The Salvation Army (SA) in Jackson is in urgent need of food donations for its pantry. The organization has enough food on hand to meet current demand until Tuesday of next week. Everyone is urged to donate as many canned items as possible or donate financially through SA's Walmart list. Financial donations can also be mailed to P.O. Box 31954, Jackson, MS 39286. For more information about SA and its programs or to donate online, visit https://salvationarmyalm.org/jackson/.

The Salvation Army (SA) in Jackson is in urgent need of food donations for its pantry. The organization has enough food on hand to meet current demand until Tuesday of next week. Everyone is urged to donate as many canned items as possible or donate financially through SA's Walmart list.  Financial donations can also be mailed to P.O. Box 31954, Jackson, MS 39286. For more information about SA and its programs or to donate online, visit https://salvationarmyalm.org/jackson/.

As freezers slowly defrosted and grocery store shelves were bare after Hurricane Katrina 15 years ago, millions of Southerners vowed never to depend on modern technology to feed themselves and their families. Gardening, canning, baking, and other long-forgotten skills suddenly became popular again, only to have interest wane as life got back to normal. But guess what? The current COVID-19 pandemic has made all of us realize–once again–that depending on others for food is probably not the best way to live. As a result, recipes abound online for homemade bread and other baked goods that are now hard to find in supermarkets–if you even dare to venture out nowadays as the pandemic rages. I’ve seen numerous recipes for bread that included yeast, the use of which will create light, springy bread. But what to do if you are limiting grocery store runs or have sworn to make do with what you have on hand? I found a recipe for Irish Soda Bread created with basic pantry essentials–and no, yeast is not readily available in my pantry, as I expect it’s not in many people’s. The recipe results in a dense crust bread that won’t resemble regular homemade bread, especially not anything store-bought. But, it’s filling, healthy, and when coated with butter and toasted or even better, covered with a layer of homemade muscadine jelly from my summer stock (yes, canning is making a comeback, too), makes a delicious and hearty meal accompaniment or breakfast. 2020 Pandemic Soda Bread 4 cups all-purpose flour 1 tablespoon sugar, double this amount if desired for more flavor 1/2 tablespoon baking powder 1/2 tablespoon baking soda 1-1/2 cups water, at room temperature 2 teaspoons vinegar (cider or white) Milk, optional 1 tablespoon butter, melted (or butter substitute) Preheat oven to 400 degrees F. In a large mixing bowl, stir together flour, sugar, baking powder, and baking soda. Combine water and vinegar in a two-cup measuring cup. While continuing to stir, add the water mixture to the flour mixture. Stir the mixture until a dough forms. Turn dough out onto a floured surface. Knead the dough for 2-3 minutes to make sure all the ingredients are incorporated. Shape dough into a flat, round disk no more than 1-1/2 inches high. Place the dough on a baking sheet or pizza pan. Dip a sharp knife into flour then cut an “X” on top of the loaf. Place the pan in the oven and bake for 30-40 minutes or until golden brown and crust is firm. If a softer crust is desired, brush the top lightly with milk halfway through the baking time. When the bread is done, remove from the oven and while still hot, brush top with melted butter to add flavor and soften crust. NOTE: Make sure to form the loaf into a flat shape as directed. If it is built too high, bread will not bake thoroughly. Kara Kimbrough is a food and travel writer. Email her at kkprco@yahoo.com. [endif]

As we write this column, most people are confined largely to their homes as the coronavirus continues to spread across the country. Like you, we have a lot of anxiety over what the future holds for us and our families. It is a time for introspection and care, but it’s not a time to panic or to lose touch with friends. In fact, it may be time for a nice glass of wine. It’s tempting to drink more than we should in the face of adversity, so be careful in how much you consume. It has been proven that wine – more so red than white – has antiviral qualities, but there is a tipping point when the health risks are greater than the health benefits. While in the past, we have written extensively about pairing wine with food. Today, however, we’d like you to think about pairing wine with an experience. Just before the pandemic was declared, we and our wives were enjoying life in Florida. We’ve been writing this column for more than 30 years, and our cellars are chock-full of memories of those times. As the news got progressively worse, we decided to retreat into some great memories by pairing wines in Tom’s cellar with past experiences. We opened the 2005 Mastroberardino Radici Taurasi, a wine made entirely of the ancient grape variety aglianico. Early in our friendship, we spent a day in New York City with Carlo Mastrobernardino and learned a lot about Italian wine in general. We also opened the 1982 Gruaud-Larose, a Bordeaux of epic proportions. After reading predictions of the 1982 vintage, we went shopping together in Washington, D.C., and bought several cases – quite an investment for us at the time. The Gruaud-Larose was the most expensive at a “hefty” $13 a bottle. The wine is worth hundreds now, but we never bought it for profit. It was Tom’s last bottle, and he shared it with great friends and a lot of nostalgia. We bring this up not to brag but to say that we shouldn’t be waiting for a perfect time to enjoy a special wine. The time is now. Perhaps you have a bottle you are saving from a recent trip to Napa Valley or somewhere in Europe. You were told to lay it down for a few years and are patiently waiting for that time to come. But that wine will taste good now, too. Sit down to a nice candlelit dinner and pull out the photos of your trip. Share the wine with the memory. If you don’t have a wine collection, you can visit some of your favorite wineries online. Because their tasting rooms are closed, many are offering incredible deals for shipping. Some are even waiving shipping costs. Wine club business is also soaring. Firstleaf reports a 400 percent increase since March 1. If you don’t have a memory, make one. There are a number of books that will give you some great ideas. We just read Kermit Lynch’s “Adventures on the Wine Route.” It is full of some great stories the importer experienced while traveling around France to find wines for the U.S. market. Buy the book, then go to his website and select some of the wines he writes about. Many of your local wine stores are still open, too. A staff can help you find a wine that is more than just a beverage. What about tasting wines from the California producers who beat the French in the 1976 Judgement of Paris tasting? Find the movie “Bottle Shock,” or read George Taber’s “Judgement of Paris” book. Plan a night around this theme. Now that you have the time, fulfill your desire to learn more about wine. Besides books, there is a wealth of material on the internet. You could concentrate on a region – say, Napa Valley – or a grape variety – cabernet sauvignon – and compare a couple of bottles that marries your new knowledge to the wine. Make it fun – pair a zesty sauvignon blanc from New Zealand with a fruit-driven sauvignon blanc from California. Compare notes with spouses. Or, share your impressions with friends on Facetime or another app. Host a virtual wine tasting! A lot of celebrities from movie stars to professional athletes are putting their names on bottles. You can buy an excellent rosé called Muse de Miraval from a winery owned by Brad Pitt and Angelina Jolie. Download “Mr. and Smith” and see them perform together while you sip their wine. Drew Barrymore (pair with “Charlie’s Angels”) and Francis Ford Coppola (pair with “The Godfather”) are other Hollywood celebrities making wine. Want to dream of your next vacation once it’s safe to travel again? Get started with the planning. Read books and search for travel stories online. Pair your dream with a wine from that region. What are you waiting for? Wine picks Hacienda de Arinzano 2016 ($20). The Arinzano property dates back to 1055 and is thus the oldest wine property in Spain and one of the few to be recognized with the Pago Status, Spain’s highest winemaking designation. This tempranillo is an incredible gem for the price. Lush and silky with fruit forward, red berry flavors. Dominio Fournier Ribera del Duero Reserva 2014 ($50). Made entirely from tinta del pais grapes, this luxuriously textured reserva is incredibly delicious. Fruit forward in style, it shows off juicy, hedonistic flavors of dark fruit with oak-inspired hints of vanilla, spice and cocoa. Tenuta Regaleali Rosso del Conte 2014 ($70). This blend of nero d’avola and perricone hails from the Palmero region of Sicily. Aged in new, 225-literFrench oak barrels for 18 months and bottled for another 12, it has depth, concentration and a lot of dark fruit flavors

by The Wine Guys, Tom Marquardt and Patrick Darr As we write this column, most people are confined largely to their homes as the coronavirus continues to spread across the country. Like you, we have a lot of anxiety over what the future holds for us and our families. It is a time for introspection and care, but it’s not a time to panic or to lose touch with friends. In fact, it may be time for a nice glass of wine. It’s tempting to drink more than we should in the face of adversity, so be careful in how much you consume. It has been proven that wine – more so red than white – has antiviral qualities, but there is a tipping point when the health risks are greater than the health benefits. While in the past, we have written extensively about pairing wine with food. Today, however, we’d like you to think about pairing wine with an experience. Just before the pandemic was declared, we and our wives were enjoying life in Florida.  We’ve been writing this column for more than 30 years, and our cellars are chock-full of memories of those times. As the news got progressively worse, we decided to retreat into some great memories by pairing wines in Tom’s cellar with past experiences. We opened the 2005 Mastroberardino Radici Taurasi, a wine made entirely of the ancient grape variety aglianico. Early in our friendship, we spent a day in New York City with Carlo Mastrobernardino and learned a lot about Italian wine in general. We also opened the 1982 Gruaud-Larose, a Bordeaux of epic proportions. After reading predictions of the 1982 vintage, we went shopping together in Washington, D.C., and bought several cases – quite an investment for us at the time. The Gruaud-Larose was the most expensive at a “hefty” $13 a bottle. The wine is worth hundreds now, but we never bought it for profit. It was Tom’s last bottle, and he shared it with great friends and a lot of nostalgia. We bring this up not to brag but to say that we shouldn’t be waiting for a perfect time to enjoy a special wine. The time is now. Perhaps you have a bottle you are saving from a recent trip to Napa Valley or somewhere in Europe. You were told to lay it down for a few years and are patiently waiting for that time to come. But that wine will taste good now, too. Sit down to a nice candlelit dinner and pull out the photos of your trip. Share the wine with the memory. If you don’t have a wine collection, you can visit some of your favorite wineries online. Because their tasting rooms are closed, many are offering incredible deals for shipping.  Some are even waiving shipping costs. Wine club business is also soaring. Firstleaf reports a 400 percent increase since March 1. If you don’t have a memory, make one.  There are a number of books that will give you some great ideas. We just read Kermit Lynch’s “Adventures on the Wine Route.” It is full of some great stories the importer experienced while traveling around France to find wines for the U.S. market. Buy the book, then go to his website and select some of the wines he writes about. Many of your local wine stores are still open, too. A staff can help you find a wine that is more than just a beverage. What about tasting wines from the California producers who beat the French in the 1976 Judgement of Paris tasting?  Find the movie “Bottle Shock,” or read George Taber’s “Judgement of Paris” book. Plan a night around this theme. Now that you have the time, fulfill your desire to learn more about wine. Besides books, there is a wealth of material on the internet. You could concentrate on a region – say, Napa Valley – or a grape variety – cabernet sauvignon – and compare a couple of bottles that marries your new knowledge to the wine. Make it fun – pair a zesty sauvignon blanc from New Zealand with a fruit-driven sauvignon blanc from California. Compare notes with spouses. Or, share your impressions with friends on Facetime or another app. Host a virtual wine tasting! A lot of celebrities from movie stars to professional athletes are putting their names on bottles. You can buy an excellent rosé called Muse de Miraval from a winery owned by Brad Pitt and Angelina Jolie. Download “Mr. and Smith” and see them perform together while you sip their wine. Drew Barrymore (pair with “Charlie’s Angels”) and Francis Ford Coppola (pair with “The Godfather”) are other Hollywood celebrities making wine. Want to dream of your next vacation once it’s safe to travel again? Get started with the planning. Read books and search for travel stories online. Pair your dream with a wine from that region. What are you waiting for? Wine picks Hacienda de Arinzano  2016 ($20). The Arinzano property dates back to 1055 and is thus the oldest wine property in Spain and one of the few to be recognized with the Pago Status, Spain’s highest winemaking designation. This tempranillo is an incredible gem for the price. Lush and silky with fruit forward, red berry flavors. Dominio Fournier Ribera del Duero Reserva 2014 ($50). Made entirely from tinta del pais grapes, this luxuriously textured reserva is incredibly delicious. Fruit forward in style, it shows off juicy, hedonistic flavors of dark fruit with oak-inspired hints of vanilla, spice and cocoa. Tenuta Regaleali Rosso del Conte 2014 ($70). This blend of nero d’avola and perricone hails from the Palmero region of Sicily. Aged in new, 225-literFrench oak barrels for 18 months and bottled for another 12, it has depth, concentration and a lot of dark fruit flavors.

