WASHINGTON, D.C. — Summer is a time for family vacations, backyard barbeques and plenty of outdoor activities with food as the centerpiece. But before those steaks and burgers go on the grill, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) wants to remind consumers to keep their family and themselves safe from foodborne illness by using a food thermometer to ensure meat and poultry is cooked to the correct internal temperature. “The best and only way to make sure bacteria have been killed and food is safe to eat is by cooking it to the correct internal temperature as measured by a food thermometer,” said FSIS Administrator Al Almanza. “It is a simple step that can stop your family and guests from getting foodborne illness.” Recent research by USDA and the Food and Drug Administration (FDA) found that only 34 percent of the public use a food thermometer when cooking hamburgers. If you don’t verify your burger’s internal temperature, pathogens may still be present. When eaten, those hamburgers can make your guests and your family sick. In fact, the U.S. Centers for Disease Control and Prevention estimates that 48 million people suffer from foodborne illness each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths. So how do you avoid becoming a part of those statistics? Follow USDA’s four easy steps to food safety this summer. Clean: Make sure to always wash your hands and surfaces with soap and warm water for 20 seconds before cooking and after handling raw meat or poultry. If cooking outside or away from a kitchen, pack clean cloths and moist towelettes for cleaning surfaces and hands. Separate: When taking food off of the grill, use clean utensils and platters. Don't put cooked food on the same platter that held raw meat or poultry. Cook: Alwaysuse a food thermometer to check the internal temperature of meat and poultry. Place the food thermometer in the thickest part of the food. Hamburgers, sausages and other ground meats should reach 160°F. All poultry should reach a minimum temperature of 165°F. Whole cuts of pork, lamb, veal, and of beef should be cooked to 145°F as measured by a food thermometer placed in the thickest part of the meat, and allowed to rest for three minutes before eating. A "rest time" is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens. Fish should be cooked to 145°F. Meat and poultry cooked on a grill often browns very fast on the outside, and by using a food thermometer you can be sure items have reached a safe minimum internal temperature needed to destroy any harmful bacteria that may be present. Chill: Place leftovers in shallow containers and refrigerate or freeze immediately. Discard food that has been sitting out longer than two hours. Need more food safety information? Call the USDA Meat and Poultry Hotline at (1-888-674-6854) Monday through Friday, from 10 a.m. to 6 p.m. ET, or email or chat at AskKaren.gov.

Memorial Day is on the horizon. Alongside the true meaning of the day as an observance for our country’s servicemen and women who have died in the line of duty, it also kicks off the unofficial beginning of summer, with sporting events like the Indianapolis 500, family gatherings, picnics, and, of course, yummy barbecues! Even though the Deep South doesn’t really “shut down” for winter and then have to dig out of the snow like our northern neighbors, there’s something about that unofficial kick-off celebration that sets the scene for summer. Although, by this time it’s usually already pretty hot and humid down here along the Gulf Coast region. It’s a day that’s all about gathering with friends and family for a break from work, and reconnecting with our children, who have likely just begun the freedom of the school’s-out-for-summer routine. It’s about trips to the beach or splashing in the backyard pool. It’s the first of the summer, fresh-squeezed lemonade for the kids and homemade frozen watermelon margaritas for the adults. The first home-churned ice cream. Ribs, backyard barbecued chicken, meats on the smoker, burgers and hot dogs, and, here on the Gulf Coast, it’s likely to include a seafood boil. My son sets the stage for summer with a big crawfish boil gathering at his house every year for Memorial Day, with his long time friend and boil-master, Brad, manning the outdoor cooker. My husband’s aunt and uncle open the pool and their home to the whole family, hosting a cookout with all the fixings, and the biggest shrimp you’ve ever laid eyes on, boiled in a massive outdoor cooker. Our celebration at home with the two of us is on a much smaller scale, with some chicken or ribs on the smoker, burgers and hot dogs on the grill, and this recipe of boiled large or jumbo shrimp that I’ve scaled down for inside cooking. Our boils always include small, red-skinned potatoes, smoked sausage, and chunks of corn, but I also like to add smashed garlic, sliced lemon, and quartered onions to mine. Some folks add in extras like chunks of celery ribs for flavoring and even button mushrooms. On the larger boils, there are always plenty of potatoes left, and with those boil seasonings infused, they sure make for a mighty tasty potato salad. So, I’ve included my after-the-boil seafood potato salad recipe, too. Happy Memorial Day, y’all! Shrimp Boil ©From the Kitchen of Deep South Dish 5 pounds jumbo (16 - 20 count) raw shrimp, shells and heads intact 2 large onions, peeled and quartered 3 large garlic cloves, peeled and smashed 1/2 cup vegetable or canola oil 1/2 cup ketchup Couple dashes hot sauce 1 teaspoon freshly cracked black pepper 1 tablespoon Creole or Cajun seasoning, or to taste 2 large lemons, sliced 1/4 cup white vinegar 3 tablespoons liquid crab boil, or to taste 8 ounces loose crab boil seasoning, divided, optional 1 pound of andouille or other spicy smoked sausage, cut into 3-inch sections 3 pounds small red potatoes 4 ears corn, shucked and cleaned, each cut into thirds 1 cup kosher salt Rinse the shrimp with cold water and set aside. Fill an 8 quart or larger stockpot about 3/4 full with water and bring to a boil. Add the next nine ingredients and return the water to a boil. Add the liquid crab boil, including half of the loose boil seasoning if using, the sausage and potatoes; boil for 10 minutes. Add the corn, boil for another 5 minutes, then add the shrimp and immediately remove the pot from the heat. Add the salt and stir well to dissolve. Cover the pot and allow to soak, about 10 minutes, or until shell pulls away from shrimp. Spread newspapers across table for shells. Drain or use a slotted spoon to remove the shrimp, potatoes and sausage to large platters. When finished, gather up newspaper and discard. Cook’s Notes: Multiply as needed for larger outdoor batches. Try to avoid adding ice to the boiling water when you add the shrimp as this will drop the water temperature. You can still use a larger quantity of smaller shrimp, but you’ll need to adjust your soaking time down to avoid overcooking them. Potatoes, corn and sausage may be boiled separately from the shrimp, simply reserve the seasoned water. When cooking fresh caught crabs or crawfish, remember they must be alive when you boil them and you’ll want to purge them first before boiling. Simply add them to a large tub and soak in clean, fresh, salty water. If the water gets very muddy, drain and repeat as needed until it runs clear. We prefer to cook crabs separate from shrimp; drop the crabs in, cover and bring up to a boil, uncover and boil for about 15 to 18 minutes, then test for doneness.

BILOXI, Miss. – Twelve of the top chefs from across the state will compete Thursday, May 25, to be the king of Mississippi seafood. The eighth annual MS Seafood Cook-off will be held from 6-9:30 p.m. at CLIMB CDC, 1316 30th Ave. in Gulfport. Doors open at 5:30 p.m. Each chef will present a signature dish featuring fresh, sustainable Mississippi Gulf seafood to a select group of judges. The winning chef 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. The 2016 winner of the state competition, Alex Eaton of The Manship Wood Fired Kitchen in Jackson, also won the national competition in New Orleans. “The Mississippi Seafood Cook-off brings together some of the most talented chefs across the state,” said Jamie M. Miller, executive director of the Department of Marine Resources. “This annual event also gives us a chance to tell people why they should use wild-caught Gulf seafood, which is important to our economy and our culture.” Tickets are $25 each and two for $40. They can be purchased by going to the following link: https://www.eventbrite.com/e/mississippi-seafood-cook-off-2017-tickets-33283415592. Those who attend will get to watch the chefs prepare their dishes and will enjoy 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 include boiled shrimp, oysters, marinated crab claws, crab au gratin, seafood pasta, shrimp-stuffed potatoes, crabmeat bisque, seafood gumbo, as well as dessert. Drinks will be provided by Mitchell Distributing, Chandeleur Brewing Company and Cathead Vodka. All food and drinks are included in the price of the tickets. David Crews, owner of Crews Culinary Investments, planned the event and said he believes those who attend will enjoy watching the chefs prepare their dishes. “These are some of the best chefs in the state, and they are committed to using wild-caught Gulf seafood,” Crews said. “The people who come to the cook-off will be able to watch them at work while enjoying some of the most delicious seafood in the Gulf.” This year’s chefs are: 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 Robert Tushton, Local463, Madison This year’s judges are: Chef Vishwesh Bhatt, Oxford; Chef Jim Smith, Montgomery, Ala.; Chef Alex Eaton, Jackson; Chef Alexei Harrison, Jackson; Jeff Clark, Biloxi. The Mississippi Department of Marine Resources is dedicated to enhancing, protecting and conserving marine interests of the state by managing all marine life, public trust wetlands, adjacent uplands and waterfront areas to provide for the optimal commercial, recreational, educational and economic uses of these resources consistent with environmental concerns and social changes. Visit the DMR online at dmr.ms.gov.

