Check out some of our favorites places to get a vegan (or vegetarian!) meal in Jackson in this week's Sipp Jackson blog!

If you're looking for a sweet treat for a loved one or even for yourself for Valentine's Day, check out these local Jackson places that offer tasty Valentine's Day sweets and treats on this week's Sipp Jackson blog.

It is officially crawfish season in the South, and the city of Jackson is home to several places to get your hands on the seasonal mudbug. Check out some of our favorite places to get a couple pounds of crawfish in this week's Sipp Jackson blog post.

On the Sipp Jackson blog this week, check out some of our favorite spots in Jackson to grab a delicious summer cocktail!

Craving a dynamite roll or a crunchy roll? The city of Jackson is jam packed with places serving delicious sushi and all the accompaniments to go along with your rolls. Check out some of our favorite sushi spots on the most recent Sipp Jackson blog!

Though Jackson is just three hours away from New Orleans, you don't have to travel down to Louisiana if you get the sudden craving for New Orleans-style comfort food. On the blog this week for Sipp Jackson, check out some of our favorite spots in town to get your New Orleans fix.

Check out these awesome brunch spots in Jackson in this week's Sipp Jackson blog post! You deserve a mimosa or three this weekend, and these spots are the place to go!

A Mississippi Delta staple and a favorite to many Mississippians, nothing beats a delicious tamale. Check out where you can get some great tamales in the Capital City in this week's Sipp Jackson blog post.

In this week's blog post from Sipp Jackson, find out where you can get a great steak in the capital city! Whether you're in the mood for an 8 ounce filet or a Cowboy Ribeye, the options are endless, and every place offers something exciting.

Spring is in full swing and it's the perfect time to treat yourself to a sweet snack. Check out where to get some of the best sweet treats in Jackson with Sipp Jackson's newest blog post!

Find out where to get the best happy hour deals on food and drink in Jackson with Sipp Jackson's newest blog post!

Sometimes, going out to eat with kids can be a hassle, but there are several places in the capital city that make things a little easier. Check out some of the best places in Jackson to take the whole family on Sipp Jackson's newest blog post.

The warm weather is finally here to stay, and spring is in full swing! When the weather is just right, there’s nothing better than spending time outside, whether it’s lounging around or having a picnic. Treat yourself to a sweet snack and enjoy the awesome spring weather. Find out where to get the best sweet treats in Jackson on this week's newest 'Sipp Jackson blog post.

Brunch isn't just a meal, it's a way of life. If you're on the prowl for the best brunch in Jackson, check out Sipp Jackon's newest blog post on where to go if you're in the mood for a couple mimosas and a nice weekend brunch!

Downtown Jackson is rich in history and offers some of the best cuisine in the capital city. Several of the hot spots have been around for decades and are Jackson staples. Check out Sipp Jackson for some of the best places to grab a bite downtown!

If you're a vegan, vegetarian, or have a plant-based diet, it might seem that going out to eat can sometimes be difficult. If you're in the Jackson area looking for the kind of dishes, check out the latest Sipp Jackson blog post that provides the best advice on places to check out that have awesome vegan and vegetarian options.

