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.

by The Wine Guys, Tom Marquardt and Patrick Dar Pinot noir is often called the “heartbreak grape” because its thin skin often breaks and is susceptible to disease, thus breaking the hearts of growers who dare to plant it. But now being grown in the right locations, pinot noir is breaking fewer hearts today. In California, the right location is usually near the Pacific Ocean where coastal fogs and breezes cool the grapes and lengthen their hang time to extract more acidity and fruit flavors. In Oregon, it’s the cooler regions of the Willamette Valley that produce the best pinot noir. In a recent virtual conference, three West Coast winemakers touted their growing conditions but expressed concern for the impact of climate change. Michael Accurso, winemaker with EnRoute in the Russian River Valley, said “We once struggled with ripening the fruit, but with climate change we have to watch over ripening.” Darrin Low of Domaine Anderson in Mendocino County said climate change has been gradual in California, unlike in Burgundy where winter frost, summer heat and hail have led to a significant crop loss. But. despite the obstacles, the winemakers said nothing compares to making pinot noir, a wine that not only expresses the soil but also the craft of the winemaker. Each winemaker uses different tools to make their best pinot noirs. For Kate Ayres of Penner-Ash in the Willamette Valley it is broadening the profile of her pinot noir by sourcing grapes from 18 vineyards in six sub appellations. Her delicious 2018 Penner-Ash Pinot Noir ($45) is layered and expressive with strawberry jam and violet aromas, cherry and plum flavors, dusty tannins and a savory note that begs for a second glass. Accurso likes to use different clones to achieve an expressive pinot noir. He said the soils are pretty consistent, but a clone can give a perception of sweetness while another gives structure. He sources grapes from Green Valley and the Middle Reach regions of the Russian River Valley. His 2018 EnRoute “Les Pommiers” Pinot Noir ($60) has ripe raspberry and blackberry flavors, velvet mouthfeel and a streak of forest floor to keep it interesting. EnRoute was founded in 2007 by the partners of Far Niente. Low likes the diurnal shifts of the Anderson Valley where temperatures can range from the 80s during the day and 50s at night. He said it is the “perfect place” for pinot noir, a rating the champagne house of Louis Roederer saw when they located in this remote location in 1981. Anderson Valley has only 2,500 acres of vineyards as compared to the massive 15,000 acres in Russian River Valley. Low said the unique weather patterns of Anderson Valley produce more approachable pinot noirs. His 2017 Domaine Anderson Estate Pinot Noir ($45) has an expressive floral nose and black cherry flavors with fine tannins and balanced acidity. The regions represented by these three winemakers are hardly the only ones that produce special pinot noir. Burgundy has had an historic hold on the most prestigious pinot noir, but recent weather patterns there in 2018 created a blemished vintage. Santa Barbara County’s warmer climate creates a riper pinot noir while the fog-cooled Carneros region of Napa Valley is known for its lighter, tighter pinot noirs. New Zeland’s Central Otago region has bright, ready-to-drink pinot noirs. Alas, Burgundy no longer has a hold on expensive wines. Oregon and California pinot noirs often soar over $100. The pinot noirs from Kosta Browne sell for $165. Here are some other pinot noirs we recently tasted: Rodney Strong Russian River Pinot Noir 2017 ($25). One of the most reasonably priced pinot noirs, this easy-to-drink gem has a silky texture with dark fruit flavors and good acidity. Sea Smoke “Southing” Pinot Noir 2018 ($80). From Santa Rita Hills, this expressive pinot noir had a lot of loving attention in the winery: punch downs twice a day, 14 to 18 days of maceration, only free run juice lightly pressed before being racked to barrels. The result is a soft texture with effusive plum aromas and flavors. Goldeneye Anderson Valley Pinot Noir 2017 ($58). The entry level wine in a series of single-vineyard gems, the Anderson Valley pinot noir is a blend of three estate vineyards. Aromas of strawberries and tobacco with red berry flavors and soft tannins. Sea Slopes Sonoma Coast Pinot Noir 2018 ($35). Reasonably priced in this expensive category, this pinot noir made under the direction of talented winemaker Jeff Pisoni gains from the cooling maritime breezes that slows the ripening process and delivers bright and expressive cherry, plum fruit. Cono Sur Ocio Chile Pinot Noir 2016 ($100). Chile’s pinot noirs from Casablanca are becoming more recognized. This version is serious with intense aromas and concentrated red fruit flavors. Migration Sta. Rita Hills Drum Canyon Vineyard Pinot Noir 2018 ($70). Velvet texture, rich plum and blueberry flavors with hints of sage and vanilla. Migration’s 2018 Sonoma Coast pinot noir is a great value at $42. Inman OGV Estate Pinot Noir 2017 ($73). We’ve been a big fan of Kathy Inman’s pinot noirs from the Russian River Valley. This flagship pinot noir from the Olivet Grange Vineyard has generous aromas and raspberry, cola flavors. Gary Farrell Russian River Selection Pinot Noir 2018 ($45). Layers of ripe red fruit flavors and tantalizing hints of clove and herbs. Calera Mt. Harland Mills Vineyard Pinot Noir 2017 ($75). Drawing grapes from a vineyard at an elevation of 2,200 feet, Calera has a dense and concentrated pinot noir with layer fragrance and supple raspberry and pomegranate flavors with a shot of earthy mushrooms and black pepper. Wine picks Escudo Rojo Reserva Cabernet Sauvignon 2018 ($18). Ripe plum and blackberry notes with easy tannins. Fortress North Coast Cabernet Sauvignon 2018 ($23). Fruit forward in style with sweet black fruit flavors, moderate tannins and a hint of mocha. Beronia Crianza 2017 ($15). Tempranillo, garnacha and mazuelo come together in this simple, medium-bodied quaffer from Rioja. It also comes in a smaller 375 milliliter bottle. Herbal aromas and red berry flavors.

