VARDAMAN, Miss. -- Spring rains created two sweet potato crops in Mississippi, and the later-planted crop is shaping up to be better than the first as harvests get underway. The U.S. Department of Agriculture estimated the state’s sweet potato crop was 42% harvested as of September 22nd. Analysts put the crop at 40% fair and 57% good. Mississippi annually grows 28,000 to 30,000 acres of sweet potatoes, mostly in Calhoun County and surrounding areas. Calhoun County alone has 9,190 acres of sweet potatoes this year, up slightly from last year’s acreage. Other acreage is scattered across the Delta and in Tate County. Mark Shankle, a researcher with the Mississippi Agricultural and Forestry Experiment Station at the Pontotoc Ridge-Flatwoods Branch Experiment Station, said harvest of fresh-market sweet potatoes is somewhere below the state average of 300 bushels per acre for the early-planted crop. The later-planted crop has the potential for a much better yield. “The first crop was subject to dry weather after planting, which resulted in a low root set per plant that did not size up by harvest time,” Shankle said. “The second crop has the potential to be a really good crop if we get a good rainfall event soon and insect pressure does not affect quality.” Rather than one continuous planting season, spring transplanting of young sweet potato plants, called slips, was halted because the ground got too hot and dry. Once rains fell, growers got the second round of slips transplanted. Weed control and crop development then became a challenge. “Preemergence herbicides require timely rain for activation, and several acres of dryland production did not get that rain,” he said. Sweet potato plants also need rain to mature the roots to market size. Current hot and dry weather has limited root size and formed cracks in the soil that put the crop in danger of insect injury to the roots. Some late-planted crops have experienced a flush of Southern armyworms. These defoliators are not a problem on a crop about to be harvested, but they can limit a less mature plant’s ability to finish out the crop. Trent Barnett, Mississippi State University Extension Service agent in Calhoun County, said growers are having to scout for army worms and make pesticide treatments. “The army worms are going through the foliage and eating the leaves, which is a concern on the crop that still needs to grow a bit before harvest,” Barnett said. “Because of the cracks in the ground, they’re eating the leaves and moving into the root and eating the first potato in some fields.” The state has received very little rainfall in September. Dry ground can skin the sweet potatoes as they are harvested, making them less attractive for the fresh-market consumer. “Rain will help prevent skinning and will also finish sizing up the later planted crop,” Barnett said. Sweet potatoes are labor-intensive to plant and harvest. Workers must plant fields by hand in a two-step process of planting sweet potato pieces, which grow into the slips that are later cut and transplanted for the actual crop. At harvest, mechanical diggers pull sweet potatoes out of the ground. Field hands ride the diggers and sort the roots by hand. USDA ranks Mississippi No. 3 in sweet potato production behind North Carolina and California, and the state’s sweet potatoes are in demand nationally throughout the year. Sweet potato supplies are low now, and demand is high and expected to become greater at Thanksgiving and Christmas. “Calhoun County and the Vardaman area soil makes for a very sweet, good-tasting sweet potato,” Barnett said. “That is why sweet potatoes in this area of Mississippi are so sought after throughout the country. The soil helps provide the taste as well as the quality shape of the potato.” The current market price for a 40-pound box of sweet potatoes is $22 to $24. Shankle said he expects that price to hold steady due to high consumer demand.

“The culinary world actually chose me, not the other way around,” said Labron Alexander, Executive Chef, Blue Cross & Blue Shield of Mississippi. Chef Labron grew up in the Mississippi Delta where he attended St. Francis of Assisi School in Greenwood. The school was small and students were selected to assist with tasks in the school cafeteria, managed by Ms. Rose Griffin. One of Labron’s pastimes included helping Ms. Rose make her famous peanut butter cookies for special occasions at the school. “We usually took out the trash or washed the pans, but it was all worth it to have the chance to help Ms. Rose with her cookies. She took me under her wing, and that was my introduction to the culinary field,” said Chef Labron. Later, while attending Tougaloo College as a Political Science major, Chef Labron always cooked for his friends and family. “I made hearty meals such as spaghetti, my grandmother’s pot roast and taco salad. The food wasn’t fancy at all, but it was always good.” Each day when his classes ended at Tougaloo, Chef Labron watched Great Chefs of the World on PBS. On one episode, Chef Nick Apostle, of Mississippi, was featured. Chef Labron said, “It was a light bulb moment, and I just knew I wanted to be a chef. I graduated from high school and moved into the next phase of life, which was college, but I didn’t necessarily have a passion for Political Science. I knew I wanted to be successful, as a lot of my friends were excelling in the military, at professional football, and in the field of education, but this was the moment I knew I was destined to become a chef because cooking was something I truly enjoyed.” Shortly after Chef Labron enrolled in culinary school at Hinds Community College, his passion for cooking really took off under the tutelage of Chef Kathleen Bruno. And the rest, as they say, was history. He’s worked for the Intercontinental Hotel Group, the Malouf Family, the Governor’s mansion, and even prepared meals for the New Orleans Saints during their pre-season game in Jackson against the Indianapolis Colts. Nearly twenty-five years later, Chef Labron is still enthusiastic about preparing Southern cuisine and, for the last 13 years, he has served as the Executive Chef at Blue Cross & Blue Shield of Mississippi. Through collaboration with registered dieticians, he’s seen the menu totally evolve from a protein with two starchy sides and bread to an eclectic menu that includes popular items such as spinach smoothies, vegan offerings, carrot hotdogs, impossible burgers, deconstructed salads, poké bowls, and a vegan play on Southern pulled pork using jackfruit. Chef Labron also routinely leads food demonstrations at Livingstons Farmers Market with Blue Cross & Blue Shield of Mississippi’s Health and Wellness team. Chef Labron believes fresh food from local sources is the future and the key to living a healthy lifestyle. “With a rise in dietary restrictions and food allergies, people are seeking alternate options for proteins and grains and combination platters featuring smaller portions of several items. It’s my job, but also a pleasure to produce great fare that will help our employees and Mississippians meet whatever health goals they may have,” said Chef Labron. Focusing on the details, staying current on industry trends, and, of course, eating at new restaurants when traveling with his family keep Chef Labron serving up the very best in Southern cuisine at Blue Cross & Blue Shield of Mississippi. Chef Labron Alexander’s Catfish Croquettes, served with braised collard greens and sweet potato purée, are ideal for Father’s Day or Sunday dinner. For more recipes, visit www.bcbsms.com/be-healthy. Catfish Croquettes 4 catfish fillets, about 6 ounces each 1 tablespoon plus 1 teaspoon Cajun seasoning Kosher salt Freshly ground black pepper 1/2 cup canola oil 1 cup panko 1 cup plus 2 tablespoons mayonnaise 2 tablespoons plus 1 teaspoon spicy brown mustard 1 large egg, beaten 2 teaspoons hot sauce 1 tablespoon of sliced green onions 1 teaspoon lemon juice 1 teaspoon chopped garlic Preheat a grill pan over medium-high heat. Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove catfish and let cool. In a large bowl, add 2 tablespoons mayonnaise, green onions, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together, then add panko. Using a ring mold, form mixture into 8 small cakes. Add an outside layer of crumbs to the top and bottom of each cake, and set them aside. In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on paper.

