by Ms. Susan M. Collins-Smith, MSU Extension Service If you always find yourself off track in the diet department this time of year, you’re not alone. Some of my favorite foods are served during the holidays. Even on a full stomach these dishes can be hard to refuse. But if we partake thoughtfully this holiday season, we can still enjoy our favorite things without the guilt. Pamela Redwine, a family and consumer sciences agent with the Mississippi State University Extension Service in Yalobusha County, shares her top three tips for navigating food-centered happenings: Practice moderation. There are going to be a lot of holiday parties and family gatherings where you will be tempted to indulge more than usual. So, take that into consideration when you are choosing your meals for the day. For example, if you are going to a holiday dinner, choose a lighter lunch that day and breakfast the next morning with more fruits, veggies, and lean proteins. Choose wisely. Although you know you are going to indulge a little more than usual, don’t eat everything! Spend your calories wisely. Choose foods that you love and only get the opportunity to eat occasionally or during the holidays. Stay active. Don’t leave out exercise. During the holidays, it’s easy to get so busy that you disrupt your regular exercise routine. Try not to let this happen! Being physically active will not only help you keep those unwanted pounds off, but it will also help relieve some of that holiday stress. So, keep your exercise routine in check as much as possible during the holidays. Be on the lookout for more holiday fitness tips! Follow along with the 12 Days of Fitmas in the Extension Nutrition and Wellness Facebook group during December.

by Ms. Natasha Haynes, MSU Extension Service Thanksgiving festivities have come to an end, and you probably have an abundance of leftover turkey and cranberry sauce. This Turkey Cranberry Quesadilla is a fresh take on the turkey sandwich and is just as easy. If you don’t have cranberry sauce, try using dried cranberries. For a little extra flavor, try adding a dash of cayenne pepper or chili powder before folding the quesadilla in half. Turkey Cranberry Quesadilla Ingredients: - 1 (8-inch) whole wheat tortilla - 2 tablespoons shredded mozzarella cheese - 2 tablespoons cranberry sauce or dried cranberries - 2 tablespoons cooked turkey, chopped or shredded - 1/3 cup spinach Sprinkle shredded cheese evenly over one half of the tortilla. Add cranberry sauce or dried cranberries, turkey, and spinach, then fold the tortilla in half over the filling. Heat a medium skillet over medium heat (300 degrees in an electric skillet). Lightly spray with cooking spray, then place tortilla in the skillet. Cover and cook for 2 to 3 minutes on each side, or until the outside is golden brown and contents are heated through. Refrigerate leftovers within 2 hours. For extra flavor: add a dash of cayenne pepper or chili powder before folding the quesadilla in half. You can substitute beans, tofu, or other cooked meat for the turkey. Thanks to the University of Georgia Extension for this recipe! Get more fold-and-go recipes in our new MSU Extension Publication 3567, “Fold and Go Meals.” 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 The Wine Guys, Tom Marquardt and Patrick Darr Enjoying wine was once a simple experience of uncorking a bottle and pouring it into a goblet that mysteriously seemed to work fine no matter what its shape. But as wine became more popular, there have been clever people inventing a better mousetrap. A glass for every grape variety, battery-powered corkscrews, carafes to let the wine breathe, aerators, preservation systems and coolers – there is always one more accessory you have to have. Last week, we offered suggestions of wines to bring to a party, buy for a host or to put underneath the Christmas tree for the wine enthusiast in the family. Unlike ties and sweaters, wine is a good fit for most people. But not every gift has to be an expensive wine. Here are some alternatives to a bottle of wine: Chiller Our favorite gift to give this year is the Huski Wine Cooler ($70). Not only is it attractive, but it doesn’t need to be first chilled in the refrigerator. It won’t cool wines but it will hold their temperatures for six hours. Take a bottle out of the refrig or wine cellar and you won’t have to worry about the wine warming up. We’ve bought several these as gifts. Available on Amazon. Wine devices If someone in the family or friend circle has old wines in his cellar, he will cherish the Durand wine opener ($145). It’s an improvement to the ah so wine opener that forces two blades down the side of the cork. The Durand is a no-fail, two-part system that removes the most fragile corks. We’ve seen it in use on several 40-year-old bottles and never did it break a cork. Wine books “Wine Lover’s Bucket List” by Simon Woolf ($37). The author has 1,000 adventures he wants to share for people looking to hit the wine trail. From festivals to biking tours in Europe, Woolf entertains and informs. “Wine Folly: Magnum Edition” by Madeline Puckette and Justin Hammack ($20) is a perfect “next step” for people looking to learn more about wine. Very easy to understand and insightful. “On California – From Napa to Nebbiolo...Wine Tales from the Golden State” (Academie du Vin Library, $45) by the late Steven Spurrier. This collection of best works by one of the world’s most respected wine writers, “On California” showcases past, present and future stories of California wine told by international wine writers. Elaine Chukan Brown writes about drought and fire. Clare Tooley explains why there would be no winemaking in California without the Pacific Ocean. Elin McCoy explains the difference between Napa and Sonoma County. We have thoroughly enjoyed this book in the last week. Games If you’re into games and wine, consider “Sommify,” a board game invented by sommeliers in training for their Level II exam. Players bring a bottle of wine from an approved list and the other players guess the grape and country of origin. Stocking stuffers The Tribella wine aerator ($40), an attractive device that fits into the neck of the bottle and deposits the wine into a glass through three stainless-steel tubes. Made by a small family-owned business in Portland, Oregon, the device is drip-free and easy to clean. It’s available on Amazon or at William and Sonoma. The Repour Wine Saver ($10 for a 4-pack) was invented by a scientist. Unlike other preservation devices, the Repour does not displace the air trapped in an open bottle. The Repour eliminates oxygen through material inside the stopper – metals that sacrificially rust from oxygen and thus spare the wine. You can get multiple uses from one of these, but there is no warning when they are exhausted. Never leave one out of a bottle after it is used because it will just suck the oxygen out of your room until it dies. RePear is supposedly a scientific drink mix, including dihydromyricetin, that helps the body recover from hangovers. It’s available for $5 a pack or $35 for a box of eight packs at www.RepearDrink.com. An option is not to drink so much. Gerard Bertrand For 12 years Gerard Bertrand worked alongside his father, Georges, at the Villemajou Estate in Corbieres. His father died in an accident and Gerard retired from his rugby career to take over the reins. From his father he learned the art of blending, a common practice in this part of France, and today Bertrand has 16 estates in Languedoc-Roussillon. We recently tasted several of his wines during a Zoom program with Andreas Larsson, judged to be the 2007 Best Sommelier by the Association de la Sommellerie Internationale. Domaine de l’Aigle Chardonnay Limoux 2020 ($35). You get a lot of Burgundy for the price in this impressive bottle of chardonnay. With chalky soils and cool nights, the wine has a mineral component and fresh acidity with apricot and white peach notes. A nice hint of hazelnut and toasted coconut too. Chateau L’Hospitalet Grand Vin Red La Clape 2018 ($45). Generous tropical fruit aromas with pear and apple notes, hints of flint and citrus. Cigalus White Pays d’Oc 2018 ($45). Chardonnay is blended with viognier for the aromas and sauvignon blanc for the acidity in this unique wine. Ripe grapefruit and peach flavors, silky finish. Domaine de l’Aigle Pinot Noir Haute Valee de l’Aude 2019 ($35). Cloaked in a burgundian style, this pinot noir is driven by new oak and has aging potential. Cherry and raspberry flavors with a hint of spice and clove. Cigalus Red Pays d’Oc 2018 ($50). It’s hard to categorize this wine because of its variety of grapes: cabernet sauvignon, cabernet franc, merlot, syrah, grenache, caladoc and carignan. The result, though, is a delicious wine dark fruit flavors, soft and fine tannins and dried herbal aromas. Chateau L’Hospitalet Grand Vin Red La Clape 2018 ($50). Grenache, syrah and mourvedre go into this bold and versatile wine influenced by the nearby Mediterranean Sea. Ripe strawberry and raspberry flavors abound. Full bodied, it can last decades or be enjoyed now. Wine picks Pierre Cabernet Franc Cite de Carcassonne 2020 ($15). We really enjoyed this unique wine from a beautiful United Heritage Site in France’s Languedoc region. Matured in concrete tanks, it has fresh but rich red berry flavors, a lingering finish and sumptuous mouthfeel. Alma Rosa Sta. Rita Hills 2018 ($30). We like the chardonnays from this cool microclimate region of Santa Barbara County. The fog-drenched mornings cool the grapes and provide good acidity. Melon and tropical fruit dominate the aromas with citrus flavors and long finish.

In this week's Sipp Jackson blog post, explore restaurants in Jackson that include everything from Southern cooking to Greek to Mexican.

