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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.

by Ms. Susan M. Collins-Smith, MSU Extension Service Video by Susan Collins-Smith and Michaela Parker Rice is one of Mississippi’s four largest row crops, and September is National Rice Month! So, let’s celebrate with some great tasting rice recipes that have been featured on the blog. This one-dish Italian Ground Beef with Rice comes together quickly for a weeknight dinner. Leftover rice is perfect for our Fried Rice Makeover. It’s also a great way to get all your servings of vegetables for the day. Caribbean Casserole fits the menu if you are watching your calorie and fat intake. With brown rice and black beans, it’s a good source of fiber, too. Rice isn’t just for savory dishes. There are plenty of sweet treats to be made with rice, such as Crispy Rice Peanut Butter Bites. If your children like to join you in the kitchen, they’ll enjoy helping make these no-bake confections. Believe it or not, the holidays are right around the corner. If you are planning your menu, consider trying Orange Wild Rice with Raisins and Apples. It might just become a family favorite. If you want to support Mississippi rice growers, you’re in luck. Delta Blues Rice is grown, artisan milled and packaged by the Arrant family in Ruleville. Their products can be purchased from their website. You can even find Mississippi rice in your local grocery store! Look for Par Excellence parboiled rice from Producers Rice Mill, Inc. Want more recipes, tips and information about simple and nutritious foods? Check out the food section of the blog. 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 Liz Thomson The art of tea-making sounds simple. But with improving knowledge and innovative ideas, tea-making provides an exciting and limitless adventure for all tea-lovers who connect, explore and interact along with a cup of tea. Whether it is Indian bed tea or a Japanese tea ceremony, this art has come a long way. Tea tops the list of most popular beverage across the world. Tea volume is seeing annual growth of 2.8 percent, and by 2021 there is expected to be an additional 31 billion liters of tea consumed annually. Beyond refreshment, tea has innumerable health benefits. Research shows a daily cup of teas can reduce stress and improve mental health. Further, it contains components like polyphenols that may reduce chronic diseases like diabetes, cancer, cardiovascular disease and arthritis. One of the richest sources of antioxidants, it protects the body from free radicals that contribute to aging and diseases. Tea lovers are now infusing fruits and herbs to make yet another powerful concoction: infused teas. These teas are full of vitamins, minerals and flavonoids that provide a tasty drink full of goodness. Here are four such recipes that can boost the benefits of your tea whenever you try it. Kahwa It is a Himalayan drink that is prepared with powerful Indian spices. Aromatic and flavorful, Kahwa is served hot to warm the body in the cold climate. Prep time- 10 minutes Yield- 2 servings Ingredients: ● 4 teaspoons green tea leaves (preferably Kashmir green tea) ● 1 teaspoon cinnamon powder ● ½ teaspoon cardamom powder ● ½ teaspoon clove powder ● 2 tablespoon sugar ● 8-10 chopped almonds ● 8-10 strands of saffron ● 2 cups (16 oz) of water Instructions: ● Place a pan with water on the stove ● As water comes to a boil, add sugar and green tea ● Remove from the flame and add the spices powder and saffron ● Let the tea sit for 2-3 minutes before straining ● Serve hot with chopped almonds on the top Ginger Cardamom Tea This tea makes you feel better inside out as it relieves the symptoms of cold and flu, and detoxifies and enhances metabolism. Cooking time- 10 minutes Yield- 2 servings Ingredients: ● 2 tablespoons lemon juice ● 4 tablespoons honey ● 1 inch crushed ginger ● ½ teaspoon cardamom powder ● 2 black tea bags ● 2 cups (16 oz) of water Instructions: ● In a pan, boil water with cardamom powder and ginger ● Strain and add tea bags ● Steep for 3-4 minutes ● Stir in the honey and lemon juice as per your preference Chamomile, Strawberry & Orange Tea The perfect blend of comforting chamomile and energizing citrus fruits can reduce stress and boost immunity. Cooking time- 10 minutes Yield- 2 servings Ingredients: ● 8 strawberries (sliced into halves) ● 4 orange slices ● 2 Chamomile tea bags ● Honey or agave as per taste ● 3 cups (24 oz) of water Instructions: ● Brew the tea in one cup of water ● Take two canning jars ● Add a cup of water in each jar ● Place 4 strawberry halves and 2 orange slices in each jar ● Add an equal amount of steeped tea and honey in the jars. Stir well ● Cover the lid and refrigerator for an hour or two. It is best to keep it overnight until all ingredients blend well. For an instant drink, replace the fruits with its juices as per your taste. ● Serve chilled. CBD Infused Tea CBD or cannabidiol is a non-psychotropic component of cannabis. Delicious and healthy, this tea can improve mood, reduce anxiety and stress, decrease pain and even treat insomnia. You can purchase CBD tea bags and other products from online dispensaries or cannabis stores. Cooking Time- 10 minutes Yield- 2 servings Ingredients: ● 2 cinnamon sticks, ½ inches long ● 2 lemon wedges ● 2 tablespoons agave nectar or honey ● 2 cups (16 oz) of hot water ● 2 CBD tea bags ● 2 tablespoons (or as per taste) almond milk Instructions: ● In a cup, add a cinnamon stick, lemon wedge, and agave nectar/honey ● Add a tea bag and fill the cup with hot water ● Let the tea bag stand for 3-5 minutes. For a strong brew, let it remain for 5-7 minutes ● Remove the bag and add almond milk. You can even replace it with soy milk, dairy milk or coffee creamer as per your choice ● Repeat to make the other hot cup of fresh tea Tea is the most versatile drink. Either hot or cold, you can infuse several ingredients to make it healthy, tasty, and rejuvenating. So, if you’re planning for a tea-party or having some exclusive "me" time, try these recipes to make your tea time exceptional.

