United Way of Leflore County is hosting a canned vegetable and food drive that will benefit Greenwood Interfaith Ministries' Community Kitchen. If you are in the area, consider grabbing a few items from the list on your next grocery trip to donate. These items will help the Community Kitchen provide a Thanksgiving meal to families and individuals who might otherwise not have a meal. Items needed include: Paper products Ham Turkey Lima beans Elbow macaroni Corn Green beans Brown sugar Sweet peas Sweet potatoes Items can be dropped off at the Community Kitchen on Thursday, October 19th, from 2 to 6 p.m.

There was a time when Halloween was for kids. Now, it's also for adults who want to feel like kids again. With many kids thankfully long gone from the nest and thus unable to witness the debauchery, adults don absurd costumes and party. When else can fear and death be so celebrated? We've been to our share of Halloween parties and, frankly, they scare us. All these otherwise normal people dressed in expensive goblin garb or outfitted with bed sheets and face paint is enough to make us duck under the covers. But, after a few drinks, even the guy with the bloody ax seems to be hilarious. If you are attending one of these feral soirees, why not complete the package with a scary wine? Here are a few with names and labels sure to frighten. Ravenswood Besieged Red Blend 2014 ($22). Perfect for Edgar Allan Poe fans, flocks of ravens circle the harvest on this eerie label. The blend includes petite sirah, carignane, and zinfandel, as well as lots of ripe juice with blackberry flavors. 19 Crimes The Banished Dark Red 2016 ($12). This crime wave from Australia sure knows how to have fun with wine. The storied label is pretty freaky, especially if you fear an escaped prisoner will show up on your doorstep on Halloween night. This multi-personality psycho is a bland of shiraz, cabernet sauvignon, and grenache. Loads of blackberry, plum, chocolate, and vanilla flavors. An Apple app cleverly plays the story as recited by a prisoner if you use the phone's camera to scan the label. Look for it under "19 Crimes." Casillero del Diablo Reserva Cabernet Sauvignon 2016 ($11). Translated as "The Devil's Cellar," this favorite for the Halloween crowd sees an increase in sales at this time of year. Ripe, dark fruit flavors. The wine comes in a HalloWine gift box, making it a good gift for the host. Cashmere Black Magic 2015 ($21). A luscious blend of petite sirah, mourvedre, syrah, and grenache, this dark monster will make your blood curdle. Rich and unctuous plum and blackberry flavors with notes of pepper and chocolate. The Prisoner Blindfold California White 2015 ($32). Bone-chilling if you like your wine served cold, this label features a blindfolded prisoner before a firing squad. It is a delicious blend of chardonnay, roussanne, viognier, and other white grapes. Photo courtey of The Prisoner Wine Company. Ravage Cabernet Sauvignon 2016 ($12). Knights merrily joust on the label of this cabernet sauvignon – an apropos label if you are dressing like something out of Game of Thrones. Dark berry flavors and a dash of mocha. Apothic Inferno 2015 ($17). E.J. Gallo is hoping to continue its successful launch of this wine with a second issue. The first one became the best-selling, barrel-aged wine in 2016. It is a flavor-packed blend of zinfandel, merlot, syrah, petite sirah, cabernet sauvignon, and petite verdot. SAVED Red 2014 ($25). The label of this wine, created by tattoo artist Scott Campbell, is actually quite elegant. However, we include it because by the end of the night, you'll want to be saved from the party monsters whose jokes have become more stale than the Cheetos. It's full-bodied, lush, and juicy. WINE PICKS: Outlout Cabernet Sauvignon 2014 ($25). Very generous aromas of licorice, chocolate and cassis with lush blackberry, cherry and pepper flavors. Grgich Hills Estate Chardonnay 2014 ($43). We loved the broad expression and rich texture of this chardonnay from one of the most venerable Napa Valley producers. Ripe pear and mineral flavors, laced with spice, toasty oak, and vanilla, dominate the full-throttle wine. Priest Ranch Sauvignon Blanc 2016 ($22). We loved the crispness and full fruit flavors of this big sauvignon blanc from Napa Valley. Aged entire in stainless steel to preserve the purity of fruit, it shows tropical fruit and citrus notes. St. Supery Dollarhide Estate Cabernet Sauvignon Napa Valley 2013 ($100). Okay, at 100 bucks, this is not cheap. But if you want a full throttle Napa Cabernet sauvignon that delivers on all cylinders, this is for you. Bountiful black cherry and cassis nose and flavors with the 100 percent French oak playing a powerful supporting role. Elegant and powerful at the same time, this is a beauty! Cambria Benchmark Chardonnay Santa Maria Valley 2015 ($22). Ripe pear and apple nose with a hint of toast. Velvety and fat in the mouth with ripe pear and citrus notes. A lot of complexity for the price. Argento Reserva Cabernet Franc Mendoza Argentina 2014 ($18). Elegant cherry and plum notes with some pepper in the mouth. Medium bodied, very drinkable and enticing. Nanny Goat Vineyard Pinot Noir Central Otago New Zealand 2016 ($20). This a well-priced charmer from the up-and-coming pinot noir growing area of Central Otago. Very fresh, almost Beaujolais like, with bright ripe cherry fruit with perfectly balanced acidity. Very good value. We recently tasted two current wines from Mt Beautiful Winery from the North Canterbury region on the South Island of New Zealand. The Mt. Beautiful Rose 2016 ($15) is made from 100 percent pinot noir grapes and exhibits a luscious mouth filling cherry, strawberry, and watermelon nose and flavors. We also enjoyed the Mt. Beautiful Pinot Noir 2015 ($26) that displayed bright cherry and cranberry elements with just a hint of elegant oak. A great package! Both of these wines are worthy of consideration.

Indulging in delicious food is one of the best parts of holidays, and you'll likely be in constant need of something tasty to take along to all those holiday potlucks. To be ready for any invitation, keep ingredients for your favorite recipes on-hand and use multipurpose kitchen tools, like a high-performance blender, to expedite prep time, quickly chop veggies or cheese, and blend everything from dips and batters to dressing and sauces. Not sure what to make for your next potluck? Here are some simple, crowd-pleasing recipes. Appetizers Small-bite hors d'oeuvres are perfect potluck fare. Dips or spreads served with veggies and chips are quick to make and travel easily. Try a cashew French onion dip for a non-dairy version of the traditional favorite. Be sure to soak the cashews ahead of time to achieve a super smooth texture. If you're able to keep food warm, a hearty spinach artichoke dip with pita bread will satisfy guests' cravings for comfort foods. Or, take a new twist on a conventional recipe with a cauliflower hummus. It's extra creamy and has an added boost of veggies from the addition of roasted cauliflower. Side Dishes Casseroles will feed a crowd and most can be served at room temperature. Made with russet potatoes and onions, a cheesy potato casserole with cornflake topping won't last long at any gathering. It's a satisfying substitutes for traditional hash browns at brunch and is great for all ages. Alternately, a vegetarian butternut squash casserole is a light, sweet complement to a heavier potluck fare. Or, if you're short on ingredients or inspiration, a frittata filled with cheese, veggies, and protein (whatever you have on hand) will work. Bake or slow-cook the frittata the night before and add a quick sprinkle of herbs or chives before packing it to go. Desserts If you have a sweet tooth, it only makes sense to volunteer to bring your favorite dessert. Save time by using a high-performance blender like the Vitamix A2300 Ascent Series blender to mix battre in advance for a big batch of almond cookies or snickerdoodles. If baking for a cookie exchange or large gathering, start early and freeze the cookies until the party day. Cakes and pumpkin and apple pies are also easy to make ahead and freeze. Simply wrap a freshly baked, cooked cake or pie in a freezer bag. Before an event, defrost in the bag at room temperature. If your dish has multiple components, separate warm and cold items during transport and use insulated carriers to maintain optimal temperatures. Make something that doesn't require a ton of prep time and equipment once you arrive, unless you've asked the hostess in advance. Bring trivets or serving utensils, if needed. Don't get caught unprepared this holiday party season. The right ingredients and tools will make you a hit at any potluck, even at a moment's notice.

