By Ms. Natasha Haynes, MSU Extension Service Green bean casserole is a standard dish in my family. It’s a personal favorite, and I look forward to it every year. Sometimes, we can even convince the cook to make it for other occasions throughout the year. For this holiday season, however, I was looking for a way to mix up the menu a little bit and offer something a little lighter. This Green Bean, Cranberry and Nut Salad is perfect. Green Bean, Cranberry and Nut Salad Ingredients: - 1 cup canned or frozen green beans or 1 cup fresh green beans trimmed and cut into 4-inch pieces - 2 teaspoons canola or olive oil - 2 tablespoons dried cranberries or ½ cup fresh or frozen cranberries - 2 tablespoons chopped nuts (walnuts, pecans, or almonds) - 1/2 tablespoon honey Lemon pepper, dill, or seasoning of your choice Prepare green beans. Drain and rinse canned green beans. If using frozen or fresh, wash and cook until crisp-tender and drain. Heat oil in saucepan. Add cranberries and nuts. Cook, stirring often. Once cranberries are softened, stir in green beans and seasoning. Cook until beans are heated through. Put it all together, add honey, and stir well. Serve beans hot. Note: I didn’t measure the seasoning. I just sprinkled it lightly from the jar. If the completed dish needs more, add it when you add the honey. Thanks to West Virginia Extension for this recipe! Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

If you prefer to relax during the holidays and let someone else do the kitchen work for you, check out these great places in Jackson that will do all the legwork while you sit back and enjoy!

By Ms. Natasha Haynes, MSU Extension Service Every now and then we all could use an upgrade. Well, here’s a great twist on a classic grilled cheese sandwich. The vegetables give the sandwich a little crunch, which kicks it up a notch! You can use any cheese you like, but mozzarella is lower in fat than some other cheeses and melts well. If you are looking for a new way to get in your servings of vegetables, this is a great way to do it. Crew review: We all agreed this sandwich is a tasty twist on traditional grilled cheese, but we all would prefer to sauté the vegetables before we put them on the sandwich. Supreme Grilled Cheese Sandwich Ingredients - 1/4 cup bell pepper (red, yellow, or green), sliced thinly - 1/4 cup onion, sliced thinly - 2 slices whole wheat bread - 1/2 tablespoon butter - Pinch of garlic powder - 1/2 cup spinach leaves, rinsed - 1 slice (about one ounce) mozzarella cheese - Nonstick cooking spray Slice onion and pepper very thin. Lay out 2 slices of bread. Spread each slice with the butter. Sprinkle lightly with garlic powder. Add the spinach leaves, peppers, onions in layers and top with mozzarella cheese. Add second slice of bread, buttered side down. Heat a skillet or pan to medium-low. Spray with cooking spray. Lay sandwich in a skillet or pan. Cover with plate, lid, or aluminum foil. Heat sandwich until cheese melts (about 2 to 3 minutes), flipping halfway through or until the bread is golden brown. Serve. Variations: You can use other cheeses, but mozzarella is lower in fat and melts well. Add other vegetables such as mushrooms or tomatoes. Make this an open-face sandwich using only 1 slice of bread. Thanks to University of Maine Cooperative Extension for this recipe! Want to get more vegetables in your diet? Check out our previous blog post on How to Get More Vegetables in Your Diet. Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

Breadmaking is a certain kind of science, and Robert Raymond and his bakers at Sunflower Oven are taking their love for this science and putting it to the mat - or, the oven. Check out Belhaven's newest bread shop, Sunflower Oven.

By Ms. Mary Michaela Parker, MSU Extension Service Charcuterie boards are all the craze right now, and rightfully so! They’re fun to make and delicious to snack on. With the holidays coming up, they’re sure to be the talk of the party! The word charcuterie means cured meat, including sausages and salami type foods. Cured meats are dry cured, so they are safe to eat without refrigeration or freezing. Food safety shouldn’t be overlooked in all the excitement that comes with building a charcuterie board. When planning your board, consider these tips to make sure your board stays safe to eat: Think about how long your board will be set out at room temperature. Some foods are safe to eat at room temperature, while perishable foods need to be tossed after two hours. Crackers, dried fruits, breads, nuts, shelf-stable cured meats, and hard or semi-hard cheeses are safe to eat at room temperature and can be left out. If you’re including dips and condiments in your board, consider placing them in small bowls or plates and frequently replace them. Be sure to wash the container before filling it back up! Most vegetables and fruits are okay to be left at room temperature. Replace any melons, tomatoes, and leafy greens after two hours. If you’re using refrigerated meats or soft cheeses, consider putting out small amounts at a time and replacing them frequently throughout the event. Charcuterie boards are full of finger foods meant for snacking. Place toothpicks and tongs around the board to encourage people not to use their fingers. If you anticipate guests will grab food with their hands, encourage them to wash their hands before grabbing a treat. If you want to learn more about charcuterie boards and how to arrange them, check out this post from our friends at University of Arkansas Extension!

Tupelo is full of wonderful restaurants, and it would take all day to hit them all. Whether you're visiting for a short trip or you're a local looking for a different spot, here are some great spots to hit during a visit to Tupelo!

By Ms. Susan M. Collins-Smith, MSU Extension Service The cornucopia, or horn of plenty, is most often associated with Thanksgiving. It is generally depicted with the fruits of harvest overflowing its horn-shaped form and serves as a reminder to be thankful and grateful. We typically focus on those sentiments this time of year, but why not display this symbol all year? If you like do-it-yourself projects, making your own cornucopia is an easy project. The horn form can be made from several different materials and the interior arrangement can be made with easy-to-find seasonal items, from greenery to fruit. If this sounds like a project you’d like to try, Extension Publication 3792, “Cornucopia for Floral Designs” provides instructions and photos to help you make your own cornucopia from a variety of different materials. Various educational information and classes are offered through the Extension Floral Design program. Learn more about educational materials and classes for floral enthusiasts, professional florists, and flower farmers, growers, and producers on Extension’s website. To register for upcoming floral design courses, visit the Extension Registration Portal.

Check out these Jackson restaurants might not usually be on your list of places to go in this recent Visit Jackson blog!

