By Ms. Natasha Haynes, MSU Extension Service This shake is creamy and bursting with blueberry flavor. It’s the perfect on-the-go breakfast or snack. With only a few ingredients, you can throw it together in less than 5 minutes. Blueberries are a great choice to get some necessary nutrition first thing in the morning or on the run. These berries are low in calories and fat and have a decent amount of fiber. Creamy Blueberry Shake (Makes 4 servings) Ingredients - 2 cups fresh or frozen blueberries, washed and sorted - 2 small ripe bananas - 1/4 cup honey (or sweetener to taste) - 2 tablespoons lemon juice - 1-1/2 cups vanilla yogurt, nonfat - 1 cup vanilla frozen yogurt Combine blueberries, bananas, honey, and lemon juice. Puree on high speed in a blender. Add yogurt and frozen yogurt and blend until thick and smooth. Serve immediately in a cold glass. Tip: To decrease sweetness, use plain, nonfat yogurt instead of vanilla nonfat yogurt. Blueberries are a popular fruit, and we’ve featured them a lot on the Food Factor. Here are a few of those recipes: Red, White, and Blue Salad Slow Cooker Berry Cobbler Blueberry Baked Oatmeal Blueberries are great in this seasonal berry parfait. Thanks to University of Maine Cooperative Extension for this recipe! Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

From Family Features Light bites and summer just seem to go hand-in-hand, especially when the temperature outside means turning on the oven is out of the question. Whether you're trying to put a meal on the table quickly or serving a crowd at your next summer get-together, putting a few small twists on seasonal favorites, such as Caesar salad kits, can be a perfect solution when you want to kick back and relax instead of spending extra time in the kitchen. With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads - including nine Caesar salad varieties - Fresh Express offers tasty and versatile salad kits that feature premium ingredients and can be eaten as a standalone salad or dressed up in next to no time to make mealtime a true celebration of the season. For example, this Muffuletta Caesar Sandwich gets its flavor from the Caesar Chopped Salad Kit, which includes chopped romaine, Parmesan Caesar dressing and savory croutons topped with cracked pepper and grated Parmesan cheese. Simply fill two bread bowls with giardiniera, red peppers, green olives, celery, parsley, salami, cheese and salad then combine to meld the flavors for a tasty take on an Italian specialty sandwich. Or add breaded calamari to the classic, restaurant-style Caesar Salad Kit featuring crisp romaine lettuce, rich and flavorful Caesar dressing, crunchy garlic croutons and Parmesan cheese for a perfect first-course salad, no trip to a restaurant needed. Visit freshexpress.com for more mealtime inspiration and to find salad kits at a store near you. Muffuletta Caesar Sandwich Prep time: 20 minutes Servings: 8 1 jar (16 ounces) mild or hot giardiniera, drained, liquid reserved 1 jar (12 ounces) roasted red peppers, drained and chopped 1 can (6 ounces) chopped green olives, drained and diced 1/2 cup celery, diced 1/4 cup minced fresh parsley 1 round loaf Italian bread (2 pounds) 8 ounces sliced provolone cheese 8 ounces sliced Genoa salami 8 ounces sliced mozzarella cheese 3 packages (9.4 ounces each) Fresh Express Caesar Chopped Salad Kits 8 ounces sliced mortadella In bowl, combine giardiniera, red peppers, olives, celery, parsley and 2 tablespoons reserved giardiniera liquid; mix well. Cut bread in half horizontally; tear out some bread, leaving about 1/2-inch to create bowl. Fill bottom bread bowl with olive salad. Layer with provolone cheese, salami and mozzarella cheese. Place greens from one salad kit into bowl; toss with salad dressing. Add toppings; toss to combine. Place in top bread bowl; layer with mortadella. Carefully flip top half of bread over and place on top of fillings in bottom half. Wrap tightly with plastic wrap; press down to compress. Let sit 15 minutes to blend flavors. Cut sandwich into eight wedges. Make remaining two salad kits to serve as side dish. Calamari Caesar Salad Prep time: 5 minutes Cook time: 15 minutes Servings: 4 1 package (10 ounces) breaded calamari 1 package (9.8 ounces) Fresh Express Caesar Salad Kit 8 Campari tomatoes, sliced 4 lemon wedges Bake calamari according to package directions. In large bowl, toss greens from salad kit with salad dressing. Add toppings; toss to combine. Divide salad evenly among four plates. Top each with calamari, tomatoes and lemon wedge. Serve with sauce from calamari package. SOURCE: Fresh Express

By Susan Marquez Any Southerner worth his or her salt has eaten comeback sauce. The popular condiment is a rich, creamy, spicy concoction that pairs perfectly with a bowl of fresh salad greens while also making the ideal dipping sauce for French fries, onion rings, tater tots and fried dill pickles. Spicier than ranch dressing, creamier than barbeque sauce, comeback sauce holds its own with a plethora of foods. Try it with roasted vegetables, spread it on a turkey sandwich or use it as a dip for fresh Gulf shrimp – fried, boiled, broiled or baked! It’s also great on purple hulled peas, fish and burgers. No matter what you pair it with, comeback sauce is guaranteed to make you want to come back for some more. Malcolm White has extensive knowledge of comeback sauce. I heard him make an hour-long presentation on the sauce origins at a Southern Foodways Alliance symposium in Jackson, Mississippi, back in 2014. The SFA refers to White as “a font of Mississippiana.” A Mississippi native, White owns Hal & Mal’s restaurant in downtown Jackson, where comeback sauce served with saltine crackers is a popular item on the appetizer menu. Like most other food and restaurant historians, White could not give a definitive origin of comeback sauce. Some say it sprang from the Rotisserie Restaurant in Jackson, while others say comeback sauce came from the Mayflower Café. What we do know for sure is that comeback sauce originated in a Greek-owned restaurant in Jackson, Mississippi. John Currence, owner of City Grocery and Ajax Diner in Oxford, Mississippi, wrote about comeback sauce for the James Beard Foundation. Currence explains that one of the larger groups of Greek immigrants to hit the South settled in north-central Alabama to work in the mining and steel industries. “As the steel market softened and/or folks started to migrate out of it, Greek families began setting up restaurants in and around Birmingham. As families grew, migration was inevitable, and several of those families ended up moving west to Jackson, Mississippi. The Mayflower, Primos, Dennery’s and Crechale’s were all part of those families’ legacies.” The Elite in downtown Jackson can also be added to that list. Currence says he regularly uses comeback sauce on their Croque Monsieur and as a sandwich dressing. “It’s also great for French fries, so we just make a little and keep it in the fridge. It’s kinda good on everything.” The sauce made its first appearance either in the late 1930s at the Mayflower Café or early 1940s at one of the Dennery-owned restaurants. No matter which restaurant “invented” the sauce, it spread like wildfire and was soon a staple in the Greek restaurants in Jackson. Over the years, comeback sauce has spread beyond the borders of Jackson into other parts of Mississippi and to other (mostly Southern) states. The basic made-from-scratch comeback recipe calls for ketchup, mayonnaise, chili sauce, yellow onion, Worcestershire sauce, garlic, paprika, black pepper, salt, salad oil and lemon juice. There are variations, but as someone who is a comeback sauce snob, I can tell you that if the recipe calls for onion powder or garlic powder, run the other way. A true comeback sauce uses grated yellow onion, including the juice, and minced fresh garlic. I’ve seen variations that call for sriracha instead of chili sauce. Take my word for it: just say no. Patsy R. Brumfield is a NOLA-centric writer who posted a comeback sauce recipe in her February 6, 2013 blog post on Southfacin’ Cook. Her recipe calls for a tablespoon of creamy peanut butter. All I can say is try it; you may like it. The Clarion-Ledger newspaper once printed Dennery’s comeback sauce recipe in their food section. My mother cut out the recipe and kept that little yellowed piece of newsprint in her recipe box for as long as I can remember. She followed the recipe to the letter; it tasted every bit as delicious as the comeback sauce served on the table alongside a basket of crackers at Dennery’s restaurant near the Mississippi Coliseum in Jackson. I loved eating at Dennery’s and always preferred my comeback on Captain’s Wafers. Some called that a “redneck hors d’oeuvres.” Hattiesburg restauranteur and food writer Robert St. John wrote that comeback sauce, “is the offspring of the incestuous marriage between 1000 Island dressing and remoulade sauce.” He calls it “the Queen Mother of all Mississippi condiments.” The sauce has become so popular that many restaurants started bottling and selling it, not only in their restaurants but in other outlets as well. Mayflower Café sells Papou’s Sauce. Georgia Blue sells their version of comeback sauce both in their restaurants, as well as in area grocery stores. A comeback sauce bottled under the Thames Foods label comes from the shelf-stable recipe developed by John and Nita Thames, who owned Fat Tuesday’s restaurant in Ridgeland. Oxford Falls sells a bottled comeback dressing. And Duke’s, a Richmond, Virginia-based company famous for their mayonnaise, makes Mississippi Comeback Sauce. Truly the South’s most beloved condiment, comeback sauce is here to stay. While my mother’s dog-eared comeback recipe is long-lost after many moves, I copied it down while in college and still have my hand-written version. This is possibly as close to the original recipe as any I have found: Classic Comeback Sauce 1 tablespoon water 2/3 cup chili sauce ½ cup vegetable oil 1 lemon, juiced 1 teaspoon Worcestershire sauce 1 dash Louisiana hot sauce 1 tsp. black pepper 1 small yellow onion, grated, with juice 1 cup mayonnaise ¼ cup ketchup 1 tsp dry mustard 1 dash paprika 1 tsp. salt 3 cloves garlic, finely minced 1. Assemble all ingredients and process in blender or food processor. Store in refrigerator for up to one week.

