By Ms. Qula Madkin, MSU Extension Service 2022 is here, and so are many New Year’s resolutions, goals, and strategies. Every year millions of Americans vow to lose weight, eat healthier, and be more active. Unfortunately, many resolutions fail due to harsh restrictions, fad diets, and gimmicks that don’t work. Making a lifestyle change is all about a balanced approach. Here are four New Year’s nutrition and wellness tips to get you started: Hydrate, hydrate, hydrate! We hear this all the time but staying hydrated is essential for health from the inside out. Aim to drink eight, 8-ounce glasses of water every day. You can also calculate half of your body weight in ounces to get an estimate of how much water you need daily. Water rich foods also count toward your daily water intake. Eat more water-rich foods, like watermelon, cucumber, broth, and soup. Proper hydration won’t cause weight loss on its own, but it’s necessary for good health, bodily functions, and regular digestion. Get your rest. Adequate sleep is important for regulating hormones. A lack of sleep can cause hormone shifts in ghrelin (the hunger control hormone), leptin (the appetite-suppressing hormone), and cortisol (the stress hormone). Hormone imbalances from a lack of sleep may cause cravings for unhealthy foods that could derail your progress and cause weight gain. Work towards getting at least 7-9 hours of sleep nightly. For more information about nutrition and sleep, visit the National Sleep Foundation website. Add rather than subtract. Instead of eliminating or avoiding foods, find ways to add more: Vegetables. Consider filling half of your plate with vegetables. Movement and physical activity that you enjoy. Self-care and relaxation. Immune-support foods, like fruits, vegetables, nuts, seeds, herbs, and spices. Find your WHY other than a number on a scale. Think quality of life, longevity, better blood test numbers, more energy, and less stress. The New Year is not about the scale. It’s about you, the person. Bottom line: Real fundamental change is a series of small steps. Be kind to yourself, think outside of the scale-only box, and set SMART goals for success. For more tips on setting SMART goals and nutrition and wellness tips that support long-term health, join our MSU Nutrition and Wellness Facebook Group.

By Lisa LaFontaine Bynum Turtle soup, in its original form, is made with the meat and eggs of snapping turtles. You can still find it served in restaurants and kitchens in and around the bayous of Louisiana. Since turtle meat might be hard to come by for the average home cook, ground beef and chicken eggs are used as a substitution in this “mock” version. Serves 4 2 pounds ground beef 1/2 cup (1 stick) unsalted butter 2 tablespoons vegetable oil 1/2 cup all-purpose flour 1 medium onion, diced 2 celery ribs, chopped 1 large green bell pepper, diced 2 cloves garlic, minced 1 (8 ounces) can tomato sauce 1 (14.5 ounces) can crushed tomatoes 8 cups beef broth 2 bay leaves 1/2 teaspoon dried thyme 1/4 cup Worcestershire sauce 3 hardboiled eggs, chopped 2 tablespoons fresh lemon juice 1/2 cup dry sherry 1/4 cup chopped parsley Cook ground beef in a large stockpot over medium heat, breaking it up into smaller chunks, until the meat is no longer pink. With a slotted spoon, remove the ground beef from the pot and set it aside. Drain the grease and return the pot to the burner. Melt the butter with the oil. Gradually whisk in the flour, forming a roux. Stirring constantly, cook the roux for approximately six minutes until it turns light brown, similar to the color of peanut butter. Add the onion, celery and bell pepper.  Cook for five minutes until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the tomato sauce, crushed tomatoes, beef broth, bay leaves. thyme and Worcestershire sauce. Bring the soup to a boil, then cover, reduce the heat to low, and cook for one hour, stirring every 15 minutes. Remove and discard the bay leaves. Add the hardboiled eggs, lemon juice, sherry, parsley and cooked hamburger. Stir to heat through. Serve hot.

By The Wine Guys, Tom Marquardt and Patrick Darr George Hamel III would not be the managing director of his family’s successful winemaking business had it not been for his father’s decision to leave Florida to pursue a dream. “I was in 5th grade and decided to play with our computer,” he remembered. “Dad left his resignation letter on the screen. Yeah, I was in 5th grade but I could still read. I yelled for mom.” Being uprooted from friends at that age could be traumatic, but it worked out pretty good for the now 37-year-old. He went on to earn an MBA degree and eventually made his way back to Hamel Family Wines where he works beside his younger brother, John, who serves as winemaker. Hamel Family Wines isn’t just another hobby winemaker. Located in the Moon Mountain District in Sonoma Valley, its four vineyards produce some of the most desired cabernet sauvignon in the valley with prices ranging from $48 to $225. These are the kind of collector wines more common in Napa Valley, which is just across a mountain range from the family ranch. Sonoma County is often overlooked for cabernet sauvignon even though the grape variety is the second most planted red grape. Alexander Valley may get all the attention in Sonoma, but Moon Mountain is gaining steam. It is home to the historic, 250-acre Monte Bello vineyard, owned by Gallo, that supplies grapes to Arrowood, Sbragia Family Wines, Hansel and other producers. George Hamel Jr. retired from a private equity firm and moved the family to California’s Bay Area in 1996. In 2006 they bought a house in Kenwood in Sonoma County to escape the hassle of San Francisco. The property came with an acre of cabernet sauvignon vine, but more were added. Their first vintage was less than 300 cases. Today, the operation produces about 8,500 cases with a goal to stop at about 10,000 cases. That’s small in the California market, but George Hamel III said it’s manageable. Until now a vast majority of the wines were sold directly to consumers through its club website. But as production increased and a desire to become more recognized, the family decided to open distribution channels to several states. All of the wines – 60 percent are cabernet sauvignon or red blends – are made from estate-grown grapes. The vineyards are organic and biodynamically certified. Hamel said dry farming forces the vines to dig deep for valuable nutrients. Wines made in Moon Mountain are known for their acidity, something often lacking in over-wrought Napa Valley cabernet sauvignons. George III credits his brother, John, with the rising quality of the wine. He said John is obsessed to make the best wine possible from the Moon Mountain soils. He changes consultants every five years just to learn from a variety of experts. He also has introduced concrete tanks, a practice that is centuries old but gaining popularity in modern winemaking, to the fermentation and aging process. Proponents feel it keeps the wine fresh and preserves structure. George said it’s all about balancing oak, stainless steel and concrete to achieve better structure, soft tannins and more minerality. The success of this process was born out in the two Hamel wine we tasted. The 2018 Isthmus – a blend of cabernet sauvignon, merlot, cabernet franc and petit verdot – burst with blackberry, cassis and graphite aromas. The mineral notes threaded its way through a broad palate of black fruit and juicy tannins. Thirty-one percent of the fermentation was in concrete tanks; aging was 17 months in concrete. The freshness of the fruit was remarkable. The same held true for the unblended 2017 Nuns Canyon Vineyard Cabernet Sauvignon. Although concrete was not used in the aging process, 65 percent of the fermentation was in concrete. Likewise, the fruit was fresh and the structured was well defined. This wine will age for more than a decade. Although many of the vineyards are on the valley floor, the 114-acre Nuns Canyon Vineyard rises 1,400 feet up a hillside. Hamel Family Wines also makes a zinfandel and two sauvignon blancs, one in a California style and the other, blended with semillon, in a Bordeaux style. Wine picks Chalk Hill Estate Red 2017 ($70). Even with some additional bottle age, this blend of cabernet sauvignon, malbec and petit verdot is big. Sporting a heady alcohol of 15.6 percent, it packs a wallop on the palate with firm tannins, good acidity and dark fruit flavors. Generous blackberry aromas with a hint of tobacco. Priest Ranch Napa Valley Cabernet Sauvignon 2019 ($50). This is actually a good value among Napa Valley’s usually expensive flock of wines. Using estate grapes from 24 blocks, the producer has created a multi-dimensional, complex wine. Full-bodied, balance, loaded with dark fruit flavors and a touch of tobacco leaf. Zenato Alanera Rosso Veronese 2018 ($15). This wine made from Italy’s native corvina grape is an incredible value. Medium body and fruity like a beaujolais, it is an easy drink to serve as an aperitif or to accompany pasta, burgers and other such fare. Big cherry flavors. Zenato San Benedetto Luguna 2020 ($16). From Northern Italy, this fabulous white wine has citrus aromas and stone fruit flavors. Good acidity makes it a perfect aperitif or a wine to go with poultry and fish. La Valentina Montlpulciano d’Abruzzo DOC 2018 ($15). Violet aromas are followed by strawberry and cherry flavors. Medium body. Ancient Peaks Chardonnay Paso Robles Santa Margarita Ranch 2020 ($20). A big mouth-coating, fruit-driven chardonnay from Paso Robles. Lucious pear, melon and pineapple fruit notes dominate with (thankfully) no discernable oak. A hint of spice creates some interest without intruding on the bountiful fruit.

By Ms. Natasha Haynes, MSU Extension Service Chili is a perfect cold-weather meal. It’s warm, hearty and leaves you feeling full and satisfied. Contrary to popular belief, chili doesn’t have to take all day. It can be quick and easy. This simple homemade chili recipe features ground beef simmered with onion, tomatoes, beans, and seasonings. And it’s ready in 15 minutes! 15 Minute Chili Ingredients - 1 cup fresh or frozen chopped onions - 1 pound lean ground beef - 1 (28 ounce) can stewed tomatoes - 1 tablespoon chili powder - 1 tablespoon cumin - 1/2 cup salsa - 2 (16 oun ce) cans pinto, kidney, black or Great Northern beans, drained and rinsed Peel off the outer layer of the onion and chop. In a large pot, brown beef with chopped onions on medium heat. Add tomatoes, breaking them into small pieces with a spoon. Add seasonings and salsa to beef mixture. Stir in drained, rinsed beans. Cook until hot and serve immediately. Thanks to the University of Georgia 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 Divian Conner The holidays aren't over yet! With the Super Bowl, Valentine's Day and any other occasion in between, you may be looking for a different entertaining menu. When it comes to setting the menu, I like to keep it different, simple and good. This year, I wanted to bring open-faced sandwiches to the table but in a much smaller version and with a definite crunch factor. You can take your most favorite food and turn it into a miniature bite-sized version that guests would love. I am a sucker for a good pulled pork sandwich, Kentucky Hot Browns and Reubens. This year I decided to put them on the party menu with a small twist. And oh boy, I am so glad I did. Southern Browns Crisps or mini toasted bread slices Cracked pepper shaved turkey Alabama BBQ sauce (recipe below) Sliced Campari tomatoes Bacon Alabama BBQ Sauce 1 cup mayo 1/3 cup apple cider vinegar 1 teaspoon Worcestershire sauce 1 teaspoon horseradish 1/2 teaspoon salt 1/2 teaspoon chopped garlic 1 teaspoon black pepper Slice bacon into one-inch pieces and cook until crisp. Place turkey on your crisps, a slice of tomato, bacon and add a squeeze of Alabama BBQ sauce. Bite-Sized Reubens Crisps or mini toasted bread slices Cajun shaved turkey Coarse mustard Sauerkraut Place turkey on top of your crisps, place half a teaspoon of sauerkraut on top. Finish off with coarse mustard. Pulled Pork Crisps BBQ pulled pork Crisps or mini toasted bread slices Pear coleslaw (recipe below) Pickled okra Pear Coleslaw ½ cup shredded cabbage ⅓ cup thinly sliced pear ⅓ teaspoon black pepper ½ teaspoon sugar 2-3 teaspoon apple cider vinegar 2-4 tablespoon mayo (add according to your liking) Mix all ingredients until well combined. Top your crisps with the BBQ pulled pork, a dab of coleslaw and complete with a slice of pickled okra. Note: I used Rustic Bakery’s Apricot, Pistachio and Brandy Artisan Crisps for the Reubens and Lesley Stowe’s Raincoast Rosemary, Raisin Pecan Crackers for the other two.

