by The Wine Guys, Tom Marquardt and Patrick Darr Bob Pepi has seen just about everything in the world of wine. A man who joined his father in 1960 to launch a winery under the family name in Oakville, Pepi has seen viticulture and winemaking progress during the 62 harvests he experienced. Now 70, he’s using his years of knowledge to help other aspiring wineries. “When we started the biggest change was in the vineyards, especially in distancing (between rows). You made it wide because, of course, a tractor had to fit in between,” he said. Harvesting equipment is different today and the grapes are often hand-picked to avoid damage to them. “The other difference was the soil. People didn’t even look at soils when they planted vineyards. We had (lousy) soil for cabernet sauvignon in the valley, but that turned out to be good for sauvignon blanc,” he added. He left the family winery in 1991 and became general manager for the California operations of Stimson Lane. His family sold Robert Pepi label to Kendall-Jackson in 1994. Pepi also cited global warming and biodynamic farming as major vineyard changes. “There is less diurnal fluctuation from day to night,” he said. “We are looking to plant in cooler places. Merlot is now being grown in Carneros. And no one thought of cabernet sauvignon in Coombsville.” Pepi began consulting in 1996 and has a number of clients, including Geyser Peak, Two Angels, Samuel Charles, Atlas Peak, Argentina’s Bodega Valentin Bianchi and Chile’s TerraPura. In 2000, Pepi entered an agreement with a prestigious vineyard to make great cabernet sauvignon under the Eponymous label. He added to his iimpressive portfolio a meritage wine named after the MacAllister Vineyard, a cabernet franc, syrah and a proprietary white blend. The role of the consultant has been a mystery to us. What role does he or she play? Is there another winemaker involved? Whose wine is it? “For small clients I am the only winemaker,” he said. “At other places I’m sitting in with the winemaker while I sometimes make the picking calls.” Winemakers, he said, can develop a “home palate,” which means they tend to taste the same thing every year and not identify the flaws. His review gives winemakers a fresh and honest perspective. Geyser Peak, in particular, is a winery that has had its up and downs. When former owner Accolade got the property we praised Daryl Groom for elevating its quality. When he left, the brand went back into a funk. But what we recently tasted under Pepi’s guidance was much better than what we remember. Here’s a sampling of wines from producers he has helped: Geyser Peak Chardonnay 2018 ($14). A great value in the chardonnay field, this creamy chardonnay with oak influences has white peach flavors. Geyser Peak Walking Tree Cabernet Sauvignon 2017 ($25). A good value in medium-body cabernet, this wine offered forward, juicy blueberry and blackberry flavors. It would be a good match to barbecued meat. Two Angels Red Hills Petite Sirah 2019 ($27). This exuberant wine has excellent depth and quaffable character. Classic inky color with ripe black cherry and plum flavors and a hint of mocha. Eponymous Napa Valley Cabernet Sauvignon 2018 ($60). Ripe plums and cassis flavors dominate the palate of this complex and rich cabernet. Mt. Veeder grapes comprise half of the blend with Coombsville, Howell Mountain and Atlas Peak sourcing the rest of the delicious blend. It has a long finish. Samuel Charles Oak Knoll District Napa Valley Cabernet Sauvignon 2019 ($80). This single-vineyard wine – the third release -- shows off copious aromatics and forward, bright raspberry and plum flavors with a hint of black pepper and vanilla. Atlas Peak Vineyards AVA Napa Cabernet Sauvignon 2018 ($50). Forward in style, this delicious cabernet sauvignon has a bit of merlot to amp up the richness. Ripe blackberry and dark cherry flavors with a hint of cocoa powder. Unanime We recently tasted several wines produced at Mascota Vineyard in Argentina and was so thrilled we bought several more. They are among the best from a country known for its bargain malbecs but not for the complexity we saw in these wines. Winemaker Rodolfo “Opi” Sadler has been making wines for more than 30 years and first focused on cabernet sauvignon. Only recently did he turn to malbec, the grape variety that put Argentina on the map. By and large, his wines range from a stunning $25 malbec to a $40 cabernet sauvignon that would blow away many Napa Valley competitors. Many have received high scores from critics. The high altitude and abundant sunshine and diverse soils in the Uco Valley give these wines a profile of ripe tannins and concentrated flavors. These wines, sold primarily at Total Wine, are worth seeking: Mascota Vineyard Unanime Malbec 2017 ($20). Rich, concentrated plum aromas with ripe dark fruit flavors, generous but soft tannins and a long finish. It’s the best malbec at this price we have tasted in years if not ever. Mascota Vineyard Unanime Signature Cabernet Sauvignon 2017 ($40). Big, gnarly tannins give backbone to this serious wine with rich and ripe dark fruit flavors. Mascota Vineyards Unanime Chardonnay 2016 ($20). If you like your chardonnay with oak, this is a beauty. Generous tropical fruit and citrus notes with a creamy texture and hints of spice and vanilla. Wine picks Migration Sta. Rita Hills Drum Canyon Pinot Noir 2018 ($70). Duckhorn’s Migration line of pinot noirs are stellar, but we most enjoyed the velvet texture, black fruit character and forest floor notes of this one. We also enjoyed the 2018 Migration Bien Nacido Vineyard pinot noir from a legendary vineyard. Full in the mouth and nose, it has great character. For a better value, try the Migration Sonoma Coast Pinot Noir ($42). Tenuta di Capezzana Barco Reale di Carmignano 2018 ($18). This estate’s entry-level wine is a delicious blend of sangiovese, cabernet sauvignon, canaiolo and cabernet franc. Fermented in stainless steel and aged in large Slavonia oak barrels, it has lots of fresh red berry fruit. For a step up in quality, however, the 2013 Ghiale della Furba IGT ($51) shows off a lot of mature and complex fruit. Made only in good vintages, it is a blend of cabernet sauvignon, syrah and merlot. The Pale Rosé by Sacha Lichine 2020 ($17). From the producer behind the popular Whispering Angel, this rosé uses grapes from Vin de Pays du Var region of Provence. Light in color with citrus and melon notes. Very good.

by Sasha Steinberg, MSU Office of Public Affairs STARKVILLE, Miss. — Mississippi State University’s Extension Service is working to enhance direct sales, farmers markets, and local food development in northeast Mississippi as part of a new project “From Gravel Roads to City Streets” funded by USDA’s Agricultural Marketing Service. Rachael Carter, Extension economist for the MSU Extension Service’s Center for Government and Community Development, is principal investigator for project, along with co-PIs Lauren Colby Nickels, Extension instructor for the Center for Technology Outreach, and Courtney Crist, assistant Extension professor of food science, nutrition and health promotion. “Farmers in Mississippi are faced with many challenges when selling directly to consumers and have experienced a loss in direct-to-consumer sales or a decline in the number of farms that sell directly to consumers in five counties—Itawamba, Monroe, Clay, Lowndes and Noxubee—along the Tennessee-Tombigbee Waterway,” Carter explained. The MSU Extension Service, Mississippi Main Street Association, West Point Growth Alliance, Aberdeen Main Street, Itawamba County Farmers Market, Columbus Main Street, and Noxubee Alliance, are collaborating to create economic opportunity, foster food entrepreneurship, improve access to healthy foods, and strengthen the capacity of regional food systems in these counties. Carter said the project’s main objectives are to improve marketing, enhance capacity and patron diversity, and recruit growers for existing farmers markets within these areas, as well as build capacity for local food development specifically in Noxubee County, where there is no market. View this story in its entirety here.

by Ms. Natasha Haynes, MSU Extension Service As the days heat up, I’m looking for ways to cool off! I don’t want the empty calories found in many cold treats, such as snow cones or slushies. This recipe for a Strawberry Swirl gives me all the health benefits of whole fruit with the refreshing coolness of a frozen drink. A little advance planning is required if you want a true slushy texture. This summer, I may experiment with partially freezing the apple juice and not thawing the strawberries completely to see if I can find the best combination for immediate slushy perfection! Now that’s a sweet experiment! Strawberry Swirl Ingredients 1 cup frozen strawberries, thawed 1 cup (8 ounces) apple juice Combine ingredients in a blender and process until smooth. Serve right away or freeze for one to two hours to make a slushy. Refrigerate leftovers within 2 hours. Thanks to Oregon State University’s Food Hero program for this recipe! 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!

