The city of Laurel has garnered lots of attention over the last couple years with it being where the HGTV show "Hometown" takes place. Not only is Laurel home to beautiful homes and wonderful people, it's also home to The Knight Butcher, the town's only gourmet butcher shop. The Knight Butcher is owned and operated by Chad and Terri Knight. Chad is a native of Laurel, and Terri is from Florence, Mississippi. While Terri was attending college at the University of Southern Mississippi, Chad was working for a local grocery store in Laurel and playing music on the weekends. They eventually met, got married and moved to Seattle in 2011. After three and a half years in Seattle, they decided that they missed living in Mississippi and being close to their family and friends. During the time they lived in Seattle, Chad worked for several small butcher shops, and his passion grew to own his own butcher shop one day. Terri worked in sales, and the desire was placed in her heart to help her husband's dream come true. After a lot of planning, they were ready to move back to Laurel in January of 2015 and start the biggest endeavor of their life: The Knight Butcher. Chad has been in the meat industry for over 18 years, with a wide range of experience, from grocery store management to lead Journeyman. Right after high school, Chad took Meat Processing and Merchandising at Jones County Junior College and then started his career in various grocery markets. While in Seattle, Chad worked for several small butcher shops and developed many new skills to add to his repertoire such as charcuterie (sausage making, curing meats, etc.), business management, class tutorials on different animal breakdowns and much more. Terri has worked in sales her entire life, so with her business knowledge, she took over as the public relations and business marketing manager for the shop. Terri has a passion for people and helping them to better understand the food that they are buying for their families. Together, she and Chad hope to give back to the city they love and give the people of Laurel a fresh and local product that they cannot get at any other store in town. Located at 520 Central Avenue in Laurel, this butcher shop truly does it all. Currently, The Knight Butcher sells cuts of beef, pork, chicken and lamb, along with other specialty products. They buy the whole cow so that they get every bit of the animal - even the tongue. You can find pretty much any cut of meat you can think of at The Knight Butcher - ribeye, flat iron, rib cap steak, oxtail, beef shank, beef heart and literally everything in between. Pork cuts range from bone-in chops, tenderloin, shoulder, butt, spare ribs and all of your other favorite cuts of pork. If you prefer chicken, try a whole chicken, kabobs, tenders, party wings, BBQ smoked halves or their pizza-stuffed chicken breasts. Also lining the shelves at The Knight Butcher is bacon, fresh link and breakfast sausage, jalapeno cheddar sausage, hot dogs, meatloaf, meatballs, corned beef, roast beef, pastrami and smoked ham and turkey, along with other specialty and gourmet items. A local favorite is the Knight Jerky - their house-made beef jerky. Mild, spicy and teriyaki beef jerky is a crowd favorite, and it is made fresh, in-house every day. Along with all the meat inside The Knight Butcher, you can also find lots of local products like Jones Toffee, Grumpy Man Salsa and Pepper Jelly, Pure Honey by Dale and Lynn Holifield, Loblollie Pops, and Chittlins BBQ Sauce, rubs, chips and sodas. To top off your visit to The Knight Butcher, be sure to also snag some Knight Sugar Fudge, which Terri makes fresh daily, too. Fudge flavors range anywhere between classic, white chocolate with pecans, banana pudding, king cake, cookie monster, red velvet, cinnamon roll and several others in between. The Knight Butcher also serves lunch. Stop in Monday through Friday from 11 am to 1 pm, and till 2 pm on Saturdays, for a delicious brown bag lunch. You can check out their Facebook page for daily lunch specials, or you can give them a call. They can also put together deli trays for any gathering, party or corporate event. If you're ever in Laurel and need any cut of meat you can think of, The Knight Butcher is the place to go. They quite literally have it all, and they have lots of other fun things to shop around for. The Knight Butcher is located at 520 Central Avenue in Laurel. They're open 10 am to 6 pm, Tuesday through Saturday; closed on Sundays and Mondays. Visit their website to learn more, or check out their Facebook page to keep up with them daily.

by Ms. Qula Madkin, MSU Extension Center Video by Jonathan Parrish Being a registered dietitian and daughter of a breast cancer survivor, I understand the importance of using a healthy lifestyle and nutrition to reduce cancer risk. Certain foods high in phytonutrients, dietary fiber, minerals and vitamins may reduce cancer risk. These types of foods are usually minimally processed and include whole grains, vegetables, fruits, nuts, and beans. Not only are they good for you, but they also help you feel full without excess calories. Here are some ways to reduce your risk: Eat more cruciferous and dark leafy green vegetables, like broccoli, cauliflower, spinach, cabbage, collards, mustards and kale. Include more berries and citrus fruits in your diet, like cranberries, blueberries, strawberries and oranges. Eat more plant-based protein, like dried beans, peas and lentils. Include whole grains, like oats, barley, quinoa and wild and brown rice. Cut the excess! Cut excess sugar to avoid extra calories. Find smart swaps. Use unsweetened fruit as a topping for yogurt or cereal. Choose seltzer water or fruit-infused water. Always make room for vegetables. Focus on fiber! Are you eating enough fiber?  Some research suggests that eating more fiber -- at least 30 grams per day -- may lower cancer risk. Eat a variety of unprocessed foods without added sugars, sauces, and creams. Frozen and canned fruits and vegetables count as unprocessed. For more information on ways to cut calories, read Extension publication 3517, “Eat Less and Cut Calories.” Information on nutrition and decreasing cancer risk can be complicated to navigate. It is important to use reliable, evidenced-based information. Here are some ways to determine if the information is reliable: Consider the source. Websites ending in .gov or .edu are usually trusted sites. Some websites ending in .com may not be trusted sites. Trusted sites will have experts and/or expert panels. For example, if the site focuses on nutrition, check to see if there are registered dietitians writing the articles or speaking on video. Research the author’s credentials. Look for red flags. Are you being sold a product or a miracle cure? These may indicate unreliable information. Look for current information. What is the date of the article or the date the website was published or updated? A note about prevention: Lifestyle choices make a difference. The American Institute for Cancer Research recommends ten lifestyle choices that can help prevent cancer, including being physically active and breastfeeding when possible. For the full list of recommendations, visit the American Institute of Cancer Research website. Remember, nutrition and healthy lifestyle choices can only reduce cancer risk, not eliminate it. For more nutrition information and tips, visit extension.msstate.edu and join the MSU Extension Nutrition and Health Facebook Group. For more information about cancer prevention, visit the American Academy of Nutrition and Dietetics, American Institute for Cancer Research, and American Cancer Society websites.

by Ms. Susan M. Collins-Smith, MSU Extension Center Slow cookers can help you prepare meals when you are short on time or when you need to free up the oven for other dishes. Photo by CanStock/amyinlondon Slow cookers are great for quick and easy meals any time of year. Winter, spring, summer, or fall, this small appliance can help you when you are too busy to cook or you need to free up oven space when you’re cooking a large meal. Check out these recipes from The Food Factor previously featured on the blog. Slow Cooker Barbecue Chicken Sliders will be a hit with the family, and you can decrease the sugar content depending on the barbecue sauce you choose. Try “Baked” Potatoes in the Slow Cooker. They’re great as a side dish, but we like to make loaded baked potatoes at my house as an easy main dish. Choose veggies and a little low-fat cheese for toppings. Your slow cooker also is great for making desserts. This Slow Cooker Berry Cobbler will win over fans of this quintessential Southern dessert. Slow Cooker Cranberry Pork Roast might just be your new go-to holiday main dish. Cranberries add flavor, Vitamin C, and fiber to a lean pork roast without lots of calories. Check out the food section of the blog, for more recipes, tips and information about simple and nutritious food. Be sure to follow The Food Factor on Facebook and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

