By Jay Reed There are some folks who think Valentine’s Day is the penultimate day to wed, given that Cupid and his cronies are particularly active in that season, floating around in diapers shooting arrows of amore and such. The other extreme would be declaring that a wedding held on February 14 is a bit cheesy, for the very same reasons, even though neither party would ever forget the day and the added bonus (or curse) of combining Valentine’s and anniversary gifts, like the poor children born on Christmas. We met in the middle and got married the day after Valentine’s Day. Best of both worlds. Our First Anniversary Our first anniversary really kicked off the romantic dinner memories. We were in Helen, Georgia at a bed and breakfast, and asked the host where we might have a special dinner. He knew a fine dining place, called and made a reservation for us, but warned us it was a bit unorthodox. Once seated, we were given menus without prices: new to us, but no big deal. It was our anniversary. Then a big dog walked up to visit, and even sat at our feet for a while during dinner. It was a true mom and pop (and pup) place. Thankfully we’d come in knowing all these things were headed our way, and the food was incredible. We embraced the crazy and made a memory. Our Tenth Anniversary We celebrated our tenth wedding anniversary while living in Yemen. I have zero memory of what we had for dinner on the exact day, but we definitely had lots of food adventures while living there. Camel was available at the market: all we needed were a crockpot and some barbecue sauce. Sheep and goat meat were very popular, too, especially at weddings. Of course you can get those here in the U.S., too, (I have goat in my freezer as I write this) but you have to know where to look. The Big 2-5 This past year we celebrated our 25th anniversary, and we went big. My wife has always wanted to do an Alaskan cruise. I’m a southern gospel music geek, and a few years ago I discovered that Bill Gaither and his crew of Homecoming singers did an Alaskan cruise. Win-win! So we hopped on a boat to Alaska with Bill and 3,000 friends. The music was great, but this isn’t a music story, so let’s get to the eating. There’s a lot of talk out there about cruise food, mostly about volume. And that’s true. You can eat as much as you want and nobody blinks an eye, until you take the whale watching excursion and discover all the binoculars are pointed at you. Breakfast and lunch on this boat were essentially a dozen different buffet-like lines that would send anyone into a culinary tailspin. We survived, though, and live to eat another day. My favorite part, however, was the dinner. There was a menu with several choices, and if you chose only one thing from each section (appetizer, entree, dessert) this would not be a meal where you’d overeat. But if you got something you didn’t like? Order something else. Want the duck breast and the vegetarian option? Request both. I’ll have an appetizer and a salad, thank you very much. What kind of ice cream do you have tonight? Lovely, I’ll have that right next to my slice of opera cake (whatever that is). And even more eating... All the eating on this trip wasn’t on the boat, though. Alaska had some fun eats of its own. In Sitka we had a food tour scheduled which ended up being cancelled. But me being me, I had studied the itinerary beforehand and was able to recreate it almost in its entirety. So that day we enjoyed pelmeni (Russian dumplings), reindeer sausage, and fish tacos, and had a very interesting visit to the Alaska Pure Sea Salt Company. In Juneau, we had king crab legs, spruce tip ice cream, and more fish tacos. Today I have a six-flavor box of sea salt that I use regularly, and a little jar of spruce tip jelly in the fridge. (Who decided a spruce tree might taste good? Thanks to whoever you are!) Yes, over the years we’ve had some food adventures…Not everyone would agree that eating crockpot camel, with your bare hands no less, is romantic. Or sharing a priceless meal in a fine dining restaurant with a big Labrador. Even munching on a reindeer dog, washed down with a spruce tip soda. But those are our memories, my wife’s and mine, and we’ll take them every time.

By Mrs. Qula Madkin, MSU Extension Service With food prices on the rise, my grocery bill has increased significantly. Healthy eating is a priority for me, but I want to make sure I stay within budget at the store. Here are some of my favorite budget-friendly tips. Buy in-season and frozen produce. Local produce that’s in season is generally less expensive. Frozen options give you the advantage of only taking out what you plan to use, which can save money in the longrun. Shop your kitchen before you head to the grocery store. If you are like me, you may find foods hidden in there that you don’t need to purchase until a later trip. By taking a quick inventory of what you already have, you can avoid buying things you don’t need. Once you’ve figured out what you have on hand, make a list and plan to stay on track. Don’t shop when you are hungry. If you shop when you are hungry, you may be more likely to buy things with your eyes and belly -- not the items you actually need. Buy in bulk. Especially staple items such as rice, dried or canned beans, canned tomatoes, pasta, and other items that have a long shelf life. These food staples are typically inexpensive and can make a variety of meals. Cook more at home. You spend less on food when preparing meals in your kitchen, and you get to control the ingredients for flavor and nutrition. Don’t break the bank trying to eat healthier. Use these tips to help you eat nutritiously on a budget and check our budget-friendly recipes. For more helpful tips like these and healthy recipe options, visit extension.msstate.edu and join our MSU Nutrition and Wellness FB group.

