The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

What's your favorite Valentine's Day candy? Studies show that there's a new favorite nationwide: conversation hearts. After years on top, heart-shaped boxes of chocolate have been knocked off the top by the candy conversation hearts. The state of Mississippi also seems to love these heart-shaped candies. The same study also shows that conversation hearts are the number one sold Valentine's Day candy in our state. Check out what candy other states love here!

JACKSON, Miss. - The Mississippi Museum of Art and La Brioche Patisserie recently announced the opening of La Brioche at the Museum. The opening of a second location at the Museum marks a significant moment of growth for the family-owned, Fondren-based, French-style bakery. “Opening a second location is the natural next step for us. Opening that location downtown, at the Museum, is in line with the core principles of our business. We believe that downtown Jackson has a lot of potential, and there’s been a great effort by many entities in the last several years to revive it. We want to be part of that effort, as we believe that a city needs a vibrant center to reach its full potential,” said La Brioche co-owner Patrik Lazzari. “I could not be more thrilled that La Brioche accepted our invitation to become the Museum’s in-house dining and catering partner,” said Museum Director Betsy Bradley. “Their unwavering commitment to creating exquisite cuisine of the highest quality complements perfectly the memorable and enriching experience the Mississippi Museum of Art strives to offer each of our guests.” Opening day for La Brioche at the Museum is Friday, February 16th, at 11 a.m. Its hours of operation will be Tuesday through Saturday from 8 a.m. to 3 p.m. The transition in dining service will result in a slight change in the Museum’s hours of operation Tuesday through Saturday. Beginning Saturday, February 17th, the Museum doors will open to the public at 8 a.m. to accommodate La Brioche’s breakfast service. The galleries, however, will remain closed until 10 a.m. Beginning at 8 a.m., La Brioche will offer a selection of ready-made sweet and savory breakfast items. At 11 a.m., a made-to-order lunch service begins, offering a selection of sandwiches, salads, and soups, along with many of its popular desserts. The Museum location also will serve a full line of gourmet espresso and coffee beverages throughout the day and will be open late on occasion for special Museum events. “The Museum menu will feature many of the popular pastries and delicacies we offer at our Fondren location—French macarons, alfajores, croissants, petits gateaux—but the Museum location will allow us to offer savory items from our catering menu that we don’t have the storefront real estate to offer at our Fondren location,” said La Brioche co-owner and General Manager Cristina Lazzari. “We are very excited about our partnership with the Mississippi Museum of Art. We see ourselves as creating culinary art through our desserts and pastries, and what a better venue to showcase them than in a museum? We love the architectural attributes of the building itself and surrounding views of The Art Garden. I feel that the Museum’s mission, environment, and the art showcased there will inspire us to create artistic desserts and pastries unique to the Museum menu,” said La Brioche co-owner and Pastry Chef Alejandra Mamud. In addition to offering daily fare to Museum visitors and downtown Jackson diners, La Brioche will handle all catering for breakfast and lunch events held at the Museum. “We are delighted to be able to offer our private event clients the wonderfully decadent menus created by La Brioche. We feel that their culinary offerings are a fabulous fit for our beautiful venue,” said Director of Museum Events Shelley Yates.

McAlister's Deli® recently launched McAlister's Rewards as a way of saying thanks to loyal fans. McAlister's Rewards takes the stress of tracking points and visits off of the guest, and sends special offers right to the app holder's phone. The more a guest uses the app, the more rewards they will receive such as a free glass of McAlister's Famous Sweet Tea or a special offer on their favorite sandwich. To celebrate the launch of McAlister's Rewards, all app holders can look forward to receiving a complimentary tea and a future sweet treat around the upcoming Valentine's Day holiday. McAlister's is also celebrating Valentine's Day by encouraging families and friends to spend the love-filled holiday together. On February 14th, participating McAlister's locations will offer up to two complimentary kids meals with the purchase of an adult entrée for all guests that dine in, in an effort to bring loved-ones together over craveable food and heart-warming conversation. "We're always looking for ways to give back to our guests and thank them for choosing to dine with us," said Paul Macaluso, president of McAlister's Deli. "That's why 2018 is all about giving our guests more of what they want – special offers and rewards, as well as new craveable menu options with exciting flavor profiles." For more information on McAlister's Deli and to stay updated on the latest news, please visit McAlistersDeli.com and connect with us on Facebook.com/TeaFreaks and Twitter and Instagram at @McAlistersDeli. To download the McAlister's app and participate in McAlister's Rewards, visit the App Store or Google Play Store. About McAlister's Founded in 1989, McAlister's Deli® is a fast-casual restaurant chain known for its genuine hospitality, sandwiches, spuds, soups, salads, desserts and McAlister's Famous Sweet Tea™. In addition to dine-in and take-out service, McAlister's also offers catering with a selection of sandwich trays, box lunches, desserts, a hot spud bar and more. With numerous industry accolades, the McAlister's brand has more than 400 restaurants in 28 states. The company is headquartered in Atlanta, Georgia. For more information, visit www.mcalistersdeli.com.

LAUREL, Miss. – Sanderson Farms’ feed mill located in Collins, Mississippi has been named the 2017 Feed Facility of the Year. Co-sponsored by the American Feed Industry Association and Feedstuffs, the Feed Facility of the Year award recognizes overall achievement in feed manufacturing operations. “Sanderson Farms demonstrates excellence in each of the areas the Feed Facility of the Year program measures,” said Joel G. Newman, AFIA President and CEO. “They quickly rose to the top of this year’s competition, and we are happy to present the company with this award.” To date, only 32 facilities have received this industry best practices honor. The Feed Facility of the Year award recognizes Sanderson Farms’ commitment to safety, quality, regulatory compliance, and employee development. According to AFIA, Sanderson Farms’ work to increase employee engagement and promote morale also factored into the award decision. “Sanderson Farms employees are included in daily conversations about safety and encouraged to offer their suggestions for improvements,” said Bill Bray, plant manager of the Collins facility. “The company’s training programs allow supervisors to assist employees by providing personal attention.” The Feed Facility of the Year award highlights the Collins facility’s overall operating efficiencies. As one of Sanderson Farms’ eight feed mills, the facility produces more than 400,000 tons of poultry feed each year. About Sanderson Farms Sanderson Farms, Inc., founded in 1947, is engaged in the production, processing, marketing and distribution of fresh and frozen chicken and other prepared chicken items. Employing more than 14,000 employees in operations spanning five states and 14 different cities, Sanderson Farms is the third largest poultry producer in the United States. As a company, Sanderson Farms is committed to adopting a fresh approach in everything that we do. Not only where products are concerned, but companywide as well. Though the company has grown in size, it still adheres to the same hometown values of honesty, integrity and innovation that were established when the Sanderson family founded the company back in 1947.

