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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!

by The Wine Guys, Tom Marquardt and Patrick Darr There are very few Chilean cabernet sauvignons with the pedigree of Vina Don Melchor. First planted in 1883 in the Puente Alto region of the Maipo Valley, its 314-acre vineyard is divided into seven primary parcels and divided yet again into 151 sub-parcels to isolate the unique character of the soil. The cabernet sauvignons – the only wines made by this producer – reflect the painstaking attention that goes into choosing the complex vineyard blend for each vintage. Named after the founder of Concha y Toro, this brand was launched in the late 1980s and quickly achieved fame among the world’s best cabernet sauvignons. Nine times it made Wine Spectator’s annual list of top 100 wines in the world. The 2020 Vina Don Melchor scored a perfect 100 by wine critic James Suckling. We had an opportunity to taste the 2017 and 2018 vintages with winemaker Enrique Tirado, who has been the exclusive winemaker at Vina Don Melchor since 1997. Based almost entirely on the great cabernet sauvignon that does best in the alluvial soil, Don Melchor sees sparse amounts of cabernet franc, merlot and petit verdot in rare vintages. Few winemakers give so much effort in determining the final blend. Each year, Tirado sends 181 lots of wine to Lamarque, Bordeaux, where he joins winemaker Eric Boissenot in picking the blend over three days. On the first day, they taste six free-run wines from the top parcels that lay the foundation for the blend. Another 105 lots of pressed wine are then judged on the second day. The final day is spent experimenting with a combination of free-run and pressed wines for the final selection. Tirado said he is looking for a “very fine wine with intense expression and a very precise definition of the flavors. But it has to have maximum emotion. Very important to make a wine that produces an emotion. What’s missing in this wine is the indigenous grape variety carmenere. Tirado said the terroir is not the best for this local grape variety, but he’s probably being diplomatic. Carmenere, a descendant of cabernet franc, would hardly complement Vina Don Melchor. These long-lived wines aren’t cheap at $110 a bottle, but they stand up to the best Bordeaux at the same price. The 2017 Vina Don Melchor has red fruit character with an amazing thread of graphite. It had effusive floral aromas, a balance of power and elegance, fine tannins and complexity. The 2018 Vina Don Melchor was a bit tighter and more oaky for us, probably because the 2017 had more time to develop. But the 2018 had that energy and balance that makes this wine a world classic. Pinot blanc from Alsace White wine labeled pinot blanc from Alsace is a bit of a conundrum. Although pinot blanc is a distinct grape variety, Alsatian wine labeled pinot blanc only indicates that the wine is made from one of the several grapes grown there. Technically, pinot blanc can be made from any combination of pinot blanc, auxerrois blanc, pinot gris or the no-skin-contact juice from pinot noir. Confused? To further confound consumers, its kissing cousin pinot gris must be made entirely from that varietal to be labeled pinot gris. Pinot blanc (and pinot gris) are a mutation from the notoriously unstable pinot noir grape, and probably originated in Burgundy. It is a relatively minor grape variety in most of the world with minor outposts in California, Burgundy, Austria and Italy. In Alsace pinot blanc is one of the three most planted grape varieties along with riesling and gewürztraminer but it produces the most wine of all white grapes. In general, the wines are more akin to riesling and pinot gris than any other grape variety. Typically, the pinot blancs we recently tried tasted of peach and pear with an underlying minerality. Overall, we felt that like other Alsace and German wines, they would match well with spicy Asian and Indian foods as well as Alsace favorites, such as choucroute garni (pork and pork sausages with sauerkraut). Following are our favorites of the six wines we tasted. Domaine Emile Beyer Pinot Blanc Tradition Alsace 2019 ($18). Two of our three favorites, including this one, were 100 percent pinot blanc. All stainless-steel fermentation along with several months of lees aging produced a very clean, smooth, honied, wine with peach and floral notes in a very smooth package. Domaine Paul Blanck Pinot Blanc Alsace 2018 ($16). This pinot blanc also exhibited floral and peach elements but with distinctive mineral slate notes. Enjoyed best with food. Famille Hugel Pinot Blanc Cuvee Les Amours Alsace 2018 ($17). Our favorite, this pinot blanc displayed lemon/lime notes with an overlay of peach and a bright acidity that cleansed the palate. Great package and widely available. Wine picks Justin Isosceles 2018 ($76). The flagship wine of Justin, this blend of cabernet sauvignon, cabernet franc and merlot is one of the best from Paso Robles. We’ve tasted three vintages of this wine and can attest to its ageability. Full bodied, it has both strength and elegance. Ripe plum, currant and black cherry flavors with hints of anise and cedar. Robert Hall Paso Red Blend 2018 ($20). A good value, this Central Coast wine is a juicy Rhone-style blend of petite sirah, zinfandel, syrah, petit verdot, grenache and mourvedre. Ripe, sweet fruit character with notes of dark berries. It’s delicious. CVNE Monopole 2020 ($16). A delightful wine to welcome spring, this white Rioja is made entire of viura grapes. Simple, tasty and pure with citrus and herbal notes. Little Mad Bird 2019 ($12). This malbec from Argentina sports a black raven on its label – the little mad bird. The color of the wine is dense and the flavors are ripe blackberry and blueberry. Soft mouthfeel.

