by The Wine Guys, Tom Marquardt and Patrick Darr Most people think of port when they think of Portugal. But in recent years this region is finally becoming recognized for something more than its well-respected but sweet fortified wine. There are some great values coming from Portugal and consumers should not be deter by the unfamiliar 250 grape varieties. Grapes have been growing in Portugal for 2,000 years but numerous interruptions have stalled its climb in international circles. Vineyards were ripped up and replanted to wheat during the Arab occupation from 711 to 1249. Then, starting in 1756, protectionism by the Douro region required farmers to uproot their vines again. The industry bounced back in the late 19th century, but was devastaed by root disease, wars and economic depression. Not until a concerted effort was made to create official districts called DOCs in the 1980s did the region’s wine become internationally recognized. We tasted several blends from the Alentejo region, a sun-drenched region that is about the size of Massachusetts, and were impressed by their drinkability. These are wines that represent good values and are structured to satisfy most palates without additional aging. Blending is common to this region’s wines. Don’t be discouraged by the unfamiliar grape varieties. Here are several blends we liked: Cartuxa Evora Tinto Colheita DOC 2016 ($25). Aragonez, alicante bouschet and trincadeira go into this aromatic wine with red berries and velvet mouth feel. Esporao Reserva Red DOC 2016 ($24). Jammy raspberry and red berry fruit with a full body and easy tannins. The blend consists of aragonez, trincadeira, cabernet sauvignon and alicante bouschet. Adega de Borba Reserva Red DOC 2015 (18). Blackberry and plum notes with hints of white chocolate and spice. It is an easy drink with a medium body. Carmin Reguengos Garrafeira dos Socios 2014 ($48). This wine shows the potential for ageworthy Portuguese blends. Alicante bouschet, touriga nacional and tinta caiada harmonize for a full-bodied wine with soft tannins and jammy plum notes. Casa Relvas Herdade de Sao Miguel Colheita Seleccionada Red 2017 ($15). Syrah and cabernet sauvignon are blended with indigenous varieties alicante bouschet and touriga nacional to round off and broaden the flavor profile of this fun wine. Classic, ripe plum and raspberry notes with a dash of mint and spice. Quinta da Fonte Souto Branca Portalegre 2018 ($25). Portalegre is part of the Alentejo wine region in Southern Portugal. Crafted from 75 percent arinto and 25 percent verdelho white grapes, this complex wine is barrel fermented, kept on its lees, and aged in French and Central European oak barrels. The resulting, stylish wine is a tremendous value and somewhat akin to a well-made white burgundy. Tropical fruit and citrus elements dominate in a very interesting and complex white wine. Other areas of Portugal produce good wine too. Here are a few: Valados de Melgaco Reserva 2017 ($15). This fruity and expressive alvarinho from Moncao e Melgaco has ripe apple and stone fruit flavors. Esporao Bico Amarelo 2019 ($12). Making its debut, this quaffable white wine is a blend of loureiro, alvarinho and avesso grapes. Bright fruit flavors with good acidity. Quinta do Ameal Loureiro 2019 ($18). Nice citrus and mineral notes please the palate in this estate-grown wine made from loureiro grapes. Wine picks Flora Springs Cabernet Sauvignon Napa Valley 2017 ($50). A sturdy, big-boned cabernet sauvignon that presents very bright cherry fruit with coconut and mocha notes. A very nice classic Napa Valley cabernet sauvignon at a fair price. Dixie & Bass Reserve Cabernet Sauvignon Red Mountain 2018 ($18). Drawing grapes from Washington’s Red Mountain region, this producer has created a juicy and delicious wine. Velvet texture with black cherry notes and hints of chocolate and vanilla. Worth every penny. Umberto Cesari Liano Sangiovese Cabernet Sauvignon Rubicone IGT 2017 ($30). Rubicone is part of Emilia-Romanga region of northeast of Tuscany and famous for luxury car headquarters Ferrari, Lamborghini and Maserati, as well as iconic food brands Parmigiano Reggiano, Prosciutto di Parma and Aceto Balsamic. Previously, Emilia-Romagna was known for its sweet style of cheap lambrusco that stormed U.S. shores in the 1970s. However, today lambrusco has evolved into a dry style better known in Italy. Sangiovese is becoming more recognized and this example from Umberto Cesari is an excellent example of this newfound interest. Very easy to drink and food friendly with ripe cherry and plum fruit notes, this reasonably priced table wine is a winner. The blend is 70 percent sangiovese and 30 percent cabernet sauvignon. McIntyre Santa Lucia Highlands Pinot Noir 2017 ($38). This terrific pinot noir is as beautiful on the inside as it is on the outside. Behind its attractive label is a burst of floral aromas and fresh raspberry, black cherry flavors with hints of spice and vanilla bean. Some of the grapes come from 40-year-old vines – a rarity in California pinot noir. FEL Anderson Valley Pinot Noir 2018 ($38). Sporting an attractive new label, this delicious pinot noir has a medium body with effusive red berry fruit, hint of spice and long finish. Gary Farrell Olivet Lane Vineyard Chardonnay 2017 ($45). This historic vineyard offers up cool weather and an aromatic wine with notes of honeysuckle, pears and apples. Gary Farrell Rochioli Vineyard Chardonnay 2017 ($65). Beautifully textured with elegance and concentration. Meyer lemons, lush pear fruit and nice mineral notes. Steele Shooting Star Santa Barbara Chardonnay 2018 ($20). Steele makes some excellent, single-vineyard chardonnays at twice the price, but we see this as one of the best values in chardonnay. It is entirely fermented in stainless-steel tanks and transferred to used oak barrels for a finish. The result is a clean and light chardonnay that retains its natural acidity. Tropical fruit notes. Chasing Rain Red Blend 2018 ($24). From the Red Mountain AVA of Washington state, this Bordeaux-grape blend includes merlot (44 percent), cabernet sauvignon, petit verdot, malbec and cabernet franc. Generous raspberry and anise aromas are chased by complex flavors of dark fruit and herbs.

by Kara Kimbrough It's almost Super Bowl Sunday, and, like most Americans, you’re likely gearing up for a festive afternoon of football, friends and family or food. Hopefully, February 7 will contain a combination of all. Whether you're hosting a big event or a guest at a watch party for two, fast fix or pick-up meals are the best way to go. There’s no better way to kick back, relax and cheer on your team than by letting a restaurant or supermarket do the work for you. Super Bowl excitement aside, most places can use the extra business as they struggle to get back on their feet after a year of uncertainly. Perennial Super Bowl favorites, all of which are relatively easy to eat while watching the big game, include pizza, sliced submarine sandwiches, pulled pork, burgers and sliders, nachos, loaded potato skins, chips and dips, hot dogs and, a crowd-favorite, wings. Here are just a few places to consider when seeking to savor Super Bowl Sunday and enjoy the game without the added stress of cooking. Make sure to place your order a few days in advance and check ordering and pick-up dates. Who doesn’t love wings on Super Bowl Sunday? Instead of slaving over a stove, pick up a few dozen wings (most of these restaurants also offer party packs of pulled pork, ribs and other barbecue items) from one of these restaurants’ known for outstanding wings: Murky Waters BBQ in Hattiesburg, Gulfport and Ocean Springs (pictured below) The Pig & Pint, Jackson American Wings & Café, Hattiesburg Mister P’s Buffalo Wings, Southaven Ubon’s Barbecue, Yazoo City Besides the national chains, all of which do an admirable job of creating (and delivering) delicious pizzas, picking up or ordering a pizza for the game is as easy as calling or stopping by one of these standouts: Sal & Mookie’s New York Pizza – Jackson, Biloxi and Madison Soulshine Pizza Factory – Ridgeland, Flowood and Oxford Pizza Shack – Jackson, Madison and Clinton Lost Pizza – Flowood Mercury Pizza Co. – Hattiesburg When it comes to party trays, it’s hard to beat the pricing and versatility offered by supermarkets, most of whom offer specials for big game feasting on trays of fried chicken, cheeses, chopped vegetables, dips and single-serve desserts like brownies and cookies. A few standout specials (prices may vary per store) for the upcoming game include: Kroger – Party pan of barbecue ribs - $24.99; wing or tenders tray-$24.99; fresh vegetables or fruit with dip trays ($24.99-$29.99); iced brownies platter-$19.99. Walmart – Sandwich tray (medium serves 16-20; large serves 20-24); wings tray (small serves 12–16, medium serves 20–24; large serves 28–32)-prices vary per store. Whole Foods Market – choose from an impressive lineup of appetizers, crudités and meats to go. Or, pick up an impressive charcuterie board ($139.99) made of a deluxe selection of artisan sopressa, Felino, Calabrese, prosciutto and European cheeses, served with crackers and baguettes. Last, here’s my go-to Super Bowl recipe from Pepperidge Farms. It has received compliments at every Super Bowl party to which I’ve taken it. Easy to make and filled with savory bacon, potato chips and bread, it contains all the elements of a perfect Super Bowl spread. Loaded Potato Chip Spirals Ingredients: - Half of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed - 1/4 cup Cheddar cheese spread, softened - 3/4 cup crushed kettle cooked potato chips (any flavor) - 2 green onions, minced (about 1/4 cup) - 3 strips bacon, cooked and crumbled (I usually add a couple more slices) Heat the oven to 375 degrees F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet lightly to remove fold marks. Spread cheese on the pastry sheet to within 1/2-inch of the edge. Sprinkle with the crushed chips, green onions and bacon. Starting at a short side, roll up like a jelly roll. Place the pastry, seam-side down, onto a baking sheet. Refrigerate for 15 minutes or until the pastry is firm. Cut the pastry crosswise into 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes. Serve with sour cream and salsa for dipping.

