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.

Bacon: it can pretty much be added to anything and be delicious! Celebrate National Bacon Lovers Day with these recipes that include the tasty pork slices. Barbecue Bacon Meatball Sliders Bacon Wrapped Potato Wedges Cheddar Bacon Blueberry Scones Farmhouse Cheddar Grilled Cheese with Roasted Tomatoes and Bacon Bacon Chocolate Chip Cheesecake Blondies

by Kara Kimbrough "Staycations” have become a popular buzzword during the pandemic, as elaborate vacations to other states were put on hold. Luckily, there’s plenty to see and do in Mississippi, including exploring some of the interesting cities and towns from the Coast to the Tennessee line. One of my favorite small cities is Columbia. It's a charming slice of Americana filled with historic buildings and homes, a Rockwellian downtown fronted by gift shops and a 100-year-old hardware store and more than a few above-average family-owned restaurants. One of my favorite places to dine when I’m in the area is Stacy’s Skillet, a family-style restaurant owned by locals Stacy and Eddie Morgan. Before you sit down in the large dining room at Stacy’s just off U.S. Hwy. 98, however, you’ll need to spend a little time exploring this special city. First, there’s the 115-year-old county courthouse standing guard at the end of downtown. Shaded by majestic oaks, the courthouse actually served as the state’s capitol for one year before it was moved to Jackson. Other can’t-miss sights are the nearby City Park inhabited by rare white squirrels placed there by former Govenor Hugh White and across the street, Columbia High School, an impressive Art Deco style building dating back to the 1930s. In nearby Foxworth, there's Red Bluffs, called “The Little Grand Canyon of Mississippi." There you'll find breathtaking views courtesy of red clay hills and scenic valleys perfect for hiking and photographing. But enough about the scenery. When it’s time to eat, give Stacy’s a try. If you drop by at lunchtime, the restaurant offers a variety of specials ($11) that include fried or grilled fish, fried or grilled shrimp, shrimp and grits, hamburger steak with gravy, beef tips with peppers and onions, skillet alfredo chicken or shrimp and gumbo. Each lunch entrée comes with a side, trip to the salad bar and beverage. Appetizers are the $6 to $8 range and include fried green tomatoes, loaded potato bites, crab cake, cheese sticks and fried pickles. Looking for a sandwich or po'boy? Stacy’s has a full line-up, ranging from Philly cheese steak ($12), pulled pork sandwich ($8) and shrimp, fish, oyster and roast beef po’boys ($8-$12). Stacy’s is known for its steaks, and, most likely, you’ll find your favorite cut on the menu. From sirloin ($15) to filet mignon ($25) to the house ribeye ($23) and everything in between, including hamburger steak ($13), beef tips ($14) and surf and turf ($36), you definitely won’t leave hungry. If a seafood meal is more to your liking, you’ve come to the right place. Selections like fried ($13), shrimp ($13), oysters ($18) and redfish ($17) are served up fresh, perfectly fried or grilled and accompanied by favorite sides, hush puppies and a salad. Pasta is often my selection of choice when I visit most restaurants, and Stacy’s is no exception. One of my favorite dishes is crab cake pasta ($14). Two crab cakes are situated on top of a bed of fettuccini adorned with crawfish cream sauce. Other selections are equally good, including chicken or shrimp etouffee ($12-$14), skillet Alfredo ($12-$14) and Stacy’s gumbo ($3-$8), to name a few. Just like the charming city of Columbia, it’s hard to encapsulate Stacy’s in a few paragraphs. You just have to visit and, to borrow a slogan from the chamber, “Experience Columbia” (and Stacy’s Skillet) for yourself. If you go: Where: 12 E. Lakeview Drive, Columbia When: 11 am to 2 pm and 4 to 8 pm Monday through Friday, and until 9 pm on Friday; 4 to 9 pm on Saturday and closed on Sunday. Contact: (601) 736-0602 or check out their Facebook page.

