By The Wine Guys, Tom Marquardt and Patrick Darr Chantal Forthun, winemaker at Flowers Vineyard and Winery, was standing alongside a row of vines and over a six-foot hole when she had what she called a “light-bulb moment.” Standing with a pick axe in the pit was Pedro Parra, a revered dirt doctor who consults with winemakers around the world. A Chilean by birth, Parra believes that you cannot make good wine without knowing what lies deep beneath a vineyard’s surface. Terroir is regarded as a major influencer in a wine’s profile whether it be the limestone in Champagne or the gravel in the Left Bank. Sandy soils can leave wine with less acidity and tannin. Clay soils, on the other hand, yield wines with more body, tannin and fruit extraction. As Parra thumped the side of the hole with his pick axe he would ask Forthun to describe the wines. Having been there a decade, she could rattle off the characteristics with ease. He could tell what in the soil gave the wine it’s flavor profile. Sometimes the revelation wasn’t what Forthun expected. The two dozen pits dug on the property was a new effort to understand the two remote vineyards that is best described as “extreme viticulture” at Flowers. Camp Meeting Ridge, planted in 1991, sits above a fog line along a flat top about 1,200 in elevation and is composed of mostly fractured sandstone. Insulated below by a wall of forest, it has its own special micro-climate. It is only two miles from the Pacific. Even closer to the water is Sea View Ridge, a 43-acre vineyard planted in 1998, that has broken red rock soil and basalt. These windswept vineyards have unique soils that demands more than a superficial inspection to fully comprehend its influences on wine. Pinot noir is grown here. “For years we were told this is a special place for special people. But we didn’t know how special it was beyond the beautiful surroundings. We needed to understand how beauty translates into wine,” Forthun said. That feeling is echoed by Rodrigo Soto, estate vineyard manager, who is equally mesmerized by Perra’s analysis. “We gained a tremendous amount of accuracy,” he said. “We identified blocks and isolated them. We now monitor them with a very difference lens.” Forthun said her “light-bulb moment” came when Perra dug a hole in a Sea View Ridge block. “We picked the grapes the same time each year but we couldn’t get the chemistry right. When he opened the soil, we knew immediately what was wrong. It was completely rocky – no soil. Roots, big and thick, made their way around rocks looking deeper for soil and water.” She can’t do much to change the soil, so she concluded that she may not get the ripeness she wanted from the grapes. Forthun and Soto work together to create wines with a desired texture, extraction and aroma – all based on the terroir they have identified. Flowers is a member of the West Sonoma Coast Vintners and in good company with Paul Hobbs, Joseph Phelps, Peay and others. The three wines we tasted were terrific. The 2019 Flowers Almar Camp Meeting Ridge Chardonnay is remarkable for its concentration and mouthfeel. You can the evergreen forest below and the saltiness from the ocean in sight from the property. Citrus and peach notes abound and it has crisp acidity. The two pinots had length and tension because the roots have to work hard to penetrate the red rock. The 2019 Flowers Sea View Ridge Pietra Pinot Noir has earthy aromas and broad dark fruit flavors with hints of herbs and a terroir-driven mineral character. Forthun said the wines are “deeply tortured” to wind a path through the basalt terroir. The 2019 Sea View Ridge Cielo from the highest point in the vineyard enjoys great sun. The soil here is more gravelly at the surface. The wine is very floral and has more plum notes on the palate. We found this pinot noir more elegant than the massive Pietra. Forthun said they have tasted these pinot noirs from the 2008 vintage and they were still alive. We’re not surprised. Flowers has been owned by the Huneeus family since 2009. Wine picks Here are a few syrah and syrah blends that we recently discovered. JONATA Todos 2018 ($50). Matt Dees, winemaker of this Santa Ynez Valley winery, describes this blend as “50 percent syrah, 30 percent cabernet sauvignon and 20 percent chaos.” The chaos is another 8 grape varieties, so we see what he means. The result is an enjoyable, lavishly textured wine with oodles of ripe red berry fruit. This property is owned by billionaire Stan Kroenke, who bought Screaming Eagle in 2006. Faust The Hour 2019 ($90). For the syrah fan in your family, we suggest this incredibly concentrated monster from the rugged Coombsville area of Napa Valley. It is packed with plum, wild blackberry and spice flavors cloaked in firm tannins. Very floral nose with notes of violets, pepper and black cherries. Long and firm in the finish. This is a blockbuster wine that would pair well with beef. Copain Wines Les Voisins Syrah 2017 ($36). This is a beautifully structured wine with generous notes of black olives, blueberries and lavender. Deliciously ripe and fruit forward. Ferraton Pere & Fils Cotes-du-Rhone Samorens Rouge 2019 ($16). We loved this equal blend of grenache and syrah, a nice soft approach to the holiday meal. It’s a great sipper but it is versatile enough to go with just about anything you put on the table for the holiday feast. Ripe and juicy blackberry, raspberry notes with a hint of black licorice and dried rosemary.

By Ms. Bonnie A. Coblentz, MSU Extension Service STARKVILLE, Miss. -- Rural Mississippians face the same challenge as every other community across the country when a local grocery store closes: Where do lower-income residents find food? Many communities have chosen to act rather than let this setback destroy the way of life they hold dear. The Mississippi State University Extension Service has been involved in many projects to establish food banks or meal services in underserved areas. Kenya Cistrunk, MSU associate professor of social work, said there are numerous instances of community members leading efforts to address issues that have plagued them for years. “It is important to understand the factors or elements of resilience that exist in a food desert and then take those best practices and share them with other people,” Cistrunk said. “If a grocery store leaves, that doesn’t necessarily leave the town high and dry.” Charlie Estess, a retired MSU Extension agent from Coahoma County, helps operate The Care Station, a service that provides an average of 245 hot meals a day five times a week to residents of Clarksdale. “We get food from grocery stores on the day of expiration; we process it, prepare it and try to get it on the menu that day,” Estess said. Everyone at The Care Station is a volunteer, and these community members prep, cook, serve and deliver the food to those in need. “The folks involved in this mission see it with great responsibility that they are counted on to do what they’re supposed to do,” Estess said. The small Delta town of Drew in the heart of Sunflower County created a private, public and academic partnership to fight food insecurity. Through MSU Extension’s AIM for CHangE (Advancing, Inspiring, Motivating for Community Health through Extension) program, which focuses on reducing obesity in the Delta, Extension agent Alexis Hamilton helped launch a ride-share program in 2021 that helps residents get access to fresh food and groceries. Participants can use the Healthy Destination Access ride-share service to get to and from Cleveland -- about 30 minutes from Drew -- where the closest grocery stores are located. “Many residents have to wait or pay someone to take them to the grocery store,” said Hamilton, who works in Sharkey County. “But we want to make the service affordable and convenient for all Drew residents.” Extension also launched a similar ride-share program in Washington County that takes residents from Hollandale and Arcola to Hearty Helpings Food Pantry & Soup Kitchen in Greenville. Both programs transport a group on one designated day of the month. In addition to Extension’s ride-share partnership, other groups address food insecurity by improving food access through new programing. As part of a private-public partnership, the Drew Collaborative launched the Grocery Online Ordering Distribution Service -- or GOODS -- in late 2021. The service helps residents make online grocery orders, picks up the food in Cleveland and then stores it until residents can claim their groceries. Recognizing the hardships of life without easy access to shopping led Mari Alyce Earnest, an Extension agent in Quitman County, to help open a food pantry in Marks. As county coordinator, she oversees that county’s 4-H and family and consumer sciences programs. In this role, she has become acutely aware of her neighbors’ battles for food security. “Quitman County is a food desert, and we have the highest food insecurity rate in the state,” she said. “We do not have a grocery store in the county after the one we had closed more than five years ago.” A dollar store recently opened a small produce section, but the nearest grocery store is more than 20 miles away from any community in Quitman County. When she was approached by a representative of the Mid-South Food Bank in Memphis, Earnest helped form a committee to create a local food pantry. The functioning resource is now operated by volunteers and overseen by a board of directors. Every month, the food pantry serves more than 800 families, or nearly half the county’s population of 6,792. On four distribution days each month, participants receive a box containing canned goods, frozen meat, and dry goods such as pasta and peanut butter. “Our food pantry is an absolute necessity for our community because we have people who would go hungry without it,” Earnest said. For more information on food insecurity or community activism, visit the local Extension office or the MS Food Network, which can provide guidance on how to set up a local food pantry at https://www.msfoodnet.org. The MSU Television Center created a four-part video series that explores the issue of food insecurity in Mississippi. “The Hungriest State” can be found at https://films.msstate.edu. “The Last Supermarket” examined the grocery situation in Clarksdale. Editor’s note: Erica Hensley contributed material to this story.

