Before starting my second installment of “Top Reasons to Visit the MS Gulf Coast for a day or weekend trip,” I’m proud to announce thousands of voters around the U.S. agree with one of my picks from two weeks ago. The Ole’ Biloxi Fillin’ Station’s burger was named “Coast’s best burger.” The restaurant was also named favorite local hangout and venue that best represents the Coast’s attitude. Speaking of B’s, it’s time to discuss one of my favorite places on earth, Bay St. Louis. Drive over the mammoth Bay Bridge from beautiful Pass Christian and your blood pressure plummets as you view the sweepings vistas of the bay on either side. The sight of the sunlight dancing on the bay is truly breathtaking. Destroyed in Katrina, the bridge was rebuilt hurricane-proof at 85 feet about the bay at its highest point. If you’re feeling adventuresome, park your car at either end, put on your athletic shoes and trek across the bridge in the enclosed walking/cycling trail. You’ll get 360-degree views of the area and be energized by cool bay breezes. When it’s time to eat, take a left off the bridge onto Beach Boulevard. On one side of the quaint street is the glistening bay fronted with a new harbor. On the other are family-owned restaurants serving fresh seafood and other creative dishes. One of my favorites is Trapani’s, a favorite of locals before it was destroyed in Katrina. I was excited to visit when it reopened a few years ago. I wasn’t disappointed in the new version. Everything is delicious, but my favorite menu item is the overflowing shrimp po’boy. More on that in a minute. Marinated Crab Claws at 200 North Beach in Bay St. Louis Next door is 200 North Beach. It’s a cozy space offering pasta dishes, steaks and seafood. Across the street is the original The Blind Tiger, a less formal local hangout on the waterfront with an amazing view of the bay and the bridge. Walk off a delicious meal by wandering one street over to Main Street, filled with quaint shops. If you’re still hungry, drop by Lulu’s on Main, a charming eatery offering innovative dishes inside an art gallery. No trip to The Bay would be complete without a stop by the Angel Tree. It’s located on the beach side near the new harbor. If you visit, don’t forget your camera and tissues. From Coast residents to cynical Canadians, I've witnessed emotional responses to the oak tree carved into the likeness of angels, complete with hovering wings and piercing eyes. This is a food column, but this story bears telling. When Katrina’s eye passed over Bay St. Louis, three people and a small Scottish terrier dog were riding out the storm in the beachfront Bay Town Inn. As the storm surge increased, they fled from the building and climbed an oak tree behind the Inn, hanging on for dear life. The centuries-old oak served as the group's lifeline for four hours as the wind and water flattened the inn and most of The Bay's structures. Thanks to the tree’s sturdy branches, they were unharmed when the water subsided. Sadly, like many of the Coast’s beautiful oaks, the tree withstood the storm only to die afterwards. The remains of the oak were moved to the beachfront and secured in concrete just a few hundred feet from where it saved the lives of three people and a dog. A chainsaw artist created beauty from ashes, expertly carving an angel and large birds keeping watch on the limbs. Stop by the Angel Tree for a photo, prayer or just a glimpse of a life-saving tree. It's an experience you’ll never forget. There are many more reasons for a trip to the Bay, but in the interest of space, I’ll end with my #1 pick for an authentic, old-Coast experience. It may not be in Hancock County, but it’s close enough. Drive back over the bridge and once you see the scenic oaks fronting Pass Christian, take a left one block from U.S. Hwy. 90 to 208 Menge Ave. There you’ll find Pirate’s Cove. The rustic building holds the key to a quintessential Coast meal. As you drive in, don’t let the exterior fool you. Inside you’ll find some of, if not the best, po’boys on the Coast. I’ve sampled the roast beef, but I always go back to the shrimp. Sitting outside at the picnic table, it takes two hands to hold the thick New Orleans-style po’boy bun filled with crispy fried shrimp topped with tangy sauce. With a cold Barq’s root beer to wash it all down and if I’m lucky, cool breezes from the nearby beach wafting over me, life simply doesn’t get much better. So, get in the car, drive down to the Coast and sample the best The Bay has to offer. Last, take a side trip to Pirate’s Cove. The memories of the shimmering bay, piercing eyes of the Angel Tree and most of all, delicious meals, will keep you coming back, just as they did me. I’ll leave seafood recipes to the Coast’s creative chefs and instead, pass on one given to me by a Coast friend. Just like the area, it’s wonderful and satisfying with a touch of heat. Coast-Style Marinated Grilled Chicken 4 chicken breasts, skinned and boned 1/4cup white wine (for a non-alcoholic substitution, use an equal amount of chicken broth, apple cider or juice or white grape juice. To cut the sweetness, add a teaspoon of vinegar) 2 tablespooons Worcestershire sauce 1 tablespoon garlic, pressed or juice 1 teaspoon Tabasco sauce 1 stick of butter Salt and pepper to taste Wash chicken and pat dry. With the tip of a sharp knife, make small slices from end to end on each breast. Place in a marinade container or large Ziploc bag. In a food processor (use a whisk if you don’t have one) place white wine or substitute, Worcestershire sauce, garlic and Tabasco. Process for 30 seconds or whisk for 1 minute. Pour mixture over chicken breasts. Turn breasts to coat well, making sure chicken is completely covered. Place in the refrigerator several hours, preferably overnight. To grill chicken, heat a large skillet and melt the stick of butter. Remove chicken breasts and allow excess marinade to drip off. Place breasts into skillet with melted butter, sprinkle with salt and pepper and cook on high heat until white begins to show through the middle of chicken and exterior is browned. Flip breasts over with a spatula and cook until brown on other side. The process should take about 4-6 minutes on either side, but be careful not to let chicken burn; adjust heat down as needed.

Hunger in America is much closer than you may think. With the USDA reporting that one in eight Americans struggles with hunger, including more than 13 million children, food insecurity is an issue facing families in every county across the country. Spring and summer are especially difficult. During this time, food banks face a "spring hunger gap," when food supply is often at its lowest level. Also, during the summer when school is not in session, millions of children lose access to free and reduced-price meals. To help provide meals to people struggling with hunger, companies like Walmart have created unique campaigns like "Fight Hunger. Spark Change." that call on the public to take action and join in the fight against hunger. The campaign takes place every spring and encourages the millions of customers who shop at its stores each week to take action by supporting the Feeding America network of food banks and the more than 46 million Americans it serves throughout the country. "The campaign is an important part of Walmart's commitment to helping families who struggle with hunger," said Kathleen McLaughlin, president of the Walmart Foundation and chief sustainability officer for Walmart. "Together with our suppliers, customers and friends at Feeding America, we're dedicated to making a positive difference in the lives of those who live and work in the communities we serve." The "Fight Hunger. Spark Change." campaign provides support to each of Feeding America's 200 member food banks. The retailer's commitment to fighting hunger can be seen through food bank programs across the country, such as those offered at the Mississippi Food Network. Getting involved to help fight hunger in your community may be easier than you think. Here's what you can do: Volunteer. It doesn't take a big time commitment to make an impact. Visit your local Feeding America food bank and ask about volunteer opportunities. Donate. If you can't contribute time, donate food or money. Your local Feeding America food bank can always use help restocking its shelves. Spread the word. Get to know the facts about hunger and spread the word through your social media activities. The "Fight Hunger. Spark Change." campaign relies heavily on social media to raise awareness of the issue and drive donations to Feeding America food banks across the country. To learn more about what you can do to help curb the spring hunger gap and provide meals to families facing hunger in your community, visit walmart.com/fighthunger.

Every July hundreds of thousands of people make a pilgrimage from the Pyrenees on France’s border to Santiago de Compostela on Spain’s northwest coast. The passage is historically known as the El Camino de Santiago or Way of St. James, a route taken by pilgrims who were delivering the remains of St James for burial. Alas, the good apostle was beheaded during the Middle Ages for preaching the gospel in Spain. Theoretically, to finish the 1,500-mile trek is penance for one’s sins, but many people make it for the heck of it. Fortunately for the weary, most routes conveniently pass through Spain’s wine country where one's thirst can be sinfully slaked. There’s nothing like slugging down some wine on the way to confession. We like to walk, but pounding the asphalt for absolution and wine isn’t on our bucket lists. We're good for looking at a map, however, and pretending. Much of the northern route passes through Basque Country, La Rioja, Navarra and Galicia. The latter is home to Rias Baixas, which produces some refreshing albarinos after those long walks. Albarino is a great match to seafood and shellfish and is one of our favorite apertifs for spring. Here are wines to pour while poring over the map: Camino Txacoli 2015 ($16). From Basque Country, this wine made from hondurrabi zuri grapes has a nice fizz typical of the region. It puts a spin on classic grapefruit and melon notes. Good way to start your fantasy trek. Bodegas de la Marques Valserrano Reserva Rioja 2011 ($20). If you are looking for a reasonably priced rioja to age for 5-10 years, this is a good deal. Sturdy tannins give it great body, but sweet blackberry and cherry fruit give it big, forward flavors with a good dose of oak. Bodegas Franco Espanolas Rioja Bordon Grand Reserva 2005 ($15). The blend in this price-worthy rioja is tempranillo (80 percent), garnacha, mazuelo and graciano. Wow, huge and ripe dark berry flavors with a dash of spice, oak and vanilla. Castilla y Leon Granza Tempranillo 2015 ($15). From the Ribera del Duero region, this tempranillo has ripe dark berry flavors with a cranberry and earthy aroma, soft texture and lingering complexity. Pazo das Bruxas Albarino 2015 $16). This reasonably priced white wine from Rias Baixas has refreshing acidity, simplicity and elegance and with peach, lime aromas. This is a nice aperitif in warmer weather. Vinas del Vero La Miranda de Secastilla Garnarcha Blanca 2013 ($15). From Somotano in the Navarra region, this is very different. Made from garnacha blanca grapes is incredibly aromatic with peach and tropical fruit notes. Different is good! Condes de Albarei Albarino 2015 ($15). White peach and apple flavors dominate this aromatic and round albarino. Terras Gauda Badía de San Campio Albarino 2015 ($20). We like the tangerine and orange flavors of this delicious, refreshing and soft albarino. WINE PICKS Dry Creek Cabernet Sauvignon Dry Creek Valley 2013 ($27). This zesty blend of all five Bordeaux grapes sang when we served it alongside grilled steak. Deep and dark with rich cherry/berry flavors and scents. Ready to drink now or age 3-5 years. Dutcher Crossing Taylor Reserve Cabernet Sauvignon 2013 ($48). New to us, this Dry Creek Valley producer impressed us with all its wines. The cabernet is a killer for those who like a fruit-forward style that hits 10 on the delicious scale and that is thanks in part to the syrah that makes up 20 percent of the blend. Ripe blackberry and spice aromas with richly textured blackberry and spice flavors. You will enjoy Dutcher Crossing's flavorful Maple Vineyard zinfandel too. Beringer The Waymaker Red Wine Paso Robles 2014 ($28). This mélange of mostly syrah and cabernet along with petite sirah, malbec, mourvedre, petite verdot and tannat produces a abundantly rich and elegant red wine. Effusive blueberry and blackberry nose. In the mouth cherry, blueberry and cherry flavors are accented by delightful spicy elements. This is a terrific effort by Beringer and well worth the price. Awesome! Grove Mill Pinot Noir Wairau Valley Marlborough New Zealand 2013 ($20). This pinot noir from New Zealand will give you some insight about the increasing interest in this finicky grape grown in the southern hemisphere. Spice and cherry elements dominate the nose and palate in a thirst-quenching package. Very well balanced and easy to drink. Joseph Drouhin Côte De Beaune-Villages 2014 ($29). This red burgundy made from 100 percent pinot noir would be a terrific introduction to those readers not familiar with this appellation. A typical expressive cherry accented pinot noir nose with cranberry and cherry flavors with some spice elements. Not complicated just pleasing to drink and at a decent price for a burgundy. Concannon Vineyard Petite Sirah 2014 ($20). For decades we have enjoyed this delicious petite sirah from the Livermore Valley. Very rich texture with intense, focused blackberry and blueberry fruit flavors. Concannon specializes in this grape variety and there are even better, single-vineyard versions, albeit for more money. Ron Rubin Green Valley of Russian River Valley Pinot Noir 2013 ($40). This unique region of the Russian River Valley produces some interesting wines. The Rubin pinot noir has bright cherry and plum flavors with a good dose of spice and cocoa. Fermented in stainless steel, it's profile is clean and medium bodied.