By Brandi Perry Felix Weidmann, a Swiss immigrant, made his way to America aboard a steamship, whether to New Orleans or Mobile. Probably a chef aboard the vessel, Weidmann knew only one way to make a living, and the newly flourishing city of Meridian was about to give him a once in a lifetime opportunity. Meridian was established in 1860, at the junction of the Mobile and Ohio Railroad and Southern Railway of Mississippi. It didn't take long for the new Mississippi town to build an economy based on the railways. Due to this, the Lauderdale County seat quickly became a strategic trading center. Weidmann saw how successful a restaurant could be, so he opened a lunch counter with just four seats directly across from the train station in the Union Hotel in 1870. The individuals traveling by train flocked to his spot and it quickly garnered the nickname of "The Restaurant". Felix experienced great success for 15 years until his death in 1885. His son, Phillip, took over and moved the restaurant to 24th Avenue and 5th Street and changed the name to Taft and Weidmann's. Many believe that Weidmann's has always been in Downtown Meridian, but that is only partially true. During World War I, Weidmann's actually moved to Hattiesburg for two years to better serve the soldiers stationed at Camp Shelby. Upon its return to the Queen City, the restaurant made its final move and found its permanent and current location at 22nd Avenue in 1923. Aviation history made its way to Meridian in 1935 when Fred and Al Key broke the endurance flight record with a time of 653 hours and 34 minutes. This record stood until 1973 when it was broken by NASA astronauts. The national attention was not only turned onto the spectacular event, but the restaurant too, as a party held in the Key brothers' honor was hosted there. The famous peanut butter crocks came into existence in the 1940s when there was a shortage in butter. A guest suggested serving peanut butter and crackers instead and the tradition stuck. Henry Weidmann loved the practice so much that he found a potter in Louisville, Mississippi, to make them. Today, guests can take a crock home with them and they are now made by a local potter. Even with a storied past and a world-wide reputation, time has not always been good to Weidmann's. The recession in 2010 forced the heavy wooden doors of the historic restaurant to close, hinting at a bleak future. Later that year, Charles Frazier took over the restaurant and just 6 weeks later the doors were opened. "I had a goal of returning this place to its historic roots, but we had to do it in six weeks. I think we did a good job maintaining the culinary history of the dishes that have been on the menu for a hundred years while also introducing a few classic southern dishes," Frazier said. Even though 150 years have passed since Weidmann's opened their doors, the clientele is still relatively the same. Interstate 59 brings visitors in from all over the world, just like the railroad did and Weidmann's is still serving up the best of the state’s Southern cuisine. Any visitor to Downtown Meridian has seen the revitalization going on and the new businesses and restaurants popping up throughout the city. "The Riley Center was definitely the genesis for the revitalization in town. But when we came in, revised the menu and increased the foot traffic here, a lot of other people realized that there was something to downtown Meridian. I would like to think that our growth and the growth of the city goes hand in hand," Frazier remarked, "I hope this is a trend that continues for many years." When asked what legacy he hopes Weidmann's leaves in the community, Frazier didn't hesitate to say, "It's important to understand that I'm just the steward of this incredible piece of history. This community owns this restaurant." Today, regardless if you order a seafood or fish plate, shrimp and grits or any other dish, there is a good chance that the ingredients were sourced just a few miles from the restaurant. "We truly believe in all the wonderful things that Mississippi has to offer and we do our best to utilize Mississippi products every chance we get," Frazier remarked while discussing where their milk, grits and honey for the restaurant come from. A huge part of Weidmann's success has been because they embrace every part of the state and the produce and goods found in each region. The restaurant also prides itself on carrying only Mississippi draft beers and being as much of a farm-to-table restaurant as they can, regardless of the season. Weidmann's longevity is just a small part of what makes the restaurant so special. Through the years, the restaurant has been featured in more books, magazines, cookbooks and television shows than one could actively count. Each piece continued to solidify Weidmann's place in not only Mississippi's restaurant history, but in the rich culinary history of the south. Weidmann's should be on every Mississippian's culinary bucket list. There's definitely a sense of stepping back in time when you enter the restaurant and the wall of celebrities that have eaten here is further proof of Weidmann's world-wide reputation. Frazier and his staff practice a hands-on approach and because of that, guests not only feel honored to have enjoyed a meal in the historic space, but they also feel as though they were the most important guest in the building at the time. Such characteristics are why Weidmann's will be around another 150 years. There are several things you need to look for when you make the trek to Meridian. One such thing is the possible event taking place within the restaurant if you visit on a Friday. The Lacy Bottom Chowder and Marching Club has been meeting every Friday for lunch for more than 40 years. Even though several of the famed story tellers have passed on, there are still a few that keep the tradition alive. One likes to share the story of the late Mississippi State Senator and U.S. Congressman Sonny Montgomery. Even during the busiest part of his life as a politician, he still made time to meet his friends for lunch on Friday's. The story goes that on more than one occasion, Montgomery was interrupted during lunch at Weidmann's by a phone call from President Lyndon B. Johnson. When it comes to the menu, there are so many long-lasting recipes that still amass a lot of attention. The steak, pasta and seafood dishes are freshly prepared and the shrimp and grits may be the best you will find in the entire state. But, if you have room left for dessert at the end of your meal, there are so many choices of homemade delicacies that you simply cannot go wrong. However, their world-famous black bottom pie is an absolute must. Tracing its history back to the 1940s, the recipe hasn't changed and still offers visitors a sweet surprise with a classic chocolate bottom and a heavy dose of homemade meringue. The historic sweet is topped off with chocolate shavings to bring the dessert together and deliver a spectacular flavor and texture. A trip to Weidmann's and Downtown Meridian should be on everyone's list. You may come in as guests, but you will leave as part of Weidmann's family. Learn more at www.weidmanns1870.com.

By Divian Conner Summer is here! While I am not looking forward to the mosquitos and layering on repellant, I am definitely looking forward to the cookouts, the gatherings, the grilling, the laughing, the sharing and all of the good food that is certainly in store. Summer in the South means the grills are fired up, and anything and everything is liable to land on top of those flaming hot metal grids. When it comes to grilling, the possibilities are endless, and really, you can put almost anything on the grill. With all of the grills being brought out of retirement, it is no secret that burgers are a grilling staple, ready to take culinary charge of the summer months with a vengeance. Can you really go to any summer event and not expect to see burgers being flipped and a table full of paper plates, condiments and toppings? Summer means time to take bites of big juicy burgers and relish in the warmer months while poolside, or while sitting on the deck, front porch or even in the kitchen. Telling tales of what events you have planned, who is going off to what college, university, who has wedding plans and what destinations will be decided for the next great big adventure vacation. Burgers are just one of those things you expect to see here in the South. When it comes to making burgers, I like to try different toppings. It is amazing how adding or changing a condiment can change your entire burger experience; right there at home. There is no need to order out or save that savory experience for a night out. There are so many different possibilities that can be explored. Just like how anything is game for grilling, nothing is really off-limits when it comes to creating a fantastic burger at home. Swap the fresh red tomatoes for fried green ones, switch out the pickles for fried pickles instead, crisp red onions can take a back seat to pickled onions and steak sauce instead of ketchup can add a sharp bite. Just minor tweaking and substitutions can kick up your burger prowess and leave all that partake in your master-level burger-making skills in awe. It is no secret I love a good burger. Sandwiches and burgers are my go-to when I have any gathering, and I just cannot decide what to make. Sometimes this brain of mine goes into overdrive trying to curate menus, and I can literally not decide what to make. But the trusty ole dependable burger is always a sure win, and playing around with how to dress it leaves taste buds satisfied. When having your next burger night or even an event, why not give this Tzatziki Burger a try? This is a super easy recipe, as the ingredients can be purchased ready-made—all it takes are freshly grilled burgers and a little assembly. Let’s give it a go and slide into summer with one amazing burger homerun! Tzatziki Burgers For burger assembly: Burger buns Tzatziki dip or sauce French fries Fresh tomato slices Feta crumbles For the burger patties: 1 pound ground beef 3 tbsp Worcestershire sauce ½ tbsp Creole mustard 1 tsp Creole seasoning Salt and pepper to taste Mix Worcestershire sauce, mustard and Creole seasoning into the beef. Form into patties and cook on medium heat or grill until desired wellness is reached. While cooking, douse with Worcestershire sauce every 5-7 minutes for added flavor. Sprinkle salt and pepper while cooking for desired taste. Start minimally. Once done, place burger patties on toasted or grilled buns coated with Tzatziki sauce. Top with lettuce, sliced tomato, fries and crumbled feta.