The Philadelphia Eagles weren’t the only ones that loved the Super Bowl. A conversation among friends around the party food table produced a tip to reduce fat and calories; revived memories of departed restaurants and resulted in the resurrection of recipes reminiscent of the aforementioned eateries. It was a pleasant night for all, including the Super Bowl LII champions. First, a friend asked everyone to try her cheese ball. Turns out, she was testing us to see if we detected anything different. When the taste test turned up nothing new, she let us in on a secret. Greek cream cheese instead of the regular kind was used in the tasty appetizer. The consensus was overwhelmingly positive. Besides its delicious taste, Greek cream cheese has four times more protein and 50% less fat than the plain variety. Other positive facts include less sodium, cholesterol and calories. I’ll definitely pick up a bar the next time I make a cheese ball, dip or other dish requiring cream cheese. The conversation soon turned to everyone’s favorite restaurant dishes from the past. Some of the restaurants relocated; others shut their doors forever. Many of the restaurants and their signature dishes were once located in Jackson. My mouth watered as friends discussed Bennigan’s famous Monte Cristo Sandwich; Shoney’s breakfast bar, hot fudge sundae, and strawberry pie, and Steak and Ale’s filet mignon and stuffed baked potatoes. Ironically, all three were among the first restaurants I visited upon moving to Jackson years ago. It’s sad they're now gone and most likely won’t return. One of my favorite restaurant dishes of the past is Western Sizzlin’s sirloin tips. Before you judge me, let me explain. At one time, the steakhouse chain was one of only a handful of restaurants located near me. When meeting friends for a meal, I always ordered the sirloin tips. It’s a delicious dish composed of marinated, grilled steak bites, caramelized onions and crispy strips of bell peppers. By ordering “just a bite” of juicy steak and sauteed vegetables, I didn’t feel guilty about the health consequences or overwhelmed by a large piece of meat. It’s easy to be a restaurant snob, defined as someone who doesn’t admit dining anyplace other than fine dining establishments. However, I believe you miss out on some food treasures when you do this. For example, party talk veered onto everyone’s favorite Cracker Barrel dishes. Obviously I’ve been missing out by not sampling the down-home restaurant’s “crispy” pancakes and other breakfast dishes; chicken and dumplings; country fried steak and gravy; baked apples and potatoes, both the hash brown and baked varieties. On Monday, a friend emailed me a copycat version of my favorite sirloin tips dish. I received similar recipes of Steak and Ale’s marinade and Bennigan’s Monte Cristo Sandwich. If you’d like these two, drop me an email and I’ll share them. In the meantime, pull out the cast-iron skillet and get ready for a light steak dinner you’ll never forget. Who cares if it’s not from a five-star steakhouse? It’s still delicious! Steakhouse Sirloin Tips, Peppers, and Onions 3 pounds sirloin steak 1/3 cup Teriyaki or other marinade sauce 1/4 cup light brown sugar 4 tablespoons extra-virgin olive oil, plus more for pan 2 tablespoons Italian seasoning or your favorite seasoning 2-3 teaspoons minced garlic 1 teaspoon red pepper flakes 2 tablespoons steak seasoning 1 red bell pepper, sliced into thin pieces 1 green bell pepper, sliced into thin pieces 1 large sweet onion, cut into small wedges Salt and ground black pepper to taste Turn oven to broil on low. Cut the rinsed and dried sirloin steak into 1-inch pieces. In a separate bowl, whisk together teriyaki sauce or other marinade sauce, brown sugar, olive oil, Italian or other seasoning, minced garlic and red pepper flakes. Place into a plastic storage bag, toss to coat pieces, and refrigerate for several hours or overnight. Following this step, remove the sirloin tips from the marinade. Do not reuse the marinade. Add enough olive oil to a large cast iron or heavy skillet to lightly coat the surface and heat over medium-high heat. Add the sirloin tips. Cook for 5-7 minutes until browned or to preferred level of doneness. Season with one teaspoon of the steak seasoning; stirring to coat pieces. Move meat to a platter to rest. Add a teaspoon or two of olive oil to the skillet and add the prepared vegetables. Season with remaining teaspoon of steak seasoning and add black pepper to taste. If vegetables start to stick, add additional olive oil. Cook for 5-6 minutes while scraping the brown bits from the bottom of the skillet. Cook until caramelized and crisp tender. Add the sirloin beef tips back to the skillet, stir to combine with vegetables and place under the oven broiler for a few minutes until heated and slightly crispy, being careful not to burn. Remove from oven, let stand for a few minutes and serve.

ITTA BENA, Miss. – Heartland Catfish Company, the leading producer of U.S. Farm-Raised Catfish in the country, will showcase the wide applications of catfish at the 2018 Seafood Expo North America in Boston, Mass. Once considered only for its perfect frying abilities, catfish has flourished from symbolizing Southern comfort food to headlining menus as a high-quality, home-grown protein. “Our catfish is recognized for its consistent flavor and texture, making it the perfect fish for grilling, baking, sautéing, or frying up for that perfect catfish po’boy,” said Danny Walker, CEO of Heartland Catfish Company. “No matter how you choose to prepare it, Heartland Catfish has the right product to fit your needs.” The Itta Bena, Mississippi, company has been raising, processing, and packaging catfish since the mid-1990s. At this year’s Seafood Expo, Heartland Catfish Company will also feature its consumer-friendly retail packaging, currently available at retail locations throughout the country. The vacuum skin-packaged catfish products preserve product freshness, maximizing shelf life, enhancing food safety and reducing freezer burn. Heartland Catfish Company has exhibited at the North American Seafood Expo since 2014, introducing catfish to new consumers, customers, and buyers from the world’s most recognized brands. The Seafood Expo North America is North America’s largest seafood exposition, with more than 1,340 companies from more than 50 countries represented, according to the Seafood Expo website. “The 2018 Seafood Expo is poised to offer plenty of opportunities to share what Southerners have known for generations – catfish is a uniquely American product adaptable to any cuisine,” Walker said. The 2018 Seafood Expo North America will take place March 11th through 13th. Key conference topics will include discussions on enhancing traceability and transparency and the importance of integrated regulatory compliance, issues of import for the catfish industry. In March, the U.S. Department of Agriculture’s Food Safety Inspection Service (USDA FSIS) will begin enforcing import regulations on catfish and other ray-finned fish known as Siluriformes. These regulations ensure foreign products are held to the same standards as domestically raised and produced catfish. Heartland Catfish Company is a strong supporter of the USDA FSIS inspection program and worked with inspectors to set the updated industry standard. “We believe these additional points of inspection on imported foreign fish raise the bar and increase the safety of America’s food supply,” Walker said. About Heartland Catfish Founded in 1995, Heartland Catfish Company has grown into the country’s largest U.S. Farm-Raised Catfish producer and processor, with plants in Itta Bena, Miss., and Greensboro, Ala. Owned by the Tackett Family of Tackett Fish Farms, Heartland Catfish Company is the largest single producer of farm-raised catfish in the United States and sells fresh and frozen catfish products to retailers and restaurants around the country. Follow Heartland Catfish Company on Facebook, Twitter, LinkedIn and Instagram and visit heartlandcatfish.com to learn more.