By Kathy K. Martin Brandt Cox’s culinary path was paved with a few roadblocks and detours, but it ultimately led him to a career as a chef and an entrepreneur serving the culinary community called CoutelierNOLA. Coutelier is a French word for “cutlery workshop,” and Cox says that the name is a way to show respect to the French heritage of New Orleans and his French culinary training. Cox and his partner, Jacqueline Blanchard, opened the flagship shop in New Orleans about six years ago. The shop provides an array of professional knives, sharpening stones, honing rods and other fine kitchen tools and accessories for restaurant chefs and home cooks alike. CoutelierNOLA resides in a purple-colored building with a bright orange door in the historic Carrollton and Riverbend neighborhood. They also opened a second shop in Nashville in 2018. Their motto is “Serious cooks need serious tools,” so their mission is to offer an accessible, friendly and informative knife shop that helps demystify much of the misinformation regarding Japanese versus German/Western knives. “We essentially wanted to create a culinary candy shop, filled with all of our favorite tools, cookbooks and knives, and be a one-stop shop for culinary professionals,” Cox says. They were both tired of ordering knives online and being disappointed by the poor quality, fit and finish, as well as the lack of customer service or ability to hold and feel the product before buying it. “Your knife is the most essential tool in your entire kit. You use it all day, every day. It’s pivotal that this tool functions properly, feels comfortable and is reliable,” explains Cox. He believes that it’s also extremely important to have the knife professionally sharpened, edged and serviced when needed. “Just as important as a paintbrush is to an artist or a hammer is to a carpenter, the knife is the same for a chef.” Growing up in Oxford from sixth grade through college graduation at Ole Miss, Cox says that his Southern upbringing, especially his grandmother, shaped his passion for cuisine. He worked alongside her as she spent her later years as a waitress at a country restaurant. He recalls the salad bar adorned with black kettles of daily soups, meat and three vegetable options, and a menu featuring fried chicken, country ham with red-eye gravy, chicken-fried steak and meatloaf. “As a young child, my main responsibility was to stay out of the way, but soon I found myself filling ketchup and steak sauce bottles and salt and pepper shakers. I even helped vacuum the floor in the evenings to pick up all the crumbs.” As he grew up, his interests shifted more to sports, school and girls, he says, but by his sophomore year at Ole Miss, food found him again as he was changing majors and trying to figure out what he wanted to do. He decided to pursue a degree in history but found that he was spending more time watching the “Food Network” on TV and dreaming about new recipes to try. “The big breakthrough happened almost by accident,” says Cox when he decided to study abroad in 2004. His roommate, Scott Dessells, was an accomplished pastry chef who took him along on pastry journeys across Paris and later to Belgium and Holland to complete the culinary adventures that summer. When he returned, Dessells helped him land his first kitchen job in Oxford. “Before I knew it, I was a 22-year-old head chef of a restaurant on the town square.” He moved to New York in 2008 to attend the French Culinary Institute, where he graduated top of his class and where he also became part of the first staff of the renovated Townhouse Restaurant in the city’s upper east side. He moved to New Orleans a year later to work with renowned chefs John Besh and Michael Gulotta at Restaurant August. He met Jacqueline there and became schooled in Cajun and creole cooking since she grew up in Louisiana and was the executive sous chef and also his boss there. After working as the opening sous chef of Borgne restaurant and Monsieur Benjamin in San Francisco, he returned to New Orleans. The couple shares many interests in music, travel and a sense of culinary adventure. They’ve traveled the globe together, but their biggest adventure was when they took off work for five weeks to visit Southeast Asia, where they toured Vietnam, Cambodia, Thailand, Singapore and Japan. “For the first time in my life, I truly realized the difference between vacation and travel. It was in no way easy, but that trip would forever have a lasting impact on my culinary tastes, my outlook on life, my sense of personal self, and my perspective on the world around me,” says Cox. Since that initial trip, the couple has returned to Japan numerous other times to solidify accounts and strengthen relationships with the craftspeople there in order to provide the highest quality products at their shops. When Cox isn’t working or traveling, he enjoys making a pot of chicken and andouille gumbo, which was the first real dish he ever cooked on his own. He also makes homemade chicken and dumplings and creates dishes from his garden using okra, eggplant and peppers, which he cuts with his personal chef’s knife, always sharpened and ready to go. Knife Tips for Home Cooks from Brandt Cox: Never put your knives in the dishwasher. Not ever. No exceptions. High temperatures and high-pressure washers can de-temper your edge, bend the steel, and completely ruin the handle. All knives should be hand-washed and hand-dried. Never cut through bones (only cut through ligaments and joints). When cleaning fish and meat, always cut around the bones. Never cut through frozen or partially thawed food. This can cause chipping along the edge of the knife. Wash your greens and vegetables before you cut them. Cutting dirty vegetables can force the dirt into the food while being cut. Also, small pieces of sand or gravel can cause significant chipping along the edge of your knife. Always cut with a sharp knife. A dull blade can force more bacteria into your food. It can also slip off what you are cutting and injure yourself. When you accidentally cut yourself with a dull knife, it also forces more bacteria into the wound and can cause infection. Cuts made with a sharp blade also heal at a rate over twice as fast. It is more nutritious to cut with a sharp knife. A freshly-cut vegetable should appear dry after being cut. This process damages the least amount of cellular structure in the food, keeping the necessary nutrition inside the food you consume and not spreading all over your cutting board. If you are cutting herbs and your cutting board turns green, your knife is not sharp enough. A quick home experiment: cut an apple with an old, dull knife. Then cut the other side of the same apple with a very sharp knife. The side cut with the dull knife will turn brown, oxidize and go bad at a MUCH faster rate than the one cut with a sharp knife (it may not oxidize much at all). Learn more about CoutelierNOLA at couteliernola.com, or call 504-475-5606.

By The Wine Guys, Tom Marquardt and Patrick Darr We have often imagined the panic Napoleon Bonaparte III caused in 1855 when he asked wine merchants to rank the 62 chateaus of Bordeaux. The idea was to showcase the best wines from the world’s most renown region in advance of an international expo, but there must have been considerable angst among the judges on which chateaus to include. Despite the pressure, the wine negociants declared only four chateaus as first growths -- Chateaus Lafite-Rothschild, Latour, Margaux and Haut-Brion. A fifth – Mouton Rothschild – was added in 1973, but with that exception the 1855 Bordeaux Classification has withstood the test of time. Nowhere else is there such a classification system that has endured the test of time. But, what if merchants – or master sommeliers – were asked to classify, say, the wines of Napa Valley. Which five would be classified first growth? We asked several merchants for their thoughts and the choices ranged from the historic properties, such as Chateau Montelena, Beaulieu Vineyards, Heitz and Ridge to relative newcomers, such as Screaming Eagle, Abreu, MacDonald, Colgin and Harlan. A consensus is impossible, but here are some thoughts to keep the conversation going: There are several Napa Valley pioneers who got the wine industry started, but their wines today are not the same as the wines they made in the mid-80s. New owners focused on the bottom line, new winemakers and new sources of fruit have lessened their appeal and complexity. New styles of winemaking have emerged as well. We remember those wines of the mid-80s and ‘90s. They were tannic, long-lived and winning awards when tasted against French counterparts. Let’s remember the 1976 Judgment in Paris in which Stags’ Leap Wine Cellars’ cabernet sauvignon was ranked better than Bordeaux grand cru in a blind tasting. Iconic Napa winemakers such as Andre Tchelistcheff stressed balance and elegance over power. These wines had good acidity and what winemakers often call “tension.” Unfortunately, these wines required age for the wine to shed its tannin, so to make their wines more appealing to consumers who wanted instant gratification, they softened them. Around the 1990, Napa Valley winemakers began to introduce new clones when they replanted vineyards. The new grapes were sugar factories. As the climate warmed to add even more sugar, the wines became more extracted, high in alcohol, low in acidity and jammy enough to lick off a knife. Some even had to add tartaric acid to provide balance. Although Europeans found California wines unbalanced, the new style gained footing thanks largely to American critics who lavished high scores on them. Today, these heady wines are garnering $500 to $1,500 a bottle. Even producers of inexpensive wines infuse their wines with grape concentrate to make these sugar monsters. Never before have we seen so many cabernet sauvignons cost so much. Screaming Eagle, a poster child for excess, has a 10-year waiting list of consumers willing to pay $1,100 a bottle. In the 2018 vintage, Colgin sells for $675, Dalla Valle for $450, Harlan Estate for $1,620 and Paul Hobbs for $500. Opus One raised a few eyebrows when it was the first Napa wine to set the price at $50 in the mid-1980s. Today it sells for more than $350 a bottle. These producers think of their wines as Napa first growths. We don’t get much opportunity to taste the uber-expensive wines from Napa Valley, but we found a few that are worth noting. Roy Estate Cabernet Sauvignon 2018 ($265). Only 554 cases are made from vineyards on the volcanic hillsides of the Vaca Mountains in southern Napa Valley. Winemaker Philippe Melka unabashedly calls this a “grand cru’ because of its unique terroir. Only 6 percent petit verdot is added to the cabernet sauvignon to produce ripe plum and dark cherry flavors with layers of herbs, baking spices and mocha. Good structure and tannins make it a wine for the ages. Chateau Montelena Estate Cabernet Sauvignon 2016 ($175). This historic property has managed to maintain its reputation over the years. Although founded in 1882, the estate didn’t take off until 1968 when co-owners Bo and Jim Barrett hired Mike Grgich and replanted the vineyard. The 2016 has very opulent floral aromas with ripe, rich blackberry and plum flavors with hints of toffee and spice. Spottswoode Estate Cabernet Sauvignon 2018 ($235). From vineyards that embrace green viticultural practices, this dynamic wine balances elegance with power – a fine needle to thread for a winemaker. Supported by a nearly perfect vintage, winemaker Aron Weinkauf has crafted a wine with black cherry and plum notes with fine tannins and delicate floral aromas. This wine will last for more than a decade in the cellar. Coeur de Vigne Napa Valley Cabernet Sauvignon 2017 ($90). Legendary wine consultant Andre Tchelistcheff advised his friend John O’Neil Sullivan to plant cabernet sauvignon on this 26-acre site in 1978. It has been producing grapes for some excellent wines since but the estate has made even better strides since it was purchased in 2018 by a family-driven group led by Juan Pablo Torres Padilla. This wine with classic structure is blended with merlot and malbec, which gives it more dimension and texture. Rich and ripe black cherry flavors, clove and pepper with oak-inspired hints of chocolate and vanilla. Tannins are round. Faust Napa Valley The Pact 2018 ($125). When the Huneeus family purchased this 121-acre plot in 1998, he created a buzz for this newly recognized Coombsville district. Benefiting from cooling breezes from San Pablo Bay, Faust has an expressive cabernet sauvignon without the need for any other grape varieties. Silky, elegant in style with currant and cherry aromas, dark fruit flavors and a dash of mint and cedar. Darioush Napa Valley Signature Cabernet Sauvignon 2018 ($110). This is a full-bodied wine from vineyards in Coombsville and Mount Veeder. Black fruit notes, dense, tannic and showing hints of lead pencil and spice. A very solid performance from a well-respected producer. Duckhorn Cabernet Sauvignon Rutherford 2018 ($105). The Rutherford region remains one of the best and most historic regions for classic cabernet sauvignon. This wine shows off dense and juicy dark fruit flavors with good structure. Mathew Bruno Cabernet Sauvignon 2016 ($120). This is a producer worth watching if this full-body wine is any indication. Using grapes from a Ruthford vineyard that was originally planted in 1895, this cabernet sauvignon sees a lot of oak: 100 percent new French and American oak barrels. The best lots are selected after 22 months of oak aging. Classic plum and black cherry notes with layers of spice and herbs. The Bruno label debuted in 2009. Brandlin Estate ThS Mount Veeder Cabernet Sauvignon 2018 ($135). Named after owner Thomas Schmidheiny, the ThS is all cabernet sauvignon even though previous vintages have been Bordeaux blends. That says a lot about the winemaker’s confidence in cabernet sauvignon in 2018. These mountain-grown grapes have produced an extraordinarily powerful wine with floral, tea aromas and black currant, blackberry and boysenberry flavors. Long finish. Priest Ranch Snake Oil Cabernet Sauvignon 2018 ($110). Grapes from three special hillside blocks of the Somerston Estate were chosen for this very special cabernet sauvignon. Dense and layered raspberry and plum flavors with hints of cassis, cocoa and mineral. Complex, full body and fine tannins.

