INDIAN LAND, S.C. – Family-entertainment network INSP recently announced that the 2nd season of their popular and critically-acclaimed original series, State Plate will premiere on Friday, August 11th at 7:00PM ET, as part of the “Destination Fridays” programming block. The announcement was made by Doug Butts, SVP of Programming at INSP. “Our goal is to cover ALL fifty states,” said Butts. “And we are well on our way. Season two of State Plate will feature even more of the foods we’ve come to know and love as part of America’s cultural history. Thankfully, there is no shortage of stories to tell.” By the end of the second season of State Plate, the show will have featured more than 180 iconic foods; everything from crab cakes in Maryland and peaches in Georgia; to chili in Texas and potatoes in Idaho. As he makes his way from coast to coast, Taylor visits farms, ranches, markets, festivals, and other diverse and unusual locales. In the process, viewers share in the journey as he uncovers the rich details behind each state’s unique food traditions. It’s a heaping helping of America’s most beloved cuisine, rich in history, folklore, and flavor. Mississippi will be featured in Season 2. Visit insp.com for air date and time. State Plate is produced for INSP by RIVR Media. What the critics have said about State Plate “It’s been 10 years since [Taylor] Hicks took home the microphone trophy, and now he’s using his Southern charm and entertaining know-how to launch a new reality show. Instead of vying for votes he’s filling his plate as host of the new food and travel series State Plate.” –Parade.com “State Plate, an INSP original series, takes viewers on a tour of the country with host Taylor Hicks, the “American Idol” winner, platinum selling artist and restaurateur, for a look at the culinary culture of some of America’s “most intriguing cuisine.” –Denver Life Magazine “State Plate looks at different states’ iconic dishes and the connection between a state’s agriculture and cuisine.” –Columbus Telegram

(StatePoint) With family and friends gathering to celebrate all summer long, try a new and healthy twist on some backyard barbecue essentials. Dishing on Sides Meats may be the star of the show, but no backyard barbecue is complete without side dishes. From slaws and salads to fresh fruits and veggies, making your own side dishes from scratch allows for creativity and control of what goes onto your plate. Switch up your coleslaw by shredding crisp, tart apples such as Granny Smith in your blender and toss with grated carrots, poppy seeds, white vinegar and raisins. For a tasty alternative to traditional potato salad, try blending boiled new potatoes with smoky bacon, Dijon mustard and mayonnaise. The grill isn’t just for meat -- fruits and veggies take on an entirely new flavor profile when lightly grilled. Prepare a vegetable platter with an array of homemade dressings for dipping, or top with a Parmesan balsamic vinaigrette. For a sweet treat without the guilt, grill fruits -- such as pineapple, peaches, plums and nectarines -- for a caramelized crust and add a scoop of ice cream to make a decadent dessert. Spice it Up! While everyone loves a classic hot dog or a juicy hamburger, the preservatives and calories found in these seasonal staples, and their condiment companions, don’t properly fuel you for an active summer gathering. Instead, consider healthier alternatives like grilled chicken or a lean cut of meat. These choices will be anything but boring when paired with fresh, homemade marinades, dry rubs or salsas. Create dressings, spice blends and other toppers to season your favorite grilled goodies. New high-tech blenders, such as the Vitamix A2500 Ascent Series Blender, can makes this more convenient. Its 8-ounce Self-Detect containers are the right size for creating and storing small batches. For an unexpected fruity flavor paired with your main course, try a light, tropical avocado salsa, which is delicious with grilled chicken. For more of that classic barbecue flavor, use an apricot-ancho barbecue glaze on your seafood and baby back rib skewers. Summertime Sipping The creativity shouldn’t end with your food. Spice up your drink menu by experimenting with craft cocktails. Make your own simple syrups with fresh herbs, fruits, spices or veggie infusions, taking your cocktails to the next level. Blending a combination of summer berries or tropical fruits creates an all-natural syrup for a refreshing cocktail mixer. Muddling or grilling fruits can enhance their flavors -- try blending grilled peaches, straining the mixture and adding it to a drink. Unique drink options can extend beyond fresh fruits. Vegetables can make for an unexpected option. While the sweetness of a beet shines when paired with the depth of a bourbon, fresh cucumber pairs great with a minty mojito. Let your creative juices flow and wow your guests with the best backyard barbecue of the summer!

