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Kale, Cabbage Are Pretty and Delicious in Winter

Red selections of ornamental kale and cabbage are especially beautiful in winter, as seen with this red cabbage displaying a beautiful edible head. (Photo by MSU Extension/Gary Bachman) This year, I’m getting an early start on my ornamental kale and cabbage planting for the fall. A couple of weeks ago, I found these plants being marketed in variety packs, so I picked up a selection of kale and cabbage. What an easy way to select plants for your landscape this weekend.These plants are not very fussy and will grow all winter, displaying their vibrant colors. Ornamental kale and cabbage are a can’t miss choice for cool season color. While these plants are marketed as ornamentals and may not be

Get the Most Bang for Your Buck With Pinot Noir

Pinot noir has always competed with cabernet sauvignon as the most noble grape in the world. While cabernet sauvignon is one of five grapes that goes into the best red wine of Bordeaux, pinot noir stands alone as the only grape that goes into red burgundies. It doesn’t rely on other grapes to give the wine color, flavor, complexity and acidity. Pinot noir's exclusivity isn't the only challenge either. While the red varieties of Bordeaux are relatively easy to grow, pinot noir’s thin skins make it more susceptible to disease and is highly influenced by temperature and rain. Many producers have given up on the grape after suffering severe crop losses. These difficulties influence prices; most

Celebrate National Candy Corn Day

Candy corn: you either love it or you hate it. Today is for those that love it because it's National Candy Corn Day. Here are some fun recipes to celebrate today, or even serve up tomorrow for Halloween. 15 Minute Cereal Bars Candy Corn Popcorn Balls Spice Cake Batter Stuffed Fall Bark Candy Corn Pudding

The Food Factor: Pumpkin Spice Everything

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

UM Nutrition Professor Develops Food-based STEM Curriculum

OXFORD, Miss. – Kids are accustomed to hearing adults tell them, "Don't play with your food," but they won't hear it from David H. Holben. Holben is a University of Mississippi professor of nutrition and hospitality management who wants children to learn through an initiative aimed at using food as a tool to teach mathematics and science. Holben is a part of the Deep South Network, a research collective that recently received a $1.2 million grant from the National Institutes of Health to support the science, technology, engineering and math learning pipeline for underserved minority youth through informal science learning environments with a curriculum built around food. East Carolina Univer

Thanksgiving Turkey with a Creole Twist

Juicy, spicy, and full of flavor. That’s how you’d describe each of these brand-new turkey recipes from Tony Chachere’s Famous Creole Cuisine®. Seasoned both inside and out, the flavor combinations will make your mouth water even before you taste it. Whether deep fried, oven roasted, or smoked, you are guaranteed to spice up your Thanksgiving with Tony Chachere’s Injectable Marinades and Seasonings. Tony Chachere’s has been a fixture for decades in kitchens across the nation, with a particular presence in the Southeast. While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades and seasonings are a must have for your Thanksgiving dinner. Tony Chachere's

Simple Sheet Pan Suppers

At times, spending hours in the kitchen can be a relaxing, enjoyable experience. However, even for avid home cooks, a busy weeknight isn’t one of those times. Fortunately, solutions like sheet pan suppers make it easy to create dishes with exceptional flavor depth that come together quickly and clean up just as fast. Keeping a variety of vegetables on hand makes it simple to pull together a family meal. Onions, for example, are versatile, flavorful, easy to store, have a long shelf-life and are available year-round from U.S. growers. An added benefit when cooking with onions is that you’re serving up a good source of fiber. For more tasty recipes to make supper a cinch, visit onions-usa.org

State's Pumpkin Crop Had Challenging Season

The majority of Mississippi’s pumpkin crop stays in state and is used for decorating. Mary Rector, 1, and sister Lily, 4, enjoyed these pumpkins in their yard. (Photo by MSU Extension Service/Kevin Hudson) VERONA, Miss. – Pumpkins are a minor agricultural crop in Mississippi, but demand increases every year as consumers use them mostly for decoration. Casey Barickman, Mississippi State University Extension Service vegetable specialist and Mississippi Agricultural and Forestry Experiment Station researcher, said the state has an estimated 500 to 600 acres of pumpkins. “Pumpkin acreage is scattered throughout the state, with no particular region leading the charge,” Barickman said. “I believe

