Eating the same thing everyday can make lunch seem so "blah." Now's the perfect time to break out of the lunch rut and add some excitement to your meals. Thinking outside the traditional lunchbox is easy with the right ingredients. Perk up your noontime noshing with fresh, seasonal ingredients coupled with kitchen pantry classics, like California Ripe Olives, which add a unique flavor and bold, distinctive color to any dish. California farmers grow more than 95 percent of the ripe olives consumed in the United States. From planting, pruning, harvesting, and processing, they make sure that the highest quality olives come from their farms to your table - one can at a time. Adding olives to any lunch can help bring California sunshine to each and every bite. Try some of these portable and packable recipes to add excitement to lunch on-the-go, and find more at calolive.org Greek Salad in Jars Courtesy of Simply Recipes Dressing: 3 tablespoons red wine vinegar 1/4 teaspoon salt or to taste Pinch of black pepper or to taste 1/4 teaspoon dried oregano 1 teaspoon honey 5 tablespoons olive oil 4 pint-size canning jars with lids Salad: 1/4 medium red onion, thinly sliced 1 cup cherry tomatoes, halved 1/2 large English cucumber, sliced 1 yellow or orange bell pepper, cut into 1/2-inch pieces 3/4 cup California black ripe olives 1/2 cup crumbled feta cheese 4 small handfuls fresh baby spinach, or other dark, leafy greens 4 pita bread rounds, halved (optional) To prepare the dressing, whisk together vinegar, salt, pepper, oregano, and honey in a small bowl. Gradually whisk in oil. Taste and add additional salt and pepper if desired. Divide dressing between four pint jars. To assemble salads, divide onion between four jars. Divide tomatoes, cucumbers, peppers, olives, and feta cheese between jars. Pack remaining space with spinach, compressing leaves slightly. Secure lids and refrigerate up to two days. To serve, empty salads into bowls and top with dressing. Serve with pita bread. Note: Store and transport upright so dressing stays on the bottom. Maple Olive Cheesecake Bites Nonstick cooking spray 1/2 cup graham cracker crumbs 2 tablespoons butter, melted 3 tablespoons sugar, divided 6 ounces cream cheese, room temperature 3 tablespoons pure maple syrup 2 tablespoons flour 1 teaspoon vanilla extract 1 egg 1/4 cup coarsely chopped California Ripe Olives Heat oven to 325 degrees F and coat 16-20-cup mini muffin tin with nonstick cooking spray. In a small bowl, stir together graham cracker crumbs, butter, and 1 tablespoon sugar. Place equal amounts into each mini muffin cup then press firmly into bottom of each cup. Working one cup at a time, press small pieces of plastic wrap onto surface and press crust firmly into muffin cups. In large bow of an electric mixer, beat cream cheese, maple syrup, and remaining sugar until smooth; beat in flour and vanilla on low speed. Add egg and beat until combined; sir in olives. Spoon equal amounts into each cup. Bake 20-25 minutes, or until filling feels set. Let cool completely then run a small, thin knife around the edge of each to remove from pan. Black and White Pizza 1 tablespoon extra-virgin olive oil, plus additional for pizza crust 1 cup onion, quartered and thinly sliced 2 tablespoons roasted garlic, minced 4 ounces small baby bella mushrooms, chopped 1 package prepared pizza dough 1 cup prepared Alfredo sauce 1 cup smoked mozzarella cheese, shredded 4 ounces fresh mozzarella cheese, torn into 1/2-inch pieces 1 small boneless, skinless chicken breast, cooked and thinly sliced 2 tablespoons fresh rosemary, chopped 1 can (6 ounces) extra-large California Black Ripe Olives, drained and cut into wedges Freshly grated Parmigiano-Reggiano Heat oven to 450 degrees F and line large baking sheet with parchment paper. In a large skillet over medium heat, heat 1 tablespoon oil. Add onion, garlic, and mushrooms and cook, stirring frequently, 10 minutes, or until soft. Reserve. Roll pizza dough into thin oval on lightly floured surface. Transfer to prepared baking sheet and brush lightly with olive oil, then spread evenly with Alfredo sauce. Top with mushrooms mixture, cheese, chicken, and rosemary. Sprinkle olives over pizza. Bake 10-15 minutes, or until cheese is melted and lightly browned around edges. Serve with Parmigiano-Reggiano.

Instacart (www.instacart.com), the fast-growing retail delivery service whose shoppers hand-pick and deliver items from trusted local stores, announced recently that it is expanding into the Jackson are to serve over 231,000 households beginning August 24th. Jackson area residents can now order from their favorite retailers like Whole Foods Market, Petco, and Kroger, and have their groceries and everyday essentials delivered straight to their doorsteps in as little as one hour. Instacart received an overwhelming volume of requests for expansion into this region and is excited to now be delivering to the Jackson area. Service areas include: Jackson, Brandon, Byram, Pearl, Richland, Flowood, Madison, Annandale, Ridgeland, Clinton, Raymond, Western Hills, Terry, Anse, Florence, Whitfield, and Goshen Springs. Instacart is also bringing incoming-earning opportunities to the area with plans to bring on more than 100 new shoppers. "Over the past year, we've seen incredible demand in the Jackson area," said Dave Osborne, Senior Regional Director. 'We work with a variety of local retailers to provide the freshest, highest quality groceries to our customers. Expansion into Jackson gives us an opportunity to expand service in the Mississippi market. We're also excited to build a world class shopper community, where we can offer fun and flexible income-earning opportunities for our shoppers, whole ultimately deliver this amazing service to the community." How Instacart works: Customers go online to Instacart.com or open the Instacart mobile app on their iPhone or Android device, select their city and store, add items to a virtual cart, then choose a delivery window (within one hour, two hours, or up to seven days in advance) and check out. An Instacart shopper accepts the order on their smartphone, uses the Instacart shopper app to guide them through shopping, and then delivers the order to the customer in the designated delivery timeframe. First-time users can enter the code HIJACKSON (10/28 expiration) at checkout to get $20 off an order of $35 or more, plus a free first-time delivery.