PHOTO SOURCE: (c) Mirko - Fotolia.com (StatePoint) Welcome warm weather by gathering friends and family. If you are looking to create a memorable evening, consider entertaining guests at home with an instructional wine tasting and cooking lesson. Wine Tasting Keep it classic when buying wines for your tasting. Choose a winery that produces varietals that best showcase its wine region and can be enjoyed by every level of wine drinker. One great choice is St. Francis Winery and Vineyards, a leader in producing top-quality, sustainable wines from mountain and valley vineyards in Sonoma County, CA. Committed to producing the best wines possible while protecting the environment, St. Francis Winery has established eco-friendly farming practices to create luscious, fruit-driven wines that highlight the terroir of Sonoma County. Select from a range of crisp whites such as Sauvignon Blanc or Chardonnay to juicy Merlot or spicy Zinfandel. If you are looking to treat your guests, try the 2014 Sonoma Valley Reserve Merlot (SRP $39.99), a lush wine with spicy aromas of berry, licorice and sage. During the tasting, instruct guests to swirl, smell and sip wines. They will be able to pick out certain aromatics of soil and fruit of the region. “Clean air and water, rolling hills, diverse soils and sustainable vineyards are captured in the wines from Sonoma, giving your guests a sense of place while tasting,” explained Christopher W. Silva, CEO and president of St. Francis Winery and Vineyards. Cook Together After tasting wines, show off your hosting skills by leading a group cooking lesson. This is an entertaining way to test your guests’ skills in the kitchen. An easy group-friendly recipe is delicious Pizzettas (mini pizza rolls). Developed by the St. Francis Winery and Vineyards Culinary Team. This appetizer pairs perfectly with the Reserve Merlot. Pizzettas (mini pizza rolls) Ingredients: Serves 6 6 Italian sausages, cooked 1 package puff pastry 1 egg, slightly beaten 1/2 cup marinara sauce 1/2 cup grated Parmesan cheese Preparation: Preheat oven to 450 degrees. On a floured board, roll out the puff pastry until 1/6 inch thick. Wrap each sausage in a piece of the puff pastry. Add a few drops of water to the egg. Seal the roll and brush the egg wash over each roll. Spray a cookie rack with non-stick spray. Place rack on a cookie sheet. Place the sausages on the rack and bake in oven for 20 minutes or until the puff pastry is golden brown. Let the sausage cool to room temperature. Slice the sausage into rounds about 1/8 inch thick. Arrange slices on a serving platter. Place a dollop of the marinara on the sausage rounds and sprinkle with Parmesan cheese. Heat rounds in the oven until the cheese becomes soft. Enjoy your special gathering this season by entertaining guests with interesting wines and delicious appetizers to match.

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.

Finding the perfect recipe to share with loved ones can prove to be a year-round challenge. These tasty dishes that include a flatbread appetizer, shrimp main dish and a favorite seasonal dessert made with strawberries can help you serve up a meal perfect for any spring gathering. Visit Culinary.net for more tips and recipes to make your springtime gatherings as nutritious as they are delicious. HEARTY AND FLAVORFUL Make your meal a hearty, tasty one by starting it off with this recipe for Herbed Veggie Focaccia Bread, a pizza-esque flatbread that’s a delicious alternative to all-too-common unhealthy appetizers. Topped with mushrooms, tomatoes, peppers, olives and onion, this delightful small plate packs a nutritious load of veggies. Find more nutritious recipes at AICR.org. Herbed Veggie Focaccia Bread Reprinted with permission from the American Institute for Cancer Research Servings: 12 Dough: 1 cup whole-wheat flour 1 cup all-purpose flour, divided 1 package (1/4 ounce) quick-rise yeast 1 teaspoon salt 1 cup warm water, 125-130 F 1 tablespoon canola oil Topping: 7 medium fresh mushrooms, sliced 3 plum tomatoes, chopped 1 small green bell pepper, slivered 1/2 cup sliced black olives 1/4 cup chopped red onion 2 tablespoons olive oil 2 teaspoons apple cider vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon dried oregano 1/4 teaspoon thyme 1/4 teaspoon basil 1/4 teaspoon garlic powder Nonstick cooking spray 2 teaspoons cornmeal Heat oven to 475 F. To make dough: In mixing bowl, combine whole-wheat flour, 1/2 cup all-purpose flour, yeast and salt. Add water and oil. Beat until smooth. Stir in remaining all-purpose flour to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand 15 minutes. To make topping: In bowl, combine mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder. Coat 15-by-10-by-1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal. Gently press dough into pan. With fork, generously prick dough. Bake 10 minutes, or until lightly browned. Cover dough with topping mixture. Bake additional 10 minutes, or until edges are golden brown. FAST, FLAVORFULFISH DINNER If warm spring weather has you in the mood for a simple fish dinner, look to your humble sheet pan. Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to enjoy tasty seafood recipes you’ll want to make all year long. Sheet pans are perfect for simple fish dinners because they require minimal cleanup and everything is baked on one pan. While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper. Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section. Explore more recipes to enjoy during spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest. Coconut Lime Shrimp with Zoodles Prep time: 15 minutes Cook time: 15 minutes Servings: 4 1/4 cup Thai Kitchen Coconut Milk (regular or lite) 1 teaspoon McCormick Ground Ginger 1/2 teaspoon McCormick Garlic Powder 1/4 teaspoon McCormick Crushed Red Pepper 1/4 teaspoon McCormick Pure Lime Extract 1 pound large shrimp, peeled and deveined 1 small zucchini, cut into thin noodles with spiralizer 1 medium yellow squash, cut into thin noodles with spiralizer 1 medium carrot, cut into thin noodles with spiralizer 2 tablespoons oil 1/2 teaspoon salt 1/4 teaspoon McCormick Ground Black Pepper Heat oven to 375 F. In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well. Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer. In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan. Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles. Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself. DESSERT MAKEOVER Strawberries are a seasonal favorite. Indulge by skipping the shortcake and whipping up this lower-calorie dessert for more flavor and less guilt. A whole-wheat crust layered with simple, low-fat ingredients and topped with fresh strawberries provides a tasty springtime treat. Find more good-for-you recipes at AICR.org. Strawberry and Cheese Refrigerator Pie Reprinted with permission from the American Institute for Cancer Research Servings: 8 1 prepared whole-wheat graham cracker pie crust (9 inches) 4 ounces reduced-fat cream cheese 1/4 cup reduced-fat sour cream 2 tablespoons extra-fine sugar 1 teaspoon grated lemon zest 1/2 teaspoon vanilla extract 1 pound strawberries 1/2 cup strawberry fruit spread 1 teaspoon lemon juice (optional) Heat oven to 350 F. Place crust on baking sheet and bake 8 minutes, or until golden and fragrant. Transfer to wire rack and cool completely. Place cream cheese, sour cream, sugar, lemon zest and vanilla in small bowl. Using hand mixer on medium speed or wooden spoon, blend until combined and smooth. Spread cheese mixture evenly over bottom of pie crust. Refrigerate until set, 1-2 hours. Before serving, cut off tops of strawberries. Halve largest ones and place in bowl. Cut remaining berries lengthwise in quarters and place in another bowl. Melt fruit spread in bowl in microwave or in small saucepan over medium heat, stirring often. Mix in lemon juice, if using, and divide hot fruit spread between two bowls of berries. Using fork, toss until fruit is coated. Spoon quartered fruit into center of pie, turning most pieces cut-side down. Arrange larger halves in circle around edge of pie with flat side facing rim of crust and pointing toward center of pie. Fill open spaces with any remaining fruit spread. Serve pie within 1 hour.