by The Wine Guys, Tom Marquardt and Patrick Darr Some of us live or visit states where the changing leaves are signaling a change in climate while others are welcoming more moderate warm temperatures. In either case, the cooler temperatures allow us to turn to more complex and fuller-bodied red wines that aren’t so tasty in 95-degree temperatures. Even as temperatures creep into the 60s and 70s in winter months, rosé is still a good call. We like the rosés from Tavel because they offer a substantial counter point to more ample meals. In fact, Tavel rosé is one of our favorite wines for the crazy panoply of foods that grace our Thanksgiving tables. Recently, we have recommended Chateau de Segries Tavel Rosé 2019 ($20-25). However, current vintage offerings from Guigal, Domaine Ott, Domaine Tempier, Chateau Minuty and Chateau D’Aqueria will also work nicely and are similarly priced. One of our first considerations as we feel the first wisps of cool mornings are red Bordeaux wines. Bordeaux produces just shy of a billion bottles a year from mostly merlot grapes followed by cabernet sauvignon and cabernet franc. Prices of first growth grand cru classé wines, such as Chateau Lafite-Rothschild, seem to lead news coverage. But, Bordeaux grand cru classé wines only represent about 3 percent of total Bordeaux volume. Most grand cru classé wines cost north of $75 per bottle with many fetching hundreds of dollars per bottle. However, most of Bordeaux wine production is sold worldwide for under $15 per bottle. Look for red Bordeaux wines labeled "Bordeaux" or "Bordeaux Superior" or other of the more than 60 appellations. Since there are literally thousands of Bordeaux chateaus bottling wine, seek out a knowledgeable wine salesman to determine local availability of these value-oriented wines. Two of our favorites are: Chateau Bellevue Castillon Cotes de Bordeaux 2015 ($16), and Chateau La Mothe Du Barry Bordeaux Superior 2018 ($11). The wines bottled under the Légende label are also reasonably priced. Cooler weather and heartier foods are also a good match for zinfandel. The ripe, fruity nature and high alcohol make this American grape variety a good match to everything from pizza to hearty stews. We like zinfandels from Ridge, Ravenswood, Quivera, Cline and Frank. We like to have sparkling wines on hand in the fall and winter to welcome guests. Sparkling wines don’t have to be expensive, with many Italian Proseccos and Spanish cavas available from $10 to $15 per bottle. Extra dry Proseccos tend to be a bit sweeter than cava. Some good value options for prosecco are Cortefresca, Laluca and Rufino, all of which should cost under $15. Spanish Cava also offer a superb value. Brands such as Segura Viudas Cava Brut ($10-15), Conde de Subirats Cava Brut ($12-15) and Codorniu Cuvee Classico Cava Brut ($10-12), are all good.​​​​​​​​​​​ The wines of Gerard Bertrand Gerard Bertrand is eager to spread the word about Languedoc-Roussillon that despite being the largest wine producing region in the world is often the most forgotten. He recently launched an international campaign, “The Ultimate French Wine Experience,” to market his wines in the 171 countries his company serves. Only until recently have producers such as Bertrand raised the bar for quality so that it can compete with more notable appellations in France. Before then this region that borders Spain was known more in terms of quantity than quality. Bertrand’s enthusiasm and experience are steeped in history. He started his education alongside his father in 1975 in the vineyards of the Villenmajou Estate in Corbieres. When his father died in an accident in 1987, he assumed management of the estate. His father emphasized an attention to detail, a lesson he has adopted in practicing biodynamic farming. It was a farming practice he said changed his life. “Biodynamic farming is holistic medicine on a plant.” Bertrand is using the same classic grape varieties, but each property gives the wine its own range of terroir-inspired flavors. His 2017 Clos D’Ora -- a blend of syrah, grenache, mourvedre and carignan – is a world-class wine with great complexity but at $250 a bottle, not everyone can afford it. He chose not to increase his prices despite the higher tariffs. Here are a few of his more affordable wines: •Gerard Bertrand Cigalus Rouge 2018 ($50). Exceptionally concentrated, this is a wild blend of merlot, cabernet sauvignon, syrah, caladoc, cabernet franc, grenache and carignan. It has black cherry aromas and ripe blackberry and plum flavors. Hints of toasted oak and spice with fine tannins and long finish. •Gerard Bertrand La Forge 2016 ($75). This rich and hedonistic blockbuster is made mostly from carignan grapes grown on century-old vines. Bold and broad in structure, it sports strawberry and clove aromas with black fruit and spice flavors. •Chateau l’Hospitalet La Clape Blanc 2018 ($45). Bertrand said this estate and its four-star hotel “changed my life” when he bought it in 2002. This blend is an exotic and refreshing combination of bourboulenc, roussanne, vermentino and viognier. Apricot and peach flavors dominate the palate. With surprising depth, it has citrus and almond aromas. •Chateau l’Hospitalet Grand Vin Rouge 2017 ($45). A blend of syrah, grenache and mourvedre, this dense wine has effusive cassis and plum aromas followed by ripe cherry and raspberry flavors. Hints of licorice and a bit of garrigue give it great dimension. Accessible now if paired with meat, but can easily stand a decade or more of cellaring. Wine picks •Peju Province Winery Petit Trois Napa Valley Cabernet Franc 2013 ($75). Dark in color and drenched in complexity, this amazing wine shows what cabernet franc can produce in the right hands. Layered cherry, blueberry and raspberry flavors dominate this textured wine with a long finish. Hints of vanilla and licorice it is a wine that can be enjoyed now but shows tannins to give it longevity. •Bonterra Organic Vineyards Sauvignon Blanc 2019 ($14). Bonterra has been a pioneer in the organic movement and this well-honed, bright sauvignon blanc comes with experience. Melon, lime and grass notes dominate this spritely, refreshing wine.

by Kara Kimbrough Much to my dismay, the temperature didn’t decrease as much as I’d hoped last weekend. Despite this setback, I moved ahead with my plans to make a big pot of soup. In my mind, nothing is more comforting this time of year than a steaming bowl of homemade soup with a side of hot cornbread or slice of crusty French bread. I normally use Ina Garten's, aka the Barefoot Contessa, chicken noodle soup recipe, but a chance discovery of an Italian cooking site on a social media page changed my plans. Those Italian cooks know their way around a kitchen so following their advice is never a bad thing. This particular cook shared a recipe and appetizing-looking photo of her homemade noodle soup. She added the disclaimer to use frozen egg noodles instead of dry ones. I was inspired to try the recipe with the frozen egg noodles, but was disappointed to find they weren’t carried in my local supermarkets. Not to be outdone, I substituted frozen dumplings. To transform them into egg noodle-size, I used kitchen shears to cut them in thirds. The final product was a little doughier than I’d anticipated, but they worked in a pinch. I plan to stock up on the required product the next time I’m near a Jackson supermarket. Homemade Chicken Noodle (Or Dumpling!) Soup Ingredients: - 1 medium yellow onion, chopped - 2 stalks celery, finely diced - 2 tablespoons minced garlic - 4 tablespoons butter - 2 tablespoons flour - 1/2 teaspoon onion powder - 1 teaspoon kosher salt - 1/2 teaspoon ground black pepper - 2 quarts chicken stock or prepared chicken broth - 1 tablespoon chicken base - 12 ounces frozen egg noodles (I substituted frozen dumplings and trimmed them to size) - 3-4 chicken breasts - Olive oil for brushing - 1 bag frozen English peas and carrots - 1 can cream of chicken soup, plus one cup of water Brush chicken with olive oil and lightly sprinkle with salt and pepper. Bake on a baking pan in a 350-degree F oven for 30 minutes, turning once. While chicken is baking, melt butter in a skillet over medium heat. Sauté onion, celery and garlic in butter until become translucent- about 10 minutes. Add the flour and cook, stirring, for a couple of minutes. Add the onion powder, salt and pepper, and stir to coat the vegetables with the seasonings. Remove chicken from oven and add it to a large stockpot along with chicken stock or broth; bring to a simmer. Once it is simmering whisk in the chicken base. Add the frozen egg noodles, frozen peas and carrots and soup, with an added cup of water. Cook over medium- low heat for 20 to 25 minutes until the noodles are cooked through. Turn the heat to low and remove chicken with tongs. Shred into pieces and add back to soup mixture. Stir and cook for an additional five minutes.

by Dr. Gary Bachman, MSU Extension Center Kale have tremendous nutritional benefits, and selections such as the red, ruffled Redbor and the green Winterbor are also beautiful in landscapes. (Photo by MSU Extension/Gary Bachman) This weekend, I was excited to see that one of my favorite fall/winter vegetables is beginning to play a prominent role -- if not center stage -- in my ornamental landscape and culinary garden. Of course, I’m referring to kale. Kale is a versatile plant, and its uses in our gardens and landscapes seem endless. Imagine Bubba talking about shrimp in the movie “Forrest Gump.” Kale has just about as many uses as Bubba lists for shrimp. Kale has been the rage among the hipster crowd as the latest super food that everyone should be eating. The super food label is not far from the truth. When looking at the nutritional benefits of consuming kale, consider these numbers. A cup of raw kale has 30 calories with two grams of fiber and three grams of protein. Its vitamin count is through the roof: vitamin A greater than 200% of the recommended daily allowance, or RDA; vitamin K greater than 600% RDA; vitamin C greater than 100% RDA; vitamin B complex 5 to 10% of RDA; plus calcium, potassium, magnesium and the micronutrients manganese and copper. Kale is also loaded with antioxidant phytonutrients beta carotene, flavonoids and polyphenols. Kale has a reputation for having a strong flavor, and some folks may find that a bit disagreeable. If the leaves are harvested when small, that flavor is less intense. I like to brown a couple of pieces of bacon -- since bacon makes everything taste better -- before adding the kale leaves to cook. One variety I love for the table is Toscano or dinosaur kale. I don’t know if it’s been around since the dinosaur; if so, then Og was eating well. This selection has long, linear leaves that are a really deep, dark green. Other culinary types I like are flat-leaved Siberian and Hanover. Some of the best growth and performance I get is by planting kale in self-watering boxes, which you might recall is my favorite home growing system. Kale is ideal for the edible landscape, where we can enjoy it for its aesthetics as well as its culinary appeal. When used as ornamentals, I like to let the kale plants get big and really show off their ruffled and textured leaves and vibrant colors. When we start getting the colder winter air, kale colors will intensify. Some of my favorite ornamental selections are the ruffled Redbor (a Mississippi Medallion winner), Starbor and Winterbor. These varieties form loose heads. I also like the head-forming selections on the market. A long-time, must-grow in my garden is the Nagoya series, which is available in white, pink and red. A selection that is sometimes hard to find is the Chidori series with bold red, magenta and fuchsia foliage. I make my world-famous crispy kale chips with the plants I grow as ornamentals. I’ll share tips on this tasty treat on the Southern Gardening Facebook (@SouthernGardening) and Instagram (@southerngardening) sites. Next week, I’ll continue this edible landscape theme with easy planting and growing recommendations for various other fall garden greens.