GULFPORT, Miss. - During an employee breakfast at the Mississippi Aquarium, Shaggy's owners Ron Ladner and Rimmer Covington Jr., announced a new program to help Shaggy's employees purchase their first home and get back on their feet financially. "We decided that as we continue to strengthen our 'culture of appreciation,' we wanted to do even more for our people," says Covington. "So Ron and I are introducing the Shaggy's staff to our team at Bancorp South, in a partnership, to help them reach their dreams." Chris Romano, Market President for BancorpSouth, brought along a contingent of representatives who specialize in second-chance checking, secured credit cards, savings, auto loans, and home loans. They explained the various programs available to help the Shaggy's team reach their financial and life goals. When the question was posed, "Will you raise your hand if you want to buy a home but can't currently qualify?" almost 30 people raised their hands. "We want everyone to understand that if you want to buy a new home or car and have the commitment, Rimmer and I WILL make it happen," said Ladner, as he addressed his staff. "We recognize that for most of you, the biggest hurdle is the up-front down payment. But we want you to know that we stand ready to provide cash for 100 percent of your down payment…whatever it takes to make this happen. Have hope!" Covington added, "Every situation will be different, some of you will need credit counseling…and we will provide that; some of you will need to pay charge offs, and we will help you pay them off; some of you will need cash, and we will provide that also." Ladner and Covington committed to standing behind their employees through the underwriting process, including a pledge of their own personal credibility, to make sure all Shaggy's employees have a chance. In many cases, a "second chance" that they can't get from just walking into a local bank branch. "We are vouching for our employees," says Covington. "We intend to provide guarantees to help make them more credible in the eyes of the bankers." Speaking to the group, Romano said, "Shaggy's is a very solid and strong business. We have a lot of confidence and respect for Ron and Rimmer and the Shaggy's operations and have been banking them for ten years. We also have confidence in each of you because you are part of what makes Shaggy's so successful." In 2020, Ladner and Covington made a bold move to raise the internal minimum wage to $15 per hour and raise the tipped base rate to an average of $7-8 per hour, plus they pay for full health/dental/vision benefits for all full-time employees. The average non-manager employee at Shaggy's makes between $35,000-$55,000 per year. "We want to give our people more than a job," says Ladner. "We want to give them 'a life,' hope, a future not just for them, but for their entire family." Adds Covington, "We are creating real careers for people and making long-term dreams come true!" For more information about Shaggy's, visit www.shaggys.com

by The Wine Guys, Tom Marquardt and Patrick Darr Paul Foppiano is hardly the image of what you would expect of a company president. There’s no Brooks Brothers’ pinstripe suit, spacious office or aides who bustle in with spreadsheets and strategic plans. You won’t find him pondering a merger behind a desk either. “My mind gets made up on the hood of a tractor or truck. That’s my office,” he said in a recent phone interview. And that pinstripe suit? “I’m in a pair of blue jeans with a hole in them and hydraulic stains all over.” That’s how the business of growing grapes and making wine has been done for generations at Foppiano Vineyards. Paul is the fifth-generation to lead the company, one of the oldest continually operated, family owned wineries in Sonoma County. As families squabble acrimoniously and sell their fractured wineries to large Wall Street beverage companies, Foppiano remains a survivor. Its wines may not have the cache or cult following of prestigious Napa Valley labels, but instead the winery stays on a course of making reliable, affordable wines. This is particularly the case with its iconic petite sirah, a flagship wine introduced by his Italian ancestors. Founded in 1896 by Genoa immigrant Giovanni Foppiano, the business survived Prohibition by selling home winemaking kits. The operation was passed down to new generations, but Paul was only nine when his father died in 1984. He eventually went to work at Sausal Vineyard with another Genoa immigrant and then returned to Foppiano in 1999. He assumed the president title when his grandfather retired about 10 years ago. There aren’t many family wineries left intact today. Three conglomerates have swallowed up many of the operations that established the California wine industry. Most recently Sebastiani was purchased by Foley Family Winery and its historic facility in Sonoma was closed. Paul said the closing of an iconic building in town hit him hard. “I drove by there the other day one last time,” he said. He lamented the number of people who have lost their jobs. He struggled to find advantages to being family owned – “no one fights better than families,” he said – but he likes that decisions can be quickly made and that everyone on his small staff can perform every chore. “Everyone gets their fingers in the Kool-aid one way or another,” he said. “I wouldn’t ask any employee to do anything I wouldn’t do myself. We work as a team, and you don’t always see that in corporate.” Now the only Foppiano still involved in the winery, Paul is more than happy to keep the business humming. But if it was up to him, he’d spend his entire time in the vineyards. Knowledge was passed down through generations, but Paul admitted times have changed since horses plowed his family’s vineyards. He pointed to irrigation and organic farming as among the most significant advances. But the region’s lack of water is among the most serious challenges. One of his wells has been ordered to shut down in a regional effort to conserve water. “We are probably in the worst drought ever,” he said. “The Russian River may go dry this year. Young vineyards can’t survive if you don’t irrigate.” We pull for wineries like Foppiano. It’s more than just preserving tradition created by hard-working pioneers. It’s about the wines that reflect a personal dedication and not the formula-driven recipes embraced by impersonal corporations. Here are some of the Foppiano wines to try: Foppiano Estate Zinfandel 2017 ($28). Classic raspberry and spice aromas with plum and blueberry flavors with easy tannins. This is a better food wine than most extracted zinfandels. Foppiano Estate Petite Sirah 2017 ($25). Foppiano’s crowning achievement year after year, this petite sirah has elegance and structure. Effusive clove and pepper aromas are followed by ripe strawberry, blueberry flavors with a hint of chocolate. Foppiano 1896 California Red Blend 2018 ($13). The beauty of this quaffable wine is in its simplicity. Red berry fruit and a perfect match to grilled burgers. Foppiano Russian River Valley Chardonnay 2019 ($25). Pear and apple notes with a dash of spice give this chardonnay a nice lift. Wine picks Capensis Silene Chardonnay 2017 ($40). We loved this aromatic chardonnay from mountain vineyards in the Stellenbosch winegrowing region of South Africa. Rich, citrusy and intriguing. 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. Vigne Surrau Naracu Cannonau di Sardegna DOC 2019 ($16). Named after the remnants of ancient fortresses whose ruins can still be seen in Sardinia, this simple but pleasing wine is made from cannonau grapes. Fresh, red berry fruit. Vigne Surrau Limizzani Vermentino di Gallura DOCG 2020 ($16). Home to Sardinia’s only DOCG, this special vermentino is a blend from all of the producer’s estate vineyards. Fermented in stainless steel, it retains its fresh tropical fruit character.

The month of July is filled with national food "holidays," so here are some great recipes to celebrate with all month long! National Ice Cream Month - Homemade Strawberry Ice Cream National Macaroni Day, July 7 - Pimento Cheese Macaroni Salad National Blueberry Muffin Day, July 11th - Quick Blueberry Muffins National Tequila Day, July 24 - Classic Margarita on the Rocks National Lasagna Day, July 29 - The Best Lasagna

by Ms. Natasha Haynes, MSU Extension Service If you love fried chicken wings but want a healthier option, these Air Fryer Lemon Pepper Chicken Wings cooked in the air fryer are for you! I love the crispy texture and delicious citrus flavor almost as much as I love knowing they are better for me to eat! Be sure to use a meat thermometer to test the internal temperature of the wings. Crew Review: We LOVED these wings! This recipe is probably one of the most popular we’ve ever tried. Tips: Check the lemon pepper seasoning label to make sure it contains only lemon and pepper. Many lemon pepper seasonings have a lot of sodium. Add more flavor with more garlic powder, lemon pepper, cayenne, or smoked paprika. These seasonings do not contain sodium. Lemon Pepper Chicken Wings Ingredients: - 1 pound chicken wings, split into flats and drumettes - 1 tablespoon olive oil (or your preferred oil) - 1 teaspoon salt - 2 teaspoons garlic powder - 2 tablespoons lemon pepper - Dash of cayenne or smoked paprika Thoroughly pat dry the chicken wings with paper towels and place in a mixing bowl. Do not rinse raw chicken. Throw away the paper towels immediately after use. Wash your hands with soap and water after touching raw chicken. Evenly coat the chicken with a tablespoon of oil, and then sprinkle with seasonings. Wash your hands with soap and water after touching raw chicken—every time. Preheat your air fryer if your instructions tell you to do so. The additional few minutes will allow the chicken to marinate in the seasoning. Place the chicken in your air fryer basket, spacing evenly. Air fry at 400 degrees F for 8 minutes per side, or until chicken wings are crisp and golden brown with an internal temperature of 165 degrees F. Measure the temperature with a food thermometer at the thickest part of the chicken, but not touching the bone. 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!