by Qula Madkin, MSU Extension Service Video by Jonathan Parrish No matter how your children go back to school this year, healthy lunches and snacks will provide them with the nutrition they need to learn, grow, and build their immune systems. By providing your children with nutritious foods, they are more prepared to learn and grow at home or school. The secret to preparing or packing healthy lunches and snacks for school or learn-at-home settings is to provide delicious, nutrient-rich, filling foods from each food group at every meal and snack, if possible. Think VARIETY. Here are a few quick and easy tips to provide the most nutrition for children’s growing bodies: Include whole grains to boost carbohydrates and fiber. To make whole grains more kid-friendly, try white wheat or whole-grain bread and crackers. Choose items that list whole grain as the first ingredient on the food label. Another way to ensure you are buying a whole-grain product is to look for items with 3 grams or more of fiber per serving. Some whole grain ingredients include whole oats, whole grain rye, whole grain wheat flour, etc. Whole-grain cereal is an excellent alternative to chips and is budget-friendly. Offer a variety of fruits and vegetables. Fresh, frozen and canned fruits and vegetables are packed with vitamins A, C, K and fiber. Dried fruit can be a great addition to cereal, popcorn or trail mix. Don’t forget the dip. Low-fat salad dressing, salsa, or hummus are great options. Add calcium-rich foods from low-fat dairy products, like yogurt, cheese and milk. Don’t eat dairy? No problem. You can get calcium from fortified non-dairy sources like soy milk, soy yogurt, almond milk and 100 percent fruit juice, just to name a few. Include other sources of calcium, such as broccoli, nuts, seeds, beans, collard greens and other green, leafy vegetables. Ensure children feel full longer by adding protein to each meal and snack. Both animal and plant sources provide a variety of choices, including eggs, nuts, beans, fish and lean meats. Making sure they stay hydrated will also help. Remind them to drink water often. Let Them Help Get them involved in the kitchen. Allow them to be creative with meals and snacks, especially leftovers. They may have some great ideas on ways to make something out of nothing. If you are not in the mood to fix lunch at home or don’t have much food, check with your school district to see if they are providing school meals. Some school districts are providing meals for delivery or pick-up if the children are learning virtually. Meals and snacks served at school are a great option as well. If your children are headed back to the classroom part-time or full-time check out these tips if they will be taking their lunch from home: Use throw-away bags to send to school to avoid a lunch box/bag going back and forth from home to school Send easy-to-open items, such as zip-top bags, twist-off tops and flip-top water bottles. Avoid sending containers that are difficult to open, including yogurt tubes, thin plastic packages, beverages with difficult-to-open tops and juice boxes with straws that need to be inserted. TAKE NOTE: Each school is handling lunchtime differently. Be sure to follow your school’s guidelines for bringing food from home. Keep Them Moving If your children are at home for school, give them movement breaks throughout the day. Enjoy a walk, hopscotch, basketball, kickball, hide-and-seek, bike riding, active video games or even chores. Let them find what they like to do and get moving. Encourage 60 minutes of physical activity daily. Break it up into smaller chunks, 20 minutes at a time if you need to. This physical activity may be even more important when your children get home because they may have limits on outdoor activities at school. Take time to go for a walk or play an outdoor game when your family is together. If you need ideas for Quick and Healthy Snacks, we have a round-up of some tasty recipes that have appeared on our blog on The Food Factor. Having a hard time getting your children to try raw veggies or salad? Whip up a batch of ranch dressing. Natasha shows you How to Make Your Own Ranch Dressing in this blog post of The Food Factor. Check out Qula’s tips on How to Get More Water in Your Diet on our blog post. For more information and tips on nutrition for children and recipes for healthy meals and snacks, visit the U.S. Department of Agriculture Choose My Plate website and Academy of Nutrition and Dietetics. Want to learn more about nutrition and health? Join the MSU Extension Nutrition and Health Facebook group for more tips and information.