By Kara Kimbrough When it’s time for an interesting dining experience and meal, look no further than The District at Eastover, not far from downtown Jackson. The modern complex is filled with shops and restaurants ranging from gourmet pizzas to burgers to steaks. Occupying center court is Fine & Dandy, a fun, lively place named one of the “most Instagrammable spot in America” due to its eclectic décor with Mississippi touches. Executive chef and James Beard semi-finalist Jesse Houston offers a fresh, fun approach to classics like homemade biscuits and pear preserves, deviled eggs and tater tots, comically called “Dad bod tots.” An even better reason to visit Fine & Dandy is the food. Picture Grandma’s table, circa 1960, combined with 2021 flair. In fact, it’s described as “granny chic” courtesy of wallpapered walls and an assortment of vintage China on which creative burgers, entrees and Southern snacks using local ingredients are served. If you’ve grown up near the Jackson area, you’ll recognize iconic buildings and homes immortalized in the restaurant’s wall coverings. Vintage oil paintings of famous Mississippians and others that could pass for relatives are found throughout the eclectic space filled with leather chairs and cozy seating areas contrasting nicely with a modern bar and overhead industrial beams. Fine & Dandy is open for brunch and lunch, but it’s after sundown that the restaurant really shines. Starting off a meal in the evening with “bread & butter,” better known as Jessie Mae’s black pepper bacon cheddar biscuits with whipped molasses butter, and Ms. T’s pear preserves is a decision you won’t regret. Other noteworthy starters are spring onion bisque, the Jackson salad topped with comeback dressing and my personal recommendation, Dad bod tots, a plate of tater tots topped with pimento cheese, white barbecue sauce, bacon and green onions. In addition to redfish, entrees are Instagram-worthy and delicious. Country fried ribeye, cast iron petite filet, chicken piccata and lamb chops are the stars of the eclectic menu. Fine & Dandy is also known for its thick, juicy burgers, including the purist, nobleman, Fine & Dainty and the one you’ve likely seen on Instagram, Grandma Chick ($12.90). It’s imperative to end a Fine & Dandy meal with one of its “different in a good way” desserts, like banana pudding bread pudding, old-fashioned cheesecake and everyone’s favorite, “birfday cake,” complete with a sparkler. For more information on Fine & Dandy, visit www. eatdandy.com. If You Go: Fine & Dandy Where: 100 District Blvd., Jackson Hours: Tuesday – Thursday 11 am t0p 10 pm; Friday-Saturday, 11 am to 11 pm; Sunday brunch 10 am to 4 pm Contact: 601-202-5050

Imagine a cozy kitchen klatch, sharing recipes with friends and discussing what you have cooked or plan to cook. Now imagine that gathering including thousands of people, many from across the globe. A radio program produced at Mississippi Public Broadcasting Think Radio has made it possible for both home cooks and serious foodies to share their tips and techniques with a broad audience. Listeners of Deep South Dining can also ask questions and get answers from hosts Malcolm White and Carol Puckett, as well as from other listeners. “It’s a fun show to do,” says Malcolm, who says the weekly radio program has loyal listeners and regular callers. The program has been on the air for years, first hosted by Deborah Hunter. “I was an avid listener,” says Malcolm, who also hosted a show at MPB in his then-role as director of the Mississippi Arts Commission. “I hosted Mississippi Arts Hour, and I got to know Deborah from seeing her at the MPB studios. I really enjoyed her show and learned a lot about cooking from her. We became good friends.” One week, Malcolm heard a re-run for Deep South Dining. The next week, when he heard another re-run, he asked the director of MPB’s Think Radio, Jason Klein, if everything was OK with Deborah. “He told me she was no longer doing the show.” Malcolm thought about it for a moment and said, “I’d like to do it!” Klein called in Java Chatman, a radio producer at MPB, and the two asked Malcolm what his vision of the show would be. He immediately told them he’d like to have Carol Puckett co-host with him. Both Malcolm and Carol have strong food backgrounds. From being an excellent home cook to the president of Viking Hospitality, Carol also founded The Everyday Gourmet, a wildly popular retail store. She has also written the forward for numerous cookbooks in addition to being a food and entertainment consultant. Malcolm is also a home cook and the co-founder of Hal & Mal’s restaurant in Jackson. He also had a good bit of experience in radio, doing his show for the Mississippi Arts Commission, as well as the radio program on MPB called Next Stop: Mississippi, which Malcolm created and hosted when he was the Mississippi Tourism director. “I have always loved radio. I’m very old-fashioned that way.” Now Malcolm is joined by Carol in the studio along with Java as their producer, each Monday at 9 am for the hour-long program, Deep South Dining. “Even if we didn’t have a single listener, I just love spending an hour each week talking food with one of my best friends,” says Malcolm. The show focuses on recipe swaps and answering questions, like the one they got recently from someone who had a bush full of green figs. “He wanted to pick them before they froze and wanted to know what he could do with green figs. I had no idea, nor did Carol, but we told him we’d do some research and share our findings on the next show.” Folks even write letters, one correcting Malcolm’s use of pronouns. “I evidently know more about cooking than English grammar.” Choosing the topics for the show is a collaborative effort between Carol, Malcolm and Java. “It’s been a joy working with Java,” says Carol. “He is such an important part of the show, and he brings his own personality and humor. He is way more than a producer. We are a real team.” The show features guests each week as well. “A lot of guests are people we know,” says Malcolm. Others are suggested by booksellers at Lemuria Bookstore in Jackson. “They’ll call and let us know about cookbook authors who will be in the store for book-signings and ask if we would consider hosting an in-person event, which we love to do.” Occasionally, the show will feature a special in two or three parts, such as when they had Chef and restauranteur Sean Brock in the studio. “I start getting excited every Sunday night,” says Carol. “I have so many different interests when it comes to cooking, but most often, the topic of our conversations revolves around what we are cooking in our own homes.” Carol has extensive knowledge gleaned from the many professionals she has met through The Everyday Gourmet, which she opened in 1981, as well as collaborating with chefs from around the world at Viking Range. “Malcolm’s career goes back to his college days, working in restaurants.” Malcolm explains that there are three “legs” to Deep South Dining. “We do the radio show, which is then packaged into a podcast, and last year when the Covid pandemic struck, we developed our Facebook group page, Cooking and Coping: Dining Around the Virtual Table, which has taken off.” LeAnne Doss Gault created the Facebook group and came up with the name. “LeAnne is such a big part of Cooking and Coping,” says Carol, who first met LeAnne when the two worked at Viking Range in Greenwood. A fourth leg is in the works. Carol has an idea of doing weekend events. “At the first event, I’d love to get all the folks who regularly post on Cooking and Coping to come,” says Carol. “I’d love to see cooking demonstrations by some of the posters. The events would be a natural outgrowth of everything else we are doing. Our listeners and posters on Facebook could meet faceto-face and share. Already, a lot of people have made new friends and rediscovered old friends on Cooking and Coping.”