There are many things that can make a man cringe: root canals, colonoscopies, marriage proposals. Then, there's Valentine's Day – the occasion when a man really wants to hide, but knows someone dear to him is expecting a romantic gesture. This is not a man’s comfort zone. Most men will default to the usual gift: an effortless, but very expensive, cringe-worthy dinner out. Your restaurant thanks you. But the adventurous will create something more original – maybe a handmade greeting card, a walk in the park, or maybe – egad – an engagement ring. Don't do anything rash. Take it from us, keeping Valentine's Day simple has been just as satisfying to our spouses once you get past the courtship. Some flowers, a card, or a home-cooked dinner at home works fine. But no matter how simple the celebration, we've always have celebrated Valentine's Day with wine – champagne to start, followed by a nice red over a hearty meal. Champagne is a sensory experience. Its effervescence tingles the palate and leaves a notion that you are bathing in luxury. A rosé champagne takes it up a notch. A French rosé champagne puts you on a pedestal. And, you want to be on that pedestal, right? Moet & Chandon has a nice package: a full bottle of its Imperial Rosé ($50) in an attractive box designed just for Valentine’s Day. If price is an issue, you can get the same packaging for a split (180ml) for just $15. That would give you each a glass of special wine. There are other French rosé champagnes we like, such as Nicolas Feuillatte, Veuve-Cliquot, Piper-Heidsieck, for example. Or, if you want a still rosé to get things started, here are two we just love: Kim Crawford New Zealand Rosé 2017 ($17). From one of the best-selling producers of New Zealand wines in the U.S., this juicy rosé shows off watermelon and strawberry notes. An ideal match to Valentine's Day. Guigal Cotes du Rhone Rosé 2016 ($15). One of our favorite rosés year after year, the Guigal is a blend of grenache, cinsault and syrah. It's big in style with generous raspberry and citrus flavors, refreshing acidity, and long finish. You'll love this wine whether it's warm or cold outside. If you are making dinner at home, set the mood with champagne or a glass of rosé while you prepare dinner. If the night's theme is French cuisine, here is a red and white wine to complement any luxurious French meal: Joseph Drouhin Gevrey Chambertain 2014 ($70). A very high quality village Burgundy from the 2014 vintage, which was severely affected by hail in some areas of the region. This Gevrey is already drinking well with medium ripe cherry notes accented by spicy and intriguing earthy elements. Domaine Vacheron Sancerre 2013 ($35). Made by one of Sancerre's most respected producers, this sauvignon blanc is simply stunning. The pure fruit character and mineral notes takes what is usually a simple, light-bodied wine to a new stratosphere with intense, rich and long-lasting flavors. The yields from old vines are low and only natural yeast is used. The farming here is resolutely biodynamic. Worth every penny. Are you putting steak on the grill? Here are a few luxurious cabernet sauvignons from California to consider: Robert Mondavi Winery Napa Valley Maestro 2014 ($50). The late Robert Mondavi made some of the most exceptional cabernet in Napa Valley. His wine today represents the standards he set for Napa Valley a long time ago. This version is a blend of cabernet sauvignon, cabernet franc, merlot and petit verdot. Winemaker Joe Harden has produced a delicious yet serious wine with dark berry, cassis flavors with hints of mocha and cinnamon. Fine tannins. St. Supery Napa Valley Dollarhide Estate Cabernet Sauvignon 2014 ($80). This Napa Valley property has been killing it for the last several years with all of its wines. We like this single-vineyard cab for its depth and character. Ripe blackberry and plum flavors with hints of mocha, vanilla and licorice. Viscous and long in the finish, it's destined to improve with age. We also like the 2014 Elu, a Bordeaux blend of cabernet sauvignon, merlot, malbec, petit verdot, and cabernet franc. Beaulieu Vineyards Napa Valley Cabernet Sauvignon 2014 ($33). We enjoyed this opulent and richly textured cabernet sauvignon from a venerable producer. Expressive dark berry and plum notes are accented by broad nuances of caramel and cinnamon that come from the 15 months the wine spends in oak. Delicious wine now, but one that can age. Are you planning a romantic Italian dinner? Nothing says love better than a hearty bowl of pasta, some Frank Sinatra music, candles, and a luxurious bottle of Italian wine. Here are some gems guaranteed to impress: Tommasi Casisano Brunello di Montalcino 2012 ($60). If you are planning a dinner of Italian pasta or even a steak, there is nothing more luxurious and romantic than brundello di montalcino. This full-bodied version is aged in Slavonian oak casks for three years and thus has a round but complex profile. Crank up the music! Marchesi di Gresy Martinenga Barbaresco 2013 ($50). Classic in style, this nebbiolo star exhibits aromatic plum and black cherry notes, followed by fresh dark fruit flavors, firm tannins and long finish. The producer's 2015 Martinenga Nebbiolo ($22) is also an enjoyable drink – not as complex, but certainly delicious with young fruit character. Paolo Manzone Barolo Serralunga d'Alba 2013 ($60). Approachable in its youth yet destined for years of greatness, this sturdy barolo has a floral nose, firm yet fine tannins, red cherry flavors with a dash of forest floor.

