The dog days of summer are here and so is grilling season. Cool down with Chef Adrianne Calvo's Grilled Jumbo Shrimp + Kiwi, Green Apple and Green Chili, Mint Relish. Here's the quick and easy recipe that's sure to have your guests raving for days. This dish provides maximum flavor and is true to the core with these boldly refreshing flavors. Grilled Jumbo Shrimp + Kiwi, Green Apple and Green Chili , Mint Relish Serves: 2 6 jumbo shrimp, peeled and deveined 1/4 teaspoon garlic salt 1/4 teaspoon black pepper 1/4 teaspoon paprika Canola oil, for brushing 1 tablespoon kiwi, peeled and minced 1 tablespoon green apple, peeled and minced 1/2 teaspoon jalapeno, seeded, deveined, and minced 1 teaspoon red onion, minced 1 teaspoon cilantro, minced 1 teaspoon mint, minced 1 teaspoon lime juice 1/8 teaspoon lime zest 1/2 teaspoon honey Kosher salt and pepper, to taste Sliced radish, garnish Sliced jalapeno, garnish Sliced kiwi, garnish Preheat the grill to medium high. Rub the grill with canola oil to prevent sticking. On a clean work surface, season shrimp with garlic salt, pepper, and paprika. Place seasoned shrimp on preheated and oil grill. Grill 2-3 minutes on each side or until they become coral color and opaque. In a medium bowl, combine kiwi, green apple, jalapeno, onion, cilantro, and mint. Add lime juice, lime zest, honey and salt and pepper to taste. Set aside and allow flavors to come together. To plate, line a plate with sliced kiwi. Add grilled shrimp and top with relish. To garnish, top with sliced radish and jalapeno. Side note: pairs will with a simple lemon aioli. About Chef Adrianne Calvo Adrianne Calvo is the Executive Chef and owner of Chef Adrianne's Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC's 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne's Vineyard Restaurant and Wine Bar opened in 2007 and has won numerous prestigious awards including Best Restaurant Miami and Best Chef Florida. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit www.chefadriannes.com.

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

The 35th annual Chefs of the Coast, hosted by the Mississippi Hospitality and Restaurant Association, will be held on September 24th at the Mississippi Coast Coliseum. This year will be the first time that an art competition will be held in conjunction with the event. The inaugural Food Meets Art Competition will take place during Chefs of the Coast, and is meant to showcase artists who love to create works-of-art with food. Entry requires a $25 registration fee, and participants must be 21 years of age or older. Completed registration forms and fee must be received by August 15th. For more information, visit the MHRA Gulf Coast Chapter. Tickets to Chefs of the Coast can be purchased here.

Partaking in National Junk Food Day can be delicious, but it doesn't have to be so unhealthy. Freshly popped popcorn is naturally low in fat, non-GMO, and gluten free, and it can be created into a treat that is sure to please everyone. Sweet, spicy, or served in more non-traditional ways, the possibilities are endless. And since it's healthy and whole grain, popcorn is a satisfying snack suitable for every occasion, even on National Junk Food Day. Here are a few fun popcorn recipes to try today or for any occasion. Cookies 'N Cream Popcorn Yield: 12 cups 12 cups popped popcorn 1 package (11 ounces) white chocolate chips 2 teaspoons coconut oil 15 Oreo cookies, coarsely chopped Place popcorn in large bowl; set aside. In a medium saucepan on low heat, melt chocolate chips and coconut oil; stir until blended. Pour melted chocolate over popcorn, stirring until well-coated. Stir in chopped Oreos. Spread mixture on baking sheet and chill until chocolate has set. Break into pieces to serve. Popcorn Party Pizza Yield: 8 slices 3 tablespoons butter 1 bag (10.5 ounces) mini marshmallows 2 quarts popped popcorn 1 tube (.68 ounces) red piping gel 1 package red raspberry fruit roll-ups Green jelly beans Coconut Candy-coated chocolate pieces Spay 12-inch pizza pan with cooking spray; set aside. In large saucepan over medium heat, heat butter. Stir in marshmallows until melted, then stir in popcorn until coated. Spread mixtures evenly onto prepared pizza pan. Drizzle red piping gel over the "pizza" to make the "sauce." Cut small circles (about 1 1/4 inches in diameter) from fruit roll-up and place on pizza for "pepperoni" slices. Decorate as desired with jelly beans, coconut, and candies. Allow to cool completely before cutting into slices to serve. Popcorn and Peanut Truffles Yield: about 30 pieces 6 cups popped popcorn 1 cup roasted and salted peanuts 1 package (12 ounces) semisweet chocolate chips 1/2 cup honey In large bowl, stir popcorn and peanuts together; set aside. In a microwave-safe bowl, heat chocolate chips for 10 seconds. Stir chips and repeat, stirring after each 10-second interval, until chips are melted. Warm honey in microwave 10 seconds and stir into chocolate until well-blended. Pour chocolate mixture over popcorn mixture and stir until popcorn is evenly coated. With small ice cream scoop, push popcorn mixture into scoops and release onto wax paper to form truffles. Refrigerate until firm. Note: Truffles can be stored in an airtight container for up to 5 days.

The Ocean Springs Culinary Passport is a culinary trail to help residents and visitors alike discover the many dining and nightlife experiences of the vibrant town of Ocean Springs. From strolling along the downtown streets hopping from one establishment to the next, enjoying live music, or indulging in the local seafood, traditional cuisine, tapas, or cultural snacks and meals, Ocean Springs has you covered. Visit the Ocean Springs Chamber of Commerce-Main Street-Tourism Bureau's Visitor Center for a guide to town, a walking map, and a Culinary Passport to experience some of the finest food and drink the Mississippi Gulf Coast has to offer. How it works: Spend a minimum of $10 in food or beverage at participating restaurants, and ask your server to stamp your passports. Once you collect 10 stamps from 10 different restaurants, drop off or mail your passport to the Ocean Springs Chamber office for your free gift. You will also be entered into a prize drawing! Share your dining photos on Facebook with the hashtag #osculinarypassport, and get your passport today! For more information, visit OceanSpringsChamber.com.