By Brandi Perry Located halfway between Quitman and Waynesboro in Clarke County is a farm that may have the largest muscadine crop in the entire world, but their story does not end there. These grapes are just a small sampling of what makes up this large farm. The former owner had set up the vineyard and production facility for his new venture to create jams, syrups and other muscadine products. He even collaborated with Mississippi State University to find more types to be used for the juice market. But his dreams for the vineyard never came to fruition. Owner Charley Phillips bought 900 acres of land from the Meridian businessman without much thought of what it truly took to run a muscadine farm. Before he became the owner, the farm had fallen into disarray with major overgrowth throughout the property. After some hard work and dedication to the grapes, they were off and running, even though at that time they were not truly sure what that meant. What resulted was the largest muscadine vineyard in the country that ships its valuable juice all over the East Coast, particularly the Carolinas. Ever had good Carolina wine? There is a good chance that the juice to make that wine came from Mississippi. Even though they pick around three million pounds of the tasty fruits a year, not all of them are sold and shipped in bulk. Farmers markets throughout Mississippi have enjoyed their muscadines and not just because they are delicious. Native to the southeastern part of the United States, muscadine grapes have been utilized for more than 400 years. Native Americans would not only dry the muscadines for a food source but would also use the blue hue found in the juice of the grapes as a source of blue dye. Even though they continue to grow wild in areas throughout the south, especially along creek and riverbanks, many people are not aware that there are so many types of these delicious fruits. For instance, scuppernongs were named for the area in which they were discovered but just represent the bronze-colored muscadines. Dark fruited muscadines are usually referred to as “bullis” with variations such as Bullace, Bullet Grape or Bull Grape. While the bronze and black varieties are the most recognizable, 100 years of muscadine breeding has yielded a dozen or more new strands. So, when the Phillips say they grow nine or 10 different grape varieties on their farm, it is not a stretch to understand how that happens. Like most fresh fruits, there are a great deal of health benefits from consuming muscadines and their juice. First, they are fat-free and high in fiber. Additionally, they are high in antioxidants, especially ellagic acid which has demonstrated anticarcinogenic properties in the colon, lungs and liver in studies. In 2020, the family decided they would enter the produce world and started using 20 of their acres to produce fresh vegetables for sure. The farmers market on their property is open from mid-May until mid-September. At any given time, you can find purple hull peas, crowder peas, tomatoes, watermelons, blueberries, okra, corn, squash, zucchini, cucumbers, butter beans and snap beans, in addition to jellies, jams, pickles and even muscadine ice cream. However, even during the off-season when the actual farmers market is not open, you can still buy the juice, syrup and jams and jellies from them. A new addition to their farm just in the last month is the You Pick Flower Garden. There are very few places that visitors can visit and pay to pick whatever variety of flowers they want. That is exactly why the Phillips introduced this new trend that is sure to catch on for all ages and all special events. Breckenridge Farm is no stranger to events. They hosted A Day on the Farm in July and offered food, music, produce and shopping with more than 20 vendors. The turnout was spectacular and that has them very excited about what possibilities may be just on the horizon for them. Their Touch the Truck event brought in a police car, ambulance, tractors, harvester, motorcycle, firetruck and a helicopter in addition to live music from Brooks Wood. For just $5, kids had the opportunity to get up close and personal with the vehicles they see nearly daily and ask questions of those who drive and work on them. While the kids were occupied, the parents found time to relax and enjoy some good food and music. There is no doubt these two events will pave the way for many more at Breckenridge Farms! If you are going to visit, follow the signs to the farmers market. They are open Monda through Saturday, 9 am to 5 pm from mid-May to mid-September. There is nothing quite like picking up fresh fruits and vegetables that are still hanging on the vine just a few hours before. The taste is unmatched, and you will be not only helping a locally owned business but also ensuring local farmers can continue to provide for their families. Every year, the number of farm families in Mississippi diminishes, and we must do everything in our power to support them. Breckenridge Farms is located at 181 Americana Drive in Shubuta, Mississippi. Check out their Facebook, where they post when they have events scheduled and when there is a new crop available at the farmers market. If you have any questions before making the trip to Clarke County, give them a call at 601-776-7477 or email them at breckenridgefarms@ yahoo.com. If you have more questions or want to learn more about their farm and what they do there, go to their website at breckenridgefarms.net and it should answer most of your questions! Do not make any other plans for the day when you head out to Breckenridge Farms because you are going to want to spend the day!

By Mrs. Qula Madkin, MSU Extension Service Flu season is upon us, and there’s no better time than now to kick your nutrition up a notch! One easy way to strengthen your immune system is by adding more fruits and vegetables to your diet. Good nutrition plays an important role in fighting off illnesses, including the flu. Nutrients like protein, zinc, and Vitamins A, C, and E are essential to build a strong and healthy immune system. When it comes to building immunity, Vitamin C is usually at the top of the list for most people. Here are three vitamins that will help you boost your immunity: Vitamin C: Did you know that you can get Vitamin C from foods? Foods like bell peppers, melons, broccoli, citrus fruits, and tomatoes are loaded with Vitamin C. Vitamin A: Did you know that the body converts beta carotene to Vitamin A? Beta carotene is an antioxidant that fights free radicals. Beta carotene is a plant pigment that gives red, orange, and yellow vegetables their vibrant color. Eat more plant foods like spinach, carrots, tomatoes, and sweet potatoes to increase your intake of beta carotene. Vitamin E: What do you know about Vitamin E? People tend to think that Vitamin E only comes in supplement form. However, there are many Vitamin E-rich foods to choose from, including oils, nuts, seeds, fish, and vegetables. Here is a quick reference list: Oils: wheat germ, almond, hazelnut, sunflower Nuts: almonds, hazelnuts, pine nuts, peanuts, Brazil nuts Seeds: sunflower Fish: Atlantic salmon, rainbow trout Fruits: kiwi, mango Vegetables: turnip greens Tips to Get More Fruits and Vegetables Each Day Keep it simple. Fill half of your plate with fruits and vegetables at each meal and incorporate them into snacks, too. Aim to consume at least two cups of fruits and two and a half cups of vegetables daily. Don’t forget -- fruits and vegetables are generally low in calories and fat! These are some of my favorite ways to get more fruits and vegetables: Number 1: Add frozen or fresh berries to yogurt or oatmeal for breakfast or a snack. Add vegetables like spinach, onions, and peppers to eggs to make a quick vegetable omelet. Number 2: Try a chili made with beans and other yummy vegetables at lunch. You can also add leftover vegetables to low-sodium canned soup. A piece of cornbread will hit the spot with either of these options. Are traditional loaded baked potatoes your thing? Add more vegetables like beans, sauteed bell peppers, onions, or salsa. Number 3: For dinner, take rice, pasta, or quinoa up a notch by adding some roasted or sauteed vegetables. This will increase the fiber and add those important vitamins and minerals. You can round out any meal with a serving of fruit. Frozen fruit is a great, budget-friendly option. Prep and cut up fresh fruit yourself instead of buying the precut option to save on your grocery bill. Try to keep washed and cut vegetables handy for snacks, side dishes, lunch box additions, mix-and-match meals, or a quick nibble while waiting for dinner. Ready-to-eat options: red, green, or yellow peppers (sliced or the minis), broccoli or cauliflower florets, snap peas, carrots, celery sticks, cucumbers, roasted and sliced beets, or whole radishes. Should You Take a Supplement? This is a question I get asked often. I recommend speaking with your doctor to see if you should be tested for nutrient deficiencies. If a significant deficiency exists, a supplement may be needed. Always work with your doctor or registered dietitian nutritionist to make the best decisions about food and supplements. Focus on improving your health through nutrition and food that tastes good. If you have a medical condition that is influenced by the foods you eat, such as diabetes, consult a registered dietitian nutritionist. In a hurry? You can still get a nutritious meal. Check out our Extension Publications that feature electric pressure cooker recipes and simple fold-and-go meals.

By Susan Marquez In a state where food deserts, diabetes and obesity are prevalent, a group of people is working to turn those problems and more around in a positive and healthy way. Choctaw Fresh Produce was designed to improve the community in a self-sustaining way. The program has proven to be a major component of both improved health and economic security for the Mississippi Band of Choctaw Indians. As one of the United States’ original first nations, the Mississippi Band of Choctaw Indians is the only federally recognized American Indian Tribe in Mississippi, with close to 11,000 members. Recognizing that the best way to thrive and remain self-sufficient is to succeed economically, Choctaw Fresh Produce checks all the boxes. The farm is based in Choctaw, Mississippi: an area that provides ideal weather for longer growing seasons and greater yields, allowing the organization to specialize in direct store delivery throughout Central Mississippi to a broad variety of organic-focused food buyers. From grocers to casinos, schools and restaurants, Choctaw Fresh Produce provides fresh, organic produce nearly year-round due to the use of high tunnel greenhouses. In the high tunnels, vegetables grown exceed production in less space. The use of technology, including fans, automatic shutters, pre-wired thermostats and vented heaters assure growing success by controlling temperature, keeping out disease and saving water. John Hendrix serves as the Director of Economic Development for the Mississippi Band of Choctaw Indians. Since the growing operation started, he has gone from being a backyard gardener to a serious proponent of large-scale organic gardening. “I’ve seen what access to fresh produce can do for a community,” he says. “We don’t have statistics, but our hopeful outcome is a healthier population.” The tribe offers produce boxes to those with diabetes, the elderly and a food program for those with low income to get more nutritious food to at-risk groups. Grown on a three-acre organic farm on reservation land, Choctaw Fresh puts more nutritious food in areas where it has not always been accessible. It started with a phone call John received from the food and beverage manager of their casino. “He had food shipped John Hendrix, Director of Economic Development, Mississippi Band of Choctaw Indians in from all over the country. I learned that the tribe was importing nearly one hundred percent of its food. Most people had forgotten what a good quality tomato tastes like,” John explains. “That’s when we took a serious look at growing our own food here on tribal lands.” The farming project not only addressed the need to have locally grown produce but has also created employment opportunities. “It is a win-win solution,” says John. As the farming program grew, visits for elementary school students began, which got the students excited about eating vegetables. A Food Ambassador program was created, introducing young people to agriculture as a healthy, alternative career path to manufacturing or hospitality. “This absolutely benefits the health of the community,” says John. “It gets kids re-engaged and excited about the local food system and eating healthier; that spills over to multiple generations, from kids to elders.”

