BILOXI, Miss. — Shaggy's wraps up the Summer with three successful "Shaggy's Angler Camps" in a partnership with USM Gulf Coast Research Lab. "We were able to add a third camp this year," said Shaggy's Founder Ron Ladner. "We had more kids interested and just wanted to make sure nobody missed out." Shaggy's made a $5,000 annual commitment to partner with the USM Gulf Coast Research Lab, as a sponsor for the "Shaggy's Angler Camp," to help with scholarships and other resources. Shaggy's is the first corporate sponsor in the history of GCRL's Marine Education Center's (MEC) summer camps. Ladner and Rimmer Covington, Jr., co-owners of Shaggy's Restaurants, also contributed over $10,000 in charters and resources to take 65 kids fishing offshore for the first time. Covington said, "In addition to our sponsorship, Ron and I thought it would be cool to take the kids offshore for a bigger experience. We can't take them all on our boat, so Shaggy's hired charter boats to make sure everyone could go." "Our partnership with Shaggy's increases the number of scholarships we are able to offer and enables us to enhance the camp by adding the offshore fishing component to the five-day camp," said Chris Snyder, MEC director. "It is refreshing to see Shaggy's commitment throughout their organization to introduce kids to fishing in the Mississippi Gulf Coast, and for their appreciation and concern for the resource." Shaggy's Restaurants has four locations: Pass Christian Harbor, Gulfport Beach, Biloxi Beach, and Pensacola Beach. Since its inception in 2007, the "Shaggy's Kids Foundation" has hosted several events that have introduced deserving boys and girls to the sport of fishing and marine life conservation. "For the past two years combined, we have given over 100 kids the experience of catching an offshore fish. There's nothing like it…watching a kid catch their first big fish," said Covington, an accomplished offshore fishing captain. "When you step into our restaurants, you can immediately tell that fishing is a passion for us," Ladner said. "We started the Shaggy's Kids Foundation to help introduce kids to the sport of fishing, so this is important to us." About Shaggy's Shaggy's concept is open-air, family-friendly, waterfront restaurants, serving fresh gulf seafood dishes, burgers, sandwiches, cocktails, cold beer, wine and lots of fun since 2007. With over 300 employees, Shaggy's has four locations: Shaggy's Pass Harbor, Shaggy's Biloxi Beach, Shaggy's Pensacola Beach, and Shaggy's Gulfport Beach. Shaggy's also strives to make a positive impact in the community. The Shaggy's Kids Foundation focuses on introducing children to fishing and marine life. Shaggy's was awarded the Governor's Cup for Community Service and Leadership; was recognized as the "Top Company Giver" by Beach Boulevard magazine; and most recently won the "GIVE" award for the top company in Mississippi displaying community excellence and volunteer work.

With back to school season in full swing, parents are getting back into the routine of making healthy after school snacks. It’s no secret that schedules are as hectic as ever, but that’s not stopping parents from taking the time to pack nutritious snacks for their kids. According to a recent survey conducted by Borden® Cheese: two out of three parents pack lunches for their kids More than 65 percent of parents believe nutritious snacks are a must-have when packing those lunches 50 percent of parents identify time or convenience as the primary challenges to offering healthy, nutritious lunches and after-school snacks for their children Here are a couple healthy, creative recipes on behalf of Borden® Cheese: Cheese & Apple Sailboats Set sail after school with an apple and cheese sailboat snack. Cut each slice of tasty cheese diagonally to create two triangles. The triangles will become your sails, toothpicks will make the mast and the apple slice is the boat. Attach the cheese slice to the apple with the toothpick and you have a delicious, nutritious apple and cheese sailboat! Robot Cheese Sandwich Recharge your kid’s batteries with this robot shaped sandwich! Quickly turn a plain old cheese sandwich into a fun lunch for your children with two slices of bread, nutritious cheese and just a few quick and easy slices. Classic Cheese & Crackers A lunchbox favorite and staple in every kitchen, cheese and crackers are one of life's true snacking pleasures. Take this classic combination up a notch by using cookie cutters to cut the cheese into cute shapes. Even the kids can get involved in creating this easy after school snack!

September is one of those transitional months when the kids are back in school, the house is your own for a few hours, and you just can't quite decide whether to open a red or white tonight. Mulling over such inconsequential matters is a far cry better than, well, a far cry from the child who fell off the swing. With the last gasp of summer embracing many of us, here are some unique wines to get you in the mood for the fall. WHITE Tenuta Sassoregale Vermentino Maremma 2016 ($15). This fragrant vermentino from a rugged part of Tuscany is a perfect sipper. Refreshing acidity, herbal aromas, fresh citrus, and stone fruit flavors with a dash of mineral. Frescobaldi Massovivo Ammiraglia Vermentino 2016 ($15). We enjoyed the fresh but balanced acidity of this Tuscan vermentino. It fills the nose with floral character and the mouth with soft and ripe white fruit flavors. Alpha Estate Malagouzia Turtles Vineyard 2016 ($16). This Greek wine is made entirely of the indigenous malagouzia grapes and shows off round melon and spice notes. Domaine Raymond Usseglio Cotes du Rhone "Les Claux" Blanc 2015 ($22). Made by respected Chateauneuf-du-Pape winemakers, this seldom seen white Cotes du Rhone is a delight. An equal blend of grenache blanc, clairette, and roussanne, this amazing wine offers great fruit with accents of white pepper and licorice notes. Very different and delicious. Canava Chrissou Tselepos Assyrtico Vieilles Vignes Santorini 2016. ($30). Assyrtico is the flagship white grape from Santorini, the Mediterranean Island that is the remnant of an ancient volcano. Very clean and bright with apple and mineral notes, this refreshing wine is a great match for virtually any chicken or seafood dishes. Long, crisp finish. Delicious! Le Contrade Puglia Malvasia/Chardonnay 2015 ($10). Very different profile with tropical fruit and citrus flavors, smooth texture, and medium body. It's more an appertif than a food wine. RED Gascon Reserva Malbec 2015 ($25). This reserve version of the popular Gascon Malbec provides more richness and concentration for a few bucks more. Ripe blackberry and plum notes with a dash of cocoa powder and mint. DeGrendel Op Die Berg Pinot Noir 2013 ($21). We were stunned by the quality of this South African pinot noir from Cape of Good Hope. It's not a place we think of for pinot noir, but it out-delivers its reasonable price. From one of the highest altitude vineyards in South Africa, it has forward cherry and blackberry flavors. Domaine de Durban Beaumes-de-Venise 2015 ($22). One of the best values we have found in the southern Rhone Valley, this blend of grenache, syrah, and mourvedre is extraordinary for its effusive red fruit flavors. Forward in style and long in the finish, it has a beautiful lavender and floral aromas, hints of dried herbs and pepper. This region was just granted a cru status in 2005 and is often overshadowed by the region's famous fortified wine made from muscat grapes. True Grit Reserve Red 2013 ($20). This Mendocino blend is a motley collection of carignane, zinfandel, grenache, syrah, petite sirah, souzao, tinto cao, and touriga nacional. With variety like this, it's hard to define. But we loved it nonetheless. Lots of ripe plum and dark fruit flavors with a hint of spice. Ridja Bordan Rioja Gran Reserva 2005 ($25-30). A very impressive old style Rioja with ripe aged dried fruit and soft, woodsy nose and flavors. Pair with red meat dishes. Plungerhead Petite Sirah 2015 ($14). A first for this portfolio of inexpensive wines, the petite sirah is a quaffable blend that includes tempranillo, merlot, and cabernet sauvignon. Lots of fruit forward flavors of blueberries and blackberries. Good for ribs and other barbecued food. Leese-Fitch Firehouse Red Wine 2015 ($12). Lots of grape varieties here: petite sirah, syrah, zinfandel, merlot, mourvedre, and – whew – tempranillo. However odd the mix, it delivers the burst of fruit you expect from this popular portfolio of wines. Blackberry flavors with hints of espresso and chocolate. PATZ & HALL Patz & Hall, founded in 1988, and recently purchased by Ste Michelle Wine Estates is renowned for their focus on pinot noir and chardonnay from mostly small-lot and single vineyard sites. The winery owns no vineyards or winemaking facilities but maintains long-term grape growing contracts with some of California’s most prestigious vineyard owners. We have tasted Patz & Hall wines frequently over the past 10 years and are always impressed with the different expressions of pinot noir and chardonnay from sites sometimes only miles apart. We recently tasted several 2015 releases and as usual found several that we highly recommend. Patz & Hall Chardonnay Russian River Valley Dutton Ranch 2015 ($38). Made from the prestigious Dutton Ranch grapes, some of which were planted almost 50 years ago. The wine presents delicious ripe pear and citrus notes especially tangerine. Just a bare hint of oak perfectly frames this elegant chardonnay. Patz & Hall Pinot Noir Sonoma Coast Jenkins Ranch 2015 ($60). Although we find most new releases from Patz & Hall ready to drink, this pinot noir could use a few years to fully blossom. Black cherry fruit, as well as some mocha and cola notes, are present as well as some elegant oak notes. Be patient. Patz & Hall Pinot Noir Sonoma Coast Gap’s Crown Vineyard 2015 ($70). While some pinot noir is better suited to lighter style foods like salmon, tuna, or chicken, this bold spicy pinot noir can go toe to toe with pretty much any red meat. Ripe cherry and cola notes dominate this medium to full-bodied pinot noir.

