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  • The Foodie Press: Labneh

    You know how it goes.

    It’s after lunch, but the hours until the end of the day (and dinner) seem to stretch endlessly in front of you, your stomach grumbling in displeasure. Lunch was not enough, it complains. Feed me!

    It was this precise set of circumstances that led the team here to try labneh.

    ​Labneh is a strained yogurt that originated in the Middle East and around the Mediterranean. Read article
  • Olive Pit Featured Olives of the Week – Something for Everyone!

    Hondroelia – a large, blush colored, midseason olive from Greece. This is considered a mid-season olive because it’s picked after it is no longer green and unripe, but before it is black and fully ripened. Because of that, the texture of this olive is a little on the firmer side but does have a little softness to it. This olive goes by two names: Hondroelia is the most common, but it may be called the Royal olive. Read article
  • Home Brew: Bottling on the Horizon

    We’re gearing up to bottle our first attempt at homebrewing, so be sure to keep your eyes peeled for that.
    In the meantime, let us know down below if you’ve had any experiences–good or bad–with brewing your own beer. Have our endeavors inspired any of you to try brewing yourself?
    Read article
  • Understand the Benefits of Alkaline Water

    Normal tap water has a pH of 7, which is below the optimal body pH of 7.36. Adding alkaline water to your daily routine helps to minimize the effects of acidic foods such as: coffee  tea chocolate sugar many processed foods

    There are many different waters to choose from in Natural Foods. You can also add pH drops to tap water and get many of the same benefits. There’s even a water pitcher that filters tap water and makes it alkaline through a 5 stage filter mimicking the earth’s crust.

    Read article
  • Fleur Du Marquis from Corsica

    Yes, the Jungle has cheese from the beautiful French Island of Corsica and you must try it! It’s name comes from a common flower that grows on the island. This cheese is a semi soft sheep’s milk that is covered in what are called “scrubland” herbs; a delightful and unique blend of rosemary, bird’s eye chilis, juniper and fennel. The cheese is creamy, and even with all those herbs and spices its flavor is mild. Read article
  • Olive Pit Featured Olives of the Week –  From herbs and spices to appetizers and spicy flavor!

    Green Kalamata – Green Kalamata? Yes! While you’re probably familiar with the black variety of this olive, the green is quite special and rare to find outside of its home country, but we have them now for you to try. It is a whole olive, which means it has a pit still intact, and it is slit, or cracked, to allow the salty, lemony brine infuse with the olive. Green Kalamata olives should not be missed due to the limited amount that we were able to import. Read article
  • Lego – Inspiring and Developing the Builders of Tomorrow

    We are very excited to carry LEGO because ​their​ products inspire children to learn through play! The​y provide fun, engaging and creative play experiences that help children develop social, emotional and intellectual skills, laying a foundation that lasts a lifetime.​ ​The possibilities for learning with LEGO are endless!

    Fun LEGO Facts:

    LEGO was originally called ​”​Automatic Binding Bricks​”​. The first one ​was made in 1932 out of wood. Every single brick created since 1958 can still interlock together. Read article
  • Homebrewing: Spent Grains

    ​We’ve officially completed our first homebrew, and we’re going to be sharing our experiences at the end of this week. But first, we wanted to talk about spent grains. ​(Contrary to the jokes that were made by some people in our department, they aren’t brewed in an old gym sock, nor do they smell…)

    Have any of you ever baked with your spent grains before? Do you have any suggestions of something we could try out?

    Read article
  • The Foodie Press: Our First Homebrew

    It’s that time, friends! Here’s how our homebrew went.

    A few weeks ago we outlined everything we’d acquired for the undertaking, so on a sunny Monday afternoon, we loaded it all into our cars and drove off-site to set up our one-pot brewery. We had to leave Jungle Jim’s International Market, where we work from, because of some law that would’ve made us bootleggers if we’d brewed in the store. Personally, I think that’d be pretty cool,

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  • The Foodie Press: Kiwano Melon

    Working upstairs from one of the largest selections of local and international produce in the Midwest always has us eager to try something new, and temptation is just a staircase away.

    Which means that we occasionally finding ourselves wandering the aisles of Jungle Jim’s International Market, eyeballing all of the interesting food from around the world, food that wouldn’t normally grace our tables at home. And we’ll be the first to admit that some of the brightly colored,

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