ITTA BENA, Miss. – Cast a line and break out the tartar sauce – it’s not too late to celebrate National Catfish Month. Heartland Catfish Company, the nation’s leading supplier of fresh and frozen catfish products, is celebrating the beloved fish throughout the month of August. The #HeartlandCatfishCelebration across social media features exciting recipes, catfish fun facts and company history. Catfish fans throughout the country can engage with Heartland Catfish Company and share their appreciation for this healthy, versatile seafood product. See the fact sheet below to learn more about catfish production. In recognition of the dedication and innovation of the greater U.S. farm-raised catfish industry, Congress declared the month of August as National Catfish Month in the late 1980s. Today, 94 percent of all catfish produced in the United States comes from four Southeastern states – Mississippi, Alabama, Louisiana and Arkansas. Whether fried, grilled, sautéed or broiled, U.S. farm-raised catfish provides an environmentally-safe source of protein consumers around the country can trust. U.S. Farm-Raised Catfish and the Economy: Catfish sales in the United States totaled more than $386 million in 2016, according to U.S. Department of Agriculture data. According to a Mississippi State University report, the catfish industry provided $169 million worth of economic impact to the state of Mississippi and occupied 35,000 acres of production in 2016. Catfish farmers in Alabama generated $120 million in sales in 2016, according to data from the U.S. Department of Agriculture. It was the Alabama farmers’ best year since 2011 and a 20 percent improvement over sales in 2013. According to Alabama Catfish Producers, a division of the Alabama Farmers Federation, Alabama catfish farms employ more than 6,000 people statewide and generate an annual economic impact of more than $158 million to the state. Founded in 1995, Heartland Catfish Company has grown into the country’s largest U.S. farm-raised catfish producer and processor, with plants in Itta Bena, Miss., and Greensboro, Ala. Owned by the Tackett Family of Tackett Fish Farms, Heartland Catfish Company is the largest single producer of farm-raised catfish in the United States and sells fresh and frozen catfish products to retailers and restaurants around the country. Follow Heartland Catfish Company on Facebook, Twitter, LinkedIn, and Instagram and visit heartlandcatfish.com to learn more.

Almost everywhere you dine these days, cell phone camera flashes are part of the landscape. Self-described “foodies” capture the contents of their dinner plates at rapid speed, then anxiously post it to their Instagram page. I’ll admit, I’m sometimes guilty of photographing my food, but take it one step further and capture the menu. The description of a dish called Covered Up Chicken was my latest shot, leading to a new favorite and insight into the Wonderful World of Chicken. But first, a little about the dish that started it all. I’ve made no secret of my dislike of pale, unadorned chicken. Before I ruffle the feathers of the state poultry association, let me reassure them - I highly recommend and, in fact, love cooking with chicken; however, seeing or touching it before it’s cooked to a golden brown is not my favorite part of the process. Naturally, I was intrigued by a dish called Covered-Up Chicken. After ordering the dish, I learned it received its name by a “covering” of flour, spices, and a thin slice of mozzarella. As luck would have it, I was able to coax the chef into sharing his recipe, which I revised a little to suit my tastes. I learned he’d first named his dish “Undercover Chicken,” but later tweaked the name. The humorous name caused me to search for other chicken recipes with offbeat names. To my surprise, I discovered more than 100 recipes vastly different from their basic fried or barbecued cousins. Take, for instance, Butter Chicken, devised at an Indian restaurant in the 1950's. Just like it sounds, this rich dish is created by mixing chicken strips in a tomato-like gravy swimming with loads of butter and cream. Back in our country, we have Chicken Vesuvio. A specialty of Chicago, it’s an Italian-American dish made from chicken and wedges of potato, celery, and carrots sautéed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crispy and golden. Who wouldn’t love an Hawaiian haystack, better known as a Chicken Sundae? To make it, top sautéed rice with chopped chicken, chicken gravy, diced pineapple, diced tomatoes, Chinese noodles, cheese, and celery. Traditionally, each topping is prepared in its own dish and presented buffet-style, then piled sundae-style on top of the rice. Less unique, but still one of my favorite ways to enjoy the ubiquitous bird is Orange Chicken. To make this tangy, crunchy dish, I coat chopped, battered, and fried chicken pieces in a sweet orange-flavored chili sauce and allow it to caramelize into a glaze. Served over a bed of fried rice and vegetables, it’s a tangy dish that satisfies my craving for something different. Before automatically roasting, grilling, or frying, consider taking chicken to the next level. Transform it into a dish with a funny or at least, more exotic name. According to the Mississippi Poultry Association – and me – you won’t leave the dinner table hungry. Covered Up Chicken 2 pounds chicken breasts, about 8 slices 2 bell peppers, thinly sliced 2 medium yellow onions, thinly sliced 2 tablespoons all-purpose flour 1/2 teaspoon onion salt 1/2 teaspoon onion powder 1 teaspoon paprika 1/4 teaspoon cayenne pepper, Salt and ground black pepper, to taste 1 tablespoon extra-virgin olive oil 2 cups chicken stock or broth, warmed, more if desired for sauce 8 slices of Mozzarella or favorite cheese Preheat oven to 350 degrees F. Combine flour, onion salt, onion powder, paprika, and cayenne pepper in a shallow baking dish. Season with salt and black pepper and stir to combine. Heat olive oil in a large oven-proof skillet over medium-high heat. Pat the chicken dry and place in the flour-spice mixture, turning to coast lightly on both sides. Shake off excess. Add coated chicken to the hot olive oil and sear until brown, 1 to 2 minutes per side. Remove to a plate. Add chopped peppers and onions to the oil remaining in the skillet and reduce heat to medium. Season with salt and black pepper. Cook, stirring occasionally, until vegetables are limp, 5 to 7 minutes. Pour the remaining flour mixture from the baking dish into the skillet and stir to combine. Stir in the warmed chicken stock and increase heat to medium high. Bring to a boil. Reduce heat until the mixture simmers. Add the chicken and stir to combine with vegetables. Top each chicken breast with a slice of cheese, then transfer the skillet to the oven and cook about 30 minutes or until the temperature reads 165 degrees F when measured with an instant-read thermometer. Add additional warmed chicken stock or broth if desired to create more liquid for serving with a side dish. Taste, add salt and black pepper as needed. Serve over rice, orzo, or favorite pasta.

