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.

Belhaven's newest brewery is finally set to open on May 13th. Check it out on the Visit Jackson blog!

By Catherine McCord of Weelicious Homemade Fig Bars are easy, healthy and better than anything you can buy in the store. They're going to blow your mind. Homemade Fig Bars Ingredients: 1 cup roughly chopped dried figs, stems removed 1 tablespoon honey 6 tablespoons unsalted butter, softened 1/2 cup sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups white whole wheat flour Directions: Preheat oven to 350 degrees. Place the figs in a small bowl, cover with hot water, and soak for 10 minutes. Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms. Roll dough between two pieces of parchment paper into two 12 x 4 inch rectangles. Spread the fig mixture on one half of each rectangle - spreading up the 12-inch side and leaving a 1/4-1/2 inch border. Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet. Bake 15-20 minutes, or until golden.

By Ms. Natasha Haynes, MSU Extension Service This Parmesan crusted tilapia is a quick and easy way to increase your fish intake. The dish has just a hint of red pepper flakes to add some personality. Fish is a good source of lean protein, a nutrient that your body needs daily. Protein is found in every cell in the body and is responsible for many processes in the body, including building and maintaining healthy muscle, cartilage, hair, and blood. Protein also helps the body make enzymes, vitamins, and hormones. Red Pepper and Parmesan Tilapia Ingredients: - 4 tilapia filets (6 ounces each) - 2 tablespoons margarine, melted - 1 teaspoon Italian seasoning - 1/2 to 1 teaspoon crushed red pepper flakes - 1/2 teaspoon black pepper - 1/2 cup grated Parmesan cheese *Adjust the red pepper and black pepper to your taste. Line a 10x15x1-inch baking pan with foil and spray with cooking spray. Place fillets in a single layer on a baking dish. Brush fillets with melted margarine on both sides. Mix together Italian seasoning, red pepper flakes, black pepper and Parmesan cheese. Sprinkle evenly on filets on both sides. Bake at 425 degrees F for 10-15 minutes until fish flakes easily with a fork. Thanks to Arkansas Extension Service 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!

By Brandi Perry With Mother’s Day just around the corner, we have a suggestion that may be mom’s favorite trip yet! Located in the southeast portion of Madison County, Livingston has a unique history that was nearly lost. Once a booming commercial center, the county seat was moved from Beatties Bluff to Livingston in 1829. A Methodist church was built in 1830 to deal with the church needs in the area, and things seemed to be going well for the small Madison County town. The construction of the courthouse and jail soon followed in 1833, and the thriving town was incorporated in 1836. Unfortunately, by the 1850s, railroads crisscrossed the county, but Livingston was bypassed by the rails. After being an important trading center for nearby plantations and farms, the bad news continued for the citizens when the Civil War was raging. Their Masonic Lodge was ransacked and destroyed by Union forces, and the once-bustling town was nearly deserted. This appeared to be the end of the historic town. By the 1940s, Livingston had lost its charter and was demoted from a town to an unincorporated community. Thankfully, developers had a different idea in store for Livingston in 2012. Land developer and history buff, David Landrum, saw the location and could not ignore the beauty the area offered or the potential. It did not take him long to decide that he wanted to breathe new life into Livingston. A small farmer’s market opened in Livingston and featured food and entertainment. The event became one of the most popular summer events in Madison County and attracted performers, including country singer Travis Tritt. When it was obvious there was a draw to the new life breathed into Livingston, developers went a step forward by investing more than $70 million in a construction project for an 1800s-style town square. This project included a mercantile and many other stores that might have been found during Livingston’s previous life. Working with architects from Atlanta, the plan was to put the development where the town was originally located. This included the new roads being as close to the old ones as possible, and the buildings resembling what once stood there. What they did not expect was for the small town to continue growing and bring in a variety of restaurants and shops. The first building most visitors see as soon as they pull onto the property is the Livingston Mercantile. The mercantile is just like the ones from days gone by and offers a