This time of year is the perfect time for picnicking with friends, and the City with Soul has plenty of places for you and your friends to grab some meals to-go and head to your favorite picnic spot. Check out this week's Sipp Jackson blog for great places to pick up some food before laying a blanket down and enjoying the fresh air!

by Ms. Qula Madkin, MSU Extension Center Video by Jonathan Parris Although people tend to use the terms salt and sodium interchangeably, salt and sodium are two different things. Sodium is a mineral that is essential to life. Table salt by weight contains about 40% sodium and 60% chloride. The American Heart Association says 9 out of 10 Americans eat too much sodium, but surprisingly, the saltshaker isn’t the culprit. About 70% of the sodium we consume comes from processed, pre-packaged, and restaurant foods. A diet high in sodium can increase the risk for high blood pressure. Consider taking these steps to reduce your sodium intake: Know the salty six: Pizza, sandwiches, soups, bread and rolls, cold cuts and cured meats, and burritos and tacos. Watch your portions when you do eat these items. Read the nutrition facts label, and choose products with the lowest percent daily value (DV). Items with 5% or less per serving of sodium are considered low-sodium foods. Prepare more meals at home. Season with spices, herbs, and citrus to boost the flavor. Try making your own salt-free seasonings with the recipes in Extension publication 3586, “Nutrition and Wellness Salt-Free Spice Blends.” Look for reduced or low-sodium versions of condiments. Ketchup, soy sauce, salad dressings, and pickles can be sky-high in sodium. Ask for light seasonings at restaurants. Many restaurants have options for low-sodium seasonings, but you have to ask. When it comes to sodium, keep these things in mind: The American Heart Association recommends adults consume no more than 2,300 milligrams (mg) a day. For optimal health, the AHA recommends moving toward an ideal limit of no more than 1,500 mg per day for most adults. Check ingredient lists for words like “sodium,” “salt,” and “soda.” The total sodium shown on the Nutrition Facts label includes the sodium from salt and sodium from any other sodium-containing ingredient in the product. Bottom line: Sodium can be found in foods that don't even taste salty. For more helpful tips like these, visit extension.msstate.edu and join our Nutrition and Wellness Facebook group. For more information about sodium and heart health, visit the American Heart Association and the Dietary Guidelines for Americans websites.

by Erica Hensley, For the MSU Extension Service Volunteers from Hearty Helping Food Pantry and Soup Kitchen load food boxes for a mobile pantry pick-up point in March. When this Greenville-based nonprofit group saw its demand quadruple during the pandemic, AIM for CHangE installed new cold storage and stoves to help it meet new needs. (Photo by Erica Hensley/For MSU Extension) MAYERSVILLE, Miss. -- Alexis Hamilton never thought he would be hauling a green plastic dinosaur sheathed in protective plastic through an empty field in the Mississippi Delta. But when he looks back on his career, it’s not that big of a leap. Hamilton is a long-time pastor and former science teacher, so coalition-building with a health-minded focus is in his bones. Though he still serves as a pastor on Sundays, mostly virtually, he is now one of two Mississippi State University Extension agents for the AIM for CHangE (Advancing, Inspiring, Motivating for Community Health through Extension) program, which focuses on reducing obesity in the Delta. Born and raised in Indianola, where his mother still lives, he knows the Delta well. After about a decade living in Sharkey County, he jumped at the opportunity two years ago to launch community-based programming across the Delta that increases opportunities for physical activity and promotes access to healthier foods. One of those projects, which included the plastic dinosaur, just brought an expanded park and playground to Mayersville, a 600-person town in Issaquena County where only 18% of folks had access to exercise opportunities before the new facilities were added. This deficiency put the county at the bottom of the state for health factors, according to County Health Rankings. Hamilton said he hopes this simple but powerful expansion of exercise access can change that ranking. The new playground is at the intersection of apartments, a park and a new walking trail, which are a stone’s throw from the river. The soft ground and central location created a perfect space to get families out. While kids play, parents can walk the trail, Hamilton noted. “These small communities just don’t have the resources to build something like this without outside help,” he said. But the need and want are there, and Extension has helped transform an empty space into a safe and convenient exercise haven for Mayersville families. Hamilton said he is thankful to give back to a place that he feels is particularly under-resourced and sees the brunt of the state’s worst health outcomes. “I’m glad to have solutions and resources,” he said. And those solutions are meant to be sustainable, not just temporary interventions. Hamilton covers four counties snaking up the river, from the southern Delta to Washington and his home county, Sunflower. His Extension partner covers four more counties. Together, they’re working on projects across the Delta to give folks tools to achieve healthier lifestyle changes, like access to exercise