Which Caribbean food kept the world's fastest man blazing at the Bejing Olympics? Thursday 28 August 2008 PDF Print Find out in JamaicanEats magazine – great food from across the Caribbean If he could choose his last supper, the world’s newly crowned 100m Olympic champ and world record holder Usain Bolt of Jamaica would sit down to a meal of cornmeal dumplings and pork. Get the scoop in the latest issue of JamaicanEats, an international quarterly Caribbean food magazine, published by Sweet Potato Press, on what gives Bolt a jolt. Plus, we dish the dirt on why the Jamaicans, like the women who swept the medals in the Olympic 100m finals, ran away from the rest of the field. In our feature – Five reasons why Jamaicans run so fast – some experts point to high octane food like yellow yam that grows in abundance deep in the earth of the north western parish of Trelawny which has produced both Bolt and 2004 Olympic 200m winner Veronica Campbell-Brown. Others think there’s something to be said for power-packed breakfasts of green banana, liver, saltfish and porridges, as well as the passion for sprinting that resides in the culture. Bolt who ran a stunning 9.69 at the Bird’s Nest stadium in Beijing professes to disliking vegetables and says his first food memory is in fact his grandmother’s cornmeal dumplings. In this issue we also have 15 pages of refreshing drink recipes and their benefits. We also feature several Jamaicans who left their sunny island for the UK many years ago - but not its food! JamaicanEats magazine was launched in the summer of 2006 and is sold in Europe, the U.S., Canada and the Caribbean. Its target audience is Caribbean people living all over the world, lovers of Jamaica and its products, spouses and relatives born outside of the islands and tourists who want to cook Caribbean food. In the premiere issues we exposed the “hijacking” of jerk and carried a bellyful of recipes – as we always do - how-to tips, and lifestyle stories about Caribbean food, culture and personalities. Each issue highlights traditional Jamaican dishes, such as fried dumplings, stew peas and breadfruit and the flavours of other Caribbean islands with everything from Trini street food to Bajan (Barbados) flying fish. In our debut issue (Summer/Fall 2006) we dished the dirt on celebrities and personalities including London-born TV chef Ainsley Harriott who reminisces about his mama’s stew peas and rice. In our Spring/Summer 2007 issue we featured Jamaican-born Mr Levi Roots, the man behind the ever-so-popular Reggae Reggae sauce which now lines the shelves of many stores across the UK and has delighted the mouths of many. Lassell Hylton, Director, Sweet Potato Press, said: "JamaicanEats isn’t just for Jamaican and Caribbean people. This magazine is for people who’ve been to the islands, those interested in things Caribbean - and foodies everywhere!” To subscribe to JamaicanEats telephone Gail Fraser on +44 207 735 3373 or email email@example.com - Ends - Media enquiries - For interviews, advertising enquiries or further information, contact: Lassell Hylton, Sweet Potato Press Europe, +44 207 735 3373 or 0784 151 9054; Fax: 44 207 735 8034 e-mail: firstname.lastname@example.org web: http://www.jamaicaneats.com Notes to Editors 1. JamaicanEats has a circulation of 5,000 in Europe and a worldwide circulation of 60,000. 2. The UK’s £70 million Caribbean food and drink category is rapidly growing among the country’s ethnic food market and is set for even more growth this year. Source: The Grocery Trader, July 2008 Recipes and excerpts from the magazine can be used, with permission from the editor with appropriate credit. We would also be happy to provide other recipes as well as high quality digital photographs for use in your publication or on your website. This press release was distributed by ResponseSource Press Release Wire on behalf of Write Ahead PR in the following categories: Food & Drink, for more information visit https://pressreleasewire.responsesource.com/about.