Ms. Susan M. Collins-Smith, MSU Extension Service RAYMOND, Miss. -- The U.S. passion fruit industry is small, but a team of researchers want to help it grow through a grant awarded to Mississippi State University. Eric Stafne, fruit and nut specialist with the MSU Extension Service, is leading a research project aimed at gathering input from growers, marketers, consumers and buyers. The research team wants to better understand the current industry and its future direction. “Passion fruit is a niche crop with potential for expansion in climate-change-affected regions of the country,” said Stafne, who is also a researcher with the Mississippi Agricultural and Forestry Experiment Station. “Demand is growing, and the crop can potentially grow well in south Mississippi. We want to learn how we can assist those who may want to grow, sell and buy these fruits.” Passion fruit is a low-calorie, nutritious tropical fruit. However, some varieties can be grown in subtropical climates. It is grown commercially in the U.S. in Florida, California, Puerto Rico and Hawaii. People interested in growing and selling passion fruit are encouraged to participate in a voluntary survey and an upcoming conference. The results of the survey will help the team plan for future research, Extension education and grant applications that can help address issues with insects, diseases, disorders, postharvest handling and cultural practices. Interested individuals can take the online survey at https://bit.ly/39YcYfd. Deadline to complete the survey is June 30. The conference, Growing the U.S. Passionfruit Industry, is scheduled for June 14 and 15 in Homestead, Florida. Conference organizers want to learn about and discuss the current U.S. industry, identify key challenges, and begin development of a strategic plan to overcome challenges faced by growers, propagators, marketers and stakeholders. Attendees can also see demonstrations in local vineyards. To register and for more information about the conference, visit the University of Florida registration web page at https://bit.ly/3z2j1Kw. Research project participants include researchers and Extension personnel from MSU, University of Florida, University of Georgia, University of California-Davis, University of Puerto Rico and U.S. Department of Agriculture Agricultural Research Service. The project is funded through a Specialty Crops Research Initiative grant from USDA National Institute of Food and Agriculture.

With grilling season in full swing, you may be looking for ways to upgrade your game or even looking for Father’s Day gifts for dad. Either way, there’s no shortage of options when it comes to re-inventing your grilling menu. From grill mats to a quesadilla grill basket, you’ll boast the title of Barbecue Master among friends and family in no time. Stingray 7-in-1 Barbecue Tool, $29.99 Picture a Swiss army knife, but it’s a spatula, fork, tongs and even a bottle opener—perfect for keeping all of your grilling goods in one mechanism. Designed with one-handed grillers in mind, this tool helps you multitask while securing whatever you’re handling from the grill. Burgers, chicken, steak and even runaway vegetables are no match for this ingenious gadget. This 7-in-1 barbecue tool from TNK Stingray can be found on Amazon, so there’s the potential to have it in your arsenal within two days! Grill Press, $24.99 It’s easy to be pressed when it comes to standing over a flaming grill in Mississippi heat. However, with this grill press, smash burgers are a breeze. Simply press your meat (specifically burgers) to squeeze out any unwanted excess fat and grease to make your burgers feel a bit more guilt-free. Heat the press on your grill and place it on top of your food to cook it faster and get those quintessential grill marks on both sides of the item. Although grill presses are pretty easily found almost anywhere, this cast iron press from BBQ Dragon includes a one-year satisfaction guarantee, so if you don’t love it, you can return it. Pizza Grilling Set, $25.99 Grilled pizza? Count us in. Although it may sound weird upon first hearing about it, grilled pizza is a recent trend that aims to include even the pickiest of eaters at cookout gatherings. Whether you’re using fresh dough or premade crust that just needs warming, this Pizza Grilling Set from Yesland is available on Amazon and offers one-day delivery for Prime members—perfect for a last-minute barbecue. Including a baking stone, pizza wheel and pizza cutter, this set is all you’ll need to create fresh and hot pizzas at home. Well, everything besides the crust and toppings. Barbecue Grill Light, $24.99 It’s too dark, we couldn’t hear you! Whether the party’s just getting started or you’re craving a midnight grill burger, this nifty gadget ensures the show goes on. This Barbecue Grill Light from Walmart offers a flexible neck and super bright, glare-free, wide light beam to illuminate your entire cooking area. It also has a powerful magnetic base, securing the light to the lip of your grill lid. This light can also hold up to any weather it may be put through. Durable and weatherproof, premium aluminum alloy casing can withstand extreme heat and a bit of rain without rusting. However, this little light doesn’t have to be just for nighttime grilling. It can also double its use for camping, reading and even work projects. Really, it’s a must-have tool for anything you need. Wooden Grill Scraper, $6.99 You’ve likely heard horror stories about traditional grill scrapers with metal bristles that can lodge themselves in your grates. No one wants to serve their family or guests metal-laden meat. This Wooden Grill Scraper from Menards is a great alternative to ordinary scrapers, as well as an eco-friendly choice. Scrape on top of or between all shapes of cooking grids without worrying that it will damage the porcelain enamel coating. This scraper strips tough sticky grime or charred hard bits away. You can even use it on cast iron, cast stainless or rod stainless grids. Barbecue Prep and Marinade Tub, $36.99 Whether you’re bringing the meat to someone else’s grill or experimenting with your latest dreamed marinade, here’s the grilling addition for you. This Drip EZ BBQ Prep Tub from Thiesen’s makes traveling with barbecue goods super easy and convenient. Dishwasher safe, collapsible and with an adjustable depth range, this tub is everything you could need when it comes to cookout prep. Use it for large cuts of meat that need to marinate, or even to hold fruit salad, pasta salad or anything else you can dream up for your cookout spread. Quesadilla Grilling Basket, $24.99 Has there ever been a person that didn’t love a good quesadilla? That was rhetorical, but we’ll answer it anyway: probably not. And especially not after experiencing a grilled one. This Quesadilla Grilling Basket from Williams Sonoma makes adding another menu item to your rotation a breeze. Grill up some chicken, shrimp, steak or even veggies to include as filling items for the quesadilla, assemble it in the basket, then set it and forget it. Well, don’t really forget about it.

By Rebecca Fending With summer nearly here here and a long, sweltering season of socializing ahead, many of us may be looking for a refreshing and easy cocktail to serve. Whether it’s for guests or just for yourself on a sunny day, a classic mint julep is just what’s needed in order to power through the heat. The mint julep is said to have been born in Virginia during the 1700 or 1800s. Typically enjoyed during or after breakfast before the day really started to warm up, Virginian socialites made this cocktail with rum or brandy. Nowadays, the drink is most commonly concocted with whiskey or bourbon to further differentiate it from its cousin, the mojito. Mississippi is home to a number of distilleries that produce award-winning bourbon; Cathead, Crittenden and Wonderbird Spirits, to name a few. I highly recommend fixing this cocktail with a Magnolia made spirit, though we promise not to think less of you if you stick with a favorite out of state bourbon. Classic Mint Julep 4 to 5 mint sprigs, leaves only 2 sugar cubes, or ½ ounce of simple syrup 2 ½ ounces Crittenden’s Cut Above Bourbon Whiskey, or Cathead’s Old Soul Bourbon Whiskey Mint sprig, for garnish Place mint and sugar in the bottom of your preferred glass. Muddle until sugar is dissolved and mint is very fragrant. Add your bourbon and fill the glass with crushed ice. Stir until glass is frosted or very cold to the touch Garnish with extra mint and enjoy!

By Ms. Susan M. Collins-Smith, MSU Extension Service Tomatoes are a popular crop for home gardeners, but they can be tricky to grow. Insects, disorders, and diseases can all cause problems with tomatoes. Keep an eye on your plants so you can catch problems early and reap a bountiful harvest. There are a multitude of diseases that can occur on tomatoes, but the following four are commonly seen in early summer when conditions are right: Buckeye rot Develops when humidity is high and temperatures are warm. The pathogen may also affect peppers and eggplant, causing Phytophthora blight. Commonly occurs on low-hanging fruit that comes into contact with infected soil. Most severe in very moist soils. Look for brown, oily lesions on the fruit only. The lesions will enlarge and form concentric circles. A white, cottony fungal growth may also form on the lesion in very moist conditions. Foliage is not affected. Early Blight Develops when humidity is high and temperatures are mild. Affects the leaves, stems, and fruit of field-grown plants. The pathogen is seedborne and can survive on infected plant debris. Watch for circular or elongated, brown lesions with concentric rings on leaves, stems, and fruit. Lesions will enlarge over time and surrounding tissues become chlorotic, or yellowed. Symptoms often first begin on the lower leaves. Southern Blight Develops in high temperatures and moist conditions. The pathogen can survive in soil and plant material for years and can be easily spread through the movement of both. Watch for a sudden and permanent wilt of the plant along with a brown to black lesion that girdles the stem near the soil line. In very moist conditions, white, fungal mycelia may appear on the stem lesion followed by round, tan to brown sclerotia, which look like raised bumps. Fruits can also be infected if they come in contact with the fungus, which often occurs when fruits touch infested soil. Fruits will first appear sunken and yellow and later become water-soaked and soft before collapsing. White mycelia and sclerotia may also develop on infected fruits. Many vegetables can be affected by southern blight. Bacterial Wilt Develops when soil temperatures and moisture levels are high. It is difficult to manage because the pathogen can survive for long periods of time in the soil. Peppers are also commonly infected. The pathogen is spread by contaminated water, tools, equipment, and workers. Watch for sudden wilting and death of the plant without any symptoms of leaf yellowing or plant tissue death beforehand. You may sometimes see a brown lesion on the outside of the stem near the bottom of the plant. The inside of the stem may be dark and water-soaked or hollow. Horizontally cut steams often show profuse bacterial streaming. A quick test can easily be done in the field. Find directions in Extension Publication 3175, “Common Diseases of Tomatoes.” To learn the best management practices for these and other tomato diseases and get additional resources, read Extension Publication 3175, “Common Diseases of Tomatoes.” Herbicide damage can sometimes be mistaken for a disease. Read more about herbicide damage on tomatoes and the best management practices to avoid herbicide injuries in Extension Publication 3679, “Herbicide Damage in Tomatoes.” Extension Publication 2975, “Tomato Troubles: Common Problems with Tomatoes” explains how to manage various disorders and issues, including misshapen fruit, leaf yellowing, leaf rolling, and small fruit. You can find a list of all Extension Publications with information about vegetable diseases and management on our Vegetable Disease Publications web page. You’ll also find a helpful video by Extension Plant Pathologist Rebecca Melanson which explains buckeye rot. For more information about tomato and other vegetable diseases and management, visit our vegetable diseases web page. Follow MSU Extension Diseases of Vegetables, Fruits, and Pecans on Facebook!