By Ms. Mary Michaela Parker, MSU Extension Service Pumpkins, gourds, and squash, oh my! With fall in full effect, I’m buying fall décor all the time. Do I already have several pumpkins on my porch? Yes. Will I be buying more? Also, yes. Fall produce purchased at your local pumpkin patch or gardening store can also double as cooking ingredients. (Who doesn’t love fall comfort foods?!) Pumpkins, gourds, and squash all are members of the Cucurbitaceae family and share several similar characteristics. When out browsing fall produce, pay attention for these varieties that are perfect for cooking! Cinderella Pumpkins: These pumpkins are sweet, rich tasting, and are delicious when cooked in desserts. Peanut Pumpkins: Don’t let the warts turn you off from using them in baked goods! The warts are excess sugars, perfect for baked goods. Hubbard Squash: This is a versatile fall produce. It’s sweet, golden, and tasty in both sweet and savory fall dishes. Turban Squash: This type of squash can be used in savory dishes and can be substituted for butternut or acorn squash in recipes. Don’t be fooled in thinking you can cook with any type of fall produce. Here are two to avoid eating: Jack-O-Lantern Pumpkins: This type of pumpkin is commonly used for carving. If you’ve ever carved a pumpkin, you are familiar with their stringy and watery texture. Because of that, they’re not great for cooking. The seeds on the other hand, can be roasted for a nice snack! Ornamental Gourds: You could technically eat a gourd, but it won’t be the easiest to work with or the tastiest treat out there. They have hard shells and don’t taste as great as the other fall produce. It’s best to only use gourds for décor. Remember to never eat pumpkin after it has been carved. Once a pumpkin has been carved, it’s considered a potentially hazardous or perishable food! Ready more on why you shouldn’t eat carved pumpkins in this article from our friends at Michigan State University Extension. Want some fun pumpkin recipes for this fall? Check out these Food Factor recipes for pumpkin spice lattes and crustless pumpkin pies.

From the October/November 2022 issue of Eat Drink Mississippi When it comes to fall, it’s easy to focus on décor and not so much useful kitchen items to help make cooking for the holiday season ahead so much easier. Whether you’re hosting or plan to do a ton of creating in the kitchen, here are just a few items that might make your life easier. Spice Organizer, $30.48 Autumn is typically associated with deep, warm spices like cinnamon, allspice, cloves, ginger, nutmeg and many others. And while most of these are used in baking and even seasoning meats, pulling out so many spices can clutter up your counter space quickly. And while a spice organizer isn’t exactly a genius idea, now may be a great excuse to finally get one. Cut the clutter with this spice organizer that sits right on your countertop. See exactly what spices you need to restock and replace the bottles with ease as you go about following your recipe. Find this and more like it at Amazon.com. Apple Slicer, $13.88 If you’re like most home bakers, October and November are likely filled with apple recipes—crisp, pie, cobbler, tarts, you name it. And if you don’t have an apple slicer, the cutting can be extremely tedious. Not to mention hard to make each slice uniform! This 12-blade apple slicer is perfect for quickly cutting and coring apples for snacks and baking, eliminating the amount of time designated for slicing each apple for your recipe. Stainless steel and dishwasher safe means this slicer can be used for many more seasons to come. Find this apple slicer and more at Walmart.com. Digital Leave-In Thermometer, $44.99 For those cooks already planning their Thanksgiving and Christmas menus, fear not when it comes to the meat. A leavein thermometer stamps out the stress of repeatedly opening the oven to check the temperature, meaning you can focus on the side dishes and your kitchen won’t feel like a Mississippi summer while hosting holiday company. This leave-in thermometer is digital, making it easy to read at a quick glance. Be the host with the most as you let this accessory do the worrying for you with its ultra-accurate readings. Find this thermometer and more for your kitchen at OXO.com. Automatic Bread Maker, $129 Tired of purchasing dinner rolls from the store to serve with your delicious homemade holiday meal? A no-knead, automatic dough and bread maker is just what you need (no pun intended) to make the easier loaf of bread you’ve ever served. Never knead another loaf with this automatic machine. Simply add the ingredients to the bowl and select what kind of loaf you want to make. This appliance stirs, kneads, proofs and bakes all in one, cutting down on the mess and the time-consuming efforts that go into a delicious loaf of homemade bread. This Cuisinart dough and bread maker is available at Walmart.com. Motion-Sensor Trash Can, $119.99 Go hands-free this holiday season while cooking with a motion-sensor trash can. Avoid spilling, smearing and dropping disposables while in the kitchen while also keeping trash hidden in a sleek outfit like this reciprocal. With a simple flick or wave of your hand, foot, elbow or whatever you have available, this trash can will open its top and allow you to drop anything you have in your hand. No more worrying about lifting up the lid or stepping on a lever to open the top. Keep pets and kids out of the trash with the automatic closing lid, too! Find this trash can and similar ones at Amazon.com 2-Stage Compost Tumbler, $249.99 With fall comes lots of compostable waste, such as apple peels and cores, pumpkin guts and other food scraps that the dog just can’t have. If you’re looking to turn that spoil into soil, a dual chamber composter can do just that with ease. This compost tumbler is designed to generate the most amount of compost over time. Constructed from a zinc-coated metal frame to prevent rust and a body constructed from high-impact UV-protected plastic. The optional compost cart that fits right underneath the composter makes moving your newly made compost simple, clean, and easy. The composter itself can be set up to compost the full 65 gallons at a time or to be split into two composters allowing for compost to be made while the other side is being loaded with fresh compost material, keeping a constant flow of compost from being made. Find this composter at HomeDepot.com. Lattice Rolling Pin, $13.99 Anyone who has made a homemade pie knows the importance of a perfectly latticed top crust. Whether it be hand-cutting strips and weaving them together or eyeballing the length and pattern of slits to pull apart for that bakery-like lattice, it’s tough. However, this lattice rolling pin makes it a breeze to cut a perfectly even lattice pattern in your crust. Wow your guests when you tell them the pie is homemade and not from a local bakery once they lay eyes on the intricate pattern laid over the filling.

By Ms. Mary Michaela Parker, MSU Extension Service There are some weeks when I don’t feel like cooking dinner or am short on time to prepare a meal from start to finish. On these nights, I like to have a few meals ready to pull out of the freezer instead of being tempted to visit a fast food drive through. I like to have soups, casseroles, and taco meat frozen in small portions. They’re easy to heat up, require minimal effort, and I still have a good homemade meal. Here are a few things to keep in mind when freezing foods: Make sure your freezer is kept at or below zero degrees Fahrenheit. Frozen food is safe to eat indefinitely when frozen properly. Eat food sooner rather than later because the food quality will deteriorate over time. Portion out foods before freezing and write the amount on the bag or container. If you have leftovers you don’t want to go to waste, freeze them at the earliest time to stop bacterial growth. Consider freezing foods in flat containers or bags. This is a great space saving technique and helps the food thaw faster! Don’t put hot food into the freezer. Let it get to refrigerator temperature before freezing. Freezer burn can be a pain! Proper cooling, air removal, moisture-vapor-resistant packaging, a tight seal, and using frozen foods in a timely manner all help prevent freezer burn. While there are many foods that freeze well, there are a handful that don’t, including: Cooked eggs Cooked chunks of potatoes (mashed potatoes freeze well) Custards and cream puddings Potato salad Pasta Raw, watery vegetables such as lettuce, cucumbers, and radishes. Tomatoes, celery, and cabbage are okay if frozen as an ingredient in a cooked dish. Yogurt and sour cream Mayonnaise Sauces and gravies thickened with flour and cornstarch Fried foods Crumb toppings on casseroles It’s often hard to remember how long you can refrigerate certain foods before they spoil. Check out this chart for guidelines on how long you can keep food in your fridge. It also has info on when to eat frozen foods to ensure maximum food quality! If you want info on how to freeze vegetables, check out Publication 0974, “Freezing Vegetables.”

