If you're going out tonight for V-Day but still need some ideas, check out some of these great spots in Jackson to celebrate love

Planning a menu for your family is hard - but thanks to Catherine McCord it doesn’t have to be! The Weelicious founder has a Valentine's themed recipe for every meal of the day that the whole family will enjoy. Breakfast Valentine Strawberry Heart Pancakes Ingredients: 1 large egg 1 cup buttermilk 1 tablespoon vegetable or canola oil 1 cup white whole wheat flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 6 large strawberries, cored, sliced lengthwise into 4-5 pieces to resemble hearts Directions: 1. Whisk the egg, buttermilk and oil in a large bowl. 2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 3. Mix the dry ingredients into the wet ingredients until just combined. 4. Heat a large pan or griddle over medium heat and grease with butter or oil. 5. Pour about 2 tablespoons of the pancake mixture onto the griddle, gently press a strawberry slice onto the top and cook for 2 minutes. 6. Flip the pancakes and cook an additional 1-2 minutes. Note: If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer! Lunch Heart Pizzettes Ingredients: 1 pound pizza dough, room temperature 1/3 cup pizza sauce 3/4 cup grated mozzarella cheese Directions: 1. Pre-heat oven to 450 degrees F. 2. Line a baking tray with parchment paper and lightly grease with cooking spray. 3. Sprinkle a little flour on your work surface and use a rolling pin to roll out dough to about 1/4 inch thick. 4. Using a 4-inch heart-shaped cookie cutter, cut out the dough and place onto baking tray. 5. Spoon about 1 teaspoon of pizza sauce onto dough leaving a 1/2 inch border around the edge. Sprinkle with cheese and place any additional toppings on top. 6. Bake for 13-15 minutes until golden brown and cheese is melted and bubbly. Dinner Ravioli Pesto Hearts Ingredients: 1 12-ounce Package Wonton Wrappers 1 batch of Sun-Dried Tomato Basil Pesto 2 Tbsp water Parmesan cheese, for sprinkling Directions: 1. Using a 3″ heart-shaped cookie cutter, cut the wonton wrappers into hearts (cut 30 hearts to make 15 ravioli, though you may have enough filling to make a few more). 2. Place 1 tsp pesto in the center of one wonton heart. 3. Dip finger in a small bowl of water and dab around edges of the wonton heart. 4. Top with a dry wonton heart and gently press the edges together to seal. 5. Bring a large saucepan of salted water to a boil. 6. Gently place several hearts in the water at a time and cook for 2 – 3 minutes. 7. Remove ravioli hearts from water with a slotted spoon and transfer to a plate. 8. Sprinkle with parmesan cheese and serve immediately. Dessert Raspberry Cream Cheese Heart Tarts Ingredients: 1/2 cup raspberries 1/4 cup whipped cream cheese 1 tablespoon honey 1 14-ounce box refrigerated pie dough (2 sheets), thawed if frozen (you can substitute your favorite pie crust recipe for store-bought. Make enough for 2 crusts) water For Raspberry Icing: 1 1/2 cups powdered sugar 1/4 cup frozen raspberries, defrosted 1 tablespoon milk or water Directions: 1. Preheat oven to 400 degrees. 2. Place the raspberries, cream cheese and honey in a bowl. Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact. 3. Roll the pie crust 1/4 inch thick and using a 4-inch heart shaped cookie cutter, cut out hearts (or, if you are using packaged pie crust just unroll and cut out hearts). 4. Place one heart on a lightly floured work surface and place 2 tsp of the cream cheese mixture in the very center, leaving a 1/4″ border around the cut-out. 5. Lightly dip your index finger into a cup of water and “brush” the border with the water (this will allow the two sides of the heart to adhere to one another). 6. Top with another heart and take the tines of a fork and gently press down along the edges to adhere (making sure the cream cheese mixture stays inside the heart pocket). With a toothpick, poke some holes in the top of the heart to remove any air pockets.** 7. Place on a parchment or Silpat lined baking sheet and bake for 20 minutes or until golden. 8. While the hearts are baking, take the defrosted raspberries, place in a strainer and press down with the back of a spoon to release raspberry juice into a bowl — should be about 2 tablespoons of juice depending on how juicy the raspberries are. 9. Whisk in the milk into the raspberry juice, then slowly pour in the powdered sugar to make icing. 10. When cool, take a spoon and spread the raspberry icing over the hearts. 11. Serve. * You can use prepared Pie Crusts too such as Pillsbury or your favorite brand ** To Freeze: place hearts on a cookie sheet and freeze for one hour. Remove hearts and place in a Ziploc bag, label and freeze up to 3 months. When ready follow steps 7-11, adding an extra 3 minutes to the baking time.

By Mikayla Faulkner If you are crossing items off your list for Mardi Gras season, but can’t seem to find anywhere that sells King Cakes, take a look at these delicious options that are sure to please! Located in the heart of Flowood, Sugar Magnolia Bakery bakes and packages fresh King Cakes daily. Elizabeth Arnold owns the bakery and credits her grandmother Mary, or “Pearl”, for her succulent recipes. Customers and employees alike have affirmed how warm and welcoming Arnold make the shop. The love and care put into the recipes are relished in every bite. You can order an assortment of flavors from creams to fillings that will all satisfy your sweet tooth. Choices include but are not limited to Triple Berry, Peach, Fudge and Bavarian Cream. This gem can be found on Lakeland Drive next to Cerami’s Italian Restaurant. Let’s say that you don’t have a sweet tooth, but still want to get into the Mardi Gras spirit. Broad Street Bakery and Café is the place for you. Now serving Savory Crawfish Jalapeno Cheddar King Cake, you’ll be sure to enjoy the holiday season while also enjoying a King Cake you like. Cheesy, sharp cheddar with a spicy bite of jalapeno and juicy crawfish is the perfect combo for you. If you are wanting to test the waters, try their Mardi Gras iced sugar cookie. For those more traditional king cake lovers, you can still get your beloved king cake as well in a variety of flavors. They are located at I-55 North on Frontage Road by Lemuria Bookstore. For those who may want a more intimate cake, or need a variety of di􀀁fferent cake flavors, check out The Cakery in Oxford. The sizes include mini, medium, and large, with di􀀁fferent fillings and toppings. With the option to mix and match di􀀁fferent king cakes, they are perfect to bring to a potluck, party, or simply to enjoy in the comfort of your own home. Never tried king cake and want just a taste? Try their king cake roll-ups! At about the size of an éclair, the little piece of heaven will have you wanting more! King cakes are made to order only so make sure you call in your perfect cake to take home and devour! Argentinian sisters Alejandra Mamud and Cristina Lazzari came to Mississippi to follow their dream of organic farming. After gaining experience working in pastry shops throughout Europe, they opened La Brioche in Jackson to share their culture through food. Since 2014, La Brioche has been known for serving decadent dulce de leche, melt-in-your-mouth macaroons, and now creative king cakes. The cakes come as a perfectly soft handheld treat with delicious icing and Mardi Gras sugar on top. Located in the District at Eastover, the warm and relaxing atmosphere is perfect for date night. If you are more of an online shopper, try Paul’s Pastry Shop in Picayune. You can customize flavorful fillings and toppings on their website. The best part is that the glaze, sugars and beads come packaged separately in the box for you to decorate it exactly how you like. You can choose from raspberry and amaretto flavorings as well as candied almonds and toasted coconut flake toppings. It’s a great option to spend time with your friends and family while enjoying a southern tradition. While you are probably ready to dig into your creation, be careful or you might bite the baby! With over 15 years of experience in business, and over 50 years of combined employee experience, Melissa’s Bakery of Gulfport, is a wonderful spot to grab a succulent and sweet king cake! You can choose from Bavarian cream, strawberry cream cheese, and boudin king cake, oh my! Their beautiful cakes will make you fall in love at first sight! Visit their Facebook to peruse their beautiful pictures.