By Ms. Mary Michaela Parker, MSU Extension Service Have you ever visited the grocery store to buy onions for a recipe, only to realize you don’t know which type of onion to buy? We’ve all been there! Not all onions are the same, and certain recipes benefit from using a specific onion variety. Yellow onions – Yellow onions are a go-to onion. They are versatile and can be used in many dishes. If you don’t know what type of onion to use, yellow onions are a safe option. They are great when used in soups, stews, sauces, and roasts. Red onions – Also known as purple onions, red onions have a very sharp and pungent flavor. These onions are best eaten raw. If you’re making salads, sandwiches, burgers, or guacamole, you should include a red onion. They’re also perfect for pickling and grilling! White onions – The crunchiest of them all, white onions have a sharp, mild flavor. They are commonly used in Mexican and stir-fry dishes. They’re put to best use when used in fresh salsa and guacamole. Sweet onions – Just as the name suggests, sweet onions have a very sweet taste. The sweetness of the onion is perfect when roasted with other vegetables. They’re also particularly great for onion rings! Pro tip: Onions are notorious for making people tear up when cutting them. A chilled onion reduces the chance of tears, so stick the onion in the fridge before cutting! Our friends at Penn State Extension have a great article on how to preserve onions by freezing and drying them. If you want to learn how to caramelize onions, check out this Food Factor video!

Beat the winter blues with a trip to these tropical-inspired spots in Jackson!

by Ms. Natasha Haynes, MSU Extension Service This Sweet ‘n’ Savory Skillet recipe blends the savory flavor of the sausage together with sweet apples for a satisfying meal that is pleasing to the taste buds. And there’s a bonus: It only takes one pan to make this dish. Let’s face it -- no one wants to scrub dishes after a meal, especially during the week. If you can’t find chicken sausage, use your favorite precooked turkey, pork, or beef sausage. Pears are another firm fruit to use in this recipe. Be creative! Crew review: We all like the original version of this recipe. But when we make this at home, we all agreed we’d add some onion, bell pepper, and sweet potato to the skillet. Sweet ‘n’ Savory Skillet Ingredients: - Nonstick cooking spray - 1 red apple, cored and diced - 1 green apple, cored and diced - 1 package pre-cooked chicken sausage links Spray a skillet with cooking spray. Over medium heat, add apples and sausage. Cook until apples are soft and sausage is hot. Serves 6. Thanks to Alabama Cooperative Extension for this recipe! Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

By Kathy K. Martin | Photography credits: The Sipp When Chef Cameron Bryant describes his food at The Sipp on South Lamar in Oxford he says, “It’s The Sipp’s food with my accent.” He offers this same advice to his sous chefs at The Sipp and YūGō Oxford, “Create the food that represents the restaurant, but put your own spin on it.” This has been Bryant’s evolving philosophy for his cuisine since he began cooking in his hometown of Kosciusko, and after that in Colorado, New York, and Italy. While growing up in Kosciusko, he learned how to cook a hamburger as he worked as a bus boy at the Rib Alley. He also experienced the power of food alongside his family, especially his two grandmothers. “I learned so much around the dinner table and just the communal aspect that food brings to our lives.” He began college at Ole Miss, but then moved to Winter Park, Colorado to work at a ski resort and figure out what he wanted to do with his life. One day he met the owners of a local taco shop and planned to apply for a server job when they offered him a job as the cook. His time there was the catalyst for his career path to cooking as a professional chef. He claims that even reading "Kitchen Confidential: Adventures in the Culinary Underbelly" by Anthony Bourdain (available on Amazon here) didn’t deter him from his goal. After returning to Oxford in 2006 to complete his degree in hospitality management, he grew even more passionate about food as he began to work at well-known local eateries such as Old Venice Pizza and the former L&M’s Kitchen. His fondness for creating Italian dishes grew too, so he embarked on his next step – culinary school in New York with further training in Italy. “It was a lot of fun, and I was very fortunate to be accepted into the program,” he says of his time at the French Culinary Institute. His training included three months of classes in New York and three months of classes in Italy, followed by an unpaid internship at a two-star Michelin restaurant in Alba, Italy. His first job after returning to the U.S. was in Brooklyn at the Diner and Marlow & Sons restaurants. “I’d call it modern American food, very hyper seasonal with their own butcher shop and bakery.” However, the pull of home was strong. With his sister and nieces living in French Camp and his parents growing older, he decided to move back home. “Instead of just pursuing my career, I decided I could pursue my career and my family at the same time here in Mississippi.” He worked at the Ravine and then helped set up the menu for the (now-closed) Green Roof Lounge, both in Oxford. Before long he was approached by A.J. and Claire Kiamie, third-generation owners of Kiamie Package Store, to launch their vision for a wine, whiskey, and tapas bar called The Sipp. Bryant describes their planning stage of the restaurant as many nights of hanging out and taste-testing recipe ideas until one in the morning. “I probably made about 40 or 50 Mae Helens during that time,” he jokes in reference to the menu item, which features Texas toast, beef patties, cheese, grilled onions, and chipotle-basil aioli with fries. Bryant can tell you all about this modern interpretation of a simple burger, which is named for the legendary employee of Oxford’s historic Kiamie Bowling Lanes, lost to a fire in 2010. Opening in 2019, The Sipp’s menu feature small plates to taste and large plates to share, such as General Homie’s cauliflower wings, Latin-spiced meatballs, beef empanadas, and other nibbles that pair well with a glass of wine or bourbon. The bar list is more than quadruple the size of the food menu, featuring over 50 wines and 100 whiskeys. Bryant’s newest chef assignment is YūGō Oxford, a modern fusion restaurant on the town square, which features dim sum and signature plates of stir fry and fried rice dishes. The restaurants are very different, yet also similar in vibe and décor, like two halves of the same coin, Bryant explains. “I just put my accent on the food that belongs at that restaurant.” This is one of chef Cameron Bryant’s favorite recipes from The Sipp. It is based on a timeless technique of marinating roasted vegetables in vinegar to preserve their flavors and freshness. Herb Roasted Mushrooms You’ll need: 6 cups button mushrooms, cut in half 1 tablespoon dry thyme 1 tablespoon dry tarragon 1/4 teaspoon cayenne pepper 1 cup olive oil 2 teaspoons salt 1/2 cup aged sherry vinegar Preheat oven to 400 degrees F. In a large mixing bowl, toss the mushrooms with oil, dry herbs, salt, and cayenne pepper. Pour into deep baking dish and roast in the oven for approximately 20–25 minutes or until the mushroom water has evaporated. Remove from oven and allow to cool to the touch. Stir in vinegar. Pack into a lidded container and keep in the fridge until ready to use. Serve with crostini, aioli, and shaved sharp cheese, on steak, or tossed into a salad

