MTPR

Jon Jackson

Three Recipes For In-Season, Locally-Grown Tomatoes

Aug 11, 2019
The Queen of Subtle (CC-BY-NC-2.0)

'Food Guys' Greg and Jon dig into raw and cooked summer tomatoes. Greg suggests that you gather a variety of tomatoes -- and your tomato-loving friends -- cut them (the tomatoes) into wedges, label them, and evaluate which varieties are acidic, sweet, or just "wow."

Julie (CC-BY-2.0)

The Food Guys, Greg and Jon, praise Montana's annual huckleberry bonanza. Greg prefers the intensity he finds in small, early purple huckleberries for sale at Montana farmers markets from early to mid-July. As long as it's a huckleberry, Jon's not particular. "The difference between a blueberry and a huckleberry is the difference between Cheez Wizz and cheese."

Dear Flabby: 'The Food Guys' Answer Culinary Questions

Jul 21, 2019
Flickr user, genibee (CC-BY-NC-2.0)

Greg Patent and Jon Jackson have the answers to all sorts of food questions you might -- or might not -- have thought to ask. Introducing the food advice feature, "Dear Flabby."

Flickr user, Speckled Jim. (CC BY-NC 2.0)

The Food Guys, Jon Jackson and Greg Patent, discuss the 2018 book, Pandora's Potatoes: The Worst GMOs, by Caius Rommens, former director of biotech research and development at the potato processing and marketing company, J.R. Simplot. Rommens, a genetic engineer, developed Simplot's genetically-modified potatoes, which were approved for commercial planting in the U.S. in 2014.

Flickr user, Justin Henry. CC-BY-2.0

The Food Guys, Jon Jackson and Greg Patent, discuss an article published in the March edition of the journal Science about a study linking the consumption of high fructose corn syrup with colorectal cancer. According to the study, drinking a modest amount of high-fructose corn syrup -- the equivalent of about 12 ounces of a sugar-sweetened beverage daily -- accelerates the growth of intestinal tumors in mice, independently of obesity.

'The Food Guys' Praise Their Favorite Kitchen Gadgets

Jun 16, 2019
Rosenfeld Media CC-BY-2.0

The Food Guys, Greg and Jon, praise their favorite kitchen gadgets. 

Recipe: Asparagus Quiche

Apr 28, 2019
Flickr user, Edsel Little (CC-BY-2.0)

Greg Patent's recipe for asparagus quiche combines the elegant flavors of eggs, custard and asparagus - which Greg calls the "queen of vegetables" - with the ease of a low-fuss, press-in, quick-mix pastry dough. Mix the dry ingredients with vegetable oil and milk and press the dough into a pie pan. That’s it. For a buttery taste you can put in ghee instead of oil. Why ghee and not just plain melted butter? Butter is about 18 percent water. Ghee is clarified butter and, like vegetable oil, water-free. Less water means less gluten development, so you’ll get a crispier crust. Ghee gives the crust a rich, buttery flavor, but the texture is crumbly. Great tasting, though.

The Lordly Avocado

Mar 31, 2019
Flickr user, enbodenumer (CC-BY-2.0)

You won't catch The Food Guys, Jon and Greg, curbing their enthusiasm for "the lordly avocado," as Jon calls it. What other fruit's versatility, taste, and high fat qualifies it as a "super food?" They're amused but not surprised by its sudden hipness among throngs of Millennial avocado toast-eaters.

Marco Verch (CC-BY-2.0)

The Food Guys, Greg Patent and Jon Jackson, discuss a 2013 New York Times article by Kenneth Chang titled "More Helpful Fatty Acids Found in Organic Milk." Chang writes: "Whole milk from organic dairies contains far more of some of the fatty acids that contribute to a healthy heart than conventional milk...Nonorganic cows that graze in pastures also produce milk with greater amounts of omega-3s."