July 4th is this weekend, and if you're still trying to get your menu together, these recipes will be a hit at any cookout this weekend! Pork Tenderloin Sliders with Peach BBQ Sauce Creamy Mac and Cheese Black Bean, Corn, and Feta Dip Red, White, and Blue Potato Salad Strawberry Ice Cream Cake with Oreo Crust Strawberry and Lemonade Dessert Drinks

by Ms. Natasha Haynes, MSU Extension Service Video by Jonathan Parrish If you are a fan of The Food Factor and are of a certain age, you may remember one of my favorite childhood flavors—the Orange Julius®. A trip to the mall wasn’t complete without a stop for a creamy, frozen citrus treat! This Orange Delight has a similar flavor, and the frozen orange juice concentrate preserves the drink’s slushy texture. When you have a hankering for a frozen beverage you know is loaded with sugar and calories, treat yourself to this homemade, low-fat refreshment instead! Next time I make this, I plan to experiment by blending ice cubes for more slush, and maybe some frozen fruit. As always, I encourage you to experiment by adding other fruits to create your own summery concoction! Orange Delight Ingredients - 4 cups 1% or nonfat milk - 6 ounces frozen orange juice concentrate (about 3/4 cup) - 1 teaspoon vanilla Place all ingredients in a blender. Put the lid on tightly. Blend for about 30 seconds or until smooth. Serve and enjoy. Refrigerate leftovers within 2 hours. Thanks to our friends at Oregon State University’s Food Hero program for this recipe! 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 You wouldn’t think a couple of degrees spread over a few decades would make much of a difference in a vineyard. But climate change – or whatever you want to call it – is wreaking havoc in vineyards across the world. And, it’s about to get worse. Let’s go first to France, arguably the most revered wine growing country. Severe frost affected nearly 80 percent of the crop; summer heat spikes are accelerating maturation too quickly. Merlot is headed for distinction because it is ripening too fast – the consequence of which is more alcohol but less acidity. The impact is so foreboding that seven new grape varieties, including sangiovese from Italy and assyrtiko from Greece, are being introduced in the Bordeaux AOC because they can survive in warmer temperatures. More northerly regions have benefited by the warming climate. Alsace has reported recent droughts have protected grapes from the common mildew. And pinot noir, a challenged for Alsace winemakers, is doing better. The same is true for Champagne, which has seen several vintage years. Champagne basks in wet, cool climates. But the higher temperatures – 2 degrees over 30 years -- have created a sweeter wine. Producers are no longer adding a dosage (additional sugar) and they are eliminating malolactic fermentation to hang on to natural acidity. Some producers report they are pulling more from their reserve wines from previous years to get the acidity they are looking for. Champagne’s loss is England’s gain. As temperatures warm here, the Brits have found success in making sparkling wine. Once a borderline region for vineyards, areas like Kent, West Sussex, Hampshire and Dorset are producing fantastic sparkling wines. Land planted to grapes has quadrupled since 2000; there are now more than 160 wineries in England where the soils replicate the chalky soils revered in Champagne. Taittinger recently invested in English vineyards, so what does that tell you? Burgundy, too, has had its climate challenges. Hail – not uncommon to the Cote de Beaune – has ruined several recent vintages. A recent study published in the Proceedings of the National Academy of Sciences, researchers theorized that Burgundy and Bordeaux soon could be known for its mourvedre instead of its cabernet sauvignon and pinot noir. In the United States, California has been experiencing rising temperatures too. Riper grapes have led to increases in alcohol content. We spoke to several pinot noir winemakers who said they are no longer pulling canopy from the vineyards. Not only are they trying to protect the grapes from heat stroke, but most of them are picking at night. Cooler regions, such as Anderson Valley, and regions that benefit from fog off the Pacific Ocean, are prized for pinot noir. The PNAS report showed that suitability for grapes is projected to decline in Bordeaux, Rhone Valley, Tuscany but improve in northern regions of North America and Europe as well as New Zealand. Maybe your next best cabernet sauvignon will be coming from Canada. Cote Mas Jean-Claude Mas isn’t afraid of trying something new. The face behind Domaines Paul Mas, a large and innovative wine producer in southern France’s Languedoc region, Mas is always experimenting with new grape varieties. His vast holding of vineyards is planted to 45 different varieties, including experimental lots of montepuliciano. Even his one-liter bottles don’t conform to the conventional 750-ml sizes we see on the shelves. Although born in the heart of Languedoc, Mas spent several post-college years pursuing car and motorcycle rallies before returning to his roots and his real passion of making wine. His great grandfather was the first in the family to make wine in this region in the late 19th century. Jean-Paul has been at the helm of the family winery since 2000. He relates his diversity of grape varieties to a Rubik’s cube. “I can create different styles from pleasurable to sophisticated,” he said. The producer offers something for everyone in both grape variety and cost. But these Cote Mas wines represent some of the best values in southern France. We have said before – and now again – that the Languedoc-Roussillon region is not only a beautiful place to visit, but an undiscovered wine producing region. Try these wines as we dig into summer: Cote Mas Rosé Aurore Pays d’Oc IGP 2020 ($15). Grenache, syrah, cinsault and vermentino combine to deliver a mélange of red fruit aromas and rich strawberry flavors. Good acidity but a smoothness as well. Cotes Mas Sauvignon Vermentino IGT Pays d’Oc 2019 ($15). This intriguing and unique blend of mostly sauvignon blanc and vermentino offers something different in white wine. Zesty with grapefruit and tropical fruit notes. Delicious is a word that comes to mind. Cotes Mas Syrah Grenache IGT Pays d’Oc 2018 ($15). Luscious blackberry and black currants notes with a good dose of licorice. It’s a simple wine to enjoy with lighter fare or just by itself. Cotes Mas also makes two tasty sparkling wines: a brut and a rose in its Cremant de Limoux line. Each costs $20 – another good value. Wine Picks Dutcher Crossing Family Reserve Merlot 2015 ($51). The extra bottle aging in this current release helps to smooth off the edges of a brilliant wine that refutes what naysayers claim about merlot. It is dense, chock full of varietal flavors and layered dark fruit, plus a dose of fine tannins. Ladera Pillow Road Vineyard Chardonnay 2018 ($55). Yes, it’s a bit pricey, but it’s probably the best Russian River Valley chardonnay we have tasted this year. The texture is exquisite with lush tropical fruit a nd peach flavors, toasted oak and citrus, hazelnut aromas. The finish went on and on. Ponga Marlborough Sauvignon Blanc 2020 ($14). This is unquestionably one of our best discoveries in the New Zealand sauvignon blanc market. We loved its lively acidity but mostly its oodles of grapefruit, white peach and tropical fruit notes. Nice mineral thread and alluring aromas. Flora Springs Napa Valley Cabernet Sauvignon 2018 ($50). Fruit forward in style, this showy Napa Valley cabernet sauvignon exudes lush plum and black cherry flavors with hints of oak-inspired vanilla and dark chocolate.

STARKVILLE, Miss. - A new restaurant opened on June 17th in Starkville that promises to deliver recognizable favorites with an elevated flair from locally sourced products, but that's the long description. The short answer is, “It's just a restaurant,” according to Michael McIntosh, Director of Operations. “If we describe it as anything, it's a 'really good' restaurant.” The fact is that Taste doesn't want to come with any pretense. “Fine dining is a tired word,” says Chef Jeff Thornberry. “And we definitely aren't trying to be fine dining. We want Taste to be a restaurant for all occasions. If you want to have a ribeye and an expensive bottle of wine for your birthday, you can do that. If you want to have a flatbread and a beer at the bar with friends, you can do that. The restaurant can be whatever you want it to be. We call it a place to celebrate life's victories.” The approachability of the menu starts with the cornbread waffles served as an appetizer with black truffle butter ($7). These waffles are cooked to order and the blend of sweet and savory is a great balance. Other apps of note are the roasted duck dumplings ($14), glazed pork belly ($10) and the wagyu meatballs ($24). Taste boasts a French fry menu that allows you to top crispy shoestring fries with everything from crawfish to duck sausage gravy. For a main, the Cast Iron Redfish is popular ($23), and for dessert, warm chocolate chop cookies served with a glass of cold vanilla milk ($7). And the food isn't everything that is elevated. Corey Jernigan is the Master Mixologist for Taste and his cocktail menu is nothing like most restaurants in the state have seen. One of his most popular concoctions is the Salt Air Margarita ($12) which is basically a margarita but instead of a heavily salted rim, the margarita is topped with a light, salty foam that gives the effervescence of the beach that sips easy and smooth. “This margarita might change your life,” says Jernigan. Taste opened in the old Veranda space located at 208 Lincoln Green, Starkville, Miss., 39759. Construction began in the Spring and the restaurant was able to open before its Father's Day target. Reservations recommended and can be booked on Open Table. https://tastestarkville.com/

