It's BBQ month in Hattiesburg, and several events will be taking place over the next few weekends to celebrate. This Saturday, October 7th, join neighbors and the community at the Mobile Street Festival. This multi-day event is held every year to celebrate one of the most historic areas of the city: the Mobile-Bouie Neighborhood. There's plenty of jazz and blues music, as well as the Sho' Nuff BBQ cook-off, arts and crafts, and more. This event is sponsored by The Rhythm Heritage Foundation and The Mobile-Bouie Neighborhood Association in conjunction with the City of Hattiesburg. Fore more information about this event, visit https://www.visithburg.org/events/event-details/?aid=4231

Sylvia Clark’s role as an advocate for Vardaman sweet potatoes laid the foundation for her job with Mississippi State University Extension Service. One of the groups she works with is the Mississippi Women for Agriculture organization. (Photo by MSU Extension Service/Kevin Hudson) STARKVILLE, Miss. -- Wouldn’t it be nice if entering a Mississippi State University classroom solved every midlife crisis? At age 52, Sylvia Clark found herself at a crossroad as she reflected on her life as a small business owner and caregiver for her family. Reared on a Webster County farm, Clark married shortly after earning an associate’s degree and settled into her role as the wife of a Vardaman sweet potato farmer. Eventually, their children were grown and their parents no longer needed her care. With the support of her family, Clark enrolled at MSU in 2006 to finish her formal education in agriculture and extension education. “My professors were very helpful in giving me opportunities to build on my experiences as an unofficial spokesperson for Vardaman sweet potatoes. They helped me find new footing, a new direction for my life,” Clark said. “I’m still an advocate for sweet potatoes and Vardaman, but so much more.” While she was a student in 2007, Clark was encouraged to participate in an Extension-facilitated program called Annie’s Project. “I was over the moon in love with the concept of teaching women in agriculture-related fields problem solving, risk management, record keeping and decision-making skills,” she said. “The goal of Annie’s Project is to empower women to feel like full business partners with their husbands or to succeed in their own right. I could identify with that goal.” Today, as the coordinator for Annie’s Project in Mississippi, she is guiding other women and, by extension, families, as they explore opportunities in the agricultural community. Aided by the MSU Extension Service, the organization’s goal is to educate, encourage and support women who are involved in agricultural enterprises. “We want farm families to think about their end game. What are they building their business for? If they realize the work is not for the next generation, they may change how they approach the business. It can change how they are going to live their life,” Clark said. “It’s important to give the next generation permission to dream their own dreams and not feel confined to a piece of land.” After graduation, Clark easily transitioned into a fulltime Extension job with the multistate Healthy Homes Initiative, addressing lead paint concerns. Today, her responsibilities include advising the Mississippi Homemaker Volunteers and supporting the 4-H Youth Development Program. “It’s all intertwined -- agriculture, food, families -- like a three-legged stool,” she said. “They are all important to the vitality of our entire state.” Clark’s first supervisor after graduation was the MSU Extension family resource management and housing specialist, Bobbie Shaffett. “Sylvia taught me so much about the life of farm families as she shared her passion for agriculture,” said Shaffett, now retired. “She not only serves women in her professional work, but she also volunteers in local ministries and statewide organizations, including the Christian Women’s Job Corps and Mississippi Farm Bureau. She is a servant and role model of volunteerism for women in agriculture, Master Clothing Volunteers, Mississippi Homemaker Volunteers and 4-H.” Sherilyn Jones of Inverness is treasurer for the Mississippi Women for Agriculture organization. She said Clark has been instrumental in the establishment and granting of MSU scholarships to women from across the state. “Part of our mission statement is to educate and promote agriculture among women students,” Jones said. “Sylvia has helped us identify recipients who have benefitted from scholarships provided by the Diane Evans family, Delta Council and the Commissioner of Agriculture and Commerce Cindy Hyde-Smith.” For more information on Women for Agriculture, go to http://mswomenforag.org/

As part of the Great American Seafood Cook-Off and national culinary competition, local 4-H members participated in the national contest. The first day featured top chefs from across the country competing for prizes and was followed by a lively Mardi-Gras style parade which kicked off the Louisiana Restaurant Association Food Show at the Ernest N. Morial Convention Center in New Orleans, LA. The second day of the competition featured a cooking contest among 4-H members. Becca Robinson and Ashley Adams, both from Washington County, took the stage on Sunday, August 6th, at the Great American Seafood Competition– 4-H Edition. The 4-H’ers were tasked with preparing and presenting a healthy and flavorful meal that met certain nutritional requirements, followed food safety standards, was 750 calories or less, and was required to feature Gulf of Mexico seafood. The Washington County team’s dishes highlighted not only Gulf crab and shrimp, but also a Delta specialty, Lauren Farms farm-raised catfish fillets. Robinson and Adams, representing the state of Mississippi, placed third, and won a trophy and $500 with their winning recipes Seafood Stuffed Catfish and Mississippi Caviar. Washington County 4-H earned the opportunity to compete in New Orleans by placing first in the state competition held this past May at 4-H Club Congress in Starkville. The team served a meal with an entrée of Pecan-Crusted Catfish, also featuring Lauren Farms catfish. Not only did they earn the opportunity to compete on the national stage, but Robinson and Adams, along with Washington County Extension Coordinator Alma Harris and volunteer Lisa Lacy, also enjoyed an educational culinary tour which included stops at the New Orleans’ Crescent City Farmers Market and the hydroponic rooftop herb garden at Rouse’s Market. Lacy commented that Robinson and Adams are relatively new to 4-H but already loved to cook. “The contest was a fantastic opportunity for these young 4-H’ers to travel, gain more knowledge about cooking and safe food practices, and learn more about the seafood industry and its impact on the local, national, and international level.” For more information about MSU Extension and 4-H or volunteering for 4-H, visit www.extension.msstate.edu. To learn more about the Louisiana Restaurant Food Expo, visit www.lra.org/expo.html or the Great American Seafood Cook-Off at www.greatamericanseafoodcookoff.com.