by Kara Kimbrough After hearing from readers last week that a visit to the petrified forest was imminent, I realized there are many Mississippi treasures yet to be experienced. For starters, nearly 10 of our state parks have made the top 100 best parks ranking from among 4,000 similar parks nationwide. Scenic Percy Quin State Park in McComb is on the list of the best state parks in the nation. Pairing it with a visit to a nearby restaurant, The Caboose, is the perfect day or weekend trip. For history buffs, it’s interesting to note that Percy Quin is one of the original state parks cleared and constructed by the Civilian Conservation Corps in the 1930s. Today, beautiful flowers and magnolia trees, Loblolly pines and Lake Tangipahoa are surrounded by scenic rolling hills. Sounding like the brochure for an all-inclusive resort, Percy Quin offers an 18-hole golf course, picnic pavilions, pool, tennis courts, game room, laundry, conference center and fishing and boating. After a long day of activities, it’s convenient to grill burgers or steaks at the park or better yet, take the short drive in to McComb and let someone else cook. There’s no better place to enjoy a relaxing dinner than at The Caboose, located in an historic building in the downtown depot district. One thing to remember: if you visit for dinner, you’ll need to change out of casual clothes before you go. After dark, the lights are dimmed and white tablecloths set the stage for a beautiful dining room. The Caboose offers a fine dining experience offering cuisine rivaling almost anything found in larger cities. The Caboose is known for its steaks, so I’ll start with one of the main reasons the restaurant has gained a loyal following from locals and visitors. First up are hand-cut and grilled eight and 12-ounce ribeyes. Cooked to your specifications, it’s a steak worthy of a trip from the park or almost anywhere. Other popular cuts include the 16-ounce New York strip, 10-ounce melt-in-your-mouth filet mignon, and the true steak-lover’s 28-ounce bone-in ribeye. Choose from among side dishes like au gratin potatoes, asparagus hollandaise, onion rings, twice-baked potato and creamed spinach to create a memorable meal you won’t soon forget. Or begin your meal with creative appetizers such as New Orleans style barbecued shrimp with garlic bread, crab cakes with remoulade sauce, char-grilled oysters or flash-fried shrimp or catfish and sauteed mushrooms. One I can’t wait to try is house-made potato chips drizzled with caramelized onions and bleu cheese. If that doesn’t sound appetizing, I’m not sure what does. The Caboose is also known for its creative pasta dishes and fresh seafood. Specialty dishes include Creole seafood pasta, seared sesame seed and black pepper crusted Ahi tuna steak, cedar plank roasted wild salmon with horseradish crust, shrimp, crawfish and crabmeat over fresh fettuccini and char grilled grouper, among others. Even more seafood can be enjoyed courtesy of dishes like flash-fried Mississippi catfish, Maine Lobster, fried oysters and shrimp and seafood platter. Pair your meal with one of The Caboose’s variety of fresh salads or soup or simply enjoy a light meal made from the freshest ingredients. If you visit The Caboose for lunch, the atmosphere is more laid-back and casual. Offerings include many of the same salads and soups, with additions like creative sandwiches and daily specials ranging from red beans and rice with sausage to chicken fried steak with gravy and potatoes. If You Go: Percy Quin State Park Where: 2036 Percy Quin Drive, McComb Contact: 601.684.3938 to make a reservation or check out the website, percyquinstatepark@wfp.ms.gov. Note: Some cabins and RV sites currently do not have grills. For more information, please call the park office. The Caboose Where: 131 N. Front Street, McComb When: Lunch is served Monday through Friday, 11 a.m. to 12:30 p.m.; dinner hours: Tuesday and Wednesday, 4 to 8 p.m.; until 8:30 p.m. Thursday through Saturday. Contact: 601.684.9191

by Dr. Gary R. Bachman, MSU Extension Service When looking at all the plants growing in landscapes, I’m reminded that each plant has a role in the story of that garden. And most garden stories have plants with sidekicks that you always find side by side. A garden story that I recently enjoyed was the British TV show, “Rosemary & Thyme.” Rosemary Boxer (a university lecturer) and Laura Thyme (a former police officer) were a dynamic duo in the garden. They solved mysteries -- mostly murders -- while working as gardeners in beautiful landscapes all across Europe. And like the TV characters, the plants rosemary and thyme make a great duo in my home herb garden. Rosemary has needle-like leaves that typically are a dark green with silvery undersides. The leaves are very aromatic. When used in a freshly prepared dinner, that sweet aroma warms the entire kitchen. Try adding fresh rosemary to hearty chicken and lamb recipes. Rosemary can be finicky to grow in the garden, especially when given too much attention, such as watering and fertilizing. I’ve found that rosemary is one of those garden plants that thrives on neglect. This means I try not to even look at it as I walk by, but I can’t help touching the plants and releasing their sweet scent. Typically, rosemary has a more upright, spreading growth habit. I love the selection Prostrata, which is perfect for growing in hanging baskets. Rosemary was named a Mississippi Medallion winner in 2016. Thyme is a great culinary herb that smells like summer to