Jeanette Phillips was presented the centennial award during the 100th anniversary celebration of the Department of Nutrition and Hospitality Management, in Oxford, Miss. on Thursday, October 24, 2013. Photo courtesy of The Oxford Eagle. OXFORD, Miss. – Fearless. Gracious. Principled. Kind. A pioneer. Charming, with “a backbone of forged steel.” There is no shortage of flattering terms used when people remember Jeanette Phillips, former professor and chair of the University of Mississippi’s Department of Nutrition and Hospitality Management. Phillips, 85, died June 13. A native of Kewanee, just east of Meridian, Phillips earned a bachelor’s degree from Blue Mountain College in 1953, a master’s degree in home economics from UM in 1954 and a doctorate in 1973. She spent decades teaching at Ole Miss and served as department chair, but was also one of the most respected child nutritionists in the country and successfully brought the National Food Service Management Institute (now the Institute of Child Nutrition) to the university in the early 1990s. She mentored thousands of students and many faculty members during her time on campus. Kathy Knight, associate professor of nutrition and hospitality management who joined the faculty in 1985, is one of those who learned so much from Phillips. “She really helped me as a young faculty member,” Knight said. “When I got here, I was green as grass and didn’t know anything. She showed me how to be a professional young woman when, back then, there weren’t very many role models for us.” With her calming influence, Phillips served as a mentor, adviser and confidant to both teachers and students, Knight said. “I just don’t know anyone who went into her office and didn’t come out feeling better,” Knight said. Phillips caring nature and calm demeanor didn’t ever prevent her from taking a stand for what she thought was right. Home economics programs faced elimination in the 1980s, but Phillips, who was then chair, made students aware the program was in peril. They began protests that ultimately saved it. She went to Jackson to advocate on behalf of keeping home economics at Ole Miss and never wavered in her conviction that it was important. “She had a backbone of forged steel,” Knight said. “She saved our department.” Phillips began her teaching career in 1954 at Hurricane High School in Pontotoc County and went from there to University High School in Oxford. After three years, she became a member of the home economics faculty at Ole Miss, teaching family life, nutrition and marriage-focused courses. Her life’s work was teaching and upgrading nutrition programs throughout the state and nation. Phillips won many awards, including the university’s Outstanding Teacher Award, the School of Education’s Outstanding Teacher Award, Magnolia Award, Mississippi Dietetics Award for Outstanding Contribution to the Profession of Nutrition and the Leston L. Love Award for Outstanding Service in the Area of Students and Mortar Board, among others. She was a member of Omicron Delta Kappa, an honorary fraternity that honors excellence in scholarship, leadership and service at the university. Jim Payne, dean of the School of Education in the 1980s, was among Phillips’ friends and colleagues. At that time, home economics was part of the school, and Phillips was chair. “She was so impressive in person and kind and soft-spoken, but you didn’t have to be around her long to know she was principled,” Payne said. “I saw her as a real pioneer, and she was always exploring uncharted waters.” Payne, who had never been a dean before coming to Ole Miss, remembers there not being enough money in the budget for phones; all the lines were cut off except one at the secretary’s desk that the entire department had to use. Buildings weren’t being heating and cooled. There were hiring freezes. The roof leaked and there was no money to fix it. The department even ran out of paper. Phillips knew of creative ways to get resources for her program when the state budget situation was dire, he said. The program not only continued, but flourished under her leadership. “She made me look better,” Payne said. Payne, who had been in the restaurant business before getting into higher education, noticed the cafeteria that home economics operated had no walk-in cooler, which is essential for any restaurant. He and Phillips decided to have a telethon to raise the money for a cooler, which cost around $50,000. When it came, Phillips knew exactly how to celebrate its arrival. “Jeanette had me come over there, and me and (the home economics faculty) got in the cooler,” Payne said. “It was about the size of a large closet, and we walked in and all had champagne. “We just celebrated in that cooler. I will never forget that moment.” Upon learning the U.S. Department of Agriculture