By Brandi Perry Mississippi Farmers Market Did you know that in Downtown Jackson, just outside the fairgrounds is a farmers’ market that offers more than 18,000 square feet? At the Mississippi Farmer’s Market, farmers from all over the state bring in their best farm-fresh produce. The all-weather building that the farmers market calls home was built with 32 stalls and roll-up doors. Visitors feel as though they have stepped back in time when they journey through the market with any fruit or vegetable they can imagine, or the freshest milk and coffee money can buy. Growers and farmers of all sizes bring their bounty to the state capital. Depending on the time of year and what is readily available, what visitors may find at the Farmers Market change from month to month. It is obvious that the winter months may be a little slim on products, but you can guarantee hothouse tomatoes and delicious fresh cabbage. In April, there will be a huge increase in the product variety, including, green and pole beans, broccoli, cabbage, cauliflower, kohlrabi and English peas. The month with the best production in the spring is May which brings blueberry, muscadines, peaches, plums, strawberries, sweet corn, pickling cucumbers, slicing cucumbers, English peas, Irish Potatoes and greenhouse tomatoes. For the summer, June leads the way with green, pole and butter beans, broccoli, cabbage, cauliflower, cantaloupe, sweet corn, eggplant, turnip, mustard and collard greens, in addition to all types of pepper, squash and tomatoes. In the dead of winter, many people assume nothing is sold at the farmers market, but that could not be any further from the truth. The Mississippi Farmer’s Market offers a very Merry Christmas that includes visits with Santa Claus, vendor giveaways and door prizes. The vendors and the Genuine Mississippi store offer gifts for that special someone in your life. In addition, you can also buy your Christmas tree from a Mississippi Tree Farm where Leyland cypress and Eastern red cedar are the stars of the show. Many of the participants in the farmers market are a part of the Mississippi Certified Farmers Market program. This program is a voluntary branding program created and administered by the Mississippi Department of Agriculture and Commerce to promote and identify a marketplace for Mississippi grown fruits, vegetables, plant materials and other products made and/or processed in the state. The primary objectives of a Mississippi Certified Market are to offer a diverse product selection, attract a large and repeating customer base, and afford farmers a profitable location to sell produce and other goods. Certified Farmers Markets also allow those consumers the opportunity to interact with the farmers while providing them with the satisfaction of knowing the origin of their food and the opportunity to support the local economy. If you are interested in showcasing your arts and crafts, processed foods or produce, applications can be found on the farmers market website, mdac.ms.gov/bureaus-departments/farmers-market. The Farmers Market is located at 929 High Street in Jackson and is open Saturdays from 8 am to 1 pm. Be sure to signup for the What’s Fresh Newsletter to stay up to date on all the events and schedules of the Mississippi Farmers Market. Genuine Mississippi Store In the building with the Farmers Market is the Genuine Mississippi Store. The Mississippi Department of Agriculture and Commerce created Genuine MS to make it easy for people from around the state and visitors to Mississippi to find and enjoy products created or produced by Mississippi farmers and entrepreneurs. Genuine Mississippi products fall into four categories: grown, raised, crafted and made. The grown section can include grain, grasses, fiber, horticulture, produce, nuts and even timber. Raised can include meat, aquaculture, seafood, dairy, bees, honey, livestock and eggs. Even more, the crafted section may include specialty foods, artisan products and pet food and pet items. Finally, the made products can be almost anything if the item has 51% or more is manufactured in the Magnolia State. If you fall into any of these categories, you could be eligible to be a member of Genuine Mississippi and see your product soar with the benefits that come from being a member. Members can use the Genuine Mississippi logo on products that qualify for the program, packaging and promotional materials. Additionally, members of Genuine Mississippi have a profile at genuinems.com, which contains information about the products, the stories about them, contact information for the members, links to their website and social media, and places to purchase the product. Additionally, the Mississippi Department of Agriculture and Commerce program through advertising, social media, highlights in the Mississippi Market Bulletin, as well as through participation in special events to encourage consumers and buyers to purchase products made, grown, raised or crafted in Mississippi. The Genuine Mississippi store is one of the coolest experiences any shopper can have. With honey, coffee, popcorn, jewelry, pepper jelly so much more, this is the perfect place for a unique gift or just a little something for yourself. Take some time and follow the Genuine Mississippi Facebook, Twitter and Instagram pages for information on their hours and how to become a member of this amazing brand. Andy Gipson, Commissioner of Agriculture and Commerce, was once quoted as saying, “Here in Mississippi, we are surrounded by many talented farmers, entrepreneurs, artisans and craftsmen. The Mississippi Department of Agriculture and Commerce created Genuine Mississippi to tell the stories of these hardworking, creative Mississippians and identify their unique products. We want consumers, not only across Mississippi but around the globe, to know what Mississippi has to offer.” “Genuine Mississippi serves as our state branding program,” Gipson continued. “Members have the privilege to use the brand as a stamp of authenticity, a mark of pride ensuring the product is genuinely produced or created in our great state.” This is one of the best ways to describe this amazing brand and storefront. For more information, please email GenuineMS@mdac.ms.gov or call 601-359-1159.

By Ms. Susan M. Collins-Smith, MSU Extension Service Heirloom tomatoes have distinctive characteristics that set them apart from other types of tomatoes. Heirloom tomatoes are defined by three characteristics: Production. Heirlooms are open pollinated and are not hybridized. You’ll get a 99.9999% match to the fruit you save seeds from year after year if you save the seeds correctly. Age. They’re old. However, the distinguishing line depends on who you ask. Some say heirlooms must be 25 years old, while some say 50 years old. Still, there are others that say they must be even older to be considered an heirloom. Heirloom varieties were more prevalent before World War II, so for some, only varieties that existed before 1945 are considered heirlooms. Tradition. Heirloom tomato seeds originally were handed down in families, much like beloved furniture or dishes. Heirloom tomatoes come in lots of different colors, sizes, and shapes. How do I grow them? Heirlooms can be grown from seed or from transplants at garden centers. If you want to grow from seeds, they need to be started 6 to 8 weeks before you plan to transplant. For Mississippi gardeners, that means you should plant your seeds in mid-February. If you want to try a wider variety than you can find at the local garden center, start planning for next year right now. Extension Publication 3436, “Homegrown Flower, Herb, and Vegetable Transplants” helps you understand how to successfully start plants from seeds at home. Can I grow any variety of heirloom tomato? You can try any variety, but you’ll have more success with varieties suited to our climate. There are hundreds of heirloom varieties, and each is bred to thrive in different areas of the country. So be sure to choose varieties that will do well in Mississippi’s hot, humid summer. Extension Horticulturist and host of Southern Gardening Gary Bachman has tried growing over 100 different varieties in recent years. He’s had success with Black Ethiopian, Angora Super Sweet, Cherokee Purple, and Homestead. Where do I get the seeds? If your family doesn’t hand down tomato seeds and you can’t find a wide variety at the local garden center, don’t worry. You can order heirloom seeds from catalogs and online. Once you find a variety you like, you can keep the seeds and plant them the next year. For more information on heirloom tomatoes, read Gary Bachman’s previous Southern Gardening columns on the subject: Heirloom tomatoes add tradition, taste to gardens Try heirloom tomatoes for a unique garden experience Try colorful, delicious heirloom tomatoes Check out these Extension Publications for more information on growing tomatoes: Extension Publication 3175, “Common Diseases of Tomatoes” Extension Publication 2975, “Tomato Troubles: Common Problems with Tomatoes” Extension Publication 3616, “Mississippi Vegetable Gardener’s Guide”