Junior Master Wellness Volunteers Natalie Gill and Meredith Johnson, foreground, explain brain function to children attending the Five Star City Fest in Senatobia, Mississippi, in May. (Photo by MSU Extension Service/Laura Brumbaugh) October is Children’s Health Month, but Mississippi’s Junior Master Wellness Volunteers are dedicated year-round to “promoting healthy living through community connections” in the state. The Junior Master Wellness Volunteer program, or JrMWV, is a community health education and volunteer leader training program offered through the Mississippi State University Extension Service 4-H program in partnership with the University of Mississippi Medical Center and the UMMC/Myrlie Evers-Williams Institute. Ann Sansing, MSU Extension community health coordinator, said this is the latest program developed in a five-year partnership with the medical center around delivery of the Community Health Advocate curriculum, which began there under the leadership of Dr. Rick deShazo. “The basic goal for this program is to improve health literacy and healthy lifestyle choices,” Sansing said. “Health messages are delivered in one-on-one or group settings. Group projects promote health and wellness in communities. This program provides an opportunity for delivering important health education and simultaneously developing volunteer leadership and teambuilding skills in teens, which are significant 4-H youth development principles.” The program is open to 14- to 18-year-olds. A total of 159 students have been trained as JrMWVs since the pilot program in 2015. In exchange for their training, the volunteers are required to give back 24 hours of community service over the course of one year. Community service includes delivering health messages to families, friends and community residents at civic clubs and faith-based organizations. Volunteers also assist with health fairs, organize community fun runs or walks, and visit nursing homes and other health care organizations. One component of volunteer education is a training series that covers hypertension, diabetes, obesity, health literacy, tobacco use, food portion control and communicating with health professionals, among other wellness-related topics. “JrMWVs are taught to understand and comply with patient privacy rules when working in a group setting or one-on-one with an individual,” Sansing said. “Blood pressure monitoring skills and how to read and interpret a weight and body mass index chart and communicate appropriately are among many other skills they learn.” Volunteers also learn how to plan a healthy meal, read a food label, and recognize signs of hyperglycemia and hypoglycemia. “Brushing and flossing techniques to ensure good oral health are taught with a focus on children’s and seniors’ health,” Sansing said. “The volunteers also learn symptoms of stress and tips for managing stress that can be shared with friends, family and other residents in their community.” Training also includes a social media guide with more than 135 health messages, which correspond with curriculum content. JrMWVs increase awareness about health literacy and healthier lifestyle choices by using Twitter and Instagram. Most current volunteers live in Itawamba, Sunflower, Tate and Hinds counties. Recently, 36 Extension agents have been trained in 32 counties across the state to implement the program in high schools, 4-H clubs, Mayor’s Health Councils and other youth organizations. Sansing said agents are now in the process of recruiting for start-ups this fall. “The JrMWVs receive support and programmatic oversight from their local Extension agent. The Extension agents partner with health science classes, family and consumer classes, 4-H clubs and others to train and deliver program content. The agents direct and approve the community service hours and engage the JrMWVs in many activities they are already doing related to health and wellness,” Sansing said. “The students also organize volunteer opportunities on their own, which can include working on a 4-H group community project.” An example of this was a series of nine health stations Tate County JrMWVs presented at the Senatobia Five Star City Festival this spring. Students researched and created booths with information children could learn about the functions of nine different organs and how to keep them healthy. Demonstrations included air capacity of the lungs, flossing to maintain a healthy mouth and keeping muscles strong with exercise. Laura Brumbagh, Extension 4-H agent in Tate County, said 32 JrMWVs there recorded more than 700 volunteer hours throughout the program’s inaugural year in organizing the stations and numerous other group projects. “Working with the Junior Master Wellness Volunteers was a very rewarding and inspiring experience,” Brumbaugh said. “The students’ hard work and dedication to educating children on how to maintain a healthy lifestyle ensured that the project was successful. I am proud of their efforts and look forward to expanding the program this year.” For more information on the Junior Master Wellness Volunteer program, visit http://extension.msstate.edu/jmwv

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 quality 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. The Fresh Market’s 176 store locations warmly welcome guests to experience the following sampling events and meal deals this October. Fill the Plate Fundraiser – October 4-31st Did you know one in six children suffers from hunger? To help fight food insecurity among children, The Fresh Market is hosting a Fill the Plate in-store fundraiser from October 4-31st, where guests can make a donation at check-out to support No Kid Hungry. Together, The Fresh Market and No Kid Hungry are working to end childhood hunger in America by connecting kids in need with nutritious food, while teaching families how to cook healthy, affordable meals. To date, The Fresh Market has raised over $1 million for No Kid Hungry, feeding over 10 million hungry children with fresh and delicious meals. Apple Sampling Events – October 7th and 8th from noon to 4 p.m. each day Apple season is finally here! In-store samplings will offer the freshest and most delicious apples, including SweeTangos, crisp and sweet with a lively touch of citrus, honey, and spice; and honey crisps, boasting a juicy, refreshing sweetness reminiscent of fresh apple cider. Other apple delicacies include harvest bisque, apple pie à la mode, and savory SweeTango apple broccoli salad. Sampling stations in each department will offer appealing apple flavors: Sample all-things apple with honeycrisp and SweeTango apples topped off with The Fresh Market’s creamy caramel sauce; sweet Apple Wedge Cider made with three apple varieties; sweet apple pie perfectly paired with The Fresh Market’s ice cream; and in select stores, an apple pie smoothie made with plant-based protein – perfect for a healthy breakfast or post-workout snack Warm up with harvest bisque soup, a bowl of comfort that includes butternut squash and carrots pureed with ginger, nutmeg and cinnamon – topped off with diced apples, sweet potatoes, and a touch of rosemary Savor SweeTango apple broccoli salad made with SweeTango apples, broccoli, raisins, red onions and walnuts in a yogurt dressing Taste the season with The Fresh Market’s exclusive Dewey’s cookies in a variety of flavors: soft baked lemon bar, soft baked triple chocolate brownie, soft baked banana pudding, crispy caramel popcorn, crispy brown butter sea salt, and crispy pecan praline Sip on robust flavors of pumpkin, The Fresh Market blend, and decaf hazelnut coffee with samples of Chocolove salted almond butter chocolate bar. Halloween Events – October 28th and 29th from noon to 4 p.m. each day It’s the most spook-tacular time of the year and The Fresh Market is celebrating! Guests can get a taste of Halloween treats from October 28-29 with samples of SweeTango and honeycrisp apples, veggie noodles and pumpkin pasta sauce, sweet potato biscuits, cream cheese biscuits, pumpkin butter, varieties of chocolates and cheeses and more. The Fresh Market has all of the treats and none of the tricks at this year’s Halloween sampling event! Sampling stations throughout the store will tempt guests with a variety of indulgences: Enjoy the citrus, honey, and spices of SweeTango apples, along with the crisp, juicy and sweet taste of honeycrisp apples paired with The Fresh Market’s creamy caramel topping Mix things up with a twist on a traditional dish and try butternut squash, sweet potato, zucchini or beet veggie noodles topped with The Fresh Market’s pumpkin pasta sauce made from a simple blend of pumpkin puree, Italian plum tomatoes, heavy cream, basil and spices that captures a flavorful taste of the fall harvest Spread The Fresh Market’s sweet and smooth pumpkin butter and Vermont Village organic apple butter on pancakes, toast or even in desserts Celebrate National Chocolate Day on October 28 with The Fresh Market’s spread of chocolates, including rich-bodied Lindt’s 78 percent chocolate; fair trade Endangered Species chocolate bars; and Hu dark chocolate cashew butter with vanilla bean Cheese, please! Pair The Fresh Market’s New Zealand cheddar; buttery Fromage D’Affinois; and creamy Reypenaer Gouda with samples of chocolate for a unexpected, flavorful experience Indulge in a pumpkin pie smoothie packed with plant-based protein from brown rice, pea, chia and hemp in select stores or energize with a selection of coffee including The Fresh Market Blend, pumpkin spice, pumpkin spice decaf and chocolate cherry kiss

When brisk, autumn weather makes you wish for rich, hearty meals, let New Zealand be the source of your culinary inspiration. The country's dishes make for delicious fall feasting. Think earthy meats like lamb and rich, roasted vegetables, paired with juicy, medium-bodied red wines. Thanks to the development of six major grape growing regions with breathtaking landscapes, New Zealand has becomes a top destination for food and wine enthusiasts. While a trip halfway around the world may not be in the cards for you this fall, you can bring the classic flavors of New Zealand to your table by starting with a bottle from one of the country's top wineries. Craggy Range Winery, a family-owned operation, creates New World wines with Old World style. The Te Muna Road Pinot Noir 2014 ($44.99), a medium-boded selection, is an enjoyable accompaniment at a fall gathering. Its rich, red fruit, fine tannins, and good acidity creates a savory, dry finish on the palate and pairs nicely with many robust flavors of the season. For an appetizing pairing, consider serving Pinot Noir alongside a classic recipe from the Terroir Restaurant at Craggy Range Winery: roast lamb shoulder with salsa verde and roasted carrots. The wine's bright red fruit will bring out the lamb's darker, earthier notes for a delicious meal. Roast Lamb Shoulder 1 boned lamb shoulder, rolled and tied 1 large onion, quartered 1 carrot, quartered 4 cups chicken stock Brine 8 cups water 1/2 cup salt 2 tablespoons brown sugar 3 bay leaves 1/2 onion, sliced 1/2 packet pickling spices Salsa Verde 1/2 cup Italian parsley 1/2 cup mint 1/4 cup cornichon pickles 2 tablespoons of capers 1/2 cup olive oil 2 lemons, juice and zest For the brine, 24 hours in advance, add all the ingredients to the pot. Bring to simmer at medium heat until salt has dissolved. Allow brine to cool completely. Place lamb in the cool brine, cover, and leave for 24 hours. Drain the brine and pat dry. To cook the lamb, preheat oven to 300 degrees F, then preheat a large skillet over medium heat for 3 to 5 minutes. Raise the heat to medium-high and add the lamb. Brown the lamb all over them remove from the heat. On a roasting tray, add carrot and onion. Add 4 cups of chicken stock. Place the lamb on top and place in the oven to cook for 3 hours. Remove lamb from the liquid and rest for 25 minutes. In the meantime, strain and skim the stock and reduce by two-thirds. For the salsa verde, blitz all ingredients in the food processor until smooth. Slice the lamb and garnish with roasted carrots, salsa verde, and some stock. Serve with a class of Te Muna Road Pinot Noir. Courtesy of State Point