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.

JACKSON, Miss – Kool Smiles, a leading provider of quality dental care for children and families in Jackson, is coordinating for the sixth year, “Operation Troop Treats” to encourage children to bring their Halloween candy to any of the area Kool Smiles dental offices in exchange for a toy. All donated candy will be sent in care packages to U.S. service members stationed overseas via Operation Gratitude. Operation Troop Treats promotes good dental health and gives Jackson children and families an opportunity to send deployed U.S. troops a “sweet” reminder of home during the holiday season. In 2016, children donated more than four tons of candy through the Operation Troop Treats program. Kool Smiles is encouraging area families to exceed last year’s candy contribution. Every child who donates 25 pieces of unopened candy in its original packaging at a Kool Smiles office will receive one toy. There is a limit of 3 toys per child and toys will be distributed on a first-come, first-served basis. In addition to the candy collected, Kool Smiles is donating 200 dental kits for deployed U.S. troops, as well as the funds to cover the assembly and shipment of 200 Operation Gratitude care packages. Kool Smiles locations: Jackson Kool Smiles Office – 989 Ellis Ave., Jackson, MS, 39209, 601-354-3557 Jackson N. State Kool Smiles Office- 4463 N. State Street, Jackson, MS 39206, 601-714-2908 For more information on Operation Troop Treats, including the nearest participating Kool Smiles office, please visit www.mykoolsmiles.com/trooptreats.

Original Biloxi location on the beach COLUMBUS, Miss. – Krispy Kreme Doughnuts will celebrate the 50th birthday of its iconic Original Glazed® doughnuts being made in the state of Mississippi, Saturday, October 21st, very close to the date Krispy Kreme opened its doors for the first time in 1967 in Biloxi, Mississippi. Guests can enjoy a dozen Original Glazed doughnuts for just 50 cents with the purchase of any dozen at regular menu price that day. Along with the offer on October 21st, there will be a family-friendly, free event scheduled from 9 a.m. to noon. This event will include multiple free activities including a doughnut dipping station. Krispy Kreme Doughnuts locations in Columbus, Gulfport, Hattiesburg, and Ocean Springs will be participating in this offer. “After returning from serving during the Vietnam War, Joe McAleer offered me an opportunity to work in the family business and we opened the first location of Krispy Kreme in the state of Mississippi on the beach in Biloxi,” said Billy Dorgan, Sr., Owner of Krispy Kreme Doughnuts in Mississippi. “Since that day I have seen my children and grandchildren begin working in our shops and that is something I could never have imagined when we first opened our doors. We’ve enjoyed sharing these years with you and your family, and have been blessed by your support.” Mr. Dorgan’s father-in-law, Joe McAleer, began working with the Krispy Kreme organization’s founder, Vernon Rudolph around 1952 and he eventually opened multiple Krispy Kreme shops in the state of Alabama. Billy Dorgan, Sr. lived next door to Mr. McAleer and began working for him in 1958 at the early age of 15 when he was recruited for the 4:00 am shift of rolling out the doughnuts by hand. Now Mr. Dorgan has 2 of his daughters and his son working in the family business along with several of their spouses and their grandchildren. The Dorgan Family owns Krispy Kreme locations throughout the state in Columbus, Gulfport, Hattiesburg, and Ocean Springs, Mississippi. About Krispy Kreme Doughnut Corporation Krispy Kreme Doughnut Corporation is a global retailer of premium-quality sweet treats, including its signature Original Glazed doughnut. Headquartered in Winston-Salem, North Carolina, the Company has offered the highest-quality doughnuts and great-tasting coffee since it was founded in 1937. Krispy Kreme Doughnuts is proud of its Fundraising program, which for decades has helped non-profit organizations raise millions of dollars in needed funds. The Gulfport shop was opened in 1992 after the closing of the Biloxi location, in 2003 the Hattiesburg location opened, followed in 2011 the Ocean Springs shop opened, and finally in 2012 the Columbus location opened.

Whether it's classic chocolate chip, a sugar cookie, peanut butter cookie, snickerdoodle, or anything in between, you have an excuse to indulge in all the cookies because it's National Cookie Month. Rather than buying the already-made dough, try your hand at some made-from-scratch cookies. Here are few cookie recipes that we love! Loaded Butterfinger Chocolate Chip Toffee Cookies Loaded Pretzel Cookies with Coconut and M&Ms Butter Cookies MK's Quadruple Chip Cookie Caramel Stuffed Chocolate Chip Cookies

STARKVILLE, Miss. – Save the date! Starkville's fall unWINE Downtown returns on Friday, November 3rd, for their New South Weekends edition! Enjoy great wine tasting and after hours shopping with some of your favorite Main Street member shops. Ticket holders will receive 20% everything at participating shops. unWINE will be from 5:30 to 9:30 p.m., with check-in from 5:30 to 6:30 only. Tickets are $20 each and may be purchased online or at the door during check-in. Only advance ticket holders will be guaranteed a Fall 2017 limited edition wine glass.

With the holidays right around the corner, checking in with bar cart essentials for the season! With bar cart mixers to boozes and tools, here are the top must-haves to toast with. The Mixers Gaea, the leading Greek food company specializing in authentic Mediterranean products, introduces new Dirty Martini Juice made from previously discarded olive brine from Gaea's olive production, specially formulated in two varieties to accompany either vodka or gin. Sprinkle some spice this holiday season with new Brooklyn Crafted, a line of ginger ale and beers made with 100% fresh, unfiltered ginger pieces you can actually see – available in Extra Spicy Ginger Beer, Extra Spicy Sugar Free Ginger Beer and Sugar Free Ginger Ale varieties.​ The Booze Bachlor Wines ($15.96 per bottle) – The fan-favorite show has launched The Bachelor Wines, a collection of wines inspired by the award-winning television series, available in three varietals: The Fantasy Suite, One on One, and The Final Rosé. Epicurious Wine ($15.96 per bottle) – Epicurious, the pioneering digital food brand and one of the most trusted voices in food, has recently launched a new collection of custom designed wines for culinary and wine enthusiasts alike. Turner Classic Movies Wine Club – The TCM Wine Club curates originally produced wines inspired by classic films as well as expertly selected varietals from renowned vineyards around the globe – all with the convenience of home delivery. As part of the inaugural offer, new members will receive fifteen special bottles including the first-ever release of Café Zoetrope, a custom-crafted red from the Francis Ford Coppola Winery and much more! NPR Wine Club – This unique wine club was created for public radio supporters and wine enthusiasts alike, allowing listeners to enjoy premium wines from around the world and their stories – combining two of life's most enjoyable pleasures with varietals such as All Grapes Considered Malbec, Weekend Edition Cabernet Sauvignon and NPR Uncorked Merlot. The Tools Finish off libations with help from the T-fal Ingenio Micro Edge Peeler! Its razor-sharp etched blade effortlessly slices through rough fruit and veggie skin to create the perfect cocktail garnish every time.