It's King Cake season! You might not be able to celebrate Mardi Gras in New Orleans or on the coast this year, but you can still enjoy the flavors of Mardi Gras. On the Sipp Jackson blog this week, check out where you can find the tasty treat in the Jackson area. Laissez les bons moments rouler!

by Qula Madkin, MSU Extension Service Video by Michaela Parker and Ellen Graves The new year often signals a new start or reboot, which is a great thing. For many, this means setting health and wellness goals like losing weight, eating healthier, and being more physically active. Unfortunately, many of us set goals or resolutions that are not attainable, and we find ourselves setting the same goals year after year with no success. To be able to achieve your goals and make your resolutions a reality, your goals need to be realistic. These goals also need to be measurable so you can see your small wins as you make your way to your overall goal. Try breaking big goals into smaller ones. And be specific and realistic about what you are trying to accomplish. For example, if your resolution is to eat healthier, you could set a goal to add three servings of fruit to your diet each week of January. Or you could swap one soda per day with water. These small steps can help you feel accomplished and willing to set more goals. Here a few tips to help you set goals and keep your resolutions: Find an approach that works for you. Nutrition and health goals should be individualized, but this is hard to do when you don’t have much information about your health profile. Know your basic health numbers like blood pressure, blood sugar, cholesterol, waist circumference, and weight. A few other questions to ask yourself: how much sleep do you get, how much physical activity do you get each day, how many fruits and vegetables do you eat, how much water do you drink, what is your stress level, etc. Think about what you can add to your plate, such as more vegetables, fruit, whole grains, and lean meat, rather than focusing on cutting out whole food groups. Think about moderation. Remember, everyone is different. What may work for one person may not work for another but providing your body with nourishing foods will be a health benefit. Your health is more than a number on a scale. Keep track of your progress, focus on consistency, and remain patient. Success doesn’t happen overnight. Check out our Extension resources to help you achieve your resolutions this year: Extension publication 3517, “Eat Less and Cut Calories!” Extension information sheet 1999, “Self-Care Health Message” Extension information sheet 1677, “Reasons to Get Moving” To learn more about health numbers and what they mean for people with diabetes, visit the American Heart Association website. For more information about healthy eating, visit the U.S. Department of Agriculture My Plate website and the Academy of Nutrition and Dietetics.

by Ms. Natasha Haynes, MSU Extension Service Some of my favorite winter desserts are fruit-based, including apple pie and apple crisp. But as we begin the new year, I need to get back to healthier eating habits! If you are looking for a bright apple flavor without the calories found in a pie or caramel apple, try this smoothie! A one cup serving is just 90 calories! We used a sweet red apple when we tested this recipe. Next time I might try a Granny Smith apple to see how it would taste with a tart fruit. Apple Pie in a Glass Ingredients: - 1 cup milk, non-fat or low-fat - 1 cup vanilla yogurt, non-fat or low-fat - 2 large apples, peeled and cored - 1/2 teaspoon cinnamon, ground - 1 handful ice cubes Wash hands with soap and water. Wash and peel apples. Remove the core and seeds and cut into 1-inch cubes. Put all ingredients in a blender and blend for 1 minute. Serve immediately. Thanks to UMass Extension’s Nutrition Education Program for this printer-friendly 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 Kara Kimbrough The countdown is on for Super Bowl, Sunday in Tampa, Fla. — the 55th anniversary of football's greatest game! After Sunday’s Saints’ loss, you may be disappointed. But there’s no reason you can’t enjoy this annual excuse to indulge in plenty of tailgate party foods on February 7th. From now until then, I’ll share my favorite Super Bowl snacks and decor ideas. Here are two to kick your planning into high gear: Garlicky Cheesy Ham Sliders Ingredients: - 12 count package of Hawaiian rolls - 12 ounces black forest ham, thinly sliced and then shredded - 4 ounce sliced provolone cheese - 4 ounces sliced Mozzarella cheese - 5 ounce package soft garlic and herbs cheese - 6 tablespoons butter - 2 tablespoons finely minced onions - 1 teaspoon yellow mustard - 2 cloves garlic, finely minced or grated Preheat oven to 350 degrees F. Lightly spray a two quart rectangular baking dish with cooking spray and set aside. Using a serrated knife, carefully slice across the rolls, horizontally. Once sliced, keep the rolls connected to each other and lift the entire top section off the bottom section. Add the bottom section of the rolls to the prepared baking dish, and spread half of the garlic and herbs cheese over the cut side. Spread the remaining half of the cheese over the cut side of the top section. Top the bottom section with the shredded sliced ham, then with the slices of cheese. Add the top section of the rolls and set aside. In a small saucepan, add butter, shallots, parsley, mustard and garlic and melt over medium heat until well combined. Stir well, then pour carefully over the top of the rolls in the baking dish. Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10-15 minutes until roll tops are golden brown and cheese is melted. 5 Minute Homemade Salsa Ingredients: - 28 ounce can whole tomatoes , drained - 2 cans diced tomatoes with green chiles - 1/2 cup fresh cilantro - 1/4 cup onion chopped - 1-1/2 tablespoons fresh lime juice (about 1 large lime) - 1 clove garlic , minced - 1/2 teaspoon ground cumin - 1/2 teaspoon sea salt , or more, to taste - Pinch of granulated sugar - 2 teaspoons canned jalapeño peppers Add all ingredients to a food processor and pulse a few times until no large chunks remain. Taste and adjust seasonings if needed, For best flavor, refrigerate salsa for at least one to two hours before serving. Store in the fridge for up to one week.

by Ms. Natasha Haynes, MSU Extension Service Zucchini is a versatile and budget-friendly vegetable, and this recipe takes a popular kitchen staple to the next level without a lot of prep time. I like to make these on nights when I want something a little more fancy than sliced zucchini with my meal. It’s also a terrific entrée for your friends or family members who don’t eat meat but will eat dairy and eggs. Crew Review: These fritters are not sweet, like a corn fritter or corn pancake. Zucchini doesn’t have much flavor on its own, so experimenting with different spices might make this recipe more enjoyable. We all liked these, but they were pretty bland. Some salsa and fat-free sour cream on top might also be a good option. Zucchini Fritters Ingredients: - Cooking spray - 2 medium zucchinis - 1/2 cup cheddar cheese, shredded, reduced-fat - 1 teaspoon garlic powder - 1/2 teaspoon black pepper - 2 eggs - 1 cup baking mix, low-fat Wash hands with soap and water. Gently rub zucchini under cold running water. Cut off the ends and, using a box grater or food processor, shred the zucchini. You should have 2 cups shredded zucchini. In a large bowl, mix zucchini, cheese and seasonings. Stir in eggs. Wash your hands after adding the eggs. Add baking mix and mix until well combined. Heat a large skillet on medium heat. Spray with cooking spray. Place 2 tablespoons of mixture in the skillet. Cook until lightly browned, 3 to 4 minutes on each side. Repeat with remaining batter. Thanks to Get Fresh! for this recipe. Get Fresh! is an initiative of the Chickasaw Nation. For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter!