The Fresh Market is a specialty grocer focused on providing fresh, delicious food with friendly service in a warm and inviting atmosphere. From seasonal produce and exceptional meat and seafood, to signature baked goods and thousands of organic options, The Fresh Market is dedicated to offering guests the most delicious ingredients and inspiring meal ideas. For a deliciously romantic dinner without the hassle of restaurant reservations, The Fresh Market is offering its signature Valentine’s Meal for $49.99, now available for pre-order in stores and online until February 11 at 2 p.m. EST. Orders will be available for pick up February 12, 13 and 14 at most store locations (stores in New Orleans and Metairie, Louisiana will be closed on February 13, so meals may be picked up on February 12 and 14). Choose between two Chateaubriand-cut premium choice filet mignons, two North Atlantic cold water lobster tails – or one of each – and serve with Yukon gold whipped potatoes alongside asparagus tips, ready to be perfectly seared. Complete the event with one dozen chocolate dipped strawberries and set the mood with one dozen roses. To place an online order, please visit thefreshmarket.com/valentinesday. The Fresh Market’s 176 store locations warmly welcome guests to experience the following sampling events and meal deals this February: Custom Sweetheart Ribeye Cutting: February 9-14 Those looking to cook up the romance at home can get help from The Fresh Market’s premium choice Sweetheart Ribeye, available exclusively from February 9-14. The Fresh Market’s expert butchers hand-cut and butterfly each ribeye into the shape of a heart to ensure love at first bite! Valentine’s Sampling Events – February 10 & 11 from noon to 4 p.m. The “loveliest” day of the year is right around the corner, and The Fresh Market is preparing with samples that will inspire those looking for a “sweet” deal this February 14TH! From breakfast in bed to a date in the dining room, these decadent tastes are sure to help create memorable moments this Valentine’s Day. Sampling stations in each department will offer mouthwatering meal ideas: Bite into The Fresh Market’s exclusive swirl breads in seven different flavors, including cinnamon, cinnamon raisin, chocolate chip, cranberry, tomato basil focaccia, Italian olive focaccia and parmesan garlic focaccia. Top cinnamon swirl bread with caramelized nuts and The Fresh Market’s maple syrup for a flavorful French toast. Sip on Harney & Sons hot cinnamon spice tea made from a blend of black teas, three types of cinnamon, orange peel and sweet cloves, with no sugar added. Sample creamy take and bake hot pepper bacon brie bites on top of Firehook crackers – derived from healthy, simple ingredients. Terrapin Ridge Farms hot pepper bacon jam adds a savory kick to an appetizing snack. Enjoy a light dessert of trufru dark chocolate covered strawberries – 100 percent real fruit dipped in sustainably sourced premium dark chocolate. Delight in chocolate-dipped strawberry cupcakes to finish off the night! A vanilla cupcake stuffed with strawberry preserves and topped with house-made strawberry buttercream is sure to please. Garnishes include rich dark chocolate shavings and a fresh strawberry hand-dipped in store. The Fresh Pick Citrus Sampling Events: February 24 & 25 from noon to 4 p.m. Colder weather results in sweeter, juicier citrus fruit – and when picked at its peak, citrus is ripe for blending into everyday meals! To celebrate these tangy tastes of the season, The Fresh Market will offer chef-inspired samples using varieties of oranges, lemons and limes to add zesty flavor to ordinary dishes – while boosting immune systems! Sampling stations throughout the store inspire cooks to add a variety of flavors to meals: Taste sweet, all natural Kennesaw juices comprised of freshly squeezed oranges and pureed strawberries. Pair with Sumo mandarins, heirloom navel oranges and blood oranges for a delightful treat. Savor slow cooker Italian pork sausage topped with Stonewall Kitchen rosemary garlic citrus sauce – a versatile and vibrant addition great for marinades, glazes and dipping sauces, or the perfect accent to chicken, rice or vegetable salads. Relish in a veggie noodle salad prepared with zucchini and yellow squash noodles – made fresh in store and a healthy substitute for low-carb diets – along with O Meyer lemon olive oil, O citrus champagne vinaigrette, lemon and parmesan cheese for a zesty snack or light bite. Try The Fresh Market’s exclusive honey lemon bowtie salad – a refreshing blend of bowtie pasta, sweet mandarin oranges, honey, red and green peppers, red onion and sunflower seeds. Indulge in the killer combination of sweet and tart with a key lime pie, made with fresh Nellie & Joe’s lime juice. For the perfect lemon and lime delicacies to finish off a meal, a key lime cake bar or a lemon bar are sure to satisfy any citrus cravings! New York Strip Cutting on the Floor: February 24 from noon to 4 p.m. For guests seeking a delicious entrée to pair with a citrusy side, The Fresh Market’s New York strip steak is perfect to prepare for a homemade dinner. Located in the meat department, half or whole strips can be custom cut to any desired thickness by any of The Fresh Market’s in-house certified butchers. Guests may visit thefreshmarket.com for more information and event updates.

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

Whether you want to step up your hosting game or just plan to contribute to the game day spread, it’s easy to create the perfect plan with an array of premium food, without the premium price tags. Simplify party prep and cleanup: Paper towels, plastic cutlery, and game day-themed plates and napkins can make post-party cleanup a breeze, not to mention festive. Save time on party prep by picking up everything you need at one location. You can find these paper goods and all the ingredients for a tasty spread, including fresh produce, meats, dips, chips and snacks, at a grocery store like ALDI. There are plenty of options to fit nearly every lifestyle and budget. Make it buffet style: Let your guests serve themselves on game day. Buffets showcase a wide variety of dips, chips and snacks and are an affordable, fun option to please all your guests. This party trick also makes it easy to grab a quick bite between plays or during commercial breaks. Go after unusual suspects: Elevate traditional dips, hummus, guacamole and salsa with different dipping options. Crostini, crispbread, gluten-free crackers, and unexpected veggies like rainbow carrots, sugar snap peas, and asparagus would add dimension to your menu and put a spin on your favorite game day snacks. Get out of the kitchen: Just because you’re hosting should not mean you don’t get to enjoy yourself. Avoid spending hours in the kitchen with this crowd-pleasing Buffalo Chicken Dip recipe. Mix the ingredients in a slow cooker, turn it on high and then you’re ready to kick off the party. Find more ideas and recipes for game day at ALDI.com. Buffalo Chicken Dip Recipe courtesy of Chef Leigh An, ALDI Test Kitchen 2 pounds Kirkwood Never Any! Chicken Breasts 1 cup Burman's Hot Sauce 1/2 cup Tuscan Garden Buttermilk Ranch Dressing 8 ounces Happy Farms Cream Cheese, at room temperature 1 teaspoon sea salt from Stonemill Sea Salt Grinder 2 teaspoons pepper from Stonemill Peppercorn Grinder 1 cup Happy Farms Colby Jack Shredded Cheese In slow cooker, combine chicken, hot sauce, ranch, cream cheese, salt, and pepper. Turn slow cooker to high and cook 2 hours and 30 minutes. Shred chicken. Add cheese to slow cooker and stir. Turn slow cooker to warm and enjoy with tortilla chips, baguettes, or crunchy veggies. Tip: For easy shredding, place cooked chicken breasts in stand mixer with paddle attachment and turn on low until shredded.

JACKSON, Miss. – In honor of the 200,000 women currently living in the U.S. with ovarian cancer, Newk's Cares — the ovarian cancer awareness movement spearheaded by Newk's Eatery — raised more than $200,000 for research of the disease during 2017. Celebrating the beginning of its fourth year, Newk's Cares raised money through in-restaurant donations and the annual Ovarian Cycle® Jackson spin celebration held in its home base of Mississippi. To date, Newk's Cares has raised more than $720,000 for the Ovarian Cancer Research Fund Alliance with the goal of increasing the number of ovarian cancer survivors by improving the rate of early diagnosis. "Newk's Cares funds the work of leading ovarian cancer researchers and we engage thousands of women and their loved ones in a conversation that has life-saving potential," said Chris Newcomb, Newk's Eatery's CEO and Co-Founder. Created in 2014, Newk's Cares has since grown from a kitchen table idea to a national campaign in partnership with OCRFA — the largest global organization dedicated to advancing ovarian cancer research while supporting women and their families. Committed to calling attention to what has been dubbed this generation's "silent killer" and raising financial support for an ovarian cancer cure and treatment research, Newk's Cares started with the cancer diagnosis of its co-founder, Lori Newcomb, wife of Newk's Eatery CEO Chris Newcomb. "When I was diagnosed with Stage IIIC ovarian cancer in 2013, I knew very little about this disease," said Lori Newcomb. "Right now, there's no screening test available to detect ovarian cancer early on, and that's why it's so important for women to be aware of the warning signs." Ovarian cancer is the fifth-leading cause of cancer death among women, with only 46 percent of women diagnosed surviving longer than five years. That is compared to a 90 percent survival rate for breast cancer diagnoses. Early detection and treatment increase the survival rate to more than 92 percent. Despite the 200,000 women currently living with ovarian cancer in the U.S., it receives among the least financial support of any form of gynecological or breast cancer. Newk's Cares is looking to change that. In honor of women living with ovarian cancer and in remembrance of those who have gone before them, Newk's Cares rallied its 115 Newk's restaurants and guests, and united more than 150 riders to pedal toward a cure during Ovarian Cancer Awareness Month in September. These efforts work in concert with Newk's Cares' year-round, in-restaurant campaign which builds awareness of the disease, provides information about symptoms, and donates 10 cents from every water bottle sold to ovarian cancer research. For more information about Newk's Cares, visit NewksCares.com and follow the cause on Facebook.