By Divian Conner One of our favorite times of year is fall. While my mom has pumpkins and an array of gold and yellow leaves adorning her table as soon as fall hits, it is no secret in our family that I have been known to bring out the stretched spider webs, black studded pumpkins and Halloween décor at the end of August. To me, fall is Halloween and, in my house, we start planning as soon as we can. I laughed when my mom asked the other week, “We can expect your Halloween table September 1st, right?” While this year is likely to be a repeat of last year—more of a private, intimate gathering of my close family, the anticipation is still great and the planning intense and thorough. Instead of going door to door with candy, I have already started secretly stocking up on various bags of sugary goodness--I have this vision of a table covered in candy haul to light up just about anyone’s eyes. It may be a bit different, but we will not let it deter us from having a great and wonderfully spooky time. The cool end of summer leads the way to bonfires, ghost stories and watching movies with jump scares as a family. While it is true that we do not shy away from the spookiness, we also see it as the beginning of holiday family time. Not only do we look forward to our Halloween party, but the movie nights are always a treat. Halloween-themed snacks are laid out while we snuggle up on couches and yell at the actors on the screen, “Run, child, run!” The night is full of frights, but tons of laughs and conversations on what we would do. With older children, who are really no longer “children,” we make it into time to really talk. The nights of gearing up to the finale are appreciated in this household. This year is no different, I already have a playlist of creaks and moans from the doors of old houses, and the menu has already been started. I have never been one to need an excuse to throw a themed party, and October is the perfect time to plan a super spooky one for my family and friends. I have been toying with the idea of a Haunted Fairy Tales theme and decided that sometimes, some of the most beautiful things can be spooky. These moss-covered cupcakes can be made any time of the year and topped to fit almost any theme, are super easy to make, and are perfect for Halloween dessert tables everywhere! Chocolate Blackberry Jam-Filled Cupcakes Boxed chocolate cake mix, prepared as directed Sweetened lime juice Blackberry jam Cream cheese frosting Green food coloring Cupcake liners Prepare cupcakes as directed on the box. Once cool, spritz with sweetened lime juice lightly. Using a piping bag, fill with jam. Insert pipe tip into center of cupcake and fill. Top with cream cheese frosting that has been tinted green and roll in cookie moss crumbs to coat. Cookie Moss Refrigerated cookie dough Green/yellow/blue food coloring Spooky topper of your choice Break apart the cookie dough into sections and create various shades of green by mixing in the food coloring. Prepare and bake the cookies as directed and once cooled, crumble the cookies in different sizes to make the “moss.” Mix them to create the various shades of natural moss.

By Julian Brunt I am not sure what the “Mad Potter of Biloxi,” George Ohr, would have thought of Lauren Turner’s instance on turning away from Coast culinary traditions, but my guess is he would have loved it. George was a non-conformist; he would have been delighted to see a blooming chef opening her first brick and mortar restaurant and insisting on serving healthy and delicious food that was also affordable. Turner, like Ohr, is a person of strong opinions. You won’t find anything fried here, and it is a plant-based café, but the menu will be familiar to you. It’s loaded with items like tacos, shepherd’s pie, white bean stew and even General Tso, all vegetarian friendly. Even with reduced hours because of the pandemic, business is booming, so the Turner’s gamble seems to be paying off. If you have never visited the Ohr O’Keefe Museum of Art, now is the time to do so. With any luck at all, a cool and less humid fall will linger and the bricked patio, shaded by lovely live oaks, is a delightful place to sit and enjoy lunch. The museum was designed by architect Frank, in what he called “dancing under the oaks,” and the galleries are ladened with Ohr’s work and that of other interesting artists. There is a new piece of sculpture on the front lawn by Vivien Collens, called “Blue Circuit,” which is worth a good look. The third Thursday of each month is After Hours, featuring music, drink and good food. The Ohr is also hosting a growing number of classes and concerts from beer making class, to an outside gumbo class is coming soon. There's plenty to see and do, but don’t forget to visit Makin’ Groceries Café and all it has to offer. The General Tso dish typically consists of chicken, but Turner makes it with cauliflower and bok choy. The shepherd’s pie, a classic English comfort food dish, is made with lentils, a protein-packed meat alternative. The enchiladas are stuffed with sweet potatoes and black beans, both mineral and vitamin-rich sources of protein. On my last visit, the cold case was stocked with chocolate mousse pie, Thai quinoa salad, parfait and truffle pesto hummus. It's as creative a menu as you will find anywhere. Lauren Turner offers take home meals, where for a reasonable price you can serve your family tomato pie, yellow vegetable curry, red beans and vegan sausage, to mention just a few possibilities. Turner also offers a daily hot plate special that is just $8.00, a deal that’s hard to beat along the Coast. General Tso was the special on the day of my visit. Tuesday is Taco Tuesday, Wednesday is spinach and mushroom stuffed spaghetti squash and Friday is sweet potato and black bean enchilada. The menu also features breakfast snacks, soups and desserts. George Ohr was all about being unconventional and very creative at the same time, and Lauren Turner’s Makin’ Groceries, fits in perfectly. Head to the Ohr for a day's outing and discover the fresh and nutritious eats at the café.