Spring, wonderful spring...the official start of vacation season. Vacation means many things, including letting someone else do the cooking. I understand the appeal of seeking a reprieve from packing hundreds of mundane lunches and trying to think of something - anything - to cook for dinner night after night. However, before you pack the car or book a flight, I have an alternate plan. Don't wreck the budget with a long sojourn to an expensive out-of-state resort offering pricey restaurants. Instead, look no further than our own Gulf Coast. I often receive emails from readers asking for restaurant recommendations for our state’s crown jewel. Just as one email isn’t long enough to list all my favorites, I’ll spread the list of my top culinary picks over a couple of columns. But before diving into the culinary scene, deciding how and when to go, along with what to do when you get there, must be decided. The Gulf Coast Convention and Visitors Bureau website contains a wealth of information on lodging, RV parks and campgrounds. Also included is a list of things to do, including attending weekly festivals, many centered around local cuisine. At least one, sometime more, are held each weekend until the end of the year. Find out more at www.gulfcoast.org. Besides festival-going, beach walking, shopping, casino hopping, sightseeing, and shopping – the #1 reason to head south is to sample authentic Coast restaurants. Trust me, it's more than enough reason for me when I'm homesick for the sight of the natural beauty of our shoreline, fresh salty breezes and palm trees, and the best shrimp po'boy in the world downed with a Barq's root beer. Since Barq's was first bottled in Biloxi, I try to pay homage to this fact as often as I can. My food picks range from elaborate fine-dining establishments to local family-owned restaurants and bakeries to downright dives. Without further ado, here are a few eateries that never failed to serve up a delicious meal. Before going, make sure to call to check seasonal hours. If you’re coming in to the Coast via Highway 49 before noon, stop by Triplett-Day, a real-live drugstore hearkening back to a bygone era with a small restaurant in the back. They serve regular breakfast items like biscuits, bacon and eggs, but it’s the beignets that are the real star. Once you arrive at the beach, take a left on U.S. 90 and choose from among several restaurants on or near the beach. One of my favorites is Shaggy’s. Don't let the brightly-covered exterior fool you. Shaggy's serves up surprisingly good seafood, sandwiches, burgers, and pasta dishes. An outdoor patio overlooking the water is an added bonus. A new waterfront addition to Biloxi is The Blind Tiger, a Bay St. Louis favorite since 2013. Located on the south lawn of Harrah’s, the kitschy, come-as-you-are restaurant offers great food with a panoramic view of Deer Island, shrimpers, and majestic sunsets. No trip to the Coast is complete without a stop by the Beau Rivage. Even if you’re not an overnight guest, walking through the Beau is a treat. Filled with thousands of flowers, unique shopping opportunities, and a range of dining spots, the Beau is always on my itinerary. The daily buffet, Coast Seafood, and Roasted Bean never disappoint. However, if your budget allows, schedule a special dinner at BR Prime. It’s a bit pricey, but the charming restaurant's outstanding steaks, seafood, and ambiance are worth every penny. If you’re craving barbecue, head over the Biloxi Bridge to Ocean Springs and drop into The Shed Barbecue & Blues Joint. It’s a loud, rustic place, but The Shed smoked ribs and brisket more than compensate for the noise level. Other favorite spots are Mary Mahoney’s, a Biloxi stalwart for decades; Ole Biloxi Fillin’ Station, and Cork and Cleaver in downtown Gulfport. In a future column, I’ll share my all-time favorite Coast “dive” and food finds over the Bay Bridge in Hancock County. Just thinking about the area’s food treasures made me crave an old school, classic Coast dish - shrimp spaghetti. Using shrimp instead of a heavier meat sauce and creating a low-fat tomato cream sauce makes this a lighter dish than traditional spaghetti and meat sauce. Just like our Coast; it put a needed spring in my step. Lightened-Up Shrimp Spaghetti 1 pound of medium shrimp (I used a bag of frozen, defrosted) 1 pound of tubular pasta (I used rigatoni) 2-3 teaspoons of olive oil 1 teaspoon minced garlic 2 (14-ounce) cans of crushed tomatoes 1 teaspoon each: dried basil, oregano and parsley 1/4 teaspoon salt 1 cup low-fat milk 1 tablespoon all-purpose flour 2 tablespoons grated parmesan cheese Boil pasta in lightly salted water. While pasta is boiling, add olive oil to a large skillet or Dutch oven and sauté shrimp for a few minutes until pink (don’t overcook). Move shrimp to a nearby dish and add a little more olive oil to the skillet, along with minced garlic. Sauté over low heat, then add tomatoes, herbs and salt. Stir together, bring to a boil, then lower heat to medium and simmer for 10 minutes, stirring occasionally. In a separate bowl, whisk together milk and flour and add to tomato mixture, stirring well over low heat. Add shrimp to the skillet, stir to combine well, then add pasta to the mixture. (If skillet is not large enough for pasta, serve pasta on individual plates and top with tomato and shrimp sauce.) Stir everything together well, then add cheese and stir to melt. Serve hot.

LAUREL, Miss. /PRNewswire/ - Sanderson Farms and the United Way share a rich history. In 1979, Joe F. Sanderson, Sr. served as Board President of the Jones County Givers Fund, an organization now known as the United Way of the Pine Belt Region. This tradition is continued by current leaders within Sanderson Farms who sit on United Way boards across the Southeast. Sanderson Farms' Chairman and CEO, Joe F. Sanderson, Jr., carries on his father's belief that a company will only be as successful as the communities in which it operates. As Sanderson Farms' operations have expanded, the company's charitable giving has also grown. The Sanderson Family has led by example to create a culture of giving within Sanderson Farms. In addition to its corporate giving, the company matches dollar-for-dollar every employee donation made to the United Way. Since 1999, when computer records began recording charitable contributions, the company and its employees have donated over $8.1 million to local United Way organizations in communities where it operates. "Following the United Way's philosophy, this program allows all employee contributions to stay in the areas where they are made, so employees can actually see the impact their donations have on the community," said Hilary Burroughs, Director of Marketing for Sanderson Farms. Sanderson Farms and the United Way share the belief that any person can be a donor. "Employees at Sanderson Farms give amounts that are significant to them. Every gift, no matter the size, is valuable," said Alison Prince, President and CEO of the United Way of the Brazos Valley in Texas. Prince says funding supports almost two dozen non-profits across the region that exemplify the United Way's three bold goals: education, financial stability and health. "Our grant selection process allows us to identify organizations that support the same goals as the United Way. That way, we're not just donating to 18 non-profits, we're working with these organizations to impact lasting change in the community. The support we've received from Sanderson Farms and their employees proves big things can happen when people come together to make a difference." Many United Way branches depend on Sanderson Farms to support crucial community programs. United Way of South Central Georgia Executive Director, Pat McKinnon, says donations from Sanderson Farms allow her branch to give to much-needed youth organizations in five counties. "With aid from Sanderson Farms, we are able to partner with Boys and Girls Club of the Greater Cooke County Area, Kids Advocacy Coalition, and many others. We would not be able to keep our doors open without aid from Sanderson Farms, and we appreciate the generosity of the employees who give." In the aftermath of Hurricane Matthew, donations from Sanderson Farms helped the Lenoir-Greene United Way in eastern North Carolina cover needs not being met by insurance and emergency response agencies. "In the wake of the storm and the months following, we were able to feed and shelter families who couldn't get back to their homes," said United Way Executive Director, June Cummings. And in Georgia, Sanderson Farms has given almost a million dollars to the United Way of Colquitt County over the last decade. "In a small community like ours, these resources really help to improve quality of life," said United Way of Colquitt County Director Angela Castellow. "The growth to our campaign since Sanderson Farms opened has allowed us to continue to provide funding for our 20 partner agencies and to expand into new areas of health and education. We now provide for Story Time in the Park, a library outreach program; the Splash program, which teaches 2nd grade students basic swimming skills, and we were able to add a new partner agency - The Boys & Girls Club of Moultrie/Colquitt County." Donations from Sanderson Farms and their employees have allowed benefiting United Ways to not only survive, but thrive. In Palestine, Texas, the United Way supports Hope Station, a non-profit that helps rehabilitate families in crisis. "Hope Station is a major help to families in crisis after facing challenges such as a lost job or housing," said United Way of East/Central Texas Executive Director, Richard Jones. "Families that come to Hope Station are given a safe place to live and food to eat while they work to get back on their feet." Funding from Sanderson Farms has allowed the United Way of East/Central Texas to expand the products and services they offer the community. Last year alone, Sanderson Farms sponsored an event that provided 67,000 meals to local food banks, in addition to its monetary contributions. In the Pine Belt region of Mississippi, contributions from Sanderson Farms make up 30 percent of United Way funding. In 1962, the United Way provided the seed money to establish what is now known as the DuBard School for Language Disorders, where a leading method for overcoming severe dyslexia and other learning difficulties was developed. "Help from the United Way and Sanderson Farms has allowed the DuBard School to grow from a small, rural organization to a nationally known treatment and research center," said Barbara Johnson, Executive Director of the United Way of the Pine Belt. "The DuBard School was started to fill a community need, and now it serves 140 full-time students with hundreds on the waiting list. People move to the Pine Belt from all over the country to enroll their children at DuBard. With treatment at the DuBard School, former students have been able to overcome challenges, such as the inability to speak or hear, and go on to succeed in various academic and workplace settings." Last year alone, Sanderson Farms and employees gave a total of $686,742.06 to United Way branches across the South. By supporting programs that work to improve education, income, and health, Sanderson Farms and the United Way are creating long-term solutions to issues facing communities across the region.

