By Ms. Susan M. Collins-Smith, MSU Extension Service Whether your children eat at home or school, be sure they eat a nutritious breakfast every day. Research shows that breaking an overnight fast with a healthy meal can positively affect our health, especially children and teens. Children who eat breakfast tend to have higher school attendance and less tardiness. They also are more likely to maintain a healthy weight and have enough calcium in their daily diets. Don’t think of breakfast as a meal that has to take a long time to prepare. One of my favorite breakfast meals is toast. I start with whole-grain toasted bread as my foundation to build a healthy meal with lots of fun, tasty, and nutritious toppings. One of my favorites is peanut butter toast. It’s tried and true and hits the spot. Add some fruit like bananas and strawberries for sweetness. Try a sprinkle of chia or flaxseeds for crunch, healthy fats, and more fiber. When you want something savory, try adding veggies to your toast. Spread on some cream cheese, and top it with ham, cucumbers, tomatoes, and a sprinkle of red pepper flakes for spice. Need a heartier option? Try a traditional BLT sandwich with mashed avocado instead of mayo. Prefer more protein? Top it with an egg. You don’t have to stop there. Top your avocado toast with tuna, chicken, or ham. If you like waffles, try this with a waffle. Breakfast tacos and savory oatmeal are two of my other favorites. Here’s how to make them. Breakfast Taco Scramble and cook eggs or egg whites, add leftover vegetables for extra fiber, a little cheese for more protein and calcium and put it in a tortilla. Top with salsa. This is a great option if you are eating on the run because this meal can be wrapped in a paper towel or piece of foil, and out the door you go. Savory Oatmeal Oats are packed with fiber, protein, vitamins, minerals, and antioxidants. For savory oatmeal, I boost the flavor and nutrition by adding a dash of turmeric, black pepper, cayenne pepper, a splash of vanilla, and a handful of nuts for healthy fat and protein. Check out these easy, nutritious recipes from The Food Factor that have been featured on the blog: Simple Sheet Pan Eggs Pumpkin Spice Oatmeal Muffins Fruity French Toast Casserole Soft Granola Bars Microwave Southwest Scramble Remember, think outside the breakfast box! Boost your breakfast with a variety of whole grains, fruits and vegetables, healthy fat, protein, and spices and herbs. Jazz up your breakfast in a way that works for you and your family. 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 and U.S. Department of Agriculture My Plate websites.

By Ms. Natasha Haynes, MSU Extension Service The slow cooker is a great way to get dinner on the table quickly or serve a crowd. These barbecue sliders are an economical and easy main dish. Fall is here! Get out the slow cooker! Local temperatures still feel like summer. But that’s all the more reason to avoid adding more heat in the kitchen! Plenty of people use slow cookers year-round, but a slow cooker just says cozy, warmth, and comfort to me. These slow cooker barbecue chicken sliders are perfect for tailgating parties or a Monday night dinner. They are simple and you can create a healthier version if you use a low-sugar barbecue sauce. When shopping for your sauce, look for tomato or vinegar as the first ingredient on the ingredient list. If you prefer a little more sweetness, you can add maple syrup, honey, or brown sugar yourself to enhance the flavor. This can help you better control the amount of sugar in the recipe. Slow Cooker Barbecue Chicken Sliders Ingredients: - Nonstick cooking spray - 1 pound boneless, skinless chicken breasts - 3/4 teaspoon garlic powder - 1/4 teaspoon black pepper - 1 teaspoon chili powder - 1 small onion, sliced - 1 cup water - 1/3 cup barbecue sauce - 8 mini whole-wheat buns Spray the slow cooker insert with nonstick cooking spray. Place chicken in the slow cooker and sprinkle with spices. Add sliced onion and water. Cover and cook on low for 6 hours or until the chicken is done. Drain water from slow cooker and shred chicken with two forks or a hand-held mixer. Mix in the barbecue sauce and heat for 15 minutes. Assemble sandwiches using extra sauce and other toppings as desired. Coleslaw with a vinegar-based dressing goes great with these. You can also serve these sliders with Air Fryer Sweet and Spicy Sweet Potato Fries. We recently featured the recipe on the blog, and it is a part of our own MSU Extension publication P3578, “Air Fryer Recipes.” I got my inspiration for these sliders from a recipe by our friends at North Dakota State University Extension Service. Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

From Family Features With a return to busy fall routines, it can be challenging for many families to find the time to sit down at the table for nutritious meals. Adding an option like Florida Orange Juice to your family's routine can help fuel them throughout the day. Whether drinking it on its own or by adding it to recipes like Grilled Turkey Club with Orange Juice-Infused Aioli or Orange Cream Smoothies, you can feel good about incorporating a beverage with essential vitamins and minerals, nutrients for immune system support and no added sugars. Diet and nutritional benefits: Both nutritious and delicious, drinking 100% orange juice can increase fruit intake as well as provide key nutrients including vitamin C, potassium, folate, thiamin and magnesium, as well as vitamin D and calcium in fortified juice. Research has found children whose diets include orange juice tend to have healthier diets and higher levels of physical activity compared to those whose do not. The American Academy of Pediatrics recommends limiting 100% fruit juice to no more than 4-6 ounces daily for children ages 2-6 and no more than 8 ounces for children ages 7 and older. Immune support: 100% orange juice can help support the immune system by providing a variety of vitamins and minerals. For example, an 8-ounce glass of 100% orange juice is an excellent source of vitamin C, which helps protect cells and promote the production and function of immune cells. An 8-ounce serving of fortified 100% orange juice is a good source of vitamin D, which plays an important role in regulating immune response to help fight off bacteria and viruses that get into the body. Additionally, 100% orange juice has many beneficial plant compounds, flavonoids and colorful carotenoids, which work to support the immune system by fighting inflammation and helping cells communicate with each other. No added sugar: Unlike many foods and beverages that contain added sugars, the natural sugar in 100% orange juice comes with vitamins, minerals and antioxidants. In fact, a study published in "Frontiers in Nutrition" found children and adults who consumed 100% orange juice had lower intakes of added sugar compared to those who did not. "Today, children are consuming fewer fruits and vegetables and missing out on key vitamins and minerals," said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. "Many children have inadequate intake of folate, riboflavin, thiamin, vitamin C, vitamin D, potassium, iron and zinc. This doesn't have to be the case. A glass of 100% orange juice is a convenient option, according to the Dietary Guidelines for Americans, that counts toward fruit intake and one I know children love. Parents should make sure to look for 100% orange juice on the container. This ensures you are serving a nutrient-dense beverage with no added sugar." Visit floridajuice.com to find more nutritious recipes. Grilled Turkey Club with Orange Juice-Infused Aioli Orange Juice-Infused Aioli: 1 cup mayonnaise 1/2 cup Florida Orange Juice 2 tablespoons chopped parsley 2 cloves garlic, grated 2 teaspoons Dijon mustard Turkey Club: 8 slices multi-grain bread 1 cup watercress 8 ounces thinly sliced smoked turkey 4 slices provolone cheese nonstick cooking spray To make aioli: In small bowl, whisk mayonnaise, orange juice, parsley, garlic and Dijon mustard. To make turkey club: Spread 2-3 teaspoons aioli on four bread slices. Spread watercress on top of aioli. Top watercress with turkey, cheese and remaining bread slices. Spray grill pan, electric skillet or cast-iron skillet with nonstick cooking spray and warm over medium heat. When pan is hot, add sandwiches, cheese side down, and cook until bread is golden brown and cheese has melted, about 4 minutes. Gently flip and cook 2-3 minutes, or until bread is golden brown. Serve with remaining aioli as dipping sauce. Orange Cream Smoothies 1 1/2 cups Florida Orange Juice 2 cups ice 6 ounces non-fat vanilla Greek yogurt 1/2 cup vanilla almond or soy milk In blender on medium speed, blend orange juice, ice, Greek yogurt and vanilla almond or soy milk until smooth and creamy. Pour into two tall glasses. SOURCE: Florida Department of Citrus