JACKSON, Miss. — In partnership with Visit Ridgeland, Eat Y’all will present the third annual Sweetest Chefs of the South event on Monday, September 11th at The Lake House in Ridgeland, Mississippi, from 7:00 to 8:30 p.m. (VIP entrance at 6:30 p.m.). Sweetest Chefs of the South features our region’s top pastry chefs showcasing their sweet specialties. Attendees will meet top pastry chefs from five different states, sample delectables, and even vote on a people’s choice award. The event serves as a fundraiser for Extra Table. The following chefs will be featured: Brittany Garrigus - Satterfield’s, Birmingham, AL Josh Lear - The Noble South, Mobile, AL Maggie Scales - Herbsaint, New Orleans, LA Nealy Frentz - Lola Restaurant and Chopped, Covington, LA Danielle Smathers - Concentrics Restaurant Group, Atlanta, GA Bre Kinkhead - Parish, Atlanta, GA Meg Brent - Oak Kitchen, Atlanta, GA Laura Fieburg - Hutton Hotel, Nashville, TN Tiffany Riches - Baked, Nashville, TN Jacqueline Ladnier - French Kiss Pastries, Ocean Springs, MS Mitchell Moore- Campbell’s Bakery, Jackson, MS Mary Jennifer Russell - Sugaree’s Bakery, New Albany, MS Alejandra Sprouts - La Brioche Patisserie, Jackson, MS Cesar Barachina - Pearl River Resort, Philadelphia, MS Chris Walker - Seafood R’evolution, Ridgeland, MS This year’s event will bring new and exciting experiences. Guests will enjoy savory food tastings from Ridgeland’s top restaurants, as well as a variety of craft alcoholic and non-alcoholic beverages. Live entertainment will be enjoyed throughout the evening and guests will have the pleasure of viewing cooking demonstrations by top food bloggers Ally Phillips of Ally’s Bohemian Bold Kitchen and Kita Roberts of Pass the Sushi and Girl Carnivore. Attendees will also get a taste of fall fashion trends and the opportunity to be fitted for their own pair of custom denim by Blue Delta Jeans. Finally, guests will receive a swag bag to remember at the end of the evening including their own Passport to Ridgeland with an opportunity to win sets of Ridgeland restaurant gift cards worth up to $1000 all courtesy of event partners Visit Ridgeland, Southern United Dairy Industry Association, Southern Peanut Growers, Graham Shrimp, Two Brooks Farm, Simmons Catfish, Nandy’s Candy, Sysco Jackson, and more. Tickets are $87 for VIP entry and $67 for general admission. Purchase tickets online at sweetestchefs.com or call 601-852-3463. Media and volunteer requests may also be submitted at sweetestchefs.com. For information about sponsorship or table reservation for groups, please call 601-852-3463. Funds raised from this event will provide nutritious foods to Jackson metro food pantries and soup kitchens through Extra Table. The Ridgeland Tourism Commission markets and promotes the City of Ridgeland as a destination of travel providing support for the Ridgeland Tourism industry and fostering awareness of the industry’s significance to create economic growth and opportunity through its travel industry. Eat Y’all is a Mississippi-based media and events company that shares the most inspiring Southern grown and made ingredients with passionate chefs and discerning consumers. Learn more at EatYall.com or @letseatyall on Facebook, Twitter, Instagram and Pinterest.

Visit Kroger at I-55 in Jackson on Saturday, August 26th, from 9 a.m. until 3 p.m. and help support the MS Food Network BackPack Program. Boy Scouts from St. Richard's Troop 30 will greet Kroger customers with a shopping list of needed food items. Shoppers can purchase items from the list and give it to a Scout as they leave the store. For a list of items, click here. Monetary donations are also welcome. Donations will be delivered by Troop 30 to the Mississippi Food Network for use in the BackPack Program, which provides food to school-age children in need throughout central Mississippi. Find out more about the BackPack Program here. During last year's Scouts Helping Kids food drive, Kroger shoppers donated over 2,000 pounds of food and $548 in cash gifts for the MFN BackPack Program. The food was sorted into meals, and the cash donations allowed three additional central Mississippi children to be added to the program. Help make this year’s food drive even more successful!

No one is going to dispute that modern viticulture developments have led to vast improvements in wine. Whether it how a vine’s canopy is managed or how the soil is treated, breakthroughs in farming generally have provided more consistent, drought- and insect-resistant vines. The result has led to better wines across the board. One significant breakthrough came in the 1950s when researchers identified clones that could be counted on to grow consistent, disease-free vines. A clone is a cutting or bud of a mother plant and is genetically identical. So, a cutting from an immensely successful vineyard planted in similar soil and climate can be expected to perform equally well. Wine growers, then, would select a particular clone for its flavor profile, grape size, yield, or tolerance to weather challenges. Prior to that, vines of various cuttings were indiscriminately planted side by side. Clonal selection has been most popular with pinot noir. Mono clones, such as Dijon 777, Dijon 113 and Pommard, customarily planted separately in blocks across California and Oregon, have created some extraordinary wines over the last few decades. But the sameness of these cloned grapes has caused many winemakers to wonder if the wines lack the dimension that a random selection would better provide. Maybe, they wondered, earlier generations of grape growers had it right: randomness is good. One person who has embraced the old practice of random clonal plantings is Luisa Ponzi, a second-generation winemaker in Oregon’s pinot-noir-rich Willamette Valley. In 1975, her father Dick Ponzi, and fellow winemaker Dick Erath worked with Oregon State University to plant 22 pinot noir clones on a two-acre plot. Both men were winemaking pioneers in the region, so the trial was a learning experience. The idea was simply to tag the vines and observe their development over several years. But it was a blend of these clones from this Abetina Vineyard that created some very interesting wines, Luisa recalls. When Luisa returned from her studies in Burgundy in 1993 to become Ponzi's winemaker, she had the opportunity to take the magic she found at Abetina a step further. Over the next two decades, she became more familiar with the expression of individual clones, what rootstocks work best in her soils, and how vine age was affecting the wines. She developed a planting technique she calls "clonal massale," in which a mix of more than 25 unique clones are planted randomly in a single block. Today, more than 30 acres of Ponzi wines are planted to clonal massale. The risk of such an undertaking is that the vines don’t behave the same -- they ripen at different times and with different levels of acidity, flavor, aromas, and more. However, Luisa says the grapes complement each other and compensate for vintage variation. The tradeoff is a pinot noir with more dimension and character than those made from selected clones. The clonal massale pinot noirs we tasted during a recent visit to Ponzi Vineyards showed dimension that comes from her innovation. The 2014 Ponzi Vineyards Avellana Pinot Noir is from a block of clonal massale planted to heritage and Dijon clones. The Abetina pinot noir comes from the experimental 1975 Abetina Vineyard of heritage clones and the Ponzi Abetina 2 pinot noir uses fruit from a block that is identical to the original Abetina. The block is preserved on rootstock on the same soil and elevation as the original block. Dick and Nancy Ponzi planted their first vineyard in 1970 and their daughters – Luisa and Anna – have been carrying on ground-breaking innovation. All but the origin estate vineyard are planted within five miles of each other in the Chehalem Mountains AVA. The area is under review for its own AVA to be named after its soil, Laurelwood. One common theme that seems to run through the wines is balance. While some Oregon pinot noirs are thick and jammy, Ponzi wines are elegantly classic with mid-palate depth rather than forward fruit. This was particularly evident in the 2014 Ponzi Classico Pinot Noir ($43) and delivers well beyond its price. Here are our tastings notes of more of Ponzi’s incredible wines: Ponzi Vineyards Avellana Pinot Noir 2014 ($105). Only a couple of hundred cases are made of this exquisite, pretty pinot noir. More tannic than most pinot noirs, it is destined for greatness with concentrated black cherry and plum flavors and spicy aromas. Ponzi Vineyards Abetina Pinot Noir 2014 ($105). Generous nutmeg and cinnamon aromas, black cherry flavors, fine tannins, and a long finish make this a collectible wine for those with deep pockets. This is truly one of the extraordinary wines made in the Willamette Valley. Ponzi Vineyard Tavola Pinot Noir 2015 ($27). Using grapes from several appellations, this affordable, popular pinot noir delivers big-time flavors of red cherries, blueberries and a dash of chocolate. Blended for early release, it has a more fruit-forward style and has become almost too popular to satisfy the demand, Luisa says. Ponzi Vineyard Pinot Noir Reserve 2014 ($65). Grapes from Ponzi’s Aurora and Avellana vineyards are joined by other sources to create a complex, rich pinot noir that we liked very much. Long finish. Ponzi Vineyards Pinot Gris 2016 ($19). Oregon is known for its pinot gris, but Ponzi has been making it since 1978. Trust us, this a wine you need to discover. Highly aromatic, it’s melon and stone fruit flavors presented with a touch of sweetness make for a great sipper or a wine to pair with barbecued chicken and fish. Ponzi also makes an old-vine pinot gris do die for, but available only through its club. Ponzi Vineyards Reserve Chardonnay 2014 ($40). Reasonably priced for a full-bodied chardonnay, this cuvee has a silky texture, balanced acidity, and oodles of tropical fruit and lemon meringue flavors with a hint of mineral.

