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Cheryl Jamison Excited About Food
Cheryl Jamison Excited About Food
Cheryl Alters Jamison is that Excited About Food expert. She is a 4-time James Beard award winning cookbook author and food radio talk show host of "Heatin' It Up" with Cheryl Jamison.
Individuals, Artists, Businesses and Organizations
Pecos Monastery
Our Lady of Guadalupe Abbey is an Olivetan Benedictine monastery located in the Pecos River Canyon 25 miles east of Santa Fe, New Mexico. We offer group retreats and individual retreats, and spiritual direction. Everyone is welcome.
The Santa Fe Girls School
Our mission is to foster intellectual growth and emotional strength in adolescent girls, preparing them for the demands of high school, college and young adulthood.
Cheryl's Village Table
From her home in historic Tesuque, New Mexico, 4-time James Beard Award–winning author and chef Cheryl Alters Jamison invites you to pull up a chair at her table. At Cheryl’s Village Table, she blends hospitality, cooking, travel and engaging guests in episodes filmed right in her village home just outside Santa Fe.
Mulberry Creek
Offering the largest selection of certified organically grown herbs & perennials, for cooking, ornamental, medicinal & crafting. A Sandusky, Ohio business with strong local ties to Santa Fe.
Santa Fe Culinaria Blue Corn Piñon (whole pine nuts) Pancake Mix has been on the market in specialty and gourmet food shops across Northern New Mexico since 1994. Made with heirloom Hopi Blue Corn! Made in Santa Fe - Blue Corn Pancake and Waffle Mix, varieties with pinon nuts and with cranberries
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May/June 2019
In This Issue:The Dreaded 1848 Dragoon RevolverRamblings Of A StumpjumperCooking With A Radiant OvenTraveling 17th Century StyleThe Survival Library
Jan/Feb 2018
In This Issue:10 Tips To Know When Preparing Venison With Stacy Lyn HarrisThe Magic Of Cooking Over A CampfireMaking The Most Of Your WoodstoveHarvesting And Using SinewSurviving Getting LostThe Good Friar Beer Can StoveThe Ultimate Camper's Combo Gun?Making A Knife With A Stacked Handle
Nov/Dec 2014
In This Issue:In This Issue:The Stagecoach And The Coach GunThe Kelly Kettle/Volcano StoveSquirrel Cleaning And CookingA Simple Neck KnifeThe Do-It-Yourself Tandoor OvenSleeping Bag Cooking TechniquesShaka Boola- A Traditional Match Ignited FirearmSurvival Kits: Lessons Learned The Hard Way
Min's Carne Adovada
NEW! Made only with Authentic New Mexico Red Chile Min’s newest marinade is a blend for New Mexico’s own Carne Adovada! We’ve made it so simple, if you can safely wield a knife, measure water (or beer), and operate a slow cooker, you can make this! Carne Adovada is lean pork marinated overnight in a fusion of NM Red Chile & Spices, then slow-cooked until succulent & melt-in-your-mouth tender. And may we say, when it is cooking your own casa will smell as fantastic as any in the “Land of Enchantment.” It is pictured here, served with Saffron Rice and "Shelly" (Fresh) Pintos. Makes enough to marinate 2 pounds of lean meat. Low Sodium Gluten-Free NO MSG Vegan