ORANGE BEACH, Ala. – The Wharf Uncorked Food & Wine Festival presented by Wind Creek Atmore, set for September 14-16, will bring a dynamic roster of culinary talent from the Gulf Coast and beyond serving up samples of their signature dishes, demonstrating their skills, and competing for the ultimate prize. Thursday, September 14th VIP Kickoff & Chef Showdown The three-day experience will begin at 4720 Main Street from 6:30-8:30 p.m. Reigning showdown champion, Brody Olive (Perdido Beach Resort), will be joined by two mystery chefs for this year's competition to create the best dish with Alabama Gulf Seafood fueled with culinary challenges and roadblocks. James Briscione and Brooke Parkhurst, authors of The Couples Kitchen, will emcee as they race against the clock. There will be select vendor wine and spirits tasting, an auction preview, an open bar, food samples, and giveaways. Individual tickets for the kickoff event are $35. Combo tickets for the Chef Showdown and Grand Tasting are $80. Ticket prices will rise on September 1st, to $40/$95. Friday, September 15th Local Wine Dinners The Wharf is home to more than 10 unique restaurants with a robust range of fare. Participating venues along with others along the Gulf Coast will curate individual menus with specials and wine pairings. Guests can make reservations directly through the restaurant of their choice. Saturday, September 16th The Grand Tasting The Wharf Entertainment District will be lined with vendors serving more than 100 labels of wines, craft beer, spirits, and small bites for the culinary competition from participating restaurants including: Bayes Southern Bar and Grill Blue Water BBQ Company Cobalt Cosmo's Driftwood Steakhouse Fisher's at Orange Beach Marina Flora Bama Yacht Club Ginny Lane Bar and Grill GT's On The Bay Luna's Eat and Drink Master Joe's Ronin Sushi Bar Villaggio Grille Voyagers Wolfe Bay Lodge Guests will have the opportunity to cast a vote for their favorite dish, and the night will close with a ceremony of awards. Again this year, The Wharf Uncorked champion will be an automatic Elite Qualifier for the World Food Championships in November back at The Wharf. The Rouses Culinary Experience Tent will be action-packed with demonstrations from talents like 'Top Chef' contestant Jim Smith; Southern Living test kitchen director Robby Melvin; and Rouses in-house chef and author Neal "Nino" Thibodaux. There will also be designated booths for notable names like two-time 'Chopped' champion and cookbook author, James Briscione. In addition, there will will a luxury yacht walk, book signings, vendor booths, both live and silent auctions benefiting Make-A-Wish Alabama, and a high-end wine sampling tent. Tickets for the Grand Tasting are $60, and last minute pricing begins September 1st at $70. Tickets are available online through Ticketmaster.com, or at The Wharf box office. For more information, please TheWharfUncorked.com.

Variety certainly is the spice of life, but after a long day, it's easy to get stuck in a mealtime rut and turn to the same dishes each week. With fast-paced lifestyles, many families are left with little time to come up with new, creative meals. However, with freshly seasoned ingredients like Smithfield Marinated Fresh Pork, a delicious, healthy, and hassle-free meal can be made in 30 minutes or less. These 100 percent fresh pork products are slow-marinated in delicious seasonings like Roasted Garlic and Herb Applewood Smoked Bacon, and can be grilled, roasted, sauteed, or slow-cooked for a fast mealtime solution any night of the week. Taken an extra step to simplify dinner with an easy slow-cooker recipe such as this Cheesy Pork and Enchilada Stew, or try Pork Chops Smothered in Onions and Mushrooms for a quick, savory supper. With effortless recipes like these, you'll always have an answer to the age-old question, "what's for dinner?" For more recipe ideas, and to see what you can do in 30 minutes, visit SmithfieldRealFlavorRealFast.com. Cheesy Pork Enchilada Stew Prep time: 10 minutes Cook time: 4-5 hours Servings: 8 1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas 1/2 cup corn flour Hot sauce 2 (10-ounce) cans red enchilada sauce 1 (10-ounce) can diced tomatoes and green chilies 1 (4-ounce) can chopped green chilies 1 1/2 teaspoons minced garlic Fresh cilantro 1 (15-ounce) can black beans, rinsed and drained 1 cup no-salt-added chicken stock 1/2 large red onion, diced Sour cream 4 ounces cream cheese 2 (8-ounce) cups shredded sharp cheddar cheese Place carnitas in 5-quart slow cooker. Add corn flour and toss to coat meat. Add all remaining ingredients, except for cream cheese and shredded cheddar. Cover and cook on high for 4-5 hours (low 7-9 hours). Break meat apart with spoon. Add cheeses and stir until melted. Tip: Leftover stew can be made into dip. Heat 6 cups stew; add 2 cups shredded cheddar cheese and 4 ounces cream cheese; stir until melted. Serve with tortilla chips. Pork Chops Smothered in Onions and Mushrooms Prep time: 10 minutes Cook time: 35 minutes Servings: 5 6 slices Smithfield Hickory Smoked Bacon, cut into 1-inch slices 1 Smithfield Garlic and Herb Marinated Fresh Pork Sirloin, cut into five 1-inch chops 2 tablespoons butter 1 large sweet yellow onion, thinly sliced 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup no-salt-added chicken stock 2 tablespoons balsamic vinegar 1 teaspoon minced garlic In large skillet over medium-high heat, cook bacon until browned and crisp. Carefully remove bacon and drain on paper towels. Brown pork chops in bacon grease over medium-high heat, about 2 minutes per side; remove chops from skillet. Then, add butter to bacon grease in skillet; saute onions, mushrooms, salt, and pepper until onions have browned and are tender. Stir in stock, vinegar, and garlic. Cook and stir until reduced by half. Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reached 150 degrees F, turning once, about 10 minutes.