Article by Paige McKay-White At the beginning of every year, everyone makes the promise to themselves to be healthy and eat better. Eating healthier and lighter doesn’t have to be boring, and with the help of The Skinnytaste Cookbook, eating healthy can be fun and delicious. Skinnytaste author Gina Homolka prides herself in her slimmed-down, lower-calorie recipes that are perfect for any lifestyle and have all the flavor of heavier dishes. Several of the recipes are even gluten-free, fat-free, and/or vegetarian, which makes them great for any dietary lifestyle. Skinnytaste opens up with “The Skinny Basics,” which is essentially a guide on how to tackle eating healthier. It offers tips on meal prepping, grocery shopping, kitchen basics to keep on hand and how to portion your meals. After a quick lesson on where to begin with this cookbook, the recipes start with the “Sunny Mornings” section with lots of tasty breakfast options. Find recipes like PB&J Overnight Oats, a Winter Potato, Kale and Sausage Frittata, Chocolate Chip Pancakes, and Cali Avocado Sandwich. After breakfast, dive into “Skinny-licious Soups and Chilis” with options like Cinnamon-Roasted Butternut Squash Soup, Edamame Soup, Unstuffed Cabbage Soup, Chicken Pot Pie Soup, and Slow Cooker Santa Fe Chicken. Following a bowl of soup, there should always be a sandwich involved. Recipes for “Sandwiches on the Lighter Side” include Buffalo Chicken Melts, Greek Salad Pita Pizzas, Grilled Steak Sandwiches, Pear and Brie Grilled Cheese, French Bread Pizza Supreme and Summer Lobster Rolls. These sandwiches and melts have all the savory without the guilt of heavy deli sandwiches. If you’re looking for light appetizers, look for “Skinny Bites” like Caliente Bean and Queso Dip, Loaded “Nacho'' Potato Skins, Baked Zucchini Sticks, Lemony Herb Hummus, Petite Baked Crab Cakes, Skinny Green Goddess Dip, and Garden Pico De Gallo. Any of these would be perfect for any party or gathering. When it comes to salads, they don’t have to be boring plates full of just lettuce and tomatoes. Skinnytaste “Fabulous Main-Dish Salads” include salads like Buffalo Chicken Salad, Curried Chicken Salad, Wild Salmon Salad, Baja Grilled Flank Steak Salad, Roast Beef and Watercress Pasta Salad, and Greek Chickpea Salad. If chicken dishes are more your speed when it comes to a main course, check out the “Perfect Poultry” recipes. Options range from Buttermilk Oven “Fried” Chicken to Cajun Chicken Pasta on the Lighter Side, Skinny Chicken Parmesan, Chicken Pasta Caprese, and Asian Peanut Noodles with Chicken. Or, if you prefer heartier meats, Lean Meat Dishes include Mongolian Beef and Broccoli, Colombian Carne Asada, Teriyaki Grilled Pork Chops, Grilled Lamb Skewers, and Sunday Night Roast Beef and Gravy. Seafood lovers, you have not been overlooked. Choose from “Fabulous Fish” dishes like Sweet ‘n’ Spicy Sriracha Glazed Salmon, Shrimp and Grits, Cilantro Lime Shrimp, Thai Coconut Mussels, Spanish Seafood Stew, and Skinny Shrimp, Chicken, and Sausage Gumbo. Whether you eat fully vegetarian/meatless or you’re just looking to lessen your meat intake, Skinnytaste also includes a “Meatless Mains” section chock full of veggie-filled recipes. Included are dishes like Quinoa Stuffed Peppers, Creamy Carrot Farrotto, Black Bean Burrito Bowls, Skinny Broccoli Mac and Cheese, Chickpea and Potato Curry, and Spicy Black Bean Burgers, Butternut Squash Lasagna Rolls. Along with meatless sides, you can also find “Veggie-licious Sides” like Cheese Cauliflower Mash, Roasted Sesame Green Beans, Lemon-Roasted Asparagus, Maple Roasted Acorn Squash, Quinoa Tabbouleh, Grilled Mexican Corn Salad, and Vegetable Fried Brown Rice. When it comes to dessert, it seems nearly impossible to remain mindful or healthy, but these “Skinny Sweet Tooth” dishes defy the odds. Curve any sweets craving with recipes like Double Chocolate Chunk Walnut Cookies, Silky Chocolate Cream Pie, Warm Apple Pear Crumble, Almost Sinful Maple-Raisin Bread Pudding, Watermelon Lime Granita, and Matcha Milkshake, These Skinnytaste recipes are all so delicious that you won’t even realize that they are lightened up versions of your favorite dishes. Whether you’re looking to eat healthier or are just looking to widen your repertoire of vegetarian, gluten free, or healthier dishes, Skinnytaste is the perfect place to start. You can find the cookbook online at Amazon or any local book retailer. Buttermilk Oven Fried Chicken Serves 4 Chicken: 8 chicken drumsticks 1/2 teaspoon kosher salt 1/2 teaspoon sweet paprika 1/2 teaspoon poultry seasoning 1/4 teaspoon garlic powder 1/8 teaspoon ground black pepper 1 cup buttermilk Juice of half a lemon Cooking spray or oil mister Coating: 2/3 cup panko bread crumbs 1/2 cup crushed cornflake crumbs 2 tablespoons grated Parmesan cheese 1-1/2 teaspoons kosher salt 1 teaspoon dried parsley 1-1/2 teaspoon sweet paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon chili powder In a medium bowl, season the chicken with salt, paprika, poultry seasoning, garlic powder and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight. Preheat the oven to 40 degrees F. Place a rack on a baking sheet and lightly spray with oil. In a shallow bowl, combine all coating ingredients. Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put pieces onto the prepared baking sheet. Spray the tops of the chicken with oil. Bake until golden brown, about 40 to 45 minutes.

By Brandi Perry, Photos by Dori Lowe Did you know that Madison is home to one of the most unique ice cream and coffee shops in the entire state? They offer more than 16 varieties of gelato, frozen yogurt and soft-serve ice cream, caffeinated options, as well as low-glycemic index, dairy-free and veganfree options! But still, their story is so much deeper and sweeter. Sarah Dale Harmon and her husband Justin always wished there was somewhere to go late, other than bars. When an Orange Leaf franchise went out, they decided to buy their equipment and take a chance on making their dream come true. Before they opened, they wanted to be different than any other froyo place, and they have accomplished just that. Their unique selection of flavors and products has people driving from all over the state to experience what they are serving. The ice cream (Ice) is their own soft-serve house recipe. The flavors may range from Blue Moon to egg nog and even lavender and Texas Peanut Butter. One of their most popular items is the Dole Whip sorbet that comes in cherry, lemon, lime, mango, orange, pineapple, strawberry and watermelon. Most businesses use one vendor to supply all their ice cream needs, but the Harmons decided on many different sources to meet their needs, and you can taste the difference. They wanted to meet the needs of diabetic people or those watching their caloric intake, and they have done that by offering keto and low sugar options. Do not worry; it does not taste like a diet product. Kids are always happy when they visit Ice and Vice for their unique toppings. At any given time, you may find rose petals, pumpkin seeds, bacon bits, full-sized pop-tarts and even crushed wavy chips! The unique flavors are not by accident, and the Harmons pride themselves on creating the flavors. “My husband and I are huge foodies, and anytime we travel, we spend weeks researching the food scene and finding out where and what we should eat,” explains Sarah Dale. “Our favorite places are always the ones with the most adventurous menus, and we try to mimic those risk-taking flavors and tastes when it comes to our ice cream, cotton candy and energy drinks,” she remarked. “I love researching flavor combinations and recipes. We create a lot of our flavors and recipes in-house. For example, our buttered popcorn gelato and our cookie butter gelato are recipes we created. Other custom-created fan-favorite flavors are our honey gelato and lavender gelato. The lavender gelato has a huge fan following, which surprised me! But people ask for it all the time,” Harmon continued. But this is so much more than your typical ice cream shop. The energy drinks contain something most Mississippians are not aware of yet: allnatural Lotus energy. This ingredient provides plenty of energy minus the sugar. It is like the loaded teas that are so popular now, with far fewer ingredients. If coffee is your Vice, they can help you start your day with that or lattes. You can decide on many flavors for the energy drink. There are several predetermined recipes, or you can make your own by choosing a base, club soda or Red Bull, then the Lotus flavor, and what two other flavors you want. There is no bad combination of flavors. There is a lot more to this incredible business. They offer more than 50 snow cone flavors year-round. They also offer gourmet cones from New York that includes the flavors Pink Vanilla, Orange Cream and Black Charcoal. There are not many places you can find home-spun cotton candy. A special part of their cotton candy is something called a Cloud Cone, and some of the more unique flavors are kiwi, root beer, coffee, champagne and pina colada. Even still, the mission of Ice and Vice shocks some visitors that do not know the story. Foster children play a huge role in the success of the shop, and that was not by accident. The mission of Ice and Vice is built around supporting children in foster care and the young adults who have aged out of foster care. Their employment program gives children in care and those who have aged out an opportunity to gain work experience in a trauma-informed atmosphere. Ice and Vice employs 15 teenagers—60% are great teens from the community while the rest are in foster care, have aged out or were adopted from care. A few live in a group home at Methodist Children’s Home, and the house moms drive them to and from work. The house moms really make huge sacrifices for the children to experience a little bit of normalcy. They offer continuing education opportunities and workshops for employees, along with a transportation program for those that need it. Throughout the year, they raise funds for their biannual transportation scholarship to help the youth in care buy their first vehicle. The reason the Harmons decided to focus their mission on foster children is that they have a great deal of experience with the foster system. It is close to their hearts because all four of their children were adopted out of foster care, and they were therapeutic foster parents for five years with Methodist Children’s Home. “It was one of the most beautiful and brutal experiences of our lives. You know things you wish you did not, and you know things you wish everyone knew. But at the end of the day, we need more foster parents in Mississippi,” Sarah Dale recalled. Madison and the surrounding community have been so wonderful to Sarah Dale, Justin and their business, and they know that Ice and Vice is there to stay. But that does not mean that you won’t see a mobile Ice and Vice in the future that they can take to festivals and other events. Not only would they be able to distribute their incredible product to more people, but also share their special mission across the state. When asked where they hope Ice and Vice will be in five years, Sarah Dale answered, “In five years, I hope I have helped five more foster kids get their first vehicle and continue to be a place for families to create lifelong memories and traditions.” Patrons need to be on the lookout for more crazy, delicious treats that will be coming from the Harmons soon and keep your eyes out for their new adventure coming soon! If you are planning a visit, they are located at 1022 US-51 in Madison, Mississippi. Monday through Thursday, they are open from 12 pm to 9:30 pm, Fridays they are open from 12 pm to 12 am, Saturday from 1 pm to 12 am, and Sunday from 1 pm to 9:30 pm. If you need any more information, please reach out to them at (769) 257-9952 or info@iceandvicems.com.