Chris and Lori Newcomb JACKSON, Miss. – In answer to the persisting need for a cure to one of the deadliest diseases facing women today, Newk’s Eatery is calling on partners and patrons across its 115 restaurants to “Join the Fight” against ovarian cancer. During Ovarian Cancer Awareness Month this September, guests both dining in or ordering online are invited to add a dollar amount to their purchases to fund research instrumental in diagnosis and treatment of what has been dubbed this generation’s “silent killer.” Each year, 200,000 women in the U.S. are diagnosed with ovarian cancer— with only 46 percent of women surviving longer than five years. When caught and treated early, 92 percent of women with ovarian cancer can live at least five years. Unfortunately, because there is no method of early detection and symptoms are vague, most women are diagnosed when their cancer has already spread. The daunting survival rate hits particularly close to home for the Newk’s Eatery family. When Newk’s Lori Newcomb first visited her doctor for stomach pain, the last thing she expected to walk out with was an ovarian cancer diagnosis. Blindsided and heartbroken by a type of cancer very few recognize or understand, Lori and her husband Chris knew it was time to help get the word out and decided their growing restaurant brand— Newk’s Eatery— was the way to do it. “Ovarian cancer is the number one cause of gynecological cancer deaths. There’s no screening test, and the symptoms often go undetected until the disease is in advanced stages,” said Lori Newcomb, who was diagnosed with stage IIIC of the disease in 2013 and continues her battle today. “Together with our restaurants and guests who have so much heart, we aim to change history by funding groundbreaking research for early detection and a cure.” All proceeds collected will go to Ovarian Cancer Research Fund Alliance (OCRFA) — the largest global organization dedicated to fighting ovarian cancer. OCRFA advances research to prevent, treat and defeat ovarian cancer, supports women and their families before, during and beyond diagnosis, and works with legislators to ensure ovarian cancer is a priority. “OCRFA is grateful to Lori Newcomb for bravely sharing her story and her commitment to shedding an important light on ovarian cancer. And we thank Newk’s Eatery’s guests and team members who continue to be incredible partners in the fight against ovarian cancer, raising much-needed funds for life-saving ovarian cancer research, ” said Audra Moran, President and CEO of OCRFA. “Ovarian cancer is one of the deadliest diseases facing women today, and the generosity of the Newk’s Eatery family is pivotal in helping us defeat ovarian cancer.” An extension of the brand’s ongoing Newk’s Cares initiative, this September’s fundraiser will add to the more than $500,000 already raised by Newk’s Cares over the past three years. Later in the month, Newk’s will also be hosting its fourth annual Ovarian Cycle spin event in Jackson, Miss. In honor of Ovarian Cancer Awareness Month, Newk’s restaurants are going teal—the color adopted by the global ovarian cancer awareness movement— and switching out Newk’s signature black cups for teal ones. Newk’s has made its stand against ovarian cancer an enduring one by placing educational materials about Lori’s Story and warning signs of the disease in every restaurant and on the Newk’s Cares website. The brand has also permanently replaced its traditional red straws with teal straws and Newk’s 2-O water bottles with “Newk’s Cares” water bottles. With 10 cents from every water bottle sold year-round donated to OCRFA, diners have the chance to join the stand against ovarian cancer 365 days a year at any Newk’s restaurant. For more information or to donate directly to the cause, please visit www.NewksCares.com or follow the cause on Facebook.

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.

Cattle market prices in Mississippi are up from a year ago as China has lifted its ban on U.S. beef. Black Angus cows graze at the H.H. Leveck Animal Research Center at Mississippi State University Sept. 6, 2017. (Photo by MSU Extension Service/Lindsay Pace) STARKVILLE, Miss. -- The first shipment of U.S. beef to China in more than 13 years reached its destination in June, and Mississippi cattle producers are beginning to see modest rewards of new market access. Current cattle prices in Mississippi are up from a year ago. Lightweight cattle are $1.67 per pound, while heavyweight feeder cattle are around $1.35 per pound. A year ago, lightweight cattle were $1.55 per pound, and heavyweight cattle were in the range of $1.17 per pound. “The cattle market has exhibited strong demand through most of 2017 despite the increased supply of cattle in the U.S.,” said Josh Maples, an agricultural economist with the Mississippi State University Extension Service. “Prices have generally decreased over the past month, which is due to a combination of seasonal factors and the increased supply.” Maples said patience and adjustments will be necessary for the U.S. cattle industry to see the potential of its renewed agreement with the world’s most populous country. China is the top importer of beef, but its per capita consumption is less than the rate seen in the U.S. Based on its population of nearly 1.4 billion, per capita consumption in China is less than 13 pounds, compared with 56 pounds here. “Most cattle producers want to know if this agreement is going to boost prices,” Maples said. “My response is that market access to China is a long-run game. Market success will not be enjoyed overnight, but with the size of China’s population, even gaining a small share of the per capita consumption totals will have a large impact on U.S. exports.” While the country’s consumption rate shows room for growth, he said, expansion will likely be throttled by household income. “Average per capita income in China was just over $8,000 in 2015 -- significantly lower than the U.S. average of more than $56,000,” Maples said. “This leads many Chinese consumers to be very price sensitive.” Because Mississippi beef producers will not export directly to China, any financial success experienced as the result of the new market will be indirect. Mississippi has approximately 15,940 beef cattle farms, but it has no commercial feedlots for finishing calves. “Mississippi cattle are usually sold prior to entering feedlots, so producers often have no idea which feedlot their calves end up in -- much less any idea about where the beef from their calves will go,” he said. “The benefits to Mississippi producers will be filtered through feedlot demand for cattle. If systems adjust such that China is demanding a lot of U.S. beef, this could positively impact fed cattle prices, which will impact feeder cattle prices.” China banned U.S. beef in 2003 because of a case of bovine spongiform encephalopathy in a Holstein dairy cow in Washington. Upon confirming the case, the U.S. Department of Agriculture identified and euthanized 255 cattle related to the source herd and found no other cases of the disease. Reports of China and the U.S. resuming their trade deal on beef surfaced last year, but the U.S. had to establish export protocols dictated by China for the ban to be lifted. “There are a few trade details that limit the short-term impact the deal will have on beef exports and will require different production practices than are commonly used,” Maples said. “Cattle must be traceable to the U.S. birth farm using a unique identifier, beef must be uniquely identified until shipment, and exports should not contain growth promotants, feed additives and other chemical compounds.” MSU Extension beef cattle specialist Cobie Rutherford said traceability and management clauses are not uncommon in beef trade deals. For eight years, Japan accepted only beef from cattle that were 20 months of age or younger. “The only way for producers to verify this claim of age was to participate in a voluntary program that provided calving and management records to a certified provider who could audit and verify the cattle records,” Rutherford said. “Unique ID tags were distributed to participating producers for use on specific calves or a calf crop. To participate, producers would pay a fee to the provider and buy the tags. Similar practices would have to be in place for beef exported to China.” Each of these criteria add costs to beef to become eligible for shipment to China. As a result, a relatively small percentage of beef produced in the U.S. currently qualifies. “The no-growth-promotants clause is especially at odds with current production practices,” Maples said. “Most U.S. cattle are given some type of growth promotant, usually in the stocker or feedlot stages. If Chinese consumers begin to demand more U.S. beef, purchasing and feeding programs that meet these regulations will develop to provide the supply.” The new consumer base would have adjustments of its own to make. Beef produced in the U.S. is overwhelmingly grain-fed, while most of China’s current trading partners -- Australia, Brazil, New Zealand and Uruguay -- produce mostly grass-fed beef. Steaks from grass-fed beef cattle are generally less tender and have an increased “yellowness” in fat color. “While the flavor is dependent on many things, including cattle breed, the type and maturity of grass being grazed and marbling score, many U.S. consumers tend to find an ‘off flavor’ to grass-finished beef products,” Rutherford said.