by Kristie Aylett What do cacti, coffee, and cakes have in common? The answer is a local small business owner who is following her dreams and making a difference in her community. The Prickly Hippie is hosting an anti-bullying campaign this month and hoping to promote the benefits of random acts of kindness after recently learning about so many local students being bullied. The Prickly Hippie owner Jenni Sivils started making cakes as a hobby in college. Through baking, she found a way to express her creative side and make money before she entered the corporate world, selling baked goods to supermarket chains. After the burnout of long days on the road, Jenni settled in Ridgeland to sell cacti and coffee. But the urge to create unique sweet treats led her to find her passion of making homemade baked goods. The pandemic presented Jenni’s biggest challenge yet in keeping the doors of The Prickly Hippie open. One key resource that helped her through this time were the tools provided by social media platforms. Platforms like Facebook have offered a critical opportunity to advertise her business for free and take online orders through Facebook’s Shop Now tool. Jenni’s mother was also her saving grace throughout the pandemic, as the duo baked tirelessly every day to fulfill orders for contactless pickup. To do something to recognize her mom’s help and kind heart, Jenni was inspired by the “peacetarts” her mom creates at their store and by their mission of providing a place where people can go and feel accepted. So during the month of June, The Prickly Hippie is giving a free mini bouquet with a "Kindness Looks Good on Everyone" customizable tag to anyone so that they can write a kind note to someone who may be struggling to fit in or find acceptance in their community. Plus, they'll get a free coffee for themselves. Check out The Prickly Hippie in Ridgeland at 500 Highway 51, Suite F, and be sure to check them out on Facebook.

Are you planning to can fruits and vegetables this year? Whether you’re new to canning or you’ve done it for years, Extension has resources to help you make sure it’s done safely. Different foods require different equipment and canning methods. Make sure you’re using the proper preservation method and that you’ve got the right equipment for the type of food you are preserving. Also make sure it’s in proper working order. These steps will help ensure you kill bacteria that can cause dangerous and potentially deadly food-borne illnesses. We have detailed publications that can help you learn all about proper food preservation. But here are a few Dos and Don’ts to keep in mind: Do Always use the right equipment. Always use research-based recipes. Invest in the right type of thermometer. Check all equipment parts and clean them according to the manufacturer’s instructions before canning begins. Check the dial gauges on steam pressure canners to be sure they are accurate. Your local Extension agent can test dial gauges. https://extension.msstate.edu/county-offices Be sure all canning jars and lids are in perfect condition and clean them with hot soapy water and rinse well. Some pieces may need to be sterilized. Don’t Never use conventional ovens, microwaves, dishwashers or the open-kettle method. Never use electric pressure cookers. While some of these appliances have recipes in their manuals and a canning or preserving button, keep in mind these appliances have not been tested by the U.S. Department of Agriculture to ensure canned foods reach the correct temperatures to kill dangerous bacteria. Never use canning powders. These powders are useless as preservatives. Canned foods must be properly processed with heat. Never use jars with wire bales and glass caps. One-piece, zinc, porcelain-lined caps also should not be used. Although they have flat, rubber rings for sealing jars, they often fail to seal properly. For more detailed and specific information about home food preservation read these Extension Publications: P1152, “The Complete Guide to Home Canning” P0220, “Pickles, Relishes, Jellies, Jams, and Preserves” IS0845, “Food Preservation – Selection, Use and Care of Canning Equipment” P0993 “Home Canning Questions Answered” Extension relies on and recommends The National Center for Home Food Preservation for information about preserving any food items at home. The center is housed at the University of Georgia and uses the research-backed data supported by and gathered from USDA testing.

by Ms. Mary Michaela Parker, MSU Extension Service There’s nothing more satisfying than homegrown tomatoes. You don’t have to be a gardening expert to grow delicious tomatoes in your backyard. Here are a few tips that will help you grow the best looking (and tasting) tomatoes out there: First things first, you want to buy tomato plants that are healthy. Check the leaves to makes sure there are no diseases or evidence of insects on them. When buying plants, you want to avoid leggy and overgrown plants. Plants that are small, stocky, and healthy-looking are ideal. Plant them in an area that does not hold water and receives direct sunlight. When planting the seedlings, you want to plant them deeper than they were in the cell packets. Burying them deeply gives them ideal conditions to thrive and produce several tomatoes. Keep in mind that this practice does not work with other types of plants, only for tomatoes. One simple step that leads to successful tomato growth is watering. Tomatoes need an inch to inch and a half of water per week throughout the whole season, whether that be through irrigation or rainfall. If you see the leaves wilting, give them a good watering! As your tomatoes steadily grow, you’ll need to build a wooden stake system for support. Staking is important to help keep tomatoes off the ground and ensure they grow upright. Check out our blog post on how to set up one of the most common staking systems! Growing tomatoes won’t be a walk in the park. It’ll take patience and maybe even a few trials and errors. One of the most common headaches that come with growing tomatoes is blossom end rot. If you notice black, firm areas at the bottom of your tomatoes, blossom end rot is likely the reason. Blossom end rot is caused by a calcium deficiency and inconsistent watering. Curled leaves may also cause you to raise eyebrows with concern. There’s no need to worry about it! The curling is caused by high fertility when combined with high temperatures and plenty of water. The best news is that it does not impact the yield or quality of tomatoes. Extension Publication 2975, “Tomato Troubles: Common Problems with Tomatoes,” is a handy resource that can help solve any problems that may arise. Information Sheet 1797, “Growing Delicious Tomatoes in the Backyard” also gives more information on how to successfully grow tomatoes.

by The Wine Guys, Tom Marquardt and Patrick Darr Little known wine regions can sometimes produce very fine wines at surprisingly affordable prices. Tuscany is the home of a number of stellar household name wines led by the iconic chianti, and chianti classicos along with lesser-known but highly sought-after luminaries brunello di montalcino and vina nobile di montepulciano. However, a number of smaller appellations make worthwhile, interesting wines that fight for the respect they deserve. We stumbled on a lone bottle of red wine several months ago that impressed us and we were puzzled as to its origin. It was labelled Montecucco DOC and a mystery to us. A little research led us to southern Tuscany in the Maremma region. The Montecuccco region is nestled next to Montalcino, home of the famed brunello di montalcino. Here, like most of Tuscany, sangiovese dominates. Montecucco produces a total of four DOC and DOCG red wines. At a recent tasting, we were able to taste the entry level montecucco rosso, as well as the oak-aged montecucco sangiovese riserva, which can rival the brunello di montalcinos from across the Orcia River that separates Montalcino from Montecucco. The prices for Montecucco’s red wines are a bit less pricey than their much more established and revered neighbors in Montalcino. However, the quality and interest level of their wines approach their neighbor. We started our discovery tasting with the montecucco rosso. This DOC mandates that at least 60 percent of the blend consist of sangiovese grapes, and their prices per bottle are almost always under $20 with many under $15. One cautionary note: montecucco distribution in the U.S. is somewhat limited but appears to be increasing, so be patient. Your best bet may be searching in stores that emphasize Italian wines. Following are our tasting notes: Auspicium De Vinosalvo Montecucco Rosso 2016 ($12). This wine is 60 percent sangiovese and 40 percent syrah. Very ripe berry fruit with some cassis and herbal elements. A great value! Palmoletino Scarafone Montecucco Rosso 2016 ($17-25). A blend of sangiovese and cabernet sauvignon. This wine is very chianti-like with very ripe dried cherry and leather notes and a subtle hint of oak in the finish. Tiniatus Le Pinore Montecucco Rosso 2018 ($35). This offering is a bit more expensive than the other montecucco rossos and the most different. A blend of sangiovese and merlot, this red wine expressed a floral nose with tart cranberry fruit flavors. It needs food to offset tartness. Le Maciarine Montecucco Rosso 2018 ($15). Made entirely from sangiovese, this bargain wine was one of our favorites. Very rich and round with cherry and plum notes in a very harmonious quaffable style. Basile Ad Agio Mon Montecucco Riserva DOCG 2016 ($30-40). The montecucco sangiovese riserva requires a minimum of 90 percent sangiovese grapes and two years of oak aging. This example had an oak expression that reminded us of a Spanish rioja. However, the fruit notes were pure Tuscany: dried cherry with a hint of leather. A very classy wine. Castello Collie Massari Poggio Lombrone Montecucco Riserva DOCG 2016 ($50-60). The fruit in this example of the montecucco sangiovese riserva runs more to ripe black cherries, and is a bit more reticent. More tannins than the Basile wine -- just give it some time and it should blossom. Dry Creek Vineyards We have been fans of the amazingly consistent Dry Creek Vineyards white wines over the past several decades. We recently had the opportunity to sample two new releases from this long-established wine producer. The Dry Creek Vineyards Sauvignon Blanc Dry Creek Valley 2020 ($20) is another winner although this release stands out. A light touch of classic grapefruit is balanced with peach elements grassy notes and a whiff of violets. Absolutely delicious. The Dry Creek Vineyards Dry Chenin Blanc Clarksburg 2019 ($16). This modestly priced white wine made from the not often used chenin blanc grape of Loire Valley fame is a must for wine lovers. A complex mélange of peach, lime and passion fruit elements blends in an unctuous wine with bright acidity balancing everything. Another winner for summertime sipping. Nine Wine Estates We recently sampled two new releases from Niner Wine Estates in Paso Robles, a part of California’s Central Coast wine region. As fans of white Rhone varietals we especially enjoyed the Niner Wine Estates Silhouette Du Coeur Estate Paso Robles Reserve 2017 ($30). Composed of marsanne, grenache blanc and roussanne, this wine displayed lovely notes of lemon curd, and peach with an enticingly appealing creamy mid-palate. The Niner Wine Estate Cabernet Sauvignon Paso Robles Reserve 2017 ($45) presented the classic bright cherry cassis fruit notes that we find very appealing and frequently find in Paso Robles cabernet sauvignons. Deep and satisfying. Wine picks The Paring Red 2017 ($25). This is an easy-drinking blend of cabernet sauvignon, cabernet franc, merlot and petit verdot. Forward black berry and cassis notes with a hint of chocolate and fine tannins. Pfendler Petaluma Gap Pinot Noir 2019 ($65). We liked the depth and character of this delicious pinot from an often-forgotten area on the Sonoma Coast. Blackberry, cherry and tea dominate the broad palate of this wine. Kosta Browne One-Sixteen Russian River Valley Chardonnay 2019 ($85). Among the best in the premium chardonnay field, this gem from cool-climate vineyards has the combination of native and barrel fermentation to drive home a luxurious and rich mouthfeel. Apple and pear notes with subtle hints of vanilla and almonds. Lapostolle Cuvee Alexandre Cabernet Sauvignon 2019 ($25). A good value in this varietal category, this wine from Chile’s Apalta Valley is medium in body. Generous dark fruit aromas are chased by cherry flavors. A little cabernet franc and carmenere is blended. Ponga Sauvignon Blanc 2020 ($13). This New Zealand sauvignon blanc reveals the varietal grapefruit flavors and crisp acidity. Sosie Rossi Ranch Red Blend 2017 ($43). We loved the exuberant and juicy fruit from this blend of grenache, syrah and mouvedre. Great for barbecued meat.