By Kathy K. Martin Melissa Cookston has been in the barbecue business so long that barbecue sauce probably flows through her veins. Her backyard in Hernando is home to about 30 grills and smokers, as well as a recording studio in her outdoor kitchen. “My husband took me to a barbecue competition years ago, and my competitive nature and love of barbecue had me hooked at first sight.” She spent the next year developing her recipes and perfecting her rub and sauce before opening her restaurants and joining competitions. Born and raised in the Mississippi Delta, Cookston was born in Ruleville and grew up in Greenville. She and her family moved to DeSoto County in the late 80s. For the past 39 years, she and her husband, Pete, have been in the restaurant business. They have owned and operated their catering company and two barbecue restaurants called Memphis BBQ Company, one in Horn Lake and the other in Dunwoody, Georgia, for the past 10 years. She has the distinction of being in the Barbecue Hall of Fame as a seven-time World BBQ Champion and has authored two cookbooks, “Smokin’ in the Boys Room” and “Smokin’ Hot in the South.” She describes her barbecue as Memphis-style, which is full-flavored with a mix of the flavors from the regions. “My flavors pull from all the different regions such as the vinegar from the Carolinas, the sweet from Kansas City and the salt, pepper and spicy heat from Texas.” While she calls herself semi-retired now, she pours her heart into her nonprofit organization, the World Junior BBQ League. Her mission, she says, is to encourage young people to build life skills and work as a team while training in boot camps and competing in barbecue competitions with their peers. “Our kids today need something to do other than the next video game,” explains Cookston. The goal isn’t about competition as much as it’s about comradery and work ethic. “It’s very rewarding to help kids, and I aim for diversity. I want to try and get them all they need to succeed.” A major part of her business today is an online retail store that ships a wide variety of products. Products include her award-winning barbecue, signature barbecue sauces and seasonings across the country. Customers can choose from ribs, slabs, brisket, pulled pork, Cornish game hens, pork belly bites and a variety of Southern-style side dishes. She offers classic and bold dry rubs and sassy, bold and classic sauces, as well as apparel and grilling accessories. Her daughter, Lauren, also sells a variety of preserves, salts and sauces in the store. Since the majority of her time is spent tasting and cooking barbecue every day, when she isn’t working, she also isn’t cooking. “I’m more of a ribeye and baked potato kind of girl.” And now, with most of her focus on her World Junior BBQ League, the winningest woman in barbecue is passing on her competitive skills to the next generation of barbecue champions. Barbecue Dishes with Melissa Cookston Competition Pork Baby Back Ribs 2 slabs baby back ribs, about 3 pounds each ¼ cup plus 2 tablespoons Ultimate BBQ Rub ¼ plus 2 tablespoons yellow mustard 2 tablespoons honey 4 tablespoons turbinado sugar 4 tablespoons purple grape juice ¼ cup Sweet Glaze (listed below) Chipotle Chile powder, for sprinkling Sweet Glaze 2 cups BBQ Mother Sauce 1 cup honey 2 tablespoons Basic BBQ Rub To make the glaze: In a small saucepan over low heat, stir the mother sauce with the honey until incorporated. Add the rub and stir until the sugars in the rub have dissolved and there is no grainy texture. Remove from the heat, cool and store in an airtight container in the refrigerator for up to 2 weeks. To use, brush on the meat in the last 10 minutes of smoking or 2 minutes of grilling (so the glaze doesn’t burn). Cooking the Ribs Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking. Starting on the backs, sprinkle the ribs with approximately 1 1⁄2 teaspoons of rub each, then add 1 1⁄2 teaspoons mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly in plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours. Prepare a smoker to cook at 225°F with around 4 chunks of apple wood and 4 chunks of cherry wood so that the wood will smolder throughout the cooking. Remove the ribs from the refrigerator, unwrap, and repeat the rub and mustard procedure, massaging them in. Don’t get it too thick or paste-like, as this will give you a dark appearance when cooked. Place the ribs in the smoker meat side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250°F. Apply rub and mustard to both sides of the ribs as before. On each of the top sides, slather approximately 1 tablespoon of honey over the surface, then sprinkle heavily with about 2 tablespoons of turbinado sugar each. Lay the ribs meat side down on a piece of heavy-duty aluminum foil and fold up the edges. Pour 2 tablespoons of purple grape juice into the bottom of the foil for each rib then finish wrapping the ribs, but don’t crimp the edges—you want steam to be able to escape. Return the ribs to the cooker for 2 hours, then test for tenderness. (I cook ribs at this stage until they look overdone and too tender. Don’t worry; they’ll tighten up. If they still have too much texture, leave them in for 20 to 30 more minutes.) Remove the ribs from the cooker, open the foil, and drain off the liquid. Brush sauce on the bone side of the ribs. Then, using the foil as a tool, “roll” the ribs over so the meat side is up and glaze the tops. Using long tongs, carefully remove the ribs from the foil and place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of glaze to “glisten” the ribs, then very lightly sprinkle with chipotle powder before serving. Baked BBQ Beans 1-pound dried navy beans, soaked in water overnight, drained and rinsed 2 teaspoons kosher salt 6 cups water 1/2 cup trimmings from your favorite bacon brand, diced 1/4 cup diced celery 1 large yellow onion, diced 1 green bell pepper, seeded and diced 1 red bell pepper, seeded and diced 1 1/2 teaspoons minced garlic 1 cup BBQ Mother Sauce 1/3 cup molasses 1/4 cup yellow mustard 2 tablespoons cider vinegar 1/3 cup packed light brown sugar 1⁄2 cup Ultimate BBQ Rub 1 teaspoon cayenne Combine the beans, salt and water in a large pot, bring to a boil, and then decrease the heat and simmer for 3 to 3 1/2 hours or until the beans are soft. Preheat the oven to 350°F. In a small saucepan over medium heat, cook the bacon trimmings for 3 to 4 minutes, then add the celery, onion, and peppers and cook for 3 to 4 minutes, until tender. Add the garlic and cook for 1 more minute. In a large casserole dish, combine the beans, the bacon and pepper mixture, the mother sauce, molasses, mustard, vinegar, brown sugar, rub and cayenne, and stir. Cover and bake for 1 hour, then uncover and continue to bake until thick and bubbly, 15 to 20 minutes longer. Smoked Chicken Salad 1 pound pulled smoked chicken 1 cup mayonnaise 1 cup halved seedless red grapes ½ cup diced sweet gherkin pickles, plus 2 tablespoons pickle juice 1/3 cup finely diced celery ¼ cup finely diced white onion ¼ cup chopped walnuts ¾ teaspoon kosher salt ¾ teaspoon coarsely ground black pepper In a large mixing bowl, fold all the ingredients together to incorporate without breaking apart the chicken too much. Serve over butter lettuce with sliced fresh tomatoes and strawberries for a cool salad or on sliced pumpernickel or wheat bread as a sandwich.

By Jay Reed In the world of sweeteners, words get thrown around a lot. Or perhaps I should be more polite and just say, when it comes to sweeteners, there is a lot of vocabulary to negotiate. Even when you eliminate the crystallized category—cane sugar, demerara, turbinado, powdered, dark and light brown—and focus on the pourable kinds, there are still a lot to keep up with. Some are brand names that are more or less their own version, like Blackburn’s or Lyle’s Golden. There are all kinds of varieties of honey. Maple stands like a towering…tree…above all the rest, for sure, if you hail from a northeastern state or married into one of those families (raising my hand). I’m not sure how you define pancake syrup, but however that shakes out, a family of names emerges here, too, like Hungry Jack and Mrs. Butterworth, who host a big family reunion at the Log Cabin. Then we get down to the basics. These are the syrups whose honor families defend at all costs because that’s what their grandparents made, or maybe their parents—or as we will soon see, the current generation. These are the patriarch syrups. And this is where the syrup vocabulary debate gets sticky. Perhaps you’ve heard of ribbon cane, or pure cane, or sorghum, or molasses, or blackstrap or likely some combination of those terms. As best I can tell, trying to define syrup is akin to saying what kind of barbecue is best: you may be right, but somebody is still going to argue with you. When our local farmer’s market re-opened early this summer, I met two vendors for the first time: Willow Farms and Bakery and Sky Blossom Flower Farm. As the names suggest, Willow brought produce and baked goods; Sky Blossom had flowers. I found Willow Farms first because… cookies. Lemon crinkle cookies got oohs and ahhs when I brought them home, the baguettes were perfect for our family’s favorite sandwiches, and the produce was beautiful. In the middle of that bounty were some jars full of dark syrup, with labels that read, “Uncle Leo’s Pure Sorghum Syrup.” I bought a jar. Later, I noticed that Sky Blossom, which had amazing flower bouquets but no other food products, was also selling Uncle Leo’s. I made the observation out loud and soon learned that Jamey (from Willow Farms) and Skyler (from Sky Blossom) were both married to Willers brothers (David and Ethan): greatnephews of the actual Uncle Leo. Products like this fascinate me, particularly when locally made, so I asked questions. Yes, I learned, they made it themselves right outside of town. And yes, I could come to watch them make it. (I guess I got right to the point!) Once I knew that the time for sorghum making would be in the fall, I stayed in touch, and in early October, I went to Maben for the first sorghum milling of the season. Before I headed for the farm, I did a little pondering from my past. From what I had seen personally, sorghum took two very different paths. I lived in the Middle East for a few years and saw fields of sorghum that I first mistook for corn. Those crops were probably used for animal feed or made into flour for bread and other grain-based dishes. However, my earliest memories were indeed of syrup, though it’s not something my family kept around very much. As my interest in food and trying new things grew, I began to acquire syrups that weren’t Blackburn’s (my family’s go-to) or pure maple (the pantry staple of my wife’s family.) At the moment, in the same cabinet as Uncle Leo, I have a bottle of “unsulphured organic molasses” that claims to be made from organic sugar cane. On the back of the label, the ingredient list is short: “blackstrap molasses.” I also have a can of “sorghum molasses table syrup,” made semi-locally (in Mississippi), which lists these ingredients: corn syrup, sorghum syrup and citric acid to prevent crystallization. It’s not hard to see where the confusion comes from. When it comes to the technical definitions, however, it’s pretty simple. Sorghum syrup comes from the sorghum plant. Sweet stalks are crushed to produce juice, that juice is boiled to evaporate the water, and syrup is the result. True molasses, however, begins with sugar cane. The juices of those crushed stalks are also concentrated by boiling, which results in crystallized sugar; molasses is a by-product of that process. The process can actually be repeated with the same batch another time or two, ultimately producing the darker, less sweet, blackstrap molasses. I went out to the Willers farm early on an October Saturday to see the process for myself. The first thing that caught my attention was the trailer load of sorghum cane harvested by hand a day or two before—cut with a machete and stripped of its leaves using heavy gloves. The field where it was grown was just a short four-wheeler ride from the milling shed. Ethan took me out to see where this batch had been cut, and where the next was growing. Milling days are largely determined by when the sorghum plants have matured, and this stand was ready for harvest. Meanwhile, David and another brother, Nathaniel, along with their father Jeff and a few of their kids, were back at the shed, pushing the cane through the 3-roller mill, built somewhere around 1903. As the story goes, the mill belonged to their great-uncle Leo, and David remembers going to help as a very young boy. Currently, the wheels of the mill are turned using parts from other machinery that have been cleverly set up so that a tractor does most of the hard labor. But they do keep the original part designed to connect to a pole with a donkey on the other end, that on milling day would make more laps than a NASCAR driver. The mill’s primary parts are the heavy wheels that crush the stalks and extract the juice from the sorghum cane. The cane is fed into the wheels, and the juice runs down a spout into a bucket through a cheesecloth filter. The woody parts of the plant come out the other side and contribute to composting. Throughout the day, adjustments are made on the wheels to control the speed and ensure the juice is not lost. Once the bucket is full, that juice is poured into a settling tank. The larger particles that make it through the filter settle to the bottom, allowing for a clearer juice. Once the settling period is over, the juice moves through a pipe to the boiling tank, which sits atop a wood-fired furnace. The boiling tank looks like a maze, albeit a simple one, easy to solve. It is essentially a long, steel rectangle with baffles, sending the syrup slowly around corners until it reaches the end. By that time, assuming everything goes the way it should, the juice (initially about 15-20% sugar) has boiled down to a syrup (now about 75-80% sugar). The ideal temperature for pulling the syrup out of the tank is right around 228 degrees, but there’s not necessarily a thermometer handy that can accurately measure that kind of temperature. Over the eight or so years they’ve been doing this, the Willers brothers have learned that there is both art and science in the process. Simply put for syrup nerd novices like me, the syrup boils at a certain temperature when it reaches the ideal percentage of sugar content, and that’s the optimal state they look for. However, the art comes from the tried-and-true methods of observation—is it the color they like? Is it dripping off a spoon too fast or too slow? And don’t forget the good old-fashioned tastebud test. But be careful: it’s hot at that end of the tank. Once it’s pulled, it passes through yet another filter into the final container, and when it gets cool enough, it goes into jars that Jo Anne Willers (the brothers’ mom) has prepared. On an average day, they get about a gallon of syrup from ten gallons of juice. Since sorghum is a natural product, it does have a certain terroir. Batches made on different days or from different varieties of sorghum will vary in color, flavor and viscosity. All kinds of things can affect the process, and even if they can’t be controlled, they are monitored, such as outside temperature, humidity and barometric pressure. Even the furnace has to be built so that smoke from the fire won’t seep into the flavor of the final product. The process is always a family project, sometimes a neighborhood event. Three generations of Willerses are involved, and this time, there was one food nerd there to document the goings-on, push a few stalks through the mill and join in the final product tasting. I asked what they used the syrup for in their own kitchens, besides Jamey’s sorghum cookies that Jeff was passing around. Baking is obvious, and with the right guidance with ratios, it can be substituted for at least a portion of the sugar content in many recipes. But the jar label itself says, “Not just for biscuits!” Lots of “outside the cookie” ideas were bounced around by the other family members, including adding to soups, glazing meats, drizzling on sweet potatoes or topping pancakes (though I was warned, it may not soak in like other syrups.) One brother said that he enjoys a little pour in his red beans and rice. I like it as a mild sweetener in my overnight oats or plain Greek yogurt, but most of what’s in my jar—thanks to a sorghum latte I had once at a biscuit joint in Alabama—goes into my morning coffee. Sorghum syrup—Uncle Leo’s, especially—is truly a product of the land. The cane is grown, cut, crushed, boiled and bottled on the same small farm. The earth provides an incredibly versatile plant, which (depending on the variety) can provide forage, flour or sweet fluid. And families like the Willerses, thanks to the legacy of Uncle Leo and a 100-year-old piece of machinery, transform that cane to give us the gift of syrup. To learn more or keep up with Uncle Leo’s Sorghum, visit their Facebook page at www.facebook.com/UncleLeosSorghum.