"Are you ready for some football?” is the country’s current battle cry. Meanwhile, my mantra is “Dip, dip hooray!” That’s because a bowl of at least one or two of the 30 flavors in my dip repertoire, along with a party-size bag of kettle-cooked chips, is by my side wherever I’m watching the game. I hate to play favorites, but Loaded Bacon and Ranch dip is near the top. It tastes great, travels well to games and holds up in the heat. I found a new take on an old favorite that’ll get tested in a few weeks at my college campus’ tailgate party. To make Baked Tater Tot Dip, spray a 9-inch pie plate with cooking spray and preheat the oven to 375 degrees F. On a cutting board, coarsely chop three cups of thawed tater tots and transfer them to a mixing bowl. Add a cup of crumbled bacon or bacon bits, 16-ounce sour cream, cup of shredded cheddar cheese, and two teaspoons of seasoning of your choice (salt and pepper, Mrs. Dash, garlic, or onion powder.) Pour mixture into prepared baking dish and smooth the top with a spatula. Top with another cup of cheddar cheese and bake 30 to 35 minutes until top is bubbly and lightly browned. Serve with crackers, pita chips, or baked tater tots on toothpicks. Baked seven-layer Mexican dip is not one of my favorites, but it's a crowd-pleaser. Cold-Not-Hot Mexican Dip is a worthy compromise. With a hand mixer, beat together an 8-ounce package of cream cheese, one-ounce packet of dry ranch dip mix and teaspoon of taco seasoning. Add a 16-ounce container of sour cream and beat well to combine. Pour into a serving dish and with a spoon, gently fold in 15.25-ounce drained can of Mexicorn, 15-ounce can of drained, rinsed black beans, 1/2 cup of Mexican blend cheese, and three thinly sliced and diced green onions. Refrigerate at least 30 minutes, preferably overnight, to let flavors mesh together. Last, I’ve found two dips that are equally at home on the appetizer and dessert tables. To make Cheer ‘Em On Cherry Cheesecake Dip, combine an 8-ounce cream cheese with 10 ounces of Cool Whip with a hand mixer. Stir in a cup of plain nonfat Greek Yogurt and a 1/2 cup sweetened condensed milk. Use a spatula to pour into a serving dish and smooth top. Top with cherry pie filling and refrigerate for at least 30 minutes, preferably overnight, to set up. Serve with vanilla wafers, graham crackers or pretzels. My number one dip/dessert combo contains the incomparable flavors of my favorite childhood candy and snack. One bite and, like me, you’ll shout, “Dip, dip, hooray!” Game Day Reese's Peanut Butter Cup Dip 1 cup Reese's peanut butter cups, coarsely chopped, plus extra for garnish 2 (8 ounce) bars cream cheese 1 cup butter, room temperature 1 cup smooth peanut butter 1/2 cup brown sugar 1 tablespoon vanilla extract In a large mixing bowl, use a hand mixer to thoroughly combine cream cheese and butter. Beat in brown sugar, peanut butter, and vanilla extract. With a rubber spatula, gently fold in chopped peanut butter cups. Spread into a serving dish, then chop extra peanut butter cups and sprinkle on top for good measure. Refrigerate for at least 30 minutes before serving. Serve with peanut butter cookies, vanilla wafers, or other hard cookies.

Starbucks recently brought back their famous fall beverage, the Pumpkin Spice Latte, and with that comes pumpkin spice everything. Here are some fun and yummy pumpkin recipes that are sure to be a hit this fall. Pumpkin Quick Bread Pork and Pumpkin Stew Pumpkin Pie Pop Tarts Pumpkin and Kale Pasta Casserole

(StatePoint) A good steak and glass of red wine offer a delightful traditional pairing. A way to elevate this experience is to choose an Amarone della Valpolicella, a traditional red wine from Italy, to accompany a perfect cut of steak with high marbling content for more flavor. Why an Amarone? Considered the gentle giant of the Italian red wines, Amarone has bold, yet subtle, characteristics, which pair nicely with a nice cut of NY strip steak. Produced with indigenous grape varieties (Corvina, Rondinella, and Molinara) of the Venetian regions, Amarone wines are full-bodied, rich, well-balanced red wines. Since Roman times, winemakers have been using a specialized technique called the Appassimento method, which consists of drying the grapes on straw mats during the winter months to concentrate the fruit's aromas and flavors. An iconic 200 year old Amarone producer, Masi Agricola, known around the world for the quality of their wines produced over seven generations, has revolutionized the Appassimento technique. The winery has blended historic winemaking methods with the modern research of technology: making their own selection of proprietary yeast, replacing straw mats with bamboo racks, drying grapes in a temperature and humidity-controlled environment, and conducting a double fermentation process. The result is an offering of five Amarone wines rich in history and personality. One of the acclaimed wines of the portfolio is the 2011 Masi Agricola Costasera Amarone della Valpolicella, with a suggested retail price of $63.99. This deep, ruby-red wine has powerful, complex aromas of dried plums, flavor of baked cherries, chocolate, and cinnamon. It tastes dry on the palate, with a soft and bright acidity; the delicate, structured tannins precede a long finish. Choose the right cut Select a rich cut with visible marbling, which will have a higher fat content to pair with a bold, red wine. A good option would be a New York or Kansas City strip steak. This cut is affordable, has texture, and is flavorful. Purchase a strip steak with a thickness of one inch. Season with salts and pepper, then grill on high for 2 to 4 minutes. Decrease heat to medium temperature until desired degree of doneness is achieved, such as medium rare or well done. Pair your strip steak with an Amarone wine. It is full-bodied with balanced tannins that will stand up beautifully to this flavor cut. The high tannins will also act as a palate cleanser during the meal. Serving a beautiful steak and glass of high-quality Amarone will bring your experiences to the next level.