me. Thyme has a low and spreading growth habit. The small, fragrant leaves are produced on thin, woody stems. There is a wide selection of aromas and flavors available, like lemon or variegated thyme, but my go-to favorite is the common green variety, English thyme. It’s amazing how the pollinators are attracted to the pinkish flowers when thyme begins to bloom. Be sure to encourage the plants to produce more growth by pruning the plants back by a third after flowering. Thyme adds a savory flavor note to many dishes. For example, I love fresh thyme with my morning eggs. Use thyme to enhance pork, beef and fish dishes. It’s also delicious to add to roasted root vegetables like turnips, rutabagas, and carrots. Both rosemary and thyme thrive in similar growing conditions, beginning with full sun. They can be grown with the best success, in my opinion, in raised beds; even better, in containers. This ensures the proper drainage these plants need. Growing in droughty conditions -- the drier the better -- concentrates the aromatic essential oils. Both rosemary and thyme can be grown from seed, but that requires real patience. For these herbs, I always suggest buying transplants from your favorite independent garden center or nursery. Then you can create your own rosemary and thyme combinations.

by Ms. Natasha Haynes, MSU Extension Service Alfredo sauce is a favorite comfort food in my circle of friends and family. Loaded with butter, heavy cream, and Parmesan cheese, traditional alfredo sauce packs a lot of calories and unhealthy fats into one dish. So I was excited to find this recipe for Chicken Alfredo with a Twist! It’s a Food Factor Makeover! The bulk of the liquid in this recipe comes from reduced-fat cream of chicken soup instead of butter and cream! Add some fat-free half and half and a smaller quantity of Parmesan cheese and you have all the flavors of traditional alfredo sauce without all the fat! When you serve it over whole-wheat pasta, you make a second healthy choice by adding fiber to the dish. This recipe uses diced, cooked chicken, but you could also use grilled shrimp. To be honest, The Food Factor crew found this recipe too bland. It tasted more like creamy chicken noodle soup than true alfredo. To give it a healthy twist and more flavor, next time I’d add some delicious vegetables! I like to cook diced zucchini with my pasta, which adds color and flavor to my meal without additional pots to clean up. Broccoli, fresh or frozen spinach, or green peas would also work well. Chicken Alfredo with a Twist Ingredients: - 2-1/2 cups dry whole-wheat pasta - 2 cans reduced-fat cream of chicken soup - 1-1/3 cups fat-free half and half - 1/4 teaspoon ground pepper - 1/8 teaspoon garlic powder - 1/3 cup grated Parmesan cheese - 3 cups (12 ounces) diced, cooked chicken Wash your hands with soap and water. In a large pot, bring 2 quarts of water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered for about 8 to 10 minutes or until tender. Do not overcook. Drain well. Mix soup, half and half, pepper, garlic powder, Parmesan cheese, and chicken in a large pot. Cook over medium heat for about 5 minutes, stirring often. Heat to an internal temperature of 165 degrees F or higher. Add cooked pasta to the chicken and sauce mixture. Serve hot. Thanks to our friends at University of Florida IFAS Extension 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 Paige McKay As the weather warms up, people will begin to flock to restaurants with patios and decks so they can enjoy happy hour drinks or a bite to eat outside to enjoy the spring air. Here are some of our favorite outdoor dining spots in our state! Babalu - Jackson Known for their tableside guacamole and delicious cocktails, Babalu in Fondren has a great patio that's perfect for happy hour or dinner with friends. Whether you're at a high top table or lounging on one of their couches, Babalu's patio is perfect for spring and summertime dining. 10 South Rooftop Bar & Grill - Vicksburg Popular for their rooftop dining and beautiful views of the Mississippi River, 10 South in Vicksburg is the perfect date night spot in an open air, rooftop environment. Enjoy handcrafted cocktails and delicious food in this Vicksburg hotspot that people travel near and far to visit. The seasoned pretzels they serve as a pre-meal treat are reason enough to visit, but the views and atmosphere elevate it that much more. Boure - Oxford A favorite of Ole Miss students and Oxford residents alike, the Boure balcony is the place to be during the spring and summer months. Enjoy a pickle martini and a cheese board on the patio while taking in beautiful views of the Oxford square. Bin 612 - Starkville As soon as the temperature hits above 70 degrees, Mississippi State students flock to the patio of the Bin in Starkville's Cotton District. Nestled in the center of the District, Bin 612 is a Starkville staple and loved by all who visit, and their patio dining is a favorite pastime of Mississippi State graduates. Whether it's for a midday treat or a filling dinner, the patio at the Bin is sure to full of hungry students enjoying cheese fries, pizza, and, of course, cocktails. The patio is even dog friendly, so you can bring your furry friends, too. Shaggy's - Biloxi Shaggy's has several locations throughout our state, and their Biloxi location is a great spot to enjoy beachfront dining. Their food is great, and the views make it even better. Enjoy oysters, fish tacos, burgers, and all kinds of tasty cocktails on their beachside deck.