By Mr. Robert Nathan Gregory, MSU Extension Service STARKVILLE, Miss. -- An improved price environment for soybeans pushed the crop’s value of production to near record highs in Mississippi in 2021. Soybean production grew about 25% from $1.2 billion in 2020 to $1.49 billion this year. It is Mississippi’s second largest agricultural commodity for the second straight year and by far the state’s most valuable row crop. Will Maples, a row crops economist with the Mississippi State University Extension Service, estimated soybean prices to be up around 20% from 2020. “These higher prices supported increased acreage, which combined with good yields and higher total production,” Maples said. “Overall, 2021 was a good year compared to previous years. U.S. soybean exports have recovered from the low levels we saw in 2019 and are expected to remain stable throughout the 2021 marketing year.” MSU Extension soybean specialist Trent Irby said about 2.2 million acres of the crop were harvested this year. “Overall, this has been a good crop. We have had some exceptional yields in places and some quality challenges in others,” Irby said. “It looks like our average yield will be right at the previous record mark.” These yields were achieved despite heavy rainfall during a stormy three-day period in June, which swamped some crops for long stretches. “The part that hurts are all those acres that were off to such a good start when we had the rain and flooding,” Irby said. “Had that not happened, we would likely be looking at a new state record.” Continued development of soybean varieties and growing season maintenance techniques, Irby said, have helped growers steadily improve production quality. “We have a lot of really good varieties available, and that, coupled with thorough management from beginning to end, contributes to the increase in yield across many acres,” he said. “Adoption of the latest management strategies together with proven practices like early planting have taken soybean production to a higher level.” The timing of production advancement, coupled with new uses of soybeans, is keeping demand high, which is good news for growers’ future prospects, Maples said. “There has been an interesting development in soybean crushing that we have slowly been witnessing,” he said. “Traditionally, soybeans have been crushed with a focus on meal, but oil has been a secondary product. With a recent increase in biofuel demand, we are seeing higher oil prices expanding its share of the crush margin.” Maples said this change has shifted the traditional focus on crushing soybeans for meal to oil. “The development of the biofuel market is a strong price supporter of soybeans heading into the future and will be important to keep an eye on,” he said. “Soybeans have a lot of potential heading into the future.”

By The Wine Guys, Tom Marquardt and Patrick Darr We’ve been writing unabashedly about some terrific wines for the luxury consumer because the trends show people are spending more for their wine. Cooped up for a couple of years, they are looking for a reason to spend available money to find something pleasurable to offset their confinement. We get it. But not everyone – even in the best of times – can afford $50 for a bottle of wine. So, this week, we offer something less expensive to relieve the boredom for those who have temporarily given up travel: a round-the-world trip in 12 bottles. This makes for a great New Year’s resolution – try something new and learn more about wine. You don’t have to spend $100 for wines from Bordeaux, Barolo or Priorat. Instead, seek an adventure in learning more about a less known region and discovering an inexpensive wine you haven’t yet tried. Put together your case of discovery wines and do a little research. Learn about the local culture, the grape varieties and the food. If you can’t travel to these wine regions, you can explore them virtually through movies and books. Instead of giving you specific wines you may not be able to find in your market, we’re going to suggest grape varieties in regions with an emphasis on diversity and adventure. We’re excluding the United States for this trip just for an exotic getaway. Let’s start demystifying France, the country most people associate with expensive wine. That may have been once the case but today there are as many values to be found in France as there are in the United States. Not everything in Bordeaux is expensive. Ignore the grand crus and look for wines from the satellite districts such as Cotes du Bourg, Fronsac and Cotes de Blaye. Or look for “Bordeaux Superieur” or “Medoc” on the label. You can find a good Bordeaux for under $25. As asides, learn the difference between the Left and Right Banks. Read the fascinating history of the 1855 Classification or the Judgment of Paris tasting. Look for movies or YouTube videos for entertainment while you sip a glass. As for white Bordeaux, look for the semillon-sauvignon-blanc blends from Graves. We buy Chateau Ducasse by the case at less than $15 a bottle. It never fails us. Before you leave France – arguably the epicenter for wine – pick up a bottle of rosé from Provence and a riesling from Alsace. Provence rosés are among the best and generally costs less than $20. There is no better region for dry riesling than France’s beautiful Alsace region. A little research will yield a fascinating history of this region occupied by the Germans on several occasions. For even more fun, make a batch of baeckeoffe, a regional specialty perfect for winter eating. With our case a third filled, let’s move across the border to Spain. There is a bevy of great garnachas and syrahs that deliver the same burst of flavor as a $50 pinot noir from Oregon. And they are great matches to grilled foods, chili or winter stews. For the best deals, look off the beaten track in regions like Campo de Borja and Jumilla. There also are good buys in the more well-known regions such as Rioja and Penedes but stay away from the expensive wines of Priorat. For Spanish white wine, go north to the Riax Baixas region to find albarino – a perfect match to oysters and other seafood. With your glass full, read about the Camino de Santiago, an ancient path through villages and valleys that crosses northern Spain and is said to be the final resting place of St. James. Look to Italy next in your wine journey. Barolos and barbarescos are ridiculously expensive. Chianti can be inexpensive but the region producers a lot of inferior wine too. We suggest you look instead to Abruzzo for montepulciano reds or to Sicily for vermentino whites and nero d’avola reds. Learn more about Mt. Etna, the world’s most active volcanos, while you’re sipping one of these delicious, inexpensive wines. A trip around the world in wine would have to stop in South America. Chile makes some great sauvignon blanc for under $15. Argentina is known for its malbecs. Pick up a bottle from each of these locations. Our final stop would be in Australia and New Zealand. Australia makes some incredibly fruity shiraz and grenache – or blends of both grape varieties. New Zealand’s pinot noirs are pretty expensive, but its sauvignon blancs are often good deals if you like your sauvignon blanc a little grassy and tart. Here’s a summary of your case: France (4 bottles): Bordeaux red and white, Provence rosé, Alsace riesling. Spain (2 bottles): Jumilla garnacha; Riax Baixas albarino Italy (2 bottles): Montelpuliciano, Sicilian vermentino. South America (2 bottles): Argentina malbec; Chile sauvignon blanc. Australia/New Zealand (2 bottles): New Zealand sauvignon blanc; Australian shiraz. Dust off that visa, get your vaccinations and start packing. Happy trails! Wine picks Gundlach Bundschu Sonoma Coast Pinot Noir 2019 ($45). Cherry and cranberry aromas with a hint of vanilla. Ripe and juicy cherry flavors make this a delicious quaff and a versatile wine to go with just about everything you put on the table. Ram’s Gate Estate Pinot Blanc 2019 ($38). This wine was a pleasant surprise. Using three clones from three blocks of vineyards, the wine has a perfumy and citrus nose followed by pear and mandarin orange flavors. Tart and fresh, it’s a great aperitif or a wine to pair with citrus-based sauces. Very different. Faust Napa Valley Cabernet Sauvignon 2019 ($60). Full-bodied with relatively high alcohol, this dense and unctuous wine is built to be paired with beef or wild game. Ripe black cherries with hints of clove and herb.

From the Visit Jackson Blog Whether you're in the mood for a chill night and a couple of beers or a night out on the town accompanied by several cocktails, Jackson has several spots to pick up a six pack or enjoy seasonal cocktail. Check out these great places to grab a drink or three on the Visit Jackson blog.

