Jon Jackson
HostJon Jackson is co-host of The Food Guys and a frequent guest on Jazz Sessions at Montana Public Radio. He is a mystery writer and jazz music expert with a passion for great food.
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The dinner-as-improv started with Greg and Dorothy Patent's ongoing conversations about the nutritional benefits of beans. When Greg discovered some dried… -
Greg and Jon recall how "The Food Guys" came to the airwaves.He's been baking since he was eleven years old, and Greg Patent's love of cooking brought him… -
This week, we have another cornbread recipe, but this time, it's flourless. And spicy.For best results, bake the cornbread in a cast-iron skillet. You… -
Today, The Food Guys discuss an unusually delicious type of grass: corn. All "sweet" corn isn't equally sweet or flavorful, as you'll discover the minute… -
Store-bought energy bars aren't cheap. Why buy them when you can make your own? You'll save money, and you can adapt them to fit your tastes. You can also… -
I scream, you scream, we all scream for ice cream!The Food Guys discuss the book "Hello, My Name Is Ice Cream: The Art and Science of the Scoop" by Dana… -
The Food Guys discuss the differences between sweet and sour cherries, and how to bake a delicious slab pie from Montana-grown sweet cherries.Montana is… -
The Food Guys discuss their new cookbook rave, "Bravetart" by Stella Parks. "It's not a labor of love, it's a labor of devotion." says Jon Jackson.Parks… -
The Food Guys create a bold and delicious cornbread recipe, great to accompany a good chili dish.Today, Jon and Greg swap cornbread recipes. Jon says he…
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You need three key ingredients for a proper chilli dish: meat, beer, and of course, chilli peppers. Our Food Guys, Jon Jackson and Greg Patent are…
