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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 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.

Ms. Susan M. Collins-Smith, MSU Extension Service Rice in this field between Arcola and Hollandale, Mississippi, approaches harvest on Aug. 11, 2021. Despite issues with fall armyworms and flooding, the state’s rice crop is in good condition. (Photo by Mississippi State University Extension Service/Kenner Patton) A crisis exemption that allowed Mississippi rice farmers to control fall armyworms helped them keep this year’s crop in good condition as harvest approaches. In late June and early July, farmers across the state growing multiple row crops, including rice, could not reach acceptable levels of control for fall armyworms with pyrethroids. This problem led Extension crop specialists to ask the Mississippi Bureau of Plant Industry to request a Section 18 crisis exemption from the Environmental Protection Agency for the insecticide Intrepid 2F. On July 28, it was granted. “Fall armyworms have been much worse this year than we have ever seen in rice, pastures, lawns and other crops, at least in my career,” said Jeff Gore, Mississippi State University Extension entomologist and researcher, who is stationed at the Delta Research and Extension Center in Stoneville. “From a rice standpoint, we typically spray a small percentage -- less than 10% -- of the acres every year in Mississippi. This year we have probably already sprayed much more than 50% of rice acreage.” “Typically, we could get outstanding control of fall armyworms with a low to mid-rate of a pyrethroid insecticide. That is not happening this year. In most cases, even the highest labeled rate of a pyrethroid is not providing acceptable control,” Gore said. While some row crops have multiple alternative insecticide choices to treat fall armyworms, rice has only one: diflubezuron. With an 80-day preharvest interval, growers could not use diflubezuron, as rice harvest begins in August. The Specific Exemption is still under review, but growers can use Intrepid 2F until the EPA makes a final decision. If approved, growers can continue its use throughout the growing season. If a similar situation with fall armyworms occurs next year, the Bureau of Plant Industry will again need to apply for a Section 18 exemption. Other farmers faced flooding. “We are in relatively good shape outside the area impacted by flooding, despite the problems we had with armyworms” said Jason Bond, weed scientist with the MSU Extension Service and researcher with the Delta Research and Extension Center in Stoneville. “Our Extension specialists were able to get a pesticide exemption to help get them under control.” Flooding has impacted about 69,000 acres with estimated rice crop damages of $37.8 million, said Brian Mills, Extension agricultural economist in Stoneville. Bolivar County, the state’s largest rice-producing county, accounted for 40,000 of those acres. “The flooding caused some of the decrease in rice acres,” Mills said. “Rice acres that were destroyed would likely not have been replanted to rice because it was so late in the year.” However, acreage was predicted to be down from 2020’s 150,000 acres going into the planting season in March. High corn and soybean prices led farmers to plant these crops instead of rice, Mills said. The U.S. Department of Agriculture National Agricultural Statistics Service estimated Mississippi rice growers would plant 110,000 acres, but Bond said he estimates acreage to be below 100,000 acres. “That’s just a windshield estimate from driving around the area looking at it. I don’t think we have even 100,000 acres this year,” he said, attributing the decreased acreage to flooding and citing the decision many farmers made to plant higher-priced crops. Other than armyworms, rice growers have not had many issues with insects. Disease has not been a major issue either, Bond said. Crops are not quite ready for harvest, which takes place in August and September in Mississippi, Bond said. According to USDA, by Aug. 9, 89% of rice is headed with just 5% mature. The report shows 70% of the crop is in good condition, 17% is in excellent condition, and 8% is in fair condition. Will Maples, Extension agricultural economist, said farmers will see moderately better rice prices in 2021. For the week ending Aug. 6, the November rough rice futures contract was trading at $13.66 compared to $11.58 this time last year. USDA has projected the 2021 average farm long-grain rice price at $12.80 per hundredweight compared to $12.40 per hundredweight in 2020. “Reduced supplies in 2021 due to an acreage reduction from last year are contributing to higher prices,” Maples said. “Long-grain plantings were down 11% below last year primarily due to high corn and soybean prices we saw this spring.” Exports are forecast to be lower for the 2021-2022 marketing year because of reduced supply and less competitive U.S. prices, which may result in lowered prices, Maples said.