by The Wine Guys, Tom Marquardt and Patrick Darr At this time of the year, we spend the weekday thinking about the weekend. Not only does the weekend spell us relief from the daily grind, it opens the possibility to outdoor grilling. There is nothing that happens in the kitchen that replicates the sensory experience of smoking coals and sizzling steaks. Get your hunger on. Labor Day may be over, but that doesn’t mean it’s time to pack up the grill. A lot of us – depending where we spend our winters – grill year-round. And those of us in northern climes grill until the snow falls. And why not? Grilling is a weekend past-time that can be enjoyed, even in a pandemic. There’s always a glass in our hands while we grill and then a second wine to pair with the food. As we have said countless times, choosing a wine to go with your grilled food requires primary consideration for the sauce. For instance, grilled chicken kabobs marinated in a citrus sauce demands a white wine with good acidity. Put a sweet rub on that chicken or slather on a tomato-based sauce and you better have a juicy red wine. Steak? Filets can be paired with pinot noir, but a fatty rib eye needs a tannic cabernet sauvignon. Ribs with a barbecue sauce? Give us a zinfandel any day. Steak? Cabernet sauvignon. Burgers? Syrah, light Italian reds, Rioja tempranillos, beaujolais. The most universal red wine in our book? Cotes du Rhone. The simple wines from this French region of the Rhone Valley are generally under $20 and are packed with acidity and tannin to match fatty foods, including ribs, pulled pork and even steak. We promise your crowd will be pleased. Here are a dozen wines we recommend for grilled meat: Rombauer Vineyards California Zinfandel 2017 ($22). Broad and jammy blackberry and raspberry flavors with good spice and big alcohol. Hamel Family Wines Zinfandel 2017 ($58). This is a dynamic, irresistible zinfandel from Sonoma Valley. Big and broad floral cherry aromas with wisps of earth and herbs. Deep cherry and raspberry flavors that avoid the raisiny profile and instead brace the palate with fresh, honed character. Layered spice and black pepper with long finish. Cellier des Dauphins Reserve Cotes du Rhone 2018 ($12). Jammy black cherry and blackberry fruit flavors with herbs, spice and enough tannins to allow this to stand up to grilled beef. 7 Deadly Zins Old Vine Zinfandel 2017 ($16). From Lodi, the epicenter of California zinfandel, this jammy wine has blackberry flavors and hints of spice and coffee. Cliff Lede Rock Block “Dancing Heart” Cabernet Sauvignon 2017 ($110) The producer likes his rock music, so the name of this wine comes from two vineyard blocks named after songs: Rush’s “Closer to the Heart” block and Bruce Springsteen’s “Dancing in the Dark” block. Big wine with ripe blackberry and plum flavors and a soft landing on the palate. Complex and serious, it’s a wine that calls for steak. J. Lohr Hilltop Cabernet Sauvignon 2017 ($35). Reasonably priced, this smooth cabernet sauvignon from Paso Robles has a lush texture, plum and blackberry flavors with a hint of chocolate. Paraduxx Atlas Peak Napa Valley Red Wine 2016 ($82). Duckhorn uses this series of wines to showcase blends. This one includes sangiovese and cabernet sauvignon. Generous red fruit aromas and rich raspberry, cherry flavors. A versatile wine that would do well with beef and lamb. Saldo California Zinfandel 2018 ($32). Brought to us by the makers of The Prisoner, this rich and ripe zinfandel is a perfect match to grilled foods accompanied by barbecue sauces. Raspberry and pomegranate flavors with hints of vanilla and chocolate. It is blended with cabernet sauvignon, petite sirah, syrah and charbono. Cellier des Dauphins Cotes du Rhone 2018 ($14). Simple and quaffable, this blend of grenache (80 percent) and syrah shows off black cherry and currant notes with a dash of spice. St. Supery ELU Estate Napa Valley 2015 ($75). Although this is technically a Meritage wine which utilizes at least two of the traditional red or white Bordeaux varietals, we don’t see this term used very often anymore. It is 74 percent cabernet sauvignon with the balance of the blend filled out with merlot, malbec, cabernet franc, and petite verdot. All French oak barrel aging gives this red blend an elegance that justifies the price tag. Black raspberry, plum and cedar scents and flavors dominate with a firm acid, soft tannin finish. Bella Union Napa Valley Cabernet Sauvignon 2017 ($80). Break out the beef tenderloin for this delicious, complex cabernet sauvignon. Founded by the partners of Far Niente and only in its second vintage, it is blended with malbec, petit verdot and cabernet franc. Supple tannins and generous notes of cola and black berries with hints of anise and cocoa. Cameron Hughes Lot 625 Napa Valley Cabernet Sauvignon 2016 ($24). Cameron Hughes has built a reputation on buying wine and juice on the secondary market. He cannot disclose the names of the vineyards but attests they are very well known. The value, then, is the consumer gets a quality wine for a lot less money. This is a terrific cabernet sauvignon for the price. Extracted and lush black cherry and blackberry flavors with hints of spice and chocolate. Available online. Wine picks Silverado Vineyards Mt. George Cabernet Franc 2017 ($55). We loved this layered blueberry and plum flavored wine with hints of tobacco, herbs and cocoa. Long finish. Landmark Vineyards Overlook Chardonnay 2018 ($27). This Sonoma County gem reveals apple and peach aromas followed by ripe stone fruit flavors and a hint of nutmeg. Fattoria Selvapiana Pomino Rosso Villa di Petrognano 2016 ($21). This blend of sangiovese, merlot and cabernet sauvignon is an excellent representative of the values of super-Tuscan wines. Only two producers make wine in this historic region, so it’s unusual. Firm tannins, fruit-forward flavors of black berry and cherry.

by Ms. Mary Michaela Parker, MSU Extension Service And just like that, we’re three-fourths through the year! Cooler temperatures will be here before we know it, hopefully sooner rather than later. Even though we all know the heat will stay around a little longer, it’s time to start preparing for fall and winter. Here are four tasks to check off your gardening list during the month of September. 1. It’s time to plant cool season vegetables! Head to your local garden store to get veggies such as broccoli, cauliflower, cabbage, carrots and radishes. The vegetable gardening section of our website is a good place to start if you’d like tips for fall gardening! 2. Winter is just around the corner! By the end of the month, apply pre-emergence herbicide to your lawn to prevent winter weeds. For additional information on how to properly care for your lawn, check out Extension Publication 1322, “Establish and Manage Your Home Lawn.” 3. While there are still several flowers in bloom, consider picking a few and drying them for future arrangements and decorations. Our friends at University of Missouri Extension have an in-depth article that explains how to dry flowers for arrangements. 4. If you have a collection of house plants in your home, take time this month to tend to your indoor plants. Check to see if any plants need to be re-potted into larger pots. Prune away any dead foliage and give a good dose of fertilizer. Extension Publication 1012, “Care and Selection of Indoor Plants,” goes over the basics of caring for house plants. Contact your local Extension office for additional resources on lawn and garden management. If you're on Facebook, be sure to join our Horticulture Hub group! Happy gardening!