By Robyn Lindars of GrillGirl.com Photos by Clay Goswick for Masterbuilt They say that necessity is the mother of all inventions. After searching for halloumi, the grilling cheese that hails from Cyprus with no luck, I decided to try its less expensive cousin, Queso de Freir, and magic happened. While Queso de Freir is usually used for frying in many Latin dishes because of its high melting point, this same attribute makes it great for grilling, much like halloumi. And what is more exciting than grilled cheese on a stick? Discovering that they sell it at Walmart on the cheap, with the added bonus that EVERYONE loves this recipe! By simply slicing the cheese and putting them onto skewers, you end up with the most amazing cheese on a stick that magically transforms when it hits the grill. Pairing the grilled cheese with blistered tomatoes and an arugula salad elevates this dish, but it is great with just the grilled cheese and a drizzle of balsamic if you are looking to streamline for tailgating. The sweetness of the balsamic glaze pairs perfectly with the saltiness of the cheese making each bite an epic sensory experience. Robyn Lindars is the “GrillGirl” behind GrillGirl.com and GrillGirlr Magazine, available on newsstands nationally. Robyn is a recipe developer, content creator and publisher who encourages women to get behind the grill. She just launched a craft BBQ rub and cocktail rimmer called “Sunshine State of Mind” with notes of Kaffir lime, granulated honey, Himalayan salt and coriander. She has 12 grills and counting. Robyn is a Florida gal, but was born in Tupelo, MS. Give her a follow on Instagram or Facebook. Blistered Tomato and Cheese Skewers Ingredients: 1 16-oz. packet Queso de Freir (available in the Latin section at your local grocery store) 1 large bunch of basil 1 cup olive oil 2 garlic cloves Balsamic glaze 1 pint cherry tomatoes 4 cups arugula ¼ cup high heat cooking oil such as peanut or avocado for coating the grill grates Bamboo skewers Directions: Slice Queso de Freir into ½ inch thick squares and place on pre-soaked bamboo skewers. Thread the tomatoes on the skewers or use a grill pan. With a stick or immersion blender, combine the olive oil, basil and garlic to form a puree. Prepare the grill for medium direct heat, about 350 degrees. Using a paper towel or a brush, coat the grill grates with a bit of oil so the cheese does not stick. Grill the skewers until char marks have formed, flipping once char marks have been achieved on the first side. Remove from the grill once char marks have been obtained. Place the cheese on a bed of arugula and add the tomatoes to the arugula salad. Drizzle the salad and tomatoes with the basil oil and then add a touch of balsamic glaze over the cheese skewers.

by Ms. Bonnie A. Coblentz, MSU Extension Service RAYMOND, Miss. -- Good times and good food lead to unwanted holiday weight gain for many people, but the year can end on a positive note when a few guidelines are followed. Qula Madkin, MSU Extension Service instructor and registered dietitian at the Central Mississippi Research and Extension Center in Raymond, said her focus is not on losing weight but maintaining during the holidays. “Finish where you started,” Madkin said. “It’s all about being realistic.” People often eat nothing all day so they can indulge at a party, but that is the wrong strategy. “Prepare by eating a healthy option right before you go to the party,” Madkin said. “Eating some fresh fruits and vegetables or whole grains will give you a good sense of fullness so when you get there, you can enjoy the food but not be ravenous.” Madkin said she believes no foods are off limits at the party, but there are still wise choices to make. “No matter how many holiday parties you go to, try to make half of your plate vegetables,” Madkin said. “Even if you go back for seconds, keep half of your plate vegetables.” Charcuterie trays usually have fruit or veggies with cheese and meat, so be sure to choose leafy green vegetables. Select lean proteins when possible, which means choosing baked or grilled options and eating fried foods sparingly. Try to limit items in heavy cream sauces or cheese. Madkin offered another simple tip: Survey the food options before going through the serving line. “We often just pile things on our plate and then see something we really want and pile it on, too, because you didn’t know it was there,” Madkin said. “Learn to prioritize and truly enjoy food. Slow down and savor every bite.” Although indulging at one party will not impact long-term weight gain, making poor food choices at a holiday season full of parties will add up to unwanted pounds and diminished health. “Laugh and engage with friends and family members,” Madkin said. “Enjoy in moderation. Have a piece of cake or two but have a plan in place. Remember, it’s not what you eat at a holiday party that’s going to harm your health. It’s what you eat every day.” Drinking alcohol is another element to consider when planning to enjoy a party. “If you’re drinking alcohol, stay hydrated with water. If you have a drink, make sure you have a glass of water behind it,” she said. Try to avoid overindulgence in alcohol; the daily limit is one drink for women and two drinks for men. Also be aware that many drinks have a high sugar content. Look for fun, low-calorie and nonalcoholic drink options. The MSU Nutrition and Wellness Facebook group offers more tips. David Buys, Extension state health specialist, said this holiday, like the 2020 holiday season, has the added challenge of dealing with pandemic stress. “In a lot of ways, our struggle to stay physically healthy is connected to our mental health and well-being,” Buys said. He said relationships and connections to loved ones can seem more important during the holidays. “It is important that we each consider what is going on around us and the impact these things have on us personally,” Buys said. “If we don’t address what has changed mentally and emotionally for us, a lifestyle change related to food or exercise may not be the answer.”

by The Wine Guys, Tom Marquardt and Patrick Darr It’s that time of the year when we head off to holiday parties, agonizing over what to wear or, worse, what wine to bring. Perhaps you will be gathering around a lavish family dinner when the host will put out her favorite bone china with carefully selected wines. Or, perhaps the get-together will be a more intimate gathering for which you have volunteered to bring a “nice” wine, meaning an “expensive” wine. Choosing a wine always poses a dilemma for large parties. Do you bring a wine you would like the host to open so you can at least taste it – or do you bring a wine that will be hastily placed in a corner with the other gift wines to be opened on another day? A while ago, Tom went to a rather large holiday party armed with an expensive cabernet sauvignon from his cellar for the host. He had hoped it would be opened so that others could enjoy its unique qualities – his mistake. Alas, it was quickly placed alongside a hoard of other gift wines, most of which were far less expensive. The next year he returned to the house for another party only to find his special bottle being poured indiscriminately alongside Menage e Trois. The host had accumulated so many gift wines that it made economic sense to just dump them at another party. From that experience, he learned a couple of lessons: first, assume your wine will not be opened by the host that night. That alone could determine how much you want to spend. Second, if the host saves your wine for a special occasion later, make sure they know who it is from by writing a short message with your name on the label. We, too, have gathered wines at the end of our own party only to wonder who brought them once they are separated from their bags. Most guests, we found, don’t even put their names on the bags. Write your name on the label – unless you’re embarrassed by the wine! What are good hostess gifts? Champagne is ideal because few people want to spend $50 on it, but they are glad to drink it if someone else does. Alas, champagne is in short supply this year with Veuve Cliquot especially hard to find. Reasonably priced champagnes include Pommery, Nicolas Feuillatte and Moet-Chandon. If you want an amazing sparkling wine, look for the inexpensive Gruet rosé from New Mexico. French rosé, such as those from Gerard Bertrand or Domaine Ott, make wonderful gifts too. Avoid sweet wines from your trip to North Carolina or something weird made from, say, bananas no matter how much you like it. Beaujolais is a very versatile wine that won’t set you back and is a delicious pairing for Thanksgiving turkey. Look for a village cru, such as Morgon, Fleurie or Moulin-a-Vent. There are some great, inexpensive French wines from the Cotes du Rhone that are well under $30. Some producers to look for include Janasse, Chapoutier, Guigal and Chateau St. Cosme. If you can spend a few bucks more, consider a red wine from Gigondas or Vacqueyras. There are many inexpensive wines from Bordeaux that cost far less than most Napa Valley cabernet sauvignon. Consider the wines from the satellite districts that aren’t quite so famous. We like Chateau Les Trois Croix from Fronsac. If white wine is your pleasure, look to Graves for delicious sauvignon blanc and semillon blends. We buy Chateau Ducasse by the case and it never fails to please. If your host has a trip planned to Italy, you can find some inexpensive barbera from Piedmont and chianti from the 2016 vintage is phenomenal no matter what the price. Do you want a wine that will make a statement – a luxury wine that will leave an impression? Here are some recommendations that are sure to draw a few “wows:” Ladera Napa Valley Cabernet Sauvignon 2017 ($75). Sourcing grapes from Howell Mountain estate vineyards, Ladera has a blockbuster wine. There is a lot of power and density with ripe blackberry and cassis flavors with hints of plums and spice. Supple tannins make it approachable in its youth but clearly it has a long road ahead of it. Newton The Puzzle Napa Valley 2018 ($125). Newton has been producing this special edition since 1992 and remains focused on the noble Bordeaux grape varieties grown on hillside vineyards on Spring Mountain and Mount Veeder. Very concentrated and rich in style. Plum, blackberry and mineral notes. Atlas Peak Vineyards Cabernet Sauvignon 2018 ($50). Rich and ripe black cherry and blackberry notes with a dash of cocoa powder and spice, long finish and velvet mouthfeel. Gamble Family Vineyards Family Home 2016 ($130). Using grapes from its 3.5-acre vineyard, Tom Gamble and winemaker Jim Close have made an impressive cabernet sauvignon. So confident are they in this Oakville wine that no other grapes go into the blend. Because the knoll-top vineyard faces two directions, the grapes are picked at different times and aged separately in French oak for 20 months. It opens with strawberry and herbal aromas. Very concentrated and structured to assure longevity with strawberry and cherry flavors and hints of tea and tobacco. Gamble’s 2016 cabernet sauvignon ($60) is a Bordeaux-blend that is more approachable in its youth but still complex and age-worthy. Cuvaison Adda Pinot Noir 2019 ($80). Using three special clones, winemaker Steve Rogstad as crafted an opulent, extracted pinot with black cherry notes, fine tannins and remarkable aromatics. Blackbird Vineyards Contrarian Napa Valley 2017 ($135). Using grapes from three elite vineyards – Stagecoach, Ballard and Crocker & Starr, this savory blend of cabernet sauvignon, cabernet franc and merlot exudes luxury. Plum and black cherry flavors dominate the palate and includes layers of cedar, mocha, vanilla. Goosecross Branta 2017 ($65). This is a juicy and extracted blend of zinfandel, petite sirah and cabernet sauvignon from Napa Valley. Dark fruit notes with lots of spice, color, and rich mouthfeel.