By Julian Brunt In 2015, I was driving on Porter Avenue in Ocean Springs and saw a sign on the side of the road. It said “Coffee, Biscuits, Beer and Friends.” The sign was just too Southern to ignore, so I pulled over, parked and went inside. I had a feeling that this was going to be my kind of place and never did I have a more providential thought in my life. The Greenhouse on Porter is a very special place indeed. Writing about restaurants and food culture in Mississippi and the Deep South keeps me busy and constantly on the lookout for interesting places. I thought that the Greenhouse might make a good story, but it turned out to be a lot more than a story I would write about once and then just file away. This place was funky and sells homemade biscuits, but not like the ones Mom used to make. I found that they offered a biscuit special every day, one sweet and one savory. There was a sweet potato biscuit with homemade pimento and cheese, a lox biscuit with pickled onion, capers and a house made spread called “fluff” and a handful of other biscuit variations. But there was more to this place than just biscuits. I started coming on a regular basis, meeting new friends and attending events like trivia, bingo, poetry night and weekend music concerts. The Greenhouse slowly became my home away from home; a place to visit but also a place to bring the laptop and get some work done. It just seemed to get better and better. It is an old greenhouse, and when owners first found it, it was weed-filled, run down and in need of a lot of love. Jessie Zenor and Kait Sukiennik were not even looking for a business venture, but once they walked in the door the wheels began to turn. Kait had always wanted to learn how to make biscuits and Jessie was a coffee barista waiting to happen. You would have to see Kait and Jessie brainstorm to truly understand how these two connect. When they stand toe to toe and start throwing ideas at each other, magic happens, and that is the only way I know to describe the Greenhouse: pure magic. Jessie and Kait got the old greenhouse cleaned up, tables and chairs were bought, benches made. The counter in front of the kitchen came together, as did the menu, but most importantly was the concept. This was a place for the community to enjoy and everyone was going to be welcomed here. In fact, they had bumper stickers printed that said simply, “Everyone,” and they meant it. To this day, you will find not only people from around the country, but people from around the world and from every community as well. Success did not come quickly, but as the community began to realize what a jewel the Greenhouse was, business picked up. I can say in all honesty that I have met more interesting people at the Greenhouse than I have met any place in the world that I have visited. Perhaps the first interesting person I met there was a British doctor that had shipped an old BMW motorcycle to Venezuela and rode it to Alaska, stopping in Ocean Springs along the way. How about Cyan? A lovely young lady with a degree in genetics, who is also one of the most interesting and accomplished writers I have ever met. She has been published in magazines like the Harvard Review and calls herself a “freelance science communication specialist”. Zaba is a geologist who was working for the Gulf Coast Research Lab when she first walked in the door of the Greenhouse. I meet a Turkish couple there that was touring the USA on bicycles- not the touring kind, the Wal-Mart kind. Then I met the young lady who was studying Irish dance and I will never forget the time she gave an impromptu demonstration in the middle of the Greenhouse. What a delight! I would be remiss if I did not mention Captain Jack, a retired captain of ocean-going vessels that was once captured on the Niger River in Africa by terrorist and held captive. I could go on and on, but let me just say this: if you go to the Greenhouse, when the door opens and someone walks in, you better look up. There is no telling just who it might be. Let me give you an idea on what other people think about this profoundly special place. Corey Christy is the outreach coordinator at Maritime and Seafood Industry Museum in Biloxi. He is a regular at the Greenhouse as a patron and as a musician. Corey has been friends with Jessie and Kait since before the Greenhouse opened and has watched the dream materialize. He says, “It really does feel like a family. Every time you go you are going to meet someone you have never met before and the people you do meet are willing to share ideas and stories. The Greenhouse just feels like Ocean Springs, and no other place has the vibe or the diversity that this place does.” Mick Hartsfield, a U.S. Army veteran, Vietnam combat helicopter pilot, graphic artist and casino administrator said many of the same things about the Greenhouse as Corey. “The Greenhouse provides a sense of community, a diverse crowd that joins together that can be magic. There was a time when Symone French (a jazz singer from Mobile) played inside because of rain and it was as intimate a moment as I have had anywhere in the world, with a crowd that was as different as could be. The Greenhouse is the local coffee shop you have dreamed of and the hotspot nightclub where you want to be Friday night.” Scotty Leatherman is a world traveling tennis professional, historian of some note and a daily regular at the Greenhouse. He says, “From the beginning, Kait and Jessie were more interested in creating a community than just a coffee shop. They wanted a place where they could blend art and music and people in a way that could only be done in Ocean Springs.” Symone French, the afore mentioned jazz singer who performs often at the Greenhouse says, “There are so many things that makes the Greenhouse special, but the number one reason is simple: the people. From Jessie and Kait to the patrons... the GH wouldn’t shine quite as bright without the wonderful people involved.” There is now also a Greenhouse location in Biloxi. There are a lot of ways I could end this story, but I can’t think of a better one than sharing with you the Greenhouse recipe for biscuits: Greenhouse on Porter Biscuits 2 cups all-purpose flour 1 tablespoon baking powder ¾ teaspoon salt ½ teaspoon black pepper ½ cup cold butter 1 cup full fat buttermilk Preheat oven to 425 degrees. In a large bowl, add and mix together all-purpose flour, baking powder, salt and black pepper. Chop butter into half inch cubes. Using your fingers, squish the butter into the flour mixture until the largest pieces are about the size of peas. Stir in buttermilk, mixing only until the dough comes together. Be careful not to over work the biscuit dough. Dump dough onto a floured surface and roughly shape into a square about an inch thick. Cut into nine pieces. Place on a parchment lined pan and bake until golden, about 10 minutes. Serve with any topping you dream up. Greenhouse on Porter 404 Porter Ave, Ocean Springs (228) 238-5680

By Susan Marquez What does caramel icing and furniture shopping have in common? Everything, when it comes to the deep caramel color of Primos’ caramel icing. A woman once took a tub of the icing into a local furniture store, wanting a leather recliner for her husband in that same rich color. Primos Café has long been an institution in the Jackson area. Originally opened by Angelo “Pop” Primos, a Greek immigrant baker, in the 1920s. Today, Pop’s grandson, Don Primos, owns the restaurants, now located in Madison, Ridgeland and Flowood, maintaining the standard of excellence created his grandfather. One of the favorites at Primos Café throughout the years has been their delicious caramel cake. “My mother, Mary Ann, would visit her college roommate’s family, the Gammons, in Como, Mississippi,” says Don. “Mrs. Gammon always served her fabulous caramel cake. My mother mastered the art of Mrs. Gammon’s cake and made it for us often. My father wanted to start serving slices of layered cakes at Primos Northgate in Jackson. Around 1983, my mother and my wife, Virginia, would make six or seven different layer cakes at home, one at a time, and bring them to Northgate to sell.” Eventually, the restaurant hired another baker at Northgate and “the girls” were off the hook. “The caramel cake has always been a favorite,” says Don. “The baker, Joann Grayson, started making one cake at a time, then three at a time and eventually began producing the distinctive caramel icing in bulk. Our recipe now is the result of much tweaking. It is the perfect ‘brownness,’ a deep caramel color that’s just before being overcooked. It’s always creamy and never too sugary or grainy. Our icing is made in-house, with pure butter, cream and love – no substitutes!” Primos began selling the icing online though the Primos online Bake Shop in November 2016. “People use it to ice cupcakes, for caramel apples, as a fruit dip, with ice cream or even as a snack on its own.” Another popular product Primos sells online is cheese straws. “We even have cheese bursts, which are equally delicious and beautiful on cheese platters,” says Don. The cheese straws became popular in 1970, when Don’s father, Kenneth Primos, was looking for a cheese straw he could use for parties and receptions held at Northgate’s banquet facilities. “He researched and developed our recipe,” says Don. “Customers began asking for them, so he began selling them in the Primos Deli.” The cheese straws were originally made using Wearever aluminum cookie guns. “We used those for years, and every time one broke, my dad would fix it, creating parts when needed,” says Don. “He did that until he could no longer fix the cookie guns, and he was unable to replace them.” When Primos opened the Flowood location on Lakeland Drive, the demand for cheese straws grew and Don sourced an extruder to create the cheese straws using the same recipe. The popular starburst-shaped cheese bursts were added at that time, providing a perfect bite-sized version of the spicy original cheese straws. A perfect addition to any party table, the cheese straws look pretty while providing a satisfying crunch and touch of spice. Primos recommends heating them in a 350 degree oven for five to ten minutes before serving for maximum enjoyment. Don says approximately 1,800 pounds of the cheese straws and cheese bursts are sold each December. “They have become a staple at holiday parties and they have become a very welcomed gift.” The caramel icing as well as the cheese straws and cheese bursts are made by Primos employees at the restaurant’s central bakery, located behind the Primos Café on Lakeland Drive. The products are shipped nationwide through primosbakeshop.com.