JACKSON, Miss. - The Sanderson Farms Championship announced the launch of its community support campaign, asking people across the state to be "All in For Children's." While no spectators will be in attendance at this year's event, the community is encouraged to purchase and wear custom face masks to rally around the 2020 Sanderson Farms Championship and the sick and injured Mississippi children who benefit from its proceeds. Tournament organizers are asking individuals, families, and businesses to show their support by buying masks at SandersonFarmsChampionship.com/mask and posting photos or videos while wearing them with the hashtag #AllInForChildrens. Face masks feature the Championship's signature rooster emblem and the Children's of Mississippi logo on black fabric. All proceeds from the masks sales will go towards Children's to make up for lost revenue from ticket sales and other events typically held throughout the week. "Our hope is that this campaign will create a tangible sense of community engagement throughout the state for the Sanderson Farms Championship," said Joe F. Sanderson, Jr., Chief Executive Officer and Chairman of the Board, Sanderson Farms. "Most importantly, we want to raise the dollars donated to Batson Children's Hospital that the 175,000 children treated there annually depend on each year." In 2019, the Sanderson Farms Championship presented a record-breaking $1.3 million donation to Friends of Children's Hospital, the fundraising arm for Batson Children's Hospital, part of Children's of Mississippi. The tournament was also honored with the "Best Charity Integration Award" by PGA TOUR for the second consecutive year. As the state's only PGA TOUR event, the Championship creates millions of dollars in economic impact and donations to Children's of Mississippi. "The mission of this event has always been to raise money for our state's only hospital dedicated solely to the care and treatment of Mississippi's children," said Sanderson. "While this year's tournament will look different, we are excited to provide new opportunities for the community to be involved and give back." The 2020 Sanderson Farms Championship will be held October 1st through 4th, 2020, at The Country Club of Jackson, and 100 percent of proceeds will go directly to charity.

by Ms. Natasha Haynes, MSU Extension Service Just because sweet potatoes are harvested in the fall doesn’t mean we can’t enjoy them year-round! With this recipe for Grilled Sweet Potatoes, you don’t even have to heat up the oven! Note that you don’t peel these sweet potatoes! The skin will help the slices hold together better on the grill. I like pairing these with grilled pork chops and a green salad. And if you love our Mississippi-grown sweet potatoes, be sure to check out our recipes for Orange Sweet Potato Pork Chops and Sweet Potato and Orange Muffins! Grilled Sweet Potatoes Ingredients: - 4 large sweet potatoes - 1 teaspoon pepper - 1/4 cup (half stick) light butter, melted Preheat the grill for 20 minutes or until all coals are uniformly ashy gray. Scrub the sweet potatoes under running water with a vegetable brush. Cut into half-inch slices. Brush one side with butter and sprinkle with pepper. Arrange brushed-side-down on a grill rack and repeat the process on the other side. Grill for 20 minutes, turning and brushing with the remaining butter until the sweet potatoes are soft when pricked with a fork. Thanks to our friends at Cornell Cooperative 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 Liz Thompson Whatever the routine you had, it doesn’t exist now – as the "new normal" has taken over. Global stabilization moves to flatten the COVID-19 curve increase uncertainty and tension for all. Psychologists have illustrated the close connection between loneliness, isolation, stress and pressure in people after quarantine and social distancing orders have become common worldwide. It's hard to handle quarantine and stress together. To deal with stress levels, people tend to consume unhealthy options when it comes to food. However, here we bring you a list of food items that will comfort you and reduce stress through this challenging period, by keeping you in good health. 1. Nuts The right way to kick start your day is to have a handful of nuts. Nuts are made of minerals vitamins (especially vitamin B) and good fatty acids. Vitamin B plays an essential role in reducing stress. You can eat almonds, pistachios or walnuts. They not only help in reducing stress, but will also lower your blood pressure. 2. Vitamin C Research shows that high levels of vitamin C in the body can help gradually relieve stress rates. A research paper reported that taking 500 mg of vitamin C helps reduce stress and anxiety. Include fruits like strawberries and oranges in your daily meals for the best outcomes. 3. CBD CBD intake is a natural way to keep your life healthy. Studies show that a single dose of 300 to 600 mg lowered stress levels in the participants. Consuming CBD supplements will gradually improve health conditions. This supplement tends to interact with your brain receptors and affect the body’s ECS, responsible for maintaining body metabolism and regulating hormones. Check out any online or offline CBD store for quality supplements. 4. Dark Chocolate Owing to their chemical effect and emotional influence, the intake of dark chocolate will relieve tension and stress. Chocolate seems like an indulgence that will instantly elevate your mood. A study followed participants who consumed 1.5 ounces of dark chocolate per day. The participants had lower levels of stress hormones post-consumption. The antioxidants present in the dark chocolate help in lowering stress levels. 5. Good Carbs Carbohydrates may briefly raise serotonin levels, a hormone that improves mood and reduces stress. When the serotonin levels in the body rise, the stress hormones gradually decrease. Be sure you consume organic and unrefined carbohydrates for better results - such as sweet potatoes and whole grains. 6. Seafood Adding seafood to your meal is a great way to combat stress and to avoid heart disease. Fatty fishes are a perfect choice as they are rich in omega-3 fatty acids that can help alleviate stress and anxiety. You can try fatty fishes like tuna, salmon, mackerel and sardines. 7. The alternative In case you are a vegan and looking for alternatives to obtain omega-three fatty acids, there are other options. Foods like chia seeds, seaweed and soy milk contain some reasonable amounts of Omega-3s. Omega-3 fatty acids release stress mediators like catecholamines and pro-inflammatory cytokines to regulate stress and anxiety. 8. Night ritual For centuries, drinking warm milk before bed was a ritual. Studies prove that sipping on hot milk before bed gets your stress levels under control. Warm milk may have a calming impact both on your body and mental levels. There are several strategies to control stress. Food can be their most generous friend or enemy. Especially in this challenging scenario, paying attention to what you eat will help bring down your stress levels.