by The Wine Guys, Tom Marquardt and Patrick Darr It’s pretty hard to escape the heat this time of year no matter where you live. Temperatures are soaring to record levels in the unbearable Southwest. Elsewhere, it isn’t uncommon to see temperatures well above 90 degrees accompanied by uncomfortable humidity. It’s times like these we confine our outdoor activities to morning and evening. It’s hard for us to enjoy a red wine at this time of the year unless we are in air-conditioned rooms. Except for grill steaks, our summer fare tends to have more seafood or even just a salad. It’s a much better time for chilled white wines. The fresh acidity of sauvignon blanc, for instance, cools the palate and makes a nice aperitif. Fruit, vegetables and grilled chicken with citrus sauces are ideal food to pair with sauvignon blanc. This is also a good time to explore the white wines with less familiar grapes but with equal acidity and fresh fruit character. The white wines from Italy, Chile, Portugal and Spain are terrific to enjoy at this time of year. Here are a few you probably haven’t tried but would be rewarded if you did: Castello Banfi San Angelo Pinot Grigio IGT 2019 ($19). Produced mostly from Montalcino in southern Tuscany, this pinot grigio has the lush peach, pear and tropical fruit notes that makes you reach for another glass. Castello Banfi La Pettegola Vermentino IGT 2019 ($20). Also from Tuscany, this vermentino is a great aperitif to enjoy on the deck for happy hour. Fresh and forward fruit with a dash of spice. Vigne Surrau Limizzani Vermentino di Gallura DOCG 2020 ($16). The producer blends fruit from all its estate vineyards to come up with a fresh and pure vermentino with exotic fruit flavors. Castello del Terriccio Con Vento IGT 2020 ($45). This is a very intriguing blend of sauvignon blanc and viognier grown near Pisa where the soils are loaded with stones and fossils. The result is a dose of minerality to marry well with the citrus flavors and generous aromas of this wine. Ferraton Pere & Fils St. Joseph La Source Blanc 2016 ($38). From the Rhone Valley of France, this marsanne has stone fruit notes with a dash of citrus and good acidity. It’s a perfect match to shrimp, salads and fruit dishes. Borreo Napa Valley Kerner 2019 ($38). This new line from Silverado Vineyards pays tribute to Felix Borreo who operated a grocery in Napa in the late 1800s. The owners purchased the property in 1992 and named the vineyard the Soda Creek Ranch. This kerner – a white German grape -- is one of several special wines it makes from the property. Generous aromas of melon and citrus with soft – almost sweet – honeydew and peach flavors. Bonny Doon Vineyard Vin Gris de Cigare 2020 ($15). Randall Grahm’s name is still attached to this legendary winery that clings to its whimsical portfolio. We have always liked this blend of southern Rhone varieties from the Central Coast. Pineapple and citrus notes. Bonny Doon Vineyard Le Cigare Blanc 2020 ($15). This is a blend of grenache blanc, vermentino and clairette blanche grapes. Very aromatic with citrus and pineapple notes. Olema Loire Valley Sauvignon Blanc 2020 ($15). This is a steal in the sauvignon blanc market. Citrus aromas, grapefruit and tropical fruit flavors with bright acidity. Hugues Beaulieu Picpoul de Pinet AOC 2019 ($12). We love to pour picpoul to guests because it never fails to please. From the Languedoc region of southern France, this wine is guaranteed to delight the palate. Fresh citrus fruit and grapefruit notes with zesty acidity. Scheid Vineyards Estate Sauvignon Blanc Monterey 2020 ($22). All stainless steel and 100 percent sauvignon blanc, this wine is rich and smooth and presents a complex mixture of grass, herbs, citrus, peach, and melon flavors. Worth the price, and then some. Blackbird Vineyards Dissonance Sauvignon Blanc 2019 ($20). We like what the 20 percent semillon adds to this delicious wine that draws grapes from Napa Valley and the Knights Valley of Sonoma County. Exotic fruit aromas, grapefruit and pineapple flavors with brisk acidity. Priest Ranch Grenache Blanc 2019 ($22). We’ve enjoyed this wine for many vintages and it is the perfect white wine to complement summer. Fresh, brisk acidity, pure citrus and tart apple flavors. Ladera Napa Valley Sauvignon Blanc 2020 ($36). More complex than your average sauvignon blanc, this version the cool, windswept Ryan’s Vineyard in the Oak Knoll District. The blending of savignon musque and some oak barrel aging gives the wine a plumpness and depth. Tropical fruit and stone-fruit flavors. Chalk Hill Estate Sauvignon Blanc Chalk Hill Sonoma County 2019 ($23). An amazing sauvignon blanc somewhat reminiscent of a grand cru Bordeaux white wine. Classic herbal and grassy notes accented with scents and a taste of roses and violets. A hint of oak with elegant honey notes. Wine picks Tenute di Arceno Valadorna 2015 ($55). Merlot is the foundation of this fruit-forward blend from Tuscany. Cabernet sauvignon, cabernet franc and petit verdot gives it a Bordeaux character, but more forward in style with ripe cherry notes and a hint of vanilla and black licorice. J. Lohr Carol’s Vineyard Cabernet Sauvignon 2017 ($60). Named after Jerry Lohr’s late wife, Carol’s Vineyard has been providing fruit for this wine since 1984. Blended with 18 percent petit verdot, the wine serves up dark fruit and cassis aromas with luscious red fruit flavors and hints of tobacco and spice. Since 2008 proceeds from this wine have funded mammograms and services in support of early breast cancer detection. J. Lohr Estates Seven Oaks Cabernet Sauvignon 2019 ($17). This delicious, fruit-forward cabernet blend from Paso Robles is one of the best values on the market. Petit sirah, petit verdot, merlot, cabernet franc and syrah add to layers of juicy fruit character that ranges from black cherries to raspberries.