JACKSON, Miss. – Newk’s Cares and St. Dominic’s are partnering again for the fourth annual Ovarian Cycle®Jackson, a spin celebration on Thursday, September 21st, at the Club at the Township. This fun, outdoor stationary bike event raises money to fund much-need ovarian cancer research through the Ovarian Cancer Research Fund Alliance (OCRFA). “Ovarian cancer research is vital, since there is no early detection test” said Lori Newcomb, Newk's Cares co‐founder and ovarian cancer survivor. “Every dollar raised gives the one in 75 women who will develop ovarian cancer in their lifetime a greater chance of survival.” According to OCRFA, ovarian cancer is the number one cause of gynecologic cancer deaths and the fifth cause of cancer-related death in women. Early diagnosis is key with ovarian cancer. If treated early the five-year survival rate is 92%, versus if diagnosed in an advanced state only 45% of patients survive longer than five years. Ovarian Cycle®Jackson will kick off 8:30 a.m. with a welcome from St. Dominic’s and Newk’s Cares along with a tribute to honor ovarian cancer survivors and those who have passed away from ovarian cancer. Riders participate in one of five 45-minute sessions beginning every hour from 9 a.m. to 1 p.m. Participants ride at their own pace with music and instructors to keep them motivated. No spin experience is needed. Individual riders and teams are invited to register at NewksCares.com. Ovarian cancer survivors ride for free. Donations can also be made directly to the cause without riding by visiting NewksCares.com. The closing ceremony and check presentation will begin at 1:50 p.m. Since 2014, Newk’s Cares has donated over $500,000 to OCRFA through Ovarian Cycle® Jackson and other fundraising efforts. Newk’s Eatery participates year-round in supporting ovarian cancer awareness and education at all 100+ locations with teal straws and 10 cents from every Newk’s water bottle sold going directly to OCRFA. For more information, please visit NewksCares.com and follow Newk’s Cares on Facebook.

Another good crowd is expected at this year’s Mississippi Delta Rice Tasting Luncheon. Delta Rice Promotions, Inc. cordially invites you to attend the 27th annual Mississippi Delta Rice Tasting Luncheon, which is in conjunction with September being National Rice Month. The luncheon will feature over 300 rice dishes and is typically attended by more than 1,000 people from around the Delta and various states including international guests. This year’s luncheon will be held at the Walter Sillers Coliseum on the campus of Delta State University in Cleveland, Mississippi. The luncheon will be on September 15th from 11 a.m. to 1 p.m. The rice dishes are prepared by local rice-growing families and Delta restaurants. Most recipes served at the luncheon are in the rice cookbook Between the Levees, which will be on sale at the luncheon for $10. Attendees will also receive goody bags, view various exhibits, and enter for a chance to win door prizes. Admission is $5 per person. Tickets can be purchased at the door, or in advance from Farm Bureau offices or MSU Extension offices in the Delta. For more information about tickets, call the Extension office in Bolivar County at 662-843-8371. The luncheon is hosted by Delta Rice Promotions, Inc. and sponsored by the Mississippi State University Extension Service, Farm Bureau, and area businesses and organizations. Delta Rice Promotions, Inc., is a group of farmers, agri-businesses, farm organizations, and government agencies whose sole purpose is to promote Mississippi rice. For additional information, call Laura Giaccaglia at (662) 843-8371.

The state’s corn harvest is expected to set a new record this year. Corn was being harvested at Simmons Planting Co. in Arcola, Mississippi, on Aug. 22, 2017. (Photo by MSU Extension Service/Kevin Hudson) STARKVILLE, Miss. -- Mississippi producers are optimistic that the remnants of Hurricane Harvey that moved through the state in late August were not enough to stop corn harvests from reaching a new record. As of August 27th, the U.S. Department of Agriculture estimated 51 percent of the corn crop was harvested. Growers had a few more days to tackle remaining acres before rains came through the state. USDA estimated that 78 percent of the crop was in good or excellent shape. Erick Larson, grain specialist with the Mississippi State University Extension Service, said many early yields exceeded 200 bushels an acre, with dryland acreage producing at almost the same rate as irrigated acres. The state’s record average yield was 185 bushels set in 2014. “Even though corn acreage is down over 25 percent from recent years, the yields are much higher than normal,” Larson said. “Based on the reports I’m getting and the MSU plots we’re harvesting, the yields are well above anything we’ve ever harvested before.” Larson said the yields are the result of a better planting season than normal, followed by relatively dry conditions in April and May that allowed the roots to become well established. Cool nights in June benefitted pollination, as did frequent rains that coincided with the crop’s highest water usage. Larson said growers in the Delta had the majority of their corn harvested before the hurricane system moved through. Alex Deason, Extension agent in Sunflower County, said most of the county’s corn crop was harvested by the end of August. “We’re having a bumper crop, and producers have been real pleased with yields,” Deason said. “It’s been hard to differentiate between dryland and irrigated corn.” Deason said some producers used minimal irrigation, while others never had to turn the water on. Hurricane Harvey brought heavy rains to the north Delta and along the Tennessee line. Much of the corn left in the field is in that area, making it vulnerable to wet conditions and wind. Charlie Stokes, Extension agent in Monroe County, said corn harvest was not as far along as it was in the Delta because it got a slower start. “Because we’re farther north, we’re the last place in the state to get planted,” Stokes said. “We didn’t get started on harvest until about August 21st because growers were letting it dry in the field until it reached 15 percent moisture.” The bumper yields will help offset corn prices, which are down just slightly from a year ago. Brian Williams, Extension agricultural economist, said Greenville corn is trading for around $3.33 a bushel, with December corn futures selling for $3.45. A year ago, December corn futures were trading for about $3.60 a bushel. Yields across the Corn Belt have varied widely, and the state’s high yields have not affected prices. “Mississippi’s production isn’t large enough to move the markets more than a penny or two on a national scale, but one thing we could see is changes in our local basis,” Williams said. “As our local supply of corn increases, that could weaken prices at the local grain elevator, but even then, it likely won’t be by more than a few cents per bushel.”

