Let’s talk tomatoes. First off, despite the botanical fact that tomatoes are fruits, the case of Nix v. Hedden, the U.S. Supreme Court ruled that tomatoes are vegetables. (The Tariff Act of March 3, 1883 required a tax to be paid on imported vegetables, but not fruit, therefore a case was filed as an action by John Nix and his brothers against Edward Hedden, collector of the Port of New York, to recover back duties paid under protest.) History aside, tomatoes are chocked full of nutrients, including being a great source of lycopene. They are known for their outstanding antioxidant content, which is linked to heart health. Tomatoes are known to strengthen the bones and lower cholesterol. There are literally hundreds of different tomato varieties. But perhaps the best thing about tomatoes is the fact that they are the object of adoration at one of Mississippi’s most delicious food festivals. The Tomato Festival is held the last Saturday of June each year in the town of Crystal Springs, about 20 minutes southwest of Jackson. Once known as the "Tomatopolis of the World," the entire town was once involved in tomato planting, harvesting as well as packing and canning. Tomatoes were shipped by rail across the nation. The activities at harvest time created a festive atmosphere, causing residents to hold "Tomato Days." The succulent red tomatoes were celebrated with parades, pageants, and picnics. Mayor Sally Garland explained that from the early 1900s up to the 1940s, more produce was shipped from Crystal Springs than anywhere else in the country. "But when World War II broke out, everything stopped." The festival has been resurrected in more modern times. Garland was working for the city’s parks and recreation department in 1996 when the first Tomato Festival was held. "I was there at the beginning and I’ve watched it grow over the years." When the interstate highways were built, many small towns suffered and Crystal Springs was no exception. Resurrecting the Tomato Festival was a way for the city to pull people off the highway and get them into the downtown area. You don’t have to be a fan of tomatoes to enjoy the excitement that surrounds the Tomato Festival weekend. Festivities begin in the weeks leading up to the Tomato Festival and include: Crystal Springs Tomato Ball, Crowning of the Tomato Queen, Picnic in the Park, Main Street Movie Night, Farm to Table Dinner, and a variety of other community events held at downtown businesses. On Friday, the Junior Auxiliary features a street party with dinner and live music. A recent addition to the Tomato Festival is the Mississippi's Toughest Kids Foundation annual Tough Kids Car Show. The event is free to the public and the cars are set up on East Railroad Ave in front of the Crystal Springs City Hall from 8:00-2:30. Over 100 cars and trucks will compete for top prizes. The actual festival kicks off early Saturday morning with a kiddie parade with bicycles, tricycles, scooters, and wagons decorated in red to honor the tomato. One of the most popular attractions is the farmers market. "It’s the only farmers market held in Crystal Springs all year," said Dr. Rick Snyder, who heads not only the market, but the Mississippi State Experiment Station in Gallman. "We usually have about 15 to 20 vendors, most of which are very local. We will have some vendors who come from about an hour to an hour and a half away." In addition to plenty of red and green tomatoes, seasonal produce will be available, including sweet corn, peppers, summer squash, butter beans, snap beans, cucumbers, okra, blueberries, peaches, blackberries, plums, and more. "We will also have food products including local honey, jams and preserves as well as potted plants and cut flowers." A tip to those who may come for the produce: come early, as they sell out fast. The 5K run is always popular. It’s sponsored by the Mississippi Track Club and draws runners from all over the state. There is also a bike rally, plus games, rides, and live music. Centered around the railroad tracks, the event features plenty of arts and crafts and "typical festival food," according to Wells. "Of course, there will be plenty of tomato-related food to sink your teeth into, including fried green tomatoes and BLT sandwiches!" The Cattlemen’s Association comes each year and sells ribeye steak sandwiches. "They make about 1,500 of them, and they’re always sold out by 1 p.m." The centerpiece of the festival is the giant fiberglass tomato where countless festival-goers have posed for photos. The big tomato only appears for the festival, but 500-pound concrete tomatoes have been placed around town year-round in various degrees of ripeness. The festival stretches beyond the downtown area with owners of many of the historic homes hosting "porch parties" serving tomato sandwiches and other delicacies. At the Chautauqua Park Visitor’s Center, the Tomato Museum and Art Gallery offers a trip back in time. The museum houses historic photos, original canning labels, and antique tomato harvesting tools and machinery as well as memorabilia from past Tomato Festivals. It’s also where the festival’s art contest takes place. "The Tomato Festival is a wonderful time for us to promote our city and enjoy what we know and love," said Mayor Garland. “People come back each year to celebrate our heritage. Those who have moved away love to come back to visit family and friends. We even see lots of class reunions during the festival. We are looking forward to seeing everyone the last Saturday in June!" This year's festival is set for Saturday, June 24th. For more information, visit www.cityofcrystalsprings.com.

HATTIESBURG, Miss. - VISITHATTIESBURG™ officially launched its new website recently, which features a comprehensive listing of Hattiesburg’s restaurants, attractions, places to stay, and meeting facilities. With fresh and relevant content, visitors are encouraged to “craft their own HBURG adventure.” In 2016, Hattiesburg hosted more than 1.8 million visitors, including leisure and corporate travelers. The new website provides clear and concise information for existing visitors and will serve as a primary marketing tool for Hattiesburg’s tourism economy. The online tool can serve as a resource for those who live in or around the Hattiesburg area as well. “Our new site is filled with valuable tourism information and vivid imagery to both highlight key components in our community and showcase Hattiesburg in an authentic and compelling way. The site instantly provides today’s travelers with all the relevant information they need to stay, eat, play, or meet in Hattiesburg,” Rick Taylor, executive director for Hattiesburg Tourism and Convention Commissions, said. The site was designed around the needs and inquiries of Hattiesburg’s visitors’ and is easy to navigate. Development of the site gave high consideration to mobile users. The online tool works on multiple browsers and devices, giving access to visitors and locals at home, in the office, or on the go. Users can select targeted areas of interest in all major categories, such as hotels, local dining, outdoor adventures, or art and family attractions. “Successful tourism communities are highly-responsive to the needs of visitors. Our new site shares Hattiesburg’s tourism offerings in an efficient way, incorporating our social media channels into the site as well. We are a growing market, and above all, we want visitors to have an outstanding experience in our community. We believe our new website will greatly enhance their Hattiesburg adventure,” Marlo Dorsey, director of marketing and communications, said. VisitHBURG.org gives exposure to small independent coffee shops and live music venues, along with larger, more established attractions in the community. Each listing has a photo and detailed description, including an address, phone number, website, or Facebook page. Hotels have multiple photos to show not only the outside but also room views and, if applicable, meeting space options. Every item on the website is complete with a map link that provides directions to the point of interest and works easily on mobile devices. In addition to the businesses listed, the VISITHATTIESBURG™ team will showcase and highlight local events through a calendar listing and a featured section on the homepage. Blogs, listed on the homepage, will give a more in-depth view of local happenings. The dynamic website will have new content added regularly. VISITHATTIESBURG™’s team will continue to enhance the tool by adding additional pictures of Hattiesburg’s establishments and local events as they occur. Explore the site at visitHBURG.org. This new site will replace the existing content on the Hattiesburg.org site as well.

