, all right, Okay, Tracy wrote, just 334 00:23:37,800 --> 00:23:40,800 Speaker 1: listen to the sardine episode. This past November, my partner 335 00:23:40,800 --> 00:23:43,320 Speaker 1: and I went to a restaurant called Porto in Chicago 336 00:23:43,359 --> 00:23:46,199 Speaker 1: for my birthday. They recently won a Michelin Star for 337 00:23:46,200 --> 00:23:49,800 Speaker 1: their amazing seafood dishes inspired by Portugal. To expand on 338 00:23:49,880 --> 00:23:53,440 Speaker 1: what you mentioned in the sardine episode, the waiter explained 339 00:23:53,480 --> 00:23:56,640 Speaker 1: to us that can't fish in particular, sardines are considered 340 00:23:56,680 --> 00:24:00,800 Speaker 1: a delicacy and recommended a canned fish course. It was 341 00:24:00,920 --> 00:24:03,840 Speaker 1: so good we even got a can to take home. 342 00:24:04,680 --> 00:24:07,160 Speaker 1: I also was able to find some Spanish and Portuguese 343 00:24:07,160 --> 00:24:10,840 Speaker 1: brands of can sardines at cost plus World Market. Sardines 344 00:24:10,840 --> 00:24:13,560 Speaker 1: are pretty inexpensive, even fancy ones, and it felt like 345 00:24:13,560 --> 00:24:16,399 Speaker 1: a vacation in a Can. I've included pictures of the 346 00:24:16,400 --> 00:24:22,159 Speaker 1: sardine course and a hormone Sunday for dessert. Weird but delicious. Ps. 347 00:24:22,200 --> 00:24:26,640 Speaker 1: I believe in your tailor hamm abilities. Y'all love definitive 348 00:24:26,640 --> 00:24:30,400 Speaker 1: opinions and legal name drama, so it's perfect fit for Saver. 349 00:24:33,400 --> 00:24:39,560 Speaker 1: It's true, it doesn't mean we're not intimidated. Yeah, yeah, 350 00:24:38,520 --> 00:24:42,879 Speaker 1: thank you, hey, thank you. Oh that sounds so good. 351 00:24:43,600 --> 00:24:46,360 Speaker 1: That sounds so good to me. And the pictures looked amazing. 352 00:24:47,200 --> 00:24:52,960 Speaker 1: Um I want that, Yeah, I think that would be lovely. Honestly, 353 00:24:53,640 --> 00:24:56,560 Speaker 1: there there there was a restaurant, or there currently as 354 00:24:56,600 --> 00:25:00,239 Speaker 1: a restaurant that used to have this like specific Vick 355 00:25:01,040 --> 00:25:06,359 Speaker 1: canned program um eight arm here in Atlanta. Um I don't. 356 00:25:06,720 --> 00:25:09,480 Speaker 1: I think it's been years since they've done the canned thing. Um, 357 00:25:09,520 --> 00:25:12,600 Speaker 1: but yeah, they had this whole like like offshoot where 358 00:25:12,640 --> 00:25:14,720 Speaker 1: they were just like, oh yeah, and then come over 359 00:25:14,760 --> 00:25:18,080 Speaker 1: to the weird dark side of our restaurant where it's 360 00:25:18,080 --> 00:25:22,160 Speaker 1: all canned food and like a multi course meal. Yeah, 361 00:25:22,240 --> 00:25:25,000 Speaker 1: and very fancy. I went to that once and it 362 00:25:25,000 --> 00:25:28,919 Speaker 1: was quite Yeah, I never went I'm sad. Oh it 363 00:25:29,040 --> 00:25:32,200 Speaker 1: was quite good. But I remember at the time the 364 00:25:32,240 --> 00:25:36,480 Speaker 1: person I was eating waste was very suspicious of the 365 00:25:36,520 --> 00:25:39,399 Speaker 1: whole thing. He ended up liking it, but it was 366 00:25:39,480 --> 00:25:42,560 Speaker 1: kind of a funny, like every time you try something's 367 00:25:42,600 --> 00:25:48,800 Speaker 1: like But it was great. It was great. That's so cool. 368 00:25:49,280 --> 00:25:53,720 Speaker 1: O goodness, um Kelly wrote, thank you so much for 369 00:25:53,800 --> 00:25:55,800 Speaker 1: relaying the reply from Ben at the end of the 370 00:25:55,800 --> 00:25:59,040 Speaker 1: Sumac episode. That was delightful and it brought a huge 371 00:25:59,080 --> 00:26:02,160 Speaker 1: smile to my face. I'm so glad that info is helpful, 372 00:26:02,200 --> 00:26:04,080 Speaker 1: and I'm absolutely going to have to try out his 373 00:26:04,119 --> 00:26:07,879 Speaker 1: recipe for chocolate mouse. It sounds a mouth wateringly delicious. 