little bit of everything for visitors. The store has a little bit of everything, including full-service gasoline, a specialty grocery section and even bait and tackle. The mercantile is full of provisions for everyday life and a fun stop for a little shopping. Attached directly to the mercantile is The Gathering Restaurant. Inspired by the seasonal offerings of the Magnolia State, the rustic eatery offers blue plate specials for lunch, made from scratch breakfast and innovative dishes for dinner. One of the most amazing aspects of this restaurant is that they produce, dairy, livestock, free-range fowl and even the wood used for the grill are all supplied by the local farmers being of the most interesting farm-to-table restaurants in the state. In addition to serving amazing meals, the staff also caters family events, business meetings or any special occasion. They also cater wedding receptions on the square. Do not worry! Off-site lunch and catering are also available for the same events mentioned above and office parties. There is no business team in Mississippi that would not be excited about their delicious offerings. If you are planning a visit, The Livingston Mercantile and The Gathering Restaurant are located at 106 Livingston Church Road, in Flora, Mississippi. Food is a huge focus of Livingston, but it is not just limited to eating. The Farmer’s Table Cooking School also gives customers a true farm-to-table experience with hands-on cooking classes, culinary demonstrations, wine tastings and receptions. However, this is a lot more than just a cooking experience. The classes are connected by an Eat Local philosophy, which provides a unique, memorable and fantastic hands-on experience that you will always remember. These cooking classes are based on socially connecting strangers and providing them with the answers to how they make the meals and what is included in them. With wine included, your experience will leave you with some great recipes and new friends. To find out more about the cooking class, visit them on Facebook or Instagram or call (601) 506-6821. The Chapel at Livingston looks like it has been there for a hundred years and fits perfectly into the square. With merchants just a few feet away that can fill all the needs of a wedding party, you could be one of the lucky brides or grooms that say their vows here. A truly perfect setting for the perfect couple! Livingston also has a variety of other shops around its square that can meet the need of any visitor. The Briar Patch has all the markings of a vintage bar during Prohibition, but this wonderful location cannot be kept a secret. Offering small plates, delicious cocktails and a huge selection of craft beer, this is the perfect spot for a drink after work. They are open on Thursdays from 4 pm to 10 pm, Fridays from 4 pm to 11 pm, and Saturdays from 12 pm to 11 pm. Livingston Cellars has the unique ability to blend the old with the new as they have the well-known spirits that have been around for generations in stock as well as the new and upcoming wines. If they do not have it, they can get it for you, and their knowledgeable staff knows the ins and outs of every item on their shelves. The Livingston Candy and Creamery will give you all the vibes of the old-time candy shops you remember from your childhood with sweet treats that span generations. In addition to rows and isles of any candy you can imagine, you can also get ice and shakes in a variety of flavors. You cannot walk into this sweet shop without a smile on your face. It is always nice when a location explodes with popularity, but it is even better when they do not forget where they come from. The developers of Livingston have done just that. Starting in May and ending July 4th weekend, the Livingston Local Market is back every Thursday. This event brings out the best of Livingston and the people there. Food, music, local vendors and family fun activities truly make this one of the more cherished events in central Mississippi. It all ends with a fireworks show and more entertainment to not only symbolize the end of the summer but to recognize that no matter how large or popular Livingston gets, they will always find their way back to their roots. When you visit Livingston, you will feel as though you have stepped out of the hustle and bustle of life and are able to slow down a little and breathe. But this feeling does not have to be reserved for just when you visit. Livingston is always looking for new businesses and residents. In addition, this scenic and beautiful area of Madison County is always welcoming new neighbors, and this would be a special place for you to call home. Livingston should be on everyone’s bucket list to experience the new town with the old soul.