BRANDON, Miss. -- Local BBQ joint Sonny’s BBQ in Brandon, Mississippi, is set to open its doors to the community at the same location it has called home for 20 years, but with a new look. The revitalized location boasts more than 5,500 square feet and seats up to 194 guests across a mix of seating options. Complementing its modern appeal is the renowned salad bar, outdoor patio, drive-thru, and lunch counter. As part of the grand opening, the first 100 guests will receive a $100 Sonny's BBQ gift card and each table will receive a free bottle of Sonny's original BBQ sauce while supplies last. Two special offers will also be available, which include $6.68 rib plates and $1 pulled pork sliders all day long. Sonny’s BBQ is located at 1374 W. Government Street in Brandon, Mississippi. The ribbon cutting ceremony will take place at 10 a.m., and the restaurant will open following the ceremony at 11 a.m. Sonny’s BBQ is proud to be a local BBQ establishment in Brandon and looks forward to serving signature, slow-smoked, Southern-style BBQ for years to come.

Sanderson Brothers Seed and Feed Store, 1951 Each year, over 2 million U.S. jobs are outsourced to other countries. Outsourcing has become a common trend in the poultry industry— in fact, two of the nation’s largest poultry producers have operations in Mexico, Brazil, and China. Sanderson Farms is committed to keeping its operations, and the jobs they provide, in America. Today, seven decades after it was founded, the company is still based in the Sanderson family’s hometown of Laurel, Mississippi. “Sanderson Farms is proud of its roots in the American South,” said Joe Frank Sanderson, Jr., chairman and chief executive officer. “We are the only Fortune 1000 Company headquartered in Mississippi, and we have no plans of ever leaving.” Sanderson Farms chicken is hatched, raised, and harvested in the United States. From the farm to the grocery store, growers and facilities across the South in Mississippi, Louisiana, Georgia, Texas, and North Carolina, make it possible for 11.9 million Sanderson Farms chickens to be processed each week. The company’s excellent logistics team and strategic plant placement means that most Sanderson Farms chicken was packaged and delivered for retailer and wholesale distribution within 24 hours of being processed. “All of Sanderson Farms’ chickens are raised, harvested and packaged in the United States,” said Lampkin Butts, president and COO of Sanderson Farms. “When you see Sanderson Farms chicken, you can rest assured it has never left the United States nor was it imported from another country. We do regularly export our products to over 50 countries across the world, but those products are sold and consumed outside of the U.S. We feel it is our responsibility to go above and beyond USDA standards to guarantee freshness and safety.” Currently, the company employs over 14,000 people across 5 states and 14 communities and also contracts with over 900 family farmers. Sanderson Farms has demonstrated its commitment to protecting American jobs through its three-step hiring process, which includes use of a thorough online system that determines if applicants are eligible for U.S. employment. Additionally, the company provides its hiring offices with advanced training for identifying fraudulent immigration documentation. U.S. Commerce Department data shows that multinational companies, which account for one out of every five U.S. private-sector jobs, have reduced their U.S. employment by 875,000 from 1999 through 2012 while adding 4.2 million jobs abroad. Unlike these companies, Sanderson Farms has demonstrated its commitment to keeping and creating new jobs in America. Rather than relying on acquisition, Sanderson Farms has chosen to expand by building new, state-of-the-art facilities. Sanderson Farms’ newest project is a $200 million facility in Tyler, Texas, which will bring 1,700 new jobs to East Texas and have an estimated $1.4 billion economic impact over 10 years. When Sanderson Farms enters a community, the company often becomes one of the area’s main providers of employment. “Sanderson Farms employs people from a diverse range of backgrounds and skill sets,” said Mike Cockrell, Sanderson Farms’ treasurer and CFO. “We’re pleased to provide our employees with competitive compensation as well as health, wellness, and financial planning benefits.” Years of commitment to the all-American values of hard work, honesty, and integrity have grown the family business, Sanderson Farms, into the country’s third largest poultry producer. “Sanderson Farms has risen to its rank in the American poultry industry because of our leaders, employees, and the communities that support us,” said Joe Frank Sanderson, Jr. “Our story is proof that the American Dream is alive and well, and that with hard work and determination, great growth is possible.”

by Kara Kimbrough “An apple a day keeps the doctor away.” I repeated the reassuring mantra as I mixed together butter, margarine, and sour cream for my apple strudel. It wasn’t just any apple strudel. After years of rolling flimsy dough, re-rolling, and piecing together unshapely strudels, I learned the tricks of the trade from the expert bakers at Gluckstadt’s St. Joseph’s Catholic Church. Hundreds of strudels were made and sold each year at Germanfest, each one as perfectly-shaped as the next. Learning their technique opened the door for my first — and I might add perfect — apple strudel of fall. Related: Try this amazing Apple Strudel Recipe The keys to rolling strudel, or making dough for pie crusts or any pastry, actually, are simple. It’s imperative to work with firm, chilled dough. Dough must be combined the day before, covered, and chilled in the refrigerator overnight. Just like that, no more flimsy dough when the rolling process begins. Instead of using a pastry board, a pastry cloth is the way to go. The thin cloth is made of a utility fabric called unbleached drill, similar to light canvas. It can be found in the kitchen gadgets aisle next to rolling pins. Our pick is grandma-approved: pastry cloths made by Bethany, and you can buy one with or without an included board. Or, if you’re a DIY kind of person, you can make your own pastry cloth by purchasing the fabric in the craft section and hemming the edges. Related:   Food Factor: "Apple Pie" in a Glass To begin, sprinkle flour directly onto the cloth and spread it over the surface with your fingers. Then, place the dough on the floured cloth and grab your rolling pin. The floured cloth creates a smooth, non-stick surface for rolling dough for strudels, pie crusts, cobblers, and anything else that needs straightening before baking. Now, to the all-important rolling process. Spread the filling, leaving a border of dough around the edges. Starting at the far end, grab the cloth by the edges and flip the top edge of the dough over the filling. Repeat lifting and folding once, leaving sides open. Then, tuck in sides of the dough to enclose the filling. Continue lifting and folding until the dough is completely rolled into a flat log. Just like that, you have a perfect strudel! Learning the secret to strudel rolling, including the secret weapon pastry cloth, made for a memorable weekend. As a result of my newfound knowledge, friends and family can expect many homemade apple and cherry-cream cheese strudels in their future. Despite its importance, my takeaway from Germanfest included more than apple strudels. After sampling delicious grilled shish kabobs filled with tasty chunks of beef, sausages, onions, and peppers, I was inspired to make miniature versions for next week’s tailgate party. Last, I flipped over a few pages in the church cookbook from the apple strudel section and found a recipe for fall apples and one of my favorite cakes: German Apple Coffee Cake . Hot from the oven with a cup of coffee, it’ll be the perfect way to herald fall’s first cool morning or enjoy a bright harvest moon.

