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Food Factor: Behind the Scenes

I never knew how much I learned about cooking from my mother and her mother, whom we called Mou, until I grew up and started cooking on my own. With today’s busy lifestyles, many families no longer have the advantage of experienced home cooks passing their skills to the next generation. One of the best things about my job as an Extension agent is sharing my love of healthy cooking with clients when I do cooking demonstrations. Now, through the blog, I’ll be able to share more of the content our followers have been asking for, including the exact recipes we use in our videos. By going all digital, we also have the opportunity to reformat our videos to make them more appealing to social media

It's Time for a Fiesta

No one is exactly sure when Americans started celebrating Cinco de Mayo, which commemorates the Mexican Army's victory over French forces at the Battle of Puebla and not the Mexican Independence Day as so many commonly believe. One thing we do know for sure, it's a fun excuse to enjoy warmer weather and Mexican cuisine. Here are three Latina-inspired recipes to help you celebrate Cinco de Mayo deliciously. Steak Fajitas Serves 6-8 Marinade: 1/4 cup fresh lime juice 1/3 cup water 2 tablespoons vegetable oil 1 large garlic clove, finely minced 3 teaspoons distilled white vinegar 2 teaspoons soy sauce 1/2 teaspoon liquid smoke 1 teaspoon salt 1/2 teaspoon chili powder 1/2 teaspoon cayenne peppe

Sanderson Farms Pulls Back the Curtain on Poultry Production

As Americans become increasingly interested in food production, a movement of people demanding to know exactly where their food comes from has emerged. In a continued effort to be transparent with consumers, Sanderson Farms is pulling away the curtain and providing an honest look at how its chickens are grown and processed. Step 1: Farm to Hatchery Sanderson Farms works closely with 900 family-farmers throughout the Southeast. The company maintains a small geographical footprint in order to guarantee fresh, quality chicken at every step in the process. Sanderson Farms partners with breeder farms in areas surrounding their hatcheries to assure the highest quality fertile hatching eggs. Twice

Best of Jackson: Treats

The warm weather is finally here to stay, and spring is in full swing! When the weather is just right, there’s nothing better than spending time outside, whether it’s lounging around or having a picnic. Treat yourself to a sweet snack and enjoy the awesome spring weather. Find out where to get the best sweet treats in Jackson on this week's newest 'Sipp Jackson blog post.

Delis, Bakeries, and More Make Dining Out a True 'Experience'

My first experience with New York-style cheesecake and a Reuben sandwich was at Jackson’s Olde Tyme Deli. Irv and Judy Feldman served up thousands of unique sandwiches, the best potato salad on the planet, flaky cheese blintzes, gingerbread cookies at Christmas, and thick, heavy slices of cheesecake year-round at the iconic restaurant in Jackson’s Highland Village. Almost every time I pass by or shop at Highland Village, I mourn the end of food with a New York twist in Mississippi. The book America’s Great Delis, which chronicles the country’s top delis, mentions Jackson’s famous deli, which closed nearly 20 years ago. Lucky for us, another restaurant opened in 1998 right across Interstate 5

Vendors Announced for Mississippi's First Food Hall

JACKSON, Miss. —Cultivation Food Hall, the state’s first food hall, will open this summer in The District at Eastover and recently announced their first four vendors: Fete au Fete, Local Honey, Poké Stop, and Whisk, a crêperie by La Brioche. These vendors represent four of the eight food and beverage concepts that will open in the food hall, in addition to a classic cocktail bar. Cultivation Food Hall will showcase a carefully curated collection of boutique restaurant concepts: Fete au Fete StrEATery: Fete au Fete StrEATery will serve upscale Southern comfort food with a Louisiana twist. Think Hot Muffulettas, The Original Crawfish Poutine, or Shrimp and Grits, with house-made fresh sausage,

Perfect Pasta and Wine Pairings

There used to be a time early in our lives when a plate of spaghetti and meatballs were accompanied by chianti in a fiasco basket. That was often the only chianti available. But today consumers have many more Italian choices to complement their pasta: barbera, dolcetto, nebbiolo, and, yes, even chianti. Like the wine, pasta has taken on more variety since the days of Chef Boyardee. Sauces and ingredients are far more creative, so the wine needs to step up to the occasion. Here are several new wines we recently tasted that are great matches to pasta: Attillio Ghisolfi Langhe Nebbiolo 2015 ($30). A silky, unpretentious wine with bright red fruit flavors and little tannin to keep it fun and qu

Hattiesburg Native to Compete on Season 14 of "Food Network Star"

Hattiesburg native Katie Dixon is set to star on the upcoming season to become the next Food Network Star. Dixon, 35, is constantly impressing people with her bubbly personality and her recipes that are bursting with flavor. Growing up working on her grandparent’s farm, Dixon cultivated her love for cooking and creating tasty dishes in the kitchen with her family. Currently a private chef and the owner of a café, Dixon's Southern style with an international twist is a force to be reckoned with in the kitchen. In between it all, Dixon is always hard at work thinking up new meals for friends and family back at home. Dixon is up against nine other contestants, and though each finalist brings a

The Food Factor: Turmeric

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.