By The Wine Guys, Tom Marquardt and Patrick Darr Peay Vineyards runs counter to what many Americans look for when purchasing wine today. Many American consumers look for bold, extracted wines that don’t require much thought as to their flavor profile. Even Burgundy, the source of highly nuanced wines in the past, is now crafting bigger wines from the onery pinot noir grape, thanks to the impact of global warming. Tasting Peay wines is not for the faint hearted. These wines demand scrutiny and patience to unspool their charms Peay is located in Northern Sonoma County only 4 miles from the frigid Pacific Ocean near the town of Annapolis, now home to about 400 souls. Grown on the edge of suitability for grape growing, this very cool climate region is oftentimes fog shrouded and produces distinctive, small production wines. Husband and wife team Nick Peay and Vanessa Wong and brother Andy Peay founded Peay Vineyards in 1998. Fifty-two acres are planted to pinot noir, chardonnay, syrah along with a micro-amount viognier and marsanne. Most releases are less than 100 cases. We recently tasted five Peay wines and were really impressed with their understated elegance as well as their thread of minerality. The Peay Estate Chardonnay Sonoma Coast 2019 ($60) is not for lovers of the classic California tropical fruit, heavily oaked wines that dominate the market. Pear notes dominate in a subtle mineral-driven wine that will only get better over time. The Peay Estate Pinot Noir Sonoma Coast 2019 ($73) is another elegant, understated example of cool-climate fruit. Subtle cherry notes, soft tannins and a distinctive mineral streak are present in this wine that demands attention. True to the Peay estate style, the Peay Les Titans Estate Syrah 2018 ($70) displays berry notes with a classic dose of black pepper and minerality. It will definitely improve and blossom with time, but we enjoy it now. We also tasted two non-estate wines from Peay. The Peay Chardonnay Sonoma Coast 2019 ($48) offered a very pronounced toasty oak nose and flavors of apple and melon. The Peay Pinot Noir Sonoma Coast 2019 ($48) was our favorite for immediate drinking with pleasant wild cherry elements, an interesting gaminess and a layer of spice. Both of these non- estate wines are drinking well now and can be enjoyed waiting for their estate wines to develop. Longevity wines We first met Phil Long of Longevity wines via Zoom a little more than a year ago. We profiled Phil and described his leadership among Black-owned wineries and tasted his recently released Longevity chardonnay and cabernet sauvignon. Recently we caught up with Phil Long in person to taste his new Longevity releases as well as two new cabernet sauvignon offerings from Alexander and Napa Valleys. Affable as always Phil displayed an overall love of wine and enthusiastically described his wine journey. He described how “wine creates a sense of place and time…where you were.” Phil is enthusiastic about his relationship with wine industry giant Bronco Wine and its 45,000 acres of vineyards in California. They are the largest grape growers there. “Access to the largest spice rack, bucket of knowledge and experience” is how Phil summed up his experience with Bronco. All of the Longevity wines are sealed with a helix cork which doesn’t require a corkscrew and is easily resealable and won’t leak when stored on its side after opening. Phil and his 34-year-old son Phil Jr. are responsible for the blending of the Longevity and the Phil Long bottlings. They consult with Franzia’s grape growers on vineyard practices and harvesting decisions. The Longevity Debra’s Cuvee Rosé of Pinot Noir California 2021 ($14) is one of the first of the season’s rosés that we have tasted. It is made in a more mellow, lower-acid style that makes for easy quaffing and can take a chill in the summer. Citrus and strawberry elements are present with a slight floral note. The Longevity Cabernet Sauvignon California 2018 ($14) is another soft, round and accessible red wine that needed 20 minutes to blossom in the glass. Cherry and cassis dominate, just give this wine a few minutes to open-up and reveal its quality. The star of the show was the Longevity Chardonnay California 2019 ($14). This is a classic in your face California style of chardonnay with big abundant tropical fruit, melon and citrus notes. A healthy dose of sweet oak balances with the fruit and creates an amazing package for the price. Phil stated this is “my style of chardonnay”. Two new releases by Phil Long are the Phil Long Cabernet Sauvignon Alexander Valley 2018 ($26) and the Phil Long Cabernet Sauvignon 2016 ($34). The Alexander Valley wine presents cherry and berry notes with a slight herbal note in a bright fruit package. A great price for the quality of the wine. The Napa Valley wine was soft and elegant with black cherry notes and a hint of cassis and also offers value. Wines that give back Stolpman Vineyards La Cuadrilla 2020 ($22). This tasty blend of syrah, grenache and sangiovese was brought to our attention by a reader. Thank you! The profits from this wine are given to the vineyard workers. It has a youthful appeal with bright red berry and cranberry notes and a dash of white pepper. J. Lohr Carol’s Vineyard Cabernet Sauvignon 2018 ($60). Winemaker Steve Peck has given this premium wine the producer’s Midas touch. Forward fruit style but also with good depth and structure, it has black cherry and plum character. A little petit verdot was blended with the cab this year. For every bottle sold, $3 is donated to the National Breast Cancer Foundation.