JACKSON, Miss — Join two of Mississippi’s favorites – chef Robert St. John and artist Wyatt Waters – as they travel the state creating scrumptious dishes and beautiful watercolor paintings in their new series “Palate to Palette,” premiering on MPB Television at 7 p.m. October 12th. The first season of “Palate to Palette” airs weekly through November 16th. The second season airs in spring 2018 and covers St. John and Waters traveling through Italy. During six episodes of season one, the duo stops in six cities – Jackson, Starkville, Biloxi, Oxford, Hattiesburg, and Greenwood – meeting new people, sampling local fare, and painting watercolors of the locales. Waters even dabbles in the kitchen a little in some episodes, but St. John sticks to what he knows best – cooking. “MPB was the perfect fit for ‘Palate to Palette.’ We are having a blast doing the show. It’s so much fun,” St. John said. “You’re not going to find two bigger cheerleaders for Mississippi than Wyatt and me. Doing a show about Mississippi is one of the easiest things we’ve done.” “We’re thrilled about having Robert and Wyatt on MPB with ‘Palate to Palette,’ ” said MPB Director of Television John Gibson. “People assume it's a show about food and art, but that’s only part of it. It’s really about two good friends traveling Mississippi and celebrating so many aspects of our state. I think viewers will appreciate the view of Mississippi they get through Robert’s and Wyatt’s eyes." Waters created more than 90 paintings while filming the series and some of those have already sold at his art gallery in Clinton. Viewers get to see a portion of those creations from beginning to end. “We are pretty happy with the show. Robert interprets Mississippi through food not unlike I interpret Mississippi through painting,” Waters said. “This is our version of Mississippi.” Anthony Thaxton of Thaxton Studios in Raymond, Mississippi, produced the series. “Anthony wove together a great story of who we were. I think it’s really honest,” Waters said. Thaxton’s friendship and work relationship with St. John and Waters goes back several years. Waters was actually one of Thaxton’s professors when he was a student at Mississippi College. “I understand their chemistry and why people love them,” Thaxton said. “I really have enjoyed our collaboration with MPB, and it’s made be a better editor. We could not be happier that the show is going to air on MPB.” “Palate to Palette” also touches on how St. John and Waters collaborate to create books. Their fourth book titled A Mississippi Palate: Heritage Cuisine and Watercolors of Home will be released in November. The television series brings the book to life. Anyone who watches the television series will get a true sense of what’s great about Mississippi. “It’s kind of a video love letter to Mississippi,” St. John said. Mississippi Farm Bureau Federation is the underwriter of “Palate to Palette.” For more information regarding MPB, visit www.mpbonline.org.

More and more wine consumers are reading "Central Coast" on wine labels as the source of grapes in the bottle. Our impression is that most consumers are unsure of where the Central Coast is located in California. For that matter, where is the North Coast of California? These regions are so broad, they often mean so little. Do not to confuse the Central Coast with the huge 450-mile-long fertile Central Valley, which dominates the landscape of central California, and lies west and inland of the Central Coast. The Central Valley produces more than 50 percent of the fruits, nuts, and vegetables in the U.S. But the Central Coast is the region hugging the Pacific coast, stretching south of San Francisco roughly 350 miles to Santa Barbara. It encompasses a wide range of growing conditions from the cooler climate Monterey region to the much warmer region in Paso Robles. Most often, the cooler climate areas are open to the frigid air that migrates inland off of the cool Pacific Ocean waters every evening, and ebb as the morning fog burns off during the day. Chardonnay is the most commonly planted grape, which reflects the abundance of cooler climate terroirs in the region. Philip Hahn of Hahn Vineyards praises the opportunities in the region to grow grapes in different climactic areas for blending within the Central Coast region. For example, cooler climate grapes can be blended with the same or other varietal from warmer regions to result in more interest and complexity in the finished wine. So what’s a consumer to expect from wines labeled Central Coast? At a minimum Central Coast appellations, even the warmer ones, such as Paso Robles, will reflect the maritime influence of the cool Pacific Ocean with significant diurnal temperature swings, warm or hot days, and cool evenings. Areas like Monterey will have lower overall daytime temperatures, as well as cool evenings, and grapes will take longer to mature on the vine. Overall consumers can expect Central Coast grapes to produce wines that reflect ripe fruit flavors and appropriate alcohol levels due to warm daytime temperatures that promote sugar production in grapes. At the same time, cool nighttime temperatures promote acid preservation in the ripened grapes to preserve freshness and palate-cleansing qualities in the finished wine. One widely available Central Coast winery to look for is Fess Parker in Los Olivos. Look for its pinot noir and chardonnay. Yes, this is the same Fess Parker who played Davy Crockett and Daniel Boone in the 1960s and 70s . Another Central Coast wine we like is J. Lohr Winery in Paso Robles, which produces notable cabernet sauvignon and chardonnay Cambria Winery in Santa Maria creates world-class pinot noir and chardonnay. Justin Winery in Paso Robles is noted for their outstanding cabernet sauvignon, and Hahn Vineyards in Monterey crafts well priced pinot noir and chardonnay. These are but a few of the hundreds of wineries in the Central Coast, many of which merit consideration for their table wines. Just in case you're wondering, the North Coast wine growing region mentioned at the beginning of this column is defined as the region north of San Francisco encompassing Napa Valley, Sonoma County, Mendocino County, Lake County, Solano County, and Los Carneros. It is home to half of California’s wineries, and some of its most prestigious properties. WINE PICKS Kendall Jackson Avant Chardonnay 2015 ($17). Very expensive chardonnay with a brush of oak and vibrant tropical fruit flavors. Delicious and balanced. Matanzas Creek Winery Sonoma County Chardonnay 2015 ($26). Lush with apple and peach notes and a hint of lemon. The wine is treated to full malolatic fermentation and nine months of French oak aging, which adds a bit of vanilla and butterscotch and caramel. Cambria Benchbreak Chardonnay 2015 ($22). The estates vineyards for this Jackson Family Wines gem are certified sustainable by the California Sustainable Winegrowing Alliance. It is a beautiful, oaky chardonnay with grapefruit, peach, and apple flavors, with a hint of mineral and spice. St. Supery Dollarhide Estate Ranch Merlot 2013 ($50). We loved the texture of this smooth, 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. Landmark Vineyards Overlook Chardonnay 2015 ($25). Now in its 25th year, the Overlook chardonnay is reliable from year to year. Using grapes from Russian River Valley and throughout Sonoma County, this chardonnay has ripe apple fruit flavors, a dollop of lemon cream, and a lot of toasty oak. Ladera Nappa Valley Cabernet Sauvignon 2014 ($60). Using grapes high up Howell and Diamond mountains, winemaker Jade Barrett has crafted an impressive, rich cabernet sauvignon. Loads of forward black cherry and cassis fruit with hints of cocoa. Lush mouthfeel makes it so enjoyable. Bouchaine Estate Pinot Noir 2014 ($35). Using grapes from Carneros, the medium-bodied pinot noir has juicy cherry and strawberry fruit with a hint of cola and baking spice. Clos du Val Hirondelle Vineyard Estate Cabernet Sauvignon 2014 ($52). This solid and unblended cabernet from the Stag's Leap District is the proverbial iron fist in a velvet glove. Blueberry aromas, strawberry and cherry flavors, with a hint of mint and toasted oak. Frank Family Vineyards Carneros Pinot Noir 2015 ($35). We've always been fans of this producer's hedonistic zinfandels, but the pinot noir continues to impress us year after year. It has ripe varietal black cherry and plum flavors with hints of clove and vanilla.

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. – Noted chef, author, and restaurateur Robert St. John, along with his good friend and well-known artist Wyatt Waters, will be the hosts of an event that launches the pair’s new book, A Mississippi Palate at the Ag Museum in Jackson on October 24th. This will be the fourth collaboration that St. John and Waters have released. This book will feature recipes, stories, and artwork from around Mississippi. The event will be a four-course dinner prepared by St. John using recipes from the new book. He will prepare these on stage and regale the audience with stories as he cooks. While this is going on, Waters will be painting a water color picture that will be auctioned off at the end of the evening. St. John and Waters are huge supporters of Mississippi agriculture, promoting local farmers and the things they produce every chance they get. All of St. John’s restaurants use local ingredients whenever possible. The proceeds from this event will go to the Farm Families of Mississippi, an organization dedicated to promoting the positive benefits that agriculture provides to the public. Books will be available for purchase and the authors will sign and personalize them while you wait. A limited number of tickets are available here.