Garden centers offer lemongrass, a tropical plant that performs well in Mississippi as a perennial in southern areas and an annual farther north. (Photo by MSU Extension/Gary Bachman) Last week, I focused on the 2018 Mississippi Medallion Winner fancy leaf kale. This week, let’s look at a second 2018 winner: lemongrass.Lemongrass is a tropical herb packed with a strong citrus flavor. It forms tall, grassy clumps ranging from 3 to 5 feet tall. Lemongrass is a great choice as an adaptable replacement for traditional ornamental grasses. It also is a must-have plant for the edible landscape. The two species we have available both originated in Southeast Asia. East Indian lemongrass is native to Cambodia, India, and Vietnam. West Indian lemongrass is native to Indonesia. Garden centers commonly sell both species as lemongrass. This is okay because both can be used interchangeably, but the East Indian variety is the preferred culinary species. Seeds are readily available online if you want to try both species. Since lemongrass is a tropical plant, it is susceptible to some of the winter temperature extremes we have from time to time. Sound familiar? Lemongrass is a reliable perennial grass that survives normal winters in Mississippi hardiness zones 8b and 9a. However, it is perfectly happy and productive when planted as an annual or in containers in north Mississippi. I actually grow lemongrass in containers in my Ocean Springs garden. Always plant in full sun for the best performance. Lemongrass needs fertile, well-drained soil, and it does not perform well in clay or other heavy soils. If you’re not going to grow your lemongrass in a container, a raised bed is the perfect alternative location. Lemongrass can be a fairly large plant, so use 24-inch spacing when massing them in the landscape. For patio use, plant them in containers at least 12 inches across. Lemongrass is low maintenance and has few pests. Much evidence suggests this plant may even help to repel mosquitoes. Citronella oil is naturally found in lemongrass and is commonly used as a natural mosquito repellent. That makes lemongrass perfect for outdoor entertaining areas. Lemongrass is a clumping grass that spreads by tillering. You can vegetatively propagate it by division, using a sharp hatchet or spade to divide tight clumps. Plant these divisions in new locations in your garden, or share them with neighbors and friends. Lemongrass is often used in Asian cuisine and herbal teas. Harvest when the stalks are at least a quarter inch in diameter by cutting or simply twisting them off close to the ground. The delicious, edible portion of lemongrass is near the base of the stalk under the tough, woody outer sheath. This tender base can be sliced, bruised or pounded into a paste. Leftovers can be frozen for later use. I think if you try one lemongrass plant this year, you’ll enjoy it so much that you will grow more in the years to come.

Forget the national debt and January's energy bills. Super Bowlonomics is upon us. This week, the U.S. economy will skyrocket as Americans shop for Super Bowl Sunday, the second-largest food consumption day behind Thanksgiving. We’ll buy over 1.3 billion chicken wings, 14 billion hamburgers, 12 million pizzas, 3.8 million pounds of popcorn, and the snack food without which no Super Bowl part would be complete, 28 million pounds of chips to feed a crowd or just ourselves during Sunday’s big game. I love chips, so eating them solo doesn’t bother me in the least. But Super Bowl Sunday is a special food day. A lineup of dips on the table is required. Due to the variety of food that’ll be partaken of before, during the after the Philadelphia Eagles take on the New England Patriots in Super Bowl LII, there's no need to spend hours concocting one elaborate dip. My number one Super Bowl tip is to stir up a variety of simple, but delicious dips that will work well with chips, crackers, and raw vegetable slices and as dipping sauces for wings and chicken strips. Most of the recipes below can be adapted for any dipping purpose. So, get ready, set, dip! “Olive” the Patriots! (or Eagles!) Dip 1 (6 ounce) jar green olives, drained 1 small can black olives, drained 8-ounces cream cheese, room temperature 1/4 cup sour cream 1 tablespoon mayonnaise Dash of garlic powder Place both green and black olives in a food processor, pulse lightly until chopped. Mix together with remaining ingredients; chill and serve with chips, crackers or sliced vegetables. Creamy Blue Cheese Wing Sauce or Dip 1 cup sour cream 1/4 cup crumbled blue cheese 1 tablespoon vinegar (use white or your favorite flavor) 1/4 teaspoon cayenne pepper Dash of hot sauce (optional) Whisk sour cream, blue cheese, vinegar, and cayenne pepper in a small bowl. If you like it hot, add hot sauce and stir. Chill and serve as a wing sauce or with chips. Shortcut Shrimp Spread 8 ounces cream cheese 1 (8 ounce) container French onion dip 1 cup Velveeta cheese, shredded 1 tablespoon Worcestershire sauce 1 small can shrimp, drained Dash of hot sauce, optional Mix everything together; serve with chips, crackers, or toasted sliced banquettes. "What’s the Dill?” Dip 1 cup sour cream ½ cup mayonnaise 1 teaspoon dill weed 1 teaspoon green onion, chopped fine 1 teaspoon seasoned salt Mix all ingredients and chill before serving. Serve with sliced vegetables or chips. "Super" Easy BLT Dip 1 cup sour cream 1/2 cup bottled ranch dressing 1/2 cup mayonnaise 1/4 cup Parmesan cheese 1 teaspoon seasoned salt 1/4 cup bacon bits 1/4 cup chopped tomato 2 tablespoons green onion, diced Mix together first five ingredients in a bowl, then top with remaining three ingredients. Super Bowl LII Crunchy Corn Cheese Dip 1 tablespoon olive oil 3 cups frozen sweet kernel corn, defrosted 1 teaspoon garlic salt Dash of ground black pepper 2 cups sharp cheddar cheese, shredded 8 ounce cream cheese block, cut into chunks 1/4 teaspoon chili powder, divided Preheat oven to 375 degrees F. Coat a skillet with olive oil, heat over medium-high heat. Add corn, sprinkle with garlic salt and ground black pepper, and cook, stirring occasionally, until golden and slightly crispy, around 7 to 8 minutes. Remove from heat and pour into oven-safe dip bowl. Stir in cheddar and cream cheese, followed by half of chili powder. Bake until golden and bubbling, 18 to 20 minutes. Sprinkle baked dip with remainder of chili powder (if you like it spicy) and serve with large corn chips. (This is better after it sits for awhile, so I make it the night before, chill and then microwave before serving.)