By Susan Marquez “Pomegranate lacquered salmon with an herb and onion salad + baked minty Beaulah Land rice with feta, and olive, pomegranate, walnut relish.” “Coq au Vin with gruyere and herbs de Provence rice gritsotto + roasted Brussels sprouts glazed with Carol Puckett’s fig jam and sherry vinegar.” “Crispy chicken thighs with olives and garlicky croutons + jeweled Delta Wild rice.” I consider myself to be a decent home cook, but I don’t turn out meals like the ones LeAnne Doss Gault prepares every weeknight in her northeast Jackson home. Her meals deserve Michelin stars and serious accolades, and her son, Noah, agrees. Noah lives and works with LeAnne and often pitches in to cook. Both enjoy the fruits of their labors each evening as they contemplate the next night’s culinary creation. A native of the Mississippi Delta, LeAnne’s dad sold farm equipment. She lived in Yazoo City during her elementary school years, Indianola during middle school and in Greenville during high school. The oldest of four girls, LeAnne first learned about food in her family’s kitchen. “My mom was a good cook but a little predictable. She had a few dishes she cooked well, and it became country fried steak on Mondays, meatloaf on Tuesdays and so on, always accompanied by peas and cornbread. My dad cooked ‘big foods’ on weekends, like spaghetti and gumbo. He cooked those dishes at his hunting camp as well, and everyone loved my dad’s cooking.” LeAnne loved to watch Julia Child on television on Sundays. “I never had all the ingredients she used, but her show inspired me to jazz up spaghetti by adding new ingredients and make fancy salads.” As LeAnne matured in the kitchen, she wanted to prepare more sophisticated foods, like lemon chicken or salmon. While attending Delta State University she cooked for three roommates. “I was a vegetarian at the time, so that created a bit of a challenge,” she recalls. During college, she gained some restaurant experience when she worked at Ruth & Jimmy’s in Cleveland, a bait shop that sold plate lunches. After college, LeAnne moved to Hattiesburg, where she worked at Fourth Street Grocery. “We served fifty-cent oysters.” From there, she moved to Athens, Georgia, where she worked as a nanny. “The mother left me recipes to cook for their dinner. The recipes came from cookbooks I’d never seen – Laurel’s Kitchen, Moosewood and Julia Child. I loved it. I just carefully followed the recipes and learned so much in the process.” While living in Athens, LeAnne had her first son. Her next stop was Oxford, where LeAnne’s cousin owned Bottle Tree Bakery. She worked there and at Proud Larry’s. “I realized I loved food, and I loved working in restaurants.” After having a second son, LeAnne moved to Greenwood with her husband and two boys. She taught school for a few years, fourth-grade drama and eighth-grade English. Fred Carl opened Viking Range in Greenwood, manufacturing restaurant-style ranges for the home. LeAnne’s husband got a job as a chef at Giardina’s in Greenwood, and it was there that LeAnne met Fred Carl. “I told him I wanted to work at Viking, and he asked me to send him a writing sample and resume. I sent him two poems and an article I had written for Southern Folklife.” She got the job. Carol Puckett came on the scene at Viking Cooking School “in a big way,” says LeAnne. Carol advocated for LeAnne to be promoted, and soon she oversaw sponsorships and chef relations. “That job afforded me some incredible opportunities,” she says. “I went to the CIA (Culinary Institute of America), the James Beard Awards and to Southern Foodways symposiums. I was exposed to some incredible meals.” As a mom, LeAnne wanted to give her children the world, and the best way she knew how was to try to recreate the dishes she had enjoyed while out of town. Now her boys are grown, and she lives in Jackson, where she works for a communications startup, Edge Theory. On the weekends, she is back in Greenwood, where she teaches classes at the Viking Cooking School. “That’s a ton of fun for me. I love meeting people, pouring them wine and showing them new cooking techniques.” She plans her meals each week using recipes she has collected from The New York Times, Food52.com and Bon Appetit. “I plan what I’m going to cook the next week each Wednesday. I tweak the recipes and make shopping lists on Thursday and Friday.” She drives to Greenwood after work on Friday, and on Sunday morning, she drives back to Jackson, where she shops up to five or six separate places for ingredients for the coming week’s meals. “I go to grocery stores and to Indian and Asian markets.” Sunday afternoon, she spends time prepping food for the week. “I’ll also do so me of the techniques I’m not real familiar with, such as simmering and braising. The rest of the week, I can put together a dish fairly fast.” The photography she does of her food really stands out on the Facebook group, "Cooking and Coping: Gathering Around the Virtual Dinner Table," which she helped start as an offshoot of Malcolm White and Carol Puckett’s Deep South Dining radio program on MPB. When asked about her beautiful food pictures, LeAnne says her secret is a plant light. “A friend gave me an herb-growing set-up a few years ago that had a plant light. The herbs didn’t make it, and I stuck the light in a closet. I remembered it last year when we started the Facebook group, and it works perfectly to light the food when I am taking photos.”

By The Wine Guys, Tom Marquardt and Patrick Darr Color is often associated with mood. You’re feeling blue, in the pink or green with envy. This month we bet you’re seeing red. Red is associated with strong emotions, but February is all about romance. Erotic scenes in art are doused in red and it’s the only color you see on candy boxes and greeting cards. Do you plan to buy daffodils for Valentine’s Day. We hope not; red roses are what is expected. Red – or shades of it – are the color for Valentine’s wine too. Whether you’re in a restaurant or, like us, gathered intimately around a table at home, there should be pink or red in the glass. Pinot noir, for instance, is often described as sexy and alluring – terms that can apply equally to the person sitting beside you. Rosé champagne may be expensive – what are you saving money for? -- but there’s nothing like bubbles to excite the senses. A French rosé also has appealing color and is a versatile match to food. Get your romance on and try one of these wines. Sparkling Rosé Champagne Billecart-Salmon Brut Rosé ($80). Founded in 1818 shortly after the marriage between Nicolas Francois Billecart and Elisabeth Salmon, there are few luxury rosés that will deliver a romantic love note like this. Creamy in the mouth with strawberry and raspberry notes, citrus aromas and persistent bubbles, it is a wine to enjoy sip by sip with or without food. Frankly, for us it’s the meal. Champagne Perrier-Jouet Blason Rose Ecobox ($75). Lively black cherry and pomegranate notes with persistent bead and lingering finish. Mumm Napa Brut Rose ($25). A good value from California, this brut has black cherry and citrus notes. Lovely color would make it an appealing quaff once in the glass. Argyle Brut Rosé 2018 ($30). If you can’t afford champagne, there are many alternatives from the West Coast. Winemaker Nate Klostermann succeeded legendary Rollin Soles in 2005 and carried the tradition of making great value wines. His 2011 Extended Tirage Brut ($85) is an extraordinary wine that competes with the best champagne, but the rosé is a good value for this occasion. Red fruit and white peach notes linger all the way through the finish. French rosé Gerard Bertrand Cote des Rosés 2020 ($17). From the Languedoc, this beautiful blend of grenache, syrah and cinsault is remarkable for its intense aromas and pure fruit character. Faint orange in color, it has dominant grapefruit notes with a hint of orange peel, all contained in an eye-catching bottle with a rose-shaped bottom. Berne Inspiration 2020 ($20). From Chateau de Berne, this blend of grenache noir, cinsault and syrah has a vibrant berry nose, fresh acidity and strawberry, cherry flavors with a hint of lavender. Berne Romance 2020 ($15). Grenache noir, cinsault, syrah and merlot combine to make an aromatic and fresh wine with strawberry and peach flavors. Ultimate Provence UP 2020 ($22). This bottle is so beautiful that a guest took it home to use for olive oil. But it’s also beautiful inside. A blend of syrah, grenache noir, cinsault and rolle, its fresh fruit character, fresh acidity and citrus, spice notes get rave reviews. Red wines Etude Estate Pinot Noir 2018 ($47). From the cool Northwest Carneros, this luxurious pinot noir is packed with bright strawberry and black cherry flavors with hints of spice. The fine tannins and balanced acidity make it a good match to dinner fare, such as salmon, tomato-based pasta sauces, veal and more. Ruffino Modus Toscana IGT 2017 ($28). Cabernet sauvignon and merlot are blended with the local sangiovese in this super super-tuscan wine. Forward cherry, plum and spice notes would complement meat-based pasta. Amore! Beaulieu Vineyards Reserve Tapestry Napa Valley 2018 ($65). If beef is on your menu, here is a great choice. Using Bordeaux grape varieties, Tapestry offers great complexity, layered fruit, soft tannins and a long finish. What isn’t there to like? Ripe plum and black cherry flavors with hints of raspberry, spices, forest floor and currants. Loveblock Pinot Noir 2020 ($37). From New Zealand’s Kim Crawford, this exuberant pinot noir is loaded with black cherry fruit. Extracted, lush and delicious. Other champagnes If pink champagne isn’t your style, here are some bubbly alternatives. Louis Roederer Collection 242 ($60). We’ve been big fans of Roederer’s non-vintage champagne, but this one is even better. Roederer phased out its non-vintage brut premier and in its place offers this multi-vintage version. Instead of looking for consistency year after year, the new blend changes proportions according to the vintage. Collection 242 debuts with 56 percent of the blend coming from the 2017 vintage. Normally, it’s a bit dicey to depend on the fruits of a single vintage in an area confounded by cold weather. But global warming makes each vintage predictably good, thus sparing producers from dipping deep into reserves. Chardonnay dominates the blend. It is refined and textured with fresh tropical fruit notes. Laurent-Perrier Ultra Brut ($60-70). Bone dry with some yeast notes in the nose with apples and citrus flavors. Try with bold even oily fishes such as mackerel, or raw or very rare tuna or salmon. Champagne Bollinger PN VZ15 ($120). A new wine in Bollinger’s lineup, the PN focuses on a different region to showcase its pinot noir-based champagne. This version is from Verzenay – nearly half comes from the 2015 and the rest features reserve wines dating back to 2009. It is an exquisite, full-bodied champagne that is bold enough to complement food. Stone fruit flavors, effusive pear and cherry aromas with toasty, hazelnuts hints. Champagne Bruno Paillard Blanc de Blancs Grand Cru ($80). Using reserve wines from 25 vintages dating back to 1985, this all-chardonnay champagne has the delicacy and finesse you expect. Lime and grapefruit notes. Champagne Lanson Le Black Label Brut ($50). A very fairly priced champagne crafted from 50 percent pinot noir, 35 percent chardonnay, and 15 percent pinot meunier. Very well balanced with apple/pear notes and a light toast finish.