You’ve undoubtedly heard a thing or two about the James Beard awarded steakhouse, Doe’s Eat Place in Greenville’s and the restaurant’s famous steaks, tamales, and desserts. What you may not know is that a family-friendly, island paradise-type resort inspired by the lyrics and lifestyle of singer and songwriter Jimmy Buffett is now open on Biloxi Beach. Even sweeter, Margaritaville Resort Biloxi is home to the state’s southern-most Doe’s. The restaurant offers a private spot to enjoy the restaurant’s signature steaks and dishes inside the bustling 23-story non-casino resort boasting a 50,000-square-foot entertainment center complete with zipline roller coaster, rock wall, and arcade games and 373 rooms and suites, many with a balcony overlooking the water and nearby Deer Island. Oh, and there’s also the on-site waterpark complete with lazy river, water slides, and swim-up refreshment bar. In short, it’s the perfect excuse to head south for a memorable meal, a fun hotel stay or both. In true Margaritaville style, when you walk into the tasteful resort, you instantly feel like you’re on island time courtesy of soothing colors, smoke-free air and upbeat Caribbean, and, of course, Buffet tunes. Walking into the private cocoon of Doe’s is like stepping off the island into a relaxing, yet upscale, steakhouse. The original Doe’s in Greenville is famous for its rustic, dive-like appearance. This Doe’s couldn’t be more different in style and comfort. But the dissimilarities end there. Once you glance at the menu, you’ll see the same tamales, homemade salad and dressing, hand-cut fries, and, yes, assortment of juicy steaks identical to the original Doe’s are all yours for the taking. First, a disclaimer: Doe’s is not for the seriously financially-challenged. Prices are in the mid-to-high range, but here’s the good part. Portions are so generous that each one can easily be shared with another person. Such was the case with the friend with whom I dined. We didn’t leave hungry, and there were even leftovers which the staff gladly packaged up for us. The first item of business was sampling Doe’s famous tamales. I’d heard about them for years from my friend and Greenville native Walt Grayson. My Coast friend and I ordered a dozen plain tamales ($16) and were delighted to learn they lived up to the hype. Light, flavorful, and break-apart tender are the three adjectives that come to mind. Unlike smothered tamales offered at Mexican restaurants, these were perfect sans heavy sauce or cheese. However, if you like chili and cheese, an additional $4 assures you’ll get your favorite toppings. Half dozen can also be ordered with or without chili and cheese ($9-$13). You know a restaurant is above-average when you could easily order the entire meal from the appetizers section. Other selections that temped me and that I plan to try in the future include fried shrimp ($14-half dozen/$26 for a dozen), broiled shrimp ($15-$27), fried oysters ($12), crab claws ($16), and crab cakes ($18). I’d also been told that no visit is complete without a side of Doe’s salad ($6). It’s a basic green salad with chopped vegetables, but the tangy, homemade dressing takes it to a new level. Once home, I made my own version of what I “believe” is in the dressing. Other salads and soups on the menu are wedge salad ($7), crab and tomato salad ($13), seafood gumbo ($8-$10), and chili ($6). Now, about those famous steaks. It’s hard to accurately describe how juicy, tender, and delicious they really are. During my visit, it was equally difficult for me to decide upon a steak from the broad selection. I finally settled on a two-pound cowboy ribeye ($48). Luckily, my friend wanted the same cut, so we decided to split the mammoth steak. There was plenty of steak for two, and, as I said, enough for lunch the following day. Our selection was flavorful, juicy, courtesy of plenty of pan scrapings and juice, and melt-in-your-mouth tender. Believe me, I’m still daydreaming about that steak. To accompany our meal, my friend chose a loaded potato ($7) filled with sour cream, bacon, and cheese, while I selected a twice baked potato, also $7. To say it was one of the creamiest, most delicious potatoes I’ve ever tasted would not be an understatement. With six slices of crunch garlic toast to share ($5), our steak dinner was everything and more we thought it would be. Other sides (all in the $5 to $7 range) are a half-pound of hand-cut fries, sautéed mushrooms or onions, vegetable of the day, and sautéed crab topping for any of your choices. I’m perfectly comfortable recommending the cowboy ribeye, but there are others from which to choose. I’ve heard glowing reviews for each of them, including the filet ($30 for 6-ounce/$45 for 10-ounce), 1-pound bone-in New York strip ($34), 1-1/2-pound t-bone ($38), and 2-pound Porterhouse ($55). If steak isn’t on your mind, there are other menu items that will more than satisfy, including shrimp spaghetti with garlic toast ($29), fried catfish ($28), fried chicken platter ($28), and fresh catch of the day ($32). At the end of one of the largest and, as a result, most filling steak dinners of my life, I didn’t think dessert was a viable option. However, after our friendly waiter described the key lime pie, I just had to have a slice. Sharing a piece with my friend was the smart thing to do, but in hindsight, I wish I’d ordered my own slice. After tasting one bite of the tangy, creamy pie, I was immediately transported back to the island upon which Margaritaville is based. It was a little slice of heaven on a plate and yes, I will be making a return visit solely for another slice of that pie. Other desserts in the $6 to $7 range are Mississippi mud cake, peanut butter pie, bread pudding, and lemon icebox pie. Each one is homemade and if they’re anything like the key lime pie, you won’t go wrong by ordering any of them. I can now check “Eat a Doe’s steak and tamales” off my bucket list. Unlike many bucket list items that don’t quite meet one’s expectations, Doe’s met and even surpassed what I had initially hoped it would be. There are other Doe’s locations throughout the state, including Florence and Ridgeland and, of course, the original in Greenville, but for a truly memorable experience, I recommend visiting the Biloxi resort. The personal service of Doe’s staff enhanced by the fun vibe of the sprawling resort and best of all, those famous tamales and steaks, set the bar high for an overall outstanding visit and dining experience. Doe’s Eat Place is located in Margaritaville Resort, 195 Beach Blvd in Biloxi. Hours are Sunday through Thursday, 5 to 9 p.m. and until 10 p.m. on Friday and Saturday.

Simone Ermanno was spending his honeymoon in the United States when he stopped by to introduce his family’s wines, Ermanno Costa. He wasn’t the first to combine business with pleasure, but most of the time, the 28-year-old is working his family’s organic vineyards in the Roero region of Italy’s Piedmonte. “I drive the tractor and my sisters (Fabrizia and Giorgia) are in the cellar,” Ermanno said. They represent the fourth generation to make wine, and, as tradition goes, no one is immune from chores. Ermanno Costa is a small 17-acre, 3,000-case winery that bottles only estate wine from their lots of chardonnay, arneis, barbera, brachetto and nebbiolo. The winery is located on the north side of the Tanaro River across from the wine growing regions of Barolo and Barbaresco. Ermanno explained that their side (Roero) of the Tanaro River is primarily sandy soils while the more prestigious Barolo and Barbaresco side of the river’s vineyard are in clay soils. Ermanno said the sandy soils promote “more aromatics and less body,” especially in the nebbiolo wines. We were impressed with the easy accessibility of the Ermanno Costa wines. The Ermanno Costa “Balin” Piedmonte 2018 ($30) is all chardonnay and is totally produced in stainless steel tanks, thus creating a pure fruit experience for those who eschew oak in their white wines. The Ermanno Costa Arneis Roero DOCG 2018 ($24) is a superstar in the world of arneis. In many cases arneis produces an undistinguished white wine that is eminently forgettable. Not so in this case. This wine had very expressive apple and peach notes and a hint of flowers. No oak exposure made this a perfect pairing for many fish and poultry dishes. The Ermanno Costa Barbera d”Alba Piedmonte DOC 2014 ($25) is made entirely from barbera. This example also defies the typically simple barbera that washes down a good bit of the pizza consumed in this country. It is aged in new and old French oak, presenting ample cherry notes accented by elements of earth and leather. Ermanno Costa Roero DOCG Piedmonte 2014 ($32) is for those of you craving a nebbiolo experience without having to wait for it to age. Big, deep, ripe fruit dominates this soft tannic red wine with a whiff of licorice. Made entirely of nebbiolo, it is aged in French oak for 18-20 months, and would be a great accompaniment to big red meat dishes. Spanish riojas We’ve been tasting through a number of riojas lately. Here are our favorites: CVNE Cune Rosado 2018 ($13). Using tempranillo only, this Rioja rosé is light in color, but sporting generous floral and strawberry aromas with a touch apricot and peach. Hint of licorice. CVNE Cune Rioja Crianza 2016 ($13). Jammy blackberry and wild berry flavors with a dash of licorice and oak-inspired vanilla and cocoa nuances. It is a blend of tempranillo (85 percent), garnacha tinta, and mazuelo. CVNE Vina Real Crianza 2016 ($16). Fresh cherry and blackberry flavors with a dash of licorice. Bodegas Ollauri Conde de los Andes Tinto 2015 ($50). This serious, full-throttle Rioja is made entirely of tempranillo grapes from old vineyards. Strawberry and cherry aromas open the door to ripe plum flavors. Kirkland Signature Rioja Reserva 2014 ($7). This is an insane price for a medium-bodied rioja this good. We tucked it into a flight of more expensive riojas and it held its own at half the price. Made entirely from tempranillo grapes, it has blackberry notes with hints of spice, licorice, and vanilla. Marques de Murrieta Rioja 2015 ($30). A blend of tempranillo,garnacha, mazuelo and graciano, this medium-bodied wine explodes in ripe dark fruit flavors with hints of tobacco and spice. Bodegas Muriel Vina Eguia Reserva 2015 ($19). Wonderfully luxurious and rich, this tempranillo from Rioja exudes ripe red fruit with hints of licorice, spice and vanilla. Wine picks Artezin Zinfandel Mendocino County 2017 ($16). If you want to taste what zinfandel is all about, try this wine that the producer calls a zinny zin. We couldn’t have said it better ourselves even on our best day of wordsmithing. It is 85 percent zinfandel with 15 percent petite sirah and aged in 1- to 2-year-old French oak barrels. Ripe blackberry and raspberry notes dominate with accents of cinnamon and pepper. Unctuous and long lasting in the mouth. McIntyre L”Homme Qui Ris Methode Champenoise Sparkling Wine Santa Lucia Highlands N/V ($42). This is an amazingly good sparkling wine from a region not known for producing world-class sparklers. It is 100 percent pinot noir and aged on the lees “en tirage” for four years prior to disgorgement. The wonderfully complex wine exhibits baked apple toast and citrus and floral notes in the nose and mouth. Very satisfying long finish. A must-try for sparkling wine aficionados. Masseria Altemura Sasseo Primitivo IGT Salento 2016 ($18). This is an amazing, powerful wine for the price. Primitivo is a kissing cousin of zinfandel and displays elements of blueberry and blackberry fruit with ample acidity and palate cleansing tannins. Perfect for barbecues or winter red meat dishes. The Federalist Honest Red Blend Northern Coast 2016 ($22). A delicious blend of merlot (55 percent) and zinfandel, and a splash of cabernet sauvignon. The softer merlot and more aggressive zinfandel balance out to create a pleasant mouth-filling experience. Smooth but mouth filling big fruited red wine.

ROBINSONVILLE, Miss. -- Fuddruckers and longtime Louisiana-based franchisee Richard Abadisian have just unveiled the Texas heritage brand's newest location in Robinsonville, Miss, just south of Memphis. Ideally situated at 711 Lucky Lane in Fitz Tunica Casino & Hotel, the 2,500-square-foot restaurant brings a dynamic home for the "World's Greatest Hamburgers" to Robinsonville's bustling Casino Row. Unique to the location is daily breakfast service from 6 until 11 a.m. This is the fourth Fuddruckers for franchisee Richard Abadisian, celebrating 18 successful years in partnership with the brand. The veteran restaurateur also owns and operates Fuddruckers in New Orleans and Bossier City, La. Ideal for a gaming break, business breakfast, lunch on the run, family outings, and date nights, the 40-seat restaurant features eclectic décor referencing Fuddruckers' classic, Americana origins. According to Todd Coutee Chief Operating Office of Luby's, Inc., "We're thrilled to again be teaming up with franchisee Richard Abadisian and to expand the Fuddruckers footprint in Mississippi. We appreciate the warm welcome of Robinsonville and are already feeling lucky in the heart of Casino Row." Since 1980, Fuddruckers has been obsessed with making the world happier, one great hamburger at a time. Grilled-to-order burgers feature always fresh and never frozen, 100 percent USDA premium-cut beef with no fillers or additives. Delicious, sesame-topped buns are baked from scratch on-site throughout the day to achieve the perfect combination of crisp crust and melt-in-your-mouth texture. And while burgers are the signature, the engaging menu offers variety for many tastes with an array of sandwiches, platters, and salads. No matter what they choose, customers can customize their meal with a trip to the legendary Build Your Own produce bar, which features fantastic fixings like sun-ripened tomatoes, lettuce, sliced onions, dill pickles, pico de gallo, and classic cheese sauce.