Memorial Day, which officially begins Friday at 5 p.m., signals the start of outdoor grilling, eating, and entertaining season. Whether it’s at a backyard cookout, family reunion, beach vacation, neighborhood block party, or backyard cookout, food is the tie that will bind family and friends together until Labor Day. Finding the right recipes to celebrate summer’s memory-making and as well as ordinary times is as close as the box on the supermarket shelf. Sure, we’ve all seen those “back of the box” cookbooks containing recipes from food companies on back or side of their product. It had been a while since I’d looked through mine and, to be honest, I wasn’t that interested. My interest rose when I read online that one of the best pound cake recipes is an “oldie but goodie” printed on the side of Duncan Hines’ Lemon Supreme Cake Mix. After trying the lemon pound cake recipe, I can attest it’s every bit, if not better, than the review. As a result, I began scanning boxes for interesting recipes for Memorial Day weekend and summer entertaining. I spent so much time in supermarket aisles reading boxes that store personnel began to give me strange looks. No matter, my supermarket-stalking uncovered several recipes that are now part of my summer recipes arsenal. First, every Memorial Day weekend worth its salt includes a grilled burger. OK, even an oven-baked or pan-fried one is pretty good. If you’ve heard of anything that sounds better than French’s Crispy Onion Burger, I’d like to know about it. Yes, friends, those delectable little morsels are not just for topping Thanksgiving's green bean casserole. Mix 1-1/2 pounds of ground beef with three tablespoons of Worcestershire Sauce, two cups of crispy fried onions, three-fourths teaspoon of garlic powder. Form with six burgers, then grill, bake or fry until done. Here’s the best part: the box encourages us to top the juicy, crispy burger with even more crispy fried onions before adding the top bun. It’s hard to find a more versatile, portable and delicious summer side dish than pasta salad. However, bubbling vats of hot water and vegetables that require chopping aren’t appealing mental pictures. I was delighted to learn one of my favorite go-to shortcuts, Suddenly Salad, can be transformed into two, possibly more, delicious pasta salads. Combining my favorite sandwich with my favorite food group, pasta, is possible courtesy of Club Pasta Salad. Found on the back of Suddenly Salad’s Ranch and Bacon box, it’s a recipe that combines the box’s pasta and seasoning with chicken, cheese and tomatoes in the most delicious way. Creamy BLT Pasta Salad, found on Suddenly Salad’s Creamy Macaroni box, is filled with crumbled bacon, chopped tomatoes and bits of spinach in addition to the ready-to-go pasta and seasoning in the familiar green box. An easy, go-to summer dessert that can be baked without a lot of fuss when the last-minute decision to fire up the grill and invite the neighbors over is made is as valuable as an invitation to the boss’ beach condo. Duncan Hines’ Lemon Pound Cake might just revolutionize your summer. In my opinion, it should be moved from the side of the box and occupy a place of prominence on the front. Happy Memorial Day! Lemon Pound Cake, one of the best "back of the box" recipes I've found, covered with semi-homemade frosting, is the perfect end to any Memorial Day weekend gathering. Lemon Pound Cake 1 package Duncan Hines® Signature Lemon Supreme Cake Mix 1 (3.4 oz.) package instant lemon pudding and pie filling 4 large eggs 1 cup water 1/3 cup vegetable oil Preheat oven to 350 degrees. Grease and flour 10-inch Bundt or tube pan. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool cake on wire rack for 25 minutes. Remove cake from pan and cool completely. Easy Baking Tip: I combined a teaspoon of lemon extract with a can of Duncan Hines Lemon Supreme Creamy Home-Style Frosting. You can use vanilla flavor frosting if you prefer. Microwave on high 10 to 15 seconds; stir until smooth. Drizzle over cake. Recipe from Duncan Hines Crunchy Onion Cheeseburger 1-1/2 pounds ground beef 2 cups FRENCH'S® Crispy Fried Onions 3 tablespoons FRENCH'S® Classic Worcestershire Sauce 3/4 teaspoon garlic powder 6 slices American cheese Mix beef, 1 cup Crispy Fried Onions, Worcestershire, and garlic powder. Shape into 6 burgers. Grill burgers about 10 min. until cooked through in center. Top each with 1 slice cheese. Cook 1 min. until cheese melts. Serve burgers on rolls with lettuce and tomatoes, if desired. Top each burger with remaining Crispy Fried Onions. Recipe from French’s Club Pasta Salad 1 package Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix 1/2 cup mayonnaise 1-1/2 cups cut-up cooked turkey or chicken 1/2 cup cherry tomato, cut into fourths 1/2 cup julienne strips Cheddar cheese 4 cups bite-size pieces lettuce Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, until tender. Drain pasta. Rinse with cold water. Shake to drain well. Stir seasoning mix and mayonnaise in large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before serving). Recipe from Betty Crocker Creamy BLT Pasta Salad 1 box Betty Crocker Suddenly Salad Creamy Macaroni pasta salad mix Mayonnaise and milk as called for on the box 1 cup halved cherry tomatoes 1 cup chopped fresh spinach 1/4 cup cooked crumbled bacon 1/2 cup croutons, if desired Cook and drain macaroni as directed on box. In medium bowl, stir together seasoning mix, mayonnaise and milk. Stir in macaroni, tomatoes, spinach and bacon. Cover, refrigerate at least 1 hour. Just before serving, top with croutons. Recipe from Betty Crocker

An upcoming Farm Fresh and Healthy Tour in and around Starkville will show participants where their food comes from before it ends up at a local market. Here, Debra Shafer and her grandson Sam Shafer of Starkville browse produce at the Starkville Farmers Market May 2, 2017. (Photo by MSU Extension Service/Kevin Hudson) STARKVILLE, Miss. -- The Mississippi State University Extension Service is hosting a mom's day out with a farm twist on June 13. A group of 15 mothers of school-aged children will participate in a Farm Fresh and Healthy Tour in and around Starkville. The event includes a tour of a local producer's farm and a visit to a livestock production facility, such as a beef, poultry or dairy operation. After the tours, Chef Jay Yates from the Veranda will offer a cooking demonstration. The tour begins at 8 a.m. and ends around 4:30 p.m. at Fire Station Park next to Fire Station One on Lampkin Street. Each mom will receive $20 in farmers-market bucks, which she can spend at that day’s Starkville Farmers Market, also held at Fire Station Park. The purpose of the tour is to promote and support agricultural production through outreach and education. “This project aims to increase agricultural literacy among consumers who are unfamiliar with or simply wish to learn more about food and fiber production,” said Laura Greenhaw, assistant Extension professor and event organizer. “Our ultimate goal is to increase consumer confidence and trust in our farmers and the food they grow. We want to foster relationships between local farmers and local consumers in order to increase community engagement and connectedness along with advancing the sustainability of the community farmers market.” Moms of school-aged children can email Greenhaw at laura.l.greenyhaw@msstate.edu or Carley Morrison at cpc215@msstate.edu or call 662-325-1804 to register for the tour. Other caregivers are also welcome to apply. The deadline to sign up in June 5. The MSU Division of Agriculture, Forestry and Veterinary Medicine William M. White Special Project Award funds the Farm Fresh and Healthy Tour.

