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

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

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

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

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

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

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

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

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

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

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

BILOXI, Miss. – Twelve of the top chefs from across the state will compete Thursday, May 25, to be the king of Mississippi seafood. The eighth annual MS Seafood Cook-off will be held from 6-9:30 p.m. at CLIMB CDC, 1316 30th Ave. in Gulfport. Doors open at 5:30 p.m. Each chef will present a signature dish featuring fresh, sustainable Mississippi Gulf seafood to a select group of judges. The winning chef will represent Mississippi in the Great American Seafood Cook-off in New Orleans and at the World Food Championships in Orange Beach, Ala., in November. The 2016 winner of the state competition, Alex Eaton of The Manship Wood Fired Kitchen in Jackson, also won the national competition in New Orleans. “The Mississippi Seafood Cook-off brings together some of the most talented chefs across the state,” said Jamie M. Miller, executive director of the Department of Marine Resources. “This annual event also gives us a chance to tell people why they should use wild-caught Gulf seafood, which is important to our economy and our culture.” Tickets are $25 each and two for $40. They can be purchased by going to the following link: https://www.eventbrite.com/e/mississippi-seafood-cook-off-2017-tickets-33283415592. Those who attend will get to watch the chefs prepare their dishes and will enjoy food from local restaurants, including Half Shell Oyster House; Bacchus on the Beach, Pass Christian; Petie’s Eats; The Chimneys; Captain Hooks Seafood; Island View Casino and Quality Seafood. Dishes include boiled shrimp, oysters, marinated crab claws, crab au gratin, seafood pasta, shrimp-stuffed potatoes, crabmeat bisque, seafood gumbo, as well as dessert. Drinks will be provided by Mitchell Distributing, Chandeleur Brewing Company and Cathead Vodka. All food and drinks are included in the price of the tickets. David Crews, owner of Crews Culinary Investments, planned the event and said he believes those who attend will enjoy watching the chefs prepare their dishes. “These are some of the best chefs in the state, and they are committed to using wild-caught Gulf seafood,” Crews said. “The people who come to the cook-off will be able to watch them at work while enjoying some of the most delicious seafood in the Gulf.” This year’s chefs are: Billy Cresswell, Scarlet Pearl Casino, D’Iberville David Dickensauge, Corks & Cleaver, Gulfport Cole Ellis, Delta Meat Market, Cleveland John Fitzgerald, Restaurant Tyler, Starkville Michael Greenhill, Walker’s Drive In, Jackson Matthew Kajdan, Estelle Wine Bar and Bistro, Jackson Louis LaRose, Lou’s Full-Serv, Jackson Jean-Paul Lavallee, Oak Crest Mansion, Pass Christian David Leathers, Forklift, Tupelo Mitchell McCamey, Kermits Outlaw Kitchen, Tupelo Nick Reppond, Grit, Taylor Robert Tushton, Local463, Madison This year’s judges are: Chef Vishwesh Bhatt, Oxford; Chef Jim Smith, Montgomery, Ala.; Chef Alex Eaton, Jackson; Chef Alexei Harrison, Jackson; Jeff Clark, Biloxi. The Mississippi Department of Marine Resources is dedicated to enhancing, protecting and conserving marine interests of the state by managing all marine life, public trust wetlands, adjacent uplands and waterfront areas to provide for the optimal commercial, recreational, educational and economic uses of these resources consistent with environmental concerns and social changes. Visit the DMR online at dmr.ms.gov.

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

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

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

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

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

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

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

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

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

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

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

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

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