by The Wine Guys, Tom Marquardt and Patrick Darr Chardonnays from the Willamette Valley tend to be leaner and more acidic than those from Napa and Sonoma Valleys. We find them a better pairing to delicate fish dishes that can be overwhelmed by fat and buttery chardonnays. While most consumers think of this region for its pinot noir, it’s about time to think of it for its chardonnays. Dan Warnshuis makes chardonnay at Utopia in the Ribbon Ridge area, the smallest AVA in the valley. He admitted he is challenged to get full ripened grapes in this cool region but the longer growing reason improves acidity levels. “Chardonnay takes a little longer to ripen than pinot noir,” he said. “But in Ribbon Ridge, marine soils are warmer during the growing season and that helps chardonnay to ripen.” He said he likes making chardonnay because “it’s a blank sheet of paper and really exhibits terroir.” Here is a half dozen chardonnays to try: Utopia Estate Chardonnay 2017 ($45). Tropical fruit and citrus flavors abound in this delicate, balanced, medium-bodied wine with a hint of spice. Lenne Chardonnay 2018 ($45). Creamier in style, this lush chardonnay has apple and pear notes. Alloro Vineyard Estate Chardonnay 2018 ($34). From the Chehalem Mountains appellation, this lean chardonnay shows off plenty of apple and citrus fruit flavors. Bergstrom Vineyard Sigrid Chardonnay 2017 ($110). The price of this wine makes it cost prohibitive for most people but we mention it because of the top-drawer quality that comes from Willamette Valley. We opened a 5-year-old Sigrid the other day that was one of the best chardonnays we’ve ever tasted. The 2017 is very aromatic and rich with stone fruit and Meyer lemon flavors. The Eyrie Vineyards Estate Chardonnay 2018 ($27). Apple and mineral notes dominate this delicious wine from a venerable producer in Dundee Hills. Stoller Family Estate Dundee Hills Chardonnay 2019 ($25). Understated pear and apple notes with some minerality make this an enticing chardonnay to pair with food. Newton Vineyards Newton Vineyards is a winery that has on several counts pioneered innovation in viticulture and wine making in Napa Valley. The winery and vineyards were founded in the late 1970s by Peter Newton and his wife Dr. Su Hua, who purchased a square mile of Spring Mountain and planted vineyards on the unfashionable hillside. Hillside vineyards are common now, but in pre-boom Napa Valley most wineries planted on the more easily farmed flatlands. In addition, instead of clear cutting the entire hillside, Newton cleared and planted vines on only 73 acres of the available 560 acres. Newton was one of the founders of Sterling Vineyards, which was noted for their cable car access to the winery tasting room. Newton and his partners sold to Coca-Cola in 1976 in what turned out to be an ill-fated venture for Coke. Luxury products and prestigious winery owners LVMH purchased a majority of Newton Vineyards in 2001 and Newton died in 2008. Newton was a believer in using indigenous yeasts and not filtering wines. Here are some of the wines we recently tasted: Newton Chardonnay Unfiltered Napa Valley 2017 ($55). This chardonnay is one of our all-time favorites in the premium price category. Soft, expressive, fruity nose and flavors with a complex mélange of creamy pineapple, pear and tropical fruit. A whiff of oak and a long cream accented finish. Newton Cabernet Sauvignon Unfiltered Napa Valley 2017 ($60). This well-made cabernet sauvignon is a blend of mountain and valley floor fruit. Classic cherry and cassis elements dominate in an elegant oak frame. Ready to drink now or age for the mid-term. Newton Puzzle Napa Valley 2017 ($125). Made from all five classic Bordeaux grape varietals. Cabernet sauvignon dominates at 72 percent creating a powerful but beautifully elegant package. Plum and cherry with a hint of chocolate present in a wine exhibiting soft tannins and presenting the opportunity to drink now and enjoys its youth or lay away to enjoy a bit of bottle age complexity. St. Supery programs Many California wineries are making the best of closed tasting rooms by offering virtual tastings through Zoom. One of the most interesting programs we have found is St. Supery. Not only do they walk you through a tasting of one of their great wines, but they offer a demonstration of making a meal to go with the wine. Its current 6-part series focuses on harvest in both the vineyard and in the garden. The series are held weekly on Thursdays at two different times. The programs are free but you can mail order the wines that will be part of the tasting. To register, go to https://stsupery.com/virtual/ English Sparkling Wine The British have seized the moment capitalizing on global warming to develop a sparkling wine industry that is thriving. Nyetimber, in southern England, is a leader in this movement in crafting sparkling wines from the three traditional Champagne varietals -- pinot noir, chardonnay and pinot meunier -- as well as planting on chalky soils similar to the Champagne region. Recently British bubbly has bested some established French champagnes in international competitions, and some French champagne houses, notably Taittinger, have invested in English land and planted vineyards. With Nyetimber a leading British sparkling wine producer producing about a million bottles per year, we recently tasted their leading seller, the Nyetimber Classic Cuvee English Sparkling Wine N/V ($60). We would be hard pressed to differentiate this sparkling wine from one of its French Champagne counterparts. Classic yeasty nose paired with creamy ripe apple fruit in the mouth. Long, ripe fruit finish and subtle acidity. Wine picks Trapiche Medalla Cabernet Sauvignon Mendoza 2017 ($25). Sometimes we feel Argentina falls short in the production of cabernet sauvignon by creating wines with vegetal or other off notes. Do not avoid this offering from Trivento. Made from 100 percent cabernet sauvignon grapes, this wine shows ripe plum and berry flavors with a hint of tobacco in a nice easy-to-drink style. Markham Vineyards Napa Valley “The Altruist” 2017 ($29). Merlot is the dominant grape variety in this Bordeaux-like blend. A good value, this wine embraces sustainability. Soft and generous mouthfeel coats the palate with ripe cherry and plum flavors, and oak-inspired hints of vanilla and toast. “Altruist” is dedicated to veterans and first responders. Landmark Overlook Chardonnay 2018 ($27). Not overly oaked, this well-balanced chardonnay shows off layered fruit with notes ranging from apples to apricots, lemon and nuanced spice. One of our favorite chardonnays of the summer.