opportunities and resources for community gardens. Communities in the Delta are used to “outside money” being plopped down on various projects, but Hamilton said those investments often come and go quickly, without community buy-in or long-term strategy. Extension’s work is different and more methodical. He meets with communities across his four counties to understand their hopes and fears, needs and financial challenges. As with all other public health initiatives, AIM for CHangE suffered a setback because of COVID-19. But the pandemic has also offered room to grow and expand Extension’s work. One example is Pandora Redmond’s work in Greenville. Having run Hearty Helping Food Pantry and Soup Kitchen since 2009, Redmond had the heart and know-how to grow her community food service when demand quadrupled from 200 families weekly before the pandemic to 800 during the early COVID-19 lockdown. But she needed to scale her cold-chain and nonperishable storage to meet new demands and go mobile to get further into communities in need. That’s where AIM for CHangE came in. “We just got her the extra help and technical assistance that she needed, really just giving her the advantage that she needed,” Hamilton said. AIM for CHangE provided her a walk-in fridge to store cold donations, like milk, that were coming in more frequently and a commercial stove, so her team could prepare more hot meals daily to meet growing needs. Hamilton also helped Redmond go digital, connecting her with virtual donation resources to grow her nonprofit organization. Hamilton also helps manage mobile pick-up sites. In just a few hours in late March, these sites enabled Redmond to serve boxed meals for 192 families in Metcalfe just outside of Greenville. That service benefited a quarter of the town’s population. In the last two years, the program has also helped build a fitness center in Hollandale behind the city hall, expanded a bee apiary in Greenville, supported community gardens across the Delta, and assisted mobile food pantries at colleges, among other projects. “The small towns are often overlooked.” Hamilton said. “It’s not just people talking about it, but you can physically see the change taking place and that’s the exciting part -- to be able to actually see it in small communities that don’t have the resources to do this on their own.” For more information, visit http://extension.msstate.edu/food-and-health/health/aim-for-change.

by The Wine Guys, Tom Marquardt and Patrick Darr If you live long enough, you’ll see consumer products and their fan base come and go. Hoola-hoops, cold duck, chia pets, bellbottom pants – all fads that have disappeared. Now, let’s look at gin. Fifty years ago, gin was the stuff of very dry martinis and gin and tonics in the sweltering months. British imports dominated the premium market with brands such as Beefeater and Tanqueray leading the way. Domestically, Gilbey’s, Gordons and Seagram’s often slaked the thirst of those with more limited means. Interest and consumption of gin has waxed and waned in the recent past, and today, gin makers are basking in newfound interest in this clear spirit. However, the dominant dry English market style of gin with prevalent juniper notes (from the infusion of juniper berries) and citrus peel, has yielded -- at least among younger consumers -- to a panoply of different styles by utilizing a variety of techniques, including barrel aging, varying hues, and an array of flavors and scents. Gin bars, some featuring hundreds of different gins, are well established in the U.K. with interest spreading to the U. S. We recently tasted four smaller production gins that represent a sampling of this contemporary styled method of making gin. The Drumshanbo Gunpowder Irish Gin ($40-50 for 750ml) is produced in the small Irish town of Drumshanbo and features, of all things, a depiction of the mythical American jackalope. Distilled from grain with gunpowder tea as well as a number of other herbs and spices, this gin will not be off-putting for those gin drinkers who cling to the classic juniper gin experience. Don’t be put off by the gunpowder moniker; it simply refers to the appearance of individual rolled leaves, usually green tea, used to infuse this gin. The Gunpowder Gin displayed a balance of lemon peel, juniper, floral and anise notes. Re:Find Gin ($40-45 for 750ml) hails from Paso Robles in California and is crafted from the saignee -- bleeding off of some of the unfermented must of red wine grapes that grow profusely in the region. The saignee process concentrates the remaining unfermented juice to create a more intense red wine. This gin features classic juniper notes but leans toward a display of cardamon notes that give this gin an unusual but pleasant twist. Barr Hill Gin ($35-40 for 750ml) is produced in Vermont and is a partnership between a beekeeper and distiller. The base for this gin is a corn spirit that is infused with juniper and combined with raw honey. This sweeter presentation is a throwback to an earlier era when sweetener was added to gin in a style called “Old Tom.” We found the juniper notes very apparent and the abundance of honey notes blended well and subdued the piney sharpness. Holland’s Nolet’s Distillery is mostly known for their premium vodka Ketel One. However, they also produce an iconoclastic gin Nolet’s Silver Dry Gin ($40-50 for 750ml) that turns the world of classic juniper scented gins on their head. Distilled from grain, this is the most intensely floral gin that we have ever tasted. Liquid roses with just a token