As far as French wine regions go, they don’t get any bigger than Languedoc-Roussillon. Located in the southwest corner of the country, the region once has about 700,000 acres under vine. Not only does it produce more wine than the entire United States, but it is the single largest wine-producing region in the world. It accounts for nearly one-third of the wine produced in France and nearly 40 percent of its exports. Yet when was the last time you had a bottle of wine from this region? Big isn’t always better, and winemakers in this region have historically produced mediocre wines with an emphasis on quantity. This kind of a business plan is doomed to fail – and it has. Today there are fewer wineries, less wine produced, and less land planted to vineyards. No other wine region in the world, to our knowledge, has suffered such a steep decline. But there are significant signs that the region can regain its luster behind the leadership of a handful of producers determined to put quality first. One such producer is Jean-Claude Mas who has adopted a number of domaines in Languedoc since he took over his family 42-acre estate in 1999. He launched Domaine Paul Mas, named after his father, in 2000. We were literally awestruck when we tasted his wines because they were so significantly better than what we have tasted in the past from this vast region. Because vineyards are relatively cheap here, Mas is able to keep prices down and deliver a lot of great wine for reasonable prices. Consumers should take advantage of the prices while this region is in its renaissance stage. What is Mas doing differently? “There are two parts. First, everything is managed by one guy – me – and with one technique and surrounded by people who share my philosophy,” he said. “Seventy-percent of the wine made in Languedoc is done by co-op and negociant. But I produce everything I sell. "Second, you need to have a winery with the best possible conditions – temperature control, control of the use of oxygen, etc. We have to know how the grapes behave," he said. Mas said in the old days his father and grandfather, like other winemakers, would work a bit and then relax. "They weren't trying hard to make better wines," he said. "You can make a good living without trying too hard." Contrarily, Mas is constantly walking through the vineyards, tasting the grapes and paying attention to every aspect of the winemaking. He's not making his fathers' wine. The 13 estates he now owns in all of the key areas of the Languedoc cover more than 1,600 acres, and he has agreements for grapes from the owners of another 3,200 acres of vineyards. That's a big source of fruit for a winemaker to draw from. Although he grows 45 different grape varieties, the primary reds include syrah, grenache, carignan and mourvedre. These grapes, like those used in Rhone wines, make intensive, layered w,ines. Mas wines, though, add more structure and texture. His mission is to make an every-day wine with every-day luxury. "To achieve wine with an enticing character, you have to have nice and noble aromatics – fruits, flowers, spices – good mouthfeel and complexity." Generally, his wines are opulent without being over-extracted. Mas hopes he is leading the way to redemption, but acknowledges that many fellow winemakers have given up. But he feels he is on a launch pad – getting prepared for the big moment when Languedoc will be held equal to Bordeaux and the Rhone Valley. Here are some of the Paul Mas wines we loved: Chateau Paul Mas Coteaux du Languedoc Clos des Mures 2015 ($20). This is the reason we urge people to look here for wines that overdeliver. This blend of syrah (83 percent), grenache and mourvedre is a prime example of what can come from a talented winemaker. Jean-Claude Mas has crafted a dense, delicious and full-bodied wine when others are often satisfied with something much simpler. It has earthy, cassis, violet, and spicy aromas, and dark berry, mineral flavors. Soft mouth feel makes it drinkable now. Chateau Paul Mas Coteaux du Languedoc Vignes de Nicole L'Assemblage Blanc 2015 ($16). This is an incredible wine for the price. An eclectic blend of chardonnay, sauvignon, viognier and picpoul, it shows off pear and passion fruit aromas with a creamy, ripe pear flavor and a hint of mineral. Delicious. Chateau Paul Mas Coteaux du Languedoc Belluguette 2016 ($20). A very interesting blend of vermentino, roussanne, grenache and viognier, this is a spirited and racy white wine that makes for a good aperitif or a complement to oysters and clams. Domaine Paul Mas Cotes Mas Cremant de Limoux Rosé ($16). A blend of chardonnay, chenin blanc and pinot noir, this sparkling wine strikes a new pose for those expecting champagne. The chenin blanc gives the wine a soft mouthfeel and peach flavor. Add to that a dose of grapefruit and you have a delicious, well-priced aperitif.

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

Save the date! Starkville's spring unWINE Downtown returns on Thursday, February 15th, from 5:30 to 9:30 p.m. for the Savor Our South edition! You will enjoy great wine tastings and after hours shopping with some of your favorite Main Street member shops. Ticket holders will receive 20% everything at participating shops. Check-in will be from 5:30 to 6:30 p.m. only at the GSDP Welcome Center. Tickets are $20 each and may be purchased online or at the door during check-in. Get yours now, because only advance ticket holders will be guaranteed our Spring 2018 limited edition wine glass! Purchase tickets online here.

Capitol Grill is a fun, unique sports bar located in Jackson in Deville Plaza. Check out Sipp Jackson's newest blog post featuring this Jackson hot spot, and be sure to stop by Capitol Grill.

The Fresh Market is a specialty grocer focused on providing fresh, delicious food with friendly service in a warm and inviting atmosphere. From seasonally fresh produce to exceptional meat and seafood, signature baked goods and thousands of organic options, The Fresh Market is dedicated to offering guests the most delicious ingredients and inspiring meal solutions. For a deliciously romantic dinner without the hassle of restaurant reservations, The Fresh Market is offering its signature Valentine’s Meal for $49.99, available for order beginning January 24th with in-store pick up and purchase February 12th, 13th and 14th at all 176 store locations. Choose two Chateaubriand-cut filet mignons or North Atlantic lobster tails -- or one of each -- and serve with Yukon gold whipped potatoes alongside asparagus tips, ready to be perfectly seared. Complete the event with a dozen chocolate dipped strawberries and set the mood with a dozen roses. Now that’s love at first bite! The Fresh Market’s signature “Little Big Meal” program has been taking the guesswork out of preparing a deliciously different dinner at an affordable price for busy families each week since 2014. Available at all of the grocer’s 176 stores nationwide, grab-and-go meals offer satisfying solutions to the perennial “What’s for dinner?” question. Guests may simply stop by the “Little Big Meal” display any day of the week to choose from a variety of fresh ingredient options to help make every day eating nothing short of extraordinary. Each “Little Big Meal” recipe is tastefully curated with the season’s finest quality, hand-picked ingredients and offers a quick and easy wholesome meal for four – available throughout the month for $25 or less! January 31st – February 6th: Chili ($20) Nothing warms hearts and stomachs on a cold winter night like a delicious bowl of chili! This “Little Big Meal” will leave everyone’s cravings satisfied. Start things out with choice of ground turkey or extra lean ground sirloin, and combine with a chili kit full of veggies, including bell peppers, white onion, poblano pepper, and minced garlic along with Frontera chili starter in black bean, white bean, or Texas. Add protein with choice of The Fresh Market’s own organic black, cannellini, or dark red kidney beans and cheese shreds in Mexican mix and mild or sharp cheddar. Add a dollop of Daisy brand sour cream on top and serve with six warm corn muffins – perfection! February 7th–14th (Valentine’s Day included): Pasta ($20) Guests love this “Little Big Meal” so much, The Fresh Market is offering it for an additional day! This fan favorite starts with choice of ground turkey, extra lean ground sirloin or peeled and deveined shrimp. Combine it all together with a pasta sauce kit, which includes a smattering of delicious fresh flavors, including diced tomatoes, cubed bell peppers, sliced white mushrooms, onions, garlic, and oregano, and add choice of Dave’s gourmet pasta sauce in roasted garlic, butternut squash, wild mushroom, or spicy or red heirloom. Pair it all perfectly with The Fresh Market’s own garlic and herb or plain linguine, angel hair, or spinach fettucine and serve with six take-and-bake garlic knots! For dessert, keep it crunchy with a selection of biscotti or biscottini in flavors including vanilla almond, cranberry walnut, double chocolate, chocolate almond, almond, and cranberry pistachio. February 15th–20th: Shepherd's Pie ($20) The comforting taste of this “Little Big Meal” is sure to please hungry tummies! Build a delicious base with choice of ground turkey or ground sirloin mixed with a Shepherd’s Pie kit, consisting of white onion, celery, carrot, garlic, peas, and chives. Combine with choice of The Fresh Market’s own stock in all-natural beef, chicken or vegetable and fold in sourdough alpine, boule, loaf, or large baguette. Add the signature layer with Yukon Gold whipped potatoes and serve alongside pillow cookies in almond, brownie, raspberry, or peanut butter and jelly for dessert! February 21st–27th: Rice/Noodle Bowls ($20) Kick off this tasty meal with choice of sirloin steak strips, chicken breast strips or peeled and deveined shrimp, combined with a stir fry kit and Hakabaku organic soba, udon noodles, or Nishiki rice. Add zest with a selection of Saffron Road simmer sauces in flavors that include Korean stir fry, lemongrass basil, Thai red curry, or tikki masala. End with a sweet taste, courtesy of 12 Crispie Cookies in a variety of flavors, including chocolate chip, heath, salted caramel, oatmeal raisin, cranberry almond, snickerdoodle, or brownie. For local store information, please visit www.thefreshmarket.com/locatemystore. For more information on the “Little Big Meals” program, ingredients and recipe ideas, please visit www.thefreshmarket.com/littlebigmeal