by Kara Kimbrough I’ve rekindled my love affair with steak after years of watching my red meat intake. I’m not sure if my physician would approve, but that doesn’t stop me from experimenting with lean cuts of beef every now and then. I love a char-grilled steak as much as the next person, especially during the summer. However, I've discovered that cooking steak in the oven is much easier and almost as delicious. With the long Labor Day weekend coming in, I’ve decided to entertain guests with steak and gravy instead of toiling over a hot grill. After experimenting with the pressure cooker and Crock-pot, I’ve decided the oven is the way to go when cooking steak indoors. There’s less shrinkage and the cooking is done in a little more than an hour. With sides of crusty French bread to soak up rich brown gravy, a cool green salad topped with crumbled bacon and blue cheese, baked potatoes with lots of toppings and blueberry cobbler with a scoop of ice cream, it’ll be a meal worthy of summer's last official holiday. And the good part is, I’ll be able to enjoy my guests with the cool confines of my home instead of outside in 90-degree heat. Here’s hoping your Labor Day weekend is filled with friends, family and delicious food. Happy Labor Day! Labor Day Oven-Baked Steak and Gravy Ingredients: - 1 cup all-purpose flour - 1/8 teaspoon salt - 1/8 teaspoon pepper - 6 to 8 chuck, flank, tenderloin or other favorite cut of steak - 1 teaspoon butter - 2 (10-3/4 ounce) cans French onion soup - 1 package Lipton Onion Soup Mix - 2-1/2 cups water Mix flour, salt and pepper in a shallow bowl. Dredge steaks in flour mixture. Melt butter in a skillet over medium heat; add steaks and brown on both sides. Arrange steaks in a lightly greased 13x9-inch baking pan; set aside. Combine liquid soup, water and soup mix. Pour mixture over steaks; cover with aluminum foil. Bake at 325 degrees F for 45 to 50 minutes. Uncover; bake an additional 15 minutes.

With Labor Day Weekend marking what many consider the end of summer, many folks will be hosting or attending a Labor Day Barbecue with classics like hamburgers and hotdogs. Here are some other side dishes and treats that will complete any backyard cookout. Roasted Potato Salad Summer's Best Baked Beans Mississippi Sin Dip Pesto Pasta Salad Salted Peanut Butter and Jelly Picnic Bars Pineapple Party Punch

by Ms. Natasha Haynes, MSU Extension Service Have you ever fallen into a cooking rut, using the same spices and flavorings on all your foods? There’s nothing wrong with relying on a few faithful flavors— I love lemon pepper! — but trying new recipes can open up your taste horizons and renew your enthusiasm for cooking. Marinades are a fun way to experiment with flavors, and you don’t have to spend a lot of money on premade options. Combining different oils, acids (citrus juice, vinegar, soy sauce), and spices can take your taste buds on an adventure. Marinades give grilled foods more than flavor—they boost the moisture content so your foods don’t dry out while cooking to the proper temperature. Use a thermometer to check meat for doneness. The U.S. Department of Agriculture offers more grilling tips, including the proper temperatures for various types of meat you may grill. Remember to store raw meat on the bottom shelf of the refrigerator to prevent cross-contamination in case of leaks. Save some marinade in a separate bowl if you want to add it after the meat is cooked. Do not put the same marinade you had the raw meat in on top of the cooked meat! Sweet and Tangy Chicken Marinade Ingredients: - 1/4 cup apple cider vinegar - 3 tablespoons Dijon mustard - 3 cloves garlic, minced - 1 lime, juiced - 1/2 lemon, juiced - 1/4 cup brown sugar - 1-1/2 teaspoons kosher salt - 1/4 cup extra virgin olive oil - 6 skinless, boneless chicken breasts Mix all ingredients in a bowl except olive oil and chicken. Drizzle olive oil in very slowly while whisking the marinade mixture quickly. Put the chicken in a large, sealable plastic bag and pour 3/4 of the marinade over it. Put chicken in the refrigerator to marinate for at least 2 hours. Once desired level of marination is reached, grill over medium-high heat until a thermometer placed in the thickest part of the chicken breast reads 165 degrees F. Our friends at West Virginia University Extension developed this delicious recipe. For behind-the-scenes photos, crew review videos, and all the latest news about The Food Factor, be sure to follow us on Facebook and Twitter!