Eating healthy foods doesn’t mean saying no to all desserts. For me, it means finding recipes that satisfy my sweet tooth but also help me meet my goals for daily fruits and vegetables. This recipe for a frozen treat is low in fat and loaded with fruit and fiber. Plus, it’s colorful and tasty! I like to divide the portions into pretty bowls, even if I’m not having company. It’s a treat to enjoy a cool dessert after a long day and know that it’s good for me! If you don’t have a blender, you can get a workout and make this by mashing the fruit with a fork. You can also use this mixture to make homemade popsicles! Note: our crew found this frozen dessert tasty but a little tart to their taste buds. I recommend tasting the mixture before you pour it up. You can add a little honey or more sugar before you freeze it. Another option would be to use a flavored or sweetened yogurt instead of plain. Thanks to our friends at Oregon State University Extension for this printable recipe! Razzleberry Shiver ​1 cup raspberries 2 bananas 1⁄2 cup plain, low-fat yogurt 1⁄4 cup nonfat or 1% milk 1 teaspoon sugar ​Put all ingredients into a blender. Blend until smooth. Divide the mixture among four small bowls. Freeze for about 2 hours. Enjoy as you would ice cream! Refrigerate or freeze leftovers within 2 hours.

Pizza restaurants have been around for decades, but there’s little doubt about this "first." Sal & Mookie’s New York Pizza and Ice Cream Joint brought authentic New York style pizza to Mississippi in 2007 in a unique way. Boasting a Little-Italy themed menu packed with New York pizzas and the cherry on top, an ice cream shop conveniently located within the restaurant, Sal & Mookie’s created quite a stir when it debuted in Jackson’s Fondren area. The Gulf Coast needed its open version, so a Sal & Mookie’s opened in Biloxi a few years ago. But it’s the Jackson location that calls my name most often, so it’s the one I’ll feature. Back to those New York-style pizzas. Before opening Sal & Mookie’s, Jackson restaurateurs Jeff Good and Dan Blumenthal conducted enviable research for their new restaurant. They sampled pizza from one side of New York City to another in a pizza marathon to end all marathons. As a result, they combined the best ideas and flavors from New York-style pizza dough, sauce and toppings. So, it’s no surprise Sal & Mookie’s pizzas are authentic, made-from-scratch, oh-so-tasty, and, yes, named after New York landmarks and neighborhoods. It would be impossible to list every single way pizza can be ordered at Sal & Mookie’s. Suffice to say, however you like your pizza –favorite size, crust, sauce and toppings - they can prepare it for you. And speaking of New York names, you won’t go wrong with selecting any of these creative pizza pies. A few favorites are Freedom Tower ($18.95-$23.95) filled with béchamel sauce, Swiss and mozzarella cheeses, ham, grilled chicken, red onion, and roasted garlic; Empire State ($19.50-$24.50), Gambino ($19.50-$24.50) featuring cheeses, Italian sausage, caramelized onions, and sautéed spinach; Penn Station ($26.95-$32.95) spread with dill-caper cream cheese spread, cheeses, tomatoes, capers, red onions, and smoked salmon, and the hearty Meat Packing District ($21.25-$27.25) packed with Italian plum tomato sauce, mozzarella, pepperoni, spicy Italian sausage, prosciutto, and Genoa salami. And, believe me, that’s just the tip of the pizza iceberg. There are many more varieties topped with everything from artichoke and spinach spread, grilled eggplant, chipotle barbecue sauce crawfish tails and andouille sausage and roasted pork loin and chicken. A personal favorite is Central Park ($18.95-$23.95). It’s a tangy combination of sliced tomatoes, mozzarella, grilled chicken, smoked bacon and red onions finished with a drizzle of green goddess dressing. If that’s not old-school New York, I don’t know what is. Your favorite pizza can be presented Stromboli-style for more compact eating or prepared to meet gluten-sensitive needs. If none of the menu selections quite meet your pizza preferences, simply build your own unique creation with any combination of favorite toppings, including a dizzying choice of sauces, cheeses, meats, seafood, and vegetables. However, I don’t want to give the false impression that Sal & Mookie’s only knows pizza. They also offer a wide variety of paninis, subs, burgers, salads, soups, and appetizers. In the panini section, choose from the Brownstone ($9.95), filled with grilled chicken creamed spinach and artichoke spread, roasted red bell peppers, prosciutto and Swiss; Hebrew National ($12.50) filled with smoked salmon, red onion, sliced tomatoes, and dill-caper cream cheese spread; West Bank Muffaletta ($10.25) with ham, genoa salami, provolone and Italian olive salad and The 'Donald' ($11.25) filled with sautéed shrimp, artichoke hearts, sun-dried tomatoes, fontina cheese, and basil pesto mayonnaise. Subs include chicken parmigiana (9.95) with ricotta cheese, provolone and marinara; meatball with marinara ($8.95), Philly cheese steak ($12.95) and chicken cheese Philly ($9.95). If you’re in the mood for a juicy burger, try the Bobby Flay ($12.25) with chipotle barbecue sauce and honey-pepper bacon, Upstate ($10.75) fried chicken breast tossed in spicy Buffalo sauce and Statue of Liberty ($9.95) featuring all-American ingredients, to list a few. And, appetizers like garlic bread sticks ($5.95), sautéed shrimp ($9.50), portabella fries ($8.95), and cheese-filled fried ravioli ($7.50) are the perfect start to or accompaniment to any meal. Weekday lunch deals offered from 11 a.m. to 2 p.m., Tuesday through Friday include $11 specials like beef tips and rice, baked ziti, smoked bacon-encrusted meatloaf, and fried chicken wings. Each entrée comes with one side dish. Also, weekday lunch “pizza by the slice" ($9.50) offers three types of Sal & Mookie’s popular pizzas. Each slice comes with a side and a drink. Lunch pastas come with a side salad or soup and include chicken parmigiana ($12.25), chicken cacciatore ($12.95), beef tournedos cacciatore ($13.95), cannelloni ($10.95), spaghetti and meatballs ($10.95), and shrimp scampi ($13.50). No visit to Sal & Mookie’s is complete without a perusal of the lineup of ice cream that can be enjoyed by the scoop or topped with any number of delicious ingredients. There's also milkshakes, malts, sundaes, floats, and much more on the menu. So, save room while enjoying your meal because Sal & Mookie’s ice cream parlor contains delicacies you won’t want to miss. Sal & Mookie’s is located at 565 Taylor St. in Jackson. Hours are 11 a.m. to 9 p.m., Sunday and Tuesday through Thursday; until 9:30 p.m. on Friday and Saturday and closed on Monday.