by Dr. Gary R. Bachman, MSU Extension Service These NuMex Easter ornamental peppers begin setting fruit as the temperatures start to rise, and they keep producing through the fall. (Photo by MSU Extension/Gary Bachman) With the start of both meteorological and astronomical summer over the last couple of weeks, I’m focused on the hot, humid weather that’s coming and the impact it will have on our gardens and landscapes. Among the best performing plants for this weather are peppers. Ornamental peppers begin setting fruit as the temperature start to rise, and they keep producing through the fall. It seems like ornamental peppers are continually in flower, which means it’s very common to have multitudes of peppers in various stages of coloration on the same plant. This week, I want to discuss the NuMex peppers that produce colorful ornamental -- and by the way, edible -- fruit. These peppers were bred by my friends at the Chile Pepper Institute located at New Mexico State University. NuMex April Fools’ Day displays fruit pointing upwards in a tangle of long pods that resemble a joker’s hat. The colors start purple and mature to a bright orangey-red. NuMex Chinese New Year produces numerous clusters of colorful green, orange and red chile peppers on a compact and rounded growth. The fruit grow upright and are tapered, reaching up to 2 inches long. NuMex Easter was a 2014 All-America Selections winner. This compact selection displays small clusters of grouped fruit on top of the plant. Colors range from lavender to light yellow, and when fully mature, they turn a light orange. These colors resemble the pastels of Easter eggs. An older selection that I’ve been growing since the mid-1990s is the stunning NuMex Twilight. The 3-foot-tall plants become covered with literally hundreds of 1-inch peppers. As they mature, their colors range from purple to orange, yellow and red. It’s like having a rainbow of fire in the landscape. One thing to remember when growing ornamental peppers is that, while these peppers are hot visually, they are also suitable for being used as a fiery ingredient in recipes. Ornamental peppers prefer to grow in consistently moist soil, but don’t be overly generous with the water. The plants don’t tolerate waterlogged soil. I like growing these landscape standouts in containers or raised beds. Fertilize with a good, slow-release fertilizer early in the season. Some gardeners stop fertilizing once fruit starts to set, but I like to feed with water-soluble fertilizer through the fall to maintain the soil nutrition at optimum levels. For the adventurous gardener, I don’t think it’s too late to start these plants from seed for a later fall display. For everyone else, I’ve still seen transplants at the local garden centers. Regardless of the variety of ornamental peppers you select, you won’t be disappointed growing ornamental peppers in your garden and landscape.

by The Wine Guys, Tom Marquardt and Patrick Darr Long gone are the days we saved our rosés for summer. Today, we drink them year-round because we’ve discovered that these pink elixirs are among the most versatile food wines -- and even on a cold day, they make us think of summer. But here we are with summer upon us and the outdoors beckoning. Let’s break out the rosé! Sales of rosé are increasing about 3 percent a year now that consumers have put distance between the sappy blush wines popularized in the 1990s and the fruity dry rosés made famous in southern France. While we like Provence rosés best, we are constantly finding delicious copies from California, Oregon and other regions. Grenache, syrah, mourvedre and cinsault are the dominant grapes used in France. But more recently we are seeing pinot noir and even cabernet sauvignon used for rosé. You pick. True rosé gets it color from the skins. Winemakers leave the skins in contact with the juice just for a couple of hours, thus making them fainter in color than, say, a cabernet sauvignon that has much longer skin contact. Less common is the saignee method when some of the juice from a red wine is bled off and made into rosé. The final method is to blend a little red wine into a white wine. Alas, we’ve noticed an uptick in prices for domestic rosé. French rosés are strangely better priced in spite of tariffs and shipping costs. Here are several we recently tried: Gerard Bertrand Source of Joy Rosé Languedoc 2019 ($20). Very precise, focused rosé made from a blend of grenache, syrah, cinsault. Strawberry and cherry notes and lively acidity. Domaine Montrose Rosé 2019 ($15). Grenache, cabernet sauvignon and syrah go into this delightful, light-colored rosé from the Languedoc area. Peach, cherry notes. Argyle Rosé of Pinot Noir 2020 ($20). We loved this beautifully textured and vibrant rosé from the Eola-Amity Hills appellation of the Willamette Valley. Most of it was fermented in stainless steel to preserve the aromas but the 10 percent neutral oak adds a silky texture. Strawberry and red cherry flavors with a dash of spice. Alma de Cattleya Rosé of Pinot Noir 2020 ($22). Light in color but crisp on the palate, this pinot noir rosé tastes of strawberries and orange peel. Bright acidity and easy to drink. Domaine de CALA Coteaux Varois en Provence 2020 ($18). We looked forward every year to a new vintage of this robust blend of grenache, cinsault, rolle and syrah. Faint color, lively acidity, citrus and white peach notes and a nice mineral thread. By.Ott Cotes de Provence 2020 ($25). From one of the best rosé producers in Provence, this introduction to Domaine Ott is pale in color with orange aromas and red berry flavors. Los Vascos Rosé 2020 ($14). Using cabernet sauvignon, syrah and mourvedre grapes, this Chilean wine has fresh raspberry aromas with citrus and pink grapefruit flavors. Angels & Cowboys Sonoma County Rosé 2020 ($16). Simple but delicious wine with strawberry flavors. Ram’s Gate Sonoma Coast Rosé 2020 ($38). This interesting blend of grenache, pinot noir and syrah has a nice richness to balance the fresh acidity. Red fruit notes with a dose of spice. Bonterra Organic Vineyards Rosé 2020 ($16). Grenache forms the foundation for this organic rosé. Grapefruit, citrus and red fruit character. Cote Mas Aurore Rosé 2020 ($13). Grenache, syrah and cinsault make up this simple yet delicious wine from southern France. Ripe cherry, strawberry and spice notes. Wente Nicki’s Pinot Noir Rosé Arroyo Secco Monterey 2020 ($35). This is a delightful refreshing new crop rosé that is worth considering for your spring and summer drinking. Very pale pink in color with bright balanced acidity and lovely peach and strawberry notes. Chateau Ste. Michelle Limited Release Le Rose 2020 ($25). Made entirely from cabernet sauvignon, this Washington state rose has bold red fruit flavors. Erath Oregon Pinot Noir Rose 2019 ($14). Mango and strawberry notes with good acidity and surprising complexity. We loved it. Raeburn Russian River Valley Rose 2020 ($17). This intriguing blend of pinot noir, zinfandel and grenache speaks of fresh raspberries and strawberries. Wine picks Lone Madrone Chenin Blanc Petillant Naturel Paso Robles 2019 ($35). Sparkling chenin blanc is certainly not unique since the winemakers in the Vouvray region of the Loire Valley have been doing it credibly for years. However, this version from the Paso Robles region of California is worth considering. Just a hint of cloudiness shows off the minimal intervention in this natural wine that brightly offers peach, pear and citrus in a wonderful sparkling package. The effervescence isn’t overdone making this slightly bubby wine easy to quaff. Upshot Red Wine Blend Sonoma County 2018 ($20). California red blends have gained popularity in the last several years and this release from the Rodney Strong family of wines is a good example of why Americans are seeking them. A polyglot blend of mostly zinfandel, merlot and malbec creates a balanced, fruity berry /cherry driven red wine that finishes with a spicy cinnamon note. Great for summer barbecues and can take a slight chill for warm weather drinking. Mt. Beautiful Pinot Noir 10 Barrels North Canterbury 2015 ($45). This is an amazingly good pinot noir exhibiting intense black cherry notes, a touch of cinnamon, and a slight herbal tang. With only a few hundred cases made this wine may be a bit difficult to find but should appeal to lovers of high-quality California pinot noir. Paraduxx Proprietary Napa Valley Red Wine 2018 ($50). Duckhorn has four exotic blends in its Paraduxx series, this one being the most reasonably priced. A blend of seven varieties – cabernet sauvignon dominates --- it is luscious with black berry flavors, soft tannins, and hints of anise, vanilla and black pepper. The Paring Syrah 2018 ($25). We loved this intense and structured syrah from Santa Barbara County. Big aromas and layered sweet red and black fruit flavors with a hint of spice. Good value for what you get in return.