By Julian Brunt The Deep South is famous for some pretty interesting and unique establishments. Sometimes it’s the locally owned gas station that also sells amazing cheeseburgers or po’boys. If it’s a music venue and bar, then it just might be a famous juke joint. And if it’s just a bar, then we might call it a dive. But there’s one place in the Mississippi Delta that covers all the bases and, in my opinion, is the coolest hang out in the state. The Blue Biscuit is in Indianola, one of my favorite Delta towns. It’s a small town with just 12,000 good souls, and one of those good souls was B.B. King, the King of the Blues. The museum dedicated to his career is just across the street from the Blue Biscuit and draws thousands of visitors from around the world. The museum is one of the reason the Blue Biscuit is as cool as it is. You are just as likely to meet someone from Australia there as you are a Delta farmer or local attorney. It’s a customer mix like no other place around. The Blue Biscuit is a well-attended local bar, a famous music venue, specializing in Delta blues, has a good size dance floor and a great restaurant. So, no matter what you are in the mood for, hanging out with friends, or sampling some great Delta pulled pork, this is the spot. Trish Berry is the owner and chef and man oh man, does she have credentials. Not only was she a friend of B.B.’s, but she was also Morgan Freeman's personal chef for years. You won't find a more qualified chef around. Her menu is extensive and includes a great selection of starters, like fried green tomatoes and a seafood tower, house made barbecue on nachos and even stunningly good onion rings. This place is famous for over-the-top Delta favorites, including 72-hour pulled pork, some innovative burgers, Delta catfish, pasta and fresh seafood. There are a lot of reasons so many people hang out at the Blue Biscuit, but one of my reasons is this place has mojo! Besides the very cool atmosphere, absolutely every time I go, something unique happens that I think could only happen in the Delta. I was visiting with my friend Cyan James, a geneticist from Washington, sitting at the bar with a group of local farmers sitting next to us. Cyan started to giggle and I asked what was so funny and she said, "I can't understand a word they are saying." A little while later someone said is matter of fact way, "There sure is a lot of corn on the road." Cyan was again mystified and I had to explain that the corn harvest was on and the trucks that hauled the corn to the silos dropped some on the corn on the bumpy roads, so yellow corn along the side of the road is a common sight in the fall. I once heard a farmer telling his friends that as a child, he had shot an already dead cow, and several possums scampered away, exiting through her hind end. I laughed so hard I had to leave or risk the farmer not appreciating the humor I saw in his story. Every time I go to the Blue Biscuit, sometimes after the sun goes down, I order a bourbon and water and walk across the street and have a drink with B. B. at his grave site. I am a huge fan, and it is an honor to visit him and share a drink. There is an old cotton gin next door, with rusted silos like guard towers, that add to the atmosphere, and almost every time I am there, I can hear a freight train in the distance. I always think of Ben Harper singing, "Lord, I am a fool for a lonesome train." It’s another magical moment. There is also a lovely bayou behind the Blue Biscuit that makes for a beautiful walk. Craig Claiborne, perhaps the most famous New York Times food critic was raised just a few blocks away, and a walk by his house to see the historical marker is another must. Indianola is about as Old South as can be. The people are friendly, it’s a pretty little town in the old neighborhoods and there just isn't another place that is as cool as the Blue Biscuit. Tell Trish I sent you.

By Lisa LaFontaine Bynum There are three types of people who watch the Super Bowl: the ones who are invested in the game, the ones who are only in it for the commercials and the ones who come for the food. Regardless of which camp you fall in, be sure to leave some room on your plate for these three hearty and delicious dip recipes. Pass the chips, please! Mississippi Sin Dip Serves 6 1 ½ cups sour cream 2 ½ cups shredded cheddar cheese, divided 1/3 cup chopped green onions 1 (8 oz.) package cream cheese, softened 1/2 cup chopped ham 1/3 cup chopped green chiles 2-3 dashes Worcestershire sauce 1 loaf crusty bread Mix the sour cream, two cups of shredded cheese, green onions, cream cheese, chopped ham, green chiles and Worcestershire sauce in a large mixing bowl. Beat until everything is evenly combined. Slice the top third off of the bread loaf. Set aside. Using a spoon or clean hands, carve out the interior of the loaf of bread, leaving a one-inch border. Reserve the bread you spooned out for dipping. Spread the dip into the hollowed-out bread. Top the dip with the remaining shredded cheddar cheese. Wrap the bread bowl completely in foil. Bake for one hour. Serve as a dip with the hollowed-out bread, crackers or chips. Cowboy Caviar Serves 6 1 bunch fresh cilantro 5 Roma tomatoes 1 medium yellow onion, peeled and roughly chopped 1/2 red onion, peeled and roughly chopped 2 cloves garlic minced 1 whole medium jalapeno pepper, seeded 1 (15-oz.) can black beans, drained 1 (15-oz.) can black-eyed peas, drained 1 (15-oz.) can whole kernel corn, drained 1/2 cup chopped green onions 4 tablespoons olive oil 3 tablespoons red wine vinegar Salt and pepper to taste Wash cilantro and remove stems. Roughly chop tomatoes, onions, garlic and jalapeno. Place it in the bowl of a food processor with the cilantro and process until slightly chunky and ingredients are well incorporated. If you don't have a food processor, chop everything by hand. Transfer mixture to a large bowl. Stir in beans, black-eyed peas, corn, green onions, olive oil and red wine vinegar. Cover and refrigerate for six hours, stirring occasionally. Season with salt and pepper to taste just before serving. Baked Artichoke Dip with Broccoli Serves 6 1/2 cup Parmesan cheese 1 clove garlic minced 1 (10 ounces) package frozen chopped broccoli, thawed and drained 1 (14 ounces) can artichoke hearts, drained 1 (8 ounces) container soft garlic-chive cream cheese 2 large eggs 1-1/2 cups shredded mozzarella cheese divided 1/4 teaspoon red pepper flakes, to taste Preheat oven to 375 degrees. Mix the first five ingredients in the bowl of a food processor. Pulse until broccoli and artichoke hearts are coarsely chopped and evenly mixed with the cheese. Add eggs and continue to mix until eggs are well incorporated. Transfer mixture to a medium mixing bowl. Mix in 1 cup of the mozzarella and red pepper flakes, if desired. Transfer mixture to an 8 x 8 x 2-inch baking dish or a nine-inch round pie plate. Sprinkle remaining mozzarella cheese over the top. Bake for 20-25 minutes until the dip is hot and bubbly and the top starts to turn golden brown.

Laissez les bons temps rouler! Check out some of our favorite places in Jackson to get king cake on this week's blog!

By Dr. Gary R. Bachman, MSU Extension Service If you’re the kind of gardener who has something fresh from the backyard on the table almost every day of summer, January meals can seem a little dreary. One way to keep fresh home produce on your plate all winter long is by growing microgreens. It does not take a lot of effort or space, and the colorful and tasty results can have a big impact at mealtime. Microgreens are immature, densely grown seedlings of selected vegetables and herbs. I’ve been growing them for over 10 years, and my favorites include leafy microgreens like kale, arugula and baby lettuce. You harvest microgreens in seven to 21 days from germination when the tiny plants have reached 1 to 3 inches tall. Depending on the species grown, the harvested microgreens consist of a stem, cotyledon and developing true leaves. Let me clear up some confusion between microgreens and sprouts. Sprouts are seeds that are geminated in a high-humidity system, and the entire plant -- leaves, stems and roots -- are harvested and consumed. Microgreens are seeds grown as normal plants, and only the stems and leaves are harvested for consumption. Microgreens are rich in phytonutrients and have a variety of uses. They are vegetable confetti that add flavor, texture and color to meals. Add them to salads or make up an entire salad with just microgreens, jazz up a sandwich by adding them in place of lettuce, or use them as a colorful garnish. These tiny plants are easy to grow in a variety of containers. I use sturdy plastic trays filled with a good, peat-based container mix. Repurposed take-out containers or reused product trays from the grocery store are great, if they can hold a cup or two of growing mix. Plant your microgreens by densely sprinkling the seeds on the surface of the container mix. The number of seeds used varies by variety. Gently press the seeds down and then water them into the soil. Cover with a clear dome or a paper towel to retain humidity until the seeds germinate. Remove the cover after a few days. The seeds need light to germinate. I put mine on a germination rack in the front window. If your window doesn’t offer abundant light, supplement with LED light. You also can grow them outdoors on the porch when temperatures rise. Seeds begin to germinate in a couple of days, and some are ready to harvest in as little as one week. Harvest with a sharp pair of scissors. This is usually a one-cut process, and the greens can be stored in a plastic bag or container in the refrigerator. As with any fresh vegetable, always gently wash before consumption. There are well over 50 different varieties of microgreens available, and they can be grouped by their rate of growth. Pea shoots and radishes harvest in seven to 10 days, while mustard, kale, arugula, and cabbage take 10-15 days. Beets, carrots, Swiss chard and cilantro are among the varieties ready for harvest in 16-25 days. Make sure you get good quality, fresh seed to ensure even germination and success. Seeds for microgreen use are readily available in bulk, which is important because it is impractical to buy the amount of seed needed in seed packets. Your local garden center or online sources will provide the materials and bulk seeds you need to get started. Sow seeds weekly to ensure a steady supply of beautiful and tasty microgreens to keep the garden on the table all winter long