Inaugural Oxford Bourbon Festival and Auction Set for May 18th-20th

OXFORD, Miss – Chef John Currence and the Move on Up Mississippi Foundation proudly announce the inaugural Oxford Bourbon Festival & Auction, May 18-20, 2018, in Oxford. The immersive, three-day celebration of all things bourbon features private dinners by acclaimed chefs, exclusive tastings, incredible music, and a live auction of rare and one-of-a-kind bourbons and premium experiences. Proceeds from the festivities benefit Move on Up Mississippi, a not-for-profit organization founded by Chef Currence, dedicated to improving the lives of Mississippi’s underserved children. Hosted by Currence, the festival kicks off with a series of private dinners. Cooking in some of the most historic and b

Cantina Laredo Announces Ultimate Cinco De Mayo Event

JACKSON, Miss — Cantina Laredo, Jackson’s destination for authentic Mexican food with modern flair, announced plans for the ultimate Cinco de Mayo celebration which will include live entertainment and a series of featured cocktails and drink specials. To celebrate, Cantina Laredo will offer $3 draft beers and $5 Casa 'Ritas, in addition to three Cinco de Mayo specialty cocktails created by Cantina’s mixologists with the holiday in mind. Live entertainment will begin with Jonny Mora Mariachi from 12 to 4 p.m., and more live music will take place on The District Green by Chris Boykin from 5 to 9 p.m. Because it’s also Derby Day, Cantina Laredo will broadcast the Kentucky Derby in the restauran

Celebrate Spring’s Special Occasions with Simple, Memorable Dishes

Despite this week’s cool snap, the calendar confirms it’s spring, and that means it’s time to celebrate the special occasions occurring now until summer. Mother’s Day, high school and college graduations, and bridal showers are just some of the reasons to celebrate the special people in your life. And it’s a good time overall to put away the heavy stockpots and skillets you used to make winter’s heavy comfort foods like chili, soup, stew, and red beans and rice. Instead of filling, think “light, refreshing, and delicious!” If you’re contemplating hosting a special spring celebration but are worried about the time involved in preparing food for guests, consider mixing quality prepared baked g

Sparkling Wine Options Are Endless

A number of decades ago, sparkling wine was either pricey champagne or sweetened, effervescent plonk made by bulk winemakers in California, such as Gallo or Italian Swiss Colony. For those of you old enough to remember, Andre and a sweet sparkling red wine called Cold Duck should bring back a smile or a bad memory. Today, the sparkling wine opportunities are much broader with availability from most winemaking regions of the world. But the giants of value bubbles come from Italy and Spain. Although real French champagne still reigns supreme in the premium sparkling wine category, bargain-priced bubbly such as Italian prosecco and Spanish cava in the $10-$20 range dominate imported sparkling w

Smart Tips to Keep Your Grill Clean and Safe

Nothing beats barbecues, block parties, and al fresco dining. For your family's safety and for the sake of your grill, here are some pointers on keeping that grill well-maintained all season. Visual Check Ensure your grill is still in good working order after the off-season by giving it a once-over. Remember to turn off the gas and tank valves before getting started. Check whether all of its components are intact, including gas hoses. Also, determine whether the tank is full. Keep in mind that many grills come with a warranty, and you may be able to replace worn out parts without needed to buy a brand new grill entirely. Quick Clean-Up When it comes to the grates, experts recommend using too

The Food Factor: Chicken Nuggets for Grown Ups

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.

Madison Cellars Celebrates 30 Years

MADISON, Miss. – Madison Cellars Fine Wines and Spirits is celebrating its 30th anniversary on April 17th from 2 to 3 p.m. Stop by to help proprietor Pete Clark and his staff commemorate 30 years of success and service to the Madison community. Pete worked as a geological aide and driller for the Mississippi Geological Survey for seven years before he made the decision to open a business alongside his brother Jim in 1988. “At that time, there was not much retail in the City of Madison, but we saw the potential for growth,” Pete said. “Madison Station Shopping Center with Jitney Jungle had just opened in 1987, and there were a few retail spaces available. After doing some research, we decided

Buckle, Crisp, Crumble, Cobber... Whatever You Call Them, Fruit Desserts Are the Best

A succulent crisp with sugary streusel on top. Or maybe a buttery Brown Betty. Perhaps a combination moist, crispy buckle is in order. But of course, a juicy cobbler with a soft blanket of dough would be nice. The options for creating a delicious fruit dessert are abound this time of year, when farmer’s markets and roadside fruit stands opening their doors. Soon enough, bins will be overflowing with summer fruit, making April the perfect month to make a fresh fruit pie or berry cobbler. Or a galette, buckle, crisp, crumble, slump, grunt, pandowdy, or dumpling. With short preparation and cooking times, fruit desserts are the perfect addition to light spring dinners, backyard cookouts, or fami

Discover Wines from Ojai Vineyards

Ojai Vineyards is located in the small city of Ojai, California, hard against the sprawling Los Padres National Forest and less than 25 miles inland from the coastal city of Santa Barbara. Adam Tolmach is the founder of Ojai Vineyard, and his wine journey began after earning a viticulture and oenology degree in 1976 from University of California at Davis. After graduation and a stint at Zaca Mesa Winery, Tolmach met budding wine entrepreneur Jim Clendenen. Together they founded iconic winery Au Bon Climat in 1982 and worked together until 1991. After selling his share of Au Bon Climat to Clendenen in 1991, Tolmach concentrated his efforts on making wine from grapes grown in a family vineyar

Newk's Eatery Offers Surf-and-Turf Limited-Time Menu

JACKSON, Miss – Newk's Eatery, known for its culinary-driven menu, open kitchens and blue-ribbon premium ingredients, launches a new line up of dishes to kick off spring. Newk's Surf and Turf offerings, available now through June 24, include: Southwestern Grilled Shrimp Caesar with Chipotle Adobo Dressing: Lemon-cilantro marinated and grilled shrimp, chopped crisp romaine, yellow and red bell peppers, Parmesan and crunchy tortilla strips tossed with a chipotle Adobo Caesar dressing. Ahi Tuna & Chimichurri Sandwich: Flash-seared sushi-grade Ahi tuna, Arcadian mixed greens and house-made chimichurri sauce on toasted French Parisian bread. Steak & Chimichurri Sandwich: Petite tenderloin steak t

The Food Factor: Rotisserie Chicken

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.
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