Hungary – a former member of the USSR along with Georgia, Moldova and several other countries -- are producing amazing wines from indigenous grapes at bargain prices. Since the early 1990s Hungary has been governed by a democratic government and features a free market economy. The Hungarian wine industry that has emerged is returning to its quality winemaking roots and the wines they are producing deserve notice. Until recently a trickling of Hungarian wines available in the United States were limited to golden Tokaji Aszu, late harvest dessert wines and a red wine called Bulls Blood made from the kekfrankos grape, also known as blaufrankisch in other parts of the wine-growing world. Today the white furmint grape, thought to be indigenous to Hungary, is creating excitement among wine drinkers. Although furmint is the primary grape in the sweet Tokaji Aszu wine, recent interest comes from the dry version of this varietal. Furmint is a late-ripening varietal that is grown in Hungary's ancient volcanic soils. It produces wine with bold acidity, ample fruit flavors and wines with a distinct streak of minerality. Furmint is also a versatile varietal that can complement many dishes. We tasted several Hungarian furmints with Noel Brockett, a wine representative for Wines from Georgia and Hungary. Noel said that except for the communist-period interruption, Hungary has produced serious fine wine for almost three centuries. In 1727 it was the first in the region to create a DOC to establish official rules for the production and labeling. Following are our recommended wines: Grof Degenfeld Furmint Tokaj 2013 ($18). Although this wine has a bit of residual sugar, the bracing acidity provides a delightful balance with peach and mineral notes, and a smooth creamy finish. Made from organically grown grapes. Highly recommended Beres Furmint Tokaj Szaraz Dry 2014 ($16). The ample acidity in this furmint is matched with refreshing peach and pear flavors. Noel suggested that this wine could easily pair with some meat dishes such as pork or chicken. It would also be a great match for oysters. Kvaszinger Estate Furmint Tokaj 2103 ($23). This was our favorite of the dry furmints. Distinctive mineral nose with citrus and pear flavors and a whiff of smoke. The wine features a long creamy finish. Awesome! Hold and Hollo Holdvolgy Vineyard 2012 ($20). A very interesting bottle with a lime green rubber label. The blend is 65 percent furmint and 35 percent harslevela with a touch of muscat. A lovely floral note in the nose leads to citrus and some spice flavors with a touch of caramel sweetness in the mouth. Beres Tokaji Aszu 5 Puttonyos 2007 ($63). This sweet botrytised dessert wine is what originally put Hungary on the wine map centuries ago, especially among European nobility. A very sweet wine similar in weight and sweetness to French sauternes, this wine is a delight to experience. Although sweet, it is balanced with enough acidity to prevent a heavy presence on the palate. Ripe fresh and dried apricot flavors and honey dominate the flavor experience. Puttonyos refers to the level of sweetness in the wine on a scale of of 3 to 6. A very refreshing and satisfying dessert wine. WINE PICKS Sterling Vintner’s Collection Chardonnay 2015 ($10). This is a great value. Simple but yields quaffable pineapple and other tropical fruit flavors. Masseria Li Veli Askos Verdeca IGT 2015 ($18). We fell instantly in love with this delicious white wine from Italy. Its name is the grape variety that is blended with a bit of fiano minutolo – not exactly a household name in wine, right? Nonetheless, the combination provides a fascinating break from your usual chardonnay. Generous tropical fruit aromas and flavors with a spirited dash of spice. It won't be easy to find, but it is worth asking your wine store to buy some for you. Masseria Li Liveli Askos Susumaniello Salento IGT 2015 ($20). Susumaniello is the grape variety and one we doubt many of you are familiar with. We weren't either, but we loved this lively, medium-bodied wine with an array of flavors that range from raspberry to cassis. Long in the finish, it bears a hint of licorice. Square Peg SP-SL Estate Vineyard, Block 1, Pinot Noir 2014 ($55). With vineyards only 8 miles from the Pacific, this Russian River producer offers a rare, dry-farmed pinot noir that is not only delicious but bold in style. Rich black cherry flavors with a dash of chocolate. Flora Springs Soliloquy 2015 ($50). This is one of our favorite and most luxurious sauvignon blancs, albeit one of the most expensive too. Flora Springs takes this grape variety to a whole new level by adding some oak aging and stirring the lees several times to give the wine a creamy, textured mouthfeel. Flora Springs uses its own clone -- "Soliloquy" -- that was certified by the University of California, Davis, in the 1980s. Maison Vialade Vin de Pays d’Oc Villa Vialade Red 2015 ($9). This delicious wine is made from the marselan grape which is a relatively recent cross between grenache and cabernet sauvignon, and predominantly found in Languedoc-Roussilion. The nose is somewhat reminiscent of beaujolais with bright raspberry fruit flavors. Not complicated, but delicious and a great value for the summer.

Although Natasha Haynes has never lived or worked on a farm, her professional career has circled around agriculture. She is an Extension agent in Hinds County and host of “The Food Factor,” the weekly video feature produced by the Mississippi State University Extension Service. (Photo by MSU Extension Service/Jonathan Parrish) STARKVILLE, Miss. - Natasha Haynes has never lived or worked on a farm, but her professional career with the Mississippi State University Extension Service circles around agriculture just the same. Haynes is an Extension agent in Hinds County and host of "The Food Factor," the weekly video feature produced by the MSU Extension Service. She grew up in Jackson and earned a bachelor's degree in family and consumer sciences from Alcorn State University. “I was a city girl going to work for Extension in 1995,” Haynes said. “Mississippi State came to recruit at Alcorn State, and after my agent-in-training time in Hinds County, I accepted a job as an area home economist in Lincoln and Pike counties.” She moved through a few positions in the southwest region of the state before settling in Rankin County working for Extension in family and consumer sciences. “Shortly after I began working for Extension, I had to work a livestock show in Lincoln County,” Haynes said. “The dairy specialist thought it would be fun if I showed his cow. He brought out the mama first, and after he realized I was scared to death, he brought out the calf. “I won second place in showmanship with his dairy calf,” she said. “The farmers were laughing because I didn’t know how to show an animal, but I was very proud of that win and the fact that I got my picture in the paper.” It was early in her Extension career that Haynes met Janice Jones, a now-retired Extension agent who worked in both Webster and Hinds counties. “She is the reason I work for Extension,” Haynes said of Jones. “She was my lifesaver. She was a great mentor and person. She loves Extension and taught me a lot about people and understanding our clientele.” Before Haynes began working for MSU, she completed a semester-long internship with Jones as part of her undergraduate degree requirements. Once Haynes joined Mississippi State, the two were again partnered, this time in a mentoring program that allowed seasoned employees to influence agents starting their Extension careers. “Natasha was a wonderful, young Christian girl, and I knew immediately she would be an asset to the Extension Service,” Jones said. “I was thrilled to have the opportunity to get to know her. I hope she learned some things from me that helped in her career, and I know I learned from her.” That mentoring relationship turned into a true friendship that continues to this day. “The fact that she is successful in her career does not surprise me at all,” Jones said. “I have watched her grow and develop her skills, and she has a deep desire to serve. I could not be more proud of the fine, young woman she is.” Along the way, Haynes earned a master’s degree in communications from Mississippi College. That degree opened doors for her to work in radio, newspaper and occasionally television in the McComb, Brookhaven and Jackson areas. This background, combined with her winning personality, landed her as host of Food Factor in 2015. The show promotes nutrition and healthy lifestyles, and she is commonly called “the food lady” when spotted around the state. “Because we’re discussing food, we try to spotlight Mississippi agricultural products and we promote farmers markets,” Haynes said. “Our overall mission is to promote health and nutrition, and that affects every person in Mississippi, regardless of age or occupation.” Haynes, who serves as her own wardrobe and makeup artist, loves the color purple. “If you ever see purple on the show, that’s something of mine personally,” she said. “I often wear purple tennis shoes on the show, and if you ever see a purple dish or accessory, that came from my house.” View “The Food Factor” on local news programs in Jackson, Biloxi, Tupelo, Greenville and Meridian. The feature also can be seen weekly on “Farmweek,” the agricultural news show produced by the Office of Agricultural Communications, which airs on Mississippi Public Broadcasting and on the cable network RFD-TV. All episodes are available on YouTube and online at http://extension.msstate.edu/shows/the-food-factor.

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.

Split-cell catfish ponds circulate oxygen-rich water from the larger lagoon through channels to the smaller side where catfish grow. On March 21, 2017, Mississippi State University Extension aquaculture specialist Mark Peterman, left, and Jeff Lee of Lee’s Catfish in Macon examined the fencing that contains fish in this Noxubee County catfish pond. (Photo by MSU Extension Service/Kevin Hudson) MACON, Miss. - Mississippi has a long history of catfish production, but recent advances in management and production are changing the way some ponds look and operate. Catfish ponds have traditionally been rectangular, shallow and large, usually about 10 acres of water. Today, some existing ponds are split in half to make two equal-sized, intensively managed ponds. Another new approach is to use levees to split ponds into cells with fish raised in 20 percent of the area and the other 80 percent used as a lagoon that helps oxygenate water. Mark Peterman, area aquaculture specialist with the Mississippi State University Extension Service, said many catfish producers in east Mississippi are intensifying their operations when renovating catfish ponds. “Although they require more active management, the smaller, intensely managed ponds can be profitable in certain farm situations,” Peterman said. A traditional pond is stocked with 7,000 young, fingerling catfish per acre. While catfish can move about the entire pond, they tend to congregate in zones of richly oxygenated water created by aerators. Factors are unique at every farm, but traditional catfish ponds usually can break even when they harvest 9,000 pounds of catfish per acre. “Many people continue to use and remain productive with the 10-acre ponds,” Peterman said. “Profitability depends on the cost of feed, pond bank fish price and the level of effort you are willing to invest.” Each intensively managed pond, usually covering 4 to 6 acres, is made from a renovated 10-acre pond. These smaller ponds are stocked at 10,000 fingerlings per acre. “Intensively managed ponds push the envelope,” Peterman said. “They are small ponds stocked and aerated at higher rates than traditional ponds.” Although costs vary by farm and fluctuate with the cost of feed and other inputs, intensively managed ponds must produce about 12,000 pounds of catfish per acre to break even. Split-cell ponds, a newer variation of the intensively managed pond, house fish in a small area, excluding them from the larger lagoon. “A levee divides the pond sections, but it has open channels to allow for water exchange,” Peterman said. “During daylight hours, water moves from the lagoon where photosynthesis is occurring to the side containing the fish. When the sun goes down, the algae stop producing oxygen, so aerators are turned on to produce oxygen for the fish.” Split-cell ponds are stocked at 15,000 fingerlings per acre. The number of fish is based on the entire acreage of the pond and lagoon, but they live in 20 percent of the water. These ponds must produce about 16,000 pounds of catfish per acre to break even. Jeff Lee, a partner in Lee’s Catfish in Macon, has about 50 acres of split-cell catfish ponds among his 250 total acres. He is in the process of converting other ponds to this management method as they are renovated. “Land prices have gotten high in this area, and this is a way to do more on a smaller footprint,” Lee said. He said when his ponds were built in the 1980s and 1990s, the industry thought bigger was better, but smaller ponds allow him to intensify production. “Because it’s more intense, if the power goes off or you have a problem, you can get in trouble in a hurry,” Lee said. “You have a lot of fish in a small area, so you have more risk.” Predatory birds are not as much of a problem on the smaller ponds, as they like the larger pond banks found on traditional ponds for takeoff and landing. Another advantage of smaller ponds is seen at feeding time. “You’re throwing the food on top of the fish. They’re not out visiting the neighbors, and they will feed even when they’re not hungry if the food is there,” Lee said. The MSU Extension Service supports the catfish industry in the state, offering information and research data to answer questions posed by producers. “If farmers are looking to intensify their operations, we can provide the information for them to achieve their management objectives,” Peterman said. “Extension focuses on educational programming coordinated through the local county offices, facilitates interaction between researchers and farmers, and provides information on a one-on-one basis as well as collectively through events, a website and newsletters.”