Ms. Bonnie A. Coblentz, MSU Extension Service Sweet potato growers and researchers from across the country met in Mississippi to map out industry needs for the coming years. Here, the group toured the Mississippi State University Pontotoc Ridge-Flatwoods Branch Experiment Station research sites. (Photo by MSU Extension Service/Kevin Hudson) STARKVILLE, Miss. -- In late July, 54 stakeholders from across the country met in person and remotely to hammer out their perspectives on the best way to sustain the nation’s sweet potato industry. The CleanSEED workshop was hosted by the Mississippi State University Extension Service and the Mississippi Agricultural and Forestry Experiment Station, or MAFES. It was held at the MSU campus and the MSU Pontotoc Ridge-Flatwoods Branch Experiment Station. Funding for the workshop was provided by a grant awarded from the U.S. Department of Agriculture-National Institute of Food and Agriculture Specialty Crop Research Initiative. The workshop began with a tour of commercial greenhouses used to grow clean plants, a commercial packing shed and current research studies at the branch station. This site is recognized by the National Clean Plant Network as one of six clean plant centers across the country. Mark Shankle, a researcher and MAFES professor, said growers from California, North Carolina, Arkansas and Louisiana had the opportunity to see how Mississippi produces sweet potatoes and tour lab, greenhouse and field research. “This event gave growers, researchers and industry personnel a chance to meet around a common interest and learn from each other,” Shankle said. “For three days, we were able to discuss the challenges facing the industry, hear about new ideas being explored in other states and share data from our states’ industry.” Mississippi consistently ranks second in the United States in sweet potato acreage with a crop valued at $121 million in 2020. Most of the state’s approximately 29,500 acres of sweet potato production are in the Calhoun County area. The focus of the event was to identify needs within the industry and compile that information so that grant applications can be made. Participants were interested in how clean seed can aid their industry in a variety of ways. “The CleanSEED project centers on the certified seed programs established across the country where plant material is cleaned of viruses and diseases in a lab,” Shankle said. “Clean plant material is cultured and propagated in a greenhouse and sold to growers. “Many sweet potato growers further propagate the clean plants in their own greenhouses for their own use and to sell to fellow growers as seed roots for the next year’s crop,” he said. At the workshop, stakeholders addressed harmonizing sweet potato certification programs, the use of technology to produce clean plant material, and other forward-facing, industry-specific topics. Short-term goals of the CleanSEED workshop are to identify research and Extension objectives to enhance security for certified seed programs to threats such as disease, viruses and invasive pests,” Shankle said. “Longer term goals will identify ways to ensure a sustainable supply of sweet potatoes.” Lorin Harvey, an MSU postdoctoral research associate, said that participants used a goal-setting process to discuss the need to create and adopt uniform terminology regarding clean seed, labor issues, controlling viruses, and weed and insect issues. “There is a lot of overlap between these issues, and participants were able to concretely discuss how these priorities related to each other,” Harvey said. In the long term, any research-supported changes must be efficient and sustainable. “If you don’t increase profitability and remain environmentally friendly, none of these changes will be adopted,” Harvey said.