By The Wine Guys, Tom Marquardt and Patrick Darr In is not uncommon among winemakers to age wines from Bordeaux, Burgundy, Piedmont and even California. But Australia? Except for the exceptional wines from Penfolds, shiraz is not often in cellars. That’s unfortunate because shiraz can be more than a wine to serve with pizza. Just ask Mark Davidson, the head of education in Australia. “It is fairly consistent for sommeliers to hear the wines from Australia don’t age very well. Except when they do,” he said. “We have such gorgeous fruit and sometimes that fruit hides complexity. But if you have patience, you see the wonderful development in the wine.” Davidson was one of several people to demonstrate the ageability of shiraz from southern Australia during a recent program at the San Francisco Wine School. The program included Chester Osborn of d’Arenberg in McLaren Vale and Ian Hongell of Torbreck in the Barossa Valley. These are two extraordinary winemakers whose wines rise above most others. We’ve been big fans of d’Arenberg for years. Shiraz, the most planted grape variety in Australia, is deceiving in its youth. The lively, fresh fruit can mask the tannins and leave the impression there is nothing there to give it legs. But over time shiraz develops some earthy and savory notes. After tasting different vintages side by side, we prefer the younger wines or maybe some not as old. But we don’t doubt their ageability. Osborn attributed his wine’s endurance on the terroir of the McLaren Vale. He says the soils are complex and the region relatively cool, which gives the wine good acidity needed for aging. Ian Hongell, chief winemaker at the well-respected Torbreck winery in the Barossa Valley, said wines from his region are more opulent. “Underneath are developed tannins which set up longevity. The primary plummy fruit starts to evolve in 5 to 10 years with secondary flavors like cedar, tobacco and a lovely forest floor at 20 years.” The Torbreck “The Factor” is a phenomenal wine. The 2010 we sampled was showing extremely will with no depreciation in structure or fruit. Although pricey on release, it is a standout in a crowded shiraz field. Osborn, fourth-generation winemaker at d’Arenberg, made similar observations for wine made in McLaren Vale when we compared his 2017 and 2010 “The Dead Arm.” This has been one of our favorite wines in Australia. He sources shiraz from vines that range in age from 30 to 130 years old. Osborn said that he gets different character from each block. The 2017 was still tight and young, but the 2010 was showing opulence and a savory, spicy, and raisin character that developed with age. American oak used to be popular in Australia, but the higher-quality producers are now using French oak to reduce the sweetness and add a layer of secondary fruit, such as dark chocolate. Among the wines we compared, the older vintages had round tannins, tobacco and even leather qualities. We enjoyed Penfolds Bin 28 Kalimna ($40), a shiraz that is relatively easy to find in the U.S. Lots of density and extracted dark fruit. Hongell thought at it would evolve as nicely as the 2010, which still had youthful fruit character. The other two comparisons were the Kay Brothers Hillside in McLaren Vale and Wakefield “St. Andrews” in Clare Valley. Alas, these wines are priced about $50 but that’s what it takes to get the best fruit and oak. No aging required Here are some Australian wines we tried that are don’t need aging and are reasonably priced: Paxton NOW Shiraz 2021 ($20). From McLaren Vale, “NOW” implies the optimum drinking time of this juicy, raspberry and blueberry flavored shiraz. Mount Langi Ghiran Cliff Edge Shiraz 2019 ($29). Blackberry and blueberry notes with balanced acidity and hints of spice and vanilla. Best’s Great Western Bin 1 2019 ($25). Complex yet quaffable, this well-structured wine has fresh raspberry and plum flavors spiked with spice and pepper. Yerling Station Shiraz Viognier 2018 ($30). The Rathbone family has owned this historic property since 1996 and continues to make reliable wine the family is known for. The viognier gives lift to a generous bouquet of violets, peppercorns, and anise. Rich texture with opulent red and dark fruit. Finding Utopia We recently caught up with Daniel Warnshuis, winemaker, owner and chief bottle washer at Utopia Wines in the Ribbon Ridge appellation of the Willamette Valley. Although his pinot noirs are even better than we remember from previous tastings, the chardonnay rocked our boat. Austere and balanced with the right acidity, it reminded us of some burgundies that are more food friendly than the extracted chardonnays coming out of the Russian River Valley. Warnshuis said that the climate dictates much of this style. “Pinot ripens before chardonnay here. They just don’t ripen early” to make extracted, overblown chardonnay. He’s also limiting new oak to only 18 percent to avoid those barrel-inspired flavors. The 2018 Utopia Chardonnay was a good deal at $45. We also enjoyed his 2018 Utopia Paradise Estate Pinot Noir ($65) made from three clonal varieties and the 2018 Utopia Clone 777 ($65). The pinot noirs undergo whole-cluster fermentation to give them more texture and tannin. Wine picks Frescobaldi Castel Giocondo Brunello Di Montalcino 2016 ($75). A very good offering from Frescobaldi, this Brunello Di Montalcino is crafted from sangiovese grapes and aged for 5 years in wood and bottle before release. Cherry leather notes dominate with a hint of earth scents. Big and powerful but seamless on the palate. Pleasurable now but will age well for at least a decade. Josh Cabernet Sauvignon Reserve North Coast 2018 ($22). This widely available national brand is full-bodied and features ripe cherry and cassis notes with a hint of savory herbs. A terrific wine for a reasonable price. Pair with bold meat, stews and barbecued fare. Gundlach Bundschu Sonoma Coast Chardonnay 2019 ($27). We liked this chardonnay because it reminded us how chardonnay used to be made: bright acidity, tempered oak and bright, clean fruit and no malolactic fermentation. Apple notes with hints of mineral and citrus. Qupé Santa Barbara County Grenache 2018 ($30). We can’t say enough about this well-structured, beautiful and effusive grenache. Extracted and concentrated red fruit character with a touch of spice.

JACKSON, Miss. - On Tuesday, January 25th, the Mississippi Legislature passed a resolution commending and congratulating Sanderson Farms in celebration of its 75th anniversary. "We are honored to be recognized by the Mississippi Legislature for our 75th anniversary," said Joe F. Sanderson, Jr., Chief Executive Officer and Chairman of the Board, Sanderson Farms. "At Sanderson Farms, we believe in the importance of supporting our employees, their families and each community in which we operate. This recognition would not be possible without the support and efforts of our incredible employees and the growers who contract with us. I would also like to thank the Mississippi Legislature, Speaker Gunn and Representative Robinson for this recognition." Founded in 1947 by D.R. Sanderson, Sanderson Farms began in Laurel, Miss., as a feed and seed store. The company has since grown to become the only Fortune 1000 company that is headquartered in the state of Mississippi. As the nation's third largest poultry producer, Sanderson Farms has built more poultry complexes than any other company in the nation. To date, the company has built nine poultry complexes, acquired four processing facilities, and has spanned its operations to five states and seventeen different communities. The resolution credits Sanderson Farms' long-standing success to its family-oriented roots saying, "With more than 17,000 employees and working with 1,000 independent family farmers, the company remains a family-oriented business, much like the feed and seed store where it first planted its roots over 75 years ago, all while executing the company's principles of hard work, honesty, integrity and respecting the dignity of others, all of which has truly served Sanderson Farms well while simultaneously providing economic development and job opportunities for others."

Opelousas, La. – New from Tony Chachere’s® Famous Creole Cuisine, a special blend of seasoning and spices will take your chili to the next level and tantalize your taste buds. Introducing Tony’s Chili Seasoning Mixes! Tony Chachere’s easy and convenient mixes give people who love the robust flavors of Tony’s seasonings that satisfying warm and hearty taste in their chili, perfect for a chilly winter evening, a weekend tailgate, or a get together with family and friends. As part of its 50th Anniversary celebration, Tony’s introduces its authentic Cajun/Creole-Style Chili Mixes in two flavors – Original and Mild. The new Original Chili Seasoning Mix has a little more kick than the mild and is similar to using Tony’s BOLD Creole Seasoning. The new Mild Chili Seasoning Mix packs less heat for those who are so inclined and is similar to using Tony’s More Spice Seasoning. Each box mix is designed to be used with two pounds of ground beef or venison, for that perfect pot of chili. “For years, people have been using Tony’s products in their chili to help boost the flavor, so we knew it was time to simplify the process and give the people what they want,” said Celeste Chachere, Director of Marketing for Tony Chachere’s. “Our new Original and Mild Chili Mixes bring the best of our seasoning flavors to this classic dish for a unique spin on an old favorite.” Tony’s new Original Chili Seasoning Mix and Mild Chili Seasoning Mix are currently rolling out to grocery stores and retail partners like Brookshire Grocer, SuperValu, C&S Wholesale Grocers, Valu Merchandisers, AG Baton Rouge, Piggly Wiggly and AWG. They are also available at tonychachere.com. Treat yourself to Tony’s entire line of seasonings, rice dinner mixes, injectable and pourable marinades, salad dressings and more.