In our houses, the grill can be going any time of the year. Snow? Give us a shovel. Rain? Give us an umbrella. But for most people, the starting gun to fire up the grill is Memorial Day. With that now behind us, it’s time to plan ahead for the tsunami of summer barbecues. There is more to the grilling ritual than making smoke. First, there’s some serious thought that goes into selecting steak, burgers, ribs or fish. You can’t even start that discussion without a glass of wine. Then, there’s a serious discussion with your spouse about who to invite to a party. Really, do you want to start that without a glass of wine? Then there is a debate over what wines to pour that won’t cost more than a bag of charcoal. Better open another bottle as you peruse our list of the Top 12 red wines for a perfect summer barbecue. Grilled or smoked foods – “barbecue” is technically smoked – is often accompanied by tomato-based sauces. Together with meat's fat-and-juicy nature, sauces are best matched with boisterously juicy red wines that are focused on upfront fruit. Fortunately, these don't have to be expensive, which is good news if you have a crowd to please. Zinfandel, zinfandel-blends, syrah and malbec are good choices because they satisfy all these elements. Gary Sitton, director of winemaking for Ravenswood, attributes the success of the zinfandel-barbecue match to the grape variety’s “approachability, ripeness of the fruit profile and its acidity, which helps to balance fat.” Zinfandel is also an all-American grape for an all-American holiday. Ravenwood is one of the most historic zinfandel producers in (Sonoma County), thanks largely to its founder Joel Peterson. At one time Ravenswood claimed one out of four zinfandels sold in the United States. It's iconic $10 Vintner's Blend is largely credited with that success, and today it's still the brand's cash cow. Here are our dozen suggested red wines to put next to this weekend's grill: Ravenswood Old Vine Zinfandel Napa Valley 2014 ($18). We liked the layers of fruit in this classic old-vine zin. Vibrant cherry and jammy blackberry flavors with hints of clove and vanilla. Predator Old Vines Zinfandel 2015 ($16). Made from Lodi vines ore than 50 years old, this complex zinfandel is a blockbuster. Deep and soft raspberry flavors with a dose of spice. Cigar Zinfandel 2015 ($20). Behind the creative label here is a broad-shouldered wine that struts generous aromas and juicy, dark berry flavors with a dash of mocha. XYZin Reserve Zinfandel 2013 ($30). Geyer Peak's successful XYZin rises to a new level with this juicy, jammy version. Good tannin with forward blackberry and raspberry flavors. Artezin Mendocino County Zinfandel 2015 ($16). Mendocino County produces some of California's best zinfandel because its warm days and cool nights provides balanced acidity. About 15 percent of wine is made of petite sirah grapes which give the wine a deeper color and more power. It starts with cherry, red currant and black pepper aromas and ends with forward, raspberry flavors with a good dose of clove. Quivira Dry Creek Valley Zinfandel 2014 ($25). One of our favorite zinfandels year to year, the Quivira is one of many zinfandel stars in Dry Creek Valley. Dark fruit aromas range from plums to blackberries while the flavors are found, concentrated and lasting. SAVED 2014 ($25). This blend is made mostly from malbec grapes but blended with syrah, merlot, grenache, zinfandel, petit verdot and souzao – quite a mouthful but nonetheless delicious. With an attractive label designed by tatoo artist Scott Campbell, it has masculine written all over it. Great with barbecued and smoked foods, it has ripe plum and black cherry notes with a good dose of cocoa and round, slightly sweet texture. Columbia Crest Grand Estates Syrah Columbia Valley 2014 ($12). This very well made syrah is emblematic of Columbia Crests consistent performance producing high quality varietally correct wines at a bargain basement price. The wine opens with a mocha and berry nose with ripe fruit flavors and ending with a black pepper note. Decidedly syrah and very pleasing. Burgo Viejo Rioja Crianza 2012 ($14). Kysela can be counted on to import some of the best values to the U.S. This simple crianza has soft and generous black fruit flavors, a floral nose and a good dose of vanilla. Rutherford Ranch Two Range Red Wine 2014 ($25). This delicious blend of petite sirah, merlot, cabernet sauvignon and syrah bursts on the palate with forwrad, juicy strawberry and raspberry flavors and a healthy dose of chocolate. Argento Malbec Mendoza Argenäna 2015 ($14). A traditionai style Argentinian malbec this is a very good example. Bright plum and cherry nose and flavors with a hint of cedar. Would pair well with most beef dishes. Santa Cristina Rosso Toscana 2015 ($13). One of the best buys on the market today, this delicious, everyday wine is a blend of the native sangiovese, cabernet sauvignon, merlot and syrah. Loads of ripe cherry fruit with tantalizing hints of mint and spice.

With warmer temperatures and sun-filled days arriving, there are few better ways to celebrate the summer season than by firing up the grill. Whether preparing a simple dinner at home or a backyard bash for a crowd, grilling is an easy way to add sear and flavor to your favorite meats and vegetables. The perfect party, regardless of the number of guests, requires proper preparation, attention to detail and a few handy tricks around the grill to serve up delicious options for all in attendance. However, hosting a great get-together doesn’t have to be complicated. To up your grilling game his summer, try these tips from Chef Rick Bayless of Macy’s Culinary Council, a national culinary authority featuring some of the nation’s leading chefs. Use the Right Tools Aside from fuel, there are several cooking tools that are essential for grilling, including a meat thermometer, long-handled spatula and tongs, grill mitts and a grill brush. Bayless’s go-to gadgets are a basket to prepare whole fish and a cast-iron grill grate to achieve marks and depth of flavor. Get to Know the Fire When grilling for a party, planning ahead is key, according to Bayless. It can be helpful to know the hot spots of the grill and the distance from grates to flame. Start early if roasting a larger piece of meat, while thinner cuts can be thrown on the grill after the party begins and your guests arrive. Keep it Simple Bayless recommends a simple menu that features tried and true flavor profiles nearly everyone loves. For appetizers, he suggests grilling vegetables and adding them to guacamole with bacon. Pair with wedges of grilled pita for dipping, which is an unexpected alternative to typical chips. For a main entree, Bayless suggests making meat the star and serving up ribeye steaks marinated in garlic, chilies and fresh lime juice. To cap off the meal, his go-to dessert is grilled cornmeal pound cake, served warm and topped with ice cream, berries, or whipped cream. Find more grilling gadgets and helpful cooking videos and tips for your next summer cookout at macys.com.

Entertaining is one thing, but dazzling your guests with an outdoor party sensation is another. Summer can be the best time of year for outdoor parties. From twinkling lights to patterned tablecloths, every detail counts when it comes to impressing family and friends. It may feel like a lot of pressure to live up to expectations, but your party can be both simple and elegant with a few easy tips. Start early Early is never early enough when it comes to planning a rock-star summer gathering. Check to see if you have enough utensils, make sure everything is in place and that there is enough food for your guests. Prepare weeks in advance, if possible, to make sure you have all the materials necessary to throw your dream outdoor party. Spice up the invitations The perfect invitations can do three things. First is tell the basics: what, when and where. They can also tell guests what to bring along with them. Of course, invitations should also be appealing to the eye. This is your time to get a little creative and catch guests’ attention before the big event. Show your style You want your guests to be as comfortable as possible. Make sure to dress tables and chairs with cushions and tablecloths. Mix it up and show off some of your personal flair with bright colors or fancy patterns. It’s easy to celebrate summer with styles that bring summer vibes to life. Light up the party Brighten up the big day or night with some candles, lanterns or sparkling lights. In case of wind or weather, try to purchase covered candles to increase the chances the flame will stay lit. Make sure everyone can see the hard work you have put into the party. Less mess meals No one likes messy meals, especially at a summer party. Put together a menu that isn’t stressful on the cook or stressful on your guests to eat. Dropping sauce on a white summer top is a party no-no. Rain, rain, go away Always prepare for the worst. If clouds roll in on party day, make sure you’re ready. You can simply move the party indoors at the drop of a hat. Tents can also help keep the party going outdoors in case of precipitation. Brighten it up It’s finally summer and that usually means flowers everywhere. Pick out an arrangement and make it the focal point of each table. The bright colors can draw your guests in and make them want to appreciate the beautiful nature around them. Make your own games Give the kids something to do and make it fun. While the adults visit, the little ones need something to keep themselves busy. Whether it’s bubbles or water play in the heat, something to mix it up can help keep them occupied. Jam it out Keep the music low and cool. There is no need to blast your speakers across the entire yard. Play your favorite jams, but nothing too crazy. The music can really set the mood of the entire party and make or break the atmosphere. Cool it down The summer heat is blazing and sometimes being outside can be miserable. Make sure your guests stay comfortable, even in the heat. Lay out handheld fans, lots of water and even some towels. Your guests will want to stay hydrated so they can party on. Find more summer party tips at eLivingToday.com.

These blueberries at the Blueberry Patch in Starkville, Mississippi, are shown in a fruit coloring stage on May 17, 2017. Mostly warm winter conditions caused this year’s harvest to be unusually early in most parts of the state. (Photo by MSU Extension Service/Kevin Hudson) WAYNESBORO, Miss. -- The demand for fresh Mississippi blueberries may grow this year after a mid-March freeze hampered production in neighboring states. Freezing temperatures during the crop's early growth stage on farms east of the state, especially in Georgia and North Carolina, caused production losses of up to 50 percent. Meanwhile, 85 percent of Mississippi's blueberry crop was either in good or excellent condition as of May 15, according to a weekly crop progress and condition report published by the U.S. Department of Agriculture. “No area of the state had a major loss from the cold of mid-March,” said Eric Stafne, an associate Extension and research professor in fruit crops with the Mississippi State University Extension Service and the Mississippi Agricultural and Forestry Experiment Station. “It was more hit-or-miss, depending on location and plant development at the time of the event.” A warm February preceded the freeze and a warm April followed, causing this year’s harvest to be unusually early in most parts of the state. “The effect of this can be both good and bad,” Stafne said. “The bad is potential loss to freeze conditions. This did occur in mid-March to some growers, especially on early rabbiteye blueberry cultivars like Premier and Climax. The good is because the berries are ready when a better market window exists for higher prices.” Mississippi growers did not escape unscathed from the freeze. K&M Blueberry Farm in Wayne County -- the state’s leading county in the crop’s production -- experienced a loss of about 30 percent in the early-spring cold snap. Michael Knight, farm owner and president of the Wayne County Blueberry Growers Association, said more than 30 area farms likely experienced this degree of loss. “Once we got through the cold weather, we warmed up quickly and harvest started almost two weeks ahead of schedule,” Knight said. “We’re usually picking from May 25 through early July. Premier varieties started ripening before the Climax varieties. Usually, it’s the other way around. It’s been an atypical season.” Rhonda Head, owner of the Blueberry Patch in Starkville, said she has not seen this situation at her farm. “Everything has been normal,” she said. “We’ve gotten some good spring rains and haven’t had any noticeable crop damage. I usually have blueberries at the farmers market by Father’s Day, and I expect to be out there at about the same time this year.” While Stafne said he expects demand from the weather-affected states to rise in the short term, he does not expect to see a dramatic increase in land dedicated to blueberries. The state hovers between 2,000 and 2,500 acres of the crop each year. “I would say it is closer to 2,000 acres currently and probably diminishing due to a poor frozen process market, aging growers, pest control problems and difficulty in securing labor,” Stafne said. “There are still a lot of frozen blueberries that are glutting the market. Prices become depressed because of this. This doesn’t apply as much to Mississippi, but it is a trend nationally.” Before harvest season winds down in early July, growers often begin facing problems from spotted wing drosophila fruit flies as summer temperatures arrive. This pest, which can make berries unmarketable, is the largest problem producers face. However, the disease Exobasidium leaf and fruit spot also damages yields. “We are seeing a little Exobasidium show up on some of our farms, but it could be and has been a lot worse,” Knight said. “I follow a spray program that cuts out most of it, and I think that’s what growers have to do to prevent the damage it can do.” With harvest season just underway, there are no reports yet on prices per flat, which is about 10 pounds of blueberries. Those prices typically start around $25 to $30 before falling throughout the season.