By Jay Reed It was early February when Welcome Home Beef opened its doors in Starkville. Barely a month later, the country was in full-fledged pandemic mode. Restaurants were either closing or transitioning to curbside, and locals who might normally be eating out several times a week were barely leaving their homes. Thankfully, buying food was declared essential. And for food lovers who found themselves with lots of extra time while working (or not) from home, Starkville’s new “beef boutique” was there to help. That’s not their official marketing moniker, but it fits. A boutique is defined as a small specialized business, and for the Sanders family - siblings Scott, Leslie, Will and mom Linda - that business is beef. One day, says Scott Sanders, they want to be a “meat boutique.” They’ve already added pork from the other end of University Drive at Mississippi State, and hope to expand their options even further in the coming months. But the beef is the star, with seventeen different cuts of steak, four kinds of roasts, ground beef, brisket, even tongue and cheek. The Sanders family has been in the cattle business for a long time. More than once, David Sanders (the patriarch of the family) had considered the idea of opening a retail store to sell beef. After he passed away in early 2019, his kids took over the cattle sales business. Leslie and Will handle much of the retail side, while Scott deals with the cows. Scott is also an educator. He can get as deep in the details as you want when talking about cuts of beef, factors in raising cattle, even economics - and those are key things to know for a niche business like this. He points out two primary components that are required to have good quality beef: marbling and some age. In the midst of all that knowledge, however, it’s really all about the taste. And that’s what it’s all about for return customers, too. One gentleman came back in the store raving about a roast, saying, “I haven’t had a roast like that since the 70s.” The Sanders will tell you their goal is not necessarily to make the beef taste “better,” but to make it taste like it did 30 years ago. How did that happen? It wasn’t a flux capacitor in a DeLorean; it was a trip to Nebraska. Scott was there looking for new places to feed cattle and happened upon a farmer whose cows seemed different. It was July and the cattle were playful, had clarity in their eyes and just looked natural. He asked what made them so unique, and the farmer told him they didn’t allow hormones in his feed yard. In fact, most of the feed was grown within a mile of where they were fed. Scott said, “I bet your meat is just fantastic,” and the farmer said, “Let’s go to the house and get some.” And they did. Scott went back to his hotel with sirloins and burgers taken from the freezer and cooked them on a burner. Everything was delicious. He called home and said, “I found our new thing.” Back in Starkville, the family sat down and came up with a plan: buy the cattle here in the south, feed them in Nebraska, get them processed and sell the beef here. One option would have been to supply the common retail cuts of beef: rib eyes, filets, roasts and burgers. But that’s not what they wanted to be. The real goal was to be a vertically integrated source of beef and know everyone involved in the process; a longer process than the average steak aficionado might realize. Plus, there are so many other great cuts that don’t get the same press as, say, a filet mignon. Most eaters know about New York strips, rump roasts, briskets, maybe even London broil. For many, however, the words picanha, shoulder clod, and teres major seem like a foreign language. When it comes to favorites, Scott likes the diversity of the hanger steak: “It’s delicious, it’s tender, it’s fun to cook. You can put it on a taco, you can throw it on the grill and eat it with a baked potato, you can make beef tips out of it - there’s a lot of different things.” Leslie admitted that she was very traditional. “It used to be a filet, but now it’s a ribeye - it really is. They just have a great taste.” Mark Coblentz, Starkville’s teen celebrity chef, has travelled from coast to coast and ranks the steaks from Welcome Home Beef up there with the best: “They have a beefy flavor that I like to highlight, not hide with a marinade.” Coblentz is also a fan of the ground beef, noting that the burgers taste like steak. That’s because they are. Scott explained that a higher than average percentage of the ground beef they sell is from those 17 cuts of steak from the whole cow, not just the usual lean trimmings. That also reduces shrinkage. “When you take our eight-ounce patties and throw them on that skillet, when they’re done, they’re still bigger than that bun you’re going to put them on.” Kinzie Brown and her family were new to Starkville, arriving shortly before things went viral, at about the same time as Welcome Home Beef’s grand opening. Nice dinners at home were taking the place of meals out, and the grown-ups often enjoyed filet mignon. But the kids kept saying, “Can I have a bite?” The Sanders suggested the bistro filet for the kids: similar but less expensive. Little did they know that all the Browns would end up eating that cut. Kinzie said, “The bistro filets were just as tender, just as flavorful - buttery, and so good, we love it.” Welcome Home Beef has become their one stop meat shop. Chances are good that it will become the same for many. Welcome Home Beef 329 University Dr. Starkville, MS 37521 662-769-1412 Twitter: @beefhome Instagram/Facebook: @welcomehomebeef

By Julian Brunt Bay St Louis is popping at the seams. The weekend streets are crowded, it is not always easy to find a parking place, and shops, bars and restaurants are working overtime. There is so much to see and do in this little seaside town of about 13,000, but for me, there is only one choice when I am dining in The Bay, and that is Field’s Steak and Oyster Bar. The restaurant is pleasant, with high ceilings, lots of wood and the bar is obviously a local hangout, but the reason I always stop here is Chef de Cuisine, Lauren Joffrion. This up and coming young she is absolutely on fire. Every dish that comes through her pass is beautifully plated, imaginative and delicious. The menu, which changes three times a year, does not get lost in a hodgepodge that tries to cover too many bases; it has focus, with heavy emphasis on local seafood and culinary traditions, but bold enough to be decadent, in a refined way. When I visited for this story, I tried something from the du jour menu and am still reeling over it: an amazing (large) crab cake, topped with a perfectly fried soft-shell crab, on a bed of collards (oh, those collards!) and served with a homemade remoulade. I love the pairings, but what really struck me was the attention that was paid to each ingredient. The crab cake, which had only enough breading to hold it together, was perhaps the best I have ever had. That would have been good enough to make the dish remarkable. But the soft-shell crab was perfect, crunchy yet still moist, too. I think what really got my attention was the greens. I am a collard green snob, to be sure, and Chef Lauren could have taken a short cut or two and this would still have been a great meal, but no, those greens were seriously good! What about the remoulade, you ask? Man, just get out of the way and give me a spoon! Chef Lauren says she is, “Trying to impress local palates with interesting dishes they have never tried before, serving food that can only be found at Field's.” I think that there is no question that she has been successful. But she is modest with the success she has found and gives a lot of credit to her sous chef, Wayne Berthelot, another chef with the potential to go to places. Best sellers at Field’s include the “Fork and Knife Burger”, with a flaming bordelaise sauce applied at the table, the “Double Smash Burger”, seafood nachos, and the gumbo, made with shrimp and crab, green onion sausage and a very dark roux. Other dishes that stood out were the steak po-boy, and the Chef’s Hand Cuts, all 28-day aged, hand cut, cast iron seared beef topped with wagyu butter, smoked rosemary and pepper crusted. Wow! Field's Steak and Oyster Bar is worth a drive from anywhere in the state. Stay a day or two in this quaint little city, I think you will fall in love with it, and, of course, Field's. Field's Steak and Oyster Bar 111 Main Street, Bay Saint Louis (228) 231-1972

By Divian Conner When my kids were younger, they loved the idea of taking lunches to school and of course, I loved making school lunches. The euphoria when walking the grocery store and choosing items for the week’s upcoming lunches was thrilling to me. All of the endless varieties of snacks coupled with super cute lunch box accessories made my heart flutter. I would get the occasional side eye from my children when I would eagerly tell them about the animal toothpicks I had purchased or the rainbow silicone cupcake liners that were just the best. Even though they were not as excited as I was about what went into making their lunches, they were certainly excited to take them to school. With the past year spent in a virtual learning environment, I am most excited about getting back into the swing of things and to make more amazing lunches for the last two peas of my pod and creating even more unforgettable memories. Chinese Bakery-Style Hot Dog Crescent or pizza dough Hot dogs of choice Shredded cheese of choice Wrap each hot dog with a thick layer of the dough. Using a knife, cut through the wrapped hot dog without slicing completely to the other side of the dough. Make sure the hot dog is sliced completely, just not through the other side of the dough. Once sliced, turn each slice under to face upward, arranging into shape. Place on greased baking sheet and bake at 350 degrees until golden. Add cheese and bake for until melted. Remove and allow to cool. Serve with toppings of your choice. We love ketchup! Japanese Katsu Sandwich Thick-cut pork cutlets Italian-seasoned panko breadcrumbs Salt and pepper, to taste 2 eggs, beaten 1 cup all-purpose flour Hawaiian sandwich bread Tonkatsu sauce (recipe included below) Red cabbage coleslaw (recipe included below) Sprinkle bread crumbs on a baking sheet and bake until browned. Season pork cutlets with salt and pepper to taste. Coat lightly in flour, then dip to coat with the beaten eggs. Make sure all sides are coated. Dip into the toasted bread crumbs, make sure the entire cutlet is covered, patting the bread crumbs down onto the cutlet. Place on a non-stick baking sheet and bake at 350 degrees for about 20 minutes or longer, depending on size of the cutlets. Cut the edges from the bread and spread one slice with Tonkatsu sauce. Top the other slice with the red cabbage coleslaw and place cooked cutlet on top. Slice in half and serve. Tonkatsu Sauce 2 teaspoons oyster sauce 1 tablespoon ketchup 1 teaspoon sugar 2 teaspoons Worcestershire sauce Mix well. Refrigerate leftover sauce. Red Cabbage Cole Slaw 1 cup of shredded red cabbage 2 tablespoon mayo ½ teaspoon sugar ½ -1 tablespoon rice vinegar Salt and pepper, to taste Mix well and serve chilled. Sweet Chili Noodles Cooked Udon noodles 3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon hoisin sauce 2 teaspoons sriracha 1 teaspoon sesame oil Dried seaweed and sesame seeds to garnish (optional) Mix all liquid ingredients together and pour over cooked noodles. Coat noodles evenly and sprinkle with a mixture of chopped dried seaweed and sesame seeds.