was hoping to establish an institute for child nutrition professionals, Phillips led the charge to have it established at UM. Her efforts, along with the help of others on campus, led to the National Food Service Management Institute being located here. At first, the center had no building, but after getting it located here, she secured funds for the building and other needs. The street that passes in front of it is named for Phillips. Charlotte Oakley, who helped Phillips with efforts to land the center, also served as its director later. Phillips taught Oakley and served on her graduate committee. They became friends and colleagues, and Phillips was her professional mentor for more than 50 years. Oakley said part of what made her so adept at being an administrator is that she made everyone around her feel like they mattered. “She always magically seemed to have time for everyone,” Oakley said. “She never looked at her watch when you were with her. She just had the ability to draw you in and make you feel important to her. “She had a real gift for engaging other people and getting you interested in something that is bigger and better than just the day-to-day things.” Besides her storied academic career, Phillips was the first woman to serve on the board of directors for the Oxford-Lafayette Chamber of Commerce in 1974-77. She and her husband, Jesse Phillips, also owned and operated Jeannie’s Hallmark Shoppe and Rebel Press Office Supply Co. for decades. She was an active member of First Baptist Church of Oxford from 1954 until her death. “I don’t think there is any question Dr. Phillips was a gracious Southern lady of faith,” Oakley said. “She had the most amazing ability to balance life. “She had family. She always put God first, her family second and her job third. I could talk about her all day. She is just greatly missed.” Her survivors include two sons, Andy Phillips and Tim Phillips and his wife, Terri, both of Oxford, six grandchildren and two great grandchildren. Her husband of 60 years, Jessie P. Phillips, and a son, Dan Phillips, preceded her in death. In lieu of flowers, the family requests that donations be made to the Daniel M. Phillips Memorial Scholarship at University of Mississippi Foundation, 406 University Avenue, Oxford, MS 38655.

There’s nothing like a major holiday with its accompanying menu suggestions to revive one’s interest in food that’s been on the back burner. Take steaks, for instance. A couple of weeks ago in advance of Father’s Day, hundreds of suggestions on how to prepare and grill manly cuts of meat to delight dads on their special day came from every possible source. I couldn’t help but be intrigued by the recipes for mouth-watering dishes ranging from delicately sliced flank steak to robust ribeyes. A few that ended up in the must-try file include Tuscan rib-eyes with grilled vegetable skewers, vegetables and cream cheese stuffed pinwheel steaks with herb roasted potatoes, peppercorn steaks with crispy steak frites, garlic steak with sesame noodles, pan-seared steak with blue cheese potatoes, and the most interesting, rib-eye steak with cowboy butter. Ree Drummond, better known as The Pioneer Woman of Food Network fame, adds a touch of her Oklahoma roots to grilled steaks by pan searing them in the savory, buttery concoction known as cowboy butter. As if that's not enough savory goodness, she tops crispy steaks with another melting scoop for good measure. To make Drummond’s cowboy butter, place two sticks of softened salted butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add 1/3 cup finely minced fresh parsley, plus more if needed, 1/4 teaspoon red pepper flakes, a pinch of coarsely ground black pepper, plus more if needed, one clove garlic, finely minced, juice of half of a lemon and lemon zest, and a dash of salt, optional. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper, or salt if you'd like. Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden or into the freezer if you need to speed along the process. Drummond then melts the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, she sears ribeyes for about 45 seconds per side, then moves the skillet to the oven to finish, about 3 minutes. For the crowning touch, she places a thick slice of cowboy butter on top of each steak to melt. If your cardiologist approves, it’s a steak to sample, especially as the weather heats up and outdoor grilling becomes a bit more challenging. Here are a true tried-and-true indoor steak grilling tips: Use an ovenproof pan, preferably cast iron, with a heavy bottom that holds heat well and low curved sides that won't trap moisture. To prevent sticking, heat the pan thoroughly, then lightly coat the bottom with oil of your choice to prevent sticking. When it comes to selecting the steak, look for USDA