JACKSON, Miss. — Several Mississippi specialty food companies recently exhibited their products at the 2017 Summer Fancy Food Show hosted by the Specialty Food Association in New York City, where one of the companies brought home a 2017 Specialty Outstanding Food Innovation (sofi) Award. The 63rd annual show served as a way for the Mississippi Department of Agriculture and Commerce to promote three Mississippi companies at the largest specialty food trade event in North America. Ubons Sauce of Yazoo City, Flathau’s Fine Foods of Hattiesburg and The Shed Saucery, LLC of Ocean Springs represented the Magnolia State at the trade show as Southern United States Trade Association (SUSTA) exhibitors. The Mississippi Department of Agriculture and Commerce is a member of SUSTA and works as a partner in recruiting companies and serving as managers for trade activities. This year, Commissioner of Agriculture and Commerce Cindy Hyde-Smith is serving as SUSTA President. Each year, SUSTA hosts a pavilion of 20 booths at the Summer Fancy Food Show. The domestic trade show provides an introduction to international trade shows for food and agricultural businesses. This year, the show had more than 2,500 food producers, displaying over 180,000 food products from 47 countries. Flathau’s Fine Foods, one of the SUSTA exhibitors, won a silver 2017 sofi Award in the cookie category for their all-natural shortbread cookies. This is the company’s third sofi Award. “We had a fantastic show in New York in the SUSTA pavilion at the Fancy Food Show,” Flathau’s Fine Foods owner Jeff Flathau said. “Our winning another sofi prompted us to attend and SUSTA made it so easy. They helped us every step of theway and were on site at the show to help with whatever we needed. The show was well worth it for us.” According to the Specialty Food Association, sofi Awards have honored the best culinary creativity in specialty foods across the world since 1972. As President of SUSTA, Hyde-Smith is proud that a Mississippi company was able to earn such a prestigious award working with the trade organization. “I congratulate Jeff on his third sofi award,” Hyde-Smith said. “It is wonderful to see a Mississippi company, such as Flathau’s Fine Foods, receive national recognition for the quality of products that they offer. I encourage other specialty food companies that are interested in expanding into international markets to contact our office to find out how SUSTA can help in these efforts.” In addition, the Mississippi Department of Agriculture and Commerce worked with SUSTA on an inbound trade mission prior to the Fancy Food Show. Mississippi companies exhibiting and those visiting the show in preparation to exhibit in the future, like Beck’s Confections of Gulfport, had the option to meet one-on-one with buyers from Canada, Europe, Japan and Mexico, in an effort to increase exports of food and agricultural products. Inbound trade missions provide opportunities for companies to meet with pre-vetted buyers from around the globe without having to leave the country, in hopes of making sales and increasing their international exposure. Three other Mississippi companies — Indianola Pecan House, Inc./Wheeler’s Gourmet Pecans of Indianola, Mississippi Cheese Straw Factory, Inc. of Yazoo City and DeBeukelaer Corporation of Madison — also presented their products at the three-day show as returning exhibitors.

(StatePoint) From pool parties to evenings around a bonfire, summer is the ultimate time to entertain. Artisanal cocktails make a statement at any gathering, so become the trendsetter of the season by using interesting spirits to get the party started. The key to successfully designing a creative cocktail is simple- keep an open mind and use the best possible ingredients. Using quality spirits and seasonal ingredients will make for an intriguing and delicious drink. Think outside the box when crafting cocktails, a hidden gem may already be in your bar collection, such as a cognac liqueur. A common misconception is this spirit is only meant to be consumed during the wintertime. However, these liqueurs can be served chilled or made into refreshing cocktails. One example is the award-winning Belle de Brillet, the original Pear Williams and Brillet cognac Liqueur produced by the 10th generation, family-owned Maison Brillet, located in the heart of the Cognac region of France. Belle de Brillet is a pear liqueur made by infusing Brillet cognac with the essence of Williams Pears, produced mainly in the east of France. The liqueur is mainly served in an elegant, pear-shaped bottle, which will add charm to your summer spread. Because of its versatility, Belle de Brillet liqueur is a favorite among gourmet chefs around the world. It will pair nicely alongside summer salads, grilled seafood, and fresh summer fruits, like melon, strawberries, or raspberries. This summer delight guests' palates with fresh ingredients for a new taste sensation. To best serve this luscious, yet refreshingly tart liqueur with ripe pear notes, consider these three cocktails created by NYC mixologist Jaime Rips. Each recipe can be easily prepared ahead of time so guests can help themselves. Belle of the Ball 1 1/2 ounces Belle de Brillet Liqueur 1 ounce light rum 3/4 ounce lime juice 3 raspberries Club soda Sprig of rosemary Add raspberries, ice, and alcohol ingredients into a shaker. Shake a strain into a highball with fresh ice. Top with club soda and garnish with rosemary sprig. Brilliant Belle 1 ounce Belle de Brillet Liqueur 1/2 ounce lime juice 1 1/2 ounces premium vodka 1/4 ounce green chartreuse 3 dashes of orange bitters 3 red grapes 1 basil leaf Muddle red grapes and basil leaf in a shaker, then add the rest of the ingredients. Shake and evenly strain to the rim of a martini glass. Garnish with basil leaf. Summer in the City 1 ounce Belle de Brillet Liqueur 1/2 ounce lime juice 2 ounces Joto Junmani Sake Cucumber slices Mint leaves Muddle cucumber and mint, then add the rest of the ingredients with ice into a shaker. Shake and strain into a highball glass with crushed ice. Garnish with mint sprig and cucumber.