by The Wine Guys, Tom Marquardt and Patrick Darr When it comes to Sonoma County history, few wineries have the legacy of Sebastiani. Founded in the late 19th century by Samuele Sebastiani, the winery was one of many launched by Italian immigrants. It was passed down to several generations but ran into a buzz saw when a highly publicized family dispute broke the harmony in the mid 1980s. Sam Sebastiani left to make his own wine under the Viansa label and now La Chertosa. His brother Don left after selling part of the brand to Constellation and currently makes wines as Don Sebastiani & Sons. Finally, in 2008 the family sold Sebastiani to Bill Foley. Painful transitions like this can’t help but affect quality, but it’s a story we’ve heard before. We have tasted Sebastiani wines for more than two decades and there seemed to be a stage when the brand fell into an uninspiring funk. Foley, who built a reputation on making fine wine and who has been on a buying spree, has restored the luster to the Sebastiani name. We recently shared a video screen with Mark Beaman, Sebastiani’s winemaker, and Sarah Quider, vice president of winemaking at Foley Family Wines. You don’t think of Sonoma County for its cabernet sauvignons because growing conditions can be inhospitably hot. But vineyards close to San Pablo Bay benefit from a cooling, maritime influence. Quider said that an early bud break gives grapes a longer hang time and produces wines with higher acidity, lower alcohol and brighter fruit. That separates them from the bolder, higher alcohol cabernets made in Napa Valley. Foley reduced the number of wines being made by Sebastiani, replanted estate vineyards with a focus on clones and rootstocks and limited yields. The four cabernets we tasted were exceptional, particularly the 2017 Sebastiani Cherryblock Cabernet Sauvignon, a flagship wine made mostly from grapes grown from the best blocks of its Old Vine Vineyard. Dark in color, it has generous blackberry and spice aromas following by plum and dark berry fruit flavors with a hint of tobacco. The blend includes 12 percent merlot and three percent malbec. Our favorite wine was the 2017 Sebastiani Old Vine Cabernet Sauvignon ($72). Planted in 1961, the vineyard yields grapes stubbornly. Beaman said the vines are not sprinters, but marathon runners who hit their stride and produce wines with softer tannins. This one has a cassis nose and layers of cherry cola and blackberry flavors with fine tannins and a long finish. The 2017 Sebastiani Gravel Bed Cabernet Sauvignon ($72), blended with just enough malbec to make a difference, has a unique and intriguing character. Fruit forward with black cherry, blackberry notes and a hint of dried rosemary and espresso. The best value is the 2018 Sebastiani Alexander Valley Cabernet Sauvignon ($40). Concentrated cranberry, blackberry and red cherry flavors with good acidity and a bright, young fruit character. Sebastiani also makes a good, oaky chardonnay for a very reasonable $24 a bottle and a merlot for $24. Quicela Creek Not many Washington producers have the history or the prestige of Quilcela Creek in the Columbia Valley. Founded by Alexander and Jeannette Golitzin, its first vintage was in 1979 and its premium red wines quickly gained attention beyond the state’s border. The family had a bit of notoriety then. Alexander’s father was a descendant of the winemaker to Russian Czar Nicholas II but he and his wife had to flee Russia at the outbreak of the Russian Revolution in 1917. Alexander, born in Paris, came with his family to California after World War II. One of the first person’s they reunited with was Alexander’s uncle, the legendary Andre Tchelistceff, a Russian émigré. The family moved to Washington State in 1967 where Alexander worked as a chemical engineer. The more he tasted the red wines from the region, the more he realized they weren’t as good as those from his uncle’s winery in Napa Valley. He launched Quilceda Creek with the goal of making world-class cabernet sauvignons. About to release its 40th vintage of Columbia Valley cabernet sauvignon, Quilceda Creek is producing four astounding, albeit expensive, wines that fit into the premium category. These are age-worthy wines that attack the palate. According to Paul Golitzin, winemaker since 1992, the prices offer “incredible value for cabernet lovers compared to wines of similar caliber in regions such as Bordeaux and Napa.” He said costs are driven in part by the challenges of farming the Horse Heaven Hills and Red Mountain AVAs. Only 10,000 cases are produced annually. Members of the Quilceda Creek’s mailing list are given preference in sales – the average wait time to join the list is about a year. After the pre-release sales close, some of the wines are released commercially. “We strive to be in a league of our own,” Golitzin said. The proof is in the bottle: The 2017 Quilceda Creek “Palengat” Proprietary Red Wine and the 2017 “CVR” Columbia Valley Red Wine are extraordinary. Wine picks Oak Farm Vineyards Mohr-Frye Ranches Block 417 Zinfandel ($35). From Lodi, this zinfandel has a lighter body with plum and cherry notes. This zinfandel has more restraint than many Lodi fruit bombs. Mettler Family Vineyards Lodi Petite Sirah 2018 ($25). Classic opaque color portends serious wine ahead, but actually this has both elegance and body. Plum and blackberry aromas hand off to concentrated blackberry flavors with a hint of pepper and licorice. Scaia Garganega/Chardonnay 2018 ($14). This near-even blend from Italy is fresh and unadorned, thanks to its stainless-steel fermentation. A great aperitif, it has a citrus and tropical fruit aroma with apple and mango flavors. Tenuta Sant’Antnio Nanfre Valpolicella 2018 ($15). This blend of corvina (70 percent) and rondinella has a refreshing, simple quality that makes it a great complement to appetizers and pasta dishes. Vibrant red fruit character.

by Paige McKay As we've said before, it seems like each day and month is just another "national day" of some sort. January is National Oatmeal Month, and oats/oatmeal can be used for more things than just a simple breakfast dish. Here are some tasty recipes that we love that incorporate oats. Brownie Batter Overnight Protein Oats Banana + Almond Butter Oatmeal Cups Stove Top Fudgy Oatmeal Pudding Creme Brulee Oatmeal with Ginger Cream Healthy Oatmeal Date Breakfast Cookies

The Salvation Army of Jackson will host its 24th annual SOUPer Bowl event on Sunday, February 7th, from 11 am to 1 pm. This event, which takes place on Super Bowl Sunday, features soups and desserts donated by local restaurants and served by volunteer local celebrity servers. Due to COVID regulations, this year’s SOUPer Bowl will look a little different as the Salvation Army aims to keep our staff, volunteers, and guests safe. Soups and desserts will be available in pre-packaged single serving containers which can then be taken to-go or eaten in designated dining areas with socially distanced tables. Silent auction items will be available for in person viewing, but all bidding will take place online to allow participation for guests not wishing to stay in person. Each adult ticket purchased also includes a handmade, collectible bowl from The Mustard Seed. Supply is limited, so get your ticket today! If you would like to help Salvation Army make this event a success, please consider sponsoring or providing items/gift cards for our silent auction. Funds raised by this event help to feed our hungry neighbors in Jackson. Email taylor.hart@uss.salvationarmy.org for more information.

JACKSON, Miss. - Girl Scouts of the USA (GSUSA) launched the 2021 Girl Scout Cookie season on Saturday, January 9th, when Girl Scouts across Mississippi and the United States become entrepreneurs as they earn money to power their own leadership opportunities and adventures. During the time of our national pandemic, Girl Scouts have plans to safely participate in the Cookie Program. The Girl Scout Cookie Program teaches girls about entrepreneurship as they have fun learning essential skills like money management, public speaking and decision making, which set them up for a lifetime of success. Nine in ten Girl Scouts say the cookie program has built their entrepreneurship skills and their interest in pursuing entrepreneurship as a career path—so every cookie purchase is an investment in the world-changing business leaders of tomorrow. What’s more, each and every purchase stays local to power amazing experiences and leadership opportunities for girls in communities across the United States. GSUSA’s refreshed cookie packaging (with the same great taste!) continues to emphasize what the cookie program is all about, and the updated images feature current Girl Scouts taking part in a diverse range of experiences available to members—from adventure-packed camping and canoeing, to exploring space science and designing robots, to taking action to improve their communities. Every purchase of Girl Scout Cookies makes experiences like these possible for girls in your local community. This is the second year of the new Girl Scout Cookie, “Lemon-Ups™,” a crispy lemon cookie baked with messages inspired by Girl Scout entrepreneurs. “I am a go-getter,” and “I am an innovator,” are among the eight phrases that bring the experience of Girl Scouting to life. The variety replaces the Savannah Smiles® cookie in markets where it was offered. “Everyone loves Girl Scout Cookies—but the program is about so much more than cookies,” said GSGMS CEO Becky Traweek. “Girls learn about entrepreneurship as they run their own cookie businesses. The important business and financial literacy skills girls learn through the program are proven to build their leadership skills and position them for success in the future. When you purchase cookies you are helping girls power their Girl Scout experience and you’re supporting female entrepreneurs.” Girl Scout Cookies can be purchased from a registered Girl Scout. To find Girl Scouts selling cookies near you, visit www.gsgms.org or use the official Girl Scout Cookie Finder app, free on iOS and Android devices. Follow us on Facebook and Instagram.