by Tom Marquardt and Patrick Darr Cameron Hughes doesn’t give up easily. A negociant since 2001, he discreetly gathered unwanted wines from top California producers and sold them for a fraction of the cost under his own label with the understanding he wouldn’t reveal the name of the producer. However, despite what appeared to be a lucrative business, the popular brand fell into bankruptcy and was bought by Vintage Wine Estates in 2017. Once a top seller for Costco, Cameron Hughes wines went from being wildly popular in stores to being available only online. But Hughes came up with another idea to take advantage of a growing glut of premium bulk wine: sell the wines under a new label as futures. Modeled after Bordeaux’s en premeur program, de Négoce wines are sold in advance of their release. Hughes continues to buy bulk wine in bottle and barrels just as he did with his own label. But once he has a commitment from his anonymous producers, he alerts his loyal following who can then order de Négoce wines before they are released. The buyer, who must order at least a case, is told the appellation, but otherwise he doesn’t know much more than the grape varieties. For placing his trust in Hughes, he is rewarded with phenomenal savings. Hughes seems to have learned a business lesson in cash flow. Selling them by the case and exclusively online makes for a nimble business that benefits from a quick turnaround from the time the wine is procured and the time it is purchased. “I’ve learned a lot. You don’t get over your skis,” he said. He has more than 10,000 subscribers to his email alerts. After we signed up, we got emails announcing a syrah ($144/case) and a viogner ($96/case) from a Maycamas Mountain producer. Both quickly sold out. In some cases, the wine is released so quickly after bottling that they have bottle shock. Hughes recommends customers let them rest for several weeks. In a recent virtual tasting with Hughes, we tasted $10-15 de Négoce cabernet sauvignons that Hughes said sold for $80-100 by their original producers. Normally, we would be skeptical of such claims, but the proof is in the bottle. There are good deals to be had here for those who don’t care about knowing the pedigree of a wine or having a label to prove it. If you don’t want to gamble on a case, find someone to split it with you. Hughes said he has release 34 wines so far, and most of them have sold out. There are 77 wines in his pipeline yet to be announced. To sign up for his email alerts, go to denegoce.com. Sullivan’s stars Although Sullivan Rutherford Estate Online has been making wine since 1972, its lofty prices have kept them under the radar for many consumers. But it is a winery that deserves attention for particular wine consumers looking for a big Napa Valley wine experience. Sullivan’s 22-acre estate vineyard once was on the edge of a dividing line between Rancho Caymus and Rancho Carne Humana – the two regions of Napa Valley identified by Mexico when they won control of California from Spain in 1821. James O’Neil Sullivan acquired the property in 1978 and planted cabernet sauvignon on the advice of friend and legendary winemaker Andre Tchelistcheff. Alas, his legacy fell apart after Sullivan’s death and when a nasty divorce of one of the children triggered a bankruptcy in 2017. But Juan Pablo Torres Padilla led a group of investors who purchases Sullivan after looking extensively here and abroad for a winery. They are building on Sullivan's successful portfolio of red wines. The new owners brought in a fresh team of executives but kept Jeff Cole (right), the winemaker who since 2013 has been focused on making world-class wines here. We caught up with Cole in a virtual wine tasting of his recent releases. These wines aren’t for cost-conscious consumers. The cabernet sauvignons and red blends range in cost between $110 and $235 a bottle. Its rosé and chardonnay are much less. Cole said the magic of the estate is its gravelly soil and a slight elevation that creates good drainage on the valley floor. The Bordeaux grape varieties planted here struggle to produce small, concentrated berries that give Cole the tannin, structure and extraction he wants. He said, “I can push these grapes and build the wines to have a wow and young factor, but also acidity and an ability to age.” And, boy, do they have the potential to age. The heady 2016 James O’Neil Cabernet Sauvignon ($235) we tasted was epic. With only 500 cases produced, it uses only the best estate grapes to craft a concentrated wine with layers of fresh dark berry flavors, velvety tannins and bright acidity. The 2017 version – Cole’s favorite – has intense blueberry flavors. Both of these wines will last decades. Cole said, “Every year I walk the line between low and high extraction.” The 2017 Sullivan Estate Cabernet Sauvignon and the 2016 Sullivan Coeur de Vigne, a blend of all five noble Bordeaux grape varieties, are more approachable. Cole manages to retain the fresh fruit quality while piling on tannins and acidity to give them backbone. These are wines to share with beef. Sullivan also makes a great merlot from purchased grapes grown not far from the estate. Cole said Sullivan has replanted some of the merlot once grown on the property and he hopes to make an estate merlot soon. Although merlot has taken a hit in recent years, it can produce astounding wines in the right hands. The 2013 Sullivan James O’Neil Merlot ($140) is an enormous wine with lots of decadent cherry and raspberry flavors, complexity and a luscious mouthfeel. It gave us renewed hope for this maligned grape variety. Wine picks El Coto de Rioja “Coto de Imaz” Reserva Rioja 2016 ($21). El Coto makes several delicious tempranillos for less money than this one. But we liked the reserva, aged a minimum of 18 months in American oak and matured in bottle for another 18 months. It is chock full of ripe black cherry flavors. Hint of licorice and cocoa. El Coto Estate-grown Blanco ($12). This is a delightful blend of viura, sauvignon blanc and verdejo grapes. Good acidity for summer drinking and lively citrus flavors. Paringa Shiraz 2017 ($12). This value-priced wine has lush black cherry and plum flavors with a hint of coffee, leather and spice.

by Kara Kimbrough When the clock strikes five on September 4, Friday evening, and Labor Day weekend officially begins, there will be those who’ll fire up the grill and tantalize guests and the neighbors with the aroma of grilled burgers during the long weekend. Then, there are the rest of us who'll be begging the grillmeister to speed up the burgers-in-progress Those of us waiting with paper plates in hand to receive the last “official” grilled burger of summer won't be able to help ourselves. Once the aroma of a sizzling burger hits the air, it’s impossible to sit back and nibble on chips and salsa. There's nothing better than a Labor Day burgerfest to feed family and friends. And stocking up on ground meat, buns, condiments and other cookout accoutrements is easy since most items are now on sale at the supermarket. But, the main reason to serve burgers and all the trimmings is that they’re just plain good. Despite their familiarity, burgers don’t have to be boring. First, invest in a simple burger press, found in the gadget aisle of most supermarkets. Don’t bother buying the stuffed burger gadget. Add your favorite ingredient between two patties, put it into the less-expensive press and you’ll experience the same (and often better) results. Plus, you’ll have uniform burgers with perfectly-shaped surfaces on which to pile your favorite toppings. “So many burgers, so little time,” describes the number of burger recipes floating around. Each one is perfect for the grill and adjusts to the oven if you’re cooking indoors. 1. Mix ground chuck or turkey with grated Gruyere cheese, Dijon mustard, scallions and garlic before forming into patties and throwing on the grill. 2. Or, add barbecue sauce and minced onion to ground pork for a new twist on grilled meat. For an exotic burger, pulse pulled chicken pieces, ginger, paprika, cumin and cayenne pepper in the food processor and form into Tandori-style chicken burgers. 3. My favorite burger recipe is fail-proof and fabulous: stuff a spoonful of chive and onion cream cheese between two patties, seal with a burger press, grill to a crispy finish and top with caramelized onions, sliced tomatoes and lettuce between two toasted buns with a splash of mayo and ketchup. With a serving of onion rings on the side, Labor Day can't possibly get any better. Here’s another fabulous burger recipe to insure your Labor Day weekend is equally spectacular. Red, White & Blue Special Sauce Burger Ingredients: -1 cup crumbled blue cheese or plain Greek yogurt -1 cup sour cream -1/3 cup ketchup -1/3 cup pickle relish -2 pounds ground chuck -2 tablespoons Worcestershire sauce -3 tablespoons grated onion -Salt and coarsely ground black pepper -12 slices smoky bacon -1 tablespoon canola or olive oil -Sesame-seed hamburger buns, lightly toasted -Lettuce leaves -Beefsteak tomato, sliced -Red onion, thinly sliced Preheat oven to 375 degrees F. Heat a cast-iron skillet or griddle over medium-high heat. For the Red, White & Blue Special Sauce: in a small bowl, mix blue cheese or yogurt, sour cream, ketchup and relish. In a medium bowl, mix beef, Worcestershire and grated onion; season with salt and black pepper. Form into four patties (thinner in the centers for even cooking). On a slotted broiler pan or a rack set in a baking sheet, arrange the bacon in a single layer. Bake until crispy, about 18 minutes. Add the oil, one turn of the pan, to the cast-iron skillet. Add the patties and cook, turning occasionally, about 10 minutes. Place the patties on the bun bottoms. Add bacon, lettuce, tomato and onion. Coat the bun tops with Red, White & Blue Special Sauce; set on burgers.