By Brandi Perry Located just a few miles south of Memphis, Tennessee, in Hernando, Cedar Hill Farm is a family-run farm that is easily one of the best agritourism businesses in the entire South. If you have never visited the Foster Family at their award-winning farmstead, you need to. Mike and Martha Foster opened the farm to the public in 1996, and their oldest son Robert and his wife Heather took over in 2006. They are consistently making improvements and additions to the already impressive farm, but visitors are sure to find something even more spectacular each time they drive over those rolling hills. Surrounded by cedar trees lined with fences, the 120-acre farm offers some of the most fun families can have in one place. Even though it is a working farm, there remains a quiet stillness to the property that is hard to explain. Every season brings a different reason to take your family to Cedar Hill for a day, and it will be one they will never forget. This Mississippi Agritourism farm is by far one of the best activities in the Southeast, and it is so easy to see why. One of the first things people think about when you hear about a farm is their delicious homecooked meals. Cedar Hill Farm did not miss the mark with The Barn, The Country Kitchen or The Country Store. The Country Kitchen is a snack bar of sorts that is open every time the farm is open for seasonal public events, like Easter egg hunts, Fireworks on the Farm, the pumpkin patch and Christmas season festivities. Their food includes everything from hamburgers and chicken strips to barbecue nachos and a double cheeseburger. In addition to waters and sodas for drinks, the snack bar also offers hot chocolate, fresh-squeezed lemonade and even a cider slush. Still a little hungry or need a side item for your meal? No worries! Ice cream, donuts, caramel apples and funnel cakes will fill you up! The Barn at Cedar Hill Farm is by far one of the best restaurants in the state when it comes to home cooking. Their menu is expansive and includes plates like Mississippi Fried Catfish, Hand-Breaded Tenders, burgers, steak and more. Additionally, they are open a few weekends out of the month for brunch! The plates you can choose from at brunch are pancakes, biscuits and gravy, waffles, chicken and waffles, and steak and eggs or you can choose from a variety of eggs plates. Farm fresh homemade donuts are served complimentary with any plate order, and they are out of this world delicious. A perfect day at the Farm would be to enjoy brunch, explore the farm for the rest of the day, then make your way back for dinner. Their food will take you back to grandmother’s house when times were simpler and there were no worries in the world. The Country Store will have your stepping back when general stores dotted the backroads of the state. From the store, you can take home homemade fudge, donuts and many other sweet treats. Just like any country store, Cedar Hill Farm’s store has jellies and jams, local honey from the farm, free-range chicken eggs, and fresh produce when it is in season. If you visit the farm, the country store is a must-see. The honey is extracted from hives on the farm used to pollinate the fruits, berries and vegetables that grow so abundantly on the farm. The honey is not heated or cooked, just placed straight into jars. People are starting to realize that unadulterated honey is great for allergy relief and is a healthy option for sweetening foods and drinks. Due to the demand, the Fosters are planning to continue to grow their hive and bee population. In addition to that delicious honey, Cedar Hill Farm also sells free-range chicken eggs. Even though the USDA does not specify how long chickens must be allowed outside to be labeled free-range, Cedar Hill Farm allows their hens to roam a two-acre fenced area from sunup to sundown. Some studies say open-range eggs are better for consumers because they pack a better nutritional punch than any other egg. By providing more vitamin D and less cholesterol, they are a sure bet to improve your overall health. The farm sells their free-range eggs for $3.50 a dozen or $7.50 for a two and a half dozen flat. You can save fifty cents if you bring your own container. Even though they usually have plenty of eggs on hand, call ahead to make sure they have what you need! There is nothing like an Easter egg hunt. Some of the favorite memories of kids are searching for eggs over a big yard and seeing who can find the most. Cedar Hill Farm takes Easter egg hunts to an entirely different level. The egg hunts occur throughout the day, and when the kids get bored of searching for eggs, they can ride ponies, pet the farm animals and get their faces painted. After a long day of fun and eating homemade fudge and donuts, a picture with the Easter Bunny is sure to bring an end to one of the most perfect days ever. Cedar Hill Farm also offers children an opportunity to get a behind-the-scenes look at the farm during summer camp. These camps are a week at a time and cost $195 a week. Some of the activities the kids are involved in during this time are seeds and planting, berry picking and jelly making, Dairy 101, honey extraction and fire safety. It is a time your children will never forget. These camps are only available a few weeks a summer, so make sure you check their website regularly to find the dates and to get them registered. Cedar Hill Farm is also a perfect location for family or company picnics and family and school reunions. With two large pavilions, barn loft, barn hall and produce stand all offering more than 10,000 square feet of space, the far can easily accommodate up to 2,000 people comfortably. Private events also get to choose from several dining options and entertainment choices. When people are planning such activities, it is hard to work with a limited budget, but the folks at the Farm can work with the biggest or smallest budget and will make sure it is one you will not forget. Other private events are possible at the farm. Give them a call today about your event. With Easter egg hunting in the spring, berry picking in the summer, a pumpkin patch and corn maze in the fall and choosing and cutting your own Christmas tree in the winter, Cedar Hill Farm offers some of the most fun you can have with your family. Great food and activities ensure you will be back for every season. Even though hours are seasonal and depend on events happening on the Farm, Cedar Hill Farm is closed on Thanksgiving, Christmas Eve and Christmas Day. The Christmas tree farm is open from late November to the weekend before Christmas. Usually, the farm is open Monday through Friday from 9 am to 5 pm. On Saturday, the hours are 10 am to 5 pm, and Sunday from 11 am to 5 pm. Make sure you follow them on social media on Twitter, Facebook, YouTube and Instagram. If you need to get in touch with the farm, give them a call at (662) 429-2540 or email them at cedarhfarm@yahoo.com.

By Susan Marquez Take a step into Starkville Café, and you’ll feel as though you have taken a step back in time to 1945, the year the café was founded by the Britt family. Originally called the Britt Café, not much, but the name has changed in the iconic diner since it opened. Now owned by John Peeples, the café continues to serve generations of Starkville residents as well as visitors to the college town. “I consider myself the caretaker of this restaurant,” says John, who views the café as a piece of Starkville history. “I’m all about Starkville and the people who make this town. It’s not unusual to see a college student from Mississippi State dining with his father, who also went to State, and even his grandfather, who attended State as well. That’s what makes this worthwhile to me, and it makes me want to preserve this café. That’s my business model. Anyone can make good food; that’s the easy part. The hard part is to maintain a relevant role in the community.” The Starkville Café is open seven days a week, from 6 am to 2 pm, serving traditional breakfast fare in the morning, including eggs to order, bacon, sausage, biscuits, toast, pancakes and grits, to something hardier, like a 10-ounce Angus ribeye with a side of peppered gravy. And, of course, the coffee is fresh, and no cup goes empty. The lunch menu is filled with sandwiches, from a Bully burger to the StarkVilly, half a pound of aged black Angus chopped ribeye steak, grilled with onions and peppers and topped with provolone cheese on toasted Gambino bread from New Orleans. There are also plates with barbecue, hamburger steak, country fried steak and chicken tenders; each served with coleslaw or jalapeño slaw, fries and Texas toast. A place where retired men gather to solve the problems of the world over a cup of coffee, where college kids settle in to study, and harried parents take their children to have lunch before afternoon soccer games; the Starkville Café is a place where generations comingle seamlessly. “We do things old school here,” says John. “We still handwrite orders, and things don’t always happen in a hurry. It’s an old building, and it has an old kitchen. But we make it work. Many folks on our staff have been here 20 years or more. We are thankful for those who are patient with us.” Like most restaurants, the Starkville Café was forced to pivot to help make ends meet during the pandemic. “That’s when we started BabyDuck’s Fish Camp,” explains John, who once worked for Ducks Unlimited and his mentor, Billy Joe Cross, gave him the nickname BabyDuck in the 1990s because John was the youngest and newest person there. Now John converts the Starkville Café into a different kind of restaurant two nights a week. “We realized there were no fish restaurants in Starkville, so that’s what we decided to do.” BabyDucks Fish Camp serves fried catfish, shrimp and aged Angus rib eyes with sides of fries, coleslaw, corn salad, greens, baked beans and baked potatoes on Thursday and Friday nights. John and his wife have opened a second restaurant in Starkville, the Camphouse, on University Drive. “We created the restaurant in 2015 as a place that is geared to our age group. We serve adult beverages and good food. It’s also one of the only places in Starkville where people can bring their dogs. We have a big front patio where dogs are welcomed.” The Starkville Café is located at 211 East Main Street in Starkville. To learn more or view their menu, visit starkvillecafe.com.