Good timing is often the handmaiden of success. That certainly applies to the family founders of Hahn Family Wines, the largest growers in Monterey’s Santa Lucia Highlands. Purchasing what were horse and cattle ranches in Santa Lucia Highlands in Monterey County for $3,000 per acre in 1979 was superlative timing -- the vineyard land now sells for $70,000 per acre. Another good piece of timing was the decision in the early 1990s to expensively rip out perfectly healthy but underperforming Bordeaux varietals to plant more appropriate, cool-climate pinot noir and chardonnay. Today, pinot noir dominates the Santa Lucia Highland AVA. Pinot noir thrives in cool winds from Monterey Bay and warm sunshine from the elevated vineyards, above the fog in the Salinas Valley. We recently met with Philip Hahn, chairman of Hahn Family Wines, who explained how his father, Nicki, was instrumental in the creation of the Santa Lucia Highlands AVA in 1991 as a sub AVA. Santa Lucia Highlands is situated about an hour southeast of Carmel and Monterey. About 50 growers – including Talbott, Caymus, and Pisoni -- grow mostly chardonnay and pinot noir in this AVA. We were impressed with the price-value ratio of Hahn’s wines, especially its entry-level pinot gris, pinot noir, and grenache-syrah-mourvedre blend. Philip commented that their low cost of acquiring vineyard land is certainly a factor in their consumer-friendly pricing. The 2016 Hahn Pinot Gris Monterey ($15) is a ripe and rich version of this grape with delicious pear flavors and nose. The 2015 Hahn Pinot Noir Monterey County ($15) was beautifully expressive with cherry and berry scents and flavors, in a well-balanced package that drinks above its price point. Hahn’s 2015 GSM blend ($15) was a pure delight with strawberry and cherry flavors that exploded in the mouth. Hahn commented that “this is a food wine," although we believe this wine can easily be enjoyed by itself, or as an accompaniment to food. A step up in quality and price is the 2015 Hahn SLH Pinot Noir Santa Lucia Highlands ($30). Crafted from all estate grapes, this is a complex and pleasing pinot noir that expresses a spicy cinnamon nose and perky not overly ripe cherry fruit and a hint of earth in the finish. This is a lot of pinot noir for the price. Hahn owns the Smith & Hook label producing warm climate red table wines from Bordeaux varietals. We especially liked the 2013 Smith & Hook Proprietary Red Blend ($25). The blend of mostly merlot and malbec along with a dash of petite sirah and cabernet sauvignon was a gutsy red wine that would feel very comfortable next to a grilled medium rare rib-eye steak. Ample ripe cherry and cassis fruit are balanced with a good dose of soft tannins for palate cleansing with rich fatty foods. Delicious! PETITE SIRAH With grilling season on us, there is no better time to drink petite sirah with grilled food. "Petite" is an oxymoron. It is by far the inkiest colored red wines in existence and it is one of the most dense. It's forward, juicy, and often ripe character makes it an ideal match to meats and ketchup-based sauces that you may put on ribs and burgers. Specialty winemakers such as Kent Rosenblum and Abe Schroener are waxing their genius on this often-overlooked grape. Not surprisingly, they have taken petite sirah to new levels. Here are a few we really like: Michael David Petite Petit 2015 ($18). Using grapes from the hot Lodi appellation, this blend of petite sirah and petit verdot is big. Blueberry flavors with a dash of black pepper. The name is a combination of the talented Michael and David Phillips, who also make some incredible zinfandels. Michael David Earthquake Petite Sirah 2014 ($26). Made entirely of petite sirah, this inky monster has violet aromas and wild huckleberry flavors, sage and a hint of sweet vanillin oak. Rock Wall Le Mur de Roche 2012 ($60). Kent Rosemblum sold his winery in 2008, but then bankrolled Rock Wall for his winemaking daughter, Shauna. This single-vineyard petite sirah has a lot of power and density. You could cut this with a knife and lay it on toast in the morning. Inky, it has lush blackberry liqueur flavors with a dose of tea, vanilla and citrus. Delicious now but begging for age. Rock Hall Jack's Petite Sirah 2014 ($35). Raspberry aromas with plum, pepper and tobacco flavors. Lush, long finish. Tenbrink Vineyards and Winery Petite Sirah 2015 ($50). First, you're struck by the beautifully simple label of this unusual wine, then by the complexity inside. Winemaker Abe Schoener, who has maintained his cult status with outlier wines, joins Steve Tenbrink to use grapes from the Suisun Valley near Fairfield, CA. to make a very complex and bold petite sirah. WINE PICKS Dom Diogo Vinho Verde Rosé 2106 ($15). Made from the indigenous Portuguese padeiro- A bit of frizzante introduces this wine along with strawberry flavors and a very smooth delivery. Hyatt Merlot Rattlesnake Hills Washington 2012 ($15). Classic, well-made merlot with bright cherry flavors accented with a nice dose of oak that is well integrated. Not terribly complicated but a pleasure to drink by itself or with bold meat dishes.

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.

Whole Foods Market has one location in Mississippi, which is located at Highland Village in Jackson. SEATTLE, Wash. & AUSTIN, Texas — Amazon (NASDAQ:AMZN) and Whole Foods Market, Inc. (NASDAQ:WFM) today announced that they have entered into a definitive merger agreement under which Amazon will acquire Whole Foods Market for $42 per share in an all-cash transaction valued at approximately $13.7 billion, including Whole Foods Market’s net debt. “Millions of people love Whole Foods Market because they offer the best natural and organic foods, and they make it fun to eat healthy,” said Jeff Bezos, Amazon founder and CEO. “Whole Foods Market has been satisfying, delighting and nourishing customers for nearly four decades – they’re doing an amazing job and we want that to continue.” “This partnership presents an opportunity to maximize value for Whole Foods Market’s shareholders, while at the same time extending our mission and bringing the highest quality, experience, convenience and innovation to our customers,” said John Mackey, Whole Foods Market co-founder and CEO. Whole Foods Market will continue to operate stores under the Whole Foods Market brand and source from trusted vendors and partners around the world. John Mackey will remain as CEO of Whole Foods Market and Whole Foods Market’s headquarters will stay in Austin, Texas. Completion of the transaction is subject to approval by Whole Foods Market's shareholders, regulatory approvals and other customary closing conditions. The parties expect to close the transaction during the second half of 2017. About Amazon: Amazon is guided by four principles: customer obsession rather than competitor focus, passion for invention, commitment to operational excellence, and long-term thinking. Customer reviews, 1-Click shopping, personalized recommendations, Prime, Fulfillment by Amazon, AWS, Kindle Direct Publishing, Kindle, Fire tablets, Fire TV, Amazon Echo, and Alexa are some of the products and services pioneered by Amazon. For more information, visit www.amazon.com/about and follow @AmazonNews. About Whole Foods Market: Founded in 1978 in Austin, Texas, Whole Foods Market is the leading natural and organic foods supermarket, the first national “Certified Organic” grocer, and uniquely positioned as America’s Healthiest Grocery Store™. In fiscal year 2016, the Company had sales of approximately $16 billion and has more than 460 stores in the United States, Canada, and the United Kingdom. Whole Foods Market employs approximately 87,000 team members and has been ranked for 20 consecutive years as one of the “100 Best Companies to Work For” in America by Fortune magazine. For more information, please visit www.WholeFoodsMarket.com or @WholeFoods on Twitter.

JACKSON, Miss. - Jackson native Ray-Scott Miller today announced he will open a new restaurant in The District at Eastover called Fine & Dandy. Scheduled to open this fall, Fine & Dandy introduces a fresh approach to Southern hospitality that will be evident in the restaurant’s food and service, but also in its modern yet comfortable dining space, thoughtfully designed to deliver an experience perfect for sharing time with family or drinks with friends. "The best times in life are made around a table and the Fine & Dandy team is excited to continue the tradition of setting those tables for our guests,” said Miller. “To do this, we want to create a cool, comfortable place in which you want to hang out. Fine and Dandy will take a modern approach to the food and cocktails you know and love, in a setting that feels young and modern with a hint of nostalgia.” Fine & Dandy will have a prime location in the heart of The District at Eastover, with outdoor patio seating overlooking The District’s common green space, The District Green. “What I love about our location adjacent to the District Green is that while you enjoy your meal, your kids can be running around the green space, getting tired out before bed,” said Miller. “At the same time, the District Green provides the perfect backdrop for friends to gather for a few snacks and drinks after work.” The Fine and Dandy menu will include a lighter, more progressive take on American classics including burgers, snacks and cocktails to satisfy both foodies and families alike. About The District at Eastover: The District at Eastover represents the best of mixed-use urban revitalization in the heart of Mississippi’s capital city. Conveniently located between Jackson’s historic Eastover and Fondren neighborhoods and adjacent to the I-55 corridor and the University of Mississippi Medical Center, The District offers a transformative destination characterized by boutique shopping, acclaimed restaurants, thoughtfully planned office space and luxury residential living opportunities. Learn more about The District at www.thedistrictateastover.com.

My fascination with blueberries began with a phone call last week about chicken spaghetti and missionaries. It ended with three new recipes for the tiny morsels of juicy goodness that, enjoyed over a scoop of vanilla ice cream, baked in a succulent pie or cake, or eaten alone, will get me through the summer. If I have to narrow it down, blueberry cake, lemon-blueberry dessert, and Vanishing Blueberry Pie are the top three treasures from what I call the "Week of the Blueberry." First, a friend called to ask if her lunch menu was substantial enough to feed the missionary family from church. My friend planned to prepare a large dish of chicken spaghetti, green salad with Mississippi Comeback dressing, and Gulf Coast garlic bread. For dessert, she planned to bake her favorite blueberry cake. As she continued on and on about the missionaries and their six children and whether or not she should bake one vat of chicken spaghetti or two, my mind wandered back to the blueberry cake. Before the conversation was over, I had the recipe. I’m assuming the missionaries left happy and well fed. As I made the blueberry cake, I pilfered more than a few from the measuring cup as I added them to the cake batter. I’d forgotten how juicy and delicious they are. A little research showed that blueberries are not only tasty, but low in saturated fat, cholesterol, and sodium. They’re also a good source of dietary fiber, Vitamin C, Vitamin K, and Manganese. And here’s even better news. New evidence suggests that blueberries can improve memory. Additionally, blueberries may slow down or postpone the onset of other cognitive problems frequently associated with aging. Even better reasons to make lots of blueberry desserts this summer. I pulled out a recipe booklet sent to me by Lucky Leaf Pie Filling. Flipping through the pages, I perused the ingredients for Lemony Blueberry Layered Pie. It’s a slightly different version from regular blueberry pie made with a cream cheese filling. To make this celestial, yet easy dessert, combine a bar of cream cheese, 14-ounce can of sweetened condensed milk, and 1/4 cup powdered sugar in a large bowl. Blend with a hand mixer for two minutes until smooth. Then add a 3.4-ounce box of lemon pudding mix, 1/4 cup lemon juice, and two teaspoons of lemon zest; mix until blended. Spoon about half of a can of Lucky Leaf Blueberry Pie Filling into a 9-inch graham cracker crust, then pour lemon-filling mixture on top. Smooth down with a spatula, cover and chill for at least one hour. Remove from refrigerator and spoon remaining blueberry pie filling over top just before serving. To top off my week of blueberries, I pulled out the Junior League of Jackson’s cookbook, Come on In! The recipe for Vanishing Blueberry Pie, aptly named because it doesn’t stay around long, has always been one of my favorites. It’s not too early to begin planning for Fourth of July cookouts, so I’m sharing the easy recipe. It’s the perfect salute to the juicy berries that fed the missionaries and will make our summer sweeter. Vanishing Blueberry Pie 1 cup sour cream 2 tablespoons all-purpose flour 3/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 large egg, beaten 2-1/2 cups fresh blueberries Pastry for 9-inch pie shell, unbaked Topping: 3 tablespoons all-purpose flour 3 tablespoons unsalted butter, room temperature 3 tablespoons chopped pecans or walnuts Preheat oven to 400 degrees. For the pie, blend sour cream, flour, sugar, vanilla, salt, and egg until smooth. Fold in blueberries. Pour filling into pastry shell and bake 25 minutes. Make the topping by thoroughly combining flour, butter, and nuts. Sprinkle topping over pie and bake 10 additional minutes. Chill before serving. Recipe from Come On In! by the Junior League of Jackson Summer's Best Blueberry Pound Cake 3/4 cup butter, softened 3/4 cup sugar 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3 large eggs 1/3 cup plus 1 teaspoon milk, divided 1 teaspoon vanilla extract 1-1/2 cups frozen blueberries 1/4 cup confectioners’ sugar Heat oven to 325 degrees. Grease a 9-x-5-inch loaf pan; set aside. In a large mixing bowl with an electric mixer beat butter until creamy; gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating just until blended after each addition. In a separate bowl, stir the flour, baking powder and salt. Add alternately: 1/2 of the flour mixture, the milk, then the remaining flour, beating at low speed just until blended after each addition. Spread half of the batter into the prepared pan. Top with half of the blueberries. Gently spread remaining batter over blueberries, then sprinkle remaining blueberries over the top. Tap the pan briskly on the counter top to settle the batter. (The blueberries will distribute themselves throughout the cake during baking.) Bake 50 to 60 minutes, until golden and a toothpick comes out clean. Let cool in pan 10 minutes. Turn out and cool completely on a wire rack, about 1 hour. In a small bowl combine confectioners’ sugar with the remaining teaspoon milk. Brush or drizzle over cake.