by Ms. Natasha Haynes, MSU Extension Service Grilled kabobs just shout summertime! The best part about kabobs is getting to choose your favorite vegetables to include. This traditional take on kabobs includes potatoes and zucchini. But you could easily add other veggies, including mushrooms or peppers. You may be thinking, “Potatoes?! I’ll burn up my steak before the potatoes are done!” Never fear! You will microwave the potatoes before grilling to be sure they’re properly cooked. Pro tip #1: If you use bamboo or wooden skewers, soak them in cold water for about 30 minutes before you plan to grill so they won’t burn up in the cooking process. Pro tip #2: I recommend turning these kabobs more than once during the grilling process to be sure all sides of the meat cook evenly. Remember to check for doneness with a food thermometer. Pro tip #3: While kabobs with all the ingredients may look really nice, it can be hard to get everything cooked the way you like it. Food Factor Secret: I’ve been known to separate my ingredients onto different skewers and cook them for varying amounts of time so each piece is cooked just how I like it. (And if I have any picky eaters, they can just pick out which tasty bites they want to eat without complaining about the onion on their stick!) Beef and Potato Kabobs Ingredients: -1 pound boneless sirloin steak, cut 1-inch thick -1 pound red potatoes, cut in 1-1/2 inch pieces. -2 medium yellow squash or zucchini, cut in half lengthwise, then into 1-1/4 inch pieces -3/4 cup steak sauce -2 teaspoons minced garlic Place potatoes in microwave-safe dish and loosely cover with vented plastic wrap. Microwave on high 6 to 8 minutes or until just tender. Allow to cool slightly. Combine steak sauce and garlic. Microwave on high 90 seconds stirring once. Allow to cool slightly. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl. Toss to coat. Thread beef and vegetables alternatively onto skewers. On a preheated grill, place the kabobs over medium heat and grill, covered, approximately 13 to 16 minutes. Turn once during cooking process, and brush the remaining sauce on the kabobs during the last 5 minutes of grilling. Thanks to our friends at West Virginia University Extension Service for the printable recipe. 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 Dr. Gary R. Bachman, MSU Extension Service Ornamental peppers like this Black Hawk come in many colors, and the plants are prolific fruit bearers. (Photo by MSU Extension/Gary Bachman) Last week, I told you about culinary peppers that I like to grow and ultimately consume. This week, I want to share another way to use peppers in our second summer garden and landscape. Peppers are vegetables that also deserve a place as ornamental plants. They come in many colors, and the plants are so prolific that it makes sense for every landscape to have some ornamental peppers planted. A group of ornamental peppers that are beautiful and unusual are the selections that have dark, almost black, foliage. The black backdrop is perfect to set off the brightly colored fruit that are produced prolifically during the late summer and fall. Let’s take a look at some of my personal favorites, all of which have received regional and national acclaim. Purple Flash, which was chosen as a Mississippi Medallion winner in 2010 for its overall versatility and impact, is one of the showiest peppers available on the market. This pepper displays the value of ornamental peppers with its purple-and-white, variegated leaves. The fruit of Purple Flash start as dark marbles and mature to bright red. The showy fruit are displayed in all stages of color development. Each of the other ornamental peppers I want to tell you about are All-America Selection winners. Black Hawk produces adorable, little conical-shaped peppers that start off black and change to a beautiful, stunningly-bright red. They are showcased against dark-green, almost black foliage. Whether grown in a container or massed in landscape beds, this pepper is a top producer through the fall season. As with the other ornamental peppers, Onyx Red is adorned with eye-catching dark foliage that provides a perfect backdrop for the round, shiny black and red fruit that are produced in great quantity. This is a compact and vigorous-growing ornamental pepper that is sure to be a stunning addition to any landscape. Black Pearl is a good-looking, black-leaved landscape plant. It branches out and grows with a pyramidal form that will be wider than tall. Fruit are produced in clusters of shiny, marble-like peppers. By the beginning of second summer, the black peppers are turning red, and the contrast with the dark foliage is eye-catching. An ornamental pepper that is sure to receive awards in the future is Midnight Fire. This plant has unique and distinctive dark-black foliage. It is accented by abundant, smallish, dark-purple fruit that mature to bright red. The contrast between the foliage and the fruit is an striking combination for the garden. Ornamental peppers prefer to grow in consistently moist soil, but don’t be overly generous with the water, as the plants don’t tolerate waterlogged soil. Fertilize with a good slow-release fertilizer early in the season. I like to use water-soluble fertilizer in the normal watering to add additional nutrition. Whenever we use the word “ornamental” to describe any vegetable, many folks automatically assume the fruit is not to be eaten. This belief is generally true because the plants have been selectively bred for color. However, ornamental peppers can be used to spice up a dish. Just remember that they tend to be very, very hot and not in a good culinary way.