July 30 is National Cheesecake Day! Celebrate accordingly with a slice of cheesecake from one of these restaurants in our state: City Hall Cheesecake - Hernando, Southaven, and Oxford With flavors like Red Velvet, Salted Caramel, Butterfinger, Strawberry, Kit Kit, and everything in between, this cheesecake café is the perfect spot to stop in for a mid-day treat or a night cap after date night. With a rotating selection of flavors, every cheesecake lover is sure to find happiness at City Hall Cheesecake. Sal and Mookie's - Jackson, Madison, and Gulfport Sal and Mookie's is known for their New York-style pizza, but if you save room for dessert, they also serve up New York-style cheesecake for dessert. Their house-made cheesecake comes with white chocolate, chocolate, or strawberry sauce with whipped cream on top - the perfect treat after a pizza pie. Cotton Blues Cheesecake - find in a grocery store near you Cotton Blues in Hattiesburg closed its doors earlier this year, but their delicious cheesecakes can still be found in several grocery stores around the state, and they even ship nationwide. These "Mississippi-made, New York approved" cheesecakes are handmade from scratch and immediately frozen, so when you purchase one at your local grocery, it is still fresh and tasty as ever. These cheesecakes come in original, salted caramel, blueberry, and strawberry. Check out their website to see where you can find a cheesecake near you. BR Prime - Biloxi Located inside the Beau Rivage in Biloxi, BR Prime Steakhouse is known for its delicious steak dinners and ambiance. After your steak or oysters, be sure to save room for their New York-style cheesecake for dessert!

by The Wine Guys, Tom Marquardt and Patrick Darr If you ever wondered why a Napa Valley label on a bottle of wine usually comes with a premium price, here’s a clue. According to the website Vinovest, a planted vineyard in Sonoma County starts at about $70,000 per acre. Napa Valley, on the other hand, will cost you about $250,000 per acre for an entry level vineyard. In order for a Napa producer to get a decent return on his investment, he must sell his wine at higher prices. We recently spoke to Ralf Holdenried, director of winemaking at Black Stallion Winery, to learn about this relative newcomer to Napa Valley and to taste a sampling of his wines. Holdenried grew up in German wine country with parents who were winemakers. He decamped to California, earning a fermentation science degree and an MBA at UC Davis. After winemaking stints at other California wineries, including William Hill and Louis M. Martini, Holdenried joined Black Stallion Winery, which is owned by Delicato. The start-up years at Black Stallion have been complicated by the ubiquitous fires that have plagued California in recent years. According to Holdenried, the winery almost burned in 2017 but the wildfire stopped across the street from the winery. Half of the 2020 crop was lost to fires as well. Smoke taint is a recurring problem for all California wineries. Holdenried explained that some grape varieties are more vulnerable to smoke taint, with chardonnay less susceptible and pinot noir the most vulnerable. In addition, drought is an ongoing problem although Holdenried explained they have enough water for ongoing operations. The winery owns about 22 acres of vineyards and also purchases grapes from 35 to 40 growers from most of Napa Valley’s AVAs. That gives Holdenried a diverse palette to create his wines. He visits his producers frequently, spending as much time with his growers as his own vineyards and invites growers to taste their wines before blending. We tasted three of the Black Stallion offerings, starting with an unusual albarino. Some grape transplants from the old-world work extremely well in California with cabernet sauvignon, merlot, pinot noir and chardonnay starring in most California table wines and, in some cases, rivalling their European ancestors. Grapes, such as sangiovese, haven’t fared as well after the initial enthusiasm faded. We were happily surprised by the 2019 Black Stallion Limited Release Napa Valley Albarino ($40). This example was true to its Spanish Rias Baixas roots and would fit comfortably in an all-Spanish lineup. Bright acidity, lime and some floral notes form the base for this very tasty wine. Unfortunately, it is only available online or at their tasting room. The descriptors “reasonably priced, high quality, and Napa Valley” aren’t often paired in a sentence. However, the 2018 Black Stallion Cabernet Sauvignon Napa Valley ($30) may be the exception to this rule. Presenting well-balanced plum and blackberry notes with a distinctive brightness, this well-made red wine comes from a range of vineyards and includes mountain fruit from Atlas Peak. It is composed of 87 percent cabernet sauvignon with a dash of petite verdot, syrah merlot and malbec. It is aged in new and used French and American oak barrels. The 2016 Black Stallion Transcendent Cabernet Sauvignon Napa Valley ($150) is sourced from the producer’s 20 best barrels sourced mostly from higher elevation vineyards. It’s 100 percent cabernet sauvignon and 28 months of all new French oak barrel aging have resulted in a sensational ultra-premium Napa Valley wine that competes favorably with others in this price category. Very dense but with soft tannins. Black cherry and cassis notes flavor, this offering that is ready to enjoy. Wine picks Poggio Anima Asmodeus Nero d’Avola 2018 ($15). A perfectly plump wine for burgers and ribs on the grill, this Sicilian wine has jammy black cherry and plum notes with a dash of black pepper. Geodesy Chehalem Moutain Vineyard Pinot Noir 2018 ($80). Judy Jordan, formerly of J Vineyards and Winery, has focused her talents on an outstanding portfolio of wines and WG Edge (Women Gaining an Edge), a development program for young women entering the agricultural workforce. This luxurious pinot noir, like others in the collection, has a lot of elegance. Generous strawberry aromas with fresh raspberry and cocoa flavors with a hints of spice. Benziger Vineyards Bella Luna Vineyard Pinot Noir 2018 ($49). We can’t lay enough platitudes on this rich and lush pinot noir from a biodynamically farmed vineyard in the Russian Valley. By harvesting grapes by hand at night, the winemaker has been able to keep the fruit fresh and the acid bright. Pure black cherry flavors with a hint of cinnamon. Concha Y Toro Frontera Cabernet Sauvignon Central Valley 2019 ($7). Nothing complicated here -- just a pleasant berry/cherry-flavored cabernet sauvignon that will please almost all pocketbooks. Buy this for a crowd at your next barbecue. Dry Creek Vineyards Fume Blanc Sonoma County 2020 ($18). If you like sancerre, give this California cousin a try. A very good blend of citrus notes and crisp minerality accented by a hint of herbs create a very agreeable and drinkable sauvignon blanc. Villa Creek Grenache Adelaida District Paso Robles 2018 ($75). All organic, this luscious and juicy 100 percent grenache is what first drew us to grenache years ago. Black raspberry and cherry notes are accented with a hint of smoke. Decadent!