by The Wine Guys, Tom Marquardt and Patrick Darr For many of us, winter means a blazing fireplace and Sunday stews. Those of us planning to be in warmer climates, it’s time for a jacket and maybe a brisk walk in the morning. No matter where you live, winter is the season to move to heartier red wines. There’s probably no other grape variety as American as Zinfandel, a European grape variety introduced in the West Coast during the Gold Rush of the mid 19th century. A prolific grape of murky origin, Zinfandel vineyards baked in California’s hot sun and produced a lot of grapes for jug wines. They served the home winemaker quite well during Prohibition when eager amateur winemakers preferred zinfandel because it was the earliest to ripen. Not only did Zinfandel survive 13 years of this failed era, but its vineyards were largely spared the 1990s’ phylloxera scourge that decimated vineyards planted with old world varieties. Thus, many of the existing Zinfandel vineyards, grown on St. George rootstock, are more than 100 years old. Today, vineyards planted with St. George rootstock in the 1920s continue to thrive in places like Lodi, where sandy soil acted as an irritant to the bedeviling root louse. Old vines have reduced vigor as they age, but the grapes are often intense. These vines look more like trees – known as “lodi ladders” -- because they were planted by arborists instead of viticulturists. Kevin Phillips of Phillips Farms grows grapes on the historic Bechthold Vineyard, first planted in 1886. He said of old vines, “When it’s said and done, they’re a pain in the ass. But I adore them. They just require a lot more care.” Zinfandel Advocates and Producers is on a quest to bring attention and preservation to these legendary Zinfandel vineyards. The value of getting the last breath from withering vines may be more about pride than it is about producing superior wine. Those winemakers with whom we recently spoke admitted that it would grieve them to abandon a vineyard established by pioneers. Robert Biale, owner and president of Robert Biale Vineyards in Napa Valley, said he is part preservationist. He draws grapes from the R.W. Moore Vineyard which was planted by a seafarer in 1905. “Zinfandel has such a long, deep history – more than cabernet sauvignon and pinot noir. We’re just lucky to have this kind of urgency to keep them in the ground,” he said. Coaxing old, gnarly grape vines to produce fruit each year is akin to coaxing an old dog to chase a ball. The desire isn’t there, but a little encouragement goes a long way. Each vine has its own personality, so it is incumbent on experienced hands to patiently care for it. That’s why you won’t find single-vineyard Zinfandels in the portfolios of large commercial producers who look for bigger yields. Why bother with these vines? Old Zinfandel vines produce wine of great concentration and suppleness. Every time we taste one of these giants, we taste terroir, history and, of course, layers of beautiful fruit. These single-vineyard Zinfandels are very different from one another but their intensity puts them above the pack. They are very special. Michael David Ancient Vine Bechthold Vineyard Cinsaut 2018 ($25). Philips said Michael David has been buying grapes from this vineyard since 2003. He compared the divisions of this vineyard to the Game of Thrones – sections are designated for each winemaker with some selling some of their harvest to other producers. We couldn’t get enough of the juicy cherry and strawberry flavors in this utterly delicious wine. Maitre de Chai Stampede Vineyard Clement Hills Zinfandel 2018 ($35). Grower Jeff Perlegos said the winemakers like this fruit because they can achieve “fairly ripe flavors and low alcohol and high acidity.” There is a lot of whole-cluster fermentation in this medium-body Zinfandel. It’s not the fruit bomb you expect from Zinfandel, which is a relief. Ripe plum and raspberry flavors with balanced acidity. McCay Cellars TruLux Vineyard Zinfandel 2016 ($35). This vineyard was planted in the 1940s. Raspberry, blueberry mix with graphite to evince an alluring bouquet. Blackberries and plums with hints of black pepper. Turley Wine Cellars Kirschenmann Zinfandel 2018 ($32). Tegan Passalacqua, grower and winemaker, said pickers make several passes through the vineyard during harvest and the combination brings different layers of fruit and more complexity. Perfumy, floral nose with oodles of sweet cherry and blueberry flavors. Biale Vineyards R.W. Moore Vineyard Zinfandel 2018 ($62). Biale attributes the success of this gem to the layers of organic material that gives the Oak Knoll soil a “fluffy, gravelly” composition. This wine has a soft but intense structure with plum and earth notes. Ridge Lytton Springs Zinfandel 2018 ($45). This producer has been making legendary Zinfandel for years. Winemaker John Olney, like the others, feels lucky to have the Lytton Springs vineyard. The wine is a field blend of Zinfandel, Petite Sirah, Carignane and Mataro. It is a lively and fresh wine with raspberry and plum flavors and effusive floral aromas. Louis M. Martini Monte Rosso Vineyard Gnarly Vines Zinfandel 2017 ($75). The name Louis Martini is legendary in itself but so is the Monte Rosso Vineyard. Michael Eddy, director of winemaking, said Martini – a “pretty scrappy dude” – bought the Red Mountain Vineyard in 1938. Eddy points to the red soil that gives the mountain its name and the wine its acidity and ripeness. Lots of dusty earth notes with spice punctuating the dark fruit flavor. The wine is like eating a slice of raspberry pie with juice oozing out the side. Concentrated, full-bodied and long in the finish with a hint of cooking spices. This epic wine is worth every penny. Klinker Brick Rauser Vineyard Carignane 2017 ($25). More than Zinfandel is grown on old vines. This Carignane from 110-year-old vines is generous in forward cherry, cassis and blackberry fruit. Hints of clove and oak. Wine picks Raeburn Winery Russian River Chardonnay 2019 ($20). This is one of the best bargains in chardonnay. It is a full assault of generous apple and pear flavors with oak-driven notes of vanilla and toast. Nice, round mouthfeel. Be Human Red Blend 2018 ($17). The name alone is reason to pick up a bottle, but inside is a barrelful of fresh, exuberant cherry and blackberry flavors. From the Columbia Valley, the wine from Aquilini Family Wines is a blend of cabernet sauvignon, merlot, Malbec and cabernet franc. We also like the producer’s Dixie & Bass Cabernet Sauvignon 2018 ($18). Sonoma-Cutrer Russian River Valley Pinot Noir 2018 ($35). This medium-body, lush pinot noir exudes juicy cherry flavors and a dash of spice. Photo by Kirschenmann Vineyard

For a delicious and filling lunch that won't break the bank, check out some of our favorite local lunch spots in Jackson on this week's Sipp Jackson blog post!

by Ms. Natasha Haynes, MSU Extension Service Walking down an aisle in the grocery store looking at all the cooking oils can be an overwhelming experience, which one should you buy? Well, before your next trip to the grocery store check out this week’s episode of The Food Factor, as MSU Extension’s Natasha Haynes gives us some insight into cooking oils.

MCCOMB, Miss. - Zaxby’s, the fast-casual chain known for its chicken fingers, wings and signature sauces, announces a new restaurant in McComb. Located at 205 Anna Drive, the new Zaxby’s is owned and operated by Tyler O’Neal, a southwest Mississippi native who opened his first Zaxby’s in Brookhaven, Miss. in 2019 along with partners Ben Goza, Lance Newman and Ryan Case. The new Zaxby’s in McComb opens for drive-thru and curbside pick-up on Monday, January 18, 2021. The dining room will open at a later date pursuant to state and federal guidelines. “We’re pleased to bring Zaxby’s indescribably good chicken to the Pike County community,” said Tyler O’Neal, Zaxby’s licensee and co-owner/operator of Ole Brook Chicken II, LLC. “I was born right here in McComb and grew up just down the road in Jayess, so this place is extra special to me.” The McComb Zaxby’s features a 3,200 square-foot farmhouse style design and will be able to seat about 70 people when the dining room is fully opened. Until then, customers may use the drive-thru or order online via zaxbys.com or the Zaxby’s app. An alternative to fast food, Zaxby’s offers fresh, prepared-at-order, hand-breaded Chicken Fingerz and Wings made in a variety of nine sauces. The menu also features four Zalads, eight sandwiches and complementary Shareables including Fried White Cheddar Bites, Tater Chips and Spicy Fried Mushrooms. The new restaurant on 205 Anna Drive will create jobs for approximately 50 people. Those interested in applying may do so online at www.indeed.com. “We believe this brand will be a great fit for McComb and look forward to providing the community with exceptional food and service,” added O’Neal. This is the first Zaxby’s in McComb and the 24th in Mississippi out of over 900 locations in 17 states. About Zaxby’s Founded by childhood friends Zach McLeroy and Tony Townley in 1990, Zaxby's is committed to serving delicious chicken fingers, wings, sandwiches and salads in a fun, offbeat atmosphere where customers are considered friends. Zaxby’s has grown to more than 900 locations in 17 states and is headquartered in Athens, Georgia. For more information, visit zaxbys.com or zaxbysfranchising.com.