JACKSON, Miss. - This September, Newk's Cares, the ovarian cancer awareness movement founded by fast-casual restaurant Newk's Eatery, is going virtual to continue raising awareness around Ovarian Cancer Awareness Month for the seventh year, honoring late co-founder, Lori Newcomb. Newk's Cares was established in 2014 by Newk's Eatery CEO Chris Newcomb and his wife, Lori, who was diagnosed with stage IIIC ovarian cancer in 2013 and lost her battle in February 2019, leaving behind significant strides for the ovarian cancer community. Over the past seven years, Newk's Cares has raised more than $1,400,000 for Ovarian Cancer Research Alliance (OCRA), the largest non-government funder of ovarian cancer research while supporting those affected. The Newk's family carries this passion as their own in Lori's honor and have made changes to their annual events to ensure the fight continues during these unique circumstances. The following events will be held virtually by Newk's Cares in support of Ovarian Cancer Awareness Month: Virtual Lunch & Learn: In partnership with St. Dominic Hospital, Newk's will virtually host the annual Lunch & Learn on Thursday, August 20, from noon to 1 pm. Medical experts will make up the panelists to provide an overview on statistics and symptoms, along with the critical research developments relative to ovarian cancer. This year, the event will be open to the public for the first time since its inception, with room for up to 3,000 online guests. Register here to hear from professionals in the field. OCRA HEROES: On Thursday, September 17, supporters from around the nation can participate virtually from home in one of five 45-minute timed workout segments from 9 am to 2 pm via OCRA's Facebook page. During the registration process, participants can select the workout of their choice from several virtual classes for a $25 registration fee. There is no fee for ovarian cancer survivors to participate. Attendees can register online at NewksCares.com, and participants and non-participants can also go online to make a donation to OCRA in honor of Lori Newcomb. Additionally, the following initiatives will take place across Newk's Eatery's more than 100 U.S. locations to raise awareness of the cause: In-Store Donations: Beginning September 1 through September 30, guests can support ovarian cancer research and education by making a donation both in-store and through online ordering. All funds collected will benefit OCRA. Guests who donate in-store will be given a teal ribbon certificate featuring their name for display within the restaurant. Featured Dishes: The Shrimp & Avocado Salad returns as a featured item, inspired by Lori Newcomb, made with fresh ingredients including boiled shrimp, avocado, arugula, tangy feta crumbles, sweet grape tomatoes, green onions and house-made lemon basil vinaigrette. Newk's will also feature a seasonal Thai Chicken Soup (pictured right), made with cancer fighting ingredients. Lori's Loves: This year, Newk's Eatery is proud to highlight Lori's Loves, featuring her favorite menu items and Grab N Go selections. These Newcomb Family classics at participating locations include the Mediterranean Pizza on Cauliflower Crust, Turkey Avocado Sandwich, Greek Salad with Shrimp, Pasta Salad and Pimiento Cheese. "Despite these uncertain times, our Newk's family is proactively seeking ways to virtually recognize Lori's passion to help all women impacted by this disease and provide hope to those currently fighting," said Chris Newcomb, Newk's Eatery co-founder and CEO. "While this year looks a little different than others, we're blessed with the opportunity to raise awareness among a larger, virtual audience to raise critical awareness of this disease, especially the early signs and indicators. We are devoted to carrying on Lori's legacy and look forward to making a big impact in 2020." For more information, visit NewksCares.com and follow Newk's Cares on Facebook, where the public is invited to share their inspiring stories and experiences with #TealforLori. ABOUT NEWK'S CARES Newk's Cares is the ovarian cancer awareness movement founded by Newk's Eatery. Newk's Cares was established in 2014 by Newk's Eatery's CEO Chris Newcomb and his wife Lori Newcomb, after Lori was diagnosed with stage IIIC ovarian cancer in 2013. After six years of fighting and spearheading awareness for the disease, Lori lost her battle to ovarian cancer in February 2019, leaving behind significant strides for the ovarian cancer community. Since 2014, Newk's Cares has raised over $1.4 million for ovarian cancer research through the organization's partnership with Ovarian Cancer Research Alliance (OCRA). Newk's Eatery restaurants support in-store educational materials and events year-round to help generate awareness of the signs and symptoms of the disease, including turning their beverage straws teal, the color of ovarian cancer awareness, and donating 10 cents to OCRA from all Newk's Cares-themed bottled water sold to contribute to critical research. ABOUT ST. DOMINICS St. Dominic Health Services is sponsored by the Franciscan Missionaries of Our Lady and is a part of the Franciscan Missionaries of Our Lady Health System. St. Dominic's is more than just a hospital, it is a family of services focused on fulfilling a mission of Christian healing to those in need. St. Dominic Health Services, Inc. is the parent company for a large group of subsidiary organizations and programs dedicated to the same mission. These include St. Dominic Hospital, the Community Health Services Clinic, St. Dominic Medical Associates (physician network), New Directions for Over 55, MEA Clinics, The Club at St. Dominic's, the School Nurse Program, St. Dominic's Foundation, St. Catherine's Village and Care-A-Van. St. Dominic Hospital is a 571-bed tertiary care hospital located in Jackson, Mississippi serving all of central Mississippi and employs approximately 3,000 employees inclusive of nurses, physicians, and skilled caregivers. The medical staff, of nearly 500 leading physicians and specialists, makes St. Dominic's one of the most comprehensive hospitals in Mississippi. Through over seven decades, St. Dominic's has remained true to its vision. We are St. Dominic's – a Christian healing community called to provide quality, compassionate care and an Exceptional Experience Every time. ABOUT OVARIAN CANCER RESEARCH ALLIANCE (OCRA) Ovarian Cancer Research Alliance (OCRA) is the largest non-government funder of ovarian cancer research and has invested over $100 million in research since 1998. OCRA fights ovarian cancer from all fronts, including in the lab and on Capitol Hill, and through innovative programs to support survivors and their families. OCRA's ongoing commitment to the most promising scientific research is funding discoveries, creating new treatments, and hastening desperately needed breakthroughs. OCRA is the voice for the ovarian cancer community, working with legislators to ensure federal ovarian cancer research and education, patient safety, and access to high-quality care are protected on Capitol Hill. OCRA's programs help women navigate their diagnosis and support patients and their families when and where they need it most. Visit ocrahope.org to learn more.