By Julian Brunt, Eat Drink Mississippi Contributing Writer Everyone has heard that the Earl of Sandwich invented the sandwich in 1762, or thereabouts. It’s an interesting story but certainly isn’t true. The people of the Middle East have been putting leftovers on flatbread for generations, and the frugal French have been doing the same thing with their crusty baguettes, albeit sliced open and stuffed. But nowhere in the world has the idea of the sandwich taken off as it has in the U.S., and no part of this country enjoys the idea more than in the Deep South. I have read that Americans eat three million sandwiches a day, and I’d wager a significant portion of that number are in the South. Upscale sandwiches, like the Muffuletta from New Orleans, the Reuben, either from Omaha or New York City, depending on who you ask, and the French Dip from Los Angeles are all good examples of favorite American sandwiches. However, the sandwiches I grew up on in the South were something quite different. I am still a huge sandwich fan and love to get creative when in the sandwich mood. I often drive to a local bakery to buy a crusty loaf of bread, something dense and chewy, but when I was a kid, soft crustless bread was just being introduced and had become the fashion. Before American white bread made the scene, some pretty interesting bread could be found. But white bread took over, mainly because it was marketed as “sophisticated” bread. It didn’t have a crust, which was required to keep it fresh. The message was that crusty bread was for the poor. It was soft and easy on children’s tender mouths, but it has no other redeeming qualities and certainly is not delicious. One of our favorite toppings for American sandwiches is cheese. But cheese has met the same demise as crusty bread. It’s been dumbed down to the point that the average grocery store carries only cheddar (not real cheddar), grated parmesan (not real parmesan Reggiano), Swiss (same thing), Colby jack, Velveeta, which isn’t a cheese at all, and a few others. Think about this: the French alone produce more than 300 recognized cheeses. How many can you name? Other than parmesan Reggiano and mozzarella, how many Italian cheeses can you buy at the store? There are hundreds. Parmesan Reggiano is the bestselling cheese in Italy. What’s the number two bestselling cheese? It’s Taleggio. I am not being snooty, just making the point that the ingredients of Southern sandwiches are more often than not simple stuff. In fact, they were born of poverty, as are so many food traditions. When I was a kid, perhaps my favorite sandwich was a simple hot dog on a white bread bun. It was vastly better when charred on a charcoal fire, but we often ate them just boiled in water. And yes, we ate them with ketchup. I also enjoyed mustard and mayo, and if I could get a thin slice of American cheese to go on top, that was a great thing indeed. The grilled cheese may be the most famous. In my youth, grilled cheese was almost always served with Campbell’s bean and bacon soup, tomato soup or chicken noodle. I tell you, a good grilled cheese (several slices of cheese make it so much better), cut in half and dipped in a bowl of hot soup, is pretty damn good. It is one of my comfort foods of choice. Banana sandwiches are also pretty good. I love the combination of banana, peanut butter and mayo sandwich. If you add bacon to it, it becomes the Elvis, named, of course, for Elvis Presley. The Elvis is also pretty darn good grilled, like a grilled cheese. In these difficult times, many people have become creative with comfort food, and many creative sandwiches have been created. I love a Vienna sausage, mayo and pickle sandwich. Corned beef and mustard are not much of a stretch, but if you sauté the corned beef first, it is much better. The same thing goes for Spam. I have made sandwiches from leftover braised leek, but more often than not, I try to keep it simple: a fried egg sandwich, which can be souped up with bacon (or sausage) and cheese. And it is hard to beat a good ham sandwich; the hard part is finding a good, smoked ham. I adore Black Forest ham but have never found any in the U.S. close to the Schwartzwald chicken we used to get in southern Germany. I love a good sandwich and don’t follow any specific rules, like no ketchup on a hot dog. A sandwich can be made from almost any leftover in the fridge, it’s hand potable and can be inexpensive, and, if you use a little creativity, absolutely delish. Don’t forget the soup!

By Ms. Natasha Haynes, MSU Extension Service Warm weather means it’s lemonade season! Well, if you want to know the truth, I can drink lemonade year-round. It’s a refreshing treat any time of year. You can easily change the flavor of this lemonade by adding your favorite fruit. I love to add sliced frozen strawberries. Honey-Sweetened Lemonade Ingredients - 4 cups water - 1 cup lemon juice - 1/3 cup honey - 1 lemon for garnish (Optional) Place all ingredients in a blender and blend for 30 to 60 seconds. Serve on ice. Slice 1 lemon into circles or wedges for garnish. (Optional) Variations: - Add fresh mint leaves after blending. - Add your favorite fresh or frozen fruit (blueberries, strawberries, raspberries, sliced peaches) into lemonade before or after blending. Thanks to the University of Maine Cooperative Extension EFNEP 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!

Check out these great dishes from some Mississippi bloggers for your Memorial Day cookout! Beer Can Chicken Southern Potato Salad Dr. Pepper Baked Beans Strawberry Pretzel Salad

By Ms. Susan M. Collins-Smith, MSU Extension Service Beef is an excellent choice to include in a balanced diet. About half of the recommended daily value of protein is in a 3-ounce serving of beef! If you’re like me, you probably don’t know the characteristics of each cut of beef. When you’re at the grocery store, you just make the best guess you can and move on with your food shopping. You don’t just have to guess, though. The Beef Checkoff program has lots of information about cuts, cooking methods, and nutrition to help you make a more informed decision. Check out this graphic that lays out the retail cuts. Beef is not only a great source of protein, but it also provides nine other essential nutrients. Check out these nutrients and what they do in the body: Iron helps your body use oxygen Choline supports nervous system development Protein helps preserve and build muscle Phosphorus helps build bones and teeth Zinc helps maintain a healthy immune system Niacin supports energy production and metabolism Riboflavin helps convert food into fuel Selenium helps protect cells from damage Vitamins B6 and B12 help maintain brain function and give you energy Craving a bit of beef now? Try out a few of these recipes we’ve featured on the Food Factor. This Beef and Potato Kabobs recipe is a summertime staple. This recipe for Spicy Venison Burgers is just as tasty using beef instead. Substitute beef for the venison in these Barbecue Venison Meatballs. They’re great in spaghetti and on meatball subs, too! If tacos are a regular menu item in your house, check out this taco seasoning recipe to spice up your ground beef. And if you want to fire up the grill for any of these recipes, check out our grilling tips. Be sure to check out MSU Extension Beef on Facebook and Instagram for more info on the Mississippi beef industry!

By Kathy K Martin The South reigns supreme in so many culinary classics such as fried chicken, cornbread, grits and of course, the Southern-style breakfast. At Bryant’s in Memphis, a true Southern breakfast beckons diners every Wednesday through Sunday with homemade biscuits and gravy, country ham, omelets and other Southern favorites. The restaurant’s founding owners, Jimmy and Jane Bryant, grew up in Bruce until they moved to Memphis in 1968. They opened a Loeb’s Bar-B-Q franchise in the Parkway Village area and later moved the restaurant to its current location on Summer Avenue in 1977. Jimmy envisioned a homestyle breakfast menu to honor his mother’s homemade biscuits, which brought back memories of his childhood in Mississippi, said Richard Lucchesi, the restaurant’s general manager. “Jimmy’s memories led him to want to share the food with others,” said Lucchesi. “It can be labor-intensive, but we continue to this day to make by hand every biscuit we serve here at Bryant’s.” The couple’s son, Phil Bryant, helped his sister, Kerrie Burton, with the family business for 22 years until he was diagnosed with a brain tumor and had to sell it last year to the Tashie Restaurant Group. “It was a tough decision selling our family restaurant, not just because of the personal history, experiences and memories made, but because we didn’t want it to go into the wrong hands,” he said of the decision. “We’re elated to have found the ‘right’ people who have purchased the restaurant with the full intention of maintaining the heart and soul of Bryant’s, which many Memphians have come to know and love.” Bryant’s re-opened last April with just a few adjustments, said Judd Tashie, the group’s co-owner. They optimized all the equipment, rehired all the former employees and reprinted the menus. “That was the key,” he said, “Same people that were making the food before are doing it again. And the same wait staff, the same people taking care of customers, are back.” In fact, most of the employees have been with Bryant’s for over 10 years, with some for over 20. The most popular dishes are, of course, the homemade biscuits and gravy, as well as buttermilk pancakes (choose from plain, banana-strawberry, Nutella supreme, chocolate chip, pecan, banana or blueberry), omelets (countless options), cinnamon rolls, hash brown casserole and country ham. Another favorite, said Lucchesi, is the Philly cheesesteak that comes as a sandwich, biscuit or omelet. He said that they plan to introduce lunch specials on the menu soon too. Unfortunately, Bryant passed away the month after the re-opening. The new owners honored his memory with a donation to support local dog rescue programs such as All 4s Rescue League, a cause as close to his heart as the restaurant. His sister said her brother was a character, just like her dad. “He had a fun personality and was a big kidder.” She has continued the family legacy by helping at the restaurant’s counter every Sunday. Memories still surround her. Memories of growing up and working there her whole life with her mom, dad, brother and sister. “People still come up to me and tell me that they miss my brother.” Bryant’s maintains this family atmosphere with many regular patrons who are on a first-name basis with employees. Lucchesi calls it a friendly, old-school diner with large portions of food and many repeat customers, including police officers and tradespeople who appreciate that it opens at 5 am. The restaurant continues to garner local and regional accolades as a favorite breakfast restaurant. The Southern breakfast legacy continues at Bryant’s.