of juniper would describe this delicious and classic. Three proseccos It’s hard to believe, but the ubiquitous sparkling wine prosecco was relatively rare in the United States until 20 years ago. Since then, prosecco has been on a tear, increasing over 10 percent annually in recent years and leading sparkling wine sales in the U.S. Reasons for this growth and popularity vary but low cost, food pairing flexibility and mixability certainly contribute to this impressive trend. Prosecco is made from at least 85 percent glera grapes, which in the past were sometimes referred to as prosecco grapes. Grown in the Prosecco region north and west of Venice, several other white grapes are allowed to make up the balance. Up to 15 percent pinot noir can be blended with glera for rosé prosecco. Rosé prosecco is definitely the new kid on the block since wine officials in Italy only granted DOC status in January of this year. Prosecco is a great inexpensive choice for making brunch mimosas and many other traditional sparkling wine cocktails, such as kir royale. Like other sparkling wines, prosecco pairs well with many foods, especially chicken, fish dishes and an assortment of appetizers. We recently tasted through a selection of 6 proseccos, including 2 rosés, and selected 3 that we felt merited the attention of our readers. Our two favorite proseccos were produced by the giant Italian cooperative producer Cavit, which is the largest producer of varietal wines in Italy. We tasted Cavit’s Lunetta Prosecco Rose ($15) and were really impressed. The sparkler featured a bold, slightly sweet style that featured lovely cherry and strawberry notes. Very easy to just sip by itself. The extra-dry Cavit Prosecco ($15-17) presented citrus, green apple notes with bright acidity and a wee hint of sweetness. Lastly, we enjoyed the Valdo Prosecco Brut ($15), a product of the Bolla wine company, which drank more like a sparkling wine made from a bolder, more distinctive grape such as chardonnay. The Valdo tasted and displayed scents of ripe, yellow Delicious apples and a hint of tropical fruit with a pleasant yeasty note. Serve this one by itself to maximize enjoyment. Wine picks Bico Amarelo 2019 ($12). This light and simple white blend from the Vinho Verde region of Portugal is a nice spring wine to sip. It consists of loureiro, alvarinho and avesso grapes. Citrus and tropical fruit notes dominate with a touch of minerality. Quinta do Ameal Loureiro 2019 ($18). Made entirely of loureiro grapes common to Portugal, this vibrant wine has racy acidity and citrus, melon notes to go with seafood or to just sip by itself. Gaja Ca’Marcanda Promis 2019 ($50). Made by one of the most reputable producers in Italy, this offshoot from the Maremma region is a dense, concentrated blend of merlot, syrah and sangiovese. Lavender and blue fruit aromas with plum and blackberry flavors. Worth the price.

May is the unofficial kickoff to summer, and it's also National Hamburger Month. Whether it's just your family or a big gathering on a sunny Saturday, fire up the grill and check out these great burger recipes and side item recipes for a tasty cookout! White Cheddar Bacon Pimento Cheese Stuffed Burgers Southern Potato Salad Creamed Spinach Cajun Burgers Lemon Ice Box Pie

by Kara Kimbrough It's hard for me to name just one place to visit on the Mississippi Gulf Coast. Favorite spots are stretched from Jackson County to Hancock County, with plenty of places worthy of mention in between in sprawling Harrison County. But, I'd be remiss if I didn't share the treasures across the Bay Bridge in Waveland. Many don't realize beautiful Buccaneer State Park is located on the shores of the Gulf of Mexico. Nearby, culinary delights awaits at Rum Kitchen. Noticing a pirate theme in the names? Let me explain. Buccaneer State Park occupies a prime spot in the midst of large moss-draped oaks, marshlands and nearby sandy beaches. However, the state of Mississippi technically can't boast of its discovery. It's been a favorite place to visit since the late 1700s when French buccaneer Jean Lafitte and his followers were busy smuggling and pirating along the Mississippi Gulf Coast. Lafitte set up his headquarters in the old Pirate House a short distance from today's park. Fast forward to the 1800s, and Andrew Jackson labeled the area Jackson's Ridge after setting up a military base there during the Battle of New Orleans. Jackson was so taken with the place's natural beauty that after the war, he returned and built a house on land that is now Buccaneer State Park. It's interesting to think of the park's fascinating history during a visit, but don't expect to see many landmarks of olden days. Hurricane Katrina obliterated most of the park's structures courtesy of its nearly 30-foot tidal surge. A major renovation project, completed in 2013, fully restored the park to its beauty and functionality. With names like Pirate's and Treasure Coves, Jean Lafitte and Royal Cay, the park includes 206 premium campsites, 70 field campsites and primitive camping spots, many overlooking the water. There's also Buccaneer Bay, a 4-and-a-half-acre waterpark, Pirate's Alley Nature Trail, Jackson's Ridge disc golf, a regular pool and pavilions. Even if camping is not your forte, the park is the perfect place to stop and enjoy a picnic, savor cool breezes and take in amazing views during a day trip. One of Waveland's most popular restaurants, Rum Kitchen, includes an ode to the area's early pirate residents in its name. Even better, diners can sample cuisine from ne of