HATTIESBURG, Miss. — A Hattiesburg Craft Beer Festival event, Downtown Brews & Bites is set for Saturday, June 19 from 5 p.m. to 7 p.m. and showcases Pinebelt food trucks alongside craft beer pairings in Town Square Park. This FestivalSouth fringe event is presented by the Downtown Hattiesburg Association and Corner Market. “The Hattiesburg Craft Beer Festival is a longtime summer tradition in Downtown Hattiesburg, and while we couldn’t host the grand event everyone has com e to expect this year, highlighting HBURG’s beer and food scene was a top priority,” Andrea Saffle, Downtown Hattiesburg Executive Director, said. “From this idea, Downtown Brews & Bites was born.” Festivalgoers will get a taste of five food trucks, including Art of Roux, Colludium Kitchen, Driving Miss Daisy, Southern Wangz, and Twillie Philly. Food options range from gumbo and wings to sliders and tacos. Ten breweries will be on site with a selection of beer samples, including Southern Prohibition Brewing, Lazy Magnolia Brewery, Chandeleur Island Brewing Company, Colsons Beer Co., and Bell’s Brewery. Beer pairings are presented by Stokes Distributing and Southern Beverage Company. Additionally, this interactive event has something for everyone. Local band SanduJazz will headline Downtown Brews & Bites. Yard games from Colludium Brewing Co. and Alley Cats mobile axe throwing offer hands-on fun for attendees. “We are excited to gather again as a community and cheers Hattiesburg’s craft beer industry. This year, we also get to give a nod to our many food trucks,” Saffle said. Two ticket options are available. Those 21 years of age or older may purchase the “Brews & Bites Pairings” ticket for $45. Those under 21 or those only interested in the food samplings may purchase the “Bites Only” ticket for $35. This limited capacity event requires advance ticket purchase and is expected to sell out. FestivalSouth – FestivalJazz: After Downtown Brews & Bites, park guests can enjoy a free jazz concert celebrating Hattiesburg native and jazz musician Bobby Bryant. “A Tribute to Bobby Bryant” begins at 7:30 p.m. Bryant is a Royal Street High School (Rowan High School) graduate and had his own jazz band by the time he reached high school. He would later become one of the most sought-after trumpet players in Los Angeles, playing with greats such as Vic Damone, Peggy Lee, Nat King Cole, Ray Charles, Della Reese, Quincy Jones, Stan Kenton, the Tonight Show Band, Earth Wind & Fire, and B. B. King

by Ms. Qula Madkin, MSU Extension Service Think hydration. Some research shows that most children are not hydrated enough because they are not drinking enough water. Several factors, including a child’s age, weight, sex, and activity level, help determine the amount of water a child needs daily. Below is a chart to get you started. Keep in mind these recommendations are for total water intake. That includes drinking water, food, and other beverages. Please remind your child to drink water because they are likely to forget with all of the summer fun. You can monitor if they are getting enough water by checking the color of their urine. It should be light yellow or similar to the color of lemonade. You can add flavor to plain water by infusing it with fruits, vegetables, spices, and herbs. Try one of these recipes featured on The Food Factor or make up your own. Kids Total Daily Beverage and Drinking Water Requirements Data are from Institute of Medicine of the National Academies. Dietary Reference Intakes (DRIs) Tables. Recommended Daily Allowance and Adequate Intake Values: Total Water and Macronutrients. Source: American Academy of Dietetics Encourage taste breaks. If they developed a habit of eating fast at school because of time constraints, have them slow down. I have my children put their silverware down, take a few deep breaths to relax, and encourage them to thoroughly chew their food. This is also a time when we may talk about their day. This helps them enjoy their food, and their brains have time to signal to their bellies that they are full. Keep a schedule if you can. Try to keep their eating schedule at home like their eating schedule at school. Most schools have breakfast, lunch, and a snack in the morning or after lunch. On a schedule, they’ll be less likely to want to snack all day. Think CFP. At each meal and snack time, offer a combination of foods that provide complex carbohydrates (whole grains), fiber, healthy fat, and protein to give kids lasting energy and keep those bellies full. Try to limit refined carbohydrates and highly processed snacks.Check out Extension Publication 3568, “Healthy Snacks for Kids on the Go or at Home,” for snack combination ideas and recipes. Be sure to read the blog next month when I’ll be posting some of my family's favorite snacks. Bottom line: Summertime is a fun time, so 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. Other trusted sources for information, tips, and recipes include the Academy of Nutrition and Dietetics and U.S. Department of Agriculture My Plate websites.

by Dr. Gary R. Bachman, MSU Extension Service A single avocado tree can self-pollinate, but growers have more success when planting Type A and Type B pollinating types in the landscape. (Photo by MSU Extension/Gary Bachman) Here’s a little ditty ‘bout Joey and Lila: two cold-hardy avocados growing up in the heartland. Lila was doing OK in my Ocean Springs yard, but I introduced Joey to bring the thrill of living. With apologies to John Mellencamp’s “Jack and Diane,” avocados have been one of the most interesting additions I’ve made over the past few years to my Heritage Cottage Urban Nano Farm. I’ve had the opportunity to visit avocado growers in California and Florida, and I have marveled at all the guacamole growing on those trees. I knew that even the Mississippi Gulf Coast’s environment wasn’t suitable to grow commercial varieties like the popular, bumpy-skinned Haas (Guatemala) and smooth-skinned (West Indies) avocados. Temperatures of 25 to 28 degrees in the winter are just a little too cold for these varieties to produce fruit. But since then, I learned about cold-hardy avocados, and that was a game-changer. These avocados are of Mexican origin and cold hardy to about 15 degrees. I grow my cold-hardy avocados in big containers as I use for my citrus trees, but this cold hardiness means we should be able to grow -- fingers crossed -- these avocados in the ground through zone 8. The first avocado I planted in 2019 was the selection Lila, a grafted, semi-dwarf selection that reaches about 10 feet tall. Lila started producing fruit last year, but I thought the production wasn’t as good as it could be. So, being silly and thinking that Lila needed a boyfriend, I bought another cold-hardy avocado selection named Joey. I did this without doing any research into the issue, and it turned out to be a bit prophetic. You see, avocados produce flowers having both male and female parts, but they don’t function at the same time. The flowering occurs over two days. On day one, the flowers open female, ready to be pollinated, and then they close. On day two, the flowers open male, shed pollen and close again. This sequence can be an issue when producing avocado fruit. While a single tree can self-pollinate and produce some fruit, it is a difficult process as the male and female flowers are not open at the same time. Mother Nature provided the solution to this pollination conundrum, as avocados have two pollination types: A and B. Type A plants have female flowers in the morning of day one and male flowers in the afternoon of day 2. Type B plants have female flowers in the afternoon of day one and male flowers in the morning of day two. Having both Type A and Type B avocado trees in your garden or landscape will improve pollination rates and may end up generating more fruit production. So, my thinking that my Lila avocado needed a boyfriend was part intuitive and part just plain lucky. You see, my Lila is a pollination Type A tree and boyfriend Joey is a pollination Type B tree. I’m expecting Lila and Joey to be very fruitful in future seasons. Avocado trees are becoming more readily available in the fall when independent garden centers stock their citrus trees. If you are intrigued by my experience or just like guacamole a whole lot, be sure to look for avocados this fall.