Just like the beginning of every year, everyone seems to be making the commitment to eat healthier. A lot of people try crash diets that are not sustainable, but these recipes are filled with nutrients and all the right macros to help achieve any health goal you might have this year and beyond! Greek Vegetable Couscous Bowl Lemon Pepper Catfish Filets Flank Steak with Roasted Mini Sweet Peppers and Chimichurri Sauce Sweet Potato Oatmeal Cups Greek Salad Jars

by The Wine Guys, Tom Marquardt and Patrick Darr We are convinced that a talented winemaker can make a good, cheap wine just as well as a great, expensive wine. But there is considerable effort being made in California to produce ridiculously expensive wines just to raise a winery’s image. There is no dearth of prestigious wines. Domaine de la Romanee-Conti has an unassailable reputation and its grand cru sells for roughly $20,000 a bottle. Napa Valley’s Screaming Eagle was soaring under the radar until wine potentate Robert Parker Jr. gave it 99-point scores. Now, its prices soar at dizzying heights. The sauvignon blanc – a sauvignon blanc! – commands more $5,000 a bottle and gets an average 91-point score. There are wines at a fraction of that cost scoring much higher. So, do you really want to spend this money on a bottle of wine? Clearly, most of you don’t. We haven’t tasted Domaine Romanee-Conti or Screaming Eagle and suspect we never will. But we’ve had plenty of wines that cost more than $100 and even they are hard to justify the cost. There is a sea of wines at $20-30 that satisfy our interests. And, on occasion, we’ll splurge for a $70 bottle. But unless you really know your wine, it’s risky to pay this kind of money if you aren’t convinced that you’ll like the wine. Price isn’t always a reliable barometer to determine what you’ll like. We’ve done plenty of blind tastings for friends and rarely does a taster pick the most expensive candidate as the one he or she likes the best. On the other hand, an inexpensive wine with fruit-forward character and minimal acidity seems to grab the most attention. A friend asked us to taste an Argentinian wine the other day, convinced we would pan something sold at Trader Joes. Indeed, we didn’t expect much from a tempranillo made in Argentina. But, guess what? At $4 a bottle, we wouldn’t be embarrassed to serve it to guests. The average cost of a bottle of wine is around $15. The pandemic has driven up that average cost because people stuck in their homes are splurging on wine. Retailers are reporting brisk sales in the $30-plus price category – still cheaper than what a consumer would pay in most restaurants. There is a significant tradeoff for bargain prices. You won’t find much complexity in cheaper wines because many don’t see the inside of expensive French oak barrels and the source of the grapes are from less prestigious regions, such as Central Valley in California. But, if you’re willing to trade off complexity, body and depth, there is a world of satisfying wines awaiting you. Here a half-dozen gems we recently tasted: Enate Tempranillo Somontano 2018 ($12). This is an amazingly good wine for the price. A very ripe expression of tempranillo from this somewhat obscure wine region tucked into the northeast corner of Spain. Lovely notes of fresh plum, cherries and herbs and a minimal expression of oak create a great package. La Finca Oak-Aged Tempranillo 2020 ($4). Frankly, we don’t know how the producer can make any money – the bottle, labeling and processing has to absorb three-fourths of the cost. It’s aged for only three months, so don’t get too excited. However, the wine is delicious. From Argentina, it is light color with forward blackberry and cherry notes. No complexity, but delicious for the price. Rodney Strong Knotty Vines Chardonnay California 2018 ($15). Nice apple and tropical fruit notes with almost no discernable oak influences. Very refreshing. Rodney Strong Knotty Vines Pinot Noir California 2018 ($15). Refreshing fruit redolent of cherry and strawberry. Mottura Negroamaro Del Salento IGT Puglia 2018 ($15-20). This is a grapey, full-bodied red wine from the Puglia region of Italy. Not overly complicated, it is just an abundantly fruity wine that is easy to drink. Roaming Dog Columbia Valley Chardonnay 2019 ($14). Aged in stainless-steel tanks for 8 months, this chardonnay doesn’t have the complexity of an oak-aged wine, but its simple, pure fruit character is something to appreciate. Ripe pear notes and fresh acidity. Wines from Sicily Sicily is one of the most overlooked wine growing regions in Europe. We are regularly impressed with discovering both red and white gems from this largest island in the Mediterranean Sea. Here are a couple we have tasted from Tasca d’Almerita: Tenuta Whitaker Mozia Grillo 2019 ($22). Aged three months on the lees in stainless steel, this unfiltered wine is fresh and abundant in fresh apple and stone fruit flavors. From the tiny island of Mozia on the western side of Sicily, grillo is grown on little, wind-swept bushes. Very unique. Citrus and grapefruit notes with a touch of minerality. If you like pinot grigio, you’ll like grillo. Capofaro Didyme 2019 ($26). Made entirely of Malvasia di Lapari grapes from the island of Salina north of mainland Sicily, it is aged four months on the lees in stainless steel. This wine has unique flavors that may not appeal to all palates. Floral aromas with peach flavors and a hint of almonds. Wine picks Talbott Sleep Hollow Vineyard Chardonnay 2017 ($42). The luxurious quality of this chardonnay is an ideal match to fish and fowl. The pear and tropical fruit aromas are enough to enjoy without food. Add the juicy pineapple and apricot flavors with hints of spice and you have a hedonistic, creamy gem for the table. The Hilt Estate Chardonnay 2017 ($45). New to the lineup, this chardonnay makes its debut with the 2017 vintage. Good balance of lushness and acidity, it has stone fruit flavors and nice minerality. Robert Mondavi Napa Valley Chardonnay 2017 ($24). You get a decent, food-friendly chardonnay for the price here. Soft mouthfeel with oodles of peach and pear notes with a touch of citrus and oak. Luce Lucente 2017 ($30). Tuscan wine producers learned long ago that sangiovese can have too much acidity. Adding merlot to soften the wine takes the traditional chianti to another level. The second label of a pricier Luce, this sangiovese/merlot blend has a red berry jam aroma with raspberry and black cherry flavors and hints of tobacco and licorice. It is light enough to be enjoyed with turkey but offsets cranberries, sausage and other side dishes too.

By Ms. Natasha Haynes, MSU Extension Service A healthy diet is only one part of keeping your body healthy—exercise plays a key role, as well. In this week’s Food Factor segment, MSU Extension’s Natasha Haynes and Brent Fountain tell us the importance of setting goals to help us reach our destination.

With Valentine’s Day right around the corner, Melissa Cookston’s Wagyu Porterhouse with Pink Peppercorn Sauce is the perfect recipe to make that special someone fall in love all over again! Taken from Cookston’s website, the below recipe for Wagyu Porterhouse with Pink Peppercorn Sauce is the perfect dinner that you can make in the comfort of your home for any special occasion and is less expensive than dining at a steakhouse! Wagyu Porterhouse with Pink Peppercorn Sauce With Valentine’s Day fast approaching, you may be thinking about making a special dinner. I have the solution, not only for Valentine’s but any time a very special meal is called for- porterhouse steak. And not just any porterhouse, but an amazing American wagyu porterhouse from my friends at Mishimareserve! (If you order from Mishima, use the code Melissa at check out for a 15% discount!) Porterhouse steaks contain both the filet and a NY strip, so there are two different textures and flavors in one steak. This recipe for a wagyu porterhouse with pink peppercorn sauce will ensure that you will have an amazing dinner. And, if you think you might need more than one steak, think again- this bad boy is 40 ounces of sheer beefy goodness. About Porterhouses and T-Bones Porterhouses and T-bones are names that are used somewhat interchangeably, but really shouldn’t be. Both types of steaks are cut from the short loin of beef and contain NY Steak and Filets. Porterhouses are cut from the rear of the short loin and therefore contain a larger piece of filet than T-bones. Regulations state that a porterhouse must be at least an inch-and-a-half thick, and T-bones at least half an inch thick. The porterhouses from Mishima could be called powerhouses, as these bad boys were 2 inches thick and had marbling for days! Reverse Sear for a Perfect Steak When you have a steak this big, you don’t want to just toss it on a hot grill and hope it comes out right. Nope, you are going to baby this beef. I cooked mine on my Argentinian Brasero grill, but you can get the same effect by simply doing a reverse sear method on any grill. Simply put all of your coals on one side of the grill, and your steak on the other. Allow the steak to cook like this until it reaches an internal temperature of 100 to 110 degrees F. Pull the steak off the grill and let rest for 10 minutes. While resting, stoke your fire on the hot side of the grill. Now, place the steak back over the coals and get a nice sear on each side while monitoring the internal temperature. Pull it when it reaches your desired temp and serve. The great thing about this method is that it allows you to really hit your favorite level of doneness. Also, when you hit it there is no reason to rest the steak, you can serve immediately. I use the resting time to finish up any sides I may have, then finish the steak and enjoy a great meal. For another delicious reverse-seared steak, check out my recipe for wagyu ribeye caps! Season It Up! With a steak this massive and thick, don’t be bashful with the seasoning. Sure, salt and pepper work, but I’ve never been one for simple. I seasoned these with a layer of my Bold Rub and a layer of my Grillin’ Shake and it really came out flavorful (the insane marbling also carries a lot of flavor!) The Finishing Touch – Pink Peppercorn Sauce I love pink peppercorns. They give you that sprightly peppery taste but aren’t too hot or long-lasting on the palate. This very quick pink peppercorn sauce combines shallots, Dijon, pink peppercorns, and heavy cream to give you a rich, complementary flavor. (Hint, it’s a great sauce for chicken or pork as well, just change out the beef stock for chicken stock). You can make the sauce while your steak is cooking, or even make the day before and reheat for serving. As always, I hope you enjoy!