Looking for a non-traditional side to plus up your Thanksgiving menu? These Zatarain’s Cajun Smoked Sausage Jambalaya Stuffed Peppers by Laura Tolbert of Fleur de Lolly are the ideal plump side, though they could standalone as a full meal as you bring out the leftovers over the course of the next week. Made with juicy Zatarain’s Cajun Style Smoked Sausage and their Classic Jambalaya mix, you don’t have to be from Louisiana to enjoy this delectable, slightly spicy dish. Here's how to make it: Remove four (4) red bell pepper stops, stems, membranes, and seeds. Cook jambalaya according to recipe on box using the sausage as your protein. Gently fill the peppers with the jambalaya, lightly packing as you fill them. Place in a shallow baking dish and drizzle with olive oil. Bake at 375 degrees F for 25-30 minutes or until the peppers are tender but not “mushy” soft. Remove from oven and sprinkle with chopped parsley. Serve immediately.

by Kara Kimbrough Christmas decorations have been up for days, and carols are buzzing in our ears like mosquitoes. Therefore, it’s understandable if Thanksgiving has slipped up on you. Believe it or not, Thanksgiving is Thursday. If a Rockwellian Thanksgiving feast is on your agenda, there’s only one thing to do, and that’s jump right in on the last-minute, make-or-break Thanksgiving meal details. First, there’s the main draw. According to Butterball, most people don't think about their Thanksgiving turkey until about five days before. If you’re one of the procrastinators, you can still get the big bird on the table by noon tomorrow. Simply follow the advice of Quail Ridge Press editors, who've published hundreds of cookbooks. According to the seasoned cooks, simple bake the turkey the night before for an hour at 500 degrees F, turn the oven off, leave the turkey in and go to bed. On Thanksgiving, it will be falling off the bone and delicious. Not quite as pretty, but foolproof, moist, and tasty. Procrastination seems to be a common problem, so it’s no surprise that Yahoo reports the top Thanksgiving recipe search is for "easy Thanksgiving recipes." Here’s one of my own side dish recipes that can be thrown together in mere minutes when extra guests show up for dinner. To make Easy Corn Casserole, cook a 10-ounce package of Zatarains’ Yellow Rice Mix according to package directions. Add a stick of butter to the hot rice and mix until melted. Stir in an 8-ounce can of Mexicorn and a can of cream of chicken soup. Pour the mixture into a lightly greased casserole dish, top with a cup of grated sharp cheddar cheese and bake at 350 degrees F for 15-20 minutes. You’ll have a delicious side dish that’ll feed a lot of hungry pilgrims. Last, I really wanted to recreate Martha Stewart’s cranberry apple walnut pie topped with 65 handmade dough leaves. Since time is short, the leaves will have to wait until next year. Instead, I’m making a cranberry cheesecake and a new pecan pie recipe I found on TikTok. Believe it or not, the social media site famous for other reasons is filled with interesting, unique recipes and how-to videos for everything under the sun. If either of my two desserts sound too labor-intensive, try this quick pie recipe from Ocean Spray. I’ve long been a fan of whole berry cranberry sauce and wasn’t surprised to learn the company has a list of delicious-sounding recipes on its website. Ocean Spray’s cranberry mallow pie is so pretty and delicious, it’ll summon the spirit of Norman Rockwell to your Thanksgiving table. Happy Thanksgiving! Cranberry Mallow Pie Ingredients: - 32 large marshmallows or 3 cups miniature marshmallows - 1 (14-ounce) can Ocean Spray® Whole Berry Cranberry Sauce - 1 cup chilled whipping cream - 1 teaspoon vanilla extract - 1 (6-ounce) pre-made vanilla wafer or graham cracker crust Combine marshmallows and cranberry sauce in a medium saucepan. Cook on medium-low heat, stirring constantly, just until marshmallows are melted. Remove from heat; cool 10 minutes. Refrigerate, stirring occasionally, about one hour or until mixture mounds slightly when dropped from a spoon. Beat whipping cream and vanilla in a small mixing bowl until stiff peaks form. Stir cranberry mixture until blended; fold gently into whipped cream. Pour into crust. Chill until set, at least 5 hours. For a cool treat on a hot day, try freezing the Cranberry Mallow Pie until firm. To serve, garnish slices with additional sweetened whipped cream, if desired. Recipe from Ocean Spray

by Ms. Bonnie A. Coblentz, MSU Extension Service STARKVILLE, Miss. -- While National Rural Health Day is celebrated Nov. 18, the Mississippi State University Extension Service works daily to build and maintain this personal and community-level commodity. “The work we are doing in Extension around rural community health is exciting and includes more than just individual-level health issues,” said Keith Coble, vice president of MSU’s Division of Agriculture, Forestry and Veterinary Medicine. “Extension as a whole is engaged in efforts to impact individuals across the life course and at the individual, family, community and policy levels,” he said. “This work has the potential to affect every community and every citizen of Mississippi.” There is a crisis in mental health across the country -- worsened by the pandemic -- but especially felt in many rural areas. Farming and the rural lifestyle have tremendous pressures brought on by market uncertainty, weather challenges and isolation. MSU Extension responded by establishing the PROMISE Initiative, which stands for Preventing Opioid Misuse in the SouthEast. Three in four farmers say opioids are easy to get, but only a third say mental health or substance use treatment is equally attainable. David Buys, Extension state health specialist, said part of the PROMISE Initiative is mental health first aid training that Extension agents across the state have absorbed. “This training allows Extension personnel to recognize and intervene on the mental health needs of farmers, their families and rural residents,” Buys said. “The program teaches agents how to recognize signs of mental health or substance use challenges in farm communities, offer and provide initial help, and guide those in need to professional services.” Physical health is a big component of a healthy rural population, and Mississippi joins the rest of the nation in battling to keep health care professionals and facilities in its rural areas. As the number of rural physicians decline, access to adequate health care becomes more difficult to achieve. The Rural Medical and Science Scholars program is an Extension effort to help recruit the next generation of medical professionals who will choose to make a career in underserved areas of Mississippi. A goal of the program is to develop a pipeline of future medical providers. Ann Sansing, Extension instructor, directs the Rural Medical and Science Scholars program. It is designed to help rising high school seniors determine if they want to pursue health-related careers. “The goal of this program is to shape students’ interest and understanding of medicine, health-related disciplines and other STEM fields,” Sansing said. “The program aims to ensure a strong and passionate workforce for the long-term goals of improving Mississippi’s economy and increasing access to health care.” Participants in the five-week course live on campus and take two health science college courses. They tour medical facilities and shadow various medical and health care professionals, including physicians and dentists. “Mississippi still has the lowest number of physicians per capita in the nation, which limits access to care and contributes to many of the negative health issues plaguing our state,” Sansing said. “The one constant in health care reform discussions is the need for more primary care physicians. The scholars program is helping to address that need in Mississippi.” Young people may be healthy, but they need productive activities to be a part of and insight into career opportunities to help them make wise choices in life. The Mississippi 4-H youth program offers programs and growth opportunities that put the heads, hearts, hands and health of Mississippi's youth to work. Linda Mitchell, interim director of Mississippi 4-H, said participants learn and apply the essential elements of the 4-H program: belonging, mastery, independence and generosity. “The 4-H program creates supportive environments for culturally diverse young people and adults to reach their fullest potential,” Mitchell said. “It offers formal and nonformal community-focused experiential learning that allows young people to develop skills that benefit them throughout life.” Volunteerism and leadership are key traits developed through 4-H, and the result is stronger families and communities. These are important elements of health, both in rural and urban areas. Clean, safe water and strong food systems are other components of rural health. Jason Barrett, an associate Extension professor with the MSU-based Mississippi Water Resources Research Institute, oversees the testing of private water wells and directs technical assistance for public water supplies in the state. Rachel Carter, Extension community planning specialist in the Extension Center for Government and Community Development, assists individuals and communities in building infrastructure that leads to healthy, vibrant communities through a variety of programs and direct consultation. One such effort led to Marks, Mississippi, being able to open a grocery store after an extended period of no access to a retail market space. All of Extension’s work on health is designed based on solid needs data. Data is also necessary to measure anything, including the overall wellness of a community. Alan Barefield, an Extension agricultural economist, works primarily with the economic well-being of communities. He collects and analyzes data on the economic environment in which the health care sector operates, the economic burden of chronic disease and adverse health conditions, and the public infrastructure, primarily water, wastewater and gas utilities. Barefield also assists community economic developers with small business and entrepreneurship development and business retention and expansion programs. “Data-driven decision making is key to any successful initiative, and having community-level data on both health outcomes as well as factors that impact health is valuable,” Buys said. “We need reliable, up-to-date data to know what the leverage points are and where the greatest areas of need and opportunity are so that we can work in those areas.”

by Ms. Qula Madkin, MSU Extension Service Not all grains are created equal and figuring out the difference can be confusing. Grains are divided into two subgroups: whole grains and refined grains. Whole grains contain the entire grain kernel, which is made up of three parts: the bran, germ, and endosperm. Refined grains have been milled, a process that removes the bran and the germ. The milling process can also remove fiber, iron, and other important nutrients from the grain. According to the “Dietary Guidelines for Americans,” half the total amount of grains consumed in a day should be whole grains. So, choose whole-grain products instead of products made with refined grains whenever possible. Here are some helpful tips when choosing whole-grain products: Don’t be fooled by color. Just because something is brown doesn’t make it whole wheat. Look for the official whole grain stamp. The 100% Whole Grain Stamp assures you that a food product contains a full serving of whole grain in each labeled serving and that ALL the included grain is whole grain. Check the nutrition facts label. If you do not see the 100% Whole Grain Stamp, look at the ingredient list. If the product is whole grain, the first ingredient will have the word “whole” listed first, for example, whole-wheat flour or another whole grain. Still not sure what whole grains are? Here is a list that may help you. You may see these terms on some whole-grain products: whole-grain barley, whole-grain cornmeal, whole-grain sorghum, whole rye, whole-wheat bread, whole-wheat cereal flakes, whole-wheat chapati, whole-wheat crackers, whole-wheat pasta, whole-wheat sandwich buns and rolls, and whole-wheat tortillas. Some whole-grain food products may not have the words “whole” or “whole-grain” on the ingredient list. Instead, the product itself will be listed. These are some other products that are whole grain: Amaranth Barley (not pearled) Brown rice Buckwheat Bulgur (cracked wheat) Dark rye Kamut Millet Muesli Oatmeal Oats Popcorn Quinoa Rolled oats Sorghum Spelt Teff Triticale Wild rice Try these suggestions to get more whole grains into your family's diet: Choose fiber-rich, whole-grains, like oatmeal or whole-wheat toast for breakfast. Check the nutrition facts label for the amount of dietary fiber per serving. Remember: The more grams of fiber there are in a serving, the longer you’ll feel full. Try our steel cut oatmeal recipe featured in our Extension Publication 3566, “Electric Pressure Cooker Recipes.” Experiment with different grains such as quinoa, whole rye buckwheat, bulgur, millet, sorghum, or barley. Many people find whole grains challenging to cook, so be sure to follow the package instructions. To save time, cook extra bulgur or barley and freeze half of it to heat and serve later as a quick side dish. Choose whole grains over refined items when selecting breads, buns, bagels, tortillas, pastas, and other grains. There are many options available in most grocery stores. Enjoy whole grains as a snack, like popcorn or whole wheat crackers. For more helpful tips like these, visit extension.msstate.edu and join our Nutrition and Wellness Facebook group. For more nutrition information, tips, and recipes, visit the Academy of Nutrition and Dietetics, the American Heart Association, and U.S. Department of Agriculture My Plate websites.