by Kara Kimbrough As freezers slowly defrosted and grocery store shelves were bare after Hurricane Katrina 15 years ago, millions of Southerners vowed never to depend on modern technology to feed themselves and their families. Gardening, canning, baking, and other long-forgotten skills suddenly became popular again, only to have interest wane as life got back to normal. But guess what? The current COVID-19 pandemic has made all of us realize–once again–that depending on others for food is probably not the best way to live. As a result, recipes abound online for homemade bread and other baked goods that are now hard to find in supermarkets–if you even dare to venture out nowadays as the pandemic rages. I’ve seen numerous recipes for bread that included yeast, the use of which will create light, springy bread. But what to do if you are limiting grocery store runs or have sworn to make do with what you have on hand? I found a recipe for Irish Soda Bread created with basic pantry essentials–and no, yeast is not readily available in my pantry, as I expect it’s not in many people’s. The recipe results in a dense crust bread that won’t resemble regular homemade bread, especially not anything store-bought. But, it’s filling, healthy, and when coated with butter and toasted or even better, covered with a layer of homemade muscadine jelly from my summer stock (yes, canning is making a comeback, too), makes a delicious and hearty meal accompaniment or breakfast. 2020 Pandemic Soda Bread 4 cups all-purpose flour 1 tablespoon sugar, double this amount if desired for more flavor 1/2 tablespoon baking powder 1/2 tablespoon baking soda 1-1/2 cups water, at room temperature 2 teaspoons vinegar (cider or white) Milk, optional 1 tablespoon butter, melted (or butter substitute) Preheat oven to 400 degrees F. In a large mixing bowl, stir together flour, sugar, baking powder, and baking soda. Combine water and vinegar in a two-cup measuring cup. While continuing to stir, add the water mixture to the flour mixture. Stir the mixture until a dough forms. Turn dough out onto a floured surface. Knead the dough for 2-3 minutes to make sure all the ingredients are incorporated. Shape dough into a flat, round disk no more than 1-1/2 inches high. Place the dough on a baking sheet or pizza pan. Dip a sharp knife into flour then cut an “X” on top of the loaf. Place the pan in the oven and bake for 30-40 minutes or until golden brown and crust is firm. If a softer crust is desired, brush the top lightly with milk halfway through the baking time. When the bread is done, remove from the oven and while still hot, brush top with melted butter to add flavor and soften crust. NOTE: Make sure to form the loaf into a flat shape as directed. If it is built too high, bread will not bake thoroughly. Kara Kimbrough is a food and travel writer. Email her at kkprco@yahoo.com.

OXFORD, Miss. – Just because the Ole Miss Food Bank's doors are closed doesn't mean that food isn't being distributed at the University of Mississippi. Last week, students took home more than 930 pounds of food, an amount comparable to a semester's worth of food distribution under normal conditions. To prevent the spread of COVID-19, the Food Bank is officially closed to shoppers, but volunteers are preparing grab-and-go bags to leave in the second-floor hallway of Kinard Hall, outside the Food Bank's doors. "We're trying to maintain access to the food bank as much as possible while still creating a safe and healthy environment," said Kate Forster, director of advocacy for UMatter in the Division of Student Affairs. "We can't be up there to have open hours because of social distancing, so we've decided to transition to this grab-and-go method." The Ole Miss Food Bank is a student-run organization, but since most students are practicing social distancing in their hometowns, Forster is helping ensure that students in need still have access to food. The doors at Kinard Hall remain unlocked 24/7, so students have access to the grab-and-go bags whenever they need. "A lot of students have lost jobs, wages or tips and don't have the money to make ends meet," Forster said. "This is one piece of their financial puzzle we can take off their plate." Oxford Church of Christ donated ready-made meal bags March 23 that included pizza, Mexican and breakfast meal kits as well as snack bags. The Gertrude C. Ford Center for the Performing Arts also donated its concession items that won't be used this semester. Anyone who wants to help meet students' need for food can prepare meal kits in grocery bags that are easy for students to grab without much contact and leave them outside the Food Bank door in Kinard Hall, Forster said. These can include pasta and pasta sauce, canned beans, macaroni and cheese, vegetarian items, coconut milk and curry paste, as well as pantry staples such as canned tuna, flour and oil. "Think like a college student," Forster said. "What's easy to make? Oatmeal, granola bars, rice, canned ravioli, ramen." Personal and feminine hygiene items are also in high demand. Anyone interested in helping can also do so without leaving home by giving to the Food Bank through an Ignite Ole Miss campaign.

by JB Clark OXFORD, Miss. – Just because the Ole Miss Food Bank's doors are closed doesn't mean that food isn't being distributed at the University of Mississippi. Last week, students took home more than 930 pounds of food, an amount comparable to a semester's worth of food distribution under normal conditions. To prevent the spread of COVID-19, the Food Bank is officially closed to shoppers, but volunteers are preparing grab-and-go bags to leave in the second-floor hallway of Kinard Hall, outside the Food Bank's doors. "We're trying to maintain access to the food bank as much as possible while still creating a safe and healthy environment," said Kate Forster, director of advocacy for UMatter in the Division of Student Affairs. "We can't be up there to have open hours because of social distancing, so we've decided to transition to this grab-and-go method." The Ole Miss Food Bank is a student-run organization, but since most students are practicing social distancing in their hometowns, Forster is helping ensure that students in need still have access to food. The doors at Kinard Hall remain unlocked 24/7, so students have access to the grab-and-go bags whenever they need. "A lot of students have lost jobs, wages or tips and don't have the money to make ends meet," Forster said. "This is one piece of their financial puzzle we can take off their plate." Oxford Church of Christ donated ready-made meal bags March 23 that included pizza, Mexican and breakfast meal kits as well as snack bags. The Gertrude C. Ford Center for the Performing Arts also donated its concession items that won't be used this semester. Anyone who wants to help meet students' need for food can prepare meal kits in grocery bags that are easy for students to grab without much contact and leave them outside the Food Bank door in Kinard Hall, Forster said. These can include pasta and pasta sauce, canned beans, macaroni and cheese, vegetarian items, coconut milk and curry paste, as well as pantry staples such as canned tuna, flour and oil. "Think like a college student," Forster said. "What's easy to make? Oatmeal, granola bars, rice, canned ravioli, ramen." Personal and feminine hygiene items are also in high demand. Anyone interested in helping can also do so without leaving home by giving to the Food Bank through an Ignite Ole Miss campaign.

Mississippi favorites (from left) Robert St. John and Wyatt Waters tour Rome in the new season of “Palate to Palette” airing at 7:30 p.m. Thursdays, April through May, on MPB Television. JACKSON, Miss. – Chef Robert St. John and artist Wyatt Waters continue to follow their passion for cooking and painting in season five of “Palate to Palette.” This time, their creative journey takes them to the Eternal City: Rome. New episodes air at 7:30 p.m. Thursdays starting April 2 on Mississippi Public Broadcasting (MPB) Television. If you happen to miss the show—or enjoy the episode so much you want to watch it again—encore presentations air at 10 p.m. Wednesdays. For on demand viewing, visit the free MPB Public Media app or the MPB website. “Palate to Palette” showcases best friends St. John and Waters traveling together and taking viewers along for a fun road trip. While touring Rome and surrounding areas, St. John focuses on the culinary aspect by dining in extraordinary restaurants and showcasing exquisite Italian dishes. Waters complements these experiences by creating beautiful watercolor paintings that capture iconic Italian landscapes. Highlights of the road trip are visits to Capri, Naples, the Amalfi Coast, and discovering amazing cuisine in the most unlikely places. For more information on MPB visit, www.mpbonline.org.

Mississippi favorites (from left) Robert St. John and Wyatt Waters tour Rome in the new season of “Palate to Palette” airing  at 7:30 p.m. Thursdays, April through May, on MPB Television. JACKSON, Miss. – Chef Robert St. John and artist Wyatt Waters continue to follow their passion for cooking and painting in season five of “Palate to Palette.” This time, their creative journey takes them to the Eternal City: Rome. New episodes air at 7:30 p.m. Thursdays starting April 2 on Mississippi Public Broadcasting (MPB) Television. If you happen to miss the show—or enjoy the episode so much you want to watch it again—encore presentations air at 10 p.m. Wednesdays. For on demand viewing, visit the free MPB Public Media app or the MPB website. “Palate to Palette” showcases best friends St. John and Waters traveling together and taking viewers along for a fun road trip. While touring Rome and surrounding areas, St. John focuses on the culinary aspect by dining in extraordinary restaurants and showcasing exquisite Italian dishes. Waters complements these experiences by creating beautiful watercolor paintings that capture iconic Italian landscapes. Highlights of the road trip are visits to Capri, Naples, the Amalfi Coast, and discovering amazing cuisine in the most unlikely places. For more information on MPB visit, www.mpbonline.org.