Something about the holidays inspires nostalgia for bygone days. Lately, I’ve received emails from readers and had conversations with friends filled with reminisces of past Easters with loved ones, including grandmothers and mothers who are no longer here. Almost everyone has childhood memories of gathering with family around the Easter dinner table. These sweet memories sustain us during dark or even mundane times of the year. Special holiday meals, especially Easter lunch on this holiest of days, are memory-making times that we never get back. They strengthen family bonds and instill graceful, lovely traditions and manners. In some ways, they determine who we turn out to be. One friend wistfully recalled waking up on Eastern morning to the tantalizing aroma of her mother’s ham baking in the oven and hearing her in the kitchen chopping vegetables for dressing. She would give anything to have that experience just one more time. Fifty years later, a reader can clearly describe the colors of her mother’s striped dishtowel draped over homemade rolls as they rose in the early Easter sun on the kitchen counter. Still another longed for a slice of her grandmother’s lemon meringue pie served on fine china and eaten with silver forks. Her “treasures,” as she called them, were only brought out of the china cabinet on Thanksgiving, Christmas and Easter. The passage of time does not diminish poignant memories of dear faces and the sound of voices and laughter as family members gather for a meal. Like many, I was raised to believe holiday meals, especially on Easter, were sacred. They deserved more time and effort than other run-of-the-mill dinners. Likewise, the holiday table should be dressed with the best china, silverware and decorations. After all, these special days arrive just a few times each year. For this reason, to this day I prefer not to eat regular food on holidays. I want to savor special dishes I remember being on the dinner tables of my childhood. Additionally, I look forward all year to decorating the table and helping prepare my family's modern-day favorites that are time-intensive to make, but well worth the effort. Many of our traditions are rooted in our past, but Easter food choices go back centuries further than our own family tables. The popularity of eating lamb on Easter has its roots in early Passover observances before the birth of Christ. The people of Egypt were burdened with plagues, including the death of firstborn sons. Jews painted their doorposts with a sacrificed lamb’s blood so that God would “pass over” their homes. Modern-day Christians refer to Jesus as the “Lamb of God,” another reason lamb often shows up at the Easter table. On a less symbolic note, today there is no religious reason for eating ham at Easter. It actually became an Easter staple for economic reasons. In the olden days, ham was one of the first fresh meats available after a long winter with no livestock to slaughter. However it got to our Easter table, I’m just glad it’s there. My family prefers smoked ham at Easter, but if you bake yours, Erika at the National Pork Board sent me delicious-sounding recipes for dressing up a baked ham. One includes a honey, fennel and mustard glaze, while another is for ham with rosemary, oranges and olives. The pork board even thought of a way to use all the leftover ham from Sunday’s lunch. Forget ham sandwiches, I’m planning to make ham and smoked Gouda biscuits for Monday’s breakfast. Again, I’ll send the recipe to you if you’re interested. Besides ham and turkey, my family will feast on dressing, homemade rolls, an array of vegetable side dishes, including potato salad and my stuffed hash brown casserole. For dessert, we’ll likely have pound cake with fresh strawberries and ice cream; pistachio salad and my contribution, Junior’s Deli’s No. 5 Cheesecake. If cheesecake was part of your family's tradition or like a reader recalled, you first tasted a slice at Jackson’s Morrison’s Cafeteria’s Easter buffet as a child, it may be something you’d like to create, but don’t have the time to invest. If so, try my Easter dessert that tastes like a combination of cheesecake, an Orange crush and pineapple pie. As you savor each creamy bite, remember Easters past with loved ones around the table. Making memories with loved ones is not what Easter is all about. But as everyone will agree, it definitely applies to the dinner table. Easter Orange, Pineapple and Cheesecake Trifle 1 box of orange cake mix 15-ounce can mandarin oranges, drained, juice reserved 1/4 cup oil 3 eggs 1 15 ounce can crushed pineapple 8 ounce cream cheese 1-1/2 cups heavy cream 1 teaspoon vanilla 1-1/2 cups graham cracker crumbs, divided Whole orange for garnish Preheat oven to 350 degrees. Grease a 9 x 13 pan. With a hand mixer, combine the cake mix with the eggs, oil and reserved juice from the mandarin oranges; beat for three minutes. Fold in the mandarin oranges. Pour into prepared pan. Bake 30 - 35 minutes until done. Move to a cooling rack. While cake is cooling, beat together cream cheese, heavy cream and vanilla. Whip until mixture is light and fluffy. Sprinkle half of the graham cracker crumbs on the bottom of a trifle dish. Cut the cake in half, then tear off medium pieces from one half and spread on top of crumbs Spread a layer of crushed pineapple on top, then add a layer of cream cheese mixture. Repeat all three layers, then use a spatula to smooth top layer of cream cheese. Use a grater to sprinkle orange zest over the top for a decorate finish or peel orange and place individual slices around the edge. Ham and Smoked Gouda Biscuits with Maple Butter 1 cup diced ham steak (not sliced ham) 2-1/4 cups all-purpose flour 2-1/2 teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 3/4 teaspoon baking soda 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes, plus more for the baking sheet 1-1/2 cups smoked Gouda cheese, coarsely shredded (about 4-1/2 ounces) 1/4 cup chives, chopped (substitute thyme) 1-1/4 cups plain yogurt (lowfat is O.K.) For The Maple Butter 1 cup (2 sticks) unsalted butter, softened 2 tablespoons maple syrup (substitute honey) Pinch of salt Preheat the oven to 450°F. Butter a large baking sheet, or coat it with nonstick spray. Whisk together in a large bowl the flour, baking powder, sugar salt and baking soda. Use a pastry cutter or fingertips to add the butter, working the mixture until it resembles a coarse meal. Stir in the ham, cheese and chives. Add the yogurt, stirring until just combined. Drop the dough onto the prepared baking sheet in 12 equal mounds, about 1 inch apart. Bake until golden brown, 18 to 20 minutes. While the biscuits bake. Make the maple butter. In a medium bowl, combine the butter and maple syrup. Add salt to taste and transfer to a serving bowl. Serve the biscuits warm. with the maple butter on the side. Ham with Rosemary, Oranges and Olives 1 fully-cooked boneless ham, about 6 pounds 2 oranges, quartered and cut into 1/4-inch slices (peel and all) 1/2 cup Kalamata olives, pitted and halved lengthwise 1-1/4 cups orange juice 1-1/4 cups fruity white wine 1 cup fresh rosemary, plus sprigs for garnish 2 tablespoons olive oil 1 tablespoon white balsamic vinegar, or white wine vinegar 2 teaspoons pepper 4 teaspoons cornstarch, dissolved in 3 tablespoons cold water 8 tablespoons unsalted butter, cut into 6 or 8 pieces (1 stick) Salt, to taste Preheat the oven to 350 degrees F. Arrange the ham in a 9- by 13-inch baking pan and arrange the oranges and olives around the ham. In a medium bowl or measuring cup, combine the orange juice and wine. Pour 3/4 cup of the mixture into the baking pan and roast for 1 hour, basting with the pan juices and stirring the orange-olive mixture every 15 to 20 minutes. Set the remaining orange-wine mixture aside. Meanwhile, in the bowl or a food processor, pulse the rosemary to chop. Add the oil, vinegar, and pepper and pulse to make coarse, wet paste, scraping down the bowl as necessary. Spread the rosemary mixture over the top and sides of ham. Cover loosely with foil and continue baking until internal temperature reaches 140 degrees F, 30 to 45 minutes. Transfer the ham to a cutting board and let rest 15 to 30 minutes. Meanwhile, use a slotted spoon to transfer the orange-olive mixture into a bowl. Place the baking pan on the stovetop over medium-high heat. Add the remaining orange-wine mixture and bring to a boil, scraping up any browned bits in the pan. Add the cornstarch mixture, stirring until the sauce thickens, 1 to 2 minutes. Remove from the heat and add the butter, stirring until it melts. Add salt to taste. Slice enough ham to serve and arrange on plates or a platter. Spoon some of the orange mixture on top. Serve with the remaining mixture and the pan sauce on the side. Serves 20 to 24 (4-ounce serving size) Spiral Ham with Honey Mustard Glaze 7-8 pound spiral-sliced smoked ham, bone-in 6 tablespoons fennel seed 1 cup honey 1 cup Dijon-style mustard 1 tablespoon pepper 3 pounds asparagus, trimmed 2 tablespoons olive oil Preheat the oven to 325 degrees F. Position a rack in the lower third of the oven. Meanwhile, use a mortar and pestle or spice grinder to coarsely crush the fennel seeds. Set aside 1 tablespoon, then transfer the remaining fennel seeds to a medium bowl and add the honey, mustard, and pepper. Set 1 1/2 cups of the mixture aside. Place the ham flat side down in a large shallow roasting pan and brush with about 1/2 of the remaining honey-mustard mixture. Roast the ham, basting with the same honey-mustard mixture and pan juices every 25 to 30 minutes, until the internal temperature reaches 140 degrees F., 15 to 18 minutes per pound (loosely cover with foil if ham gets too browned). Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes. Meanwhile, add a rack to the upper third of the oven and increase the temperature to 400 degrees F. Arrange the asparagus on two large rimmed baking sheets. Drizzle with the olive oil, sprinkle with salt and reserved fennel seeds, and bake until tender, about 15 minutes. Slice enough ham to serve and arrange on plates or a platter. Serve the asparagus and the reserved honey-mustard mixture on the side. Serves 20 (4-ounce serving size)

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.