Highland Village might have changed a little bit since the last time you visited, so in this week's Sipp Jackson post, check out all the new and not-so-new, but delicious, dining options at the Jackson shopping center.

by The Wine Guys, Tom Marquardt and Patrick Darr If you live in Provence, you have to be amused at the fuss over rosé. It’s as if the world just discovered this refreshing drink when for decades it has been as much a staple at a café table as a loaf of French bread. It wasn’t a part of the landscape in the United States until the mid-1990s when it suddenly dawned on consumers that sweet blush wine was not the same as dry rosé. Today, this special quaff has finally joined chardonnay and sauvignon blanc as a wine of choice – and not just during summer months. Sales of rosé jumped 118 percent between 2015 and 2020, according to market analyst ISWR. Its growing popularity also spawned a growth in rosé producers eager to join the profit parade. One of the more common methods here and abroad to make rosé is called saignee. A certain portion of fermenting red wine is bled off fermentation tanks early in the process while the rest of the grapes are made into red wine. Many rosé specialists in Provence prefer a direct or “pure” process during which the grapes have no destiny other than rosé. In Provence, rosé is king. You can’t think of Provence rosé without first thinking of Domaine Ott, which has been growing grapes specifically for rosé since it was founded by Marcel Ott in 1896. Today, it is under the direction of fourth-generation cousins Jean-Francois and Christian Ott. Nothing that comes out of Domaine Ott is generic or simple such as some rosés we have seen from producers who are marshalling a phalanx of grape varieties to satisfy the growing demand. Jean-Francois said they put in 600 hours on every hectare to produce consistent quality with attention to detail. And, it shows. It isn’t hard for Jean-Francois to justify the higher cost for his wine. His Etoile, introduced in 2019, sells for more than $150 a bottle but his other rosés range from $26 to $65. Etoile gives Domaine Ott gravitas – a message that top quality comes with a price. “To tell you the truth, it’s a way to talk to people about why you pay that kind of money for red wine but why is it so complicated to pay that for rosé wine?” he said in a recent interview. “It’s exactly the same as the best red and white wine in the world. It’s a way for me to knock on the door and say we are working so hard to make the best rosé we can.” He did get us thinking: people pay exorbitant sums for quality cabernet sauvignon. Why not rosé? Is rosé by definition a cheap wine? Certainly that’s not the case when you taste the best from Provence. Although Domaine Ott makes some white and red wine, rosé dominates 80 percent of its production. The grapes are grown on three estates: Chateau de Salle, Clos Mireille and Chateau Romassan. Because of their unique terroir, Ott produces a vineyard-designated rosé from each. In 2016, it added By.Ott, a second label that blends the estate vineyards with purchased grapes. By.Ott represents a significant portion of the portfolio. Domaine Ott’s history has been focused on growing grapes for the expressed purpose of making rosé. Jean-Francois is adamant that you can’t use the same grapes for rosé and red wine. “If you try to make rosé with grapes that are used for red wine, you get different flavors,” he said. “If I made red wine from my grapes, you would not like it.” He said everything is different in how he grows rosé grapes. For one, he harvests early to get less sugar and hence less alcohol. A rosé that sported a 14 or 15 percent alcohol level – common to red wines – would be dreadfully overwrought. “If I taste a grape and if I feel the grape tastes good, it’s too late,” he said. “You need acidity that at the end tells you it’s ready – but not ready to be eaten.” The rosés from the Cotes de Provence are more refined with elegance and complexity not often found in this category. If you’ve enjoyed a $15 rosado from Spain or a rosé from the West Coast, you will find a lot more complexity and finesse from Provence. Not all of these wines are more expensive either. Jean-Francois said Domaine Ott recommends that consumers hold the bottles for a couple of years before consumption – a stark difference from the pop-and-pour advice from most producers. We didn’t wait to pour the 2020 Domaine Ott Chateau de Selle ($58), but it still showed depth and elegance. We also learned from experience that letting this rosé come to room temperature reveals the subtle nuances that make it so special. Introduced to the market in 1919, Chateau de Selle is a blend of