By Rebecca Fending With asparagus in season, April and May is the time to enjoy this spring vegetable. Whether it’s oven roasted or used in a cold and refreshing salad like this, asparagus is a great way to add more green to your plate. Asparagus, Tomato and Feta Salad Ingredients: 2 pounds fresh asparagus (medium thickness), ends trimmed, remaining diced into 2-inch pieces 1 (10.5 oz.) pkg. grape tomatoes, halved 2/3 cup chopped walnuts, toasted 4 oz. feta cheese, crumbled (scant 1 cup) Balsamic vinegar or glaze, to taste 1. Bring a large pot of water to a boil. Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes. 2. Meanwhile, fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. 3. Transfer to a bowl with tomatoes and walnuts. Drizzle balsamic over top and toss lightly. 4. Sprinkle over half of the feta then plate and top with remaining feta. Refrigerate for 2 hours before serving.

By Mrs. Qula Madkin, MSU Extension Service According to the “2020-2025 Dietary Guidelines for Americans,” potassium is an under-consumed nutrient, and many of us don’t get enough of it from our daily diets. Potassium, like other nutrients, helps our bodies function properly. Potassium is a mineral that helps our bodies perform a number of functions, like muscle contractions, fluid regulation, and mineral balance in cells. It also helps us maintain normal blood pressure by limiting the effect of sodium. Bananas are probably the first food that comes to mind when you think about potassium. But potassium is found in many foods, such as leafy greens, tomatoes, eggplant, pumpkin, potatoes, carrots, and beans. It's also found in dairy products, meat, poultry, fish, and nuts. Food is the best way to get potassium. By eating a variety of foods every day, you can meet your potassium needs as well as get other important vitamins and minerals that promote health. However, some people may need supplements for a little extra help. Keep in mind that not everyone needs more potassium. Some people may even need to decrease their potassium intake because of certain health conditions. So, it’s important to always talk to your healthcare provider before adding supplements. Whether you are increasing or reducing your potassium intake, you should learn which foods contain potassium and how much. Always check the Nutrition Facts Label when you are grocery shopping. Food manufacturers are now required to include potassium in the Nutrition Facts Label. Here are just a few potassium-rich foods: 1 medium baked potato with skin: 930 milligrams 1 cup cooked spinach: 840 milligrams 1/2 cup raisins: 618 milligrams 1 cup cooked broccoli: 460 milligrams 1 cup cubed cantaloupe: 430 milligrams 1 cup chopped tomatoes: 430 milligrams 1 medium banana: 420 milligrams 1 cup raw carrot slices: 390 milligrams 1 cup low-fat milk: 350 to 380 milligrams 1 cup soy milk: 290 milligrams 1/2 cup cooked lentils: 365 milligrams 1 cup cooked quinoa: 320 milligrams 8 ounces, nonfat yogurt: 625 milligrams 3 ounces clams: 530 milligrams Fish (mullet, pollock, trout): 380-395 milligrams 1 cup coconut water: 395 milligrams For a detailed list, visit the Dietary Guidelines for Americans web site. For more information about potassium and how to incorporate potassium-rich foods into a balanced diet, visit the Academy of Nutrition and Dietetics web site and the MyPlate website. For more nutrition and wellness tips, join our MSU Nutrition and Wellness Facebook Group and visit the MSU Extension website.

By Julian Brunt Biloxi has had a vibrant Vietnamese community since the late 1970s. It was first centered in the Point Cadet area, the eastern tip of the Biloxi peninsula, the heart of the old seafood district. Hurricane Katrina displaced many families and businesses, but still many families and businesses remain, although dispersed around Harrison County. The largest Asian market in the state, the Lee International Market is located on Howard Avenue in Biloxi, there is still a scattering of good Vietnamese restaurants in Biloxi, Ocean Springs and D’Iberville, and there are several Buddhist and Catholic churches to be found as well. For several years Jia, the Asian themed restaurant at the Beau Rivage Casino and Resort, has been popular in the Vietnamese community and visitors from as well, but this well-known restaurant has just undergone an extensive remodel and enlargement and is gaining a reputation as the most popular Vietnamese restaurant in south Mississippi. The remodel opened the front of the restaurant, removing the bamboo wall and walk-through fountain, giving an open and airy feeling and adding additional seating. Perhaps the most important addition is the noodle bar, located just adjacent to the popular sushi bar, both of which guard the front of the restaurant. Each component of Jia has its menu, sushi bar, noodle bar and main restaurant, so there is a broad selection of Asian themed dishes to choose from. Teppanyaki tables were added to the main restaurant as well, with Japanese-style grills for tableside preparation of your favorite dish. Executive chef Kristian Wade told me that a noodle bar was in the works almost two years ago, but Covid delayed its opening. I have been anxiously awaiting the addition to the restaurant and was delighted when it finally opened. Chef Wade said, “Coastal Mississippi has a strong Vietnamese influence and we have infused local and Eastern culture culinary flavors to develop the Jia menu by delivering the finest product available while also focusing on simplicity and letting the food speak for itself.” And after my first dining experience at Jia since the reimaging, I think Chef Wade and the executive room chef Jason Carlisle nailed it. I love an open kitchen, and sitting at the noodle bar, watching the chef make the pho I just ordered was a delightful experience. The noodle bar menu consists of five pho choices, five bun (rice vermicelli noodles paired with pork, beef, chicken or shrimp) and five banh mi, the famous Vietnamese sandwich on a French baguette. I tried the combination pho (pronounced “fuh,” by the way) and always am reminded what the great and much-missed chef Anthony Bourdain said about pho, calling it “a steaming bowl of goodness.” It is an apt description of this amazing dish, which the Vietnamese eat any time of the day. What makes pho so good is the aromatic broth that is its base. Made from roasted beef bones, this amazing stock takes 12 hours to make and is seasoned with star anise, ginger, coriander, cardamon and fish sauce. There are many different pho recipes, using rare beef, meatballs, brisket and even chicken, but if you get the stock wrong, nothing will redeem it. I also sampled two sushi rolls, the Atom Bomb, made with spicy tuna, topped with masago (smelt roe), spicy mayo and sriracha. I also ordered the Dragon roll, which is a California roll, topped with whole eel and eel sauce. Both were great, but the freshness was astonishing and was the best eel that I have ever had. The sushi bar, which I think of as the best in south Mississippi, has almost a dozen rolls to choose from and ten sushi options. I also tried two offerings from the Sharing and Salad menu, both of which were delightful. The rare beef in lime juice (a Vietnamese style ceviche), with fried garlic, pickled sweet onion, peppers, peanuts and prawn crackers, was tender, flavorful and just delicious. The fried chicken wings, with chilis garlic and lime, were surprisingly crispy and moist, as well. Everything that we tried was just off the charts, so when selections from the main menu began to arrive, and we found them even better than what had come before, I was left without words to properly describe them. The caramelized pork belly served with eggs simmered in the same sauce, young coconut juice and fish sauce was delightfully spicy and tender beyond belief, falling-apart tender, but still maintaining a pleasant and fatty texture. The dish that really blew me away was the roasted black cod. I do not think that from the description on the menu I would have ordered this one, but like everything we sampled, the menu did not give a hint of the intensity of flavors and the creativity of the dish. The cod was served with bean curd, pineapple, cucumber and nuoc mam (a Vietnamese dipping sauce), which sound simple, but the complexity of flavors and textures was stunningly good. The fish was perfectly cooked, tender and pulling away from the bone easily, but still pleasantly firm. This is one of the best things I have had to eat in years. Looking over the menu after our dinner, there were a few items I would like to come back and try. The salmon belly with chiles looked amazing, as did the lemongrass grilled pork chops, caramelized duck and chicken, and the salt and pepper lobster. Jia is an extraordinary restaurant run by a chef that is at the very top of his game. Hats off to Chef Jason Carlisle and his team for an extraordinary evening. If you are any kind of foodie at all, Jia has got to be on your bucket list.