For anyone not yet subscribed to eat.drink.MISSISSIPPI, now is your golden invitation! From now until August 31, 2020, new and renewed subscribers will be entered in a drawing to win a two-night stay at Gaylord Palms Hotel in Orlando. With a beautiful conservatory and lush atrium, luxury rooms and endless on-campus entertainment, this getaway is just what you need. The perks of this subscription drawing include: 2 Night Stay at the Gaylord Palms Hotel in Orlando Parking voucher $100 in resort credit All taxes and gratuities included All you have to do is subscribe, keep your fingers crossed and kick back and enjoy yourself if you are our lucky winner! To enter for this drawing: Follow this link, click your subscription type and checkout on the website. Viola! You've been entered.

By Rebecca Siggers If there’s one way to show your affection and admiration towards someone, it is through gifts. Being the best way to express love without saying a word, people tend to choose it often. However, finding the right gift can be a daunting task, especially for an oenophile. Wine lovers are usually laid back and admire the finer things in life. This makes the selection of gifts quite difficult and cumbersome. Whether to get them a wine and food combo or a novelty wine opener seems to be the biggest dilemma. Keep reading to know the best seven gift ideas that will surely fascinate your sommelier buddy. 1. Top-Notch Wine Purifier In case you aren’t sure if the wine lover likes Merlot or Sauvignon Blanc, then this is the right gift. Wine purifiers work with absolutely every wine, be it Pinot Noir or Sauvignon Blanc. You might use it for your vintage Dusse as well. Being an affordable gift for the oenophiles out there, it is a great gifting option for anyone. The wine purifier is best for the drinkers who like to sip it without any chemicals or impurities. With an inbuilt purifier, it helps in filtering out the unnecessary chemicals like sulfites. Most of the purifiers come with an inbuilt selective sulfite technology. This helps in restoring the actual taste and enriching the wine tasting experience from scratch. The wine purifier emerges to be one of the best picks for you due to its extensive benefits and affordable pricing. 2. Wine Cooler & Aerator Most wine lovers like to sip on this delicacy chilled and aerated. Such desires call for wine cooler & aerator for all the oenophiles. If you wish to gift your friend a wine-related gift, then consider this one. This will appeal to the bon vivant who doesn't own a cooler yet. This cooler is an exquisite one as it maintains the noble grapes' temperature without any ice or refrigeration. As the product is well-insulated, it doesn't let the coldness evaporate out of the container. Along with this, the topmost part of the cooler is highly adjustable and suitable for every type of wine. From the sparkling Tuscan wines to the fruity merlots, you can pour and cool every wine with this ecstatic aerator. What makes this wine cooler even better is that it's highly suitable for the beach parties due to the luxurious appeal. Wine lovers can carry this product anywhere without thinking twice. 3. Portable Wine Glass Wine tasting is always better with fancy and elegant looking glasses. Don’t let your road trips or parties by the outskirts keep you from drinking your spirits without glasses. You must get your oenophile a wine glass that is both portable as well as sturdy. These glasses are crafted with the utmost skill and allow you to make the most of your wine parties. Due to the unique spill-proof top that doesn't let your wine overflow, you are entirely safe. Another feature of this gift option is that it possesses a double-walled layer for better insulation. That way, you can serve the wine chilled and tasty. 4. Elegant Wine Racks Let the elegance of a wine bottle speak for itself with the sturdy and attractive wine racks. These racks make the perfect gifting option for someone who likes to collect precious vintage wines. They are perfect for keeping your pricey noble grapes safe and secure. If your friend owns a bar, then this wine rack will improve the appeal instantly. You can choose from the diverse designs and materials available. While the metallic ones look luxurious, the wooden carved racks are extremely durable and a timeless classic. Choose from countless different styled racks online. 