the area's most esteemed restaurateurs. After Katrina, I was saddened to learn Long Beach's Chappy's restaurant was destroyed and, as a result, didn't reopen. My sadness was short-lived when I found out John Chapman and his wife, Starr, had opened Rum Kitchen in The Bay. Even more exciting, classic Chappy's dishes like blackened redfish, grilled barbecue steak, crab cakes with remoulade sauce and fried green tomatoes with crab and crawfish were just added to the post-COVID menu. For starters, Rum Kitchen's appetizers are fresh, innovative and substantial enough to serve as a light meal. In the $10 to $14 range are Gulf shrimp cocktail, jumbo lump crabmeat cocktail, fried mahi mahi fingers with sauce, seared Ahi tuna and the aforementioned crab cakes and fried green tomatoes. It's hard to select just one entree since each one is so enticing. Selections include sesame crusted grilled Ahi tuna steak with wasabi cream, fried or grilled shrimp, seafood platter, fried oyster platter, grilled red snapper, fried soft shell crab topped with jumbo lump crabmeat, trout Almondine or Lafayette and Chappy's legends, blacked redfish and grilled ribeye. Entrees are served with two sides and are reasonably priced between $20 and $30. Poboys and sandwiches are perfect for lunch or a light dinner and include fried or grilled shrimp, fried oyster, soft shell crab, fried or grilled mahi mahi and fried or grilled chicken ($14 to $16). Or, choose from among several burgers (($12 to $16), including cheeseburger, pepper jack mushroom, The Beast with pulled pork, rock the guac and veggie. Salads can be enhanced with seafood or chicken and include a wedge, grilled chicken, house and Caesar ($10 to $16). Don't leave Rum Kitchen without sampling dessert. Not surprisingly, coconut rum cake is on the menu, along with bread pudding with praline sauce, chocolate lava cake and key lime pie. If You Go: What: Rum Kitchen Where: 324 Highway 90, Waveland When: Closed on Monday and Tuesday; open 11 a.m. to 2 p.m. and 4:30 to 9 p.m., Wednesday through Saturday and 11 a.m. to 2 p.m. on Sunday. Contact: 228.467.9099. Hours are subject to change, so call before dining in. What: Buccaneer State Park Where: 1150 S. Beach Boulevard, Waveland Contact: 228.467.3822

This Mother's Day, treat mom to a great brunch, lunch, or dinner with these awesome recipes! Strawberry Champagne Cocktail Spinach Goat Cheese Strata Veggie Pasta Salad Three Cheese Pimento Cheese Strawberry Pie

by Dr. Gary R. Bachman, MSU Extension Service Peppers are a good addition to Mississippi gardens, as they are edible and act as an ornamental feature without really trying. (Photo by MSU Extension/Gary Bachman) The month of May signals that it’s time for me to start planting culinary peppers in my home garden. Some fellow gardeners think I’m behind because tomatoes have been planted in many gardens -- mine included -- since the beginning of April. I used to start planting peppers with the tomatoes, but I noticed that these plants would just kind of sit until the temperatures really started rising. So, I performed a little garden experimentation. I planted a set of peppers in early April and then planted a second set of the same varieties in early May. You know what happened? Both the April-planted and the May-planted selections had peppers ready to pick at the same time. This changed the way I looked at my annual spring transplanting. It also changed the timing of when I sow my peppers seeds, which is now a month after I sow my tomato seeds. I love growing peppers in my home garden. These plants act as an ornamental feature without really trying. Peppers come in a rainbow of colors, ranging from the sweet bells to those packing some heat. This year, it seems I’m growing more than ever, and some selections are new to me. In between rain showers, I transplanted Carmen, Escamillo, Mellow Star, Fresno, jalapeño, piquillo, poblano, little beak and, of course, bell peppers on the first weekend of May. My neighbors ask what we do with all these peppers, besides sharing the harvest with our neighbors, which they all enjoy. My wife and I consider ourselves urban homesteaders, so we can a lot and put some in the freezer. But we also love to cook with fresh peppers and other veggies from the garden. You should see the dinner pictures I post online. I think my most favorite way to enjoy fresh peppers is to char them on the grill. Charring allows you to remove the skin, leaving the tender flesh. You can do this with almost any type and heat of pepper. A bar snack or appetizer-type dish we like is making jalapeño poppers using the thick flesh and mild heat of the Jalamundo variety. The recipe is super easy. Slice the peppers lengthwise, scraping out the ribs and seed. Fill the peppers with soft cream cheese or, for a special treat, homemade pimento cheese. I also like to cook some of the trendy foods we see on cooking shows. Whenever chefs say they’re going to use shishito peppers in a recipe, the judges seem to be very impressed. Shishitos are an old Asian variety that are thin-skinned and about three inches long. Shishito peppers are mild, but it’s widely reported that one in 10 is randomly hot, which could be a pleasant surprise. My wife, Katie, somehow gets all the hot ones at my house. Blistered shishito peppers are easy to make with our air fryer, and they are ready for a delicious dipping sauce. There are lots of pepper transplants available at your favorite garden centers now, and the time is right to grow some of these delicious vegetables this summer season.