Who doesn't love chocolate? Join the Flowood Chamber of Commerce and Market Street Flowood for the 2018 Flowood Chocolate Festival, set to take place on February 8th from 5:30 to 7:30 p.m. at Market Street. The Chocolate Festival brings together some of the best things in life: shopping, music, good times, and, of course, chocolate. Some participating businesses include Amerigo, Cozy Outfitters, Diva Dolls, Posh Bump, Freshii, HobbyTown USA, Material Girls, MiGi's, Shades, Sombra, Outback Steakhouse, and more. There will also be a fashion show, Project Yumway, at 6 p.m. that will showcase chocolate and candy inspired fashions, created by art students from Hartfield Academy and Northwest Rankin High School. Proceeds from this event benefit the participating high school art departments. Tickets are $5 for chocolate tasting and special promotions. Admission for kids under 12 is free. For more information, visit http://flowoodchamber.com/

Pizza arguments include the thin and crispy versus stuffed or hand-tossed crust debate. The heated meat-lovers or vegetarian topping discussion and international debate on pineapple or anchovies as acceptable toppings have severed friendships. One thing pizza lovers will always agree on is the need for cheese. Lots and lots of cheese. Other than these battle zones, no set rule applies to pizza. It's a universal food that almost everyone loves in one form or another. In a couple of weeks, pizza made a multitude of ways will feed football fans around the globe on Super Bowl Sunday. Over 12 million pizzas will be consumed in the U.S. alone as America watches the biggest game of the year. Pizza lags behind wings and chili on the Top 10 list of favorite Super Bowl foods, but it’s still a staple on most party tables. And it’s no wonder. Besides its delicious taste, pizza is a perfect “feed a crowd” food. According to Domino’s, one large pizza with a hand-tossed crust contains eight slices and “should” feed 3 to 5 people - should being the optimal word. Likewise, the pizza chain’s large pizza with a crunchy thin crust comes in 16 squares and feeds that many or more. Besides feeding the masses, pizza is extremely portable, an important attribute at any crowded Super Bowl gathering. A slice of pizza can easily be added to a plate filled with food and eaten with one hand while watching the game. And don’t forget pizza’s affordability, especially if you opt to make your own. Creating your own pizza masterpiece from a pre-baked crust or frozen pizza dough, then adding layers of pizza sauce, favorite meat toppings, and cheese is less expensive than delivery pizza. And, if you add the right toppings, it's healthier and usually tastier. One of my favorite homemade varieties is one I call “Cheeseburger with all the Trimmings.” If you have a large enough baking sheet, it can be super-sized to feed a crowd. Here’s how I make it. In a large skillet, brown a pound of ground chuck until it’s no longer pink, then drain off the fat. Place a pre-baked crust (if using frozen pizza dough, follow baking directions on the package) on an non-greased baking sheet or pizza pan. Mix together a half cup of ketchup and quarter cup of yellow mustard and spread over the crust. Spread the ground chuck over the mixture and bake in a 425 degrees F oven for five minutes. Sprinkle top with a cup and a half of shredded cheddar cheese and bake until the cheese is bubbly; about eight minutes. For the crowning touch, top with shredded lettuce, chopped tomatoes, onions, and dill pickles to taste. Whisk together a half cup of mayonnaise and three tablespoons of dill pickle juice and drizzle over pizza. For extra pizzazz, drizzle additional ketchup and mustard over top. Super Bowl Sunday is famous for wings, chili, burgers, ribs, and, as mentioned, lots of pizza. However, if you prefer lighter fare and long for a cheese or antipasto tray amidst the hearty dishes, a recipe I discovered at a 2017 gathering will please your taste buds. It’s filled with sliced meats and cheeses, but like pizza, it’s more portable than an unwieldy tray filled with your favorite delicacies. One bite and even the wing-lovers will come back for seconds. Super Bowl Antipasto Squares 2 (8-ounce) tubes refrigerated crescent rolls 1/4 pound each: thinly sliced salami, Swiss cheese, pepperoni, Colby-Monterey Jack cheese, prosciutto or thinly sliced ham, provolone cheese 2 eggs 1/2 teaspoon each garlic powder 1/2 teaspoon ground black pepper 1 (12-ounce) jar roasted sweet red peppers, drained 1 large egg yolk, beaten Preheat oven to 350 degrees F. Unroll one tube of crescent rolls into a long rectangle; press perforations to seal. Press onto the bottom and sides of an non-greased 11-by-7 inch baking dish. Layer meats and cheese onto dough in the order listed. In small bowl, whisk together the eggs and seasonings until well blended, then pour over meats and cheeses. Unroll remaining dough into a rectangle; press perforations to seal and place over filling. Pinch seams and edges tightly to seal filling. Brush with beaten egg yolk, cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 to 20 minutes until top is golden brown. Let stand 20 minutes before cutting into squares.