With the proliferation of new wine brands from all over the world, it is not surprising to witness the growing confusion between pinot gris, pinot blanc, and pinot grigio. In truth, they all are mutations of pinot noir, but different because of how they are made and where they are grown. While pinot gris is often barrel-aged and thus more round, pinot grigio is usually made in stainless-steel tanks and thus more fresh and fruity. A pinot gris made in Alsace is more likely to be fruity and slightly sweet. That made in its home of northern Italy is dry and minerally. The pinot grigio or pinot gris sold in California, Washington, and Oregon seem to have less acidity and more apple and peach fruit flavors. They are drier than that made in Alsace, but heavier on the palate. Of course, these are generalizations, but may help you understand why you like Italian pinot grigio but not an Washington pinot gris. Pinot grigio was actually born in Burgundy where it was known as pinot gris. It made its way to Italy only after passing through Switzerland. Today, it is Italy's highest-sold white wine. The other generalization we can make about this grape variety is that the cheaper versions – like Cavit sold in large format bottles – are sweet and without a lot of character. They are bulked produce in large stainless-steel tanks and have less natural acidity. Those aged in oak have more complexity and thus more expensive. If you enjoy this wine, you are better off to stick with bottles that sell for more than $15. Marco Felluga Mongris Pinot Grigio 2014 ($20). Very floral, this full-bodied pinot grigio with apple flavors is a great representation of what kind of quality can come from a real pinot grigio from northern Italy. Tommasi Le Rosse Pinot Grigio 2015 ($17). This is a terrific wine for pinot grigio devotees who want something different. It's the first pinot grigio rosé we have tasted and it’s a gem. Rich and racy, it struts tropical fruit flavors and reasonable acidity. Alois Lageder Porer Pinot Grigio 2015 ($25). A solid performer year after year, this generous pinot grigio is a good sipping wine or one to pair with fruit and fowl. Soft mouth-feel with good acidity with stone fruit, spice flavors. Swanson Vineyards San Benito Pinot Grigio 2016 ($21). This Napa Valley pinot grigio bursts with floral and citrus aromas, followed by stone fruit flavors. Terlato Fruili Pinot Grigio 2016 ($23). Terlato makes something special out of Italy's prized pinot grigio grape. It is more complex than most other pinot grigios with ripe peach and pear flavors and a crisp acidity. Nine Hats Pinot Gris 2016 ($15). The pinot gris from Washington's Horse Heaven Hills AVA is well worth your time and dollar. This one is named after the renowned wine-making stars of Long Shadows Winery. It has generous floral aromas and stone fruit flavors. J Vineyards & Winery Pinot Gris 2016 ($20). The producer has preserved the freshness of this pinot gris with stainless-steel fermentation. Pineapple and peach aromas lead off flavors of ripe pear and lime. MIGRATION Duckhorn produces a series of extraordinary chardonnays under its Migration label. These wines – all unique to their Napa Valley appellations – demonstrate the significance of terroir in crafting single-vineyard chardonnays. Frankly, this is a refreshing demonstration in light of a general trend toward generic wine that cross appellations. Chardonnay, in particular, seems to fall victim to winemakers whose indiscriminate blending can strip the wine of traits unique to a single vineyard. Migration winemaker Dana Epperson said, "Every vineyard we work with was selected because it yields distinctive and exciting wines. While there is a stylistic continuity that runs through them all, each vineyard-designate has a personality of its own." We tasted five Migration chardonnays side-by-side and were awestruck by their differences. For instance, the Running Creek chardonnay from the Russian River Valley was tightly wound, laser focused, and fresh while the Dierberg Vineyard chardonnay from Santa Maria Valley was broad on the palate, lush and ripe. Migration also has chardonnays from a Bien Nacido Vineyard in Santa Maria Valley and the Charles Heintz Vineyard in Sonoma Coast. We very much enjoyed the mineral, apple flavors, and luxurious feel of the Heintz Vineyard version at $55. Those of you who have given up on chardonnay need to taste these wines and appreciate what good can be done in the right hands. PINK BUBBLES Charles Heidsieck Rosé Reserve ($80). What the heck, the summer is coming to an end and why not cap it off with an expensive rosé? You'll feel a lot better about the impending fall if you sip this charming blend of meunier, chardonnay, and pinot noir. Cote Mas Cremant de Limoux Rosé Brut NV St Hilaire ($12). A bargain price for this well-made sparkling wine from the Languedoc region of France. Mostly chardonnay with a bit of chenin blanc and pinot noir, this sparkler is great by itself or an accompaniment with brunch or appetizers. Peach notes with a bit of lemon and orange. Le Grand Courtage Brut Rosé ($25). From Burgundy, this sparkling wine is an unusual, seductive blend of chardonnay, ugni blanc and gamay. Floral, raspberry aromas and balanced acidity. Gloria Ferrer Brut Rosé ($29). Pinot noir dominates the profile of this vibrant, strawberry-laced sparkling wine from Sonoma.

September is National Rice Month. Rice is so much more than just a side item, so kick off the month with these yummy rice recipes that are far more exciting than just a side of plain white rice! Coconut Brown Rice Pudding Apple-Sage Wild Rice Stuffing Hearty Slow Cooker Jambalaya Shortcut Fried Rice Cilantro-Lime Chicken and Rice Bowls with Avocado

JACKSON, Miss. – This September, the Mississippi Food Network, together with the Feeding America nationwide network of food banks, will mobilize across all 50 states in an effort to bring an end to hunger. Hunger Action Month is designed to inspire people to take action and raise awareness of the fact that 42 million Americans, including 13 million children, are food insecure, according to the USDA. In our 56-county service area, more than 400,840 people struggle with hunger and may not know where they’ll find their next meal. That number includes one in four kids who may not have enough to eat. September marks the tenth year the Feeding America network of food banks has organized this annual call to action, and tenth year the Mississippi Food Network has participated in the Hunger Action Month movement. This year the campaign will focus on the strong connections between hunger and health. The Hunger Action Month 2017 campaign asks people to consider how it must feel to live with an empty stomach, which puts a healthy life and a promising future at risk. “I’ve spent many days on the road this past year visiting food banks, food pantries, and meal programs, and meeting people who are facing hunger,” said Diana Aviv, CEO of Feeding America. “I’ve seen firsthand the anguish that food insecurity and hunger can cause. It is always heartbreaking to meet a mother or father who fears that they will not be able to feed their children. They know that their children cannot reach their full potential if they don’t have enough to eat.” Hunger Action Day®, the second Thursday in September, is a day where efforts across the country are focused for greater impact. This year, on September 14th, Mississippi Food Network asks supporters to share what they couldn’t do without adequate nutrition by writing on an empty plate, “On an empty stomach I can’t ______,” and filling in the blank with something they couldn’t achieve without the nutrition we need to thrive. These photos can be posted to social media with #HungerActionMonth, @msfoodnet and @FeedingAmerica to join the conversation. “With the combined effort of Feeding America, the nationwide network of food banks and hunger advocates across the country, the goal of this campaign is to raise awareness about hunger and inspire Americans to get involved,” Aviv said. “The Feeding America network is leading the fight to end hunger in the U.S. We all have a role to play in getting food to our neighbors in need. Advocate. Educate. Volunteer. Donate.” To learn more about Mississippi Food Network and other ways you can get involved for Hunger Action Month in our service area, please visit www.msfoodnet.org or HungerActionMonth.org. About Mississippi Food Network Mississippi Food Network is a food bank headquartered in Jackson. They are a Feeding America affiliated food bank and serve 56 counties in the central part of Mississippi. They accumulate, store and distribute food and household items to more than 430 member agencies in our service area. Member agencies are either churches or 501c3 nonprofit agencies and are Emergency Food Pantries, Day Care Centers, Emergency Shelters, Group Homes, Soup Kitchens, Teen Centers, Alcohol and Drug Rehabs, After School Programs, Homeless Shelters, and Senior Citizen Programs. We serve more than 150,000 people each month through our member agencies and distributed 18 million pounds of food in 2016. To learn more about Mississippi Food Network, visit our website at www.msfoodnet.org, find us on Facebook, or Twitter. About Feeding America® Feeding America® is the largest hunger-relief organization in the Unites States. Through a network of 200 food banks and 60,000 food pantries and meal programs, we provide meals to more than 46 million people each year. Feeding America also supports programs that prevent food waste and improve food security among the people we serve; educates the public about the problem of hunger; and advocates for legislation that protects people from going hungry. Donate. Volunteer. Advocate. Educate. Together we can solve hunger. Visit www.feedingamerica.org, find us on Facebook or follow us on Twitter.