When you think of the Willamette Valley, you probably think first of pinot noir. Maybe you will think of chardonnay, but will you think of pinot gris? Start thinking. This is one of the most underrated wines of the West Coast. While California is known for a lot of different grape varieties, Oregon’s Willamette Valley is known for only a few. Its cooler climate doesn’t allow for long ripening periods that, say, zinfandel requires. However, its slow ripening season with a burst of heat at the end is ideal for pinot gris. It is a grape variety you won’t find in the warmer California region. Pinot gris is actually a descendant of pinot noir and It is known as pinot grigio in Italy and pinot blanc in other parts of the world. They’re all the same grape variety, but soils and climates give them a different spin. In the Willamette Valley, that spin includes pears, apple and sometimes melon flavors. If the grapes are harvested early, the wine is lighter. Picked later, however, the wine can be richer and even a tad sweet. David Lett of Eyrie introduced pinot gris to the valley in 1965 and it was slow to take hold. But today there is more pinot gris harvested in Willamette Valley than chardonnay. It has earned the title of Willamette Valley’s premier white wine. King Estate Winery is one of the region’s leaders in making pinot gris. Winemaker Brent Stone believes the grape variety can eventually earn the same recognition for quality as chardonnay. He likes making pinot gris because it requires a minimalist approach: no oak aging or malolatic fermentation. This allows for a more pure expression of fruit character. “I think it already has (achieved recognition) in many winemaking circles and will continue to gain recognition as regions such as Oregon become more widely distributed,” he said in an email. His winery in the Willamette Valley produces three outstanding and distinctive pinot gris ranging in price from $19 to $29. If you like Italian pinot grigio, you really should check out Oregon’s pinot gris. You’ll will find some striking similarities but also significant differences. Stone said, “When I think of pinot gris, I think of cooler growing regions like Alsace and Oregon – having wines with slightly higher acidity that are perhaps somewhat richer and more ageable. When I think of pinot grigio, I think of warmer regions and a riper style with perhaps more emphasis on fruit flavors. They appeal to different audiences.” These are wines that would marry well with roasted chicken, seafood and white pasta sauces. Our favorite match was mahi mahi with a pineapple salsa. Many Oregon winemakers have told us they would rather see chardonnay be the region’s number one white wine because it is more universally known and more respected. We’ve tasted a lot of good chardonnay from Willamette Valley, but pinot gris is the region’s strength. We conducted a recent tasting of more than 15 pinot gris and were stunned by the quality, value, and food-friendless of the grape. Here were the stand-outs: King Estate Backbone Pinot Gris 2017 ($28). Don’t waste your money on Santa Margherita Pinot Grigio. This premium pinot gris has a lot more going for it. By fermenting and aging individual blocks and vineyards separately, the winemaker can hand-select fruit from a special range of vineyards. Each lot delivers a different element to the wine, which makes this wine multi-dimensional with fresh pear and pineapple flavors and hints of citrus and mineral. Rich in style. King Estate Pinot Gris 2017 ($19). The regular bottling of King’s pinot gris is very respectable with similar pear and pineapple flavors. It is still rich in style but maybe not as layered as the Backbone. Archery Summit Vireton Pinot Gris 2017 ($24). This was probably the most unique pinot gris we tasted in the group and thus one of the ones we really enjoyed. The fruit is more vibrant and fresher with a good dose of minerality, apple and melon flavors with balanced acidity. The winemaker uses Alsatian-style yeasts which may be the reason for its uniqueness. Duck Pond Fries Family Cellars Pinot Gris 2018 ($25). Duck Pond makes a lot of different wines, but our money is on this lean pinot gris with lemon zest, nectarine and tropical fruit notes. Willamette Valley Vineyards Pinot Gris 2017 ($17). A well-balanced and fruity pinot gris using an Alsace clone, this exotic pinot gris shows off peach and melon aromas, followed by pear and apple flavors. Very elegant. Sokol Blosser Estate Pinot Gris2018 ($22). Generous bouquet of honeysuckle mingles with ripe melon, white peach and citrus flavors. Dry and minerally, it has a round mouthfeel. WillaKenzie Pinot Gris 2018 ($32). Very aromatic with lime zest and melon flavors. Delicious to the last drop. Iris Vineyards Arete Pinot Gris 2018 ($45). You may balk at spending this kind of money for pinot gris, but it’s worth every penny. Chardonnays cost more than this and don’t deliver as much pleasure. It is the richest pinot gris we tasted but the high acidity keeps it in balance. It is one of the few that was fermented in neutral oak puncheons. A touch of residual sugar rounds off the flavors and softens the acidity. Iris makes a $16 pinot gris that is more classical in style and with a little more residual sugar. Firesteed Pinot Gris 2018 ($16). Meyer lemon aromas blend seamlessly with pear and tropical fruit flavors. Its bright acidity makes it a good match to cheeses and any citrus-based sauce. Wine picks Wrath Syrah Monterey San Saba Vineyard 2016 ($39). In a blind tasting this is a dead ringer for a good vintage Crozes Hermitage from the Northern Rhone. Blackberry and very ripe strawberry notes with leather accents this would pair well with heavy winter red meat stews and roasts. La Crema Pinot Noir Russian River Valley 2016 ($40). La Crema does it again with a benchmark setting pinot noir from the on fire Russian River Valley. Bright cherry notes with prominent spicy accents especially cinnamon. Very food friendly and balanced and a mouth filling experience.

It’s tailgating season, and there’s nothing like a buffet of snacks to rack up the calories. The Food Factor to the rescue! Here is a healthier take on your favorite spinach dip. Instead of chips, serve with cut-up veggies. Be sure to follow food safety precautions and keep your cold foods out of the danger zone. I like to divide dips like this into a couple of smaller containers. That way I can swap out a cold bowl of dip for one that has been sitting out. Another trick is to make an ice bath by nesting a smaller bowl of dip into a larger bowl filled with ice to maintain the proper temperature. Spinach Dip 1 package frozen spinach, thawed, 10 ounces 1/2 cup low-fat sour cream 1 cup plain Greek yogurt 1 package vegetable dip mix, 1 ounce 1 teaspoon dill weed Vegetables for dipping, such as carrots, bell pepper slices, celery, and broccoli ​Squeeze thawed spinach with paper towels to remove extra liquid. Mix together all ingredients. Cover and chill for 20 minutes then serve. Visit our friends at Alabama Cooperative Extension System for a printable recipe.

September is National Rice Month, so celebrate all month long with these delicious recipes featuring rice. Dirty Rice Stuffed Bell Peppers Chicken and Pecan Wild Rice Pilaf No Peek Chicken and Rice Pork Fried Rice Orange Wild Rice

Unless you’ve been out of the country the past couple of weeks, you’ve undoubtedly heard about the new Popeye's fried chicken sandwich. Lines wrapped around fast food restaurants across the U.S., causing the sandwich to sell out before every die-hard Popeye's fried chicken fan could sample the new product. I’m not denying Popeye’s knows how to fry chicken, but the only place I’ll stand in line for food (besides the State Fair biscuit booth, of course) is a deli. I never met a deli I didn’t like, and, thankfully, our state is filled with great ones. Corner Bakery Cafe, with locations in Flowood and Madison, is one of my favorites and for good reason. Make that many good - and delicious - reasons. Sometimes, a craving for a mile-high sandwich filled with sliced meat and cheeses encased in a thick sourdough bun can’t be denied. Or maybe a mammoth bowl of loaded baked potato soup is in order when I’m craving comfort food. Other days, eating light is the way to go, but a salad has to be hearty enough to trick me into thinking I’ve had a full meal. Thankfully, Corner Bakery can adequately quell all three sets of cravings. Corner Bakery is not your average, run-of-the-mill deli offering boring sandwiches and ho-hum salads. When the first Jackson-area location opened in Flowood years ago, I was a frequent customer, and, while I loved everything on the menu, I always gravitated to my favorite, the chicken pesto sandwich. It’s a delicious, hearty meal composed of grilled chicken, tomatoes, arugula, pesto, mayonnaise, and house vinaigrette dressing on a flavorful baguette. At Corner Bakery, you can choose from among seven signature sandwiches, including the aforementioned chicken pesto. Others are categorized as either a hot sandwich or Panini, but trust me, you’ll love them all. All sandwiches are priced below $10 and come with a side. Selections include green salads, chips, fruit, and pasta salad. In the signature category, there’s the uptown turkey avocado, ham and Swiss, roast beef and cheddar, D.C. chicken salad, tuna salad, tomato mozzarella, and BLT. Hot sandwiches and paninis include the chicken pomodori, rustic Italian, club, California grille, and meatball. In the mood for something a little different? Try a fresh salad, ranging from a chopped, harvest, Asian wonton, Sante Fe ranch, spinach to classic Caesar. Top off your salad with a cup or bowl of Corner Bakery’s homemade soups. Besides my favorite potato variety, won’t go wrong by selecting roasted tomato basil, cheddar broccoli, chicken orzo, Mom’s chicken noodle, or chili. If you’re a pasta lover, you’ve come to the right place. However, don’t expect the made-from-the-package version. Homemade dishes include bacon, mac and three cheese, linguine and meatballs, cavatappi marinara, pesto cavatappi, and chicken carbonara. Like the sandwiches, most other deli items are reasonably priced at under $10 and with a side, it's an economical meal no matter what you choose. There's even money left over for a sweet treat at the end of the meal. No visit to Corner Bakery is complete without sampling one (or more) of the restaurant’s famous desserts and sweets. Favorites are maple pecan bars, lemon bars, brownies, assortment of gourmet cookies, chocolate baby Bundt cake, and, my personal favorite, cinnamon crème cake. If a morning meal fits your schedule, you’re in luck. Corner Bakery is renowned for its wide assortment of hearty breakfast items, including egg scrambler dishes, egg and meat-filled paninis, oatmeals, and yogurts. Many items can be eaten “on the go,” serving as the perfect commuter or kids’ breakfast in the car. In addition to in-store dining and takeout food, Corner Bakery offers a catering menu that includes large meat and sandwich trays, desserts and side dishes. The restaurant can also supply boxed lunches. Corner Bakery is located at 108 Market Street in Flowood and 149 Grandview Boulevard in Madison. Flowood hours of operation are 7 a.m. to 4 p.m., Sunday through Saturday. Madison hours are 7 a.m. to 9 p.m., Monday through Saturday and from 7:30 a.m. to 7 p.m. on Sunday.