5. Sturdy Wine System Along with wine tasting, the wine pouring experience has to be enchanting as well. For such purposes, you require a sturdy and commendable wine system. Not only does it enhance the taste of the wine, but it also allows you to pour the spirit without removing the cork. This allows the wine to undergo the required preservation and saves the natural taste. Also, you can pour the desired amount with no hassles. In case you have a friend who’s serious about their wine tasting experiences, this will make one of the useful gifts. You can find diverse types of wine systems and choose the one that suits your budget and visual preferences. 6. Attractive Wine Valet Nothing increases the appeal of a wine bottle more than an eye-catchy wine valet. Available in diverse materials, colors, and designs, you can easily get your hands on your favorite one. These valets are yet another fantastic gift option for someone who likes to show off their wine collection. Most of the wine valets come with stoppers that are both durable and sleek. This helps in preserving the flavor and enhancing the aroma of your wines from time to time. Also, you don’t have to worry after opening the expensive bottles as this stopper preserves the richness. You must look for the marbles ones as they are both attractive and strong. That way, you are less likely to purchase another valet for a significant duration. 7. Shower Wine Holder Almost every oenophile likes to enjoy their wine with a nice, warm bath for added relaxation. To fulfill bath time wine cravings, you need the extravagant wine glass holders suitable for the showers. Loaded with powerful suction, it sticks like glue to your bathroom wall. What makes this gift unique is that you can place it anywhere you want. Make sure to get the one carved with beach stones and an appeal that speaks for itself. This is the best gift for the wine lovers who enjoy their showers as much as they fancy their wine tasting. Wash the holders with warm water and keep the wooden holders away from direct moisture. Beach parties are incomplete without a glass of chardonnay and some cheesy pasta loaded with herbal spices. For all the oenophiles out there, the wine accessories are as crucial as the wine collections. If you want to get your loved one an exquisite and luxurious gift, then consider the things that make wine tasting facile. From attractive wine holders to elegant valets, you might consider any wine gift. Make their wine preparation experience worth cherishing by gifting the ultimate wine system. You might also look out for some coolers and aerators as they keep the drink refreshing throughout. Read through the gift options mentioned above and choose the suitable one without any trouble.

by The Wine Guys, Tom Marquardt and Patrick Darr It could have been a parents’ worst nightmare when 14-year-old Bibiana Gonzalez Rave announced that she wanted to make wine when she grew up. Never mind that her parents drank wine only on special occasions and that her native Colombia wasn’t known for wine. She was caught up in a fantasy world outside of Medellin, then one of the most violent cities in the world. But this wasn’t just a child’s fantasy born out of comic books and movies; it was the seeds of a meteoric career that would take Rave to France, South Africa and finally to Sonoma County where today she makes award-winning wines under the Cattleya label. In 2015 the San Francisco Chronicle named her “Winemaker of the Year.” After a few false starts – classes in chemical engineering and then business – she decided her most direct route to making wine was to go to France, the epicenter of wine. She dropped out of traditional schools and with her parents apprehensive blessing went to France in 2000 where she earned diplomas in viticulture and oenology in Cognac and Bordeaux. She worked harvests at Haut Brion and later in Burgundy, Rhone Valley and even Alsace. But wanderlust lured her to new wine-growing regions. “I was dating a French guy in Cognac. We were going to get married and work on his family farm. In France, you stay in one place and maybe move up there. But I wanted to go out and see how grapes respond to different terroirs,” she said. She traveled to South Africa and then to California, where she had planned to spend a few harvests before returning