By Divian Conner I am one of those people who gets excited to go to the grocery store. I have been known to turn on Tiny Tim’s “Tiptoe Through the Tulips” and have it play in my ears as my soundtrack while I venture down each aisle taking in everything the shelves have to offer. I especially love it when the grocer stocks something new, and from a different country, I cannot contain myself, and I buy it because, hey, it’s new, it’s different and why not? Trying different things from different countries is my literal jam. I even subscribe to an international snack subscription box, and my kids and I love trying and rating the different snacks each month. We have found so many new favorites by stepping outside our comfort zone. The expansion of the international aisle in the grocery store has been blowing my mind recently with so many options for us to take home and try. You cannot even begin to imagine the level of excitement I have when something new pops up—ohhhh shiny! Not only does my happiness come from finding new things, but it also comes from being able to take my time in the produce section, making sure I pick the best fruits and veggies to bring home to my family. I can seriously spend 30 minutes alone in the produce section looking at everything and thinking of the amazing food I can make using the different fruits and vegetables. The upcoming week’s dinners can literally change in 1.4 seconds, depending on what I see in the store. To my shopping list, I am far from loyal. I am always watching videos of foods from different parts of the world, and it is so amazing how each region, country or city can take certain fruits and vegetables and use them in a way I would have never imagined on my own. I will see something and head to the store to gather everything I need to make it just so I can try it at home. One of my favorite people to watch goes to different places, and he tries food that, when really good, makes his head lean to the side and kind of swivel while he says, “mmmmmmmm”. When he does that head lean, I know it is some really great eats, and I have to make it happen in my kitchen. While visiting Lebanon, his head leaned while trying an eggplant and tomato dish. I knew I had to try it. I made a few adjustments, and even though it was a completely meatless dish, my family went gaga over it… did I mention it has eggplant in it–something my crew of bandits absolutely never liked! Imagine my surprise when not one but all of them asked for more. This dish is so hearty and so filling and just oh so worth it! It has been added to the family recipe book; that is one thing for certain. Lebanese-Inspired Pita Pita bread 1 eggplant (cut into cubes) 1 cup cherry tomatoes 1 zucchini (sliced) 1/4 cup olive oil 3 cloves garlic (chopped) ½ red onion (diced) ½ chicken bouillon cube ½ cup water Black pepper to taste ½ tsp dried mint Salt to taste (the chicken bouillon has sodium, so taste before adding salt into the mix!) On medium heat, cook onions and garlic in the olive oil until the onions are translucent. Add in remaining ingredients and cook on lower heat until eggplant, zucchini and tomatoes are soft in texture. Make sure they do not get mushy but soft. Remove from heat and scoop into pita bread. Serve hot and with yogurt sauce and fresh lemon wedges. Labneh (Yogurt Sauce) 2 cups Greek yogurt 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh mint Juice of 1 lemon ½ tsp salt (or to taste) Mix all ingredients in a bowl and refrigerate until ready to use.

By Ms. Natasha Haynes, MSU Extension Service Sometimes it’s hard to find recipes that make just one or two servings. Fans of The Food Factor know I believe in “planned overs” to make the most of my time and money. But sometimes it’s nice to enjoy a smaller portion. That’s why I love this recipe for Pork Chops for Two cooked in the air fryer. This entrée comes together quickly and with little mess. While it cooks, I can put together a nice salad, steam some vegetables, and cut up some fruit for a delicious, balanced meal. Tips: Place the meat thermometer in the center or thickest part of the meat and avoid touching any bone. Be sure to clean the thermometer after each use. Paprika contains vitamin A and antioxidants that may help with vision and improve your cholesterol! Air Fryer Pork Chops for Two Ingredients - 2 center-cut, bone-in pork chops, 1½–2 inches thick - 2 tablespoons brown sugar - 1 tablespoon paprika -1-1/2 teaspoons salt - 1-1/2 teaspoons black pepper - 1 teaspoon ground mustard - 1/2 teaspoon onion powder - 1/4 teaspoon garlic powder Wash your hands with soap and water. Preheat the air fryer to 400 degrees F for 5 minutes. Mix all of the dry ingredients together in a mixing bowl to create a dry rub seasoning. Coat the pork chops evenly with oil. Rub each pork chop liberally with the dry rub. Wash your hands after handling raw meat. Cook the pork chops at 400 degrees F for 12 minutes, flipping them after 6 minutes. Use a meat thermometer to make sure pork is cooked to at least 145 degrees F. Once the pork chop is properly cooked, remove from the air fryer and enjoy! This recipe is part of our own MSU Extension publication P3578, “Air Fryer Recipes.” 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!

From Family Features Whipping up family favorites all winter long is a perfect activity to keep loved ones warm in the kitchen while avoiding the bitter chill outdoors. Delicious, heartwarming snacks offer a simple and savory way to bring everyone in from the cold while enjoying comforting flavors together. Lean on beloved ingredients like go-to RAGÚ sauces when it's time to come together for quick bites. The possibilities are nearly endless with delicious recipes using classics like the RAGÚ Old World Style Traditional or RAGÚ Simply Traditional options. Hearty flavors can take away the chill of winter in recipes like Snowman Pizza Bombs, Polenta Bites and Baked Tomato Goat Cheese Dip. Easy to make and fun to create together, these simple snacks are perfect for a cold afternoon spent together in the kitchen or watching a family movie marathon. Originally started by an Italian mother more than 80 years ago, RAGÚ sauce, known for its distinctive yellow cap, is the perfect have-on-hand pantry staple to help you create easy and delicious home cooking. As an invaluable resource and family favorite since 1937, RAGÚ sauces easily allow anyone, regardless of gender or culinary skillset, to "cook like a mother" and serve up delicious, homemade favorites. The brand's rich heritage and array of sauce choices ensure that your next cold-weather day spent inside will be elevated with family-favorite snacks and easy and taste-tempting meals made with RAGÚ. Find more recipes perfect for warming up this winter at ragu.com. Baked Tomato Goat Cheese Dip Recipe courtesy of Marzia Aziz of "Little Spice Jar" Prep time: 10 minutes Cook time: 20 minutes Servings: 4-6 Nonstick cooking spray 2 cups RAGÚ Simply Traditional Sauce 3 cloves garlic, divided 1/4 cup fresh basil, chopped, divided 1/8 to 1/4 teaspoon red pepper flakes 1 log (10-10 1/2 ounces) goat cheese, softened at room temperature 2 teaspoons olive oil, plus additional for brushing, divided 1/4 teaspoon fresh thyme kosher salt, divided pepper 1 large baguette, sliced on a bias blistered tomatoes, for serving (optional) Position one rack in upper third of oven and one in lower third. Preheat oven to 375 F. Spray small, round baking dish with nonstick cooking spray; set aside. Add sauce to small bowl. Grate in two garlic cloves then add 1/8 cup basil and red pepper flakes. Stir to combine then pour sauce into baking dish. Smash goat cheese log into ball. Place ball between two sheets plastic wrap. Using hands, flatten cheese into thick, round disc about 1 inch smaller in diameter than baking dish. Remove goat cheese from plastic wrap and place in center of sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt and pepper. Bake on lower rack, uncovered, 20-25 minutes, or until sauce is bubbly and cheese is warmed through. Place baguette slices on baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake crostini on upper rack 10-12 minutes, flipping halfway through. When bread is done, remove from oven, cut last garlic clove in half and rub cut side on bread. Top dip with remaining basil and blistered tomatoes, if desired, and serve with crostini. Note: To make blistered tomatoes: Heat skillet over medium-high heat until almost smoking. Add 1 pint of cherry tomatoes to dry skillet and let sit 1 minute. Lower heat to low, toss tomatoes with 2 teaspoons olive oil and cook 2-3 minutes, or until tomatoes are about to burst. Remove from heat; sprinkle with a pinch of salt and pepper. Polenta Bites 1 tube (18 ounces) polenta 1 1/2 teaspoons olive oil 1 jar (24 ounces) RAGÚ Chunky Tomato, Garlic and Onion Sauce 1 package (8 ounces) shredded mozzarella 2 sprigs rosemary, destemmed and chopped 3 basil leaves, chopped 1 block (8 ounces) hard Parmesan cheese Cut polenta into slices. In a skillet, heat olive oil over medium-high heat; fry polenta slices 10-12 minutes on each side until crispy and golden brown. In saucepan over medium heat, warm sauce. Place polenta slices on tray and sprinkle with mozzarella. Place 1/2 teaspoon warm sauce on each slice then sprinkle with chopped rosemary and basil. Grate hard Parmesan onto each slice for topping. Snowman Pizza Bombs 1 tube (11.8 ounces) pizza dough 1 jar (24 ounces) RAGÚ Old World Style Traditional Sauce 1 package (6 ounces) pepperoni slices 1 package (6 ounces) Canadian bacon slices 1 package (8 ounces) shredded cheddar cheese 4 tablespoons melted butter 1 teaspoon garlic powder 1 1/2 teaspoons Italian seasoning 1 package (8 ounces) mozzarella cheese slices Decorative vegetables (optional): multicolored sweet peppers olives spinach mushrooms cherry tomatoes Preheat oven to 400 F. Cut pizza dough into 12 squares. On each square, place 1/2 teaspoon sauce and evenly top with pepperoni, Canadian bacon and cheddar cheese. Pinch corners of dough together to round into balls then place in muffin tins. In small bowl, mix melted butter, garlic powder and Italian seasoning; brush generously over dough balls. Bake 15-20 minutes until golden brown. Remove from muffin tin and carefully shape dough balls into circles; place on baking sheet. Cover with mozzarella slices and bake until melted. Create snowman faces by decorating each with peppers, olives, spinach, mushrooms and cherry tomatoes, if desired. Use remaining sauce for dipping. SOURCE: RAGÚ