Sanderson Farms Opening Ceremony at the Laurel Processing Plant (1966) “We always want to be the kind of company that remembers its heritage,” said Joe Frank Sanderson, Jr., chairman and CEO of Sanderson Farms. “My grandfather began the business with a focus on hard work, honesty, and family. As Sanderson Farms continues to grow, these values will always be a large part of our story.” That story began in 1947, the year D.R. Sanderson decided to start a farm supply business with the help of his two young sons, Dewey and Joe Frank, Sr. The store sold feed, seed, and fertilizer to their neighbors in Laurel, Mississippi. A few years later, Joe Frank, Sr. returned home from training at a hatchery with an idea for the business. The Sanderson Bros. Feed and Seed began selling baby chicks, in addition to farm supplies. In 1955, the Sandersons decided to switch to selling chickens exclusively. As Sanderson Brothers Farms profits and the national demand for chicken began to rise, company leaders were faced with decisions about restructuring. In 1961, Sanderson Brothers Farms merged with Miss Goldy, Inc., a processing plant in Hazlehurst, Mississippi, forming a company with poultry producing and processing capabilities. This new company was called, Sanderson Farms. “The 1961 merger set the precedent for company growth,” said Mike Cockrell, Sanderson Farms’ treasurer and chief financial officer. “Over the years, the company has continued to expand through both thoughtful acquisition and carefully calculated new construction.” A few years later, in 1964, the City of Laurel passed a bond issue allowing Sanderson Farms to build a $3 million poultry complex within the city. To keep up with the demand for chicken, Sanderson Farms continued expansion over the next 15 years, purchasing processing plants in Hammond, Louisiana, and Collins, Mississippi, as well as building a new state-of-the-art feed mill and hatchery in Hazlehurst, Mississippi. In 1982, Joe Frank Sanderson, Sr. succeeded his father, D.R. Sanderson, as president of the company. As his father did before him, Joe Frank Sanderson, Sr. led the company with an emphasis on financially conservative business practices. By 1986, the company had reached $150 million in sales. Shortly after that milestone was reached, Sanderson Farms purchased National Prepared Foods in Jackson, Mississippi. This new acquisition allowed the company to offer more products and operate within additional segments of the poultry market. The next year, the company made the major decision to go public and begin trading its stock on the NASDAQ. Sanderson Farms’ first public stock offering brought in over $16 million in capital. For the next several years, Sanderson Farms used proceeds from the sale of stock to fund long-term growth for the company. “My father passed down his business philosophies and showed me how to lead by example. After college, I began working on the farms and in the plants, learning every job there was to do,” said Joe F. Sanderson, Jr. “The lessons I learned from him, as well as my experiences in the field, prepared me to lead Sanderson Farms, when the time came.” Joe Frank Sanderson, Jr. took over as president of the company in 1989. Under his leadership, Sanderson Farms invested almost $125 million into the expansion of all existing operations. In 1993, the company opened a $40 million retail poultry complex in McComb, Mississippi, and annual revenue rose to $269 million, with more than $32 million in operating profits. Just one year later, revenue was up to $372 million, with $43.8 million in profits. By 1995, Sanderson Farms operated five processing plants, four hatcheries, three feed mills and one byproducts plant. At this time, the company employed more than 4,000 people and contracted with over 600 family farmers. “I have worked alongside Joe Sanderson, Jr. for many years. He has shown himself time and again to be a decisive leader and a brilliant visionary,” said Lampkin Butts, current president and COO of Sanderson Farms. Over the next 20 years, the company continued its tradition of judicious growth and strategic plant placement. Between 1997 and 2011, Sanderson Farms expanded operations in Texas, Georgia, and North Carolina. “We are three times as big now as we were when we started,” said Cockrell. “Under Joe’s leadership, we have expanded by seven plants.” In early 2017, operations began at Sanderson Farms’ newest complex, a $155 million chicken processing plant and wastewater treatment facility in St. Pauls, North Carolina. Plans were announced in March 2017 for an additional poultry complex in Tyler, Texas, which will bring over 1,000 jobs to the area. “When we think about building plants, it is important that the development also benefits the communities we are entering,” said Cockrell. “We are proud to provide well-paying jobs and economic stimulations for the areas where we operate.” A culture of giving has remained central to the Sanderson vision for good business. Joe Frank Sanderson, Jr. carries on his father’s and grandfather’s belief that a company will only be as successful as the communities in which it operates. Sanderson Farms’ close partnership with the United Way can be traced back to 1979, when Joe Frank Sanderson, Sr. served as Board President of the Jones County Givers Fund, an organization now known as the United Way of the Pine Belt Region. Since 1999, when charitable contributions began to be recorded by computers, Sanderson Farms and its employees have given a total of over $8 million to local United Way branches across Mississippi, Louisiana, Texas, North Carolina, and Georgia. That number does not include the over $386,089 in disaster relief given from 2011 to 2016. “When a disaster affects our communities, we have a responsibility to support our employees, their families and the agencies committed to helping them rebuild,” said Butts. “Sanderson Farms is committed to supporting the communities where we live and work, especially during times of great need.” In addition to donating money, Sanderson Farms has given thousands of pounds of chicken, ice, and dry goods to help communities recovering from natural disasters, such as the flooding events in Louisiana and Texas, and tornadoes in Mississippi and Georgia. In 2013, Mississippi Governor Phil Bryant called Joe Sanderson, Jr. to ask for his help in saving Mississippi’s PGA TOUR event. Sanderson Farms decided to increase its commitment to its home state by becoming title sponsor of the Sanderson Farms Championship. After two successful years raising money for charity, in 2015, Sanderson Farms extended their agreement for an additional 10 years, ensuring that the Sanderson Farms Championship would remain in the state of Mississippi. Since the company became title sponsor, the tournament has contributed almost $5 million to charities across the state of Mississippi. A 2016 study showed that the Sanderson Farms Championship had a total economic impact of $27 million on the state. “During our years as title sponsor, we’ve seen how the Sanderson Farms Championship has increased visibility and support for Friends of Children’s Hospital and other area charities,” said Sanderson. “Additionally, the event has provided significant economic benefits to the Jackson, Mississippi, metropolitan area.” Much of Sanderson Farms’ success can be attributed to the company’s unwavering commitment to family values and ethical business practices. “Sanderson Farms’ employees are our most important resource,” said Butts. “This is reflected in our commitment to employee safety, the wages we pay, the wellness and health care programs we offer, and our 401(k) and retirement benefits.” Thoughtful, conservative growth has allowed the company to expand while incurring minimal debt. “We have maintained a good balance sheet and continued to train people to keep our company running well, while focusing on growth,” said Sanderson. Today, Sanderson Farms is the nation’s third largest poultry producer. With operations spanning five states and 14 cities, the company is still governed with the same hometown values established when the Sanderson family founded it in 1947. “Focus on honesty and providing our customers with quality products and exceptional customer service throughout our company’s 70-year history has made all the difference,” said Sanderson. “These long-held beliefs have truly positioned Sanderson Farms to become a leader in American poultry production.”