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 quality 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. 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! September 27th – October 3rd: Lettuce Wraps ($20) Fresh and flavorful are at the forefront of this Little Big Meal! Keep it simple with a choice between ground pork, ground chicken, or tofu, and pour into romaine hearts with the help of a lettuce wrap veggie kit. Season with a drizzle of The Fresh Market's own gluten free teriyaki, sesame garlic, or Thai peanut sauce, and serve alongside a choice of vegetable or Thai spring rolls or pork or chicken pot stickers. This healthy meal choice is balanced with a sweet treat for the family! A variety of delicious pound cake flavors are available for dessert, including cranberry orange, French vanilla, blueberry, lemon, and pumpkin chocolate chip. October 4–10th: Chili ($20) As the weather starts to cool down, what's more satisfying than a hearty bowl of chili? Start with a choice of ground turkey or an extra lean ground sirloin, seasoned with a chili kit and a choice of Frontera chili starter sauces in black bean, Texas, or whtie bean. Add extra protein with The Fresh Market's own organic beans in black, cannellini, or dark red kidney, and top with gooey cheese shreds in Mexican mild mix or sharp cheddar. Serve warm with six corn muffins to satisfy on brisk, fall evenings. October 11–17th: Chicken Parmesan ($20) This fan favorite Little Big Meal is back with the flavors of Italy! Chicken Parmesan is served alongside De Cecco linguine di passero, angel hair pasta, or spaghetti pasta and Lucini Rustic sauce in rustic tomato vodka. Top it off with a sprinkle of cheese shreds in Italian blend or mozzarella, and serve with a crisp, Earthbound chopped salad kit in Asian, barbecue ranch, or Southwest. Buon appetito! October 18–24th: Burgers ($20) Fire up the grill and bring the party back state-side with this classic meal that is sure to please! Choose four gourmet burgers in bacon cheddar, blue cheese, portabella Gouda, or garden fresh turkey. All delicious options are perfectly paired with gourmet brioche hamburger buns with a choice of The Fresh Market's thinly-sliced cheese in American, mild cheddar, Colby jack, Havarti, mozzarella, pepper jack, provolone, or Swiss. Just try to keep hungry hands off the selection of Alexia fries served alongside this juicy burger! Options include crinkle cut, waffle, natural cut Julienne, seasoned, and more! Keep it fresh and green with a choice of salad including Asian sesame, fresh harvest, garden medley, Southwest, and sweet kale. This meal will have the family all fired up and ready to savor eating outdoors. October 25–31st: Noodle or Rice Bowls ($20) Bowls are an incredibly balanced option that everyone will enjoy and this Little Big Meal is no exception. Start with a choice of protein, with options of sirloin steak strips, chicken breast strips, or peeled and deveined shrimp. Grab a vegetable stir fry kit and toss in Hakabaku organic sobu noodles, udon noodles, or Nishiki premium rice. Season with Saffron Road simmer sauce in Korean stir fry, lemongrass basil, Thai red curry, or tikka masala, and finish the meal on a sweet note with choice of almond, brownie, raspberry, or peanut butter and jelly pillow cookies. Healthy, simple, and delicious – what could be better? The Fresh Market's 176 stores nationwide will be participating in this Little Big Meal program. For local store information, please visit https://www.thefreshmarket.com/your-market/store-locator. Fore more information on the Little Big Meal program, ingredients, and recipe ideas, please visit https://www.thefreshmarket.com/specials/little-big-meal and follow along on Facebook, Twitter, Instagram, and Pinterest.

The small city of Ruleville in Sunflower County will soon fill with the sights and smells of The Great Ruleville Roast & Run, to be held September 29th and 30th at Rule Park. For these two days, barbecue will be serious business for those participating in the contest, but the festival will offer a weekend filled with activities for local residents and guests. The Great Ruleville Roast barbecue contest began in 2005, with a 5K Walk/Run added in 2010. This year, the festival’s theme will be “Luau.” The two-day barbecue competition will begin at 6 p.m. on Friday. The Championship and Patio Divisions are sanctioned by the Memphis Barbecue Network, and the event serves as a qualifier for the Delta BBQ Battle. While the barbecue experts begin their masterful work, the Trailer Park Disco Band will perform from 6:30 to 9:30 p.m., and a fireworks display will thrill young and old alike beginning at 9:45 p.m. The park opens at 9 a.m. Saturday, but those hungry for a good breakfast are encouraged to support the traditional Ruleville-Drew Rotary Pancake Breakfast, which will be held inside the historic Depot from 6:30 to 9 a.m. The festival fun continues with the 5K Walk/Run, where participants can win awards for their efforts. A Classic Car, Truck, and Tractor Show is also planned, with registration beginning at 9 a.m. and the show beginning at 10 a.m. In conjunction with the barbecue competition, the Ruleville Chamber of Commerce and Two Brooks Rice Farm are sponsoring a Steak Cook-off with a One Bite Rice Competition beginning at 1 p.m. on Saturday. Awards will be given to those who excel in this Steak Cook-off Association event. While barbecue and steak competition participants are not allowed to sell their products, there will be plenty of food and fun available at the festival. Entertainment from Boundless Love Gospel Group, Ruleville Central High Band, Delta Blaze Cheerleaders, and Marshall Hopper is scheduled. Children’s activities, food trucks, and the sale of arts and crafts, pottery, woodwork, homemade goods, and more complete The Great Ruleville Roast. In addition, EMA Director for Sunflower County, Benny Grant, will present a fire safety demonstration for families. The event will end with the highly-anticipated Barbecue Awards at approximately 5 p.m. with cash prizes, trophies, and plaques for those who have excelled in their culinary quests. More information about competition rules is available on the festival’s Facebook page, “The Great Ruleville Roast & Run.”

When the calendar says it’s fall this Friday, our brains will instantly click over to comfort food mode. We’re ready for hearty soups, gumbo, chili, red beans and rice, lasagna, and other heavier dishes. Pumpkin spice lattes may be on the menu at coffee houses, but in Mississippi, we’ll experience heat waves until Thanksgiving. Coming up with dinner menus for our tepid fall can be done, but it takes a little ingenuity and digging through cookbook stacks. Last week, I ran across a cookbook published by one of the state's most iconic families. Patriarch Jerry O’Keefe, who passed away last year at 93, was a World War II fighter pilot and war hero, state legislator, Biloxi mayor, successful business man, and arts patron. But perhaps most impressive, he and his wife raised a clan of 13 children in a sprawling home on Beach Boulevard a few feet from the gulf. To keep them all fed, Mrs. O’Keefe and the family cook Florence locked down a weekly menu plan that rarely changed, according to one of the children’s memories. The “repetitious” meal plan recalled by Kathryn O’Keefe in Cooking on the Coast included red beans and rice on Mondays, meatballs and spaghetti on Tuesday, chuck roast with potatoes, onions, and carrots on Wednesday and leftovers or fricasseed chicken on Thursday. For the Catholic family, Fridays meant fried fish or courtbouillon, a type of Creole seafood stew. Saturdays brought hamburgers and French fries for lunch, followed by their mother making homemade pizza for the kids’ dinner while the adults dined on grilled steak. The biggest treat of the week was Florence’s fried chicken and all the trimmings for Sunday lunch. To cook enough chicken for the family of 15, “she started cooking early in the morning and we would awake to the wonderful aroma of fresh, hot, fried chicken,” said O’Keefe. I’m sure the O’Keefe children prayed for a menu change. But as adults, they fondly remember the delicious meals around the family dinner table. I realize our world has changed since those simpler times and not everyone has a talented cook like Florence to prepare nightly meals. However, there are many dishes that can be prepared the night before, placed in the refrigerator overnight, and baked before dinner to create a hot meal in minutes. One of my favorite prep early/enjoy later dishes is pork chops and hash brown bake. It’s a healthier way to prepare pork chops than frying and contains a built-in base of one of my favorite side dishes. In a large skillet, brown five bone-in pork chops on both sides in a little oil until lightly browned. In a separate bowl, combine a cup each of sour cream and chopped onion, cream of celery soup, and half cup of milk. Stir in a 32-ounce bag of frozen shredded hash browns that have been defrosted. Spread hash brown mixture in a 13 x 9-inch casserole dish and sprinkle with a cup of shredded Cheddar cheese. Top with pork chops, cover, and refrigerate overnight. Bake at 375 degrees for 45-50 minutes until pork chops are thoroughly cooked. Reading about Mrs. O’Keefe’s homemade pizza for 13 hungry kids caused me to search for my favorite recipe. It won’t feed as many as her recipe did, but it’ll easily satisfy everyone around your table. Easy Ultimate Cheeseburger Pizza 1/2 pound ground chuck or sausage 14 ounce can of diced tomatoes, drained 1 teaspoon minced garlic 12-inch prebaked pizza crust 1-1/2 cup shredded Cheddar cheese 1/2 teaspoon Italian seasoning 1/4 cup green onions, chopped Ketchup and mustard to taste Brown meat in a skillet, stirring often, until beef crumbles and is no longer pink. In another bowl, stir together tomatoes and garlic. Spread over crust, then top with beef, cheese, green onions, and Italian seasoning. Lightly drizzle ketchup and mustard (use bottle with tip end if possible) in criss-cross pattern over top of pizza. Bake at 450 degrees F directly on oven rack for 12-14 minutes or until cheese is melted.