“I read your column even though I don’t cook anymore." Email and letters that begin with this sentence are some of my favorites. I appreciate that readers enjoy reading about food, but wonder how anyone survives without cooking a few meals here and there. But, I understand that many cooks, free from the burden of cooking for a large family, enjoy the freedom of utilizing convenience food or dining out. I have a long list of favorite restaurants meals, but it’s not always convenient to pick one up on a random Wednesday night. The solution is simple: recreate as many restaurant meals as possible at home when dining out or picking up dinner is not an option. Here are just a few of the restaurant meal remakes that I rely on when a craving hits, but dining at my go-to eateries is not an option. For starters, who doesn’t love to munch on a huge platter of nachos when you’re waiting on your meal? In some cases, the nachos are so filling that a main course isn’t necessary. Perhaps the most delicious and plentiful nachos I’ve ever sampled is the Mexican Garbage appetizer at Tacky Jack’s in Orange Beach, Alabama. Don’t let the name fool you, they’re the antithesis of food you’d want to throw away. To recreate this memorable app, I heated a little oil in a skillet and sautéed a few slices of green and red peppers and onions, along with slices of boneless chicken breasts. You can substitute sliced flank steak if you prefer. Once they were done, I added two tablespoons of fajita seasoning mix and a little water, stirred, and cooked until the chicken was coated. Next, I preheated the oven broiler, then added four cups of tortilla chips to an 11x7-inch baking pan. To give the chips extra flavor, I sprayed them with olive oil baking spray, then dusted them with a little of the fajita seasoning. I topped them with the cooked vegetables, the chicken, and a hearty layer of shredded Cheddar and Mexican cheeses, and a few sliced jalapeños for good measure. After broiling for a few minutes until the cheese was melted, I removed the pan from the oven and topped the mixture with shredded lettuce, chopped tomatoes, salsa, sour cream and guacamole. My version won’t put Tacky Jack’s out of business, but Mississippi Nachos are pretty close. When it comes to the main event, I try to be adventuresome, but usually order pasta, seafood or a combination. Several of my favorite restaurants serve Cajun-style pasta and try as I might, I can never resist them. If I’m ordering dessert at a restaurant, I usually choose something light. Especially this time of year, Key Lime Pie is a perfect choice. You can make all of these delicious, restaurant-style dishes right in your own kitchen. Restaurant-Style Key Lime Pie 2 (14-ounce) cans sweetened condensed milk 3/4 cup lime juice 6 egg yolks Pinch of salt Graham cracker pie crust Beat together two 14-ounce cans of sweetened condensed milk, 3/4 cup key lime juice, six egg yolks, and a pinch of salt with a hand mixer until smooth. Pour into a prepared graham cracker and bake 20 minutes at 350 degrees, or until top is firm. Cool in pan, then refrigerate for two hours or overnight. Homemade Cajun Restaurant-Style Pasta 1 pound of dried pasta, cooked and drained 1 pound boneless, skinless chicken breasts, sliced into small strips 1-1/2 cups of medium, raw shrimp, peeled and deveined 2 tablespoons Cajun seasoning, plus extra teaspoon, divided 1 tablespoon olive oil 1 each: red and yellow peppers and medium onion, sliced into thin strips 1 teaspoon minced garlic 1 (28-ounce) can diced tomatoes, drained 1 cup chicken broth Salt and pepper Parmigiano-Reggiano cheese for topping Place chicken strips in a bowl and coat with Cajun seasoning. Heat olive oil in a large skillet and cook chicken about two minutes. Add sliced peppers and onion, stir, and cook about three minutes. Add shrimp, garlic, remaining Cajun seasoning, salt, and pepper and stir to combine. Stir in tomatoes and chicken broth, then bring to a boil over high heat. Reduce heat to medium-high and cook for a few minutes more until shrimp are no longer pink. Add more broth if mixture gets too thick. Serve over hot pasta. Top with grated cheese.

Gary Windham, a research plant pathologist with the U.S. Department of Agriculture, inoculates corn that is part of an aflatoxin study at Mississippi State University R.R. Foil Plant Science Research Center in Starkville, Mississippi, on July 13, 2017. (Photo by MSU Extension Service/Linda Breazeale) STARKVILLE, Miss. -- Early or not, Mississippi’s corn crop is well on the way to its best yield in years, barring any major disasters. Erick Larson has spent more than two decades as the Mississippi State University Extension Service corn specialist. Larson said 2017 weather generally has been better than he can remember for any past growing season. Timely rains in some areas and cool nights during the crucial early grain-filling periods were important keys. “Nighttime temperatures are the most critical environmental factor during the early reproductive stages,” Larson said. “In recent years, we have been 2 to 3.5 degrees above normal. But this year, we were about 1 degree below normal. That’s enough to make a favorable difference.” Larson said he sees promise for strong yields in dryland corn as well as irrigated fields. “Typically, dryland yields are 30-40 percent less than yields found in irrigated fields,” he said. “Some growers with irrigated fields have not even needed to turn on their wells this summer. Normal corn fields may receive five or six irrigation cycles before the growing season is finished, so those growers should save significantly on the crop’s cost of production.” Larson said Mississippi’s corn benefitted from much better planting conditions than in the last four seasons. Growers planted most of the state’s corn from March 20 through mid-April, which is an ideal time. The crop germinated quickly and established uniform stands, which are critical for high corn productivity. “We generally had drier than normal weather in March, April and May, allowing for effective nitrogen fertilizer applications, weed control and deep root system development in most of the state,” he said. Dennis Reginelli, an area Extension agent based in Oktibbeha County, said corn in the heavy soils of east Mississippi has had more than enough rain. “The challenge has been the excessive rains during the early growing season resulting in a shallow root system,” he said. “We have not had to worry about heat or drought stress, but once the fields start missing rains, they will suffer more quickly.” When the corn crop reaches maturity, grain development is finished and the crop dies. Beyond that point, the weather is not a factor in crop development. Weather may affect harvest, but the hot, dry weather common in August is favorable for corn harvest. The forecast for upcoming yields has a significant impact on market prices. Extension agricultural economist Brian Williams said corn prices have suffered from more acreage and strong supplies following the 2016 harvest. The recently-released World Agriculture Supply and Demand Estimate has caused some additional volatility on corn prices, with lower old crop feed use and higher new crop ending stocks. “After a couple of strong weeks, corn and soybean prices are both down the middle week of July,” Williams said. “The report indicated supplies are larger and feed use is lower than anticipated. That directly impacted corn, and soybean prices followed lower.” Last year, Greenville cash price for corn was $3.68 per bushel, and the futures price was $3.50 per bushel. This year, on July 13, the cash price was $3.69 per bushel, and futures were $3.76 per bushel. “Lower feed use last year increased carryover, and this year, growers planted more corn acreage than expected, although acreage is still less than last year,” Williams said. “Prices in the next few months will largely depend on weather in the Corn Belt. Fewer acres than in 2016 should help, but we still have to overcome large stocks to see much upside.” Mississippi corn growers averaged 166 bushels per acre in 2016. This year, they planted 560,000 acres, down from 750,000 acres last year. Nationally, corn growers planted almost 91 million acres, compared to 94 million acres in 2016.