By The Wine Guys, Tom Marquardt and Patrick Darr Laura Diaz Munoz is very bullish on wines made in Napa Valley’s valley floor. The winemaker who is putting a fresh coat on Ehlers Estate believes her wine is every bit as good as more expensive wines made from grapes grown on hillside vineyards. For her, it’s getting the most from the soil and climate to make the best wines specific to that location. The location is at Napa Valley’s narrowest point between the Mayacamas and Vaca mountains that sees morning fog, full sun during the day and shore breezes in the afternoon. Munoz is focused on single varieties – cabernet sauvignon, merlot and cabernet franc – that do well in a cauldron of soils that range from clay to gravel. All of the nine wines come from 40 acres of estate vineyards divided into five main blocks based on soil type. Sauvignon blanc is the only white wine made here. Bernard Ehlers established the winery in 1886. In the mid 1990s, Jean and Sylviane Leducq, who came from France in search of property to create a legacy akin to the chateaux of Bordeaux, bought Ehlers Estate. Although they have passed, their foundation continues to fund efforts to combat cardiovascular disease and stroke. Originally from Madrid, Munoz has been in Napa Valley for 15 years and spent a number of years working beside Chris Carpenter at Cardinale, Lokoya, Mt. Brave, and La Jota. Besides giving Ehlers Estate wines a new label that reflects a sense of location, Munoz is focused on farming to extract the best wine from the diverse, biodynamically farmed soils. “The future is in the vineyards,” she said. “We’re not planning on growing in volume. We’re just trying to change the way we farm to make the wines better.” We loved the 2018 Ehlers Estate Merlot ($65), a fruity and fresh version with balanced acidity. Oak-inspired mocha and spice aromas complement the juicy raspberry and cassis flavors. The 2018 Ehlers Estate Cabernet Sauvignon ($72) is full bodied with blackberry and cherry notes and hints of black pepper, leather and cedar. Cono Sur There is an endless -- and perhaps fruitless -- argument over which region makes the best pinot noir: Burgundy, Oregon, California, New Zealand are in the mix. But rarely do you hear anyone add Chile, a wine-growing region known more for its sauvignon blancs and cabernet sauvignons. Matias Rios, however, is more than eager to talk about it. Since 2003 he has been the winemaking director of Cono Sur. Founded in 1993 with a focus on pinot noir. Once Cono Sur recognized the potential for this grape, it created the “pinot noir project” in 1999 with a focus on following Burgundian vinification practices by Burgundy native Martin Prieur. It started by switching to a sustainable agriculture. Cono Sur farms more than 3,700 acres of vineyards at 20 estates spread over all major wine regions in Chile. Twenty percent is planted to pinot noir. His goal is to make the best pinot noir in Chile. Rios argues that the climate and terroir in these regions are ideal for the often-unpredictable pinot noir grape variety. The region is blocked in by the Pacific Ocean to the east, the Andes Mountains to the east, Atacama Desert to the north and glaciers to the south. These elements trap in the oceans breezes that cool the delicate pinot noir grapes. The highest temperature seen here is only 77 degrees. Rios has blazed a trail in innovations. He was the first to introduce artificial corks and now screw caps. Cono Sur was the first to have an organic and later a carbon-neutral wine. These wines are good values if you aren’t looking for an equal to more concentrated pinot noirs from the West Coast. Here is a summary: Cono Sur Bicicleta Reserve Pinot Noir 2019 ($10). Bright cherry and raspberry notes with a medium body and a dash of dried herbs. Only a small portion of the wine is aged in used oak barrels in order to retain the freshness. Cono Sur Organic Pinot Noir 2019 ($11). Generous red berry aromas with a hint of toasty oak. Round in the finish. This wine is vegan and carbon neutral. Cono Sur 20 Barrels Pinot Noir 2018 ($25). With additional oak aging, this wine has more concentration and complexity. Raspberry and dark cherry flavor with balanced acidity and good tannins. The grapes are foot-trodden because Rios says there is a more human connection in sensing the right touch in crushing the grapes. Wine picks Marchesi di Gresy Monte Aribaldo Dolcetto d’Alba DOC 2019 ($19). Made entirely of dolcetto grapes and aged in stainless steel, this delicious wine from Piedmonte has vibrant and fresh cherry and strawberry notes. Li Veli Orion Salento IGT 2019 ($15). Made from primitivo grapes – thought to be related to zinfandel – this wine has juicy and ripe dark berry flavors. Zenato Ripassa Valpolicella Superiore 2017 ($30). We are always thankful to find this wine in restaurants because it delivers a lot of quality for the money. Classified an amarone because the grapes are allowed to raisin on the vine before they are pressed, it has dense, ripe blackcurrant and blackberry flavors with a dash of spice. Metz Road Pinot Noir Monterey Estate Riverview Vineyard 2019 ($36). From the Scheid Family of wines, this cool climate pinot noir offers elegant wild berry and cherry notes with a pleasant spicy and vanilla background. Very drinkable. Newton Cabernet Sauvignon Napa Valley Unfiltered 2018 ($75). Although expensive, this Newton red wine is reasonably priced considering its pedigree. A sumptuous deep and rich display of the classic cherry and cassis notes that you expect from a premium Napa Valley cabernet sauvignon. Soft approachable tannins make this fine wine a candidate for near term drinking, but it certainly has the legs for at least 10 years of aging.

By Susan Marquez When Claire Easley retired from teaching school, she was free to keep her grandson, which she really enjoyed. But when he started school, Claire’s sister, Kay Allison (also a retired teacher), said Claire needed something to do. Claire agreed but wasn’t sure what she wanted to do with her spare time. Then Kay visited a local boutique whose owner told her she was looking for spice mixes and such to put in her shop. “I told her my sister could do anything,” says Kay. Claire’s biggest concern was that she didn’t know anything about packaging or keeping up with orders, and that’s where Kay stepped in. “I know all about computers,” laughs Kay. And that’s how Southern Sisters Gourmet started 13 years ago. “When we started, we thought if we could net $50 a month, we’d be doing great,” laughs Kay. “Now we work seven days a week just to keep up!” Southern Sisters Gourmet is a company that sells packaged mixes to make entertaining and mealtime easier. “We began making sweet and savory dips but realized that there were a lot of others who did that. We needed to do something different.” Claire developed the Southern Chicken Salad mix that, to this day, is the company’s number one bestseller. Simply add the seasoning packet to one cup each of mayonnaise and sour cream, add a 13-ounce can of drained pineapple and one can of chicken breast, then refrigerate overnight for one quart of goodness. “I prefer mine with pickle relish instead of pineapple,” says Kay. “You can also add chopped celery or diced apples. That’s the beauty of all our mixes—you can add what you want to make it your own.” Claire and Kay are four years apart and live about an hour apart – Claire lives outside of Memphis, and Kay in Pontotoc. They grew up in the tiny town of Holka, where their parents were both schoolteachers. “Both of our parents had second jobs,” says Kay, “Claire did most of the cooking for the family from the time she was nine.” Claire became the company’s product development specialist, creating the recipes in her home kitchen. “Her kitchen is FDA approved,” says Kay. They have a small warehouse where the products are packaged and shipped. They started selling their products in vendor malls until a lady Kay knew in Minnesota told her they were killing themselves. “She told me we needed to be selling our products wholesale. Claire didn’t even know what that was, so she told me to figure it out, which I did. But honestly, I know that God just guides us.” The ladies took their products on the road, to the Biloxi Gift Show, and to the Mississippi Market in Jackson. Then they started going to the Atlanta Market, the premier gift, décor and lifestyle market with the nation’s largest gift product mix, as well as to the Gourmet Show in Dallas. “We were going to those big shows four to five times a year, each time for a couple of weeks. Claire and I don’t like being away from our families that long, and we really like to know the people we do business with, so we’ve cut back some.” The products are sold in over 400 retail outlets in the South, Southeast and Midwest. All products can also be ordered from the company’s website. The beauty of Southern Sisters Gourmet is that the products allow any home cook to look like a gourmet chef. “All you have to do is follow the instructions,” laughs Kay. “I’m not a cook or a baker, but Claire will send a new product to me with instructions she’s written. If I can do it without any questions, we know it’s ready to go. If I have questions, Claire will re-do it.” Kay says the family serves as the product taste testers. “I think I’m the best taste tester of all.” The sisters have settled into their roles. Claire develops the products and recipes, and until recently, oversaw the warehouse. “We now have a full-time warehouse manager,” says Kay, who manages the marketing, label design and web presence. “I took a food photography class so I could take pictures of all our products and food shots.” Kay helps in the warehouse a couple of times a month. The product line has grown to include main dishes and sides, soups, savory dips, cheese balls and spreads, sweet dips, frostings and other sweets and confections, soups, relishes, jellies and jams, fruit butters, sauces and more. All the products are made in Kay’s kitchen except the jellies, which are made by a co-packer using Claire’s recipes. “We never could have dreamed that our little business would take off like this,” muses Kay. “We have thoroughly enjoyed ourselves, and we have such a fun time together. We have met the nicest people, and we have so many loyal customers. I’m just so grateful.”

Need something to warm you up on a chilly day? Check out some of our favorite soups in Jackson on the Visit Jackson blog!