Prime steaks. Cuts labeled Choice are also a good choice. My favorite marinade, a recipe given to me by a former Jitney Jungle deli manager, is an overnight soak in the refrigerator in a bowl of low-sodium soy sauce. A topping of a little butter, salt and pepper is all that’s needed before grilling to perfection. However, soy sauce, even the low-sodium version, contains a hefty amount of salt. If this interferes with your dietary needs, try Allegro, a recommendation from a health-conscious friend. He combines the marinade with Italian dressing and a dash or two of Mrs. Dash. Once steaks are over a flame, leave them alone. Don’t continually flip them, but instead, let them sear undisturbed for 3-5 minutes, depending on their size and how well done you want them to be, before cooking the other side. If you’re still tentative about cooking large slabs of meat, try an easier version with little preparation time and no flipping or checking. The result is a hearty steak dinner without the heat, but with all of the flavor. Foolproof Pepper Steak and Rice in Foil 1 cup instant rice 4 (18x12 inch) sheets of heavy-duty foil, lightly sprayed with nonstick cooking spray 1 pound beef sirloin steak, cut into thin strips 1/4 cup teriyaki sauce (or sauce of your choice) 1 tablespoon, plus 1 teaspoon ketchup 1 clove garlic, minced, or ½ teaspoon minced garlic 1/2 cup canned beef broth (can use low-sodium version) 8 ice cubes 1 cup onion, cut into short strips 1 large green or red bell pepper, cut into short strips Preheat oven to 450 degrees. Place 1/4 cup rice in center of a sheet of foil. Place beef strips in medium bowl. Combine teriyaki sauce, ketchup, and garlic in small bowl; mix well. Pour over beef and mix until beef is coated with sauce. Divide beef into four portions. Arrange four beef strips on foil to enclose rice. Pour two tablespoons of broth over rice. Top with two ice cubes. Arrange remainder of one portion of beef on ice cubes and rice. Top with a quarter of onion and bell pepper. Double fold sides and ends of foil to seal packet, leaving head space for heart circulation. Repeat with remaining rice, beef, broth, ice cubes and vegetables to make three more packets. Place packets on baking sheet. Place packets on baking sheet and bake for 14-16 minutes, until rice and meat are thoroughly cooked. Remove from oven and let stand 5 minutes before serving.

Zinfandel has taken a strange and often twisted course in its evolution. Even more so than pinot noir, zinfandel's route has enough ups and downs to make a sober person tipsy. Once the pride of Italian immigrants who found California's hot regions had ideal growing conditions, zinfandel struggled to gain footing in a market that idolized noble French varieties like cabernet sauvignon and pinot noir. It's struggle has been worsened internationally by its near exclusivity to U.S. soil. With a few exceptions, zinfandel is not planted anywhere else, although it is thought to be a relative of Italy's primitivo grape and has its origins in Croatia. It's certainly not the only grape variety confined to one growing region, but outside of the United States zinfandel just isn't in the game. Gaining recognition has been hobbled by episodic diversions, too, most notably the white zinfandel craze that associated the variety with sweet, cheap plonk. Although white zinfandel sales are quickly declining, it nearly doubles red zinfandel in sales. But there was once a zenith when zinfandel was a cult wine made by dedicated craftsmen in appellations such as Dry Creek Valley. We fondly remember the days when small producers like Rafanelli, Grgich Hills, Edmeades, Ridge, Hendry, and others were competing for attention. In the right hands and in the right regions, zinfandel can earn special recognition. Gary Sitton, left, is taking over winemaking for Ravenswood founder, Joel Peterson. We were musing zinfandel's odyssey the other day while talking to Gary Sitton, director of winemaking for Ravenswood. Sitton knows the grape's track record all too well. He is slowly transitioning into the pilot seat as Ravenswood's founder, Joel Peterson, moves into semi-retirement. Peterson is known as the "godfather of wine" for elevating the brand to iconic status decades ago. At one time, Sitton said Ravenswood accounted for one out of every four bottles of zinfandel sold. Peterson sold the facility to Constellation Brands in 2001 and, like all conglomerates, Constellation sought to increase profits by exploiting its most popular wine. Ravenswood's iconic Vintner's Blend became a supermarket staple and annual production was increased to 500,000 cases. It's a deal at about $10 a bottle, but it's a shadow of Peterson's original version. However, Ravenswood's chances of putting the genie back in the bottle rests in its single-vineyard