JACKSON, Miss. — Oxford, Mississippi-based No Time 2 Cook began in 2005 in Karen Kurr’s kitchen. With the assistance of the Mississippi Development Authority’s Minority and Small Business Development Division (MSBDD), the company has grown into a 5,000-square-foot facility in Oxford where it produces frozen, home-style meals found in more than 250 Kroger stores. Beginning in 2018, No Time 2 Cook products will also be found in more than 250 Walmart stores. “Little did I know when No Time 2 Cook began that my hobby would one day end up in Kroger and now Walmart freezers. In the early days, I cooked all week and sold at farmers markets every weekend. I soon realized that there were not enough hours in the day to cook and sell direct to my customers, and wholesaling was the next logical step. But, a USDA-inspected kitchen was needed in order to do so,” said Kurr. One program offered by the MSBDD is the Minority Business Enterprise Loan Program, which provides low-interest loans to minority- and women-owned businesses. “For financing, we turned to the MSBDD. Their low-interest loan program allowed us to build the plant so we could sell to anyone, anywhere. Being a certified, woman-owned business has been a huge factor as well in getting the attention of large corporations like Walmart. We wouldn’t be where we are today without the MSBDD loan and the support of the Mississippi Development Authority,” said Kurr. “Karen is a shining example of the innovative spirit found throughout Mississippi, and we are honored to have played a role in the growth of her company,” said MSBDD Director Carol Harris. “We encourage companies seeking guidance or looking to grow in Mississippi to contact the MSBDD team so we can help put them on the path to success.” Companies interested in learning more about the programs and services offered by the MSBDD may call (601) 359-3448 or e-mail minority@mississippi.org.

BILOXI, Miss. – Beau Rivage announces the promotion of Bruce Cartwright to Director of Beverage. Cartwright joined the Beau Rivage Food & Beverage team in April 2005 as a Relief Restaurant Manager. When the resort reopened post-Hurricane Katrina, he was promoted to Beverage Manager where he was responsible for overseeing all beverage operations on property while maintaining high quality of standards in beverage service. Cartwright has also been instrumental in implementing training programs while ensuring compliance with all local and state laws. In his new role, Cartwright will continue to oversee Casino Beverage Service, Pool Bar & Café, Eight75 Ultra Lounge, Coast Night Club, High Limits Bar, Breeze Bar, all restaurant bars as well as banquet beverage service operations while providing strategic direction and leadership to the beverage team. Cartwright was part of the Beau Rivage reopening team after Hurricane Katrina and 10 years later had the opportunity to serve as part of the task force to open MGM National Harbor in 2016. About Beau Rivage Resort & Casino Located on the Mississippi Gulf Coast in Biloxi, MGM Resorts International’s Beau Rivage Resort & Casino was named one of 2017’s top 10 “South’s Best Resorts” by Southern Living. The AAA Four Diamond resort features 1,740 elegantly appointed guest rooms and suites, 10 restaurants, four nightclubs and bars, a 85,000-square-foot gaming area, a 1,550-seat theatre, an upscale shopping promenade, a world-class spa & salon and Fallen Oak, a Tom Fazio-designed championship golf course. For more information and reservations, call (888) 567-6667 or visit www.beaurivage.com. About MGM Resorts International MGM Resorts International (NYSE: MGM) is an S&P 500® global entertainment company with national and international locations featuring best-in-class hotels and casinos, state-of-the-art meetings and conference spaces, incredible live and theatrical entertainment experiences, and an extensive array of restaurant, nightlife and retail offerings. MGM Resorts creates immersive, iconic experiences through its suite of Las Vegas-inspired brands. The MGM Resorts portfolio encompasses 27 unique hotel offerings including some of the most recognizable resort brands in the industry. The company is expanding throughout the U.S. and around the world, developing MGM Springfield in Massachusetts and MGM COTAI in Macau, and debuting the first international Bellagio branded hotel in Shanghai. The 77,000 global employees of MGM Resorts are proud of their company for being recognized as one of FORTUNE® Magazine's World's Most Admired Companies®. For more information visit us at www.mgmresorts.com

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.

Award-winning forage specialist Rocky Lemus, associate Extension and research professor at Mississippi State University, examines grass growing in 2015 research plots. (MSU Extension Service file photo) STARKVILLE, Miss. – The National Association of County Agricultural Agents recently recognized a Mississippi State University Extension Service specialist for his outstanding efforts guiding forage producers. Rocky Lemus, associate Extension and research professor, received the 2017 Achievement Award during the NACAA’s annual meeting and professional improvement conference in Utah. This award is given to agents with 10 years or fewer of service in Extension and who have exhibited excellence in the field of Extension education. “Dr. Lemus is dedicated to studying forage and grazing systems that will work best for Mississippi producers,” said Steve Martin, associate director for the MSU Extension Service. “He provides authoritative guidance to Extension agents across the state and responds effectively to problems and issues encountered in Mississippi.” Lemus received his master’s degree in agronomy from Iowa State University and a doctorate in crop and soil environmental sciences from Virginia Polytechnic Institute and State University. Before coming to MSU in 2007, he was an assistant professor in agricultural sciences at Texas A&M-Commerce, where he was responsible for teaching, Extension, and research. He has a joint appointment with the MSU Extension Service and the Mississippi Agricultural and Forestry Experiment Station.