by The Wine Guys, Tom Marquardt and Patrick Darr In last week’s column, we offered a dozen recommendations for inexpensive pinot noirs that would do well with the traditional turkey dinner. This week, we ratchet up the offerings to more expensive pinot noirs that would not only complement turkey but also special dishes such as duck, pork, pasta and even lamb. Inexpensive pinot noirs are generally light and medium body, which makes them a good match to a neutral food such as turkey. Expensive pinot noirs are concentrated, complex and more tannic because they spend time in expensive French barrels. The grapes often come from single vineyards recognized for producing quality fruit. Given their cost, they are more suited to small groups when a single bottle will suffice. Or, they make good gifts for the host. Just encourage the host to open the bottle for dinner so you don’t miss out on the pleasure of drinking an expensive wine. Enjoy these 10 luxury pinot noirs from the superb 2019 vintage: Darioush Signature Russian River Valley 2019 ($85). This is an exotic wine with floral aromas, fresh cherry, cranberry and plum flavors with fine tannins and hints of sage, thyme and cedar. LaRue Emmaline Ann Vineyard Pinot Noir 2018 ($75). We liked the earthy, forest floor notes of this Sonoma Coast pinot noir. Its delicacy reminds us of a burgundy – deceivingly light in color but elegant and lingering. Noticeable cranberry flavors supplement the generous cherry notes. A good match to cranberry sauce. FEL Savoy Vineyard Pinot Noir 2019 ($75). Aged 16 months in large French oak barrels, this wine from multiple clones leans more toward the dark red fruit. It has a lot of enticing herbal and baking spice notes to make it complex. Sanford Sta. Rita Hills Pinot Noir 2019 ($45). A steady, top-notch pinot producer since Terlato bought it in 2005, Sanford has stepped up its quality after bringing in winemaker Trey Fletcher. He built his reputation as an influential winemaker at Littorai Winery and later at Bien Nacido Vineyards. The Sanford is a balanced wine from its estate Sanford & Benedict and La Rinconada Vineyards. Very bright and fresh fruit character with cherry, strawberry and cranberry notes. SIMI Winery Russian River Valley Pinot Noir 2019 ($45). Broad aromas of strawberries and toffee are followed by plum and earth flavors with a hint of spice. Sosie Spring Hill Vineyard Pinot Noir 2017 ($45). From the Sonoma Coast, this delicious and juicy pinot noir draws grapes from three unique clones. Generous red berry aromas with raspberry, cherry flavors and hints of forest floor and a smooth, seamless texture. Gary Farrell Russian River Selection Pinot Noir 2019 ($45). This Russian River Valley producer can be relied on to make consistently balanced and exquisite pinot noir. Sourcing grapes from several top vineyards, Farrell creates a more layered, nuanced wine with bright cherry, cranberry and herbal flavors, hints of earth and cola. Generous rose and violet aromas. Silky tannins. The Hilt Estate Pinot Noir 2019 ($50). You definitely get what you pay for in this exquisite pinot noir from Sta. Rita Hils. Expressive in the nose and mouth, it has effusive red berry notes and a good dose of spice. J. Lohr Fog’s Reach Arroyo Seco Pinot Noir 2019 ($35). Always luscious and fruit forward, this reasonably priced pinot noir from Monterey County has bright red cherry fruit flavors with a slight hint of spice. Ram’s Gate Bush-Crispo Vineyard Russian River Valley Pinot Noir 2018 ($75). This boisterous cuvee takes grapes from four different lots at harvest and shows tantalizing floral, spice and anise aromas followed by black cherry flavors. Dense and lingering on the palate. Flowers Sonoma Coast Pinot Noir 2019 ($55). Violet aromas with bright cherry and raspberry flavors and an earthy, forest-floor feel. Wine picks Not everyone likes pinot noir or chardonnay, so here are some alternatives for the holiday feast: Ferraton Pere & Fils Cotes-du-Rhone Samorens Rouge 2019 ($16). We loved this equal blend of grenache and syrah, a nice soft approach to the holiday meal. It’s a great sipper but it is versatile enough to go with just about anything you put on the table for the holiday feast. Ripe and juicy blackberry, raspberry notes with a hint of black licorice and dried rosemary. Chauvet Freres Morgon Cote du Py 2020 ($25). The gamay noirs from Beaujolais are great matches to turkey and all its traditional side dishes. They are generally very fruity and medium bodied, although this Morgon from old vines grown on a hill has tannin and complexity. Vibrant and juicy raspberry and cherry notes with a hint of clove. Sanford Rosé of Pinot Noir 2020 ($20). The price is right for this exquisite rosé made from pinot noir grown in the Sta. Rita Hills. Classic strawberry and citrus aromas with juicy strawberry flavors and balanced acidity and a hint of mineral. We put it against a well-seasoned, grilled pork loin and it was a perfect match to the spice. But it will do well with turkey or served as an aperitif.

by Kara Kimbrough Indisputably, the big, bronzed turkey is the most iconic component of the Thanksgiving table. But I believe side dishes and desserts make a feast taste and resemble the perfect Norman Rockwellian holiday. Memorable sides and desserts are necessary for many reasons, including providing a balance for the (in my opinion) somewhat banal-tasting turkey. From Brussels sprouts with bacon to cranberry relish with oranges and walnuts, two of my favorite sides sate my craving for comfort and something a little out of the ordinary. My goal is to create dishes that are remembered long after the turkey carcass is boiling in preparation for next week's turkey gumbo. After Dr. Fauci vetoed large gatherings last year, I was forced to create an impromptu Thanksgiving. As a result, I discovered a dressing-like dish that played well with the first turkey I’ve ever baked. To say I was nervous to even attempt to create a dish for which my mother is the known expert is an understatement. As a result, I didn’t even try, but came up with my own dressing containing plenty of cornbread and most of the regular dressing ingredients. While she doesn’t add chicken to hers, I felt it was necessary in case my inaugural turkey wasn’t fit for consumption. I’m happy to report that after a frantic, last-minute water bath to speed up the defrosting process and more handwringing during the cooking process than the humble Pilgrims would’ve imagined, my turkey emerged from the oven golden brown and for the most part, edible. However, the star was the chicken and dressing. It was so good I’ve made it several times since Thanksgiving for regular meals and to drop off to ailing friends. In short, it’s one of the best things about last year’s pandemic Thanksgiving. Inaugural Chicken and Dressing Casserole Ingredients: - 2 pounds chicken breasts, shredded (about 4 cups) - 6 cups coarsely crumbled cornbread (I don’t recommend Jiffy Mix cornbread for this recipe; make it from scratch) - 8 slices firm white bread, torn into small pieces - 3-1/2 cups chicken broth - 2 cans condensed cream of chicken soup - 1/2 cup chopped onion - 2 stalks celery, chopped - 4 eggs, slightly beaten - 1 teaspoon poultry seasoning (optional) - 1/2 teaspoon ground black pepper - 1/4 teaspoon salt - 1/2 cup butter, cut into small pieces Heat oven to 400 degrees F. Lightly grease 13-by-9-inch (3-quart) glass baking dish with butter or margarine. Boil chicken breasts in lightly salted water until done (don’t overboil). Reserve 3-1/2 cups chicken broth from cooking water. Sauté chopped onions and celery in butter over medium heat until translucent. Next, in a large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter. Bake uncovered about 45 minutes or until top is bubbling and golden brown.

By Lisa L. Bynum Serves 12 For the cake layer: 1 (15 ounce) can pumpkin puree 1 (12 ounce) can evaporated milk 4 large eggs 1/2 cup sugar 1/2 cup packed light brown sugar 2 teaspoons pure vanilla extract 1 tablespoon pumpkin pie spice 1 teaspoon salt 1 box yellow cake mix 1/4 cup of unsalted butter melted For the praline layer: 1/4 cup of unsalted butter softened 1/2 cup packed light brown sugar 1/4 cup all-purpose flour 1/2 cup of chopped pecans For the cake layer: Preheating the oven to 350 degrees. Spray a 9 x 13-inch baking pan with cooking spray. To a mixing bowl, combine pumpkin puree, evaporated milk, eggs, white granulated sugar, light brown sugar, vanilla extract, pumpkin pie spice and salt. Mix on medium speed until everything is thoroughly mixed together. Pour the pumpkin mixture into the prepared baking pan and spread it into an even layer using a spoon or spatula. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Drizzle the melted butter over the entire top of the cake. For the praline topping: Combine the remaining 1/4 cup of softened butter with light brown sugar and chopped pecans. Mix everything together until it resembles the consistency of wet sand. Using a spoon (or your fingers), sprinkle the praline layer as evenly as you can over the top. Bake the cake for 50-60 minutes until the top is golden brown. Check the cake after 35-40 minutes just to make sure the top isn’t browning too quickly. If it looks like it is, cover it with a layer of aluminum foil and continue baking for the duration. Allow the cake to cool completely, then chill it in the fridge for a few hours before serving. Pumpkin crunch cake can be serves cold or heated in the microwave for a minute. Serve with whipped cream or vanilla ice cream.