By Ms. Natasha Haynes, MSU Extension Service Cranberries are a favorite in my household, and they always make me think of holiday memories and traditions with my family. Now that cranberries are in season, I like to use them in as many recipes as possible. This recipe features cranberries, apples, and cinnamon. It’s a perfect balance of sweet and tart with a beautiful color. If frozen or fresh cranberries are not available, substitute canned cranberry sauce for the cranberries and brown sugar. Add one (14-ounce) can of cranberry sauce to the saucepan after the mixture has been simmering for about 15 minutes. Cranberry Applesauce Ingredients: - 3 1/2 pounds apples, peeled, cored, and roughly chopped (about 8 1/2 medium apples) - 1 1/2 cups fresh or frozen cranberries - 1/2 teaspoon cinnamon - 1/2 teaspoon salt - 1/3 cup brown sugar - 2 tablespoons lemon juice (optional) - 1 cup water In a large (5-quart) saucepan, combine all ingredients with one cup water. Bring to a boil then lower heat to simmer. Cover and cook 20 to 30 minutes. Remove from heat and let cool slightly. Use a potato masher or fork to mash mixture to the consistency you want. Serve warm or cold. Refrigerate leftovers within 2 hours. Thanks to Purdue University Extension for this recipe! For more great recipes and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

by Brandi Perry Louis Campbell returned to Jackson in 1945 after being a cook and baker in the Army. Immediately after returning, he got a job at Jitney Jungle (now County Market) in Fondren, but he felt as though he would be happier working for himself. So, in 1962, he and his wife Jessie opened his bakery in Fondren, where it still sits today. Mr. Campbell instantly became famous for his teacakes and cookies, both baked fresh every day. Visitors can still taste both of these products today and, you guessed it, made following the same recipe. Campbell’s Bakery soon established itself as one of the premier bakeries in the state, making from scratch cakes, cookies and their famous teacakes. For 20 years, he made cakes for weddings and other events statewide, brought smiles to countless faces old and young, but in 1982 he decided to sell it. Franklin Aldridge picked the bakery up right where the Campbell’s left off, and he was able to continue the bakery’s success in a Fondren neighborhood struggling to survive. The bakery went through an extremely difficult time between 2002 and 2011 when they welcomed and parted with five owners in just a matter of 18 months. It looked like the news would come any day that the cherished bakery would be closing its doors. With the longevity of the bakery in jeopardy, Mitchell and Natalie Moore purchased Campbell’s Bakery in January of 2011. The Moores understood the struggles the bakery had encountered, but as a pastry chef, Mitchell was determined to put Campbell’s back on the main stage of bakeries in the state and return it to its former glory. The first thing Mitchell did was bring back Louis Campbell’s original recipe teacakes and make sure his clients knew that everything was made from scratch. There is definitely a reason Campbell’s has been around for so long, and Moore has a theory to the longevity. “I think Mr. Campbell gave the bakery the firmest foundation possible in his 20 years of original ownership. I can’t tell you the number of people who will see me in a Campbell’s shirt and say, ‘Y’all did my wedding cake in 1971,’or ‘69, or ‘65, or ‘82, on and on. That foundation served the bakery well during the next 20 years of ownership as Fondren went downhill,” Chef Moore explains. “That reputation saved the bakery when we bought it 10 years ago and tried to return it to the ‘from-scratch roots’ that it started with.” Today, visitors can find a display case full of American-style sweets that are made from scratch. From brownies, cakes, and pies, and cookies, these daily creations are sure to bring a smile to any face that tries a bite. Campbell’s Bakery was named the Best of Mississippi 2017 to 2019, Parents and Kids Family Favorite from 2015 to 2018, Best of Jackson 2015, 2018 and 2019, and was named Delta Magazine’s 100 Best Desserts in Mississippi. With accolades steadily being thrown Moore’s way, readers may be shocked to read what his answer was when asked what his favorite part of owning Campbell’s was: “Having kids come in for the first time and try something. The way they light up, that face is worth all the early mornings and late nights.” Even after being declared one of the best and most storied bakeries in not only the state but throughout the southeast, Moore and his staff pride themselves on making the customer happy and delivering the best baked goods they can to them. Even though the famous baked goods can be picked up every day of the week but Sundays, customers can special order any of their goods, including delicious and beautiful cakes for all occasions. They can also help you prepare for the holidays if you need pies, Christmas teacakes, Christmas petit fours, special cookies, special cakes or many other things. Please check out their social media pages, both Facebook and Instagram to get a look at some of the amazing products they have sold in the past. This is their busiest time of the year, so make sure you order well ahead of time to ensure they can get your product done in time. Campbell’s Bakery has been around now for more than 60 years with no hint of slowing down anytime soon. When asked where he sees his bakery in the next five to 10 years, Moore’s answer was exactly what you would expect: “We might want to expand to have more of an online presence, but we are not going to change the way we do business or the flavors we produce.” No matter what the future holds for Campbell’s, one thing is for certain, they are not going to change their ways just because it is easier. The bakery was founded on separating themselves from others by the way they prepare their teacakes, cookies and other goods. Moore and staff could easily start making cookies by today’s standards that would not make them any different than the rest of their competition. Visiting Campbell’s is like a step back in time. Fondren grew and expanded around the historic bakery while they continued to hold to what works best for them. Customers will not be disappointed as they bite into a cookie or teacake that tastes as if it just came out of their grandmother’s oven. Campbell’s Bakery is open Monday through Friday from 9 am to 6 pm, and Saturday from 10 am to 4 pm. They are located at 3013 North State Street in Jackson. If you have questions about what cakes they can make for you, if they are booked for a certain day, or if you just need to place an order, please call them at 601-362-4628. Remember, their freshly made products will not stand up to shipping, so everything has to be picked up at the store. For more information or to learn more about this historic bakery, check out campbellsbakery.ms.

Earlier in December, Mars Food, makers of Ben's Original™, continued its efforts to enhance educational opportunities, as well as further access to fresh foods for Greenville area residents through a series of donations. The new actions are in service of the Ben's Original™ brand purpose to create opportunities that offer everyone a seat at the table and are linked to company's commitment to donate $2.5 million over the next five years in the community Mars Food has called home for more than four decades. In order to enhance academic opportunities for area students, Ben's Original™ presented Greenville High School with a $170,000 grant. This initial grant will go towards the purchase of a school bus to transport students to a regional community college and vocational schools for additional classes, a vehicle for driver education courses, safety equipment, as well as help pay for repairs for the school's outdoor running track. Over the next five years, the company plans to continue to partner with the school district with a goal to improve its graduation rate and state-wide academic grading. In addition to the grant, Ben's Original™ also enlisted award-winning Mississippi chef Nick Wallace to host a cooking demonstration at the school for students studying culinary arts. "Now more than ever, we need to offer academic programs and activities that will keep students engaged and excited about not only going to school, but excelling in their studies," said Greenville Mayor, Errick D. Simmons. "We need investment from community partners like Mars Food who are committed to our collective goal to improve academic standards and graduation rates throughout our education system." Mars Food also continued to deliver on its promise to further access to fresh foods by co-sponsoring another local food distribution from the Mississippi Food Network Mobile Pantry. Through Mars Food's partnership with The MolinaCares Accord, in collaboration with Molina Healthcare of Mississippi and the Kroger Delta Division, the Mississippi Food Network Mobile Pantry has distributed more than 35,000 meals to Greenville area residents this year and is on track to deliver 70,000 meals by 2023. This follows the partnership's recent donation of a refrigerated delivery truck for Hearty Helpings Food Pantry & Soup Kitchen – one of the largest food pantries in Washington County – that will help the food pantry to triple its distribution of healthy foods in the region. "We're humbled to have the opportunity to make a true difference for our neighbors," said Denis Yarotskiy, Regional President, Mars Food North America. "But these donations are just the beginning – we are committed for the long-term to enhancing educational opportunities for Greenville students, as well as ensuring area residents have access to the meals they deserve." For more information about Ben's Original™, visit www.bensoriginal.com. From PR Newswire.

By Susan Marquez Any good cook will tell you that the proper seasonings make the dish. When the seasonings are right, the food is always good. Restauranteur Robert St. John has perfected the seasonings used in his restaurants. For 33 years, he’s overseen the recipes that come out of the kitchens in his Hattiesburg, Mississippi, restaurants that include Crescent City Grill, Mahogany Bar, Branch, Tabella, Ed’s Burger Joint, The Midtowner and El Rayo Tex-Mex. “I was kind of thrown into the kitchen,” he laughs. “On the opening night of my first restaurant, The Purple Parrot, I had to fire my chef. He had been drinking beer in the kitchen all day and was drunk as could be. I ended up cooking because there was no one else to do it. During that first year, I developed the seasoning mixes for the restaurant, and we still use the exact recipes in all our restaurants today. That includes our creole seasoning as well as seasonings for steak, poultry and vegetables.” By popular demand, the seasonings are available for home cooks to purchase. They are available online and in the Crescent City Grill and El Rayo in Hattiesburg, as well as in several retail outlets around the state. The seasoning mixes come packaged in five-ounce tins that look great in any kitchen. The creole seasoning is ideal for flavoring soups, salads, flours and gravies as well as meat of any kind, including seafood. The steak seasoning is great for steak, hamburger and all cuts of beef. The poultry seasoning can be used on chicken cooked any way from grilled, baked broiled or roasted. It’s also excellent for duck or turkey. And the veggie seasoning can be used on all vegetables, whether grilled, baked, broiled or roasted. It can even take the place of good ol’ salt and pepper. St. John has developed other seasoning mixes that will roll out this fall. There will be a Tex-Mex mix inspired by his travels while researching to develop his latest restaurant, El Rayo Tex-Mex. “We always did a southwestern seasoning when we did features at the other restaurants,” he says. “That’s now what we use to season all of the proteins at El Rayo.” St. John is also reintroducing a barbecue rub that was developed in the mid-1990s. In the past, St. John has marketed his Bloody Mary mix, margarita mix, rimming salts and hot chocolate mix. “We are ramping that back up again,” he says. The signature hot chocolate mix is sold in a 13-ounce package. The label claims that the hot chocolate mix is “really, really rich.” Another popular item that has been sold in the past is St. John’s grandmother’s pancake mix. “That was really popular, and it made some mighty fine pancakes. We may look at putting that out again.” The seasonings have been out of stock over the summer due to supply issues. “We are talking with a company in Pearl to produce the product,” says St. John. “We like to support businesses in Mississippi, and we want what we offer to be made in Mississippi.” The seasonings should be back in production by the end of September, just in time for the holidays. For more information, visit www.robertstjohn.com.