If you've been to Bordeaux, you understand that it's split into two basic regions: the Left Bank and the Right Bank. Facing west from Bordeaux, the Left Bank is south of the Garonne and Gironde Rivers, and the Right Bank is north of the Dordogne and Gironde. Although both regions can use the same grape varieties – cabernet sauvignon, merlot, petit verdot, malbec, and cabernet franc – the Left Bank producers focus more on cabernet sauvignon, while the Right Bank producers focus more on merlot. Napa Valley is divided by appellations, but there has never been an attempt to rank the wines according to quality, akin to the Left Bank's growth classification. It would be cataclysmic if anyone dared to try. However, some producers have fashioned wines after a Left or Right Bank profile. Some blends – called "meritage" -- are round and supple -- more like the merlots from the Right Bank. Others are tannic cabernet sauvignons meant to age. Typically, Bordeaux reds are more restrained and balanced, while Napa Valley wines are richer, more opulent and oaky. However, in recent vintages, there is more common ground between the regions – Bordeaux producers have been making more rich and fruit-forward wines, and Napa Valley producers are pulling back from the hedonistic, jammy monsters of yore. Categorizing California wines may be foolhardy because doing so is likely to be met with vehement disagreement. Identifying a wine as either Left or Right Bank is as much about the style of the wine as it about its grape composition. Just because a wine is mostly cabernet sauvignon doesn't mean it's a Left Bank style of wine. NAPA'S LEFT BANK Gamble Paramount 2013 ($90). From one of Napa's prestigious wine producers, this blend of cabernet sauvignon (33 percent), merlot, cabernet franc and petit verdot brings home Bordeaux character and power. Huge, layered aromas range from black cherries to herbs. Rich and textured flavors reminiscent of  wild blackberries and a hint of tobacco. This one is good for at least 10 years in the cellar. Chateau Montelena Estate Cabernet Sauvignon 2013 ($160). This immense cab uses grapes from its prized Calistoga estate vineyard. The producer marries complexity with balance in a nice package of generous raspberry aromas and rich red berry fruit with tantalizing hints of mocha and mineral. Priest Ranch Coach Gun Napa Valley 2013 ($80).  This Napa Valley producer makes incredibly concentrated wines high up the Vaca mountain range, but the Coach Gun is a standout. Concentrated, rich, textured, and softly layered in black cherry, black berry, and cassis fruit flavors. All five Bordeaux grape varieties are used to make this a full body wine. Neyers "Left Bank" Red Blend 2014 ($30). An even split of cabernet sauvignon and merlot, we might argue this is more Right Bank. It has the classic American style of rich (almost sweet) cola flavors with generous and forward raspberry and cassis fruit. Good value. Robert Sinskey Stag's Leap District Cabernet Sauvignon 2012 ($110). The label on this exquisite and complex wine is gorgeous, but it's not just a pretty face at stake. Inside the bottle is a dense, tannic monster with cassis and spicy aromas, followed by red berry and herbal flavors. Sinskey's RSV wine from warmer Carneros vineyards is styled more after Right Bank wines. Grgich Hills Estate Cabernet Sauvignon 2014 ($72). Cabernet sauvignon dominates this Napa Valley monster, but the rest is a combination of merlot, petit verdot, and cabernet franc – truly a Bordeaux blend. Layered dark berry aromas with a bit of wet saddle; dense flavors of black berries with firm tannins. NAPA'S RIGHT BANK Ramey Napa Valley Template 2014 ($85). With Mt. Veeder merlot being 70 percent of this blend, there is a round and smooth texture that begs for a second serving. But this is no simple merlot. The big dose of cabernet franc gives the wine good color and aromatics. Duckhorn Stout Vineyard Merlot 2013 ($98). Using grapes grown on Howell Mountain, this sturdy merlot has excellent structure to rank with the great wines of the Right Bank. Wild, mountain-typical raspberry and cassis flavors with hints of cocoa, earth, and licorice. Big tannins give it promise for aging if you have the patience. Webster Cellars Right Bank Red Blend 2013 ($75). This is a warm and soft blend of cabernet sauvignon (60 percent), merlot, petit verdot and cabernet franc. Floral aromas, opulent blackberry flavors and fine tannin. Ehlers Estate Merlot 2013 ($55). Winemaker Kevin Morrisey learned his skill in Pomerol, so he knows a thing or two about merlot. Blended with a small amount of cabernet franc, this wine brings out the lusciousness one expects from merlot. Raspberry and currant flavors with hints of licorice and chocolate. Chewy tannins demand a hearty meal, like stew or game. Swanson Vineyards Napa Valley Merlot 2013 ($32). We recently reunited with this classic merlot after a long, unintended hiatus, and we’re glad we did. It’s a voluptuous, concentrated wine that exceeds its price in quality. Blended with some cabernet sauvignon and petit verdot, this full-bodied wine has oodles of plum aromas and plum, blackberry flavors with a dash of cedar and herbs. When a producer makes merlot its centerpiece, this is the quality you get.

As kids get ready to start a new school year, moms are also getting back into thew swing of a morning routine. One thing that can't be missed? A complete breakfast. Research shows that eating breakfast helps kids concentrate and focus at school, giving moms good reason to serve up balanced nutrition before that first morning bell. This back-to-school season, start the day off strong and pair your little one's breakfast with a glass of milk. An 8-ounce glass of milk gives kids 8 grams of high-quality protein, plus other essential nutrients like calcium and vitamin D to the morning meal. Most days, finding time for a balanced breakfast may be easier said than done. One way to help alleviate the morning rush is to make breakfast ahead of time, so it's ready to go before sending the kids off to school. These make-ahead protein-packed eggs in a nest are simple and fun to make. Served with an 8-ounce glass of milk, they make for a delicious breakfast to help start everyone's school day off right. Find more nutritious recipes to pair with milk at milklife.com Protein-Packed Eggs in a Nest Servings: 6 (2 nests per serving) Nonstick olive oil spray 4 cups frozen shredded potatoes, defrosted 3 large eggs 3 large egg whites 1/4 cup fat-free milk 1/4 teaspoon salt 1/8 teaspoon pepper 1/3 cup cooked, lean ground turkey sausage, crumbled 1/3 cup green bell pepper, diced 1/3 cup tomatoes, chopped Spinach Mushrooms 1/3 cup part skim mozzarella cheese, shredded Preheat over to 400 degrees F and spray a 12-well muffin tin with nonstick olive oil spray. Place a scoop of shredded potatoes into each muffin hole, pressing around edges to create the "nest". Bake for 15-20 minutes or until lightly golden. Remove pan from oven and using a spoon, gently press and fallen potatoes back up against sides of each muffin hole. Turn oven down to 350 degrees F. In a bowl, add eggs, egg whites, 1/4 cup milk, salt, and pepper. Whisk to combine and place in fridge while preparing green pepper, tomatoes, and additional vegetables. Stir cooked meat and vegetables into the bowl with egg mixture and pour equally between all "nests". Sprinkle a pinch of cheese over each nest. Bake 15-20 minutes, or until egg is set. Remove from oven and serve with an 8-ounce glass of milk. Note: Nests can also be stored in airtight bags in fridge once cool for 3-4 days, and can be reheated for an on-the-go breakfast.