by The Wine Guys, Tom Marquardt and Patrick Darr Over the years, we have heard a lot of interesting explanations of what prompted people to become winemakers. Many came from agricultural backgrounds while others just loved to drink wine. Perhaps the most unique, though, is the story of Chris Kajani. Now the general manager and winemaker at Bouchaine, Kajani (pictured right) was stumped by her father’s eagerness for the teenager to get her driver’s license. It wasn’t long after the Napa native was legally behind the wheel when her father’s motive became clear: he wanted her to be a designated driver as he spent the day in wine tasting rooms. The well-traveled wine route and an occasional foray into her father’s cellar sparked a latent dive into making wine. Although she started in biotech, she worked harvests, enjoyed wine and eventually returned to the University of California at Davis to earn a masters degree in viticulture and enology. She worked at Saintsbury for nine harvests before joining Bouchaine. At Bouchaine Kajani is able to pursue her love of red burgundy, a passion shared by owners Tatiana and Gerret Copeland – as well as legendary wine consultant and Russian émigré Andre Tchelistcheff who told the Copelands they “must plant pinot noir here.” The Copelands founded Bouchaine in 1981, making it one of the oldest, continuously family-owned vilneyard properties in the Carneros AVA. They hired Kajani in 2015 and embarked on a program to replace a ramshackle building -- affectionately called the “slaughterhouse” -- with a beautiful visitor’s center. They expanded their vineyards to 104 acres, initiated sustainable farming and in 2004 Bouchaine became the first in Napa Valley to have a Fish Friendly Certified vineyard. Although Bouchaine makes numerous wines, chardonnay and pinot noir reign here. Located in Napa County at southern end of Carneros, Bouchaine vineyards benefit from cooling breezes and rolling fog off San Pablo Bay. Temperatures can swing from the mid-80s during the day to the 40s at night. Such diurnal swings lengthen the ripening process and provides fresh acidity to the wines. That was evident in the 2018 Bouchaine Estate Chardonnay ($35), one of the best chardonnays we’ve tasted from this vintage at this price point. Wines from this region are more citrus and nectarine focused. It is an elegant, vibrant wine with freshness, balance, just a kiss of oak and a long finish. Kajani said the chardonnay vineyard was planted in 1984 and the roots dive three feet down. “They regulate themselves and bring the same level of crop and character year after year,” she said. Equally elegant is the 2018 Bouchaine Estate Pinot Noir ($35). Although Bouchaine makes clone-designed pinots at nearly twice the price, it’s the estate pinot noir that is easy to find and well worth the price. There are oodles of strawberry, plum and red cherry flavors and a floral, rose petal aroma. When Kajani was hired, Gerret Copeland told her not to “screw up the pinot meunier,” his favorite wine. She didn’t. Grown on a low, three-acre plot that favors this hardy grape variety, the 2018 Bouchaine Estate Pinot Meunier ($68) exudes a savory character, dark fruit and mushroom flavors with a lot of fine tannin and a sturdy body. Los Vascos The Los Vascos label goes back decades for us. When we first got into wine in the late 1970s, this Chilean label represented one of the best values in both red and white wines. That hasn’t changed today, although since 1988 the property has been operated by Domaines Barons de Rothschild (Lafite). The first French viticulturist to invest in Chile, DBR introduced drip irrigation and new vineyard plantings to the property. The wines got even better. In a virtual tasting with Philippe Rolet, general manager of this Colchagua property, we were introduced to two new releases under the Cromas label. Both represent good values in red wine. The Los Vascos Cromas Carmenere Gran Reserva 2019 ($22) is a rich expression of the native carmenere grape variety. Using grapes planted on mountain foothills, it has effusive black fruit notes and soft tannins. The Cromas Cabernet Sauvignon Gran Reserva 2018 ($22) is equally substantial in ripe fruit character but more akin to red fruit, such as strawberries, with hints of dried herbs and tobacco. Syrah and carmenere are blended with 85 percent cabernet sauvignon. Although these wines have aging potential, their ripeness and medium body make them enjoyable now. Another good value is the Los Vascos Chardonnay ($14). Wine picks Roaming Dog Cabernet Sauvignon 2018 ($15). From Washington’s Columbia Valley, this tasty wine has ripe black fruit flavors, easy tannins and a medium body to complement light fare. Silverado Napa Valley Cabernet Sauvignon 2017 ($58). This estate-grown cabernet sauvignon, blended with 14 percent merlot and one percent cabernet franc, has the power and concentration that we have grown to expect from this venerable producer. Using grapes from three historic estate vineyards, Silverado has a full-bodied wine with herbal aromas and sweet raspberry and blackberry flavors, a hint of tobacco and vanilla. True Myth Paso Robles Cabernet Sauvignon 2018 ($24). While prices have skyrocketed for Napa Valley cabernet sauvignon blends, Paso Robles offers good value as winemakers here have made great strides with this grape variety. Blended with 22 percent syrah from Edna Valley, the blend shows off a soft and delicious profile with cherry cola, blackberry and currant flavors with a hint of oak-inspired mocha and vanilla.