by The Wine Guys, Tom Marquardt and Patrick Darr When you think of champagne, you probably think first of the French. After all, Champagne is a unique location that owns the name; everything else is sparkling wine. And, you probably remember reading that it was a French monk who accidentally invented champagne to the delight of the Brits. Right? Wrong! The French may have a firm grip on Champagne, but they don’t have a grip on the history of how champagne is made and slowly they are losing some of their grip on the best made sparkling wine. Don’t look now, but the British are coming. First, a little history. It was an English scientist – not a Benedictine monk named Dom Perignon -- who invented the secondary fermentation so unique to sparkling wine. Second, it was the English – confounded by exploding bottles of their favorite wine – who invented a stronger bottle that kept the industry alive. Despite all of these milestones, one thing that has eluded the Brits is its ability to make sparkling wine. That is, until now. Global warming is shifting the ideal climate for sparkling wine about 200 miles north. Southern England has sprouted many new wineries focused primarily on making sparkling wine. In fact, about 70 percent of the wine made in England is sparkling wine – a dramatic development that couldn’t have happened without improved temperatures. Arnault Brachet, who’s firm ABCK markets Chapel Down in the United States, said “the south of England now has similar average temperature and sun exposure as Champagne about 40-50 years ago.” The United States is now Chapel Down’s top export market even though it launched only four years ago. Other English sparkling winemakers – Hattingley Valley, Nyetimber and Gusborne – also are reporting brisk sales here. The awards these wines are getting in international competition are proving that British sparkling wine can compete with champagne. In fact, we recently put a Nyetimber blanc de blanc in a tasting of French champagne and sparkling wine from other countries. By far, the British sparkling wine was the favorite – and most participants declared it to be champagne. We also have enjoyed Nytetimber’s multi-vintage Classic Cuvee and its multi-vintage rosé, both similar in style and equal to champagne. It’s not just the weather that is drawing comparisons to champagne. English winemakers are using the same three grape varieties – chardonnay, pinot noir and pinot meunier – for its sparklers. They are using the same traditional winemaking -- known as methode champenoise – and have the same limestone soil. Nyetimber, in particular, can be found in many top restaurants. Founded by Stuart and Sandy Moss of Chicago in 1988, it was the first to plant the three champagne grapes. Eric Heerema, who bought it in 2006, recruited new talent from Canada. Winemaker Cherie Spriggs and her husband Bard Greatrix actually asked for the job when in search of a new challenge they saw the potential in English sparkling wine. Spriggs was the first female and the first person outside of Champagne to be chosen as Sparkling Winemaker of the Year at the 2018 International Wine Challenge. Nyetimber has won gold medals in international competitions for every vintage since 2006. Brachet finds English wine to be “drier, fresher, fruiter,” a comparison we heard from others on both sides of the English Channel. While the Brits are reveling in global warming, champagne producers are growing concerned. As temperatures slowly rise in northern France, most producers are no longer dosaging their wines to tame acidity levels common to under-ripened grapes. For the same reason, they are using less malolatic fermentation – a process to convert harsh malo acids to softer lactic acids. These changes are historic in a region rooted in tradition. Simon Robinson, owner of Hattingley Valley winery of Hampshire and chairman of WineGB, said the success of English sparkling wine is denting champagne’s foothold in Great Britain. Like they’ve done in other regions, French champagne houses – Pommery and Taittinger -- have launched operations in South England. Robinson said that move is vindication for England’s sparkling wine industry, which was once a joke. Alas, English sparkling does not have an edge on prices. Nyetimber ranges from $60 for its Classic Cuvee to $250 for its rare Prestige Rose Cuvee. Chapel Down and Gusborne sell for $50 to $80 a bottle. These prices will discourage many consumers who may prefer to choose a known quantity over one not so well known. However, they will be shocked by the quality of English sparkling wine if they want an adventure. Get your champagne now. If you plan to host a party this holiday season or have something to celebrate, you should buy your favorite champagne now. Champagne officials are predicting a worldwide shortage of French bubbles toward the end of the year. Part of the reason is that demand for champagne, particularly in the United Kingdom, has bounced back with gusto. Tariffs placed on champagne by former President Trump depressed sales in the United States, which meant more of the product being sold in the UK. But U.S. sales picked up in the spring as consumers were re-emerging from the pandemic. Now, the U.S. in back to stocking up at a time when producers were reducing production in anticipation of a long-term slow down. Yields in 2020 were intentionally lowered by the Committee Champagne. The shortage will benefit prosecco producers and even sparkling wine producers from the West Coast, who face no product shortage. We suspect that consumers are tired of the pandemic, no matter what its risk, and will find reasons to celebrate this Christmas season. Those with the ability to pay higher prices will indulge in prestigious champagne no matter what the cost — if they can find it. Wine picks Daou Paso Robles Reserve Cabernet Sauvignon 2018 ($60). If you like your cabernet sauvignons with a good dose of chocolate, this one is for you. Ripe blackberry and cassis flavors with silky tannins, a dash of spice and a bit of garrigue. Gotas de Mar Albarino 2020 ($21). Bright citrus and pineapple notes with balanced acidy and round finish. Sosie Spring Hill Vineyard Pinot Noir 2017 ($45). This Sonoma Coast pinot noir comes from three clones of grapes grown in difficult soil on the western side of Petaluna. The aromatics are intense with red fruit notes and a dash of spice. Flavors include plums and earth.

By Ms. Susan M. Collins-Smith, MSU Extension Service Food safety when cooking and serving food at a tailgate is a lot like serving food at home. The same basic rules apply. You just need a little more planning and a few extra supplies. Keep hands and surfaces clean Wash your hands with warm, soapy water for at least 20 seconds before and after preparing food. No running water where you are tailgating? No problem. It’s easy to set up a handwashing station. Here’s how: Use a table or another flat, elevated surface to set up a water jug with a spigot faucet, hand soap, and paper towels. Bring a bucket to catch the excess water from the jug. Clean the water jug before using it by following these instructions: Sanitize the jug with two tablespoons of unscented bleach in one gallon of water and slosh all surfaces. Let this solution stand for five minutes, and then drain. Do not rinse. Fill the container with appropriate drinking water for handwashing. Washing hands with soap and water is best, but hand sanitizer and moist wipes work when you don’t have access to running water. Keep foods at the proper temperature Keep cold items at or below 40 degrees. Keep hot items at or above 140 degrees. Anything in between is called the danger zone where most bacteria that cause food-borne illness grow and thrive. Pack frozen and cold foods in the cooler just before you leave the house. Place raw meats in sealed bags or containers at the bottom of the cooler. Use plenty of ice or ice packs to completely fill the cooler. Transport the cooler inside the vehicle where it is temperature controlled. Use a separate cooler for drinks because it will be opened frequently. Read our blog post about How to Keep Food Safe in a Cooler for more helpful tips. Use an ice bath to keep cold foods cool and chafing dishes or slow cookers to keep hot foods warm. Otherwise, keep cold foods in the cooler until it’s time to serve them. Throw out any leftovers kept at room temperature after two hours. If the temperature that day is above 90 degrees, throw out leftovers after one hour. Prevent cross-contamination Pack enough utensils and serving dishes. You should have one set of utensils and serving dishes for raw meats and seafood specifically. Use a different, clean set for cooked items. Wash your hands with soap and water after touching raw meat or seafood. If your tailgate setup is buffet style, bring enough utensils for each dish. Have multiple food thermometers on hand or clean yours after each use. Discard any marinade used on raw meat or seafood. Use the right meat thermometer Instant-read dial or digital thermometers are best for tailgating. Calibrate the thermometer periodically to ensure it is accurate. Check internal temperature by inserting the thermometer into the thickest area of the item. Safe Internal Temperatures All poultry: 165oF Ground meats (beef, pork, lamb, veal): 160oF Hot dogs, bratwursts, sausages, burgers: 160oF Beef, pork, lamb, and veal (steaks, chops, roasts): 145oF as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. You may choose to cook meat to higher temperatures based on personal preference. Natasha goes over some food safety dos and don’ts for your next tailgate party in this Facebook Live video post. Extension publication 3328, “Tailgating Food Safety,” will help you plan for and have a tasty and food-safe tailgate. For more Game Day Food Safety Tips and How to Grill Safely, head over to the Centers for Disease Control and Prevention website. The U.S. Department of Agriculture Food Safety and Inspection Service website has more specific information about various food safety topics.