by Susan M. Collins-Smith, MSU Extension Service What’s on your Thanksgiving menu this year? My family loves turkey and dressing, and I’m getting the list of my favorite dishes to contribute ready. No matter what you plan to cook this holiday season, the first item on your checklist should be food safety. Research indicates that food mishandling and undercooked food items are the most common reasons people get sick from foodborne illness after eating turkey and chicken. If you’re preparing the turkey for your family this Thanksgiving, the Centers for Disease Control and Prevention recommends that you keep these four tips in mind: Properly thaw your turkey. You can thaw your turkey in the refrigerator, in cold water, or in the microwave; and there’s a right way and wrong way to carry out each of these methods. Follow the instructions in this guide from the U.S. Department of Agriculture Food Safety and Inspection Service to safely thaw your turkey while using any of these methods. Properly handle your turkey. Keep raw turkey separate from other foods. Wash your hands, surfaces, and utensils with soap and water after handling and preparing raw turkey. Never put cooked turkey or raw produce on any unwashed dish or surface that held the raw turkey. Refrigerate any leftovers within two hours. Thoroughly cook your turkey. Heat the oven to 325 degrees or above. The weight of the turkey determines how long you should cook it. The best way to ensure the turkey is done is to check the internal temperature with a meat thermometer. Make sure you insert the thermometer in the thickest parts of the breast, thigh joint, and wing joint. When the internal temperature reaches a minimum of 165 degrees in all three areas, the turkey is ready to enjoy. While there are pop-up temperature indicators included in some frozen turkeys, they are not always accurate. Thoroughly cook the stuffing. The safest way to cook dressing is in a separate casserole dish. However, if you do cook stuffing inside the turkey cavity, fill the cavity with dressing just before you put it in the oven. Always use a food thermometer to make sure the center of the dressing reaches at least 165 degrees, no matter which method you use. If you cook it inside the turkey, let the stuffed turkey sit for 20 minutes after taking it out of the oven, then remove the stuffing. Get more detailed instructions for safely cooking stuffing inside your turkey on the USDA FSIS website. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-stuffing One more thing: Don’t rinse your turkey before cooking it. Rinsing your turkey before cooking it can spread bacteria through cross-contamination that could make you and your family sick. See just how easily bacteria is spread in the kitchen when you wash a turkey in our previous blog post. For more information about handling and cooking your Thanksgiving turkey, visit the USDA FSIS website. Do you celebrate with a different kind of meat? The same basic food safety rules apply. The USDA’s article, “Roasting Those “Other” Holiday Meats,” includes a guide on safe internal temperatures and approximate cooking times for various kinds of meats. Still have questions? USDA’s Meat and Poultry Hotline can answer all your questions about food safety related to your Thanksgiving turkey and other menu items. The basic rules of food safety for preparing any kind of food are clean, separate, cook, and chill.

by The Wine Guys, Tom Marquardt and Patrick Darr As we head into the holiday season, we should stop and count on blessings. The last two years have been challenging for all of us – devastating for the families of those who lost loved ones to COVID. Giving thanks is literally at the root of Thanksgiving. Let’s not forget to do that when we sit down at the dining table. We give thanks to our loyal readers who have nourished us for more than 32 years of writing this column. And, as is traditional at this time of year, we recommend wines to pair with the typical feast of turkey and all the trimmings. This year we focus on pinot noir and chardonnay, versatile wines that complement the neutral flavors of turkey but also marry well with side dishes ranging from sweet to spicy. Next week we’ll offer suggestions for some very special, albeit expensive, pinot noirs for those of you who are having a smaller dinner or who wish to bring a nice gift for the host. While next week’s more expensive pinot noirs are complex, extracted and often tannic, this week’s pinot noirs are relatively simple because they don’t see the same kind of oak aging and are not from grapes culled from top vineyards. They are lighter and arguably more suited to a neutral food like turkey. Here are a dozen pinot noirs that won’t disappoint for the price: La Crema Sonoma Coast Pinot Noir 2019 ($25). We have a friend who prefers this wine over all others and we can see why. For the price --- often seen for far less – you get a melangê of red berry flavors. It’s simple but oh so delicious. Marques Casa Concha Pinot Noir 2019 ($25). Another good value in pinot noir, this Chilean version has strawberry aromas and flavors of cherries and raspberries with a dash of licorice. Simple yet delicious. Ritual Casablanca Valley Pinot Noir 2017 ($20). This organic wine from Chile represents a good value in pinot noir. Floral, violet aromas with bright cherry and raspberry flavors. Silky in texture and medium body. Kendall-Jackson Vintner’s Reserve Pinot Noir 2019 ($20). Balanced and loaded with bright black cherry fruit and a bit of spice. It has an earthy profile too. Bogle California Pinot Noir 2019 ($11). Bogle makes good wine for the price in every category. This fruit-forward, juicy pinot noir has blackberry, blueberry and cherry flavors. Benziger Monterey County Pinot Noir 2019 ($20). You can count on this biodynamically farmed property to produce a clean, pure wine year after year. We liked the herbal aromas and complex raspberry and plum flavors. Erath Oregon Pinot Noir 2019 ($19). This producer can be counted on to make a reliable pinot noir year after year. Lavender and anise aromas give way to a variety of flavors that include cranberry, cherry and plum. Olema Sonoma County Pinot Noir 2019 ($20). Made by Amici Cellars, this pinot noir from several Sonoma appellations is a winner year after year. Floral, rose petal aromas with lively red fruit flavors, hint of cinnamon and a seductive mouthfeel. Head High Pinot Noir 2019 ($20). Bill Price III of Three Sticks fame and other top-drawer properties is among the names behind this upstart from Sonoma County. The partners have in common surfing and a sense of adventure, hence the name. It’s just a pretty wine with balance and elegance. Landmark Vineyards Overlook Pinot Noir 2019 ($27). One of the best values in the pinot noir market, this wine uses grapes from Monterey, Santa Barbara and Sonoma counties. Its medium body and supple red berry flavors make it a versatile match to holiday fare. Hints of vanilla and cooking spices. For a few bucks more, try the delicious and bolder Landmark Grand Detour Pinot Noir that sources grapes from the producer’s Hop Kiln Vineyard on the Sonoma Coast. Baileyana Firepeak Pinot Noir 2018 ($30). From the Edna Valley, this exciting and balanced pinot noir shows off juicy cherry flavors with lingering notes of cinnamon. Girasole Mendocino County Pinot Noir 2019 ($16). Simple but juicy red cherry flavors with lavender aromas. Chardonnays If you prefer to have white wine for your traditional turkey dinner, we recommend chardonnay. Here are a few to consider: Balletto Russian River Valley Chardonnay 2017 ($29). You get a lot of complexity for the price but not a lot of overpowering oak. We liked that. It’s good structure makes it a nice match to turkey or it serves as an inviting, pre-dinner sipper. Head High Chardonnay 2020 ($24). A great value, this crisp and pure chardonnay from Sonoma County shows off a piercing lemon/lime aroma and a refreshing mix of pineapple and grapefruit flavors. One of our favorite chardonnays in recent tastings. It’s no wonder that Bill Price III of Three Sticks and Kosta Browne is involved in this new project. FEL Savoy Vineyard Anderson Valley Chardonnay 2019 ($52). From the cooler end of the valley, this extracted and complex chardonnay was fermented and aged for 18 months in French oak puncheons. Citrus aromas with pear flavors and a healthy dose of exotic spices. Sanford Sta. Rita Hills Chardonnay 2019 ($35). A big wine for the price, the Sanford chardonnay has ample, fresh pear and stone fruit flavors. Baileyana Firepeak Edna Valley Chardonnay 2018 ($28). The creamy texture of this delicious chardonnay is an ideal match to gravy, potatoes and even turkey. Citrus aromas with vibrant pear and pineapple flavors. The Hilt Estate Sta. Rita Hills Chardonnay 2019 ($50). The rough terrain of this fog-covered region gives unique flavors to the wines from this reliable producer. Full bodied with opulent apple and exotic tropical fruit flavors with hints of spice and a lingering finish. Wine pick Imaginary Friend 2019 ($28). This Sonoma Coast product of the inventive Anarchist Wine Co. is a delicious blend of mostly chardonnay and viognier. Ample melon and peach notes with a round texture.

By Susan Marquez April McGreger, aka “The Farmer’s Daughter,” didn’t start out to be an expert in canning and preserving foods. The Calhoun County native went to Millsaps College where she majored in English and Geology. She even went on to University of North Carolina where she went to graduate school in geology. But she always liked food – the preparation and the serving of it. “I worked in a restaurant the summer after high school, and while in college, I worked at Hal & Mal’s and Iron Horse Grill in Jackson.” While she was in graduate school in Chapel Hill, North Carolina, she learned about a new restaurant run by women called Lantern. “I walked in and surprisingly got a job!” April’s graduate work took her to Italy, where she studied a volcano. “When I came back, I was cooking everything I had eaten in Italy. My boyfriend couldn’t help but notice that I seemed more interested in food than geology. He asked if I had thought of food as a career. My answer was ‘no,’ but that did plant a seed.” She began looking into what it might take to get into the culinary field, but April realized that culinary school was too expensive. “I bought the book The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman and devoured it.” The information in the book appealed to April, who said much of it already came naturally to her. “I ended up staying at Lantern for six years, the last three as the pastry chef.” Through her relationships at the restaurant, April met area farmers. “My family farmed sweet potatoes in Mississippi, so the local farming scene was important to me. I have always loved going to farmers’ markets.” April began hitting up the local farmers’ markets in the Chapel Hill area and taking advantage of the seasonal glut of fresh produce so she could can it for use throughout the winter months. “I also traveled a lot, and I would always visit markets in other parts of the world. After seeing what others were doing, I felt I had something to offer. The quality of the preserves my mother and grandmother made were exceptional, and I had learned from the best.” The Complete Guide to Canning & Preserving was published last spring and has been for sale in supermarkets, bookstores and other places where magazines are sold. The magazine format publication features a forward by April, followed by sections that cover canning 101, jams and jellies, preserves and marmalades, pickles, relish and chutneys and more. She even covers pressure canned broths and soups, brined and fermented foods and freezer favorites. Designed for the beginner as well as those who have been preserving foods for some time, the publication includes canning toolbox essentials, special ingredients that may be needed, and how to prepare jars for canning. The publication includes 127 recipes, which allow for variations, as well as step-by-step how-to illustrations. “This publication should serve as a guide,” says April. “I read a lot of magazines, and my mom has always bought tons of special issue publications like this one which she uses for information, so it was a format that was very comfortable to me. There is an approachableness to the format that people seem to like.” Many of the recipes April had were for larger amounts, going back to her Farmer’s Daughter days, so she had to scale them down for home cooks. “I look at food prep in terms of technique and ratios. All had to be exact and precise.” Centennial Media has an agreement with Simon & Schuster Publishers that if a special publication does well on the newsstands, it will be republished in book form. The Complete Guide to Canning & Preserving has done exceptionally well, perhaps partly due to people staying home and cooking more amid the pandemic. The publication will be released as in book form in Spring 2022. “I was very proud of how it came out,” says April. “I got a great education in the magazine world while doing it and look forward to doing more of these in the future.”