Updated Jan. 24, 2023 It's King Cake season! If you aren't making a trip down to the Big Easy anytime soon but still want to devour the seasonal sweet treat, here are 5 places where you can get great King Cakes across the Magnolia State. Quality Bakery - King Cakes in lots of flavors (apple, Bavarian, blueberry, cherry, cream cheese, pecan praline, raspberry, strawberry), plus King Cake Cinnamon Rolls and butter cookies decorated like King Cakes! (1623 25th Ave., Gulfport) Tallahatchie Gourmet - More King Cakes are on the way, so stop by their Oxford location (on the Square) and pick up a delicious cake. (1221 Van Buren, Oxford) Jody's Bakery - This place has it all: cakes, cookies, bread... even frozen casseroles to take home for dinner. Make sure you pre-order your King Cake; when they're gone, they're gone! (6058 Hwy. 49 South, Hattiesburg) Sugar Magnolia Takery - Made-from-scratch King Cakes are available to order online with free 2-day shipping to your door! Our cakes are made fresh daily and packaged with Mardi Gras beads, baby and doubloons. Available through Fat Tuesday. (5417 Hwy. 25 (Lakeland Drive), Flowood) Broad Street Bakery - Baked with buttery brioche and filled with real cream cheese and almond cream, Broad Street’s popular Original Almond Cream Cheese King Cakes are a true indulgence. Available thru February 21. (Also try savory Crawfish King Cakes!) (Banner Hall, 4465 I-55, Suite #101, Jackson) Laissez les bon temps rouler!

The iconic Hal & Mal’s restaurant and bar in Jackson is now under new ownership. The transition is an investment in the preservation of the Hal & Mal’s legacy. Damien Cavicchi and Mary Sanders Ferriss Cavicchi took the reins of the establishment in early November, with continued involvement and dedication from previous own Malcolm White. For 37 years, Hal & Mal’s has been a staple of downtown Jackson, serving up tasty local eats along with live music and events. The new owners will bring their own new visions to the table and will also keep the traditions of Hal & Mal’s alive. The Cavicchis also recently acquired Campbell’s Bakery in Fondren.

Silo Square in Southaven is home to several new restaurants and shops, and a ramen restaurant is set to join the crowd. Kyuramen is an upscale ramen restaurant that will serve ramen, rice and ramen burgers, and dessert and bubble teas. Kyruamen will be the first of its kind in Southaevn and is set to open sometime this winter. For updates on an opening date, follow their Facebook page at facebook.com/kyruamensouthaven.