“Cornbread. Figures.” I was taken aback when I read the two-word comment describing Mississippians’ most searched-for internet recipe. But there it was in the list of most popular recipe searches for every state. Turns out, Google keeps up with our midnight searches for “How to turn milk into buttermilk” and “Why is my cheesecake cracking?" I refuse to believe the majority of us don’t know how to make cornbread or have a wealth of family cornbread recipes readily available. This is Mississippi, for Pete’s sake, the state in which we’re taught to love and bake cornbread from the time we can walk. Also, I’m not sure the word, “figures” was meant in a positive way. What are they saying, our culinary tastes are banal? I speak for all Mississippians when I say we’re proud of our dependence on the bread that’s the cornerstone of our dinner tables. Back to the Google list – I’m shocked that cooks in Massachusetts, home of the first Thanksgiving, need the most help in cooking a turkey. However, it’s not hard to believe folks in Michigan regularly search for a good gravy recipe…but Alabama’s great southern cooks? That must be an error, Google. However, I can believe Washington State needs more assistance than others in frying chicken. Down here, we’re experts at frying as well as baking, roasting and grilling our biggest agricultural export. Here’s a little background on the bread that’s graced our dinner tables for centuries. Unbelievably, besides “cornbread,” there are over 350 names for skillet bread made with cornmeal. Johnnycakes, corn pone, hoecake and crackling are most commonly used, as least in our part of the country. Surprisingly, Mississippi can’t take credit for inventing one of our favorite breads. Historical records show that starving pilgrims learned how to make cornbread in 1620 from the local Indians, who showed them how to grind and use corn for eating during the first cold winter at Plymouth Rock. When the Pilgrims landed, most of the wheat they had brought from England had spoiled on the long voyage. So, cornbread played a valuable role in keeping the Pilgrims going and in the long run, in fueling our forefathers as they built our nation. Fast forward nearly 300 years and we’re still a nation that loves its cornbread. I grew up eating cornbread on a near-daily basis, but don’t have time now to make it very often. The good news is, delicious skillet bread is as close as your local diner and most notable, Ridgeland’s Cock of the Walk at the Reservoir. Their signature bread is served in the most delightful way with fried catfish and turnip greens. Waiters in charge of flipping hot bread from a sizzling skillet to waiting plates claim guests come from around the country to watch the show and partake of crunchy, delicious, straight-from-the-skillet cornbread. In my own kitchen, a bowl of thick chili during the winter wouldn’t be the same without a side of hot, buttery cornbread. After trying a couple of versions, I settled on one with a liberal dose of buttermilk. The rich dairy product creates moist, smooth slices. Before you ask, I wouldn’t dream of adding sugar to my cornbread. I’ll leave that to our northern friends. To make my go-to buttermilk cornbread, heat the oven to 450 degrees, add a little oil in the bottom of an 8-inch cast iron skillet and place it in the oven for about five minutes. While the oil is heating, combine a cup of yellow cornbread with a tablespoon of all-purpose flour, 1-1/2 teaspoons of baking powder and quarter teaspoon each of baking soda and salt. In a smaller bowl, whisk together a cup of buttermilk and one egg, then add to dry ingredients. Stir wet and dry mixtures together just until moistened, pour into the hot skillet and bake at 20 minutes or until top is golden. The weather’s a little too warm for chili, so to get my cornbread fix, it’s time for a light and colorful cornbread salad. Several recipes can be found for the layered dish, including those with a Mexican theme courtesy of beans, salsa and cheese. I prefer the light southern version made with two of my favorite ingredients, bacon and tomatoes. Bolstered by a light base of Mississippi’s most googled recipe, it’s the perfect way to welcome spring. It’s Spring Cornbread Salad 16 ounces cornbread muffin mix 2 eggs 2/3 cup milk 1 pound bacon 1/2 cup sweet pickle juice 1-1/2 cups mayonnaise 1 yellow onion, finely chopped 1 green bell pepper, finely chopped 2 tomatoes, diced 1 cup chopped sweet pickles Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan. Combine the cornbread muffin mix, eggs and milk, stir until just combined. Pour batter into the prepared pan. Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Set aside to cool. When bread is cool, crumble into bite-size chunks. In a large skillet, cook bacon until evenly brown. Drain, crumble and set aside. In a small bowl, whisk together the pickle juice and mayonnaise and set aside. In a large bowl layer one-half of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles. Drizzle with one-half of the dressing and repeat. Top with bacon and chill for 1 hour.

In a world of ever-changing ownerships, there is comfort in seeing an old brand that has survived the challenges of time. Heitz Cellar brings us such comfort. Joe Heitz founded Heitz Cellar in 1961 when there were only a couple dozen of post-war farmers making wine in Napa Valley. He stood alongside such iconic pioneers as Andre Tchelistcheff, Robert Mondavi, Warren Winiarski, Lee Stewart, Louis Martini and Charles Krug who brought old-world winemaking to the valley. Most of these people have since passed but their legacy lives on in new generations. Heitz left his mark on California winemaking by being the first to make a single-vineyard cabernet sauvignon. While others were blending the grapes from several vineyards, Heitz landed on a particular vineyard that produced a unique flavor profile. In 1965, he struck up a handshake deal -- still in existence -- with Tom and Martha May to use grapes exclusively from their 14-acre vineyard. It was Heitz's idea to put their name on the label and thus was born the first single-vineyard cabernet: Heitz Cellar Martha's Vineyard Cabernet Sauvignon. The wine that sold for less than $10 then sells for $225 today. It has more awards than almost any other Napa Valley cabernet sauvignon. It's 1970 Martha's Vineyard cabernet placed ninth in the 1978 Judgment of Paris tasting and scored well in similar tastings afterward. It set a benchmark 46 years ago that is used today. Heitz saw in the terroir a special flavor that makes this wine so great. In fact, the clone's identity remains a family secret. We recently tasted the winery's regular Napa Valley chardonnay ($27) and cabernet sauvignon ($52). They are great wines. The 2015 chardonnay has generous aromas of peach and lemon and tropical fruit flavors with a lush mouthfeel and a dash of sweet vanillin oak. The 2012 Heitz Napa Valley Cabernet Sauvignon has fresh, dark berry fruit, great depth and complexity. CHRONIC CELLARS Josh and Jake Beckett were kicking back in the middle of the 2014 harvest in Paso Robles when the conversation turned to making wines that were "chronic," oddly a word they chose to describe something good. They decided the country needed more casual wines, so they embarked on a winemaking adventure and new label, "Chronic Cellars." We've tasted several vintages of these crazy wines and decided that the brothers have found a niche. First, you have to get past the label, which targets the adverturesome spirit of millennials. Adorned with a skull and crossbones, each blend identifies a lifestyle: Purple Paradise, Sofa King, Dead Nuts, Suite Petite. The blends are anything but conventional: tannat is thrown in with Rhone varieties syrah and grenache (Sofa King), zinfandel joins tempranillo (Dead Nuts), zinfandel complements syrah (Purple Paradise). You can drink these wines with casual dinners, like pizza, hamburgers, pasta, on a Friday night and feel good -- chronically good. And they're delicious and cheap -- $15 apiece. If the label doesn't start a conversation, the wine will. CLOS PEGASE We remember when Clos Pegase opened in the mid 1980s. Who could forget? It was the most lavish wine facility in Napa Valley and soon became the scorn of traditionalists who saw nothing but oneupmanship over other lavish tasting facilities. Least impressed were its neighbors, Sterling Vineyards, whose visitors looked down on Clos Pegase when they boarded Sterling's gondola. The source of contempt -- which became an unsuccessful lawsuit -- was owner Jan Shrem's excessive use of precious water for waterfalls and other water features. But underneath this complaint was Shrem's post-modern architectural tastes. Sculptures, like that of a thumb, were displayed all around the Calistoga estate. Shrem sold the property in 2013 to Leslie Rudd, owner of Dean & DeLuca, and his partners at Vintage Wine Estates. Most of the sculptures -- including works by Henry Moore, Jean Dubuffet and Francis Bacon -- were donated to the University of California at Davis. Gone is most of the sculptures and thus most of the long-forgotten controversy. We had a moment to recall this history while enjoying the 2014 Clos Pegase Mitsuko's Vineyard Chardonnay ($30). The quality of the wine far exceeds its price. It has exotic mango and papaya notes with a hint of lemon and butterscotch. Very lush in style and appealing to those who like a little oak with their wine. At least the wine lived on. WINE PICKS Sparkman Wilderness Red Wine 2013 ($25). A big blend of cabernet sauvignon, cabernet franc, merlot, syrah, petite sirah and petite verdot, this Columbia Valley blend is getting a lot of good ink. Soft in texture, broad in profile, it has ripe dark fruit notes. Renwood Special Reserve Grandpere Zinfandel Amador County 2104 ($50). A very elegant style of zinfandel from this producer known more for big powerful wines. Very balanced with a black raspberry and blackberry nose and flavors, a hint of oak and a creamy mocha finish. Very easy and pleasing to drink. Stonestreet Estate Chardonnay Alexander Valley Sonoma County 2014 ($40). This delightful chardonnay offers a ripe toasty tropical fruit nose. In the mouth citrus and toasty pineapple notes dominate in a pleasant mouth filling mélange. 100 percent barrel fermented. Snoqualmie Gewurztraminer Columbia Valley 2014 ($12). Made from 100 percent organic grapes, this well made gewürztraminer is a bit off dry with a spicy sweet peach and pear nose and flavors. Pair this wine with spicy Asian and Indian foods for a great gustatory experience.

JACKSON, Miss. - McCormick & Company is locating warehousing and distribution operations in Marshall County, Mississippi, investing $6 million and creating 48 jobs. “I am pleased to welcome McCormick as the newest member of the state’s thriving warehousing and distribution industry. The 48 jobs being created by the company will positively benefit the local community and economy for years to come,” Governor Phil Bryant said. McCormick, manufacturer of spices, herbs and flavorings, is locating in a 615,000-square-foot spec building in the Chickasaw Trail Industrial Park. “Our new distribution center in Mississippi will create space for growth and allow us to optimize our distribution network in the U.S.” said Vice President Americas Supply Chain for McCormick Scott Simmons. “With this new location, we expect to improve service delivery to our customer base and build additional capabilities to meet the future needs of our business.” The Mississippi Development Authority and Marshall County are providing assistance for sewer improvements. “In Marshall County, Mississippi, McCormick found the workforce, positive business climate and spec building location proved to be advantageous for their new operations,” said MDA Executive Director Glenn McCullough, Jr. “We salute the teamwork of the Marshall County Board of Supervisors and the Marshall County Industrial Development Authority for working effectively together to bring exciting new career opportunities to the people of North Mississippi.” Mississippi competed with one other state for the project. McCormick expects to begin operations in Marshall County in mid-2017. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

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. /PRNewswire/ - Chicken Salad Chick, the nation's only southern inspired, fast casual chicken salad restaurant concept, opened its first Mississippi restaurant in Oxford. The new restaurant opened on Tuesday, March 28 and is located at 1305 Merchants Drive in the Galleria II Shopping Center near Marshalls and Ulta. This location is owned and operated by husband-and-wife franchisee team Robin and Will Clayton. During grand opening week, guests will enjoy Southern hospitality through giveaways and specials at the new Chicken Salad Chick restaurant: Tuesday, March 28 – 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.* Wednesday, March 29 – The first 100 guests to purchase The Chick will receive a limited edition Chicken Salad Chick RTIC Tumbler. Thursday, March 30 – Thirsty Thursday – The first 100 guests to purchase The Chick will receive a free large drink and a Chick Coozie. Friday, March 31 – Free Scoop Friday – The first 100 guests will receive a free scoop of Classic Carol chicken salad.** Saturday, April 1 – Kids Eat Free All Day – Kids will receive one free kids meal with the purchase of The Chick.*** "As a long-time fan and frequent customer of Chicken Salad Chick, it has always been a dream of mine to own a location. After visiting friends and family in Oxford, we knew it was the perfect market for Chicken Salad Chick with its Southern small-town charm and pleasant atmosphere," said Robin Clayton, Oxford Chicken Salad Chick franchisee. "Our family is eager to get started spreading the 'chick' love with the Ole Miss community." Robin and Will are no strangers to the Chicken Salad Chick concept. The husband-and-wife franchisee team, who now reside in Oxford, discovered the brand seven years ago, because Robin's sister started working at the Chicken Salad Chick corporate office. After becoming familiar with the brand's franchising opportunities, Robin and Will decided to partner with their families to form YESSAM, LLC and bring the first restaurant into the state of Mississippi. 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 Oxford will be open Monday – Friday from 10:30 a.m. – 8 p.m. and Saturday from 10:30 a.m. – 6 p.m. For more information, visit www.chickensaladchick.com, or call 662-380-5582. 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. ***Must be 12 years of age or under. One kids meal per adult. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