grenache, cinsault, syrah and mourvedre. The 2020 Domaine Ott By.Ott ($26) is a broad expression of ripe stone fruit and tropical fruit aromas, citrus and spice flavors with fresh acidity. Ott said that climate change is affecting his vineyards like it is everywhere else in France. He predicted that he won’t be growing syrah in the next 20 to 30 years. Mourvedre, a grape variety that struggled to ripen 20 years ago, is likely to fill the gap. Wine picks Band of Vintners Napa Valley Cabernet Sauvignon 2018 ($40). There’s nothing like a great wine with a great story behind it. This is a collaboration of seven Napa Valley tastemakers who gathered monthly to taste wine and then decided to put their experience behind a label. They include winemakers, sommeliers and national salesmen. The result? A lush and approachable blend of cabernet sauvignon, merlot and cabernet franc for a decent price. You can find this for even less money in some stores. Domaine de Bila-Haut L’esquerda Cotes du Roussillon Villages L’Esquerde 2018 ($30). We love this Michel Chapoutier blend of syrah, grenache and carignan from southern France. Full body with a floral bouquet and lots of rich blackberry flavors. Clos Fantine Faugeres “Cuvee Tradition” Rouge 2017 ($25). Carignan, grenache, syrah, mouvedre and cinsault combine to create a wine with a lot of garrique personality. Earthy with blackberry, cherry and plum notes and a bit of smokiness.

by Ms. Qula Madkin, MSU Extension Service Sugar is always in the news, and it’s something most of us enjoy eating. You’ve likely heard natural sugar is okay, while added sugars should be limited. Sources of sugar in food can occur naturally (natural sugar), or they can be added to enhance the flavor and texture of a food or beverage (added sugar). Added sugars are the syrups and sugars added to food during food processing, during cooking, or after cooking. Natural sugars are sugars that occur naturally in food. Some natural sugars are found in healthy foods, such as: Dairy products contain a natural form of sugar called lactose. Dairy also contains protein, calcium, and vitamin D. Fruits and vegetables may contain natural sugars, but they also provide dietary fiber, vitamins, minerals, and antioxidants. Grains also provide some naturally occurring sugars, as well as vitamins and minerals. Many whole grains are good sources of dietary fiber and may provide additional nutrients, too. Why is knowing about added sugar important? Most Americans exceed the recommended daily amount of sugar in their diets, especially children. In addition, added sugars can contribute to weight gain, diabetes, and heart disease. You may be surprised to find that sugar is added to many processed foods you might not expect. Did you know that sugar may be added to foods such as breads, cereals, energy bars, ketchup, salad dressings, and pasta sauces? Here are a few tips to reduce added sugar in your family’s diet: Check the nutrition facts label for the” added sugar” line. Look for products with 5% or less daily value (DV) of added sugar per serving. Tip: Look for products that say “no added sugar” on the packaging or nutrition facts label. If you want to sweeten a meal or dish, cook with fresh or frozen fruit and vegetables, like sweet potatoes. Orange Sweet Potato Pork Chops are perfect if you like the combination of tangy, sweet, and savory! Think 50-50, combine sweet foods and drinks with their unsweetened counterparts. One way I like to cut down the sugar in juice is to mix half juice and half water. By doing this, you will significantly cut the total added sugar. This also works well with cereal. Tip: Enhance the flavor of water with fruit and herbs to give it extra flavor without adding sugar. Try these 3 Flavored Water Recipes to Beat the Heat! Make fruit is easily accessible. For example, keep a bowl of fresh fruit on the table or a bag of frozen fruit in the freezer. Bottom line: Think balance. There are many ways to enhance the flavor of foods without adding sugar. 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. Susan M. Collins-Smith, MSU Extension Service Bell peppers come in a rainbow of colors and have many health benefits. The variety and amount of time a bell pepper spends on the plant determines its color and ripeness. Green bell peppers appear first and are the least ripe. As they mature, they usually turn another color. This may be yellow, orange, red, or purple. There are even some bell pepper varieties that mature to nearly white or almost black in color. Color isn’t their only difference. Nutrient content and taste also vary among bell pepper varieties. Nutrients If you want to up your Vitamin C intake, you can try adding bell peppers to your