by The Wine Guys, Tom Marquardt and Patrick Darr Sometimes, you just need a kick start to get you out of a funk, whether it be a new COVID variant, a football loss, or just the weather. As we transition into fall, we like to use the time to discover new grape varieties before we settle back into a routine of winter wines. If something different is what you seek to break the mood, this column is for you. Look to Europe to find your next daring wine if you want a unique dining experience, whether it be something to sip on the deck or pairing a home-cooked meal inside. These wines offer grape varieties unique to their country and are often value-priced. They are usually light and refreshing, a perfect aperitif or a wine to match with barbecued foods. If you can’t find these producers, just look for the region – the goal is to explore new areas. From Spain: Beronia Rueda 2019 ($12). One of the best values in white wine today, this delicious verdejo is perfect for sipping. Huge aromatics of freshly mowed grass and herbs are followed by white peach, orange and herbal flavors. You will be hard pressed to find a better deal on the market today. Veiga Naum Rias Baixas Albarino 2019 ($18). The Rias Baixas region of northern Spain produces the best albarinos. This one has generous floral aromas and notes of apricot and apples. It is a perfect aperitif or a wine to pair with simply prepared fish. From Italy: Marco Felluga Molamatta Collio DOC 2015 ($26). The Collio Goriziano region in Friuli-Venezia borders Slovenia in Italy’s northeast corner. Four generations have been making wine for this estate since the 1800s. This interesting white wine is made up of friulano, pinot bianco, and ribolla gialla grapes. Good concentration and acidity. La Maciarine Montecucco Rosso 2018 ($19). The sangiovese in this delicious Tuscan wine is tamed with cabernet sauvignon and petit verdot to create a broadly flavored wine of floral aromas and intense cherry plum flavors. You get a lot of wine for the price. It would pair well with hamburgers, ribs or pasta. Tenuta l’Impostino Montecucco Rosso DOC 2015 ($19). The blend here is 80 percent sangiovese with the rest made up of merlot, syrah and petit verdot. Rich plum flavors with hints of mint and tobacco. Casanova di Neri IrRosso Toscana IGT 2018 ($22). This is a tasty blend of sangiovese, cabernet sauvignon and petit verdot. “IrRosso” translates to “our wine” and it’s certainly a unique blend. Floral, violet aromas with blackberry and currant flavors. Easy tannins make it a quaffable wine for simple fare from the grill. From Sicily: Tenuta Whitaker Mozia Grillo 2019 ($22). Aged three months on the lees in stainless steel, this unfiltered white wine is fresh and abundant in citrus and tropical fruit flavors with a touch of minerality. From the tiny island of Mozia on the western side of Siciily, grillo is grown on little, wind-swept bushes. Very unique. If you like pinot grigio, you’ll like grillo. Capofaro Didyme 2019 ($26). Made entirely of Malvasia di Lapari grapes from the island of Salina north of mainland Sicily, it is aged four months on the lees in stainless steel. This white wine has unique flavors that may not appeal to all palates. Floral aromas with peach flavors and a hint of almonds. Tascante Buornora Etna Bianco 2019 ($20). This is an amazing, vivacious white wine from Sicily. Made from carricante grapes, it has peach and citrus aromas with pear flavors and tantalizing hints of mineral and lemon. Great acidity and length. Surrau Limizzani Vermentino di Gallura DOCG 2020 ($16). Made entirely of vermentino grown on Surrau’s estate vineyards on Sardinia, this wine has stone fruit notes with crisp acidity and a touch of spice. Drink alternatives We don’t think we’ve ever seen so many alternatives to a bottle of wine. There are boxes and cans of your favorite drink, but now the spirits industry is focused on providing a convenient package that can be ported to a boat or picnic. We recently sampled an array of mixed drinks made BarBox. Brothers and cofounders Matthia and Jacob Kozuba grew up in a distilling family and came up with this party pack: 14 four-ounce cocktails in a bag-n-box. These ready-to-drink cocktails include the favorites: margaritas, negronis, gin lemonade, vodka sour and cosmopolitan. They range in alcohol levels from 20 to 24 percent or about 40-50 proof. Having tried all of them – cosmo being our favorite – they serve a purpose. They may not have the quality level you find in a cocktail crafted by your favorite bartender, but they are convenient. If you use a mix for your margaritas, you won’t be disappointed. The boxes are recyclable and biodegradable. At $25 a box, that is about $2 a drink. Ron Rubin Ron Rubin, like many in the wine business, offers wines under a variety of labels. Probably best known for his consumer-friendly River Road brand, he also offers wines under his own name and other brands. Two of Mr. Rubin’s disparate labels are the Pam’s Un-Oaked Chardonnay California 2020 ($15), and the River Road Double Oaked Chardonnay Russian River Valley 2019 ($17). Both of these luscious chardonnays featured unctuous tropical fruit that clung to the taste buds. The main difference was that the River Road Double Oaked also displayed an oak-influenced honey spiciness that added complexity. Either one of these chardonnays will enhance your drinking experience, but choosing one depends on your preference for oak flavors. We also tasted a Ron Rubin Pinot Noir Russian River Valley 2018 ($25). This larger-than-life pinot noir also created a mouth-filling experience that featured plums, cherries and a meatiness that will match any cuisine. Wine picks Argyle Reserve Chardonnay 2017 ($35). Using the best blocks of grapes from the estate’s three vineyards, this Willamette Valley producer has a solid, premium performance. White peach and lemon peel notes with spice and a dash of mineral. Long in the finish and balanced. Cuvaison Kite Tail Chardonnay 2019 ($50). Talented winemaker Steve Rogstad crafts a unique chardonnay by harvesting the same blocks two weeks apart. Made exclusively from the Old Wente clone of grapes, the separate harvests offer bright acidity and green apple notes while the other grapes harvested with more ripeness give the wine weight and stone-fruit flavors. It is ridiculously delicious.

Football Season is here, and James Beard Award nominated Chef Cole Ellis shares his favorite appetizer to serve during football season, Mississippi Sin Dip. Served in a sourdough bread bowl, this warm and cheesy dip is a fan favorite! Mississippi Sin Dip Ingredients: - 1-1/2 cups sour cream - 1 (8-ounce) package cream cheese - 2 cups shredded sharp cheddar cheese - 3/4 Cup cooked ham, finely minced - 1 can diced green chiles - 1/2 cup sweet white onion - 1/8-1/4 teaspoon Worcestershire sauce - 1 large sourdough boule, unsliced (round loaf) Mix sour cream and cream cheese together until creamy. Add shredded cheddar, minced ham, chopped green chiles, diced onion, and Worcestershire sauce. Cut a thin slice from the top of the bread, carefully hollow out the round loaf. Fill hollowed bread with dip and cover with the top sliced off earlier. Wrap the filled loaf in aluminum foil, store in refrigerator until ready to serve, OR to serve warm, bake in the oven at 350 degrees F for one hour. Serve with cocktail breads, crackers, celery, or dipping tool of choice! With Dove season arriving and the holiday season just around the corner, Chef Cole Ellis’s Hoover Dove Sauce is perfect for this time of year. Hoover Dove Sauce Ingredients: - 15 whole plucked dove breasts (quail or Pheasant) - 6 garlic cloves, minced - salt and black pepper - 6 ounces Maytag Blue Cheese - 15 cherry peppers or jalapenos, cut in half - 2 pounds thin sliced DMM Brown sugar Cured- Pecan Smoked bacon, cut in half - Hoover sauce - Fistful of chopped green onions With a paring knife, separate breasts from breast bones to make 30 lobes. Sprinkle very lightly with minced garlic and salt and pepper. Take a breast lobe, blue cheese, and a cherry pepper and wrap in bacon. Secure with a toothpick. Grill over pecan or charcoal for 3 to 5 minutes, then turn and continue grilling until bacon is crisp. Garnish with green onion. Serves 8 to 10. Chef suggests serving with Hoover Lee Sauce.

by Kara Kimbrough Traveling to New York City a few days before the 20th anniversary of the 9/11 attacks proved to be an unbelievable experience. My initial reasons for wanting to return were to explore the city in warmer weather after a 2019 Christmas trip and dine at more of the city's legendary restaurants. However, visiting and on Saturday, being near the 9/11 Memorial and Museum on the actual anniversary overshadowed any meal or attraction. If you haven't toured the memorial, I highly encourage you to do so. The well-done museum and grounds featuring the Reflection Pools at the footprint of the former Twin Towers is something every American should see. That’s not to say that the restaurants at which I was fortunate enough to get in (complete with mask, vaccination card and photo I.D.) were not noteworthy. New York is known for its diverse and amazing cuisine spread through Manhattan and surrounding boroughs. Here are a few highlights of standout meals. First, I was disappointed my reservation for Grand Central Station’s Oyster Bar were cancelled at the last minute due to the 98-year-old restaurant pushing back it’s reopening after being closed during the pandemic. It’s still on my bucket list due to its storied history as one of NYC’s legendary restaurants and outstanding cuisine. Not to be deterred, a quick detour to Gallagher’s Steakhouse (pictured right), another legend in the city's culinary history, was an excellent choice. Opened in 1927 during Prohibition by Helen Gallagher, a former Ziegfeld Follies dancer and well-known gamblers, Gallagher’s was one of the city’s first speakeasy gathering spots for Broadway and sports stars and celebrities. A glass-fronted meat locker showcasing what could end up being one’s steak for an upcoming meal is found in Gallagher’s front window. Elements of the restaurant’s storied past are showcased throughout the well-appointed restaurant offering fine dining in a relaxed atmosphere. A solicitous waiter brought a plate of shrimp and lobster dumplings with soy ginger dipping sauce to quell hunger pains until dinner arrived. I’d wanted to taste dumplings after the grandmother in the movie Crazy Rich Asians made them for her family. A visit to Chinatown was not on the itinerary, so sampling these delicate, delicious small bites without leaving Midtown Manhattan was a trip highlight. Many times, the cuisine at legendary restaurants doesn’t live up to its hype. This is not the case at Gallagher’s. My filet mignon was perfectly seasoned, tender and melted like butter with each bite. I’d planned to order a baked potato or some other ordinary side with the steak until I spotted “Gallagher’s potato chips” on the menu. After the waiter described the homemade seasoned chips with a secret recipe dipping sauce, I couldn’t resist ordering them. The crispy, fried chips dusted lightly with seasoned paired perfectly with the tangy, irresistibly delicious sauce. Side note, the chef did share his “secret sauce” recipe with me (or at least the main ingredients) so drop me an email if you’d like it. I plan to use it as a sauce for many things other than chips. Other standout meals included Eately's margherita pizza, a family-style dinner of spaghetti and meatballs and chicken parmigiana at Tony’s di Napoli and a Bubby’s burger at the long-time Tribeca restaurant of the same name. Memorable breakfasts consisted of loaded New York bagels filled with smoked salmon and cream cheese and super-sized waffles topped with fresh fruit and maple syrup at Hudson Market, the on-site restaurant at the Sheraton at Times Square. I was introduced to the family-friendly hotel by Mississippi friends now living in Dallas and recommend it for first-time visitors or anyone who prefers to stay in the middle of Times Square. It's perfect for those who want walk to nearby attractions and restaurants. Its strict safety features, prime location and amenities can’t be beaten. Last, following up on a recommendation from Hattiesburg restaurateur and friend Robert St. John, my friends and I stopped by Becco Italian Restaurant on the last night for a quick dinner before heading to see the musical Waitress. This hit show has a Mississippi tie, but I don't remember what it is - if anyone knows, please share it with me. Robert urged me to try the pasta trio, which changes daily. We weren’t disappointed in the evening’s never-ending servings of linguine with clams, farfalle with fresh tomato sauce and basil and artichoke ravioli. It was the perfect quick meal before heading over to Broadway. Other standout experiences besides the most meaningful, the 9/11 Memorial, were traveling back to a less-crowded Statue of Liberty courtesy of outside travel restrictions, experiencing Central Park in warmer weather and the breathtaking 360-degree views of the city and surrounding states from the 70th floor observation deck at Rockefeller Plaza’s Top of the Rock. A nighttime double decker bus tour of the city and Brooklyn was the perfect way to see everything and enjoy cool breezes from atop the open air bus. Using a CityPASS from NYC & Company at the majority of sites I visited made for hassle-free eperiences, with no lines and first priority over others trying to get in. A rainy day cancelled a few plans, which means a return trip is definitely in order. New York City is filled with friendly, helpful residents and delicious food that is, in most cases, no more expensive than at restaurants in any other city, including some in Mississippi. Email me if you’d like more tips on how to visit and enjoy New York without spending a fortune. The best experience of the trip was landing back in Jackson and knowing I was home. New York is a great place to visit, but there’s no place like Mississippi.

