Jeff Stewart

Whenever Swansea's industrial past is written about, it is the copper industry, including Hafod, Landore and Morriston that is the inevitable topic of discussion. However, since the mid-1800s it was the Eastside of Swansea, more than any other area, that carried the town's growth on its back and yet it hardly, if ever, gets a mention.Across the river from the Morfa and the massive Vivian Works, the Eastside had four copper works and was the destination of two vitally important canals that brought local coal to the copper industry as well as the mineral wealth of Neath to Fabian's Bay. Essential to the town's growth was the North Dock, built on land severed off from the Eastside and developed between the original course of the River Tawe and the 'New Cut'. Thirty years later, Fabian's Bay began disappearing under first The Prince of Wales Dock, then the Kings Dock, and finally the Queen's Dock.Home to three of the town's seven mainline railway stations and to the miles of railway tracks needed to link Swansea and its docks to the rest of Britain, the Eastside saw more change in the 1960s, when the railway tracks were ripped out and replaced by a new dual carriageway that linked Swansea to Britain's new motorway system. A major casualty of this was Fabian St, the Eastside's main commercial thoroughfare, today an anonymous part of Fabian Way.The Eastside was a magnet to those that weren't afraid of hard work, and many of today's Eastsiders are descendants of that stock and can trace their families back to their origins in West Wales, England, Ireland, Belgium and beyond.When we say 'we are from the Eastside' this is what it means; this is who we are...

Texas Jack has teamed up with Jeff Stewart, the The Cryptohulk. Jeff is a well known wildlife expert, Cryptozoologist, television personality, journalist and author. We have put together some of the best recipes from deep in the piney woods of East Texas. With over 25 venison recipes, 12 side dishes recipes, and smattering of salsa and marinade recipes, this recipe book will make your venison dish stand out like no other. Venison is no longer just a hunter's meat. Many grocery stores now carry a farm raised venison in their meat market. Even for those in your family who don't like eating Deer or Elk may be surprised how tasty a venison dish can be using these amazing recipes. Venison is deer meat basically and deer covers quite a few animals from Elk, Whitetail, Mule deer, Moose, Red Stag, Axis, Sika, Black Tail, Roe deer, Couse, and a few others. Deer has a great wide variety of flavors. Each species and sub species have a unique flavor. Getting the best flavor out of your meat takes some skill and some preparation. This is where Texas Jack and the Cryptohulk come in. Using our years of experience, we have simplified the process for preparing the most delicious venison dishes that you and your family will love. Jeff Stewart was born in Carthage Texas and raised up on the Sabine river where he learned to hunt, fish and trap from some of the best there were. After graduating from Tenaha High School Jeff attended Baptist Christian University and The University of Colorado School of Mines where he earned a degree and MSHA certification as a High Voltage Electrician. Jeff is an ordained minister with a degree in Religion and Divinity. Jeff also studied Animal Science and Emergency and Critical Veterinary Care. Jeff spent many hours in the Kitchen where his mother imparted her love of cooking and in the camp Kitchen where his father imparted his wisdom and love of cooking wild game.