By Ms. Natasha Haynes, MSU Extension Service I enjoy warm drinks during the winter months, but coffee just isn’t the ideal afternoon beverage for me. I prefer something without caffeine. Tingly Herbal Tea is the perfect fall flavored drink. While it’s called Tingly Herbal Tea, there is no tea in this drink. It’s a blend of spices, apple cider vinegar and water. You can enjoy this easy-to-make drink year-round. You probably have the ingredients in your pantry already! Tingly Herbal Tea Ingredients: 2 cups hot water 2 tablespoons apple cider vinegar 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger Dash cayenne pepper powder Wash hands with soap and water. Put all ingredients in a mug. Stir ingredients. Add splash of lemon juice or honey (optional). Enjoy the beverage warm or at room temperature. Serves 2. Tips: If you don’t like as much kick, or if you have a sensitive stomach, leave out the cayenne pepper powder. For added flavor, try stirring this tasty herbal tea with a cinnamon stick. Thanks to University of Georgia Extension for this recipe! Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

Recipe adapted from Williams Sonoma Kabocha squash is a small, round flavor bombshell whose bright orange flesh tastes like a cross between pumpkin and sweet potato. If kabochas are not available, substitute Hubbard, butternut, acorn, or your favorite squash. (Note that delicatas will require shorter cooking times.) Recipe adapted from Williams Sonoma. Roasted Kabocha Squash with Red Onions and Garlic Ingredients: 2 Kobocha squash, about 2 pounds., halved, seeded and cut into wedges 2 red onions, cut into wedges 3 bulbs of elephant garlic, tops cut off crosswise 3 tablespoons extra virgin olive oil (EVOO) 2 tablespoons chopped fresh sage Kosher salt and freshly ground pepper Preheat oven to 375 degrees F (190 C). On a nonstick baking sheet (or a silicone baking mat), toss together the squash, onions, 2 tablespoons of the oil and chopped sage. Spread out to a single layer on the baking sheet; season with salt and pepper. Nestle garlic bulbs in among the onions so they stand up, cut sides exposed. Drizzle garlic with the remaining tablespoon of oil. Roast until the squash is tender, about 30-35 minutes. Serve warm.

Juicy Caboosy, a restaurant that will be inside of a caboose, is set to open on the coast early next year. The train caboose was brought from Missouri to Long Beach and will house the restaurant that will serve fruit juice in the morning, pimento cheese dip in the afternoon, and a “boozy caboosy” and charcuterie boards at night. Co-owners Tomeka Bryant and Ailsa von Debeneck work in the railroad industry and have dreamed of opening a restaurant on the Coast. Along with restoring the 1944 caboose, they will add a pole barn for indoor seating and lawn games for outdoor entertainment.

By Susan Marquez When Matt Taylor was 16 years old, he was given a hand-me-down car with no gas. “My parents told me that if I wanted to go somewhere, I needed to get a job.” A family friend owned a Subway sandwich shop, and he went to work. “Little did I know, that was the beginning of my career in food service.” Matt realized while working at Subway that food service was a good way to make a living. “We all have something in common,” he says. “We all have to eat.” After graduating from Jackson Prep, the Flowood native went to Mississippi State. During his time in Starkville, he worked at a country club and various restaurants. With some experience under his belt, he went to work at the famed Rendezvous restaurant in Memphis for the next seven years. “I went to work for the Vergos family, which was my first exposure to Greek restauranteurs. I learned so much working there. It has a special place in my heart. They were such a good family to work for.” But there is no place like home. “There is something about Jackson that pulls people back. I returned in January 2010 and started waiting tables at Nick’s.” Nick Apostle owned the white-tablecloth restaurant, and he became a mentor to Matt. “I grew up eating at Nick’s,” Matt recalls. “It was the celebration place, where we went for special occasions, like birthdays or prom.” When Nick’s closed the doors at its Lakeland Drive location and opened in Fondren, Matt helped open the new restaurant. “I worked my way up the ladder there, and during that time I learned so much about the business from Nick. We had long talks, and he has easily forgotten more than I’ll ever know on my own.” Nick tried retiring a second time, closing the Fondren location, but he had one more restaurant in him. The Lake Caroline community was developing, and Nick opened a neighborhood restaurant overlooking the lake. The seafood-driven menu was perfect for The Mermaid Café. “I moved to the Mermaid Café, but I had my doubts,” says Matt. “There wasn’t much out there when it opened in 2009. But Nick was a visionary. He saw what it could be.” As Nick’s children began having children, he was ready to hang it up to spend more time with family. It was Nick’s hope and Matt’s dream for Matt to buy the restaurant. Two years ago, on January 1, 2020, Matt became the owner of The Mermaid Café. Three months later, the Covid pandemic caused the demise of restaurants across the country. “We were fortunate,” says Matt. “We never closed the restaurant. We had to get up to speed to transition to curb-side service, but it worked for us. We had so many regulars coming by to pick up food, and they would tip hundreds of dollars. They wanted to be sure the staff was well taken care of so they would stay on. I was so touched. It’s our staff that keeps us going, so that meant so much.” The Mermaid Café is in a unique spot, facing west across Lake Caroline. The long front porch is dotted with rocking chairs where folks enjoy watching the magnificent sunsets. Large enough to seat 170 people, the building is also used for private receptions, from rehearsal dinners to wedding receptions, showers, birthday parties and the annual Bishop’s Cup held in conjunction with the Catholic Charities golf tournament. The menu is broad enough for everyone, from small children to older guests, to find something they enjoy. “I have made very few changes to the menu since I have taken over,” says Matt. “I am smart enough to know that any changes I make need to be small. I don’t want to alienate the folks who keep the lights on.” From seafood to steaks, burgers, sandwiches, salads and pizza, The Mermaid Café offers a good selection of dishes. “We also do nightly appetizer and entrée specials, and that helps bring creativity to what we do.” Matt is comfortable with his staff, many of whom worked with Nick long before Matt came onto the scene. “We have a gentleman in the kitchen who worked with Nick for over 30 years, and he’s been with me since I started. We also have a couple of staff members who have been on board for over 20 years.” Matt says that it’s been a lot of fun so far. “I love that it is different every day. I enjoy getting to know our guests, many of whom have become good friends. I don’t think I could ever be content to work in a cubical day-to-day. I am one of those people who thrives with interaction with others and with chaos. I think that puts me in the perfect spot!"