Check out some of these great spots to enjoy brunch on the Mississippi Gulf Coast!

By The Wine Guys, Tom Marquardt and Patrick Darr South African sauvignon blanc is not exactly top of mind for most American wine consumers. South Africa lacks a definitive wine grape identity, although they offer interesting and usually value-oriented varieties such as the white varietal chenin blanc and the red pinotage. More associated with sauvignon blanc is New Zealand, the world’s second largest producer of the varietal. A severe decline in New Zealand production of Marlborough sauvignon blanc, the result of an early flowering and subsequent late frost, has decimated vineyard yields. The approximately 30 percent reduction in production could result in potential shortages and rising prices for this iconic flagship Kiwi product. However, this misfortune for New Zealand is an opportunity for other sauvignon blanc producers to fill the void. The cool climate in South Africa gives them an advantage. We recently tasted several South Africa sauvignon blancs and believe they merit the attention of our readers. They all come from three adjacent wine regions that rim the southwestern coast of the country just off to the west from the Cape of Good Hope, and near the city of Cape Town. We were impressed with their refreshing drinkability, unique style and very reasonable prices. Overall, we experienced elegant citrus fruit notes and a distinctive minerality that created very crisp drinkable wines. These wines are not built to age, so buy the most current vintage. Whale Route Sauvignon Blanc Grand Reserve South Africa 2021 ($10). This bargain entry to our tasting was very impressive. Its lovely peach, mineral elements with a hint of herbs create a very lively and agreeable drink that should please everyone. Rustenberg Sauvignon Blanc W.O. Stellenbosch 2020 ($14). Only stainless steel is used in producing this wine. Lemon citrus with a hint of ripe melon, moderate minerality, and aged on lees 3 months. Lomond Sauvignon Blanc W.O. Cape Aguilhas 2020 ($18). From the cool southernmost tip of South Africa, this wine exhibits strong citrus and mineral notes with just a hint of white pepper that adds complexity. Southern Right Sauvignon Blanc D.O. Walker Bay 2021. ($18). This example of sauvignon blanc from South Africa generated more fruit weight in the mouth with ripe plum and rainier cherry notes and a hint of passion fruit. A nice underlying minerality provided a pleasant contrast to the abundant fruit. Our favorite of the tasting. Davis Bynum Growing grapes in the Russian River Valley, Davis Bynum is primarily known for their delicious cool climate chardonnay and pinot noir but also produces a lovely sauvignon blanc. The sauvignon blanc is sourced from a small 5-acre vineyard called Virginia’s block in honor of Davis Bynum’s second wife. The Davis Bynum Sauvignon Blanc Russian River Valley Virginia’s Block 2020 ($25) is a complex sauvignon blanc balancing ripe peach notes with refreshing grapefruit and herb elements. Aged in a mix of woods and stainless steel this lovely wine with crisp acidity invites the taster to take another sip. Try with any chicken or seafood dishes. We also enjoyed the Davis Bynum Chardonnay Sonoma County Russian River Valley 2018 ($25) which displayed a delicious creamy apple toast profile. Mouth-coating fruit and a long finish create a memorable drinking experience. Davis Bynum was the first to produce a Russian River Valley pinot noir in 1973. Today Davis Bynum fashions the Davis Bynum Pinot Noir Sonoma County Russian River Valley Dutton Ranches 2019 and their lengthy single vineyard winemaking experience shines. A complex mélange of plum, black cherry, and cola and spice notes are on display in a magnificent package. Davis Bynum is part of the family-owned Rodney Strong Vineyards. Alsace sparkling wine Crémant from Alsace may be our favorite French sparkling wines outside of Champagne. Major French wine making regions produce a sparkling wine made from the wine grapes typically grown in the region. They sell for a fraction of the price of champagne and sometimes rival them for quality and popularity. Lucien Albrecht Cremant d’Alsace Rose N/V is one of our perennial favorites. Made from 100 percent pinot noir, this visually appealing sparkler features fresh cherry and strawberry flavors and nose and is delightfully refreshing. We also enjoyed Domaine Joseph Cattin Cremant d’Alsace Brut N/V. The grapes vary somewhat from year to year but generally consist of some combination of pinot gris, pinot blanc and riesling. Apple notes are accented with citrus elements and present a smooth rich bubbly experience in the mouth. Wine picks Mettler Epicenter Old Vine Zinfandel Lodi 2019 ($25). Zinfandel fans will love this vibrant wine with ripe blueberry and black berry notes, hints of vanilla and spice with a long finish. CK Mondavi California Merlot 2018 ($9). The price is not a typo. This may not be your most complex merlot, but it satisfies the palate and the pocketbook. Plum aromas with cherry and blackberry flavors. Very smooth and quaffable. Priest Ranch Cabernet Sauvignon 2019 ($50). This opulent wine is made entirely from estate-grown, Napa Valley cabernet sauvignon. Plum and black cherry notes, fine tannins and long in the finish. Esporao Alentejo Portugal 2018 ($25). Well worth the reasonable price, this Portuguese gem is a blend of aragonez, trincadeire, syrah, touriga nacional, touriga franca, cabernet sauvignon and alicante bouschet. Whew! With lots of American oak aging, it is pack with jammy dark berry fruit flavors but accented by spice and chocolate. Newton Cabernet Sauvignon Napa Valley Unfiltered 2018 ($59). Although expensive, this red wine packs a lot of complexity for the price. A sumptuously deep and rich display of the classic cherry and cassis flavors that you expect from a premium Napa Valley cabernet. Soft approachable tannins make this fine wine a candidate for near-term drinking, but it has the legs for at least a decade of aging.

Ever thought about making your own sausage at home? You can explore with different flavors and seasonings and make it totally customizable. Check out how to make your own sausage from the Mississippi State Extension Service.

From Brandpoint Content With the sun emerging from the clouds and the weather warming up, it's time to take stock of your wellness. Registered Dietitian and Nutritionist Dalina Soto says that springtime calls for a review and refresh of your mind and body. By looking at your holistic wellness and tweaking your habits, you can reduce stress and increase productivity and happiness. To help you jump-start your "spring cleaning," Soto offers tips on how to improve your exercise, sleep and eating habits this season. Get moving During winter, it's easy to go into hibernation mode, making it difficult to find motivation to exercise. As it starts warming up again, strive to incorporate movement throughout your day. You can start by taking a lunch walk with a co-worker so you can enjoy the fresh air and sunlight. Check your local community center to see if there are any pickup volleyball games or other outdoor recreational sports you can participate in once or twice a week. If you want to establish a gym routine, find a buddy to go with for accountability. Prioritize sleep Sleep is an important aspect of your holistic health. When you don't sleep well, your energy depletes, meaning that you're less likely to want to be active, potentially affecting your ability to work. It also can have a considerable impact on your mental health. According to the Division of Sleep Medicine at Harvard Medical School, poor sleep can lead to irritability and stress which may increase the risk of developing anxiety and depression. Soto suggests taking time to examine your sleep hygiene. Do you have a set bedtime, and do you stick to it? Do you frequently wake up throughout the night? Are you staying up on your phone? Ask yourself these questions and see where you can revamp your nighttime routine. Fuel your engine Just like a car, your body needs the right fuel to run properly, which is why it's essential to have a balanced and nutritious diet. Beyond making sure you get enough carbs, protein and greens in your meals, you should ensure you're eating foods with Omega-3 fatty acids. Omega-3s can help maintain your mental health, improve sleep and build and maintain a healthy body, especially after strenuous exercise. You can easily incorporate Omega-3s into your diet by eating Eggland's Best eggs. They contain more than double the Omega-3s and six times more Vitamin D than ordinary eggs, which helps regulate mood and boost overall mental health. The garden frittata recipe below is an excellent example of how a nutritious meal can improve your overall wellness this spring. Garden Frittata Prep time: 5 minutes; Cook time: 15 minutes; Makes 4 servings Ingredients 2 tablespoons butter 1 teaspoon finely chopped fresh garlic 1/2 cup chopped onion 1 cup chopped fresh spinach 4 large Eggland's Best Eggs, beaten 1/4 teaspoon salt 1 tablespoon chopped fresh basil leaves 1/3 cup shredded Parmesan cheese 1/4 cup chopped cherry tomatoes Instructions 1. Melt butter with canola oil in 10-inch skillet until sizzling; add garlic and onions. 2. Cook over medium heat, stirring occasionally, for 4-5 minutes or until onions are translucent. 3. Add spinach and sauté for 2-3 minutes or until spinach is wilted. 4. Whisk eggs and salt together in bowl. 5. Add eggs to vegetable mixture in pan; sprinkle with basil. 6. Cover and continue cooking for 4-6 minutes or until center is almost set. 7. Sprinkle with cheese. Cover and remove from heat. Let stand 2-3 minutes or until cheese melts. 8. Cut into wedges. Garnish with chopped tomatoes. Kick off your holistic spring cleaning right In honor of National Nutrition Month, Eggland's Best has teamed up with celebrity home-organizers, Clea and Joanna of The Home Edit, to launch the EB Better Family Fridge Makeover Sweepstakes. This contest gives fans the chance to win various prizes to help with their organizational needs and supercharge their family's nutrition. Now until April 15, fans can enter online at EBFamilySweeps.com for a chance to win $4,500 toward a brand-new family fridge, a virtual consultation with The Home Edit team and Dalina Soto, a year's supply of Eggland's Best eggs and more!