As cases of COVID-19 grow around the country, many families are practicing social distancing to protect themselves and others. This likely means people will be making fewer trips to the grocery store, cooking at home and using their freezers. Natasha Haynes, a family and consumer science agent with the Mississippi State University Extension Service, said freezing meats and other items is a great way to keep a supply of perishable foods on hand. However, she reminds people to follow U.S. Department of Agriculture guidelines for safe thawing when it comes time to use the items. “Don’t thaw meats and poultry on the counter or in hot water,” said Haynes, who is also host of The Food Factor, a digital platform she uses to share recipes, tips and other information about food and nutrition on the Extension for Real Life blog. “Put these items in the refrigerator a day or two before you plan to use them” she said. “If you need to thaw items quicker, you can put them in a sealed plastic bag and submerge the bagged item in cold water, changing the water every 30 minutes to maintain a safe temperature. You can also use the microwave’s defrost feature. Be sure to cook the items immediately after thawing if you use the cold water or microwave method.” Here are a few recipes from the Extension for Real Life blog that utilize freezer and pantry staples. Quick Taco-Mac 1 pound ground turkey or ground beef 1 packet taco seasoning 1 (14.5-ounce) can whole tomatoes, undrained 1 cup water 1 box macaroni and cheese : In medium skillet, brown ground meat until crumbly. Drain fat. If using whole canned tomatoes, cut or break up the tomatoes. Stir in rest of ingredients, including the cheese packet from the macaroni and cheese. Bring to a boil. Reduce heat. Cover and simmer 20 minutes. Sprinkle with cheddar cheese, if desired. Ten-Minute Corn Chowder 1 teaspoon oil 1/2 onion, chopped 1 teaspoon minced garlic 4 tablespoons all-purpose flour 3 cups nonfat milk 2 teaspoons mustard 1/4 teaspoon dried thyme black pepper to taste 2 cups frozen corn kernels 4 tablespoons shredded, reduced-fat cheddar cheese Heat a large, nonstick skillet over medium-high heat. Add the oil and sauté the onion and garlic until golden, about 2 minutes. Meanwhile, place the flour, milk, mustard and seasonings in a small bowl and mix well. Add the milk mixture to the skillet followed by the corn. Stir well until the mixture comes to a boil and thickens, about 3 minutes. Stir frequently to keep the mixture from burning. Divide into four bowls and top each with 1 tablespoon of shredded cheese. For more easy and nutritious recipes, cooking tips and information, visit the food section of the Extension for Real Life blog at http://extension.msstate.edu/blog/food. Our recipe for Fish and Spinach Bake is great to try out with some Mississippi farm-raised catfish. Get the recipe on the blog at https://bit.ly/2U1EfTI. Extension Publication 3430, “A 14-Day Shopping and Meal Plan,” provides a shopping list and meal plan along with tips and recipes. Find it on the extension website at https://bit.ly/2WoCCB6. Meats and poultry also can be cooked from a frozen state, but plan to cook them for about 50 percent longer than normal. Always use a meat thermometer to confirm the item has reached a safe temperature, Haynes said. UDSA guidelines on these temperatures can be found on the agency’s website at https://bit.ly/2QsEjtA. Find more information on safe thawing methods on the USDA website at https://bit.ly/38YfwnG.

Many people are choosing to isolate themselves and their families at home during the threat of COVID-19. Doing so presents a new challenge of planning and serving meals every single day. The Mississippi State University Extension Service has created a 14-day shopping and meal plan guide to help navigate this challenge. Click here to download the free guide.

First, let me say…I understand your pain. From families looking forward to spring break to retirees planning the next adventure and everyone in between are disappointed about travel bans imposed by the threat of COVID-19. Before mourning our fate, though, here’s a cheerful thought. Mississippi has plenty of interesting places to visit for day trips, overnighters, or week-long trips. Attractions and interesting places abound all over our state. Even better, Mississippi is blessed with thousands of restaurants ranging from family-owned diners to fine-dining establishments. Over the next few weeks, I’ll highlight a few of the places right here at home that combine good food with plenty to see and do. After seeing what our cities and towns have to offer, you won’t think twice about staying here instead of jumping ship to other locations. One of the most intriguing, interesting, and historical places in Mississippi is Vicksburg. For starters, the River City annually attracts millions of visitors from around the country and even the world. If you haven’t visited in a while or at all, it’s time to make the trip to this gem on the banks of the Mississippi River. Vicksburg is filled with historic sites and scenic views, but perhaps none is as awe-inspiring as the 1,800-acre Vicksburg National Military Park. America’s most monumented national military park contains more than 1,400 memorials to soldiers who served on both sides of the Civil War. There’s also a Civil War gunboat, museum, visitor’s center, the largest National Military Cemetery of Union dead, and a separate cemetery where 5,000 Confederates were laid to rest. Walking or driving through the rolling hills of the park dotted with beautiful scenery, historic bridges, artifacts, and much more is an unforgettable experience. One of the city’s most historic buildings and a can’t-miss attraction is the Old Warren County Court House Museum. The building was built in 1858 and survived the Civil War with minimal damage. The nine-room museum is packed with over 15,000 artifacts ranging from pre-Columbian items to authentic Civil War relics, Indian implements, and an original teddy bear given to a local child by Pres. Teddy Roosevelt. Beautiful, sprawling grounds, highlighted by a Civil War cannon, and blooming plants and trees make this the perfect spot for a family photo or selfie. Walk over to the historic downtown area, where you’ll find a number of specialty shops, museums, and art galleries. One of the most intriguing is the Biedenharn Coca-Cola® Museum, where Coca-Cola® was first bottled in 1894. Head down to the Mississippi River Overlook for an up-close-and-personal view of the Mighty Mississippi and plenty of photo opportunities. One of the most Southern experiences in a city filled with great restaurants is Walnut Hills. Housed in a beautiful home built in 1830, Walnut Hills’ rocking chair-lined porch and columns take visitors back to a simpler time. The experience only gets better when you enter and breathe in the aroma of fried chicken, homemade rolls, and freshly-baked pies and cakes. It’s safe to say Walnut Hills offers almost every Southern delicacy you’d hope to sample. For starters, try a serving of fried oysters, tomato aspic, homemade pimento cheese and Cajun sausage, tamales, or fried green tomatoes, to list a few. Walnut Hills' fried chicken is famous world-wide. When you’re ready for the main course, it’ll be hard to select just one, but you won’t go wrong with Walnut Hills’ famous fried chicken. The crispy, golden brown chicken has been named to several “best of” lists and featured in national publications. Served with two sides, it’s a meal that will (almost) make you forget about that cancelled vacation. Other house favorites include fried or blackened catfish, shrimp and grits, and boiled shrimp. Or, try delicious entrees such as red fish Almondine, seafood platter, barbecued ribs, ribeye, hamburger steak, seafood pasta, and chicken or shrimp Alfredo. Served on authentic New Orleans bread, po’boys are a crowd favorite and range from shrimp to oyster, catfish to crab cake. A Walnut Hills burger, along with chicken and club sandwiches, are also on the menu. A variety of soups and sandwiches can be enjoyed separately or paired together. Just a few of the offerings include crab cake or oyster salad, chicken salad, seafood gumbo, and corn and crab bisque. Whatever you select, don’t forget to save room for dessert. Delicious, homemade delicacies like red velvet cake, pecan praline pie, caramel cake, creole cream cheese cheesecake, and most diners’ favorite, cream of coconut pie, are the perfect ending to an unforgettable Southern meal. Stop by Walnut Hills’ bakery on your way out the door to pick up your favorite dessert to enjoy at home. Walnut Hills Restaurant is located at 1214 Adams St., Vicksburg. Hours are Sunday, 11 a.m. – 2 p.m.; Mon day – Saturday, 11 a.m. – 9 p.m.; and closed on Tuesday. For more information, call 601-638-4910, or visit www.walnuthillsms.com. Kara Kimbrough is a freelance food and travel writer. Contact her at kkprco@yahoo.com.