374 00:26:08,359 --> 00:26:10,800 Speaker 1: I would also like to gently offer a tiny bit 375 00:26:10,800 --> 00:26:18,920 Speaker 1: of help to Lauren about the pronunciation of mascarpone. Yes, 376 00:26:19,680 --> 00:26:24,480 Speaker 1: you're doing this live. The first half of the word 377 00:26:24,600 --> 00:26:27,840 Speaker 1: throws a lot of people, but it should rhyme with Nascar. 378 00:26:28,359 --> 00:26:31,439 Speaker 1: It's spelled like mascara, but something about it makes it 379 00:26:31,560 --> 00:26:34,000 Speaker 1: very easy for our brains to scramble the phone emes 380 00:26:34,040 --> 00:26:38,640 Speaker 1: in the middle. I did definitely side note previously say 381 00:26:38,840 --> 00:26:46,639 Speaker 1: marscapone instead of mascarpone. There are some words you always 382 00:26:46,640 --> 00:26:53,240 Speaker 1: pronounced with some hesitation to be honest. Uh, Kelly continues, Um, 383 00:26:53,280 --> 00:26:56,400 Speaker 1: the last part can be pronounced either as one syllable 384 00:26:56,600 --> 00:27:01,040 Speaker 1: pone rhymes with phone, or as pone um, if you 385 00:27:01,080 --> 00:27:07,440 Speaker 1: want it to sound closer to how it's pronounced in Italian. Okay, Yeah, 386 00:27:07,520 --> 00:27:09,680 Speaker 1: I think I'm still gonna like, I'm gonna we're gonna 387 00:27:09,720 --> 00:27:12,000 Speaker 1: have to pin your email and anytime we have to 388 00:27:12,040 --> 00:27:15,920 Speaker 1: pronounce this, reference it again, because that's I'm not gonna 389 00:27:15,960 --> 00:27:19,520 Speaker 1: remember like maybe I'll remember Nascar. Yeah, No, I'm going 390 00:27:19,560 --> 00:27:21,159 Speaker 1: to remember that forever. But I think it's going to 391 00:27:21,240 --> 00:27:24,159 Speaker 1: be a very long time before I able to incorporate 392 00:27:24,160 --> 00:27:27,399 Speaker 1: it naturally, because for some reason, my brain has always 393 00:27:27,440 --> 00:27:36,880 Speaker 1: said marscapone, So mascar pone. It's always gonna sound like not. 394 00:27:37,080 --> 00:27:41,320 Speaker 1: There's gonna be doubt and fused. I think, um, maybe 395 00:27:41,320 --> 00:27:44,280 Speaker 1: we can do like a little workshop at practice, but mascrophone. 396 00:27:44,440 --> 00:27:48,880 Speaker 1: I can do this. We can. Yeah, we I think 397 00:27:48,880 --> 00:27:52,680 Speaker 1: you got it. That sounded pretty good. Um, it didn't 398 00:27:52,720 --> 00:27:55,400 Speaker 1: sound actively terrified while I was saying at that time, 399 00:27:55,520 --> 00:28:00,480 Speaker 1: cool improvement lots of improvement in a very short time. 400 00:28:00,560 --> 00:28:04,880 Speaker 1: So thank you. Yeah, yeah, thank you Kelly for the pronunciations. 401 00:28:04,880 --> 00:28:08,159 Speaker 1: We always we appreciate them. Oh my goodness. Yes, and 402 00:28:08,200 --> 00:28:11,480 Speaker 1: also yes, I do love so much again this listener 403 00:28:11,520 --> 00:28:14,120 Speaker 1: mail interaction where you learn from each other and help 404 00:28:14,160 --> 00:28:17,240 Speaker 1: each other and get recipes from each other. It's so great. Yeah, 405 00:28:17,320 --> 00:28:20,360 Speaker 1: so good, yes, um so. Thanks to both of those 406 00:28:20,400 --> 00:28:22,280 Speaker 1: listeners for writing. If you'd like to write to us, 407 00:28:22,359 --> 00:28:25,600 Speaker 1: our email is Hello at savor pod dot com. We're 408 00:28:25,680 --> 00:28:28,960 Speaker 1: also on social media. You can find us on Twitter, Facebook, 409 00:28:29,000 --> 00:28:31,520 Speaker 1: and Instagram at saver pod and we do hope to 410 00:28:31,560 --> 00:28:34,280 Speaker 1: hear from you. Savor is a production of I Heart Radio. 411 00:28:34,400 --> 00:28:36,800 Speaker 1: For more podcasts from my Heart Radio, you can visit 412 00:28:36,840 --> 00:28:40,440 Speaker 1: the I Heart Radio podcast app, Apple Podcasts, or wherever 413 00:28:40,480 --> 00:28:43,120 Speaker 1: you listen to your favorite shows. Thanks as always to 414 00:28:43,120 --> 00:28:46,240 Speaker 1: our super producers Dylan Fagan and Andrew Howard. Thanks to 415 00:28:46,280 --> 00:28:48,000 Speaker 1: you for listening, and we hope that lots more good 416 00:28:48,000 --> 00:28:49,040 Speaker 1: things are coming your way.