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.

Opelousas, La. – It’s mid-May… and we are right in the middle of crawfish season. For those not familiar with the freshwater crustacean, crawfish are huge in Mississippi, Louisiana, and all throughout the Gulf Coast states. In the South, there are few things that create more anticipation than the season’s first crawfish boil. But it’s the savvy partygoers who add a little extra spice to the boil, courtesy of Tony Chachere’s Original Creole seasoning. Tony Chachere’s Famous Creole Cuisine® has been a fixture for decades in kitchens across the nation, with a particular presence in the Southeast. While their authentic lines of Creole products are top-notch for get-togethers of all kinds, its seasonings are must-have items at any crawfish boil. Crawfish boils are mandatory for many spring festivals in Louisiana, but the simplicity of them has the tradition expanding its footprint throughout the country. Crawfish (also known as crayfish, crawdads or mudbugs) are actually healthy to eat, but keep an extra napkin or two close by due to the “sucking and peeling” needed to get the true crawfish experience. Here’s your simplest recipe for any outdoor party. Just boil, season, and serve. (Serves two.) Ingredients: 10 pounds of Crawfish 1 cup Tony Chachere’s Original Creole Seasoning Directions: Place crawfish in the metal basket of a deep boiling pot (gallon or larger). Place the basket of crawfish in the pot and fill with enough water to cover crawfish. Remove the basket of crawfish and set aside. Add seasoning to water and bring to a boil. Place basket of crawfish in boiling water. When water returns to a boil, allow the crawfish to boil for 5 minutes. When boiling time is complete, remove from heat, cover and allow the crawfish to soak for 15 minutes. Remove basket from the water and serve. If you want to add a side to your meal, boiled crawfish are traditionally served with corn on the cob and potatoes. In addition to those sides, Tony Chachere’s has a number of rice/dinner mixes and fish fry mixes that can be used for other delicious accompaniments like etouffee, fried shrimp and fried catfish. Tony Chachere’s Famous Creole Cuisine was founded in 1972 by Tony Chachere, the “Ole Master” of Creole cooking. Tony Chachere’s Famous Creole Cuisine continues to be family-owned and -operated and is located in Opelousas, Louisiana. Employing over 75 people, the family maintains a tradition of Creole authenticity in their comprehensive line of seasonings, mixes, marinades, and sauces for both pantry and table.

Borrowing a line from the late Woodie Assaf of WLBT-TV3, “the weatherman says” hot weather has arrived. And let’s face it, in Mississippi, it’ll be hot until Christmas parades roll in early December. Salads, all-vegetable meals, and no-bake meals are not just smart. In our state, they’re survival food. First, when I say salads, I’m not talking about pale iceberg lettuce topped with high-fat ranch dressing and mounds of croutons. If you go that route, you might as well partake of take-out burgers and fries. Believe it or not, there are healthy and satisfying salads that qualify as actual meals, not the prelude to the fried chicken buffet line. Take chicken salad, for example. Nothing’s more transformable than chicken breasts and lettuce. If you’re counting calories, make a light chicken curry salad by stirring together two cups of low or fat-free yogurt, a handful of grapes, cup of chopped walnuts, and a little curry powder and seasoning. Stir in chopped roasted chicken and mixed greens for a delicious meal that doesn’t scream “diet.” For a tropical flair, combine four tablespoons each of olive oil and fresh lemon juice with a tablespoon of low-sodium soy sauce and a little fresh grated ginger. Coat pieces of chicken breast with the mixture, reserving some for the dressing. Grill or roast chicken in the oven, chop into pieces and mix with several cups of mixed salad greens and sliced mangos and avocados. Drizzle reserved dressing on top. Cornbread salad has been around for a while, but I discovered a grilled version that’s a little different. Take four cups of baked cornbread and cut into large cubes. Toast the cubed cornbread in the oven for about 10 minutes, then brush three chicken breasts with a mixture of two tablespoons each of lemon juice and olive oil, and a little ground cumin. Grill or roast chicken in the oven, then cube and toss with the toasted cornbread, romaine lettuce, chopped tomato, red onion, and an additional sprinkle of lemon juice, olive oil and ground cumin mixture. Or, switch things up and combine chopped shrimp or tuna with a cup of light mayonnaise or plain yogurt, ground black pepper, and a dash of seasoning salt. Piled on a large bed of mixed spring greens, it’s the perfect meal to quell dessert longings. Of course, there’s nothing wrong with going the simple route. I’m talking about a fresh lettuce salad topped with frosty slices of homegrown tomatoes, slivers of tangy purple onion, and crispy bits of green pepper and celery. However, I’m a little bored with light vinaigrette dressings. Last week, I revived a blast from the past, a light version of Green Goddess Dressing. In a food processor, combine five tablespoons of low-fat yogurt, two tablespoons of light sour cream, tablespoon each of chopped fresh tarragon and fresh dill, and teaspoon each of white wine vinegar and anchovy paste. I was so intrigued by the dressing that I actually forgot I was dining on salad. From now until Labor Day, I’ll periodically pass on no or minimal-bake recipes to get us through a long, hot Mississippi summer. I’ll start with a no-bake dessert I discovered last week on a television show. Besides uncovering a no-fuss, no-muss dessert, I learned a new way to reinvent store-bought graham cracker crust. Until next week, as Woodie would say, “that’s all, folks.” Summer Survival No-Bake Berry Cheesecake Nonstick baking spray 1 store-bought graham cracker pie crust, removed from pan and crushed 2 tablespoons melted butter 8 ounces cream cheese, at room temperature 1 can (14-1/2 ounces) sweetened condensed milk Zest of 1 orange 16 ounces frozen strawberries or mixed berries 1/2 cup strawberry jam, warmed 1 cup whipped cream (optional) Spray a loaf pan with nonstick spray then line with parchment paper so it hangs over the edges creating handles. Spray the parchment with more nonstick spray. In a medium bowl, combine the graham cracker crumbs and butter. Press into the bottom of the prepared loaf pan. In a large bowl, whisk together the cream cheese, sweetened condensed milk and orange zest. Fold in the frozen berries then pour the berry mixture over the graham cracker crust. Spread the top out into an even layer and place in freezer for 4 hours or overnight. Remove from freezer 15 minutes before serving. To serve, cut cheesecake into slices. Spread a spoonful of the warm jam on each plate and top the jam with a slice of the cheesecake. Garnish with a dollop of whipped cream.