diet. All bell peppers contain Vitamin C. It is an essential nutrient that helps the body repair tissues and heal wounds. Vitamin C also helps your body absorb iron. Green and red bell peppers, respectively, have two and three times more Vitamin C than an orange. Bell peppers also contain Vitamins B6, K, A, and E along with minerals and antioxidants. As bell peppers ripen, their cancer-fighting antioxidant properties change. Lutein and zeaxanthin are found in green bell peppers and are important for our eye health. Violaxanthin is found in yellow bell peppers, and capsanthin makes fully mature bell peppers red. Red bell peppers, which are the most nutrient-dense, also contain lycopene. Taste As bell peppers ripen, they get sweeter. Green bell peppers are slightly bitter and the least sweet, while red bell peppers are the sweetest. These Slow Cooker Stuffed Bell Peppers will get dinner on the table quickly without heating up the kitchen. Find information on growing bell peppers and other vegetables in Extension Publication 1091, “Garden Tabloid.”

By Julian Brunt So, just who is the king of American seafood? It may seem like a rhetorical question, but there is in fact an answer to it, but the name changes every year. Yep, the National Oceanic Atmospheric Administration (NOAA) sponsors the Great American Cook-Off in New Orleans, a contest that is presented by the Louisiana Seafood Promotion & Marketing Board. This year, 10 states were represented in the cookoff, including Mississippi, Alaska, Alabama, Florida, Louisiana, Massachusetts, Maine, Montana, Pennsylvania, South Carolina and Texas. Chefs from each state were given just one hour to prepare a unique seafood dish. It’s a stressful, reality TV-esque competition, and if you plan on winning, you have got to be good, really good. The Great American Seafood Cook-Off is an annual event that pits the nation's best chefs against recognized culinary greats from around the United States. Chefs are asked to create unique dishes with domestic seafood that is native to their home states. Each year, a new group of chefs, representing as many as a dozen states, gather to compete in the annual event. Hosted in New Orleans, Louisiana, one of the most renowned cities for all things gourmet. The winner not only takes the title of "King of American Seafood," but will promote the seafood industry in other culinary venues around the country. This year’s winner is Chef Austin Sumrall, of White Pillars restaurant in Biloxi, Mississippi. Sumrall has many years of experience, all over the South and Northeast and has worked with some of the best-known regional cooks. He is also a graduate of Culinary Institute of America in Hyde Park and a James Beard nominated chef in the Best Chef south category. White Pillars was at one time one of the best-known restaurants in the South, but closed for 30 years and stayed vacant until Sumrall reopened it in 2017. It was a daunting task with a complete remodel and makeover. It has become famous for upscale Southern/Coastal food and a leading-edge bar and lounge. Dishes like the Gulf Seafood Tower, a sharable dish, made with Murder Point oysters, Amberjack Kokoda, smoked Gulf fish dip, peel and eat shrimp, and marinated fish and shrimp ceviche are top sellers. Don’t be surprised to see a few Cajun dishes on the menu as well, Sumrall is from Louisiana and is well regarded for his chicken and sausage gumbo and boudin and crackling. In a recent interview with WLOX-TV, Sumrall said, “We took snapper and prepared it three different ways. We did a raw preparation. We grilled some snapper ribs. And then we did a poached snapper jowl pho. It was a lot and we were down to the absolute wire on getting it accomplished but our plan was to go big or go home. “As a chef, there is not much more exciting than watching shrimp boats right off the front porch of my restaurant and knowing that I can drive five minutes down the road and buy those shrimps,” Chef Sumrall continues. “Our restaurant is literally across the street from the Gulf of Mexico and every bit of seafood we serve is all gulf seafood because we feel like we would be cheating on the gulf if we didn’t,” he said. “We have this awesome plethora of beautiful seafood that available to us and to be able to do something like this, we have a very seafood focused restaurant. We love doing it, we love competing, we love being able to showcase it, and we love being here for Mississippi for sure.” Make sure to tune in again next year around this time to see who the next king is, and make sure to make reservations at White Pillars when you are on Mississippi’s Gulf Coast. It is an under sung culinary adventure, with dozens of world class restaurants.