By Susan Marquez When Bruce Parker and his brother opened a convenience store on a dry county line on the west side of Tupelo in 2003, he never dreamed he would one day sell their house made chicken salad and pimiento cheese to over 500 retailers in 12 states. The brothers were selling beer to folks across the road, and like most convenience stores, they served food. “We came from a food service background, and we wanted our offerings to be better than most gas station food.” Parker says they cooked their own plate lunches and had seating in the store. “One Sunday a pharmaceutical rep came in with his family for lunch,” says Parker. “He asked me if we could cater to doctors’ offices. We had never done anything like that before, but I didn’t think it would be that hard.” They went to Sam’s and bought containers and began a catering business on the side. “We started catering for weddings and other events,” he recalls. “We called the catering business West End Catering, because people were paying us a lot of money to cater their events and we didn’t want them to know it came from a gas station.” While they had a set menu, Parker says they would ask what people really wanted, explaining, “We could do anything, from petit fours to a whole hog.” One of their regular catering clients was a hospital that sponsored a monthly meeting of a women’s group at the First Baptist Church in Tupelo. “There would be anywhere from 200 to 500 women at the events,” says Parker. “One month we got a call saying they wanted chicken salad on a bed of lettuce with crackers and a croissant. Afterwards, ladies began coming into our store asking if they could buy the chicken salad; they loved it.” The chicken salad is a sweet relish-based recipe. They began packaging it in one-pound containers and selling it in a deli case in the convenience store. “My mom began making desserts for us. We sold pie by the slice and other treats.” Parker’s “aha” moment occurred when a woman came in and ordered six pounds of chicken salad. “I said, ‘that’s a lot of chicken salad, what kind of event are you having?’” The woman told him she was taking it back to friends in Oxford, a 45-minute drive away. “I was shocked that someone would drive 45 minutes to buy chicken salad. I realized then that we should probably get it into other stores.” Parker’s first stop was Palmer’s on the east side of Tupelo. “I asked if they’d stock it, and they said yes,” he recalls. “So I went to another store, and they said they had heard it was good stuff, and they’d love to carry it as well. Seeing the potential in a wholesale business, Parker soon split off from his brother and set up shop in an empty restaurant to start making chicken salad. They were rocking along until a call from the Department of Agriculture. “They told me we couldn’t do what we were doing. But they helped us get into compliance, a complicated process. We got licensed to sell products outside the state and picked up stores in Memphis and Alabama.” West End Fresh Salads are now available in Kroger, Piggly Wiggly, Cash Saver, Food Giant, Food Rite, Mac’s Fresh Market, Foodland and other stores in Mississippi, Alabama, Arkansas, Louisiana Florida, Georgia, Texas Tennessee, and Illinois. With business booming, they had to move into another building, allowing the company to expand to nine products. “We have the original chicken salad, and a dill relish-based chicken salad. My wife introduced her pimiento cheese recipe, and we’ve also added a jalapeño pimiento cheese. We also have a grab-and-go snack kit with either chicken salad or pimiento cheese, Captain’s wafers, and a wooden spoon.” Since they’ve been through the process of learning about mass production, distributors, food brokers and such, Parker says his company is now working with other food manufacturers. “We are co-packers for several food products, including making bagels for Dave’s Bagels in Memphis; Arbo’s Cheese Dip, which is sold in several different states; Oxford Falls Bloody Mary mix; and products for Pimento’s, a restaurant chain in Memphis. “I love being part of making dreams a reality by developing and manufacturing other products and getting it into stores. There are a lot of people trying to get into the food business, so we are happy we can help.” For more information on West End Fresh Salads, visit the company’s website at westendfreshsalads.com.