Ms. Susan M. Collins-Smith, MSU Extension Service Ruined watermelons sit in a waterlogged field in George County on July 16, 2021. Excessive rain caused growers in southeast Mississippi to lose most of their crop. (Photo by MSU Extension Service/Heath Steede) Raymond, Miss. -- One month ago, watermelon production in southeast Mississippi was on track. Now, growers there have lost much of their crop to the summer’s wet weather. “The weather and what it would do was my one concern this year,” said Heath Steede, Mississippi State University Extension agent in George County. “I knew if it kept raining, we could lose a good bit of the crop, and that’s exactly what happened.” Growers in the southeast corner of the state, where most of Mississippi’s watermelons are grown, have endured excess crop loss this year. At least one George County grower lost 75% of his crop, and Steede estimates all other growers in the area will face approximately equal losses. “You’ll find that kind of loss in all of the counties around here that have any watermelon production,” he said. “I was in several of our fields in mid-June. I saw some of the prettiest watermelons I’d seen in a long time. But when the rain started, it just kept coming every day. And it’s still raining.” Watermelons require the right mix of rain, sun and warm weather to reach peak size and sweetness. Rains early in the growing season help melons grow to the proper size, but too much rain later in the season can introduce disease and cause melons to ruin. “What I’m seeing are a lot of watermelons with water spots,” Steede said. “They’re just rotting in the fields. You’ll look at them one day, and you’ll think they are OK. Then, two days later they’ll have a water-soaked spot that starts leaking.” According to the U.S. Department of Agriculture Crop Progress and Condition Report issued for the week ending July 18, 71% of watermelons were harvested compared to 78% in 2020. The previous week’s report, the latest to include watermelon crop condition, showed 66% of the crop was in good condition. However, Steede said growers in southeast Mississippi fall into the poor and very poor condition categories. Thirteen percent of the crop was listed in fair condition, 12% in poor condition and 10% in very poor condition. Smith County grower Kevin Ford is one of those growers. He estimates he lost two-thirds of his crop this year to the heavy rainfall. “We got between nine and 10 inches of rain in one day,” he said. “This is the worst crop we’ve had in a long time. We were able to harvest some watermelons. But most of the melons would look like they were going to do well, and then they just couldn’t get any size on them. Then they’d fall off the vine.” Pete Rutland, another Smith County producer, experienced the same problems and is hearing the same from other growers. “Everyone I’ve talked to has had a mighty tough year,” said Rutland. “We just never could set a crop. The soils were saturated, and the melons just didn’t get big enough. In some fields, we didn’t gather anything.” Rutland, who planted 60 acres of melons this year, has not had a chance to tally his losses, but said he knows the figures will not be good. “I can’t give you a figure because I just got through cleaning up my fields yesterday,” he said on July 16. “It’s just been an unusual year.” Excessive rains can also increase disease because growers cannot maintain a regular scouting and fungicide application schedule. “The vines have just melted down,” Steede said. “Nobody has been able to get in the fields to spray.”