zinfandels. We've been tasting these wines for more than a decade and they remain impressive – still the handcrafted wines we remember. "We are at the crossroads as Ravenswood started out as a high-end, cult status brand," Sitton said. "We've grown the appellation tier of our zinfandel and out of necessity we started growing the Vintner's Blend. When you start that, you are wildly successful. But at the same time you try to remain relevant." He said there has been some erosion of the brand's presence in restaurants because owners just won't put a brand on the wine list that can be found in supermarkets. Instead, he said the tasting room and club sales have picked up some of the slack. Ravenswood's appellation series and single-vineyard series are seeing growth. Another interesting twist in zinfandel's lifespan has been its increased presence in California blends, an emerging market for consumers. A prolific, high-yielding grape variety that can be planted in places like Lodi where land is relatively cheap, zinfandel is an inexpensive foundation grape for a lot of upstart brands. Sitton doesn't see this as a threat, though. "I don't fear zinfandel becoming a generic blending grape," he said. "It's a beverage wine like white zinfandel and Yellowtail. Yes, you do have a lower price point but this is a positive emergence into a fuller bodied wine....it's an opportunistic category." Sitton feels that the best zinfandel is not over-extracted but full bodied and balance, not overripe or over-oaked. He said the single-vineyard zins – just a few in a portfolio of 30 wines of many grape varieties – showcase the stellar vineyards that has been in the Ravenswood family for years. These single-vineyard zins have the best chance to buff the patina from this storied brand: Ravenswood Teldeschi Zinfandel 2013 ($39). Wow, what a mouthful of Dry Creek Valley bliss. Full bodied, dense, tannic and loaded with blueberry and blackberry flavors with healthy doses of licorice and chocolate. Petite sirah accounts for 19 percent of the wine and its color. This is a wine to serve with serious barbecue. Ravenswood Old Hill Zinfandel 2014 ($39). We like the floral and anise aromas in this smooth but deceiving single-vineyard wine. It has the classic varietal flavors of blackberries with a dash of pepper. CHARDONNAY PICKS Sonoma-Loeb Envoy Chardonnay 2015 ($38). Chappellet acquired this property in 2011 and has been applying its magic to some pretty good grape sources. We're betting good things will come to this chardonnay and pinot noir house. The Envoy, made in small quantities, hits all the right notes for those who like their chardonnay rich and lush: tropical fruit flavors with lemon and peach notes and a healthly dose of vanillin oak. Stonestreet Estate Chardonnay 2015 ($40). Rich texture with noticeable oak and ample peach/lemon curd flavors. Vanillin oak with some citrus notes. La Crema Sonoma Coast Chardonnay 2015 ($23). A good value, this chardonnay is round and medium-bodied with lemon aromas and melon, peach flavors. Soft on the palate with a hint of spice and lemon. Miner Family Winery Wild Yeast Chardonnay 2012 ($50). This heady and rich, full-bodied chardonnay has the guts to stand up to the most complicated seafood dishes yet is delicious to enjoy by itself. Luxurious in texture, it has ripe pear and melon notes with a dominant dose of butterscotch.

This carnival-themed cake, designed by State Fountain Bakery Lead Decorator Angel Jennings, recently won Aramark’s Employee Appreciation Day cake competition. (Submitted photo) STARKVILLE, Miss. — A cake designed and created by MSU Dining staff has won an international Aramark competition. The carnival-themed cake, designed by State Fountain Bakery Lead Decorator Angel Jennings, recently won Aramark’s Employee Appreciation Day Cake Competition, beating Aramark teams from around the world. “This is no small feat as Aramark Employee Appreciation Day includes national, as well as global, accounts within all lines of business,” said MSU Dining Marketing Coordinator Keri Lum. “We at MSU Dining are very proud of our team’s efforts in creating this award-winning cake and for all that it does for our students and campus community on a daily basis. While our employees are shown appreciation every day, we’re very excited that on this special day, their skills and creativity were recognized on a global scale.” The six-layer cake invokes a carnival atmosphere, complete with tickets, popcorn and a top hat at the cake’s peak. The competition’s judges called it the “ringmaster of all cakes.” With 23 campus restaurants on campus, MSU Dining provides meals and catering for MSU students, faculty, staff and the community. For more information about meal plans, menus, hours of operation, catering and more, visit msstatedining.campusdish.com.