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

What’s better than celebrating National Ice Cream Day with gelato? Free gelato! In its third year, participating Your Pie restaurants are offering free scoops of cold and creamy gelato on Sunday, July 16th, for the Your Pie Family—our faithful customers—and first time visitors. Just as Your Pie’s wood-fired, brick-oven pizza is inspired by Italy, so is its gelato. Your Pie’s authentic gelato and sorbet boasts recipes hailing from Italy and offering decadent sweet treats to Your Pie customers nationwide. With multiple flavors to choose from, Free Gelato Day offers something sweet to everyone, a taste of Italy right inside your own zip code. “Your Pie was created from our love of authentic Italian food and family,” said Drew French, Founder and President. “Gelato is the quintessential Italian dessert, and we are proud to offer it as part of our Your Pie dining experience to customers. Sharing our love of gelato with others on Free Gelato Day celebrates our appreciation for the Your Pie Family.” Grab your scoop of free gelato on Sunday at Your Pie in Gluckstadt, located next to the Texaco gas station, across from Germantown High School.

It’s National Mac and Cheese Day! There’s a reason mac and cheese is one of everyone’s favorite food. There's something about the gooey, cheesy taste of childhood that always hits the spot. This year on National Mac and Cheese Day, forget the blue box and opt for something packed with equal parts flavor and calcium. From bacon-loaded recipes to baked alternatives, each of these rich and creamy variations will have saying “yes, cheese.” Try it baked: Elsie's Baked Mac and Cheese from Borden® Cheese with Triple Cheddar and Colby Jack brings loads of creamy, wholesome flavor to this mac and cheese with just a hint of heat. Baked mac and cheese is rich, delicious, and a good source of calcium for your whole family. Dress it up: Add finishing touches to your traditional mac and cheese recipe by adding different toppings like broccoli, a fried egg, or even crab, like this grown up mac and cheese recipe from Melissa's Southern Style Kitchen. Try it in the slow cooker: Slow and steady wins the race! Making mac and cheese in your crock pot has never been more convenient; you’ll have a creamy, nutritious meal ready on your schedule. Do it yourself: It will taste great! Shredding your cheese straight from the fridge will add a rich, creamy flavor that will have everyone fighting to lick the spoon. Whether baked, slow cooked, or made on the stove top, homemade is always the way to go – especially on National Mac and Cheese Day.

Natasha Haynes, Mississippi State University Extension agent in Rankin County, advocates choosing one local ingredient to spotlight in a menu, such as this squash growing at the Southern Heritage Garden at the Vicksburg National Military Park on June 13, 2017. (Photo by MSU Extension Service/Bonnie Coblentz) VICKSBURG, Miss. -- Foods grown on Southern farms should end up on Southern tables, especially when those tables are in the state’s many historic bed-and-breakfasts. That was the message Mississippi State University Extension Service personnel sent home with participants in a recent workshop. “Nobody wants to go to a Southern B&B and not experience the food, so think about serving local foods,” said Brent Fountain, Extension nutrition specialist. The freshest fruits and vegetables are the most nutritious, as they have the most intact water- and fat-soluble vitamins. “Processing may contribute to the loss of nutrients found naturally in some fruits and vegetables,” he said. “Eating local foods may also promote a safer food supply. The fewer hands there are touching food, the fewer opportunities for contamination.” Eating local foods also supports the area economy. “You’re helping the local farmer, and the local farmer is helping you,” Fountain said. Eating locally means seasonal foods will be on the table. While supermarkets have tropical fruit and nearly all produce available year-round, those preparing foods for a bed-and-breakfast can capitalize on using the current, fresh local products. “Plan menus and functions around the food availability at a given time,” he said. While some fruit and vegetables can be grown on-site, it often makes business sense to outsource produce for the table. Options include farmers markets, community gardens, direct-to-consumer arrangements or community-supported agriculture -- also called CSA. “They all result in the same thing -- local food,” Fountain said. A recent travel trend sees guests seeking planned stays, with events coordinated for them in advance. Fountain said having local food on the table offers an opportunity to take guests to tour the farms where their food was grown or even to participate in its preparation, such as with a canning or jam-making activity. Natasha Haynes, host of The Food Factor and Extension agent in Rankin County, said one way to bring area products, even home garden produce, to the table is to put a twist on traditional menu items. “Always start with good ingredients, but look for that one ingredient that you want to spotlight,” she said. “Decide what one ingredient will be the star of your show, and then find ways to include it in what you offer.” Add fruits to breads, biscuits, pancakes and sauces. Vegetables can highlight soups, salads, sauces, pizzas and sandwiches. Local honey can be used as a sweetener in many foods, and nuts are commonly grown locally and easily worked into breakfast and snack foods. “There are endless things you can do with herbs, including infusions, oils, and seasonings,” Haynes said. “Be sure to tell where you get your food from so you can show your guests it is local.” Bobbye Pinnix, owner of Isabella Bed and Breakfast in Port Gibson, serves local food in her historic home. She plans her menu around what her area producers have in fresh supply. “I serve breakfasts to my guests who stay over, and I host a lot of special events, such as receptions, showers, and business lunches,” Pinnix said. “We do all the food ourselves. I have herbs and a few vegetables that I grow, and I buy as many local foods as I can from the farmers market and a local producer.” Most of her guests are from the northern U.S. or Europe, and Pinnix makes sure her menu highlights Southern cuisine. “My guests expect the local culture and the local foods, so it’s important to do everything as fresh and local as possible,” she said.