OXFORD, Miss. – All food service locations in the new portion of the Ole Miss Student Union – including Chick-fil-A, Panda Express, Qdoba, Which Wich, and McAlister's Deli – recently opened to the University of Mississippi community. The opening is an important milestone for the project, which, when complete, will expand the facility from 97,000 square feet to 173,000 square feet, said Larry Sparks, UM vice chancellor for administration and finance. "We're pleased to open the food service portion of the Union," Sparks said. "While there's still work to be done, we're proud of what this represents for our university community and, most importantly, our students." The additional dining locations have created nearly 250 jobs for students and local community members, said Clay Jones, assistant vice chancellor for administration and human resources. "Throughout the summer, Ole Miss Dining Services worked diligently to hire and train personnel who are eager to provide a positive dining experience for our campus community," Jones said. "They're excited to begin work and we're glad to offer a wide array of choices, thanks to our new vendors." As workmen continue the finishing touches of Phase 2, students said they can already see their new space coming to life. Dale Hall, a senior biology major from Magnolia, was among the first to visit the facility. He praised the number of healthy food service options. “The new Student Union is definitely a success in progress and I can’t wait to see the finished project,” Hall said. McAlister's Deli is on the second floor of the Student Union and serves as a stand-alone restaurant with dedicated seating. Other dining options are on the first floor in the building's food court and are accessible by entering on the side facing the Women's Terrace. The Student Union will be open 7 a.m. to 9 p.m. Monday through Friday. On Saturdays and Sundays, the Union generally will be open to the public from 10 a.m. to 9 p.m., beginning this weekend. On September 9th, the Union will open at 7 a.m., before the Ole Miss vs. UT-Martin football game, which is scheduled for an 11 a.m. kickoff. During Phase 3 of the project, crews will continue renovation work on the lower level of the Student Union. Construction is expected to be completed by 2019.

One of Mississippi’s all-time favorite party bands and a different barbecue sanctioning organization will headline the 5th annual Smokin’ on The Rez BBQ and Music Festival September 16th at Old Trace Park at Barnett Reservoir in Ridgeland. The KrackerJacks will play from 6 to 9 p.m. on Saturday against the backdrop of the 33,000-acre lake, and the $15 admission will get each visitor a pulled pork BBQ plate - cooked by a professional team - with all the trimmings, and will be served from 5 to 7 p.m. The music will start at 3:30 p.m. with the reservoir’s own Jay Herrington and Seth Thomas. Gates open at noon. “We are both excited and proud to have the KrackerJacks agree to play at our event,” said Dale Shepherd, president of the sponsoring Barnett Reservoir Foundation. “For decades, the KrackerJacks have been one of the most popular party bands in Mississippi, and now they only play a few open events a year. Luckily, they have chosen to be a part of our event. “We are also happy to have Jay Herrington and Seth Thomas back. They were a big hit at our first Sunset Concert Series event and helped make the entire six-event series a success.” The music is just one part of the weekend event. Food, especially smoked meat, is the other. About 40 teams are expected to begin setting up on Friday and cooking Saturday and Sunday. Admission is free to the public on Friday and Sunday (September 15th and 17th) for those interested in interacting with the pit masters. “This year, we have made a major switch in our format, joining the Kansas City BBQ Society, the largest barbecue sanctioning body in the country,” said organizer Bobby Cleveland. “Where previously, we dealt only with pork, KCBS has four divisions with chicken, pulled pork, pork ribs, and beef brisket. We have also changed from a one-day contest to two days, with each day a separate competition where teams will turn in their four entries. They will compete for prize money based on number of entries each day, plus an overall champion and reserve champion based on combined two-day scores.” Because of a switch from Memphis BBQ Network to KCBS, Cleveland said the Barnett Reservoir Foundation will also sponsor a KCBS judging class at Old Trace Park on Thursday night, September 14th. The nearly three-hour class will include instruction on how to judge and score by KCBS rules. Of course, to accomplish that requires a full sampling of the four categories of meat judged at KCBS events - chicken, ribs, pulled pork and beef brisket - all prepared by an experienced KCBS pit master for those enrolled in the class. Cost of the class is $55 for current KCBS members who register and pay the class fee by September 7th, and $60 the week of the class. The cost for non-KCBS members is $95 prior to September 7th, and $100 the week of the class. The fee includes your $40 first-year membership in KCBS. For more information on Smokin’ on The Rez and to find application for the contest or the judging class, visit barnettreservoirfoundation.org

Photo courtesy of Fannin Mart Country-cookin' restaurant Fannin Mart has been serving up home-cooked meals to central Mississippi for more than 30 years, and they have recently opened a second location in Gluckstadt. Located in the old Frisco Deli location on Weisenberger Road, Fannin Mart is looking forward to serving the Madison/Ridgeland/Gluckstadt/Canton area. Hand written menus consisting of Fannin Mart's famous fried chicken, fresh vegetables, and homemade desserts are available daily. They are open for lunch Monday through Friday and Sundays, from 10:30 a.m. to 2 p.m. Just two years ago, the future of Fannin Mart was uncertain. Now, their Flowood location is still serving up their famous, country meals, and the Gluckstadt location is looking to do the same. Check out their Facebook page for daily specials and offerings. Support local and check out Fannin Mart during your next lunch break.

CHICAGO, Ill — The Kraft Heinz Co. and Mississippi-native Oprah Winfrey have teamed up to launch O, That's Good!, a line of refrigerated soups and savory sides "that bring a nutritious twist on comfort food classics to everyone's table," the company said. The products are the first introduction from Mealtime Stories LLC, a joint venture Kraftz Heinz and Ms. Winfrey announced in January. “I love healthy foods and eating from my garden,” Ms. Winfrey said. “When Kraft Heinz approached me for a food line, what got my attention is making nutritious comfort foods more accessible to everyone. This product line is real, delicious food with a twist. You’ll feel good about serving it for your family.” To develop the new brand, Kraft Heinz and Ms. Winfrey collaborated with a team of creative chefs, the company said. The new products contain no artificial flavors or dyes and present better-for-you twists on classic comfort foods. For example, in the Original Mashed Potatoes, some of the potato has been swapped out for mashed cauliflower, and in the Broccoli Cheddar Soup, a portion of the cheese has been replaced with butternut squash. The O, That’s Good line includes four soup varieties: Baked Potato Soup with cauliflower, Creamy Butternut Squash Soup with sweet potatoes and carrots, Broccoli Cheddar Soup with butternut squash, and Creamy Tomato Basil Soup with celery and carrots. The brand also contains four savory side options: Original Mashed Potatoes with cauliflower, Garlic Mashed Potatoes with cauliflower, Three Cheese Pasta with butternut squash, and Creamy Parmesan Pasta with white beans. O, That’s Good! soups and sides will be available nationwide in October. “We are thrilled to bring our collective vision to life with O, That’s Good! Soups and Sides,” said Nina Barton, senior vice-president of marketing, innovation and R.&D. for the U.S. business at Kraft Heinz. “With Oprah’s partnership, we’re delivering unbeatable taste and quality that is sure to please everyone at the table. Refrigerated products are on the rise, and we saw an opportunity to drive excitement in this section of the store with convenient soups and sides made with real ingredients and easy preparation.”