If you’ve been to Burgundy, you know the euphoria you feel standing outside an iconic grand cru vineyard like La Tache or Romanee-Conti. You wonder how one row of vines can produce some of the most expensive and extraordinary wine in the world while a row right next to it is just a premier cru. Such is the mysterious aura of Burgundy, the indisputable epicenter for pinot noir -- a grape that like no other expresses the soil from which it grows. Jen Walsh stood beside those same vineyards and remembers the goosebumps. “It was like going to church or on a pilgrimage,” she recalled. Walsh made her first pinot noir for Elk Run Vineyards in Mt. Airy, Md., then headed to Volnay to see how the Burgundians made wine. Bitten by the pinot noir bug, she got her master’s degree in viticulture and enology from UC Davis before landing her current job at La Crema in 2017. No surprise: she’s still making pinot noir. Facebook/La Crema Our connection with La Crema pinot noir has been the popular blend of Sonoma Coast vineyards – always a good value but a generic wine with little distinction. Walsh gave us another look at La Crema. She was brought aboard to focus on cool-climate pinot noirs and chardonnays with a single-vineyard intention. While that sounds a lot like Burgundy where village names grace the bottles, Walsh is quick to say she is not trying to duplicate the French -- but like the French she wants to express a vineyard’s unique terroir. “I was like a kid in a candy shop,” the Pikesville native said of her introduction to La Crema’s vineyards. Owned by Jackson Family Wines since 1993, La Crema has been around since 1979 but it never achieved the recognition it is getting now. Refocusing the brand may be the owner’s intention. Not only is Walsh new, but so is winemaker Craig McAllister who came aboard just four years ago. More producers have been transitioning from blended pinot noirs to single-vineyard pinot noirs in the last several years. Like La Crema, they have decided that pinot noir has a propensity to interpret the unique characteristics of the soil, an attribute lost in the blending process. “It’s hard to describe,” Walsh said. “Pinot noir is very transparent. It takes on a sense of place. When I close my eyes and take a sip of our Shell Ridge pinot noir, I’m transported there. Pinot noir just reflects where it is grown more than any other varietal.” Tasting La Crema’s pinot noirs side-by-side offered ample evidence of the unique characteristics of each location. Pinot noir has the ability to produce delicate, light-colored and sensual wines like those found in Burgundy or heavy, fruit-ladened wines like those found in California. Not only does soil influence those profiles, but so does the winemaker’s philosophy. Some winemakers want an extracted, high-alcohol pinot noir, for instance. Many use whole-cluster fermentation and pump overs to achieve a certain style. Almost all producers plant a range of clones to provide additional layers of aromas and flavors. Even so, Walsh said, “site trumps clone every time.” Single-vineyard pinot noirs are pricey but you get a lot more intensity and complexity in them. Here are several to try: La Crema Shell Ridge Vineyard Pinot Noir 2016 ($60). The soil here is sandy loam mixed with the ancient sea shells that give the vineyard its name. Just over the ridge from the Pacific Ocean, the Sonoma Coast vineyard is on a steep slope. The result is fresh fruit character of blackberries and spices. La Crema Saralee’s Vineyard Pinot Noir 2016 ($55). The longer ripening period in this Russian River Valley vineyard allows for a more elegant pinot noir with plum and cherry flavors, earthy and raspberry aromas, and good complexity. La Crema Fog Veil Vineyard Pinot Noir 2015 ($65). The somewhat warmer microclimate around this Russian River Valley vineyard is tempered by daytime fog. Lots of red berry fruit and hints of spice. Merry Edwards Russian River Valley Meredith Estate Pinot Noir 2017 ($68). Merry Edwards says this estate was her first adventure into viticulture. Twenty years later is the proof she has learned a lot about pinot noir. This expressive pinot noir reflects a soft soul with effusive raspberry, cherry and plum notes with ripe tannins and depth. Loved it! Kenwood Vineyards Six Ridges Pinot Noir 2017 ($30). We always associated this Sonoma County producer with cabernet sauvignon, but this delicious pinot noir takes a different course. Winemaker Zeke Neeley says pinot noir is his favorite varietal to grow but challenging to make. Sourcing grapes from the cool Russian River Valley, he has created an intense, black-cherry and strawberry-driven wine with hints of spice, vanilla and chocolate. Inman Family OGV Estate Pinot Noir 2016 ($73). The flagship pride of this Sonoma County producer, the Olivet Grange Vineyard pinot noir is rich and complex with a finish that goes on and on. Cherry and raspberry flavors abound with a touch of clove and mineral. One of our favorite pinot noirs year after year. Emeritus Don’s Block Pinot Noir 2016 ($110). One of the most elegant and Burgundy-like pinot noirs we’ve tasted in a long time, this is a special for the late founding winemaker Don Blackburn. A prized block of the producer’s Hallberg Ranch vineyard, it is a layered wine with black cherry notes, dried herbs and a hint of cinnamon. Emeritus Wesley’s Reserve Hallberg Ranch Pinot Noir 2017 ($75). This estate-grown wine from the Russian River Valley exemplifies the ideal climate for pinot noir. Unfined and unfiltered, it provides a pure expression of pinot noir: generous aromas of blackberries and espresso with a velvet texture and dark fruit flavors with hints of forest floor and cedar.

ARLINGTON, Va. — Celebrity chef, author, and restaurateur Vivian Howard, who previously hosted the award-winning series "A Chef's Life," returns to PBS in a new six-part series, "Somewhere South." A culinary tour exploring the dishes that are uniting cultures and creating new traditions across the American South, "Somewhere South" premieres Fridays, March 27-May 1, 8-9 p.m. CST (check local listings) on PBS, PBS.org, and the PBS Video App. With "Somewhere South," Howard serves as both student and guide, exploring cross-cultural dishes through the professional and personal relationships she has with Southerners of many backgrounds. Each episode examines the connectivity of a single dish — from dumplings to hand pies, porridge, and more — and the ways people of different cultures interpret that dish while expressing the complex values, identities, and histories that make up the region. Along the way, she meets new friends and teachers, and discovers “how breaking bread and sharing a meal can create a comfortable place to have meaningful, memorable conversations.” With each episode, Howard finds that although we’re different, our appetites are very much the same. She explores hand pies, the original convenience food that workers could take into coal mines, factories, or fields, and its various iterations — from applejacks to pepperoni rolls to empanadas. A discussion with Korean American chefs leads to the realization that while they all understand what a dumping is, they can’t define it. She takes a deeper look at the funk and acidity of pickles, discovering that they’re not only a way to preserve food, but culture and traditions as well. She learns the unexpected ways that meat can be smoked, pit-cooked or wood-fired, and how traditional barbecuing techniques are being reinvented by Japanese American brothers in Texas who pair brisket with bento boxes, and sisters who add a Tejano touch to their barbecue joint menu. From the Carolinas to Kentucky, Georgia to Mississippi and beyond, "Somewhere South" explores the unique people and delicious foods that bind and define the new American South. The full schedule and episode descriptions are below: Series Premiere: “American as Hand Pie” (Friday, March 27, 8-9 p.m. CST) Vivian explores the original convenience food — hand pies — the filling and mobile pockets that workers could take into coal mines, factories or fields. Her desire to mass-produce hand pies inspires her to revisit the applejacks of her youth. The first stop is the North Carolina company whose sweet treat fed thousands of mill workers and now lines the shelves of convenience stores and gas stations across the Southeast. She visits West Virginia’s coal country for a taste of the pepperoni rolls originally made by Italian immigrants and packed into coal miners’ lunch pails. A romp around her home state of North Carolina offers Vivian the opportunity for a deep dive into the world’s most popular hand pie — the empanada. Episode 102: “Porridge for the Soul” (Friday, April 3, 8-9 p.m. CST) Vivian heads to Charleston, South Carolina to cook a special dinner honoring the late pioneering African American chef Edna Lewis and learns how rice gave the port city a distinction within the tragic history of slavery. Vivian gets the chance to learn from chef BJ Dennis, a champion of Geechee and Gullah cuisine found on the barrier islands off South Carolina’s coast, and sits down with a group of African American chefs and food writers to herald the unsung, foundational contributions African Americans made to Southern cuisine. In Savannah, Georgia, chef Mashama Bailey shows Vivian her decadent take on another porridge — rice middlins. During a visit to Edisto Island, just south of Charleston, Vivian meets Emily Meggett, the matriarch of the Edisto Geechees, who serves up a traditional dish cooked on her wood-fired stove — crab grits. Episode 103: “Dumpling Dilemma” (Friday, April 10, 8-9 p.m. CST) While cooking a charity dinner with Southern Korean chefs, Vivian spins out her version of French gnocchi to be served alongside Asian dumplings descended from the Chinese royal court tradition. During a discussion, the chefs realize that while they all understand what a dumpling is, they can’t actually define it. On a quest to solve that conundrum, Vivian visits long-standing Chinese communities in the Mississippi Delta and gets a complicated history lesson over dim sum. She learns more about dumplings in Jackson, Mississippi, from generations of Jewish women who make matzoh ball soup. Further exploration leads Vivian to her favorite Italian-style dumplings in Durham, North Carolina, where she gets a lesson in dough-rolling and forming. She also revisits one of her classic comfort food memories back home — chicken pastry. The dumpling, in all its folded and filled or doughy glory, resists easy definition and invites a revealing look at communities that further broaden common perceptions of what it means to be — and eat — Southern. Episode 104: “What a Pickle” (Friday, April 17, 8-9 p.m. CST) Vivian is tapped to give a lecture on the wide world of pickles at the first-ever Chow Chow Festival in Asheville, North Carolina. Her turn as a pickle professor sparks a deeper look at the funk and acidity that pickles bring to most meals, and how they make a belly-filling bowl of rice or grains so much more delicious. While in Asheville, Vivian tastes an array of Indian pickles with the chefs behind the Brown in the South dinner series, a collaboration among chefs of Indian and Southeast Asian descent. Vivian ventures to Lexington, Kentucky for a pop-up dinner featuring Sri Lankan pickles, gets a lesson on how to make Puerto Rican escabeche and sees how chow chow is made in the hollers of eastern Kentucky. She returns to North Carolina for a friend’s family kimchi-making session. Across all these meals, Vivian discovers how pickles are a way to preserve not only food, but people’s culture and traditions. Episode 105: “It’s a Greens Thing” (Friday, April 24, 8-9 p.m. CST) Vivian is invited to the Lumbee Tribe’s annual homecoming celebration held in southeastern North Carolina. There, she is introduced to their famous sautéed collard sandwich, quite different from the long-stewed pot of collards she grew up eating only about 100 miles away. Her lessons with the Lumbees — the largest American Indian tribe east of the Mississippi — prompts a discussion about the origin of Southern hospitality. Vivian takes a trip to Clarkston, Georgia, known as the “Ellis Island of the South” for welcoming thousands of refugees. There, Vivian meets a group of Burundi refugee farmers who grow crops that remind them of home, including cassava leaves, which they sell at an Atlanta farmers’ market. Also in Clarkston, Vivian meets teenagers whose families fled Southeast Asia and now grow roselle in a community garden. She’s invited to share a meal with both the farmers and the teenage gardeners to see how they cook their greens. Back in North Carolina, Vivian gets a saag paneer lesson from friends in Cary, home to one of the most populous Indian Asian communities in the Southeast. Whether stewed or sautéed, pounded or stir-fried, Vivian sees firsthand what it takes to make a good pot of greens. Episode 106: “How Do You ‘Cue?” (Friday, May 1, 8-9 p.m. CST) On a tour of eastern North Carolina barbecue joints, Vivian is reminded of traditions that define the area’s version of pork barbecue while being introduced to new techniques. Flipping what she already knows about ‘cue, Vivian sets out to uncover buried histories and learn about the unexpected ways different types of meat are smoked, pit-cooked, wood-fired and eaten. We learn that barbecue — both the food and the verb — cannot be pigeonholed into one definition. Starting from the whole-hog pits in her figurative backyard, Vivian explores the history of Black barbecue entrepreneurship, from the North Carolina families who started turkey barbecue to the women firing up pits in Brownsville and Memphis, Tennessee. Curious about other iterations, Vivian travels to the west coast of Florida, where a storied “Cracker” history at a smoked mullet festival drastically changes her perspective on Southern ‘cue. In Texas, robust barbecue techniques steeped in tradition are being morphed by longtime families doing what they know best. A pair of sisters in tiny San Diego, Texas add a Tejano touch to their barbecue joint menu, and two Japanese Texan brothers with a smokehouse pair brisket and bento boxes. "Somewhere South" is produced for PBS by Markay Media in association with member stations South Carolina ETV and UNC-TV Public Media North Carolina, with support from the ETV Endowment of South Carolina. The series has been made possible in part by a major grant from the National Endowment for the Humanities. "Somewhere South" is created by Vivian Howard and Cynthia Hill with Howard also serving as a producer and Hill as the series director. Pamela A. Aguilar serves as the Executive in Charge for PBS.