If you ever find yourself craving mac and cheese in the capital city, here are some of our favorite spots to grab a cheesy treat. Check them out on the Visit Jackson blog.

By Ms. Natasha Haynes, MSU Extension Service Do you have leftover chicken and want a different meal? Try Barbecue Chicken Stuffed Sweet Potatoes. It’s an easy meal that is both sweet and savory. Who doesn’t love tangy barbecue sauce? If you don’t have leftover chicken, you could easily substitute other lean meats, like ground beef or turkey and add your favorite toppings. Barbecue Chicken Stuffed Sweet Potatoes Ingredients - 4 medium sweet potatoes - 1/2 pound chicken breast, cooked - 1/4 cup barbecue sauce - 1/2 cup cheddar cheese, shredded - 1/4 cup red onion, diced - 1/4 cup fresh cilantro Cook sweet potatoes using one of the following methods: Microwave: Pierce sweet potatoes with a fork. Place in a microwave safe dish and microwave on high for 8-10 minutes or until fork tender. Multi-cooker: Put 1 cup water in the bottom of the cooker. Pierce sweet potatoes with a fork. Place on trivet in pot. Lock cover in place and set vent to closed. Manual setting for 15 minutes or until fork tender. Oven: Pierce sweet potatoes with a fork. Place in an oven-safe dish. Bake at 400oF for 50 minutes or until fork tender. Cook or reheat chicken to 165 degrees F. Shred chicken and add barbecue sauce. Mix until chicken is coated. Top each sweet potato with a quarter of the chicken. Add cheese, onion, and cilantro to taste. Thanks to our friends at North Dakota State Extension for this printable recipe. Did You Know: Sweet potatoes and yams are not the same things? Learn the difference in our Sweet Potatoes vs. Yams: What’s the Difference? blog post. 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 Situated on a curvy road in north Mississippi, between Taylor and Oxford, sits an unassuming building that blends perfectly with the nature that surrounds it. Unbeknownst to most passersby on Old Taylor Road, the building is home to just one of the three rice-based gin houses in the world. There are only two more the owners are aware of anywhere in the world, and they are both located in Japan. The three co-founders, Thomas Alexander, Chand Hawlow and Robert Forster, all had ties to the north end of the state in some way. They knew that Mississippi was already famous for the blues, catfish and other amazing products and history that help sell the Magnolia State to the rest of the world. They were certain that with a little dedication and hard work, Wonderbird Spirits could also put Mississippi on the map with their gin. All three shared the vision that they wanted to create something that came from the state. This grain-to-glass operation starts with a base alcohol made from Mississippi Delta rice. The team of three tried multiple agricultural products, including sweet potatoes and corn, before finally settling on rice that is grown just a little over an hour away from Taylor. The end goal was to make the best gin they could by using Mississippi products. It is safe to say they did a tremendous job of just that. Every part of this unique product is made on site. The rice is brought in and fermented in a Saki method to make the alcohol that is used in their gin. Their gin begins as a grain mash. The mash is mixed with koji mold spores and fermented for five to 10 days. It is then moved for distilling. The spores produce enzymes that help during the fermentation process. They even grow them on-site at the Wonderbird distillery for easy access and to ensure that they have the quality and quantity needed. Wonderbird does not purchase any of the alcohol that goes in their gin. They take the base spirit and distill all 10 botanicals individually in single micro distillations because it allows them to create a more layered flavor in the gin instead of adding all the botanicals at one time. Two of the botanicals, red clover tops and pine needles, are foraged from the woods surrounding their gin house. When the gentleman initially bought the property, they met with a forager to find all the edible plants on their property and tell them in which season they were available. Using botanicals in the layered method makes their gin very distinctive, and it stands out among the rest because of its flavor profiles. The mash is distilled three times to create each botanical, which gives the gin its flavor and aromas. The first run through the still extracts the alcohol from the mash in what is known as a “stripping run,” and then it is run through again in a “spirit run.” The spirit run creates the base spirit for the gin. Finally, the third run through the still distills the alcohol through botanicals. Those botanicals are later blended to create the gin that gets bottled and sold to consumers. They developed around 80 different recipes before finally landing on recipe number 61. That is why you will see “61” on the Wonderbird bottle. The result is a smooth, floral gin featuring an Italian variety of juniper, fresh Meyer lemon peel and peppercorns, among other botanicals, the marriage of an array of flavors that sits perfectly on the tongue as it inches its way to the back of your throat. Wonderbird Spirits started it in 2017, but the first year was dedicated to just building the distillery. The stunning gin house is airy and inviting and has a bar and lounge area. From the bar and lounge, visitors can look over the production area and the next batch of gin. The second year of the process was planning, branding, packaging and testing the gin until they had exactly what they wanted. In 2019, they finally opened their doors in the spring. When Wonderbird Spirits are taken into bars and restaurants for tastings, the owners of these establishments are usually shocked that this product is being produced literally in the middle of nowhere in north Mississippi. Even though people that taste it are astonished that it comes from the Magnolia State, it should be somewhat expected due to the flavorful botanicals and agricultural products that have made our state famous. The gin is not created in the easiest or the fastest way available. The method they use is the longest and hardest way to process gin, but that is because if you take shortcuts, it is tasted in the end product. Wonderbird thrives on being a commitment to quality and consistency. If you live in Mississippi, Alabama, California, Florida, Louisiana or Tennessee, Wonderbird Spirits can be found in your local liquor stores and at your local bars. However, if you live in a state that allows you to order alcohol online, you are in luck as well! Check out shop.wonderbirdspirits.com or seelbachs.com to order this smooth, flavorful gin. You will need at least a bottle or two on hand for the holidays as you prepare your favorite gin cocktail. “Enjoy it slow and often! This is one of those gins you can sip on as you sit around with friends,” says Forster. Wonderbird Sprits currently has several award-winning gin recipes. Their flagship product, Gin No.61, won a gold medal at the 2020 San Francisco World Spirits Competition. The No. 97 Magnolia Experimental Gin won the 2021 gold medal at the San Francisco event. The Cask Finished Gin, which is Wonderbird’s first aged product, is especially unique. The No. 61 gin is aged in a bourbon cask for 75 days to create a gin more than complex than any other, complete with notes of vanilla and spice. Wonderbird Spirits is a place you must visit and hear the wonderful and colorful history for yourself. They are open for tours and tastings, but they are by appointment only. Please contact them at least 24 hours in advance of when you want to come. They are located at 618 County Road 303 (Old Taylor Road), in Taylor, Mississippi. Their email address is info@wonderbirdspirits.com and a good phone number for them is (662) 205-0779. Before you go, check out their website at wonderbirdspirits.com, and their social media pages, Facebook and Instagram. Wonderbird Spirits has definitely found its way on the map not only in Mississippi but in the gin-making world, and this is too interesting of a product and story to not experience first-hand! Classic Gin Fizz Recipe from ACoupleofCooks.com Materials needed: Cocktail shaker Ingredients: 2 ounces (4 tablespoons) Wonderbird Spirits Gin No.61 (or any other gin from Wonderbird) ¾ ounce (1 ½ tablespoons) lemon juice ½ ounce (1 tablespoon) simple syrup or maple syrup 1 egg white Soda water Garnish with lemon twist (optional) Place the gin, lemon juice, syrup and egg white in a cocktail shaker. Shake vigorously for 15 seconds. Fill the shaker with ice and shake for 30 seconds until cold. Strain the drink into a glass and top with the soda water; the egg white foam forms on top. If desired, garnish with a lemon twist. Serve immediately.