By Ms. Susan M. Collins-Smith, MSU Extension Service RAYMOND, Miss. -- Gardeners who want to preserve their abundant harvests by canning should make their list and check it twice -- now, before it’s time to begin canning. Home canners should be sure they have the right recipes and equipment for the foods they intend to preserve. They should also make sure they inspect all their equipment. “The canning process is a lot easier when you have the right equipment, plenty of supplies and research-based recipes,” said Janet Jolley, agent with the Mississippi State University Extension Service in Marshall County. “Canning season will go a lot smoother.” First, check for all needed equipment: boiling-water canner pressure canner canning thermometer approved, threaded, home-canning jars with two-piece lids canning lids and rings canning utensils jar lifter for removing hot jars from a canner big-mouth funnel to help pack foods into jars headspace gauge to ensure the proper distance between the surface of food and underside of the jar lid clean cloth or paper towels to wipe the rims of jars before putting lids on narrow spatula for removing air bubbles from jars magnetic lid wand to help remove metal lids from hot water Second, inspect all equipment to ensure it is safe to use and that canned items will reach the pressure and temperature to properly seal and kill harmful bacteria that could cause food spoilage or foodborne illness. Take these steps to check or replace equipment: Inspect the canner: Check the gasket for cracks. Replace if cracks are present. Ensure that petcocks, vents and safety valves are not clogged. Have dial gauge canners tested to make sure they are accurate. Check with the local Extension office for testing availability. Check jars on hand for cracks, and note the sizes available to ensure there are enough. Buy new lids. Never reuse canning lids. Check ring bands for dents and rust. Replace if either or both are present. Check the jar lifter, bubble freer and headspace gauge to ensure they are in proper working order. Ensure there are enough pots and pans for blanching. Check other needed equipment, including knives, vegetable peelers and long-handled spoons. Jolley points out that some equipment is an absolute necessity to preserve foods properly. Home canners cannot do without a boiling-water canner, a pressure canner, a jar lifter, jars, lids and rings, and a clean cloth or paper towels. However, some equipment may not be necessary but does make the process easier. Nonessential items include a canning funnel, a bubble freer and a magnetic lid wand. A plastic knife can be used to release bubbles. Do not use a metal knife. It could damage the jars. Fran Brock, Extension agent in Oktibbeha County, stressed the importance of using the correct type of canner with the right technique and research-backed recipe. Boiling-water canners are used to process jams, jellies, preserves and high-acid foods, such as tomatoes and some fruits. A pressure canner is used when processing low-acid foods such as vegetables, meats and seafood. “To store canned food at room temperature safely, foods must be sealed in an airtight container and must receive sufficient heat processing to kill all microorganisms that can cause spoilage and Botulism poisoning,” said Brock. “You need to use the right equipment, technique and recipe together to achieve this. “You should always use research-based home canning recipes. These recipes have been tested in a laboratory to give the correct measurements of all ingredients, jar size, measurements of pH, time, temperature and pressure. These factors combined help kill bacteria,” Brock said. Processing foods for the correct amount of time and at the right temperature also inactivates enzymes in the food that negatively change color, texture, flavor and nutritional value, Brock said. Extension recommends that people follow the instructions provided by the National Center for Home Food Preservation for preserving any food items at home to reduce microorganisms that can cause foodborne illnesses. Housed at the University of Georgia, the center uses the research-backed data supported by and gathered from USDA testing. While electric pressure cookers, also called multicookers, are great for getting meals on the table quickly, Extension does not recommend their use in home canning. Even cookers that come with recipes and a canning and preserving function on their digital controls are not recommended. “Food spoilage and foodborne illness are two of the dangers of using a multicooker for canning foods,” Jolley said. “The National Center for Home Food Preservation makes clear that their tested canning processes are not recommended for use in electric pressure multicookers at this time. The center developed their recipes for stovetop pressure canners, which hold four or more quart-size jars standing upright.” Brock said other unsafe canning methods cooks should never use include the open kettle canning method, the oven canning method and dishwasher processing. “None of these methods provide sufficient heat to kill harmful bacteria,” she said. Extension Publication 1152, “The Complete Guide to Home Canning,” provides more detailed information about equipment, supplies and preservation techniques. For more information about canning processes and preserving food and research-based recipes, visit the National Center for Home Food Preservation web site at http://nchfp.uga.edu/.

Article by Paige McKay-White We all know the saying—breakfast is the most important meal of the day. As Southerners, we know how to do breakfast right. Oxford native Chef John Currence has elevated breakfast to an art form with his creative breakfast recipes. In this “fun, festive and highly caffeinated ode to breakfast,” Big Bad Breakfast includes breakfast fare that can be served any time of day and is sure to impress the taste buds. Start your morning off with recipes from “The Welcome Basket,” a chapter full of sweet breakfast treats like Sausage Cinnamon rolls, Buttermilk Cake Doughnuts (recipe included here), Honey Buns, Blueberry Muffin Tops, Monkey Bread and Banana Pecan Coffee Cake. These are perfect for those who prefer a sweet versus a savory breakfast. You could even serve them as dessert. The next chapter highlights the breakfast king—eggs. “The Incredible, Edible, Omnipresent Egg” section includes tips on how to perfect each form of egg and which tools are best for each. Recipes include Big Bad Breakfast Egg Bake, North Mississippi Eggs Benedict, Breakfast Quesadilla, Chorizo Migas, Double Oyster Hangover Fry, and Spicy Boudin and Poached Eggs. The next chapter is also focused on eggs, specifically Omelets and Frittatas. Choose from recipes like the Chili and Cheese Omelet, Shrimp Fried Rice Omurice, Creole Skillet Scramble, Pepper and Chorizo Frittatas and a Low Country Cast-Iron Skillet Scramble. For more sweet options, the next chapter features “Pancakes, Waffles, and Crepes.” It includes classics like Silver Dollar and Short Stack Buttermilk Pancakes and Belgian Waffles, as well as unique options like Peanut Butter and Banana Pancakes, Hoecakes, Brioche French Toast, Homemade Pop-Tarts, Toasted Oatmeal Pancakes, and Shrimp and Pickled Onion Crepes. For those who love pancakes or bacon and eggs for dinner, Big Bad Breakfast has you covered in the “Breakfast For Dinner” chapter. This chapter includes heavier dinner options like Shrimp and Grits, Shrimp Gravy Biscuit Sundae, Crawfish Etouffee, Oyster Pot Pie, Breakfast Succo-hash and Huevos Cocineros. All of these recipes are not only great for dinner, but you could also serve them as a heavier breakfast or brunch meal. A breakfast cookbook wouldn't be complete without cereal, and the store-bought stuff is often processed and filled with sugar and other additives. “Cereals, Grains, and Other Pseudo-Virtuous Things” includes better-for-you options, such as Homemade Vanilla Granola, Homemade Frosted Cornflakes, Grits and Collard Souffle, Italian Sausage Risotto and Homemade Crispy Rice “Elvis” Treats. The next chapter might be one of the best: “Breakfast Sandwiches.” Currence describes breakfast sandwiches as having “healing powers,” and with these recipes, he might be right. Sandwiches include Fried Chicken Cathead, Monte Cristo, Egg and Rice Burrito, Chicken and Sausage Pancake Sandwich, Grilled Ham and Pimento Cheese Sandwich, and Egg Salad. These are also a great option for any time of day or night. With all these meals, “Sides, Condiments, Meats, and Extras” are a must. Breakfasty side dishes and extras include Garlic Cheese Grits, Cayenne Pepper Sauce, Louisiana Satsuma Jelly, Black Pepper Honey, Sausage Gravy, Apple Butter and several other breakfast table staples. Last but not least, no breakfast or brunch would be complete without something to sip on, whether it’s alcoholic or not. Sip on libations like a Grapefruit Mimosa, Big Bad Breakfast Bloody Mary, Djen Frappe, Eggnog, The Vacation Wife, Peach Lassi, Donkey Punch and The Idiot’s Champagne Cocktail. Sometimes, you just need something a little more than a cup of coffee with your breakfast, and this chapter has a drink for any occasion. Whether you’re looking for something new to spice up breakfast, or you’re hosting any kind of breakfast or brunch-themed event, any of the many recipes in Big Bad Breakfast are sure to be a hit. You can find a copy at Amazon, Walmart, Target, Barnes & Noble and Square Books in Oxford. Buttermilk Cake Doughnuts Makes 15-18 Vegetable oil, for frying 1 cup all-purpose flour 2 teaspoons granulated sugar 1 teaspoon baking powder 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon baking soda 1/2 cup buttermilk 1 egg Cinnamon sugar, confectioners’ sugar, or vanilla glaze for topping (optional, recipe follows) Pour 3 inches of oil into a deep skillet or countertop fryer and heat over medium heat to 350 degrees F. Turn the heat to low and hold at this temperature. To make the doughnuts, whisk together the flour, granulated sugar, baking powder, ginger, nutmeg and baking soda into a large bowl, then make a well in the center. When the oil is hot, whisk together the buttermilk and egg in a separate bowl, then pour into the well, stirring gently until combined. Drop the batter by rounded tablespoons into the hot oil, 8 to 10 at a time, being careful not to crown the pan. Fry until golden brown on all sides (they should turn over by themselves as they cook), 2 to 3 minutes. Remove from the oil with a slotted spoon. Drain the doughnuts on paper towels, then roll in cinnamon sugar or confectioners’ sugar, or drizzle with the glaze while the doughnuts are still hot. These are best served immediately, but will still represent well for a couple hours at room temperature. Vanilla Glaze, optional 2 cups confectioners’ sugar 1 teaspoon pure vanilla extract 2 to 4 tablespoons whole milk To make the glaze, stir together the confectioners’ sugar, vanilla and 2 to 4 tablespoons milk until the glaze reaches the consistency of heavy cream.

If you’ve ever visited a restaurant in Jackson and throughout Mississippi, chances are you’ve come across the savory, tangy, teasingly spicy catchall sauce known as “comeback dressing.” Check out the history of this tasty dressing on the Visit Jackson blog.