Jackson, Miss. – Wischermann Partners is thrilled to announce the appointment of Chef Matthew Kajdan as Executive Chef for The Westin Jackson, scheduled to open in early August 2017. With more than 15 years of experience working in the restaurant industry, most recently at Jackson’s Parlor Market, Chef Matthew will oversee Estelle, a modern wine bar & bistro, and the entire food and beverage operation at the hotel, reinforcing The Westin Jackson’s mission to boost travel and tourism in downtown Jackson. Chef Matthew is joining The Westin Jackson team after five years at Parlor Market. As the Executive Chef at Parlor, Matthew brought a new Southern menu with progressive ideas and local products in a farm to table atmosphere. Chef Matthew has been invited to represent the city of Jackson and Estelle Wine Bar & Bistro by competing in two upcoming regional culinary competitions, The Atlanta Food & Wine Festival and the 8th Annual Mississippi Seafood Cook-Off. “We are so excited to have such a distinguished chef from the Jackson community join our team and lead the opening of Estelle. This restaurant will really cater to the creative-minded individual and embrace Jackson’s Southern charm and local culture, while using only the freshest ingredients,” says Mike Burton, General Manager of The Westin Jackson. “We are confident that Chef Matthew will establish Estelle within the city’s thriving dining scene and offer a new foodie hotspot for guests to gather and unwind.” Chef Matthew Kajdan was born and raised in Madison, where his mother and grandmother showed him the way around the kitchen. Growing up in a large European family, he developed a taste for gourmet cooking and fine foods. “I am proud of what the team has built over at Parlor and will be looking forward to being good neighbors to them in the future,” said Chef Matthew Kajdan. “I am very excited to continue working in the Jackson community and sharing my love and passion for food in a new way at Estelle & The Westin Jackson.” Previously, Chef Matthew began his career at Bravo! Italian Restaurant under Chefs Louis Larose and Dan Blumenthal. Chef Matthew then went to work in the kitchen of Nick Apostle, where his skills were honed over the next few years. He left his home state of Mississippi in 2006 to pursue a position in the Adirondack Mountains of upstate New York. Matthew worked at the historic Sagamore Hotel under great chefs, including Frank Esposito, Ken Lingle and Pastry Chef Bill Foltze. In 2008, Matthew moved back to his home state and returned back to work under his mentor Nick Apostle. In these years Matthew helped open the Mermaid Café as Executive Chef and eventually General Manager. He credits these years and Nick’s mentorship to his understanding of what it means to be a Chef and how to run business without sacrificing ethics. About The Westin Jackson The Westin Jackson, set to open in early August 2017, offers 12,000 square feet of highly functional meeting space and 203 luxuriously appointed guest rooms and suites. Featuring a unique wine bar & bistro restaurant concept and state-of-the-art spa, The Westin Jackson will celebrate the history and culture of Jackson, MS, also known as the birthplace of America’s music. Marking the brand’s debut in the state, The Westin Jackson will be ideally located in the heart of downtown Jackson and within walking distance to the Mississippi Museum of Art, the Federal Courthouse, the Planetarium and the historic music and arts theatre, Thalia Mara Hall. Also within one block from the hotel, the Jackson Convention Complex features over 300,000 square feet of flexible meeting and exhibit space for convention attendees.

At a recent wine tasting for his community association, Tom was offering a glass of rosé to arriving guests. If there is one rule we have learned about these events is you never begin to talk until anxious guests have a glass of wine in their hands. But this time the conversation started immediately when one attendee turned up his nose at the sight of a pink wine, saying, "It's too sweet." Alas, rosé has struggled over the years to shed its image as sweet blush wine – "white zinfandel" as Sutter Home called the market debut of this vile disaster. But slowly wine enthusiasts have come to learn that real rosé, patterned after that made in southern France, is bone dry. And, it's delicious year-round. Led by adventurous millennials, sales of rosés have been steadily climbing in the last decade -- 62 percent is just the last year. Together, France and the U.S. consume half of the world's production of rosé. With the tide finally turning, more producers are getting into the game. Every spring we taste a lot of rosé but never before have we seen so much of it on the market. Even wine giants like Kendall-Jackson are launching new rosé brands. More doesn't mean better, of course. In fact, the definition of rosé is blurring as more countries are using indigenous grape varieties to expand its definition beyond the classic French rosés made from grenache, syrah, cinsault and mourvedre. Tempranillo, pinot noir, cabernet sauvignon, merlot and sangiovese are not unusual and offer a style that is unique to their region. As much as we like that trend, our tasting of this year's 30-plus rosés show that quality and price aren't always equal. While producers from Provence make only rosé, other producers offer it as an after-thought. Quality and price are all over the board. Generally, we prefer French rosé because it is delicate and balanced. California rosés tend to be fruit bombs with no attempt at delicacy. These wines are so versatile with food: chicken, salmon, crudites, fruit, pasta and burgers. And, their prices are very reasonable. If you really want to enhance your rosé tasting experience, consider buying a pair of Riedel Vinum Extreme Provence Rosé glass ($69 a pair) that is crafted exclusively for this special drink. The glasses are a thing of beauty and we found that they enhance those delicate rosé flavors. Because of the volume of rosés we tasted and liked, we are reviewing only our top 10 French rosés this week. Upcoming will be a longer list of California, Spanish and Italian rosés. Chateau de Nages Vielles Vignes 2016 ($12). Made from old-vine syrah, grenache, cinsault and mourvedre, this vibrant rosé from the Costieres de Nimes has a focused clementine, orange character and a dash of mineral. Caves d'Esclans Whispering Angel Cotes de Provence 2016 ($22). One of our favorites year to year, this refreshing rosé from Provence delivers. Pale in color, the blend of grenache, rolle and cinsault provides a citrus, grapefruit character with a dash of wet stone. Under the direction of Sacha Lichine, this brand is growing at an extraordinary rate. M. Chapoutier Les Vignes de Bila-Haut Rosé 2016 ($15). Wow, this Rhone blend of grenache, cinsault and syrah is what makes French rosé so great: excellent value, freshness, juicy and vibrant fruit flavors and strong acidity. Domaine Paul Mas Astela Pastel 2015 ($18). Using grenache, syrah, mourvedre, and cinsault grapes grown in the Languedoc, this interesting wine has more dimension than most. Cherry notes. M de Minuty 2016 ($19). Pale in color and bottled in a tall, slender glass, this light and refreshing rosé from Cotes de Provence has orange peel, strawberry and peach flavors. Tournon Mathilda Rosé 2016 ($16). Made in a Provence style, this grenache rosé is a tribute to the daughter of the estate's owner, Michel Chapoutier. Balanced, bone dry and with raspberry and citrus flavors. Les Dauphins Cotes du Rhone Rosé 2016 ($14). Grenache, syrah and cinsault make up this eclectic and vibrant rosé from France. This blend of grapes is ideal for rosé. Beautiful pale pink color with cherry and strawberry flavors. E. Guigal Cotes du Rhone Rosé 2016 ($15). More complex than your usual rosé, this one from the Rhone Valley uses grenache, cinsault and syrah from 25-year-old vines to create an explosion of layered flavors with a dash of mineral and spice. Mas Carlot Cuvee Tradition Costieres de Nimes 2016 ($14). We've bought at least a case of this wine every year and it never disappoints. Loaded with fresh and lively red fruit and hints of herbs, it excites the senses on sight. Traditionally, it's a blend of grenache, syrah and cinsault. Ferraton Pere & Fils Samorens Cotes du Rhone Rosé 2016 ($14). Round in the mouth and chock full of raspberry notes, this beguiling rosé begs for a second glass. Nice mineral notes.

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.

AUBURN, Ala. - Chicken Salad Chick, the nation's only Southern-inspired, fast casual chicken salad restaurant concept, announced recently it will be expanding in Mississippi with its first location in Olive Branch. The new restaurant will open on Wednesday, May 24 and is located at 5135 Goodman Road. This company-owned location marks the second Chicken Salad Chick restaurant in Mississippi. During grand opening week, guests will enjoy Southern hospitality through giveaways and specials at the new Chicken Salad Chick restaurant: Wednesday, May 24 – Free Chicken Salad for a Year – The first guest will win one large Quick Chick of chicken salad per week for an entire year; the next 99 guests receive a large Quick Chick of chicken salad per month for a year. Thursday, May 25 – Water Bottle Wednesday – The first 100 guests to purchase The Chick will receive a free Chicken Salad Chick Tervis Tumbler. Friday, May 26 – Free Scoop Friday – The first 100 guests receive a free scoop of Classic Carol.** Saturday, May 27 – Kids Eat Free All Day – One free kid's meal for each Chick Special purchased.*** "Since we began franchising in 2011, Chicken Salad Chick has made great strides in expanding to new markets across the Southeast and this is another testament to the success of our growth strategy," said Scott Deviney, chief executive officer of Chicken Salad Chick. "The recently opened Oxford location has already proven to be highly successful, and we're confident that the brand will be just as well received by the Olive Branch community. There's tremendous opportunity for us to propel our growth efforts in Mississippi, and we look forward to expanding our footprint throughout the state with our unique menu offerings and unmatched customer service." The Chicken Salad Chick concept, born in Auburn, Ala., was established in 2008 in the kitchen of founder, Stacy Brown. When Stacy discovered that the local county health department would not allow her to continue making and selling her delicious recipes out of her home kitchen, she overcame that obstacle by launching her first restaurant with the business expertise of her future husband and fellow founder, Kevin Brown. Together, they opened a small takeout restaurant, which quickly grew; the company now has more than 65 restaurants across the Southeast. Chicken Salad Chick in Olive Branch will be open Monday – Saturday from 10 a.m. – 8 p.m. For more information, visit www.chickensaladchick.com, or call 662-890-0432. Follow Chicken Salad Chick on Facebook, Twitter and Instagram for the latest news and trends. *Eligible winners must be over 16 years of age and are required to download the CravingCredits app. **No purchase necessary. ***Only applies to dine-in guests with a child age 12 or under. About Chicken Salad Chick Chicken Salad Chick puts an edgy twist on a Southern classic, offering guests a "custom fit" chicken salad experience, with over a dozen original flavors to choose from, as well as gourmet soups, flavorful side salads and freshly-baked desserts. Chicken Salad Chick serves southern style chicken salad with heart and strives to spread joy, enrich lives and serve others every day. Today, the brand has more than 65 locations across the Southeast, and has currently sold 146 franchises to be developed across the states of Alabama, Florida, Georgia, North and South Carolina, Tennessee, Louisiana and Texas. The brand was recently named as the top chicken salad in the country to try in the 2015 March/April issue of Cooking with Paula Deen, as well as one of FastCasual.com's top Movers and Shakers and one of NRN's 2015 Breakout Brands. Chicken Salad Chick also ranked #37 on Inc.'s annual list of the 500 fastest-growing companies in the U.S. Corporate offices are located at 724 North Dean Road in Auburn, Alabama. See www.chickensaladchick.com for additional information.