By Kathy K. Martin Chef Dru Jones was once a bustling restaurant chef working long nights every weekend. Now he has happily transitioned into working only weekdays as food specialist in the department of nutrition and hospitality management at the University of Mississippi. Through the program, he serves as chef instructor of Lenoir Dining, a 40-seat quantity food laboratory that’s open to the public with a weekly changing menu led by Jones and driven by suggestions from students, and then run by the students. Different classes of his students work each of the restaurant’s positions every weekday for lunch, such as wait staff, dishwasher and front-of-house host or hostess. Jones plans the menu and the students prepare the dishes to highlight seasonal ingredients and various themes such as Cajun, German or Italian. Jones teaches the students how to prepare food for large numbers of people while they receive on-the-job training and class credit. “Students discover how to take a recipe for 50 people and then double it for our restaurant, which helps prepare them for future careers at hospitals, nursing homes and schools, as well as restaurants, hotels and event facilities.” For a recent Italian-themed lunch, diners began with an appetizer of house-made focaccia, a choice of house salad or Panzanella salad, and a choice of entrée such as gnocchi Bolognese, chicken Marsala or grilled eggplant Parmesan. Dessert choices were Zabaglione, which is a sweet marsala custard with strawberries, cannoli or fresh fruit with honey yogurt. Another menu featured entrée choices of petite beef tenderloin, seared salmon or veggie stuffed and roasted sweet pepper with dessert choices of chocolate mousse, red velvet cupcake or chocolate-dipped strawberries. The $12 per diner charge helps to cover the expenses. “The lunch service runs for 12 weeks during the regular school year and often runs again for a summer term if students need the class to stay on track to graduate,” said Jones. Housed in an old sorority house on Sorority Row, Lenoir Hall provides two seating times: one at 11:30 am and the other at 12:30 pm. “We tried to offer dining for dinner, but there just weren’t as many people on campus at dinner time so lunch made more sense,” says Jones, “So we have kept the program at lunch.” Originally from Houston, Texas, Jones attended Ole Miss beginning in 1990 and began working at Downtown Grill for about three years. The experience, he said, inspired him to attend culinary school. He went to Johnson & Wales University in Norfolk, Virginia, and graduated through its accelerated program. After graduation in 1996, he worked for the Brennan family restaurant group at two restaurants in Houston and then was persuaded to return to Oxford to work for some of John Currence’s restaurants in 1997. He worked for the Downtown Grill once again, this time as executive chef. After 18 months, he moved to City Grocery before moving to Florida to work at two fine dining restaurants in Vero Beach. He took a brief break from chef duties and spent three years working in food sales in Mooresville, North Carolina, before becoming a catering chef at Davidson College in Davidson, North Carolina. His parents had already retired to Oxford when he was approached again about returning to Oxford. “I was talked into coming back again and making it my third time living there,” he said. He met his wife, Melissa, in Oxford, and spent about four years at Boure restaurant and another year at Lamar Lounge and Fat Eddie’s, working long chef hours again. That’s when his wife asked him to consider the food specialist position at Ole Miss. “My wife really persuaded me to slow down the pace and so 31 years later, I’m back at Ole Miss.” While many other college nutrition and hospitality programs across the state don’t offer a student-run program such as Lenoir Dining due to the expense of setting up an extensive food lab on campus, Jones sees it as a valuable tool and integral part of the program. “While we require an internship to graduate, here at Ole Miss the students don’t have to leave campus to have experiential learning,” he said, “and many other schools require two or three times the hours we do.” Jones enjoys the combination of cooking and teaching as he helps students prepare for their future in the industry. “If I was still a restaurant chef here in Oxford, I’d be cooking the same dish about 500 times a night during an Alabama game weekend.” Oven Roasted Tomato Chutney From Chef Dru Jones 10 tomatoes quartered, tossed with olive oil, salt, pepper, thyme 2 inches fresh ginger, chopped 1 large onion, or two small, diced 1 teaspoon cinnamon 1 teaspoon cumin 1 teaspoon chili flake ½ cup brown sugar 2 cups cider vinegar 2 cups water Salt and pepper Roast tomatoes in convection oven until they have color. Sauté onion and ginger until soft, add the rest of the ingredients. Simmer. House Vinegar From Chef Dru Jones 8 garlic cloves, finely chopped 1 cup Dijon mustard 2 cups white balsamic vinegar 1 cup fresh lemon juice 1 cup honey 5 dashes hot sauce Salt Freshly ground black pepper 4 cups extra virgin olive oil Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and purée until smooth. Other Mississippi College Programs: Alcorn State University www.alcorn.edu Mississippi State University Mississippi State University offers several different majors that provide students with the skills to work in food service, product development, market research, food safety, among other food related careers. The Culinology® degree program integrates food science and culinary arts so that students are prepared to work in diverse areas within the food industries—from experimental research chefs and menu planners to food manufacturing, fine dining, and product development. www.fsnhp.msstate.edu/students/culinology.php The food processing/business concentration in food science, nutrition and health promotion combines food science and business courses to prepare students for careers in the food industry, government, or private business. The food processing/business concentration is a broad discipline that offers lots of opportunities. Students learn the food processing side, where raw materials are processed into consumable items and the business side of the industry. www.fsnhp.msstate.edu/students/business.php The nutrition concentration focuses on the study of nutrients in food and their relationship to health and disease. The food and nutrition concentration is an accredited didactic program in dietetics (DPD). Registered dietitians are food and nutrition experts. www.fsnhp.msstate.edu/students/nutrition.php The food safety concentration trains students to become experts in food safety, prevention and control of disease, and microbiology. www.fsnhp.msstate.edu/students/safety.php Students who graduate with a bachelor's degree in food science can work in the areas of product development, quality control, technical sales, production management, veterinary science, as well as other areas such as food law and food packaging. www.fsnhp.msstate.edu/students/food.php Mississippi State University cheese has been a symbol of the university for over 80 years and is a by-product of its research and teaching programs. The story of MSU cheese begins at the Bearden Dairy Research Center where Mississippi Agricultural and Forestry Experiment Station (MAFES) staff milk up to 200 cows, twice daily, 365 days a year. The Custer Dairy Processing Plant annually produces 50,000 three-pound balls of Edam cheese; 50,000 blocks of cheddar cheese; 10,000 wheels of vallagret cheese; 5,500 pounds of butter; and about 25,000 gallons of ice cream. The dairy plant is a teaching laboratory in the College of Agriculture and Life Sciences and a Mississippi Agricultural and Forestry Experiment Station research laboratory. The facility is equipped with the most modern equipment available and provides an excellent teaching and research laboratory for the students studying dairy foods at Mississippi State University. www.msucheese.com/ University of Southern Mississippi www.usm.edu

By Susan Marquez Back when times were simpler, a car trip would often include a stop at a roadside fruit stand. With the car loaded up with juicy peaches and strawberries for homemade ice cream, or a watermelon waiting to be iced down once you reached your destination, the fruit stand was a much-anticipated stop while traveling. When Martha and Tommy Mixon started their small produce stand on Highway 49 in Seminary, they could never have imagined that Shady Acres would become the sprawling roadside attraction it is today. “They started selling watermelons under a big shade tree,” says Katrina Shotts, who serves as general manager of Shady Acres Village. “They had a little honor box where customers would leave their money before taking a melon.” Today, Shady Acres Village has become a destination as much as it is a stop while on the road. The sprawling business features a general store, bakery, café and garden center. “The Mixons just kept adding small buildings as they were able to,” explains Katrina. The couple eventually sold Shady Acres, and a few years later, it burned. The Mixons were able to get the land back, and they rebuilt Shady Acres before selling it to Matthew and Julia Pierce, who are the current owners. Katrina has been at Shady Acres since it reopened in 2013. The general store features a wide array of made-in-Mississippi products, including rows of Shady Acres branded jams, jellies, pickles and preserves. In the summer, the interior is also filled with mountains of local produce. Depending on the season, there will be tables filled with corn on the cob, tomatoes, cucumbers, squash, onions, potatoes, bell peppers, peanuts and pumpkins. “We sell a lot of fresh vegetables, including bags of shelled peas and beans,” says Katrina. “We work with local farmers as much as we can. There is also a muscadine vineyard in the back where people can pick their own muscadine grapes, or they can purchase some inside.” In the bakery, customers can purchase one of Shady Acres’ famous cakes, including the decadent Italian cream cake or the Hershey bar cake. Other goodies from the bakery include pies, cookies, cannolis and candied apples. Local candy makers supply pralines, fudge and other delicacies to satisfy any sweet tooth. A freezer section offers crawfish and crab pies, corn and crab bisque and other seafood items from the Gulf coast, as well as fresh Gulf shrimp. In season, Shady Acres offers boiled crawfish, as well as King Cakes from Paul’s Pastry Shop in Picayune. The café features farm-fresh vegetables cooked to perfection. “We have also become known for our smoked ribs,” Katrina says. Other offerings include hamburgers with hand-formed patties, topped with lettuce and locally grown tomatoes, and a dessert from the bakery. There are plenty of tables inside and even more on the large screened-in front porch. Shady Acres now offers a full-service catering service for everything from business lunches to weddings. Shady Acres Village is located at 624 Highway 49, near Seminary.

Recipes and images by Katherine Cowger Blackberry, Peach and Basil Cocktail The perfect refreshing summer sipper, this cocktail highlights blackberries, peaches, and basil since it is their peak season. A homemade simple syrup gives this drink a delightful sweetness and makes for a beautiful presentation! Simple Syrup: 1/4 cup fresh blackberries 1/4 cup fresh peaches 6-12 basil leaves Zest and juice of 1 lime 1 cup sugar 1 cup water In a small saucepan, combine the blackberries, peaches, sugar and water. Give the blackberries and peaches a rough mash to release some of the juices. Heat over medium-low, being careful not to bring it to a boil. Once hot, turn off the heat and add the basil and lime zest, and juice. 3. Steep for about 30 minutes until cool and then strain, using a fine-mesh strainer. Refrigerate and store in an airtight container for about a week. Cocktail ingredients: 2 ounces Cathead vodka 2 ounces blackberry simple syrup (recipe below) Peach sparkling water In a cocktail shaker with ice, pour in the simple syrup and vodka. Shake vigorously. Pour in a glass over ice and top with peach sparkling water. Optional: Garnish with fresh peach slices, berries and fresh basil leaves. Enjoy! BLT with Whipped Basil Avocado Mayo Upgrade your BLT sandwich by using fresh and local ingredients. This sandwich uses sourdough from Broadstreet Baking Co. and bacon from The Flora Butcher. Good, simple ingredients make this classic sandwich all the more delicious! Avocado Basil Mayo: 1/2 avocado 1/4 cup mayonnaise 10-12 basil leaves 1 clove of garlic Pinch of lemon juice Salt and pepper to taste Combine all the ingredients in a food processor and blend until smooth and creamy. Add salt and pepper to taste. For the BLT: Broadstreet Baking Co. sourdough bread Flora Butcher bacon Heirloom tomato slices Green leaf lettuce Avocado basil mayo In a cast-iron skillet, cook the bacon until desired crispness is achieved. Transfer to a plate with paper towels to absorb excess grease. Spread each side of the sourdough slices with butter or mayo (or both, you do you). In the same skillet, toast the sliced sourdough on both sides until golden brown. Assemble the sandwich, spreading on the avocado mayo and layering lettuce, tomato slices and bacon. Enjoy!