I never thought I’d say this, but I’ve been dreaming about fair food. I don’t mean elephant ears coated in sugar or any number of other deep-fried delicacies. When I heard a Jackson newscaster proclaim the first place he was heading when the Mississippi State Fair opened last week was to bite into a hot grilled steak sandwich, I couldn’t stop thinking about it. His statement stimulated a steak sandwich craving and caused me to do a little research on his favorite fair food. Turns out, volunteers with the Mississippi Cattlemen’s Association have been annually grilling and serving over 5,000 of the juicy sandwiches filled with locally-grown rib-eyes for over 20 years. If you’ve missed them in the past and are planning a visit to the fair, they’re located in the red building across from the biscuit booth. Just look for the multi-colored cow emblazoned with an American flag on top. For $8, I can’t think of a better deal, especially when paired with a free biscuit. Back to my steak sandwich craving. Since a trip to the fair was a few days off, a trip to the supermarket was in order. My local market was out of rib-eyes, so I scouted around for the next best thing. After selecting a nice flank steak and some vegetables, I set about making one of my favorite sandwiches. To make One Pan Philly Cheese Steak Sandwiches, I placed 1-1/2 pounds of flank steak on a large baking pan and coated it with a couple of tablespoons each of olive oil and Worcestershire sauce and half teaspoon each of paprika, chili powder, garlic powder, dried thyme, salt, and pepper. In a separate bowl, I combined a cup each of chopped mushrooms, yellow onion, green pepper with two tablespoons of olive oil, tablespoon of Worcestershire sauce and salt and pepper. After marinating for 30 minutes, I poured the vegetables onto the sheet around the outside of the steak. Meat and vegetables were baked in a 350 oven for 15 minutes, then the oven was turned to broil for 3-5 minutes. I removed the tray from the oven, placed the meat onto a carving board, and cut into thin sliced pieces. I returned the meat to the tray and covered both meat and vegetables with 4-5 slices of Provolone cheese. I turned the oven back to bake, returned the sheet and let the cheese melt for 5-7 minutes. After stirring everything together, I placed the cheesy mixture into hoagie buns. Even after my satisfying steak sandwich, my craving for beef didn’t end. On the Mississippi Beef Council’s website, I found a shortcut version of a favorite classic Italian dish, beef braciole. If a trip to the midway for a grilled rib-eye sandwich isn’t in your plans, this delicious dish will almost (but not quite) make up for it. Slow-Cooked Beef and Mushroom Braciole 1 beef flank steak (1-1/2 to 2 pounds) 1 cup mushrooms, finely diced 1/2 cup onion, finely diced 1/2 cup grated Parmesan cheese 2 slices bacon or prosciutto, chopped (about 1 ounce) 1 can (28 ounces) crushed tomatoes 1 tablespoon Italian seasoning blend 1 teaspoon salt, divided Hot cooked pasta or polenta Combine mushrooms, onion, cheese, and bacon in medium bowl; set aside. Cover beef steak with plastic wrap; pound until steak is 1/4 inch thick. Season steak on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange mushroom mixture evenly over steak, leaving 1-inch border on all sides. Starting on long side, roll up steak to enclose mushroom mixture. Secure roll with kitchen twine. Place tomatoes in slow cooker; stir in remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning. Add beef roll to sauce, turning one to coat. Cooked, covered, on high for four hours or on low six hours, or until beef is tender. Cut braciole diagonally into half-inch thick slices. Serve over pasta or polenta topped with sauce. Recipe and image courtesy of Mississippi Beef Council

There will be plenty of sweets to share this Halloween, so this Cheese Ball Goblin from Southern Bite is the perfect savory compliment to all of the sweets and candy kids are sure to gobble up this year, and adults will love it too! Get the recipe and impress everyone at your Halloween party this year with this fun cheese ball.

HATTIESBURG, Miss. – The 6th Annual Downtown BBQ Showdown, presented by The Hattiesburg Historic Neighborhood Association, along with Brown Bottling Group, will take place on Saturday, October 21, at Walthall Park in Hattiesburg. Participating BBQ Teams will set up on Friday, with the public event being Saturday from 10:30 a.m. until 4 p.m. with great food and music in a family fun atmosphere in Downtown Hattiesburg. The Hattiesburg event is sanctioned by the Kansas City BBQ Society (KCBS), whose mission is to recognize barbeque as America's Cuisine and to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport, and art form. In addition to BBQ, the event will feature a Kids’ Fun Zone at Walthall Park, in cooperation with Hattiesburg’s Habitat for Humanity Chapter. The Kids’ Fun Zone will also offer face painting and arts and crafts. "This is the first and only KCBS sanctioned competition in Hattiesburg," said Brian Saffle, event chair. "This professional level competition draws BBQ teams from across the Southeast to participate, and these teams compete for prize money and points that go towards their KCBS standing. It’s a high-stakes cooking competition being ranked by professional BBQ judges. Several teams are participating in the People’s Choice award, and locals are encouraged to taste samples and vote for their favorites," Saffle said. "We are excited to announce that the all-you-can-eat BBQ will be provided by one of Downtown Hattiesburg's newest restaurants, Murky Waters Blues and BBQ. Their menu has already received rave reviews in the community, and we are pleased to have them join our event. We will also have a Kids’ Fun Zone this year, and we appreciate the work of Habitat for Humanity for offering this great addition to our event," Saffle said. Murky Waters will also serve potato salad, baked beans, and coleslaw with the purchase of an admission ticket. Adult tickets are $15 each, kids ages 6 to 12 are $10, and kids under six are free. Murky Waters will have a great selection of beer for purchase along with water and soft drinks. Event t-shirts, unique foods, crafts, and art provided by selected vendors will also be for sale. The Kids Zone, being offered by Hattiesburg’s Chapter of Habitat for Humanity, will offer a jump house and obstacle course. Wristbands are available for $5 for the full day, and supervision will be provided in the fenced area for kids to play. Proceeds from the wristband sales will go towards the local building fund for the chapter’s mission of providing affordable housing to qualified families. This year’s event will also benefit The Field House for the Homeless. As part of the 250 KCBS Meals Mission, the event will provide The Field House for the Homeless with Boston Butt's prepared by participating teams. "In years past, we have been able to provide Edwards Street Mission with more than 350 lbs of cooked meat to help supplement their food bank," Saffle said. The competition judges best beef brisket, pork shoulder/butt, chicken, and pork ribs. Cash and prizes are awarded to the Grand Champion, Reserve Champion, and for 3rd Overall. Prizes will also provided for the People’s Choice, and 1st through 5th place in each meat division. “We still have slots available for competitors, vendors and sponsors. Anyone interested in entering a team, being a sponsor, or being a vendor can visit our website,” Saffle said. For more information: online visit http://www.bbqshowdown.blogspot.com or on Facebook follow us at www.facebook.com/DowntownBbqShowdown About Hattiesburg Historic Neighborhood Association (HHNA) Hattiesburg Historic Neighborhood (HHN), in Downtown Hattiesburg, Mississippi is one of the oldest neighborhoods in the City. The neighborhood is a well-maintained, 23 block area listed on the National Register of Historic Places (NRHP). HHNA has received several awards and recognition over the years as being a leader in the community in the areas of preservation, community activism, and community involvement. Most recently, HHNA was a leading voice in the City Redistricting efforts. In addition, HHNA was recognized by the Mississippi Municipal League, in July 2012 with the Award of Excellence for Planning and Economic Development (over 10,000) through the City of Hattiesburg; and recognized by the American Planning Association in 2011 as one of the 10 Great Neighborhoods in America. Chosen from over 150 nominees nationwide, HHN was selected as the first place in Mississippi to receive this designation. Other HHNA events include the Annual Victorian Candle lit Christmas held every year the second weekend in December, and the Downtown Crawfish Jam held each year in April. For more information on HHNA visit our website at www.hattiesburghistoricneighborhood.com

