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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.”