By Katherine Cowger Orange Cardamom Madeleines Makes about 20 madeleines Light and delicate madeleines. A cross between a cookie and cake, these classic French butter cakes would be a perfect sweet treat for a Mother's Day tea. Notes of orange and cardamom add a unique depth of flavor that pairs perfectly with the sweet, vanilla flavor of these petite butter cakes! Ingredients: For the pan 1 tbsp butter, melted 2 tsp all-purpose flour For the madeleines 10 tbsp butter, melted 2 large eggs - room temperature 3 tbsp light brown sugar 1/2 cup granulated sugar 3 tsp vanilla extract 1/4 tsp salt 1 1/4 cup all-purpose flour 2 tsp orange zest 1/4 tsp ground cardamom Powdered sugar for sifting on top (optional) Directions: Preheat oven to 375°. In a small bowl whisk together 1 tbsp of melted butter and 2 tsp flour and coat the madeleine pan with the mixture. Set aside. In a large mixing bowl combine the eggs, sugars, vanilla extract, and salt. Whisk with a stand mixer or by hand until thoroughly combined. Sift in the flour a little at a time, gently mixing after each addition. Slowly pour in the melted and cooled butter, folding in until combined. Be careful not to over-mix! Place healthy tablespoons of the batter onto each section of the prepared madeleine pan. Bake for about 9 minutes until the edges are lightly golden. Immediately remove the madeleines from the pan onto a cooling rack. Optional: Sift madeleines with powdered sugar before serving Note: My madeleine pan did not fit all of the batter. I baked the first batch and then allowed the pan to cool before baking the rest. Spring Orzo Pasta Salad with Dijon Herb Vinaigrette Makes about 8-10 servings This fresh orzo pasta salad is filled with vibrant colors from seasonal vegetables, perfect for spring. Green peas, asparagus and radishes paired with a sweet honey Dijon dressing, salty feta and toasty almonds, make for a delicious bite bursting with spring flavors! Ingredients: 8 oz. orzo pasta (1/2 a box) 1 bunch of asparagus, chopped 2 cups frozen peas 6-8 radishes, thinly sliced 1/3 cup feta cheese 1/4 cup sliced toasted almonds For the dressing The zest and juice of 1 lemon 2 tbsp Dijon mustard 2 tbsp honey 1/2 shallot 1 large clove of garlic 1/2 cup olive oil 2 tbsp parsley 1 tbsp dill or basil or thyme or any mixture of herbs Optional: extra feta, almonds and herbs for garnish Directions: Bring a large pot of water to a boil and cook the orzo for about 8 minutes until al dente. Drain and immediately rinse with cold water to cool the pasta. In the same pot, boil more water. Cook the asparagus for about 4 minutes. Add the frozen peas to the pot, stir, then quickly drain. Transfer the vegetables to an ice bath to stop the cooking and lock in that green color! Drain and set aside. In a food processor, blend all of the ingredients for the dressing together until smooth. Opt to mince the shallot and garlic and whisk the ingredients together by hand. In a large bowl combine the cooled orzo, peas, asparagus, radishes, feta and almonds with the dressing. Top with extra feta, almonds and herbs, and enjoy! About the author Katherine is from Madison Mississippi and currently studying Foods and Nutrition and Psychology at Samford University in Birmingham Alabama. In her free time, you can probably find her redecorating her room, trying a new workout class and of course, cooking!