Some people obsess over sports or hunting; I shop. Food shopping meets all my favorite sport’s requirements: store availability, product variety, and price variability. Supermarkets, one of my favorite shopping destinations, excel in all three key criteria. And, nowadays, food shopping can be done in discount chains, drugstores, and dollar stores. These shopping venues sell food items that easily transition into homemade appetizers, snacks, entrees, and desserts. Following up on last week’s list of my favorite supermarket items, here are more go-to items that I pick up almost anytime I engage in my favorite sport. 1. Borrowing a line from childhood song, “Farmer in the Dell,” the cheese, or in this case, the “cream cheese stands alone.” It’s hard to surpass the rich, creamy taste of cream cheese, served alone or adorned with or mixed with almost anything. Cream cheese serves as the base of hundreds, possibly thousands, of cold and hot dips, cheese balls, cracker toppings, and sandwich spreads. Favorite cream cheese-centric appetizers are baked spinach and artichoke dip with crostini; smoked salmon spread liberally slathered on toasted bagel slices; loaded baked potato dip and kettle chips; caramel apple dip with Fuji apple slices; deviled ham on Pepperidge Farm Thin Bread rounds; and sliced fruit with strawberry dessert dip. Dessert wouldn’t be the same without cream cheese’s significant contributions to thick and decadent cheesecake; world’s best cream cheese icing; strawberry and cream cheese coffee cake and turnovers; fruit pizza; and one of my top 10 favorite cakes, cream cheese pound cake. As dependent as we are on cream cheese to begin and end meals, you’re missing out if you don’t pick up a bar to enhance the main course. Some of my favorite cream cheese-infused meals are grilled steaks or chicken breasts stuffed with spinach, tomato pesto and cream cheese; red, white and green lasagna; tomato and cream cheese ravioli bake; creamy pasta primavera with shrimp; and Mediterranean pizza. 2. Before you turn up your nose, take it from me: your reputation as a from-scratch cook won't suffer if you're spotted with a box of Bisquick in your shopping cart. In today’s frenzied world, there’s no shame in the quick baking game. Created in the 1930s to help busy farm wives whip up several pans a day of homemade biscuits and cornbread to feed hungry field hands, Bisquick is a baking mix of flour, shortening, salt, baking powder, and a few other ingredients. Bisquick can be a lifesaver. Most importantly, if you’re hungry for a biscuit, all you have to do is add two-thirds cup of milk to 2-1/4 cups of Bisquick mix, knead the mixture on a floured board, roll out and cut into rounds, and bake on a baking sheet in a 450-degree oven for 8-10 minutes. Just like that, your biscuit craving is adequately met. The same goes for cornbread, Red Lobster Cheddar Bay biscuits, and the item without which no decent Christmas party would be complete, sausage balls. Other Bisquick creations include pancakes, strawberry shortcake, sausage breakfast bake, leftover chili skillet pie, enchilada casserole, and easy fruit cobblers. You name it, almost every dish requiring flour and other ingredients can be simplified with a cup or two of Bisquick. Lastly, I know there are some classic dishes that should be left alone. Chicken and dumplings is in this category. As a rule, I don’t fool around with shortcut versions made with canned biscuits or strips of tortillas. However, a friend insisted that it was not only acceptable to make Bisquick dumplings, she suggested I might never go back to my grandmother’s version of mixing, rolling, and cutting homemade dumplings. I won’t claim this recipe meets the high taste standards of the old-fashioned version. But, after making it, it’s one I can safely recommend when a craving for the ultimate comfort food must be met. I even think my grandmother would ask for a second helping. Quick Chicken and Dumplings, Circa 2017 Dumplings: 1 cup Bisquick 1 egg 1 tablespoon milk Mix three ingredients thoroughly. Turn dough onto well-floured board. Knead 2 to 3 minutes until smooth and elastic. Roll into large rectangle, cut into 12 strips (1 x 6 inch each). Set aside in a cool place or place in refrigerator. Make sure board is floured so dough won't stick. Broth: 3-4 boneless chicken breasts; boiled until done, then cut into bite-sized pieces – reserve broth (tip: boil the chicken the night before and refrigerate; the following day/night, the remaining steps take less than 30 minutes) 1-1/2 cups milk 4 cups chicken broth reserved from boiling chicken Small bag frozen green peas and carrots, defrosted 1 can (10 3/4 ounces) condensed cream of chicken soup Heat the milk, chicken broth, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently as mixture boils. Drop dumpling strips onto boiling stew; with fork push strips gently into broth to coat both sides. Cook over low heat 10 minutes uncovered and then cover for last 10 minutes. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

Photos by Julian Brunt BILOXI, Miss. - Coast Seafood & Brew, featuring fresh local seafood and more than 40 regional craft beer and spirits, is now open at Beau Rivage Resort & Casino. In a coastal town regarded for its seafood heritage, deep-sea fishing charters, and white sand beaches, MGM Resorts International’s new Biloxi restaurant brings to life the term “dock to table.” Beau Rivage Executive Chef Kristian Wade, an International School of Culinary Arts graduate who grew up on the banks of the Mississippi Gulf Coast’s Pascagoula River, developed a menu that spotlights fresh local offerings from one of the most dynamic seafood locales of the world. “Coast Seafood & Brew presents seafood straight from the warm waters of the Gulf of Mexico,” said Wade. “We have talented chefs who understand and specialize in seafood, and using ingredients sourced from local vendors, we’re able to showcase this area’s superb coastal cuisine to our visitors.” Daily caught fish, crab and shrimp dishes fill an extensive menu that features Gulf Coast-style dishes such as Boudin Stuffed Shrimp, Crabmeat Au Gratin, Seafood Explosion, Triggerfish, Red Snapper (pictured at left), Black Grouper, and Shrimp Corn Dogs (pictured above). Popular local staples come to life in the overflowing fried seafood platter, Biloxi pressed po-boys, gumbo, and much more. Guests will also find an expansive selection of oysters on the menu. Traditional oyster favorites - Charbroiled, Bienville and Rockefeller - are complemented by Coast Seafood & Brew’s exclusive Oysters Beauvoir and the juicy Mother Shucker (pictured at right), Beau Rivage’s fried favorite that pays homage to the region’s minor league baseball team, the Biloxi Shuckers. Diners are encouraged to step up to the raw bar for a sampling of oysters-on-the-half-shell from around the globe. Learn and literally taste the difference between the flavorful handcrafted Murder Point oysters from Bayou La Batre, Ala., and rich, creamy oysters of the Gulf of Mexico, to the plump, full-flavored varieties coming from as far away as Washington state and British Columbia. Each meal starts with complimentary fresh bread served with small bowls of whipped honey butter and a southern kitchen favorite - pot liquor juice - the delectable liquid found at the bottom of a pot of braised greens. Sweet lovers can complete their meal with decadent selections off the artfully-presented dessert flight. Guests can choose one or more of the mini-mason jars filled with Poppin’ Cherry Pie with Vanilla Ice Cream, Shortbread Cookie Cheesecake with Citrus Marinated Berries, Black Bottom Butterscotch Pudding with Shaved Chocolate, Southern Banana Pudding with Nilla Wafers, or Salted Caramel Mississippi Mud Pie with Toasted Marshmallow. An incredible selection of regional craft beers and hand-crafted cocktails can be found on the three-page drink menu. A variety of ambers, ales, lagers, ciders, and crafts brewed exclusively for Beau Rivage by local breweries are available. Featured spirits include the Texas Mule, Oyster Shooter, Jalapeno Margarita, Back Bay Mojito, Lost on the Beach, and the Southern Cucumber. The restaurant’s décor is open and casual with a nod to Biloxi’s seafood past. The spacious room resembles a classic fish house with open-beam ceilings, polished bronze accents, and white-washed tables on stained concrete floors. Big chalkboards hang on the light brick walls and highlight featured libations and the fresh bounty of the day. Geometric-patterned cushions resembling shimmering fish scales encase large circular booths, while wood-paneled wall furnishings and distressed steel light fixtures hang overhead. Tall aqua green and sand colored banquettes, representing the sand and sea, separate the dining area from the two large copper bars that flank the restaurant and underscore Coast Seafood & Brew’s focus on craft beer and spirits. Sixteen high definition TVs and the largest TV screen in Beau Rivage make Coast Seafood & Brew the perfect place to watch sports. “Guests coming to the Mississippi Gulf Coast are looking for an authentic seafood dining experience,” said Beau Rivage President and COO Marcus Glover. “Coast Seafood & Brew pays homage to the region’s prominent seafood heritage with an incredibly-talented culinary team eager to serve up the freshest seafood and locally-sourced ingredients available in the region.” The restaurant is open Mon, Thurs and Fri, 5:00 p.m. - 9:00 p.m. and Fri & Sat 11:00 a.m. - 9:00 p.m. Closed Tues and Wed. Casual attire. No reservations. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