by Ms. Bonnie A. Coblentz, MSU Extension Service STARKVILLE, Miss. -- For every reason to eat excessively, someone is pushing a diet plan to reverse the scales, but there’s more to a healthy weight than consuming fewer calories and burning more energy. Weight gain can be brought on by the holiday season, the “freshman 15,” or the first year of marriage. In recent months, many have struggled with the “COVID 19” -- weight gain brought on by mental health struggles and isolation. Common motivators for losing weight include getting a “beach body,” participating in an upcoming wedding or planning for an easier recovery from surgery. David Buys, state health specialist with the Mississippi State University Extension Service, said there is a clear connection between stress and weight gain. Millions of people have been stressed by the COVID-19 pandemic. “In a lot of ways, our struggle to stay physically healthy is connected to our mental health and well-being,” Buys said. He said living through the pandemic has caused nearly everyone to experience a loss of some kind, and those losses bring a heavy toll. “There’s been loss of routine, income, health, and friends and loved ones,” Buys said. “It’s upended our confidence and led many people to experience unusual levels of stress, anxiety or depression. “When that happens, some of us turn to comfort foods or just more convenient ways of eating that are not as nutritionally robust. In other cases, we may have a loss of appetite or will to be active,” he said. For those truly struggling with stress or mental health challenges, it may be helpful to seek support from a medical provider and explore medication to find balanced living again. As mental health is restored, the rest of the body can begin to recover. Qula Madkin, MSU Extension instructor and registered dietitian at the Central Mississippi Research and Extension Center in Raymond, said people sometimes get caught in an unhealthy loop that leads to weight gain, and they need to take positive action. “Health is wealth, and I would like everyone to focus on their health -- both gaining health and maintaining good health -- rather than emphasizing weight loss,” Madkin said. The Standard American Diet is an eating pattern that favors a high intake of fast and processed foods mainly composed of added sugar, refined grains, added salts, preservatives and trans fats. Madkin said the number of Mississippians consuming this diet increases over time due to multiple factors like cost, availability and access. Getting healthier requires an individual approach, she said, but being active whenever possible is a great starting place. “I encourage people to go outside more often and do more activity outdoors,” Madkin said. “Taking advantage of sunlight is huge, as it reduces stress and allows vitamin D synthesis to occur. When outdoor activity is not an option, find opportunities to be active inside.” Rather than recommending that people follow restrictive diets, Madkin suggests making lifestyle changes one small step at a time, focusing more on personal longevity and quality of life. “In my opinion, people should really think less about weight loss and more about their health,” Madkin said. “My goal is for people to be healthier. If I can help someone understand what that looks like for them, it can lead to weight loss, but weight loss does not necessarily equal health.” Madkin defined health as being physically active, drinking more water, eating more vegetables and fruits, and consuming less sugar and processed foods. It also includes self-care and having a complete state of physical, mental and social well-being. “With lifestyle change, we like to see 1 to 2 pounds of weight loss a week,” Madkin said. “This rate of weight loss and increased activity allow you to maintain muscle mass.” When trying to set a weight loss goal, Madkin urged people to try for 5-10% of their body weight. For a 160-pound person, that would mean a goal of losing 8 to 16 pounds over a month or two. “That is an excellent place to start,” she said. “Set doable, relatable and reachable goals. Make sure they are goals that you can meet, and then you can push yourself to meet another goal after you have succeeded in your first goal.” Madkin also encouraged people to think of waist circumference as a strong indicator of health and to recognize that body shape is granted by genetics and often cannot be substantially changed. “People have different shapes, and we all carry weight in different areas of the body,” Madkin said. “We can enhance our body shape or try to lose weight in certain areas, but you can’t change your genetic shape.” As opposed to a generic body mass index -- or BMI score -- Madkin said it is better to consider factors like body fat percentage, waist circumference, the distribution of body fat and a personal assessment of how you feel. In addition to healthy eating choices, good physical exercise is the next necessary component to losing weight and keeping it off. It does not take a gym membership or expensive equipment to do this. “Find physical activity and movement opportunities that work for you,” Madkin said. “Remember, you’ve been through a pandemic, so don’t be so hard on yourself. Give yourself a pat on the back and make health happen for you.” The MSU Extension Service offers the MSU Nutrition and Wellness Facebook Page for doable nutrition and wellness tips to improve health.

by Mr. Robert Nathan Gregory, MSU Extension Service STARKVILLE, Miss. – Harvest is slightly behind schedule for Mississippi’s pecan crop due to a cold, wet spring and early summer, but quality and yield are looking good so far in much of the state. One exception is in the state’s southeast quadrant, which was battered by Hurricane Ida in late August. “Wind damage caused broken branches, downed trees, loss of leaves, increased disease pressure and overall increase in tree stress,” said Eric Stafne, fruit and nut specialist with the Mississippi State University Extension Service. “I am seeing trees re-leaf now in south Mississippi, where most of the crop is closer to poor condition. We also had tremendous rainfall in the spring and early summer that led to high disease amounts, especially pecan scab.” Max Draughn, president of the Mississippi Pecan Growers Association, acknowledged a heavy year for scab, a fungal disease that develops in rainy conditions from shucks, leaf petioles and stems infected the previous season. It is characterized by spots on the leaves, which then infect shucks and eventually lead to nuts to shedding from the pecan trees. “Rains have been timely for most of the year, so quality of pecans should be excellent,” Draughn said. “Even though it has been a heavy year for scab, most managed orchards have been able to adequately address the situation.” The American Pecan Council reports that Mississippi has 823 pecan orchards on a total of 8,400 acres. Since 2018, the state has the second most pecan acreage added by percentage of the pecan-producing states, and it ranks ninth in annual production nationally. However, as more new orchards begin producing, Mississippi will move up rapidly on production, Draughn said. “Mississippi has had a nice increase in the number of orchards planted in the state in the last few years,” he said. “Many of our orchards are now being managed to increase the quality of the nuts being produced.” Older orchards in the state primarily grow the Stuart, Mahan and Desirable pecan varieties. Newer orchards are branching out and growing the Creek, Elliott, Excel, Gafford, Jackson and Pawnee varieties. “There is a move toward more low-input pecan varieties that can be grown with much less spraying for disease and pesticide application,” Draughn said. “This also reduces cost of production.” Wholesale market prices are rebounding from last year’s low prices due to COVID-19. Cold storage inventories have been depleted since this time last year. Heading into the fall of 2020, cold storage had approximately double what would be in inventory in a normal year. The retail range on prices per pound for shelled pecan halves is $13 to $16. “Prices are still somewhat depressed due to tariff disputes between the U.S. and China, but interest from buyers in China is strong for this early in the season,” Draughn said. “Retail prices should remain close to last year’s. Average wholesale prices are hard to judge due to the wide range of quality and size that are the main drivers of price.” For MSU Extension Service publications about Mississippi-grown pecans, visit http://extension.msstate.edu/content/pecan-publications. To learn more about where to purchase them, visit the Mississippi Pecan Growers Association website at http://mspecans.org/.

By Lisa L. Bynum Thanksgiving is synonymous with food, and lots of it! However, when planning your feast, don’t feel like you have to stick with tradition. In fact, straying from tradition is not only fun, it’s delicious. Check out these “traditional” Thanksgiving dishes with a twist. Wild Rice Stuffed Turkey Breast Serves 4 1 (6 ounce) box long grain and wild rice 2 tablespoons unsalted butter 1/3 cup diced onion 2 cloves garlic minced ½ cup pine nuts ¼ teaspoon ground sage ½ teaspoon ground thyme 1 (3 pound) boneless turkey breast roast Salt and pepper to taste Cook long grain and wild rice according to package directions. While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion and sauté until tender. Add the minced garlic and pine nuts. Cook until the garlic is fragrant, about 30 seconds to one minute. Add the cooked rice to the pan with the onions. Stir in the sage and thyme. Set aside and allow the rice to cool. Lay the turkey breast out on a cutting board. Starting from the thick end, slice through the turkey breast lengthwise, but do not cut all the way through. Lay the turkey breast out flat. Cover with waxed paper. Flatten the turkey breast with a meat mallet until it is about ½ inch thick. Season the inside of the turkey breast with salt and pepper. Spoon the rice down the center of the turkey breast. Be sure to keep a 1-inch margin at the top and bottom to prevent the stuffing from oozing out the bottom when it’s rolled up. Cut a few lengths of cooking twine long enough to tie around the rolled and stuffed turkey breast. Fold one of the long sides of turkey breast over the rice. Fold the other side over the first. Slide the kitchen twine pieces under the turkey breast. Place them about 1-inch apart. Tie the ends securely to hold the turkey breast together. Tuck any loose ends under the twine. Brush the outside of the turkey breast with olive oil. Season with salt and pepper. Preheat the oven to 375 degrees. Roast the turkey breast until a meat thermometer inserted in the meat near the center reads 165 degrees. Allow the turkey breast to rest for 15 minutes before cutting. Cut the stuffed turkey breast into medallions and serve.