Dr. Gary R. Bachman, MSU Extension Service I think every gardener -- whether just starting out or a seasoned veteran -- has heard many an old adage related to growing a garden. Most of the gardening folklore revolves around the “best” planting times for various vegetable crops. I remember growing up in Michigan with my family who loved fresh sweet corn. Sweet corn was kind of an end-of-summer treat. “Knee high by the Fourth of July” was the go-to benchmark as to whether the Labor Day cookout would be delicious with sweet corn on our plates. Obviously, this saying about sweet corn doesn’t work for the southern parts of the country where I’ve enjoyed home-grown, freshly picked sweet corn on Memorial Day. One of the most popular and stubbornly defended Southern gardening beliefs involves planting the summer vegetable garden on Good Friday. Many believe this tradition started in the South, but the origins of planting on Good Friday date back to Europe in the 1600s. During this period, explorers and traders were bringing new plants and food crops discovered in the New World to the Old World. One of these crops was the potato. Many people thought this new and strange tuber was evil and dangerous to eat -- after all, it is a member of the nightshade family. To protect their families, the potatoes were planted on Good Friday and gardens were then sprinkled with Holy Water. Fast forward to 2022 and consider planting gardens on Good Friday. The reports I’ve had from past years is that sometimes the garden is great and other years it’s kind of “meh.” This is because Easter has a six-week swing through the calendar, and Good Friday can fall from as early as March 20 to as late as April 23. The reason for this is related to lunar cycles. Easter is celebrated on the first Sunday after the paschal full moon. What is the paschal full moon, you ask? This is the first full moon after the vernal equinox, which you may recall is the astrological first day of spring. The bottom line and my recommendation is to plant your summer garden according to the spring frost dates for your area of the state. Planting on Good Friday simply because it is Good Friday could expose your newly planted garden to spring frosts yet to occur. And to muddy the waters just a bit, there’s an old Creole adage that you never plant on Good Friday. So, there you go. The good news is that for most of Mississippi, we’ll be past the historic spring frost dates in a week or so. I started transplanting tomatoes in my coastal garden this past weekend. Here’s to a great spring and summer gardening season.

By Catherine McCord of Weelicious Crispy Pasta Chips are our new favorite snack! Kenya has been experimenting in the kitchen a lot lately and these Salt and Vinegar Pasta Chips are his newest creation. Salt and vinegar has always been one of our favorite flavor combinations in our house so these pasta chips are one of our go-to's now. Crispy, crunchy and super satisfying! Air Fryer Salt and Vinegar Pasta Chips Ingredients: 8 ounces (about 2 cups) pasta 2 tablespoons olive oil 2 tablespoons apple cider vinegar 1 teaspoon kosher salt Creamy Herb Vinegar Dip: 1 cup plain Greek yogurt 2 tablespoons apple cider vinegar 1 teaspoon salt 1 tablespoon fresh chives, chopped 1 teaspoon fresh dill, chopped Directions: Cook pasta according to package directions and drain. You want your pasta to be al dente. Place the pasta and remaining ingredients back in the pasta pot and stir to coat the pasta. Place the pasta in the air fryer and cook at 400 degrees for 15-20 minutes opening to give the pasta chips a shake halfway through. Whisk Creamy Herb Vinegar Dip ingredients in a bowl to combine. Serve pasta chips with dip on the side.

