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Kick Off 2018 on a Healthy Note

I’ve shared my fears about online shopping. My wish for 2018 is that our state’s local retailers stay viable. One area in particular that I pray never goes away is our supermarkets, both large and small. How anyone can purchase food for themselves and their families without first comparing similar items and reading the labels is beyond me. Let’s continue to support our food stores in 2018. It’s not only the right thing to do, but it’s fun to shop for food. To help you eat healthier and, in some cases, save a little money along the way, I’ve compiled a list of some of my favorite new supermarket items. Some were added to supermarket shelves this year and others just recently landed on my food

The Food Factor: Road Trip Snacks

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.

Pinot and Prosecco Perfect for the Holidays

Pinot noir has followed a tortured trail, sometimes uphill, but eventually in a direction that gained an audience in this country. Bested by the delicate pinot noirs of Burgundy, American wine producers struck a profile that, over time, would be unquestionably described as ripe, alcoholic, and hedonistic. Consumers and critics liked the change, even if French producers did not. Some California and Oregon pinot noirs became so jammy you could spread them on toast. But it is these pinot noirs that consumers stood in line to purchase at heavenly prices that customarily exceeded $50. Even today, it is a challenge to find a good pinot noir for anything less. But now comes a shocking announcement

Starkville Souper Bowl Set for January 20th

Each January in Starkville, the town chasees away the winter chills with a taste-off of delicious soups from local restaurants in the annual SOUPer Bowl. Local eateries present their best and most innovative soup recipes as ticket-holders vote on which concoctions deserve to be among the hottest in Starkville. In addition, restaurants compete to win over the judges’ taste buds and be awarded the coveted annual Best Soup award. The 2018 Souper Bowl is set for January 20th from 11 a.m. to 1 p.m. Enjoy live music and soup and take in the scenery of Main Street Starkville. Tickets are $15 for adults and $5 for children under 12, and you can purchase them online now. Tickets will increase to $20

Hattiesburg Resident to Compete on Food Network's 'Worst Cooks in America'

Priscilla Nguyen, a resident of Hattiesburg, is set to appear on Food Network's upcoming season of Worst Cooks in America. Renowned chefs Anne Burrell and Tyler Florence return to whip a fresh crop of bumbling cooks into culinary shape in a new season of the show. In the ten-episode series that transforms kitchen disasters into skilled cooks, Anne and Tyler each lead a team of cooking-challenged recruits in an intense culinary boot camp designed to improve their food skills. In the end, only the one contestant who makes the most impressive transformation wins a $25,000 grand prize and bragging rights for their team mentor. Nguyen said that she decided to randomly apply one night, and the nex

Have a New Year's Celebración with Cantina Laredo

JACKSON, Miss. — Cantina Laredo, Jackson’s destination for fresh-made Mexican food with modern flair, will celebrate the New Year with a very special three-course menu, available December 29th through January 1st. Guests are invited to choose from three featured entrees: Cascabel Ribeye, 16-ounce Certified Angus Beef bone-in ribeye aged 21 days then brushed with cascabel sauce; Pollo Asado, roasted half chicken with grilled street corn and black beans; or Fajitas de Camaron y Piña, bacon-wrapped shrimp filled with Monterey Jack cheese and jalapeño, with grilled pineapple. The New Year’s Celebración Menu: BEGIN Ensalada de Arándano Dried cranberries, green apples, candied pecans and blue chee

Last Minute Ideas to Make Christmas Meals Merry

Christmas has crept up on me and most of the people I know. We have just a few days to finish making treats for friends and family. Most haven’t even started planning for the holiday dinner. To help us all, here are a few ideas to check off remaining food gift and holiday meal items on our list. Without fail, there’s always a last-minute invitation to a party or informal holiday gathering. Instead of taking spinach dip or a cheese ball, try this festive Christmas fudge wreath. You can be out the door with this crowd-pleaser in less than 30 minutes. To make it, add a 12-ounce bag of semisweet chocolate morsels and about 3/4 of a 12-ounce bag of butterscotch morsels and a 14-ounce can of sweet

Food Dive Names Sanderson Farms Named Food Company of the Year

LAUREL, Miss. – Sanderson Farms has been named Food Company of the Year by Food Dive, a leading source of industry news and analysis. The 2017 Dive Awards recognize top disruptors and innovators transforming the food industry and shaping the future. Sanderson Farms received the honor for its bold decision to stand firm in the face of industry pressures and to push back by launching a consumer education campaign focused on transparency. This ongoing initiative takes a candid look at the industry, tackling topics ranging from antibiotic use to how products are marketed and labeled at the grocery store. “At Sanderson Farms, we have made it our responsibility to shine a light on misleading marke

'Tis the Season for Champagne

It seems so odd that most consumers drink champagne only at this time of the year when getting lit is less about the tree and more about celebrating the end of a year. No matter how much marketers try, champagne cannot shed its association with weddings, promotions, ship christenings, promotions, awards, success, and, yes, New Year's Eve. So, give in and indulge. Whether you want to celebrate the holidays with a real champagne – our choice – or a knock-off, such as prosecco, is a matter between you and your pocketbook. Champagne is made only in Champagne; everything else is sparkling wine -- and the differences between the two are often more than just the name. Despite its image of being exp

The Food Factor: Italian Ground Beef with Rice

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.