Anytime someone learns I hail from the southern region of the state, I receive the invariable questions of “Have you ever been to Zip’s?” followed by, “Are the Zip burgers really that good?” And my requisite answer? “Yes and yes.” I’ve eaten at Zip’s Cafe in Magee several times and yes, the burgers are pretty amazing. Served with a side of “secret recipe” Zip’s sauce, it’s a meal worthy of a detour off U.S. 49. You’ll encounter a large group of locals, but this fact makes stopping in at this 57-year-old family-owned restaurant even more fun as you eavesdrop on conversations centered on local families, politics, and everything in between. There aren’t many family-owned restaurants left, but this one has not only been around since 1963 but has continued to thrive along the highway’s edge just blocks from downtown Magee. On any given day, you’re likely to see the mayor, members of the business community, farmers, young moms with children in tow, and retirees enjoying coffee at their favorite corner table. The restaurant was opened in 1963 by Zip Windham, whose portrait looms large over the small restaurant he created during a simpler time when diners reigned supreme and fast food places were not clouding the landscape. The restaurant has since passed on to third generation family members. However, the elements present in Zip’s day – friendly service, cozy but definitely not fancy dining areas and tables, and the famous Zip burgers and sauce – are still in evidence today. Zip's burger has been named Best Burger in Mississippi and to several of the Mississippi Beef Council's top five burgers lists. First, I’ll give a description of the made-from-scratch, juicy burgers topped with a secret sauce that attract the most visitors in to Zip’s. The main attraction is a Zip burger (by my rough estimate, they’re 1/4 to 1/2-pound beef patties, but you really need to gauge for yourself) topped with shredded lettuce, tomatoes, cheese (if desired), and served with a side of zippy (which in my terms means it has a kick but is not actually spicy) Zip sauce. They’re so good, the Mississippi Beef Council has dubbed them “Best Burger in Mississippi” or at least in the top five of the state’s best burgers for several years running. Here’s my take on those “best of” lists – it’s hard-to-nearly-impossible to prove any one food item is the “best,” especially when there are so many restaurants in Mississippi that serve delicious homemade burgers. However, a Zip burger lives up to the hype, especially when doused with a hearty splash of Zip sauce. However, just know that once the sauce is added, it’s a chore, albeit an enjoyable one, to keep everything together inside the large bun. The award-winning burger ($5.39 – how’s that for an economical meal?) starts with a thick, juicy beef patty, the mark of any memorable burger. The ingredients of Zip sauce are not shared with its legions of fans. It’s not exactly spicy, as I noted, but creamy and rich with a slight tang. Just trust me when I say it elevates a good burger to a great one. Despite the Zip burger’s popularity, there are plenty of others on the menu from which to choose. The Little Zip ($4.39) is a smaller version of the original for children or adults desiring a down-sized burger, while the firehouse ($6.59) is a spicier version for those looking for a kick of heat. Other options are the regular cheese and hamburger ($4.39 and $4.29), which come dressed with a side of the secret sauce, and the chili and chili cheese burgers ($5.39 and $5.49). Club, roast beef, fish, pork chop, steak, and BLT sandwiches ($4-$5 range) are also on the menu, along with meat and seafood po’boys ($5-$6 range), corn dogs, and hot dogs ($2.29 and $2.59). Just as no visit to Zip’s is complete without sampling its namesake burger and sauce, regulars know that a side of thick, extra crunchy fries or onion rings ($2.89-$3.89) is part of the Zip’s experience. I can honestly say I’ve never experienced anything like Zip’s gigantic onion rings. They’re dipped in batter (obviously more than once) and deep-fried to create the crunchiest coating I’ve ever seen. Dipped in extra Zip sauce (don’t be shy about asking for extras), it’s almost a meal unto itself. If you like fried pickles, you’ll want to try Zip’s version. They’re as crunchy and oversized as the fries and onion rings and are well worth $4.59. If you can’t choose just one side, select a half order of fries and pickles ($5.79) or fries and onion rings ($3.89). I have to confess…I’ve never deviated from the “burgers and sides” section of the menu, but plenty of my friends have. They’ve given rave reviews to entrees like fried or grilled pork chops ($9.19), hamburger steak ($9.79), fried chicken ($7.29-$9.29), and chicken strips ($8.29). Entrees are served with fries and a salad. Or, select a fried catfish dinner ($9.19) complete with crispy fish, fries, hushpuppies, and cole slaw or salad. Speaking of salad, you can order a chef salad with chicken strips ($7-$9 range), combination ($3.69), regular chef ($5.59), or choose a bowl of soup or chili ($4.49). If you’re passing through Magee in the early morning, don’t hesitate to stop by Zip’s to experience carb and protein loading at its finest. Breakfast begins at 6 a.m. and includes a plethora of homemade items, ranging from eggs and bacon, omelets, hot cakes, breakfast sandwiches, biscuits and gravy, sausage and biscuits, and even healthy oatmeal. Everything is reasonably priced, cooked fresh, and served with a pot of Zip’s strong coffee. For example, a hearty breakfast of an egg with ham, bacon, or sausage is served with biscuits or toast, grits and jelly for $6.39. Or, order a stack of hot cakes with choice of meat for $6.99. Even better than the food is the spirited conversation emanating from the local coffee club’s table. Breakfast is served until 10:30 a.m., but interesting talk and colorful atmosphere extends until Zip’s 8 p.m. closing time. Zip’s Café is located at 401 Pinola Dr. SE in Magee, just off U.S. 49 (across the street from Sears). Hours are 6 a.m. – 8 p.m. Monday – Saturday, and closed on Sunday.

If you, like us, are looking forward to those exquisite, thirst-quenching rosés from southern France this spring, we just dodged a bullet. A potential increase in the current tariff on European Union wines from 25% to 100% was postponed in late January by the Trump administration. The beef between the European Union and the U.S. is based on what the U.S. believes -- and the World Trade Organization confirmed -- are unfair trade practices involving EU subsidies for the Airbus airplane manufacturer. In October, the U.S. initiated a 25% tariff on some European food and wine, including single-malt scotches, olive oil, cheese, and wine with less than 14% alcohol. So far, consumers have seen only relatively small increases in imported wine prices with everyone in the supply chain taking a slight haircut. However, we have heard rumblings from wholesalers and importers that the feared increase in the tariff would essentially put the brakes on wine imports to the U.S. Potentially the oceans of new vintage rosé and other EU sourced table wines that traditionally arrive in America are on hold, subject to the tariff decision. We spoke to Alan Cohen, owner of VIGNOBLES LVDH USA, a Maryland-based importer and distributor of many EU wines, to get his take on the wine-targeted tariffs. Retailers and distributors would be among the hardest hit by the higher tariffs. Cohen said that if the 100% tariffs had taken effect, “It would have shut down all of his business with Europe (EU countries).” With EU countries representing 60% of Cohen’s business, this is frightening. To put the 100% tariff into perspective, that $20 Provencal rosé you enjoyed last spring would now be $40. How many consumers would still be interested at that price? Not many. Bringing a typical wine container to the U.S. involves a serious financial commitment. In addition to the typical cost of around $50,000 for a container of wine, Cohen pays for shipping and federal taxes. While these charges are due relatively quickly, he can sometimes negotiate terms with his wine suppliers to ease some of the upfront cost until the wine is sold domestically. However, the proposed new tariff would be due within 10 days of arrival in the U.S., adding another $50,000 in cost and an immediate payment. As of now, the imposition of the increased tariff is postponed until late summer, with the existing 25% tariff still in place. A small exemption, however, was made to exempt imported prune juice from the existing tariff. What’s that all about? The Federalist Terlato is a privately owned family importer, marketer, and winemaker that owns multiple brands and produces wines from grapes sourced from a wide variety of California appellations. We recently tasted two zinfandels that impressed us with their true varietal expression and overall quality. The Federalist Zinfandel Lodi 2016 ($18) offered an exciting linear impression in the mouth with bright blackberry and raspberry notes and a lingering fruity finish. The Federalist Bourbon Barrel-Aged Zinfandel Mendocino County 2016 ($22) was finished in American oak barrels and six months in charred bourbon barrels. Raspberry flavors dominate with some spice notes that make this a very attractive bold zinfandel. Both of these zinfandels make for great pairing with heavier, bold winter fare. Wine picks Enrico Serafino Gavi di Gavi “Grifo del Quartaro” DOCG 2018 ($17). Made entirely of cortese grapes, this dry and expressive Gavi has apple and pear flavors with nice minerality. More complex than most Gavis we have tasted. Tornatore Etna Bianco 2018. This DOC wine from Mt. Etna is very different for those of you seeking a break from chardonnay. Made from carricante grapes, white wine is very aromatic with peach flavors and a hint of orange peel and fresh acidity. The Tornatore family has been growing grapes in this unique and challenging region since 1865. Merry Edwards Sauvignon Blanc 2018 ($36). From the Russian River Valley, this aromatic sauvignon blanc reveals peach, apple, and mango notes with grapefruit and creamsicle flavors – who doesn’t like creamsicle? Famiglia Pasqua Amarone della Valpolicella 2013 ($37). For those of you who like these gentle giants from Italy, this producer is worth seeking out. The wine is full-bodied with classic dried berry and plum flavors with hints of spice and cassis. We liked the vibrant juicy character. Allegrini Palazzo Della Torre 2015 ($23). Corvina joins rondinella and a small dose of sangiovese to make an exotic, flavor-packed Veronese blend. Full bodied with ripe black cherry and plum flavors with a dose of spice and garrigue. We loved this wine. Tablas Creek Vineyard Patelin de Tablas Blanc 2018 ($25). We liked the balance in this delicious and fresh blend of grenache blanc, viognier, roussanne, marsanne, and clairette blanche. Crisp acidity yet rich and lush fruit character. Tropical and apricot notes with a good dose of spice. For the same price, the red version of this wine is a sturdy Rhone blend of syrah, grenache, mourvedre, and counoise. Volatus “Bloody Well Right” Tannat 2016 ($34). It takes gut to make wine out of tannat, a monster grape found in the Madiran region of southwest France and even Uruguay. If you like your wines bold, this tannic big boy from Paso Robles will take the hair off your chest. Not surprisingly, it has an alcohol content of more than 16%. Beware the mighty dragon!