The headline from a food magazine at the checkout line couldn’t have been more direct: “Don’t go, summer!” leaped off the page in bold red letters. You can’t get more direct than that. Despite a silent acknowledgement that the writer probably doesn’t live in the south, I bought it anyway. Inside, elaboration continued on the lingering days in which grilled burgers can be enjoyed. Turns out, many feel Labor Day weekend is the last blast for burgers. Our weather accommodates year-round grilling, and even better, there are numerous ways to dress up burgers baked in the oven. More about grilled burgers in a minute, but first, here’s a tip for freezing and defrosting ground beef, chuck or turkey, which many supermarkets will have on sale this week. Buying in bulk, using what is needed and freezing the remainder just makes sense. However, defrosting a large chunk of frozen meat when a last-minute cookout or burger crazing emerges is a tedious task. To counteract this problem, section meat into one-pound portions, place inside a large freezer bag, and roll out with a rolling pin to remove air and flatten to a manageable size. Seal, stack, and place in the freezer. The next time a burger craving hits, meat is ready to use within a few minutes. But back to burgers. A reoccurring question from readers during summer months revolves around new ways to change up “the same old burger.” Ground meat lends itself well to a number of additions, including onion soup mix, Worcestershire sauce, and seasonings. One of the most inventive ways to add interest to the burger buffet is by hiding the ketchup and instead, serving a variety of burger sauces. One of my favorites actually came from the back of the Heinz ketchup bottle. To make it, combine a cup each of ketchup and mayonnaise, quarter cup of sweet relish, tablespoon of apple cider vinegar, two teaspoons sugar, tablespoon and a half of jarred minced garlic, and a dash of salt and pepper. It’s delicious spooned over burgers and hot dogs and in a pinch, and serves as a backup dip for chips and crackers. And of course, nothing’s more impressive than making your own barbecue sauce. An easy recipe calls for a cup of chopped yellow onions to be sautéed in a little oil, then combined with a cup of ketchup, quarter cup of water, two tablespoons of Worcestershire sauce, tablespoon each of brown sugar, apple cider vinegar, and chili powder, and half teaspoon of garlic powder. Boil gently for about 20 minutes and serve over burgers or grilled chicken. Despite northern friends’ warnings about burgers’ last hurrah, the arrival of Labor Day doesn’t mean it’s time to place burgers on the back burner. So, enjoy a juicy burger during the long weekend while making plans for many, many more. Extra Beefy Labor Day Burgers with Caramelized Onions and Secret Weapon Sauce For burgers: 1-1/2 lbs ground chuck Approx. 1 teaspoon beef bouillon granules, dissolved in hot water to make at least 1/2 cup of beef broth 4 hamburger buns 4 lettuce leaves For onions: 2 tablespoons olive oil 2 medium yellow onions, halved, and thinly sliced 1 teaspoon cider vinegar 1 teaspoon brown sugar For sauce: 1/4 cup mayonnaise 2 tablespoons each: Dijon mustard and prepared horseradish 1 tablespoon snipped chives Dash each of salt and freshly ground pepper In large skillet over medium high heat, heat oil, then add onions and dash of salt and pepper. Cook, stirring occasionally, until onions begin to soften, about 8 to 10 minutes. Add vinegar and brown sugar and continue to cook until onions are soft and golden, about same amount of time. To make sauce, combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving. To make burgers, mix ground chuck, 3 to 4 tablespoons of beef broth mixture (more to taste), Worcestershire sauce, salt, and pepper. Form into four patties, about 3/4-inch thick. Make a small indentation on top of each one to prevent a dome from forming during cooking. Grill patties over direct heat with lid closed until cooked to 160 degrees, about 10 minutes. Turn only once. During last minute of cooking, place buns, cut side down, on grill to toast. Build each burger by lightly coating each side of the bun with sauce, then adding lettuce leaf, burger patty, and caramelized onions.

ST. LOUIS, Mo. – Anheuser-Busch is delivering three truckloads - over 155,000 cans - of emergency drinking water to help communities in the Gulf Coast area in response to Hurricane Harvey. An initial truckload was sent from Anheuser-Busch’s Cartersville brewery in Georgia and delivered to the American Red Cross in Baton Rouge on Monday, August 28 with the generous help of Mockler Beverage, one of Anheuser-Busch’s wholesaler partners. Two additional truckloads are being sent to an American Red Cross facility in Arlington, Texas scheduled to arrive in the coming days. The Cartersville brewery halts production periodically throughout the year to prepare canned drinking water so as to be ready to help American communities in times of need. This clean, safe emergency drinking water was already canned and ready to be shipped when the Red Cross issued an urgent request to support communities hit by Hurricane Harvey. “Putting our production and logistics strengths to work by providing safe, clean drinking water is the best way we can help in these situations” said Bill Bradley, Anheuser-Busch’s Vice President for Community Affairs. Hurricane Harvey hit the Gulf Coast early Saturday with winds over 100 mph and devastating floods in some areas. The American Red Cross prepared over 50 shelters to support thousands of potentially displaced people. Anheuser-Busch has three facilities in Houston: one large brewery, its craft partner Karbach, and the Longhorn glass bottle facility. The three facilities together have approximately 1,100 employees and all are safe. As employee safety is the foremost and primary concern, Anheuser-Busch will continue to monitor the rain and evaluate next steps as the weather evolves. Mr. Bradley added: “The safety of our colleagues is paramount and we are proud of the work our Houston team has done over the weekend to keep our team safe in these difficult and exceptional circumstances.” Anheuser-Busch has a longstanding tradition of providing water and supplies to those affected by natural disasters nationwide. In 2016, Anheuser-Busch produced and shipped emergency drinking water to communities hit by natural disasters, including the California wildfires, the Louisiana floods and Hurricane Matthew. Since 1988, the St. Louis-based brewer has provided over 76 million cans of drinking water to aid disaster-stricken areas. ABOUT ANHEUSER-BUSCH For more than 160 years, Anheuser-Busch and its world-class brewmasters have carried on a legacy of brewing America’s most popular beers. Starting with the finest ingredients sourced from Anheuser-Busch’s family of growers, every batch is crafted using the same exacting standards and time-honored traditions passed down through generations of proud Anheuser-Busch brewmasters and employees. Anheuser-Busch owns and operates 21 breweries, 21 distributorships and 22 agricultural and packaging facilities, employing more than 17,000 people across the United States. For more information, visit www.anheuser-busch.com. ABOUT THE AMERICAN RED CROSS The American Red Cross shelters, feeds and provides emotional support to victims of disasters; supplies about 40 percent of the nation's blood; teaches skills that save lives; provides international humanitarian aid; and supports military members and their families. The Red Cross is a not-for-profit organization that depends on volunteers and the generosity of the American public to perform its mission. For more information, please visit redcross.org or cruzrojaamericana.org, or visit us on Twitter at @RedCross.