by Natasha Haynes, MSU Extension Center I love versatile recipes, and these corn pancakes fit the bill! You can use canned, fresh or frozen corn, so whether you slice it off the cob or use some of the bags of frozen corn you bought during a major sale at the grocery store, you’ll have a great side dish in no time! I also love that I can make the batter from scratch or use a ready-made pancake mix. I got this recipe from our friends at Oregon State University Extension’s Food Hero program. Here are their recipe notes: Fresh corn works very well in this recipe. Cook 2 large ears of corn for 5 minutes in boiling water, then cool in very cold water. Cut kernels off the cob, cream style (cut kernels with a shallow cut, then scrape the cob for the rest of the kernel). Add to batter. Try serving with salsa or applesauce. This recipe can also be made quickly with your favorite pancake mix. Make enough batter for six servings. Then, add 1 can drained corn or 2 cups cooked fresh corn cut off the cob. Corn Pancakes Ingredients: - 1/2 cup cornmeal - 1/2 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 2 large eggs - 1/2 cup non-fat or 1% milk - 2 cups cooked corn (canned, frozen, or fresh) - cooking spray for skillet Mix corn meal, flour, baking powder, and salt. Beat the eggs and milk together and add to the flour mixture. Add corn and mix well. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium heat (300 degrees F in an electric skillet). Pour batter onto hot griddle to make individual pancakes. Cook until golden on the bottom. Turn and cook on other side. Refrigerate leftovers within two hours. If you love fresh, sweet, Mississippi-grown corn, try our tips for how to make fresh corn salad! For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

Chicken Salad Chick, the nation's only southern inspired, fast casual chicken salad restaurant concept, announced recently it will be expanding in Mississippi with its newest restaurant in Madison. Following the brand's debut in Flowood in 2018, the Madison restaurant marks Chicken Salad Chick's second Jackson area location and ninth restaurant in Mississippi. Located at 1917 Main Street, Madison on Main will celebrate its grand opening on October 20 and will offer free chicken salad for a year to the first 100 guests. Those awarded will be properly distanced and will receive a designated return time upon arrival to spread out the number of guests at the restaurant throughout the day. Chicken Salad Chick is closely following Mississippi's state and local guidelines for COVID-19 procedures and will open the Madison on Main restaurant at limited capacity with social distancing measures in place. All employees will be wearing masks and gloves, as well as practicing proper handwashing and food safety protocol, and all guests will be required to wear masks until seated for dining. For guests who prefer to take their chicken salad to-go, Madison on Main has a drive-thru for added convenience. During grand opening week, guests will experience the southern hospitality that Chicken Salad Chick is known for, with modified giveaways and specials that include: Tuesday, October 20: Free Chicken Salad for a Year! The first 100 guests will receive one large Quick Chick of chicken salad per month for an entire year, with one lucky guest randomly selected to win one large Quick Chick of chicken salad per week.* Any guest not part of the first 100 in line can make an in-store purchase and enter for a chance to win free chicken salad for a year.** Wednesday, October 21 : The first 50 guests to purchase three large Quick Chicks will receive a free Chick charcuterie board. Thursday, October 22: The first 100 guests to purchase a Chick Trio will receive a free Chick tumbler. Friday, October 23 : The first 50 guests to purchase a Chick Special will receive a free Chick blanket. Saturday, October 24: The first 50 guests to purchase two large Quick Chicks will receive a free large Chick cooler. The Madison restaurant is owned and operated by multi-unit franchise owners Blake and Shae Fuller of Taste and C, LLC. The pair opened their first Chicken Salad Chick restaurant in Flowood in 2018 and currently operate an additional location in Hattiesburg. Madison on Main marks the Fullers' third restaurant opening in just two years, and while spreading chicken salad to more communities around Mississippi excites the duo, it's the relationships they build with loyal guests that truly sweetens their expansion. During the COVID-19 restaurant closures, the Fullers noticed a need to feed the front line workers in the area and alongside restaurant guests, were able to donate nearly 300 meals to nurses, doctors and medical staff. "Joining the Chicken Salad Chick family is about so much more than becoming a business owner. We have the opportunity to make an impact, both in the community and on a personal level, either through our kind, attentive service or giveback efforts," said Shae Fuller. "Blake and I have loved serving the Flowood and Hattiesburg communities and look forward to opening our Madison on Main location. The area has a vibrant culinary scene and we know we'll be a great next addition." Chicken Salad Chick in Madison will be open Monday through Saturday from 10:30 a.m. to 8 p.m. For more information, visit www.chickensaladchick.com. Follow Chicken Salad Chick on Facebook, Twitter and Instagram for the latest news and trends. *Guests should arrive between 7 and 10 am to get checked in while maintaining social distancing. The first 100 guests will be assigned a number and designated return time between 10 to 11:15 am. Upon return, guests will make a purchase of "The Chick Special" or anything of greater value and scan the code 'First 100 Spot' on the CravingCredits app to officially secure your spot. If you are late, or miss return time, your spot will be awarded to next in-line. Guests must be 16 years or older, redemption begins October 26. **Eligible winners must be 16 years or older, purchase a Chick Special and are required to download the Craving Credits app. 10 winners will be drawn at the end of the day. Redemption will start October 26. For more information on giveaways and specials, visit https://www.facebook.com/ChickenSaladChickMadisononMain/

by Ms. Natasha Haynes, MSU Extension Service Video by Jonathan Parrish Who says comfort food has to be unhealthy? This delicious casserole is loaded with flavor, and best of all—you don’t have to heat up the oven! Before you start putting all of the ingredients in your slow cooker, please note: the noodles, spinach, and cheese are added *after* the chicken cooks for six to eight hours. You’ll cook the noodles separately, so this is not technically a one-dish meal, but it’s pretty close! For an even healthier option, swap out the traditional egg noodles for a whole-wheat version or even pasta, such as whole-wheat bow ties or whole-wheat fettucine noodles broken up into smaller pieces. Crew Review: when we first tasted this dish, we all had the same reaction: something is missing! The recipe by itself is very bland. If I were to make it again, I would probably add a packet of Ranch or Italian dressing mix to give it more flavor without a lot of effort. Food safety reminder: remember to wash your hands after handling the raw chicken! Slow Cooker Cheesy Chicken Spinach Noodle Casserole Ingredients: - 1 pound boneless, skinless chicken breast - 1 (10-ounce) can reduced fat cream of mushroom soup - 1 cup water - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 tablespoon dry chives - 1/2 tablespoon dry thyme - 1/2 tablespoon dry parsley - 16 ounce egg noodles, cooked - 3 cups baby spinach, rinsed and chopped - 1 cup reduced fat shredded cheddar cheese Wash your hands and clean the preparation area. Place the chicken breast in the bottom of a slow cooker. In a small bowl, combine cream of mushroom soup, water, garlic powder, onion powder, chives, thyme, and parsley. Pour seasoned soup mixture over chicken breast. Place the lid on the slow cooker and cook on low six to eight hours, until chicken is cooked through and shreds easily. Remove the chicken breast from the slow cooker and shred into fine pieces. Add the shredded chicken back into the slow cooker, and stir in hot, cooked egg noodles, baby spinach, and shredded cheese. Replace the lid and allow to heat through for 15 to 20 minutes until spinach is wilted and cheese is melted. Thank you to our friends at Texas A&M AgriLife 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 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 Robert Nathan Gregory, MSU Extension Service Good growing conditions helped Mississippi corn -- like this plant pictured in a Monroe County field -- mitigate a wet planting season. (Photo by MSU Extension Service/Kevin Hudson) STARKVILLE, Miss. -- A soggy planting season dissuaded some Mississippi producers from planting corn this year, but those who stuck with the crop have mostly been rewarded with a solid harvest. Initial planting forecasts at the end of February called for more than 700,000 acres of corn in the state. That figure was scaled back to 550,000 acres a few months later as a waterlogged March and April led some growers to shift some acreage to soybeans. At 90% complete, Mississippi’s corn harvest progress is slightly behind where it usually is at the end of September. Most corn reached physiological maturity later than normal due to late planting. Good growing conditions, however, kept corn productivity strong. Erick Larson, Mississippi State University Extension Service grain crop specialist, said reports from growers indicate good yields in dryland fields and average results in irrigated fields. The current yield estimate from the U.S. Department of Agriculture is at 180 bushels per acre. “Corn is responsive to early plantings, but this year a planting window of more than a day did not materialize at all throughout much of the corn-growing portions of the state until late April. There were more opportunities to plant in the southern part of the state, but that comprises a small percentage of the growing area,” Larson said. “May was drier than normal, which generally helped the corn get off to a good start and allowed growers an opportunity to apply fertilizer and herbicides in a timely manner,” he said. One of the variables that correlates closely with yield potential is nighttime temperature during the 30-day period after corn tassels. Too much heat compromises the plant’s grain yield. “Overnight temperatures at that time were slightly above normal but not excessively hot,” Larson said. “That probably affected the later planted corn more than the early, although we’ve gotten several harvest reports that early corn didn’t yield as well as later corn.” Generous rainfall from June 20 to July 10 helped the crop significantly. Dry weather followed afterward during late grain filling stages. Will Maples, MSU Extension agricultural economist, said lagging corn prices also gave growers pause when deciding what to plant this year. Corn futures have rebounded since March, when there was downward market pressure due to the COVID-19 pandemic. “Futures are trading in the $3.65 to $3.75 range, which has led to some new crop cash bids in the Mississippi Delta in $3.80 to $4 range,” Maples said. “This is presenting marketing opportunities for producers to at least break even this year.” Yield uncertainty in the Midwest has driven prices nationally. “Iowa faced double trouble with a drought in the western part of the state and the derecho weather event,” Maples said. “Back in the spring, it was forecasted we would have near record high corn production, but as the growing year has progressed this forecast has been adjusted down and supported higher prices.” Some Mississippi corn also dealt with issues related to extreme weather, albeit on a much smaller scale. Heavy winds and flooding from Hurricane Laura may have caused considerable damage to unharvested corn in south Mississippi, such as near Natchez, in late August, but most of Mississippi’s corn crop was well east of the storm’s path. “Wind is a big threat to corn because it is such a tall crop. Wind damage considerably slows harvest progress and increases losses because combines have difficulty picking fallen or lodged stalks and ears up off the ground,” Larson said. “Fortunately, Hurricane Laura generally went west of Mississippi, so the winds we had weren’t strong enough to cause severe lodging for a lot of the Delta crop that would have been more exposed.”

