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Discoveries at the Jungle

  • The Foodie Press: Mamey Sapote

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    ​Curiosity is one of the driving forces for The Foodie Press. We’re constantly researching, learning about, and trying to understand the wide, wonderful world of food that we find ourselves in. Jungle Jim’s Produce Department is full of some of the most interesting, yet least known items in the store (unless of course you happen to be from the region of the world where they’re originally found). 800 items in our produce department, ranging from the mundane to the exotic, Read article

  • The Foodie Press: Jackfruit

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    The Earth is big. Really big. And it’s full of amazing, challenging, and just plain bizarre foods. Granted, “bizarre” is a relative term, but we’re all used to eating the things we like and most of us rarely branch out into new culinary territory. Unless, of course, you’re surrounded by all of the amazing things we have here at the Jungle. We know that some of you are just as adventurous, though, and that’s why you’re here. Read article

  • The Many Benefits of Apple Cider Vinegar

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    The benefits of Apple Cider Vinegar are numerous – people have been using fermented apple cider for thousands of years. Hippocrates used Apple Cider Vinegar to treat many ailments. Christopher Columbus carried barrels of it from overseas to prevent scurvy and other afflictions.

    Some of the many benefits include:

    Weight loss Alleviates symptoms of gout and arthritis Keeps eyes functioning normally Aids in digestion and is loaded with probiotics Purifies cells by ridding the body of toxic waste Strengthens the heart Great source of potassium (millions of us are deficient) Lowers cholesterol and blood pressure Kills germs and combats mucus and sore throats Great for use externally for many common ailments

    When choosing an Apple Cider Vinegar,

    Read article

  • Cincy Beer Brats – Beer and Brats, A Match Made in Heaven?

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    We’re excited to welcome a new arrival – not just to Cincinnati, but to Jungle Jim’s! Tony Lang founded his company – Cincy Beer Brats – when he combined his passion for beer and, well, brats. Brats, short for bratwurst, are a long-held German traditional meet and have, of course, become not just a Cincinnati staple, but a staple of cookouts and celebrations around the country.

    In creating his beer-infused brats, Lang works with only local brewers such as Madtree Brewing,

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  • Olive Pit Featured Olives of the Week – A Delicious Variety!

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    ​Amphissa – also known as Amfissa – either way you spell it, this olive is delicious. The Amphissa  is a ripe, soft olive rich in taste and texture that’s preserved in a red wine vinegar brine to add an extra special touch to this already smooth and juicy olive. Of all the table olives grown in Greece, this one is the most popular! 70% of the olives served on the table are Amphissa! Read article

  • LEGO Has Landed at The Toy Balloon!

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    For decades, LEGO has helped shape countless imaginations – and, at the same time had imaginations the world over shape them. Made for kids of all ages, LEGO are an educational staple, an infinite source of fun and adventure, and a challenging, mind-sharpening toy – all at once. The Toy Balloon is thrilled to finally offer some of our favorite sets to you!

    Ranging from small, easy designs to complex and demanding builds,

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  • Say Hello to Some New Faces at Weekend of Fire X!

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    ​Just as much as this year’s Weekend of Fire – our 10th! – is about looking back, we’re excited to look forward, too. We’re always bringing new product into the Jungle, and when it comes to the world of spicy foods, there’s almost always something new enjoy! This week, we’re going to feature some of those new products right here – so look for them on the shelf and at this year’s Weekend of Fire X!  Read article

  • Hook’s Blue Paradise – Double the Blue, Just for You

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    This is a great double cream blue cheese made by Tony and Julie Hook out of Mineral Point, Wisconsin. It is a smooth and mild blue, and the flavor has great holding power because of it’s longer aging process. The fact that it’s a double cream (which means cream is added to the milk while it is being made) gives it an extra creaminess that most blues do not have. 

    Tony and Julie are high school sweethearts who started Hook’s Cheese Company in 1976.

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  • Olive Pit Featured Olives of the Week – French, Turkish, and a Little Italian

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    Picholine – an oval shaped green olive that is crisp and rich, the Picholine hails from France. Originally grown in the Gard region of France, it’s actually now grown around the world. Picholine olives are often said to be called “the poor man’s Luque,” as they are a close cousin and are similar in size, color and shape. This olive is not to be missed, though – it has a nutty and “snappy” flavor that will delight every fan of olives! Read article

  • The Foodie Press: Capsaicin

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    What’s the Deal With Capsaicin?

    The short version: It’s the natural compound that gives chili peppers their heat. It’s concentrated around the seeds of the chili, so pulling out the seeds and fibrous membrane surrounding them will cut down on most of the spiciness. Usually. The higher the concentration of capsaicin, the hotter the pepper. But you already knew that, right?

    The not so short (but still relatively short) version? It’s a little more complicated than that.

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