by The Wine Guys, Tom Marquardt and Patrick Darr Between now and the end of the year, many of us will be buying champagne or sparkling wine. In fact, most of these effervescent beverages are sold in the last few weeks of the month because consumers associate them with holiday celebrations. But any day should be a good day to drink champagne even if a birthday, promotion or wedding is not involved. Champagne producers have much to cheer about as they close out what is expected to be a record year in sales. Champagne’s surge in sales is due largely to a pent-up demand for luxury among people who grew tired of being cooped up indoors for two years. There’s nothing like bubbles to put you in the mood to escape boredom. The bubbles, as we’re sure you know, were initially considered a flaw by Benedictine monks who were frustrated when pressure from secondary fermentation burst the bottles. The Brits came to the rescue and invented a stronger bottle and actually perfected the process that the monks accidentally stumbled upon. The Brits experienced their own frustration: England’s cold wine-growing region was not suitable for champagne. Ironically, that’s not the case today – global warming has created a booming market for English sparkling wine. Alas, supplies of French champagne have dwindled at the most critical time of the year. Like other imports, champagne has been held up by a congested supply chain and an increased demand. We’ve seen a scarcity of many popular brands, including the ubiquitous Veuve-Clicquot's yellow label. Many consumers were wise to scarf up their favorite champagnes early. Not everyone can afford champagne – the French are entitled to its name because Champagne is a region unique to them. But those of you who turn to California and Oregon will be surprised to find prices that are often higher than champagne. If cost is a factor, look to Spanish cavas and Italian proseccos. Even South Africa makes sparkling wine – the Graham Beck Blanc de Blanc sells for $20-30 a bottle. From California, we like J Vineyards, Domaine Chandon, Mumm Napa and Schramsberg. If prosecco is your pleasure, look for La Marca, Adami, Conegliano Valdobbiadene and Mionetta. Probably the best bargain and the biggest surprise is Gruet Non-Vintage Brut ($15). New Mexico is hardly the place you expect to find great sparkling wine, but Gruet has been getting awards since it launched in 1984. If champagne is your goal, look for Nicholas Feuillatte and Pommery, two reasonably priced wines. Otherwise, here are a few that will get your party started: Champagne Billecart-Salmon Nicolas Francois 2007 ($160). We’ve been fans of this producer’s rosè for decades. It remains one of the most luxurious champagnes on the market. But this prestigious cuvee, made since 1964 in honor of its founder, takes luxury to another level. Nearly 80 percent comes from grands crus and it spends 10 years resting on the lees. Intense aromas and ripe apple flavors with hints of toast and mineral. Champagne Louis Roederer Collection 242 ($60). This is the producer’s introduction to blends from multi-vintages. Roederer intends to release a new collection each year. Instead of seeking consistency year after year with its non-vintage brut, the new recipe takes the best from each vintage. In Collection 242, 56 percent comes from the 2017 vintage. All three grape varieties are used to make a round, floral and juicy champagne. Champagne Ayala Brut Majeur NV ($55). A blend of 40 percent pinot noir, 40 percent chardonnay and 20 percent pinot meunier, this delicate but balanced champagne exudes luxury. Champagne Lanson Le Black Label Brut NV ($50). From a well-respected producer, this champagne uses all three grapes to create a smooth mouthfeel with ripe cherry and citrus flavors and a toast aroma. Champagne Bruno Paillard Multi-Vintage Blanc de Blancs Grand Cru ($80). Made entirely from first-pressed chardonnay grapes, this champagne has delicacy and finesse. It opens with grapefruit aromas and ends with citrus and apples. Champagne Laurent-Perrier Harmony Demi-Sec ($50). We add this slightly sweet champagne because it works perfectly at the end of the night by itself or with dessert. It’s a delicate but savory champagne with nutty flavors that will match well with pastries and similar desserts. Wine picks Villa Maria Earth Garden Sauvignon Blanc Marlborough 2020 ($17-20). Lemon and lime notes dominate with passion fruit elements that smooth out the citrus acidity. Smooth with a nice long finish. Mouton Cadet White Bordeaux 2020 ($17). Mouton Cadet -- especially the white version -- consistently offers great value for consumers. Citrus and herbal notes dominate the palate. We also liked the rosé version as well with its beautiful color and ample fruit available at the same price point. Ritual Pinot Noir Casablanca Valley 2017 ($17-20). A beautifully ripe pinot noir from Chile, this wine has strawberry and wild cherry fruit. An outstanding wine at a fair price. Windracer Pinot Noir Russian River Valley Bloomfield Vineyard 2018 ($75). There is a lot going on in this premium priced pinot noir. Ripe cherry, tart cranberry, cola and spice contribute to this wonderful package. Very good now but should age well for several years at least. Vietti Barbera d’Asti Barbera Tre Vigne DOCG 2019 ($18). One of the best buys in Piedmont, this barbera is loaded with bright red cherry flavors. Aged 14 months in French and Slavonia oak barrels, it has more complexity that most barberas. It’s a great wine to serve with tomato-based pasta sauces, pizza, burgers and more. Cattleya Belly of the Whale Pinot Noir 2019 ($85). This Sonoma Coast pinot noir soared to the top in a small flight of California pinot noirs. We loved the bright and pure fruit character: tight black cherry and spice aromas with intense strawberry, plum and allspice flavors. The grapes are from a single, high-elevation vineyard.

by Ms. Qula Madkin, MSU Extension Service With all the get-togethers, parties, and potlucks during the holiday season, it can be hard to consistently make healthy choices. Instead of giving up some of your holiday favorites, consider reducing the sugar and unhealthy fats in these dishes by swapping some of the ingredients for healthier substitutes. Try some of these swaps to boost flavor and nutrition without sacrificing taste: Plain Greek yogurt is a great option to substitute for various ingredients, including sour cream and mayonnaise. I like to use Greek yogurt when I make peppermint bark and dips for fruit and vegetables. One of my favorite ways to use Greek yogurt is as a creamy topping. Remember, it doesn’t have to be all or nothing. Try using half the amount of Greek yogurt combined with the ingredient you want to substitute. Spices, like nutmeg, cinnamon, and allspice, can help you decrease sugar in baked goods. That’s a win-win! Check out Extension Publication 3555, “Sodium and Spices” to learn about the flavors of different spices and what foods they complement best. Look for ways to add vegetables to items you eat often. The recipes you have for smoothies, pasta, sauces, potatoes, and rice are a good place to start. If your family enjoys creamed spinach, reduce the cream, then load it up with additional vegetables like carrots, cabbage, or broccoli. You’ll still get the creamed texture, but with a nutritional punch. Traditional fudge can put a huge dent in your daily sugar allowance. Try incorporating 100% cacao chocolate bars, pumpkin puree, or mashed sweet potatoes. You may even feel full faster, which is a great way to prevent overindulging. This chart of substitutes from the U.S. Department of Health and Human Services National Heart, Lung, and Blood Institute can help you reduce some of the sugar and unhealthy fats in your meals. Remember, the holidays are a great time to try new foods and flavors. Although indulging at one party will not impact long-term weight gain or health, making poor food choices at a holiday season full of parties could lead to unwanted pounds and diminished health. For more helpful tips like these, visit extension.msstate.edu and join our Nutrition and Wellness Facebook Group.

Holiday season means setting out a cheese ball as an appetizer for guests. However, if you’re looking to keep all hors d'oeuvres single-serve, these individual serving cheese ball bites are perfect. Lay on a bagel chip, spear with a pretzel stick or just use a toothpick. Regardless, these savory mouthfuls are sure to keep guests happy as they await the main event. Ingredients: -6 slices of bacon, precooked and chopped -8 oz. block cream cheese, softened -1 cup freshly shredded cheddar -1 tsp garlic powder -1 tsp paprika -Salt and black pepper -1/3 cup freshly chopped chives -1/3 cup finely chopped walnuts or pecans -Bagel chips, pretzels or crackers for serving In a bowl, add cheeses, garlic powder, paprika, salt and pepper. Mix well. Freeze for 30 minutes. Place bacon crumbles, chives and nuts into a small bowl. Mix together and set aside. After freezing, portion and shape mixture into teaspoon-sized balls. Roll the balls around in the bacon mixture, coating completely. Place balls on a wax paper-lined baking sheet and refrigerate until company arrives.

by Ms. Natasha Haynes, MSU Extension Service During the holidays, no one wants to think about portion control, especially when it comes to pecan pie. If you’re watching your calories this season, this Cinnamon Walnut Pecan Pie Bites recipe will satisfy your craving for pecan pie and help keep your portions sensible. Filo dough is a paper-thin, layered pastry dough that bakes up light, crisp, and flaky. It’s a good substitute for traditional pie crusts and puff pastry; and it’s versatile enough for sweet and savory dishes. Best of all, it has no cholesterol, saturated fat, or trans fat! If you are cooking for a crowd, you can easily double or triple this recipe. Shopping tip: You may also see this pastry dough spelled “fillo” or “phyllo.” All spellings are correct and refer to the same product. You’ll find this dough in the freezer section of your grocery store. Follow the package directions for thawing and preparation. Cinnamon Walnut Pecan Pie Bites Ingredients - 15 pieces mini filo shells, frozen - 1/4 cup liquid egg substitute, fat-free - 3 tablespoons dark brown sugar - 1/2 Tablespoon whipped butter or light buttery spread, room temperature - 1/8 teaspoon cinnamon - 1 drop vanilla extract - 1/8 teaspoon salt - 2 tablespoons walnuts, divided - 2 tablespoons pecans, divided Preheat oven to 375 degrees F. Spray a baking sheet with nonstick spray or line with parchment paper. In a medium bowl, combine egg substitute, brown sugar, butter, vanilla extract, cinnamon, and salt. Mix well. Stir in 1 tablespoon chopped pecans and 1 tablespoon chopped walnuts into mixture. Arrange shells and evenly distribute the mixture among the filo shells. Combine remaining nuts and sprinkle them on the top of the shells (a little less than 1/2 teaspoon per shell). Bake in the oven until edges are crisp, 15-18 minutes. Allow to cool slightly before serving. If you like, top each piece with a squirt of fat-free whipped cream topping. Enjoy! Thanks to Texas A&M University Extension for this recipe! For more great recipes and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