By Brandi Perry Bernie Rogers had always been in the cow business, and when he and Jaclyn got married, she wanted to know why they could not sell their beef directly from the farm. Little did she know the steps she would have to take to get Honestly Beef where they are today. After finding out they had to be federally inspected to sell small cuts of beef or sell across state lines, they also had to find a state-inspected plant that was willing to work with them. “At the time, there were not that many plants in the state, and we kept getting ‘no.’ Finally, the one in Summit finally took a chance on us, and they have been loyal to us and us to them ever since,” Jaclyn explained. Since then, the Collins, Mississippi, farm has not slowed down their production or sales. The farm only has two types of cows, Angus and Charolais. Their cattle are grass-fed and grain-finished, and they spend their entire lives free-ranging. They count them on paper every month, and twice a year in January and July they count every head. Many times, to ensure the cattle are getting all the nutrients they need; they are fed grain. Different from most farms in Mississippi, Honestly Beef mixes their own from a variety of human-grade products that are going out of date. They buy products that are fresh and local as often as they can. For instance, they get peanut skins from the M&M factory, cotton seeds from the Mississippi Delta, and orange peelings from an orange juice factory out of Florida. The roasted coffee beans come from the Folgers plant in New Orleans and the brewer’s mash from the Abita Beer Factory in Abita Springs, Louisiana. They mix the feed from the items that are nearing expiration in order to give the cattle the best mix. The feed found at your local feed store has something added in it that allows for it to have a long shelf life. Additionally, they will use silage when available, which is corn from their Pearl River County farm that has been chopped up and fermented for 30 days. Once the 24 months are up for the beef, they are harvested and each one is dry-aged to perfection, which is usually seven to 14 days. Then each one is hand-cut and trimmed into the delicious steaks and beef products that they are so proud to offer their customers. Their primary goal is to bridge the gap between the farm and the dinner table. This allows their customers access to locally raised beef they can feel good about serving to their family. “We want to offer our customers the beef that is best for their family. What we can provide is lean and nutritious and it will provide known health benefits that only grass-fed animals can,” Rogers explained. Their beef is packaged Kosher, so consumers do not have to worry about what is hidden inside. Customers can shop for all types of cuts online at honestlybeef.com. The farm offers a huge variety of cuts and products that range from ground beef, roasts, brisket, filet of tenderloin steaks, New York Strip steaks, ribeye steaks, top sirloin steaks, flanks and flat iron steaks, short ribs and rib rack, to soup bones, oxtails, tongue, liver, heart, kidney, cheek, smoked link sausages, beef jerky and even liver doggie treats. If you do not live in Mississippi but still want some of the best beef you have ever had, they can ship anywhere in the country. At present time, they regularly make shipments to California and Colorado. Honestly Beef has specially made boxes that will keep any order fresh frozen for 72 hours. If a shipment is going to take longer than that, the Rogers will use dry ice to ensure your beef is still fresh when you receive it. If you do live in Mississippi and would like to pick up your order, there are also options for that! Arrangements can be made with Jaclyn to be picked up in Collins, Magee, Laurel or Brandon. Jaclyn also regularly attends farmer’s markets all over the state and Louisiana. These are perfect opportunities to talk with her about what is going on at the farm, order some of their delicious product or try it. She is at the Camelia City Farmer’s Market in Slidell the second Saturday of every month, the Downtown Hattiesburg Farmer’s Market every Tuesday, Vicksburg’s Farmer’s Market every third Saturday and Hancock County’s Farmers Market every first Saturday. These appearances are all dependent on weather. Honestly Beef is also a part of Genuine Mississippi. The Mississippi Department of Agriculture and Commerce started this in an effort to make it easy for consumers not only from Mississippi but all over the world, to be able to find products that are created or produced in the Magnolia State by farmers or entrepreneurs. Genuine Mississippi does a spectacular job of showing the entire world our state pride and in turn, helps keep the state’s economy strong by encouraging tourism. There are also ten restaurants in Mississippi that you can try the beef. On the Mississippi Gulf Coast, these restaurants that serve Honestly Beef are Wholey Foods in Bay St. Louis, Craft Advisory Brewing in Ocean Springs and Beach Side Grill in Long Beach. In the Laurel area, you can find this beef at Edgar’s Steakhouse, Bird Dog Café, Oak Leaf General Store and The Knight Butcher Shop. Finally, Gitano Grill and Bakery in Taylorsville and GW & Jo’s Café will be more than happy to serve you up a delicious plate of beef. Honestly Beef is located at 84 Cattle Drive in Collins, Mississippi but please call to arrange an order or pick up before you. You can reach them at 601-299-4202. Head on over to their website and place your first order with Jaclyn and Bernie.

by Ms. Natasha Haynes, MSU Extension Service Love pie, but can’t eat the crust? Or do you need a gluten-free option for your dessert table this holiday season? This Crustless Pumpkin Pie fits the bill and comes together quickly. Although this recipe calls for pumpkin, I prefer sweet potato pie. So, we substituted Mississippi-grown sweet potatoes in our recipe. They work just as well, and they also are in season. Bake three to four medium to large sweet potatoes. Cool. Remove the skins and mash. That’s it! It’s really easy. Crustless Pumpkin Pie Ingredients - 4 eggs - 15 ounces canned pumpkin - 8 ounces evaporated milk - 1/3 cup sugar - 1 tablespoon pumpkin pie spice - 1 teaspoon vanilla extract - 1/2 teaspoon salt - Nonstick cooking spray Heat oven to 400 degrees F. Spray a pie pan with nonstick cooking spray. Add the eggs to a mixing bowl and beat together. Next, add the pumpkin, evaporated milk, sugar, pumpkin pie spice, vanilla, and salt. Mix until smooth. Pour into the pie pan and bake for 15 minutes. Turn the oven down to 325 degrees F and bake for another 30 minutes or until the pie is set. Pie is done when a knife inserted in the center comes out clean. Thanks to Virginia Cooperative 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 The Wine Guys, Tom Marquardt and Patrick Darr Quick, what is the most productive wine region in Italy? Many would guess Tuscany where chianti leads the parade. But it’s not. Piedmont, the home of the famed barolo and barbaresco? Nope, it’s the Veneto. The home of the reds of Valpolicella and whites of Soave produces 18 percent of all Italian wine. Tuscany comes in 6th place and Piedmont ranks 7th. Hemingway was an ardent valpolicella enthusiast. After enduring two significant plane crashes in Africa, he claimed valpolicella as an integral element in his recovery. Valpolicella is also featured by Hemingway in one of his more obscure books, “Across the River and Into the Trees,” published in 1950. The novel featured valpolicella as the main character’s ample tipple of choice. The Veneto, near the town of Fossalta Di Piave, is also where in 1918 the teenage Hemingway was injured by an Austrian mortar shell while serving as a volunteer ambulance driver for the Italian army. Hemingway’s wartime Veneto experience is thought to form the basis for his breakout novel “A Farewell to Arms” in 1929. Valpolicella is primarily made from three red gapes: corvina, rondinella and molinara. Four styles of valpolicella range from age-worthy amarone and recioto, a sweet dessert wine, to regular valpolicella and ripasso, which are generally meant for current consumption. The introductory valpolicellas provide a pleasant, uncomplicated experience and is generally priced less than $20. Priced a bit higher, ripasso is valpolicella that is mixed with the spent skins and seeds from amarone production to create a bolder, more complex wine. For amarone, the fully mature grapes are harvested and air-dried for up to three months, shriveling the grapes and concentrating the grape liquids. The resulting wine is concentrated and complex with higher alcohol. Recioto is also made from air-dried grapes but with the fermentation process halted before all of the grape sugars are consumed by the yeast. It is thus a sweet dessert wine. We recently tasted a selection of wines of the Veneto from Famiglia Pasqua, a three-generation family owned and operated winery. We sampled a valpolicella and amarone from them as well as two excellent IGT selections that skirted the traditional Valpolicella DOC rules but implemented some of their traditional techniques. The Famiglia Pasqua Passionsentimento Bianco Veneto IGT 2019 ($18) is a fantastic wine and a good value. Crafted from lightly dried garganega grapes, which are traditionally used to make soave, this example presents citrus with intense pear and peach notes that present a very round experience and a very long finish. The Passionsentimento Rosso Veneto IGT 2019 ($19) also uses desiccated grapes after they lose 30 percent of their water, which concentrates the sugars in the remaining grape must. Corvina, croatina and merlot make up the blend, which reminds one of a well-made ripasso at a fraction of the price. Fresh cherry and dried cherry notes dominate. We also tasted the Pasqua “Mai Dire Mai” (which means “never say never”) Valpolicella Superiore DOC 2013 ($50). Pasqua has wisely aged this wine so that it is in a beautiful spot right now. This valpolicella presented baked plum and cherry notes with hints of cedar in the finish. Very full, rich and mature with a flavor profile similar to a well-made Rioja reserva. The grapes for the Pasqua Famiglia Pasqua Amarone della Valpolicella 2016 DOCG ($50) were air-dried for three months before pressing. The finished wine featured sweet cherry notes with a hint of roses. Very fresh smooth and long lasting in the mouth. Flat Top We recently tasted several wines from Flat Top Hills being made by “G4,” the fourth generation of the pioneering C. Mondavi family. Consulting winemaker Angelina Mondavi has teamed up with head winemaker Randy Herron to make reasonably priced wines under the broad California appellation. The primary growing region is in the Dunnigan Hills in Yolo County. Their fruit-forward style makes them easy to drink and versatile with simple foods. Flat Top Hills California Chardonnay 2020 ($14). Medium body with fresh tropical fruit aromas and apple flavors with a touch of lemon curd and vanilla. Simple but elegant for the price. Flat Top Hills California Red Blend ($16). Medium bodied with perceptive spice notes and black cherry, raspberry flavors. It’s an easy drink that matches well a variety of fare or it can be enjoyed by itself. Flat Tops Hills California Cabernet Sauvignon 2018 ($16). Medium body with rich black cherry, some plum flavors and a dash of cocoa powder. Smooth mouthfeel. Italian wine picks La Valentina Pecorino 2019 ($18). Pecorino is the grape variety often forgotten in the Abruzzo region of Italy yet here it excels. It is aged on the lees to add some weight and complexity. Pear and tropical fruit notes. Enrico Serafino “Grifo del Quartaro” Gavi di Gavi 2020 ($17). Simple yet fresh with balanced acidity. Made from the local cortese grapes, it has citrus and peach notes. Inama Carbonare Soave Classico DOC 2019 ($28). Using the native garganega grapes grown from a 50-year-old vineyard, this soave has good body and palate length. It sees no oak so the fruit is pure and fresh with citrus notes and brisk acidity.