Planning a football party, tailgating get-together, or fall weekend potluck? Check out these delicious gameday winners with a Creole twist – from Camellia Beans. Whatever the team rivalries may be among family and friends, it’s time to get serious about enjoying cocktails and decadent dishes that are deserving of this all-day affair. Get the party started by whipping up some Smoky Bloody Marys. Then, watch guests devour old-but-new favorites like Hot 7 Layer Bean Dip made with Andouille and bacon, Blackeye Pea Pimento Cheese Nachos, Red Beans and Rice Sliders, and fried finger foods like Red Beans and Rice Boudin Balls. Round out the buffet spread with Slow Cooker Red Beans & Rice that’s full of smoked sausage -- a great serve-yourself dish you can leave on the warm setting all afternoon or evening. And don’t miss flavorful southern snacks and sides like Skinny Red Bean Dip and Cajun Caviar. Get ready to score major points – because a great party menu is the best offense!

Let’s say you’re headed to a tailgating party before the big game and you want to pack some wine to go with the brats and wings. You pile a couple of bottles of cheap pinot grigio and zinfandel in a cooler that is already too heavy for one person to lug into the parking lot. Or, let’s just say that you wise up and pack a couple of cans of wine. Now, isn't that easier? But you hesitate: am I going to be embarrass to offer someone a can of chardonnay? No, especially if you’re a millennial. Don’t look now, but wine bottles are sharing the shelves with cans and boxes. U.S. sales of wine from the can doubled in one year and has gone from $2 million in sales in 2012 to $14 million in 2016. Maybe the experience of pouring wine from a can hasn't quite reached the dinner table or the restaurant, but it has become a convenient alternative to the 750ml bottle at tailgates, boating raft-ups, beaches, picnics, festivals, camping, and alongside pools and decks. The advantages are numerous: Like beer, cans are easy to toss into a cooler, and they are lighter It forces portion control. A can is about 2 glasses, and maybe that’s all you want. There is no urgency to finish a bottle or even re-cork it. It can be taken into stadiums or pools where glass is prohibited. Not being exposed to light, cans can last for up to a year without fear of oxidation. But there are disadvantages too: Cans can be more expensive by the ounce. They need to be lined with polymer to prevent acidic wines from destroying the aluminum from within. Top producers aren’t using cans. Francis Ford Coppola puts his Sophia wines in cans and they are very good. But you haven’t yet seen other top producers break with tradition and risk their images. Drinking wine from a can through a straw can be intoxicating. Beer is only 4 percent alcohol and wine is around 13 percent. Drinking wine just as fast as a soda will get you into trouble. Canned wines are a good fit for the right occasions, but they can be a bit sweet and ripe. Experiment before you offer them to a crowd. Here are some we tasted: Pam’s Unoaked Chardonnay ($4 for one 187ml can). Made by Pam Rubin of the Rubin Family of Wines in Sonoma County, the unoaked chardonnay is very pleasant with good acidity and varietal apple flavors. There is also a Ron’s Red from this collection that appears to be a varied blend of red grapes. Tangent Rosé 2016 ($48 for six 375ml cans). If there is ever a perfect wine for a can, it’s rosé. Meant to be an unassuming aperitif, rosé can be easily chilled and sipped. Tangent is from the Edna Valley and is a blend of albarino, viognier, pinot noir, syrah, and grenache. Great Oregon Wine Country Pinot Noir ($13 for four 6.3-oz. cans). These are smaller cans than most others, but maybe that’s good. Light and fruity, it’s a good wine to chill. This company also cans a decent pinot grigio. Underwood Rosé ($28 for four 375ml cans) The Union Wine Co. has been putting wine in a can for several years and has become easy to find. It’s pinot noir is a hit, but we liked this easy-drinking rosé. Alloy Wine Works Pinot Noir ($18 for three 375ml cans). Ripe cherry flavors and easy to quaff chilled. REVISITING BV Wineries often come and go, but there are many who have been with us for generations. One such winery we are happy to see still around is Beaulieu Vineyard. We were introduced to this Napa Valley icon when we first started to write our column. Back in the 1980s, we were buying its classic Rutherford cabernet sauvignon for about $14 and then swooned over its Georges de Latour reserve cabernet sauvignon and its silky pinot noirs influenced by winemaker and consultant Andre Tchelistcheff. BV, as it is more commonly known, has gone through several ownership changes since we first started reviewing these wines. Since 2016, it has been owned by Treasury Wine Estates. We revisited two of its signature wines and were pleased to see the quality of the wine match the quality of its vineyard grape source. All our fond memories of the Beaulieu Vineyards Cabernet Sauvignon burst from the glass with the aromatic 2014. You won't find a better, full-bodied Napa Valley cabernet for $33. Like we remember, this cabernet sauvignon has layers of fruit due in part to the three appellations that supply the grapes: BV Rutherford, Calistoga and St. Helena. The nose is laced with violets, mocha, plum and blackberry while the palate adds some cherry and allspice notes. Although considerably more expensive at $65, the 2013 BV Reserve Tapestry is a dynamite blend of cabernet sauvignon, merlot, petit verdot, malbec, and cabernet franc. Grapes from reserve lots are vinified separately and aged in small oak barrels for 21 months. Fruit forward in style and surprisingly soft in texture, it offers generous plum, cherry and cassis flavors with hints of cedar and tobacco. WINE PICKS Trizanne Signature Wines Elim Sauvignon Blanc 2015 ($19). From the southern-most tip of Africa, this wine has fresh acidity, citrus, and fig flavors with a dash of minerality. St. Supery Rutherford Estate Ranch Merlot 2013 ($50). We loved the texture of this smooth yet complex merlot from the Napa Valley. Loads of ripe plum and blackberry flavors with a big dose of vanilla and mocha. Long finish makes it a merlot to savor. Cigar Box Pinot Noir 2015 ($12). There is a lot of sweet red berry fruit in this luscious quaff from the Central Vallley. Good value in the pinot noir category.

JACKSON, Miss – Chef Matthew Kajdan, executive chef of Estelle Wine Bar & Bistro at The Westin Jackson, has created a limited time special for National Pizza and Beer Day. Estelle will offer guests a wood fired pizza and Lazy Magnolia Southern Pecan beer combo for $16 today in honor of National Pizza and Beer Day. The pizza will be prepared with roasted chicken, wild mushroom mix, oven roasted tomatoes, caramelized onions, the Estelle cheese blend, and pizza dough made with Lazy Magnolia Southern Pecan beer! Estelle Wine Bar & Bistro introduces a fresh concept to the city’s dining scene, with a savory menu featuring modern American fare fused with European influences. Estelle’s open kitchen-style allows diners to engage with the artistry of cooking by experiencing the sounds, smells and sights that go into their dishes, including a look into the open wood oven.