by Kara Kimbrough After suffering through the pandemic for over a year, our state is slowly returning to normal. Instead of jumping ship to other states, get on the road and explore our state’s treasures, natural beauty and nearby places to eat. Over the next few weeks, I’ll feature some of best places to explore, including our beautiful state parks, along with a restaurant to top off the visit. A place that’s been on my mind recently is Mississippi Petrified Forest in Flora. I toured it as a child during a church camp outing and was mystified by the archaic trees and stones. Seeing it again as an adult was equally memorable. The petrified forest is aptly named. It was formed 36 million years ago after massive logs floated down a nearby river channel to the current site, then became petrified. Fast forward to 1965 and the area earned National Natural Landmark status. The State of Mississippi even claimed its fossilized wood as our state stone. There is a lot to see, but a favorite stop along the shaded nature trail is the Caveman’s Bench, a popular place to take the perfect selfie. There’s also a park for picnicking or relaxing. At the end of the trail is an earth science museum filled with petrified wood samples from the other 49 states. Fossils and minerals from around the world, along with dinosaur footprints, whale bones and other interesting artifacts are on display. After working up an appetite from the invigorating hike, stop by The Blue Rooster in Flora for a burger at one of the area’s most popular restaurants. There are many questions to answer before placing an order at Blue Rooster. First, will you choose the Rooster Burger – the house burger ($10) that can be made in any size, topped with any sauce and encased in a regular or Jalapeno cheese bun? Some customers get so confused at this point that they have to ask for a “burger building sheet.” Or maybe the Old Fashioned ($12) is what you need. It’s an eight-ounce patty topped with homemade chili, shredded cheese, onions and mustard in a bun. The Ryan OH! ($16, pictured right) is a giant 16-ounce patty with lettuce, tomato, pepper jack and American cheese and sauce in a regular bun. Despite its intimidating name, The Big Nasty ($16) is loved by young and old. It’s composed of not one, but two eight-ounce patties with sauteed onions, bacon, lettuce, tomato, pickle, and pepper jack cheese on a Jalapeno cheddar bun. The adventurous at heart choose The Flame Thrower ($14), an eight-ounce patty topped with sirloin steak, sauteed onions, jalapeno peppers and cheeses on a Jalapeno cheddar bun. And don’t forget the sauce! The Blue Rooster’s famous Hollerback Sauce, their version of familiar Comeback dressing, is the perfect accompaniment to any burger. In addition to the burgers, appetizers, salads, sandwiches and wings are available for those looking for a little something different. Appetizers ($5-$6) include cheese sticks, fried mushrooms, egg rolls, cheese fries and pickle spears with sauce. Wings ($6) are served with a variety of sauces. Those looking for lighter fare can try the chicken, Philly steak, burger and house salads served with a choice of Hollerback or other dressings. Salads are listed in the $3-$10 range. Chicken tenders ($8) are on the menu, served up with a choice of side and tossed in diners’ favorite wing sauce. Signature sandwiches include the Rooster club, kickin’ chicken (pictured right), and Philly steak, among others. Sandwiches range from $9 to $11. If You Go: What: Mississippi Petrified Forest Where: 124 Forest Park Road, Flora Cost: Privately-owned, but open to visitors. Admission is $7 for adults, $6 for seniors, students grades 1-2 ($6). Groups of 15 or more $5. Summer hours: 9 a.m. to 6 p.m., seven days a week. Contact: 601.879.8189; mspetrifiedforest.com. What: The Blue Rooster Where: 344 First Street, Flora Hours: Closed on Sunday, Tuesday and Wednesday. Open Monday, Thursday and Friday from 11 a.m. to 2 p.m., 4 to 8:30 p.m.; Saturday 11 a.m. to 2 p.m. Contact: 601.879.3289

by Ms. Qula Madkin, MSU Extension Service Growing up, I was always told that breakfast is the most important meal of the day, and it is essential. But all our meals count. So, be sure to eat a nutrient-filled lunch. Here are a few ways I like to up my lunch game. Salad. I like to make sure my salad has a capital ‘S.’ That ‘S’ stands for satisfying. I don’t want to eat a salad and still be hungry. Up your salad game by layering your leafy greens with veggies, such as peppers, onions, cucumbers, and tomatoes. To make it more filling, add a protein, such as beans, nuts, seeds, or lean meat. Try chicken, turkey, canned salmon, or tuna. You also can add whole grains like cooked quinoa or brown rice to increase the fiber. Try using spices and herbs to help decrease the amount of salad dressing you use. Pasta. Pasta is like a blank canvas and you can mix and match your favorite vegetables, healthy fats, protein, and beans. Try adding a boiled egg, marinara sauce, a simple vinaigrette, or roasted leftover veggies, such as broccoli and sweet potatoes. Add all of these for a complete nutritious meal. Grains bowls, protein bowls, veggie bowls. Breakfast, lunch, and dinner bowls have become very popular. Increase protein by using lean ground beef, turkey, or chicken. For more nutrition information and easy recipes, visit extension.msstate.edu and join the MSU Extension Nutrition and Wellness Facebook Group.