JACKSON, Miss. – Cathead Distillery announced today its plans to postpone Cathead Jam, a two-day annual celebration of music and culture hosted at the distillery in downtown Jackson. Originally scheduled for Friday, May 29, and Saturday, May 30, the team ultimately made the decision to take the year off, as the distillery will be undergoing some exciting expansions and ongoing construction during that time. The Distillery, which is celebrating 10 years in business this year, is excited to continue the brand’s growth with the commissioning of two new stills this spring/summer. An important step for the distillery’s progress to increase production and make way for new products, the project is projected to take months to complete, with ongoing construction needs throughout. “We always want to deliver the best possible experience for all the fans and guests who attend the Jam every year,” says Cathead Distillery Co-Founder Richard Patrick. “We’re excited to use this year to focus on progress and bring the event back in 2021.” Utilizing the year ahead to focus on progress, the team will continue to work on establishing Cathead Jam as an official 501c3 non-profit and securing exciting artists and food vendors for next year’s festival. For more information on Cathead Distillery and for news updates on Cathead Jam 2021, please visit CatheadDistillery.com.

NEW YORK, N.Y. - The James Beard Foundation (JBF) recently announce the 2020 Restaurant and Chef Award semifinalists. The final Restaurant and Chef Award nominees, as well as the nominees for Media and Restaurant Design Awards, will be announced in Philadelphia on Wednesday, March 25. The nominee announcement will begin at 9:00 a.m. ET and will be streamed live. Nominees will also be announced in real time via JBF's Twitter feed. Mississippi native Ann Cashion, of Johnny's Half Shell, Washington, D.C., has been named a semifinalist in the Outstanding Chef category. Austin Evans and Richard Patrick Jr., of Cathead Distillery, Jackson, have been named semifinalists in the Outstanding Wine, Spirits, or Beer Producer category. Mississippi chefs named as semifinalists in the Best Chef: South category include Derek Emerson, of CAET, Ridgeland; and Austin Sumrall, White Pillars, Biloxi. The 2020 James Beard Awards, presented by Capital One, will mark the 30th anniversary of America’s most coveted and comprehensive honors for chefs, restaurants, journalists, authors, and other leaders in the food and beverage industry. The annual gala will take place on Monday, May 4, at the Lyric Opera of Chicago. The 2020 Leadership Awards will be held on Sunday, May 3, in Chicago, and the 2020 Media Awards will take place on Friday, April 24, at Pier Sixty at Chelsea Piers in New York City. Tickets to both the Awards Gala and the Media Awards will be on sale beginning March 25 at jamesbeard.org/awards.

Hokkaido Hibachi Grill & Sushi Bar in Madison demonstrates an understanding of a key component of dining: You feast with your eyes first. The Japanese restaurant chain Benihana introduced hibachi-grill cooking into the mainstream in the early 1960s. The cooking style combines exotic Japanese dishes with a dazzling performance by the chefs. Madison’s Japanese restaurant has taken the best of its native customs and combined them with fresh ingredients and seafood to create a true dining experience. Hokkaido employs chefs who have worked in Japanese restaurants for years and know a thing or two about sushi, hibachi-grill cooking, and how to entertain guests. The dining room at Hokkaido is nicely appointed with Japanese decor that includes black lacquer tables and cozy leather booths. A large, open sushi bar covers the back of the room, offering close-up views of the chefs as they custom-make a variety of rolls and specialty dishes. The adjacent room is more of a dinner theater, with several cooking stations surrounded by seating areas that allow diners to watch their dinner being cooked and served by talented hibachi cooks. Hokkaido is open for both lunch and dinner and has attracted a loyal following for both meals since it’s opening almost 10 years ago. Both Asian and American items are available on Hokkaido's lengthy menu. On the menu are a full list of Hokkaido’s lunch entrees, all of which can be eaten in or are available to go for busy professionals. “Lunch box specials” include tofu, chicken, beef, shrimp, salmon , or salmon teriyaki ($9.95-$11.95), chicken or shrimp vegetable tempura ($9.95-$11.95), chicken katsu ($9.95), and sashimi ($11.95) Each comes with soup, salad, vegetable, California roll, and fried rice. Other lunch specials include a variety of rolls like spicy tuna, salmon, shrimp tempura, and dynamite, to name a few. Rolls are priced from $4.50 - $12.50, depending on ingredients. Hibachi lunch entrees consisting of vegetables, chicken, steak, fish, shrimp, scallops, or a combo meal come with fried rice, vegetable, and soup or salad. Prices start at $9.95 and go up to $16.95. And, sushi is also “in the house” to satisfy lunchtime cravings. Also served with miso soup and salad, diners can choose from a sushi, salmon, Maguro, Chiashi, or white tuna platter for $11.75-$12.75). At dinner, entrees come with soup, salad, and steamed or fried rice. Prices start at $11.95 for the sesame chicken dinner and range as high as $19.95 for a grilled steak with truffle sauce, mushrooms, and asparagus. Another of the house favorites, teriyaki dinner, comes with chicken, shrimp, salmon, or beef and is in the $15-$17 range. The restaurant also offers an impressive variety of sushi, regular and specialty rolls, cold and hot appetizers, soups and noodles, salads, and sides. One of Hokkaido’s specialties is its combination sushi and sashimi plates. The combo plate ($23.95) is a 15-piece wonderland of six sushi pieces, eight sashimi, and a California roll. Another favorite is the Las Vegas Roll ($12.95). It’s a meal unto itself due to a filling of shrimp tempura and cream cheese topped with crunchy, jalapeño and special sauce. Other rolls named in honor of famous places and filled with the ingredients indigenous to their locale include the California, Alaska, Boston, Philly, Hawaiian, and fittingly enough, the Madison, a tasty concoction made of shrimp tempura, crabmeat, cucumber, and snow crab with a sesame seed wrap. Rolls start at $4.50 for the California and go up to $12-$14 for the specialty rolls, including its namesake Hokkaido Roll. Filled with chopped blue fin toro caviar, tempura flakes, scallion, and asparagus and topped with tuna served with truffle soy sauce, it’s a meal fit for the popular restaurant. Hokkaido’s entertaining Hibachi dinners prepared by each diner’s personal chef come with soup, salad, vegetable, and steamed rice. Dinners start at $11.85 for a vegetable entrée; $20.95 for steak, shrimp, or fish; $24.95 for filet mignon; and $30.95 for steak, chicken, and shrimp. Hokkaido is located at 1029 Highway 51 N., Suites D & E. The restaurant is open Monday-Friday, 11 a.m.-2:30 p.m. for lunch and until 3 p.m. on Saturday and Sunday. Dinner is served Sunday -Thursday from 4:30-10 p.m. and until 10:30 p.m. on Friday and Saturday. To make arrangements for special parties in the Hibachi dining room, call 601-856-1777.