By Kara Kimbrough The temperature has dipped slightly, so it must be time for homemade soup… right? Some of my favorites are chicken noodle, potato and corn chowder, ham and vegetable and chicken taco. I tasted this one while judging a soup and gumbo competition on the Gulf Coast and fell in love with the spicy flavors balanced with shredded chicken. It’s just as delicious minus the chicken if you're vegetarian. Whenever I prepare soup, I always use an extra-large stockpot. Soup freezes well and defrosts quickly to create the perfect fall or winter meal in minutes. If a bowl of steaming soup prepared by someone else is your idea of nirvana, you’re in luck. Several restaurants around the state are known for their delicious versions. Back by popular demand, are just a few of my picks for Mississippi’s top restaurant soups: 1. Corner Bakery doesn’t disappoint with a loaded potato soup that’s as delicious as the real potato version. 2. Basil’s in Ridgeland’s Renaissance and the Jackson area is known for fresh, tasty fare, including creamy tomato basil soup. 3. Scranton’s she crab is a favorite of diners at this Pascagoula restaurant. It's a rich, flavorful soup filled with, you guessed it, crab. 4. Many feel seafood gumbo is this long-time Jackson restaurant’s best soup offering, but I disagree. Seafood bisque draws its share of fans to Hal & Mal’s in Jackson every Friday, the only day it’s served. 5. Stop by Panera Bread and choose the bread bowl filled with steaming French onion soup. Soup and bread – in my book, it doesn’t get much better. 6. It’s a little chilly, so time to try the Wagyu chili at Dave’s Triple B in Flora. It’s thick, hearty and a complete meal. 7. Cream of crab sounds like an interesting soup. It is, especially if you sample Strawberry Café in Madison’s version. 9. In the mood for old-school vegetable soup? Look no further than Primos Café in the Jackson area. With a side of cornbread, it’s the perfect hearty lunch. 10. Last, I hate to play favorites among gumbo-serving Gulf Coast restaurants. Almost every variation I’ve sampled is delicious, but Mary Mahoney’s reigns supreme. It’s regularly shipped to fans around the U.S. It may be pricier than other eateries’ version, but you’ll forget the cost after the first bite. Here's the recipe for my favorite shortcut potato and corn chowder. Fall ’21 Potato and Corn Chowder 2 – 28-ounce bags of Ore Ida Potatoes O’Brien with Peppers and Onions (you can use whole potatoes, cut into small cubes, if you prefer 2 - 14-1/2-ounce cans cream of mushroom soup and 2 soup cans of water 1-2 cups crumbled cooked bacon (I use the bagged variety of extra large pieces, not bits - but you can cook your own) 1 can whole kernel corn, drained 1-1/2 cups milk or heavy cream 1/2 teaspoon salt 1/2 teaspoon pepper In a large slow cooker, place defrosted potatoes (or cubed potatoes) in the bottom and top with soups, followed by two soup cans of water; stir well. Stir in the corn, bacon and salt and pepper. Cover and cook on low for 3-1/2 hours or high for 7-1/2 hours. Uncover and stir in milk or heavy cream. Add more seasonings and milk or cream as needed. Cover and cook an additional 30 minutes.

By Julian Brunt Gumbo is perhaps the most iconic dish of the Southern Gulf Coast, and I doubt anyone with knowledge of this Southern food culture would disagree. It is most often associated with Creole and Cajun cultures, but over the years, it has become so popular that it can be found almost anywhere. I’m fond of saying gumbo isn’t a recipe, it’s an opinion. Recipes, techniques and even basic concepts vary so widely it is probably the most argued over Southern dish of all time, with heated debates raging over every aspect of gumbo making, from the Holy Trinity to the roux. So, where did this iconic dish come from? Many people think its origins are in French bouillabaisse, the famous seafood stew from Marseille. I have been telling the story of the lonely Frenchman from Marseille who invented gumbo for years, although I cannot speak to the veracity of the story. Then again, if it is a good story, it doesn't matter, does it? The story goes like this: this Frenchman lived on the Louisiana Coast and was homesick for his father's bouillabaisse. His father was a fisherman, and after selling the day’s catch, what was leftover was turned into a stew for the hungry fisherman and crew on the beach, bouillabaisse. Our Frenchman did the best he could to replicate his father's recipe with what he could find, but there certainly wasn't any fennel, and he didn't recognize any of the local fish, but what resulted was the prototype of modern gumbo. Good story, right? In fact, gumbo came to us from many places besides Marseille’s vaunted bouillabaisse. It came to us from Africa and the okra that slaves brought with them into bondage. Ki ngombo is the term for okra in the Central Bantu dialect of West Africa. The dried sassafras leaves that were once popular to use as a thickener in gumbo came from the Native Americans that sold it in the French Market in New Orleans. The Holy Trinity, a combination of onion, bell pepper and celery, is related to not only the French mirepoix, but also the Spanish sofrito. So, our beloved gumbo is truly an international dish. Let’s get on to actually learning how to make a good gumbo. It is a daunting recipe to many cooks, but if you take your time, one step at a time, and never, never take any shortcuts, you will do just fine. So, what are the basics? It’s pretty simple, the Holy Trinity (onions, bell pepper and celery), a good stock, sausage, sometimes chicken, seafood of your choice and the booger bear to so many, a good dark roux. Let’s start with the roux, which is of course French. The French have four types of roux, white, blond, brown and dark brown, but a gumbo roux is far darker than the French dark brown. When I teach a gumbo class, I tell the class that if they want to learn how to make a gumbo roux, make a roux and burn it. Now back up three or four minutes, and you will have it just right. The vegetables are pretty simple: just chop and sauté, but I like to cook them for at least 20 minutes. I want them to almost disappear—the flavor is intensified the longer you cook them. Think of the difference between a lightly sautéed onion and an onion fit for French onion soup. It really is a big deal. The stock is perhaps the only place where a tiny shortcut can be made. Buy commercial chicken stock, roast 4 to 6 chicken thighs, de-bone them and add the bones to the stock, along with any vegetable trimmings you might have, now simmer for an hour. I like to season my stock simply with Tony Chachere's Creole Seasoning and red pepper flakes. The combination of protein is up to you, but I use Conecuh sausage, roasted chicken thighs and shrimp. I also like duck and oysters in a gumbo. But gumbo really is a leftover kind of recipe, and you can make a good gumbo out of almost anything you have on hand. I have heard stories that the poor folks that lived in Biloxi's Point Cadet, the old seafood district, used hot dogs when there was nothing else to use. But I do not recommend it. Just as in the making of the stock, my basic seasonings for gumbo are Tony Chachere's and red pepper flakes. One point that I think is important, season as you go. Always taste before and after seasoning, never season all at once. Let the gumbo develop slowly, nurture it lovingly and the results will be just as lovely. Two more tips: this is a one-pot dish. Everything is cooked in the same pot, and the drippings are never wiped out but will add to the depth and flavor of the gumbo. Oil is not only a lubricant but also an ingredient. Use a good quality olive oil in some quantity, and it will make a difference. Here is the basic recipe: 1 1/2 cups Conecuh sausage, sliced 2 bell peppers, chopped 1 large onion, chopped 1 cup celery, chopped 2 cups rice 4 cups chicken stock Chicken stock to cover, maybe 6 cups 1-pound large, peeled shrimp Equal parts of oil and flour (less than a cup) Tony's seasoning and red pepper flakes Sauté the sausage in a little oil until well browned. Remove and set aside. Add the shrimp and cook over high heat in small batches for just one minute. The point is to give the shrimp a little color, not cook them through. Remove and set aside. Add the vegetables and more oil if necessary and cook for 20 minutes. Separately, season the chicken with salt and pepper and roast at 375 F until well browned. Remove, cool and de-bone. Set the meat aside. Add the chicken stock to the bones and skin leftover in the pot and simmer for an hour. In a cast-iron skillet, add the oil and flour, combine well. It will start out lumpy but gradually smooth out. Keep a good eye on the roux, and do not let it burn, stir often. (It will slowly start to take on color, and when it starts to smell nutty, you know you are getting close. Stir, stir, stir at the end. If it darkens too quickly, take it off the stove. If you need to cool it down quickly, place the pot on a tile counter or the floor. It will draw off some of the heat.) When the roux is almost done, take it off the stove, it will continue to cook for a while. Add the stock to the vegetables, bring to a simmer. Taste and season as necessary. Carefully add the roux, it will spatter and bubble. Stir and simmer for 10 minutes. Add the sausage and chicken, simmer for about 30 minutes. While the gumbo simmers, steam the rice and stock for 20 minutes. Fluff as soon as it is ready. Add the shrimp just before the gumbo is served. Notes: If you are a garlic fan, toast the dry rice in garlic butter, then steam per usual. It is delicious! I told you this was an opinion, not a recipe! Use as many local ingredients as you can. I like Two Brooks Farm rice from my friend Mike Wagner’s farm in the Mississippi Delta. Buy your vegetables at a farmer’s market, and buy the freshest shrimp that you can find.