by The Wine Guys, Tom Marquardt and Patrick Darr Last week, we wrote about the wines of the northern Rhone Valley. Today, we write about the very different wines of the southern Rhone. While the northern Rhone consists of dramatic steep hillsides, the southern Rhone is characterized by rolling hills. It features a distinctively milder climate than the northern Rhone with less rainfall as well. Syrah is the only grape planted in northern Rhone, but more than 10 grape varieties can be grown to make AOC-labeled wine in the southern Rhone. The majority of the red wine produced in the south is labeled Cotes du Rhone – a bargain at $10 to $25 a bottle – and is dominated by the grenache grape with syrah, mourvedre, carignan and cinsault often added. ​​​​​​​​​​​​ The superstar of the southern Rhone is Chateauneuf-du-Pape, where both red and white wines are produced from up to 18 grape varieties. The prices of the best versions can exceed $100 per bottle. Across the Rhone River from Chateauneuf-du-Pape lies Tavel, an AOC whose one and only claim in the wine world is to produce rosé wine exclusively. Grenache and cinsault are the main characters in Tavel rosé although a panoply of other common red and white Rhone varietals can contribute to the blend. You’ll generally pay $25 or more for Tavel rosés, but in turn get a complex and bold drinking experience. Tavel is one of the few rosés that can benefit from aging. Gigondas Vacqueyras, Rasteau and Lirac are four other AOCs mostly producing red wine that command prices above those of Cotes du Rhone and offer greater complexity for those seeking bigger wines. Grenache is dominant in Gigondas and Vacqueyras and withsyrah playing a supporting role and adding power to the blends. Our tasting began with the Chateau de Segries Tavel Rosé 2019 ($20-25). True to form, this Tavel rosé presented a fairly dark strawberry color – atypical today and setting it apart from the widely available pale Provence rosé selections. It is a very balanced wine with fruit and acid in harmony and offering notes of strawberry with a hint of spice, and more tannins than most rosés. A pretty substantial wine, this would pair well with many grilled foods. Cotes du Rhone is the dominant AOC in the southern Rhone, and we tasted an example that proved an exception to the common mix of grape varieties. Oddly, the Chateau St. Cosme Cotes du Rhone Rouge 2018 ($16-20) is 100 percent syrah in an AOC field where grenache is usually the dominant grape. The result is an intense Cotes du Rhone presenting black cherry fruit notes and a distinctive black pepper accent. We next tasted a Famille Perrin Cotes du Rhone Villages Rouge 2017 ($14-17). Cotes du Rhone Villages is an appellation of Cotes du Rhone and includes superior vineyards surrounding 22 villages. The wines must have at least 50 percent grenache and 20 percent syrah in the blend. In general, the red wines from Cotes du Rhone Villages should provide more complexity than the standard Cotes du Rhone and for not much more money if any at all. This wine displayed delicious berry notes along with a classic black pepper element that created a very nice, drinkable table wine. ​Our favorite of the southern Rhone tasting was the Arnoux et Fils Clocher Vacqueyras Rouge 2017 ($25). True to Vacqueyras’ reputation, this example from a blend of grenache, syrah and mourvedre had pleasant plum, berry and cherry elements with ample tannins. A long finish with black pepper notes. The royalty of the southern Rhone outing was the Brotte Les Hauts De Barville Chateauneuf-du Pape 2017 ($37-40). A relative bargain in the world of Chateauneuf-du-Papes, this example illustrated the classic experience of this regal wine. The up-to-19 varieties allowed in this AOC tend to create an experience of savoring a compote of very ripe summer fruits. Although Brotte only uses grenache, syrah and mourvedre, this elegantly smooth wine is true to profile with raspberry and cherry fruit notes dominating. Drinking beautifully now or for the next several years. ​​​​​​​​​​​​ Bodegas Caro Fans of Argentine malbecs would be wise to explore the wines of Bodegas Caro, a partnership between the historic properties of Catena of Argentina and Domaines Barons de Rothschild of France. Producing wines since the 2003 vintage, the partnership combines two talented wine companies to bring malbec – a staple of Argentina – and cabernet sauvignon – a staple of Bordeaux – harmoniously together. We recently joined Philippe Rolet, estate manager (pictured below), for a virtual tasting of the three Bodegas Caro wines. The winery, built in 1884, is in the heart of Mendoza and the vineyards are about 3,000 feet in altitude. The area didn’t develop as a wine region until a railroad was established around 1915 between Mendoza and Buenos Aires. Although malbec is less important in Bordeaux today, it was introduced to Mendoza by the French. However, it is no longer the same malbec of France, thanks to re-plantings following the spread of phylloxera. “Not all malbecs are the same,” Rolet said. The 2018 Caro Aruma ($15) is one of the best malbecs we’ve tasted in a long time. Rich and dark in color, it has floral aromas, plum notes, medium body and tannins, and delicate finish. It is a great wine to sip or share with burgers or pasta. The 2017 Caro Amancaya ($20), named after an elusive native Indian flower found in high altitudes of Mendoza, brings cabernet sauvignon into the blend. A great value, it is richer in style with earthy, dark cherry flavors and a hint of spice. Malbec makes up 67 percent of the blend. The flagship of the partnership is the 2017 Caro CARO ($65), a full-bodied wine with richness and complexity. Intense plum flavors with layers of mocha, mint and dark chocolate. The grapes for this elegant wine are selected with a focus on terroir. The best blocks are from calcareous and limestone soils deposited from remnants of a river that flowed through the region. It is made only in the best seasons and aged for 18 months in French oak barrels from Lafite’s cooperage. Wine picks •Art of Earth Montepulciano d’Abruzzo 2019 ($10). Using only organically grown montepulciano grapes, this Italian gem delivers a lot of depth and fruit-forward flavors for the money. Spice punctuates a red fruit flavor profile. Good tannin and a hint of tea. •Le Volte dell’Ornellaia 2018 ($35). Made by Tuscany’s iconic Ornellaia winery, this medium body and vibrant blend is made up of merlot, cabernet sauvignon and the native sangiovese. Floral and herbal aromas set the stage for extracted plum and black cherry flavors.

by Robert Nathan Gregory, MSU Extension Service Sweet potatoes are harvested at Topashaw Farms in Calhoun County, Mississippi, on Sept. 11, 2020. (Photo by MSU Extension Service/B.J. McClenton) STARKVILLE, Miss. -- This year’s sweet potato harvest is ramping up, and initial reports from the field indicate an average yield for 2020. The variability in expected yield from field to field can be chalked up to location and soil moisture, said Mark Shankle, a researcher and professor with the Mississippi Agricultural and Forestry Experiment Station at the Pontotoc Ridge-Flatwoods Branch Experiment Station. “Some fields benefited from timely rains,” Shankle said, “while others either received not enough or too much.” Trent Barnett, an agent with the Mississippi State University Extension Service in Calhoun County, offered a promising forecast for his area. About a third of the state’s crop is planted there. For the last five years, the state’s total sweet potato acreage has hovered between 27,000 and 30,000 acres. “I would say a good estimate for Calhoun County acreage would be 9,000 to 10,000 acres,” Barnett said. “I am excited about what I have seen of the sweet potato crop at this time, but we are still early in the season.” Roughly one-fifth of this year’s planting had been harvested as of September 21st, according to a recent report from the U.S. Department of Agriculture National Agricultural Statistics Service. So far, 64% was graded in fair condition, with 26% rated good. In the age of COVID-19, the amount of water in sweet potato producers’ rain gauges has hardly been their most pressing challenge. Labor and product delivery are two issues that have presented difficulties for growers. “Sweet potato production requires a tremendous labor force, and with the onset of the COVID-19 pandemic, the greatest challenge has been the availability of workers,” Shankle said. “Movement of product from storage sheds to food-processing facilities, restaurants and commercial cafeterias has been interrupted due to the COVID-19-related slowdown or complete shutdown in certain areas. This has required some growers to establish new marketing channels to sell their crop.” Extension agricultural economist Alba Collart said growers have to take extra steps to protect the health of their workers, including social distancing. “As the harvest season begins, farmers face uncertainty regarding how COVID-19 will impact the availability of workers and how to handle and prevent COVID-19 cases in their farms and communities,” Collart said. The pandemic has not made a major dent in sweet potato market prices. “So far, this year’s average price for a 40-pound carton wholesale is $25.68. That is near last year’s average of $26 and higher than the five-year average of nearly $24 from 2015-19,” Collart said. MSU supports the state’s sweet potato industry with research plots, new variety testing and other activities. Research at the Pontotoc Ridge-Flatwoods Branch is driven by input from industry stakeholders. “Recent sweet potato research includes soil fertility requirements for different commercial varieties, replant scenarios based on missing plants, and evaluation of new cultivars for commercial production for environmental performance, insect tolerance and yield potential,” Shankle said. “We are also studying sweet potato tolerance to off-target movement of auxin herbicides and new technologies that promote propagation of certified clean sweet potato plant material in greenhouses.”