We often hear the complaint that expensive cabernet sauvignons are too tannic to drink. It may explain the popularity of merlot, a grape variety that produces smooth, quaffable wines. However, the trend to make cabernet sauvignon more approachable has morphed into a tradition for many California producers. With only a percent of people who call themselves collectors, winemakers realize that most of their customers want their cabernets ready to drink with tonight’s dinner – not a holiday dinner that is a decade away. We’ve assembled a short list of a few cabernet sauvignons that are especially drinkable without further aging. These wines have a fruit-forward character that makes them delicious yet they have enough body to make them a good match to beef and even short-term aging. Here they are: Jordan Alexander Valley Cabernet Sauvignon 2015 ($57).  This approachable cabernet has delicious and ripe black cherry flavors and a hint of vanilla and cedar. Blended with merlot, malbec, and petite verdot. DeLille Cellars D2 2016 ($42). The name for this Columbia Valley wine comes from the road that passes through the historic chateau region of Bordeaux. The heavy content of merlot makes this spectacular wine more approachable yet its power should not be underestimated. The blend includes cabernet sauvignon, cabernet franc, malbec and petit verdot. It is complex with red fruit flavors and hints of spice. Soft tannins make it an easy drink. Bellacosa North Coast Cabernet Sauvignon 2017 ($22). Talented winemaker Daniel Cohn continues to make one of the best values in cabernet sauvignon.  With a complex, dark fruit nose, the wine oozes with ripe plum and raspberry flavors. Its velvety texture and smooth tannins make it an easy drink to enjoy now. Louis M. Martini Napa Valley Cabernet Sauvignon 2016 ($40). This full-bodied wine never disappoints us year after year. You get a lot of flavor for your buck: loads of ripe plum and black currants with fine tannins and lingering finish. Stags’ Leap Napa Valley Cabernet Sauvignon 2015 ($60).  Blended with malbec, merlot, and petit verdot, this full-bodied yet approachable cabernet sauvignon has effusive violet and clove aromas followed by dark fruit flavors and a hint of earth and tobacco. J. Lohr Hilltop Cabernet Sauvignon 2016 ($35). Forward ripe cherry, cassis, and blackberry flavors are offered in a soft but deceiving shell. Very approachable now. Flora Springs Cabernet Sauvignon Napa Valley 2016 ($50). Interesting eucalyptus and mint in the nose with Blackberry and tea elements in the mouth. A very complete wine with a long length. Concannon Vineyards Paso Robles Cabernet Sauvignon 2017 ($20). Ripe plums and cherries give this wine an immediate appeal. Established in 1883, Concannon was a pioneer in making cabernet sauvignon – 80 percent of California’s cabernet sauvignon crop is a descendent of its clones. Cherry and plum flavors with hints of spice, cocoa and vanilla. ZD Wines ZD Wines is celebrating 50 years of wine making in the fabulous Rutherford growing region in Napa Valley. We have followed these wines for decades and they continue to represent the quality of this region. The 2017 ZD Wines Founders Reserve Pinot Noir ($90) from Carneros is a luxurious wine with dense dark fruit flavors and hints of vanilla and cedar.  Not to be outdone in quality is the ZD Reserve Chardonnay ($80) that competes with anything from California. The ZD Napa Valley Cabernet Sauvignon 2016 ($80) is a concentrated, full-bodied wine with ripe cassis and dark fruit flavors, long finish, dense tannins and hints of clove. It is blended with 12 percent petit verdot. Wine picks Ruffino Riserva Ducale Oro Chianti Classico 2014 ($35). Floral and cherry aromas with a hint of clove. Plum and spice flavors join fine tannins and hints of mocha. Casillero del Diablo Reserva Privada Cabernet Sauvignon 2017 ($20). This reasonably priced cabernet from Maipo alley, Chile, offers a lot of body for the money. Ripe plum and cherry notes with fine tannins and a velvet mouthfeel. Dutcher Crossing Taylor Reserve Cabernet Sauvignon 2015 ($50). The additional bottle age helps to tame this giant win with ripe blackberry and raspberry flavors. Newton Unfiltered Cabernet Sauvignon 2016 ($59).  Red fruit combines with oak-inspired vanilla and chocolate notes to make a terrific, firm cabernet sauvignon from Napa Valley. Newton makes great and consistent cabernet sauvignon across the board. This is one of the more reasonably priced versions. Lassègue Saint-Emilion Grand Cru 2011 ($65). Additional bottle age rounds off this well-balanced and hedonistic Bordeaux blend of merlot (62 percent), cabernet franc (30 percent) and cabernet sauvignon (8 percent).  Floral aromas with ripe blackberry flavors with mineral and herbal notes. Tenuta Regaleali Bianco Sicily 2018 ($15). We loved the refreshing and unique flavors of this blend of inzolia, grecanico, catarratto and chardonnay. Crisp acidity makes it a great foil for warmer temperatures. Prophecy Rose Vin de France 2017 ($15). This wine is a great way to start a holiday party. It is a blend that is dominated by grenache and cinsault. Prophecy makes wines from around the world and this cherry-dominated French rose is perfectly balanced. Champagne Palmer & Co. Rose Reserve N/V ($75-$85). This is a very light, delicate style of Champagne with a pale salmon hue. Citrus and apple notes dominate with a hint of strawberry, an alluring yeasty nose. The pink color comes red wine from a 35-year-old solera.

September is National Rice Month! To celebrate, we made this fast and filling Caribbean Casserole. It’s perfect as a quick weeknight entrée served with a side salad and fruit, or as a potluck dish. If you’re wanting to eat healthier, this type of recipe is perfect. The brown rice and black beans give it plenty of fiber without lots of fat. And if you’re watching calories, this should be one of your go-to choices. For a one-cup serving, you rack up just 100 calories. Considering the average casserole is more than 300 calories per one-cup serving, this easy-to-make dish will help you keep your calories under control. I also recommend looking for lower sodium or sodium-free options when shopping for canned beans and canned tomatoes. This allows you to control the amount of sodium you add to this dish, and to be honest, we did add some! We also needed to add more liquid to get the rice tender enough. Caribbean Casserole 1 medium onion, chopped 1/2 green pepper, diced 1 tablespoon canola oil 1 (14.5 ounce) can stewed tomatoes 1 teaspoon oregano leaves 1/2 teaspoon garlic powder 1-1/2 cups instant brown rice, uncooked 1 (16 ounce) can black beans, undrained (or beans of your choice) In a large pan, heat oil over medium heat. Add onion and green pepper and cook until tender. Add tomatoes, beans (include liquid from both), oregano, and garlic powder. Bring to a boil. Stir in rice and cover. Reduce heat to low and cook for 5 minutes. Remove from heat and let stand for 5 minutes before serving. Makes about 10 servings For a printable version of this recipe, visit our friends at the Arkansas Cooperative Extension Service. Looking for more rice recipes? Try our Fried Rice Makeover, Crispy Rice Peanut Butter Bites, and Italian Ground Beef with Rice!

Greenville native and author Julia Reed has put together an outstanding lineup of chefs and authors for the 2019 Literary/Culinary Mash-Up Gala Welcome Dinner that will kick off this year's Delta Hot Tamale Festival in Greenville. So far, the lineup includes John Alexander, Hugh Balthrop, Roy Blount, Jr., William Dunlap, Cole Ellis, Huger Foote, Jason Goodenough, Jessica Harris, John Huey, Jessica Lange, Jane Livingston, Beverly Lowry, Julia Reed, Stephen Stryjewski, Calvin Trillin, Malcolm White, and Rebecca Wilcomb. All proceeds from these events go to further the preservation and revitalization work that is being performed in downtown Greenvill, Miss. For more information on each chef and author and to purchase tickets, visit the Literary/Culinary Mash-Up page.

The Oxford Film Festival and Oxford Community Market have teamed up for a one-night Food Film Festival that's set for Tuesday, September 17th, at 7 p.m. Admission to the event is free, but donations to both non-profits are encouraged and appreciated. The regular farmer's market will be held at the Old Armory Pavilion from 3 to 6:30 p.m., and the party will continue at 7 p.m. with free hot dogs, popcorn, and other treats for the movies. Chairs will be provided, but bringing extra chairs is encouraged. The Food Film Festival's goal is to generate an interest in local food, and a great way to do that is to find creative ways to partner with other organizations to build community and give people ways to get involved in supporting the local food system and the film festival, according to Betsy Chapman of Oxford Film Festival. The audience will get to decide the winning film by voting during the screening. A question and answer will be held with attending filmmakers after the screening. Featured films will include: A Food Love Note, by Mary Stanton Knight A short doc about food, love, and what happens when you build a life around the two. Restaurant co-owner Lauren Stokes was diagnosed with Crohn's disease as a young child and grew up on a bland diet, longing to eat fresh vegetables, fruits, or even a seeded burger bun. Now, years later, and able to enjoy food, Lauren and her husband John run an Italian eatery, Tarasque Cucina in Oxford. Favorites, by Tracy S. Facelli After Steve's wife Natalie dies unexpectedly, he finds the last thing she did for him was to make his favorite dessert. Baking in Progress, by Angela Rabin, Jerry J. Wilson and Isaac Engelberg Baking in Progress looks at the changing landscape of New Albany, Mississippi through the eyes of Sugaree’s Bakery, a confectionery dedicated to building a more inclusive and accepting South. Sweet Sorghum, by Jonathan Smith Two sorghum molasses makers talk about what it is that drives them to grow the crop, maintain the antique equipment used to harvest and process, and then cook down the juice into sorghum molasses. Oxford Food Film Festival 2019, by Kimberly Pearson A look at one family and their food traditions. Soul of the Kitchen, by Kat Hernandez A Southern Foodways film. Soulfed, by Zaire Love A Southern Foodways film. Pizza Roots & Routes: Milwaukee, by Daniel Lee Perea An exploration of how the culture and immigrants of Milwaukee gave birth to the tavern style pizza which spread across the Midwest. Grown From Here, by Ellie Campbell and Caitlyn Richtman Grown From Here is a profile of Oxford's own Chicory Market, a full-service grocery with a mission of connecting local farmers and food producers with Oxford and Lafayette County, MS, and surrounding communities. About Oxford Film Festival: The Oxford Film Festival is a not-for-profit 501c3 organization founded in 2003 to bring in exciting and contemporary films and those filmmakers into North Mississippi. Going into its 17th season, the five-day festival screens various short and feature length films for both showcase and competition settings. The Oxford Film Festival celebrates the art of independent cinema and the festival has been continuously praised for its outstanding hospitality by its filmmakers and patrons in the Oxford community. Through its year-round programming, the Oxford Film Festival makes every effort to encourage Oxford and North Mississippi to be the central core forfilmmaking. Through this, the festival coordinates different workshops, screenings, and educational programs targeting a wide demographic range of people from children to senior citizens. The OxFilm Society was created (from support of the Oxford Film Festival) to help loan equipment to filmmakers who film in Oxford, Miss and the festival each year produces an annual community film where people from the community come together and dedicate time to construct a short film to be screened for the Oxford Film Festival. For more information, visit at https://www.oxfordfilmfest.com/