JACKSON, Miss. – Barrett Design Studio routinely transforms client locations all over the country for well-known brands from right here in Mississippi. This time, they put their design skills to work for a local restaurant chain– Triple A BBQ. Triple A BBQ is a Brandon, Mississippi, restaurant that has taken full advantage of Barrett Design Studio’s commitment to excellence. Celia Barrett, Principal Designer for Barrett Design Studios said, “Working with Triple A has allowed us to bring in an edgy tongue-and-cheek contemporary look and feel to the space. It’s great fun!” The Triple A restaurant chain is owned by Rudeco Roberts and Chris Haley. They have tapped the expert design skills of Barrett Design Studio for their previous locations. “Celia has brought to life a creative, well-thought, outstanding design project that was on schedule, exceeded our expectations, and met our budget. Our diners have raved about the fun, trendy, and colorful design of the décor of the space,” said Roberts. With locations in Flowood, Brandon, Philadelphia, and Madison, Triple A BBQ is looking to add a fifth location soon. Triple A BBQ is known for fabulous brisket, pork, and desserts. The “I’ll huff and puff and smoke your house down” theme, along with a simple scheme of black and white with a red accent, created a signature look for Triple A BBQ. From the playful molded chairs to the fun mural on the wall, the design gives a functional, smart look that will be remembered. About Barrett Design Studio: Barrett Design Studio is an award-winning interior design firm located in Jackson, MS with a satellite office in New York City. They specialize in hospitality design and luxury residential. About Triple A BBQ: Amazing. Authentic. All Day. With over 20 years of experience, you'll see why so many call theirs the best BBQ in the state. Click here to learn more about Triple A's.

The first total solar eclipse to happen in nearly a century will take place on Monday, August 21st, and Mississippi will get to experience about 85% totality. Multiple places throughout the state are hosting viewing parties so you can watch the eclipse - with your special glasses, of course- and enjoy refreshments and mingle while it's happening. Here's where you can hang out during the eclipse: Brookhaven-Lincoln County Chamber of Commerce Lights Out Lunch The Brookhaven-Lincoln County Chamber is hosting a “Solar Eclipse Lunch” from 11:50 a.m. to 1 p.m. at Railroad Park. A tent will be set up next to the Foster Cabin across from the Chamber on South Whitworth Avenue. The Chamber will provide tea and water, and suggests those who want to attend should grab take-out from a restaurant and bring a lawn chair or blanket. For more information, click here. The Coop at Graduate Oxford Viewing Party If you're in Oxford, head to The Coop at Graduate Oxford for a viewing party. Viewing glasses will be provided, and they will have food and drink specials as well. Drink specialties include Tequila Sunrise, Dark Side of the Moon, and Blue Moon Shandy. The eclipse will be most visible around 1:24 p.m., so head over early to grab a seat and a bite to eat. Learn more here. 10 South Rooftop Bar & Grill Head up to the rooftop of the First National Bank building in downtown Vicksburg and catch a view of the eclipse from 10 South Rooftop Bar & Grill, overlooking the Mississippi River. Grab a 10 South of the Border Margarita and some fried mac and cheese nuggets while you watch the moon cover the sun. Don't forget your glasses! Lynn Meadows Discovery Center for Children Take your little ones to Lynn Meadows Discovery Center in Gulfport for a watch party that will be fun for all ages. They will provide numerous safe viewing devices, handouts, eclipse tattoos, and will give out NASA-approved solar glasses to the first 100 families. Inside, they will have a video on safe eclipse viewing, snacks, and a live-stream view of the total eclipse on the big screen inside the theater so you can cool off and watch another perspective. Learn more here. The Drill Field at Mississippi State MSU students and Starkville residents are encouraged to bring a picnic blanket or chairs to the Drill Field from noon to 3 p.m. on Monday to watch this phenomenon. The Department of Physics and Astronomy will provide about 1,000 pair of glasses, pin-hole viewers, and a few telescopes available for those who join. They will also hand out information about how to properly view the eclipse. They will have water available and facilitate fun activities, and guests are also encouraged to bring a snack. Get more information and parking and transportation tips for the event here. Gateway to the Blues Museum and Visitor Center For those in the Tunica area, join the Gateway to the Blues Museum and Visitor Center for their Total Eclipse of the Blues Viewing Party. They will provide complimentary viewing glasses and bottled water. Take a lawn chair or blanket to relax on, and a snack if you wish. You can also receive Buy One, Get One Admission to the Gateway to the Blues Museum during viewing party hours. Oak Grove Public Library In the Hattiesburg area, join the Oak Grove Library for a solar eclipse viewing party from 1 to 2 p.m. Ross Overstreet from the Mississippi State Extension Office will be guest speaking to educate viewers about this phenomenon. They serve refreshments, and Bridgette Broom, Youth Services Coordinator, will offer crafts for the kids. Glasses will be provided by The Friends of the Oak Grove Library.

This school year, let the Incredible Egg help ease the chaos of back-to-school mornings through easy-to-prepare recipes that help position students to “Eat Better. Learn Better.” “Scientific studies have shown that eating a healthy breakfast can result in better memory, improved mood and less absences from school,” said Dr. Tia Rains, Executive Director of the American Egg Board’s Egg Nutrition Center. “Nutrition isn’t just about providing energy for kids," Dr. Rains added. “It’s also about supplying nutrients they need to learn. Nutrients provide the essential building blocks that play a critical role in optimizing brain function, and too often kids don’t get the important nutrients they need from their morning meal, such as protein.” Experts agree that starting the day with nutrient-rich foods, such as eggs, can give students the fuel they need to feel energized throughout the day and important nutrients to succeed in school. In fact, one large egg contains 13 essential nutrients, plus two compounds associated with cognition - choline and lutein. “Incredible Mornings Start with Incredible Eggs” starts with breakfast, but it also includes quick and easy recipes for lunch, snacks, and dinner that can be customized for the whole family including: Tex-Mex Hash Brown Egg Cups – A delicious option combining the Mexican flavors kids love into a portable, portion-controlled size that can be eaten on the go. Beat the rush by making ahead of time and then microwave for 30 seconds. The Microwave Coffee Cup Scramble – Just crack an egg into a coffee cup, add some salsa, microwave and breakfast is served. What could be simpler? Turkey Sloppy Joe Sliders – A new twist on a family favorite with a fried egg on top. #PutAnEggOnIt makes any recipe feel new! For more recipes, visit IncredibleEgg.org, and for more information about the Mississippi Egg Marketing Board, contact Jennifer Thompson at (601) 359-1144 or jennifer@mdac.ms.gov.

Hosted by the Starkville Area Arts Council, the 2017 Forks and Corks Chef's Competition is this Saturday, August 19th. Golden Triangle’s top chefs will compete for prizes and bragging rights during this year's Forks and Corks. Each chef will prepare their best dish for competition, while attendees have the opportunity to try each one and vote for their favorite. The winning chef will take home the Best of Forks & Corks award as well as bragging rights for the next year. A panel of judges will judge the dishes on Taste, Originality and Presentation. Each ticket includes wine and tastings from Mississippi’s craft breweries. Forks and Corks will be held at The Mill Conference Center at 6:30 p.m. Tickets are $75 each and are still available for purchase here.