In case you missed it, each day of the year is now special in the food world. From January to December, the calendar is packed with national food days honoring pie, shortbread, soup, pound cake, pralines, potato chips and dips, bagels and cream cheese, barbecue, cheeseballs, and my top pick, National Apple Strudel Day. However, if you’re a Mississippian, celebrating shrimp is a piece of cake, especially when it's National Shrimp Day (May 10th). Our Gulf Coast waters produce some of the best shrimp in the world. Being able to buy fresh shrimp straight from the shrimp boats anytime we crave the crustaceans is one of the joys of living in our state. It’s a regular occurrence for one of my friends to throw a cooler in the back of their car, head down to one of the Coast’s docks, fill it with several pounds of freshly caught shrimp and head back home with a po’boy and Barq’s Root Beer to go. Once it’s washed and peeled, fresh shrimp is placed in the freezer for a year’s worth of homemade gumbos, jambalayas, shrimp salads, and pasta dishes. This time of year, invitations to backyard shrimp boils featuring steaming shrimp and spicy chunks of sausage, corn, and potatoes are coveted more than black-tie affairs. No plates are required. Contents of huge stockpots are poured straight onto newspaper-covered tables and guests dig in. Louisianans love their crawfish boils, but in our state, nothing’s better than a good, old-fashioned shrimp boil. When I’m in the Jackson area and a craving for a shrimp boil hits, my car automatically pulls into The Crawdad Hole. Boiled shrimp will arrive at my table in mere minutes, hot and spicy straight from the boiling pot. Sides of potatoes, sausage, and corn are icing on the cake. For a shrimp dinner requiring less work, I visit Jackson restaurants known for delicious shrimp dishes. A favorite is Jumbo Shrimp Spiedini at Bravo! in Highland Village. For a quick shrimp fix, I stop by Madison's Bonefish Grill and order its signature appetizer, Bang Bang Shrimp. Other places I get my “shrimp on” are Sal & Phil’s, Saltine Oyster Bar, and Drago’s. The Blind Tiger in Bay St. Louis and now in Biloxi offers a restaurant-style shrimp boil, complete with Royal Reds and all the trimmings. And of course, shrimp prepared at least a dozen ways can be found every few feet on the Gulf Coast. Favorite places to partake of a restaurant-style shrimp boil are Cajun Crawfish Hut, Taranto’s, The Blind Tiger, and The Reef. Scranton's Restaurant in Pascagoula is famous for its delicious shrimp and grits. Favorite shrimp dishes include the grilled gulf shrimp at Mignon’s Steaks and Seafood, shrimp and grits at Scranton’s Restaurant, and the St. Patrick at Mary Mahoney’s. The St. Patrick is a delectable baked dish filled with whole shrimp, chopped garlic, butter, and spinach. For good measure, it’s topped with lump crabmeat. If you prefer all-you-can-eat shrimp fests, most of the Coast casino buffets offer towering piles of glistening boiled shrimp with tangy cocktail sauce. My go-to buffets are at the Beau Rivage and in Hancock County at the Hollywood and Silver Slipper Casinos. Lastly, boiling shrimp at home is easy and requires only a large pot filled with water and shrimp boil or seasoning. After boiling for 1-2 minutes, remove the pan from the heat, cover and allow shrimp to steep in the hot water for 5-10 minutes, depending on the size. Add corn, potatoes, and sausage, and, just like that, you have created your own shrimp boil. Fresh or frozen shrimp can be sautéed in a large skillet in oil or melted butter. After only 3-4 minutes of heat, shrimp is ready to eat. One of my favorite ways to prepare shrimp at home is in the oven. To prepare baked barbecue shrimp, place four pounds of large unpeeled shrimp on a large-rimmed baking sheet. Slice a lemon into small wedges, squeeze the juice over the shrimp and place wedges over the top. In a separate bowl, combine a cup each of melted butter and ketchup, half cup of Worcestershire sauce, three tablespoons of Old Bay Seasoning, tablespoon of minced garlic, and 1/2 tablespoon of ground black pepper. Pour over shrimp and toss to coat. Bake uncovered in a 400 degrees for 30-35 minutes or until the shrimp is no longer pink, stirring occasionally. To celebrate National Shrimp Day, I’m going to prepare a classic dish I adapted slightly from a recipe in Tony Chachere’s Cajun Country Cookbook. Filled with spicy chunks of shrimp and savory rice and vegetables, it’ll tide me over until National Apple Strudel Day. Celebrate Shrimp Fried Rice 2 cups chopped cooked shrimp (diced cooked chicken, sausage, or ham may be substituted for shrimp or added to shrimp to enhance the taste) 2 tablespoons soy sauce 4 cups boiled rice (to expedite dinner, prepare rice the night before and refrigerate; the dish can be quickly prepared the next day). 1/4 cup oil Two eggs, lightly beaten Small bag of frozen peas and carrots, defrosted and microwaved for a few minutes 4-ounce can sliced mushrooms, drained 1 teaspoon salt Ground black pepper 1/2 cup scallions, chopped Fry shrimp in oil in deep frying pan or large wok over medium-high heat for 1 minute, stirring constantly. Add beaten eggs, peas and carrots, mushrooms, salt and pepper, then fry the mixture over medium heat for 5 minutes, stirring constantly. Add rice and soy sauce and fry for five additional minutes, stirring frequently. Mix in chopped scallion and serve hot.

Let’s say you are a winemaker and dutifully following the strict rules established by a particular appellation. If you are in Chateauneuf du Pape, for instance, you can use 13 approved grapes to make your delicious wine. You made good wine last year, but this year you took a financial hit when hail destroyed half of your crop. And so, you wonder: what would have happened if you could have blended your grapes with those from your southern neighbors in the Roussillon that had so many grapes they were selling them in bulk? That’s what Dave Phinney wondered in 2008 while crossing France and frustrated by AOC laws that prevented him from blending grapes from a Maury vineyard with those in another appellation. While joking with a friend outside the Charles de Gaulle airport, he wondered aloud what he could do with cross-appellation blends that represented France but ignored an appellation’s constraints. “That was the impetus for Locations,” Phinney said in a recent video conference call. Locations is a series of wines that breaks once sacrosanct conventions of winemaking: that a wine reflect the terroir of the appellation and that it has a vintage date. Phinney redefined appellation as an entire country. “I like options,” he said. “Sometimes the parts are better than the sum, but most of the time you get something more interesting if you put them together.” Phinney has broken more than one mold in his short but successful winemaking career. The father of The Prisoner and Orin Swift wines, he boldly exercises artistic license to create wines off the flavor charts. Stepping into uncharted territory again, his new endeavor is a winemaker’s dream – but may be a grape grower’s nightmare. He argued that the cross-appellation and non-vintage barrier was broken centuries ago when grapes were blended from different appellations and vintages in Champagne. That's a fair point, but Champagne's circumstances left little option. Growing seasons in this northern climate can be brutal, so producers need more options. And, champagne producers are only allowed to use three grape varieties. Large producers of California wines even cross appellations and simply label their wine “California.” Others, such as Sonoma's Marietta Cellars, have ignored vintages for years and labeled their wines with a number, i.e. Marietta Old Vines 32. Phinney knows that coming from an American winemaker such a rogue concept isn’t going to set well with tradition-bound European producers, but he said he hasn’t gotten much push-back from critics once they taste the unclassified wine. Location’s labels, cleverly modeled after bumper stickers, are simply “F” for France, “I” for Italy, “E” for Espana (Spain), etc. The grapes for each wine come from a variety of regions – “E,” for instance, pulls tempranillo, garnacha, monastrell and cariena grapes from Priorat, Jumilla, Toro, Rioja, and Ribera del Duero. “F” includes grenache, syrah and “assorted Bordeaux varietals” from Rhone Valley, Roussillon and Bordeaux. We know this sounds like a frat party where guests dump a fifth of liquor in a pot to come up with some crazy potion, but Phinney has his standards even when he is dealing with bulk wine. “We’re not doing it for the sake of doing it; it needs to make sense,” he says. “We don’t put gamay (into “F”) because it wouldn’t make sense.” We can’t deny the quality of these inexpensive wines, but philosophically we struggle with the notion of abandoning the value of terroir. We like the mint flavors we get from a Rutherford cabernet sauvignon, the nutty character of a Meursault chardonnay and the bell pepper flavor of Bordeaux’s Sociando-Mallet. Phinney readily admitted these wines are not respectful of terroir, a concept he didn’t accept until he tasted wine from his 300-acre Maury property. However, terroir-driven wines aren’t going to disappear and there’s always room for winemakers like Phinney who aren’t so tradition-bound. The three European wines we tasted are delicious, however they are difficult to define by grape variety or region. The profile of these wines is quintessential Phinney. They are ripe, juicy, fruit-forward, aromatic and opulent. They aren’t made to age, but simply to enjoy with tonight’s carry-out dinner. “I want people to think, ‘do you like it, but also did you get a deal?’ It’s about putting a smile on someone’s face,” he said. We’re smiling. Besides the three European wines, there are blends from Oregon, California, Texas, Washington, Portugual, Corsica, and Argentina. All are made in good quantities -- the "4" means it is the fourth rendition. “E4” ($19). Phinney says he has a soft spot for Spain and the pressure was on to make his first release good. The garnacha, tempranillo, monastrell and carinena grapes come from old, low-yielding vines. Very aromatic with tobacco notes; flavors include raspberry, plum and a hint of sweet vanillin oak. “F4” ($19). A blend of grenache, syrah and Bordeaux grapes, this wine is riper than we like but dominated by raspberry and cranberry flavors with a dash of lavender that is indigenous to southern France. Generous mouthfeel. “I4” ($19). Phinney said he spent years finding the right profile for his Italian wine. Negroamaro and nero d’avola from south Puglia combine with barbera from Piemonte to make the boldest of the three wines. It has a spicy aroma, silky texture and ripe blueberry and plum flavors.