By Julian Brunt It’s curious that if you make gumbo and add tomatoes in southern Louisiana and New Orleans, it becomes a Creole gumbo. The Creole tomato is a specialty of the region, and I don’t think it is found anywhere else. When in season, a pickup truck with the tailgate down and a friendly farmer sitting there on the side of the road is happy to sell you his prized tomatoes for gumbo or anything else you might like to make. However, I find it odd that just the addition of tomato would change the nature of a dish enough to give it another name. When I think of Creole, I do not think of tomatoes, but of New Orleans, in a very sort of uptown way, if you know what I mean. Interestingly, some people associate Cajun with New Orleans, but they are mistaken. They are two cultures that are completely different, my friend, much more different than gumbo with or without tomato. The Cajuns were the French Catholics expelled from Canada after the Great Expulsion during the French and British hostilities in the mid-1700s. Historically speaking, Cajuns had nothing at all to do with the big city Creoles of New Orleans. The Cajuns were proud fishermen and farmers that lived in that neither world of coastal marsh, bayou and low fields perfect for sugar cane. The Creoles walked St. Charles Avenue, Esplanade and Canal Street with no fear of a muddy shoe. Originally, the Creoles were people born in Louisiana, typically wealthy, whose parents were born in Spain or France, but that definition has changed over the years. But there were other peoples that called themselves Creoles, too. Haitians, Brazilians and people from other Caribbean islands and South America, who were of mixed heritage: Africans, Spanish, French and others, all called themselves Creole. Today, being a Creole more often than not means belonging to an ethnic group that originated during the colonial period and involved West African and other peoples born in the colonies. Isn’t it curious how definitions change? One of the byproducts of this ethnic mixing is one of the most glorious food cultures in the world. Who would have thought to combine French and other European traditions with African, West Indies, Native American and traditional Deep South food? It is a glorious gumbo of culinary ideas like no other and, like the Creole tomato, can be found nowhere else. I would describe a restaurant like Herbsaint on St. Charles in New Orleans as Creole, although they describe themselves as seasonal French and Southern cuisine. To me, classic Creole is French food using local ingredients and French techniques. Gumbo is another example, probably derived from French bouillabaisse. Shrimp Creole made with tomatoes and etouffee are good Creole dishes, although both are now popular with both Cajuns and Creoles. But in truth, just like the definition of Creole, today Cajun and Creole foods do not have any clear lines of distinction and share much in common. A good Creole chef would tell you his food is a bit more sophisticated, but a Cajun cook would insist that his food may not be fancy but is just better. So, it goes. The food of the Deep South, which contributed to both Cajun and Creole food, came from people from northern Europe, England and Scotland, and who were primarily Protestant and Baptist. The food is not as spicy and depends largely on veggies from the garden, animals from the farm, fishing and hunting. The food of the South included greens, cornbread, peas, beans, lots of pork and, of course, fried chicken. The classic Southern restaurant is a small-town diner and has nothing fancy about it at all. Cajun food has been incorrectly thought of today as spicy, but it was not originally so. Thank Chef Paul Prudhomme for that misconception. Cajun had fewer French influences and was focused on local ingredients harvested by poor farmers and fishermen on the Louisiana coast. Cayenne was not a big part of their pantry. Today, the most important seasoning is Tony Chachere’s Creole Seasoning and Tabasco. The differences in Cajun and Creole have mellowed over the years, as has the definition of what being a Creole is. Not so with our Cajun friends, it is a very distinct culture, and until just a few years ago, if you did not speak their dialect of French, you just might have a hard time talking to the older folks. But, putting those differences aside, these two closely related cultures produce some of the most wonderful food in the country. How dull would life be without gumbo, a crab or shrimp boil, a fully dressed oyster po’boy or red beans and rice with lots of spicy sausages?

By Kathy K. Martin Most of the classic Southern dishes on Pat Martin’s restaurant menus come from his family’s recipes. “The hushpuppies are my grandma’s recipe, and the Mississippi fried catfish fillets are breaded with my paw paw’s recipe,” he says of the menu items at Martin’s Bar-B-Que Joint. Although Pat Martin was born in Memphis, he spent his summers in Corinth with both sets of grandparents, who he says were all legendary cooks. He recalls Saturday nights spent with his Paw Paw, who fried catfish outside in their carport while his grandma made hushpuppies, French fries and all the fixings in the kitchen. He learned from them and later found his niche in West Tennessee-style whole hog barbecue while he was in college. That niche grew into 10 Martin’s Bar-B-Que Joint restaurants and three Hugh Baby’s BBQ & Burger Shops since the first Martin’s opened in October of 2006 in Nolensville, Tennessee. Most of his restaurants are located in the Nashville area (also Birmingham, Alabama; Louisville, Kentucky; and Charleston, South Carolina), where he lives with his wife, Martha Ann, and his three children. When his family moved back to Corinth while he was in high school, Martin’s passion for cooking grew. By the time he was attending Freed-Hardeman University, he had already bought a cookbook that focused on grilling. He discovered the nuances of whole hog cooking from Harold Thomas, who owned Thomas & Webb Barbecue in Henderson, Tennessee, where he spent time in the pit room learning as he watched. “I wasn’t on the payroll, but I tried to help and just be around all the action as I learned.” He describes the West Tennessee whole hog as a larger hog cooked at a lower temperature, which makes the meat pull right off the bone. “My roots are all in this type of cooking,” he says of the process. His most popular menu items are his ribs, which come flavored with a Memphis-style dry rub and a sweet vinegar sauce, as well as a dish that’s called the Notorious Redneck Taco: a cornbread hoecake with a choice of pulled pork, beef brisket, smoked chicken, smoked turkey or catfish topped with slaw and his own Jack’s Creek Bar-B-Que Sauce. With his Corinth roots, every Friday night at his Hugh Baby’s restaurants, diners can feast on a slug burger. This Depression-era favorite, made with ground meat, flour, soy grits or another extender, was created and made popular in Corinth. And as everyone across Mississippi knows, the slug burger contains no slugs and got its name from originally selling for a nickel or a “slug.” While you won’t find Martin cooking barbecue at home, he does braise root vegetables in the winter and grills okra in the summer. “I prefer simple and straightforward cooking with just salt and chili flakes with some acid from lemon or lime instead of a marinade.” His advice for getting started with barbecue is to begin small in both the meat size and the time required to cook. “Learn the touch and feel of it. Don’t rush it and stop overthinking it.” He suggests starting with spatchcocking a whole chicken or barbecuing spare ribs and using just salt, chili flakes and some sugar without worrying about complicated ingredients and special wood chips for cooking. Martin plans to continue to build his restaurant business and include a few of his passion projects with elevated dining concepts. And the best news for Mississippi is that he also plans to build a home in Corinth and transition back to his Mississippi roots. Martin’s new cookbook, “Life of Fire,” is currently available for pre-sale and will be in stores by mid-March. Martin’s Bar-B-Que Broccoli Salad From Pitmaster Pat Martin 4-6 cups broccoli florets ¾ cup diced red onion ¾ cup shredded sharp cheddar cheese ¾ cup crumbled bacon ¾ cup raisins 1 cup Martin’s Bar-B-Que Alabama White Sauce or other white barbecue sauce 1 tablespoon mayonnaise In a large bowl, combine broccoli, onion, cheese, bacon and raisins. In a separate bowl, whisk together Alabama White Sauce and mayonnaise. Pour dressing over salad and toss to coat. Cover and refrigerate before serving. About the recipe One of the Bar-B-Que Joint’s most famous and popular side items is the Broccoli Salad. It’s cool and crunchy and it’s got bacon and cheese in it. After coleslaw, it’s just about the perfect thing to eat with some pulled pork or smoked brisket. Now the salad we serve at our Joints is a secret “Church of Christ Salad” recipe from Pat Martin’s grandmother, and of course, he can’t divulge it, but we wanted to give you something that will be easy to recreate at home and satisfy that craving when you can’t make it to our place for the real thing. Like many of our other recipes, this salad can be made ahead, and might actually be a little better after it’s had time to sit. We use our famous Alabama White Sauce to dress the salad, and that’s all you need. A little mayo will tighten it up, but our signature sauce flavor is all the seasoning required. If you want to add some nuts into the salad, sunflower kernels make a great addition and add a nice extra crunch. Martin’s Bar-B-Que Tennessee ‘Que Potato Salad From Pitmaster Pat Martin 3 lbs golden potatoes, cut into 1-inch pieces 6 hard-cooked eggs, peeled and chopped 1 ½ cups diced celery 1 cup diced red onion 1 cup sliced green onion 1 cup chopped sweet pickles 2 teaspoon salt 1 teaspoon pepper 1/2 cup mustard BBQ sauce (like Martin’s Bar-B-Que Palmetto Gold Sauce) 1 cup mayonnaise In a large pot, cover potatoes with cool water. Add a pinch of salt and place on high heat to bring to a boil. Boil potatoes until tender, about 10-12 minutes. Drain potatoes and transfer to a large mixing bowl. Once the potatoes have cooled, add the remaining ingredients and stir to combine. Cover potato salad with plastic wrap and refrigerate until ready to serve.