By Brandi Perry Cammack and Cain Roberds had always loved good beer and being out on the water on the Mississippi Gulf Coast. Their love for beer started in the 1990s, and that desire to find the best craft beer led them down the road of homebrewing. The idea for Chandeleur Island Brewing was born. But after their contractor business built two breweries in Alabama, it was not long before they realized it was definitely the right time to bring their longtime dream to life. Fast forward to December 2013, and the men had decided to partner up on this dream and bought a historic building in downtown Gulfport. By autumn of 2014, construction was underway, and their dream was slowly becoming a reality. Being contractors, they got the construction work done in about three months and were brewing their first beer by years end of 2014. Chandeleur Brewing quickly became a fan favorite not only on the Gulf coast but throughout the state, and for good reason. They are easily making some of the best beer in the southeast, a testament to years of trial and error and the inherent flavors of the Mississippi Gulf Coast. But the Roberds were focused on more than just making good beer. They wanted to give back to the water, marine life, and islands they grew up enjoying. The namesake of the brewing company is a chain of uninhabited barrier islands that stretch approximately 50 miles in the Gulf of Mexico. Created nearly 2000 years ago and named by explorer Pierre Le Moyne d’Iberville when he christened them in 1700, the islands have always been a popular spot for boating and fishing. Fishermen from all over the country come to the islands to hook one of their world-famous redfish or speckled trout. Chandeleur Brewing partnered with Mississippi State University’s Marine Fisheries Ecology Program to create a beer that can give back with every purchase. The result was Shark Tracker Wheat Ale that is perfect to fight that summertime heat. Every purchase helps support the Great Hammerhead Shark Tracking efforts in the Gulf of Mexico. It is safe to say there is not a more recognizable shark in the gulf than the hammerhead. These amazing sea creatures make round-trip migrations each year that total 2,000 miles. Sadly, these sharks are considered critically endangered, and their population in the United States is currently unknown. That is where Chandeleur Brewing comes in: a portion of the proceeds from the Shark Tracker beer supports hammerhead satellite tagging projects which will provide critical data for future conservation and management. To say the brewery and the brother are dedicated to conservation would be an understatement because the hammerhead tracking is not the only collaboration they invest in. The brewery also partners with the Mississippi Aquarium and has released a Conservation Beer Series. There are only seven species of sea turtles in the world, and most of them are threatened with extinction. One such turtle is Kemp’s Ridley. The Kemp’s Conservator Munich Dunkel is a beer that is fighting for these beautiful turtles. Proceeds from their sales will go directly towards the Mississippi Aquarium’s research and conservation efforts for the Kemp’s Ridley. The second brew in the conservation series was Croctober Fest Marzen Lager. There are 24 species of crocodiles in the world, and many of them are critically endangered. In the southeast, the American alligator was a success story as far as conservation goes. The American crocodile can be found around south Florida and continues to be an endangered and vulnerable species. There is no doubt that Chandeleur Island Brewing is producing the best beer on the coast. Regardless of what your beer preferences are, you can find it in their taproom. Located less than a quarter-mile from the same waters that inspired the tastes, smells and relaxed feels that the brewery exhibits, their taproom menu truly has something for everyone. Lucky You (Nitro) is a stout and Irish dry. It’s the coffee that will get your motor going. Complete with roasted cacao and a nutty flavor, even non-coffee drinkers love this. A unique addition to Chandeleur’s tap list is hard seltzers. Staycation, Rosieon, Prick Off and Respect top off their unique hard sparkling water. H90 Surfside Pineapple Wheat, Sir Columbus II and Shark Tracker are on tap as their American pale wheat, followed by Elegant Plum as their Scotch Ale. If you enjoy golden ales or IPAs, they have them ready to serve too. One type of beer that is a little more unique than the others is fruited sours. The Lil’ Miss Sour is a tangerine sour ale, while the Don’t Whine-A-Melon is even more unique with watermelon and sea salt as their ingredients. A variety of beers can be found at any time in their cooler that may not be on tap. Even though tours of the brewery are temporarily on hold, there are still many ways that visitors can experience the brewery. Their taproom is always pet and family-friendly, and they are open seven days a week. Each day of the week there is a special group that receives a discount as a thank you for all they do. On Mondays, it is Military and First Responders Night, and they received 15% off. Trivia Night is from 6:30 to 8:30 pm. Tuesday is for those amazing teachers, and they also get 15% off. Wednesdays are dedicated to the Service Industry workers and Thursdays to Healthcare Heroes and game night. On Friday, new beers release, and visitors will find live music on Saturdays from 3 to 6 pm and 7 to 10 pm, and on Sundays from 3 to 6 pm. A trip to Gulfport and Chandeleur Island Brewing is a must. Regardless of what beer you prefer, you will find that each has the flavors of the Mississippi Gulf Coast and the hard work. Opened seven days a week, you can visit on weekdays from 1 to 9 pm, Friday from 12 to 10 pm, Saturday from 11 am to 10 pm, and Sunday from 11 am to 7 pm. They are located at 2711 14th Street in Historic Downtown Gulfport. If you have questions before you visit, give them a call at 228-701-9985.

By Brandi Perry In downtown Hattiesburg stands a very unassuming building that at first glance can be easily ignored. But locals and tourists alike come to the Hub City to see what all the fuss is about at Coney Island Café. What they find is a historic eatery with a storied past that nearly has a cult following. Coney Island Café, at 400 North Main Street, is one of the most iconic restaurants in the state and the one that has been selling hot dogs longer than any other restaurant in Mississippi. The café’s hot dogs are unique because they come with chili being their main topping, followed by pickles. The combination of their tangy homemade chili and the saltiness of the pickles set this hotdog aside from any you will find in the Magnolia State. The mustard and onions accentuate the delicious uniqueness of the meal, leaving visitors feeling as if they were eating something that had been served for many years, and they could not be more correct. But the hot dogs are only the beginning of their extensive and delicious menu. Opened originally as a fruit stand, this renowned blast from the past diner has been around since 1923. Arthur Fokakis, who came to the United States from Greece in 1919, operated the business as a fruit stand until he transitioned it to become a short-order café that served hot dogs, hamburgers and homemade curly fries for breakfast. The menu has not changed much since that first meal was served, and for the regulars, they are perfectly fine with this. Even more amazing than their longevity and delicious foods is the fact that the Fokakis family has owned it since day one. Sadly, there was a time when the future of the café was unknown. Third-generation owner Billy Fokakis closed the restaurant when he received his diagnosis of cancer. It was the first time in 94 years that the restaurant stood in the dark. Even though locals were aware of his condition, they were still shocked and saddened to see the doors closed and locked and the future of the café hanging in the balance. Until that heartbreaking day, Billy had not missed a day of work since taking over the business from his father in 1984. That closed door represented 33 years of 6 am to 3 pm every weekday. That was not only a nod to the dedication to the family to provide a delicious and consistent product to the residents of Hattiesburg, but also the love and passion he had for the customers and employees. Remarkably, the café did not stay dark for long before Robert St. John, a regular at the café and restaurant owner himself, asked his restaurant group, New South, to figure out a way they could help. They decided on a fundraiser to help pay Fokakis’ medical expenses. The plan was simple: the group would host three meals in one day at the restaurant and host a concert in the parking lot. No one could have been prepared for the response of locals, regulars and even out-of-towners flocking to downtown Hattiesburg to help a man they had never met. Sadly, Billy lost his battle not long after the event, and the future of Coney Island Café was unknown. It did not take long for Billy’s children Kayla and BJ to decide what they must do. The lights came back on, the doors unlocked and the fourth generation Fokakis’ are running out of food every day no matter how many customers they prepare for. You can’t miss the turn of the century building with the University of Southern Mississippi mural in Historic Downtown Hattiesburg. However, it’s when you enter the door, and you are instantly hit with nearly 100 years of memories, flavors and hospitality you realize the reason for their longevity. The welcome you will receive from the staff and BJ or Kayla is something you will not find in many places. The hamburgers are cooked on a well-seasoned griddle that allowed the edges of the hand-formed meat to have a nice crispy crust. Even though it is the hotdog that everyone flocks here for, it is important to note that their burger is one of 33 that have made Visit Hattiesburg’s HattiesBurger Trail, a culinary tourism nod to some of the best hamburgers in the Hub City. The old-fashioned cheeseburger with chili will take you back to yesteryear with a simply unmatched flavor. The homemade Curly “Q” fries have stood the test of time and should be a required order from everyone that enters the restaurant. Regardless of what you order, the flavor brings back memories of your childhood and the old-time diner that may have called your hometown home. These unique and now rare locations contain all the flavors of a community, from the people to the history and beyond. The nostalgia that embraces this restaurant must be experienced. From the historic photographs to the unique menu items, this spot must be on your bucket list. If Coney Island Café can teach us one thing, it would be that you never know what you have until it is gone. There was a very real possibility that this historic restaurant would not get to experience its 100th anniversary and even though everyone is aware that life throws some strange curveballs, it seems as though this centennial will actually come to fruition. With the fourth generation going strong to keep the café everything it is known for, there is no doubt that the love, hard work and spirit of the past generations are pushing them to many more anniversary celebrations. Coney Island Café is located at 400 Main Street in Historic Downtown Hattiesburg. Serving breakfast and lunch, visitors can experience it every weekday from 6 am to 2 pm. If you need to get in touch with them before visiting, please call 601-582-8513. After one visit, we can guarantee you will be counting down the days until you can visit the restaurant again.