From Family Features Something about summer brings out cravings for grilled perfection. Whether it’s the unmistakable flavor of a slow smoked side of ribs or a flame-kissed tenderloin, you can’t go wrong when you pull out the grill. Barbecue enthusiasts who only let the best meats grace their grills and smokers know marbling is one of the best indicators of quality meat. Marbling is the tiny flecks of fat in the meat itself. These melt throughout the grilling process to infuse every bite with tenderness and flavor. When you’re planning your menu for your next summer cookout, look for an option like Chairman’s Reserve Pork, which has strict standards to ensure marbling is part of every cut. Each cut is hand-selected and hand-trimmed to guarantee tender, juicy and flavorful results. From savory to sweet to spicy, pork is the hero of each of these recipes, giving you plenty of ways to cure those summertime cravings. Find more grilling tips and recipes at chairmansreservemeats.com/recipes. Grilled Pork Tenderloin and Vegetables Recipe courtesy of pitmaster Tuffy Stone Prep time: 2 hours Cook time: 35 minutes Servings: 4 Coriander Rub: 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 2 teaspoons freshly ground coriander seed 1 teaspoon granulated garlic Meat and vegetables: 1 Chairman’s Reserve Pork Tenderloin (2 pounds) 4 tablespoons extra-virgin olive oil, divided 3 tablespoons Coriander Rub, divided 12 small carrots with tops, washed and dried 8 spring onions, washed and dried 12-18 thin asparagus spears, washed and dried 1 lemon, halved 2 cups watercress, arugula or spring salad greens mix, washed 1 tablespoon chives, thinly sliced 1 tablespoon tarragon leaves, torn or chopped 1 tablespoon Italian parsley, torn or chopped To make coriander rub: In airtight container, mix salt, black pepper, coriander seed and garlic together. Store until ready to use. To make tenderloin and vegetables: Brush tenderloin with 1 tablespoon olive oil. Evenly season both sides of pork with 1 tablespoon coriander rub and refrigerate 2 hours. Coat carrots, spring onions and asparagus with 2 tablespoons olive oil and season with 1 tablespoon coriander rub; refrigerate. Remove tenderloin and vegetables from refrigerator and bring to room temperature. Heat grill to 400 F using direct grilling setup. Place lemon halves, cut sides down, over hot coals and cook approximately 5 minutes, or until lemon halves are charred. Remove to cool. Place seasoned pork tenderloin over hot coals and grill 3-5 minutes. Using tongs, rotate meat every 3-5 minutes and cook until meat thermometer placed in thickest part of tenderloin reads 140 F (about 15 minutes). Remove tenderloin from heat and let rest 10 minutes. Place seasoned carrots, onion and asparagus on hot grill. Cook 3-4 minutes then turn and cook another 3-4 minutes. Transfer to plate. Toss salad greens in remaining olive oil, juice of 1 charred lemon half and 2 teaspoons coriander rub. Slice tenderloin into 1/4-inch medallions. Place grilled vegetables and medallions on platter; garnish with herbs and juice of remaining lemon half. Serve with spring greens salad. Loin Back Ribs with Peach Jalapeno Glaze Recipe courtesy of pitmaster Tuffy Stone Total time: 5 hours Servings: 4 Cool Smoke Barbecue Rub: 