OXFORD, Miss. – The University of Mississippi Center for Population Studies has developed an extensive reference guide to poverty, hunger and chronic health problems in the state, the Mississippi Health and Hunger Atlas. Modeled after the Missouri Hunger Atlas, the resource is the first iteration of its kind in Mississippi and in the South. This atlas addresses high rates of food insecurity and poor health outcomes, two important issues in the state. "Alarmingly, while national food insecurity trends are declining, Mississippi's rates are rising," said Anne Cafer, assistant professor of sociology and anthropology and co-coordinator of the atlas project. "For the last 15 years, Mississippi has consistently ranked among the top two states with the highest food insecurity rate. Mississippi also consistently ranks poorly for a number of demographic, economic and health statistics when compared to national thresholds." This project is also headed by John Green, professor of sociology and anthropology and director of the Center for Population Studies, and Rachel Haggard, a graduate student from San Diego. Cafer worked on the Missouri Hunger Atlas, which has proven useful to an array of community organizers and legislators. Wanting to bring the concept to Mississippi, she quickly found support from community and university stakeholders. With the help of Green and Haggard, the Mississippi Health and Hunger Atlas was initiated and completed in less than four months. "The atlas seeks to shed light on county-level variations for a variety of these demographic, health and hunger indicators," Green said. "Examining these indicators at a county level, patterns, normally overshadowed by standard macro, national, level analysis begin to emerge. "This atlas is intended to offer a tool for improving assessment of need and performance to promote improved practices and decision-making related to hunger and health in Mississippi." The developers have five goals for the atlas: Raise awareness regarding the extent and depth of food insecurity and health disparities and needs in Mississippi Spread knowledge of what public and private programs are doing to reach vulnerable populations Reveal geographic patterns in the state Provide need and performance measures that can be updated on a regular basis Aid public and private stakeholders to assess their performance and provide a means for improving better resource delivery to the Mississippians they serve "In this atlas, health and hunger indicators are mapped and used to assess need – such as food security rates, obesity rate, etc. – and performance – including SNAP enrollment and primary care physicians per 100,000 people," Cafer said. "The economic and demographic data are also mapped to provide additional information on county level context surrounding health and hunger." "This visual, spatial analysis helps community stakeholders, policymakers, researchers and other practitioners target their efforts and resources to places most in need," Green said. "Additionally, each county has a separate page, which provides their exact rates and rankings for each of the variables." Efforts to produce the atlas were supported by public agencies such as the Mississippi Department of Human Services and the members of the UM Department of Pharmacy Administration. "It is through partnerships and collaboration that efforts to reduce hunger and health disparities in Mississippi are possible," Haggard said. "The atlas is a compilation of hard work from these partners and faculty and students as well as the resources provided by the Center for Population Studies at the University of Mississippi." The Mississippi Health and Hunger Atlas is available at http://socanth.olemiss.edu/wp-content/uploads/sites/154/2017/05/Hunger-Atlas-2017.pdf.

Eating fresh vegetables and staying healthy has become much easier for the Mississippi Band of Choctaw Indians, thanks to the abundant harvest from Choctaw Fresh Produce. The venture began back in 2010 when the Tribe conducted a series of community meetings to identify goals and needs of the tribal members. One of the common themes of that meeting was the desire to improve overall health and to create more jobs in some of the Tribe’s more remote communities. “We applied for a grant in 2011 to start a farming program,” explained John Hendrix, director of economic development for the Tribe. “We began actual production in 2013.” Hendricks said that the food and beverage director for the casino came to him with the idea of growing fresh produce. “The tribe already had a program where they were growing flowers for the golf course. That was really successful, so we felt growing produce would be a great idea.” The produce company is actually comprised of five farms, spread out amongst five separate Tribal communities. The bulk of the produce is grown in 30’ x 96’ ‘high tunnels’ which allow for a more controlled growing environment. “It’s a more passive way to grow,” explained Hendrix. “There is no cooling or heating by mechanical means, we can simply roll the sides up or down to control the temperature and to protect the plants from wind. Growing produce in the tunnels prevents worries from hail damage as well as over or under-watering. We have a drip irrigation system that provides the optimal amount of moisture to the plants. We can also get them in the ground about a month earlier than open-field farming.” Currently, there are 19 high tunnels in the tribal communities of Bogue Chitto, Conehatta, Pearl River, Red Water, and Tucker. In addition to providing fresh certified organic produce to the restaurants at the Pearl River Resort, they also provide products to nine Tribal schools, to the hospital and cafeteria at the Choctaw Health Center, and to the Diabetes Prevention Program. Produce is sold wholesale to various grocery stores in the area. To purchase from Choctaw Fresh Produce, visit their Facebook page for updates on what's available and the location of their mobile produce stand. Teaching young people the importance of fresh produce is part of the farm’s mission. “We conduct tours for students, and allow them to actually pick produce from a plant and dip it in ranch dressing and eat it on the spot,” Hendrix said. “When they see where their food is grown, and taste fresh-picked produce, they have a better appreciation for it. “ A youth opportunity initiative includes a greenhouse program in the Tribal high school where students can learn the commercial side of farming. They work with residents on growing produce, food preservation, and healthy cooking. It’s too early in the program to know the real effects on the overall health of the Tribal members. But already Choctaw Fresh Produce has created new jobs, including a few full-time positions and even more part-time positions during the peak picking season.