Mississippi Gulf Coast Chefs and Mayors to Participate in Fundraiser Benefitting Extra Table

Chef and host Robert St. John wit Gulfport Mayor Billy Hewes BILOXI, Miss. – Beau Rivage Resort & Casino is teaming up with Mississippi restaurateur and author Robert St. John, five Mississippi Gulf Coast mayors, and five talented chefs representing each of their cities for the second annual Five Course Feast. Hosted by Robert St. John and presented by Beau Rivage, the November 16th fundraiser will feature live cooking demonstrations and five delectable courses with wine pairings, while raising money and awareness for food insecurity on the Mississippi Gulf Coast. This year’s participating mayors and chefs include: Biloxi Mayor Andrew “Fo Fo” Gilich with Beau Rivage Executive Chef Kris

Slow Cooker is Savior of Cool Fall Days

Everyone has those days when all they want to do is spend hours in their kitchen. Taking the time to chop fresh vegetables into perfect pieces, making homemade stock and stirring thick sauces for hours, the way our grandmothers did it, is a joy. Standing in front of the stove watching your creation bake from start to finish is heaven on earth. Then, there’s the rest of the year. Like cool fall days in Mississippi, the only period of time when outdoor activities are pleasant. It’s then that chopping knives and wooden spoons are put away and the slow cooker proves its worth. I mentioned this theory to a friend last week when the temperature finally dropped below 80 degrees. I was shocked to le

Pinot Noir Offers the Most Variety

There is probably no other grape variety that reflects its terroir more than pinot noir. Winemakers have a lot of tools to use in the winery to extract the most from the juice, but pinot noir is greatly influenced by the soil and weather -- a condition the French call, "gout de terroir" or taste of the earth. Pinot noir has more than 800 unique organic compounds, which help define a wine's aroma, color, and flavor. Their dominance varies from one growing region to another. Burgundy pinot noirs have high acid but an enviable grace and texture. New Zealand pinot noirs are racy with lean, taut fruit. Oregon pinot noirs have higher alcohol and more extracted fruit. Of course, there are exception

Sanderson Farms Donates $2 Million to Disaster Relief Efforts

LAUREL, Miss. – Sanderson Farms, Inc. has pledged $1 million to the American Red Cross and another $1 million to Samaritan’s Purse, to aid in recovery efforts for people devastated and displaced by recent back-to-back natural disasters. In addition to the monetary donation, Sanderson Farms has also donated over 500,000 pounds of chicken, ice, and supplies across the affected regions. “Sanderson Farms has vital facilities in several communities impacted by the recent hurricanes, and our chicken is sold and shipped to customers in both Puerto Rico and Mexico,” said Joe F. Sanderson, Jr., CEO and Chairman of the Board of Sanderson Farms. “We are saddened that these hurricanes, floods, earthquak

The Fresh Market Welcomes Flavors of the Season with November "Little Big Meal" Offerings

The Fresh Market is a specialty grocer focused on providing fresh, delicious food with friendly service in a warm and inviting atmosphere. From seasonally fresh produce to exceptional quality meat and seafood, signature baked goods and thousands of organic options; The Fresh Market is dedicated to offering guests the most delicious ingredients and inspiring meal solutions. The Fresh Market’s signature “Little Big Meal” program has been taking the guesswork out of preparing a deliciously different dinner at an affordable price for busy families each week since 2014. Available at all of the grocer’s 176 stores nationwide, grab-and-go meals offer satisfying solutions to the perennial “What’s fo