Ms. Susan M. Collins-Smith, MSU Extension Service Mississippi’s peanut crop is well on its way to a strong finish for 2021. “The crop is in good condition,” said Brendan Zurweller, peanut specialist with the Mississippi State University Extension Service. “Although our acreage is down from last year, we should have close to the same average yield as last year.” Zurweller said he expects the state will average between 4,000 and 4,200 pounds per acre this year. That is down slightly from the 2020 average of 4,400 pounds per acre, which was the best average yield on record for Mississippi peanut growers. Mississippi growers planted 17,340 acres of peanuts, which is about 20% less than the acreage in 2020. Improved markets for other commodities and a late planting window contributed to the decrease in acreage. According to the U.S. Department of Agriculture National Agricultural Statistics Service, 82% of peanuts are pegging -- or beginning to produce fruit -- and 5% have been dug as of Aug. 15. The report shows 62% of the crop is in good condition, 24% is in fair condition, and 8% is in poor condition. The remaining 6% is in excellent condition. “In addition to later plantings and cool temperatures this year, wet weather throughout the early and middle part of the growing season slowed crop development in many areas of the state,” Zurweller said. In other areas of the state, fields could use a little rain, said Malcolm Broome, Mississippi Peanut Growers Association executive director. Peanut plants should completely cover the rows and row middles. Some fields have not reached this stage yet. “Believe it or not, we have a spot or two in the state that is now dry,” he said. “A half-inch to an inch of rain could make a lot of difference. We don’t want it too wet. We don’t need the rain to set in and stay, but a few showers would help.” As harvest gets closer, growers need warm weather to keep maturity on track. “One of the main management issues from here on out is to keep disease pressure low,” Zurweller said. “Also, cool weather in September could delay harvest maturity, and we’re already running a little late. Maintaining late-season canopy health by reducing foliar disease will help prevent peanuts from having to be dug too early.” A strong yield is necessary to keep prices at their current projections, said Will Maples, Extension agricultural economist. “Peanuts are currently facing strong, healthy demand, and we need a good-yielding crop to maintain pace,” Maples said. “In the peanut market, the carryforward from year to year, or how many peanuts we have in storage, is an important economic indicator. Current carryforward projections for the 2021–2022 marketing year from the USDA are 1.13 million tons, which is up slightly from 1.08 million tons last year.” The projected national average farm price for peanuts is $415 per ton, according to the USDA.

Dr. Gary R. Bachman, MSU Extension Service As I wrote this column, I also was watching the weather as Hurricane Ida aimed for the northern Gulf of Mexico. As such, I spent time in the garden picking and harvesting various crops that I don’t want to lose. One group of plants I harvested were my specialty peppers that I’ve been babying all through this hot and humid summer. I brought in both biquinho and aji charapita peppers. I’ve been intrigued with the interesting biquinho peppers. I first became acquainted with these peppers on a salad bar where they were a pickled option called Sweety Drops. Biquinho peppers about an inch long and have a unique shape, with a round head and a pointed end. If you use your imagination, you can see how this looks like a bird’s beak, hence their common name of little beak peppers. I love that there are red and yellow selections. Biquinho peppers are a member of the Capsicum chinense family of peppers, which are known to have a fruity flavor. These peppers have a little bit of heat -- up to about 1,000 Scoville units, which is a measure of pepper heat. Compare this to their cousin the habanero pepper that has up to 350,000 Scoville units. The other specialty pepper I’ve become obsessed with is the aji charapita. These are small peppers from the Peruvian jungles of South America. For the longest time, this pepper was unknown to the rest of the gardening and culinary world. The mature fruit of the aji charapita is about the size of a pea and bright yellow. Eaten raw, these peppers first have a citrusy flavor, but then comes the heat. I’ve described them as being little molten balls of pain. In Peru, they’re called “pelotitas amarillas de fuego” or “little yellow fire balls”! They have a heat rating of up to 100,000 Scoville units. These peppers are great frozen whole, and it is easy to just toss a few into a stir fry or salad. This year, I’m going to make my own pickled biquinho and aji charapita peppers using a recipe I got from a gardening friend. Ron Wilson, host of “In the Garden with Ron Wilson” on Saturday mornings in Cincinnati, has shared his mom’s secret pickled pepper recipe. Well, it’s not really a secret since he shares it every year for his radio listeners. So here goes Nell’s secret recipe. First make a brine using 6 cups of 5% white vinegar, 2 cups of water and 1/4 to 2 cups sugar (this helps to “cool” the pepper heat). Always follow proper canning procedures when doing this at home. The Mississippi State University Extension Service offers the Complete Guide to Home Canning at http://extension.msstate.edu/publications/publications/the-complete-guide-home-canning. Seeds for both of these peppers are available from many online seed sources. If you’re interested in growing them next year, go ahead and start ordering seeds now so you don’t get left out next gardening year.

by The Wine Guys, Tom Marquardt and Patrick Darr Pairing wine with food can be a daunting experience -- if you want it to be. Choreographing a dinner of sea bass or a strip steak can take a lot of effort when, to many guests, the wine pairing really doesn't matter. We can't tell you the times we have pondered endlessly about whether to open an old Bordeaux or an earthy Rhone wine when it didn’t matter -- guests were solely focused on the food and conversation. That being said, a wine can either enhance a dish or overwhelm it. So, you want to give it enough thought that doesn’t tax the brain but gives a meal the splash you want. If you have a great wine you want to share, make it the centerpiece. Build your meal around the wine. For instance, if you have an aged white burgundy, serve a simple fish dish that will let the wine's delicate and fleeting features stand out. Abandon the convention that you should serve white wine with fish and red wine with meat. However logical, the rule of thumb is not absolute, and it fails to take into account the preparation or sauce. Pork, for instance, is relatively neutral in flavor. Add a tart cilantro sauce and you have a wine challenge. Spicy sauces call for gewurztraminer, while something more herbal would be better complemented by sauvignon blanc. Add a tomato-based sauce and you can shift to a light red, such as pinot noir or syrah. Fish follows a similar course. A rich, buttery sauce calls for a lush, extracted chardonnay; a citrus or herbal sauce is better matched by sauvignon blanc. Pinot noir does well with a simply prepared salmon or tuna steak. The weight of the wine and its texture is something totally ignored by most chefs. A barolo or cabernet sauvignon are heavy wines because of their dense fruit, tannins and alcohol levels. A rich, buttery chardonnay has a smooth, rich texture that can overwhelm a tart, simple sauce. It is logical, then, not to serve these wines with delicate dishes. Clobber a Dover sole with a complex, oaky chardonnay and your guests won't taste the effort you put into your sauce. Other than rehearsing your dinner, how do know if a wine will be a good match? Think regions. Wines from cooler, old-world regions tend to be lighter, more acidic and less alcoholic. Wines from new world regions (Australia, New Zealand and the U.S.) are bolder with ripe fruit and big alcohol. These are the wines that require caution. Sure, that Oregon pinot noir may have cost you $80, but it's going to kill the salmon. On the other hand, a simple Burgundy made from pinot noir would be perfect. Chardonnay is just as easy to predict. An unoaked, minerally chardonnay from Chablis is a safe match to delicate fish dishes; serve an oaky, lush chardonnay from Napa Valley or Australia and you are facing a likely disaster. You don't need to know the flavor profile of every wine. Just know the region and you will reduce your risk. The crowd also matters. We've been disappointed when guests pound down glasses of expensive pinot noir and never stop to think about it or comment. What wine you serve and how much you pay for wine should take into consideration the knowledge and appreciation of your guests. Wine matters more if you are planning a formal, sit-down dinner with eager guests who are looking forward to a gastronomical feast. However, if your care-free crowd is coming over for a backyard barbecue of ribs and burgers, why spend a lot of money on concentrated wines? Inexpensive wines such as zinfandel and syrah are basic, unadorned, and fruity matches unlikely to draw objections. Wine sales staff are regularly asked for a wine recommendation for a particular dinner. It shows that chefs don't want to be embarrassed by serving the wrong wine with a dinner they are carefully planning. But understand that there is no single choice, but a myriad of wines that will do just fine. All you need is to be in the ballpark. Abandon those old rules, use your intuition and buy what makes sense. Wine picks Josh Cellars Reserve Firefighters Cabernet Sauvignon Lodi 2019 ($20). One dollar from every bottle of this wine sold will benefit firefighting charities across the country. This is a big bold bruiser of a wine tailored for bold flavored dishes featuring red meat. Very ripe berry fruits dominate with a hint of licorice. Soft tannins allow for pleasant drinking now. Serve slightly chilled in warm weather months. Castello Banfi Brunello di Montalcino DOCG 2016 ($75). One of the marquee wines of Banfi, this brunello is made entirely of sangiovese grapes and aged for a minimum of four years, including two years in oak barrels. Very hedonistic with floral and licorice aromas, dark and red berry flavors with a hint of spice. Inman Endless Crush OG Roséof Pinot Noir 2020 ($38). It’s no wonder this rosé quickly sells out. The wild strawberry and watermelon notes jump from the glass to enliven the palate. It remains a perennial favorite of ours.