Centennial anniversaries in this country are usually marked by parades, political speeches, massive publicity, and celebrations. But you probably didn’t see any of that for January’s 100-year anniversary of the start of Prohibition. Perhaps it was a mistake that we’d like to forget. The 18th amendment was ratified in 1919, but the sales of “intoxicating liquors” began on Jan. 16, 1920. In 1933, it was repealed by the 21st amendment – the only time in history an amendment was fully repealed. The wine industry is much to blame for this dark chapter in U.S. history. In the early 20th century, Italian immigrants were focused on making high-alcohol, fortified plonk that delivered a cheap buzz. Wine was not perceived as a sophisticated drink to share with food but as a drink to achieve intoxication. When Prohibition began, consumers turned to the black market run by gangsters and bootleggers to satisfy their thirst for wine – the law didn’t ban consumption. Loopholes in the legislation gave them opportunity. The Volstead Act that provided for enforcement of Prohibition permitted “non-intoxicating” beverages – specifically, cider and fruit juices -- made in the home. Grape growers sitting on huge inventories happily sold “bricks” of grapes that came with the ironic warning: “Do not add yeast or fermentation will result.” Furthermore, wine could be legally produced for sacramental purposes, medical reasons, and it could be used in food preparation. That gave large-scale producers such as Gallo and Mondavi an opportunity to unload their grapes. It wasn’t long before more than the Italians were making their annual allotment of 200 gallons of wine – about 1,000 bottles – in their basements. At first, the demand increased for inferior grapes, such as Thompson seedless, and alicante bouchet drove up prices. Consumers and bootleggers alike were making wines with alcohol levels of 20 percent or more. Today’s wine hovers around 14-percent alcohol. For three decades, though, wine continued to be seen as a means for a cheap drunk. Nearly one out of four bottles sold in the late 1940s was fortified. Sales were strong until one big moment changed the course of wine history – the Great Depression. Home wine makers could no longer afford their hobby and hundreds of grape growers were stuck with tons of rotting grapes. Before Prohibition, there were more than 1,000 commercial wineries in the United States; before its repeal there were only 150. The Gallo family was one of many to take the change of fortune badly. Joe Gallo, the father of Ernst and Julio, shot his wife and himself after being unable to resolve financial losses from unpurchased grapes. His brother, Mike, was imprisoned for bootlegging liquor. After the 18th amendment was repealed in 1933, the wine industry was in disarray. Rusting production facilities, abandoned vineyards, and poorly-capitalized producers combined to make wine that was considered to be the worst ever made in this country. There was no regard to quality, no science, no attention to grape varieties or location. As a result, the post-Prohibition era gave rise to cocktails and whiskey at the expense of wine. Not only did the repeal of Prohibition cause disarray among wine producers, it confused the states that were charged with regulating alcohol laws. Nineteen states decided to remain dry – the last one to give in was Mississippi in 1966. We were in high school then! Alcohol laws varied from state to state, county to county. While many of them adopted a three-tier system that created a level of distributors, some states chose to sell alcoholic beverages at state-owned stores. Some states sell beer and wine in grocery stores while requiring the sale of liquor in an adjoining store. In Maryland, some counties act as their own distributors still today. It wasn’t until the 1960s that wine was patterned after French wines that had much less alcohol. Only then did we see dedicated winemakers -- Konstantin Frank, Louis Martini, the Mondavis, Jess Jackson and Warren Winiarski, Mike Grgich, David Lett, and others – make decent wine to share with food. Much of this information was gleaned from Paul Lukacs’ superb book, “American Vintage: The Rise of American Wine” that continues to serve as our favorite reference book on the evolution of American wine. Enough history. Let’s toast to the end of Prohibition with a wine from one of the following historic producers who survived this era: Charles Krug Napa Valley Merlot 2016 ($25). Napa Valley’s oldest winery established in 1861 was purchased by Cesare Mondavi after the repeal. There has been a lot of upheaval in the Mondavi family since then, but Peter Mondavi continues to make a good merlot at the right price. Louis M. Martini Napa Valley Cabernet Sauvignon 2016 ($40). Martini was making sacramental wine and concentrate for home winemaking in 1922. When it appeared that Prohibition was coming to an end, he built a winery in St. Helena. Its cabernet sauvignon continues to represent a classic style that has persisted year to year. Larkmead Napa Valley Cabernet Sauvignon 2016 ($135). Founded in 1895, Larkmead is still family owned. It was one of the first to get permission to resume making wine after the repeal of Prohibition. This top-drawer, concentrated wine is symbolic of the new heights of Napa Valley wine. Concannon Vineyard Clone 7 Cabernet Sauvignon Livermore Valley 2014 ($90). Founded in 1883, Concannon Vineyard is said to be America’s oldest, continuously operating winery under the same family label. Captain Joe Concannon, son of the founder, kept the winery open during Prohibition by selling sacramental wine and keeping alive its historic vineyards that have since been propagated. Concannon was one of the first to blend Bordeaux grape varietals. Three of its Prohibition bottles are in the National Museum of American History. This reserve cabernet is very special, but the real deal may be Concannon’s 2016 reserve cabernet sauvignon at $40 a bottle. Beaulieu Vineyard Georges de Latour Private Reserve 2016 ($145). Founded by George de Latour in 1900, BV not only survived Prohibition but increased its business four-fold by selling sacramental wine to the Catholic Church. Following repeal, Latour led the way in research and quality-driven wines in Rutheford. He was greatly assisted by Russian émigré Andre Tchelistcheff, one of the most renown consultants in Napa history. The 80th anniversary Private Reserve remains an icon, but pricey at $145 a bottle. The BV Rutherford Estate Cabernet Sauvignon, on the other hand, is a steal at $45. Beringer Private Reserve Napa Valley Cabernet Sauvignon 2016 ($170). Established in the 19th century, Beringer survived Prohibition by making sacramental wines. A year after repeal, they became the first winery to offer tours – a tradition that continues in grand fashion today. It calls itself “California’s oldest continually operating winery,” but it is now owned by wine giant Treasury Wine Estates. Nonetheless, the Beringer Private Reserve remains a leader in Napa Valley premium wines.

“Wanna go to the Italian place?” An invitation with those words in it is one I rarely, if ever, turn down. Heading into the parking lot of Angelo’s, located just off I-55 North near Gluckstadt, I was surprised to see the words “barbecue and pizza” along with Italian. Although I had my mind set on my favorite cuisine, I was glad to see others could take their pick from among other selections. I soon found out Angelo’s offers Italian food and a whole lot more. For example, the long list of appetizers runs the gamut from chicken tenders with dipping sauce ($6.99), mac and cheese bites ($7.99), barbecue nachos ($10.99) to wings served with a variety of different sauces ($10.99) to cheesy bread with homemade tomato gravy, a perfect accompaniment to an Italian meal or any other, for that matter. Speaking of an Italian meal, the meal is filled with plenty of selections. I try to be versatile and try new dishes, but each time I’ve visited Angelo’s, I’ve gone straight to my favorite, spaghetti and meatballs ($13.99). It’s an Italian feast of angel hair pasta, homemade meatballs, tomato gravy, and Parmesan cheese. With a salad and side of homemade garlic bread ($4.39), it’s easy to forget there are other items on the menu. Seafood lasagne is a favorite Italian dish at Angelo's near Gluckstadt. Also on the menu are spaghetti with sauce and cheese ($10.99), chicken Parmesan ($14.99), lasagna ($16.99), grilled chicken Alfredo ($16.99), chicken Sicily ($16.99), shrimp Alfredo ($19.99), seafood pasta ($23.99), and shrimp scampi ($17.99). Once you sample one of these made-from-scratch, rich and tasty dishes, it’s easy to forget there are actually other menu choices, but they do exist and from my friends’ recommendations, everything is equally as good as the Italian dishes. For sandwich lovers, there’s the Godfather, filled with meatballs, tomato gravy, and cheese; Scarface featuring Italian sausage with sautéed onions and peppers; Sopranos with grilled chicken, dressings, and cheese; Goodfellow packed with three sliced meats, olive salad, and cheeses; “Untouchable” highlighted with smoked turkey, dressings, and cheese; and last but not least, The Mafia. It’s a manly beef patty topped with sautéed onions, tomato gravy, and cheese. Each of the Italian-inspired sandwiches is $9.99. Other sandwiches ($5-$7 range) are filled with pulled pork, chicken, brisket, and traditional burger ingredients. True to its sign, Angelo’s serves up plenty of homemade pizzas topped with diners’ favorite ingredients. Select from a multitude of sizes, shapes, sauces, and toppings, including specialty pizzas ($11.49 and up) named for area sports teams like the Bruin, Bulldog, Jaguar, Titans, and Panther and topped with everything from pulled chicken to Italian sausage to shrimp, along with a variety of accompanying sauces, vegetables, and cheeses. Hearty meat plates served with your choice of pulled pork, chicken, brisket, ribs, or chicken and choice of two sides and bread are in the $10-$13 range. Eating light is not a problem if you choose one of Angelo’s salads, ranging from pulled pork to chicken to Greek ($9.49 each). With homemade kumback or another delicious dressing, it’s a meal that will more than satisfy. If you’re hungry at lunch, pull into Angelo’s for daily specials that include, but are not limited to, smoked pork chops, meat loaf, hamburger steak, chicken spaghetti, country fried steak, grilled chicken Alfredo, ribs, shrimp scampi, red beans and rice, and pulled pork ($9.99 range). Specials rotate daily and are served with various sides and tea. Angelo’s is located at 128 Weisenberger Rd. in Madison. Hours are Monday – Friday, 11 a.m. – 2:30 p.m. and then 4:30 – 9 p.m.; 4-9 p.m. on Saturday and closed on Sunday. Call 601-898-1070 for more information.

OXFORD, Miss. – As Ann Fairly Barnett pulled an oyster dredge up through the shoreline waters of the Mississippi Sound, she was dreading what she was about to find. "Not a single living oyster," said the University of Mississippi master's student in environmental toxicology. The Jackson native, along with UM environmental toxicology graduate student James Gledhill and chemistry graduate student Austin Scircle, had chartered a small fishing boat to visit several native oyster reefs in the sound to check the water quality and the health of the reefs. Two months before, the Bonnet Carre Spillway had closed after having been open for a record 121 days in 2019. Unusually high rainfall in the Midwest in early 2019 had dumped excess freshwater into feeder streams to the Mississippi River, eventually prompting the Army Corps of Engineers to open the spillway to prevent flooding, sending the excess freshwater into the Mississippi Sound. This marked the first time the spillways had been opened twice in one year and in consecutive years, and the excess freshwater had diluted the salinity of the water in the sound. "The salinity dropped in some places to fresher than tap water," Barnett said. "This is really detrimental to marine life. Oysters are bivalves that can close during stress, but when it lasts that long, they have to open up." Along with examining the oysters, Barnett and her fellow graduate students also placed six sensor platforms around Bay St. Louis to measure water quality conditions, such as salinity and dissolved oxygen. Although they were expecting to find dead oysters as a result of the spillway opening, they were surprised to find no living oysters. "It's either flood these major areas or release the water into the sound," Barnett said. "So for Mississippi's oyster reef restoration, we need to consider that these (rainfall) events are going to keep happening, especially with projections of climate change." Barnett and Gledhill, who recently defended their master's theses in the UM School of Pharmacy's Department of BioMolecular Sciences, are drafting a manuscript that they hope will show the impact of opening the spillway. Marc Slattery, an Ole Miss pharmacognosy and environmental toxicology professor who is familiar with Barnett's and Gledhill's research, is part of the executive steering committee of MBRACE, which studies environmental stressors in the Gulf of Mexico. "Both Ann Fairly and James got in on some specific questions early on about whether there were any specific toxins or pollutants at those sites that might be problematic," Slattery said. "But they sort of shifted gears when we saw the very heavy rainfall over the past couple years due to climate change." To plan a data-gathering trip to the Mississippi Sound, the students coordinate schedules with the boat's captain, gather supplies they'll need for water testing and oyster dissection and then watch the weather. After all their preparation, too much wind could cancel the trip. Time on the boat is spent visiting each oyster reef site, collecting samples and recording water quality parameters with a handheld meter. Scircle studies the prevalence and the impact of microplastics in the Mississippi River and in the Gulf. He is developing a technique for using fluorescence to measure the amount of microplastics in a way that is uniquely suited to the silty, sediment-rich waters of the Mississippi River and the Gulf. His research takes him to many of the same spots where Barnett and Gledhill collect oysters, and the three students' research has become interconnected. "The Gulf Coast serves as habitat for a lot of sensitive organisms," Scircle said. "These microplastics are pretty abundant, and you don't like to find them in these nurseries and in oysters that people might eat." On their trip out into the sound, the students found low oxygen conditions, areas of extremely low salinity and low pH, and damage from pollution, dredging and boat wakes that contributed to incredibly high stress within oyster estuaries. "Oysters offer a lot of different ecosystem services," Gledhill said. "They are constantly filtering water; they provide a buffer against shoreline erosion; they provide habitat for fish species and other animals that live in estuaries. "Since this freshwater has come in, at our sites, we've lost those ecosystem services. I think that's why restoration efforts are so important." This project was paid for in part with Federal funding through the U.S. Department of the Treasury and the Mississippi Department of Environmental Quality under the Resources and Ecosystems Sustainability, Tourist Opportunities and Revived Economies of the Gulf Coast States Act of 2012, known as the RESTORE Act. The statements, findings, conclusions and recommendations are those of the author(s) and do not necessarily reflect the view of the Department of the Treasury or the Mississippi Department of Environmental Quality.