By Divian Conner When I was growing up, there was one Valentine’s Day that always stood out. My mom went the extra mile to make it special not only for my dad, but for us kids as well that year. She had, of course, made us her signature custom Valentine treat cards to pass out at school and we, as her children, were expecting no more when we trampled off the school bus and headed into the house that day. Despite the large dining table that sat off to the left of the formal living room, my mom had placed a small folding table, for two, covered with the finest linen adorned with two candles. It was elaborately decorated with the finest of our china gifted from her mother and the reddest red fabric napkins encased in brass napkin rings. She had roses and she had steak. Of course, the complimentary baked potato sat nestled quietly in its foil close by. She had planned this romantic dinner for my dad complete with a heart-shaped box of chocolates to the side of the two place settings. I had just come from school and I walked into the living room with a big “WOW” plastered on my face. I was smitten, intrigued and jealous. To my surprise, there was another setup in the family room. A table trimmed with all the fixings and stuffed animals holding pillowy hearts were all waiting for us kids. While my mom and dad dined on steak and aluminum wrapped loaded baked potatoes, we kids feasted on the like. It was a memory that would carry over forever. We tipped our wine glasses in the air, yelling in our best British accents, “Cheerio,” as we indulged in great food and sipped sparkling cider. Valentine’s Day is not just for lovers and the like. It is not just for couples. Valentine’s Day is for love. Showing your appreciation to the ones you hold dear. While it may be cartoony cards with a lolly taped on the front for your kids to pass out at school, it is also a time to show your children just how much they are loved. The love of your life is not just one being, it is all you hold dear. I will never forget that day my mom not only showcased her love for her husband but for her children. She thought of making us all happy and showing us we were all her Valentines. Salut to the day of love and what better way to show those you love that they matter than by gifting them with chocolate. Gourmet, artisan chocolate is not as hard as you think. Instead of the regular boxed chocolate with orange and strawberry filling that gets a bite mark and is then discarded, why not gift your best pals with an easy labor of love covered in their favorites? Simple chocolate can easily turn into something that looks amazing and tastes just as great. After all, your family and friends are worth it. Make this Valentine’s Day just as special as a foil-wrapped potato with a teddy bear holding a plushy heart. Homemade, Customized Valentine’s Chocolates Silicone mold Chocolate chips or pieces of your choosing (dark, milk, semi-sweet, white, & etc.) Any toppings or mix-ins Melt chocolate chips on low heat, stirring continuously until smooth. Pour into molds or onto a parchment-lined baking sheet. Tap against the counter to release air bubbles. Sprinkle with any toppings. Let set at room temperature or in the refrigerator/freezer for quicker setting. Wrap and present to your loved ones. Before set and dried, top the backside of the bars with: Dried fruit Nuts Cookies Sprinkles Edible flowers

By Bonnie Coblentz, MSU Extension Service Blueberry growers and those interested in entering this industry can participate in an online Mississippi State University workshop January 27th. Register for this MSU Extension Service workshop by Jan. 26 at https://bit.ly/3qi98n4. There is no cost to attend the online workshop, which runs from 2 to 4 p.m. on January 27th. The webinar will feature three speakers. Lisa Wasko DeVetter from Washington State University will discuss optimizing pollination in blueberry production, with a focus on hive density, placement and landscape features. Lynn Sosnoskie from Cornell University will talk about successful control of weeds in fruit crops. Weeds directly compete for resources with blueberry bushes, and they can impede harvest, interfere with application of crop protection chemicals, and serve as alternative hosts for pests and pathogens. Interest is growing in novel technologies that reduce the use of pesticides in fruit crops. Gerando Nunez of the University of Florida will present his work with root growth patterns of southern highbush blueberry grown in pine bark beds. His study on root abundance and nutrient uptake has important implications for blueberry irrigation and fertilization. MSU is an equal opportunity institution. For disability accommodation or other information, contact Eric Stafne at 601-403-8939 or eric.stafne@msstate.edu.

JACKSON, Miss. – Highland Village Shopping Center recently became home to French Brasserie-inspired LaCour Kitchen and Bar. “Highland Village prides itself on being the city’s top destination for local flavor,” says Lynsie Armstrong, Marketing Director of Highland Village. “The addition of LaCour will not only enhance the soulful nightlife of the village but will also be be the perfect complement to our already beloved eateries.” The restaurant, located at 4500 I-55 N Frontage Road, Suite 130, is open seven days a week. The menu features lunch, dinner, late night and weekend brunch specials alongside a curated bar program. A jazz pianist will also be on-site during later hours to entertain guests. Jonathan Shull Design created the restaurant’s design concepts and brand identity, Mid State Construction was the contractor and Hotel & Restaurant Supply provided food service equipment. "LaCour is the first French Americano Bistro in the City with Soul, but it holds much more meaning,” says Dr. Jerrick Rose, owner of LaCour. “The opening reflects the growth of our city and brings new excitement and energy to Jackson's culinary landscape." "As we are in the infancy of our Bicentennial year, Jackson has now reached a significant milestone,” says CEO and President of Visit Jackson, Rickey Thigpen. “LaCour is the 200th uniquely and locally owned restaurant to open in the Capital City. Now, an integral part of Jackson's history, LaCour is welcomed into Jackson's rich culinary tradition that consistently resonates with visitors and locals alike." For more information on LaCour Kitchen and Bar, call 601-500-7830 or visit lacourkitchenandbar.com. To inquire about reservations, call 601-500-7830 or schedule at lacourkitchenandbar.com/reservations.

By The Wine Guys, Tom Marquardt and Patrick Darr Recent discussion about the increasing quality of Virginia wines piqued our curiosity. The state leads the Mid-Atlantic region in the number of wineries -- sixth behind Texas and New York -- yet not everyone has had the chance to taste these wines because they struggle to create a brand identity beyond their region. It doesn’t help that wine growers here battle variable weather patterns with sometimes brutal winters, scorching summers and perhaps the biggest scourge of all stifling humidity. High humidity creates favorable conditions for the endemic mildews that constantly threaten the vines and can destroy an entire vintage in days. We recently had the opportunity to taste three recent vintages from Early Mountain Winery, located among the rolling hills of central Virginia. Two grapes -- petit manseng and cabernet franc -- are increasingly recognized as important grape varieties in Virginia and were an important element in the wines we tasted. Both have the potential to become iconic representative grapes in Virginia’s future. Petite manseng is an unlikely white grape to star among other more popular and well- known Virginia grapes, such as chardonnay and viognier. Primarily grown in the Jurancon region in southwest France, petit manseng is a minor player among other indigenous white grape varieties grown there. However, Virginia winemakers increasingly are recognizing petite manseng’s potential perhaps encouraged by a Horton Vineyards Governors Cup award in with their 2016 Horton Petit Manseng. Petit manseng is known for its thick skins which help the variety resist disease in Virginia’s high humidity environment. The Early Mountain Five Forks Virginia 2020 ($26) is a delightful white blend made up primarily of 61 percent petit manseng and 32 percent sauvignon blanc and a dollop of chardonnay and pinot gris. The blend features a bright lemony nose with pear, apple and lemon notes in the mouth. Bright but balanced acidity make this wine a sure-fire winner with fish and poultry dishes. The Early Mountain Chardonnay Quaker Run Vineyard Virginia 2019 ($42) is one of the better examples of this varietal that we have tasted from Virginia. Floral and tropical pineapple notes dominate with a lovely medium-body, smooth texture and finish. Cabernet franc is the current darling of progressive Virginia winemakers, and the blend from Early Mountain seems to justify the interest. Early ripening adds a competitive edge in the relatively short Virginia growing season. Starring primarily in the Loire region of France, cabernet franc makes up the reds of Chinon and Samur Champigny. Cabernet franc also plays a supporting role on the Left Bank and often partners with merlot on the Right Bank where it creates lush, fruity St Emilions and Pomerols. The Early Mountain Foothills Virginia 2020 ($27) is a grab-bag of traditional Bordeaux varietals with cabernet franc leading at 43 percent. Merlot, cabernet sauvignon and petit Verdot follow in almost equal parts with a soupcon of petit manseng. This exuberant youthful red wine features a bright berry scented nose with an almost beaujolais-like experience with abundant cherry herb notes. Marsala Many consumers associate marsala with a chicken or veal entrée. Veal or chicken marsala, a standard on many Italian restaurant menus, describes a sauteed cutlet served with a rich, slightly sweet sauce made with marsala. While other wines, such as burgundy and sherry, are enjoyed equally on their own or added to sauces, marsala is rarely drunk as a beverage. Marsala, a fortified wine produced near the town of Marsala on Sicily, is most often made from indigenous white grapes, such as grillo, inzolia and catarratto. It is vinified in three levels of sweetness: dry, semi-dry and sweet. Aging and the types of grapes used also create varying colors ranging from golden to dark amber, as well as an uncommon red version made from red grapes. We recently were offered an opportunity to taste three marsalas specifically vinified for enjoying as a beverage, although they could also be used in many recipes. Florio is a well-known and respected producer of well-priced ($10-12) marsala that is widely used in home kitchens and restaurants for enhancing classic entrees and zabaglione. The Florio reserve marsalas were kissing cousins in style, color and flavor to the sherries of Spain and Madeira. We found the prices modest and competing favorably in price and quality to other European fortified wines. The wines were impressive stand-alone cocktails or dessert beverage. They marry well with colder-temperature cuisine. The dry Terre Arse Marsala DOC Riserva Vergine Secco ($20, 500ml) revealed a rich, very dry fino sherry character with notes of nuts and oranges, most appropriate for a pre-dinner cocktail or as an accompaniment to light, small plates such as nuts and cheese. The Targa Marsala DOC Superiore Riserva Semisecco ($20) was softer in the mouth with notes of almonds, dried fruit and orange. A tad sweeter than the Terre Arse, it was also darker in color. Overall, we felt this marsala would accompany and enhance a wide variety of winter meat entrees, ranging from chicken and turkey to roasted beef as well as a wide variety of cheeses. The Oltre Cento Marsala DOC Superiore Dolce ($20) is a dessert lover’s delight. It is noticeably sweet or similar to port in style. Dried fruits with an accent on dark and light raisins and a very smooth delivery make this the ideal accompaniment to desserts, including flans, crème caramel and fruit pies. It also is a great partner with rich cheeses such as stilton and gorgonzola. Wine picks Diora La Splendeur Du Soleil Chardonnay Monterey 2019 ($20). Winemaker James Ewart has ignored the more nuanced trend of restrained chardonnay and is unabashedly presenting a full throttle ode to hedonism in a wine bursting with tropical fruit notes, lusty toasty oak and 14.5 percent alcohol. So, if you are a fan of old style, in-your-face chardonnay, find this beauty and enjoy. DuMol Pinot Noir Sonoma County Russian River Valley Wester Reach 2019 ($78). DuMol produces bold pinot noirs that also manage to maintain balance. Elements of ripe raspberry, cherry and a hint of root beer dominate this rich luxurious pinot noir. Qupé Santa Barbara “Y” Block Chardonnay 2019 ($22). A very good deal in chardonnay, this expressive wine is barrel fermented and aged to give it a lot of texture. Blended with a bit of marsanne and viognier, it has good citrus and pear notes with a dash of mineral and spice.