Pumpkin Pie Bourbon Milkshake, Espresso Donut in a Glass, Campside Sipper, Boozy S'mores and more from Coopers' Craft Mixologist Fitz Bailey Louisville, KY - Cooper's Craft Kentucky Straight Bourbon Whiskey is saying goodbye to summer and hello to cooler temperatures and seasonal flavors with new fall cocktails courtesy of Coopers' Craft Mixologist Fitz Bailey. Featuring a pumpkin pie bourbon milkshake recipe perfect for Thanksgiving dinner or a day-after treat, bourbon and vanilla chai tea for those crisp fall evenings, to a boozy s'more in a glass, these recipes are useful now through the first snowfall and beyond. Coopers' Craft Kentucky Straight Bourbon Whiskey was introduced in 2016 as Brown-Forman's newest bourbon in 20 years, followed by the new expression, Coopers' Craft Barrel Reserve last year. Honoring the men and women who raise the barrels, Coopers' Craft celebrates the company's more than 70 years of barrel-making and wood expertise as the only major distiller that owns its own new barrel cooperage. Both bourbons begin with the same spirit but are aged using different wood techniques from the barrel resulting in final products with distinctively different flavor profiles - ranging from light and gentle to bold and robust. "Coopers' Craft is a celebration of barrel-making and recognition of the importance of wood when it comes to crafting bourbon," said Lindsay Engle, Brand Manager for Coopers' Craft Bourbon. "Both Coopers' Craft Bourbon and Coopers' Craft Barrel Reserve are perfect for sipping your way through fall - neat, on the rocks or in your favorite cocktail." Available in the following U.S. markets: Alabama, Florida, Georgia, Indiana, Kentucky, Louisiana, Mississippi, Montana, Nebraska, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, South Dakota, Tennessee, Virginia and Washington. Coopers' Craft is presented at 82.2 proof and is available at a suggested retail price of $21.99 to $24.99 for a 750ml bottle and Coopers' Craft Barrel Reserve is presented at 100 proof and is available at a suggested retail price ranging from $29.99 to $32.99 for a 750ml bottle. Last Bries of Summer Courtesy of Fitz Bailey, Coopers' Craft Mixologist Ingredients: 1.5 oz. Coopers' Craft Barrel Reserve .75 oz. orange simple syrup 2 tsp fig preserves 1.5 oz. apple cider Dash balsamic vinegar Sparkling water Glassware: Highball Garnish: Brie Square/Apple Slice Instructions: Add all ingredients to a shaker with ice and shake until chilled. Strain, garnish and top with sparkling water. To make simple syrup: 3/4 cup sugar 3/4 cup orange juice Heat and whisk until combined, low boil for 2 minutes. Take off heat and allow mixture to come to room temp. Coopers' Craft Pumpkin Pie Milkshake Courtesy of Fitz Bailey, Coopers' Craft Mixologist Ingredients: 8 oz. vanilla ice cream 1 slice of pumpkin pie 1.5 oz. Coopers' Craft Barrel Reserve Coopers' Craft Bourbon Whipped Cream Garnish: Sprinkled cinnamon and cinnamon stick Instructions: Add ice cream, bourbon and slice of pie to blender; blend until smooth and pour into desired glass; garnish and serve. To make Coopers' Craft Whipped Cream: 8 oz. heavy whipping cream 2 tbsp powdered sugar .5 oz. Coopers' Craft Bourbon Instructions: Add powdered sugar to chilled bowl, pour in heavy cream, beat with beater until stiff peaks form, slowly add Coopers' Craft Bourbon and continue beating for 30 seconds. Donut Mind If I Do Courtesy of Fitz Bailey, Coopers' Craft Mixologist Ingredients: 1.5 oz. Coopers' Craft Bourbon 1 shot of espresso 3 oz. whole milk (or vanilla oat milk) .75 oz. glaze 1 teaspoon vanilla paste (optional) Glassware: Mug Garnish: Glaze rim and rainbow sprinkles or brown sugar Instructions: Add all ingredients to a shaker with ice, and shake until chilled. Strain, garnish, serve with your favorite donut. To make the glaze: 1 cup confectioners sugar 1/3 cup heavy cream 1/2 teaspoon Coopers' Craft Bourbon Instructions: Combine all ingredients in a bowl and mix. Campside Cup Courtesy of Fitz Bailey, Coopers' Craft Mixologist Ingredients: 1.5 oz. Coopers' Craft Bourbon .75 oz. lime juice 1.5 oz. ginger beer concentrate 6 oz. soda water Glassware: Highball or camp mug Garnish: Lime wedge or wheel Instructions: Build drink in an ice-filled glass and stir to combine. Salty Smoked S'mores Boulevardier Courtesy of Fitz Bailey, Coopers' Craft Mixologist Ingredients: 1.5 oz. Coopers' Craft Barrel Reserve Bourbon (100 Proof) 1 oz. Campari 1 oz. Sweet Vermouth .5 oz. Creme de Cacao 3 dashes chocolate bitters Pinch of sea salt Glassware: Rocks glass Garnish: Rim side of glass with melted chocolate, before it hardens, roll glass in powdered graham cracker. Garnish with speared smoked marshmallow. Instructions: Stir all ingredients with ice. Light a marshmallow on fire, cover with rocks glass to extinguish and capture smoke. Strain cocktail into glass, garnish and serve immediately. Sweet Chai of Mine Courtesy of Fitz Bailey, Coopers' Craft Mixologist Ingredients: 2 oz. Coopers' Craft Barrel Reserve 1 oz. vanilla chai tea honey syrup 3 dashes black walnut bitters Glassware: Rocks glass Garnish: Speared walnut Instructions: Put all ingredients into an ice-filled shaker, stir until chilled, pour into a rocks glass over ice cube and top with garnish. To make Coopers' Vanilla Chai Tea Honey Syrup: Your favorite chai tea packet Local honey Instructions: Brew one cup of chai tea using either a stove or microwave. Remove tea bag and pour into heated skillet, add one cup local honey and stir until dissolved, about two minutes. Cook an additional two minutes while stirring then remove from heat. Allow to cool and enjoy. Tasting Notes Coopers' Craft Bourbon (82.2) Color: Light amber Aroma: Light toasted and fresh oak character mingled with baked apple pie sweetness and a creamy citrus custard tang. Flavor: Soft lemon custard and apple pie notes layer a bed of toasted and fresh oak character seasoned with a light dusting of spice. Finish: Rich and smooth with lingering hints of fruit. Coopers' Craft Barrel Reserve Color: Rich red topaz Aroma: Fresh hewn oak with hints of smoke and char are spiced with hints of cinnamon and leather atop a layer of orchard and citrus fruit. Sweetened with a sprinkling of vanilla wafer crumbs. Flavor: Caramel and cotton candy coat fresh apple, pear and citrus fruit atop vanilla wafers dusted with sharp cinnamon. Finish: Assertive cinnamon spice softens to a lingering apple and clean oak note. About Coopers' Craft Bourbon Coopers' Craft is a celebration of Brown-Forman's more than 70 years of expertise raising its own barrels at Brown-Forman Cooperage. Drawing inspiration from the craft of raising barrels and the importance of wood in bourbon-making, Coopers' Craft uses a unique charcoal finishing process. Coopers' Craft is a product of Brown-Forman Corporation, a premier producer and marketer of fine quality beverage alcohol brands including Jack Daniel's, Woodford Reserve, Tequila Herradura, Korbel, Old Forester, Chambord and Sonoma-Cutrer. Please drink responsibly. Coopers' Craft Straight Bourbon Whiskey, 41.1% Alc. by Vol., Produced and Bottled by Brown-Forman Beverages, Louisville, Kentucky©2017. Twitter: @coopers_craft Instagram: @cooperscraft Facebook: CoopersCraftBourbon