By Susan Marquez One by one, a dozen women come through the doors of the Viking Cooking School in Greenwood. It’s a Saturday night, and the women are there to celebrate the 40th birthday of a friend. For a couple of hours, they forget about their jobs, children and husbands as they check their cares at the door. They visit for a bit, then settle in as the instructor talks about what they will be cooking that evening. The women take notes during a demonstration before donning aprons to chop, stir, whisk, grill and sip wine. The Viking Cooking School is the offspring of Viking Range, a Greenwood-based company that has gained a worldwide following. Started by Fred Carl in the late 1980s, Viking manufactures restaurant-style ovens as well as other kitchen appliances and cookware. Kimberly Gnemi has been the general manager of the cooking school for nine years. “I started at Viking in June 2003 as an accountant. At one time, there were cooking classes held at the Viking Corporation’s manufacturing facility, but in 2005, Viking Cooking School opened on Howard Street in downtown Greenwood.” With the Alluvian Hotel, opened in May 2003, across the street, it became a perfect scenario for people to come from across the country to experience the Mississippi Delta and to learn cooking techniques from world-class chefs. “We had chefs who flew in from all over to guest-teach classes,” says Kimberly. “Covid put a stop to that for a while, but we will bring that back the end of this year.” Classes are still happening, with one full-time chef and five part-time chefs. “Loren Lefleur is there every day,” says Kimberly. “She is our kitchen manager, and she teaches classes.” Part-time chefs, who are the best at their craft, include Leanne Gault, Nikita Quarles, Morgan Meredith, Chris Byrd and Paul Brown. Seasonal menus, all tested in the Viking kitchen, are offered along with current cooking trends. Kimberly is a native of the Greenwood area and says there was a time when she knew everyone in town. “But now it’s different. I look at the rosters for the weekend classes, and I often don’t know a single person on the list. We have a huge draw from Little Rock, Memphis, West Monroe and the Jackson area. Many of the people who come are repeat guests, or they have been recommended by previous guests. We have a lot of wedding parties, reunions and just friends who get together to do something fun and different.” There are six classes each weekend, two on Friday evening, two on Saturday morning and two Saturday evening. “We sometimes do classes on Thursday nights,” says Kimberly. “We also do a quarterly ‘Tuesday on the Rocks’ class that is 100% supported by locals. It’s dinner and cocktails and it’s just a lot of fun.” There are typically 12 people in a hands-on class. “We can host more people in our demonstration classes.” Classes usually run for about an hour and a half, with the goal of teaching at least one cooking technique. “We have seasoned cooks and beginners. Even the seasoned cooks are amazed that they learned a new technique or a new way of doing something they’ve done forever. Overall, we aim to provide a wonderful experience for everyone.” Of course, all recipes are made in the Viking Cooking School’s state-of-the-art kitchen, outfitted with the newest Viking appliances, cookware and cutlery. There is also a store attached that sells Viking products. For more information on class schedules, visit the Viking website at www.vikingrange.com.

By The Wine Guys, Tom Marquardt and Patrick Darr We were recently enjoying a bottle of Chalk Hill Estate Red, a delightfully rich blend of Bordeaux grapes, when the effect of alcohol began to hit us. Did we drink it too fast? Was it the lack of food? A quick look at the label gave us the obvious cause: 15.5 percent alcohol. When we first wrote about wine in the 1980s, alcohol levels were generally 13 to 14 percent. Many wines, such as those from Germany, were far less alcoholic. In fact, French winemakers couldn’t get their grapes ripe enough and had to add sugar to unfermented grape must – a process called chaptalization – just to reach 12 percent. Global warming makes the wine a different place today. It’s not that higher alcohol is bad. Alcohol gives wine body, but your body isn’t going to tolerate a few glasses of these heady wines without some impact. There will be a big difference in a breathalyzer if you and your spouse split a bottle of wine with 16-17 percent alcohol. All of which makes it odd that at a time when consumers are encouraged to cut back on alcohol and when low alcohol wines are gaining traction that top producers are doubling down on high-alcohol wines. So, why do California wines have higher, brain-numbing alcohol today? There are lots of reasons. Alcohol starts with sugar. Once yeast is introduced, the sugar is converted to alcohol. The more sugar, the more