by The Wine Guys, Tom Marquardt and Patrick Darr Surely you remember Bartles & Jaymes. They were those wine coolers in the mid 1980s with two old geezers sitting on their porch in suspenders and yakking away at enjoying a refreshing drink on a summer day. Those coolers were all the talk for quite a few years or until excise taxes were raised on alcohol. Gallo stripped the beverage of alcohol to avoid the taxes, but then the coolers weren’t much more than lime-ade. Sales plummeted. That opened the door to a spate of malt-based concoctions, like Zima and Mike’s Hard Lemonade. In 2019, Bartles & Jaymes launched a comeback and put the wine back in the cooler with only 4 percent alcohol. But today the boys don’t own the market like they did in the 1980s. In fact, they share it with a flood of seltzers hoping to capitalize on the millennial market. We decided to take a look at the seltzers, sangrias and other concoctions that are competing for your summer attention. Roll up the sleeves for warmer weather -- there is a lot to digest. Most popular are the hard seltzers made famous by White Claw. Also called spiked seltzer, these canned drinks add alcohol from fermented sugar cane or malted barley to flavored sparkling water. Consumers like them because they don’t have the same high carbs as beer, although the alcohol content (calories!) is about the same. They come in a rainbow of exotic flavors to keep you interested, but we find them to be a lot of bubbles without much flavor. But we’re as old as the actors on Bartles & James, so what do we know? Millennials are drifting away from once-popular craft beers to join the seltzer craze, so much so that beer manufacturers such as Budweiser and Corona have launched seltzer products. White Claw is still on top. Wine producers also pivoted by getting into the seltzer market. Just recently, Decoy, which is part of California’s Duckhorn portfolio, launched a wine seltzer. With 5.5 percent alcohol and only 80 calories, these seltzers are even gluten-free and have no added sugar unlike the most hard seltzers. They are sold four 8.4-ounce cans to a pack ($15). A crowd favorite at a recent tasting was the Decoy Premium Seltzer Chardonnay with Clementine Orange. It has the most flavor for us. It also comes in a rose with black cherry, chardonnay with lemon and ginger, and a sauvignon blanc with vibrant lime. 14 Hands also has a delicious canned rose ($35 for a six pack) with delicious strawberry and watermelon flavors. Spritzers are usually wine-based and have more calories and alcohol. Fruit & Flower out of Washington state is made from grape wine and natural flavor, but the alcohol level is 13 percent. We liked the passion fruit flavor. Four-pack cans cost $11. Not in a bottle, but perhaps the most enjoyable of the lot, was Flybird Baja Lime Margarita made in Mexico. Called a wine cocktail, it is made entirely of agave wine, fresh lime and natural citrus flavors. It has the unmistakable aroma of a margarita and about 15 percent in alcohol. With 11 grams of sugar and about 160 calories a serving, this is hardly a hard seltzer recipe. Flybird also makes a strawberry margarita mix. The cost is about $10-12 for a 750 milliliter bottle. The seltzers offer the best healthy recipe, but we feel the urge to add some spirit to them, which of course would defeat their purpose. Still, they fit neatly into ice coolers, which makes them appealing to the tailgate and boating crowds. Of course, you can buy canned wines without the bubbles that usually taste a lot better if you can ignore the calories and carbs. Bonterra Organic wine is a good choice. We also like A to Z Bubbles and Underwood spritzers. Among the spritzers, we enjoyed Line 39 ($12 for a four pack) in attractive resealable aluminum bottles. They come in a sauvignon blanc with lemon, a pinot noir with black cherry and a rose with a dash of strawberry. These handy wines offer a nice alternative to glass bottles. Wine picks Turnbull Napa Valley Cabernet Sauvignon 2018 ($50). This veteran producer often flies under the radar, but manages to produce consistently balanced and approachable wines. Blended with a little cabernet franc, petit verdot, merlot and malbec, it has luscious plum and blackberry aromas, jammy raspberry and cherry flavors with soft tannins. Decoy California Cabernet Sauvignon 2018 ($25). This cabernet sauvignon may be broad in grape sourcing but it has Duckhorn’s stamp of quality. By blending some merlot, zinfandel, petite sirah, syrah and petit verdot, the winemaker has created a delicious and quaffable red wine with juicy black fruit flavors. Tenuta Frescobaldi de Castiglioni IGT 2018 ($24). A super-Tuscan blend of cabernet sauvignon, merlot, cabernet franc and sangiovese, this delicious wine has ripe blackberry and cassis notes with hints of licorice and black pepper. Frescobaldi’s chianti at $16 is another a great valuable from this respectable house. El Tractor Reserve Malbec Mendoza 2017 ($14). Luscious plum and raspberry flavors with a hint of vanilla. Great value. Gary Farrell Olivet Lane Vineyard Chardonnay 2018 ($45). From the Russian River Valley – a terrific area for chardonnay – this single vineyard wine has great balance with grapefruit and citrus aromas and stone fruit flavors. With just a kiss of oak, its creamy texture takes center stage.

by Ms. Susan M. Collins Smith, MSU Extension Service Whether your summers are filled with activities or dedicated to relaxation, these recipes from The Food Factor can help you make meals and snacks a breeze. If you need breakfast on the go, these low-cost Breakfast Burritos can be made ahead and frozen for a quick, protein-filled meal. Don’t like to eat heavy meals in the summer? These refreshing Sunshine Roll-ups are great for lunch or dinner. They can be made with store-bought rotisserie chicken if you need a shortcut. Salad is a light, quick meal that can help you get your quota of fruits and vegetables for the day. This summer, try a fresh kale salad. Natasha shows you How to Make Kale Salad without the chewiness and bitter flavor. Need a few more ideas for lunch? Qula has some tips to get a nutrient-filled meal in the middle of the day without a lot of fuss. Let’s Do Lunch! Even in the summer, the slow cooker can be your friend. It won’t heat up the house like the oven can. These Slow Cooker Barbecue Chicken Sliders don’t call for a lot of ingredients and can be healthy if you choose a low-sugar barbecue sauce. For a light, cool dessert, try a yogurt and berry parfait with fresh, seasonal fruits. Natasha shows you How to Make a Berry Parfait of your own. Speaking of seasonal fruits, this Fire and Ice Watermelon Salad is perfect for you if you like to add salt to your melons! Don’t forget to stay hydrated! If you aren’t a fan of plain water, try making your own infused version with any combination of fruits, vegetables, spices, and herbs. Try one of these 3 Flavored Water Recipes to Beat the Heat. For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! For more information and helpful tips about nutrition, visit extension.msstate.edu and join our Nutrition and Wellness Facebook group.