Domestic demand for sweet potatoes has stabilized, but foreign markets are demonstrating an increasing appetite for the crop. (File photo by MSU Extension Service/Kevin Hudson) STARKVILLE, Miss. – Mississippi producers are growing 28,100 acres of sweet potatoes this year, but not one of those is below the northern third of the state. What keeps growers in south Mississippi from planting the increasingly popular crop? Weevils are mostly to blame. “Sweet potatoes grown in south Mississippi require more inputs to exclude weevils from fields and have stricter regulations as far as how and where sweet potatoes can be shipped and marketed,” said Stephen Meyers, sweet potato specialist with the Mississippi State University Extension Service. Meyers, who is based at the Pontotoc Ridge-Flatwoods Branch Experiment Station, said history is also at play. About a century ago, families from west Tennessee moved to the Vardaman area and began growing sweet potatoes. “Many of the producers today can trace their roots back to those original sweet-potato-farming families,” he said. “In addition to sweet potato production in and around Vardaman, a significant amount of acreage was planted in Tallahatchie County, and there are producers in Senatobia, Belzoni and Mound Bayou.” Those producers have seen market prices fall slightly over the past year as domestic demand has stabilized. “Consumption is up to 7.6 pounds per person a year. In 2009, the average was 5.3 pounds,” said Extension agricultural economist Alba Collart. “So far in 2017, the terminal market average price for 40-pound cartons of Mississippi nonorganic Beauregard sweet potatoes is $22.67 per carton, compared to $23.19 last year.” While total acreage is down slightly this year from 28,400 acres in 2016, yields are in good shape. As of September 25th, the U.S. Department of Agriculture estimated a third of the crop has been harvested so far, with 47 percent of the crop in fair condition and 39 percent in good condition. Four percent is in excellent condition, and the remaining 10 percent is characterized as poor. “Harvest began in mid-August for some growers. Others started digging the first or second week of September based upon when their labor arrived,” Meyers said. “The biggest issues we’ve seen this year are rotting sweet potatoes in fields that experienced heavy rainfall in the latter portion of the growing season in August. “Overall, the quality is fair to good with some excellent and some poor fields in the mix as well,” he added. “The definition of quality has changed over time, and producers have higher expectations than ever for blemish-free, well-shaped and uniform sweet potato storage roots.” While acreage will likely remain constant in the near future, increasing sweet potato processing regulations could lead to a change in the kinds of sweet potatoes planted. “If this trend continues, I could envision more acreage being planted to increase the harvest of USDA No. 1 grade sweet potatoes, while letting lesser grades remain in the field,” Meyers said. “One year does not make a trend, so we’ll have to see how this plays out.” While overall demand has leveled somewhat, growers may find a niche in going organic. “As consumers become more conscious of health and nutrition, food safety and environmental issues, large produce distributors, food processors and retailers seek producers who can supply increased volumes consistently,” Collart said. “Organic production growth has been led by California and North Carolina, but acreage and interest in commercial organic production is also increasing among sweet potato stakeholders in Mississippi and Louisiana.”

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.

Food lovers of Meridian, get ready. The newest event in town, Meridian Home & Style's Taste of Meridian, presented by NovaCopy, invites everyone to enjoy an afternoon and evening of fun on October 17th with the area’s restaurants and boutiques. Meridian Home & Style's Taste of Meridian will showcase the people and businesses that give Meridian its flavor. Taste of Meridian will feature local restaurants, providing samples of their dishes and the opportunity to get an early start on holiday shopping with local merchants. Headlining the event will be Mississippi’s own chef Robert St. John, a restaurant owner, author, columnist, and television personality. St. John, a Mississippi native, will be on hand to speak to guests, autograph books, and mingle with attendees. Hotel and Restaurant Supply will be providing $500 worth of door prizes which will be given out to lucky attendees. St. John's food columns appear in 24 newspapers, including The Meridian Star. He just completed his 11th book, a watercolor with Wyatt Waters, "A Mississippi Palate," due out November 1st. It includes Waters' art with Mississippi heritage recipes. St. John and Waters also have a television series, "Palate to Palette," which is scheduled to air at 7 p.m. Thursdays beginning October 12th. St. John owns four restaurants and two bars in Hattiesburg, the first, the Purple Parrott Cafe, opened in 1987, but he's very familiar with Meridian. "I spent a lot of time in Meridian. I like that place; I really do," St. John said. "I always do book signings at Cater's Market there. I'm looking forward to being there. It's not just saying it. I do. It's going to be fun." Taste of Meridian is scheduled from 3 p.m. to 7 p.m. Tuesday, October 17th, at the Tommy E. Dulaney Center, 915 Hwy. 19 N. Meridian. Vendors scheduled to appear include Kem's, Harvest Grill, Dickey's BBQ, IHOP, The Paint Store, Mitchell Distributing, Cater's Market, Popeyes, Mom & Pop's, Squealers, Croft Creations, Brickhaus, Weidmann's, Jean's Restaurant, Smoothie King and Fudge Etcetera. Tickets for the event are available for $10 in advance or $15 at the door. Tickets can be purchased at The Meridian Star’s office, 814 22nd Ave. Meridian or by phone at 601-693-1551. For more information about Taste of Meridian, please call Mandy Farrow at 601-693-1551.

As sweater weather approaches, Coopers’ Craft Kentucky Straight Bourbon is getting in the autumnal spirit with cocktails boasting this season’s trending fall flavors, including maple syrup, fresh fig, and, of course, pumpkin. At 82.2ABV Coopers’ Craft has a softer, lighter flavor profile, making the bourbon extremely versatile. Coopers’ Craft is a refined toasted wood whiskey taken through a unique beech and birch finishing process for a smooth and flavorful bourbon that complements fall spices and flavors perfectly. Check out two delicious flavorful fall cocktails below from Coopers’ Craft Brand Ambassador, Michael Ring. Phenomenal Fig 2 ounces Coopers’ Craft Bourbon 1-1/2 ounces fresh orange juice 1/2 ounce maple syrup 1 fresh fig cut in quarters 1/4 ounce balsamic vinegar Muddle 3/4 of the fig with the maple syrup in Boston shaker. Add orange juice, Coopers’ Craft Bourbon, and Balsamic vinegar and fill with ice. Shake vigorously, double strain onto large ice cube, and garnish with orange peel and the remaining fig. Fall Harvest 2 ounces Coopers Craft Bourbon 1 ounce Monin* pumpkin syrup 1 ounce lemon juice 2-3 ounces ginger beer 1 slice of fresh ginger 1 lemon slice Cinnamon stick Shake first 3 ingredients in ice-filled Boston Shaker. Double strain into tall Collins glass filled with ice. Top with ginger beer and garnish with cinnamon stick or thin slice of fresh ginger and lemon.

BILOXI, Miss. – The Biloxi Chamber of Commerce is hosting an inaugural Craft Beer Fest on Saturday, October 21st, at MGM Park. This festival is an opportunity to sample many local craft beers plus more. Attendees will sure leave with a new favorite in the Craft Beer offerings. Come by MGM park between 4 and 7 p.m. to sample different craft beers and grab a snack from the concession stand. Guests will be able to sample craft beers from Gulfport companies F.E.B Distributing and Mitchell Distributing. Other local breweries to be spotlighted are Chandeleur Brewing Co., Biloxi Brewing Co., and Lazy Magnolia. VIP tickets are available pre-sale only, which include access to a VIP suite and the chance to sample special brews to choose the People's Choice. VIP admission cost is $60 and is only available for pre-sale. Regular admission is $25 in advance and $35 at the doors. Designated driver admission is only $10, and those guests will not be able to sample the beers. Guests must be 21 or older to attend this event. To purchase tickets and for more information, email info@mscoastchamber.com, or call 228-604-0014.