by Ms. Natasha Haynes, MSU Extension Service Cooking food in an air fryer gives you that crunchy texture you love without the added calories of deep frying. This recipe for Sweet and Spicy Sweet Potato Fries features Mississippi-grown sweet potatoes, olive oil, and spices—that’s it! Whether you serve these as a side dish or a fun snack, you’ll enjoy the health benefits of sweet potatoes, including fiber, beta carotene, and vitamin A. Vitamin A is an essential nutrient that has antioxidant properties that can help protect cells from damage. For savory sweet potato fries, use garlic powder, black pepper, and chili powder instead of nutmeg and cinnamon. By keeping the sweet potato skins on, you get more fiber! Crew Review: These were spicy! We suggest using less spice than the recipe calls for. Air Fryer Sweet and Spicy Sweet Potato Fries Ingredients: - 2 large sweet potatoes - 2 Tablespoons olive oil - 1 tablespoon ground cinnamon - 1 tablespoon ground nutmeg - 1 tablespoon cayenne pepper - 2 teaspoons salt Scrub the sweet potatoes with a clean vegetable brush under running water. Cut each sweet potato in half lengthwise and again crosswise so you have four pieces. Slice each piece again, into two or three thick slices, to make the potato more manageable to cut. Cut each slice into fries. Try to keep all the fries the same size so they will cook evenly. Preheat the air fryer to 350 degrees F. While it is preheating, place the cut fries in a bowl and toss with olive oil. In a separate bowl, stir together spices and salt. Sprinkle sweet potato slices with the seasonings and toss to coat. When the air fryer has preheated, add the fries to the basket and cook for 15 minutes. Pull out the basket and use tongs to quickly turn the fries (so the ones that were on the bottom are now on the top). Continue cooking 10–12 more minutes or until the fries are thoroughly cooked and golden brown. This recipe is part of our own MSU Extension publication P3578, “Air Fryer Recipes.” For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