By Susan Marquez It is not uncommon for companies to take their employees on a retreat. Team building exercises help create a stronger and more cooperative work environment, and who doesn’t want to get away from the office for a couple of days? What is unusual is for a restaurant to shut down for three days to take employees to a farm in another part of the state. Yet that is exactly what Hunter Evans, chef and owner of Elvie’s restaurant in Jackson, arranged for his staff this summer. And it’s probably one of the reasons Elvie’s has been named one of America’s 50 Best Restaurants for 2022 by the New York Times. Hunter shut down the restaurant for the weekend in mid-August so his staff could attend a retreat at Home Place Pastures, a farm in Como, Mississippi that raises grass-fed beef, pastured pork and lamb. “I wanted to educate them on what it’s like to be on a farm. Home Place is an amazing spot. They have their own USDA inspection facility on site, which is very unique.” The staff actually stayed in a house at the farm. “My father came to join us. He has many roles, but at the retreat, he assisted with personality tests and breakout sessions.” Hunter says it is important to him to spend time as a team. “We have people who work together in the restaurant who really don’t have an opportunity to talk to each other. Attending a retreat like this, learning hands-on about one of our vendors, helps drive creativity. It certainly directs our menu.” Learning more about the vendors the restaurant uses makes it easy for the wait staff to inform customers about different items on the menu. “It was a time for them to get away from the restaurant, and to put their eyes on where our food comes from. Learning how the food we eat is raised helps them to understand the importance of sourcing from local farmers.” In addition, the retreat helped the staff to bond together as a team. “We did a quick, spontaneous trip to New Orleans a while back for a short hangout, and that let me know that getting away for a retreat would be a good idea,” Hunter says. “It was fun to see how they hung out together in a different setting. The retreat provided a place for people to interact in a different way from when they are at work.” Elvie’s is an all-day café in Jackson that serves breakfast, lunch and dinner. The restaurant’s ever-changing menu reflects seasonal fare highlighting Southern farmers. The retreat helps to make the connection to the restaurant’s commitment to using the highest quality, most ethically-sourced and besttasting ingredients available. Home Place Pastures is a working farm that offers tours to the public, as well as camping, glamping and overnights in Cypress Place Cottage on the farm. Special events are hosted at the farm throughout the year, such as the “Boucherie and Blues Picnic” and the “Whole Hog Regenerative Ag Experience.”

By Susan Marquez Robert St. John knows restaurants. He has opened and operated many in both Hattiesburg and now Jackson. He also knows Italian food. He spends three months a year in Italy. In March 2011, he opened Tabella, an Italian restaurant in Hattiesburg. “I did Tabella before I ever traveled to Europe,” Robert says. “My take on Italian food is night and day from what it was when I first opened Tabella.” In late September, Robert opened his newest restaurant, Enzo Osteria, in the Renaissance in Ridgeland. “We are doing a mix of American Italian and authentic Italian,” he says. “Most of the time I spend in Italy is in the Tuscany region. The authentic Italian cuisine at Enzo will be very Tuscan in origin. The pizzas in Tuscany are very thin, with minimal ingredients. We’ll be doing some American-Italian stuff too. I like both. Both are great.” Some tweaks are made in the food prepared to please the American palate. “In Tuscany, they don’t salt their bread. We use salt in the bread, but not too salty.” The restaurant is in what was originally Biaggi’s. Built 15 years ago, the restaurant had great bones. “We did some work to the interior,” Robert says. “The biggest change is in the bar. It is a lot darker. It’s a great ‘happy hour after work’ bar. We also have two dining rooms, a private room and a great outdoor area.” The restaurant was closed for two weeks for the transition from Biaggi’s to Enzo Osteria. “My first and most important goal was to keep everyone on staff,” Robert states. “We paid them all while we were closed. We trained them, worked with the kitchen to teach them the new recipes, and many helped with deep cleaning and renovation. I’m happy to say we opened with a full staff of former Biaggi’s employees.” The restaurant is named after Enzo Corti. “Enzo is one of my favorite Italian friends. He lives in the small town of BarberinoTavernelle in the heart of the Chianti region of Tuscany. He and his wife, Annagloria, are the first people my wife and I met when we traveled to Italy in 2011. We stayed in one of their villas; and we still stay there when we go to Italy. I told Enzo I wanted to name a restaurant after him, and Annagloria asked why we didn’t name one after her. I told her that her name was too long. Besides, Enzo has a z in it, and z’s are cool.” Enzo is a fourth-generation wine and olive oil merchant. “He embodies everything I love about Italian food and culture, and we have patterned our restaurant and its approach after his love of Tuscan food and wine, his zest for living, exuberant charm and infectious personality. At Enzo Osteria, we aim to live up to all those characteristics.” After taking several tour groups to Italy over the years, Robert says now hundreds of people know him. “The Tuscany region is a lot like the American South. That really struck me. It is an agrarian society, but instead of cotton and soybeans, they grow grapes and olives. They love family, and they are very hospitable. They love good food, and they love to have long, leisurely dinners with friends and family.” Robert says the menu includes recipes he has learned in his travels to Italy and recipes his son learned while working in Tuscany. “We chose to keep the inaugural version very limited to make sure all our staff members are on the same page during the opening days. We will be adding more authentic Italian recipes through a daily features program, and many of those items will eventually transition onto the regular menu in the coming weeks.” Enzo Osteria is open daily from 11 am to 9 pm and Saturdays until 10 pm. It is located at 970 Highland Colony Parkway in Ridgeland.

Tupelo is home to several local eateries and restaurants. Check out some of their most popular hotspots that you can only find in Tupelo!