By Ms. Susan M. Collins-Smith, MSU Extension Service It’s September, and that means it’s National Rice Month! Rice is one of Mississippi’s major row crops. Our state ranks sixth among states that produce rice. It’s also a very versatile grain that packs a lot of nutrition in its tiny grains. Rice is rich in more than 15 vitamins and minerals, including folic acid, B vitamins, potassium, magnesium, selenium, zinc, and iron. Rice is a complex carbohydrate, which can provide long-lasting energy. Wild, brown, red, and black rice are also 100% whole grain and provide fiber. Rice is a good choice if you need to serve guests with food allergies. It is gluten-free and is less allergenic than other grains. Check out these other facts about Mississippi rice: More than 12.5 million hundredweight of rice was produced in 2020. Mississippi has 221 rice-producing farms. Approximately 170,000 acres of rice were harvested in 2020. Value of production for rice in 2020 was $138 million. Bolivar County produces the largest acreage of rice. Rice is grown in the Delta in Bolivar, Coahoma, Desoto, Humphreys, Leflore, Panola, Quitman, Sharkey, Sunflower, Tallahatchie, Tunica, and Washington Counties. Mississippi’s rice crop is harvested in August and September. Rice can be featured in recipes for breakfast, lunch, dinner, and dessert. Try out some of these tasty recipes that have been featured on the blog. This one-dish Italian Ground Beef with Rice comes together quickly for a weeknight dinner. Leftover rice is perfect for our Fried Rice Makeover. It’s also a great way to get all your servings of vegetables for the day. Caribbean Casserole fits the menu if you are watching your calorie and fat intake. With brown rice and black beans, it’s a good source of fiber, too. Rice isn’t just for savory dishes. There are plenty of sweet treats to be made with rice, such as Crispy Rice Peanut Butter Bites. If your children like to join you in the kitchen, they’ll enjoy helping make these no-bake confections. Believe it or not, the holidays are right around the corner. If you are planning your menu, consider trying Orange Wild Rice with Raisins and Apples. It might just become a family favorite. If you’re in the Bolivar County area or want a fun road trip to the Delta this month, Bolivar County’s annual rice appreciation event is planned for Sept. 16 from 4 to 7 p.m. in the streets of downtown Merigold. If you go to the Rice Festival, you can taste rice dishes from local restaurants, shop with vendors, see exhibits, and enjoy music and children’s activities. A rice queen also will be announced. The event is open to the public and admission is free. For more about Mississippi’s rice industry, visit the Delta Rice Promotions website . For more about U.S.-grown rice and recipes, visit Think Rice.

There's just something about a Southern dive, and Jackson has several different ones with their own unique characteristics. On the Sipp Jackson blog this week, check out some of our favorite dives in town.

by The Wine Guys, Tom Marquardt and Patrick Darr Arnaud Saget knows the challenge of getting wine consumers to adopt the Loire Valley as their favorite wine growing region. Even those consumers who enjoy sauvignon blanc may not know it’s a primary grape grown for centuries in the Loire Valley. But amongst the growers in this region of France, Saget’s family has done well in promoting the family brand, Saget la Perrière. For the last 40 years, the company has operated under Jean-Louis Saget and, now, his two sons Arnaud and Laurent. In the last two years, the sons have embarked on a program to upgrade the winemaking facility and expand the vineyards. Over the years, the family has acquired vineyards across the valley and now has estates in all wine-growing regions. We recently caught up with Arnaud, who handles the sales and management of Saget la Perriere, to taste several of his wines from the portfolio. This label represents nearly half of Saget la Perrière’s production. His father acquired the 111-acre property in 1996. The Loire is known primarily for its white grape varieties: sauvignon blanc, chenin blanc and melon de bourgogne. The Chinon appellation is known for its cabernet franc but more recently pinot noir has been shown more promise as climate warming has favored the Loire. Arnaud said quality winemakers have been reducing yields to improve the pinot noir, but we have found few pinot noirs from this region that we like. Saget la Perrière is comparatively large with its 750 acres of planted vineyards, but Arnaud finds this a strength. “When we took over, we had the choice to use our properties to create a big brand or make sure we keep all of our estates independent of one another,” he says. “It’s more demanding (to keep the estates independent) because you don’t target the same markets. But we represent the diversity of the region.” Here are the wines we liked: La Perrière Sancerre 2019 ($44). Only natural yeasts are used to make this premium sauvignon blanc. “We want something as pure as possible,” Arnaud said. It has floral and peach aromas and citrus, orange rind flavors. Balanced acidity and long finish, it will improve with age, according to Arnaud. Austere upon release, it is fermented and aged in stainless steel to preserve the fresh fruit appeal. La Perrière Blanc Pouilly de Fume 2018 ($35). Using the original name for this appellation – one of the oldest in the Loire – this wine is made entirely of sauvignon blanc. It has great structure and generous citrus, mineral aromas. It reflects the chalky soil more than the sancerre. La Petite Perrière Sauvignon Blanc 2018 ($14). A great value, this simple but pure sauvignon blanc uses grapes from Loire and south of France. Because of the broad region for grapes, it is classified Vin de France. Simple citrus and peach notes with a touch of minerals. La Perrière Megalithe Sancerre 2016 ($68). The estate’s iconic wine introduced in 1998, the Megalithe represents the potential of the region. Made entirely of sauvignon blanc, half of it sees oak barrels to give it more concentration and depth. Green in color, it has ripe pear and citrus flavors with herbal aromas. Even with this much bottle age, it shows the potential to age. Arnaud says the 2003 version of this wine is showing well now. Ramon Bilbao We love the wines from Rioja because they often over-deliver for the price. They can range from the simple and juicy crianzas to the complex and layered gran reservas. Ramon Bilbao has it all. Established in 1924 in the Rioja Alta region, the producer draws grapes from 445 acres of vineyards and buys grapes from another 2,224 acres. Here are a few of the wines we liked: Ramon Bilbao Gran Reserva 2012 ($39). Enticing black fruit aromas with ripe black cherry and raspberry flavors and hints of cocoa powder, vanilla and toffee. Full bodied and round tannins. It is blended with a bit of mazuelo y graciano. Ramon Bilbao Rosada 2020 ($18). Garnaca and viura grapes go into this crisp and easy rose. Strawberry notes dominate with a bit of citrus. Ramon Bilbao Crianza 2017 ($19). Aged in American oak, this medium-body tempranillo has oak-influenced notes of vanilla and nutmeg. Floral aromas and red berry flavors. Ramon Bilbao Mirto 2013 ($65). The additional bottle and oak aging give this blockbuster density and richness. Made entirely of tempranillo riojano grapes grown on old vines, it has juicy plum and dark fruit flavors with aromas of licorice and spice. Aged for 19 months in new French oak. Sicily’s odd grapes In another recent column we reviewed Sicilian wines and subsequently tasted two more distinctive Sicilian wines to share with our readers. The first features zibibbo, a grape that is usually the last in any alphabetical listing of grape varieties. Officially known as muscat of Alexandria, this aromatic grape is usually suited for table use, raisins, or wine making. The moderately priced Alcesti Terre Siciliane Zibibbo 2018 ($12) is a versatile white wine offering peach and floral notes that combine in an easy quaffing drink -- perfect for the summer. Sicily also produces an outstanding array of dessert wines as well. Marsala, most often used in cooking, is probably most well-known. Cantine Intorcia produces a special marsala that is meant to accompany dessert or bold cheeses. The Cantine Intorcia Marsala 1980 Superiore Riserva 3 Gen ($30-375ml) is a fortified wine made from the indigenous grapes grillo, inzoli, and catarratto. This 19 percent wine offers scents and flavors of dried fruit, roasted nuts and a very sherry-like experience. Semi-dry this complex wine is a real treat. Wine picks JUSTIN Sauvignon Blanc 2020 ($16). A perennial favorite of ours, this sauvignon blanc has herbal and citrus notes with refreshing acidity. Querciabella Chianti Classico 2017 ($30). This pure sangiovese from the heartland of chianti has effusive cherry and mint aromas followed by rich black cherry and raspberry flavors. Castiglion del Bosco Rosso di Montalcino Gauggiole 2018 ($35). Vibrant cherry and plum fruit flavors with generous violet aromas and bright acidity.

Whether you're hosting a cookout for Labor Day Weekend or attending one, end your summer on a high note with these delicious recipes. Captain Rodney's Dip Southern Deviled Eggs Ma's Southern Potato Salad Bourbon Glazed Pork Skewers Frosted Key Lime Pound Cake Buttermilk Pie