by The Wine Guys, Tom Marquardt and Patrick Darr There is probably no other wine that varies in style as much as sauvignon blanc. Rarely influenced by oak-barrel fermentation, it is a wine that it expressed naturally by soil and climate. Without intervention, its flavor profile stretches from the herbaceous, tart style of New Zealand to the fruit-driven version from California to the mineral based wines of Pouilly-Fume. Not surprisingly, each region has its fans and each its critics. These stark differences came out during a recent virtual tasting of five sauvignon blancs from different regions: California, New Zealand, France, Italy and South Africa. Daniele Vuerich, winemaker at Attems in the Fruili Venezia Giulia region of northeast Italy, said he sees the difference soil can make in his sauvignon blanc. One vineyard is made of sand and pebbles which gives a crisp, green note to the wine while a second vineyard with sandstone provides concentration and intensity. For Nikolai St. George, winemaker at Cloudy Bay in Marborough, yeast is important to coax out the grape variety’s aromas and flavors. “When you press the juice, you get herbal flavors. They are locked in there and need to be released,” he said. The natural, wild yeasts start that process, he added. Here are the wines we tasted: Representing the U.S.: The 2020 La Crema Sauvignon Blanc ($25), only in its second vintage, is fruit driven with pronounced nectarine and tropical fruit notes. A little barrel fermentation gives it greater texture and less brisk acidity than the austere sauvignon blanc from other regions. If you like your sauvignon blanc with more weight and richness, California sauvignon blanc is for you. Representing Italy: The 2019 Attems Sauvignon Blanc ($19) has a distinctive mineral note we found beguiling. Good concentration and intense aromas with green and pear notes with a bit of pineapple. Vuerich credits the blend of two different soil types – sandstone and sand – for the concentration. From the house of Marchesi Frescobaldi, this wine is for those who want full body and mineral. Representing South Africa: The 2019 Neil Ellis Wines Groenekloff Sauvignon Blanc ($20) comes from 35-year-old bush vines and surely that has a lot to do with the tropical fruit and peach flavors. If you like your sauvignon blanc with less of the New Zealand herbaceous notes and more tropical fruit, you’ll like this region. Representing New Zealand: The venerable 2020 Cloudy Bay Sauvignon Blanc ($35) continues to win awards, a track record that winemaker St. George credits to its consistency. He said he is less focused on aromatics and more on texture. If you like your sauvignon blanc with bright acidity, citrus aromas, zesty and herbal flavors, New Zealand has your number. St. George gave us insight into why New Zealand winemakers have embraced screw-tops. He said, “Corks spend a long time getting to New Zealand and they are not the quality they should be. We got sick of getting corks of low quality and taint. And when a (cork-finished) bottle goes back across the equator, it can lose 40 percent of its aromatics. Stelvin (screw caps) decreases that loss.” Representing France: The 2018 Ladoucette Pouilly-Fume ($45) from Maisons Marques & Domaines is an excellent representative of that Old World style. It has more delicacy than those from New Zealand and California. Elegant and rich, it has apple/grassy aromas and complex citrus and mineral flavors. If you like your sauvignon understated, textured and complex, try wines from the Loire. Not in the lineup but equally noteworthy are the sauvignon blancs from Chile and Bordeaux. The wines from the Casablanca region of Chile are particularly good with lime and herbal notes. We love the blends from Graves, a subregion of Bordeaux, because of the heavy dose of semillon. This grape variety tames the natural herbaceous character and acidity of the grape and adds tremendous richness and texture. Here are other sauvignon blancs we have recently tasted: Chateau Granville-Lacoste Graves 2019 ($16). This delicious wine