With Father's Day quickly approaching, many of you are probably focused on ties – the proverbial gift for the dad in the family. But, really, does the guy really need another tie? Can't you think of something more original. Look, the family dude would rather spend the day on the golf course or fishing on his boat, so there are oodles of gifts involving those two activities. But, if you're stumped, how about a great bottle of wine he wouldn't buy for himself? We men are stubborn about opening the pocketbook for wine, but if someone else wants to do that, we'll drink it. We might even share it. A good tie can cost $80; a good wine can cost much less. Open wallet, buy him an expensive bottle of wine and shower him with love. Michael Mondavi Family Estate Animo Cabernet Sauvignon 2013 ($85). Drawing grapes from the esteemed Atlas Peak, this complex wine shows off copious blackberry and chocolate aromas with full-throttle blackbery and cassis flavors, dusty tannins and a bit of mineral. Duckhorn Napa Valley The Discussion Red Wine 2013 ($135). Cabernet sauvignon and merlot make up most of this very complex but approachable delight with a bit of cabernet franc and petit verdot thrown in for dimension. Supple tannins provide a soft landing on the palate but underneath that are layered and rich flavors of dark berries, cassis and a hint of vanilla. Cliff Lede Scarlet Love Cabernet Sauvignon 2014 ($110). Does the man of the house love rock music and wine? So does Cliff Lede who likes to name his wines and vineyards after some of his favorite performers. Scarlot Love is made from his Scarlet Begonia's block (Grateful Dead) and his Sunshine of Your Love block (Cream) -- both in the prized Stag's Leap District. The intense aromas remind us of a chocolate-covered cherry and with a bit of licorice to boot. The flavor profile is dense with layered cherry, cassis and black berry. A bit of merlot, cabernet franc and petit verdot goes into this complex blend. Gaja Pieve Santa Restituta 2012 ($75). Is there some – or lots – of Italian in the father of the family? This year Gaja blended three crus into one estate wine and changed his barrel assortment. And 2012 was a great vintage – warmer and drier – that produced richer wines. This gem is massive yet elegant. Extracted, rich and hedonistic, it struts a floral bouquet and black cherry, cassis, and plum fruit flavors with hints of licorice and vanilla. It is one of the best and most complex brunellos we've tasted in a long time. Duckhorn Vineyards Atlas Peak Merlot 2014 ($75). The mountain-grown grapes in this wine produce a heady profile with generous aromas of cherry cola and sage. The velvet texture is deceiving: it's a big wine but ready for drinking now alongside a big steak. Rodney Strong Symmetry Red Meritage 2013 ($55). Very broad on the palate, this Alexander Valley wine reveals a profile that includes cassis, blackberries, dark chocolate and plums. Very rich texture and long in the finish. Clos du Val Estate Cabernet Sauvignon 2014 ($52). Coffee aromas jump from the glass of this well-tuned cabernet. Plum and chocolate flavors make for a delicious quaff. Bootleg Red Blend 2013 ($38). We love the masculine label of his ecletic blend of seven red grapes. Perfect impression! Opulent with ripe blackberry and plum flavors. Viansa Sonoma Chardonnay Signature Series 2013 ($45). Medium-bodied, this is a chardonnay to serve at the dinner table with creamy, rich sauces. Soft mouthfeel with stone-pit fruit flavors and apple notes. Chateau Montelena Napa Valley Cabernet Sauvignon 2014 ($58). Red currant, blackberry and cocoa aromas open the door to a layered, fruit forward wine with raspberry flavors and a dash of mint. Balanced acidity. St. Supery Napa Valley Estate Elu 2013 ($75). This blend of Bordeaux grape varieties has body and concentration. Anise aroma – classic of Napa Valley – leads off a fragrant wine and is followed by rich blackberry and cassis flavors with hints of expresso. Clos Pegase Estate Cabernet Sauvignon 2013 ($50). The blended grapes in this voluptuous wine have more than a supporting role. Petit verdot, cabernet franc, merlot, syrah and Malbec give the 75 percent cabernet sauvignon a burst of flavor, aromas and body. Flavors widely range from black cherries to plums with hints of cedar, licorice and sage. Dense and forward. WINE PICKS Argento Reserva Cabernet Franc 2014 ($18). We liked this unique, full-bodied cabernet franc from Argentina. Aromatic with herry and raspberry notes and sweet tannins. Castello di Gabbiano Dark Knight Red Blend 2015 ($17). Just introduced this year, this Tuscan blend of cabernet sauvignon, merlot and sangiovese follows the Gabbiano principal of overdelivering quality for the price. It has a full-body structure with generous ripe berry and spice aromas, followed by red berry flavors and a hint of mocha. Chateau Cambon La Pelouse 2012 ($18). You don't have to spend an arm and a leg on bordeaux. Maybe it's not as complicated as you expect, but this Haut Medoc blend of merlot (48 percent), cabernet sauvignon and petit verdot has generous black cherry and dark berry flavors and fine tannins. Chateau La Cardonne Medoc Cru Bourgeois 2012 ($25). A blend of 50 percent merlot, 45 percent cabernet sauvignon and 5 percent cabernet franc, this is a delightful red bordeaux from the owners of Chateau Lafite Rothschild. Berry and cassis nose and flavors with a hint of leather. Very drinkable now but should evolve well over the next 3-5 years.

JACKSON, Miss. - On June 15 at the Mississippi Museum of Art’s Palette Café, it’s not just farm to table; it’s farmer to table. As part of this month’s After Hours event, held every third Thursday, the Museum and Executive Chef and Culinary Curator Nick Wallace are partnering with Up in Farms Food Hub for a celebratory menu, showcasing the best of Mississippi ingredients, sourced by the entrepreneurial farmers who are helping redefine food access and ownership in the state. Also being celebrated is the literal birthday of Chef Nick Wallace, and the ribbon-cutting of the Up in Farms Food Hub in Jackson. During the Museum’s After Hours programming, visitors can shop a pop-up growers’ market curated by Up in Farms, and sign up for the Up in Farms’ Farm Pack to receive a supply of fresh produce from farmers across Mississippi. The specialty menu, created by Chef Nick Wallace as part of his monthly ‘sipp Sourced series, will be served Thursday, June 15, to Saturday, June 17, with daily lunch 11 a.m. – 2 p.m., and dinner served June 15 only, during After Hours programming, from 5:30 p.m. until. In addition to the ‘sipp Sourced event June 15, programming will include the public debut of artist Rory Roark, a self-taught artist who unlocked his creative expression through a fusion of handmade craftsmanship and digital design. His sculptures – constructed primarily from rolled tubes of humble paper board – explore the relationship between technological precision and human imperfection. At dusk, an outdoor screening of “Bonnie and Clyde” will commence on the C-Spire Stage. Also on June 15, Chef Wallace inaugurates the Museum Kitchen Chef's Table, offering special dinner services on third Thursdays inside his culinary art studio (in addition to the normal third Thursday dinner service in The Palette Café). Diners interact with Chef Wallace while he cooks and learn about his Mississippi farm roots, his approach to great ingredients, and his visions for what food and creativity can do for the state. Space for Chef’s Table services is very limited. Reservations are $25 per person (pre-tax) and include a four-course tasting menu and non-alcoholic beverages. Reservations can be made by contacting Shelley Yates at syates@msmuseumart.org. (Dinner seating in The Palette café is first-come-first-serve and does not require reservation.) Participating farms and farmers: Country Girl Creamery Booker T. Brent Foot Print Farms Larry Jamison Sweet & Sauer Full Schedule of events: ART 5:30 p.m. - until: Man and Machine pop up exhibition 6 p.m. - A Closer Look art talk with Bebe Wolfe Until 8 p.m.: Galleries open late, including The Wolfe Family Legacy FOOD and DRINK 5:30 p.m. - until: ‘sipp Sourced with Chef Nick Wallace pop up dining - "Born to Farm" (in partnership with Up in Farms Food Hub) 5:30 p.m. - until: Cash Bar PLAY 6 - 7:15 p.m.: Live music; Bluegrass with Bill Ellison until 8 p.m.: Shopping in The Museum Store dusk: Screen on the Green with Crossroads Film Society – “Bonnie and Clyde” About ‘sipp Sourced: Each month, for a limited time, Culinary Curator and Executive Chef Nick Wallace of the Mississippi Museum of Art creates a three-day pop up menu highlighting product from Mississippi purveyors. These menus are inspired by seasonal ingredients and rooted in Mississippi artistic and culinary stories and traditions ‘sipp Sourced is sponsored by Capital City Beverages. About Up in Farms Food Hub: Up in Farms Food Hub is located in an historic produce distribution building at the site of the former Farmers Market on Woodrow Wilson Boulevard in Jackson. Up in Farms coordinates production schedules with farmers based upon the demand by regional buyers, such as grocery stores, restaurants, schools, and commercial distributors. Up in Farms helps Mississippi’s small- and medium-sized farms meet the standards of commercial buyers, plan and operate profitable businesses, and satisfy emerging federal and state standards for food safety and security. Up in Farms also provides support and training necessary to deliver high-quality products on time and at a sustainable price. Additionally, the hub aggregates produce directly from farmers in Mississippi, to its warehouse in Jackson. The warehouse is designed to wash, grade, pack, cool, and store fresh produce - activities that can be prohibitively expensive for many individual farms. About After Hours: Every third Thursday, the Museum hosts After Hours, with doors open after hours to partner with and embrace Mississippi's creative community. These family-friendly events feature one-night pop up exhibitions, pop up dining experiences, and combinations of live music, outdoor movies, games, and more. Each month has a new theme and a new story. The Museum Store and exhibition galleries remain open until 8 PM for shopping and exploring. After Hours is sponsored by Hertz Investment Group and Capital City Beverages and is free to the public. For more information, visit the museum’s website at www.msmuseumart.org. The Mississippi Museum of Art and its programs are sponsored in part by the city of Jackson and Visit Jackson. Support is also provided in part by funding from the Mississippi Arts Commission, a state agency, and in part by the National Endowment for the Arts, a federal agency.