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

Chef Alex Eaton of The Manship Wood Fired Kitchen JACKSON, Miss. - Aplos Restaurant, a new fast fine dining concept offering gyros, salads and pizzas, is coming to the northeast corner of Highland Village’s newly renovated courtyard. The restaurant is the brainchild of Alex Eaton, Chef and Owner of The Manship Wood Fired Kitchen at 1200 State Street in the Belhaven neighborhood near downtown Jackson. Since opening in 2013, The Manship has evolved into an award winning fine dining hot spot offering seasonal southern meals with a Mediterranean twist. Aplos will offer a twist on traditional Greek dining by infusing Lebanese and Italian influences. Eaton called on experiences from a host of trips to major cities in the U.S and around the world to create the Aplos menu, which will include Rotisserie style chicken, lamb, pork shoulder and falafel gyros, salads and pizzas. Aplos will also offer a mixture of Middle Eastern, Greek and Italian appetizers and side dishes, and frozen Greek yogurt with assorted toppings for dessert. Aplos will offer a full bar with four signature cocktails, including a Prosecco Fizz, which is a glass of Prosecco with a popsicle (courtesy of Highland Village neighbor Deep South Pops) dipped in it. A selection of Italian red and white wines and up to 15 different beers will also be available. Eaton said Highland Village is a perfect location for the new restaurant for a number of reasons, but his proximity to the center’s newly renovated courtyard sealed the deal. “The opportunity to be in an iconic retail venue like Highland Village and adjacent to its beautiful, spacious courtyard was just too good to pass up,” he said. “Our covered patio will be the perfect setting for family dining, date night or just relaxing with friends over a delicious meal and a nice glass of wine.” Eaton said the prospective dine-­in and take-­out “lunch crowd” comprised of the 500+ on-­site employees working at the center each day was also a unique benefit that made his decision an easy one. “Aplos is precisely the caliber of restaurant tenant we want on our roster – proven culinary professionals with a strong local following, who know what it takes to be successful and are driven to make it happen,” said Masa Liles, general manager at Highland Village. “For Highland Village, this is another illustration of our commitment to providing an experience like no other to our customers.” Liles said three additional retail concepts will open at the center before the end of summer: popular jewelry brand Kendra Scott, clothing and lifestyle retailer Lily Rain, and The Nail Lounge, an upscale nail treatment and personal grooming boutique. Aplos’ hours of operation will be daily beginning at 11 a.m. ABOUT HIGHLAND VILLAGE: Located on I-­55 and Northside Drive in Jackson, Highland Village is one of Mississippi’s most prestigious landmark retail destinations. The outdoor, 223,000-­square‐foot property offers an unparalleled shopping experience with the region’s widest selection of local, regional and national specialty boutiques and an array of local and regional culinary options. Throughout its four decade history, Highland Village has been known for its high quality selection offering outstanding customer service. That reputation continued in early 2014 as the first Whole Foods in the state opened. For more information please visit www.highlandvillagems.com or connect with us on Facebook, Twitter, and Instagram.

COLUMBUS, Miss. – As temperatures rise, there also comes the need to store foods promptly and keep them refrigerated at a certain temperature in order to avoid food poisoning. Amanda Dahl, interim director of the Culinary Arts Institute and instructor of nutrition at Mississippi University for Women, offers ways to enjoy summer outings. Dahl explained that foodborne illnesses tend to increase in the summer due to increased bacteria in warmer temperatures and the difficulty of handling and preparing food outdoors. “Bacteria thrive the most in the temper danger zone (40-140 degrees), so keep cold food below 40 degrees (in cooler or in fridge) and warm food above 140 (in chafing dishes or on grill warmer). Food should never stay in the danger zone for more than two hours, and no more than one hour when the outside temperature is above 90,” she explained. Dahl said it is important to keep all refrigerated items in the cooler as long as possible. “Take them out for service, but return them to the cooler once finished eating, along with any other leftovers, instead of leaving them out for people to graze.” A tip she offered to keep food cool was to freeze bottles of water and keep them in a cooler. “They’ll help to keep things in the cooler cold, but will also help keep you hydrated since they’ll stay colder longer in the hot summer sun,” she said. Other simple steps offered by the Centers for Disease Control and Prevention included washing hands and food preparation surfaces often and avoiding cross contamination of foods. Dahl shared one of her favorite barbecue sides, which she noted is an alternative to mayonnaise based cole slaw: Oriental Broccoli Slaw 1 (12 ounce) package of broccoli slaw mix 1 package of Ramen noodles, broken into small pieces (discard flavor pack) 1/2 cup sunflower seeds 1 bunch green onions, sliced 1/4 cup canola oil 1/4 cup red wine vinegar 1/4 cup sugar 1-1/2 teaspons reduced sodium soy sauce Salt and pepper, to taste In a bowl, mix together slaw, ramen noodles, green onions and sunflower seeds. In a separate bowl, whisk together oil, vinegar, sugar, soy sauce and salt and pepper. Toss dressing with slaw mixture until well coated. Chill for several hours or even overnight for best flavor.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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