The Food Factor: Rice Rice Baby

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

Alumnus Credits UM Experiences for Role in James Beard Nomination

OXFORD, Miss. – Carlyle Watt, a 2005 graduate of the University of Mississippi's hospitality management program and a 2017 James Beard Award nominee in the Outstanding Baker category, returned to campus recently to participate in the 20th Southern Foodways Symposium. In his first experience with the symposium, Watt attended lectures and tastings designed to reframe ideas about ethnicity and identity in the Latin American culture, the theme for this year's event, held October 5th-7th. He networked with hundreds of chefs and mentors involved with the Southern Foodways Alliance, a member-supported organization based at the university's Center for the Study of Southern Culture. "We're so proud o

Enjoy Good Food and Live Music at the Great Mississippi River Balloon Race

The 32nd annual Great Mississippi River Balloon Race will be held October 20th-22nd in Natchez, Mississippi. Join the city of Natchez on the grounds of the historic Rosalie Mansion for a weekend of family fun. This year, the Great Mississippi River Balloon Race will include a carnival, live music, arts and crafts booths, and of course, good eats. Local vendors will serve up regional culinary treats and classic fair foods, plus there will be an Oktoberfest-style bier garden, called Bluffotberfest, featuring a variety of craft beers. The weekend kicks off on Friday morning with an early morning balloon flight. Festival gates will open at 6 p.m. Friday evening with a balloon glow to follow. Sat

Cantina Laredo Rolls Out New Seasonal Cocktails

JACKSON, Miss. – Cantina Laredo at The District at Eastover is ready for fall with their new drinks and specials. Head over and try one for yourself! To celebrate the spooky season, Cantina Laredo will feature the new El Diabo drink for Halloween/Dia de los Muertos. It will be available half-price from Saturday, October 28th, through Thursday, November 2nd. Normally $12, you can get it for $6 during these days. Cantina Laredo has also introduced three new cocktails for the fall. These drinks will be available for a limited time. Flor De Jalisco: Avión Silver Tequila, agave nectar, fresh lemon juice, orange marmalade, and orange zest– $12 El Diablo: Hornitos Reposado Tequila, Crème de Cassis,

Jackson Chef Advances to "Chopped" Finals

JACKSON, Miss. – A Jackson chef recently competed on the Food Network show "Chopped," and won his round. Nick Wallace, head chef at the Mississippi Museum of Art, appeared on the October 17th episode of "Chopped: Alton's Challenge," where he and the other three chefs were challenged to create meals from mystery ingredients with dehydrated food being the theme of the basket ingredients. Wallace grew up in rural Mississippi and was farming and raising animals as soon as he could walk. He started his culinary career washing dishes in high school, and eventually became the Executive Chef at the Palatte Cafe at the Mississippi Museum of Art. Wallace will move on the compete in the finals with thr

Pink October Food Can Be Pink... and Healthy

A pink, glittery invitation with the two words I love most arrived in the mail last week. “You’re invited!” was splashed in hot pink script across the envelope’s pale pink background. Inside was an invitation to a hospital’s October breast cancer awareness party. I had to decline, but asked marketing friends to share photos of the event staged to bring awareness to the importance of undergoing mammograms and making other cancer preventative lifestyle changes. As a result, I obtained a wealth of cancer-fighting food ideas and pink party ideas. This wasn’t the first time I’d heard about a pink party. During my hospital marketing days, I staged “Pink October” parties featuring pink lemonade and

United Way of Lefore County Holding Food Drive Benefiting Community Kitchen

United Way of Leflore County is hosting a canned vegetable and food drive that will benefit Greenwood Interfaith Ministries' Community Kitchen. If you are in the area, consider grabbing a few items from the list on your next grocery trip to donate. These items will help the Community Kitchen provide a Thanksgiving meal to families and individuals who might otherwise not have a meal. Items needed include: Paper products Ham Turkey Lima beans Elbow macaroni Corn Green beans Brown sugar Sweet peas Sweet potatoes Items can be dropped off at the Community Kitchen on Thursday, October 19th, from 2 to 6 p.m.
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