1/2 cup turbinado sugar 1/4 cup, plus 2 tablespoons, kosher salt 1/4 cup chili powder 2 tablespoons smoked paprika 3 tablespoons ground cumin 2 teaspoons ground oregano 2 teaspoons cayenne pepper 1 tablespoon, plus 1 teaspoon, black pepper 1 tablespoon, plus 2 teaspoons, granulated garlic 1 tablespoon, plus 2 teaspoons, granulated onion Pork Ribs: 2 racks (1 1/2 pounds) Chairman’s Reserve pork loin baby back ribs 1 cup Cool Smoke Barbecue Rub 1/2 cup apple juice, in spray bottle Peach Jalapeno Glaze: 1 cup peach preserves 1/2 cup chicken or pork stock 1/4 cup minced jalapeno (about 1 large jalapeno) 3 teaspoons Cool Smoke Barbecue Rub 2 teaspoon lemon juice To make cool smoke barbecue rub: In medium bowl, mix turbinado sugar, kosher salt, chili powder, smoked paprika, cumin, oregano, cayenne pepper, black pepper, garlic and onion thoroughly. Store in airtight container until ready to use. To make ribs: One hour before cooking ribs, use shaker to dust each rack evenly on both sides with 1/4 cup Cool Smoke Barbecue Rub per side. Heat smoker to 275 F. Place ribs meat-side up in smoker; cook 1 hour. Spray ribs with apple juice. Cook 1 hour more, spraying every 30 minutes and at end of cook time. Cut two 18-by-24-inch lengths of extra-heavy foil; set aside. When ribs turn reddish-brown, transfer from grill and place each rack meat-side down on foil. Wrap tightly, being careful not to puncture foil. Place foil-wrapped ribs, meat-side down, in smoker and cook 1 1/2-2 hours until tender. Open foil package and use skewer or toothpick to check tenderness. To make peach jalapeno glaze: In saucepan over low heat, stir peach preserves, stock, jalapeno, Cool Smoke Barbecue Rub and lemon juice. Cover and keep warm until ready to use. Remove ribs from foil, brush each rack with Peach Jalapeno Glaze (1/4 cup per side) and return to smoker meat-side up, 5-10 minutes to set sauce. Watch carefully to avoid burning sauce. Serve warm with extra Peach Jalapeno Glaze. Oak Smoked Brown Sugar Chili Rubbed Ribs Prep time: 40 minutes Cook time: 4 hours, 50 minutes Servings: 6 Oak wood chips 1 can (6 ounces) tomato paste 2 tablespoons brown sugar 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoons kosher salt 2 racks Chairman’s Reserve pork loin baby back ribs Heat outdoor grill or smoker on low. Using charcoal, heat coals until white. Soak oak wood chips in water 15-30 minutes. Spread wood chips over coals or use smoke box. In mixing bowl, combine tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt. Rub tomato mixture over ribs and grill 1 1/2 hours on direct heat. Wrap ribs using heavy duty foil and move to indirect heat about 3 hours until tender. SOURCE: Tyson Chairman’s Reserve

Nothing beats a juicy burger and a side of fries or onion rings to go with it. Find out where to get some of the best burgers in the Jackson area on this week's Sipp Jackson blog post!

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Our city is rich in history, and that even includes restaurants. Some of these places have been around for as long as anyone can recall, and they remain Jackson staples today. Check out some of our favorite historic restaurants on this week's Sipp' Jackson blog post.

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