Upcoming episodes of The Cooking Channel's Carnival Eats and Big Bad BBQ Brawl will feature Mississippi food. In the Carnival Eats episode titled "Get Him to the Greek Pizza," host Noah Cappe visits the Mississippi State Fair in Jackson for a taste of Beer-Battered Burger, Porkchos, and a Mississippi Mud Fry. Carnival Eats explores the unique culinary delights found on midways and fairgrounds across the nation. In the Big Bad BBQ Brawl episode titled "Sweet and Savory Brawl," Brooklyn pitmaster Shannon Ambrosio heads to the Mississippi Gulf Coast to challenge Murky Waters, a local barbecue favorite, to a Southern-style barbecue sandwich showdown. In Big Bad BBQ Brawl, it's North vs. South when the nation's top pitmasters go head to head. For more information and episode air dates and times, visit www.cookingchanneltv.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.

Lida McDowell holds an alternanthera plant at her home in Hattiesburg, Mississippi, on April 27, 2017. McDowell is a member of the Pine Belt Master Gardeners -- one of more than 60 such groups throughout the state that operate under the supervision of the Mississippi State University Extension Service. (Photo by MSU Extension Service/Kevin Hudson) HATTIESBURG, Miss. - Lida McDowell taught science and math for 30 years at the high school and university levels, and she keeps finding ways to educate while enjoying an interest she had no time to pursue until retirement. The raised-bed vegetable gardens she and church friend Karen Walker maintain year-round serve as a classroom for a young audience at Thames Elementary School in Hattiesburg. “What we’re trying to do is get the kids to enjoy nature, be outside and appreciate where their food comes from,” McDowell said. As a Master Gardener volunteer since 2013, McDowell commits to 20 hours of volunteer service each year, including landscaping at the Southern Pines Animal Shelter and leading the Master Gardener group that refurbished and helped students plant gardens at Petal Upper Elementary. In addition to her Master Gardener commitment, she took on the Thames Elementary project as part of her church’s outreach. McDowell is a member of the Pine Belt Master Gardeners club, which is one of more than 60 horticultural and community service groups statewide under the supervision of the Mississippi State University Extension Service. Until eight years ago, McDowell grew nothing at all -- teaching mathematics at the University of Southern Mississippi and rearing four children did not allow her the luxury of hobbies -- but she had wanted to garden for years. “I’ve always been interested in watching plants grow,” she said. “I taught elementary teachers, and we did some service-learning projects in which we created gardens at school. That’s when I really got into gardening as a hobby. At that time, I had a lot of book knowledge about gardening but not a lot of practical gardening experience.” At home, she likes to grow native plants alongside vegetation she has brought back from family vacations. Her regular produce ranges from red buckeyes to pumpkins to English peas. She is also a compost enthusiast. Her church, University Baptist Church, adopted Thames Elementary six years ago and built two gardens to add to an octagonal butterfly bed that was already there. “The teachers who worked with special needs children were the most interested in the gardens,” McDowell said. After seeing how well the students responded to growing their own produce, McDowell and Walker decided to build four more gardens. One of the teachers applied for a grant, and the funding was used to build the new beds. Vegetables, peanuts, sweet potatoes and plants that attract butterflies are among the plants grown there. They often feed students the produce they grow. “There’s so much math you can do with a garden if you think about it,” she said. “You can measure the volume of soil needed to fill a raised bed or measure between seeds as they are planted. You can graph the growth of plants. Every time we harvest something, we have a picture of the flower, the leaves, the stem and the roots so they can identify the part of the plant that is eaten.” Forrest County Extension agent Tawnya Holliman said she admired McDowell’s ability to use one of her hobbies as a tool to give back to her community. “She has a great variety of vegetables and flowers she grows at home, but her service projects show how knowledgeable she is,” Holliman said. “Lida is involved in all aspects of growing and planting at her school gardens and works with the teachers and students from planting to harvesting every year. She keeps them all involved in every aspect of the gardening experience. “If she were not a Master Gardener, she would still be active at the schools,” Holliman added. “She is passionate and dedicated to gardening and service.” McDowell said she enjoys working with young children because she enjoys seeing them learn about agriculture from planting a seed and watching it develop into a plant that produces food. “The neatest thing is to see a kid pull up a carrot,” she said.

What’s not to love about spring? We’re in that tantalizingly-short cool window before summer’s oppressive heat sends us scurrying indoors. Within that window fall several entertaining opportunities. Whether it's a bridal shower in preparation for a June wedding, end of school celebration, high school or college graduation party, or Mother’s Day lunch, spring is full of life's big events. Despite the calendar’s warning, it wasn’t until I began reading about two of the biggest cake trends that I was bitten by the spring entertaining. Since one is all the rage at children’s parties, I’ll start with the other, which may appeal to a more diverse crowd. The rainbow cake, a delightful towering creation of blue, red, green, yellow, orange, yellow, and purple-colored cake layers, is guaranteed to evoke gasps of excitement from anyone who’s fortunate enough to be in line for a slice. It’s simple to make, really; all that’s needed is a double recipe of yellow or white cake mix and a variety of food coloring or gels. If you’d like the complete recipe for a perfect spring celebration or just a treat for family and friends, just drop me an email at kkprco@yahoo.com. The unicorn cake, all the rage on the children’s party circuit, might not translate as well at an adult gathering. The multi-colored layers are similar to the rainbow cake, so no problems there. However, the mane made from a cascade of pastel sugar roses and the ice cream cone horn surrounded by pink fondant ears might be portrayed as, well, a tad young for a college graduation party. But, if a sick friend needs a pick-me-up or the weekly card game has gone stale, I can’t think of anything better to change the dynamic than a festive unicorn cake. For details on how to make the amazing cake that’s breaking the internet, send an email my way. Either way, do a little research on these new cake trends. The photos alone with bring a smile to your face. They're that cute. But back to celebrating spring milestones, special days, or just the end of winter. So many of life’s great moments go unheralded, passed by, and forgotten because someone is afraid their home, budget, or cooking skills may not living up to others’ expectations. What I’ve tried to remember in my own life and to pass on to others is that friends or family truly don’t care about being served elaborate food on expensive china. They simply want to be invited into your home to enjoy food and fellowship. In fact, they often won’t remember the food you served, but will never forget the time they spent in your home as the honoree or invited guest. A tip I’ve picked up from years of interviewing caterers, party planners, and hostess extraordinaires is to keep it light. This rule of thumb applies to the main entrée, sides, dessert, and, most of all, your plans. At this time of year, guests are not looking for the heavy dishes served in colder months. Just following this tip simplifies the process, cuts expenses, and makes entertaining doable for anyone. A number of light dishes exist that can be easily doubled or tripled, depending on the size of your crowd. A large dish of chicken spaghetti, always a crowd pleaser, can feed the multitudes and doesn’t require more than a green salad and slices of garlic bread or garlic-cheese biscuits to satisfy the heartiest of appetites. For a ladies-only gathering, throw together a bowl of chicken, shrimp or pasta salad. With plenty of crackers, sliced bread and cheeses and a variety of condiments on the side, it’s a meal fit for the queens in your life. When it comes to the table décor, unique serving dishes and festive linens can cover a host of party sins, including passing off store-bought entrees and desserts as your own. Guests will be so busy admiring your creative floral arrangement or cute place cards that they won't notice that dessert came from the supermarket bakery. One of my favorite crowd-pleasing ingredients is hash browns. I know, the basic, no-frills shredded potato isn’t most people’s idea of a party food. But dressed with four different chopped meats, sour cream, and cheese, my Deluxe Potato Bake makes a delicious brunch or lunch entrée. I'll share the recipe if you'd like. You'll thank me for years to come. Recently, I discovered a new way to turn hash browns into a main dish. With a light spring salad, hot rolls, and a light dessert, it’ll be the star of my next spring party. At the very least, it’ll be the perfect dinner for an ordinary Wednesday night. Spring Ham and Potato Bake 1 bag (32 ounces) Southern-style hash brown potatoes 2 ham steaks, chopped into small pieces 1 cup chopped onion 10 ounces shredded Swiss cheese, divided 1 jar (4.5 ounces) sliced mushrooms, drained 1 teaspoon salt 1/2 teaspoon pepper 1 can cream of mushroom soup 1 cup whole milk 2 tablespoons butter, melted Preheat oven to 350 degrees. Coat a 3-quart baking dish with cooking spray. In a large skillet, brown ham on each side until heated through and no longer pink, or cook in the oven until done. When ham is cool, chop into small pieces. In a large bowl, combine potatoes, chopped ham, onion, half the Swiss cheese, the mushrooms, salt and pepper, stirring until combined. In a medium bowl, whisk together soup, milk, and melted butter. Add soup mixture to potato mixture, stirring to combine. Pour into baking dish and top with remaining Swiss cheese. Bake for 35 minutes. Increase for 5 minutes longer, or until cheese is lightly browned. Serve hot.