Venture out to any major Mississippi roadway at any time of the day or night and you’ll see a steady stream of vehicles traveling south. I’m assuming all these people are headed to the beach. They may be going other places, but in my envious, beach-deprived state, it appears that way. If, like me, a beach trip isn’t in your immediate future, there are a few things we can do to recreate meals reminiscent of tropical dinners at breezy, waterside restaurant or a beach condo balcony. First, let’s set the beach scene. I accomplished this by decking my dining room table in a pastel blue cloth, topped with a rustic burlap runner. If you stand far enough away, it slightly resembles cool ocean water highlighted by a sandy beach. Speaking of sand, I’ve shared before my penchant for bringing it home from beach trips and using it in my summer décor. In case you missed it, here’s my summer decorating secret. The last time I visited the Mississippi Gulf Coast, I stowed a shovel and garbage bag in my car along with the cooler. I’m sure passing motorists on U. S. 90 questioned my sanity as I shoveled sand into an open bag. Back home with my sand stash, I used it to fill several Mason jars. Colorful seashells and votive candles were placed on top. Glimmering along the “sand” table runner, my beach tablescape was complete. So, the next time you go to the beach, don’t forget to bring some sand home as a souvenir. But back to beach meals. It’s impossible to channel a tropical feel without seafood, fruit, and vegetables that pair nicely. I found several recipes that contain elements of all three or that would fit right in on any beach-side restaurant menu. For starters, a light, airy, tropical-inspired meal requires an equally refreshing beverage. The name alone - Sunset Cooler – made me want to try it. The completed drink, served up bright and festive in a clear beverage server, didn’t disappoint. To make it, combine a quart each of 7-Up and orange juice, half-quart each of apple juice and grape juice, and two cups of seltzer water. Pour a serving over a large glass of ice, close your eyes, and take a sip. You may not be in the tropics, but it sure will taste like it. Once your thirst has been quenched, dig into a light seafood salad. To make Shrimp-Avocado Delight, combine a pound of peeled, cooked, and deveined shrimp, a cup of pitted, peeled, and diced avocado, a cup of fresh corn (about two ears), a quarter cup of sliced red onion, and a sprinkle of ground black pepper. Stir in a quarter cup of Newman’s Own Lighten Up! Lime Vinaigrette. Cover and chill, then serve over chopped lettuce or serve with crackers. If you’re not a seafood lover, you can still visit the tropics, courtesy of Tropical Chicken and Rice. Preheat the oven to 350 degrees. Season six skinless, boneless chicken breasts with a little poultry seasoning, salt, and ground black pepper. Next, combine 1-1/2 cups water with two cups of yellow rice mix and a teaspoon of soy sauce in a baking dish. Place the chicken on top, then pour two (15-ounce) cans of undrained pineapple chunks over the top. Bake until the chicken is no longer pink in the center and rice is tender, about 45 minutes. Speaking of pineapple, nothing says light, fruity, tropical and, most of all, perfect summer dessert, like this succulent fruit. Top off your beach meal with this delicious dessert. After one bite, you’ll swear cool, tropical breezes are blowing through your kitchen. Tropical Breeze Ice Cream Pie 1 9-inch shortbread pie crust (or graham cracker) 1 (20-ounce) can crushed pineapple, drained 2 firm bananas 1 quart orange sherbet or favorite flavor of fruity ice cream, such as strawberry, softened 1 cup whipping cream 1/4 cup chopped nuts, lightly toasted 1/4 cup flaked coconut, lightly toasted First, place nuts and coconut on a baking sheet and toast in a 200-degree oven for a few minutes, being careful not to burn. While they are toasting, slice bananas and place in bottom of prepared pie crust. Spread sherbet or ice cream over bananas, then top with drained pineapple. Whip cream with hand mixer until soft peaks form. Spread over pineapple. Sprinkle toasted nuts and coconut over whipped cream. Cover lightly with non-stick foil and freeze for four hours or longer before slicing.

American consumers have a love/hate relationship with chardonnay. Still the king in white wine sales – 20 percent of all wine sales last year – chardonnay is as reviled as it is adored. Either it is a tasty wine with lush tropical fruit flavors and disguised sweetness or it’s Kool-aid with no redeeming value. However tightly fans cling to its delicious character, critics find its profile so discordant and flighty that chardonnay just can't seem rise to the level set by great burgundies. Although some California producers aspire to produce a burgundian-like chardonnay with elegance and style, opportunists have jumped on the grape's success with sweet, over-extracted and over-oaked fruit bombs. One new producer – Notable – has even created two versions that conveniently help you choose between a chardonnay that is fruity and crisp (Australia) or oaky and buttery (California). They sell for $15 each and give you a decent comparison of the two styles. Those looking to define their chardonnay palates would be wise to gather a few to taste the differences that money can make. Alas, the French burgundies are prohibitively expensive but you could start with an inexpensive chardonnay from the Macon region or even pick an austere and minerally chablis. Both regions produce chardonnays that are starkly different than those made in the rest of the world. Pay attention to barrel aging – one of the most significant influences to an oak-vulnerable chardonnay. Oak provides complexity, but also butterscotch, caramel, mocha, honey, and vanilla flavors. This may sound delicious to you, but to others it is an odyssey at the candy store. That this style has met with new and growing resistance has spawned a field of chardonnays that are unoaked. Indisputably, these chardonnays complement food much better. You'll clobber Dover sole with a fruit bomb, but elevate it with an unoaked, pure chardonnay. However, those who abhor these chemistry experiments shouldn't be surprised to find an unoaked chardonnay shocking: your palate is so conditioned to taste oaky chardonnays that a naked version will blast the palate with a certain astringency. Here are a few chardonnays to guide your palate. We have additional chardonnay reviews on our website, MoreAboutWine.com. THE LUSH J. Lohr October Night Chardonnay 2015 ($25). This California producer doesn’t mess around when it comes to making boldly flavored chardonnays from a variety of clones. This profile is due largely to the stirring of the lees and malolactic fermentation that tend to give this chardonnay more dimension and texture. This one from Monterey County has opulent tropical fruit and peach flavors with hints of vanilla and coconut. Patz & Hall Dutton Ranch Chardonnay 2015 ($44). This full-throttle Sonoma County chardonnay gets a full treatment of malolatic fermentation, sur lies aging and whole-cluster pressing to provide concentrated and forward fruit flavors. Apples and pears with a dash of mineral and caramel with moderate oak. Wente Vineyards Riva Ranch Chardonnay 2014 ($22). Wente makes some of the best values in wine. This delicious example, spiked with a bit of gewurztraminer, has a full mouthfeel and a good dose of vanilla as a result of 90 percent barrel fermentation. Full malolatic fermentation and sur lies aging adds a creamy, buttery character. Duckhorn Vineyards Napa Valley Chardonnay 2013 ($35). Reasonably priced for the complexity you get here, the Duckhorn is swathed in oak with vanilla and butterscotch notes to add to the pear and peach flavors. Kendall-Jackson Grand Reserve Chardonnay 2013 ($22). People want to condemn K-J chardonnay because it's so common on the market, but bang for your buck it provides a consistent, well-made value chardonnay, albeit a tad sweet. Bread & Butter Chardonnay 2015 ($15). Lots of oaky flavors burst from this value chardonnay. Vanilla, tropical fruit and citrus flavors with a creamy mouthfeel. Dolin Bien Nacido Vineyard Chardonnay 2014 ($39). From the ideal Santa Maria Valley, this delicious chardonnay has good complexity and balance. Full-bodied with apple and pear notes with a hint of nutmeg, orange zest and coconut. THE CRISP Jordan Russian River Valley Chardonnay 2015 ($32). This reasonably priced, full-bodied chardonnay overdelivers with excellent balance, crisp acidity, bright peach and apricot flavors and a distinctive minerality. La Follette Sangiacomo Vineyard Chardonnay 2014 ($38). This silky chardonnay retains good acidity and a mineral component that keep it from going over the top. There is a dose of oak and vanilla, though. Peach and spice dominate the flavor profile. Sea Smoke Chardonnay 2014 ($60). Just about everything from this Santa Rita Hills producer is smoking hot. Albeit expensive, we thoroughly enjoyed the Burgundy-like elegance of its estate chardonnay. The generous use of stainless steel tanks keeps the wine fresh and the fruit pure. The use of new French oak barrels (55 percent) adds a touch of vanilla to the mango and citrus flavors. Domaine des Valanges Macon-Prisse Le Clos 2015 ($15). We love the chardonnays from this region of Burgundy. Using grapes from older vines and stainless-steel fermentation, freshness and crisp acidity are preserved. Delicate nectarine and citrus aromas with focused apple and tropical fruit flavors. A great value from the Macon. Joseph Drouhin Laforet Chardonnay 2015 ($12). This venerable Burgundy producer has had a secondary line of wines called Laforet that represent great value. They may not have the character of Drouhin's premier cru burgundies, but they express the terroir. Clos du Val Estate Chardonnay Carneros 2015 ($35). Only 20 percent of this wine underwent malolactic fermentation and only 20 percent of new oak was used during 10 months of barrel fermentation. That restraint preserves the pure fruit and acidity of this delicious and balanced chardonnay. THE NAKED Stoller Dundee Hills Chardonnay 2016 ($25). Tasted in a flight of several chardonnays, we had to check the label to make sure this wasn't a sauvignon blanc. Without the oak treatment, the unoaked Stoller chardonnay stands out in a crowd. Crisp and unadulterated with tropical fruit and distinct lemon flavors.