‘Tis the season for grilling, and with it, a need to update your grilling menu. This super easy and quick marinade goes great on lighter meats such as chicken, pork and fish. Marinate meat at least an hour ahead of grilling time or overnight for best results. This recipe works best with two to four pieces of meat, multiply as needed. Easy, Universal Grilling Marinade 1/3 cup olive oil 1/3 cup fresh lemon juice 2 tablespoons Dijon mustard 2-3 cloves of fresh minced garlic 2 sprigs of fresh rosemary, or 1-1 ½ teaspoons dried Whisk together wet ingredients (oil, juice and mustard) in a medium-sized bowl. Once combined, add in the garlic and rosemary. Mix well. In a sealable gallon bag, place your meat and pour about two-thirds of the marinade into the bag. Massage and let rest in fridge. Cover and reserve the remaining third of the marinade to brush over the meat for finishing.

By Ms. Natasha Haynes, MSU Extension Service Choose container-friendly varieties of veggies and herbs that are naturally limited in size, or that are specifically cultivated for potting. Look for varieties described with words like: Compact Midget Good for containers Dwarf Bush-type Tiny Baby vegetable Plant your potted vegetables and herbs at the same time you plant your regular garden! Start with seeds or nursery transplants. Follow the spacing recommendations listed on the packets and in vegetable guides. Moderate-sized containers, 8 to 18 inches in diameter, can hold: - beans - beets - cabbage - carrots - corn - cucumber - eggplant - lettuce - onions - peas - peppers - potatoes - radishes - spinach - squash - tomatoes - basil - chives - oregano - parsley - rosemary - sage - tarragon - thyme To grow a salad, you will need: A 16-inch terra-cotta pot Sterilized potting soil Rocks Time-release fertilizer granules One patio tomato starter plant or seed packet One Italian parsley starter plant or seed packet One sage starter plant or seed packet One sweet basil starter plant or seed packet Fill your pot with potting soil mixed with fertilizer granules within 2 inches of the rim. Plant the tomato plant in the center of the pot. Make sure you place the plant deeper than it was in its original container. Pat the soil down firmly. Plant parsley at the back of the pot. Position it so the parsley has plenty of room and will not crowd the tomato as it grows. Plant basil opposite of the parsley in front of the pot. If you have several basil seedlings, plant the extras in other containers. Plant the sage on one side. Move your pot to its final location and water it well. Enjoy your herbs and tomatoes as they mature! The information given here is for educational purposes only. References to commercial products, trade names, or suppliers are made with the understanding that no endorsement is implied and that no discrimination against other products or suppliers is intended.

By Brandi Perry, Photos by Doris Lowe Located in southern Pike County, in the small town of Progress, Mississippi, sits a family dairy farm called Mauthe’s Dairy. Jamie and Kenny Mauthe have called this farm home for several years now, and even though it looks like any other dairy in south Mississippi, what the Mauthes are doing with their milk products is not seen anywhere else in the south. Dairy farming is nothing new for the Mauthe family. Kenny, a third-generation farmer, just followed in his family’s footsteps. His grandfather started milking cows in the 1930s in the Lower 9th Ward of New Orleans and delivered the milk door to door. In the 1950s, when the city started expanding and the 9th Ward became more residential, the family moved to the North Shore of Louisiana and Folsom to have more land and soon picked right back up where they left off. The family delivered their milk door to door for the residents in St. Tammany Parish. Jamie and Kenny got married in 1980 and moved to North Louisiana for affordable land and moved some 180 cows to a 300-acre farm there. Just four years later, they knew it was time to move back toward home, and they were able to find the beautiful green stretch of land they have now, just 45 minutes from home. Unfortunately, the dairy industry was just about surviving for the Mauthes at the time but milking 10 hours a day as commercial dairymen put a strain on the farm and the finances. They knew they had to do something to change their current path. They were on the verge of losing everything they owned just trying to keep up with supply and demand. In 2001, as they were making the decision to step out on their own, they decided to just start bottling their milk. Little did they know, this small decision would pay huge dividends for their family and farm very soon. " We had a contact of where we could sell our milk. We just needed a starting point,” Jamie Mauthe explained. “She gave us a contact with Richard McCarthy and the Crescent City Farmer’s Market, and the doors just started opening for us.” McCarthy wanted an overall market where someone could come and shop for all their farm-to-table needs, and he felt that Mauthe’s Dairy would fit perfectly into this equation. While at the farmer’s market, Poppy Tooker, the Governess of Slow Foods, was doing a demonstration on how to make Creole Cream Cheese. The Slow Foods organization was focused on authentic and cultural foods instead of fast foods that took away from the region. For a lot of foods that were extinct in a region or headed towards extinction, Slow Foods would try to show folks how to make it to encourage a comeback. Creole Cream cheese was one such example. This authentic breakfast dish is made from skim milk cheese with heavy cream poured on top. It was tart. People added sugar to it and spread it on French bread or just ate it straight out of the container. No one had made creole cream cheese for 20 years. Borden’s in Jackson were the last ones to do so. On the way home from the meeting at the farmer’s market, the Mauthes decided they would give making creole cream cheese a try. But, when they figured out how to make it, they soon realized they could not find any molds to put them in. One of their connections from early in their dairy career reached out and told them he had bought all the cream cheese molds from Borden. A deal was struck, and the Mauthes became the owners of all the molds, and the trade was an old rusty shotgun. In 2001, they launched their creole cream cheese business and started going to farmers markets in New Orleans. They thought they were doing well because they were selling 100 cream cheeses at the market, and the milk was just their lagniappe product. A Times-Picayune article by Tooker from Slow Foods about them bringing creole cream cheese back ignited a storm. She told them it was going to be a big deal, but they could not imagine what came next. To prepare for the wave of orders they were nearly promised would be coming in, Kenny was sometimes working 24 hours a day and hired a man that had made the cheese before with Borden’s. They just knew they were prepared with what they took to market that day. They went into the market with 500 creole cream cheeses, and they were all sold within 45 minutes. From that tremendous day of selling and from the article, 20 stores reached out to the Mauthe family, asking how they could sell it. Additionally, all the restaurants in New Orleans wanted it because the only place they could get such a product was in Europe. By November of that year, they were attending three to four farmers markets a week, and someone suggested they should make a creole cream cheese cheesecake because they were worried the newer generation may not catch on to the creole cream cheese and it would run its course as it is an older recipe. The first order of cheesecake went to Mr. Boatner Reily, a purveyor of coffee and condiments, and just like that, another door opened for the hardworking Mauthe Family. In the summer of 2005, Hurricane Katrina came rushing toward the south and seemed to put their life on hold for the next five years. However, the Mauthes see that time of being shut down as a blessing. They had four teenagers in school, and the event gave them time to attend school and sporting events they would never have been able to see otherwise. In 2010, they started back and somewhat felt as though they were starting over. But they got a much-needed boost when they won the first scholarship given by the John Besh Foundation. By winning this, it allowed them to get the farm back in working order by purchasing labels for their milk and adding to their herd. Today, Mauthe’s Dairy milks 60 cows twice a day, and they process everything on site. Summer heat sometimes creates a shortage in product, and they must determine what deliveries to make and which ones to push back. Whereas in the spring, there is often a surplus, and it usually gives them a chance to get caught up on anything they are behind on. With a brand new production building nearly complete on-site, their hope is to take some of the overflow product and turn it into cheese. Their hope is that the creole cream cheese remains stable in sales. They are currently selling around 1,000 creole cream cheeses a week, and now, Perrone’s Specialty Foods is delivering their creole cream cheese to Rouse’s Supermarkets throughout the New Orleans area. Fortunately, it will not be much longer until Perrone’s starts delivering their cheesecakes to those markets as well. At this point in their story, Mauthe’s Dairy makes and sells cheesecakes, creole cream cheese, butter, whole milk plain yogurt, buttermilk, heavy cream, chocolate milk, skim milk, reduced milk and whole milk. When asked where they thought the operation would be in three years, Jamie and Kenny both said they think that coffee milk will be the next product they try to push out, and also the cheese. The sky is truly the limit for the Mauthes, and we are so excited to see what amazing product they release next. Mauthe’s Dairy can be found every Saturday at the Covington Farmer’s Market and they usually attend the Mississippi Farmer’s Market every week. Additionally, you can purchase their products at the Walthall County Co-Op in Tylertown, Improve Grocery and Grill in Sandy Hook, Acquistapace’s in Covington as well as several other local stores in both Mississippi and Louisiana carry their products. Finally, they do also sell directly from their store at the farm if you just cannot find what you are looking for. If you need to reach out and find out more about where you can find them, or if you are interested in stocking their products in your store, reach out to them at (601) 542-3471. They are on Facebook and are located at 2033 Joe Tucker Road in McComb.