By now you most likely have heard about organic wines. You also may have heard the terms "biodynamic" and "sustainability" so often that you don't know their difference or care enough to find out. But you should and with the recent celebration of Earth Day – April 22 – now is a good time to do it. For decades Earth Day, created by Wisconsin Sen. Gaylord Nelson in 1970, was celebrated about as much as National Jellybean Day, which coincidentally is recognized on the same day. Grape farmers didn't really focus on organic farming until 10-15 years later. "People would often say, 'Isn't all winemaking organic?,' pointing to a lack of awareness of what's implied by farming organically – no added pesticides," said Bonterra Founding Winemaker Bob Blue in an email. Bob Blue and Jeff Cichocki When Bonterra introduced organic farming in their Mendocino County vineyards 30 years ago, it was but a handful of growers to do so. Blue said they already were organically farming vegetables with success. Blue said at first the only organic tools to fight disease were natural soaps and oils. While other growers were dousing vines with chemicals, the Bonterra crew was pouring physical labor into accomplishing the same thing but in a less invasive and more environmentally conscious way. "To tend to your weeds under your vines, you had to use a shovel," Blue said. Today, grape growers have many more tools in their boxes. Instead of shovels to unearth weeds, cover crops prevent them. Instead of adding synthetic fertilizer, chickens and sheep roam the vineyards to provide manure naturally. Ladybugs are even dispatched to kills insects. In short, organic growers prevented problems instead of reacting to them. To use "organic" on a wine label producers have to meet strict USDA criteria established in 1990 by the Organic Foods Production Act. "Organically grown grapes" mean no synthetic additives have been added to the soil. For a winery to be called entirely organic, no chemicals, such as sulfites, have been added in the winery. “Biodynamic” is a broader term that adds more layers of farm management, such as water control, natural pest control, composting, and nutrient recycling. Frey Vineyards, also in Mendocino County, was the first organic and biodynamic winery. It's web site says it has been making gluten-free wines with no added sulfites since 1980. “Sustainable” adds an additional, socially responsible level that includes green roofs, solar panels, water conservation and other cost-saving, ecological practices. Yes, it is unnecessarily confusing. But those of you who want to be gluten-free or who suffer through headaches and allergies after tasting wine should unravel the jargon. Organic wines could be your ticket to relief. Not every winemaker is on board. While organic farming is unquestionably better for the environment and costs no more, a USDA -certified organic wine presents risk. Depending on natural yeast, for instance, could mean a wine never completely ferments. More risky is avoiding sulfites that stabilize a wine and prevents it from spoiling. Bonterra winemaker Jeff Cichocki, "We rely on the natural components of the wine for protection from spoilage." He said lower pH levels increase the effectiveness of the natural sulfites found in grapes, so Bonterra aims for grapes with higher acids and lower pH. The result, he said, is "more lively white wines and fresher and more balanced red wines." Our tasting of Bonterra's wines prove this out. The wines have great texture, purity and freshness. You won't have to sacrifice your expectations here. Cichocki says their biodynamic approach doesn't allow them to correct a problem with a synthetic powder or chemical. "We simply don't have the tools to do so as you would in conventional agriculture, and that's made us more disciplined and holistic in our approach to the fruit," he said. Hooray for the pioneers. Here are a few organically-farmed wines and some with Certified California Sustainable Winegrowing approval: Bonterra Sauvignon Blanc 2015 ($14). New Zealand -like in style, this zesty and crisp sauvignon blanc has grapefruit and notes of freshly mown grass. Bonterra Viognier 2015 ($14). We love the aromatics of viognier, a Rhone grape variety, but Bonterra is able to add a delightful, textured flavor profile to this often one-dimensional grape variety. Generous peach and apricot flavors with a soft mouthfeel and hints of spice. Frey Biodynamic Chardonnay 2015 ($20). Pear notes with a touch of sweet vanillin oak give this a soft but spirited personality. Sea Smoke "Ten" Pinot Noir 2014 ($82). This estate Santa Rita Hills vineyard is certified organic and biodynamic. The Ten is one of the most delicious pinot noirs we have tasted, so responsible farming certainly hasn't interfered with quality here. Using 10 clones of pinot noir, the wine is multi-dimensional with a luxurious texture, rich and concentrated currant and blueberry flavors with a good dose of spice. Wente Riva Ranch Chardonnay 2015 ($22). We have always been fans on this Monterey County producer's chardonnays and an even bigger fan of it being a long-time supporter of sustainable farming. It has the Certified California Sustainable Winegrowing designation. This reasonably priced chardonnay has tropical fruit aromas and pear, apple flavors with a creamy mouthfeel and long finish.

When the scent of fresh blooms begins to fill the air, it's a sure sign that spring has sprung. It's the perfect time of year to gather loved ones for a leisurely meal, then linger over dessert as you enjoy this season of refreshment. No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries. The secret ingredient in each of these desserts is Lucky Leaf Fruit Fillings, which are GMO-free and contain plenty of fruit - and no high-fructose corn syrup - for exceptional tasting desserts every time. With popular flavors like apple, blueberry, cherry and strawberry, you have plenty of convenient, versatile ways to dress up desserts. Find more tasty treats for all your spring entertaining at luckyleaf.com. Blueberry Key Lime Cheesecake Bars Recipe courtesy of Inside BruCrew Life blog Prep time: 25 minutes Cook time: 45 minutes Servings: 24 Nonstick cooking spray 30 vanilla cream-filled cookies 1/4 cup butter, melted 3 packages (8 ounces each) cream cheese, softened 3/4 cup sugar 3/4 cup sour cream 1/3 cup key lime juice 1 tablespoon key lime zest 1/4 cup flour 3 eggs Green gel food coloring (optional) 1 can (21 ounces) Lucky Leaf Blueberry Pie Filling, divided 1 container (8 ounces) whipped topping, thawed Key lime slices (optional) Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325 F. Line 9-by-13-inch pan with foil and spray with nonstick spray. Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan. Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired. Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust. Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled. Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges. Cherry Cheesecake Lush Dessert Recipe courtesy of Lemon Tree Dwelling blog Prep time: 15 minutes Cook time: 15 minutes Servings: 12 1 cup vanilla wafer crumbs 1 cup finely chopped pecans 1 cup butter, melted 8 ounces cream cheese, softened 1 cup powdered sugar 16 ounces whipped topping, divided 2 small boxes cheesecake-flavored pudding 3 cups milk 1 can (21 ounces) Lucky Leaf Cherry Pie Filling 1/2 cup chopped pecans Heat oven to 350 F. In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter. Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool. In separate mixing bowl, combine cream cheese, powdered sugar and 1-1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust. Combine cheesecake pudding mix, milk and 1-1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan. Top with pie filling, remaining whipped topping and chopped pecans.

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.