By Susan Marquez Fork on the left. Knife and spoon on the right. It is the classic art of setting a proper table, and it is a skill that must be learned. Yolande van Heerden of Greenwood says she has vivid memories of family meals in her native South Africa. “I had to set the table every night as a child,” she recalls. “I remember my mother had black and red disks made of sisal, and she never upgraded from that. We used cloth napkins at each meal because we were too poor to buy paper napkins. Each meal used a knife, spoon, fork, butter knife and sometimes a fish fork or dessert spoon.” As an adult, Yolande has spent many years teaching art to pre-school children. “I’m very well versed with the Montessori style of teaching.” In August 2021, Yolande had just finished her summer art camps for children, and with no classes planned for the next month, she took a personal holiday. “I had a trip planned to Los Angeles but decided I didn’t want to fly due to Covid concerns. I canceled the trip and instead hunkered down and worked on art for me.” She began thinking about workshops she might be able to do in the future for both children and adults. Thinking about how the pandemic changed the way people socialized with each other, Yolande realized that what we do now is gather around the table and eat. “I started playing with the idea of placemats,” she says. As a fabric artist, Yolande has a plethora of fabrics from all over the world. “I always take an empty suitcase with me when I visit South Africa.” She started playing with design and shapes and made ten placemats. “I put them up on Facebook at 1:30 in the morning. I was really excited about them. I was filled with the joy of a newfound idea.” Within ten minutes, a friend bought all ten of the placemats. “That was very exciting for me. My friend told me she thought they were amazing, which was a great affirmation for me.” Each placemat is like a little painting. “I have a story about each one in my head,” says Yolande. The response she received about the placemats was very positive. “Everybody is excited about them. I had many people place orders for Christmas.” Many of those orders are for custom designs. “I have a friend in California who wanted four placemats in the shape of dinosaurs. I’ve had requests for unicorns, horseshoes, dogs and cats.” She has also had requests for placemats with plates that feature giant initials. “No two placemats are alike, although there may be some similarities. It’s more interesting for me to design.” Yolande recently toyed with the idea of using old t-shirts. “I have a stack of personal t-shirts I had as a kid and from when I lived in Hollywood that I no longer wear. I used the logo from my Yo MTV Raps t-shirt and realized that instead of being stuck in drawers, the old t-shirts could be turned into lovely mementos.” Yolande says some may call her a fabric hoarder, but she views herself as a fabric curator. “I never throw away even the smallest piece of fabric.” On her MTV t-shirt, she crafted a cassette tape from a piece of Japanese fabric she held on to. “It’s positioned to show where the water glass goes.” When she started making the placemats, Yolande discovered that there is a big web of connection between us all. “Someone I know would tell someone else about the placemats, and the demand for them has grown. I may combine a musty old fabric I bought at an estate sale along with a piece of fabric I purchased from a favorite bazaar in South Africa. I like that something can become something else. We don’t have to live in a disposable world.” Now, toddlers and children have a fun and straightforward way to learn the proper way to set a table. “The rules we use to set a table come from very practical places,” Yolande explains. “For example, the blade of a knife should always be facing the plate. If it faces the person sitting next to you, that is a sign of aggression. Also, the knife is placed on the right because most people are right-handed.” Yolande says her placemats have been an enjoyable adventure so far. “The response has been strong, and I see it as a tiny way we can all be more connected.” For more information on Yolande van Heerden’s placemats, visit her Etsy store at “tomboyART.”

Ms. Alena Quinn Anderson, MSU Extension Service BILOXI, Miss. -- Coastal Mississippi’s natural habitats are easily accessible and provide opportunities for a variety of outdoor activities, such as fishing, hiking and kayaking. As spring approaches and warmer weather beckons local residents and visitors outside, nature-based-tourism (NBT) businesses should be in high demand. However, there are still relatively few NBT-focused businesses in the area. To further expand into the coast long-established programs such as Natural Resource Enterprises that provide opportunities for potential business owners to develop nature-based enterprises, the Gulf Coast Outpost Program was created. Established by the Mississippi Department of Marine Resources, the Gulf Coast Outpost Program aims to promote local NBT businesses. Participating organizations provide a wide range of services and experiences, including shrimping trips, discovery centers and eco-tours. When a business completes training requirements focused on sustainability and stewardship of the environment, it is recognized as a Gulf Coast Outpost and gains access to the promotional materials developed by this program. Outposts receive a resource toolkit, marketing opportunities and eligibility to apply for the Mississippi Gulf Coast National Heritage Area (MGCNHA) Heritage Community Grants program. Since the program’s start in 2016, only a handful of businesses have taken advantage of the course and its incentives. Limited availability of educational resources, as well as training times that conflict with business hours, have made it challenging for businesses to complete the certification requirements necessary for participation. In response, specialists from the Mississippi State University Extension Service and Mississippi-Alabama Sea Grant Consortium are working to enhance the program. Presently, members of this team are developing a library of online training modules that cover a variety of locally relevant topics -- from living shorelines to sea level rise resilience. The project team is drawing from various existing programs offered by the MSU Coastal Research and Extension Center to create and administer online training options. Some of these programs include Master Naturalist, Student Naturalist, Coastal Cleanup, Inland Cleanup, Coastal Conservation and Restoration, Marine Fisheries Ecology, PLACE-SLR and Plastic Free Gulf Coast. The new course design will allow business owners and operators flexibility to complete the training requirements when their schedules allow. Moreover, the new training modules will increase accessibility of the Gulf Coast Outpost certification program, and participating NBT businesses will be better equipped to transfer knowledge of sustainability and stewardship to the clients they serve. Project leaders plan to launch the online Canvas course this spring, and MSU will continue to host the course and solicit creation of updated materials. This ongoing work will help ensure that the course remains relevant to coastal Mississippi’s needs. In this way, the expansion of the Gulf Coast Outpost Program will lead to more informed and abundant nature-based tourism businesses in coastal Mississippi, and in turn, a more environmentally conscious public. For more information about the Gulf Coast Outpost Program, please visit https://gulfcoastoutpost.com/ This project is made possible in part by a grant from the Mississippi Coast National Heritage Area.

By Julian Brunt The Pearl Hotel in Bay St. Louis is known for its elegant aesthetics and charm, with lovely rooms and suites looking out on the quaint city and its bay. But what people are really talking about is its restaurant, Thorny Oyster. It’s not a combination you will find in many small Southern towns: a truly classy restaurant in a grand hotel, very European, and I must tell you upfront, Thorny Oyster is one of the best restaurants I have visited in a very long time. It is beautifully designed, with blond wooden floors, custom-designed green wallpaper, high ceilings with white globe ceiling lights that look like clusters of grapes. The bar is topped in white marble with black chairs, very classy, but the feature I like the most is the open kitchen, where you can sit at the bar and watch your meal being made. What is even more impressive is that the restaurant was designed by Executive Chef Jeffrey Hansell. He started his culinary career as a dishwasher, then moved to a po’boy shop, not exactly an exalted start, but if you can make it through the trenches of any busy restaurant, you are on your way to proving your chops. Hansell moved on to culinary school, then Commanders Palace in New Orleans, and finally Birmingham. He recently teamed up with Chef Lauren Joffrion, the sous chef (recently of Fields Steaks and Oysters, also in Bay St. Louis), and the two of them have made a rocket ship start for Thorny Oyster. I have been following Chef Joffrion for several years and think of her as one of the young rising culinary stars in the South. Everything I have ever had that she prepared was sensational, beautifully plated and creatively conceived. She is also a pastry chef, and it is not often you find a chef that does well on both sides of the kitchen. I have eaten at Thorny Oyster three times and have been increasingly impressed each time. The grilled oysters were amazing: not overcooked and not over sauced, served with smoky grilled house-made focaccia, perfect for dipping the buttery sauce the oysters were cooked in. The Florida clams, with house-made chorizo and smoked tomato broth, were “wow” good, as were the mussels and fries, a famous Belgium combination. All of the desserts that Chef Lauren has made for me were just perfect, as was the spiced pumpkin panna cotta with salted pecan brittle and torched meringue I had during my last visit. But the one dish I have to rave about is the bouillabaisse. As I am sure you know, bouillabaisse is a famous French seafood stew, which originated in Marseille. It is not an easy recipe, and you seldom find it on a menu, but when you do, it is going to be a classy place like Galatoire’s in New Orleans. It is a brave act to include this dish on a menu, and to find it in Bay St. Louis is surprising. The bouillabaisse at Thorny Oyster is made with fresh seafood, locally caught grouper, Gulf shrimp, mussels and crab claws. The seafood was perfectly cooked, a tough feat with the diversity of seafood in this dish, but what really distinguishes this dish is the sauce. It is light, with hints of saffron, but bursting with flavor, add to that the smoky grilled bread for dipping, and you have a dish that is almost beyond description. Honestly one of the best things I have eaten in years. It is hard to come up with the right superlative to describe Thorny Oyster. Two of the most talented chefs in the state, a beautifully designed restaurant and food that is beyond compare. If you are a foodie of any caliber, no matter how far away you live, you have to check this place out. A night at The Pearl and a meal or two at Thorny Oyster would make for a very fond memory indeed. Thorny Oyster 104 North Beach Boulevard, Bay St. Louis 228-688-0401