Chilly Chili If you’re worried about young children eating the colorful pods, try growing Chilly Chili, a colorful pod producer without the heat. (Photo by MSU Extension/Gary Bachman) Late summer and early fall are among my favorite times of the year because the ornamental peppers are starting to really color up. More and more fellow gardeners are jumping on the bandwagon and planting these beauties in their landscapes. These plants are hot -- in landscape character and accent -- and they carry the garden through the fall season and maybe beyond. Most ornamental peppers begin setting fruit as the temperatures rise, so the best show is always saved for late summer and continues through the fall as they keep producing. This means you need to set these plants out in the late spring. I find there is sometimes confusion when the word “ornamental” is used to describe a garden plant. Many folks automatically assume the fruit of an ornamental plant is not to be eaten, which is generally true. Ornamental peppers have been selectively bred for color, but they also could be used to spice up a dish. In fact, most are very, very hot. You can see my reaction to eating an ornamental pepper in the Southern Gardening TV segment, “Ornamental Peppers” at http://extension.msstate.edu/southern-gardening/video/2012/ornamental-peppers. Shishi Gashira!!! If you’re worried about young children possibly eating the colorful pods but still want to grow these fine garden plants, I have the selection for you. Chilly Chili is a colorful pod producer but without the heat. It is about as hot as a bell pepper. Gardeners across the United States are going crazy for ornamental peppers, and plant breeders and growers are responding to the increased interest. Every year, there are new introductions available in a dizzying array of options for the home garden and landscape. From big to small, with multicolored fruit, and with green, purple and variegated foliage, this is a fun and unique way to add interest to your garden. Check out the black, purple, and red pods of Black Hawk. The plants themselves seem to be proud of their fruit, as many pods are held high above the foliage for our viewing enjoyment. An example of the versatility and value of ornamental peppers is Purple Flash, which was chosen as a Mississippi Medallion winner for 2010. With its purple and white variegated leaves, it is one of the showiest peppers available on the market. Ornamental peppers love our hot and humid summers, and this helps the plants produce loads of pretty fruit. When the pepper plants are producing, it is very common to have peppers in various stages of coloration. This fantastic feature provides for an ever-changing look in the landscape. Once fruit has set, it is common for it to remain on the plant for a few months, maintaining the beautiful colors. Only when the peppers begin to dry will their color start to fade. Ornamental peppers prefer growing in consistently moist soil, but don’t be overly generous, as the plants do not tolerate waterlogged soil. I like growing these landscape standouts in containers or raised beds. Fertilize with a good, slow-release fertilizer early in the season. Some gardeners stop fertilizing once fruit starts to set, but I like to feed mine with a water-soluble fertilizer through the summer and fall to maintain nutrition at optimum levels. I realize I’ve told you about a plant that it’s too late to grow this year. If you are interested in some of these varieties for next year, start preparing now. The seeds are available at many online seed houses.

There is probably no other wine region that suffers as much consumer neglect as Alsace. Located on the banks of the Rhine River in northeastern France, the region was occupied by the Germans on four different occasions. It is no wonder that not only does its unique architecture of stucco stucco and timber reflect Germanic influences, but the names of its wine producers – Zind-Humbrecht, Trimbach, Weinbach, Ostertag – are more German than France. Not even the French from Burgundy, Bordeaux, and Provence understand Alsatians. Their Alemannian dialect is still spoken in Germany, but nowhere else in France. When the Roman empire fell, the region became part of Germany and wasn't conquered by the French until 1639. The tug-of-war over this region has left Alsace struggling for honor like a litter's runt. Yet, to a visitor, Alsace is one of France's most beautiful and humble regions. One would think that its residents would suffer an inferiority complex with such history, but that's hardly the case. They are very proud of their heritage, their endurance, and their wines. Alsace is split into three AOC designations: Alsace, grand cru, and cremant de Alsace. About 78 percent is classified "Alsace." Ninety percent of the wine is white – the red is represented by pinot noir for reasons we will forever struggle to understand. Only 25 percent of the wine is exported. Alsace produces some of the best dry rieslings in the world. Its gewurztraminer, despite being a tongue-twister, is so aromatic you could sell it as perfume. Its muscat, although not for everyone, will shock palates conditioned by oaky chardonnays. Much of Alsace’s struggle can be attributed to its fickle approach to residual sugar. For years, its most popular wines, including those from Zind-Humbrecht, were laden with sugar because such wines fared better among American critics. However, this trend has changed in recent years and Alsace wines, in general, are more balanced with good acidity and less residual sugar. Zind-Humbrecht even provides a residual sugar count on its labels. There are those producers who insist on letting nature takes its course with intervention, so if the sugar doesn’t entirely ferment one year, they don’t add any more yeast to make it happen. We lament that most stores don't carry many Alsace wines because there is so little demand for them. But you should seek them out. Look for producers Zind-Humbrecht, Trimbach, Hugel, Osterag, Boxler, and Weinbach. A good starter wine is pinot blanc, a great aperitif with deceiving simplicity and fresh acidity. Rieslings are often delicate, but characterized by finesse and finish. They complement fish with simple preparations. Gewurztraminer is hardly delicate and should be paired with heavy sauces; it's even a common foil to spicy foods and sushi. Here are some recently tasted Alsace wines: Trimbach Riesling 2014 ($20). Very fresh pear and lemon flavors with tangy acidity, a hint of ginger, rich mouthfeel, and a long, intense finish. A good value. Famile Hugel Classic Riesling 2014 ($22). A broad palate of peach and green apple flavors, a dash of minerals, and a touch of herbs, this is a dry, delightful representation of Alsace riesling. Kuentz-Bas Alsace Blanc 2014 ($18). I loved this wine for its refreshing quality. A blend of sylvaner, auxerrois, and muscat grapes, it has deceiving depth, bright acidity, floral aromatics, peach flavors, and a dash of minerals. Domaine Albert Boxler Pinot Blanc 2013 ($31). Orange, apricot, and petrol notes dominate this high-acidity wine. Domaine Osterag Fronholz Muscat 2009 ($44). This special treat falls heavy on the palate, but the weight is offset by tantalizing honey and stone fruit flavors. Domaine Zind-Humbrecht Riesling Grand Cru Rangen de Thann "Clos St. Urbain" 2005 ($82). Wow, what a moutful. This small production Riesling is from one of the most reputable grand cru vineyards in Alsace. Bold and dense in structure, it oozes peach and melon flavors, an extraordinary, long finish, and a powerful balance of acidity and plumpness. Wine picks: Catalina Sounds Pinot Noir Marlborough 2015 ($27). This delicious pinot noir stakes a claim for Marlborough New Zeland pinot noir. Medium boded with expressive wild cherry flavors and a spicy nose, the overall style is somewhat between a more expensive, cool-climate California pinot noir and a more reticent Oregon pinot noir. A very nice drink for pinot noir lovers. Le Serre Nuove dell' Ornellaia 2014 ($75). The second wine of the legendary Italian wine Ornellaia, this power-packed blend includes merlot (50 percent), carbernet sauvignon, cabernet franc, and petit verdot. Those who think Bordeaux blends should be left to the French should taste this wine -- hardly a "second." Softer than the pricey Ornellaia, the Le Serre Nuove has good depth and color, with a broad palate of fresh red berry fruit and spices. Falseco Tellus Chardonnay Umbria IGT 2015 ($16). Unoaked chardonnay seekers, this one is for you. Moderate alcohol and stainless-steel aging give this chardonnay lovely, pure citrus, pear, and apple flavors and nose. Pair with fresh seafood or chicken, or sip by itself. Rock Wall Wine Company Le Mur de Roche Petite Sirah 2012 ($60). Kent Rosenblum sold his winery in 2008, but then bankrolled Rock Wall for his wine-making daughter, Shauna. This single-vineyard, petite Sirah has a low of power and density. You could cut this wine with a knife and lay it on toast in the morning. Inky, it has a lush blackberry liqueur flavor with a dose of tea, vanilla, and citrus. Delicious now, but begging for age.