by Ms. Natasha Haynes, MSU Extension Service If you are cooking for just one or two, this recipe is for you! It features one of our favorite ingredients – Mississippi-grown sweet potatoes. You can expand this recipe as needed for a larger crowd. You’ll want to save this recipe for a weeknight when you have a little extra time, or cook it on the weekend, as it requires browning the pork chops first, then baking them. I love the combination of tangy, sweet and savory flavors! While the recipe doesn’t specify an order, The Food Factor crew put the sweet potatoes on the bottom of the baking dish with a sprinkle of cinnamon, then we topped the sweet potatoes with the chops. Sprinkle the meat with a bit of salt and pepper before the orange slices. Orange Sweet Potato Pork Chops Ingredients: - Cooking spray - Oil - 2 boneless pork loin chops - 1 sweet potato, peeled - 1/2 orange, sliced - 1 dash cinnamon - 1 dash salt, optional - 1 dash black pepper, optional Preheat oven to 350 degrees F. In a medium skillet, brown pork chops in a small amount of oil. Cut sweet potato into half-inch slices. Spray a baking dish with nonstick spray. Place meat and sweet potato slices in the baking dish and sprinkle with seasonings. Top with orange slices. Cover and bake for one hour until meat is tender. Pork is safely cooked when it has been heated to 145 degrees F, followed by a three minute rest. Thanks to our friends at the University of Nebraska-Lincoln for offering a printable version of this recipe. Learn more about sweet potatoes in our previous Sweet Potatoes vs. Yams: What's the Difference post. Be sure to follow The Food Factor on Facebook 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 It seems that every month brings a new "national" day of celebration, whether it's National Cat Day or National Pizza Month. According to Foodimentary, the month of October brings with it several different food days to celebrate, and October is even National Food Month for several foods, too. Celebrate all month long with these recipes to celebrate National Pasta Month, National Potato Day and many more that come with the month of October. National Seafood Month - all October long Celebrate National Seafood Month and the fall season with a hearty bowl of Seafood Shrimp Gumbo from The Cooking Bride. This gumbo is full of shrimp, crab meat and oysters and packs in tons of Creole flavor. National Pizza and Beer Day - October 9 Sometimes, there's just nothing better than stuffing your face with pizza while downing a few pints of your favorite beer. Celebrate accordingly with making your own pizzas. It's usually cheaper and way more fun than ordering delivery or store-bought pizzas. This copycat California Pizza Kitchen Barbecue Chicken Pizza is perfect anytime, but especially on National Pizza and Beer Day. National Pasta Day - October 17 Whether it's chicken alfredo, baked ziti, shrimp scampi or anything in between, everyone is bound to have a favorite kind of pasta. On this year's National Pasta Day, celebrate with a bowl of this Mississippi Sin Pasta. It combines the goodness of Mississippi Sin Dip into a decadent pasta dish that might become your new favorite way to indulge in noodles. National Dessert Day - October 14 There are countless desserts out there, but sometimes, there is just nothing better than a classic chocolate chip cookie. These Chocolate Chunk and Chip Cookies are the perfect treat for any chocolate chip cookie lover. And they're even gluten free! Bake these on National Dessert Day and for all the holiday gatherings that are just around the corner. National Pumpkin Day - October 26 Of course there's a National Pumpkin Day in the month of October, who's surprised? You either love or hate pumpkin flavored things, and if you're a pumpkin lover, try out this Praline Pumpkin Crunch Cake. It might even turn a pumpkin hater into a pumpkin fanatic. It'll make a sweet treat on National Pumpkin Day and all throughout the fall season.

by Qula Madkin, MSU Extension Service Video by Jonathan Parrish Does diet play a role in brain health? Research shows that eating certain foods may slow brain aging. Here are five power foods to include in your diet. Vegetables: Especially leafy greens like collards, turnip greens, kale, and mustard greens. Greens are packed with nutrients like Vitamin E, flavonoids and folate. Fresh, frozen and canned vegetables are all nutririous, so load up on vegetables. Look for no added salt and sugar versions when choosing canned or frozen vegetables. Berries and cherries: The darker the berry, the sweeter the juice, and the greater the health benefits for your brain. One of my best childhood memories was picking and eating blackberries with my friends. In Mississippi, blackberries are likely in abundance in most areas during the summer months. Take advantage of that, and pick, eat, and freeze some for later. Olive oil, herbs, and spices: Consider using more spices and herbs to boost flavor and cook with olive oil. Spices and herbs provide flavor and potential health benefits. Check out Gary Bachman’s Southern Gardening column if you’d like to try herbs in your late summer garden. Nuts: Nuts are a good source of healthy fats and protein. They provide a good amount of fiber and are packed with Vitamin E. Omega 3 fatty acids: You’ve probably heard you need to eat more fatty fish (cold water fish) like salmon, tuna, sardines and trout to boost your intake of these fats. One of the 11 types of Omega 3 fatty acids is DHA, or docosahexaenoic acid, and it’s found in fatty fish. Some research shows that brain and nervous system tissue may prefer DHA. Aim for 2 servings, or 8 oz., of fatty fish per week, according to the American Heart Association and the Dietary Guidelines for Americans. If you’re a vegetarian, allergic to fish, or don’t like fish, you can get Omega 3 fatty acids from other sources like walnuts, flax seeds and chia seeds. While there is no guarantee that these foods will improve your memory, they do support overall good health. A few things to keep in mind: For some people, DHA supplementation may be necessary. Speak with your doctor or registered dietitian to determine if you need supplementation. Broiling or grilling are healthy cooking options for fish and lean proteins. Roasting vegetables brings out great flavor. Check out the Food Factor’s Easy Roasted Vegetables recipe. Try meat-free meals sometimes to increase your intake of plant-based foods. Consider a meatless Monday. Check out Extension Publication 3430, “COVID-19 14-Day Meal Plan” for more meatless meal ideas. Healthy lifestyle choices, including regular physical activity, are good for your heart and brain. For optimal health benefits, aim for 150-300 minutes per week of physical activity. That’s just 20 to 40 minutes per day of walking, dancing around your house, or riding bikes with the kids. For more information about healthy eating, visit the American Heart Association’s Healthy Eating web page. Visit the Alzheimer’s Association website to learn more about diets that can help reduce heart disease and may lower the risk of dementia. The National Institute on Aging has a variety of diet-related information on its Healthy Eating page. Check out the Academy of Nutrition and Dietetics food webpage for more on healthy eating.

by The Wine Guys, Tom Marquardt and Patrick Darr Grape growing and wine production in the northern and southern Rhône Valley is a tale of two worlds. Although the greater Rhône region shares the commonality of the Rhône River, north and south are unique environments with each producing radically different wines. In part one of our journey through the Rhône Valley, we will comment on northern Rhône wines.​​​​​​ The northern Rhône , which features a cooler continental climate, begins about 20 miles south of Lyon where the Rhône River has carved a gash in the earth and steep hillsides with terraced vineyards descend to the river. The Syrah grape dominates this landscape as the only permitted red grape variety allowed by AOC rules. A small amount of white grape varieties is also permitted, some of which are bottled as white wine and some of which are blended with the Syrah grape to produce one of the eight official appellations. The two most recognized and celebrated appellations are Hermitage and Cote-Rotie, which are known for their sturdy, long-lived wines that command premium prices and are produced in limited quantities. Only five of the named appellations produce red wine in the northern Rhône and we recently tasted wines from three of them to contrast and compare in an informal tasting. Beginning in the northern Rhône , near the Rhône Valley gateway town of Vienne, lies Cote-Rotie which literally means “roasted slope.” As in all northern Rhône red wines, Syrah is the main player although up to 20 percent viognier, a fragrant floral white grape, may be co-fermented during the winemaking process. We tasted the E. Guigal Brune et Blonde Cote-Rotie 2016 ($85). This delightful red wine exhibited a youthful, bright lightness that tamed the Syrah in the blend perhaps, in part, due to the addition of four percent viognier. Pure berry-fruit flavors, a hint of bacon fat, as well as pretty apparent acidity, created a terrific package. Delightful now but it has the potential for extended aging. Moving south about midway through the Rhône Valley hard against the river lies the appellation of St. Joseph. Red wines in this region mature earlier than in the more heralded Hermitage and Cote-Rotie regions. Up to nine percent Marsanne and Roussanne, two white grapes, can be blended with Syrah here. We tasted the Domaine Les Alexandrins St. Joseph 2017 ($40) and were won over by its upfront fruity charm -- a mélange of plum, cherry and blackberry. A little tight, this beauty needs a few years to develop further but should reward with 3-5 years of slumber. It was the favorite of the northern Rhône. Abutting St. Joseph to the south, and on the eastern side of the Rhône River, lies the appellation of Crozes-Hermitage. Crozes-Hermitage is the largest appellation in the Northern Rhone and one of the more available wines in the U.S. White grapes Marsanne and Roussanne are allowed in up to 8 percent of the finished red wine and in general produce wines of higher acidity and often display herbal notes. We tasted the Yann Chave Crozes-Hermitage Le Rouvre 2016 ($60) made entirely from Syrah and from a single parcel of 50-year-old vines. Blackberry notes dominate the palate with hints of herbs and roasted meat. In a future column, we will detail wines we tasted from the southern Rhone. Smoke taint Two professors from the University of California at Davis recently hosted a seminar with wine representatives to discuss of the impact of the fires that have ravaged much of California and Oregon. According to Anita Oberholster on “Office Hours,” California’s style of winemaking may spare red wines from the worse of smoke taint. Wines with high alcohol, some residual sugar and low pH are in a best position to cover up the compounds of smoke taint. PH measures ripeness in relation to acidity. As we suggested in last week’s column, winemakers will limit the amount of skin contact in red wines because skins absorb the smoke. That will lend itself to white pinot noirs and rosés. We also suspect we’ll see naturally light-colored red wines adulterated with concentrated fruit juice, such as Mega Purple. Winemakers don’t like to talk about this, but it’s common to correct a wine’s color to make it more appealing. Alas, you’ll never know if they did but the circumstances seem to call for a dosage of concentrated rubied grape juice. Because Oregon is so dependent on pinot noir and Syrah, both of which are delicate, the results could be worse for those grapes. Another observation from Oberholster: hand-harvested chardonnay could fare better. Machine harvesting breaks the skins on the way to the winery and thus sets off fermentation of smoke-damaged grapes. Most expensive chardonnays are hand-harvested. Wine picks •Domaine Anderson Pinot Noir Anderson Valley 2017 ($40). Owned by the Louis Roederer family of Champagne fame, this winery only produces pinot noir and chardonnay. The pinot noir is a winner with cherry, blackberry cola notes and a hint of cinnamon. A great package at a fair price. •Intercept Red Blend Paso Robles 2017 ($20). Usually celebrity wines under-deliver and are over-priced, but not this one. Intercept was created by Charles Woodson, a Heisman trophy winner, an 18-year celebrated NFL veteran and long-time wine lover. This fantastic red blend is forged from a polyglot of grape varieties dominated by petite sirahand zinfandel as well as smaller amounts of petite Verdot, Tempranillo and Syrah. Intercept displays a wonderful smooth fruitiness with plum and black cherries dominating as well as a distinctive brightness that many Paso Robles red wines capture. Well worth the modest price. •Charles Krug Cabernet Sauvignon Napa Valley 2017 ($45). Charles Krug seems to over deliver for the price. Not an overly complex cabernet sauvignon, just a delicious well-made glass of wine that features a pure cherry fruit nose and flavors at a decent price. •Chateau Lassègue St. Emilion Grand Cru 2016 ($60-70). Mostly merlot and cabernet franc with a dash of cabernet sauvignon thrown in creates a big styled St. Emilion that can stand up to any cuisine. Cassis, plums, and dried cherry elements dominate with a subtle refined oak under-note. A bit of earthiness at the end and a long rich full finish.

