Abstract: An apparatus for transporting seasoning within a food product and particularly within a meat, fish or poultry product is disclosed. The apparatus comprises a handle, a head and a plurality of prongs. Seasoning adheres to the prongs and is transported inside of the food product when the prongs are inserted into the food. In a second embodiment of the apparatus, the prongs are tiered to increase the adhesion of the seasoning to the prongs and thereby transport additional quantities of seasoning into the interior of the food product.

Abstract: A water walking apparatus has a pair of buoyant platforms with a pair of sidewalls attached to the top surface of each of the buoyant platforms. Removable, inflatable buoyant pontoons are secured to the buoyant platforms through flexible sleeves secured to the sidewalls. The pontoons provide adjustable degrees of buoyancy to allow the user to walk on water. The pontoons have footwells into which the user inserts his foot, resting the foot on the buoyant platform and the foot is secured in place by the addition of air pressure to the pontoon. The buoyant platform has paddles mounted on its bottom surface which rotate rearwardly when the user moves the apparatus forward, thus reducing resistance to forward movement. The paddles rotate forward against a specially structured stop whenever there is any backward or slipping motion of the apparatus thus resisting any backward movement of the apparatus.