by The Wine Guys, Tom Marquardt and Patrick Darr Studies show that women drink more wine than men, and, generally, it’s white wine they drink the most. Anecdotally, we find men rarely ask for chardonnay, and that always struck as odd. Is chardonnay associated with quiche? Real men don’t drink chardonnay? It doesn’t help that “feminine” is often a descriptor used for some chardonnays while “masculine” or “brawny” is commonly used to describe zinfandel, barolo or cabernet sauvignon. Whatever the reason, it’s time for all of us to get over our prejudices of the most widely planted grape variety in the world. Despite what we claim, chardonnay is the most sold white wine in the United States for good reasons: it’s delicious and goes well with seafood and poultry. There is even more to like in today’s chardonnay. Producers are abandoning the oaky, buttery style that swept through the industry many years ago. Today’s chardonnay, in the best of hands, is returning to a Burgundian style: light oak and balanced acidity. Many producers are even making unoaked chardonnays that perform remarkably better alongside food. While many top producers in California have put price tags of $50 and more on their premium chardonnays, it isn’t hard to find burgundy for less. Macon-Village, for instance, sells for under $25. Chardonnays from satellite regions of Burgundy can be had for under $50 and are incredibly delicious. Although they are more expensive, we enjoy the chardonnays from Ramey. Made in a burgundian style, they are rich and luxurious with the natural acidity tamed by malolactic fermentation. For the best values look for Chateau Ste Michelle, Kendall-Jackson, J. Lohr and La Crema. Here are a few we recently enjoyed: Domaine Gilles Bouton Saint Aubin 1er Crus “Champlots” 2018 ($56). This premier cru reminds us of a good meursault with nutty, rich lychee nut flavors and a luxurious texture. Rich, round and well-balanced, it is a beautiful wine for the price. Louis Latour Chameroy Macon-Villages 2019 ($20). Latour produces a Macon-Villages for $15, but we enjoyed the additional concentration of the Chameroy. White fruit and citrus notes. Balletto Vineyards Teresa’s Russian River Valley Unoaked Chardonnay 2020 ($20). One of the best values in chardonnay, this unoaked version is stripped of the oaky, buttery notes common to extracted chardonnay. It’s a much better match to food. Citrus and melon notes with crisp acidity. Kendall-Jackson Avant Unoaked Chardonnay 2019 ($17). Crisp and lively acidity with tropical fruit and apple flavors with a dash of citrus. La Crema Sonoma Coast Chardonnay 2019 ($22). Pear and apple notes with s smooth texture and a touch of sweetness. J. Lohr Arroyo Vista Chardonnay 2019 ($25). Using grapes from a cool climate in Monterey, this wine offers generous aromas with apple, pear and lemon dominating the flavor profile. Soft mouthfeel and a sweet oak finish. J. Lohr also produces an October Night chardonnay ($25) that uses a different clone and is equally delicious. Kosta Browne One-Sixteen Russian River Valley Chardonnay 2019 ($85). At this price we’re getting into premier cru territory. But the concentration, complexity and focus are undeniable in this wine. Known more for its pinot noir, Kosta Browne has been focused on creating a chardonnay with equal stature. Winemaker Julien Howsepian has structured this chardonnay with balanced acidity and plenty of pear, apple and spice notes. Lucia Soberanes Vineyard Chardonnay 2019 ($65). Wow, what a mouthful of beautiful chardonnay. From grapes grown in a single vineyard of Santa Lucia Highlands, this wine from Jeff Pisoni has layered fruit flavors of apple and pear with a light touch of oak notes and a citrus nose. The nutrient-poor soil here forces the vines to struggle and that creates more intense fruit. Hahn SLH Chardonnay 2018 ($25). From the Santa Lucia Highlands of Monterey, this rich and buttery chardonnay exudes luxury. Apple and mango notes dominate the palate. Veramonte Chardonnay 2019 ($12). From Chile and made with organic grapes, this simple chardonnay has pear notes and a kiss of oak. It’s hard to beat for the price. Smith-Madrone Estate-Bottled Chardonnay 2017 ($40). Co-owner Stu Smith led a volunteer team to spare his property from the devastating 2020 Glass Fire that destroyed much of Spring Mountain. He has much to be thankful for, including this distinctive chardonnay made in better times. Tropical and stone fruit character with a heavy dose of oak. Wine picks Bodegas Volver Single-Vineyard Tempranillo 2018 ($18). We were astounded by this rich and full-bodied tempranillo from La Mancha. Deep color, generous licorice and tobacco aromas with mature plum and cherry fruit flavors followed by soft tannins. You could pair this with grilled beef or just enjoy it on its own. Unshackled Rosé 2019 ($21). Drawing grapes from the Central and North Coasts, this juicy rosé comes from a blend of pinot noir, syrah, grenache and mourvedre. Citrus and melon aromas with grapefruit and strawberry flavors. J. Lohr South Ridge Syrah 2019 ($15). A great value, this luscious syrah, blended with a bit of viognier, grenache noir and mourvedre, is pure pleasure. Floral aromas with rich red berry flavors and a bit of spice. Pio Cesare Barbera D’Alba 2018 ($33). There is an ocean of inexpensive to moderately priced barbera d’alba on the market today. Most is passable, although some of the bargain selections taste like generic red wine. Offering proof that you get what you pay for, we highly recommend this Pio Cesare selection. Big and bold, almost barolo-like, this barbera d’alba offers a complex mélange of deep dark cherries, berry notes, and a trace of tar. An outstanding selection that will match the boldest cuisine. Veramonte Organic Cabernet Sauvignon Colchagua Valley 2018 ($12). This beauty from Chile is an outstanding value. Made entirely from cabernet sauvignon, it has plum and black cherry notes and is aged in old, neutral barrels to create a fresh-fruited wine for immediate consumption. Ryder Estate Pinot Noir Rosé Central Coast 2020 ($15). This quaffable rosé is affordable and refreshing. Fresh berries dominate with a light but appropriate acidity and weight in the mouth. Perfect for summer.