By Rebecca Fending There’s no time like the spring season to work more fresh vegetables into your diet. This Mediterranean-inspired veggie salad is a great place to start. The hardest (really just time consuming) part is prepping the vegetables, but after that, you throw it all in a bowl and call it done. This salad would be especially delicious in late spring or summertime when the produce is in-season. Pair it with grilled chicken or shrimp, crab cakes or steak. If you’re looking for a light and easy lunch, make some orzo and mix it with the chopped veggies. Or, if you're looking to include even more vegetables, toss the salad with some fresh romaine or arugula. Chopped Mediterranean Salad 2 English cucumbers, diced 1 orange bell pepper, diced 1 - 2 cups cherry tomatoes, halved ½ medium red onion, finely diced 7 ounces artichoke hearts, chopped 1/3 cup olives of choice, chopped ½ teaspoon each of oregano, basil, rosemary and thyme ¼ cup extra virgin olive oil 1 cup feta crumbles Combine all ingredients in a mixing bowl. Once well combined, refrigerate for at least two hours or overnight. The longer it sits, the better it gets! Add salt to taste just before serving.

Over the last few months, several new eateries have opened up in the capital city. Check out some new favorites in town on the Visit Jackson blog.

By Ms. Natasha Haynes, MSU Extension Service Some may call me a control freak because I love having control over the ingredients I use. It’s especially important to watch my sugar, sodium, and fat intake. That’s why I love recipes for seasoning mixes, like this Onion Soup Mix! When I think about my grandmother and all the meals she cooked for our family, I don’t remember her ever using a “packet” for anything. Now there’s an entire section of shelving devoted to flavoring packets, gravy packets, sauce packets, marinade packets, salad dressing packets, and soup packets! When you read the labels, you may be shocked by all the sodium and other ingredients you’re adding to your dishes. This Onion Soup Mix can be used in a variety of recipes that benefit from a boost of savory flavors, such as a dip for vegetables, or a seasoning for rice pilaf or pot roast. If you’re interested in making your own “packets,” try our recipes for Italian Dressing Mix, Ranch Dressing Mix, and Taco Seasoning Mix. Onion Soup Mix Ingredients: - 2/3 cup dried minced onion - 1 tablespoon dried parsley flakes - 2 teaspoons onion powder - 2 teaspoons turmeric - 1 teaspoon celery salt - 1/2 teaspoon salt - 1 teaspoon sugar - 1/2 teaspoon black pepper Wash your hands with soap and water. Combine all ingredients in a small bowl. Store in an air-tight container. Makes one “packet” of onion soup mix. Thanks to our friends at Get Fresh! for this recipe. Get Fresh! is an initiative of the Chickasaw Nation. For behind-the-scenes photos, crew reviews, 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 The Wine Guys, Tom Marquardt and Patrick Darr Appellations were once a simple matter, but not anymore. Consumers understand the difference between Napa and Sonoma, for instance, especially when they go to the cash register. But keeping straight the sub-appellations – especially when they overlap with other appellations – taxes the brain. “American Viticultural Areas” are approved by the Tax and Trade Bureau, a division of the U.S. Treasury. To be awarded an AVA, the petitioner must demonstrate, among other things, that the defined area is diverse and unique to other areas. If it overlaps an existing AVA or is within another AVA, the petitioner must show there is something distinct to warrant special recognition. “California,” for instance, is hardly unique but it is an AVA. Inside, there are 139 separate AVAs. This labyrinth of appellations can be confusing to many consumers, but they mean a lot to a producer’s profits. A wine from a Napa Valley AVA commands more money than, say, one from Lodi. Aside from cost, there is a difference in flavors because the soil changes. A pinot noir from Santa Rita Hills in Santa Ynez Valley is going to taste much different than a wine from the same grape variety grown in the Russian River Valley in Sonoma County. New appellations are added every year. West Sonoma Coast is awaiting its approval with iconic supporters such as Paul Hobbs, Flowers, Joseph Phelps and Peay. But most recently, San Luis Obispo Coast has become an AVA. It will join 15 other appellations in San Luis Obispo County, but this is where it gets confusing. Eleven AVAs fall within the large Paso Robles AVA. Additionally In the county are the adjacent York Mountain, Edna Valley and Arroyo Grande AVAs. The new SLO Coast AVA overlays Edna Valley and Arroyo Grande AVAs. Confusing, yes. The San Luis Obispo Coast AVA, about 60 miles long, runs from Nipomo in the south to San Simeon in the north. It is between the Pacific Ocean and the Santa Lucia Mountains. Temperatures here are the coldest on average of any California AVA. Chardonnay and pinot grow well in this climate but you also will find Rhone grape varieties such as grenache, syrah and viognier. It’s also a tourist mecca with sites such as the Hearst Castle and Pismo Beach. Here are a few of the top producers and their wines we liked: Laetitia Estate Chardonnay Arroyo Grande Valley 2020 ($22). Wow, what a great value. Ripe tropical fruit notes with a kiss of oak and spice. Laetitia Estate Pinot Noir 2020 ($27). It will be hard to find a better pinot noir at this price. Medium body with lots of ripe black cherry flavors and generous aromatics. The producer also makes a reserve pinot noir at $44 that has more complexity. Talley Vineyards Chardonnay Arroyo Grande Valley 2020 ($34). Citrus aromas and pear flavors make this a delicious, well-balanced wine with smooth mouthfeel. Chamisal Califa Grenache 2019 ($45). We loved this bright and fruity grenache from one of Edna Valley’s oldest properties. Strawberry and cherry flavors. Saucelito Canyon Elodie Estate Old Vine Zinfandel 2019 ($75). Cabernet sauvignon and cabernet franc work with old-vine zinfandel fruit to create a rich and intense blend from the Arroyo Grande Valley. Ripe blackberry and currants. Center of Effort Rosso Corsa Pinot Noir 2019 ($80). Produced in small quantities and only in good vintages, we mention this pinot noir only because it represents the quality you can expect from this new AVA. From a cool climate with coastal fog, it has forest-floor and anise aromas with ripe black cherry flavors. It is sold only through its website. Stephen Ross Wine Cellar Spanish Springs Vineyard Albarino 2020 ($25). Like the wines from Northern Spain, this albarino has a lean profile with fresh acidity, peach and pear flavors. It’s a good aperitif or a wine to serve with oysters and other seafood dishes. Wolff Vineyards Old Vines Chardonnay 2020 ($29). You probably have heard of old-vine zinfandel, but chardonnay? The vines for this Edna Valley wine are 45 years old and pre-date phylloxera. Whole-cluster pressing and malolatic fermentation give a lot of lush appeal to the wine. Tropical fruit and citrus flavors abound. Tolosa Edna Ranch Chardonnay 2018 ($59). Full body with tantalizing apple and pear flavors. Long in the finish with light oak notes. Good value. Wine picks Decoy California Chardonnay 2020 ($20). About 60 percent of the fruit comes from Sonoma County in this reasonably priced and tasty chardonnay. Lots of citrus notes with a hint of vanilla. Poggio Stenti Montecucco Rosso DOC 2019 ($29). A blend of sangiovese and cabernet sauvignon, this Italian wine from Italy’s Maremma region is an excellent buy. Lots of forward and soft red fruit and balsamic flavors. Maciarine Montecucco Sangiovese DOCG 2016 ($35). Raspberry and red currant notes dominate this delightful Italian sangiovese. Hints of mint and rosemary with easy tannins. Borsao Tres Picos Garnacha 2019 ($19). This is one of our favorite everyday red wines. Made from garnacha (grenache) grapes, it offers ripe cherry and strawberry aromas and rich blackberry and plum flavors. It’s an easy drink to pair with barbecued meats. Esporao White Reserva Alentejo 2020 ($19). From Portugal, this refreshing wine is a blend of the local antao vaz, arinto and roupeiro grapes. Sublte aromas, smooth texture and juicy tropical fruit flavors. Lake Sonoma Winery Boar’s Blood Red Blend 2018 ($60). This heady blockbuster is a rich blend of cabernet sauvignon, petite sirah and barbera. Generous aromas of dark berries with a hint of vanilla. Chewy tannins with sweet dark fruit flavors and a hint of vanilla.

Thumbnail image from The Skinnyish Dish Perfect for a quick dinner or lunch, this prep-able garlicky chicken and vegetable pasta is fresh and easy. Make ahead and keep refrigerated for four days for a grab-and-go meal. 4 tablespoons olive oil, divided 1 pound chicken breast, diced 2 carrots, sliced 1 zucchini, sliced 1 yellow squash, sliced 4 cups fresh kale, chopped 2 cloves garlic, minced 3 cups rotini pasta, cooked al dente 2 teaspoons dried oregano, divided 2 teaspoons salt, divided 2 teaspoons pepper, divided Heat a large skillet with 2 tablespoons of olive oil on medium-high heat. Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon oregano. Cook through. Remove chicken and set aside. Add in carrots and cook for 5 minutes. Then, add zucchini and yellow squash, sauté for an additional minute until they become slightly translucent. Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon pepper. Sauté until kale begins to wilt. Add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.) Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat. If using plastic containers, allow the pasta to cool for about 10 minutes before filling the containers.