by The Wine Guys, Tom Marquardt and Patrick Darr Rare is the person who thinks first of Rhone Valley when it comes to choosing a white wine. How sad. The second largest wine producing region of France, the fertile Rhone Valley meanders aside the Rhone River and is more valued for its syrah-driven Cote Rotie and Hermitage than it is for its viognier-driven Condrieu. Yet anyone who has been seduced by viognier’s aromatics or its delicate stone-fruit flavors learns that Condrieu has no equal. The white wine portfolio of the Rhone Valley is more than just viognier, of course. Marsanne and roussanne are used exclusively in Northern Rhone wines while a passel of additional grapes is at the winemaker’s disposal in Southern Rhone. The differences between the two regions are remarkable yet equally pleasing if taken in context with price and purpose. For instance, Southern Rhone blends stand out for their versatility and simplicity, a function served nicely by relatively high acidity and quaffable fruit flavors. Think of a summer day on the patio around a table of appetizers and fruit. On the other hand, a viognier from the village of Condrieu or a marsanne-roussanne blend from Saint-Peray demands more focus. It can be delicate and understated, hardly the profile of, say, a well-oaked chardonnay. These wines are cerebral and destined to be matched with a plate of Dover sole. The wines of the Northern Rhone must – and we emphasize must – be served at cellar temperature to tame the acidity and draw out the nuances that tantalize the palate. Take them out of the refrigerator well before they are served. We recently soaked in the pleasures of Rhone Valley’s white wines with appreciative friends who knew the region. We waxed compliments on eight wines – three from Southern Rhone and five from Northern Rhone – and while our impressions often agreed, the few differences we had just reflected personal preferences. As good as these wines are, however, they aren’t for everyone. If you like forward fruit, oak and a lush mouthfeel, stick with chardonnay. The Rhone Valley isn’t divided equally into two regions. While Northern Rhone accounts for the most prestigious wines, it represents only 5 percent of the vineyards in 8 appellations. Southern Rhone extends for more than 100 miles to Provence and is home to 23 appellations. The soils – as much an influence on the wine as weather -- change from sandy granite in the north to a mix of clay and sand to the south. For us the top white wine of the valley is found in Hermitage. But a close second is the Condrieu viognier, a perfumy wine with citrus and apricot notes. Grown on steep slopes, the low yielding vines nearly disappeared in the 1960s when growers grew disappointed in their acceptance. But eventually consumers developed an appreciation for these wines and the market returned. Thank heavens. These wines – best consumed young -- are heady and often delicate with understated flavors. Known for its complexity is the white wine from Hermitage. The 2017 Barroul Lynch “La Pierrelle” Hermitage ($99) we tasted, made entirely from marsanne, was luxurious with pear and nectarine flavors, herbal and honeysuckle aromas underscored by minerality. This wine attacks the palate with velocity. We were torn between two Condrieu viogniers. The 2018 Lionel Faury Condrieu ($60) revealed tangerine, white peach and orange flavors with a good dose of almonds and floral aromas. Equally good but stylistically different was the 2018 E. Guigal Condrieu ($68). More austere in style, it had pear and white peach flavors with a thread of minerality. As one taster said, “This is a wine I could hang out with.” Faury also makes an outstanding 2018 St. Joseph blend of marsanne and roussanne ($38) that we found quite exotic with balanced acidity, generous aromatics, a long finish and notes of citrus and stone fruit. The exposure to large oak barrels gave the wine some nice complexity and texture. We were especially fond of the 2019 Domaine Auguste Clape Saint-Peray ($82), a very complex and rich blend of 80 percent marsanne and 20 percent roussanne grapes grown on rugged slopes in the southern-most part of Northern Rhone. We picked up orange marmalade, peach, nuts and honey in a wine that was partially fermented in large oak barrels. While the gems from the Northern Rhone are expensive, the best values are found in Southern Rhone where winemakers avail themselves to 15 different grape varieties. Viognier often makes a cameo appearance while grenache blanc takes center stage. Supporting roles are filled by clairette, marsanne, bourboulenc and roussanne. Two good introductions to this region are the 2018 Domaine Pelaquie Laudun Cotes du Rhone Villages ($13) and the 2019 Domaine de la Janasse Cotes du Rhone ($20). The latter wine showed apricot and lime notes with a bit of mineral. Its brisk acidity calls for food. Another great value but not as complex is Famille Perrin La Vieille Ferme Blanc Luberon ($11). Perhaps the most interesting was the 2019 Domaine de la Mordoree “La Reine des Bois” Lirac ($45). From a producer we’ve followed for decades, the blend employs grenache blanc, clairette, viognier, roussanne, marsanne and picpoul. Peach, apricot and orange rind dominate a layered palate. We loved the viscous, rich texture of this elegant wine. It was one of our favorites of the tasting. The Southern Rhone also is known for its fortified dessert wine made from muscat a petits grains. The 2016 “Domaine de Durban Muscat de Beaunes-de-Venise ($30) is not cloyingly sweet like so many dessert wines. Wine picks Tangent Sauvignon Blanc 2019 ($17). This Edna Valley sauvignon blanc has varietal grapefruit and citrus notes with lively acidity. 10,000 Hours Red Blend 2018 ($35). The name of this Washington state wine is for the time it is said to take to master anything – karate, cello and even winemaking. Only two wines are made from the producer’s Red Mountain property: a Bordeaux-style blend and a cabernet sauvignon. Both are great for the price but we like this multi-layered, ripe version with jammy raspberry flavors and hints of vanilla. It has clove and anise aromas. Gary Farrell Hallberg Vineyard Pinot Noir 2017 ($55). This Russian River Valley pinot noir exudes plump black cherry and strawberry notes with layered hints of olives, tobacco and forest floor.

by Kara Kimbrough A favorable beach rating usually occurs on the Gulf Coast. However, one of our state parks is listed in the “Top 25 Best Park Beaches in the U.S." by Reserve America. Lake Lincoln State Park in Wesson features a sandy beach fronting its namesake 550-acre lake. Nearby, Betty’s Eat Shop in Brookhaven is the perfect place to dine after a morning of swimming or afternoon of fishing and boating. There’s a lot to do at Lake Lincoln, but first, check out the amazing lake and beach. Whatever your pleasure – jet skiing, swimming, water skiing, boating or fishing – the lake is large enough to accommodate it all. Or, simply relax on the sand and enjoy the cool breezes floating over the water. The park is filled with hardwood trees that provide shade in the summer and colorful foliage in spring and fall months. If you decide to stay overnight, there are plenty of options, including 71 RV campsites, three cottages and a cabin. The park also boasts a picnic area, nature trail, playground, volleyball court, disk golf and a non-denominational Sunday worship service during the summer. When it’s time for a refreshing lunch or relaxing dinner, drive in to Brookhaven and settle into a cozy table at Betty’s Eat Shop in the historic downtown area. But don’t let the quaint name fool you; Betty’s is the antithesis of a 50s diner. Fresh, innovative entrees share space with home-cooked vegetables and desserts on a small, but ever-changing menu. For lunch, the menu is filled with interesting dishes like PB & H Sando - translation: pork belly and ham sandwich topped with chopped vegetables, sauces and white cheddar ($12). It's hard to choose from among fried green tomato BLT ($12), Betty’s burger ($9), chicken on a stick with comeback sauce ($10), spicy fried chicken sando ($12) and chopped salad ($8). If you haven’t experienced a good, old-fashioned Southern lunch lately, you’re in luck. Daily specials rotate from among country fried steak with mashed potatoes and gravy, fried pork chops with broccoli and cheese casserole and vegetables, smoked redfish sandwich topped with barbecued fried onions and fried chicken kale salad tacos. Stop by for dinner and the new updated menu offers a larger variety of creative dishes ranging from salads to entrees, from pasta to seafood. Just a sample of the house favorites include shrimp and grits ($24), meatballs al forno ($18), braised pork and rice grits ($21) and redfish topped with lemon herb dressing ($26). Beginning the meal with New Orleans barbecued shrimp with French bread ($11) boudin balls with comeback sauce ($8) and chopped or asparagus salad ($7-$8) will set the stage for a memorable Betty's experience. If You Go: What: Betty’s Eat Shop Where: 126 S. Whitworth Avenue, Brookhaven When: Closed Sunday and Monday; open Tuesday through Friday, 11 a.m. to 2 p.m. for lunch and 5 to 8:30 p.m. for dinner; open for dinner on Saturday, 5 to 8:30 p.m. Contact: 601.265.2525 What: Lake Lincoln State Park Where: 2573 Sunset Road NE, Wesson Contact: 601.643.9044 Website: lakelincolnstatepark@wfp.ms.gov.

by Ms. Natasha Haynes, MSU Extension Service Keeping a healthy snack on hand is a good way to avoid impulse eating. These Soft Granola Bars, filled with whole grains, dried fruit, and honey instead of sugar, are a tasty treat when I want something sweet, and they keep me away from the vending machine or drive-through. If you’ve never baked with chopped dates, you’re in for a treat! This naturally sweet fruit has a flavor similar to brown sugar and keeps your baked goods moist. The next time I make this recipe, I plan to try a half-cup of raisins and a half-cup of dates to get the best of both! We used locally grown pecans in our Soft Granola Bars, but walnuts or slivered almonds would also work well. Soft Granola Bars Ingredients - 2 eggs - 1 cup brown sugar - 1 cup vegetable oil - 2 cups regular oatmeal - 1-1/2 cups whole wheat flour - 1 teaspoon baking soda - 1 cup raisins or chopped dates - 1-1/2 teaspoons ground cloves - 1-1/2 teaspoons ground cinnamon - 1/4 teaspoon salt - 1 cup nuts - 1/4 cup honey Preheat the oven to 350 degrees F. Spray a jelly roll pan with nonstick cooking spray. Set aside. Crack eggs into a large bowl. Wash your hands with soap and water after cracking raw eggs. Add brown sugar and vegetable oil, stirring until smooth. Stir in the remaining ingredients, except honey. Spread into the prepared pan. Bake 17–22 minutes or until set. Cool. In a small saucepan over medium heat, cook honey until heated through, stirring constantly. Drizzle honey on top of granola bars. Thanks to our friends at the University of Nebraska-Lincoln’s Nutrition Education Program for this printable recipe. 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!