Merlot has been so unfairly maligned over the years. Sure, it once was vegetal and overly ripe, but much of today's merlot is equal in quality to any other red grape variety. While some people hold on to outdated assessments for one of Bordeaux's noble grape varieties, others are willing to give merlot another chance. And you should, too. You can look to Petrus -- the Bordeaux wine that is a model for merlot producers -- to see what can be accomplished without the help of cabernet sauvignon. Merlot can be complex, long living and full of rich, layered fruit. It is even more versatile than many heady cabernets -- a match to wild game and lamb but pasta and hamburgers too. The relatively recent path to redemption has been led by several California producers, including Pride, Duckhorn, Shafer and others. Unfortunately, if you want quality merlot, you have to open the wallet wider. Good merlot starts in the vineyard where yields are reasonably low and the canopy is well managed. Bad sourcing and poor vineyard management can lead to vegetal and unbalanced merlots. Unlike cabernet sauvignon, merlot is more sensitive to uneven ripening and mildew, so location and climate are critical. Some of the best merlots are coming from vineyard with high elevations and cooling fogs. Here are a few top-drawer merlots we recently enjoyed: Ehlers Estate Merlot 2013 ($55). Winemaker Kevin Morrisey learned his skill in Pomerol, so he knows a thing or two about the grape. This wine from Napa Valley, blended with a small amount of cabernet franc, brings out the lusciousness one expects from merlot. Raspberry and currant flavors with hints of licorice and chocolate. Chewy tannins demand a hearty meal, like stew or game. Swanson Vineyards Napa Valley Merlot 2013 ($32). We recently reunited with this classic merlot after a long, unintended hiatus. We’re glad we did. It’s a voluptuous, concentrated wine that exceeds its price in quality. Blended with some cabernet sauvignon and petit verdot, this full-bodied wine has oodles of plum aromas and plum, blackberry flavors with a dash of cedar and herbs. When a producer makes merlot its centerpiece, this is the quality you get. Mt. Brave Mt. Veeder Merlot 2013 ($75). Napa Valley is a top source for quality merlot grapes and it doesn't get any better than Mt. Veeder. At these high elevations, the vines struggle to produce fruit, but what they produce is intense and concentrated. The Mt. Brave, blended with a dash of malbec, is complex with plum and black berry flavors and a bit of mineral. La Jota Howell Mountain Merlot 2013 ($85). This wine and the previous Mt. Brave are hand-crafted by Chris Carpenter. This one from Howell Mountain has a distinct cocoa powder that we just loved. Bright cherry and plum fruit character make it ridiculously delicious. Matanzas Creek Winery Merlot Sonoma County 2013 ($28). This is a very well put together merlot with an intense ripe cherry and plum nose. In the mouth very soft tannins and mouth filling plum, cherry and spicy cinnamon flavors dominate. Delicious by itself or with red meat dishes. ​ Miner Stagecoach Merlot 2013 ($40). With 11 percent cabernet franc in the blend, this Napa Valley merlot has good grip and ripe, rich black fruit with noticeable spice and oak. Markham Vineyards Merlot 2014 ($26). Markham is celebrating its 35th vintage of this wine. We liked the texture and complex cherry, chocolate flavors. Known for its merlot, Markham is in full-stride with this anniversary edition. WINE PICKS Viansa Sonoma Heritage Red Blend 2013 ($40). From Sonoma County, this blend uses sangiovese as the foundation and adds cabernet sauvignon (30 percent), malbec, petit verdot and merlot for breadth. Generous aromas of plums and herbs with blackberry and ripe plum flavors. SAVED Red Blend 2013 ($25). Perhaps the best yet made by this producer, this is a delicious and more complex blend of merlot, zinfandel, syrah, petit verdot, Malbec and souzao. Black cherry flavors with a good dose of cola and licorice. Hess Collection Lion Tamer Red Blend 2014 ($40). If you don’t like your malbec unblended, this combination may be the compromise you are looking for. We often find malbecone-dimensional, so this is a refreshing approach. Blended with zinfandel, cabernet sauvignon, petite sirah and merlot, the Lion Tamer malbec takes on breadth and depth. Very velvety in texture yet powerful, it has a perfumy nose with layered plum and blackberry fruit with a dash of chocolate. Peachy Canyon Petite Sirah 2014 ($32). This Paso Robles producer is well known for its reasonably priced zinfandels, but we thoroughly enjoyed this delicious petite sirah. Classic deep red color, juicy blackberry and plum flavors with a hint of chocolate and fine, youthful tannins. Don Miguel Gascon Reserva Malbec 2014 ($25). Ripe plum flavors with a bit of chocolate and spice. Frank Family Napa Valley Petite Sirah 2013 ($35). Rich, complex and classically dark. No need to blend this gem with any other grape varieties as its profile is aromatic, rich in sweet blueberries and coated in chocolate. The Hess Collection Mt. Veeder Cabernet Sauvignon 2013 ($65). Using grapes from high elevation, the vines struggle to produce a scant but concentrated juice for this complex and layered cabernet. Rich blackberry and herbal notes with a dash of black pepper and fine tannins. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

LEFT - Brook and Pam Smith OXFORD, Miss. - Knowing the unifying qualities of food, Brook and Pam Smith of Louisville, Kentucky, have pledged $1 million to support "Gravy," a podcast produced by the Southern Foodways Alliance at the University of Mississippi. "Folks in different places appreciate when someone from one cultural segment takes the time to dine with others from a different cultural segment," Brook Smith said. "It's a show of respect and appreciation for a culture that may be different from their own, and that's what we seem to be missing in our country today." Whenever the Smiths travel, they try to meet members of the Southern Foodways Alliance along the way. A member-supported nonprofit institute of the UM Center for the Study of Southern Culture, the SFA sponsors scholarships, mentors students, stages symposia, collects and shares oral histories, and produces and publishes books, podcasts and films. On a recent trip to visit Pam's family in Myrtle Beach, South Carolina, the Smiths detoured to Hemingway, South Carolina, where Scott's Bar-B-Q, praised by The New York Times, attracts customers from hundreds of miles away. "My whole life has been barbecue," said pitmaster Rodney Scott, who just opened his own barbecue restaurant in nearby Charleston. "I grew up doing it, hanging around it and hanging around other people that do it. And there's just no other way to bring people in quicker. It's like a beacon sign; it just draws them right in there." That spirit drew in the Smiths. So did the storytelling work of the SFA. "'Gravy,' which was awarded publication of the year in 2015 by the prestigious James Beard Foundation, shares stories of the changing American South through the foods we eat," said John T. Edge, SFA director. "'Gravy' showcases a South that is constantly evolving. "We use food as a means to complicate stereotypes, document new dynamics and give voice to the often unsung folk who grow, cook and serve our daily meals." Edge is grateful for the Smiths' generous gift. "This sort of long-term commitment offers funding stability so that the SFA can take risks to tell stories in new and bold ways," Edge said. "At a moment when 'Gravy' recently delivered its 1 millionth download, Brook and Pam have invested deeply in our most scalable and sharable effort.” "They are long-time members of the organization who know and respect the role that food plays in the cultural life of our nation." Smith found success in the surety bonding business. He's also a wine and distillery owner as well as a philanthropist with an interest in organizations that focus on improving life for young people and those like the SFA, which inspires communities to invest in their culinary customs and, in so doing, establishes lasting, cross-cultural relationships. Smith also has an ongoing commitment to Appalachian Kentucky and recently established a private philanthropic fund focused on economic development in the region that includes an interest in development driven by local mountain food traditions and small-scale farming. He and Pam have three sons: Reed, 21; Mac, 18; and Grayson, 16. Before establishing the Smith Family Gravy Boat Fund, the Smiths donated $250,000 in 2014 to support the SFA's Smith Symposium Fellows program, which invites individuals whose work promises a positive impact on the South to be guests at the SFA's fall symposium. Brook Smith trusts his gift will boost operating funds, enabling the organization to better document, study and explore the diverse food cultures of the American South. "Food starts conversations," he said "You get into who makes it and where the products come from. It's an ice breaker. "People talk about the weather, but talking about barbecue is a lot more interesting." Private gifts are crucial to the university's well-being and especially to programs such as the SFA, which depend on donor support to operate, UM Chancellor Jeffrey Vitter said. "We are tremendously grateful to receive generous donations, especially from such passionate supporters as the Smiths," Vitter said. "It speaks to the impact of our university programs, not just in the state, but across the country and around the world.” "The Smiths' gift will ensure that many more people will be enriched by the SFA for years to come. These kinds of contributions are a vital part of our university's sustained growth, reach, impact and success." Individuals and organizations can make gifts to support the Southern Foodways Alliance or the Center for the Study of Southern Culture by mailing a check with the endowment noted to the University of Mississippi Foundation, 406 University Ave., Oxford, MS 38655; visiting www.umfoundation.com/makeagift or contacting Nikki Neely Davis, development officer for the CSSC at 662-915-6678 or nlneely@olemiss.edu. Download "Gravy" for free from the iTunes store and the SFA website. For more information, visit www.southernfoodways.org and follow on Twitter @Potlikker. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

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. - On Saturday, March 18th, Chef Simon Brown took the culinary helm as Chef de Cuisine at Seafood R’evolution, where he has served as executive sous chef since 2015. A native of Dundee, Scotland, Brown met his American wife, Jennifer, through a serendipitous turn of events while she was studying in Glasgow. The two moved to the United States in 2011, setting Brown up for a future serendipitous encounter a few years later with Chef John Folse and Chef Rick Tramonto. “Simon is a great technician,” said Tramonto. “He has been the backbone of the Seafood R’evolution kitchen and worked to develop the menu pre-opening.” Starting his culinary career as a dishwasher in Dundee, Scotland, at age 13, Brown worked his way up through the ranks to win Young Scottish Chef of the Year in 2008 and later to become the head chef at Glasgow’s top restaurant, La Vallee Blanche. Stateside he resided in West Monroe, LA, working his way through small town American kitchens and becoming the executive chef of several prominent restaurants. In 2014, he was recruited by Folse and Tramonto as part of Seafood R’evolution’s opening team. “Simon is so passionate as a chef,” Folse said. “He is creative, diligent and you fall in love with the guy the minute he opens his mouth.” Brown has embraced his new role in the restaurant with gusto. “I could not be more excited to lead one of the finest of fine dining restaurants not only in Mississippi but in the country. The chefs are amazing, the team is amazing, and I could not be happier that Chef Folse and Chef Tramonto have entrusted me to lead this team.” Brown has had the opportunity to travel with Folse and Tramonto on several culinary ventures including Naples Food and Wine Festival 2015 and 2016, Taste of Mississippi, and looks forward to catering many more private dinners around the country. In just over two years Seafood R’evolution, located at Renaissance at Colony Park on Highland Colony Parkway, has won an array of honors. It was voted the Clarion Ledger’s People’s Choice “Best Seafood” and “Best Dining Experience.” Seafood R’evolution was also included as a “Best of Jackson 2016” finalist in the following categories: “Best Brunch;” “Best New Restaurant;” “Best Seafood;” “Best Gumbo;” and “Best Wait Person” (Josh Rushing). It also earned the “Best Seafood Restaurant” title in the Clarion Ledger’s “Mississippi’s Official People’s Choice Awards 2015.” In addition to multiple Open Table “Diner’s Choice Award” honors, Mississippi Magazine’s “Best of Mississippi” also awarded it “Best Seafood,” and a spot on the “M List” for “Best New Restaurant,” “Best Seafood Restaurant” and “Best Fine Dining Restaurant” in the state of Mississippi. Seafood R’evolution is open Monday through Saturday from 11:00 a.m. to 10:00 p.m. and on Sunday from 10:30 a.m. to 9:00 p.m. For more information, visit seafoodrevolution.com or call 601-853-3474. ©2017 eat. drink. MISSISSIPPI. All rights reserved.