permanently to Cognac. But she fell in love with Sonoma County and decided not to leave. She stayed in California, found a new love, married and started a family. That she chose California over France seems odd, but not when she explains it. “The difference is so great here. I found so many possibilities, a desire to produce absolutely the best you can. Resources are unlimited. It’s very seducing.” But she didn’t lose the values of French winemaking. She just embraced the greater freedom California gave her in choosing grape varieties and vineyards. “They teach you in Bordeaux that the first goal is to make wine dry, dry, dry. You never see a sweet wine there. And, acidity is important. I’m not afraid of it even though it makes my wines more austere. And, I love tannins. I go for it,” she said. “I think like a French winemaker, but I love California.” Initially, she traveled 1,000 miles a week as consultant to such famous wineries as Au Bon Climat, Qupé, Peay before becoming a full-time winemaker at Sonoma’s Lynmar Estate. But she never lost her childhood desire to make wine under her own label. In 2011 she left Lynmar and married Jeff Pisoni, whose family is a wine-making, grape-growing legend. It would have been natural to blend into the Pisoni empire, but instead she stuck to her dream. She secured long-term contracts with 20 vineyards to launch Cattleya, named for Colombia’s national flower, in late 2011. Long days and nights in the vineyards and at the winery kept the newlyweds apart as they each pursued their careers, so in 2012 Bibiana and Jeff co-created Shared Notes, an exclusive and hedonistic sauvignon blanc. It sounds like everything is working out well for Rave, but she said she has one accomplishment yet to earn: owning her own vineyards. Here are some of her excellent wines we tasted: Alma de Cattleya Sonoma County Sauvignon Blanc 2019 ($22). Rave works with four coastal vineyards to make this aromatic and crisp sauvignon blanc. The addition of musqué clones gives this wine texture and grapefruit flavors. Simple, dry and refreshing. Alma de Cattleya Sonoma County Chardonnay 2018 ($24). This wine overdelivers for the price. Get it before she raises it. Using only neutral French oak barrels keeps down the cost but less oak also means less of those strong, secondary oak flavors. That makes the wine austere and pure – the way we like our chardonnay. Green apple and pear notes and good texture. Cattleya Cuvee Number Five Sonoma Coast Chardonnay 2018 ($55). More complex, this chardonnay has a velvet finish with obvious mineral notes. Very outgoing in style, it balances acidity and fruit. White peach and just a kiss of oak. Cattleya Cuvee Number One Russian River Valley Pinot Noir 2018 ($55). Rave’s first Cattleya pinot noir from the cool Green Valley is a beautiful wine with a deceiving light color that surprises you with elegance, soft tannin and bright red berry flavors. Rave uses long, cold maceration to achieve a result she likens to Burgundy’s Chambolle-Musigny. Shared Notes Les Lecons des Maitres 2018 ($65). Heavens, this is a delicious sauvignon blanc that begs for a second glass. Of course, very little of it will be made, so we’re not likely to taste it again. But it should serve as a model for other sauvignon blanc producers because it blends a healthy dose of semillon – just like producers do in Graves. Unfortunately, there is so little semillon grown in California that blends are rare. The semillon is very pronounced in the rich texture and apricot, nectarine flavors. The 76 percent sauvignon blanc draws in the grapefruit and pear flavors. Wine picks Hess Select Pinot Noir Central Coast 2018 ($19). This is a very pleasant, well-priced pinot noir that is worth seeking out. Aged only in neutral French oak, it has a pure raspberry fruit expression with a bit of spice thrown in. Kendall-Jackson Jackson Estate Anderson Valley Pinot Noir 2017 ($30). This is a bold styled pinot noir that can stand up to pretty much all meat dishes. Big cherry elements in a soft tannin structure, this wine is a delight to drink. Duckhorn Vineyards Napa Valley Merlot 2017 ($56). Blended with cabernet sauvignon, cabernet franc, petit verdot and malbec, this beautiful wine is plush on the palate with floral, raspberry aromas and blueberry and plum flavors with hints of licorice. Very broad flavors and ripeness.