by Erica Hensley, For the MSU Extension Service DREW, Miss. -- The small Delta town of Drew in the heart of Sunflower County has created a private, public and academic partnership to fight food insecurity. For its efforts, the town recently received a big new honor, along with funding to advance ongoing health equity improvements. The Robert Wood Johnson Foundation (RWJF) last month awarded Drew and nine other communities the 2020–2021 Culture of Health Prize, along with $25,000. “The 2020–2021 RWJF Culture of Health Prize winners are striving to make good health and well-being achievable for all their residents,” RWJF President and CEO Richard Besser said in a press release. “They understand the clear connection between the opportunity for health and education, jobs, and housing. They are leaning into community-led solutions that break down barriers caused by structural racism and other forms of discrimination.” Mississippi State University Extension Service agent Alexis Hamilton knows Drew well. Through MSU Extension’s AIM for CHangE (Advancing, Inspiring, Motivating for Community Health through Extension) program, which focuses on reducing obesity in the Delta, Hamilton and other agents help communities execute locally led public health initiatives that increase access to healthy food and physical activity, including outdoor exercise spaces, wellness classes and healthy food distributions. Most recently in Drew, Hamilton helped launch a ride-share program that helps residents get access to fresh food and groceries. Healthy Destination Access is a partnership between MSU Extension, the Bolivar County Council on Aging and the Mississippi Department of Transportation. Participants can use the service to get to and from Cleveland -- about 30 minutes from Drew -- where the closest grocery stores are located. Though residents and local stakeholders are excited about the program, getting riders familiar with the new food access point has had its challenges. Hamilton has hit the pavement across Drew apartment complexes and neighborhoods offering folks information about the new program and asking questions in order to continually tweak and improve the program to meet the community need. “Many residents have informed us that they have to wait or pay someone to take them to the grocery store when food is a necessity,” Hamilton said. “But we want to make the service affordable and convenient for all Drew residents.” Extension recently 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. So far, 30 residents have used the service in the past two months. In Sunflower County, 22% of residents are considered food insecure, or not having consistent access to healthy food. This is one of the highest rates in Mississippi, compared to 18.5% of state residents overall and 10.9% of all Americans. Technically, the entire town of Drew is considered a “food desert,” defined by the U.S. Department of Agriculture as rural areas without a grocery store in a 10-mile radius. Experts point out that food insecurity is a big risk factor for chronic illness, particularly diabetes and cardiac conditions. In Sunflower County, one in four residents lives with diabetes -- the highest rate in the state. “While we will never stop thinking about every angle to get healthy food options to the people, we have begun to also think creatively about bringing communities to the food,” said MSU Extension state health specialist David Buys. Buys pointed to the similarities between public health programs and clinical medical practice and how they need to coordinate. He said both should constantly shift to adapt to their surroundings, needs and perceptions -- something many folks saw for the first time during the COVID-19 pandemic. “Physicians treat different patients differently based on diagnoses, and we have to treat public health interventions -- like our work to address food insecurity -- the same.” Buys said. “We work from what evidence shows us and then contextualize it to meet a community’s needs, like what Alexis is continually doing in Drew.” In addition to Extension’s ride-share partnership, other groups address food insecurity by improving food access through new programing. “The number one need we hear from residents is a local grocery store,” said Sunflower County Supervisor Gloria Dickerson, who initially applied for the RWJF grant. As part of a private-public partnership, the Drew Collaborative last month launched Grocery Online Ordering Distribution Service (GOODS) out of the city’s old armory building. The new service offers residents help with online grocery orders and will go to Cleveland to pick up orders and use cold-chain transportation and storage to hold and distribute orders until residents can pick them up at the armory. “MSU Extension didn’t have to bring the ride-share program here, but we can’t thank them enough,” said Drew Mayor Melanie Townsend-Blackmon. Between the ongoing food insecurity projects and the new RWJF grant, the town is moving the needle on social determinants of health such as like access to transportation, Townsend-Blackmon said. “Drew is alive as long as we keep partnering,” the mayor added.

by The Wine Guys, Tom Marquardt and Patrick Darr There are few winemakers who have a success story that can top that of Daniel and Georges Daou, brothers whose eternal bond formed in war-torn Lebanon as kids and held together through challenges first in France and then the United States. Their success story is one of remarkable perseverance, defiance and self-confidence. When civil war broke out in Lebanon in 1973, the Daou house in Beirut was the first to be hit by a missile. Daniel was hit in the face and heart with shrapnel; Georges went into a coma for 48 hours. When the war escalated, their family fled to France where the brothers, according to Daniel, “had to fend for ourselves and watch each other’s backs every day.” “Not too many brothers are blown up in a terrorist attack when they were 8 and 12,” he said. “That really helps you form a bond that is unbreakable. Nothing comes between us.” The brothers would eventually earn engineering degrees at the University of Southern California and invested the last of the family savings to form a successful company that brought integration technology to hospitals. But it was their passion for wine – ignited by Bordeaux tastings with their father – that drove them to take a new path. They set off looking for the ideal location to plant a vineyard whose grapes would achieve the same results as that of Bordeaux. One would think their compass would take them to Napa Valley, ground zero for premium red wine. Instead, it took them to a mountain top not far from the Pacific Ocean in the Adelaida district of Paso Robles where they launched DAOU Family Vineyards in 2007. Although others vehemently disagree that only in this particular soil can Bordeaux-like red wine be made, Daou is insistent. “As an engineer, you tend to take a different approach,” Daniel said. “To me it was very simple. The question I asked myself before I made a decision was if a perfect condition did exist to grow Bordeaux varieties, other than Bordeaux, what would it look like? And the answer was very simple as well. It comes down to one word: terroir.” Terroir is a combination of soil and climate widely considered a key influence to great wine. Daou said it’s on the hillsides of what is now DAOU Mountain where the calcareous clay soil, like that of Bordeaux, can be found. Daniel said the top layer of clay and the limestone subsoil underneath combines to give bouquet, color and flesh to the wine. The limestone allows for dry farming – Adelaida is blessed with 22 to 24 inches of annual rainfall, nearly twice as much in Paso Robles city. Daniel said the calcareous clay soil allows him to make natural wines that don’t have to be supplemented with tartaric acid and cultured yeast. He doesn’t have to macerate grape skins to add phenols nor do his grapes struggle to reach phenolic ripeness. The grapes, not the winemaker, do the talking. It’s much cooler here, thanks to a 2,200-foot elevation and a distance of only 14 miles from the ocean. He said it’s 5 to 7 degrees cooler than downtown Paso Robles. The difference explains why Rhone varietals do so well in central Paso Robles, but cabernet sauvignon is king in a much cooler western Paso Robles. His red wines, which account for 98 percent of the portfolio, consistently earn 96-plus scores from critics. He achieved this not by getting a degree in oenology and viticulture, but on the job training. “I had mentors in Bordeaux and Napa 14 years and went through two Davis (University of California) textbooks,” he said. His education was measuring phenolics, chemical compounds found in the pulp of grapes that determine taste, color and mouthfeel in wine. Those compounds include tannin, which gives wine its longevity. “Out of the 700 cabernet sauvignons we tasted, we have not found anything remotely close to what we are making on this mountain,” he said. Unlike wineries elsewhere in California, Daou does not press his grapes and instead uses only free-run juice. His barrels have tighter grains at his insistence, which means the tannin in his wine comes from the grape skins and not the barrels. They are not over-extracted or plump with sugar, characteristics he said offends foreign palates. You can’t fault the Daous for being bullish about their 200-acre vineyard, but there are many Napa Valley winemakers who would strongly disagree that only here can Bordeaux-quality wine be made. That includes Joel Aiken, long-time winemaker for Beaulieu Vineyards and current winemaker for Scattered Peaks in Rutherford. When we asked Aiken if you need calcereous soil to make Bordeaux-like wine, he said, “Hell, no. The Rutherford Bench has a little history.” Indeed, legendary producers such as Staglin, Caymus, Beaulieu, Peju and Grgich call Rutherford home. These soils are marine sedimentary deposits with some volcanic material. Oakville’s To Kalon – perhaps the most respected Napa vineyard that serves some of the most respected producers – lies on large alluvial fans. Hillside vineyards, such as the famous Pritchard Hill, consist of poor and rocky volcanic soils. There are many that will judge these wines among the best in Napa Valley and as good as Bordeaux. Not all soil in Bordeaux is the same. Gravel soil dominates the Left Bank; clay and limestone dominate the Right Bank. The top iconic wines in Napa Valley that achieve the highest scores sell for stratospheric prices ranging from $500 to nearly $2,000 a bottle. Daou’s top wine – Soul of the Lion – sells for $150 a bottle. We tasted the 2018 – a blend of cabernet sauvignon, cabernet franc and petit verdot aged 22 months in new French oak -- and it lived up to its billing. It was powerful yet elegant. “Our reserve cab is $50 and is higher in phenolics than 99 percent of luxury cabs sold in California,” he said. “So, the consumer is able to get a bottle of wine for $50 that will age longer and has more phenolics and more minerality.” The 2018 DAOU Family Vineyards Reserve cabernet sauvignon we tasted had generous black cherry, cassis and plum aromas with plum and kirsch flavors and interesting nuances of sage and mocha. The 2019 DAOU estate cabernet sauvignon ($95) was elegant with the mineral notes Daniel talked about. The Wine Advocate rated this wine 94 to 96 points. DAOU also has a Discovery cabernet sauvignon that sells for a reasonable $30. Wine picks Tenuta Tascante Buonora Etna Bianco 2020 ($21). Tasca d’Almerita is one of the old winemaking companies in Italy and produces wines from cool-climate vineyards on the slopes of Mount Etna. This one, made entirely of indigenous carricante grapes, is delicious with brisk acidity and lemon/lime notes. Good weight on the palate and a dash of mineral. Herdade do Rocim Amphora Alentejo DOC 2019 ($18). Aged in amphora with no temperature control, this fantastic wine delivers a unique experience by using a blend of mereto, tinta grossa, trincadeira and aragonez grapes. Right, you never heard of them. Lush, full bodied, aromatic and loaded with forward plum and black cherry flavors. Soft tannins make it an easy quaff. Vietti Roero Arneis 2020 ($24). We continue to be impressed with the often-forgotten indigenous grape varieties from Italy. Here the local arneis grape makes a vibrant white wine with citrus notes, refreshing acidity and lingering finish.

By Lisa LaFontaine Bynum, "The Cooking Bride" What’s the holiday season without a few treats? These yummy holiday favorites are sure to please a crowd. They can also be made ahead of time for stress-free entertaining. Southern Jezebel Sauce Makes about five cups 1 (18-ounce) jar pineapple preserves 1 (18-ounce) jar apple jelly 3 tablespoons dried mustard 1 teaspoon ground black pepper 1 (6.5 ounce) jar prepared horseradish Heat the pineapple preserves, apple jelly, mustard and black pepper together in a small saucepan over medium heat. Stir occasionally, for about five minutes until the sauce is warm and all the ingredients are evenly combined. Remove from heat and stir in horseradish. Allow the sauce to cool. Then cover and refrigerate for 8 hours before serving. Serve poured over cream cheese with crackers. Hello Dolly Bars Approximately 9 bars 1 ½ cups finely crushed graham crackers 1/3 cup butter melted 3 tablespoons sugar 1 cup chocolate chips 1 cup sweetened flaked coconut 1 cup pecans chopped 1 (14 oz.) sweetened condensed milk Preheat oven to 350 degrees. Combine graham cracker crumbs, melted butter and sugar. Press mixture into the bottom of a greased 8 x 8-inch baking dish. Bake crust for 7 minutes. Allow to cool completely. Layer chocolate chips, coconut and pecans over graham cracker crust. Pour condensed milk over the top. Bake for 25 minutes. Cut into squares before serving. Coconut Cornflake Cookies Makes 2 dozen cookies 3 eggs whites 1 cup sugar 1 cup sweetened shredded coconut 1 teaspoon vanilla extract 1 cup chopped pecans 4 cups cornflakes crushed Preheat oven to 200 degrees F. Beat egg whites on medium-high. Gradually add sugar. Continue to beat egg whites until the sugar is dissolved and soft peaks form. The mixture will be very glossy. Gently fold in coconut, vanilla, pecans and corn flakes. Drop heaping tablespoons onto a greased cookie sheet. Bake for about 45 minutes until cookies are set. Remove from the pan to cool while they are still warm. Once cool, store in an airtight container.