Within the last four years, The Flora Butcher has been a true hit in terms of fresh, quality meats for Mississippians. Even with the pandemic taking a hard hit on most stores, restaurants and other businesses, this small town butcher has persevered and made a name for itself both far and wide. Now, Chef David Raines has expanded the store's "Specialty Meats" to offer more wild game, including elk burgers. Here are just a couple of Chef Raines' newest recipes using wild game meat found in store at The Flora Butcher. For more recipes and information about The Flora Butcher and Chef Raines, be sure to check out his exclusive recipe spread in the June/July issue of eat.drink.MISSISSIPPI. Rabbit Ragu While living in Florence, Italy, I used to make a variation of this recipe at least once a week. It was so simple but so tasty. Once I moved back to the States, I adapted it for wild rabbit and my friends have been bringing me their rabbits ever since. For the meat: -2 Wild Rabbits -2 Tablespoons Olive Oil -2 Sprigs Rosemary -4 Cloves Garlic (Mashed) -Salt and Pepper to coat For the vegetables: -2 Tablespoons Olive Oil -4 Garlic Cloves (Minced) -1 Red Onion (small dice) -3 stalks celery (small dice) -2 Carrots (small dice) -1 Bay Leaf -1 Sprig Rosemary 1. Start by coating the rabbits in olive oil and seasoning with salt and pepper. 2. Place in a 350 degree oven until the meat is just cooked through. Usually about 30-40 minutes. 3. Remove the meat from the bones and cut into small cubes. 4. Take the bones (once cooled) and simmer in 2 quarts of wild game stock for about 2 hours Save any meat that you can from the bones when you strain it. 1. In the olive oil, sweat the vegetables for about 5 minutes until they soften. 2. Add the bay leaf, the rabbit meat and the “rabbit fortified” wild game stock. Simmer until it reduces by half and adjust the seasoning. 3. Add the rosemary and remove from the heat to allow it to steep. 4. Finish with grated Pecorino Romano or Parmesan. Note: I love this sauce with pappardelle but you can use any type of pasta. 12 Hour Duck Petite Bouchee This was a hunting camp staple like no other. I kept the preparation a secret as best as I could but my friends eventually figured out how I got the duck so tender. This, served with a variety of dipping sauces was a reason in itself to go to the camp. -6 Duck Breasts -2 quarts Wild Game Stock -All Purpose Flour for coating -Equal parts Onion Powder, Garlic Powder, Cayenne and Paprika -Salt and Pepper to taste -3 eggs (beaten) -Oil for frying 1. In a Crockpot, cook the boneless duck in wild game stock overnight or about 10-11 hours. Allow to cool and then cut them into 4-6 equal size pieces (depending on the size of the duck breasts). 2. Mix the flour with the seasoning blend and taste it periodically to see how strong you would like it. Adjust the salt and pepper 3. Dredge the duck in the flour and then dip it in the egg. Move it back into the flour and make sure that it is well coated. 4. Fry at 350-375 degrees until golden brown.