TAYLOR, Miss. – This September, James Beard Award semifinalist Chef Cole Ellis of Cleveland’s Delta Meat Market and Bar Fontaine is excited to join GRIT’s Chef Nick Reppond as special guest chef at the Conference on the Front Porch. The 4th Annual Conference on the Front Porch is America’s only conference dedicated to celebrating the significance of the front porch in society and offers attendees the opportunity to engage with like-minded individuals, to interact with presenters; to celebrate the South; to indulge in good food; and to experience a slower pace of life. The Conference on the Front Porch will be held September 26th and 27th and will take place at The Mill at Plein Air in Taylor, Miss. The Conference on the Front Porch aims to explore the significance of the front porch in the American South, both from an architectural, as well as sociological perspective and is open to architects, developers, planners, social historians, and lovers of all things porch. No gathering in Mississippi would be complete without Southern food staples and strong cocktails. Chef Nick Reppond of GRIT is known for his ability to recreate Southern staples while incorporating both flavor combinations from Old World and International cuisine. Attendees can expect his locally-sourced dishes and sophisticated comfort foods throughout the conference. To further showcase Mississippi’s rich culinary scene, Chef Cole Ellis, who recently relocated Delta Meat Market and opened rooftop Bar Fontaine in Cleveland’s Cotton House hotel, will join Chef Reppon as special guest chef for a field dinner on Friday, September 27th. Chef Ellis’ name is synonymous with serving classic, Southern meats to his innovative take on European-inspired dishes and homemade pastas. The two chefs will collaborate on a unique menu featuring deliciously crafted food inspired by the Northern Mississippi and Mississippi Delta regions to make a culinary statement guests are sure to remember. The Conference on the Front Porch promises to challenge your thinking, make you laugh, cry, eat too much, have good drinks, and leave thoroughly exhausted. For the second year in a row Garden & Gun Magazine is the presenting media sponsor. In addition, Graduate Hotels, Krutz Family Cellar, and Nicholas Air are conference sponsors. Registration is $395 and includes six meals, all tours, concerts, and parties. To register or for more information, visit theconferenceonthefrontporch.com or call 662-234-3151.

If you have little helpers in the kitchen, put them to work making these tots. I love how versatile this recipe is – it can be an after-school snack, an appetizer, or a healthy side dish. Bonus points for making vegetables FUN! Don’t tell anyone, but these tasty tots aren’t just for kids. The serving size is just 5 tots, but at 70 calories per serving, I don’t feel too guilty when I eat two servings. I just feel full! Plus, the texture is best when these are freshly made. The recipe makes about three servings, depending on the size of your tots. While filming this video, we decided to test both parchment paper and foil to see if one cooking surface resulted in superior tots. We preferred the texture of the tots cooked on parchment paper, but both worked fine. Also, to save time, we bought pre-grated cauliflower in the produce section of our local grocery store. (We want to keep it real here on the Extension for Real Life blog and let you know we didn’t grate the cauliflower ourselves!) Cauliflower Tots 2 cups grated cauliflower (about half a medium head) 1 egg 3 Tablespoons flour 1⁄4 cup low-fat cheddar cheese, grated 1⁄4 teaspoon salt ​Preheat oven to 400 degrees F. Spray a baking sheet or line with parchment paper or foil. Grate cauliflower on large holes of a grater. In a medium bowl, combine cauliflower, egg, flour, cheese, and salt; mix well. Press mixture together to make about 15 small balls or logs; Place on the baking sheet with space between each ball or log. Bake for 20 minutes or until cooked through. For extra crispy tots, broil for an extra 2 minutes. Watch closely to avoid burning. Refrigerate leftovers within 2 hours. You can find a printable version of this recipe by our friends at Oregon State University Extension!

I admit it. I often write about restaurants to which there’s some nostalgia attached. The ones that remain in my thoughts and tug on my heartstrings are places I frequented years ago when I first moved to Jackson. Many, like Bennigan’s, Steak and Ale, Dennery's, Pasquale’s Pizza, Gridley’s and Red, Hot and Blue barbecue places, and, everyone’s favorite, Olde Tyme Deli, to name a few, departed long ago from the Jackson landscape. However, a few long-time eateries are still around to rekindle special memories and create favorite dishes. Scrooge’s Restaurant and Pub has moved from its original location on I55 North near Northside Drive but, thank goodness, it’s still serving many Scrooge's fans favorite dishes just down the road. As mentioned, Scrooge’s quickly became a favorite gathering spot for me and my friends a couple of decades ago. Climbing the stairs to the second-story brick restaurant overlooking the busy interstate was a regular occurrence. While we waited for our food, we amused ourselves by drawing with the crayons found on every paper-colored table. I still don’t know how or why the owners of Scrooge’s came up with this unique entertainment, but it was something every diner, young and old, couldn’t resist. Once a Scrooge-Burger arrived, though, crayons were ditched. Diving into the thick, juicy burger became the main thing on our minds. I was sad when the original location closed, but excited to learn it later reopened a few blocks down on Ridgewood Road. My excitement turned to joy when I spotted the infamous Scrooge-Burger on the menu. Unlike most things from the past that never quite live up to our memories, it was still the over-loaded and totally delicious burger I remembered. Loaded with cheeses, bacon, sautéed onions, mushroom gravy, chili, lettuce, and tomato, the Scrooge-Burger ($12.95) is so big you’ll need a pile of napkins to tackle the mammoth burger. Just thinking about it makes my mouth water. If you’re a former Scrooge’s patron and haven’t tasted its signature burger in awhile, just know that some things never change – in short, you won’t be disappointed. If a smaller burger is more to your liking, there’s an eight-ounce burger ($8.95) which can be enhanced with bacon, cheese and all the toppings of the Scrooge-Burger for an additional charge. Thank goodness, an old-time favorite, the French dip ($9.95), is still on the menu. Delicious New Orleans-style Gambino bread is topped with succulent roast beef and cheese and served with savory au jus. Other favorite Scrooge’s sandwiches were – and still are – Chicken Dickens ($10.95), fried or grilled chicken enhanced with cheese, bacon, lettuce, and tomato; classic club ($10.95), Reuben on rye ($10.95) and shrimp and oyster poboys ($12.95-$13.95). As you’d expect from a restaurant with the word “pub” attached, Scrooge’s offers an above-average lineup of appetizers to be enjoyed in the bar area or as a delicious start to your meal. A perennial favorite back in the day was Scrooge’s loaded nachos. And yes, they’re still on the menu. A huge platter of tortilla chips loaded with chili, cheese, sour cream, salsa, and other vegetable toppings is a bargain at $9.95. If you’re a wing-lover, select Scrooge’s version, served in flavors like buffalo, mango habanero, teriyaki, sweet chili pepper and others. A pound of wings ($12) come with celery sticks and blue cheese or ranch dressing. Other crowd favorites are loaded fries ($5.95), fried jalepenos ($6.95), catfish fingers ($8.95) and sausage and cheese plate ($11.95), to list just a few. Scrooge’s is almost known for delicious steaks, chicken dishes, and seafood. A few standouts are beef tenderloin filet ($29.95), ribeye ($16.95-$18.95), shrimp plate ($14.95) and chicken angel ($12.95; $14.95 with shrimp). Looking for a hearty lunch? Scrooge’s offers daily lunch specials for $8.95 that include a meat, two sides, and bread. Entrees include grilled or fried chicken, chicken fried steak and gravy, roast and gravy, pork chops, fried or blackened fish, and many other Southern favorites. Blue plate specials ($10.95) come with sides and bread and include hamburger steak, chicken breast and chicken fried steak. Scrooge’s also offers a variety of homemade soups and salads, including my favorite, the blackened shrimp salad ($12.95), but once you’ve spotted the Scrooge-Burger being delivered to a nearby table, it’s hard to select lighter fare. Scrooge’s is located at 5829 Ridgewood Road. Parking is located behind the building. The restaurant opens at 11 a.m., seven days a week. Sunday’s closing time is 9 p.m., 10 p.m. Monday through Thursday, and 11 p.m. on Friday and Saturday.