By The Wine Guys, Tom Marquardt and Patrick Darr Gérard Bertrand is hardly one to stand idly about. For 17 years, he played rugby at the highest level and eventually became captain of Stade Francais, a professional rugby union in Paris. But with an end to his rugby career in sight, Bertrand traded his cleats for boots. He returned to his roots where his father cultivated vineyards in the Corbières region of southern France. Today he is passionate about drawing world attention to the Languedoc region for its allegiance to bio-dynamic farming. But he also wants the world to see that the Languedoc can produce world-class wines, a reputation that for decades has eluded the region. Over several years, Bertrand expanded his empire to 15 estates. His wines are widely exported and today he is the largest importer of French wine into the U.S. market. His products are easy to spot because of their distinctive package: sometimes in svelte 350 milliliter bottles and other times in natural-clay bottles. Bertrand’s wines are good examples of the goodness that can come from biodynamic practices. Not only is the elimination of pesticides and herbicides better for the environment, but the wines are delicious. His vibrant sauvignon blanc, in particular, was one of the best we’ve tasted. His chardonnay is very balanced in a pure French style. The red blends have bright, pure fruit character that will make believers out of those who dismiss biodynamic farming. Bertrand said his biodynamically farmed vineyards are better able to defend against climate changes, including heat waves and a lack of rain. “It’s dry in the summer, but we get rain in the spring. But after the rain, we always have wind,” Bertrand said. The winds spare the vines of disease and the need for chemical spraying. Bertrand is a supporter of World Central Kitchen, an international effort to feed the hungry. For more information, see https://wck.org/mission. With 45 vintages under his belt, Bertrand is hitting full stride. Here are some of his wines: Gérard Bertrand Cote des Roses Sauvignon Blanc 2019 ($10/375 milliliter). Bertrand attributes the success of this fresh sauvignon blanc to the hard limestone soil and careful timing of when the grapes are harvested. He said he is striving to create a style between the sauvignon blancs made in Sancerre and New Zealand. We couldn’t stop drinking this wine. Guava and lemon/lime notes and a bit of minerality. Long, intense finish. Ten percent of the wine was aged in French oak. Gérard Bertrand Cote des Roses Chardonnay 2018 ($10/375 milliliter). Pineapple and peach flavors dominate this balanced and nuanced chardonnay. Dried apple, citrus and hazelnut aromas with pineapple, vanilla, spice and mineral flavors. Fresh and lingering. Gérard Bertrand Chateau l’Hospitalet Grand Vin 2018 ($45). This exotic and complex blend of syrah, grenache and mourvedre show what the terroir is capable of producing in this often-neglected region. Fine tannins yet elegant, it shows off dense strawberry and red currant flavors. Its 2017 vintage was judged the Best Wine in the World in the International Wine challenge. Gérard Bertrand Art de Vivre Red 2015 ($20). Syrah, grenache and mourvedre are again featured in this classic but round blend that begs for a second glass. Red fruit dominate the palate. Long finish. The bottle is made of natural clay. Petite sirah Petite sirah is often an underrated and undiscovered wine, yet we find it scores a hit whenever poured to friends. It is one of the darkest wines and thus one of the most intensive with flavors ranging from black berries to plums. Here are few good examples: Stags’ Leap Napa Valley Petite Sirah 2017 ($47). About 15 percent of this wine is a blend of Rhone Valley varietals and all of the wine is vinified in American oak barrels. The wine has black fruit aromas with hints of mineral. Flavors focus on blackberries, red currants and a hint of anise and allspice. Good depth and body. Legacy Petite Sirah 2017 ($100). This delicious wine made under Jackson Family Wine’s heralded Legacy label uses grapes from the recently purchased Field Stone Vineyard in Alexander Valley. About 12 percent syrah is blended into this broad-flavored, complex and rich wine with dark fruit flavors. Merisi Wines Diener Vineyard Lake County Petite Sirah 2017 ($60). Loads of ripe blackberry and plum flavors with some nice chocolate and vanilla notes. Very dense, opaque color. Lo-cal wines Lo-cal wines are becoming somewhat of a fad. Those of you who are conscious of your intake of alcohol and calories should see if these wines are for you. Calories in wine come from the sugar in grapes, most of which is converted to alcohol. Sweet wines obviously have more calories, but there are dry wines vinified with low alcohol. Most of the wines from Alsace, for instance, are under 13 percent while red wines, such as zinfandel, can be as high as 16 percent in alcohol. Pay attention because it can affect your intoxication. We tasted several low calorie wines from Sunny Wines. The makers boast that their wines have zero sugar, 9 percent alcohol, 85 calories per serving and are gluten-free and sustainably grown. Sunny Wines make sauvignon blanc, chardonnay and pinot noir. We tried the wines and they aren’t bad if you are willing to make a few sacrifices in flavor. They are similar to light beer in that they don’t have the body or complexity as a more alcoholic wine. If you are willing to sacrifice the flavors of a regular beer, you may be happy with a thinner wine. The wines retail for $17 a bottle. For more information, see sunnywines.com. Wine picks Avalon Napa Valley Cabernet Sauvignon 2018 ($20). This is a lot of oak-barrel-aged wine for the price. Medium body, forward and ripe black cherry and raspberry flavors with floral aromas and soft tannins. Turnbull Oakville Reserve Cabernet Sauvignon 2017 ($85). Founded in 1979, this Oakville property flies below the radar. But its property offers spectacular fruit that makes its way into this special wine from the estate’s Fortuna and Leopoldina vineyards. Dark fruit aromas with rich, forward plum and black berry flavors. Famille Perrin Cotes du Rhone Reserve Rosé 2019 ($14). From the venerable Perrin family, this rosé from the Cotes du Rhone is a classic blend of cinsault, grenache, syrah and mourvedre grapes. Great mineral notes accent the fresh red berry flavors.