Recreate the Royal Engagement with Roasted Chicken

You’ve probably heard by now that Prince Harry and Meghan Markle’s engagement has officially been announced. Even though they're royalty, Prince Harry decided to keep the event low key by proposing to Meghan over a simple dinner of roasted chicken. Whether you’re happy for the new couple or sad to see the single prince officially off the market, you can recreate the magical moment of the royal engagement in your own kitchen. To celebrate the happy couple, Executive Chef Matthew Kajdan of The Westin Jackson shares his famous Whole Roasted Chicken recipe to help others propose like a royal, or just pretend they were there for the engagement. Whole Roasted Chicken 1 (3.5 pound) chicken 1 large

Add Local Rice to Your Holiday Menu

Looking for something a little different for your holiday menu this year? Consider adding Orange Wild Rice with Raisins and Apples to your lineup. Apples, raisins, and orange juice add some sweetness to the savory rice, and the almonds give it a bit of added texture. Leaving out the parsley will allow more of the fruity notes to come through. Orange Wild Rice with Raisins and Apples 2 cups cooked wild rice/brown rice medley 1 cup raisins 1/4 cup slivered almonds, toasted 4 Tablespoons chopped fresh Italian parsley 2 Tablespoons grated orange zest 1 Granny Smith apple, diced 2 Tablespoons extra virgin olive oil 2 Tablespoons orange juice Salt and pepper to taste ​Preheat the oven to 3

December Openings at The District at Eastover

JACKSON, Miss. —Excitement is growing in Metro Jackson over The District at Eastover’s announcement of three new businesses opening in the development this month. Fine & Dandy, an upscale burger and cocktails concept is now open; Orangetheory Fitness will open December 19th; and Freshii is scheduled to open later this month. “Each of these additions contribute to the community and lifestyle aspect of the development, reinforcing our vision for The District as a place to live, shop, dine, work and play,” said Breck Hines, co-developer of The District at Eastover. “It’s been great to see the energy grow in The District with each opening.” These businesses join an impressive lineup of others i

You Can Have Your Christmas Cake and Eat It, Too

Walk through the baking aisle of any supermarket and you’ll be immersed in the flurry of shoppers filling their carts with Karo syrup, vanilla extract ,and bags of sugar. Lively conversations about the merits of almond flour versus all-purpose or pricier chopped pecans instead of whole ones flow freely. One thing I’ve noticed is that nobody seems to be baking Christmas cakes. They’re stocking up for cookie and candy baking. A magazine article about a mother's Depression-era tradition of baking seven Christmas cakes when buying presents wasn’t possible touched my heart. Even better, I baked one that encapsulates the reason for the season. As I worked on my cake, I thought about the decline in

Fine & Dandy Opens in District at Eastover with Contemporary Play on American Diner Food

JACKSON, Miss. – Fine & Dandy is now open in Jackson, serving diners modern renditions of casual American diner food, classic and playful cocktails, and a hospitality program modeled after in-home gatherings. The menu by executive chef and James Beard semi-finalist Jesse Houston is a whimsical approach to traditional American burgers – where tater tots are revered and the meat-to-bun ratio is of the utmost importance. The first concept by Jackson-based Miller Hospitality offers a modern design with vintage elements. Set to a soundtrack of Frank Sinatra and Latin rap, guests will find a modern industrial space filled with hints of nostalgia – an approach owner Ray-Scott Miller calls “Grandma

Beaujolais is a Wine Worth Discovering

More than 25 years ago, we met Georges Duboeuf, the French winemaker who put Beaujolais on the international wine map. He was parading his region’s unique nouveau – released shortly after harvest and well before any other French wine – as a harbinger of what wine was to come from that year's crop. Everyone loves to party, as they say, and the release of this fresh, easy-to-drink gamay gave people a cause to celebrate year after year. But it always seemed to be just that – a frivolous reason to party. Getting consumers to think of the wine as something more serious has been a challenge. While Beaujolais nouveau is a hot seller, it also is a mental roadblock to consumers who never move beyond

Holiday Dish Ideas That Everyone Will Love

If you're still looking for ideas for your next holiday meal or party, here are a few ideas for your main dish, side dish, and everything in between! Bourbon Glazed Baked Ham Truffle Potato Gratin Eggnog Scones Gingerbread Hot Chocolate Cinnamon Logs

The Food Factor: Breakfast Cookie

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.

Spice Up Christmas Dinner with a Tony Chachere's Glazed Duck

Give the gift of Tony Chachere’s Famous Creole Cuisine® and serve something a little different and delicious this holiday season! This is a great recipe for a main course. The oranges and lemon add a slight zest, and the caramelized sugar adds a delicious glaze. Sweet and spicy Creole flavors make this entrée a holiday favorite. Tony Chachere's Glazed Duck 1 whole duck 3 Tbsp. Tony Chachere’s Original Creole Seasoning 1/4 cup margarine 1 cup vermouth 2 tablespoons sugar 2 cups vinegar 1 cup chicken broth 3 whole oranges 1 whole lemon 2 teaspoons corn starch Season duck with Tony Chachere’s Original Creole Seasoning. In a Dutch oven, brown in melted margarine. Roast at 400 degrees F for 20 mi

Savor the Holiday Season with Meal Inspiration from The Fresh Market

‘Tis the season to gather ‘round the table with friends, family, and loved ones, and The Fresh Market is helping guests prepare delicious, memorable meals with ease! The specialty grocery store released an inspiring 2017 holiday guide that showcases meal solutions, easy entertaining ideas, cooking and baking resources—all with exceptional, carefully-curated ingredients. Those looking for even more time-saving options can benefit from easy holiday meal ordering, perfect for gatherings big and small! The Fresh Market’s Holiday Highlights: The Main Event Build the holiday meal around a show-stopping main course! A yuletide favorite, standing rib roast makes for a great centerpiece. The Fresh Ma
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