It's National Pie Day, not to be confused with National Pi Day on March 14th. Celebrate accordingly by eating a delicious slice of pie for dessert today! Mississippi Mud Pie Coconut Lime Icebox Pie Oreo Buttermilk Pie Vanishing Blueberry Pie

Over the years, we have often heard a wine described as having an "Old World" style. We had a vague idea what that meant, but until recently we never gave the comparison much thought. As winemakers travel between wine growing regions to learn new and better techniques, one would think that the line between the two worlds has blurred and that any such association today is fraught with generalization. Not entirely. A recent tasting we put together for a group of wine enthusiasts showed that there are still contrasting styles. At the risk of over-generalizing, we offer an explanation of what is meant by these terms. Understanding the differences can help you determine the style of wines you like and thus make your shopping experience much easier. Old World wines – principally those from European countries – tend to be subtle, less alcoholic, higher in acid and more restrained. This is largely a result of cooler climates that don't allow grapes to ripen as well. But, the wines are also a product of tradition. Generations of Old World producers have for centuries made wines exclusively for their villages and to accompany the local cuisine. Unlike New World producers who emphasize the name of the producer and the grape variety on the label, Old World winemakers proudly focus on the name of the village. This speaks volumes about the terroir focus of European producers. New World producers – Australia, New Zealand, North and South America, etc. – have embraced new technology and science to produce consistent wines in much warmer climates. Whereas Old World producers are more likely to be satisfied with whatever Mother Nature hands them, New World producers are willing to manipulate the juice to achieve certain results. It's what New World entrepreneurs often do. The differences between the two worlds can be found in the glass, as our tasting vividly revealed. A sauvignon blanc from the Loire Valley was clean, simple, medium bodied while a New Zealand sauvignon blanc was bold, stylish, and grassy. The red wines were just as different. We liked the contrast between a Spanish monastrell and a California mourvedre (same grape). The Rioja monastrell was rustic with earthy, barnyard aromas, medium body and subtle spice and oak flavors. The Cline Mourvedre -- a perennial favorite of ours -- was fruit-forward with ripe cherry flavors and more oak influences, such as spice, vanilla and even a dash of chocolate. The first would do better with food than the ripe and jammy Cline. Two new world cabernet sauvignon blends – Unanime from Argentina and Columbia Crest H3 from Washington state -- were classic contrasts to a simple Bordeaux blend from Chateau Fonseche. The Bordeaux, made in a cooler climate, revealed blackberry and currants while the other two had more black cherry flavors that come from a warmer climate. The other pairing was a syrah blend from Cotes du Rhone and two shirazes from Australia. The Rhone has a funky, earthy nose while the Australian components had bright, jammy fruit flavors. Not to be underestimated is the desire of New World producers to finally back off its fruit-forward, highly extracted and alcoholic style and bring their wines more in line with the European model. Alas, American consumers tend to favor ripe, bold wines with a dash of residual sugar, but these are not food-friendly. At the end of our tasting, one attendee said the comparisons allowed her to better define the kinds of wine she likes. The next time she goes blindly into a wine shop or restaurant she will tell a merchant that she's looking for an Old World wine that is subtle and less ripe. That was music to our ears. It's not that she won't enjoy a New World wine, but she knows what her palate likes and she can intelligently describe it. Such comparisons are invaluable in understanding that geography and technology between continents have great influence in taste. WINE PICKS Carmel Road Unoaked Chardonnay Monterey 2014 ($22). A very nice example of what cool climate and unoaked chardonnay is all about. Beautiful, pure pear and apple fruit with some citrus notes, and a whiff of minerality. Vinas Del Vero Secastilla Garnacha Somontano 2010 ($47). This grenache is a wonderful mélange of intense black cherry, licorice, and chocolate. Grapes are from 100-year-old vines in Spain's Secastilla Valley. The readily apparent oak notes come from 10 months of aging in French oak. This is for lovers of big oaky wines. MacMurray Estate Vineyards Pinot Noir 2015 ($38). Using grapes from the Russian River Valley, the winemaker has crafted a reasonably priced yet hearty pinot noir. Soft on the palate, it has cherry flavors with hints of vanilla and toast. Sonoma-Loeb Dutton Ranch Pinot Noir 2015 ($40). Wow, this a mouthful of fruit. Using grapes from one of the prized vineyards in the Russian River Valley, Sonoma-Loeb has a winner here – and in pinot noir terms, a bargain. Black cherry notes with hints of allspice and vanilla. Catalina Sounds Sauvignon Blanc 2016 ($16). Bold in style, this New Zealand sauvignon blanc has herbal aromas and grapefruit, citrus and peach flavors. Nanny Goat Vineyard Pinot Noir 2016 ($24). From New Zealand, this wine as bright and juicy dark berry flavors and a dash of cocoa. Cobb Rice-Spivak Vineyard Pinot Noir 2014 ($75). Ross Cobb is making the western Sonoma Coast a platform for world-class pinot noir. Although many will argue the relatively new region doesn't have the optimal climate for pinot noir, the Cobb wines prove differently. Not over-extracted, they show balance and finesse. We liked this aromatic single-vineyard pinot noir with its layered fruit character. Lots of cherries, cranberries, fine tannins and textured mushroom notes to give it a burgundian feel. We also enjoyed the 2014 Coastlands Vineyard 1906 Pommard Clone Pinot Noir ($80) for its concentration.

Century Club Check Presentation to Friends of Children's Hospital JACKSON, Miss. – Recently, the Sanderson Farms Championship, presented a $1.2 million donation to Friends of Children’s Hospital, the fundraising arm for Batson Children’s Hospital, part of Children’s of Mississippi. In addition to the donation to Friends, the Sanderson Farms Championship donated $260,000 to over 65 deserving charities across the state. The mission of this event has always been one of charity, which is why one hundred percent of all proceeds from the event go directly towards the overall donation. As in 2016, this year’s donation will be designated to the $100 million Children’s of Mississippi “Growing Campaign.” The funds raised in this capital campaign will help UMMC expand and update space dedicated to pediatric care, including an expanded and renovated neonatal intensive care unit (NICU); additional rooms for the pediatric intensive care unit, more operating rooms, and the creation of an imaging clinic for pediatric patients. “Since 2013 when Sanderson Farms became title sponsor of this event, we grow prouder each year of all it accomplishes and what it means to the state of Mississippi and to the families and children who benefit from it,” said Joe Sanderson, Jr. CEO and Chairman of the Board of Sanderson Farms. “This year is no different. It is because of the people, volunteers, sponsors and overall community support that an event of this magnitude has become such a success. We should all be proud of the money we have raised and the many lives that will be positively influenced as a result of this good fortune.” Friends of Children’s Hospital (FOCH) Chairman of the Board, Sidney Allen, added, “Friends of Children’s Hospital is grateful for the continued support of Century Club Charities and the Sanderson Farms Championship. Century Club and Sanderson Farms Championship have once again increased their contribution to Friends to another record amount. These funds will be used by Friends in support of its pledge to the capital campaign for construction of the new children’s hospital.” “I can’t think of a better ending to what was an amazing 50th Anniversary tournament,” added Executive Director Steve Jent. “Our record donation is the result of the hard work and support from all of our sponsors, volunteers, and fans, and it’s exciting to see the impact we are making in our community!” ABOUT THE SANDERSON FARMS CHAMPIONSHIP The Sanderson Farms Championship is an annual stop on the PGA TOUR hosted by Century Club Charities, a non-profit, 501(c)(3) organization whose mission is to promote the game of golf for the benefit of charity. The tournament’s primary beneficiary is Friends of Children’s Hospital. The tournament has been part of the PGA TOUR schedule since 1968 and is now in its eighth year as a part of the FedExCup. Sanderson Farms (NASDAQ:SAFM), the nation’s third largest poultry producer based in Laurel, Mississippi, is the title sponsor.

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.