by Bonnie A. Coblentz, MSU Extension Center Mississippi State University officials hosted a group of influential lawmakers who want to increase meat processing capacity in the state. Front row, from left, are Bill Pigott, Andy Gipson and Chuck Younger. Back row, from left, are Keith Coble, Dr. Kent Hoblet, Fred Stokes and Reuben Moore. (Photo by MSU Extension Service/Kevin Hudson) STARKVILLE, Miss. -- Mississippi State University’s state-of-the-art meat processing facilities drew Mississippi Agriculture and Commerce Commissioner Andy Gipson and a small group of influential lawmakers to campus for a personal tour September 16, 2020. The visit was organized to address a desire to increase meat processing capacity in the state. MSU’s modern meat processing facility and storefront operation on campus became the centerpiece of the daylong tour. In addition to Gipson, the tour included Mississippi Sen. Chuck Younger, Mississippi Rep. Bill Pigott and Kemper County beef producer Fred Stokes. The tour was hosted in part by MSU President Mark Keenum. Reuben Moore, interim vice president of the MSU Division of Agriculture, Forestry and Veterinary Medicine, said MSU met the legislators’ need for information and can meet producers’ need for education in the industry’s latest techniques, as well. “A lot of people want to shop local and know the source of the food they eat,” Moore said. “Our small cattle operations are uniquely positioned to do this, but they sometimes do not have the facilities or capacity to process the meat they raise.” Keith Coble, head of the MSU Department of Agricultural Economics, let legislators know they did not have to travel out of state to see small-scale, modern meat processing facilities. MSU’s facility, which opened in 2018, is part of an animal, dairy and poultry science complex that is nearing completion. “There are a lot of people, not just in Mississippi but all over the country, who are trying to find a way to produce local or branded food products -- in this case meat,” Coble said. “It is a challenge to build a facility that is viable economically. “The fact that Mississippi State has a state-of-the-art meat science lab funded by the Legislature to teach students -- potential meet processors -- about management and economics of a plant is a significant asset in helping Mississippians do this successfully,” he said. Stops on the tour included the R.R. Foil Plant Science Research Center, H.H. Leveck Animal Research Center, the MAFES Sales Store, Meat Science and Muscle Biology Lab and MSU College of Veterinary Medicine. “We were able to introduce our guests to a combination of researchers and Extension personnel all working together to help the meat industry of this state,” Coble said.

by Ms. Natasha Haynes, MSU Extension Center Fresh fruit is a delicious and healthy snack, but sometimes you need something more portable and less messy. That’s when homemade snacks like these Strawberry Oatmeal Cookie Balls come in handy! What makes these healthier than regular cookies? The ingredients are high in fiber, natural sugars and healthy fats. And they are loaded with flavor! Whether you have kids at home who need a project to keep their hands busy or you simply want to satisfy your sweet tooth with a healthier option, I hope you will enjoy these cookie balls as much as I have. Note: this recipe calls for Medjool dates, which are a variety of date that is large and sweet. You can usually find these in small containers in or near the produce section. Strawberry Oatmeal Cookie Balls Ingredients: - 1 cup Medjool dates, pitted - 4 medium ripe strawberries - 1 teaspoon vanilla extract - 1/2 cup old fashioned rolled oats, uncooked - 3/4 cup whole almonds - 1/4 cup unsweetened coconut flakes Use a food processor to blend the dates, strawberries, vanilla extract, oats and almonds together. Process until the almonds are in pieces but not completely ground. Use a small scoop or 1 tablespoon measuring spoon to scoop mixture out of the food processor, and roll into balls. Place on a cookie sheet lined with wax paper and chill in the refrigerator. Clean the food processor and add coconut flakes. Process until broken down into small pieces. Pour coconut onto a clean plate and roll chilled balls over the coconut, coating well. Store in a sealed container in the refrigerator for up to five days. Thanks to our friends at Texas A&M AgriLife 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 and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

SEC football is finally kicking off this weekend, and while this season may look different for fans, we can still have tailgates and watch parties within our own homes. If you plan on hosting a watch party on Saturday, or if you're going as a guest and want to bring a dish, here are some great tailgate-friendly dishes for this weekend and the rest of football season! Cheeseburger Stuffed Mini Sweet Peppers Cheesy Sausage Dip Pulled Pork Crescent Rolls Hot Baked Crawfish Dip Captain Rodney's Dip

by The Wine Guys, Tom Marquardt and Patrick Darr For those of us not living on the West Coast, the fires enveloping wine regions in California, Oregon and Washington are frightening to watch on TV. Not only have the widespread fires led to a loss of life, but a lot of buildings and livelihoods have been destroyed. The impact of these deadly fires on the wine industry is still unknown – or, more likely, untold. We had difficulty finding winemakers willing or able to talk to us. However, a recent statement from the California Wine Institute said that although the situation remains fluid, to date the impact of the fires is minimal. Only a couple of the 4,200 wineries have suffered extensive damage. Although that’s encouraging, it isn’t the whole story in regard to what kind of wine we can expect from the 2020 harvest. The real question is whether the grapes have suffered smoke taint – and to what extent. Wildfire smoke releases compounds called volatile phenols that attach to the grape’s sugar to form glycosides. Oftentimes, the wet ashtray flavor of tainted grapes doesn’t manifest itself until fermentation. That leaves the winemaker in a quandary and many expected to either demote the juice to bulk wines or simply dump them. No one wants to make a wine so damaged that it will ruin their reputation. We’ve even seen a suggestion that some may make rosé out of their cabernet (rosé spends little time on the skins). Maybe we’ll see more white pinot noir, too. There are several things to consider. First, vineyards in general are a natural firebreak. Approaching fires may burn a couple of rows of vines but then stop. Green grapes and leaves just aren’t an accelerant like dried brush. Even vines burned by fire can recover and produce grapes the next year. Second, some of the white grapes – depending on location -- were already harvested by the time the fires approached. In 2017, the wild fires came in November when 90 percent of the crop was already picked. This year harvest was running about two weeks late in regions like Monterey County, so most of the grapes are still on the vine. Pickers were allowed back into the evacuation areas to pick grapes on an emergency basis, but many of them had evacuated to addresses unknown. Third, the extent of smoke taint depends on the grape variety. Chardonnay, for instance, spends little time on the skins after the crush, so smoke taint is minimized. However, cabernet sauvignon is one of the last grapes normally picked and it stays on the grape skins for a couple of days during fermentation to provide color and complexity. Thus, whatever smoke is on the skin will likely pass to the wine. The same goes for pinot noir, a delicate grape variety that is prone to disease and now smoke. The vulnerability of certain grapes is particularly threatening to areas such as the Willamette Valley in Oregon and Santa Lucia Highlands in California that are focused on pinot noir. How does a grape grower know if his grapes have smoke taint? He sends them to a licensed lab. Unfortunately, the labs have been hammered and grape growers are being told not to expect results for a month. Many winemakers are saying the grapes are not ripe enough to pick and they hope rain will wash off the taint before the grapes are harvested. But in the middle of all of this, they have to determine when the grapes have hit peak maturity and then find the pickers to harvest them. The haze hanging over much of the wine region may spell them relief from the sun. In a year wracked by high temperatures and a COVID-19 virus that locked down tasting rooms, this is the last thing winemakers needed. Although many growers have crop insurance, it doesn’t cover other costs, including debt payments and personnel. Many growers have long-term contracts with producers who will have a problem rejecting the grapes if lab results show no taint. But wine producers and their growers are resilient and have faced fires before, although not to this extent. They are surprisingly optimistic. And, we should be too. We’ll keep you posted. Marietta Cellars Over the past two decades, we have turned to Marietta Cellars for a dependable wine that never fails to please. In particular, its legendary Old Vine Red blend, first released in 1982, rewards the palate with a burst of flavor. Winemaker Chris Bilbro never gave up his recipe, other than that the wine was based predominantly on zinfandel. It is a blend sometimes released twice a year – hence, instead of being designated by a particular year, it is labeled with a lot number. We first started drinking Old Vines at Lot 9. Today, it is on lot 70. For $15, it’s a great value. We sat with Bilbro on a number of occasions. Alas, he died last year and his son Scot carries on his legacy. Scot recently entered in a long-term distribution agreement with VINTUS. Marietta Cellars has vineyard sources in Sonoma and Mendocino counties. We were also impressed with the 2017 Marietta Christo ($24), a Rhone grape variety blend that overdelivers. It is composed of syrah, grenache petite sirah and viognier from the North Coast. Lots of fresh cherry flavors with black pepper and licorice notes. Wine picks •St. Supery Virtu 2018 ($32). With 54 percent of this wine made from semillon, it is unique. We loved it for its exotic grapefruit and citrus flavors. Ram’s Gate Carneros Sauvignon Blanc 2019 ($38). This estate sauvignon blanc takes the grape variety to a higher level with a rich texture and even some complexity, thanks to the time it spends in oak barrels and the partial musque clone that adds dimension. Grapefruit, lemon grass and a bit of apricot highlight this expressive and delicious sauvignon blanc. •Las Moradas de San Martin Senda Garnacha 2016 ($13). It’s been a long time since we’ve found such a great wine value. We thought it was a $40-50 wine when we tasted this gem from Madrid and was happy to see it going for significantly less. Great grip and depth with violet aroma and plum flavor with a hint of mineral, spice and vanilla. Very long finish. You may have to order it online. •Angela Vineyards Yamill-Carlton Pinot Noir 2017 ($38). Fresh red cherry and cranberry flavors with a dash of baking spice.