Ms. Susan M. Collins-Smith, MSU Extension Service RAYMOND, Miss. -- Slow cookers are winter workhorses in many kitchens, helping serve everything from breakfast to dinner. But no matter the dish, cooks should be sure to follow some basic food safety guidelines. When used properly, these small, countertop appliances are safe and convenient. “Slow cookers cook foods slowly at a low temperature, generally between 170 and 280 degrees, over several hours,” said Natasha Haynes, a family and consumer science agent with the Mississippi State University Extension Service in Rankin County and host of the Food Factor. “The combination of direct heat from the cooker, lengthy cooking time and steam destroys bacteria, making the slow cooker a safe way to cook foods.” The same general food safety rules apply no matter what cooking method is used -- clean, separate, cook and chill. Start with a clean cooker, hands, utensils and surfaces. Wash hands after handling raw meat. Keep raw meats and vegetables separate and in the refrigerator until time to prep them or start the slow cooker. Use a food thermometer to ensure foods cook to the proper temperatures. Refrigerate leftovers within two hours. Make sure to use the correct size of slow cooker and do not overfill it. Foods may not reach the proper temperatures in an overfilled cooker, leading to food-borne illness. Follow the manufacturer’s instructions and recommendations for how full to fill the cooker. Haynes said that when buying a slow cooker, family size and leftover preferences are important considerations. “If you’re cooking for one to two people and don’t want leftovers, a 3-quart or 3.5-quart is just right for you,” she said. “While many slow cooker recipes are written for larger cookers, most recipes can be scaled down or cut in half to be made in a 3-quart cooker. “If your household includes three or four people, or you’re a couple who loves leftovers, a 5-quart slow cooker is an ideal size for you. This moderate size accommodates everything from soups and stews to chilis and casseroles,” Haynes said. Liquid makes the steam that allows food to reach the proper temperature. “When cooking meat or poultry, the liquid level should cover the ingredients to ensure effective heat transfer through the slow cooker,” Haynes said. “Some manufacturers of slow cookers recommend adding liquid to fill the stoneware one-half to three-quarters full. Always follow the manufacturer’s recipes and directions for the best results.” Janet Jolley, an Extension family and consumer science agent in Marshall County, said cooks should always be mindful of the temperature danger zone, which is between 40 and 140 degrees. Bacteria that can cause food-borne illness can grow rapidly in this temperature range. Cold foods should be stored at or below 40 degrees, and hot foods should be held at or above 140 degrees. Foods should always be thawed before cooking them in a slow cooker, and leftovers should never be reheated in a slow cooker. “Slow cookers are not made to move food through the temperature danger zone quickly,” Jolley said. “Foods should reach 140 degrees within two hours. Frozen foods will take a long time to move from 0 degrees to 140 degrees, giving bacteria plenty of time to multiply. “For the same reason, it is best to reheat foods on the stovetop or in the oven or microwave,” Jolley said. Never use the warm setting to cook food. “The warm setting is safe to use for four hours once the food is cooked,” Jolley said. “It will only keep the food warm and should not be used for cooking or reheating foods. The warm setting temperature varies on each slow cooker. To keep food safe on the warm setting the food must remain above 140 degrees.” Slow cookers are ideal for cooking more economical cuts of meat, such as chuck steak, beef short ribs, beef brisket, lamb shanks and pork shoulder. The low, slow cooking method tenderizes these tougher cuts. Desserts, baked potatoes, casseroles and breakfast dishes are also easy to make in the slow cooker. For a variety of slow cooker recipes, check out the food section of the Extension for Real Life blog at http://extension.msstate.edu/blog/food.

By Rebecca Fending Although it may seem far away, the first day of spring is actually March 20. What better way to help usher in the season than with a refreshing spring sangria made with locally crafted mead fermented from Mississippi honey? Sangria originated in Spain, following the Roman path through the Iberian Peninsula, where they planted grapevines. Since the water was generally unsafe for human consumption during that time, it was common to fortify the water with alcohol and medicinal herbs to kill off any bacteria. This, of course, led to the invention of what we know as sangria—rich wine (originally mixed conservatively with water), herbs and fruit. The cocktail’s name is a derivative of the Spanish word “sangre” (sanguis, in Latin), which means blood. The nomenclature stuck due to the drink’s color: a deep, vibrant red from the inexpensive table wine, from which it was crafted. It is widely thought that sangria was introduced to America in the late 1800s. However, the first recorded appearance of sangria by name was at the 1964 World’s Fair in New York, when the Pavilion of Spain served it to visitors from the Taberna Madrid kiosk. Since then, it has become an American favorite. This lighter, green version of the classic beverage is everything you need to prepare yourself with spring. With the herbal flavors of fresh mint and basil mixed with the sweet and tart lemony goodness of Pucker Up from Queen’s Reward Meadery, you may need to make two batches! Sangria Verde 1 bottle of “Pucker Up” from Queen’s Reward Meadery 1 lime, thinly sliced ½ English cucumber, sliced 1 cup honeydew melon, chopped 1 green apple, seeded and chopped 2 or 3 sprigs of fresh basil 2 or 3 sprigs of fresh mint 3/4 cup St. Germain liqueur 2 cups sparkling water, chilled Mint sprigs for garnish In a large pitcher, combine the fresh ingredients. Lightly muddle until some juice has been extracted. Pour in the wine and St. Germain over the muddled ingredients. Stir and chill for at least one hour. Just before serving, top with sparkling water and stir. Serve in a chilled glass and garnish with a sprig of fresh mint, if desired.

Whether it's lunch with friends or lunch with coworkers, the capital city has some fantastic lunch spots to hit up during your hour off. Here are some great lunch spots in Jackson that we love.

By Ms. Qula Madkin, MSU Extension Service A key part of leading a healthier lifestyle is to integrate a variety of foods in the right amounts into your daily diet. When it comes to deciding how much to eat, serving size and portion size are often used interchangeably, but they are not the same thing. A serving size is a standardized amount of food. It may be used to quantify recommended amounts, as with the MyPlate food groups, or represent quantities that people typically consume on a Nutrition Facts label. Portion size is the amount of food you choose to eat, which may be more or less than a recommended serving. Here are a few tips to help guide your portion sizes: Always plate your food. It’s much easier to eat more than you need when eating straight from a bag or box. If you are unsure about portion sizes, use a small plate or a pre-portioned container for your meals or snacks. Vegetables or a combination of vegetables and fruits should make up half of your plate. Eat slowly and pay attention. It takes our brains about 20 minutes to register that we are full. If you speed through a meal, it’s easy to miss this cue, which may cause overeating. Read the label. The Nutrition Facts label can help you identify the appropriate serving size. For more information about the Nutrition Facts label, visit the Food and Drug Administration website. Learn to estimate portion sizes with your hands. Measuring cups and spoons are great tools for portion control, but these utensils aren't always available when you're getting ready to eat. When these tools aren’t around, estimate your portions by comparing them to something else. A baseball or an average-sized fist Measures about 1 cup An appropriate portion size for raw or cooked vegetables, whole fruit, or 100% fruit juice A tennis ball or a small, scooped handful Measures about half cup Equal to 1-ounce of grains, such as pasta, rice, and oatmeal A deck of cards or the palm of the hand Measures about 3 ounces An appropriate portion size for fish, chicken, beef, and other meats The size of the thumb Measures about 1 tablespoon An appropriate portion size for peanut butter or other nut spreads such as almond butter A postage stamp or the tip of the pointer finger to the first joint Measures about 1 teaspoon An appropriate portion size for oils or other fats There is no one-size-fits-all in portion control. Use these tips to guide your portions. For more nutrition and wellness tips, join our MSU Nutrition and Wellness Facebook Group and visit the MSU Extension website.