Ms. Susan M. Collins-Smith, MSU Extension Service RAYMOND, Miss. -- Watermelon production in Mississippi is off to a good start in the early days of harvest season. “Right now, everything looks really good,” said Heath Steede, Mississippi State University Extension agent in George County. “They’re pulling them pretty hot and heavy right now.” So far, weather conditions have been favorable. Fields have gotten the right mix of rain and clear skies. Watermelons require a balance of rain, sun and warm weather to reach peak size and sweetness. Rains early in the growing season help melons grow to the proper size, but too much rain later on can introduce disease and cause the crop to ruin. Cloudy skies also reduce melon sweetness. “Melon quality is good,” said Steede, who works with seven commercial growers in his county. “The dry weather we’ve been having hurts other crops, but for watermelons it has been what we needed. We haven’t had any excess water, which makes them less sweet.” According to the U.S. Department of Agriculture Crop Progress and Condition Report issued June 12, watermelon quality is 67% good and 31% fair. Harvest is 10% complete compared to 7% at this time last year. Growers have seen an average amount of disease but nothing out of the ordinary, Steede said. “There is some disease just like always,” he said. “But it is nothing we don’t normally see.” As with other crops, growers need good weather at every stage of crop production. If the weather turns rainy, the crop could suffer. “If we do start getting a lot of rain, that will increase disease and hurt melon quality,” Steede said. Wholesale prices are not as good as in years past because of supply. “There are a lot of watermelons across the Southeast this year,” Steede said. “No one is knocking down doors to buy this year. They are selling but for less money.” Most of Mississippi’s watermelons are grown in the southeast portion of the state. However, north Mississippi does produce some watermelons. Reid Nevins, an Extension agent in Lowndes County who has one commercial producer in his county, said production is on track for the area. “What I’ve seen of his crop looks really good,” he said. “Harvest is later here in north Mississippi than in south Mississippi, but the crop is progressing like it should.” Watermelon crops in north Mississippi will not be ready until around July 4th. “I don’t know of any problems with watermelons. I haven’t gotten any calls for that,” Nevins said. “I’ve had a lot of calls about tomatoes, though.”

Check out these great restaurants in Hattiesburg!

Article by Brandi Perry, photos by Dori Lowe The Mississippi Cattlemen’s Association (MCA) does an incredible job in our state not only working to increase profit opportunities for beef and cattle producers in the state but also by promoting the industry. Every fall, the MCA and the Mississippi Beef Council team up to find the best steak and hamburger in the state. The public nominates their favorites until they reach a top-five list in each category. Then, an anonymous panel will eat at each of the top five spots and then determine a winner in each category. The winner takes home far more than bragging rights for the year as both winners receive a $1,000 advertising package and is announced during the Dixie National Rodeo in February. Andy Berry, the Executive Vice President of the Mississippi Cattlemen’s Association and Executive for the Mississippi Beef Council, said the friendly competition is a great deal of fun for everyone involved. “There are so many times that people in our state don’t know what all we have to offer, and by awarding the best hamburger and steak in the state, it gives us a chance to help promote some of the best restaurants and beef in the south.” There is no doubt this annual event promotes culinary tourism for the Magnolia State and in turn drives more people to experience everything Mississippi has to offer. In the fall of 2021, the Mississippi Cattlemen’s Association and Mississippi Beef Council started the voting process. In November, the top five in both the steak and hamburger categories were chosen. The top five restaurants in the best steak category were Cheryl’s Steakhouse (Ocean Springs), Como Steakhouse (Como), Delta Steakhouse (Senatobia), Huck’s Place (Columbus) and Marshall Steakhouse (Holly Springs). In the best hamburger category, three Marion County restaurants were listed in the top five, which were Debbie’s (Columbia), The Ville (Coffeeville), Zip’s Café (Magee), Reagan’s Corner (Kokomo), and R House (Columbia). After the anonymous panel of judges had a chance to try each burger and steak in each of the top five, the winners were chosen. Marshall Steakhouse in Holly Springs was awarded the Best Steak in Mississippi, while Zip’s Café took home the Best Hamburger in Mississippi award. As soon as the winners were announced at the Dixie National Rodeo, people from all over the southeast started flocking to both locations to see what all the fuss was about. It did not take them long to figure out why each of them were chosen as the best of the best. Opened in July 2017, Marshall Steakhouse in Holly Springs serves only prime steaks while welcoming in more than 2,000 customers a week. But imagine for a second: had owner Randall Swaney’s plans come to fruition, the steakhouse would have never been a reality. Originally from Memphis, Swaney was building a barn on his property in Holly Springs, but the continuous rain kept hindering the progress of the construction. So, he decided to buy a building instead of trying to build one. Initially, the idea was to build a sawmill, and then he thought a feed store might be a good idea. Finally, the thought of opening a firearms store came up, and Swaney said, “I just thought I might put a Weber grill in the back of the store and cook hamburgers for my customers and maybe steaks once a week.” That single thought inspired Swaney to start researching the steakhouses that were close by, and he quickly realized that locally owned steakhouses were actually few and far between in Mississippi. “Through the years, I had eaten at the best restaurants in the country, so I knew the food and service had to be good, so I hired the best in the business,” Swaney explained. The 16-ounce ribeye and the beef filet are the best-selling items on their extensive menu that also includes popular side items like mashed potatoes, twice-baked potatoes and seasonal vegetables. The décor in Marshall Steakhouse is almost as spectacular as the food! The tabletops are made from 300-year-old white oak trees in Collierville, Tennessee, while the columns are cut from 250-year-old cedars. Additionally, the heat in the dining rooms comes from wood-burning stoves. People from all over the southeast visit the restaurant but never do they expect the restaurant to look like a world-class lodge from Montana or Colorado, complete with a 14-foot carved grizzly bear. A trip to Holly Springs is a must for any steak lover! If you are going, Marshall Steakhouse is located at 2379 Highway 178 West in Holly Springs. They are open Wednesday and Thursday from 4 pm to 9 pm, Saturday from 4 pm to 11 pm, and Sunday from 12 pm to 9 pm. The winner of the Best Hamburger in Mississippi award went to Zip’s Café in Magee. Tucked just off Highway 49, Zip’s was established as Windham’s Restaurant in 1963 and has been serving some of the best food in the state since then. Their menu includes everything from fried chicken and fish to po’boys, hamburger steaks and, of course, hamburgers. However, the burger at the very top of the menu is the one that is turning heads in the burger world in Mississippi. Known simply as the Zip Burger, this hand-patted burger with cheese, tomato, mayonnaise and a fresh bun may not sound like much but the instant you taste that well-seasoned beef combined with the freshest ingredients, you will understand why this is the best hamburger in the state. The special Zip’s Sauce, a homemade house sauce, is drizzled on like an extra condiment and takes a very basic burger to an entirely new level. Do not even try to find out how they make it because they are not budging on that lip-locked recipe. But the tangy sweetness could take any food to the next level. There is no doubt the grill that has cooked thousands of these helps with the collective flavor while the quality of meat and quality of history involved in this restaurant hangs on the tongue with every single bite. If you are making the trip to Magee, Mississippi, for the best burger, they are open Monday through Wednesday and Saturday, from 6 am to 8 pm, Thursdays from 11 am to 8 pm, and Friday from 6 to 9 am. Zip’s is located at 401 Pinola Drive SE, and their phone number is (601) 849-3385 if you want to ask them any questions before making your trip. Additionally, go ahead and like the Mississippi Cattlemen’s Association and Mississippi Beef Council on Facebook so you can be ready to nominate and vote for your favorite hamburger and steak for 2022.

Article by Paige McKay-White With summer and fall wedding season in full swing, you might be on the hunt for the perfect gift for the happy couple. This wedding season, reach for The Couple’s Cookbook: Recipes for Newlyweds. In the intro of this couple’s cookbook, the authors remind couples that even though life gets busy, couples can reconnect over food and “mini dates” in the kitchen with delicious recipes from this cookbook. The authors, Cole and Kiera Stipovich, also offer tips and tricks in the kitchen, as well as staple items to keep on hand for easy and stress-free cooking. From things like spices, herbs, canned goods, condiments and sauces, they make sure couples have everything they’ll ever need for tasty meals. They also offer tips on essential kitchen equipment to have. You could even gift this cookbook alongside a kitchen item for the perfect wedding gift. Once the couple has their pantry stocked and the kitchen is ready to go, The Couple’s Cookbook begins with “Breakfast & Brunch.” Recipes include Huevos Rancheros, Grilled Green Tomatoes and Burrata Toast, Breakfast Pizza with Crab, Overnight French Toast Casserole with Berries, Black Cherry Crumb Cake and Bourbon Granola with White Chocolate and Apricots. After breakfast comes lunch, of course, and the “Lunch” section is filled with great lunch ideas that couples will love creating together. Choose recipes like Roasted Heirloom Tomato Soup, French Onion Soup, Kale Salad and Green Goddess Dressing, Cucumber Sandwiches, Grilled Cheese with Gruyere and Caramelized Onions, Grilled Curry Chicken Salad Lettuce Cups, and French Dip Sandwiches. With these lunch recipes and many others, lunch will never be boring for the newlyweds that have this book on hand. Whether the couple is hosting a gathering or it’s for themselves, the Starters & Sides section has dishes that everyone will love. Recipes include Grilled Vegetable Medley, Sausage Bread, Creamed Swiss Chard, Roasted Carrots with Hot Honey, Roasted Brussels Sprouts, Dinner Rolls, Red Potato Salad with Smoked Bacon and Chives, and Chilled Pasta Salad with Summer Squash and Tomatoes. Whether it’s a summer BBQ or a wedding shower, any of these recipes will please a crowd. Couples can really test their skills and patience when it comes to cooking dinner, and the “Mains” section of The Couple’s Cookbook has recipes that will easily become favorites that couples can bond over and cook over and over again. Recipes include dishes like Bourbon Risotto with Pan-Fried Mushrooms, Carbonara, Miso Butter Scallops, Spicy Shrimp Tacos with Mexican Slaw, Braised Short Ribs, Pan Grilled Pork Chops and Pineapples with Pineapple Rum Glaze, Country Meatloaf, Chili Quinoa Bowls and Indoor Filet Mignon Steaks. No meal is complete without a sweet treat, and the “Desserts” chapter is full of them. Desserts include Strawberry Rhubarb Biscuits, Blackberry Crumble, Coffee Ice Cream, Chocolate Chip Cookies, Creamy Rice Pudding, Caramel Cheesecake Jars and Churros with Mexican-Style Chocolate Sauce. Along with this cookbook, newlywed couples are sure to receive plenty of barware as gifts. They can put their mixology skills to the test with the “Cocktails for Couples” recipes from The Couple’s Cookbook. Drink recipes include all the classics like a Martini, Manhattan, Negroni, Hot Toddy, Old Fashioned, Paloma, French 75, Daiquiri and Moscow Mule. Whether you’re in need of a gift for a wedding shower or the wedding itself, help the couple stock their bookshelves and kitchen with The Couple’s Cookbook. They will think of you each time they reach for it when they prepare dinner for date night at home or a side dish for a gathering. Grilled Green Tomatoes and Burrata Toast from The Couple’s Cookbook 2 slices rustic country bread, cut 1 inch thick 1 large garlic clove, halved 1 tablespoon extra-virgin olive oil, plus more for drizzling 1/4 teaspoon kosher salt Pinch of freshly ground black pepper, plus more if needed 1 to 2 green tomatoes (firm, unripe tomato), stem removed and cut into 1/4-inch slices 4 ounces burrata, at room temperature 4 basil leaves, thinly sliced for garnish Flaky sea salt, optional Preheat oven to 350 degrees F. Place the bread slices on a baking sheet and toast in the oven till warm and starting to crisp up slightly, 3-5 minutes. Remove from the oven and gently rub the garlic over the warm bread; discard the clove. Drizzle the bread slices with 1 tablespoon of olive oil and season with salad and pepper. Set aside. Meanwhile, in a grill pan over medium heat, cook the tomatoes for 2 to 3 minutes per side, until slightly charred but still firm. Spread half of the burrata over each slice of seasoned toast, then top with the grilled tomatoes. Garnish with the basil, then drizzle with additional olive oil. Season with flaky salt, if using, and additional pepper to taste.