by Ms. Bonnie A. Coblentz, MSU Extension Service Mississippi’s cottage food laws make it possible for individuals to prepare food products in their own home and sell them in person to others, providing income to these small-scale entrepreneurs. (File Photo by MSU Extension Service/Kevin Hudson) STARKVILLE, Miss. -- Cottage food laws enacted to allow new entrepreneurs to start small-scale food businesses in their homes were updated recently to stay current with the business climate. Cottage food products are non-potentially hazardous foods that are made in the kitchen of a private home. In 2013, the Mississippi Legislature passed laws to define what foods can be made and sold from home kitchens, and under what circumstances these activities can be done. Previously, vendors could sell some products in person, direct to consumers, only at farmers markets. Courtney Crist, a food safety specialist with the Mississippi State University Extension Service, said farmers markets continue to be a major outlet for cottage food products in Mississippi. “Cottage food products I generally see when visiting farmers markets are pickled products, jams, jellies and a variety of baked goods such as cookies and breads,” Crist said. “Currently, Mississippi cottage food industries do not need to register with Mississippi State Department of Health, so it can be difficult to gauge the number of people participating in Mississippi cottage food operations.” While products are not directly regulated, they are overseen by the Department of Health, which provides laws, regulations and guidelines for cottage food products. All cottage food products must be made and stored within the private home and in compliance with the U.S. Food and Drug Administration Retail Food Code. Crist said the Department of Health recently made two updates to cottage food laws dealing with advertising and the amount of sales a cottage industry can have annually. “Cottage food operations are allowed to advertise cottage food products over the internet, including through social media, but sales still must be directly from the producer to the end consumer and not online,” Crist said. “Also, you are limited to $35,000 in gross annual sales of cottage food products, which is an increase over the $20,000 limit previously imposed.” Alba Collart, an Extension agricultural economist, said these changes by the Mississippi Legislature will help the state’s cottage food entrepreneurs by increasing the supplemental income they will be able to earn and the outlets they can use for advertising during times of economic uncertainty in the aftermath of COVID-19. “Cottage food entrepreneurs that might need to continue operating during the pandemic and are not restricted by law to do so will also welcome the increased sales limit and the use of online advertising when venues like farmers markets are closed or operating under safety restrictions,” she said. “However, it is crucial that these cottage food entrepreneurs follow the latest Mississippi State Department of Health and the Centers for Disease Control and Prevention recommendations and requirements for individuals and food businesses to prevent COVID-19 in their homes and in the community,” Collart said. Collart said the cottage food laws in Mississippi support local business development, create jobs for cottage food entrepreneurs and strengthen the local economy. “Compared to other states’ laws, Mississippi’s cottage food laws allow the sale of a variety of food products, follow the typical labeling requirements, and do not impose cost-prohibiting registration, licensing or permitting fees,” Collart said. She said Mississippi has one category of cottage food production and one set of regulations for these producers. Thirteen states have developed tiered systems of cottage food production, where different categories of food producers have different opportunities for sales and revenue but also different rules they must follow. The MSU Extension Service has publications dedicated to the cottage food industry. Find MSU Extension publications searchable by keyword at https://extension.msstate.edu/publications. Find Crist’s publication, “Mississippi Cottage Food Operations: Regulations and Guidance,” at https://bit.ly/3k102F9. Or learn more from Collart’s “Cottage Food Laws in Mississippi: Key Guidelines and Policy Implications” at at https://bit.ly/35j7F5J. The National Agricultural Law Center offers a map that provides state-by-state details on cottage food laws. Find it at https://nationalaglawcenter.org/state-compilations/cottagefood/.

by Paige McKay Now more than ever, local restaurants need our support whether you're dining in again or still ordering take out or delivery. Today is National Eat Local Day, so here are some of my favorite locally owned restaurants around the state to visit and support on National Eat Local Day and every day. 10th Inning Bar & Grill - Southaven Whether it's lunch or dinner, casual drinks, a meet up with friends or even weekend brunch, 10th Inning is the perfect spot for all of the above. Located in the heart of Southaven, this sports bar is one of my favorite places to grab a bite any day of the week. As an appetizer, I almost always go for their Sausage and Cheese Plate (pictured right). It might actually be my favorite sausage and cheese plate at any restaurant, and it's so big it can even be your meal. This platter comes with sausage, three different cheeses, pimento cheese, fried pickles and spicy seasoned Saltine crackers - my favorite part. These crackers are truly addicting. I also love the Boom Boom Shrimp appetizer, and other apps include chicken wings, giant soft pretzel or pulled pork nachos - also large enough to be a meal. For a main course, you can't go wrong with the basic chicken tenders and fries. You can even get the tenders tossed in your favorite sauce for a more exciting chicken tender dinner. If you want something a little more exciting, opt for their catfish or shrimp platter with hush puppies and your choice of side, pimento cheese sandwich, a Philly cheese sandwich (chicken or steak), chicken sandwich or one of their assorted pizzas. Most of the food at 10th Inning is typical bar food, but it's much more elevated and flavorful than your usual sports bar fare. Also a must-try is their burgers that come served between two grilled cheese sandwiches. Or, if you want a classic burger, that's an option, too. 10th Inning also offers daily specials that are off the menu - just ask or check out their Facebook page for specials. If you happen to stop in on a Saturday or Sunday morning, be sure to ask to see their brunch menu. They offer several brunch favorites, and each weekend, they also offer "Pancakes of the Weekend." Flavors have ranged anywhere from Heath Bar Chocolate to Cinnamon Roll, Strawberry, Chocolate Chip and Oreo. If you're ever in DeSoto county or passing through on your way to the Memphis area, 10th Inning is worth stopping in for a quick, inexpensive and delicious meal. 10th Inning is located at 5960 Getwell Road, Suite 124. They are open 11 a.m. to 11 p.m. Monday through Wednesday; 11 a.m. to 2 a.m. Thursday and Friday; 10 a.m. to 2 p.m. Saturdays and till midnight on Sundays. Kristo's Amerigreek - Madison I love going to Kristo's for amazing Greek-inspired meals and to hang out on their back deck. I have been going here since high school, and I love it every single time. Their menu is packed with awesome appetizers, pitas, salads and po' boys and burgers. If you love French fries, snack on their loaded fries as an appetizer. These homemade curly fries are topped with cheddar cheese, melted cheese, bacon and green onions. The serving is large enough to share, but I doubt you'll want to share with anyone because they're that good. Other appetizers include Greek meatballs, falafel, feta cheese plate, pita mozzarella, Greek nachos, dolmas (grape leaves), hummus or the hummus sampler - also one of my favorites. This sampler comes with three different hummus flavors and warm pita bread. As a main course, I love their Hot Buffalo Chicken Pita, the Grilled Chicken Pita or the Chicken Gyro. The buffalo chicken pita (pictured; courtesy of Krito's) comes with chicken dripping in buffalo sauce, lettuce, tomato and feta sauce. I highly suggest an extra feta sauce for dipping. The Grilled Chicken Pita and Chicken Gyro, though they sound similar, are both delicious in their own right. The Grilled Chicken Pita comes with marinated grilled chicken, lettuce, tomato, and feta cheese, while the Chicken Gyro includes a more traditional chicken gyro meat, lettuce, onions, tomato, and tzatziki sauce. Other pitas include BLT, Roast Beef, Ham and Cheese, BBQ Chicken, Philly Cheese, a classic Gyro, Falafel, Shrimp, and lots of other tasty pitas. If I'm in the mood for a salad, their Greek salad is one of my favorites in the area. It comes piled high with cucumbers, tomatoes, bell peppers, red onion, kalamata olives and feta cheese. I usually opt for the half salad because it's that big. Other salads include the house salad, gyro salad, redfish salad, grilled chicken salad, Kristo's salad, cran-chicken salad and shrimp salad. Anytime someone asks me where to eat in the Madison area, Kristo's is always at the top of my list of suggestions. I love visiting when I'm home, and their food is always fantastic. Kristo's is located at 971 Madison Avenue, and they are open Monday through Saturday from 11 a.m. to 9 p.m. each day. Two Brothers Smoked Meats - Starkville Two Brothers opened in the Cotton District when I was at Mississippi State in 2014, and it quickly became my favorite restaurant in Starkville. They recently opened a brand new location in the Cotton District, and they're serving up the same delicious dishes and more. As the name suggests, Two Brothers specializes in smoked meats like pork, chicken, duck and brisket. My favorite appetizer at Two Bros is their BBQ Pulled Pork Cheese Fries. These fries come piled high with pulled pork, BBQ sauce, picked red cabbage, jalapeños and Rotel cheese sauce. These are enough to share as an app, or you can even make it your meal if you're feeling wild. For my main meal, my absolute favorite thing on the menu is their Pulled Pork Grilled Cheese. This grilled cheese sandwich is packed with pulled pork, gouda and cheddar cheeses, jalapeños and pickled cabbage. Add a side of their sweet potato fries and ranch, and you've got my favorite meal in Starkville. Other yummy meals include the classic Pulled Pork Sandwich, Chicken Bacon and White BBQ Sandwich (pictured, courtesy of Two Brothers), Smoked Chicken Salad Sandwich, Smoked Tenderloin Sliders, Smoked Duck Sliders and lots of other flavorful sandwiches. Two Brothers is also known for their street tacos, smoked chicken wings, pork rind nachos and burgers. They also offer different specials each week, and you can find these tasty specials on their Facebook page. Sunday brunch is also a must-do at Two Brothers with different biscuit creations and, of course, mimosas and Bloody Mary's. Two Brothers is located at 621 University Drive in Starkville and is open 11 a.m. to 9 p.m. Tuesday through Sunday; closed on Mondays.