Who doesn't love a good cheeseburger? Celebrate National Cheeseburger Day by whipping up a delicious and unique cheeseburger in your own home. Pepper Jack Stuffed Burgers with Caramelized Onions Enchilada Burger Cheeseburger Spring Rolls Classic Cheesburger with Lots of Toppings Alton Brown's Private Cheeseburger Recipe

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.

A late crop means the majority of the state’s cotton does not yet have open bolls. This cotton at the Mississippi State University Rodney Foil Plant Science Researcher Center in Starkville was close to maturity on Sept. 14, 2017. (Photo by MSU Extension Service/Kevin Hudson) STARKVILLE, Miss. -- Rain, cool weather, more rain, and some wind have slowed cotton maturation, but since the crop was a little behind schedule, the damage may be less than if harvest were already underway. Darrin Dodds, cotton specialist with the Mississippi State University Extension Service, said recent weather is causing some yield loss, but it is hard to estimate how much. “Being late to a degree helped the crop because rain did not string out open cotton, but given that we are running out of heat, we may have been better off with an earlier crop that had been defoliated and was standing up when the rain came,” Dodds said. The U.S. Department of Agriculture estimated that as of September 10th, all the state’s cotton had set bolls and 47 percent had open bolls. However, the state’s cotton crop has widely varying maturity levels because the planting season was delayed and interrupted by rain. “We had been fighting a late crop all year, and we needed a hot and dry September like we had last year, but we aren’t getting it,” Dodds said. This late in the growing season, cotton needs heat to mature its remaining bolls. Dry weather allows producers to apply treatments that make cotton plants drop their leaves and open their bolls, preparing the crop for harvest. “The remnants of Hurricane Harvey came through the river counties and dropped as much as six inches or more of rain, which certainly hurt this cotton crop,” Dodds said. “Harvey also brought a lot of wind, so much of the cotton in that part of the Delta is kind of twisted and laying down. That can potentially cause issues with defoliation, slow harvest way down and reduce yields.” When Hurricane Irma’s remnants passed through the state one week later, it brought more unneeded rain. More importantly, it substantially reduced temperatures. “The lack of heat is creating issues,” Dodds said. “We need it to help mature the uppermost fruit on the plants and help them crack open.” Growers are now carefully watching the weather to decide when to apply harvest aid treatments. Six to eight weeks remain in the typical cotton harvest window, and growers will have to move quickly when weather allows crop defoliation so that cotton can be picked about two weeks later. Dennis Reginelli, Extension area agronomy agent based in Oktibbeha County, said some cotton in south Lowndes County was picked the first week of September, but most cotton in his area is running out of time for maturity. “Last year, Noxubee County led the state in overall cotton average and irrigated average. It’s hard to duplicate that, even in a good year,” Reginelli said. “Our yields will be lower this year.” He said wide variation in planting dates will prevent maximum yields, while wet, cool weather will further reduce anticipated yields. “We’re behind right now, but we hope to get some favorable weather while we’re picking so we can get the cotton out and have some good quality,” Reginelli said. Brian Williams, Extension agricultural economist, said cotton cash and futures prices are just over 69 cents a pound. This is down slightly from a year ago but well below the 74-cent price earned in the spring. Williams said the recent hurricanes had little long-term impact on cotton prices. “Some of the south Texas cotton crop was already harvested when the hurricane hit, and flooding submerged many fields that had cotton bales stacked to the side,” Williams said. “At a minimum, that will significantly damage the quality of those bales, while some will not be salvageable at all. “This brought a temporary spike in the markets, when at one point last week, cotton futures topped 75 cents per pound. However, prices have since fallen to levels just slightly above pre-hurricane markets,” he said.

OXFORD, Miss. – The Institute of Child Nutrition at the University of Mississippi has agreed to partner with the American Heart Association and is moving forward on other initiatives to provide training for child nutrition professionals across the country under new Executive Director Aleshia Hall-Campbell's leadership. ICN, which is part of the School of Applied Sciences, provides resources to improve child nutrition programs, including guidance on making school meals healthier and safer, while keeping costs feasible for school districts. Its staff also offers free and low-cost training options for child nutrition professionals and provides resources to help them meet new professional standards requirements. Hall-Campbell was selected recently as the institute's new executive director. ICN is the only federally funded national center dedicated to applied research, education, training and technical assistance for child nutrition programs. "We're trying to expand partnerships with allied organizations to continue providing high-quality training and resources for nutrition professionals," Hall-Campbell said. "We want to continue to make resources available in various modalities and formats like online courses, videos, webinars, face-to-face training, facts sheets and infographics." The ICN's work is a good example of the importance of partnerships, Chancellor Jeffrey Vitter said. "The Institute of Child Nutrition at the University of Mississippi is a tremendous example of one of our many longstanding partnerships with federal agencies that benefit our nation," Vitter said. "The institute reaches millions of people through education, outreach and training, as well as partnerships. "I look forward to the institute's continued impact on improving the quality and operation of child nutrition programs nationwide." Hall-Campbell had been acting director for the past two years before getting the job permanently. Before that, she was the institute's associate director of cooperative agreements. She holds a doctorate in higher education leadership from UM, a Master of Public Health from the University of North Texas Health Science Center, and a bachelor's degree from Jackson State University. She's also ICN's first African-American executive director. "It's overwhelming," Hall-Campbell said. "It's humbling. I don't want that to be the focus, but I do want to acknowledge it and step in to be a role model and also open the door of opportunity for everyone." Under a new memorandum of understanding, ICN will work with the American Heart Association, a major health organization dedicated to fighting cardiovascular disease and strokes. The goal is to join forces in support of efforts to provide training and resources for school nutrition and childcare professionals on preparing healthy meals for students. "We want to work collaboratively to develop heart-healthy resources, which is major factor in combating childhood obesity these days," Hall-Campbell said. Both organizations are already partners with the U.S. Department of Agriculture's "What's Shaking?" and "Team Up for School Nutrition Success" programs to assist child nutrition operators in reducing sodium in foods, and to create peer-to-peer mentoring. The late Jeanette Phillips, former professor and chair of the UM Department of Nutrition and Hospitality Management, worked to bring the institute to the university. Congress established the ICN in 1989 and it's funded by a U.S. Department of Agriculture Food and Nutrition Service grant. It has four divisions: Education and Training, Information Services, and Administration are all at Ole Miss. The ICN's Applied Research Division is housed at the University of Southern Mississippi. Since its creation, the ICN has become a go-to source for information, resources, research and on-site training at schools across the country, all at little to no cost. It offers online training resources, free online courses for child nutrition personnel and an expert help desk in support of child nutrition program management. The institute houses the Child Nutrition Archives, which preserves the history and artifacts of the federally funded child nutrition program, at Ole Miss. Research indicates that one in three American children is overweight or obese, Hall-Campbell said. Transforming menus in schools and encouraging physical activity doesn't just help make kids healthier; research also shows healthy food and better academic performance go hand in hand. The institute's quality interactive online courses, such as Focus on the Customer for school nutrition managers, provide guidance in meeting federal regulations and practical advice and tools for best serving students, school staff and others. The courses also offer flexibility for working professionals to fit them into their schedules. The Food Buying Guide Calculator, which was developed in partnership with USDA's Team Nutrition and found on ICN's website, helps simplify ordering for school nutrition staff. Moving forward, ICN will continue to focus on creating new partnerships to continue transforming school nutrition, Hall-Campbell said. "It's an honor and a privilege to be able to step into this capacity," Hall-Campbell said. "Serving in the acting capacity got my feet wet and let me really see it. "I had been here five years before that, but now it's full ownership and accountability in this organization. I'm focused on how we can move forward and be a major resource in this field."