by The Wine Guys, Tom Maruqardt and Patrick Darr Images of Switzerland conjure up craggy, snow-capped mountains, bustling high-tech cities, and inaccessible alpine meadows dotted with grazing cows. Notions of Swiss wine don’t cross our minds. So, recently we were surprised to learn that, contrary to popular opinion, Switzerland sports a lively and world-class wine industry. The bad news is that almost none of their exquisite -- albeit small wine production -- escapes its borders. Only about one percent of Swiss wines are currently exported. However, efforts by some Swiss wine producers have resulted in Swiss wines in some markets outside of Switzerland. A recent meeting with Tom Cox of importer and wholesaler Siema Wines provided an introduction to a pair of Swiss wine producers and a sample tasting of their products. Wine has been produced in Switzerland since Roman times. Most Swiss wine production takes place its southern and western borders abutting wine producing regions in France and Italy, with the majority of wines produced from pinot noir and the native white grape chasselas. A plethora of other grape varieties are established as well, with gamay and merlot ranking third and fourth in acreage. Two of the main regions housing producers of export quality wine are Ticino in Italian-speaking southeast Switzerland and Neuchatel in eastern Switzerland. In Tecino, merlot is king and thrives due to its location on the south side of the Alps, an area that benefits from a Mediterranean-influenced climate and moderate temperatures. On a virtual program with David Delea, we tasted three iterations of his Ticino merlot: a sparkling white wine, a white merlot and a somewhat Beaujolais-like red merlot, all of which we thoroughly enjoyed. The Delea Charme Spumonte ($23) is a non-vintage sparkling wine made from a blend of merlot, pinot noir and chardonnay. The nose is reminiscent of a fine champagne while the flavor profile is more like a complex prosecco. White merlot is primarily known in the U.S. as an inexpensive, slightly sweet competitor to white zinfandel. In Ticino, it is gaining popularity as a dry, light and refreshing quaffer. The 2018 Delea Chair Di Luna White Merlot ($20) presents beautiful peach and citrus fruit elements in an unoaked, uncomplicated style. It would be great for spring and summer sipping. The 2018 Delea Marengo Merlot ($21) is another unoaked version of this versatile grape and offers bright cherry fruit. It would be great with appetizers featuring cured meats and cheeses. Delea has used corks made from sugarcane for the last five years. He said they are more consistent than cork seals, do not suffer from TCA contamination, produce fresher wine and are cheaper than cork. We also met virtually with Henri Grosjean from Chateau D’Auvernier by Lake Neuchatel in the Neuchatel wine growing region of western Switzerland. Here, pinot noir and chasselas dominate the wine scene with pinot noir playing the starring role. The French Burgundy wine growing region is only about 130 miles due west and the similarities of some of the Neuchatel pinot noirs are striking. In fact, Grosjean told us that Neuchatel is referred to as “small Burgundy” and commented that their wines emphasize “soil and grapes, not vinification” -- a refrain often heard in Burgundy as well. Grosjean is also an advocate of corks made from sugarcane. The 2019 Chateau D’Auvernier Neuchatel Blanc Non-Filtered ($24) is entirely chasselas (also called fendant and neuchatel) and presents a viscous, round, and mineral-driven white wine with ripe peach notes. This unoaked wine will accompany the less heavy style of food in the spring and summer. We enjoyed the 2018 Chateau Auvernier Pinot Noir Neuchatel ($30), an unoaked, complex red wine with bright cherry fruit, a whiff of violets and faint echoes of the freshness and styling of beaujolais. Give this very nice wine a slight chill for ideal service. The 2018 Chateau Auvernier Pinot Noir Eleve En Barrique Neuchatel ($40) is a dead ringer for a very good red burgundy. Aged in oak, this offering curiously comes in a Bordeaux-style bottle to differentiate it from other Neuchatel pinot noirs. It has deep, ripe and wild cherry notes with a hint of gaminess, in a very complex presentation that already is drinking beautifully. Try some now and age a few bottles for five-plus years. We also discovered a pair of Swiss wines made from indigenous grapes that we want to pass along. Chateau Constellation produces wines in the Valais region of Switzerland, which hugs the mountainous region north of Lake Geneva. We were impressed with two of their wines. The 2019 Chateau Constellation Fendant Valais ($22) is a pleasant easy drinking wine that features peach and pineapple notes in a lower acid package. It would be perfect for spring and summer sipping with or without food. We had never heard or experienced the humagne red grape, grown on only about 300 acres in Switzerland. The 2019 Chateau Constellation Humagne Rouge Valais ($30) presents a very smooth expression of meaty plums and cherries in a very appealing package. Try this with bolder meat driven casual foods. Wine picks Castello Nipozzano Vecchie Viti 2015 ($20). Generous blackberry aromas waft from this sangiovese-based Tuscan wine. Rich and ripe blackberry flavors and soft tannins. Very quaffable wine for your next Italian dinner and a good value. Alma de Cattleya Sauvignon Blanc 2020 ($22). Last year winemaker Bibiana Gonzalez Rave was spared the fires that devasted her Sonoma vineyards in 2017. This tasty sauvignon blanc from the 2020 vintage from exhibits more ripe fruit – melon and grapefruit – than many we have tasted from this region. Good texture and finish. Be Human Columbia Valley Cabernet Sauvignon 2018 ($17). A reasonable value from Washington state, this blend of cabernet sauvignon, malbec and petit verdot is medium bodied with dark fruit flavors and a hint of coffee. Corvo Nero d’Avola 2018 ($10). Always one of the best values from Sicily, this delicious wine – blended with a little merlot – has a ruby-red color and copious ripe fruit flavors of cherries and plums.