Move over meat-based casseroles. So long lengthy recipes with 15 ingredients. Sayonara simmering sauces. This time of year, we’re not just looking for, but insisting on, easy-to-prepare, light dishes for quick dinners or entertaining. To simplify the process, I’ve compiled a list of the food items and cooking accessories to make Summer ’17 a breeze. 1. I usually save the best for last, but in this case, I couldn’t wait to share the news. If you haven’t tasted Blue Bell Ice Cream’s Bride’s Cake and Groom’s Cake flavors, run, don’t walk, to the nearest supermarket and grab one of each. Sometimes, the product description says it best. Bride’s Cake is “a luscious almond ice cream with white cake pieces surrounded by a rich amaretto cream cheese icing swirl.” Delectable Groom’s Cake is “luscious chocolate ice cream with chocolate cake pieces and chocolate coated strawberry hearts, surrounded by swirls of strawberry sauce and chocolate icing.” Need I say more? Blue Bell Ice Cream 2. Everyone loves grilling and barbecuing, but cleaning a charred grill with burnt particles of meat? Not so much. I’m so terrified of food-borne illness from leftover pieces of meat that I disinfect my grill grate in the dishwasher. I found an easier way to alleviate my fears and speed up clean-up time. A non-stick grilling tray is the way to go if, like me, you hate cleaning the grill. Simply pile your meat or vegetables on top, place directly on the grill and fire away. The tray can be popped into the dishwasher, leaving minimal mess on the grill itself. Check kitchen stores and grilling sections of supermarkets for one. Charcoal Companion Porcelain-Coated Grilling Grid 3. Summer is filled with burgers, ribs, potato salad, and ice cream (see #1), but we have to eat healthy sometimes. Bird’s Eye new SuperFoods, Organic, and Protein blends of vegetables in convenient, steam-and-open bags make getting our veggies easier than ever. Some of my favorites are Southwest and Italian blends in the Protein category and Superfoods’ Chick Pea and Spinach. Recipes to transform the blends into pasta salads and other summer dishes can be found on Bird’s Eye’s website. Bird's Eye SuperFoods, Organic, and Protein Blends Vegetables 4. I’ve shared my fear of grill contamination. I’m just as worried about meat cooking to the proper temperature. My paranoia melted when I used a barbecue fork thermometer. Sold at most kitchen stores and supermarkets in the grilling section, look for a fork with a copper tip and a thermometer that displays foods’ temperature within seconds. Maverick RediFork Pro Rapid Read LCD Matrix Thermometer 5. Baking brownies, cobblers and Bundt cakes for summer cookouts has never been easier thanks to a new cooking spray, Bake Easy! from Wilton. Found in the party section of supermarkets and craft stores, it saved my life when making a six-layer rainbow cake for Mother’s Day. No cutting out parchment paper, no greasing and flouring pans, and, worse, praying the cakes would emerge in one piece. I simply sprayed the bottom and just like that, all six layers popped out in perfect shape. Wilton Bake Easy! 6. I began drinking flavored fruit water after a client placed a daily dispenser in the office kitchen. My only complaint is the spigot is close to the counter and it’s hard to fill my large glass. Dual Beverage Dispenser Set eliminated the problem by elevating the dispensers on a cute, vintage-looking tin stand. Even better, this set has two dispensers resembling my favorite collectible, Mason jars, to allow for both water and iced tea. I found mine at Bed, Bath and Beyond; they may be available other places. Artland® Farmhouse Dual Beverage Dispenser Set 7. I normally avoid gadgets for chores I can easily do myself. However, the Chef’n Cob Corn Stripper was worth the $8 price tag. Whether you’re stirring together corn salad or a salsa for entertaining, or like me, getting ready to make homemade soup mix for the freezer, removing corn kernels off the cob without decimating them with a knife is tedious. Cooked or uncooked, just twist corn through this clever gadget and you have a perfect pile of corn kernels. Chef'n® COB Corn Stripper I’ll stop with Lucky 7, but share more of summer’s best food and beverage items and accessories in the months ahead. Since we’re discussing the grill, try this recipe for Cobbler on the Grill. Guests will be impressed that your outdoor oven produces dessert. It’s quick, easy, and, like the burgers and ribs that preceded it, simply delicious. Summer Cobbler on the Grill 1/4 cup butter or butter substitute, melted 1-1/4 cups Original Bisquick mix 3/4 cup sugar or sugar substitute 1/2 cup milk 2 cups fresh or frozen fruit of your choice, sliced or chopped in small pieces 1/2 teaspoon ground cinnamon Heat gas or charcoal grill. Meanwhile, in medium bowl, mix Bisquick mix, 1/2 cup of the sugar and the milk; beat 30 seconds. Place butter in 9-inch round foil cake pan, place on the grill and allow butter to melt over medium heat. Pour batter over butter in pan. Top with fruit and sprinkle with remaining 1/4 cup sugar and cinnamon. Cover grill; cook about 30 minutes or until toothpick inserted in center comes out clean. (If using oven, bake pan in 425-degree oven for about 15-20 minutes or until top is browned.

Chris and Lori Newcomb recently attended the International Foodservice Manufacturers Association awards dinner. JACKSON, Miss. - Newk’s Eatery, the fast casual restaurant known for its culinary-driven menu and open kitchens, and its co-founder Chris Newcomb received top honors from prominent industry organizations during the 2017 NRA Show. The Jackson, Mississippi-based brand was named among the 2017 Fast Casual Top Movers & Shakers, weighing in at No. 17 among the 76 brands and 24 industry executives recognized on the list, up from 2016’s ranking at No. 44. Newk’s founder Chris Newcomb was also recognized as one of eight recipients of the prestigious IFMA Gold & Silver Plate Awards in the Chain Limited Service category. The awards, given by the International Foodservice Manufacturers Association, honor the nation’s top foodservice operator talent and are selected by a distinguished jury including national trade press, foodservice experts and past award winners. “IFMA and Fast Casual recognize those who are leading the profound changes in our industry,” said Newcomb. "We are honored to be among these distinguished brands and will continue to innovate while also staying true to the values that make us exceptional – our commitment to scratch-made menu items prepared with premium ingredients in the transparency of our open kitchens.” In the past year, Newk’s exceeded the 100-unit mark, expanded into 10 new markets and added over 50 new franchise unit commitments. It also emerged as a technology leader – launching its e-learning platform for employees and adding an Apple/Android app – and implementing its “Generation 2” restaurant design. Additionally, the company continues its commitment to important causes, having raised more than $500,000 for the Ovarian Cancer Research Fund Alliance since 2013. "Our list specifically recognizes brands for their contributions to the fast casual segment of the restaurant industry,” said Cherryh Cansler, editorial director of Fast Casual/NetWorld Media Group. “When it comes to creativity, progressiveness and sheer grit, these brands are leading the restaurant industry as a whole." For more information on Newk’s and its franchise opportunities, go to www.newks.com/franchise. About Newk's Eatery: Based in Jackson, Mississippi, Newk's Eatery is leading the next generation of fast casual with its culinary-driven menu prepared in Newk's open kitchens, featuring made-from-scratch soups, fresh tossed salads, artisan pizzas, hot toasted sandwiches and desserts. Founded in 2004, Newk's currently operates and franchises more than 100 units in 13 states and is gaining national attention for its accelerated growth and commitment to community. The newest Newk’s restaurants feature a "Generation 2" design, presenting a fresh, on-trend look for the brand while maintaining the company’s signature warmth and open-view kitchen. The award-winning brand is consistently named among Fast Casual’s Top “Movers and Shakers”; was named to Franchise Times’ "Fast and Serious" list for three consecutive years; is listed in the Technomic Top 500 Chain Restaurant Report; and was named among NRN’s Top 200 and Top 5 Fastest-Growing Chains and Restaurant Business' Top 40 Fast-Casual Chains. For more information, visit Newks.com, join the Roundtable Club or follow Newk's on Facebook, Instagram and Twitter.

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

What do people want in their wine? Is it as simple as great flavor – or as complicated as complexity, richness, and age-worthiness? Ask most consumers and they’ll opt for the former. Ask those of us who either collect wine or write about it and it’s likely to be the latter. That’s why there is often a disconnect between readers who spend no more than $15 for a simple pinot grigio and critics who dole out $200 for a mind-blowing burgundy. When we recently tasted a couple of J. Lohr pinot noirs, the lightbulb went off when several guests said Lohr wines were among their favorites. J. Lohr has been making wines in California since the late 1970s and his vineyard holdings are from Paso Robles, Santa Lucia Highlands, and St. Helena. It is known more for their cabernet sauvignons and chardonnays, but our recent focus was on their pinot noirs. What makes them so popular? It’s their hedonistic appeal, stupid. Facebook/J. Lohr Vineyards & Wines Any wine enthusiast who demands finesse and refined flavors will not find them as appealing. They clobber the palate with juicy, extracted fruit whether the grape variety be red or white. They are almost a meal in themselves, thus pleasing consumers looking first for big, rich flavors. To find out J. Lohr’s secrets, we turned to its winemaker Steve Peck. In an email he explained what goes into making the J. Lohr Fog’s Reach and Highlands Bench pinot noirs. “We are making wines we like to drink and hope that consumers agree,” he said. He says he starts with grapes that have longer hang time than most others – “something like 65-70 days post veraison (ripening determined when grapes change color), as opposed to 42-65 days which might be a more typical practice.” This allows for darker-colored wines that aren’t necessarily loaded with tannins – those mouth-puckering acids that excite collectors because they allow for aging but turn off most consumers who want something immediately approachable. Secondly, Peck bleeds off about 25-30 percent of the juice immediately after crushing. This allows for more color as the skins stay in contact with less juice. Finally, a short cold-soak of the grapes draws out the color before the tannins set. Afterward, the juice is pumped back over a cap of seeds, stems and skins. The temperature rises until Peck gets the alcohol level he wants, then he lowers the temperature to limit tannin extraction. We know, it’s chemistry gobbledygook you don’t really care about. But the point is that a lot can be done in the vineyard and at the winery to achieve that supple texture and richness you like. For many winemakers, this is too much intervention and a process not intended for all grape varieties or all vintages. Try these delicious Monterey County pinot noirs and you’ll see what we mean and what Peck is trying to achieve. J. Lohr makes some incredibly lush and rich chardonnays and a number of premium Bordeaux blends as well. J. Lohr Highlands Bench Pinot Noir 2014 ($35). Peck says this is more “new world” in style, which to us means there is more extracted and riper fruit. But there is a brambly character to this wine too. Lots of rich, extracted strawberry and black cherry flavors. J. Lohr Fog’s Reach Pinot Noir 2014 ($35). We like the earthy character of this wine. More refined in an “old world” style, it shows off an herbal character to match the copious black cherry fruit and a hint of anise and spice. Like’s its sibling, it’s quite dark. GOLDENEYE Duckhorn's Goldeneye pinot noirs are proving to be among the best Anderson Valley has to offer. They will cost you an arm and a leg, though – the standard pinot noir is $56 and it goes up to $120 for their remarkable Ten Degrees single-vineyard pinot noir. Texture identifies the six luxurious and rich pinot noirs. The Ten Degrees pinot noir comes from the best lots and barrels – a proverbial iron fist in a velvet glove. We loved the 2014 Split Rail Vineyard pinot noir ($82) for its complex, lush mouthfeel, boysenberry and cedar flavors. At $52, the Goldeneye Anderson Valley pinot noir will stand up to anything in this price range. It has varietal black cherry and cranberry flavors with earthy, leathery notes. WINE PICKS Chateau Souverain California Chardonnay 2014 ($13). Winemaker Ed Killian has a killer series of wines that are very reasonably priced. Although “California” is a very broad appellation lacking flavors unique to a specific vineyard, the chardonnay and companion merlot and cabernet sauvignon are well-made, delicious wines for the price. Nothing fancy here, but reliable and full-bodied. The chardonnay has citrus aromas and pineapple flavors with a dash of spice. Concha y Toro Gran Reserva Serie Riberas Malbec 2014 ($17). We had an opportunity to taste three malbecs from this producer. The Trivento Reserve at $11 is a good buy, but for a few bucks more this reserve delivers much more fruit and body. Firm body yields blueberry and plum flavors. Benziger Family Winery Sonoma County Merlot 2014 ($19). This is quite a deal for what you get: a full-body, balanced merlot with black cherry and plum flavors and a good dose of spice and tannin.

