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Discoveries at the Jungle

  • Scalar Energy Pendants – Lava-Based, Theta Energy Rich

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    Made from a lava based compound and embedded with alpha and theta energy, Scalar Energy Pendants can last for a minimum of 50 years with very little maintenance. It’s as simple as laying yours in the full sun for 3-4 hours twice a year.

    Scalar energy works by eliminating negative, man-made frequencies from cell phones, computers, WiFi and other electrical equipment, and does so without disrupting the function of the equipment in use. Read article

  • Olive Pit Featured Olives of the Week – Italian, Spanish, and Greek (and Something Spicy)!

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    Green Cerignola – a meaty green olive from Italy, it may look like your typical green olive, but not so fast! The Green Cerignola is firm to the touch and not too salty thanks to its water brine. It’s very juicy when you bite into it, so have your napkins handy. The overall flavor of this olive is mellow and earthy – we think it will quickly find a place on your list of favorite Italian olives. Read article

  • Deer Creek Cheese – The Blue Jay – An All-new Way to Experience Blue Cheese

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    This is one of the newest and most unique cheeses in the shop right now, so we were both excited to try it out and to share it with you. The Blue Jay is a Quintuple Creme Blue, which gives it a complex and fascinating texture with a satisfying bite and buttery flavor that blue cheese fans are so fond of. Taking this one over the top, Deer Creek Cheese then crushed juniper berries and put them into the blue strains to add an extra layer of flavor and texture.

    Read article

  • Holidays at the Jungle – In-House Smoked Fish, Made Fresh for You!

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    Shortly after I started at Jungle Jim’s, in 2008, the person who did all of our in-house smoked seafood retired and I inherited the job. Before he left he taught me how to brine the fish, as well as the proper amount of time and temperatures to smoke each one. At that time we only had 3 types of smoked salmon (regular, cajun and peppered), along with cod and haddock. Excitingly, I was allowed to experiment and try new types of fish and flavors. Read article

  • The Cooking School: Beef Stroganoff

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    ​Do the words “beef stroganoff” conjure up the image of a strange concoction served to you as a child? Maybe some chunks of mystery meat swimming in a puddle of thick sauce with mushy noodles on the side? Well, let’s dispel the bad memories and allow The Cooking School at Jungle Jim’s International Market to introduce you to an elegant rendition of this cold weather classic. Our staff readily admits that we are lucky to have access to a cook’s fantasy food world right below our cooking school kitchen, Read article

  • The Foodie Press: Spanish Cheese Board Wine Pairing

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    What’s cheese without wine? Nothing (well, not nothing, but it’s definitely not all it can be). Which is why we talked to our wine experts in the Beer and Wine Department at Jungle Jim’s International Market about what would pair bet with our Spanish cheese board from Wednesday. We figured a few wine suggestions wouldn’t be amiss. To work with the Manchego, try a Rioja, which is a Spanish red wine that pairs well with heartier cheeses. Read article

  • The Foodie Press: A Simple Spanish Cheese Board

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    In honor of the rapidly approaching celebration of cheese, we figured today would be a perfect day for a new Cheese Board post, but this time we’re taking an international spin. Our experts in the Cheese Shop downstairs helped us cobble together a simple, delicious Spanish cheese board, and we’re excited to share it with you!

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    The Cheeses Iberico – Read article

  • Cooking School: Gluten-Free Pizza

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    ​For those of you who must eat a gluten-free diet, The Cooking School at Jungle Jim’s International Market decided to follow the step-by-step directions on King Arthur’s blog for making gluten-free pizza. We frequently receive calls asking about gluten-free classes and have responded by offering a variety of demonstration and hands-on classes for our students who need to adapt to a new way of cooking and baking. The gluten-free selection of products in our Natural Foods section is outstanding and we carry the King Arthur Gluten Free Multi-Purpose Flour. Read article

  • The Foodie Press: 3 Quick and Healthy Breakfasts

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    If your weekday mornings are anything like mine, you’ve hit the snooze button one too many times (or turned off your alarm without realizing it… hey, I’m not proud!), and now you’re rushing to get out the door. In between brushing your teeth, taming your bedhead, and checking the weather to make sure you don’t freeze to death, it’s easy to skip breakfast in favor of a cup of coffee or nothing at all. For shame. Read article

  • Introducing X, Our Hot Sauce Collaboration with CaJohn’s Fiery Foods

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    One of the most exciting things about Weekend of Fire X is something that’s been in the works for months, and now it’s finally ready for it’s time in the spotlight! Our friends at CaJohn’s Fiery Foods – the only participant in all 10 Weekend of Fire shows! – has created a commemorative hot sauce that we think encapsulates all of the hot sauce world’s best qualities: creativity, fun, flavor and of course, heat. 

    Simply titled X –

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