Jackson is full of fantastic restaurants, old and new. Check out some of the best culinary standouts according to Visit Jackson.

By Susan Marquez There are people who see what needs to be done in the world and then decide to act. John Martin and Kate Bishop are two such doers, both interested in food from a policy point of view. “We are interested in health and nutrition,” says Martin. The couple lived in the Mississippi Delta – Greenwood, where Martin worked for the newspaper and Indianola, where Bishop taught school – before moving to the northeast. Martin ended up in the arts and nonprofit world while Bishop earned her literacy specialty degree and she trained other teachers, but Mississippi lured them back. “We wanted to get back to the South,” says Martin. “Kate is from Oxford, and we had a friend who ran the Farmer’s Market. He talked us into taking it over.” Burlin Hollowell ran a produce stand out of the building – then an old service station – in the early 1990s. He sold vegetables that he and his friends raised and exotic produce that distributors had trucked in. When Frank and Liz Stagg took over, they expanded the grocery offerings, continued tapping the local food movement, and began selling foods that appealed to Oxford’s growing immigrant communities. People soon learned that the Farmer’s Market was a hub for quality produce, and it was a place that welcomed all. In 2017, Martin and Bishop renovated the store and changed the name to Chicory Market. “We are proud that our store has been a food space in Oxford for over 30 years,” says Martin. Martin and Bishop have made the space their own and have connected with a new generation of local farmers and producers. Growing up in Oxford, Bishop was raised in a community connected by food, and recalls eating watermelons and pimiento cheese from the old James Food Center. Martin and Bishop “feel strongly about creating a special place that preserves and grows the spirit of Oxford as a place that nurtures creativity and welcomes newcomers and curiosity seekers.” The market serves people from all walks of life. “This is a place where all feel welcomed. Here we are, five years later and we feel an overwhelming sense of responsibility. People are more interested than ever in eating local.” With up to 75 local providers, Chicory Market not only provides fresh, locally sourced food to their customers, but also supports local growers. The benefits to all are apparent. “We are in one of the most fertile areas in the country,” states Martin, “but Mississippi still has issues with obesity and diabetes. Having ready access to healthy foods can make a huge difference. It can even make a difference financially.” During the pandemic when national supply chains were falling apart, Chicory Market was able to source locally. “Even with our most recent inflation, a lot of local producers have been able to circumvent those forces,” Martin says. “Their prices have remained stable, and people are eating better. I think people are seeing the value and sustainability of buying locally sourced food.” The store has a grand mission: to support the local food network by working with farmers and other local providers to source quality ingredients while improving access to healthy, local food for people of all income levels and lifestyles. They also aim to build a community around food involving people of all means, colors, creed and backgrounds. “We are fortunate that Oxford is still small enough to have a store like this. We also have the University here, which gives us a cultural perspective,” says Martin. In addition to locally sourced produce, proteins and delicacies, Chicory Market offers fresh seafood. “We are one of a very few places in Oxford that sells fresh seafood,” says Bishop. “Three days a week we get a delivery of fresh gulf shrimp, salmon and some other gulf fish.” Chicory Market now also offers prepared foods for sale. “Seven days a week, we have everything from traditional chicken salad to sides and entrees using seasonal produce,” says Martin. “That allows us to purchase even more from local farmers, and to avoid food waste by using produce before it goes bad.” The market also makes casseroles, soups and sandwiches. “During football season, we do a lot of tailgate catering, and for Thanksgiving we do a lot of sides. Then we’ll crank up our holiday menu.” The newest addition to the market is sushi. “We have a sushi chef who comes in three days a week.” There is an outdoor seating area where people can dine on-site, and Martin says they are planning an expansion that will provide a larger place for the community to gather outdoors. For more information on Chicory Market, visit chicorymarket.com.

By Natasha Haynes, MSU Extension Service When we think of salsa, we automatically think of the savory version made with tomatoes. Fruit salsas are fabulous and can add even more dimension to the flavors of your dishes. This salsa is made with peaches, which makes it a sweet topping for chicken or pork. If you don’t have fresh peaches or are short on time, you can use canned peaches. We used one 15-ounce can, which was equivalent to about 2 cups. Peach Salsa Ingredients: 2 cups peeled and chopped peaches 3/4 cup chopped red bell pepper 1/4 cup seeded, chopped cucumber 1/4 cup sliced green onion 2 tablespoons honey 2 tablespoons lime juice 1 tablespoon finely chopped cilantro Combine all ingredients and cover. Refrigerate for several hours, stirring occasionally. Tips: To peel fresh peaches: drop peach into a pot of boiling water for 10-20 seconds or until the skin splits. Remove peaches and place immediately in an ice water bath to stop the cooking process. Use a paring knife to peel skin. This salsa is also great with other fruit! We love swapping the peaches for mangoes. Fruit salsas are also great with fish! Here’s one of our previous blog posts with a great fish taco recipe that features a different version of peach salsa. Thanks to University of Georgia Extension for this recipe! Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

Check out Belhaven's newest grab-n-go market, Beans & Bananas!