has 75 percent semillon, so it’s hardly a sauvignon blanc. But zesty, tropical fruit flavors make it worth discovering. Chateau Ducasse Bordeaux Blanc 2019 ($17). Luscious, bone dry and luxurious with tropical and passion fruit flavors. Semillon accounts for 60 percent of the blend. Gerard Bertrand Change Sauvignon 2020 ($15). The limestone soil here gives this biodynamically and organically farmed sauvignon good acidity. Citrus and grapefruit notes. Ten percent is aged in oak to round it off. Les Légende Bordeaux Blanc 2019 ($20). Blended with semillon, this classic white Bordeaux has elegance with white fruit flavors and crisp acidity. It is part of the Lafite-Rothschild collection. St. Supery Dollarhide Estate Vineyard Sauvignon Blanc 2019 ($38). This pure and unadulterated sauvignon blanc has oodles of citrus, anise and pear aromas with varietal grapefruit flavors. Big in style, it delivers more than your typical sauvignon blanc. Chalk Hill Estate Sauvignon Blanc 2019 ($33). This estate has been producing consistent sauvignon blanc for years. With a bit of sauvignon gris in the blend and light oak barrel fermentation and aging, it has more complexity and richness than most sauvignon blanc. Tropical fruit notes. Dixie & Bass Sauvignon Blanc Horse Heaven Hills 2019 ($18). From Washington state, this exuberant sauvignon blanc shows off crisp acidity with herbal aromas and varietal grapefruit, citrus flavors. Mt. Beautiful North Canterbury Sauvignon Blanc 2019 ($20). Citrus notes without the big grapefruit blast, passion fruit and some herbal elements highlight this New Zealand wine from the South Island. North Canterbury enjoys a moderate maritime climate due to the protection of an Alp like mountain range to the west and the Pacific Ocean to the east.

by Ms. Natasha Haynes, MSU Extension Service Using up extra bread has never been so tasty! Whether you want to make something special for your family’s weekend breakfast or you are entertaining company, this Fruity French Toast Casserole is loaded with flavor. I love incorporating fresh seasonal fruits, such as blueberries and strawberries, into this recipe. But you can also use canned or frozen fruits, which you can often find on sale. By choosing a healthy whole-grain bread, you’re starting your day with a hearty serving of fiber that will see you through a busy morning. And you can use leftover whole wheat rolls or hamburger buns, which helps you avoid food waste and save money. Fruity French Toast Casserole Ingredients: - 8 cups bread cubes (try whole-grain bread) - 2 cups fruit, sliced or chopped, fresh, frozen, or canned - 4 eggs, slightly beaten - 1 cup milk - 2 teaspoons vanilla - 1/4 cup sugar For topping - 1/4 cup margarine or butter, softened - 1/4 cup sugar - 1/2 cup flour (all-purpose or whole-wheat) Wash your hands with soap and water. Lightly oil or spray an 8-by-8-inch baking dish or 2-quart casserole. Add bread cubes and fruit. In a medium bowl, blend eggs, milk, vanilla, and quarter cup sugar. Pour over bread cubes and fruit. Stir gently to wet all bread with egg mixture. Cover and refrigerate until all liquid is absorbed (about 30 minutes), or overnight. About 30 minutes before baking, remove the casserole from the refrigerator. Preheat your oven to 350 degrees F. Make the topping: In a small bowl, combine the softened margarine, ¼ cup sugar, and flour with a fork until crumbly. Uncover the casserole and sprinkle the topping over the fruit. Bake until completely set and starting to brown (160 degrees F in the center), about 35 to 40 minutes. If you chilled the dish overnight, you will need to bake longer. Serve warm. Refrigerate leftovers within 2 hours. Variations: For the fruit, try peaches, pears, berries, or diced apples. Lightly sprinkle with cinnamon or other spices such as nutmeg, ground cloves, allspice, or cardamom at the end of step 2. Try topping servings with a spoonful of yogurt. Thanks to our friends at Oregon State University Extension’s Food Hero program for this delicious 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!