By The Wine Guys, Tom Maruqardt and Patrick Darr Paso Robles is one of our favorite wine regions. Why? Two reasons, three actually diversity, quality and value. Located roughly in the middle of California, close to the Pacific Coast and loosely capping the San Andreas fault, a panoply of soils and micro-climates give grape growers and winemakers an abundance of terroir to craft their fruit and the resultant wines. They seem to do it all there with world-class wines such as the award-winning cabernet sauvignons from Justin and Daou and Rhone-style blends from a bevy of smaller wineries. Prices are a fraction of Napa Valleys and generally are less than Sonoma County. According to Natalie Brown, owner of Paso Robles based Willow Creek Wine Collective, “Paso Robles is what Napa Valley was 30 years ago with small wineries that are owner operated.” If you want to visit Paso Robles, you’ll find more than 200 wineries, some of which still don’t charge for their tastings. Even those that charge, the fee is about $15 on average – it's as much as $58 in Napa Valley and $30 in Sonoma County. There are 11 sub-appellations in the Paso Robles AVA. Although heat-dependent zinfandel has been a mainstay, cabernet sauvignons from the northwestern corner are getting a lot of attention. Wines from Adelaida and Templeton Gap in particular are getting rave reviews. There is no shortage of rainfall here. Grenache, a mainstay in Spain and France’s southern Rhone region, thrives in summer’s sun-drenched, dry rolling hills of Paso Robles. Not grown in any significant quantities elsewhere in California, grenache is often by itself or in combination with other Rhone varietals. We recently tasted several examples of Paso Robles grenache and were impressed with their individuality and quality. Alcohol leans toward the 15 percent level; however, the robust fruit driven wines appear balanced. The wines ranged in color from light red to an impenetrable inky black. Many of the Rhone-varietal wines are made in smaller quantities, so some of the grenache may be difficult to find in retail shops. Check the producer’s website since many wineries are allowed to direct ship to consumers. Following are our tasting impressions: Cass Estate Grenache Paso Robles Geneseo District 2019 ($32). The lightest in color and body but not lacking in nose and flavor of the four wines we tasted. Somewhat reminiscent of a Village-level Cotes Du Rhone in flavor and texture. Lovely berry notes and a hint of herbs create a very nice affordable package. Four Lanterns Jacinth Grenache Paso Robles Templeton Gap 2017 ($48). The second lightest in color, this wine has an intriguing aroma of rhubarb. Rhubarb and strawberry notes dominate in the mouth with a smooth delivery and ample balancing acidity. Austin Hope Grenache Paso Robles Templeton Gap 2018 ($55). Very dark in color, blackberry jam nose and intense dense berry flavors with a hint of chocolate. Very long, rich and ripe after taste. Almost in a class by itself. Law Beguiling Estate Grenache Paso Robles Adelaide District 2017 ($78). This blend of 82 percent grenache and 18 percent syrah was the favorite of our tasting. Notes of ripe cherry, blueberry, and black raspberry dominate this wine. Aging in 30 percent new French oak and the dose of syrah have created a rich full, and balanced drink. Expensive but it delivers quality. How do these wines age? We had an opportunity to taste some legendary grenache and grenache blends from Paso Robles. Here are our tasting notes: Booker Vineyard The Ripper 2014. Full-throttle grenache makes your head spin with all its thick kirsch and ripe dark fruit flavors, loads of spice and unmistakeable licorice. Noticeable alcohol present when opened but melds nicely with an hour of decanting. Very much like a classic Chateauneuf du Pape. L’Aventure Winery Cote a Cote 2010. Even after 11 years of bottle age, this wine is hitting all cylinders. Juicy raspberry and blackberry flavors with effusive floral aromas and a soft mouthfeel. Law Estate Wines Beguiling 2014. A blend of 84 percent grenache and 14 percent syrah, this was one of the most dense and beguiling Rhone-style blend we have tasted from Paso Robles. Ful body, concentrated and ripe black berry and dark cherry flavors with a kirsch finish. Long and soft in the finish. Saxum Broken Stones 2014. Don’t plan on heading down to the store to buy this wine. Just to get on the mailing list of this premium winery there is a wait. A bizarre, eclectic blend of syrah, mourvedre, grenache, petite sirah, tempranillo and roussanne, it wanders over the palate with a broad array of flavors: blueberries, blackberries, plums, cassis, spice. Here are some other wines from Paso Robles we recently enjoyed: Smith & Hook Paso Robles Reserve Cabernet Sauvignon 2018 ($45). Don’t be deceived by the forward and juicy flavors of this wine. It also has a lot of body and tannin to back the vibrant plum and blackberry flavors. Floral, violet aromas with hints of mineral and forest floor. Josh Cellars Reserve Paso Robles Cabernet Sauvignon 2019 ($22). Josh Cellars’ regular cabernet sauvignon is a fixture in restaurants and stores. This reserve, however, takes the wine to a higher level at only a few bucks more. As a negociant brand, Josh pulls grapes from all over the vast Paso Robles appellation. It has mouth-coating, ripe plum and blackberry flavors with hints of spice and vanilla. Wine picks Mettler Family Vineyards Estate Grown Lodi Petite Sirah 2019 ($25). Petite sirah is a wine for the adventuresome. Beastly inky is color and full of teeth-coating tannins, it is a wine to pair with beef, stew, chili and other cold-temperature fare. We like this friendly version of the wine with plum and blackberry flavors and mouth-coating finish. EnRoute “Les Pommiers” Pinot Noir 2018 ($60). Alas, the price of quality pinot noir is not easy on a budget, but this is just the reality of finding one that excels at this level. Long floral aromas with juicy raspberry and blackberry flavors and a hint of clove. Girasole Charlie’s Blend Mendocino County 2019 ($20). This blend of red grapes is a great deal for those looking for a bargain. There is plenty of blackberry and black cherry flavors with a smooth, mouth-coating quality. Kirkland Gigondas 2019 ($15). We have been repeatedly impressed with the good values coming from this Costco portfolio of wines. We like the chardonnay and now this French blend of grenache, syrah and mourvedre grapes. Generous blackberry and plum notes with plenty of spice and black licorice. Dense and a good match for meat entrees.

By Ms. Natasha Haynes, MSU Extension Service It may be cold outside, but you can help take the chill out of winter with a warm bowl of Potato Corn Chowder. Pureed corn and skim milk keep the calories low. If you blend some of the potatoes, you’ll add to the rich and creamy texture. Potato Corn Chowder Ingredients: - 2 tablespoons butter or margarine - 2 sticks celery, scrubbed with clean vegetable brush under running water and chopped - 1 pound red boiling potatoes (about 3 potatoes, scrubbed with clean vegetable brush under running water, peeled and cut into 1/2-inch cubes) - 4 cups frozen corn kernels, thawed - 4 cups low-sodium chicken broth - 2 cups low-fat milk - 1/4 teaspoon freshly ground black pepper - Salt to taste Wash hands with soap and water. Using a large saucepan, melt the butter or margarine over moderately low heat. Add the celery and cook— stirring occasionally—until celery begins to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn and the broth. Bring to a boil. Reduce the heat; simmer— stirring occasionally—for about 15 minutes. Using a blender, puree the remaining 2 cups of corn with the milk. Stir the puree and the black pepper into the chowder. Simmer until the soup thickens slightly, 5 to 15 minutes. Taste and add salt as desired. Thanks to the University of Nebraska Extension for this recipe! Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

By Rebecca Fending Although the calendar year may have changed, many of our resolutions have not. We’re all friends here; we can be honest with each other: are your resolutions a carbon copy of those from 2021? If so, you are not alone. There’s always a common theme for each new year: get healthy. Whether that means eating more veggies, moving more or making small movements towards bettering your mental health, we all end up in the same boat when it comes to our outlook for the year. But why is it that we tend to falter on our plans yet think they’ll work the next year? I think many abandoned resolutions are abandoned due to ambition outweighing ability. There’s no shame in that—expecting more of yourself than what you can actually do is admirable and all too common. The best way to stick to any plans you may have made back in January is to start small, as small as possible. This could be going for a quick five-minute walk after dinner once a week, which could easily morph into multiple times a week or even every evening. That could also mean integrating one healthy (“healthy-ish” or “healthier,” whichever) meal into your weekly dinner plans. Don’t overload yourself with a total upheaval of your current diet; that is a sure-fire way to force yourself into folding before your resolutions have even had a chance. One healthier dinner to make if you have this goal is spaghetti squash with meat sauce. Although spaghetti squash is best in the fall or winter, it’s typically pretty easy to find year-round in your grocery store’s produce section. This recipe makes for a great mix of light and hearty, which are typically two very different categories for meals. However, by substituting pasta for spaghetti squash, you not only cut out the carbs for a lighter meal, but you also add a ton of fiber, vitamins C, D and B6 to your diet. The meat sauce helps make it just a bit more satisfying with added protein. The best part? You don’t even need to dirty bowls or plates with this recipe; just add the meat sauce to your squash half and mix it all together! Spaghetti Squash with Meat Sauce Serves 4 4 tablespoons olive oil 2 medium-sized spaghetti squashes 1 pound ground turkey 1 medium yellow onion, diced 2 medium carrots, peeled and grated 3 cloves of garlic (or more, measure with your heart) 28 oz. crushed tomatoes ½ cup water ½ cup parmesan cheese, freshly grated Salt and pepper Fresh basil, for garnish Preheat your oven to 400 degrees Fahrenheit. Carefully cut your squashes in half, lengthwise. Scoop and discard the seeds. Drizzle the inside with 2 tablespoons of olive oil. Lay halves face down on a lined baking sheet. Bake for 40 minutes. While your squashes are baking, brown the ground turkey with 2 tablespoons of olive oil in a pan on medium heat, about 5 minutes. When meat is browned, add the onion, garlic and carrot. Season with salt and pepper to taste. Cook until vegetables are soft. Add the crushed tomatoes and water to the pan and heat through until gently simmering. Add more salt and pepper as needed. Once squashes are done, carefully flip the halves over and rake a fork through the flesh. If you’re planning to build your meal in the squash halves, leave the overall shape and skin intact. Add your meat sauce to the halves and top with parmesan and basil. Serve immediately and enjoy!