Crisp, fall days call for flavorful desserts that warm you from the inside out. There’s no better way to capture the flavor of fall than with dishes that celebrate traditional seasonal favorites like cinnamon, spice and tart, juicy apples. These desserts are perfect for fall, and a secret ingredient makes them quick and easy so you have plenty of free time to work up an appetite and earn an extra bite (or two). Apple butter is more than just a spread for toast; it’s a versatile ingredient that can enhance your favorite recipes. With Musselman’s Apple Butter, made the old-fashioned way for perfect texture and a deep, rich flavor, you can make it simple to satisfy your craving for a taste of autumn at its best. Find more fall tips and recipes perfect for sharing with your family at musselmans.com. Caramel Crumble Bars 1 box (15 1/4 ounces) yellow cake mix, dry 1/2 cup butter, softened, plus 2 tablespoons, divided 3/4 cup Musselman's Apple Butter, plus 3 tablespoons 1 egg 1 package (11 ounces) caramels, unwrapped 2/3 cup walnuts, chopped 2/3 cup flaked coconut, sweetened 2 tablespoons butter, melted Heat oven to 350 degrees F. Grease 13-by-9-inch baking pan. With electric mixer on low speed, beat dry cake mix and 1/2 cup softened butter until mixture is crumbly. Spoon one cup cake mix mixture into medium bowl; set aside. Add 3/4 cup apple butter and egg to remaining mixture. Beat on medium speed until smooth and creamy. Spread evenly into pan. Bake 20 minutes, or until starting to brown and top is set. Place caramels, 2 tablespoons butter and remaining apple butter in microwavable bowl. Microwave on high 3-4 minutes, stirring every 30 seconds until smooth and melted. Pour caramel mixture evenly over partially baked crust. If caramel has cooled and set, microwave one minute until soft and pourable. Combine walnuts, coconut and 2 tablespoons melted butter with reserved cake mix mixture. Mix until crumbly. Break up topping and sprinkle evenly over caramel. Bake 16-18 minutes, or until topping is starting to brown. Cool completely before cutting into bars. Easy Apple Pie Bars Nonstick cooking spray 7 cups Granny Smith apples, peeled, cored, and diced 1 cup Musselman's Apple Butter 1 1/2 teaspoons vanilla extract, divided 1/2 cup brown sugar 2 frozen pie crusts, defrosted 1 egg white 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1 cup powdered sugar 2 tablespoons milk Heat oven to 350 degrees F. Grease 9-by-13-inch pan with nonstick cooking spray. Place diced apples in large mixing bowl. Add apple butter, one teaspoon vanilla, and brown sugar. Mix until apples are evenly coated. Place one pie crust in bottom of greased pan. Slowly stretch out crust to cover pan’s bottom. Cut some edges off, if necessary. Spread apple filling evenly over crust. With rolling pin, roll second crust to make it same size as pan. Place second crust on top of apple pie filling and tuck down edges to cover. To make topping: In small bowl, whisk egg white until foamy and brush over crust. In another bowl, combine sugar and cinnamon, and sprinkle evenly over crust. Bake 50-60 minutes until crust is golden brown. Remove from oven and cool slightly before cutting. To make glaze: In small bowl, combine powdered sugar, milk, and remaining vanilla, and whisk until smooth. Drizzle over cooled bars and serve.

Ever wonder who decided fluffy biscuits infused with tangy fruit jam would be an unforgettable combination? Who was the creator of the first plate of bacon and eggs? Has the genius who served crispy, salty French fries alongside a juicy burger been singled out? The mastermind who first poured hot melted butter over bland popcorn needs to be applauded. These and other questions arose in my mind this week as I made a baked dish I’ve dubbed “Shrimp boil in a bowl." It's a delicious combination of boiled shrimp, sausage, and potatoes. As I added the spicy ingredients to a large dish and baked them in a creamy cheese sauce, I wondered who decided tangy boiled shrimp pairs wonderfully with soft, succulent potatoes and spicy sausage. I mentally combined a list of other delicious food combinations, the origins of which are unknown to many, but enjoyed by millions worldwide. I thought I’d at least find a few “can’t live without” favorites. I soon realized each one is an integral part of our culinary world. Just a few of the best food combinations are pasta, tomato sauce, and meatballs; grilled steak and baked potato; red beans, sausage, and rice; corn on the cob and butter; grilled cheese sandwich and tomato soup; chicken and dumplings; shrimp and grits; buffalo chicken wings and blue cheese; pancakes and syrup and fried chicken, mashed potatoes and gravy. Speaking of gravy, it’s inherently necessary in a number of dishes, not just fried chicken. Who can imagine country fried steak without thick onion gravy? Swiss steak requires a covering of mushroom gravy. Fried pork chops are fabulous with brown milk gravy. And there’s nothing wrong with dousing homemade biscuits with a sausage gravy. In fact, fat and calorie count aside, a lot of things are right with this picture. As I ran my iconic food pairings list by a Northern friend, he casually mentioned I’d omitted one important combination from the list. Turns out, his favorite childhood dish, one he swears is a staple in northern kitchens, is pork chops and applesauce. I prefer my pork chops to be pan-fried, grilled, or baked in a bed of savory sliced potatoes. To humor him, I agreed to give the family recipe a try. My skepticism was replaced with delight as I tasted the tender, moist chop with just a hint of apple flavor. It won’t replace biscuits and gravy as the number one food combination, but it’s now on my favorite food combos list. Southern Kitchen Pork Chops and Applesauce 3 pounds pork chops (boneless if possible) 3 cups apple sauce 1 teaspoon ground cinnamon 1 teaspoon ground ginger 2 tablespoons dried minced onions Salt and pepper to taste Spray a large crockpot with non-stick cooking spray. Place half of the pork chops in the bottom and sprinkle with half of the ginger. Add salt and pepper to taste, then sprinkle half of the minced onions on top. Cover the pork chops with half of the applesauce and sprinkle half of the cinnamon on top. Add another layer of pork chops and sprinkle the other half of the ground ginger, sprinkle with salt and pepper, and add other half of minced onions. Spread the other half of applesauce over the pork chops. Cover and cook on low for 7-8 hours. Serve over cooked shredded hash browns, rice, or pasta. Serves 6.