JACKSON, Miss. - Since 1987, Amerigo has been Jackson’s neighborhood Italian restaurant. To celebrate 30 years, Amerigo will donate $1 from the purchase of each tiramisu dessert to Community Animal Rescue & Adoption (CARA) throughout the month of June. The Ridgeland and Flowood locations will both participate in the benefit, raising money for animal welfare. “Giving back to the community that has given us so much over the past three decades is important to us,” said owner David Conn. The Jackson location opened its doors 30 years ago and offers many of the menu items still popular today. “While we’ve updated the menu in many ways over the years, there are still several original menu favorites that we leave untouched,” said Conn. “Many families have been enjoying these classic dishes for three generations, especially the tiramisu.” CARA representative Denise Cantrell expressed her enthusiasm about the Amerigo partnership when she stated, “CARA is excited to be participating in the 30th anniversary celebration. The funds raised will help with our day to day care of our animals. We appreciate that so many people at Amerigo find animal welfare near and dear to their hearts.” Conn was the original General Manager when Amerigo opened its doors in 1987. In 2009, four longtime Amerigo employees of 4-Top Hospitality bought the restaurants and have since expanded the concept to include five locations across Nashville, Brentwood and Memphis as well as Jackson and Flowood, Miss. Conn’s partners Ben Brock, Doug Hogrefe and Paul Schramkowski collectively have over 80 years of experience with Amerigo. About 4-Top Hospitality Group Nashville-based 4-Top Hospitality owns and operates 14 restaurants in Tennessee and Mississippi. The group includes five Amerigo restaurants as well as upscale steakhouse Char, French bistro Anjou, Sombra Mexican Kitchen and oyster bar Saltine in Jackson, Miss., which was on Bon Appétit’s “Top 50 New Restaurants” in 2015. Chef-driven concepts include globally-inspired Etch and etc. in Nashville, Tenn., both of which have won numerous local awards. About Amerigo Restaurants: Amerigo is a locally-owned Italian restaurant with locations in Jackson, Miss. and Nashville, Brentwood, and Memphis, Tenn. The casual and affordable neighborhood eatery has offered a blend of traditional and modern Italian cuisine to diners since 1987. The restaurants also offer private dining and catering in an energetic space. Hours and menus vary for each location. Visit www.amerigo.net for more information. Amerigo is part of 4-Top Hospitality. About CARA: Community Animal Rescue & Adoption (CARA) is a nonprofit, no-kill animal shelter in Jackson, Miss., that cares for an average of 400 neglected, abused or unwanted pets daily. Operated by volunteers, volunteer board members and part-time shelter employees, CARA helps find homes for the shelter’s animals and educate the public about proper care and treatment. For more information, visit https://carams.org/.

ATLANTA, Ga. - In honor of National Iced Tea Month, McAlister’s Deli® will offer tea lovers more reasons to celebrate their favorite thirst quencher, including the ninth annual Free Tea Day on Thursday, June 29th. To kick off National Iced Tea Month, McAlister’s is launching its collectable reusable tea tumblers. For the first time, tumblers will be 32 ounces to match in-restaurant tea glasses – perfectly sized to quench any tea craving. Tumblers are available at participating McAlister’s restaurants for $9.99, with 99-cent refills for the life of the cup. On National Iced Tea Day, June 10, the first 20 guests at each restaurant will take home a complimentary tumbler. On Thursday, June 29th, all Free Tea Day long, participating McAlister’s will give away its Famous Tea. Guests can choose between iced sweet or unsweet black or green tea, served in a 32-ounce glass over crystal clear ice, no purchase necessary. McAlister’s tea is a labor of love, steeped with Rainforest Alliance Certified™ premium tea leaves and served with its famous red straw. “2017 has been a monumental year for McAlister’s,” said Paul Macaluso, president of McAlister’s Deli. “We opened our 400th restaurant and expanded into our 29th state earlier this year. As we look forward to the brand’s bright future, it’s important we celebrate our roots – including the menu staples that our guests know, love, and come back for time and again – including McAlister’s Famous Sweet Tea™. When planning this year’s Free Tea Day it was important to extend the festivities to more than just one day. This month-long celebration is a thank you to our loyal fans and a chance for us to celebrate alongside them.” For more information, please visit McAlistersDeli.com and connect with McAlister’s on Facebook.com/TeaFreaks and Twitter and Instagram at @McAlistersDeli.

Plump burgers sizzling on the grill…juicy steaks shrouded in smoke, emanating a tantalizing aroma…hot dogs and sausages bursting at the seams as red-hot heat permeates their skin. The summer ahead is filled with endless possibilities for months of slightly charred, smoking delights to enhance our meals. However, it you'd rather be chilling than grilling, breathe a sigh of relief. Recipes that contain less than 10 ingredients and take no more than 30 minutes to prepare are as refreshing as a dip in the pool. First, I asked a friend who juggles a full-time job, husband, and three children for her favorite go-to dinner when the natives are restless in her hectic household. Oriental Steak Supper has come to the rescue more than once for this multi-tasker. An added bonus: her kids eat their vegetables without even realizing it. To make this easy dish, she coats a large non-stick skillet with oil and adds 1-1/2 pounds of sliced sirloin steak and a bag of frozen Oriental vegetables. If you prefer to select your own, add slices of fresh green and red bell peppers and a medium onion. After the beef and vegetables are cooked (about 8 minutes), she adds a teaspoon of minced garlic, 14-1/2 ounce can of diced tomatoes, 1-1/2 cup of ketchup, and 1/2 cup of Worcestershire sauce. She mixes everything well, covers the skillet and cooks over low heat for 15-20 minutes. Water can be added to reach desired consistency. After spooning a serving over everyone's plate of rice or egg noodles, the natives are quiet for the night. Another friend is a fan of P.F. Chang’s Chinese Bistro in Ridgeland. A recreation of one of her favorites from the restaurant, chicken lettuce wraps, is quick and easy. Four boneless chicken breasts are placed in a hot skillet in enough olive oil to cover the pan. When the breasts are cooked through, 1/2 cup of General Tso’s Sauce (found in the condiment aisle) and 1/4 cup of teriyaki sauce are added to the cooked chicken. After the sauces are warm, the chicken is removed from the pan onto a separate plate. After it has cooled, the chicken is chopped and shredded with a sharp knife, then stirred back into the warm sauce. My friend’s children rebel at the idea of the lettuce wraps, so she substitutes flour tortillas. A tortilla is placed on four dinner plates, then topped with a serving of shredded chicken, single portion from a bag of romaine and cabbage salad mix, a little grated carrot, a sprinkle of sliced almonds, and chow mein noodles. Each tortilla is rolled up burrito-style and served with a side of General Tso’s sauce. Lastly, a friend agreed to share her recipe for Fake-Out Chicken on the condition that her name is not revealed. The reason for the anonymity? Whenever she makes this dinner for her family, they marvel at the appearance and taste of this rich and creamy dish. Actually, it’s simple, but her family is none the wiser. To make Fake-Out Chicken, wrap eight boneless, skinless chicken breasts in two packages or jars of dried beef, then arrange in rows in a greased 13x9-inch baking dish. Mix together a can of cream of mushroom soup, 1/2 cup of cooking sherry or milk, and a cup of Parmesan cheese. Pour over chicken and bake in a 350-degree oven for 35-45 minutes until tender. As usual, I saved the best for last. I’ve made no secret of my love of sandwiches. Sharing a timesaving sandwich recipe that can be prepared the night before and transforms into a delicious meal was a no-brainer. It’s the perfect portable meal for a car trip to the beach when roadside fast food is the only option. Likewise, it lends itself to lunch on the patio, picnic by the lake, or a last-minute dinner on demand. Stir up this giant sandwich the night before, pop it into the refrigerator, and the next day enjoy it in whatever situation you find yourself. Summer ’17 will be one you’ll never forget. Summer ’17 Survival Sandwich Loaf 2 loaves Italian bread 8-ounce package cream cheese (use low fat if you desire) 1 cup shredded cheese (your favorite) 3/4 cup green onions, finely diced 1/2 green olive, finely diced 1/4 cup mayonnaise 1 tablespoon Worcestershire sauce (more to taste) 1/2 teaspoon seasoning salt 1 pound sliced deli ham 1 pound sliced roast beef 1/2 cup sliced dill pickles or sweet pickle relish Cut loaves in half lengthwise; hollow out some, not all, of bread on both halves, set aside. Combine cheeses, green onion, mayonnaise, Worcestershire sauce and seasoning salt well; spread over both halves. Layer ham, roast beef and pickles or relish on bottom half of bread; press on top half of bread. Wrap in plastic wrap and refrigerate several hours; preferably overnight. Cut into large slices and serve. Can add sliced tomatoes, lettuce and other condiments if desired.