by Ms. Natasha Haynes, MSU Extension Service If you aren’t a fan of traditional potato salad, give this Ranch Potato Salad a try! Low-fat mayonnaise reduces the calories and fat to make this a healthier choice. I love the crunch of celery combined with the softness of the cooked potatoes. And who doesn’t love ranch dressing? Remember your food safety rules if you take this potato salad to any sort of gathering. Keep it chilled by nesting your serving bowl in a larger bowl partially filled with ice. Or, use smaller serving bowls and, when one is empty, replace it with a fresh bowl from the fridge. Any potato salad left out for two hours or longer should be thrown away. Ranch Potato Salad Ingredients: - 4 red potatoes, quartered (about 2 pounds) - 1/4 cup low-fat mayonnaise - 1/4 cup ranch dressing - 1 cup celery, diced - 1/4 cup green onions, chopped - 2 eggs, hardboiled, yolks removed, chopped - 1/4 teaspoon salt - 1/2 teaspoon pepper Cook potatoes in boiling water for 15 to 20 minutes, until tender. Drain and place in a small bowl. Chill potatoes in the refrigerator. In a large bowl, mix mayonnaise, ranch dressing, celery, green onion, egg whites, salt, and pepper. When potatoes are cool, add them to the dressing mixture and toss. Thanks to our friends at Get Fresh!, a program of the Chickasaw Nation, for the printable version of this recipe. For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

September is National Rice Month. Celebrate accordingly with these tasty rice dishes that add a little pizzazz to the basic grain. Shrimp Fajita Fried Rice Cajun Dirty Rice Creamy Rice Pudding Chicken and Squash Wild Rice Casserole Turkey and Rice Soup

By Tom Marquardt and Patrick Darr Listen to the winemakers and grape growers in the Santa Lucia Highlands and you’d think there is no better place to make wine. They may be right. “Every year my father says we have the vintage of the century,” Mark Pisoni said in a recent Zoom program. His father is Gary Pisoni, one of the pioneers who settled in this ideal grape-growing region in Monterey County, about two and a half hours south of San Francisco. The family operation makes some of the best chardonnay and pinot noir in the region. This 18-mile-long sub appellation benefits from a confluence of climate phenomena. A deep canyon of cold water, just offshore of the Pacific Ocean, fuels winds that sweep down the Salinas Valley at speeds of 10 to 15 miles per hour and often gusting to 25. Morgan winemaker Dan Lee called the winds “our air-conditioner.” Most of the well-drained vineyards are planted on the lower slopes of the Santa Lucia mountain range at elevations ranging from 50 to 1,650 feet. Granite and other minerals that wash down from the mountains and enrich the soil. Coupled with the morning fog, the winds create a condition too cold for zinfandel and cabernet sauvignon, but perfect for chardonnay and pinot noir – the two primary grapes grown in the region’s 5,900 planted acres. Cooler conditions lengthen the growing season, the longest in all of California. Grapes ripen slowly and develop stronger acidity. Low rainfall, especially during crucial ripening periods, forces stressed roots to glide through loose sandy loam to absorb the minerals and create multi-dimensional wines. Berries are small and thick-skinned, too. The wines we tasted from here have a consistent vibrancy, balanced acidity and depth of flavor. Santa Lucia Highlands may not have the tourist attractions of Napa Valley, but it certainly has the vineyards to give Napa a run for its money. Carmel, Monterey and Big Sur offer the upscale accommodations and for visitors. Here are our favorite wines from Santa Lucia Highlands: •Morgan Double L Vineyard Riesling 2019 ($25). With just a touch of residual sugar, this fresh and bright Riesling gives this grape variety new life. Meyer lemon aromas, apple and melon flavors. •Luli Chardonnay 2017 ($24). A great value in chardonnay, this has apple and citrus aromas followed by complex pear and peach flavors with a dash of minerality. •Wrath KW Ranch Syrah 2017 ($35). The syrahs from this region are consistently lush and complex, as demonstrated by this gem from sustainably grown grapes. Blackberry and kirsch flavors with solid but fine tannins. •Scheid Reserve Chardonnay 2017 ($45). Rich, viscous mouthfeel with floral aromas and notes of pears and apples. Oak-inspired hints of vanilla, butterscotch and spice. •Cattleya The Initiation Syrah 2017 ($70). With grapes from the Soberanes Vineyard, winemaker Bibiana Gonzalez Rave has mastered an inaugural, complex syrah that is extracted but not overdone. Layered aromatics with blackberry and plum notes, rich mouthfeel and hints of pepper and licorice. Great wine. •Lucia Soberanes Vineyard Chardonnay 2018 ($45). The Pisoni family, first introduced to Santa Lucia Highlands in 1982, are farmers first. But this well-made chardonnay shows off the family’s wine-making skills as well. We loved the minerality that serves as a backbone to a concentrated chardonnay with Meyer lemon and apple notes and a rich mouthfeel. •Hahn SLH Orchestral Pinot Noir 2016 ($90). Using a field blend of clones in the Burgundy tradition, this complex and lush pinot noir demonstrates abundant strawberry and cranberry flavors with a long and luxurious finish. •Miner Gary’s Vineyard Pinot Noir 2017 ($60). “Gary” is Gary Pisoni, a pioneer in the region whose 50-acre vineyard is the source for many prized wines. The Miner version has black cherry and cranberry flavors cloaked in a rich, velvety body and accented by nutmeg, cloves and vanilla. •Clarice Rosella’s Vineyard Pinot Noir 2018 ($90). Grapes from two vineyards and two different clones harvested at the same time make for a broad and complex pinot noir with fresh boysenberry, black cherry and raspberry flavors. •Talbott Vineyards Sleepy Hollow Vineyard Chardonnay 2017 ($45). Sleepy Hollow, first planted in 1972, has garnered a lot of respect for its chardonnay and for good reason. Fermented and aged in oak, this delightful wine is round with tropical fruit and apricot notes, punctuated by spice, nutmeg and vanilla notes. •ROAR Rosella’s Vineyard Pinot Noir 2018 ($65). We liked the earthiness and suppleness of this exquisite pinot noir. Copious black cherry and raspberry notes with floral aromas and long finish. Wine picks •Steele Parmelee H ill Vineyard Sonoma Valley Chardonnay 2018 ($36). Barrel fermented and aged in oak, this balanced chardonnay exudes tropical fruit and peach flavors with a hint of butterscotch. Good acidity. Steele’s Cuvee Chardonnay ($24) is also a good buy. •Clos Pegase Chardonnay 2018 ($30). Ripe peach and melon flavors and smooth mouthfeel make this a delicious chardonnay. •Cameron Hughes Lot 676 White Blend 2016 ($14). Roussane, viognier and marsanne from Santa Barbara County make up this outstanding and inexpensive blend. Round and bright citrus flavors with a dose of pineapple and stone fruit make it an ideal aperitif for summer quaffing. •ZD Napa Valley Sauvignon Blanc 2019 ($27). We loved this surprisingly complex sauvignon blanc for its generous aromas of apples and pears, bright grapefruit flavors and fresh acidity. •Fratelli Vineyard American Super Tuscan Blend 2017 ($30). Some may quibble with a Napa Valley producer using Italy’s “Super Tuscan” label, but you can’t quibble with wonderful flavors that emulate the Tuscan blend of sangiovese and cabernet sauvignon. •Alma Rosa Sta. Rita Hills Pinot Noir 2017 ($45). We liked the bright fruit and earthiness of this delicious and extracted pinot noir. Black cherries, raspberries and currants dominate the palate.