by Mr. Robert Nathan Gregory, MSU Extension Service STARKVILLE, Miss. -- Many Mississippi restaurants that serve catfish have had to pay their distributors more to keep the popular Southern dish on the menu this year or go without, but pond inventory is not the primary issue. Instead, labor shortages at processing plants are more to blame, said Jimmy Avery, Extension aquaculture professor at the Mississippi State University Delta Research and Extension Center in Stoneville. Industry data, he said, show processing is down 9% for the first five months of 2021 when compared to the same period in 2020. “I think labor shortage is the big driver in this number. Although there is some talk about tight fish supply, there are no numbers to support it,” Avery said. “When supply gets tight either due to low pond inventories or processing shortages, processors shift available product types and volume to long-time customers with high volume and price.” May fish prices for premium sized fish to farmers was $1.25 per pound, according to the Mississippi Department of Agriculture and Commerce -- 9 cents more than the annual average of $1.16 in 2020 and 4 cents more than the 2016 average. MSU aquacultural economist Ganesh Kumar said the slow recovery in the industry’s processing phase can be attributed to several factors related to COVID-19. These include limits on how many people could work during the same shift while maintaining social distancing, as well as processors finding enough workers willing to work for pay comparable to stimulus checks and unemployment benefits. Still, he said he is optimistic about the industry’s prospects as it shakes off the pandemic’s effects. “A lot of us are surprised by how quickly the catfish industry came back,” he said. “The restaurant closings last year were a problem, but a lot of product usually sent to the restaurants in large bags were repackaged, refurbished and made available to other retailers.” Even though production was hampered in 2020 due to the pandemic, Mississippi produced 317 million pounds of catfish, which was only 0.6% lower than the 2016 production. “Our lowest production in several decades was 300 million pounds in 2012,” Avery said. “In 2018, domestic production rose to 341 million, an increase of 12%.” 2016 was the year U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) took over inspection of imported catfish. Under FSIS oversight, 100% of catfish is inspected, and FSIS requires foreign countries to demonstrate that their inspection systems are at least equivalent to the U.S. inspection system. According to a USDA quantitative risk assessment on the public health outcomes associated with chemical hazards in aquaculture, applying the FSIS program to catfish yielded a reduction of approximately 175,000 lifetime cancers, as well as 95 million exposures to antimicrobials and 23.7 million exposures to heavy metal that constitute health risks. Just this year, FSIS has rejected more than 100,000 pounds of catfish from China for failed lab analyses. “The FSIS regulations are doing what they are supposed to do. The price hikes consumers are seeing are likely because of the supply issues, slight demand rise, as well as general inflation in consumer goods,” Kumar said. “The key point is that FSIS regulations are not for protecting the domestic industry but for ensuring consumers’ safety. This regulation is critically addressing the issue of equality of food safety standards between domestic catfish and imported pangasius products, curtailing the amount of contaminated fish coming into the US seafood market.”

by Ms. Natasha Haynes, MSU Extension Service Video by Jonathan Parrish With my kids out of school for the summer, snacks are an important part of our routine. Summertime snacks are my favorite, but I want to be sure they are nutritious and filling. For lasting energy and more substance, I think CFP: complex carbohydrates (whole grains), fiber and healthy fat, and protein. By paring complex carbs, healthy fats, fiber, and protein in every meal and snack, you can keep those bellies fuller longer. Here are some of my family’s favorite belly-filling snacks: Peanut butter and apple slices. Take it up a notch and melt the peanut butter and drizzle it over your apples. Add some extra toppings, such as chopped nuts and chocolate chips, for a fun fruit nacho. Fruit roll-up. Spread room temperature cream cheese on a whole-wheat tortilla, and top with your favorite fruit. We like bananas and strawberries. Pizza, pizza, pizza. You can make pizza out of many things, including whole grain bread, crackers, or even bell peppers. For a quick and easy pizza, try spreading your favorite tomato or spaghetti sauce on a piece of whole-grain bread. Then, top with your favorite toppings, like ham, veggies, and cheese. Bake on 350 degrees F until the cheese melts. You’ll have a kid-friendly pizza that you can even let the kids help you prepare. Stay cool with some of our recipes, including chocolate-covered frozen fruit, flavored water, and frozen yogurt pops. You can find these recipes and more in Extension Publication 3568, “Healthy Snacks for Kids on the Go or at Home." Bottom line: Summertime is a fun time. Keep it simple. Snack smarter and enjoy. For more helpful tips like these, visit extension.msstate.edu and join our Nutrition and Wellness Facebook group.