Friday, April 20, 2012

Friday Faces: Meet Brian Jones

Meet Corporate Support Specialist Brian Jones. Brian works with our development and programming teams to monitor and schedule underwriting credits and promotional announcements you hear on VPR.

Q: Do you have a public radio role model? Who, and why?

A: I'm a huge Garrison Keillor fan. I've attended two performances of A Prairie Home Companion, and over the years the program has turned me on to some of my favorite musicians, authors and humorists. Keillor is such a great writer, too!

Q: What are you listening to/reading/watching right now?

I'm hooked on podcasts. I've subscribed to public radio podcasts like The Splendid Table and This American Life for years, but have also gotten into video podcasts lately. I'm currently watching The Totally Rad Show and Lifehacker video podcasts.

Q: What are your plans for this weekend?

A: If we get much rain it's likely that I'll be looking for things to do inside. I might spend Saturday morning looking through cookbooks, and then make some interesting food while playing old DVDs. My girlfriend is finally returning today after being out of town for two weeks, so it will be nice to have the chance to catch up with her and hear about her trip.

Q: There's no shortage of cooks at VPR. What was the last delicious thing you made, and would you share the recipe?

A: I love to grill, so a recent Jamaican jerk chicken dinner stands out in my mind. I adapted it from a recipe I printed out years and years ago, probably right around the time Al Gore was turning on the internet for the first time. It was really good!

Jamaican Jerk Chicken Marinade

1 onion, chopped
1/2 cup green onion, chopped
1 teaspoon thyme, dried
1 teaspoon salt
2 teaspoons sugar
1 teaspoon allspice, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
1 habanero pepper, finely chopped
1 teaspoon black pepper, ground
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider or white vinegar

Combine ingredients and process in a blender or food processor. Marinade chicken for at least four hours (and up to twenty-four hours) before grilling. Grill using indirect heat until chicken is cooked through.

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