By Ms. Bonnie Coblentz, MSU Exntension Service STARKVILLE, Miss. -- High commodity prices in 2021 pushed Mississippi agriculture to a sharp increase in total value -- a record estimated $8.33 billion -- despite a huge decline in government assistance aimed at coronavirus relief. Agriculture’s estimated value is up 19% from 2020. Ag value is back to the high levels seen in 2012-2014. Commodities alone, without considering government payments, reached a record high of $7.88 billion, a 27% increase. Poultry, soybeans and forestry continue to rank first, second and third, respectively, in the state’s agricultural economy. Will Maples, agricultural economist with the Mississippi State University Extension Service, said high prices were matched by mostly good yields. Strong exports added to the positive picture. “The main cause of the increase we saw in commodity values this year was much better prices across the board,” Will Maples said. “It was a much better year for farmers, but we’re coming off some years with pretty low prices.” Poultry posted an estimated $2.65 billion value in 2021, up 39% from the $1.9 billion it registered the previous year. Broilers saw the highest increases, but eggs and chickens also had positive growth. Josh Maples, Extension agricultural economist, said this steep increase in poultry value represents a return to historic levels, rather than a new level of success. “For poultry, this is really a rebound after a very low value of production in 2020,” he said. “The biggest driver of the increase was stronger broiler prices, which increased about 36% from where they were in 2020.” Value of production totals do not include input costs, and these are a key concern for the poultry industry, Josh Maples said. “Feed prices and energy prices are both sharply higher than they were in 2020,” he said. Soybeans achieved an estimated value of $1.49 billion, up 25% from a value of $1.2 billion in 2020. This is the second year the crop has exceeded the value of forestry in Mississippi. “Soybean prices were strong throughout 2021 helped by good exports and strong domestic demand,” Will Maples said. “We can probably expect the 2022 soybean market to remain in a similar price range with demand remaining strong.” Forestry saw a relatively modest increase of 5.7%, but that pushed it to an estimated value of $1.29 billion, compared to $1.2 billion in 2020. Shaun Tanger, MSU Extension assistant professor of forestry economics, said that most of this increase was driven by sawtimber and chip-n-saw prices. “Mississippi’s prices were largely in-line with the entire South,” Tanger said. “Beginning in the second quarter, the price of both pine sawtimber and pine chip-n-saw increased to its highest respective levels in over five years. “This is driven by weather-related supply constraints and tight inventories at the sawmills that are also trying to keep up with price volatility in lumber despite fairly steady increases in demand,” he said. While soybeans were the only row crop to single-handedly top $1 billion, Mississippi row crops brought in an overall estimated value of $3.31 billion, up 31% from the $2.52 billion posted in 2020. Hay, peanuts, rice and sweet potatoes were the only row crops with lower estimated values. Wheat saw the greatest increase, up a whopping 450% to $27 million. “We planted 60,000 acres of wheat this year, up from just 22,000 planted in 2020,” Maples said. “Better prices drove more acreage, and a combination of a lot better prices and a lot more acres accounted for the dramatic increase.” Corn was up 129% from 2020 to an estimated value of $748 million. A major driver of this growth was an increase in corn acreage from 490,000 to 700,000 acres in 2021. “Last year, we exported historic levels of corn to China, with China accounting for 32% of the entire U.S. corn export market,” Will Maples said. “This is an abnormal purchase from China, and there is a lot of uncertainty that they will be a consistent corn customer in the future.” Cotton had a strong year in Mississippi, bringing a total value of $558 million, up an overall 27% from 2020 values based solely on strong prices. “Cotton acreage was actually down from 525,000 in 2020 to 430,000 harvested in 2021,” Will Maples said. Specialty crops are fruits and vegetables, tree nuts, dried fruits, and horticulture and nursery crops, including floriculture. These crops made the top 10 in Mississippi agriculture in 2021 with an estimated value of $108.5 million, a 2.5% increase. Rice suffered the biggest decrease in estimated value, down 39% to $92 million. “Rice was down because acreage was down this year,” Will Maples said. “Higher corn and soybean prices this past spring led rice to lose some acreage to other crops.” Peanuts were another crop that was down in estimated value in 2021, dropping 27% to $14 million. Excessive rain at planting time kept some acreage from being planted to peanuts, and growers instead grew soybeans, which have a much longer planting window. Sweet potatoes dropped 10% to $110 million. Hay production held steady in Mississippi, dropping less than 1% to an estimated value of $160 million. Strong hay production supports the state’s dairy and cattle industries. In 2021, cattle and calves increased 10% in estimated value to $282 million. Milk dropped 14.6% to $22 million based on lower milk production for the year. Hogs were another bright spot, rising 33.5% in estimated value to $95.7 million. “Hog prices are up by more than 40% over 2020 levels, which is the key driver for the higher value of production this year,” Josh Maples said. “Similar to poultry, this increase reflects much stronger prices compared to the very low prices in 2020.” Catfish posted a $232 million estimated value in 2021 -- up 3.5% -- an increase supported by stronger catfish prices compared to 2020. “This increase was offset by slightly lower water surface acres used for production, according to U.S. Department of Agriculture estimates,” Josh Maples said. Each year, producers across the country receive a variety of government payments through various ag safety net programs. COVID-19 relief in 2020 drove government payments up sharply to $766 million. “That relief has mostly ended, though there has been some spillover into 2021,” Josh Maples said. “Government payments dropped 40% to a more typical $456 million in 2021.”

From Family Features Adding salmon to your weekly menu can take dinnertime from drab to delicious. Combining it with bright, fresh veggies heightens the savory experience even more for a burst of seafood flavor. Loaded with salmon, a homemade dressing, sushi rice and a variety of tasty veggies, this Salmon and Shrimp Coconut Curry is a perfect option for putting together a quick yet delicious meal. Plus, you can feel good it's sustainably produced by looking for the Aquaculture Stewardship Council's (ASC) certification on the farmed salmon. Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. It consists of two methods: natural environment and onshore tanks, which are both safe ways to raise quality, responsibly produced seafood. Through strategic partners, innovative technologies and mindful farming practices, the ASC is transforming the seafood industry with a certification for farmed fish to help ensure the seafood you enjoy is traceable, responsible and flavorful. This "new way to seafood" includes four upgrades to the way seafood is produced: Traceability: Seafood is traced from the farm to the store, eliminating seafood fraud or mislabeling. Social responsibility: Certified seafood comes only from farms with a record of fair treatment and pay for workers as well as a commitment to conserving and restoring wildlife. Environmentally mindful: Only farming operations that operate with a minimal impact on the environment are supported. These farms enact sustainable resource practices so you can protect oceans, coasts and wildlife with your purchases. Quality products: Food with the ASC label has been monitored at every step of the production process to ensure quality. Visit NewWaytoSeafood.com to find more information about the certification process. Salmon and Shrimp Coconut Curry Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council Servings: 2 2 pieces of MOWI Pure portions salmon 1 cup wild rice 1 tablespoon coconut oil 1 clove garlic, sliced 1/4 cup red onion, diced 1 cup pumpkin or butternut squash, diced 1 tablespoon lemongrass, finely chopped 1 1/2 tablespoons red curry paste 1/2 cup coconut milk 1 tablespoon fish sauce 1/4 cup tomatoes 4 shrimp 1 lime, quartered 2-3 cilantro leaves, for garnish Cut salmon into 1/2-inch cubes. Cook rice according to package instructions. In a large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; sauté 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant. Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done. Serve with rice and lime quarters. Sprinkle with cilantro. Source: Aquaculture Stewardship Council

The Salvation Army's annual SOUPer Bowl event will take place on Super Bowl Sunday and has become a beloved Mississippi tradition. The event features soups donated by local restaurants and served by volunteer local celebrities. This year's event is set for Sunday, February 13th. Tickets include a handmade, collectible bowl from The Mustard Seed. Funds raised will help feed the hungry in the Jackson Metro area. More information coming soon!