California wineries are often burdened by a turnover of winemakers. The most elite wineries hang on to their winemakers because, well, there’s no place better for them to go. But otherwise winemakers can leap frog from one mediocre winery to the next in search of an owner who gives him the freedom to make good wine, provides him good vineyards, and supplies the capital necessary for him to make his mark in the wine industry. Jon Emmerich is an anomaly. He paid his dues early in his career at Stag’s Leap Wine Cellars, Conn Creek, and Sebastiani before landing a job at Silverado Vineyards as a lab technician in 1990. Now its winemaker, he hasn’t seen the need to leave. It’s a rarity for a winemaker to stay at one winery this long. We caught up with him just as he was celebrating his 30th anniversary at Silverado. His longevity there has cultivated a dependable, consistent product year after year. But that doesn’t mean he’s opposed to change. In fact, he’s planting new grape varieties – kerner, melon and picpoul – to prove that. Emmerich knows each block of vineyard like the back of his hand, remembers what was done in the challenging seasons, has the confidence of the owners, and can easily predict how a wine will perform. That institutional knowledge and year-to-year consistency is priceless. All of this is reflected in the consistency of Silverado’s wines that despite the temptation of countless fads has maintained a steady approach to winemaking. It’s balanced chardonnays, for instance, eschew the faddish lushness of malolactic fermentation that smothers a lot of consumer-driven chardonnays. Emmerich’s reasoning is simple: “I won’t use it if I don’t need it.” And, you won’t find bizarre blends of red grape varieties here. One Silverado cabernet sauvignon blends the classic Bordeaux grape varieties, but its reserve cabernets and its merlot are unblended. And there are none of those crazy blends that resemble hobo stew. The 2018 Silverado Vineburg Vineyard Chardonnay ($35) from Los Carneros has an austere, Chablis-like style with beautiful minerality, melon, and citrus notes. The 2018 Silverado Estate Chardonnay ($35) with grapes from its Firetree and Vineburg vineyards has a rounder texture, thanks to some malolactic fermentation and more oak exposure. Which one you like depends squarely on your preference for acidity and roundness. Emmerich also points to quality vineyards for a reason to stay the course. Silverado’s seven vineyards stretch over 360 acres, almost entirely in five appellations of Napa Valley. Its holdings in Stag’s Leap, purchased in 1978, produce stellar, full-bodied cabernet sauvignons that rank alongside the best from this appellation. Silverado was founded by Ron Miller and his wife Diane Disney – the only daughter of Walt Disney – in the late 1970s. Both have died but three of their children have occupied the executive suite and show no signs of selling the family business. One never knows how this plays out in the long run – it wouldn’t be the first family business to sell to a large corporation. For now, though, Emmerich is quite happy to stay with a winner. He’s been Silverado’s only winemaker beside Jack Stuart. Besides the chardonnays, here are the red wines we enjoyed: Silverado Vineyard Mt. George Vineyard Merlot 2016 ($40). This sturdy, bright merlot shows why consumers shouldn’t give up on this falsely maligned grape variety. The cool evenings in this Coombsville appellation gives the grapes a needed break from warm days. Emmerich believes the cool climate slows down the sugar accumulation and contains ripeness and alcohol. The wine is entirely merlot – “I want to make a statement” about the grape variety, he says. Rhubarb pie aromas shift to bright cherry flavors and hints of clove and black pepper. Silverado Vineyard Estate Grown Cabernet Sauvignon 2016 ($53). The wine with the largest production in the producer’s lineup, this full-bodied blend of cabernet sauvignon, merlot, petit Verdot, and cabernet franc unites three vineyards. Subtle dark berry aromas with black cherry flavors and hints of cocoa and vanilla. Silverado Vineyard GEO Cabernet Sauvignon 2016 ($75). Emmerich describes this wine has having “shining fruit” character – crisp, bright cherry, and raspberry flavors. Using grapes from only the Mt. George Vineyard, it spent 17 months in barrel to harmonize texture and complexity. Very floral with lavender followed by dark berry flavors and a hint of licorice and cocoa. Long in the finish. Silverado Vineyard SOLO Cabernet Sauvignon 2014 ($125). The additional bottle age in this wine tames the tannins of what you would expect from the Stag’s Leap District. Round in the mid-palate, it exudes black cherry and plum notes with a dash of spice and toasty oak. Tannins are fine and round, making it easy to enjoy without further aging. The grapes for this wine are from a heritage clone developed from pre-phylloxera vines first planted in 1884 – one of three such clones in Napa Valley. Wine picks Anaba Moon Bismark Vineyard Syrah 2016 ($48). From the Moon Mountain district of Sonoma County, this lush syrah has black berries, black cherries, and chocolate notes. Two Hands Angels’ Share Shiraz 2018 ($33). Australia has suffered tremendously from recent fires, but its wine industry remains strong. How fitting it is to pay tribute to the resiliency of those who live there than to buy one of its products. This lush, delicious shiraz is symbolic of the McLaren Vale. Very aromatic with violet and red berry notes, this shiraz has a medium body and blueberry, blackberry flavors. Consider joining Two Hands in making a donation to the Australian Red Cross (redcross.org.au) or the wildlife rescue mission (wires.org.au). Flat Top Hills California Chardonnay 2018 ($14). The oak is pleasantly restrained in this tasty, value-priced chardonnay made by the fourth generation of the C. Mondavi family. Medium-bodied with pineapple and guava notes. Fulldraw Hard Point Grenache 2016 ($85). This wine from the Templeton Gap region of Paso Robles demonstrates that serious, complex wine can be made from grenache. Complex and deep, it has red fruit character and good tannins.

It’s hard to say with any degree of certainty which restaurant first brought gourmet pizza to the Jackson area, but this I can safely report: Soulshine Pizza Factory was definitely on the scene before many that now dot the specialty pizza landscape. Along with its location on Highland Colony Parkway in Ridgeland, the restaurant has popular eateries in Flowood and Oxford. I first sampled Soulshine’s stone-baked crust topped with fresh ingredients a few years ago in Ridgeland and have been a fan ever since. One of my favorite Soulshine creations is The Carnivore topped with four meats and a plethora of sauce and cheeses. I try to eat healthy most of the time, but when it comes to pizza, here’s one question: why? Topped with Italian sausage, ground beef, pepperoni, marinara, and mozzarella, it’s a treat for which a splurge makes really good sense. I usually start with the appetizers when describing a restaurant, but in this case, I can’t wait. Soulshine’s pizzas are the main draw, so it only makes sense that I dive right in. One of the things I admire about Soulshine (besides delicious pizzas and calzones if you desire) is that the list of selections is not so long that sorting through an endless list of flavors and ingredients becomes tiresome. Now don’t get me wrong, there are plenty of pizzas from which to choose. But after glancing at the menu, it’s easy to quickly pinpoint your favorite crusts and toppings. After that, relaxing while listening to music and viewing colorful artwork makes waiting for your pizza an easy, enjoyable process. The Marley, named for reggae singer Bob Marley, is topped with pulled and grilled chicken, sun-dried tomato, mozzarella and Jamaican jerk seasoning. Now to those famous pizzas, which come in small, medium, and large pans. Selections include the Alfredo ($10, $15, $25), topped with everything you’d expect to find in a chicken alfredo dish; tomato and basil ($9, $14, $21), filled with the freshest vegetables and mozzarella; and another of my favorites, the kitchen sink ($10, $15, $25). This one looks just like its name, albeit in an appetizing way. It’s topped with marinara sauce, Italian sausage, pepperoni, chopped tomato, onion, bell pepper, mushroom, black olives, and mozzarella. If none of these are your favorites, scroll down to a familiar name – the Mississippian ($10, $15, $22). As an ode to our state’s chicken capital status, it’s topped with both pulled and grilled chicken, smoked bacon, and cheeses. Other favorites are the Wild Bill ($9, $14, $21), composed of chicken, garlic ranch and Buffalo sauce, and cheese; the Marley, named for reggae singer Bob Marley and topped with pulled and grilled chicken, sun-dried tomato, mozzarella, and Jamaican jerk seasoning ($10, $15, $24); Boss Hawg ($10, $15, $23), filled with an intriguing combination of pulled pork, barbecue sauce, pineapple, onion, and cheese; Sicilian ($10, $15, $24), with shaved prosciutto, cheeses, sauce, and spices; and Mediterranean ($10, $15, $24), topped with pesto sauce, shrimp, artichoke hearts, sun-dried tomato, cheeses, and vegetables. The menu lists a few others, but you get the picture – if you crave a specific style or flavor of pizza, chances are Soulshine serves it. If you don’t find it on the menu, you can create your own by combining your favorite six toppings, cheese, and sauces for $11, $17 or $26, according to size. If pizza is not on your mind, you can try one of Soulshine’s signature entrées, including spaghetti and meatballs ($10) and red beans and rice ($12). Or, select an oven-roasted sandwich, ranging from a whole, half, or quarter New Orleans-style muffaletta ($16, $12, $8) to a Mama Mia ($10) filled with a variety of meats and meatballs to a classic French dip ($11), to name a few. Every now and then, we all have to eat lighter and, if your visit coincides with that time, a fresh salad filled with your favorite greens, meats, chopped vegetables, and dressings will fit the bill. Included in the lineup are the Caesar ($8), Greek ($8), and roasted chicken ($10), among other fresh selections. If you think you’ll have room for an appetizer, by all means, order one from the full lineup that includes cheese and garlic breadsticks ($5-$9), nachos ($8), hot wings ($8-$12), and even a separate serving of meatballs ($8), among others. Soulshine has a separate menu of daily lunch specials (5 days a week, 11 a.m. – 2 p.m.) offering oven-roasted sandwiches with a side salad and soup for $12; individual pizza or calzone with a side salad, soup, and beverage for $12; and red beans and rice for $10. As mentioned, my go-to Soulshine location is at 1111 Highland Colony Parkway in Ridgeland. Hours are Sunday – Thursday, 11 a.m. – 9:30 p.m. and until 10:30 p.m. on Friday and Saturday. Also check out the other Mississippi locations in Flowood and Oxford.