The Pilot House restaurant NATCHEZ, Miss. -- Charles Weber was recently name Food & Beverage Director for the Hotel Vue and The Pilot House Restaurant. The announcement was made by Wendy Grandin, General Manager of the 91-room property. With over 30 years experience in the food and beverage industry, Weber brings a wealth of knowledge and creativity to the property. His primary responsibilities include overseeing all aspects of The Pilot House and catering functions for Hotel Vue.

Remember the good ole days when mealtime meant walking a few steps from oven to table? Just like that, dinner was served. Nowadays, hectic lives and crowded social calendars mean very few families are actually sitting down together at the table to enjoy a home-cooked meal. The need for “make and take” dishes to join others at office and church potlucks, neighborhood supper clubs, tailgate parties, and numerous other social engagements has increased to the point that recipes that aren’t portable are passed over for ones that will survive a ride to the next meal on the calendar. I’m guilty of joining the current meals-on-the-move crave and as a result, have a number of recipes that travel well and usually arrive in one piece. But that doesn’t stop me from longing from the good ole days when special dishes took a few hours to assemble, then spent an hour or two simmering away in the oven before being moved gently a few feet to the dinner table. My trip down memory lane was triggered by a post on an internet site entitled “Old Biloxi Recipes.” The site is filled with intriguing stories about “gone but not forgotten” restaurants on the Mississippi Gulf Coast. When I have time, I scroll through the site and read touching stories from those who grew up on the Coast. As an added bonus, accompanying recipes from the author of a series of cookbooks by the same name as the site are often shared. A lengthy recipe for hamburger steak with onion gravy from Mary’s Drive-Inn triggered numerous posts from those who still daydreamed about the savory dish. One by one, they recounted wonderful childhood memories of special meals with their families at the little restaurant near the beach. Besides wishing I’d sampled Mary’s famous hamburger steak, po’boys, and other dishes, it hit me that nobody makes hamburger steak with real gravy anymore. Oh sure, there are numerous slow cooker and shortcut versions filled with powdery gravy mixes, but finding the time to make it the old-fashioned way like Mary did is something that almost never happens in our busy lives. Back to limitations on our cooking time. I have to admit, I’m in a rut when it comes to my favorite "make and take” dishes. For tailgate parties or other social gatherings, more times than not, I rely on my baked muffaletta sandwich. To make it for a crowd, I purchase a long loaf of French bread. You can use the classic round muffaletta bread if you’d like. After slicing the loaf lengthwise, I remove a little of the bread filling to make room for additional ingredients. First, I spread a layer of olive spread on the bottom and let it soak up all the delicious flavor for a few minutes. After the olive spread has soaked in, I pile on thick layers of sliced salami, Black Forest ham, and sliced mozzarella cheese, then spread another layer of olive spread on the top half of the bread. After wrapping it tightly in foil, I place the loaf on a baking sheet and bake in a 350-degree F oven for about 20 minutes, or until the cheese is melted and the filling is warmed through. Once it’s sliced, you can easily feed a crowd, and as an added bonus, you can do it without spending a fortune. When it comes to more formal gatherings , I’m prone to take my secret recipe hash brown casserole. It’s easy to make, holds up well on the buffet table, and is decadently-rich and creamy. Recently, I decided it was time to change up my game and add some interest to my regular hash brown routine. I found a recipe that is just as tasty as my old standard, but is more filling, and as a result, made it to the main dish table. It may not be as memorable as Mary’s hamburger steak, but it’s near the top of the best “make and take” pack. Make and Take Cheesy Chicken, Potatoes and Broccoli 32-ounce package shredded hash brown 1-1/2 pounds boneless, skinless chicken breasts, cubed 16-ounce package frozen broccoli, thawed and drained 2 cans Cheddar cheese soup 12-ounce can evaporated milk 6-ounce can French fried onions, divided 12-ounce package Cheddar cheese Salt and pepper to taste Combine hash browns, chicken, broccoli, soup, milk, and half the onions in a casserole dish sprayed with non-stick vegetable spray. Add salt and pepper, cover with foil, and bake in 350-degree oven for 30 minutes. During last 10 minutes of cooking time, uncover dish, sprinkle with Cheddar cheese and remaining French fried onions. Cook uncovered for remainder of time until cheese is thoroughly melted. Tip: If dish is too thick for your liking, pour a little water in one of the cheese soup cans and stir into mixture before adding cheese and onions at the end.

The 31st annual Gluckstadt German Fest is set for Sunday, September 24th, from 11 a.m. to 5 p.m. at St. Joseph Catholic Church in Gluckstadt. This family-oriented festival is best known for its food and music. Live music will be provided by The Polka Meisters, an authentic German folk band from Tulsa, Oklahoma. Those who have never experienced a German Polka will love the songs and dance along, and no German Fest is complete without the famous “chicken dance,” a favorite of young and old which truly has to be seen and heard to be fully appreciated. Shish kabobs, bratwurst and sauerkraut, and authentic German desserts such as pies, cookies, cakes, and other homemade favorites aplenty will be dished out all day. The menu also includes giant, fresh, oven-baked pretzels, hot dogs, and rippchenkraut, which is pork chop with homemade sauerkraut. A variety of beer will be on tap, along with Pepsi products and bottled water. There will also be a German wine tasting booth. Games and other activities will also be set up for kids of all ages to enjoy. Meal tickets cost $6 in advance or $7 on the day of the event. Advance meal tickets are available from parishioners of St. Joseph Catholic Church. Ticket information is also available by calling the parish office at 601-856-2054. For those who want to take home something to enjoy, the Country Store will be in business with an assortment of commemorative items, t-shirts, homemade breads, desserts, jellies, and canned goods. Sauerkraut is always the top seller at this event. Church members make hundreds of quarts of the salty cabbage delicacy using a recipe handed down through generations of German descendants living in Gluckstadt. Gifted church folk also have their creative energies in overdrive to produce fun craft items for sale. The Gluckstadt community was founded in 1905 by families of German descent. Many of the descendants of the original families still attend St. Joseph. Each year St. Joseph Catholic Church hosts the GermanFest the last Sunday in September. GermanFest is the annual fund raising event for the church. The festival is held on the grounds of St. Joseph Catholic Church, which is located off Interstate 55 north of Madison. Take Exit 112 at Gluckstadt and go west three-tenths of a mile on Gluckstadt Road. Or just follow the crowd from the Interstate. Admission and parking are free. Festival goers may wish to bring a lawn chair. For more information, call Pam Minninger, St. Joseph Catholic Church, 601.856.2054.