It was only a matter of time before wine marketing geniuses turned their attention from baby boomers to millennials. Millennials are broadly defined as those born between 1976 and 1996, and the Pew Research Center puts the number of millennials in the U.S. at about 75 million. Generally, millennials are characterized as environmentally concerned, socially liberal, technology savvy, balancing workplace and home, and proponents of political correctness. It is thought that the Great Recession greatly impacted many young millennials’ careers and earnings. And the preponderance of student loan debt among this group has hindered wealth accumulation. However, that hasn't dampened their avid appreciation for wine. In 2015, millennials accounted for 42 percent of all wine sold in the U.S., according to the Wine Market Council. Their annual consumption average was 2 cases a person. Among those who say they drink several times a week, millennials accounted for 30 percent. Furthermore, millennials are more attracted to cutting-edge graphics and trendy lingo, rather than stately labels with French chateaus. Wine producers believe this age group has a more adventurous taste, so blending wines across appellations or violating other long-standing traditions do not bother them. One example of a producer targeting the millennial crowd is Ziobaffa, a family of eco-friendly and bargain-priced Italian wines. The project was conceived during a Tuscan film-making trip by California filmmaker Jason Baffa, eco-surfer Chris Del Morro and their Italian winemaker friend Piergiorgio Castellani. While many wine producers are migrating to organic grape growing when possible, Ziobaffa has taken environmental sensitivity to the next level. Ziobaffa utilizes the Helix cork, which allows for removal and re-closure multiple times by hand twisting the cork. Both the cork closure and the glass bottles are sustainable and glass is recyclable. All of their grapes are organic, no GMO products are used, and the wine-making process is vegan. FSC certified paper is used for the labels and only non-toxic glue is used to affix the label to the bottle. It is not a wine baby-boomers would enshrine. In addition to the appeal to eco-conscious millennials, Ziobaffa has priced their wines to appeal to this cash-strapped group. Their 2013 Ziobaffa Toscana IGT red wine and 2016 Ziobaffa IGT pinot grigio sell for about $12 per bottle, planting both of these wines in bargain wine territory. The pinot grigio is made in the southern Puglia region of Italy and, according to Ziobaffa's literature, is naturally low in sulfites. The wine offers lovely pear flavors with some floral notes in the nose. The Ziobaffa Toscana 2013 red wine, however, was our hands-down favorite, drinking way above its price point. Great bright fruit nose with cherry and plum notes. Very rich and round, it is a real crowd pleaser at a great price. WINE PICKS Dolin Bien Nacido Vineyard Chardonnay 2014 ($39). This lush, balanced chardonnay from Santa Maria Valley has beautiful apple and peach notes with a hint of vanilla and spice. Very long and elegant finish. La Crema Russian River Valley Pinot Noir 2014 ($40). La Crema is making a lot of good juice in California and Oregon. This gem has forward plum flavors with a dash of spice and tobacco. Domaine la Casenove La Garrigue 2009 ($15). This blend of carignane, syrah, and grenache is a ridiculously delicious wine for the price. We highly recommend it. From the Languedoc-Roussillon region of southern France, it shouts ripe black cherry fruit, a splash of licorice and earthy, barnyard garrigue. La Grange de Quatre Sous Cuvee Garsinde 2014 ($20). We weren't surprised to see this wine imported by Kermit Lynch. You can count on this importer to find interesting producers from France. This Pay D'Oc is a delicious blend of malbec (60 percent), cabernet franc and syrah. Forward, ripe blueberry and strawberry fruit with a velvet mouthfeel. Flora Springs Family Select Chardonnay 2016 ($35). When we pitted this chardonnay against several others, it stood out for its balance. It has just the right amount of creaminess, oak and acidity. Full bodied, it has tropical fruit flavors and a dose of spice and almonds. We dare you to stop at one glass. Parducci Small Lot Chardonnay 2015 ($13). Wow, what a deal. Most of this wine is stainless-steel fermented, which preserves the fruit, lightens those heavy oak flavors, and enables the producer to keep down the costs (oak barrels cost more than $1,000 apiece!). Apple and pear flavors dominate the palate. Vicente Faria Animus Vinho Verde 2015 ($13). Vinho Verde is Portugal's prized region for white wine and this one adds a bit of effervescence and a little sweetness to make it interesting. Citrus and melon notes from this mostly loureiro-grape wine. Heitz Cellars Cabernet Sauvignon Napa Valley 2012 ($52). From the legendary winery founded by the late Joe Heitz in 1961, this cabernet sauvignon was a delight to savor. Bright cassis and cherry nose and flavors with a bare hint of oak make this wine one to consider now or in three years. Rutherford Hill Cabernet Sauvignon Napa Valley 2013 ($51). This is a very intense Napa cabernet sauvignon with great structure and ripe cassis and plum notes. Beautiful vanilla and cedar complement this very accessible wine. Freemark Abbey Cabernet Sauvignon Napa Valley 2013 ($50). This is another legendary Napa Valley winery that is still producing outstanding wines. Very accessible now, this wine is 75 percent cabernet sauvignon with the other four classic Bordeaux varietals making up the balance in the blend. Outstanding cherry and berry notes with an appropriate oak frame and spice notes. Delicious!

SEATTLE & AUSTIN, Texas – Amazon and Whole Foods Market recently announced that Amazon’s acquisition of Whole Foods Market will close on Monday, August 28, 2017, and the two companies will together pursue the vision of making Whole Foods Market’s high-quality, natural and organic food affordable for everyone. As a down payment on that vision, Whole Foods Market will offer lower prices starting Monday on a selection of best-selling grocery staples across its stores, with more to come. In addition, Amazon and Whole Foods Market technology teams will begin to integrate Amazon Prime into the Whole Foods Market point-of-sale system, and when this work is complete, Prime members will receive special savings and in-store benefits. The two companies will invent in additional areas over time, including in merchandising and logistics, to enable lower prices for Whole Foods Market customers. “We’re determined to make healthy and organic food affordable for everyone. Everybody should be able to eat Whole Foods Market quality – we will lower prices without compromising Whole Foods Market’s long-held commitment to the highest standards,” said Jeff Wilke, CEO of AmazonWorldwide Consumer. “To get started, we’re going to lower prices beginning Monday on a selection of best-selling grocery staples, including Whole Trade organic bananas, responsibly-farmed salmon, organic large brown eggs, animal-welfare-rated 85% lean ground beef, and more. And this is just the beginning – we will make Amazon Prime the customer rewards program at Whole Foods Market and continuously lower prices as we invent together. There is significant work and opportunity ahead, and we’re thrilled to get started.” “It’s been our mission for 39 years at Whole Foods Market to bring the highest quality food to our customers,” said John Mackey, Whole Foods Market co-founder and CEO. “By working together with Amazon and integrating in several key areas, we can lower prices and double down on that mission and reach more people with Whole Foods Market’s high-quality, natural and organic food. As part of our commitment to quality, we’ll continue to expand our efforts to support and promote local products and suppliers. We can’t wait to start showing customers what’s possible when Whole Foods Market and Amazon innovate together.” Here’s what will be new in Whole Foods Market stores on Monday and what customers can expect over time as the two companies integrate: Starting Monday, Whole Foods Market will offer lower prices on a selection of best-selling staples across its stores, with much more to come. Customers will enjoy lower prices on products like Whole Trade bananas, organic avocados, organic large brown eggs, organic responsibly-farmed salmon and tilapia, organic baby kale and baby lettuce, animal-welfare-rated 85% lean ground beef, creamy and crunchy almond butter, organic Gala and Fuji apples, organic rotisserie chicken, 365 Everyday Value organic butter, and much more. In the future, after certain technical integration work is complete, Amazon Prime will become Whole Foods Market’s customer rewards program, providing Prime members with special savings and other in-store benefits. Whole Foods Market’s healthy and high-quality private label products—including 365 Everyday Value, Whole Foods Market, Whole Paws and Whole Catch—will be available through Amazon.com, AmazonFresh, Prime Pantry and Prime Now. Amazon Lockers will be available in select Whole Foods Market stores. Customers can have products shipped from Amazon.com to their local Whole Foods Market store for pick up or send returns back to Amazon during a trip to the store.This is just the beginning – Amazon and Whole Foods Market plan to offer more in-store benefits and lower prices for customers over time as the two companies integrate logistics and point-of-sale and merchandising systems. Whole Foods Market will continue to grow its team and create jobs in local communities as it opens new stores, hires new team members, and expands its support of local farmers and artisans. The company will maintain operations under the Whole Foods Market brand, preserve its high standards and commitment to providing the finest natural and organic foods, and continue to source from trusted vendors and partners around the world. John Mackey will remain as CEO and Whole Foods Market’s headquarters will stay in Austin, Texas.

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.

Football season is almost here! While you might not be able to make it to all the games, you can still host watch parties at your home for the ones you've got to cheer on from the couch. Some of best and easiest recipes to make for those parties are dips. Here are some fun ideas for dipping at your football watch parties, or for any party you have coming up! Babalu Guacamole Roasted Eggplant Dip Baked Buffalo Cauliflower Dip Apple Butter Hummus Dip Hot Parmesan Artichoke Dip