There are many examples in the history of wine when the impulses of winemakers have revolutionized the industry. We think of the pioneers who grew vines on California mountainsides where no one feared to tread or through the enormous rocks of the Rhone Valley. We think of pioneers like Abe Schoener of California’s Scholium Project who is creating very expressive wines by abandoning or adjusting conventional wisdom. We think of the young French winemakers, such as Michel Chapoutier, who rejected his ancestor’s winemaking techniques to forge new and successful directions. And, in today’s column, we think of the winemakers in Italy’s often maligned Chianti region who created the now famous “super Tuscan” wines by defying 19th century regulations. You probably have heard of “super Tuscans,” the blended wine that was surprisingly created in the 1970s but not exploited until decades later. Their history is rooted in the frustration of legendary Chianti winemakers, including Piero Antinori and Marchese Nicolo Incisa della Rocchetta. Both well-respected wine producers were frustrated by their region’s regulations that required them to use only indigenous grape varieties. Chianti, for instance, had to contain a fair amount of sangiovese, other lower quality red varieties and even 10 percent white grapes. It was all about pride for the locally grown grapes that were part of Chianti’s history. But the government’s insistence on this indigenous blend sullied Chianti’s reputation for years because the wines were often acidic and uninspiring. Antinori and Marchese Rocchetta knew they could make better wine if they could add other grape varieties to the blend, particularly cabernet sauvignon and merlot, to moderate the high acidity common to sangiovese. They began to grow the grapes in small lots and experimented with blends made for just themselves. They witnessed the improvements. When government regulators refused to amend its DOC certification, Rocchetta broke ranks. He made a wine called Sassicaia with cabernet sauvignon and cabernet franc and released it for sale in the late 1960s without the prized DOC title or even “Chianti” on the label. In fact, the declassified wine had to be called table wine – a derogatory title usually reserved for cheap plonk. Sassicaia was hardly cheap or inferior. It soared in popularity and encouraged Antinori to do the same with his now famous Tignanello blend of sangiovese, cabernet sauvignon and cabernet franc. Both wines cost more than $200 today. These were the first wines of what we now call Super Tuscans. After other winemakers joined the crusade, government regulators finally relented. In 1992 they created a new designation, IGT, to elevate Super Tuscans from its table wine position. However, wine producers continued to use unique names to identify their wines. Their success encouraged winemakers in other regions of Italy to defy restrictive regulations. Most notably, Angelo Gaja declassified his barollos and added cabernet sauvignon to the local nebbiolo grapes in the Piedmonte region. Unfortunately, Super Tuscans have no definition today. They can be a blend of almost any grape variety, including syrah, and the quality is all over the board. A $15 Super Tuscan is not hard to find, but it hardly compares to the like of Sassicaia. Nonetheless, we found a half dozen extraordinary Super Tuscans for less than $30 that over deliver: San Felice Bell’Aja 2016 ($25). A blend of 60 percent merlot and 40 percent cabernet, this fruit-forward wine from the Bolgheri region of coastal Tuscany has a medium body with smooth and bright cherry and plum flavors. Tannins are fine and persistent. Le Volte dell Ornellaia 2016 ($25). A blend of cabernet sauvignon, merlot, and sangiovese combine to create a juicy blackberry and blueberry profile with a good dose of licorice. We have enjoyed this wine over several vintages and it never fails to please. Argiano Non Confunditur 2016 ($16). The name is Latin for unique, unmistakeable. Cabernet sauvignon, merlot, and syrah work with the local sangiovese to offer a layered and textured profile. We loved its generous floral aromas, full body and notes of black currants and red berries. San Felo Aulus Cabernet Sauvignon 2013 ($25). Our favorite of this flight, this single-vineyard wine doesn’t need any other grape varieties to soar. Complex aromas of cherries and raspberries, it opens to a dense and layered profile of ripe black plums and cherries with hints of mineral and chocolate. Marchese Antinori Tenuta Guado al Tasso Il Bruciato Bolgheri 2016 ($25). A second label to Antinori’s legendary Tignanello, this exquisite wine has ripe red berry and spicy aromas, and persistent cherry and blackberry flavors with a hint of licorice and chocolate. Soft texture and long finish. It is a blend of cabernet sauvignon, merlot, and syrah. From Bolgheri, the wine has been produced by Antinori since 1990, which makes it a pioneer in the super tuscan movement. Tenuta Luce della Vite Lucente 2016 ($29). A second label of this property, the Lucente is a blend of merlot and sangiovese. It has impressed us year after year. Ripe red berry fruit aromas are followed by pure cherry and wild berry flavors with a hint of tobacco. Round in the mouth and long in the finish. Wine Picks Dutcher Crossing Bacigalupi Zinfandel 2016 ($17). We liked this firm but reasonably complex zinfandel from the Russian River Valley. Generous raspberry and black cherry aromas mingle with blackberry and cherry flavors with oak-inspired hints of spice and vanilla. Excellent finish. Cakebread Cellars Two Creeks Vineyards Pinot Noir 2017 ($45). We always think of chardonnay and cabernet sauvignon when we think of Cakebread Cellars, but this pinot noir got us to thinking again. Floral and cherry aromas give way to opulent raspberry and strawberry flavors and fine, supple tannins. Delicious and long in the finish.

Today is National Red Wine Day! Is there possibly a more "2019" way to celebrate this excuse for a sipping occasion than by ditching the corkscrew and cracking a can? Archer Roose's canned wines are terroir-driven, sustainably-made, and crafted with a sense of adventure and quality that true red wine lovers will love. The brand has two red wine varietals - a classic Malbec hailing from Mendoza, Argentina - the Malbec capital of the world - and Red Spritz, a low-cal (90), low-ABV sparkling red wine blend that brings a refreshing, crisp twist to red wine without sacrificing quality. Archer Roose - Malbec A soulful 100% Malbec interpretation brought to you from the high altitude and desert climate of Mendoza, Argentina with flavors of blackberry & cherry. 13.5% ABV. $16 for a pack of 4. Ships nationwide from ConviveWines.com Archer Roose - Red Spritz A red wine lover’s answer to the question: “what do I drink in the summer?” This low-ABV, low-calorie dry sparkling red wine is best served chilled – a refreshing summertime accompaniment for a red wine lover’s charcuterie or backyard BBQ. 6% ABV. $11 for a pack of 4. Ships nationwide from ConviveWines.com

It’s not often that you get to enjoy a prize-winning steak on the site of an 1889 prizefight that garnered world-wide attention. Even if you’re not a fighting aficionado, you might wonder about the origin of Sully’s, a Hattiesburg-area steakhouse with the name of one of the famed fighters attached. I can personally attest, Sully’s steaks have the same knock-out punch as the blows leveled over a century ago by John L. Sullivan, the restaurant’s namesake. First, just a little about that famous fight. One hundred thirty years ago last month, the last officially sanctioned, bare-knuckle world heavyweight prizefighting championship took place just south of Hattiesburg at the intersection of present-day Sullivan-Kilrain and Richburg roads. South Mississippi pines were cut to create the site for the fight between champion fighter Sullivan and challenger Jake Kilrain. The fight lasted over two hours and was eventually won by Sullivan as crowds from around the state and nation watched. World-wide newspapers and even carrier pigeons spread stories about the illegal fight, which garnered over $1 million in bets in an era when the average worker made 25 cents an hour. Afterwards, both men were arrested and tried for prizefighting. Kilrain served a short sentence working on an area farm and Sullivan’s case was thrown out. Even if, like me, you’re not a fan of fighting, it’s a pretty interesting read courtesy of framed newspapers and other memorabilia as you wait for your sizzling Sully’s steak. A nearby marker at the site draws fighting fans from around the nation, tourism officials say. Tales of the famous fight are interesting, but history goes out the window when a sizzling Sully’s steak is placed before you. Juicy, tender, and filled with flavor, like the famous fight, it’s a sight you don’t want to miss. Sully’s offers a full lineup of appetizers, burgers, seafood, and daily lunch specials, but steaks are the best event on the marque. Therefore, I’ll start there, and after I describe them, you may not want to move to the next round. Worthy of its own championship belt is the popular and best-selling Sully’s ribeye. It’s rich, tender, and delivers a flavorful one-two punch. Served in varying sizes of 12, 16, and 20-ounce, there’s the USDA prime ($30.99 - $45.99) and angus beef ($24.99-$37.99) I assure you, any size or variety you choose, you’ll be as happy as John Sullivan after his famous fight. Offering a delicious counter-punch is the filet. The tender steak with melt-in-your-mouth texture and flavor will deliver everything you desire on a plate. Ranging from 6-10-ounce and from $29.99-$55.99 depending on variety and size, it’s a meal well worth its price tag. And, there’s the famous New York strip for those that enjoy this lean cut. From 12-16-ounce and ranging from $23.99-$29.99, it’s a meal that will hold its own in its namesake city. Last, you won’t be considered a featherweight if you order the 10-ounce hamburger steak ($15.99) filled with ground chuck, filet mignon and ribeye and topped with sautéed onions, mushrooms, and gravy. It’s a meal fit for a famous fighter or anyone else desiring a memorable meal. Hamburger Steak For a little “something extra” atop your steak, a few dollars more bring toppings like blue cheese, shrimp, crab meat, and a variety of seafood cream sauces. They’re delicious, but Sully’s steaks are so good on their own that it’s not a “must-have” addition. If you want to bring a little seafood into the ring, there’s jumbo Gulf shrimp ($15.99), mahi-mahi ($16.99), and ahi tuna ($16.99). Dinner sides are $2.99 and including baked potato (I highly recommend the loaded version), onion rings, mashed potato and gravy, home fries, grilled asparagus, among others. Pasta and steak are also a good combination and at Sully’s, the choices are plentiful. There’s fettuccini Alfredo ($11.99) and shrimp and garlic or spicy chicken and andouille (both $16.99) to get you started. The warm-up to any meal is almost as important as the main event and Sully’s doesn’t disappoint with its appetizers, ranging from mozzarella sticks ($7.99), fried pickles or jalapeno chips ($7.99), to another ode to the famous fight, fisticuffs fries ($11.99). However, Sully Sacks ($6.99) regularly land up on “Best of Hattiesburg” food lists. It’s a tasty combination of chicken with jalapeno-infused cheese mixed together and deep-fried, then served with Sully’s ranch dressing. If a burger or sandwich is on your mind, Sully’s has a full repertoire. While reading about the famous fight courtesy of framed newspapers and other memorabilia, order the Sullivan burger ($10.99), Kilrain's black and blue ($10.99), middle weight ($9.99), or the famous rib-eye po’boy ($15.99), to list a few. Sully’s is located at 213 Sullivan Kilrain Road in Hattiesburg. Another location has opened at 1272 Evelyn Gandy Parkway in Petal. Hours are Monday through Friday, 11 a.m. to 10 p.m. and until 11 p.m. Thursday through Saturday. The restaurant is closed on Sunday.