Each spatula features a reproduction of original artwork. 2017 designers, clockwise from top center: Questlove, Bobby Flay, Kristen Bell, American Girl, Faith Hill, Jeff Bridges, Giada de Laurentiis, Alton Brown, Neil Patrick Harris, Ayesha Curry, and Shake Shack (not pictured). Photo courtesy of Williams Sonoma. Williams Sonoma has teamed up with No Kid Hungry in their mission to end childhood hunger in America. Using proven, practical solutions, No Kid Hungry is ending childhood hunger by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. More than 13 million kids—roughly one in six children in America—don’t get the food they need every day, and three out of four teachers say their students regularly come to school hungry. Statistics show that kids who eat school breakfast and lunch miss less school, get better grades, and are more likely to graduate from high school. Williams Sonoma has partnered with the campaign to help connect kids in need to nutritious food. In the last five years, Williams Sonoma has raised more than $3.3 million for No Kid Hungry, and this year, they've set a company-wide goal to raise $2 million more (20 million meals) in 2017 to help end childhood hunger. You can join them by making a donation at the cash registers of all Williams Sonoma stores, donating online, purchasing one of their products in stores or online, or attending one of the in-store events to benefit No Kid Hungry. One of the products available for purchase is a spatula - but not just any ordinary spatula. Each year, Williams Sonoma has celebrities design spatulas to help benefit No Kid Hungry. This year, Mississippi native Faith Hill is one of the designers. "My spatula was inspired by my parents' garden that we had growing up and knowing how fortunate we were to be able to grow a lot of our food in our backyard," Hill said. "Join me in supporting Williams Sonoma's No Kid Hungry campaign this year. Let's end childhood hunger!" Williams Sonoma will donate 30 percent of the retail price from each spatula purchased to No Kid Hungry, plus an additional $5,000 to the chef whose design sells out first. Pick your team by supporting your favorite spatula design—or collect them all! You can purchase Faith Hill's spatula and browse the collection here. Learn more about why these designers are contributing to the cause, and follow along on social media with @williamssonoma and the hashtag #WSNoKidHungry to show us your spat and see who wins this year’s "spatdown." During the months of August of September, Williams Sonoma stores will also be hosting a number of in-store events to benefit No Kid Hungry. For more information, a list of events, and ways to donate, learn more here.

Finding a recipe for Magic Miracle Broth seemed like divine intervention. Even more inspirational, it came from the pages of Guideposts magazine. Anything labeled as both magical and miraculous has to be good for body and soul, right? The recipe advertised as the cure-all for whatever ails one, ranging from minor issues to severe health concerns, led me to other recipes with similarly life-changing names. First, a little information on the Magic Miracle Broth. Its premise is simple. Create a healthy elixir of ingredients from the earth, not those fabricated by mere men. These include carrots, sweet potatoes, yellow onions, celery, yams, leeks, juniper berries and red potatoes. OK, there was a mention of seaweed, but I chose to omit it, at least in my kitchen. Combine everything in a pot with garlic, bay leaves, black pepper, parsley and juniper berries, add water and boil for a minimum of two hours. Last, add sea salt, stir and strain the stock to remove cooked vegetables. Just like that, you have enough Magic Miracle Broth to soothe a variety of ailments. If nothing else, you have a healthy, additive-free broth to serve as a base for soups, stews, and casseroles. For the complete recipe, visit here. Finding the miraculous recipe caused me to search for other heavenly-sounding ones. Scrolling through Pinterest and food sites, I found a plethora of recipes for “miracle” pasta dishes. Turns out, Miracle Pasta is sold in most supermarkets and easily transforms into dishes made with chicken, beef, seafood, and sauces. I was shocked to learn a new pasta had entered the market without my knowledge. My excitement grew as I read its packaging claiming the “guilt-free pasta” contained “zero calories, soy, gluten, and cholesterol.” My excitement fizzled as I learned about Shirataki pasta, made from the root of a plant called the Konnyaku Imo. Shirataki contains a healthy dietary fiber known as glucomannan. In simple terms, it solely consists of plant fiber and water. I’m usually game to try most things once, but haven’t felt the urge to sample plant root pasta. On a sweeter and more appetizing note, Miracle Pie is one I have tried and is now in my go-to file. It lives up to its billing and is the perfect solution for those who don’t like to bake or claim they have no baking skills. To make this sinfully-easy pie, use a food processor blend to thoroughly mix a cup each of sugar and coconut flakes, four lightly-beaten eggs, two cups of whole milk, half a cup of all-purpose flour, six tablespoons of room temperature butter, teaspoon of vanilla, half teaspoon of baking powder, and quarter teaspoon each of salt and nutmeg. Blend thoroughly, then pour into a nine-inch greased and floured pie plate. Bake at 350 degrees for 60 minutes. Miraculously, a crust will appear on the bottom, moist pie filling will form in the center, and a crispy coconut topping will seal the deal. Other recipes billed as either unbelievably easy or a cure-all include Miracle Chili, Miracle Cure Juice and one with glowing reviews, Miracle No-Knead Bread. My search for miracle recipes uncovered an oldie-but-goodie product, Miracle Whip. Perhaps the most requested “miracle” recipe of all time is Kraft’s version of the mayonnaise chocolate cake. Like miracles, chocolate cake will never go out of style. Miraculous Miracle Whip Chocolate Cake 2-1/2 packages (4 ounces each) Unsweetened Chocolate (10 total ounces) 1-1/2 cups Miracle Whip Dressing 2-1/4 cups packed brown sugar 1 tablespoon vanilla, divided 3 eggs 2 cups flour 1-1/2 teaspoons baking soda 1/4 teaspoon salt 1 cup boiling water 1/4 cup butter or margarine 3 cups powdered sugar 2/3 cup milk Heat oven to 350 degrees F. Melt six ounces of chocolate as directed on package; cool. Meanwhile, beat Miracle Whip, brown sugar and 2 teaspoons vanilla in large bowl with mixer until blended. Beat in eggs and melted chocolate. Combine flour, baking soda and salt. Add to chocolate mixture alternately with boiling water, mixing well after each addition. Pour into 2 parchment-lined 9-inch round pans sprayed with cooking spray. Bake 30 to 35 minutes, or until toothpick inserted in centers comes out clean. Cool 10 minutes. Remove from pans to wire racks. Immediately remove parchment. Cool cakes completely. Meanwhile, microwave remaining four ounces of chocolate and butter in large microwaveable bowl on high for 1 to 1-1/2 minutes. or until butter is melted, stirring every 30 seconds. Stir until chocolate is completely melted. Cool. Add powdered sugar, milk and remaining vanilla to butter mixture; beat until blended. Use to fill and frost cake layers. Recipe from Kraft Foods

Football season is right around the corner, and with it comes everyone's favorite part: tailgating. Check out these recipes that are sure to score big at your first tailgate of the season. Slow Cooker Bourbon Whiskey Meatballs Pepper Jack Chicken and Salsa Verde Panwiches Loaded Potato Balls Seven Layer Tex Mex Dip Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting

August is one of the hottest months, no matter where you live. Whether it's dry heat, high humidity, or passing thunderstorms, weather keeps us indoors these days. Sipping on a cabernet sauvignon in such trying times is met with palate resistance even with the AC cranked up. Our palates are thirsting for a cool white wine with refreshing acidity. You've gone through countless chardonnays, sauvignon blancs, and pinot grigios, right? This week, we're tempting you with some unusual wines. We discovered these over the last month or so and we're intrigued by their unusual flavors. Because these white wines are unusual, they may be hard to find. If you can't these specific producers, ask for a substitute who uses the same grape variety. Have fun! Gotin del Risc Godello 2013 ($15). From the Bierzo region of Spain, this luscious godello will remind you of pinot grigo. But it is not. Very broad flavors of pears and apples with aromas of freshly cut flowers. Soft and generous mouthfeel. Quinto da Raza Vinho Verde 2016 ($12). This is a terrific, fresh vinho verde made from the indigenous Portuguese grapes arinto, azal, and trajadura. Excellent fruit flavors of apple and pear with crisp acidity and a bit of frizzante. Vietti Roero Arneis 2016 ($23). Now in its 50th year, this bottling excites the palate with a bit of frizzante, good acidity, and lively citrus and melon flavors. Clean and refreshing to the palate, it employs the arneis grape that this producer popularized in the 1960s. Although it dates back to the 1400s, only recently has the grape variety achieved recognition. E. Guigal Condrieu 2015 ($65). Tom remembers a stay at a Relais & Chateau in the village of Condrieu back in the 1980s. An incredible dinner was accented with his first Guigal Condrieu, one of the most exotic white wines he's ever tasted. Nowhere else does the viognier grape reach such heights. Very aromatic, the Condrieu is complex with stone fruit flavors and a delicacy that would complement any fine dinner. E. Guigal Cotes du Rhone Blanc 2015 ($15). From the same great producer, this reasonably priced blend – usually clairette, grenache blanc, bourboulenc and viognier – resembles the higher priced Condrieu in style. It is dominated by honeysuckle, pear and mineral notes. Quevedo Oscar's White 2016 ($16). Okay, you have never heard of the grapes: viosinho, gouveio and arinto. But, maybe that's what makes this Portuguese wine so much fun. It's spirited with generous aromas of fresh tropical fruit and pear, citrus flavors with a good bit of mineral. Vinas del Vero La Miranda Secastilla Garnacha Blanca 2013 ($15). From old bush vineyards in the foothills of the Pyrenees of Spain, this fruity and delicious wine is made from a light-skinned mutation of the red grenache grape. Highly aromatic, it burst in white stone fruit flavors, citrus and a dash of spice. It may be aged a little too long in oak, but if you like those flavors, you'll love this softly textured wine. Jean-Marc Brocard Saint-Bris Ica-onna Sauvignon 2015 ($17). A sauvignon blanc from Burgundy? Yep, this fun and lively wine comes from the Saint-Bris AOC, located near the Yonne Department and southwest of Chabis. Classic sauvignon blanc aromas but with a bit of sulphur and stone fruit, flintstone, and smooth texture. Less acidity than most sauvignon blancs but more body. Monte dos Cabacos Tinto 2009 ($21). Wow, talk about delicious. A Portuguese blend of alicante bouschet (45 percent), touriga nacional, aragonez, and cabernet sauvignon, it has ripe black fruit flavors and a rich, lasting finish. Abbazia di Novacella Sylvaner Alto Adige DOC 2016 ($18). This region in northern Italy produces some amazing and refreshing wines from grapes unfamiliar to most of us. Ever hear of schiava, for instance? This sylvaner is an elegant, delicious white wine that offers a lot of refreshing tropical fruit and apple flavors. Capofaro Malvasia Didyme Salina IGT 2016 ($25). The first dry malvasia to made on the Sicilian island of Salena, this fascinating white wine finesse. Very aromatic, it has balanced acidity and herbal notes. Priest Ranch Grenache Blanc 2016 ($22). This producer makes the only estate-grown grenache blanc in Napa Valley. It's aged in stainless steel to preserve its bright acidity and clean stone fruit flavors. COOL RED WINES Cantina Dolianova Dolia Cannonau di Sardegna DOC 2015 ($13.50). On the Italian island of Sardinia, grenache is known as cannonau. Whatever you call it, this wine offers blackberry and ripe plum notes with good acidity, a dash of bacon, and medium body. It is an ideal wine to pair with pizza and burgers. Abadia Retuerta Sardon de Duero Seleccion Especial 2013 ($30). It is hard to express how much we loved this Spanish blend of tempranillo, cabernet sauvignon, syrah and other red grape varieties. It is a big wine that can be aged or paired with a good steak, and it is a wine that can be enjoyed in even warmer days alongside the grill. From the Ribera del Duero's "golden mile," the wine is loaded with rich blackberry aromas and flavors with a dose of cocoa and vanilla. Domaine Bernard Baudry Chinon 2014 ($15). When you think of the Loire Valley, you think of sauvignon blanc. But in Chinon the primary grape is the red cabernet franc. From one of the most respected producers in the region, this Chinon is made to age but on release shows off luscious blueberry and blackberry fruit. We recently opened an 8-year-old Baudry Chinon and it was drinking beautifully with soft, mature fruit, intense aromas and good length.

Pecan-smoked Pork Chop with Delta Blues Rice Grits and Roasted Brussels Sprouts Southern Living Magazine recently named the top 15 cities for food lovers to visit, and two Mississippi cities made the cut. They listed Oxford at number 5, and Cleveland came in at number 12. The list for Oxford could have easily been pages in length, but Southern Living highlighted places such as City Grocery, Snackbar, Neon Pig, and the James Beard Award semifinalist for Best New Restaurant, Saint Leo. In Cleveland, food lovers are encouraged to stop by Delta Meat Market, Hey Joe's, Delta Fast Food, Levee Break Grill, and The Senator's Place. Next time you find yourself in or around these Mississippi towns, stop by one of the mentioned restaurants and see for yourself why they've made this list. To see the full list of the top 15 places to visit, view it here.