BILOXI, Miss. – MGM Resorts International’s Beau Rivage is participating in the James Beard Foundation’s (JBF) Blended Burger Project™, a nationwide contest and challenge to make a "blended burger" by blending ground meat with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger. Beau Rivage Executive Chef Kristian Wade has chosen to feature the Landmass Burger to showcase a healthier burger from now until July 31, 2017. The mushroom burger features a succulent blend of New Orleans barbecue sauce and Alabama white sauce, and affectionately gets its name from a Weather Channel forecaster’s description of the Mississippi Gulf Coast – the landmass between New Orleans, La. and Mobile, Ala. Built atop a fresh, toasty homemade bun, the Landmass burger also features a smoky, grilled double-patty, American cheese, Mississippi Tomato Fondue, caramelized onions, and crispy bread and butter pickles. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation. Wade’s motivation to enter the Blended Burger Project is based on a moment of inspiration he had at a recent conference. “I attended the Re-Think Food Conference at the Culinary Institute of America in Greystone, California, and had a defining moment as a chef,” Wade said. “The thought of not being able to feed the world’s population 50 years from now was eye-opening and scary for me. It made me realize that it is my responsibility to take this crisis on, starting with myself and the chefs who work with me. When I read the e-mail for the Blended Burger Project this summer, I said to myself this is a perfect opportunity to bring awareness of sustainable food sources to our staff and guests.” Here’s how diners can vote and support Chef Kristian Wade and the Blended Burger Project™: Visit jamesbeard.org/blendedburgerproject, search for the Landmass Burger photo, and cast vote Visit Beau Rivage’s Terrace Café between now and July 31 and ask for the Landmass Burger Post a photo of the Landmass Burger to social media with the hashtags #blendedburgerproject and #BeauRivage to spread the word When the contest concludes at 11:59pm EST on July 31st, 2017, the five (5) chefs with the most online votes will win a trip to the historic James Beard House in New York City where they will showcase their blended burgers at an exclusive event in 2018. New this year, customers who vote for their favorite blended burger online will also be entered to win an all-expenses paid trip for two to the 2018 Blended Burger event at the James Beard House. Diners are encouraged to experience Chef Wade’s Landmass Burger 24 hours a day in Beau Rivage’s Terrace Café. Surrounded by the garden-like interior plantings that enhance the entrance of the resort, the intimate and airy restaurant gives diners a prime view of the hustle and bustle without being in the middle of the fray. From all day breakfast to oversized salads, sandwiches, fish and pastas, this contemporary American bistro style offers a variety of entrees that are sure to satisfy even the most discerning palates. Visit jamesbeard.org/blendedburgerproject for a list of participating restaurants and follow #blendedburgerproject on Facebook, Twitter, and Instagram.

A few weeks ago, we recommended our favorite French rosés. This week we turn to other parts of the world to complete our review of this year's exciting rosés. As the weather begins to warm, there isn't a better quaff than rosé. Not only does the drink bring color to the table, but it is a delicious aperitif. Not everyone sees rosé as a serious wine to serve at the dinner table, but we've found it a nice compromise between red and white for foods that may be overwhelmed by traditional wine. Sushi, highly spiced grilled chicken, and seasoned fish, for instance, are no challenge to rosé. If you can't find something you like below, we have even more rosés on our website, moreaboutwine.com. Sanford Rosé of Pinot Noir Sta. Rita Hills Estate 2015 ($23). A bit more expensive than many rosés, but this wine delivers the quality. Typical strawberry notes but accented with an intriguing orange aroma and flavors. Good acidity make this refreshing wine very food friendly. Gamble Family Vineyards Rosé 2015 ($22). Tom Gamble makes some of the best wines from small lots. His sauvignon blancs and complex red blends top $100 a bottle. But this rosé, while reasonably priced, shows off the same Gamble quality. It's no surprise that this reasonably price entry is balanced, refreshing and balanced with strawberry and watermelon flavors. Stoller Dundee Hills Pinot Noir Rosé 2016 ($25). This stellar Oregon producer has been making rosé for more than a decade, so it's hardly an afterthought. Very aromatic with red grapefruit and citrus notes. Michael Mondavi Family Estate Isabel Rosé 2016 ($20). The beautiful bottle is enough reason to try this wine, but what’s inside is equally stunning. Made primarily from cabernet sauvignon grapes with some barbera and muscat canelli, this crisp rosé has red fruit flavors, a dose of spice and a luxurious finish. Barrymore by Carmel Road Rosé of Pinot Noir 2016 ($18). Peach and apricot flavors mix seamlessly with citrus to create a delicious, balanced rosé from Monterey County. Yep, Barrymore is Drew Barrymore's wine and it's delicious. Paraduxx Napa Valley Rosé 2016 ($30). One of our favorites of this season, this fabulous rosé from Duckhorn is loaded with forward strawberry and cherry fruit but with a bit of peach and orange to make it interesting. It has the depth and complexity you expect from Paraduxx wines. El Coto Rioja Rosado 2015 ($12). Spanish rosé producers depend on garnacha (grenache) and tempranillo for their unique rosés. This one from Rioja is simply delicious with cherry aromas and ripe red berry fruits and spice. Tenuta dell' Ammiraglia Alie Rosé 2016 ($18). Mostly syrah, this Tuscan blend ignores maceration to achieve pure and simple peach fruit flavors. Figuiere Magali Rosé Cotes de Provence 2016 ($18). A delightful melange of grenache, cinsault, syrah and cabernet sauvignon, this French rosé has classic and bright red berry fruit flavors. Marques de Riscal Rosado 2014 ($10). Made from tempranillo and garnacha grapes, this Spanish version has a generous floral nose, soft mouthfeel and copious red berry flavors. Great value that won't disappoint. Santa Cristina Cipresseto Rosato 2016 ($14). A lot of good wines come from this Antinori estate in Tuscany, so it's not surprising to taste a delightful rosé. Lots of sweet peach flavors. Cline Cellars Ancient Vines Rosé 2016 ($17). Made entirely from mourvedre grapes, this has fresh acidity and easy-drinking red grape and citrus flavors. Villa Maria Private Bin Hawke's Bay Rosé 2016 ($14). This dry New Zealand rosé is made primarily from merlot grapes grown on the east side of the island. Crisp and fresh, it broadcasts big strawberry flavors. Kim Crawford Hawke's Bay Rosé 2016 ($18). Also made from merlot grapes grown in the same region as the Villa Maria, this delightful quaff shows off red berry fruit and a hint of citrus. Sidebar Russian River Valley Rosé 2016 ($21). Made from syrah, this dry California rosé is darker and heavier on the palate with big strawberry and raspberry flavors and crisp acidity. La Crema Monterey Pinot Noir Rosé 2016 ($20). La Crema is late getting into the rosé game but it offers a decent debut with this pink pinot noir. Cherry, cranberry and a touch of watermelon highlight this quaffable and balanced rosé. J. Lohr Gesture Grenache Rosé 2016 ($18). Big strawberry and pink grapefruit flavors dominate this lush blend of mostly grenache but with a bit of counoise and mourvedre. Mulderbosch Cabernet Sauvignon Rose 2016 ($12). A good value from South Africa, this delicious rosé has refreshing strawberry and watermelon flavors with clean acidity. Kendall-Jackson Vintner’s Reserve Rosé 2016 ($17). New to the KJ portfolio, this rosé uses the brand’s formula of drawing grapes from several counties. Most of it is pinot noir with a little syrah and “other” thrown in. Fresh and vibrant with a touch of grapefruit to add to the strawberry flavors. Frescobaldi Alie 2016 ($15). Made from syrah and a bit of vermentino grapes, this Tuscan rosé has unsual character. Ripe and fruity with red fruit, melon and citrus flavors. Decoy Rosé 2016 ($20). A unique blend of syrah and pinot noir, this rosé has elegant and fresh strawberry flavors with good depth.