By Paige McKay What started off as just a hobby has since turned into a full-time cake and baked goods business. For Morgan Hartley, founder of Charmed Cakes, baking cakes and sweets is an around-the-clock gig that’s done out of her home. Whether it’s a wedding cake, a birthday cake, cookies or cupcakes for any occasion, Hartley can pretty much do it all. Hartley stays busy throughout the year creating stunning wedding cakes and birthday cakes for people around the Jackson metro area. Whether you need a cake for a small wedding of 35 or a large wedding of 300, she can get it done. She can even do beautiful and extravagant cakes for any kind of groom: a duck hunter, a Mississippi State fan or a golf fanatic. For brides and grooms, Hartley offers sample platters of cake flavors of your choosing so that you’re able to taste your cake and icing flavor choices before committing to a flavor. Couples get to pick four cakes and four icing flavors to taste, and it makes for the perfect cake tasting session leading up to the big day. Along with wedding cakes, Hartley also creates beautiful birthday cakes that are custom made to match almost any theme you can think of. Her past work includes a TikTok themed cake, a Harry Styles cake, a JoJo Siwa cake, a Fortnite cake and everything in between. If classic cakes are more your style, opt for the classic white buttercream cakes with roses made of icing. No matter what your dream or vision is, Hartley is sure to make it come to life in the form of a beautiful, delicious cake. What sets Hartley apart from other bakers and bakeries is her use of all kinds of buttercream icing flavors and her vast variety of cake flavors. Charmed Cakes offers a whopping 20 flavors of cake with classics like French vanilla, chocolate, almond and red velvet, as well as other unique flavors like Oreo cake, coconut cream, cinnamon spice, blueberry cream, chocolate cinnamon and peanut butter silk cake. Complete your favorite cake flavor with one of 23 buttercream icing flavors that range from the classic cream cheese buttercream to chocolate, almond, Biscoff Cookie, peanut butter, cream bouquet, toasted marshmallow, cookie dough and even Nutella buttercream. Charmed Cakes also offers several specialty cakes. The popular Reese’s Cake is a chocolate cake with peanut butter buttercream icing and chopped Reese’s between each cake layer. It’s topped with even more Reese’s cups and a chocolate drizzle that’s perfect for any peanut butter and chocolate liver. Or, opt for a S’more’s Cake, Snickers Cake, Blueberry Lemon Cake or Oreo Cookies and Cream Cake—an Oreo cake covered in Oreo cream cheese buttercream icing, chopped Oreos between each layer, and topped with more Oreos and chocolate drizzle. If cupcakes or cookies are more your speed, Charmed Cakes has you covered. You can get any of the cake and icing flavors made into cupcakes, and Hartley can work her magic to create all kinds of decorative cookies for any occasion. Charmed Cakes has taken off tremendously in the last couple years, and Hartley is constantly busy with cakes and cookies for every occasion under the sun. If you’d like to use Charmed Cakes for your next event, be sure to contact Hartley early as she is the only person behind her business. She runs a one-man show on top of being a wife and a mom, which is no small feat, so it’s important to get your orders in as soon as possible. Hartley also offers technique and cake decorating classes throughout the year, and you can keep up with those dates and offerings through the Charmed Cakes Facebook page. To check out her work, visit @charmedcakes on Instagram or facebook.com/charmedcake. Customers can also find a link to order on her Facebook page.

By Susan Marquez All images from RemingtonLottFarms.com When you think of a special meal, steak usually comes to mind. Steak is the food of celebrations. Other cuts of beef are used in the menu staples we eat every day: hamburgers, spaghetti, beef stew, tacos and more. Most folks are used to picking up their beef and pork from the grocery store, however Greg Lott is hoping to change that with Remington-Lott Farms. Folks in the metro-Jackson area now have a different way to buy meat, thanks to a chance meeting between Jim Rowell and Greg Lott. “I’ve been in the cattle business for years,” says Greg. “Jim and his family moved their farm to the Canton area, near my family’s farm. We started talking and decided to form a partnership.” Remington-Lott Farms began selling meat at the Mississippi Farmers Market on High Street in Jackson in February 2015, just in time for the Dixie National Rodeo. “We had lots of beautiful beef for sale, and our very first customer came up and asked us if we had any bones for sale,” recalls Greg. “She bought a whole bag of bones to make beef broth. That was our first sale!” As people learned that the beef sold by Remington-Lott Farms was superior to the beef they were used to buying at the grocery store, the sales at the farmers’ market soared. “We dry age our beef for 18 to 21 days,” says Greg. “That makes for a better tasting cut of beef. Our beef is also raised with no hormones and we package it with no preservatives. Plus, people like to know where their food comes from. This beef is one hundred percent born and raised in Canton.” As their customer base grew, the company decided to open a retail location in Gluckstadt. That was followed by three other locations in Flowood, Clinton and Ridgeland. The meat can be sold in smaller portions, but the CSA (commercially supported agriculture) model has been the most popular. “We sell either a half or a whole share of beef,” explains Chelsie Eaves, who is the granddaughter of Jim Rowell. “Unlike a lot of other farmers who have crops that only grow a certain time of year, we can raise, and sell, beef all year. Our CSA is for three-month increments.” The half share sells for $60 a month, or $180 total. Each month customers get six to seven pounds of premium grass-fed beef, including ground beef, and a variety of sirloin strips, stew meat and if they would like, pork raised in Carroll County. The whole share sells for $110/month, or $330. That is twelve to thirteen pounds of beef a month, or a mix of beef and pork. Premium cuts, such as filets, ribeye, porterhouse or T-bone steaks can be added to the order for an extra charge. Other products sold in the retail stores include ground brisket, smoked beef sausage and beef bacon. “The bacon is so good, I sometimes eat it on crackers,” says Chelsie. The company’s newest product is an all-beef tamale. “We have them made at Tony’s Tamales in Bentonia,” says Greg. Chelsie says her grandfather is 95 years old and still working in the cattle business. “He was so excited that we got into this business,” she says. “And he’s excited that we can share this delicious beef with others. What we are doing is taking beef back to the way it was in the good ol’ days! To me, there is simply no taste comparison. The flavor and quality are incredible. Our customers tell us that once they taste the difference, they can’t go back to grocery store meat!” Greg says the company offers gift cards for sale at the retail locations and online. “It’s hard to find the right gift for someone who seems to have everything. But anyone would enjoy some nice steaks!”