By Ms. Natasha Haynes, MSU Extension Service Casseroles are a great way to sneak in vegetables. This Easy Veggie Bake has a cheesy flavor that any picky eater will enjoy. Look for California blend vegetables in the frozen section of your grocery store if you want to try a mix of broccoli, cauliflower, and carrots. If you’re interested in a different taste, you can substitute any combination of vegetables you like. Easy Veggie Bake Ingredients - 16 ounce bag broccoli, carrots, cauliflower, frozen - 1 can cream of mushroom soup, 98% fat free and 50% less sodium - 8 ounce cream cheese, vegetable flavored, softened - Nonstick cooking spray - 1/2 cup croutons, seasoned Preheat oven to 375 degrees F. Prepare vegetables according to package directions. Drain and place in a large mixing bowl. Add soup and cream cheese. Mix well. Spray an 8x8 baking dish with nonstick spray. Spread mixture into the baking dish. Sprinkle with croutons. Bake uncovered for about 25 minutes or until bubbly. Thanks to the Chickasaw Nation Nutrition Services for this recipe! For more great recipes and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

Foreword from Joe Dera For almost a decade, Michelin-trained Chef David Raines has been leaving his culinary mark on Mississippi. After an international cooking tour in Japan, Australia, Italy, Denmark and New Orleans, Raines settled in Madison, Mississippi. Initially, he launched Seafood R’evolution as Executive Chef with the understanding that he would do it for one year. Seafood R’evolution’s loss was Madison’s gain. After a year of planning, Raines opened the now legendary Flora Butcher in 2016, a farm-to-table old-world butcher shop specializing in prized Japanese Wagyu and Prime Angus beef. In 2018, his access to great beef resulted in the creation of Dave’s Triple B: Barbecue, Beer & Blues, also on Main Street in Flora. This spring, Chef Raines opened his third Flora business, Raines Cellars: Fine Wines & Rare Spirits, next to his Main Street butcher shop. As with his other two establishments, there is nothing ordinary about Raines Cellars. David has already lined his shelves with vintage wines, small-batch spirits and exclusive bourbon barrel picks only available at Raines Cellars. Customer service remains a priority with Raines, and one of the establishment’s more unique features is his shop's popular tasting bar. Here, one will have the opportunity to sample certain vintages before buying. Chef David Raines is a registered sommelier, so you know a marriage with his culinary skills was inevitable and will result in great wine and spirit pairings. Customers will have access to Raines’s vast wine experience by having him take the mystery out of wine pairings and spirit recipes. Eat Drink Mississippi recently caught up with Chef Raines and had him prepare his favorite summer dessert. Bananas Foster—this simple New Orleans dish has always been one of my favorites. So much so that I have prepared it for my mentor chefs in fine dining restaurants all over the world. It was something from my country, so the chefs were interested, and it always made me look good. That being said, I occasionally couldn't find banana liquor in some countries, so I had to leave it out. It was still good, but I could certainly tell the difference. However, his recipe solved the problem of having to keep banana liquor on hand. While opening Raines Cellars, two representatives (Scott and Fallon) of the Bumbu Rum Company came by to help move boxes and stock shelves. Taking a break at the Tasting Bar had become an instant tradition, so they had brought us some rum to try. Each one was good, but I couldn't get over how much the original Bumbu reminded me of bananas foster. I made a batch for my staff next door at The Flora Butcher the following day, but substituted a little water for the banana liquor and then added the Bumbu. No one could tell the difference between the classic recipe; and it was delicious. Bananas Foster Serves 4 By Chef David Raines 2 oz. unsalted butter 1 cup dark brown sugar 1/2 teaspoon ground cinnamon 2 oz. Water 4 bananas, slightly underripe, peeled and split 1/2 cup Bumbu Rum, "The Original" Ground cinnamon for sprinkling 4 bowls, with one very large scoop of vanilla ice cream in each Note: The key to making this a smooth process is to have everything in place before you start. I put the ice cream in bowls and place them in the freezer first, and then put the rest of the ingredients in prepping bowls so there is zero searching around while cooking. I also encourage you to get everyone's attention when it's time to flambé. Melt the butter in a 12" nonstick skillet over medium heat. Add the sugar and cinnamon. Stir continuously until the sugar has dissolved. Add the water and increase the heat to medium-high. Stir until the water is incorporated and the mixture reduces slightly. Add the bananas round side down. Let them cook in the sauce until tender, probably 4 or 5 minutes. Turn the bananas over and remove them from the heat. Add the Bumbu and return to the heat. Tip your pan forward to let the flame ignite the rum. As you let the alcohol burn off, sprinkle cinnamon over the flames for a little show for the onlookers. It burns up very brightly before it gets to the pan and always gets an "ooh" or an "ahh". When the flames subside, you are ready. Pull your ice cream bowls out of the freezer and distribute the bananas and sauce evenly on top of the ice cream. Serve immediately!

Ms. Bonnie A. Coblentz, MSU Extension Service STARKVILLE, Miss. -- High input costs and low milk prices have made it hard to be a dairy farmer anywhere in the U.S., but Mississippi producers have it harder than most. Amanda Stone, dairy specialist with the Mississippi State University Extension Service, said the number of dairy farms in the state continues to dwindle. “Today, Mississippi has 55 dairy farms with an average herd size of 145, for a total of about 8,000 dairy cows in the state,” Stone said. “That number has declined drastically in recent years. Just six years ago, there were 87 dairies in the state.” Aside from problems associated with the high cost of maintaining a dairy herd and low market prices for milk, another issue is the aging population of dairy farmers. “Children of dairy farmers are not always ready or willing to take over the farm, likely in part to them seeing how hard a life it is,” she said. “Many of our dairies simply go out of business upon the retirement of the dairy farmer.” Another significant problem in the industry is receiving a lot more attention in recent years than ever before. “Mental health struggles and suicide are big issues in the dairy industry as a result of its tumultuous state over the last several years,” Stone said. Heat is an enemy of milk production, and Mississippi’s long, hot summers make dairies difficult to maintain. A lot of work goes into keeping dairy cows comfortable so they continue to produce milk despite the heat. Mississippi does have some advantages: a long growing season for forage, excellent access to water and good grazing land for cattle. Not all parts of the country have these features. Mississippi’s dairy industry produces a state average 6.2 gallons of milk per cow per day. That amount puts the state No. 42 nationally, a low ranking that has not changed much over the years, despite per-cow production rising. “Milk production per cow continues to increase everywhere as genetics, nutrition and management improve,” Stone said. Josh Maples, Extension agricultural economist, said that at the national level, the U.S. Department of Agriculture projects the 2022 all-milk price will average $25.75 per hundredweight, up from the 2021 average of $18.53. “Even with stronger milk prices, higher input costs are a major headwind to dairy producers in Mississippi,” Maples said. “For example, MSU agricultural economists estimate that forage production will be approximately 50% more expensive in 2022 than 2021. “So, while producers may earn higher milk prices than in recent years, it is much more costly to produce milk,” he said. MSU scientists continue to support the dairy industry with research into pressing topics. Stone and MSU graduate student Kevin Braman are working to understand how sprinkler systems affect milk production and behavior in a pasture-based herd. Past research from Stone’s lab has shown positive results with the pasture-based sprinkler system. Another project Stone is conducting with graduate student Michelle Fenstermaker is an effort to better understand how the mental health of dairy farmers, such as their anxiety, depression and compassion fatigue, affects their ability to perceive pain in their animals. “The results of this research and follow-up papers and workshops will highlight ways for dairy producers to improve their mental health, which, in turn, can improve their animals’ welfare,” Stone said.