Chef David Dickensauge/Photo by James Edward Bates GULFPORT, Miss. – The eighth annual MS Seafood Cook-off was held on May 25th at CLIMB CDC in Gulfport. Twelve of the top chefs from across the state competed to be the king of Mississippi seafood. Chef David Dickensauge or Corks & Cleaver in Gulfport was the winning chef with his Mississippi Seafood Pho. He will represent Mississippi in the Great American Seafood Cook-off in New Orleans and at the World Food Championships in Orange Beach, Ala., in November. Mississippi Seafood Pho/Photo by James Edward Bates Each chef presented a signature dish featuring fresh, sustainable Mississippi Gulf seafood to a select group of judges. Those who attended were able to watch the chefs prepare their dishes and enjoyed food from local restaurants, including Half Shell Oyster House; Bacchus on the Beach, Pass Christian; Petie’s Eats; The Chimneys; Captain Hooks Seafood; Island View Casino and Quality Seafood. Dishes included boiled shrimp, oysters, marinated crab claws, crab au gratin, seafood pasta, shrimp-stuffed potatoes, crabmeat bisque, seafood gumbo, as well as dessert. Drinks were provided by Mitchell Distributing, Chandeleur Brewing Company, and Cathead Vodka. David Crews, owner of Crews Culinary Investments, planned the event. Participating chefs were Billy Cresswell, Scarlet Pearl Casino, D’Iberville; David Dickensauge, Corks & Cleaver, Gulfport; Cole Ellis, Delta Meat Market, Cleveland; John Fitzgerald, Restaurant Tyler, Starkville; Michael Greenhill, Walker’s Drive In, Jackson; Matthew Kajdan, Estelle Wine Bar and Bistro, Jackson; Louis LaRose, Lou’s Full-Serv, Jackson; Jean-Paul Lavallee, Oak Crest Mansion, Pass Christian; David Leathers, Forklift, Tupelo; Mitchell McCamey, Kermits Outlaw Kitchen, Tupelo; Nick Reppond, Grit, Taylor; and Robert Tushton, Local463, Madison. This year’s judges were Chef Vishwesh Bhatt, Oxford; Chef Jim Smith, Montgomery, Ala.; Chef Alex Eaton, Jackson; Chef Alexei Harrison, Jackson; Jeff Clark, Biloxi. Click here for more photos from the Mississippi Seafood Cook-off.

Emerge Events and The Kitchen Table have partnered together to celebrate Mississippi’s Bicentennial by presenting an exhilarating tour of some of our great state’s talent in a unique experience. Throughout 2017 they will feature a special guest chef from one of the five regional areas of Mississippi. Chef Ty Thames First stop was the Pines Region of Mississippi! Chef Ty Thames kicked off this event series using locally sourced ingredients and innovative dishes that showcased the Pines Region and Starkville. Chef Ty is no stranger when it comes to utilizing his local area to not only create his recipes, but to also come up with ideas for new things. He is the owner of Restaurant Tyler, Bin 612, The Guest Room, and City Bagel Café and Italian Bistro, all located in Starkville. Joining Chef Ty was Chef Dillon Han, Chef de Cuisine of City Bagel Café and Italian Bistro. Watching the two chefs in action, and also hearing their stories as they told about their dishes and their region, was a fantastic experience. Dishes included such unique offerings as a deconstructed ambrosia salad made with local goat cheese and goat yogurt mousse, with a kaleidoscope of local berries, micro radish sprouts, toasted coconut, and brulee mini marshmallows. Guests also enjoyed Mississippi catfish dredged in pork rinds and fried, lacquered in muscadine butter sauce and topped with dill pickle pesto, served over creamed grits. The sweet finish was a goat cheese cake with Vardaman sweet potato glaze and candied sweet potato chips. This tour of the Pines Region would not have been complete without a look into what else this region has to offer. Jennifer Prather of the Greater Starkville Development Partnership entertained guests with her brilliant personality and wealth of Starkville knowledge. Also joining the event was Jean Irby of Mayhew Junction Brewery, who brought a sampling of their Starkville-brewed beers for guests to try while discussing the craft beer scene in the Pines Region. “Mayhew Junction is one of the smallest breweries in the state, and we use that to our advantage by crafting a large variety of beers”, said Jean Irby, owner of Mayhew Junction Brewery. “We had a wonderful time sharing just a few of our beers with Hattiesburg. We look forward to expanding distribution southward, but until then, plan a trip to the brewery located in Starkville, MS. We announce Tours & Tastings on social media and our website. For additional information about this event, or upcoming events in the series, contact Jennifer Clark at Jennifer@EmergeEvents.com or call (601) 270-2756. For more information about the entities involved with this event, visit the following website: Emerge Events: www.emergeevents.com The Kitchen Table: www.kitchentablenow.com Eat Local Starkville: www.eatlocalstarkville.com Mayhew Junction Brewery: www.mayhewjunction.com Greater Starkville Development Partnership: www.starkville.org

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.

RIDGELAND, Miss. – Seafood R’evolution’s Executive Sous Chef, Nicole Medrano, is a semifinalist for Eater Young Guns, a nationwide competition seeking the country’s most talented, passionate, young professionals in the restaurant industry. According to the Eater website, more than 1,000 nominees vied for the honor and only 55 semi-finalists were selected. The competition is restricted to industry professionals under 30 years of age and/or with less than five years of restaurant industry experience. Finalists will be announced on June 22. “We are thrilled that Chef Medrano is a semi-finalist in this prestigious competition,” said Chef John Folse, managing partner of Seafood R’evolution and chief executive officer of Chef John Folse & Company. “It is certainly a tremendous honor for her and it brings great recognition to the restaurant and Mississippi as well.” Medrano has a variety of industry experiences including restaurant, baking and professional catering. Each role has prepared her to excel in her executive sous chef position at Seafood R’evolution. “I knew that becoming a semi-finalist was a shot in the dark but I placed!” Medrano said. “What an honor!” When asked­ who had the biggest influence on her career, she said, “My five brothers and two sisters. I wanted to show them that no matter where you come from, you are in charge of where you end up in life. I wanted them to know if you work hard enough, have the dedication, no one can stop you from being what you want to be.” Founded by Lockhart Steele and led by Editor-in-Chief, Amanda Kludt, Eater, a Vox Media brand, is the authority on food and hospitality industry news. Representing some of the greatest food cities around the world, it is a one-stop shop for dining recommendations, national trends and breaking news in the food industry. For more information on Eater and Eater Young Guns 2017, visit www.eater.com. For more information on Seafood R'evolution, visit the restaurant’s web site at www.seafoodrevolution.com.

Jersey cows huddle outside the Joe Bearden Dairy Research Center in Sessums in February. Primarily due to a lower number of dairy cows, the state’s milk production in the first quarter of 2017 was down from the previous year. (Photo by MSU Extension/Kevin Hudson) STARKVILLE, Miss. -- Fewer dairy cows than last year roam Mississippi pastures, so the state's milk production continues to steadily decline. In the first quarter of 2017, milk production was down 7 percent from that time a year ago. From January to March of 2016, producers collected 42 million pounds of milk compared to 39 million pounds this year. "This was primarily due to a lower number of dairy cows," said Mississippi State University Extension Service livestock economist Josh Maples. "There are approximately 9,500 dairy cows in Mississippi -- down from 10,000 in the first quarter of 2016." The value of Mississippi milk production is also falling. Last year, that value was an estimated $25 million, down from $32 million in 2015. As of 2016, the state had 83 dairy herds. There were 85 in 2015. For those staying in the industry, there is promising news. Producers received $17.97 per hundredweight of milk in April, which is an upswing from $16.34 a year before. The U.S. Department of Agriculture forecasts higher demand and exports will drive the nationwide average price per hundredweight into the $17.55-$18.55 range in 2018, an increase from this year’s $17.35-$17.85 projection. With dwindling interest from future generations in dairy production, however, fewer people are actually staying. Infrastructure -- including milking equipment companies, industry field specialists, dairy-focused veterinarians and nutritionists -- is also disappearing. “The biggest long-term challenges dairy producers face right now are not having a next generation to take over the farm and not having infrastructure to support their industry,” said Extension dairy specialist Amanda Stone. “The average dairy producer in the U.S. is about 55 years old. If no one is there to take over the farms in the future, there will be a rapid decline in smaller family dairy farms and an increase in herd size on larger ones that can add more cows to compensate for the lost herds. “Dairy producers work 365 days a year because cows need to be milked multiple times per day every single day,” she added. “They work hard and often see dairying as a way of life instead of a profession because it really does encompass everything they do.” Milk prices are still relatively low, Stone added, because nationwide production is up. Expected U.S. milk production this year is 216.9 billion pounds, which would be 4.5 billion more than in 2016. High feed costs and maintaining consumer markets are also challenges in Mississippi. “Milk cooperatives have a harder time making money from small farms as well as when farms are spaced far apart and trucking costs increase,” she said. “Dairies in Mississippi are small and spread out, making it difficult to maintain a market here and to find milk cooperatives that want to purchase their milk.” Mississippi dairy producers have the added challenge of oppressive summer heat and humidity -- two factors that cause stress and decrease milk production per cow. The average dairy cow in Mississippi produced 14,769 pounds of milk in 2016. The national average was 22,775 pounds per cow. “Dairy cows start feeling the effects at a temperature humidity index of 68, which hits this state early in spring and often lasts through late fall,” Stone said. “Cows housed inside are often provided with shade and sprinklers to keep them cool through evaporative cooling. Pastured animals are often cooled with shade, either from trees, portable shade structures or permanent shade structures.” Last year, that heat came with a dearth of rain in late summer and early fall, leading to a drought and forage issue. “We are in drought conditions currently, but things are not as bad right now as they were last year,” Stone said. “Last fall, producers weren’t able to get their cows on ryegrass until almost winter. Luckily, we have gotten some rain, so producers are at least able to get out into the fields now.”