By Susan Marquez Jeff Brown and Don van der Werken both have agricultural backgrounds and a love of farming. Dedicated to a healthier way of life, they began researching blueberry farming. “We were living in New Orleans and looking for a piece of property,” recalls Don. “We found an ad in a real estate rag for a piece of raw land in southern Mississippi, and we learned it had once been a test site for blueberries. We decided we would give it a go.” The two started JD Farms in 2008. The soil and climate in the Poplarville area are ideal for growing blueberries, and their crop has done well. In addition to bulk blueberries, they began making products such as blueberry lemonade, blueberry juice, pies and more. Then one day, Don was listening to a gardening show on Mississippi Public Broadcasting called the “Gestalt Gardener.” The show’s host, horticulturist Felder Rushing, mentioned that Poplarville had, at one time, been a research center for camellias. “We were looking for another crop, so we decided to plant camellias.” You may be wondering why Jeff and Don chose camelias as a crop. It’s because the leaves of the camellia sinensis plant are harvested for tea. “I talked to some other local folks and learned that Lipton Tea once had a research center here in the 1950s,” says Don. Just as the soil and climate are ideal for growing blueberries, it is the same for growing tea. “The plants are really hearty,” says Don. “The deer don’t eat it, and for the most part, pests don’t bother it.” Don and Jeff turned to Mississippi State University to help with tea research. “We knew how to grow it, but we didn’t know how to process it. As luck would have it, MSU had a visiting professor from China who was a tea expert. He spent time with us and showed us how to make tea. We ordered our tea processing equipment from China, and now we produce green tea, blends with green tea and fermented black tea.” When making their blueberry juices and lemonades, there is a lot of pulp left over. “I knew there had to be something we could do with it,” Don says. A side story is that they found an old coffee mill and grinder from a roasting operation in Kiln, Mississippi, that was destroyed by Katrina. “It was basically bits and pieces, but we bought it and got it working. We dried the blueberry pulp in big pizza ovens and added it to coffee beans we bought from New Orleans and roasted in-house. Now we offer blueberry coffee, and people love it.” They also add the blueberry pulp to a mixture of whole wheat, oatmeal and eggs to make dog treats. “The treats are safe for human consumption, but we don’t add sugar, so few people would like to eat them. However, dogs love them.” Currently, JD Farms has 14 acres of blueberries and four acres of tea. They also grow pears, peaches and mayhaws. Tours of the farm are given by appointment. “We haven’t done as many tours because of Covid, but we do welcome groups,” says Don. “We have to do it by appointment only; however, because we are a working farm. We have had garden clubs, civic organizations and other groups come over the years, and everyone seems to enjoy it.” Along the way, Jeff and Don have acquired a bakery inherited from a neighbor who passed away. They offer blueberry muffins, pies, scones and more, including German stollen during the holidays. “We follow the seasons,” Don says. Products produced on the farm can be purchased through their website, JDFarms.us, as well as at area farmers’ markets and various festivals.

By Ms. Natasha Haynes, MSU Extension Service No matter how you slice it, venison is a great addition to your diet. I’m lucky to have hunter friends who will share their venison with me from time to time. It’s high in protein and contains important nutrients, including iron, niacin, and Vitamins B12, B6 and B2. These meatballs are versatile, and there are lots of ways you can add them to your meal plan. They are great with spaghetti and on meatball subs, too! Serve them with homemade sweet potato fries for a nutrient-packed meal. Try our Air Fryer Sweet and Spicy Sweet Potato Fries. If you don’t have venison, you can substitute ground beef, and it will be just as delicious! Barbecue Venison Meatballs Ingredients - 3/4 cup rolled oats - 1/2 cup 1% milk - 1 pound ground venison - 3/4 onion, minced and divided - 1/2 teaspoon garlic powder - 1/2 teaspoon ground black pepper, divided - 1/2 teaspoon smoked paprika - - 1/2 cup ketchup - 1/2 cup water - 3 to 4 tablespoons brown sugar - 2 tablespoons distilled vinegar 1. Preheat oven to 350 degrees F. 2. Combine oats and milk in a bowl. Allow to soak for 10 minutes. 3. Combine venison, half of onion, garlic powder, 1/4 teaspoon black pepper, and smoked paprika in a separate mixing bowl. Combine well. Mix in oats and milk mixture. 4. Shape meat mixture into 12 balls, approximately 1-inch, and place in a shallow baking pan. Cover with foil and bake for 30 minutes at 350 degrees F. 5. Drain any grease and juices that may have baked out. 6. Combine all remaining ingredients in a saucepan and stir well. Bring sauce to a simmer. 7. Pour sauce over meatballs. Bake uncovered for an additional 30 minutes, turning once. Thanks to Virginia Cooperative Extension for this recipe! If you want to try other cuts of venison and don’t like the gamey flavor, try this tip from the USDA Food Safety and Inspection Service. Soak the meat overnight in the refrigerator in one of these solutions: One tablespoon of salt per one quart of water, OR One cup of vinegar per one quart of water Use enough solution to cover the meat entirely. Remove as much fat from the meat as possible before placing it in the solution. Check out the USDA’s article, “Roasting Those “Other” Holiday Meats,” for tips and a guide on safe internal temperatures and approximate cooking times for various kinds of meats. 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!

By Catherine McCord of Weelicious Man is it tough to find nut-free school lunch options, especially when nut butters are such an easy lunch box solution, or simply when you have kids who are obsessed with nuts and nut butters! I've been making these Fruit and Seed Bars for my family for years and they're one of the snacks and school lunch treats my kids request most. Ingredients: 1 cup old fashioned oats 1/2 cup Raw Pumpkin Seeds (also known as Pepitas) 1/2 cup raw sunflower seeds 2 tbsp flax seeds 1 cup dried fruit (blueberries, raisins, currants, cranberries and/or cherries) 1/2 cup unsweetened coconut flakes 1/3 cup honey 1/2 cup sunflower butter Directions 1. Preheat oven to 325 degrees. 2. In a food processor, pulse the first 6 ingredients until finely chopped (it’s ok if there are few coarsely chopped pieces). 3. Add the honey and sunflower and pulse until starting to combine. 4. Pour the mixture into a 9 x 9 inch pan, grease then line with parchment and press down into the pan until completely even. 4. Bake for 25 minutes. 5. Let the bars completely cool before cutting with a serrated knife into bars. 6. Serve. *Cool, place in Ziploc bags, label and freeze. Defrost to room temperature and enjoy!

By Jay Reed Food trucks have been a fascination for some time now, maybe even longer than many realize. It’s only been a year or so since the Oscar Mayer Wienermobile made its way to Starkville, but the iconic (and literal) hot dog truck has been around since the mid-1930s. Today, it’s more marketing than cooking, but it’s still on the road. (And if now you can’t get “I’d love to be an Oscar Mayer Wiener” to stop playing in your head, you’re welcome.) Jump forward a couple of decades, and perhaps a different sing-song tune is playing, announcing the ice cream truck rolling through your neighborhood. But food trucks, as we think of them today, have a little more recent history. There were King Taco trucks in Los Angeles as early as the 1970s, but 2008 was the year Roy Choi opened up the Kogi Korean BBQ truck. Since then, it’s been uphill… and downhill… and any direction a truck can go, as the food truck revolution continues to grow. Food Network lists at least six different shows about food trucks. I’ve personally attended two Food Truck Mash-Ups in Jackson. Food trucks aren’t going anywhere, or should we say they’re going everywhere? Food trucks are definitely trending. Bigger cities tend to see trends like these first. But in recent days, food trucks have gained a foothold in some of the smaller towns of Mississippi. Pontotoc has Tanglewood Food Truck Park, and Starkville hosts a park on the former site of its farmers’ market. A few years ago, it was hard to find a truck when you wanted one (dare I say needed?), but now, on most days, we’ve got choices. In the Starkville area, one of the trucks that has led the way in longevity and creativity is the Mom and Pop truck. It rolled into town in late March of 2020 with Chef Hunter Bell at the wheel, his wife Hannah riding shotgun. Originally a delivery van in California, it went all the way to Washington, D.C., to a company that built it out and painted it according to the Bells’ specifications, then it was picked up and driven to Mississippi. But the journey for the Mom and Pop business started long before that. Hunter and Hannah both attended The W in Columbus, where Hunter got a culinary management degree. Ironically, they never met on campus; both lived in Starkville and connected by way of another local restaurant. Once married, they decided to stay in Starkville and open their own business. A food truck wasn’t necessarily the end goal, but after a brief foray into that world, it seemed like a solid stepping stone into the growing culinary scene. Before launching the truck, Hunter said, they had to find a base location, aka a “commissary.” This is common to all food trucks: everybody has to have a place to store food and supplies, clean the dishes, etc. But unless a truck already has a “brick-and-mortar” restaurant, the commissary is often behind the scenes. Customers see on social media where a truck will be parked and serving day-to-day, or perhaps get lucky enough to happen upon it while driving by, but after the windows are closed and it drives away, who knows where it goes? With Mom and Pop, however, the base location was announced before the truck ever hit the road: the former location of The Biscuit Shop on Washington Street, just a half-block down from Main Street. (One purveyor of comfort food made way for another, it seems.) Despite the fact that they have a home base, it’s still a food truck life. Restaurants without tires tend to have a more regular schedule—certain days at certain times. Prep, serve, clean up, go home, repeat. When asked what a typical “day in the life” of a food truck looks like, Hunter said—not surprisingly—that there really is no typical day. That may be because they have a lot of irons in the cooking fire. Of course, the truck is the focus at the moment or at least the most visible to the hungry public. From it, they can serve quick meals from a parking space on the side of the street, or it may work as a vessel for catering, whether they serve from the truck itself or use it primarily to transport the food. The outer décor of the truck was actually designed with events in mind, and in a strange twist, the pandemic has helped pave the way for food trucks to be featured at wedding receptions and the like. As the time has passed and they’ve put a few more miles in the business and, as the world has evolved, again and again, they’ve continued to pivot and explore options. In hindsight, the general public might look at the early months of 2020 and say, “Maybe this isn’t the best time to open a restaurant.” In fact, many restaurants across the country closed during that time, and some never reopened. For the Mom and Pop food truck, however, it was an opportunity to serve the community. Tired of cooking at home under quarantine or during those initial curve-flattening weeks? Mom and Pop would come to you. In those earlier days, both the schedule and the menu made a pivot. Instead of the breakfast and lunch wraps and sandwiches that would later become menu staples, the Bells and their crew turned to casseroles and quiches and took the truck to the neighborhoods of Starkville. And though they may not have had the traditional ice cream truck music blaring from a speaker, they did serve ice cream from the truck during that season. The need to be flexible actually played into the business name. They wanted a mom-and-pop business: locally based, locally supported and with local partnerships. But they didn’t want to be locked into a particular menu. BBQ trucks sell BBQ; taco trucks sell tacos. A mom-and-pop truck could feed whatever the need might be and would allow Hunter’s culinary creativity to have a home. Coincidence or not, they were also new parents. The name Mom and Pop checked all the boxes. Once the world began to normalize a little, the truck shifted back into the traditional mode of lunch stops around Starkville and visits to other local towns in the area, like Grenada, Hunter’s hometown. They can also be found working at festivals or feeding firemen. Hungry students might find them parked in the Cotton District on weekend late nights. Their Instagram account is evidence of all the weddings they’ve been invited to cater. Again, no typical day… or night. Unlike most restaurants, the usual front-of-house (hosting and serving) and back-of-house (cooking and office) division of labor are a little less black and white. Whoever is on the truck may be cooking, taking orders, checking out customers, and probably taking social media pics of the truck, the menu of the day, and some of the food. Hunter is the chef and… chief mechanic? He said, “With a truck… if it can go wrong, it will. I was not expecting to be a diesel mechanic when I started this.” If the truck isn’t running, the core of the business isn’t running. Commitments are made, and the truck is literally the vehicle that gets them there. It has to be gassed up for travel and for cooking. So far, still not typical. But just because he’s acquired mad mechanical skills doesn’t mean he’s left the culinary side behind. “I think of stuff all the time,” he says, and the menu development over the last couple of years has shown that. The Bells liked the wraps at City Bagel, and when it closed, they realized there was still a niche for that kind of lunch/breakfast item. Some of Hunter’s favorite ingredients and concepts have resonated with the locals and are staples on the truck and in the shop. The Chicken Bacon Ranch is one of their signature wraps, along with the Jerk Chicken wrap, with pineapple, pepper jack cheese and chipotle mayo. Hunter is also a fan of the Monte Cristo sandwich: ham and three cheeses, grilled like French toast, served with powdered sugar and seasonal jelly. There was no one else around town serving it at the time, and it has become a crowd favorite. These days, in the shop, you’ll find individual meal preps in the cooler which can be purchased for lunch the next day or the next week. You might also be able to grab a container of soup (and remember, they won a soup award!) There’s a fridge/freezer in the corner which has casseroles and similar “take and bakes,” which make feeding the family a little easier. The shop also has a case often stocked with baked sweet treats, especially around holidays. From day to day, the menu may vary on the truck or in the shop, but that’s the novelty of a food truck. Late-night items might be moved to lunch (hello, Dawg Bowl). King cakes appear in the weeks before Mardi Gras. Chocolate-covered strawberries welcome Valentine’s Day. Thanksgiving brings all the traditional sides. They even had tacos once. A day in the life of a food truck, as it turns out, is only typical in that it’s not typical. But that’s okay with the folks in Starkville and surrounding areas. They are glad to be home base for Mom and Pop. Ultimately, they are the folks for whom the Bells roll. Learn more at facebook.com/starkvillemomandpop, @mom_andpop on Instagram or by calling 662-809-3264.