Check out this culinary guide on Visit Jackson's blog that curated in partnership with The Local Palate and writer Chris Chamberlain.

Ms. Bonnie A. Coblentz, MSU Extension Service STARKVILLE, Miss. -- Mississippi’s anticipated soybean acreage -- 2.35 million acres -- is higher than in recent years, and it may grow even larger by the end of planting season. Trent Irby, soybean specialist with the Mississippi State University Extension Service, said Mississippi growers have already exceeded the 2.22 million planted in 2021. The anticipated soybean acreage this year will be the largest planted since 1988. “At the end of the day, we could even be a little higher than that estimate, as we’ve had some acres shift from other crops into soybeans,” Irby said. “There will also be a few more acres planted as double-crop soybeans are planted behind harvested wheat.” Irby said the crop had a good start in the state, with a respectable amount planted in April. “That sets the bar for greater yield potential across those earliest planted acres,” he said. Mississippi has had wet and cold springs in recent years, but 2022 has not followed that trend exactly. While some areas stayed too wet to plant for an extended time, other areas suffered from drought-like conditions. “This resulted in those wet areas being delayed in planting, while other areas made a big push in planting but had to stop to wait for rain to replenish moisture before they could resume,” Irby said. “This year, soybeans were planted wherever possible as soon as possible and progressed according to weather conditions.” The U.S. Department of Agriculture estimates crop progress and condition each week of the growing season. On June 5, USDA estimated the Mississippi soybean crop was 95% planted, which is slightly ahead of the 5-year average. They also estimated 80% of the crop was in good or excellent condition, 16% was good and only 4% fair. None was rated as poor. Irby said growers harvested a state average of 54 bushels an acre in 2021. The actual number of irrigated fields in the state varies each year, but more than half of the soybean acreage is irrigated in any given year. “We have a lot of irrigated land in the state, but the crop that is planted on that land changes depending on market price and several other factors,” Irby said. While soybeans were once grown in Mississippi when it was not possible to grow anything else, the crop started to become significant to the state in the mid- to late 2000s. “The last decade has changed it even more as growers adopted better management practices,” Irby said. As yields grew, interest in the crop grew. Today, soybeans are a major part of Mississippi agriculture and the most valuable row crop in the state, worth an estimated $1.49 billion in 2021. Will Maples, Extension agricultural economist, said USDA projects a 2022–2023 average farm price of $14.40 a bushel for soybeans. This price is up from the $13.25 average in 2021. “The soybean market remains positive and is influenced by strong export demand for U.S. soybeans,” Maples said. “This demand should remain high, as the U.S. will be the only major source of soybeans for the next eight months.” Nationally, about 50% of the soybean crop is exported, and the remainder is crushed for oil and meal, which is used for animal feed. MSU crop experts provide ongoing updates and information about soybeans and each of the state’s major row crops at https://www.mississippi-crops.com.

The Downtown Hattiesburg Association will host the 8th Annual Hattiesburg Craft Beer Festival on Saturday, June 18, from 6 to 9 p.m. (VIP entry at 5 p.m.) at Town Square Park. This event takes place during FestivalSouth, Mississippi’s only multi-week, multi-genre arts festival, setting this event apart from other beer festivals, as we showcase the art and artists behind craft beer. The Hattiesburg Craft Beer Festival will honor our craft beer industry, as well as the food and tourism industries that go hand-in-hand with the world of craft beer. Attendees will be able to sample more than 100 craft beers from 30 breweries. You must be 21 or older to attend the festival (even as a DD). A valid ID must be presented before entering. Visit their website for more information and tickets.

By Lisa LaFontaine Bynum During the dog days of summer, it’s just too hot to turn on the oven. Go ahead and toss the oven mitts aside. These easy and delicious recipes require no cooking. Strawberry Ice Cream Cake 2 tablespoons butter, melted 16 chocolate sandwich cookies plus more for garnish 4 cups fresh strawberries, divided, stems removed 2 cans (14 ounces each) sweetened condensed milk 1/4 cup lemon juice 2 tubs (8 ounces each) frozen whipped topping, thawed, divided Chop cookies or process in a food processor until they become coarse crumbs. Mix with melted butter. Line the bottom of a 9-inch spring form with aluminum foil. Lightly coat the bottom and sides with cooking spray. Spread the cookie mixture around the bottom of the pan. Press the mixture with your fingers or a flat-bottomed glass until the cookie layer is flat. Slice two cups of strawberries lengthwise. Gently arrange the sliced strawberries around the perimeter of the pan. Coarsely chop the remaining two cups of strawberries. Combine the strawberries and any juice with the condensed milk and lemon juice. Gently fold in one tub of the frozen whipped topping. Carefully pour the strawberry mixture into the pan over the cookie crust. Smooth the strawberry mixture out with a spatula. Freeze for six hours or until the strawberry mixture is frozen solid. Remove the pan from freezer and spread half of the remaining tub of frozen whipped topping over the top. Garnish with additional chopped chocolate sandwich cookies. Place the dessert back in the freezer and freeze for an additional hour. Allow the dessert to sit at room temperature for about five minutes before serving to soften enough to cut. Remove the outer ring from the springform pan. Cut into equal slices and serve. Bourbon Slush 2 cups sweet tea, homemade or store bought 1 cup lemonade 2 1/2 cups orange juice 2 cups pineapple juice 2 cups bourbon In a large mixing bowl, combine the tea, lemonade, orange juice, pineapple juice and bourbon. Pour the mixture into a 9 x 13 x 2-inch casserole dish. Place the container in the freezer for eight hours until firm. 15 minutes before serving, remove the dish from the freezer. Scrape the frozen liquid with a fork, then scoop individual servings into glasses. BLT Wedge Salad with Buttermilk Blue Cheese Dressing For the salad: 1 head iceberg lettuce, cut into quarters (eighths if the head is large) 1 cup cherry tomatoes, halved 4 strips bacon cooked, diced Buttermilk Bleu Cheese Dressing: 1 large egg 3 cloves garlic 1 cup vegetable oil 1/4 cup buttermilk 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 8 ounces blue cheese, coarsely crumbled In a blender or food processor, combine egg and garlic cloves. While the machine is still running, slowly add oil in a thin stream. Turn the machine off and add buttermilk, salt, and peppers. Blend for a few seconds more to combine. Pour dressing into a bowl and stir in cheese. To assemble salad, arrange one wedge on a plate. Drizzle with dressing. Sprinkle with halved cherry tomatoes and bacon crumbles.

By Susan Marquez When you grab a packet of ketchup in a fast-food restaurant, do you ever wonder where it was made? Or how about the breading on the piece of fried chicken you ate for lunch? Most of us don’t think about the details of what we eat, but for a company in Pearl, Mississippi, the details are the reason they are in business. R.J. Reed went to work for McCarty Foods after graduating with a food science degree from Mississippi State University. Always interested in the food business, R.J. worked for the chicken processing division of McCarty Foods before they sold out to Tyson. Tyson wanted to move him to Arkansas, and they wanted him to take the formulas he developed. Instead, R.J. started his own company in 1995, and he took some of the employees from McCarty with him. In 1998, R.J. bought Specialty Foods from SaraLee, which included the production of condiments, salad dressings, barbeque sauces and juice cups. After renting a building for one year, he built a facility in Pearl in 2000, and that’s where Reed Food Technology stands today. His son, Jeff, says the company took off, growing organically from 2000 to 2007. “We acquired Tastemaker Foods at that time,” Jeff says. “It was a dry foods company, making spice blends, funnel cake and pancake mixes, and breading. We moved Tastemaker from Memphis to Hernando in 2019, so now we are a Mississippi-based company.” The company is family-owned, with Jeff running the Pearl operation while his brother, Justin, runs the Hernando facility. “Dad still comes in every day for lunch,” says Jeff. The food product developer and private label food manufacturing company makes sauces, salad dressings, marinades, breading and batter mixes for retail and industrial clients. “We supply to the food service industry and restaurants all over the world. Food is our passion,” says Jeff, who was trained as a chef. “I got a culinary and food service management degree from Mississippi State with business information systems.” Jeff explains that there is a research and development side of the business as well as a manufacturing side. “Someone who wants to mass-produce and sell a product may bring in their own recipe to us. We then work to match the flavor profile of a recipe, with the same taste and smell, then we take those products and put them into a wide range of packaging formats, ranging from individual condiment packets to bottles, buckets, gallon jugs, 55-gallon drums or even 300-gallon totes.” Companies all over the country come to Reed Foods for exclusive food products for franchised restaurants, concession operations, private label customers and major food manufacturing. From dried gravy to chicken rubs, Reed supplies the spice. They make sure the products they make taste good and look good. As an SQF Level 3 certified facility, Reed’s commitment to food quality and safety is exceptional. The state-of-the-art research lab and test kitchen feature both a dedicated technical support team and a culinary support team. They perform scientific analysis on existing food products, making targeted alterations as needed. They also generate new formulas and evaluate their performance. Reed Foods is a member of the Research Chefs Association and the Institute of Food Technologists. “We work hard to exceed expectations,” says Jeff. “Everyone here has a passion for food, and we are dedicated to providing the best service possible to our customers.” To learn more, visit Reed Food Technology at reedfood.com.