It’s our favorite month of the year again – National Hamburger Month of course! Wayback Burgers, America’s favorite hometown burger joint and one of the nation’s fastest-growing burger franchises, today announced a delicious lineup of specials to celebrate National Hamburger Month this May, offering only the best and tastiest of deals to its beloved guests. Guests will be able to get the most bang for their buck on burgers this May by visiting Wayback Burgers locations nationwide for month-long specials. Offering a different deal each week of May, the restaurant concept kicks off National Hamburger Month strong with the following deals worth chowing down on: BOGO Classic Burger* – May 1-2 Free Kids’ Meals** - May 3-9 Free Regular Bacon Cheese Fries with Burger or Sandwich Purchase** – May 10 – 16 $2 Off App Orders** – May 17 – 23 Triple Point Days on App Orders** – May 24 – 27; May 29 – 31 Additionally, to celebrate the greatest day of the year – National Hamburger Day on May 28 – Wayback Burgers will offer all guests their signature premium burgers, including the beloved Cheeeesy Burger and Double Bacon Burger, for just $3*. Guests are encouraged to participate in these deals while they last! “We are excited to celebrate the return of National Hamburger Month with our Wayback Burgers guests,” said Patrick Conlin, president of Wayback Burgers. “With a variety of deals and specials available to guests all month long, we look forward to sharing our delicious burgers with our guests both in-restaurant and through our Wayback Burgers app.” Wayback Burgers offers a variety of cooked-to-order, delicious burgers available as a single patty or classic double patties. The “Cheeeesy” is a fan favorite and comes with four slices of melted American cheese and two beef patties cooked-to-order, sandwiched between an inverted, grilled and buttered bun. Going “way” beyond the burger, Wayback Burgers also offers cheesesteaks, crispy and grilled chicken sandwiches, fish sandwiches, veggie burgers, Impossible Burgers, chicken tenders, fresh salads and delicious sides, including fries, onion rings, mac and cheese bites and house-made chips. As a perfect complement to any meal, Wayback Burgers is also famous for its rich, hand-dipped milkshakes, crafted to order with Blue Bunny® ice cream and milk. With operations in 31 states (including Mississippi) and new restaurants continuing to extend its footprint, Wayback Burgers offers delicious and affordable menu items, served with a side of nostalgic hospitality nationwide. For more information on Wayback Burgers, please visit www.WaybackBurgers.com, or visit our social pages on Facebook, Twitter or Instagram. For more information about the Wayback Burgers franchise opportunity, visit https://waybackburgers.com/franchising/. *Deal available in-restaurant or though the Wayback Burgers app **Deal available on Wayback Burgers app only

by Robert Nathan Gregory, MSU Extension Service The most recent count from the Mississippi State University Division of Agriculture, Forestry and Veterinary Medicine listed 920,000 head of cattle on 15,980 farms in 2020. (Photo by MSU Extension Service/Kevin Hudson) STARKVILLE, Miss. -- Mississippi’s beef cattle herd size and farm inventory have not changed much in the last three years, but changes are taking place elsewhere in the industry. The most recent count from the MSU Division of Agriculture, Forestry and Veterinary Medicine lists 920,000 head of cattle on 15,980 farms as of 2020. In 2018, the state had a head count of 930,000 on about the same number of farms. However, consumer behavior and strategies for raising beef cattle are moving in new directions, said Daniel Rivera, a Mississippi State University Extension beef cattle nutritionist and researcher with the Mississippi Agricultural and Forestry Experiment Station. The COVID-19 pandemic forced Rivera to deliver educational programming in a virtual format instead of the traditional Extension field days and short courses. Rivera had already seen a rising number of younger producers entering the industry, and they had no trouble with the transition to video conferencing. “When we had to go virtual, the younger producers were Johnny-on-the-spot, and that opened our eyes to the opportunity we have to engage with a diverse range of ranchers,” Rivera said. “A lot of them are looking at different ways to market their animals and are better versed in what younger generations want to see in their beef.” One of these demands, he says, is for locally produced, locally finished beef. “National data suggest more millennial consumers want to know where their meat comes from,” Rivera said. “A lot of smaller slaughter plants are scheduled out several months ahead to meet this demand. It’s a limited market because only so many people have enough disposable income, but we still have some room to grow.” A stable market is key to keeping younger producers in beef cattle production. Disruptions in the supply chain due to COVID-19 caused market instability, but conditions have steadied since. The statewide average price for 500- to 600-pound steers was about $145 per hundredweight during the first three weeks of April 2021. This price is up 17% compared with the same period a year ago, when cattle markets were disrupted by the pandemic. “The number of beef cattle and calves in Mississippi and nationally has been steady to slightly lower over the past year,” said Extension agricultural economist Josh Maples. “Market prices the past few years have hovered just above break-even levels for many producers, which prevented heavy liquidation but also didn’t encourage many producers to expand.” Restaurant demand remains an important factor as the U.S. and world continue to emerge from pandemic restrictions. “Demand for steaks is influenced by travel and dining at sit-down restaurants,” Maples said. “As we approach the warmer months, ground beef demand usually picks up as the primary grilling season begins.” At MSU research facilities on campus and across the state, recent beef cattle studies have included fattening cattle without a conventional stable, costs incurred by fattening beyond standard market weight, and using hay analysis to determine appropriate amounts needed to supplement cattle. In 2020, the state’s beef cattle industry had a $261 million value of production, which was a $12 million increase over the previous year.