By Mrs. Qula Madkin, MSU Extension Service Don’t put your health and fitness goals on the backburner this holiday season just because you’re traveling. There are plenty of ways to practice wellness and keep your family and yourself on track. Here are a few tips that work for me: Keep snack combos handy. Look for snacks with fiber, protein, and healthy fats. Why? This will keep your blood sugar stable and prevent cravings. Avoid sitting for extended periods if possible. Try to walk and stretch every two hours. This will benefit your health in more ways than one. Drink water instead of sugary drinks and be mindful of alcohol intake. Dehydration is thought to only happen in the summer, but dehydration can occur at any time of the year. Before you go: Clean produce. Rinse all fresh produce under running water before packing it in a cooler. Keep cold food cold. Keep hot food hot. Don’t forget hand sanitizer. Pack healthy, nonperishable snacks and snack combos. Here is a good starting point: Popped popcorn (homemade or light butter) Fruit/berries and hard-boiled eggs Fruit (apples/bananas) and nut butter (try the squeeze packs) Turkey and cheese Fruit squeezes Cheese and whole grain crackers Turkey sticks and apples Jerky Hummus (individual packs) Protein drinks Pre-cut veggies, like celery, carrots, and bell pepper Dried fruit and nuts or seeds Trail mix Snack bars. Find ones low in added sugar. Fruit cups or applesauce Greek yogurt Protein bars. Look for ones that contain real food, like almonds, egg whites, fruit, etc. Bottom line: Holiday travel may get you a little out of your routine, so focus on moving more, sitting less, enjoying yourself, and having a joyous holiday season. For more helpful tips like these and healthy recipe options, visit extension.msstate.edu and join our MSU Nutrition and Wellness FB group.

Several local Jackson spots are offering tasty treats this holiday season. Check out some of our favorite places on the Visit Jackson blog and shop local this holiday season!

By Ms. Natasha Haynes, MSU Extension Service Do you need an easy dish for the office get-together or an upcoming party? If you are a fan of eggs, you’re in luck! Eggs are a versatile and nutritious option for breakfast, lunch, and dinner and everything in between. Mini Wonton Quiches make tasty appetizers and come together in a flash. I made mine with ham and cheese, but the possibilities are endless when it comes to the filling. You can add just about anything you like, including leftover meats, cheeses, and sauteed, roasted, or steamed vegetables. It’s a great clean-out-the-fridge meal! Mini Wonton Quiches Ingredients: - 4 large eggs - 24 wonton wrappers (3-1/4 in x 3 in) - 1 tablespoon all-purpose flour - 3 tablespoons finely chopped ham (1 ounce) - 2 tablespoons finely chopped green onion - 2 tablespoonsfinely chopped red bell pepper Heat oven to 350 degrees F. Coat 24 mini muffin cups (1-3/4 x 3/4-inch) with cooking spray. Gently press one wonton wrapper into each cup, allowing ends to extend above edges of cup. Beat eggs and flour in medium bowl until blended. Add ham, green onion, and bell pepper. Mix. Spoon about a half-tablespoon of the egg mixture into each wonton-lined muffin cup. Bake in center of oven until filling is set, about 12 to 15 minutes. Remove from muffin tin. Serve warm. Tip: Add chopped spinach and shredded mozzarella for a creamy appetizer. Note: We used a full tablespoon of egg mixture in each wonton cup. Thanks to the American Egg Board for this recipe! Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

Mini pies are an extra special way to make your guests feel that every attention to detail has been carefully thought out and thinking of different ways to present them drives that point home even more. Pies in shot glasses, expresso cups or in mini pastry cups, provide your friends and family with bite-sized pieces of heaven. Crust: Vanilla wafers (crushed) Butter, melted In a bowl, combine just enough melted butter for the cookie crumbs to stick together. Once done, press a teaspoon or two of the crumbs firmly into the bottom of a shot glass. Lemon Filling: 6 egg yolks 1 ½ cups water 1 cup sugar ½ cup of lemon juice ¼ cup cornstarch ¼ teaspoon salt 2 tablespoons of unsalted butter In a pan, mix sugar, water, cornstarch and salt over medium heat. Continue stirring until it begins to bubble and thicken. Once it thickens, turn off the heat. Take out about ¼ cup of this mixture and slowly add eggs, whisking/stirring continuously to prevent curdling. Slowly pour the egg mixture into the sugar mixture and turn on the heat. Add in the lemon juice and stir. Once it bubbles, turn off the heat again and add in the butter, mixing well. Let the filling cool. Meringue: 4 egg whites, room temperature Zest of one lemon 1/4 cup sugar ¼ teaspoon cream of tartar Once egg whites are at room temperature, whisk until fluffy, adding in cream of tartar to help them maintain their form. Add sugar in a tablespoon at a time, continuing to beat the eggs. Beat until peaks are formed. Assembly: Add the lemon filling on top of the cookie crust and top with a dollop of meringue. Bake in oven at 350 degrees until peaks are golden brown.