JACKSON, Miss - Thanks to a $35,000 grant from The Dairy Alliance to Mississippi Food Network, thousands of Mississippians struggling to purchase nutritious foods now have access to fresh milk. "Mississippi's dairy farmers are proud to partner with the Mississippi Food Network, ensuring nutrient-rich milk is accessible for all the families of our state," said Pat Ard, a third-generation farmer from Lincoln County. Mississippi Food Network obtained 30 refrigerated units and 25 thermal blankets with the grant to safely transport cold milk to various agencies for distribution within their service area. The Dairy Alliance awarded the grant through the Milk2MyPlate initiative. "This grant will enable Mississippi Food Network, the only food bank in the state, to serve fresh milk across 56 counties," Charles H. Beady, Jr., Chief Executive Officer of Mississippi Food Network said. "This allows many families to have access to a nutrient-rich beverage on a regular basis." "On behalf of the dairy farm families of Mississippi and the Southeast, The Dairy Alliance is proud to partner with Feeding America to nourish central Mississippi's families," said Mary Martin Nordness, Director of Food and Nutrition Outreach for The Dairy Alliance. "Additionally, our hard-working dairy farmers are reaching a new market with their products. This small step will hopefully lead to more initiatives helping Mississippi dairy farmers." "Hungry families, particularly those with young children, often lack calcium-rich milk in their diet. This program helps us establish a consistent, sustainable flow of milk to those in need," Beady said. "Since milk has been available, we've witnessed so much joy and excitement through a cold glass of milk. We appreciate The Dairy Alliance, Prairie Farms and our Mississippi dairy farmers for helping us imagine what's possible through the Milk2MyPlate program." The Dairy Alliance launched Milk2MyPlate last year using the model created by Northern Illinois Food Bank and Prairie Farms Dairy Inc. in 2012. Meant to build an infrastructure for dairy products from dairy farms to local markets, the program develops relationships between processors and food banks to serve the Southeast's food insecure families.

We have tasted many St. Supery wines over the years and have come to hold this Napa Valley vineyard in high regard. Hosting a recent tasting of current releases and a couple of past vintages provided an informative and interesting afternoon for us and a couple of volunteer tasters. Mentioning the volunteer tasters is important because one of them provided an “aha” moment later in the tasting. Robert Skalli founded St. Supery in the 1980’s with the purchase and planting of 500 acres at the Dollarhide Ranch in the northeast mountains of Napa Valley and 56 acres in Rutherford, the Napa Valley site of today’s winery. The fashion house Chanel Inc. purchased St. Supery in 2015 and correspondingly opened a tasting salon on high-fashion Rodeo Drive in Beverley Hills in 2017. St. Supery is known primarily for its sauvignon blanc and cabernet sauvignon, although they grow and market several white, rosé , red blends and other individual Bordeaux grapes. We tasted 4 current releases of St. Supery’s wines and supplemented two older sauvignon blanc vintages for context. The current vintage St. Supery Sauvignon Blanc Estate Napa Valley 2018 ($24) presented very fresh and bright citrus and peach notes and ample acidity that we found lively and refreshing to drink. The St. Supery Sauvignon Blanc Estate Napa Valley 2017 was a softer, rounder version of the 2018 with more herbal notes. One of our tasters commented that this was a “comfort wine.” We preferred the current releases of the St. Supery sauvignon blancs over its slightly aged earlier vintages. We liked the St Supery Dollarhide Sauvignon Blanc Napa Valley 2017 ($41), which contrasted significantly from their regular Napa Estate bottling. Aged in 100 percent French oak this sauvignon blanc is reminiscent of the rare white wines from some of Bordeaux’s finest Grand Cru vineyards. Aging in French oak (17percent new) creates a creamy oak, honeyed, spicy expression in this elegant white wine. One of our tasters commented that this wine was evocative of a California chardonnay, probably due to the oak treatment. The 2015 version was not as distinguished, losing some of its charm over time. The “aha” moment came with the tasting of the St. Supery Cabernet Sauvignon Estate Napa Valley 2016 ($45). One of our volunteer tasters had expressed concern that he wouldn’t be able to appreciate and identify the qualities of the premium wines we shared. He explained that the wines he normally consumes were value oriented, leaning more toward 1.5-liter, mass market wines and some box wines as well. A surprised expression crossed his face as he sniffed and swirled the 2016 St. Supery Cabernet Sauvignon and he readily confirmed that he could indeed appreciate and identify a clearly superior wine. We agreed and declared this wine the star of the tasting with its ripe and rich, cherry and cassis nose and flavors with a whiff of chocolate. A great example of a well-priced Napa Valley cabernet sauvignon. We also tasted a current vintage St. Supery Cabernet Sauvignon Dollarhide Ranch Napa Valley 2014 ($105), which exhibited more cassis notes in a very smooth and elegant package. We suspect this wine will develop well over the next 3-5 years while the 2016 St. Supery Cabernet Sauvignon Napa Valley is delightful now. Rosés With the heat still on us, there’s a lot of time to enjoy a glass of rosé on the patio or boat. With more producers making rosé now than ever, there is a glut of good wines to be enjoyed. Here are some new discoveries: OZV Rosé of Primitivo California 2018. Made from a grape variety that is a kin of zinfandel, this boisterous and tasty rosé has strawberry and raspberry flavors with a floral, tropical fruit nose and hints of lemon and tangerine. Hearst Ranch Winery Julia Rosé 2017 ($22). Made from a Paso Robles blend of syrah, malbec, grenache, petit verdot, petite sirah, and tempranillo, this rosé has bright red berry fruit, some complexity and minerality. La Crema Pinot Noir Rosé Monterey 2018 ($25). This domestic producer offers a lot of fruit in the nose and mouth of their rosé . Notes of strawberry and citrus dominate this luscious wine ending with a pleasant mouth filling experience. Grounded Wine Co. Space Age Grenache Rosé 2018 ($15). Using grapes from the Central Coast, winemaker Josh Phelps has crafted a fresh and vibrant rosé with strawberry and watermelon notes. Balanced acidity. Chateau Roubine La rosé Cotes de Provence 2018 ($24). A blend of grenache, cinsault, syrah and tibouren (new to us), this rosé has a beautiful salmon color and delicate red berry flavors with a touch of anise and an infusive floral nose. “M” de Minuty Rosé 2018 ($21). One of our favorite Provence rosé s year over year, Minuty’s value version is a classic blend of grenache, cinsault and syrah. It has balanced acidity and has bright peach and citrus notes. Chateau Minuty’s 2018 Rosé et Or ($40) takes rosé to another level with more complexity and a longer finish. Wine picks Long Meadow Ranch Anderson Valley Pinot Noir 2016 ($40). Medium bodied, this pinot noir makes for a good complement to summer fare, such as salmon, grilled burgers or chicken. Classic varietal flavors with a hint of forest floor on the nose. Trapiche Medalla Malbec 2016 ($25). This is more complex and serious than your usual Argentine malbec. Intensely purple in color with generous notes of ripe plums and cherries with a taste of raisins and spicy oak nuances. Benziger Family Winery Reserve Cabernet Sauvignon 2017 ($55). This is part of a new line by Benziger that uses grapes from organically farmed vineyards that uses crop rotation, tillage and natural composts instead of synthetic chemicals. Complex, ripe dark fruit and a hint of mocha. Very delicious and approachable.

In Mississippi, the summer heat goes on forever. If you are ready for a break from the same old beverages, try this tasty and refreshing watermelon punch. You get the health benefits of fruit and hydration at the same time! Watermelon and Lime Punch 5 cups seedless watermelon, cubed 3 cups water, divided 5-6 mint leaves 1 lime sliced for garnish 1 cup ice In a blender pitcher, combine watermelon, 1 cup water, and mint leaves until liquefied. Pour the watermelon mixture into a 2-quart pitcher, add 2 cups of water and 1 cup ice, and stir. Garnish with thinly sliced lime rings. Serve or store in the refrigerator for up to 2 days. If the punch is too thick or pulpy for your taste, use a strainer when pouring the punch into the pitcher. You’ll get a thinner consistency but miss out on the fiber. I love lime, so I squeezed a little bit of lime juice in the punch, too! Thanks to our colleagues at Texas A&M Agrilife Extension for this recipe!

JACKSON, Miss. - Refill Cafe is a new full-service restaurant, as well as the on-the-job training site for the Refill Jackson Initiative (RJI), a nonprofit located in West Jackson and focused on workforce development. The Refill Jackson Initiative (RJI) is a new nonprofit located in the former Koinonia Coffee House in West Jackson. RJI’s mission is to empower young adults, ages 18 to 24, so that they are more confident, better equipped, and motivated to enter into, navigate, and stay in the workforce. RJI pursues this mission by holding a 10-week training program during which program participants learn basic necessary job skills in the classroom and practice those skills in RJI’s full-service restaurant and on-the-job training site, Refill Cafe. Participants then receive 10 months of follow on support, including paid internships, linkages to full-time employment, and opportunities for further education. Up to seven trainings of 12 to 16 participants each will be held annually. Refill Cafe is a new restaurant located in the former Koinonia Coffee House in West Jackson. Open for weekday lunch service from 11 a.m. to 2 p.m., Refill Cafe will serve a variety of delicious soups, salads, sandwiches, and a blue plate special. As Refill Cafe is the on-the-job training site for RJI, customers will be able to see the work of RJI first-hand when program participants are inthe restaurant preparing meals and serving customers. Join Mayor Antar Chokwe Lumumba, the Greater Jackson Chamber Partnership, and RJI’s Board of Directors and Staff at the Refill Cafe ribbon cutting ceremony on Monday, August 26th, at 11:30 a.m.; guests in attendance will then be welcomed into Refill Cafe to sample the menu and tour the facility.