by Paige McKay Over the summer, I shared some tasty recipes that I've found on TikTok. Over the last few months, I have added several more recipes to my repertoire from the video app, including soups, pasta, and all kinds of dinner dishes. Here are some more of my favorite recipes from TikTok. Slow Cooker Chicken Enchilada Soup from nutritionalsarah on TikTok and Instagram Ingredients: - 3 skinless chicken breasts - Cumin, chili powder, garlic powder, onion powder, all to taste - 1 can of corn, drained - 1 can of diced tomatoes, with juice - 16 ounces unsalted chicken broth or vegetable broth - 1 can red enchilada sauce - 1 can diced green chilies - Minced garlic, to taste - 1/2 white onion, chopped (or use the whole onion if you like onions) - 2 jalapenos, chopped (remove seeds if you don't like spicy, or you can also use the jarred diced jalapenos) Lay the chicken in the crock pot or slow cooker and season with spices to your liking. Add corn, tomatoes, chicken broth, enchilada sauce, green chilies, garlic, onion and jalapenos. Cook on low for 6 hours or high for 4. If you want a creamier base, add half and half about one hour before serving. Before serving, shred the chicken. It should fall apart and shred very easily. Serve topped with sour cream, cheese, green onion, avocado or whatever you'd like! Spicy Rigatoni with Vodka Sauce from jeremyscheck on TikTok and scheckeats.com Ingredients: - 1 onion, diced - 2-3 tablespoons extra virgin olive oil - Pinch of Kosher salt, to taste - Ground black pepper - Red pepper flakes, to taste - Dried oregano, to taste - Dried thyme, to taste (optional) - 2 cloves garlic, peeled - 1 (4.5 ounce) tube tomato paste - 1/3 cup vodka - 1 cup heavy cream - 1 pound rigatoni or penne pasta - Generous salt for pasta water - Freshly grated Parmigiano Reggiano cheese (or parmesan, at least 1/2 cup) - 2 tablespoons butter - Chopped fresh parsley, to taste Heat a large pot of water to cook your pasta. While it heats, start making the sauce. Cook your onion with the olive oil and salt in a large pan over medium heat until translucent and slightly golden. Add black pepper, red pepper flakes, oregano and thyme and cook 1-2 more minutes. Add in the garlic. Add the tomato paste and continue to cook over medium heat for 2-3 more minutes. Stir continuously with a wooden spoon or silicone spatula. Add the vodka; let it simmer briefly before adding the heavy cream. Turn off the heat once the cream simmers for a minute. Use a spoon to remove the garlic cloves that have now infused the sauce. Salt the pasta water once it's boiling and add in your rigatoni. Cook 2-3 minutes less than the lower number on the package. Use a mug to reserve at least a half cup of pasta water before draining the pasta. Mix the drained pasta into the pan with the sauce, along with a splash of pasta water and a generous amount of Parmigiano Reggiano and the butter. Return the pan to heat, and let the pasta simmer in the sauce for the last couple minutes of its cook time. Add the parsley and enjoy. No-Bean Crock Pot Chili - recipe adapted from lowcarbstateofmind on TikTok Ingredients: - 2 pounds ground beef - 1 pound mild Italian sausage (optional for if you want it meatier) - 2 bell peppers, finely diced - 1 yellow onion, finely diced - 2-3 jalapenos, finely diced (optional depending on preferred spice level) - 3 garlic cloves, minced - 28-ounce can diced tomatoes - 3 ounces tomato paste - 2 cubs beef broth - 2 beef bouillon cubes - 6 tablespoons chili powder - 1 tablespoon cumin - 1 tablespoon garlic powder - 1 tablespoon onion powder - 2 tablespoons salt - 1 teaspoon cayenne - 1 tablespoon hot sauce (more if you like it spicier) - 1 tablespoon Worcestershire sauce - 1 tablespoon dark cocoa powder - 1/3 cup apple cider vinegar Brown ground beef and sausage in a pan with dry seasonings to your liking, such as garlic powder, onion powder, cumin, etc. Drain and add to large crock pot. ​ Add the rest of your ingredients: vegetables, diced tomatoes, tomato paste, more seasonings, bouillon cubes, broth, hot sauce, Worcestershire , cocoa powder and apple cider vinegar. Season more to your liking. I tend to add more dry seasonings and more hot sauce. ​ Let sit on low all day (6-8 hours) and serve with your favorite toppings and cornbread or Saltine crackers.

by Ms. Susan M. Collins-Smith, MSU Extension Service Production challenges and consumer demand pushed the estimated value of eggs up 21% from 2019 to $260 million. Photo by MSU Extension Service/Kevin Hudson RAYMOND, Miss. -- Despite multiple challenges in 2020, Mississippi’s poultry industry retained its first-place position among the state’s agricultural commodities. It topped the list with an estimated total production value of $2.16 billion. That figure is down 16.1% from 2019. Final figures will be available in April. “Production disruptions from COVID-19 and severe weather impacts coupled with weaker prices drove broiler values down this year, but chickens and eggs saw an increase in value,” said Josh Maples, an agricultural economist with the Mississippi State University Extension Service. Three industry segments make up the overall value of poultry: broilers, chickens and eggs. Broilers are worth an estimated $1.9 billion, down 19.5% from 2019. Estimated value for chickens that produce table eggs stands at about $2 million, a 2.6% increase over 2019. Production challenges and consumer demand for eggs pushed their value up 21% from the previous year to $260 million. “Eggs are particularly interesting because of the grocery store versus restaurant supply chain dynamic,” Maples said. “Most eggs that go to restaurants are in liquid form, while grocery stores sell mostly shell, or table, eggs. Specific supply chains have formed for each of these channels.” The Food and Drug Administration impose different safety rules for these egg types. “When restaurants closed or business slowed because of COVID-19 protocols, there was a reduction in demand for liquid eggs and a large increase in demand for table eggs. The specific supply chains couldn’t immediately shift from liquid to shell. The result of supply challenges at the same time as an increase in demand for table eggs was sharply higher prices,” he said. When COVID-19 cases surged in the spring, processing plants were faced with a decreased workforce because they had workers out sick and others afraid to go to work for fear of becoming sick. This scenario forced broiler integrators to increase downtime between flocks and place fewer birds per house. On top of that situation, Mississippi producers were slammed with several severe weather events in April, damaging or destroying well over 100 poultry houses, said Tom Tabler, Extension poultry specialist. But, Tabler said, the industry fared well overall and has heeded the lessons from the COVID-19 situation. “While the farm side of the industry remains pretty much unchanged, COVID-19 is changing the processing side of the industry,” he said. “Look for these changes to continue well into the future, particularly in the area of increased automation.” Tabler said the challenge at times has been keeping a healthy workforce. “Look for the industry to be more flexible at changing their product mix on short notice. Many shelter-in-place orders across the country early in the year meant a quick shift from food service and fast food products to more grocery store and fix-at-home products. The industry will be better prepared for scenarios such as this in the future,” Tabler said. One thing COVID-19 did not affect was demand. “Demand is strong, and broiler production continues to rebound, particularly since June as the industry learns to adjust to new health and safety protocols,” Tabler said. “We’re seeing an especially high demand for poultry products on the export side despite the pandemic, and that’s good news for the poultry industry.” Many export markets around the world need an alternative protein to pork after losing much of the pig population to African Swine Fever, Tabler said. Tabler said he expects demand in 2021 to stay strong, but the industry should remain cautious. Lingering COVID-19 issues coupled with higher prices for lumber and steel and producers’ increasing difficulty in securing property insurance will likely keep production modest. Grain prices also are a concern. “We’ll still be dealing with COVID-19, and we want to protect the health of everyone in the industry,” Tabler said. “I am always concerned about weather. Not only have we had a rough time with severe weather this year, but corn and soybean prices steadily increased in the last few weeks, which will be a concern going in to 2021. Demand for grain in overseas markets is another factor driving grain prices upward. China is importing grain while it rebuilds its swine heard that was devastated by African Swine Fever. Dry weather in Ukraine and Brazil reduced their corn and soybean crop yields. “Poultry companies will closely monitor the grain futures markets as we enter 2021, as feed is approximately 70% of the cost to bring poultry to market,” he said. “Don’t look for huge increases in production in 2021. My guess is that 2020 - 2021 may very well be the slowest period for broiler production growth in the state since 2012 - 2013, when we saw record high grain prices,” Tabler said.