JACKSON, Miss. - Cathead Distillery is excited to announce Cathead Sparkling, an all-new line of ready-to-drink sparkling vodka sodas in four light, fruity flavors: Cranberry, Limeade, Satsuma Mandarin and Strawberry Lemonade. The Cathead Sparkling line is the first of its kind from Mississippi-based craft distillery and is made with the brand’s flagship spirit: Cathead Vodka. As of April 7, Cathead Sparkling variety 8-packs are available for pre-order via Cathead Distillery’s online store, and will also be available in stores in nine states (Alabama, Arkansas, Georgia, Kentucky, Louisiana, Mississippi, Oklahoma, Tennessee and South Carolina) this month. Founded in 2010 by friends and blues fans Austin Evans and Richard Patrick, Cathead Distillery is the first and oldest legal distillery in the state of Mississippi. Known for their standout portfolio of six small batch spirits, including the market’s only Honeysuckle flavored vodka and Chicory Liqueur, the Cathead team is excited to introduce their very first canned cocktails. “Made with original Cathead Vodka, our new line of Cathead Sparkling ready-to-drink cocktails are easy-drinking and taste great—plus with four flavors, you’ll never get flavor fatigue” said Richard Patrick, Co-Founder of Cathead Distillery. “We wanted to create something that was convenient to grab and take out on the boat, to the beach, you name it.” A CLOSER LOOK: CATHEAD SPARKLING Served in 12-ounce slim cans, Cathead Sparkling is made from all-natural ingredients with no added sugars or artificial sweeteners. Featuring four refreshing flavors—including Cranberry, Limeade, Satsuma Mandarin, and Strawberry Lemonade—the ready-to-drink cocktails have just 100 calories, 5 percent ABV and are lightly effervescent. After months of tasting and testing, each flavor was hand-selected by Richard and Austin, and are made from a simple list of three ingredients: Cathead Vodka, sparkling water, and natural flavors. Unlike many of the hard seltzers on the market, Cathead Sparkling is made from real Cathead Vodka—not malt liquor—resulting in a clean, refreshing taste that’s authentic and not overly sweet. Each 8-pack variety case features two of each flavor and is available for a suggested retail price of $17.99 at select retailers in Alabama, Arkansas, Georgia, Kentucky, Louisiana, Mississippi, Oklahoma, Tennessee and South Carolina. To learn more about Cathead Distillery and its award-winning spirits, please visit CatheadDistillery.com.

by Ms. Mary Michaela Parker, MSU Extension Service Warm weather is here, and it’s finally time to fire up the grill! Barbecues are fun and result in delicious food. Some of my fondest memories growing up were spent grilling with my family. Food safety is important to keep in mind when grilling. Always wash your hands before and after handling raw meat or poultry. Cross-contamination can happen if you don’t pay close attention to which plate or utensil you’re grabbing. Set out new plates and utensils so you don’t accidently use a contaminated plate. Keep a food thermometer handy to check the level of doneness. Partially cooked meat can encourage bacteria to grow, so it’s best to cook meat to the recommended temperatures. Hamburgers - 160 degrees F Poultry - 165 degrees F Pork - 145 degrees F Fish - 145 degrees F Beef steak - 145 degrees F for medium-rare, 160 degrees F for medium, 170 degrees F for well-done. For additional food safety information, check out Extension Publication 3046, “Food Safety at Barbecues and Picnics.” Reid Nevins, Lowndes County Extension Agent, offers a few extra grilling tips he’s found helpful over the years as a frequent griller.​ Before placing any meat on your grill, turn the heat on and let it sit for about 10-15 minutes to burn off any bacteria and extra build-up on the grates. Just like you preheat an oven, preheating a grill ensures it reaches the proper temperature for cooking. Cleaning the grill after use is important to keep it in good shape. Clean off any build-up on the grates before and after grilling. Reid uses both aluminum foil and steel brushes to get the job done. Speaking of steel brushes, it’s important to keep an eye on them as you use them. After a few uses, you’ll notice the bristles start to rust and get loose. Inspect the brush before using. If you notice it is worn down, it’s best to throw it away. The last thing you want is to accidently consume a bristle in your food! Avoid food-borne illness by protecting yourself while grilling. Keep a box of clear plastic gloves on hand to use when handling raw meat and poultry. Most grilling areas don’t have a sink or water faucet nearby to wash your hands, so gloves are the next best option. To prevent burning your hand while dealing with flare-ups, consider wearing heavy-duty heat-resistant gloves, such as welding gloves or those specifically designed for grilling. Be sure to never leave your grill unattended! To make sure your barbecue is as safe as possible, visit the Center for Disease and Control's website for guidance. I love grilling vegetables alongside my meat. Check out these Food Factor posts on how to grill corn, sweet potatoes, and kabobs. If you’re looking for a new marinade to try out, the sweet and tangy chicken marinade is a must! Happy grilling!