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!

When you're in the mood for something other than a cheeseburger or fried chicken, try out one of these delicious ethic food restaurants in the capital city! Check out some our favorite spots in this week's Sipp Jackson post.

Southerners love fried chicken, and there are several places to find great fried chicken in the metro area. Here are some of our favorites on Sipp Jackson's newest post!

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.

If you're looking for pizza, beer, wings, nachos, or any other bar food to munch on this weekend, check our some our favorite sports bars in Jackson on this week's Sipp Jackson post!

Find out where to get the best cup of Joe in Jackson with this week's Sipp Jackson blog post!

In this week's Sipp Jackson blog post, find out some of our favorite places to get a Southern-style blue plate lunch in the capital city! Whether you prefer an all veggie plate or a meat and two sides, there are several places in Jackson ready to serve you a delicious plate lunch!

There's nothing a basket of chicken wings can't fix. Luckily, the city of Jackson has several places around town to get your chicken wing fix. Check out some of our favorites in this week's Sipp Jackson post!

If you ever find yourself craving a slice of quiche, there are several places in the Jackson metro area that can satisfy that craving. Check out where to get the best slice of quiche in this week's Sipp Jackson blog post!

In this week's Sipp Jackson blog post, check out some of our favorites places for barbecue in the Capital City!

Check out where to get some of the best and most delicious seafood in Jackson in this week's edition of Sipp Jackson!

Jackson is known for its delicious food, and that includes fried fish, some of it coming from as close as the Mississippi Delta, the catfish capital of the world. Check out some of our favorite places to get a piping hot basket of fried fish in the capital city in the latest Sipp Jackson blog post.

Whether you like vodka, gin, or bourbon, Jackson's cocktail scene offers something for everyone. Check out some of our favorite cocktails in the capital city in this week's Sipp Jackson blog.

When you're in the mood for a big ole slice of pie, or if you need a whole pie for any given event, the city of Jackson has delicious options to fulfill any pie craving. Check out some of our favorite places to grab a slice or a whole pie in this week's Sipp Jackson blog!

If you're in the market for a cake, the capital city has plenty of places to choose from. Whether it's a birthday party, just because, or any other celebration, the city with soul has you covered. Check out some of our favorite places to pick up a cake in this week's Sipp Jackson blog.

The capital city is home to some of the best food in the South, and that includes soul food. Check out some of our favorite places to indulge in true, Southern, soul food in this week's Sipp Jackson blog entry!

Whether you like tacos, BBQ or dessert, there are several food trucks rolling around the Jackson area that will satisfy any craving! Check out some of Jackson's tastiest trucks in this week's Sipp Jackson article.

Next time you're looking for a night out in Jackson with delicious food and drinks, check out some of these amazing restaurants that are highlighted on the Sipp Jackson blog!