by Dr. Gary R. Bachman, MSU Extension Service Dill is easy to grow and is an excellent addition to fish dishes. It is also a food source for swallowtail butterfly caterpillars. (Photo by MSU Extension/Gary Bachman) In the late summer and into the fall, some of my favorite garden plants are the annual herbs. On top of my list of annual herbs are basil and dill. These herbs are aromatic and really easy to grow. And, have I said they’re delicious? Dill is perfect with salmon, cod and grouper. Placing the frilly fronds on the fish during cooking imparts a pleasant licorice flavor. Another favorite use is adding fresh-cut dill to my eggs for breakfast. Dill also is a forage plant for swallowtail butterfly caterpillars, so I make sure to have enough to share. Basil is another wonderful plant that also is a great addition to my edible ornamental landscape. It offers a great range of aromas and flavors from licorice to lemon and lime. At my house, we love to use it to make different types of pesto and, of course, to whip up refreshing basil mojitos on a hot second summer afternoon. There’s a wide variety of basil available for the garden. Selections come with beautiful green, red and variegated foliage. Always harvest fresh herbs in the morning, as the essential oils -- which is what supplies the herbal bang -- will be at their highest concentrations then. For annual herbs like dill and basil, it is important to pinch off developing flower heads. We want foliage, and flower production signals the plant to stop foliage production and favor seed development. I deadhead my dill plants and save the flower heads for homemade dill pickles. But there are always exceptions to these rules. Late in the year, I like to let a few plants flower and collect the seed. It’s as easy as waiting until the seed heads have turned brown, collecting the seed and storing it in a labeled envelope. Saving some seed this year could help your garden next year. This year, COVID-19 fueled major growth in gardening, which caused shortages of all seed supplies. Saving some herb seed this fall could make 2021 a tasty year. Of course, you don’t have to save seed in an envelope. Sometimes I just let the seed heads disperse themselves and enjoy the surprise of where the herbs pop up the following year. Annual herbs like dill and basil are really easy to grow in containers, which is my preferred growing method. Remember to use a good-quality, peat-based potting mix. Container herbs don’t take up as much room, which is perfect for maximizing the number of herbs growing on a porch or patio. If you’re afraid you’ve missed out this year, the good news is there’s still time to grow these herbs. Many garden centers still have transplants, and you can always try growing some from seed.

by Mr. Robert Nathan Gregory, MSU Extension Service STONEVILLE, Miss. - Rice harvest is approaching in the Mississippi Delta, and early signs point to good yields in 2020. Bobby Golden, rice specialist with the Mississippi State University Extension Service and an assistant professor with the Mississippi Agricultural and Forestry Experiment Station, said the condition of the state’s estimated 150,000 acres of rice looks “very good” as growers prepare to fill their combines. With 221 rice-producing farms, Mississippi was No. 6 among U.S. states in rice production with a total value of $91 million last year. “The first fields that were planted may start draining as soon as the second week of August. Outside of some of the early rice that flowered in high heat, the majority of the state’s rice crop will flower in good heat conditions,” said Golden, who is based at the Delta Research and Extension Center in Stoneville. “There is some extremely good-looking rice out there, but it’s too early to tell where our yields will be.” Rain chances forecasted in the Delta through mid-August are marginal, and rainfall or high wind shouldn’t affect pollination in 2020 as it did in previous years. Insect and disease problems this year have also been limited so far. “We may escape a lot of the issues we have had in the past with paraquat drift on a portion of the crop because the soybeans are slightly behind the rice this year,” Golden said. “I expect stink bugs will pick up in the next week. We have not had a blast issue this year like years past, and sheath blight has been minimal compared to normal.” Planted rice acreage -- about 2.9 million acres -- is up 30 percent over last year statewide and 15 percent over 2019 nationally. Extension row-crop economist Will Maples said this increased production will cause a stagnation in market prices. “While domestic rice consumption is projected to remain strong in the 2020–21 marketing year, the increase in production is limiting any upward price movement, as we will see an increase of rice stocks,” Maples said. “The national average farm price for long-grain rice is projected down this year at $11.60 per hundredweight from $12 last year.” Rice fields in Mississippi feature a mix of conventional, hybrid and non-hybrid rice varieties, about half of which are tolerant to imidazolinone herbicide. One conventional variety planted in about 15% of the state’s rice fields was developed at MSU. This variety is often referred to as Rex. September marks the 30th annual celebration of Mississippi Rice Month. Established in 1991 by the U.S. Congress, National Rice Month celebrates the nation’s rice industry. MSU Extension and Delta Rice Promotions Inc. partner each year to host an annual rice tasting luncheon in support of Mississippi Rice Month. This year’s installment has been canceled due to COVID-19.