by The Wine Guys, Tom Marquardt and Patrick Darr Joe Nielsen had his sights set on medical school when he was at Michigan State University, but the campus’ lush horticultural gardens distracted him. He didn’t want to be a farmer but instead he was drawn to the oenology program at MSU. Unfortunately, at age 17, he wasn’t old enough to enroll in a program focused on making alcohol. While he waited for his 21st birthday, he asked his parents if he could plant a vineyard on their property just outside of Lansing. “Mom said ‘go for it,’” he said. And that was the inauspicious beginning of a winemaking career. Nielsen has come a long way since nurturing French hybrid grapes in his parents’ back yard. After the professors caved and let him enroll in the oenology class, he moved to California with an internship at Merryvale Vineyards in Napa Valley and later at Donelan Family Wines where he became a cellar master at age 23 and then winemaker at 28. His medical career took a back seat. Today, Nielsen is attracting a lot of attention as winemaker at Ram’s Gate, where we recently caught up with him. He introduced a holistic approach to farming in this Carneros AVA to get the best use of soils and water needs. Organic farming is the foundation of creating ideal vineyards that produces better grapes and ultimately better wines. “These vineyards have their own heartbeat,” he said. “After working with them, I’m able to capture their great personalities while also abiding by our own set of rules – higher acids, lower alcohol, fruit friendly a timeless style that exists throughout Europe.” Ram’s Gate has a variety of wines, many on a premium level, but Nielsen said he’s still building the portfolio. “I approach it like we’re making an album. A great musician is not a one-hit wonder. It’s way more gratifying to listen to a collection,” he said. Ram’s Gate Berler Vineyard Cabernet Sauvignon 2016 ($115). Using grapes from high-elevation vineyards, Nielsen has crafted a textured wine with effusive black cherry notes and hints of tobacco, chocolate and spice. Ram’s Gate El Diablo Chardonnay 2018 ($70). Lasting citrus flavors with some apricot notes and a soft mouthfeel. Ram’s Gate Carneros Estate Pinot Blanc 2019 ($38). One of the underrated grape varieties on the West Coast, pinot blanc delivers a lot of fresh pear notes, floral aromas and soft mouthfeel. A great alternative to chardonnay and sauvignon blanc. Cornas Undoubtably one of the more obscure appellations in France is Cornas, located in the Northern Rhone Valley. In a recent column we wrote about the more widely known of the Northern Rhone appellations and ignored the smallest red wine appellation, Cornas. In a stroke of luck, we recently met with Jeffrey Feinberg, president of Citadel Trading Corp., who imports Alain Voge Cornas. Alain Voge recently died at age 81 and we’re sorry to have not met him after tasting his wines. We tasted two wines from the even more obscure Saint-Peray region. Cornas is the smallest of the red wine producing regions of Northern Rhone, where all of the red wines must be 100 percent syrah. We were especially impressed with the Alain Voge Cornas Les Chailles 2018 ($55). Like all of Alain Voge wines, this one is from organically grown and biodynamically farmed grapes. Forty-year-old vines have produced a wonderful, drinkable Cornas that featured berry and gamey meat flavors with a whiff of floral notes. Classic old world Cornas. We also tasted the Alain Voge Cornas Vieilles Vignes 2017 ($80). When they say old vines, they mean it. An average of 60-year-old vines produced the fruit in this wine. Berry notes and some enticing spiciness are apparent but in a more reticent presentation than the previous Cornas. Give this wine some serious time (5 years plus) to reveal its charms for a long life. St Peray is immediately to the south of Cornas and only grows white grapes. Known primarily for sparkling white wine, they also produce a bit of still white wine from mostly marsanne and roussanne grapes. In the 1800s Saint-Peray produced a highly prized sparkling wine that rivaled champagne, but fell out of favor when quality flagged after the arrival of the phylloxera disease. That early quality tradition is evident in the Alain Voge Saint-Peray Les Bulles d’Alain 2015 ($38) sparkling wine. Made entirely from marsanne and in the traditional champagne method, this bubbly is a dead ringer for a quality grower champagne. Yeasty with ripe fruit and citrus, this beauty was aged for 3 years on the lees and not exposed to any oak influences. Prosecco As we plunge into a new and hopefully better year, revelers will want to herald the occasion with bubbles. In previous columns, we have recommended champagne and California sparkling wine. But not everyone can afford their lofty prices. For those on a budget, prosecco strikes a bargain. Made in the Veneto and Friuli Venezia Giulia regions of northern Italy, prosecco has come a long way since the days it competed with Asti Spumante for sweetness. Proseccos are still off-dry, but their quality has improved in recent years. Unlike sparkling wine made anywhere else, prosecco leans mostly on the indigenous glera grapes. If you insist on quality, look for prosecco designated by the villages of Conegliano, Valdobbiadene and Asolo. Those made by Adami are good examples. Otherwise, look for the reasonably priced Ruffino, Mionetto and La Marca proseccos. Wine picks Flora Springs Soliloquy White Wine 2019 ($50). This is a mouthfilling white wine that presents a fruit bowl of scents and flavors. Citrus, pear, melon and fig all clamor for attention in this wonderful white wine than has an amazingly smooth mouth presence and finish. Sauvignon blanc, chardonnay and malvasia make an appearance along with some judiciously used French oak. Delightfully different. Cartograph Russian River Valley Pinot Noir 2017 ($45). A good value even at this price, the Cartograph has cherry and cinnamon aromas with black cherry, raspberry and dried herb flavors. Stags’ Leap Winery Cabernet Sauvignon 2017 ($60). A little bit of malbec, petit verdot and merlot join this floral, medium-body cabernet sauvignon that is bold yet approachable. Extracted blackberry and kirsch flavors with hints of tobacco and cocoa. J. Lohr Hilltop Cabernet Sauvignon 2018 ($35). For 23 years this Paso Robles producer has been making this sure-fire hit from the best blocks of its Shotwell Vineyard. Lohr wines are known for their fruit-forward, juicy style and this one doesn’t disappoint. Black cherry and cassis flavors complement a generous, soft mouthfeel. District 7 Monterey Sauvignon Blanc 2019 ($18). Beautiful pineapple, peach and orange-peel notes with crisp acidity. Photos of Joe Nielsen: credit to Dawn Heumann for the photos.

by Kara Kimbrough With an emphasis on only, the necessity of sheltering at home and spending more time with immediate family in 2020 is the only positive in this year’s pandemic. Restaurant take-out dining increased, along with cooking and eating meals at home. As a result, my annual list of the best supermarket products may be of greater interest to all. I can’t begin my list without urging everyone to dine and shop locally for food whenever possible. Locally-owned and even national chains, which employ thousands of Mississippians and boost local economies, are in need of our support. Ordering online from companies that have no presence in our state might be an occasional necessity. But, let’s do our part to dine and shop locally for food whenever possible. And, let's hope supermarkets continue to provide adequate personnel to check out customers who desire or actually need the service. My favorite new (and recently discovered) food items of 2020 include: Baby Ruth Candy Bar – My favorite childhood candy bar is back! The breaking news of its revival in the candy aisle got 2020 off to a great start. It’s not the healthiest item, but who among us hasn’t needed a tasty sugar boost while languishing in the checkout lane or enduring a road trip? With a new and improved formula that includes dry roasted peanuts, it was a star in 2020's dismal crown. Ruffles Lime and Jalapeno Flavor and Cape Cod Sour Cream Chips – Another improvement in the snack aisle was the addition of new flavors in old-school chip lines. Ruffles’ tangy flavored chips are a great accompaniment to bland sandwiches and perfect crushed topping for taco soup or chili. And, adding classic sour cream and onion to its lineup of delicious crunch chips just made sense for Cape Cod. Jif & Skippy Squeeze Peanut Butter – Peanut butter is not a low-fat treat, but often, a quick PB&J is the solution to hunger pains. Remedying the problem of hard-to-spread peanut butter, both companies introduced a time-saving squeezable bottle to the delight of adults as well as kids. Breyer’s Cinnabon Ice Cream – A year of quarantines and lockdowns had almost everyone reaching for ice cream. One of the best heaven-on-earth combinations brought creamy ice cream and sweet cinnamon rolls together in a dish. Swirls of cinnamon and bits of doughy goodness are interspersed throughout Breyer’s delicious ice cream in a product that almost made quarantining bearable. Freschetta Gluten-Free Pizza - On a healthier note, gluten-free products became more readily available for those with health concerns. Thankfully, I’m not one of them, but an invitation to pizza night at the home of gluten-intolerant friends brought the issue to the forefront. Freschetta’s crispy gluten-free crust, tangy sauce and “real” cheese on my favorite pepperoni pizza proved pizza doesn’t need gluten to be delicious. Barilla Gluten-Free Spaghetti – Fresh off my gluten-free pizza experience, I gave its pasta cousin a second chance after a previous negative experience. As someone that consumes a lot of pasta, my taste buds are somewhat discriminating. However, if I hadn’t purchased it myself, I’d never have believed the steaming dish of pasta was made from rice and corn flour. Another plus is the noodles don’t break into small pieces like other gluten-free products I’ve tried. Dave's Killer Bread Sprouted Whole Grains, Thin-Sliced –Dave’s products are always ingenious, but this one takes healthy eating to a new level. Baked with organic oats, wheat and rye and lacking unhealthy high-fructose corn syrup or artificial preservatives, Davie’s thin whole-grain slices are the best thing since, well, sliced bread. Kind Energy Bars –Energy bars have never been my go-to snack, especially since many are packed with fat, calories and unhealthy ingredients. I became a convert after sampling Kind's new Energy Bars. Each bar contains 35 percent less sugar than many similar bars, are made with whole grains and contain 10 grams of protein and 5 of fiber. Plus, in the energy bar category, the taste is above-average. Del-Monte Fruit Crunch Parfait – A go-to summer snack was this cool fruity treat offering a healthier alternative to fattening ice cream treats. A mixture of creamy yogurt, crunchy granola and fruit makes this 180-200 calorie snack a viable breakfast option as well. Kashi Blueberry Waffles – Last, along with strong coffee, breakfast is a required day-starter for me. However, heavy proteins, meats or eggs are not an option for my queasy stomach. A toasted waffle with a touch of low-calorie syrup was my breakfast of choice for years – until I read the ingredient list. Super food blueberries are the star in Kashi’s tasty waffles. Minus the artificial colors in my former heat-and-eat brand and providing a powerful punch through whole grains and a high fiber count, I can now enjoy breakfast without the guilt. Last, I’m sharing my favorite recipe of the year from my favorite new cookbook, Carmine’s Family Style Cookbook, purchased after I sampled the best chicken parm (and other dishes!) at the NYC restaurant in December 2019. Happy New Year! Chicken Parmigiana Serves: 2-3 Ingredients: - 1 cup flour - 2 large eggs - 3 cups bread crumbs - 2 (5-ounce) chicken breasts, pounded to quarter-inch thickness between 2 pieces of wax paper - Salt and freshly ground black pepper - 1/2 cup vegetable oil - 2 cups marinara sauce - 5 or 6 quarter-inch thick slices mozzarella, about 7 ounces total - 2 tablespoons grated Romano cheese Preheat the oven to 450 degrees F. or preheat the broiler. Spread the flour on a large plate. Whisk the eggs in a shallow bowl. Spread the bread crumbs on a baking sheet. Season the cutlets with salt and pepper. Coat them with flour and shake off any excess. Dip them in the egg mixture and let any excess drip off. Press the cutlets into the bread crumbs, making sure they are covered with bread crumbs on both sides. Set them aside on a plate. Refrigerate for 2 to 3 hours until needed. In a large sauté pan, heat the oil over medium heat. When the oil is hot, add the cutlets and cook them for about 3 minutes on each side or until they are a deep golden brown all over. Transfer them to paper towels to drain. Meanwhile, in a medium-sized saucepan, heat the marinara sauce over medium-high heat for 4 to 5 minutes or until it is hot. Transfer the cutlets to a shallow ovenproof casserole. Place the mozzarella on top and sprinkle it with the grated cheese. Transfer the cutlets to the oven and cook them for 3 to 4 minutes or until the cheese is melted. If you are cooking under the broiler, this will take 2 to 3 minutes. Ladle the sauce onto a large platter. Place the cutlets on top of the sauce and serve. Recipe from Carmine’s Family-Style Cookbook