Bobby Golden, a rice and soil fertility agronomist with the Mississippi State University Extension Service, speaks to attendees of the MSU Delta Research and Extension Center Rice Producer Field Day in Stoneville, Mississippi, on Aug. 2, 2017. (Photo by MSU Extension Service/Kenner Patton) STONEVILLE, Miss. – Combines began rolling in Mississippi Delta rice fields as soon as growers marked the beginning of August, but wet weather soon shut down early harvest attempts. Bobby Golden, a rice and soil fertility agronomist with the Mississippi State University Extension Service, said yields are expected to be favorable when fields are dry enough for harvest, though overall acreage will be down this year. “Our early crop, most of which was planted in late March and early April, looks good so far,” he said. “Most rice was planted between April 15th and May 1st, and that crop may be especially good with the low nighttime temperatures we saw in early August.” Golden, who is based at the MSU Delta Research and Extension Center in Stoneville, said the three-year average rice yield is about 159 bushels per acre. He said he expects producers will harvest that much or a little more. “Most of the crop was planted on time, but we had a lot of early-season weather issues that delayed preparatory work such as levee construction and fertilizer application,” Golden said. “We had enough good weather in the weeks leading up to the early August rains to make up for the issues we had early on.” Mississippi producers grew 194,000 acres of rice last year. They planted an average of 180,700 acres from 2010-2015, according to data from the U.S. Department of Agriculture National Agricultural Statistics Service. Golden said this year’s harvest will be in the range of 100,000 to 115,000 acres. The August 7th USDA Crop Progress and Condition Report indicated that 91 percent of the rice crop was headed, with 20 percent mature. According to the report, 64 percent of the state’s crop was either in good or excellent condition, with 35 percent classified as fair. The rice market outlook is also sunnier now than three months ago, as futures have climbed steadily since they were trading for less than $10 per hundredweight in May. “September rice futures are currently trading for around $12.20 per hundredweight, which is quite a bit higher than a year ago when they were trading for around $9.65 per hundredweight,” said Extension agricultural economist Brian Williams. “The most recent estimates are expecting national rice production of around 186 million hundredweight this year compared to 224 million hundredweight a year ago.” While the 2017 U.S. rice harvest will be down from 2016, global production is up, which could keep prices from increasing for the rest of the year. The value of last year’s production in Mississippi was $139 million. “A big part of what is driving markets higher is a significant reduction in acres due to spring flooding in Arkansas and Missouri,” Williams said. “Harvested acres were reduced by 123,000 acres as a result. With that being said, global production is expected to be at near-record levels this year.” September is National Rice Month, and Delta Rice Promotions Inc. will mark the occasion with a rice tasting luncheon September 15th at the Delta State University Walter Sillers Coliseum in Cleveland. The MSU Extension Service, Farm Bureau and other area organizations sponsor the event. For information about the luncheon, visit http://bit.ly/2hSbibU.

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.

Meyer lemons, a cross between a lemon and an orange, are thin-skinned and sweet. They can be grown in Mississippi landscapes. (Photo by MSU Extension/Gary Bachman) Although we’re in the middle of a blazing hot summer, I find my gardening thoughts wandering to the coming fall season. You may think you know why I'm looking forward to the cooler weather, but the main reason is that the citrus in my home grove will start to ripen. While August is too early to think about harvesting fruit, it is time to start thinking about planting your own citrus. You can plant citrus in the ground or, my preferred method, in containers. I’ve written before about the various citrus trees that I’ve tried to grow in the past. I’ve told of being unable to resist a key lime I saw in the garden center, but it didn’t survive the “brutal” coastal Mississippi winter. I’ve tried growing the eerily fascinating Buddha’s hand citron, but it also didn’t make it past winter. I’ve finally learned to grow citrus that is hardy for my garden with minimal cold protection. I’ve settled on three consistent performers: satsuma orange, Meyer lemon, and kumquat. Satsuma oranges are related to mandarins and are winter favorites because they are easy to peel. I’m always astonished at the number of oranges that will be set on my satsuma trees. My first year growing this citrus, there were so many flowers on my little tree I went ahead and removed about half because if they all had produced a fruit, the tree would have snapped. As it was, my little tree had 13 oranges that almost bent the trunk to the ground. I enjoy growing and caring for Meyer lemons, which are not like the tart, thick-skinned grocery store offerings. This fruit -- long-overlooked in the culinary world -- is a cross between a lemon and an orange, making it thin-skinned and really sweet. Each year, my crop is destined for a batch of homemade limoncello, which is a holiday family treat. The citrus crop I’m most excited about are the kumquats. These fruits are produced in astonishing numbers; because of the number of flowers, my trees are buzzing with what seems like hundreds of native bumblebees. The number of kumquats developing would seem to cause a structural problem for the trees as they ripen, but it’ll be okay. Due to their small size, the weight will not threaten the tree. Kumquats don’t need to be peeled, as the rind is completely edible. I have two varieties; one is sweet, and the other is a little tart. Kumquats are perhaps the most cold tolerant of the citruses, extending the northern range for home gardeners. Citrus must be protected from the cold. Citrus trees are grafted, and the graft union is susceptible to freeze damage. I planted all my citrus trees in 25-gallon containers so I could move them to the garage for protection. However, the containers weigh too much to actually move. My mistake. So, I constructed removable conduit frames from which I hang frost blankets on the coldest nights. If you want more information about growing citrus, especially in containers, get Mississippi State University Extension Service Publication 2542, “Growing Citrus in Containers in Mississippi.” This is an excellent guide for gardening success with citrus in your landscape. Find it here. For now, I’ll just have to be satisfied with the visions of homemade limoncello while I wait out the rest of the summer in air conditioning.

If you're looking for the perfect excuse to whip up some s'mores, today's your day, because it's National S'mores Day! Everyone loves the classic s’more, but have you ever thought about putting a little twist on this snack? Try these fun and flavorful s’mores ideas to celebrate today. These gourmet treats are not your average campfire snack. The sky is the limit when it comes to dressing these sweet treats, and you'll have everyone asking for some more. No campfire required! You can toast your marshmallows in the oven. Preheat your broiler and line a baking sheet with parchment paper. Spread the marshmallows out in a single, even layer. Place the pan under the broiler a few inches away from the element. Leave the oven door slightly open and check every 30 seconds to make sure they don’t burn. Leave until they are golden brown and toasted to your liking. Samoa S'mores Graham crackers Marshmallows Dulce de leche Toasted coconut 1-ounce semi-sweet chocolate Caramel Apple Cinnamon S'mores Cinnamon graham crackers Marshmallows Caramel apple dip Thinly-sliced granny smith apples Peanut Butter, Bacon, and Maple Syrup S'mores Peanut butter cookies Cooked bacon Marshmallows Maple Syrup Other flavor combinations Sliced fruit Fruit preserves Cream cheese Pretzels Peppermint patties Reese's peanut butter cups

The critically-acclaimed original series State Plate, hosted by Taylor Hicks, is set to return to television on Friday, August 11th on the family-entertainment network INSP. In each episode of State Plate, Hicks goes on an unforgettable culinary tour across a particular state to assemble a plate of that state’s most emblematic foods. This season, Hicks makes his way to Mississippi to showcase the culinary experiences that our state has to offer. Hicks tastes his way across Mississippi on a quest to discover the state’s most emblematic foods. Along the way, he visits the home of the blues to make the coolest food in the Delta: the “koolickle.” Taylor fishes the Mississippi River for fresh catfish without using a pole and grinds corn for homemade hushpuppies fried to golden perfection. He plants the delicious staple known as black-eyed peas and discovers how the decadent chocolate mud pie got its name. It’s an abundant plateful of Mississippi cuisine filled with the stories and legends behind the state’s tastiest foods. The Mississippi episode of State Plate will air on Friday, August 18th at 7 p.m. CT.