By Ms. Natasha Haynes, MSU Extension Service Whether you are tailgating or celebrating your favorite team at home this fall, food is always a part of the festivities. If you want to have some lighter fare at your gathering, this Spinach Dip Makeover will fit perfectly. Using Greek yogurt instead of mayonnaise cuts the fat and provides some filling protein. Try the dip with veggies, including bell peppers, carrots, and celery, instead of the usual chips or crackers. Remember to return this dip to the refrigerator or cooler within two hours of enjoying it. This will keep it out of the danger zone for bacteria that can cause food-borne illness. You can also divide it into smaller bowls that can be nestled into a larger bowl filled with ice. You can swap out the small bowls periodically to keep the dip cold. Spinach Dip Ingredients: - 1 package frozen spinach, thawed, 10 ounces - 1/2 cup low-fat sour cream - 1 cup plain Greek yogurt - 1 package vegetable dip mix, 1 ounce - 1 teaspoon dill weed - Vegetables for dipping, such as carrots, bell pepper slices, celery, and broccoli Squeeze thawed spinach with paper towels to remove extra liquid. Mix together all ingredients. Cover and chill for 20 minutes. Serve. Visit our friends at Alabama Cooperative Extension System for a printable recipe. Extension Publication 3328, “Tailgating Food Safety,” has in-depth information about everything you need to know, from how to set up a handwashing station to how to store leftovers when you tailgate or enjoy food outdoors. You’ll likely be packing a cooler, so check out our previous blog post to learn How to Keep Food Safe in a Cooler. 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 When we caught up with Tom Gamble, he was walking along the vineyards with his cell phone in one hand and a Leatherman tool in the other. As he talked to us for nearly an hour, we could hear him lopping off bunches of grapes too green to ever reach maturity by harvest. It is a place where he is most at ease despite the pressure that an impending harvest has to his bottom line. Gamble can walk as many as five miles a day during growing season to tend to the 175 acres of Napa Valley vines that make up0 Gamble Family Vineyards. Often toting a binder of contracts, maps and legal documents, today he is more focused on the business end than he was when he tended a variety of crops for previous generations. But no matter how much the details of running a business cram his mind, his heart is still in farming. “I can’t help myself,” he admitted. “I want to be there at the start of the day because it’s in my blood and it’s what I’ve done all my life. Walking the vineyards clears my head too.” With the start of harvest only two weeks away when we talked to him, his head was full of details: getting the machinery ready, renting scales, buying new picking bins, lining up safety equipment and ATV light towers for nighttime picking, setting up COVID testing for the crew and inspecting the vineyards. “This is one time to sweat the little stuff,” he said. The Gamble name in Napa Valley agriculture is a century old. The Gamble family farmed 600 acres for when Tom was a kid. But in 1981 at age 20 he and his partners started buying land to finally make a wine with the family name. Today Gamble Family Vineyards owns choice property in Oakville, Yountville, Mt. Veeder and Rutherford AVAs. Its first vintage was 2005. The prize among Gamble’s vineyards is the three-acre Family Home Vineyard, originally planted by his mother and step-father in 1997. Vines struggle through rock on a small knoll. Picking times vary: soils at the base of the hill are richer, for instance, and have to be farmed differently. Why someone so deeply rooted in farming would want to make wine is more about economics than ego. “I love the land and that’s compelling,” he said. “It’s really hard to continue the farming business when it’s just vineyards. To be more sustainable on the economic side, you need to integrate.” We’re glad he did. Great wine starts with the grapes and that’s something Gamble knows a lot about. While sought-after winemakers and consultants often get the credit for a great wine, it’s the crew in the vineyards who start the process. If you don’t have good grapes, you don’t have good wine. “It is the farmer who works so closely with the winemaker to deliver a product,” Gamble said. “To make a consistent product from inferior grapes, there is so much more winemaker manipulation that has to go into a wine. Our grapes are touched by human hands 11 times in their course. It doesn’t mean you can’t screw up, but once delivered, these grapes are going to make great wine. There’s not a lot of need for sorting.” Although he remains involved in selecting the final blends, he leaves the winemaking to Jim Close, who has been with him for every vintage. Gamble Family Vineyards were recognized early for its sauvignon blanc, particularly a premium Heart Block version made from two clones of grapes. It is a block that, according to Gamble, “gets the most TLC.” Today, the red wines are getting overdue recognition, but the sauvignon blanc is a consistent over-achiever. Gamble credits the success to clones, a variety of which you don’t often see in sauvignon blanc. Gamble’s 2020 sauvignon blanc ($35) from Yountville is a blend of four clones. Musque, a clone we love for its creamy and orange marmalade influence, dominates. It’s easily one of our favorite sauvignon blancs next to the pricey Heart Block. Nice texture with classic pineapple and peach notes with a mineral backbone. The vineyard is also popular with a number of top producers who buy Gamble’s sauvignon blanc grapes. Names, such as Realm, identify each row. Picking times depend on the preferred style of sauvignon blanc. Gamble said it is “really cool” to taste the differences that can come from the same grapes. “It’s like watching a group paint the same thing but it all looks different. It’s impressionism,” he said. “Diversity is what keeps Napa interesting. Something I think we lost a bit in cabernet sauvignon.” There’s nothing lost in the 2017 Gamble Family Vineyards Napa Valley Cabernet Sauvignon ($60). Blended with malbec, merlot, cabernet franc and petit verdot, it has a Bordeaux-like style. It has effusive aromas of dark fruit, spice and mint. The palate is ripe and juicy with plum and coffee notes. Complex and firm tannins bode well for its aging potential. The 2017 Gamble Family Wine Paramount ($90), a blend of cabernet franc, cabernet sauvignon, merlot and petit verdot. The heavy portion of cabernet franc distinguishes the wine from other blends. It is characterized by generous and young red fruit aromas, complex and juicy blackberry flavors with tantalizing hints of tea and herbs. One of the more refreshing wines in the impressive lineup is the 2020 Gamble Family Vineyard Rosè ($25), an interesting combination of cabernet sauvignon, cabernet franc, pinot noir, merlot and petit verdot. You don’t see that blend too often in rosè. Wine picks Trapiche Broquel Malbec Mendoza 2018 ($16). An outstanding value, this Argentinean malbec avoids the rustic quality of some of its brethren. Elegant rich and ripe fruit with classic plum and cherry notes. Day Owl Rosè California 2020 ($15). A delicious mélange of barbera, grenache, syrah, and french columbard. All stainless steel, this lovely rosè features strawberry and citrus notes in a mouth filling package that should please just about everyone. Lucia Soberanes Vineyard Syrah 2019 ($60). This wine from the Santa Lucia Highlands takes syrah to a new level. Big, bold and concentrated with jammy blackberry, blueberry and currant notes with layered hints of mineral and black pepper. This is a wine to pair with beef or lay it down in the cellar.

JACKSON, Miss. - Girl Scouts of the USA (GSUSA) recently announced that the new Adventurefuls cookie will join its nationwide lineup for the 2022 Girl Scout Cookie season. An indulgent brownie-inspired cookie with caramel-flavored crème and a hint of sea salt, Adventurefuls take cookie lovers on a delicious taste adventure just like Girl Scouts go on their own amazing adventures through the program. Girl Scouts across the United States will offer the Adventurefuls cookie next season alongside favorites like Thin Mints and Samoas. Every purchase of Adventurefuls, and the whole portfolio of iconic cookies, during cookie season, fuels local Girl Scouts’ adventures throughout the year: exploring what interests them, discovering their passions, and taking action on issues they care about. Whether they’re using their STEM skills to solve a problem, changing a law to help their community, having a courageous outdoor experience, or starting an innovative nonprofit, Girl Scouts build a better future for themselves and the world. Through the Girl Scout Cookie Program, not only do girls become entrepreneurs as they gain hands-on experience running their own small business, but they also earn money to fuel their Girl Scout adventures, which catapult them where they want to go. Also new this year, GSUSA recently announced new Cookie Business badges that help girls think like entrepreneurs as they run their own cookie businesses and incorporate online sales via the Digital Cookie platform. Sponsored by payments and financial services technology provider Fiserv as part of their commitment to boosting financial inclusion and entrepreneurship, the Cookie Business badges progress from goal setting and effective sales-pitching in person and online to using market research, creating business plans, and implementing digital marketing campaigns.' Available nationwide, every bite of Adventurefuls is full of indulgent brownie-inspired flavor with a combination of chocolatey and caramel flavors, and smooth and crispy textures, for an incredible taste of adventure in every bite. Girl Scout Cookie season is recognized nationally from January through April; visit www.girlscoutcookies.org to sign up to be notified as soon as Adventurefuls and other Girl Scout Cookies are on sale in your area. Find your adventure at Girl Scouts by joining or volunteering at www.gsgms.org/join.

A new restaurant opened on August 20th in Starkville, Miss., whose ownership group has Hall of Famer Roy Oswalt involved. The new restaurant, 44 Prime (44 being Oswalt's former Major League Baseball number), will boast a bevy of high-end steakhouse eats. “I've always wanted to open a top-notch steak place, and this is the perfect spot,” says Oswalt. “And I know how to pick my spots,” he added with a laugh. The menu starts with appetizers, such as, a Seafood Tower, Tuna Tartare, Calamari and New York Strip Beef Carpaccio. There are also prime steakhouse staples like, Lobster Bisque, Chopped Salad and Wedge Salad. 44 Prime is all about red meat with USDA Prime popular cuts served. There is a filet, New York strip, porterhouse and ribeye. And if you're looking for something other than beef, there are seafood selections, as well. 44 Prime is located in the former King's Craft Butcher space located at 211 S Jackson Street Suite B, Starkville, MS 39759. Construction began in the mid-summer and the restaurant was able to open before football season begins. The space is around 4000 square feet, and 44 Prime employs 50 people. Reservations recommended and can be booked on Open Table.