alcohol. Sweet wines, such as moscato and German riesling, have lower alcohol because some of the sugar is not converted. Grapes harvested early will contain less sugar, but today Napa growers are picking grapes later to achieve phenolic ripeness. Along with that comes more sugar. This is particularly the case with cabernet sauvignon, which is one of the last grapes typically harvested. This movement is readily seen in the Department of Agriculture’s annual grape crush reports. Since 1997, average sugar content in cabernet sauvignon never fell below 24 degrees Brix (a measure of sugar that equates to about 14.3 percent alcohol). In 2013, it hit a record 26.3 Brix, or about 15.6 percent alcohol. In 2018, it was a modest, average 25 percent. Although winemakers are required to report the wine’s alcohol level on the label, they are allowed a one percent error margin. It is widely believed that alcohol is understated. Veteran winemaker Joel Aiken, whose Scattered Peak wines are around 14 percent alcohol, told us he privately tested the alcohol levels of many California cult wines and discovered that they were much higher than stated – as high as 16 percent. A couple of things happened to launch this popular trend. Global warming has some impact because warmer temperatures add more sugar to grapes, but more impactful is the location of vineyards. For instance, Central Valley has some of the highest temperatures in California and its heady zinfandels regularly hit 16-17 percent alcohol. Mendocino in northern California struggles for adequate sun. Other regions, such as the Sonoma Coast, are blessed with cooler nights and ocean breezes to give grapes a rest at night. Also, in the mid-1980s, growers adopted Bordeaux standards and began to plant vines closer to together and on a trellising system that maximized ripeness. However, the tannins were too aggressive, so California growers delayed harvesting to soften the wine. Adjustments have since been made, but the ripeness and the resulting alcohol remains. More influential to this trend is a shift in style that was provoked – and still rewarded – by renown wine critics. Robert Parker Jr. in particular awarded high scores to showy wines with more alcohol, ripe fruit and subdued tannins. Consumers loved the more approachable style, so winemakers delivered. It wasn’t long before cult producers – Screaming Eagle, Colgin, Abreu, Harlan Estate and more – were getting 100-point scores from Parker and selling their low-production wines for $500 or more. This shift in alcohol levels and style applies mostly to red wines, pinot noir and cabernet sauvignon in particular. Although their style means the wines don’t require years of aging to be enjoyed, there is debate over whether they are suitable for dinner. Tannins – which make the mouth pucker – aren’t easy to swallow in a cabernet sauvignon aperitif but they marry well with a juicy steak. An extracted California pinot noir makes for a better dessert by itself than a match to delicate sauces at a gourmet dinner. The poor food pairing comes from a lack of acidity, which is needed to offset fat and sweetness. Europeans don’t care much for this style of wine, although many of them did succumb to Parker’s influence to achieve better scores. We’ve noticed a widening gap between red and white wines from Burgundy versus those from California. Said Daniel Daou of Daou Vineyards in Paso Robles, ““Asians and Europeans don’t like California wines – that’s a fact --because California wines don’t cut through the acidity of food. Jammy wines don’t do that.” All of this should help guide you in choosing a wine. Know the alcohol levels in wine and assume it is understated before you embark on dinner out. Understand the impact of this style of wine on the food you intend to serve. If your food has body – beef or a hearty stew, for instance -- your wine should have body. If, however, the food or sauce is delicate – think Dover sole or duck – look for a delicate wine. Wines with high alcohol and bold fruit are not delicate. Wine picks Jean Dauvissat Vendage Chablis 2018 ($28). Dauvissat makes some of the best, most exclusive chablis in France. This moderately priced version draws chardonnay from several parcels and shows a good balance between the classic minerality and a richness that defies the often-austere character of chablis. Apple and lemon notes. Gary Farrell Olivet Lane Vineyard 2019 ($45). From the Russian River Valley, this delicious and rich chardonnay unveils citrus and grapefruit aromas and stone-fruit flavors with a good dollop of toasty oak notes. Cliff Lede Napa Valley Stags Leap District 2019 ($82). From the estate’s Poetry Vineyard, this wine – blended with a little merlot, cabernet franc and petit verdot – is rich and long in the finish with a velvet mouthfeel, ripe blackberry flavors, a touch of mineral and fine tannins.