Strapped for time? By stocking the pantry well and setting aside some weekend prep time you can create a whole week of great lunches in just one hour. One bowl wonders are perfect for toting to work or school or enjoying at home. Simply choose a grain, a hearty root vegetable, some good-for-you greens, a simple sauce, and flavorful toppings, like olives. This Sweet Potato Tahini Bowl recipe conveniently yields 4 to 5 servings, perfect for an entire week. Base 1-1/2 cups quinoa, rinsed 2-2/3 cups vegetable broth 1/2 cup Pearls Sliced Katamala Olives, sliced Sweet Potato 1 large sweet potato, peeled and chopped into half-inch cubes 1 tablespoon extra virgin olive oil 1/2 teaspoon salt 1/4 teaspoon pepper Chickpeas 1 (15-ounce) can chickpeas, drained and rinsed 2 teaspoons extra virgin olive oil 1/2 teaspoon smoked paprika 1/2 teaspoon chili powder 1/2 teaspoon garlic salt 1/4 teaspoon each salt and pepper Kale 5 cups kale, roughly chopped 2 large cloves garlic, minced 2 teaspoons extra virgin olive oil 1/4 teaspoon each salt and pepper Tahini Dressing 1/4 cup tahini 2 tablespoons lemon juice Water, as needed 1 tablespoon extra virgin olive oil Bring quinoa and vegetable broth to boil in small, heavy-bottomed saucepan over medium heat. Reduce heat to low and simmer, covered, until broth is absorbed, 15-20 minutes. Remove from heat and let rest for 5 minutes. Fluff with fork. Preheat the oven to 450 degrees F. Toss sweet potato in olive oil, salt, and pepper and spread in even layer on a parchment-lined baking sheet. Toss chickpeas in olive oil and spices, and spread in even layer on a second parchment-lined baking sheet. Place baking sheets in oven side-by-side, if possible (if not, rotate pans top to bottom, front to back halfway through). Roast chickpeas for 15 minutes. Continue roasting sweet potato for 15 minutes longer, until soft and starting to turn golden brown on edges. Remove from heat and set aside. While sweet potatoes and chickpeas bake, heat 2 teaspoons olive oil over medium heat in large skillet. Add kale, garlic, salt, and pepper and cook, stirring, until kale begins to wilt, about 5-8 minutes. Mix all the tahini dressing ingredients together in food processor or with whisk. If dressing is too thick, add water until it can be drizzled. Assemble the bowls. Divide quinoa evenly. Top with chickpeas, sweet potato, kale, and slice Kalamata olives. Drizzle with tahini dressing and serve. Try making your own combinations with whole grain rice or wheat berries, spinach or any dark greens and winter squash. For a finishing kick of bold flavor, add your favorite olives, such as Pearls Garlic or Jalapeno Stuffed Queen Olives or Mixed Greek Medley. Get unstuck from your lunch rut with single bowl meals, which are versatile, healthful and convenient. Recipe courtesy of StatePoint

Zinfandel is often called “America’s grape” because, well, we like to have something we call our own. Never mind that all grapes, like many Americans, have Europeans origins. Nothing started in this country without some seed from much older nations. Nevertheless, zinfandel is as close as we’ll ever get to having our own grape. For years, viticulture researchers believe zinfandel was a copy of primitivo, an ancient grape of Italy. Then, it was considered a descendant of plavac mali, a grape variety of Croatia. It wasn’t until DNA was applied by geneticists in 2001, that zinfandel was formally allied with the Croatian grape crljenak kastelanski. Try to pronounce that after a couple of glasses of crljenak kastelanski. One of the first grapes to be planted in this country by immigrants, zinfandel has the history in this country to call it ours and particularly because no one else is growing it. It got us through Prohibition and it was a bread-winner for Italian immigrants, including Ernest and Julio Gallo, Robert Mondavi and countless other pioneers. Zinfandel is now the third leading grape variety grown in California. This is a good time of the year when many of us are raking leaves and getting in late-season grilling that zinfandel becomes the perfect libation. We like to take it to tailgate celebrations because its zesty, jammy flavors match up well with kielbasa, chicken wings, and other typical football fare. Put this alongside barbecue sauces and you’ll be cheering for more than the local team. Zinfandel tends to ripen late on the vine and consequently develops more alcohol. However, producers have moderated the alcohol from a once lofty 16 percent or more to a reasonable 15 percent. Their wines are more approachable and less likely to get you into trouble. In the right hands, zinfandel can be made to impress. Those made by Turley and Ridge, for instance, are concentrated and long-lived. Rosenblum, a zinfandel leader, makes nearly a dozen different zinfandels from vineyards ranging from Mendocino to Paso Robles. Ravenswood, too, makes a variety of extraordinary zinfandels that we enjoy year after year. Cline and Dry Creek Vineyards also concentrate on zinfandel. Smaller producers such as Quivira, Hendry, and Biale make specially crafted and unique zinfandels. Zinfandel made in not regions like Lodi and Amador get a lot of sun and thus favor a riper character with flavors of blueberries, raspberries, blackberries, and cherries. Spice is often prevalent, too. The fruit can be sweet or candied. The more inexpensive versions are simple, but the more expensive zinfandels are concentrated and packed with dense fruit and tannins. One region that produces some of the best and most balanced zinfandels is Sonoma County’s Dry Creek Valley. Here are some delicious California zinfandels to make you feel loyal to "our" grape: Francis Ford Coppola Director’s Cut Zinfandel 2014 ($27). Dry Creek Valley plays host to some of the best zinfandel vineyards in Sonoma County. We loved the jammy, fruit-forward flavors and structure of this boisterous gem. Petite sirah accounts for 14 percent of the blend. Cline Family Cellars Old Vine Zinfandel 2015 ($11). The Lodi vines for these grapes date back 70 years and the wine represents one of the many great deals from this iconic producer who is celebrating its 35th anniversary. The source for most of its wines, the Petaluma Gap, is now its own AVA. Lots of forward raspberry and blackberry flavors. It nails the delicious meter and is a great value. Bella Winery Lily Hill Estate Zinfandel 2014 ($40). From the Dry Creek Valley, this delicious single-vineyard wine has big, floral aromatics and dark fruit flavors. Available only through its website. The Federalist Zinfandel 2014 ($20). Aged in bourbon barrels, this jammy zinfandel takes on a unique profile with a lot of vanilla to add to the raspberry, blackberry, and pepper flavors. The tannins are soft, thanks to these barrels, and the color is dark purple. Carnivor Zinfandel 2015 ($15). As the name implies, this wine is for meat lovers. Bold, full-bodied, and packed with blackberry, plum flavors with a dash of chocolate and vanilla. Zin-Phomaniac Zinfandel 2015 ($15). Hey, we just like the name and an exotic label. From Lodi, it has classic varietal fruit character: raspberry aromas, ripe plum, and blueberry flavors with hints of sweet vanilla and cedar. Ravenswood Old Vine Zinfandel 2014 ($18). Blended with petit sirah, carignane, and other black grape varieties, the Ravenswood Old Vine is a sumptuous delight. It isn't complicated, but it is juicy with jammy blackberry and raspberry notes. WINE PICKS Tom Gore Vineyards Chardonnay 2015 ($15). This is an enjoyable, medium-body chardonnay that won’t set you back. It has tropical fruit and apple flavors with nice spice and a creamy texture. Penfolds Max's Shiraz Cabernet 2015 ($25). Penfolds has introduced a new Max series named after its legendary winemaker Max Shubert who once had the guts to defy his bosses and make a bold red wine called Grange Hermitage. These wines – a cabernet sauvignon and a cabernet sauvignon blend – are no equals to Grand Hermitage, but they are offer good quality with balanced acidity and copious fruit flavors. The bottles come wrapped in a striking red plastic that is sure to make them stand out on the shelf. Rodney Strong Estate Charlotte's Home Sauvignon Blanc Northern Sonoma County 2016 ($19). This is for those readers who don’t want an acidic, grapefruit-flavored sauvignon blanc. A crisp blend of citrus and peach elements that doesn’t assault the palate. Good acidity but not overdone.