By The Wine Guys, Tom Marquardt and Patrick Darr We’ve written about sauvignon blanc from the far corners of the world over the years. Each country seems to develop a particular style according to the various terroirs reflected in their respective lands. France does both oaked and unoaked versions of the grape with prices ranging from $10-$40 for bright acidic and mineral Loire Valley sancerres to hundreds of dollars for oaked versions from the grand cru classe chateaus of Bordeaux and now California. Moderately priced New Zealand sauvignon blanc often features bright, unoaked citrus notes -- especially grapefruit and grass flavors. Because of a terrible spring, production of the iconic Marborough sauvigon blanc is down 30 percent. California has their own take on this early ripening grape variety. Many wineries craft a wine that can be released in six months or less. Overall, we have found California expressions of sauvignon blanc lean toward riper fruits, especially peach, with underlying citrus notes and just a hint of herbs. For those put off by aggressive grassy and herbal elements or intense grapefruit flavors and acidity, California sauvignon blanc may be for you. As we head into spring – a perfect time to re-engage with this spirited grape variety -- we tasted several offerings from California that displayed a nice variety of styles and showed off the creativity of their winemakers. Following are our tasting impressions. Justin Sauvignon Blanc Central Coast 2020 ($18-20). This nice, well-priced and widely available expression of sauvignon blanc presents an appealing combination of lemony citrus notes and ripe peach flavors. Charles Krug Sauvignon Blanc Napa Valley 2020 ($20). A strong dose of herbs and grass are present in the nose with flavors that show ripe peach. An interesting wine. Clay Shannon Sauvignon Blanc Lake County Betsy Vineyard 2020 ($30). This wine is all floral notes with a hint of violet, and ripe fruit flavors of apple and peach. Not a hint of herbs or grassy elements. One of our top three favorites. Davis Estates Sauvignon Blanc Private Reserve Napa Valley 2019 ($38). A nose of peach and apples. Very supple, rich and round in the mouth with a long creamy finish. Ten percent aged in used oak gives this fine wine a nice complexity. Banshee Sauvignon Blanc Sonoma County 2020 ($22). Our favorite of the tasting, this beauty presents the many potential facets of California sauvignon blanc. Ripe peach, floral notes, a bit of citrus and a hint of herbs are all present in this example. Thirty percent inclusion of the musque clone adds to this delicious wine’s complexity and appeal. Aperture Sauvignon Blanc Sonoma County 2020 ($40). This is our only example of a barrel fermented sauvignon blanc in the tasting. Winemaker Jesse Katz brought his winemaking experience from Chateau Haut Brion to this Aperture sauvignon blanc/semillon. Very Bordeaux-like. Coconut notes in nose and mouth with a hint of citrus and herbs. Very elegant. One Hope Estate Rutherford Sauvignon Blanc 2019 ($45). More complex than your usual sauvignon blanc, the One Hope has layered flavors of peach, citrus and tropical fruit. Cult Wine Sauvignon Blanc 2019 ($18). Tropical fruit notes dominate this delicious Napa Valley wine whose label will remind you of The Mattrix. It is aged six months in oak to give it more dimension. Hirsch Vineyards Hirsch Vineyards is located in the Fort- Ross Seaview district of the Sonoma Coast wine growing district, a cool area only 3 miles from the Pacific Ocean. Pinot noir and chardonnay thrive here. Neighboring vineyards are owned by several superstar wineries such as Flowers, Martinelli and Marcassin. Hugging the Pacific Coast at 1,500 feet elevation, these rolling hills once were covered by redwood trees. After the trees were harvested over the past 150 years, the bare soils eroded to the valleys below. Now, a thin layer of soil covers sandstone rocks and sand and clay subsoil. It’s an area of extremes with torrential rainfall during the fall and winter with almost 80 inches falling annually, and an arid span from April through October. In comparison, Maryland averages about 44 inches per year and the Florida receives 40-60 inches annually. Lurking thousands of feet below is the San Andreas fault where two tectonic plates are grinding against each other and occasionally unleashing chaotic earthquakes all along the California coast. David Hirsch planted the vineyards in 1980 and is recognized for championing the production of high-quality pinot noir in the area. Hirsch farms about 66 acres pinot noir and 4 acres of chardonnay grapes. Hirsch farms an amazing 60 discrete blocks of grapes with each block consisting of rootstocks that match the prevailing soil. We recently tasted several current vintage offerings from Hirsch and were very impressed with their individuality and quality. Following are our impressions. Hirsch Vineyards Chardonnay Sonoma Coast Estate 2020 ($65). A very expressive chardonnay featuring an opulent nose and flavor notes of apple and lemon with a medium-body, cream-like finish. Hirsch Vineyards Pinot Noir Sonoma Coast Bohan-Dillon 2019 ($35). This is a great entry point for this vineyard but be patient. We found cherry cola notes to dominate in an elegant presentation but sensed 2-4 years would add complexity and allow this wine to open. Hirsch Vineyards Pinot Noir San Andreas Fault Estate 2019 ($60). A hint of wild cherries in the nose with ripe and wild cherry notes in the mouth, this wine is very smooth and rich. Wine picks Lake Sonoma Winery Lazy Dog Vineyard Cabernet Sauvignon 2019 ($65). From the Sonoma Valley, this expressive cabernet has a generous mouthfeel with bright cherry aromas and red fruit flavors. Emeritus Vineyards Hallberg Ranch Pinot Noir 2019 ($48). This vineyard is dry farmed, which means the grapes mature at a lower Brix and produce wines with lower alcohols and big aromas. We liked it a lot. Broad aromas of cherries and pomegranates. Supple, red berry flavors with a dash of cloves. Bodegas Beronia Reserva 2017 ($25). This blend of tempranillo, mazuelo and graciano is a blockbuster. Dark in color, it has plum and nutty aromas chased by ripe plum and black cherry flavors. Full bodied, it is a wine that calls for beef. Equally astounding in body is the 2013 Beronia Gran Reserva ($30). The additional bottle age gives this wine a rounder texture but it is equally generous and forward. These two wines remind us of the values that can be found in Spain. You will not be disappointed.