By Ms. Natasha Haynes, MSU Extension Service Making your own spice blends gives you more control of the ingredients and flavor profile of your meals. This salt-free Cajun Spice Blend will spice up your meals without adding unnecessary sodium. You can easily customize it by adding more or less of any of the ingredients. If you like the flavor, but don’t want too much heat, you can eliminate or reduce the amount of cayenne pepper. By making your own spice blends, you can try new flavors without wasting an entire bottle of spice mix. If you like it and want to use it often, you can also double or triple the recipe to make extra to have on hand. Try this blend with seafood, ground beef, pork, and chicken. Cajun Spice Blend Ingredients: - 2 tablespoons paprika - 1 tablespoon garlic powder - 1 tablespoon onion powder - 2 teaspoons black pepper - 2 teaspoons cayenne pepper - 2 teaspoons dried thyme - 2 teaspoons dried oregano - 1/2 teaspoon lemon zest Wash your hands with soap and water. Put all ingredients in a jar or airtight container. Shake. Seal. Enjoy! This recipe is part of our own MSU Extension publication P3586, “Salt -Free Spice Blends.” 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 Susan Marquez There’s nothing like an excellent product that comes with a colorful backstory. Grumpy Man Foods has quite a colorful backstory, found on the company’s website, which explains that Grumpy Man’s beginnings go back to the 1700s. According to the legend, the Spanish landed on the shores of what is now St. Augustine, Florida, in search of magnificent riches. Little did they know they had brought the real treasure with them in the form of a tiny pepper called a datil. As they came upon the Mississippi River basin, a single pepper fell unnoticed from the pocket of a brave Conquistador. One day, a grumpy man was farming behind his Mississippi cabin when he came upon a strange seed on the ground – a seed from the very pepper dropped by the Spanish soldier. The Grumpy Man planted the seed in the corner of his garden, and the next day he awoke to see that a bush appeared where he had just planted the seed! He plucked a single pepper from the bush and popped it into his mouth. The flavors filled him with delight, and he began making delicious salsas and pepper jellies to share with his friends and family. Nathan Sandford is anything but a grumpy man, but he does run Grumpy Man foods. While the legend of Grumpy Man may be a bit exaggerated (if not entirely made up), the products are the real deal. Nathan says the story is true in that it all started with a pepper. The datil pepper is a small, hot and flavorful pepper. “My parents started playing around with it in the late 1980s and early 1990s,” says Nathan. “They had an idea of doing a salsa company. They even went as far as talking with the folks at Mississippi State University about how to make their salsa shelf-stable.” But the only shelf the salsa saw was the shelves of friends and family members who were gifted with the salsa each Christmas. “Like a lot of products, people loved it, and they wanted it, but it wasn’t known if people would be willing to pay for it.” Nathan graduated from the University of Southern Mississippi with a degree in economics. After trying a couple of things, his dad asked if he would like to do anything with the salsa. Nathan began making the salsa in Purvis, where it is still made today. “We got the product into the Hattiesburg farmers market, then a few other markets and festivals,” Nathan recalls. “That helped us figure out our price point before we got into Corner Market and Ramey’s supermarkets.” The company expanded into making pepper jellies as well. The original name of the company was, perhaps, “too clever,” says Nathan. His father, Darrell Sandford, pulled out some old photos, and one was a picture of his dad wearing his grandfather’s old hat. “He had a grumpy look on his face, and we kind of ran with that. We played with a few names before landing on Grumpy Man. We had a painting done, and that’s been our logo ever since.” The salsa recipe is still the original recipe developed by Nathan’s parents. There are three levels of heat, mild, medium and hot. “I’m partial to the hot,” says Nathan. When they decided to expand the product line to include pepper jellies, Nathan developed the recipes. “There has been a lot of trial and error, with some being hits, and others not so much.” The recipes are often seasonal, such as peach salsa, pineapple salsa and cranberry salsa. “I have also developed recipes that tie into events where we will be selling our products. For example, when we did the Blueberry Festival in Poplarville, I developed a blueberry pepper jelly.” Nathan says he likes the hotter pepper jellies, like the one they make with ghost peppers. “We do a regular ghost pepper jelly that is hot and flavorful; then there is a ghost x2 that is too hot for me.” The Grumpy Man logo is often altered for the product, such as adding sunglasses and a Hawaiian shirt on the Grumpy Man for the pineapple pepper jelly. Their graphic artist also made the Grumpy Man a skeleton for the ghost pepper jelly. The best way to enjoy the pepper jellies, according to Nathan, is heaped on a block of cream cheese and served with crackers. “We also like to use the peach and pineapple pepper jellies to slow-roast a pork tenderloin.” The jellies are also a great addition to charcuterie boards. There is more on the horizon for Grumpy Man Foods. “We are working with Mississippi producers to create a line of quail eggs and honey,” Nathan says. All Grumpy Man products can be ordered online through their website at www.grumpymanfoods.com.