by Kara Kimbrough Don’t make the mistake of thinking our state's northern region, comprised of Belzoni, the self-proclaimed “Catfish Capital of the World,” and the mammoth steaks at Greenville's Doe’s, are the sole culinary claims to fame. There are plenty of pasta dishes to sample in north Mississippi; here is a small sample. Before traveling up I-55 North, a stop in neighboring Vicksburg was in order. The River City is filled with wonderful restaurants offering an enviable array of cuisine. Italian is no exception. Standout dishes are the lasagna at Billy’s Italian Restaurant, seafood pasta at Rusty’s Riverfront Grill (pictured right), and ravioli at Relish. Once headed north, a detour into Grenada will yield satisfying results courtesy of a stop at Carmella’s. Located a mile or so from the interstate, Grenada’s Italian eatery offers everything from pizza to calzones, but die-hard fans claim pasta is the star. A must-try dish among a variety of choices is shrimp Alfredo. Tangy seafood is combined with sauce, roasted peppers, mushrooms and penne pasta for an unforgettable dish. A road trip to Tupelo should be everyone’s list in 2021 and not just to tour Elvis’ birthplace. The bustling city is filled with numerous restaurants ranging from historic and locally owned to fine dining. If you think above-average pasta in the mix, you wouldn’t be wrong. Two standouts are Nautical Whimsey Italian and Vanelli’s Bistro. Both are located Main Street in historic downtown Tupelo. Favorites are stuffed ravioli with meat or lobster at Nautical Whimsey and Vanelli’s baked cheese pasta featuring homemade pasta and rich Bolognese sauce. Last, Oxford’s reputation as a city with a diversified restaurant scene is well-known. From college students on a budget to visiting dignitaries, there’s something please their palate. Tarasque Cucina manages to attract both demographics and those in between with its creative pastas and other Italian specialties. Billed as “Old World comfort food,” the menu surprisingly simple, sticking to salad, pasta, bread and dessert. It’s a hard choice, but rigatoni with sausage and peppers, a decadent dish of homemade sausage, sautéed vegetables, white wine and Pecorino Romano, is a Tarasque standout that shouldn’t be missed.

ORLANDO, Fla. - The Magnolia State has officially gotten tastier. The popular, fast-growing, fresh and delicious chicken tenders brand Huey Magoo’s announces the grand opening of its first restaurant in Mississippi in McComb, President and CEO Andy Howard announces. Huey Magoo’s McComb will commemorate the exciting occasion with a special ribbon cutting this Wednesday, December 30th, at 8:30 am. The 3,650 square foot, free-standing restaurant features a large outdoor patio and a drive-thru. This is the first of 20 Huey Magoo’s restaurants franchisees Buddy Powell, Stacy Powell and Kristi Orr will open in Mississippi, including major markets Jackson, Meridian, Gulfport and Southaven and numerous other cities throughout the state. Buddy Powell and his family bring 35 years of experience as Golden Corral franchisees to Huey Magoo’s dynamic growing team of skilled operators. Huey Magoo’s McComb will offer safe dine-in/out, adhering to CDC and government guidelines for socially distanced seating, take out and curbside pickup. Delivery will also be available through the third-party delivery service DoorDash. McComb is the 16th Huey Magoo’s location, with another approximately 150 franchises sold throughout the Southeast. “We are absolutely delighted to open the very first Huey Magoo’s restaurant in Mississippi in our hometown of McComb and bring these amazing tenders to the whole state of Mississippi,” says Buddy Powell. Howard continues, “It’s an incredibly exciting day to open our first restaurant in Mississippi, where Huey Magoo’s Co-Founders Matt Armstrong and Thad Hudgens met while playing golf at Ole Miss. Buddy and his wonderful family are the perfect operators to grow the brand statewide. Despite the pandemic, we are certainly thrilled to conclude this unprecedented year with a huge grand opening, and we look ahead with much anticipation to a very big 2021 with continued expansion of Huey Magoo’s throughout the Southeast.” Huey Magoo’s restaurants offer safe dine-in/out, take out, delivery through third-party delivery services, drive-thru and curbside pickup at participating restaurants. (Check www.hueymagoos.com for updates on all restaurants’ dining room openings). All guests will enjoy Huey Magoo’s signature grilled, hand-breaded or “sauced” premium chicken tenders, farm fresh salads, sandwiches and wraps. Each Huey Magoo’s tender is always made fresh, all natural, with no antibiotics ever, no hormones, no steroids and no preservatives. Enjoy Huey Magoo’s Chicken Tenders now open at 342 Anna Drive, McComb, Miss., 39648. Hours of operation are Sunday through Thursday 10 a.m. to 10 p.m., Friday and Saturday 10 a.m. to 11 p.m. For more information and a complete list of locations, visit www.hueymagoos.com, and call 601-600-2400 for the McComb restaurant. For franchising inquiries, contact Andy Howard at andy@hueymagoos.com. About Huey Magoo’s Huey Magoo’s was founded in 2004 by Matt Armstrong and Thad Hudgens, two southern boys with a passion for quality chicken and a penchant for serving others. Voted “Best Fried Chicken”, “Best of the Best Chicken Tenders” and “The Best-Rated Fried Chicken in Florida”, Huey Magoo's is rapidly expanding and franchising throughout the Southeast with multiple locations throughout Central Florida, in South Florida, Greater Atlanta, Mississippi and coming soon to Tampa, Tennessee, South Carolina and many more. Huey Magoo’s prides itself on providing fresh, tasty chicken tenders in a clean, family-friendly environment, while showing their love for people. Huey Magoo’s delivers delicious, fresh, cooked-to-order chicken tenders, and they do it to perfection. Huey Magoo’s gives back a portion of profits to not-for-profit organizations and community groups. Committed to building a culture of excellence in service and food quality by serving only premium hand-breaded or grilled chicken tenders dipped or "sauced" in uniquely flavorful signature sauces, Huey Magoo’s attracts a loyal following of Millennials, families and neighboring businesses craving quality, delicious food at reasonable prices.