School is back in session, and mornings can be hectic. But you don’t have to put breakfast on the back burner. If you are looking for a way to make your morning routine a bit easier, check out this make-ahead breakfast dish that you can serve for two to four days. Thanks to our friends at The University of Maine Cooperative Extension for this tasty recipe! Blueberry Baked Oatmeal Ingredients: - 2 cups dry oatmeal (old fashioned or quick) - 1/4 cup brown sugar - 1 cup frozen blueberries - 1/2 cup chopped walnuts (optional) - 1 teaspoon baking powder - 1/2 teaspoon cinnamon - 1-1/2 cups nonfat milk - 1/2 cup unsweetened applesauce - 1 egg - 1 tablespoon vegetable oil Preheat oven to 375 degrees F. In a large bowl, stir together the oatmeal, brown sugar, blueberries, baking powder, and cinnamon (and walnuts if you choose to add them). In a medium bowl, combine the milk, applesauce, egg, and oil. Mix well with a fork or whisk. Add the milk mixture to the dry ingredients and stir well. Pour into a greased, 8-inch, square baking dish. Bake at 375 degrees F for 20 to 25 minutes. Serve warm. Check out the video on YouTube. 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!

On the blog this week, check out some of our favorite spots in Jackson that will satisfy any sweet tooth.

Ms. Susan M. Collins-Smith, MSU Extension Service Members of the Jackson chapter of Alpha Kappa Alpha sorority turned to Extension agent Kyle Lewis for advice and assistance to help get their community garden project back on track. Lewis (left) and Mississippi State Representative De’Keither Stamps (second from left) joined sorority members Lena Jones (third from left), Bobbie Brantley, Rosie Payton and Catherine Walker in the effort to provide people fresh produce and teach them basic gardening skills. (Photo by MSU Extension Service/Michaela Parker) RAYMOND, Miss. -- When members of the Jackson chapter of Alpha Kappa Alpha sorority brainstormed ways to serve their community, they decided to start a gardening project. With funds from a grant through the U.S. Department of Agriculture, the servant-leadership group’s local Women’s Health Committee planted an in-ground community garden at Fresh Start Church in north Jackson in spring 2020. “We wanted a sustainable project, and we wanted to be good stewards of the funds we have,” said project leader Rosie Payton. Their plan was twofold: grow fresh produce for members of the community who could not get to the grocery store on a regular basis; and get community members involved and teach them how to grow produce. But they soon discovered they were going to need some guidance. “Once we got started, we realized we had no idea what we were doing,” Payton said. “We also ran into problems with the weather and equipment availability, and interest and involvement began to go down.” That’s when Payton contacted Kyle Lewis, an MSU Extension Service agent in Hinds County. She knew Lewis because he’d done other distance-education meetings for Fresh Start Church. Although Extension offices were closed under the governor’s shelter-in-place order at the time, Lewis conducted classes through Zoom, shared several Extension gardening publications with them, and communicated with them over the phone and through email during the shutdown. They also attended a series of distance-education classes on gardening offered by Keith Whitehead, an Extension agent in Franklin County. At Lewis’ suggestion, the group decided to plant the garden in raised beds. Lewis also helped them install an irrigation system. The group of about 10 volunteers moved the garden to property in south Jackson owned by De’Keither Stamps, a former Jackson city councilman and current Mississippi legislator. Stamps has used the property for about four years to facilitate gardening education in the community. “Part of their issue with the in-ground garden was keeping it weeded and watered,” Lewis said. “Raised beds reduce weeding, and the irrigation system waters with a timer.” The group installed about 20 raised beds inside an existing high tunnel on the property. They grew several types of greens, Chinese cabbage, bok choy and a few other fall vegetables. “What Kyle has taught us helped us so much,” Payton said. “Using raised beds is much easier than in-ground gardening, and that makes it easier to get community members to participate. We’re also thankful to Mr. Stamps for allowing us to put our garden on his property. The high tunnel allows us to work out here even if it is raining.” Stamps said he is looking forward to what the group will contribute to the community. “I’m excited about this project, and I’m happy to provide a place where they can carry out a large part of the project,” Stamps said. As part of the educational aspect of the project, the group helped some community members who installed raised beds at their homes learn how to grow some of their own food. The group plans to continue teaching others what they’ve learned. “What we are most excited about is the opportunity to educate other community members of all ages,” Payton said.

by The Wine Guys, Tom Marquardt and Patrick Darr Ask many wine drinkers about the white wine grape chenin blanc, and you're apt to get a blank stare. Chardonnay, sauvignon blanc, and pinot grigio (gris) get all the glory, at least in the U.S., while elsewhere, other white varieties star. Riesling is the champion in Germany, gruner veltliner in Austria, and pinot grigio reigns over the white wine kingdom in Italy. Chenin blanc, on the other hand, stars in two wine growing regions of the world. First, it is believed to have originated in the Loire Valley of France where it still is renowned for producing exquisite, sweet, dry and sparkling wines commonly labeled Vouvray, and to a lesser extent Anjou. Second, chenin blanc is the most widely planted grape in South Africa. Colloquially known as “steen,” it was only identified in 1965 as chenin blanc. The dominant style for South African chenin blanc is fresh, fruity and loaded with lively acidity. Although most of it is stainless-steel fermented and aged, some winemakers are experimenting with oak aging. For those who avoid oaky chardonnays or who find some sauvignon blanc too aggressive with their grassy or assertive grapefruit notes, chenin blanc offers a terrific alternative. We recently tasted a group of South African chenin blancs to survey the current market offerings and were pleased with the results. A good amount of chenin blanc available in the U.S. is often priced under $20. We tasted five wines in this category and while they all passed the palatability test, three of them stood out in quality. The Indaba Chenin Blanc Western Cape 2019 ($12) offered a crisp mineral, citrus experience with nice pear notes. Close behind was the Painted Wolf “The Den” Chenin Blanc Coastal Region 2020 ($13). Peach and pear elements dominated in a soft smooth delivery. We also thoroughly enjoyed the Bosman Generation 8 Chenin Blanc Wellington 2020 ($16) which presented a very expressive creamy, peach nose and ripe peach and pear flavors. The Raats Old Vine Chenin Blanc Stellenbosch 2018 ($28) was a premium expression of South African chenin blanc. Crafted from 40-year-old bush vines, this chenin blanc offered tropical fruit notes of pineapple in addition to the typical peach and pear flavors. A streak of cinnamon spice note creates interest in this very drinkable, complex wine. Rodney Strong Vineyards While a lot of California wine producers are focused on making expensive wine, Rodney Strong Vineyards has remained intent on delivering value. It is the philosophy of making everyday wine in Sonoma County that inspired the late dancer whose name graces every label. Justin Seidenfeld has been winemaker since 2018 and has been a keystone to a rejuvenation of the brand. He has embarked on a project to replant most of the vineyard to “set the foundation for the next 60 years.” He said sustainable farming will prepare the vineyards for droughts. “We didn’t spare any expense or rest on any laurels to plant the best vineyards,” he said in a recent media program. Although Rodney Strong makes serious wines that sell for more than $50 a bottle, consumers will find these entry level wines a good value. Rodney Strong Vineyards Rosé of Pinot Noir 2020 ($25). From the Russian River Valley, this fantastic rosé is made from grapes chosen specifically for this wine. Not surprisingly, production has grown to meet demand. Strawberry, watermelon citrus flavors and a long finish. Rodney Strong Vineyard California Chardonnay 2019 ($17). To keep the price low, grapes were pulled in from Monterey and Santa Barbara vineyards that fit the profile Seidenfeld was looking for. Fruit forward, creamy mouthfeel, medium bodied and simple. You can probably find this bottle for $12 if you look hard. Pear and pineapple notes with a hint of vanilla. Rodney Strong Vineyards Sonoma County Cabernet Sauvignon 2018 ($22). The bread-and-butter wine of the producer, this cabernet is a terrific deal. Soft on the palate, it is an approachable, medium-body wine with plum and spice flavors. Rodney Strong Alexander Valley Estate Cabernet Sauvignon 2018 ($28). Seidenfeld is justifiable proud of this wine because it’s the first under his watch. It shows extremely well and surpasses its price point in quality. It has black fruit flavors with a nice, rich finish. Rodney Strong Vineyards Old Vine Zinfandel 2018 ($25). Ripe blackberry flavors with a hint of pepper and vanilla. This is a delicious wine to serve with barbecued ribs or burgers. Wine picks Principi Di Butera Amira Nero D’Avola Sicilia DOC 2018 ($17). Abundant fruit characterizes this well-made nero d’avola from Sicily. Berry fruits dominate with a hint of licorice. Give it a slight chill in warm weather. Delicious. Ladera Pillow Road Vineyard Pinot Noir 2018 ($66). This silky and delicious pinot noir uses four clones to achieve a rich and broadly flavored gem from the Russian River Valley. Cherry and plum notes with a bit of spice. La Closerie des Lys Chardonnay 2018 ($16). We don’t think of the Limoux region of the Languedoc for its chardonnay even though it’s the second most planted grape there. But this wine is one of the most delicious we have tasted in the last several months. And, it’s a good value. Citrus and apple notes with great balance and fresh acidity. Jordan Russian River Valley Chardonnay 2019 ($35). A good deal in the premium chardonnay category, this wine fires on all cylinders. Expressive floral and pear aromas are followed by Meyer lemon and apple flavors with a dash of vanilla. Good balance between acidity and creaminess.

Who doesn't love bacon?? Celebrate National Bacon Lover's Day on August 20th with these recipes that include bacon! Bacon and Butterscotch Cookies Creamy Corn Bacon Dip Bacon Jalapeno Popper Cheesy Bread Bacon and Black Eyed Pea Hummus Bacon and Caramelized Maple Onion Sweet Potato Breakfast Sandwiches Crockpot Bacon Jam