NEW YORK, N.Y.—Attention, wine lovers around the world! Wine Spectator has released the winners of the 2017 Restaurant Awards, which recognizes the world’s best wine lists. This year, the Restaurant Awards program honors 3,592 dining destinations from all 50 states in the U.S. and more than 75 countries internationally. The Restaurant Awards began in 1981, and there are three levels: the Award of Excellence, the Best of Award of Excellence and the Grand Award, with 2,335; 1,168; and 89 winners this year in each respective category. Five of the Grand Award winners—Del Frisco’s Double Eagle Steak House in New York, Grill 23 & Bar in Boston, Les Climats in Paris, PM & Vänner in Växjö, Sweden, and Wally’s Beverly Hills—are first timers. “Restaurants continue to raise their game when it comes to wine, and we are particularly proud to present this year’s winners,” said Marvin R. Shanken, Editor & Publisher, Wine Spectator. “As wine becomes more important to diners, the Awards program is thriving—with an increasing number of entries, as well as growing print, digital and social audiences. Wine Spectator congratulates each and every award winner.” All winners are profiled at Restaurants.WineSpectator.com and in the Restaurant Awards app—both of which were launched last year, and have since been updated with improved features, visuals and performance. The app, available free on the App store, allows iPhone and iPad users to easily find nearby award-winning restaurants, with maps, plus helpful information about cuisine, wine and pricing. The Award of Excellence recognizes restaurants whose wine lists feature a well-chosen assortment of quality producers. Best of Award of Excellence recipients offer more extensive selections with significant vintage depth and excellent breadth across multiple regions. Mississippi restaurants earning “Best of Award of Excellence” honors include Crescent City Grill and Purple Parrot Cafe, both in Hattiesburg; Shapley’s Restaurant in Ridgeland; CAET in Jackson; and Thirty-Two in Biloxi. Mississippi restaurants earning “Award of Excellence” honors include BR Prime Steakhouse, Jia, Ruth’s Chris Steak House, Stalla Italian Kitchen, all in Biloxi; Bravo! in Jackson; The Castle Restaurant & Pub in Natchez; Chicago Steakhouse in Robinsonville; and Ruth’s Chris Steak House in Ridgeland. The full list of award winners is available in print in Wine Spectator’s August 31 issue, on newsstands July 18; online at Restaurants.WineSpectator.com, where visitors can search and access exclusive content; and on iOS via the Restaurant Awards app. Follow the Restaurant Awards on Twitter and Instagram, with hashtag #WSRestaurantAward.

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.

Increasing aeration rates per acre is one emerging method Mississippi catfish producers are using to improve efficiency in smaller ponds. (Photo by MSU Extension Service/Kevin Hudson) DODDSVILLE, Miss. -- Production is the least of Ben Pentecost's worries for his catfish farm this summer. If anything, he has too many fish. "I think our supply is larger now than in recent years, and demand is about the same," said Pentecost, co-owner of the Pentecost Brothers catfish farm in Sunflower County. "We have a backlog of bigger-sized catfish, which processors are pushing back on, but the fish keep getting even bigger the longer they stay in the ponds." An increase in supply is a result of the improved economic incentives for Mississippi catfish producers. Jimmy Avery, Extension aquaculture professor at the Mississippi State University Delta Research and Extension Center in Stoneville, said the full inspection of imported catfish to be implemented in September may boost demand for the U.S. farm-raised product. "The process of regulatory oversight is transferring from the Food and Drug Administration to the U.S. Department of Agriculture Food Safety Inspection Service. This is the same agency that oversees inspection of both domestic and imported poultry and beef," Avery said. "This means domestic and imported catfish are being inspected at the same level, which was previously not the case." Two primary factors that dictate success in the industry -- the cost of feed and the price per pound of catfish -- are leaning in favor of producers and driving some to build new ponds. In February, The USDA estimated that 34,400 surface water acres were being used for catfish production in Mississippi, which was down slightly from 36,100 in 2016. Avery said he expects next February's statistics to reflect the recent construction starts. "We have seen ponds being built since this acreage number was taken," Avery said. "Even though we have seen a slow decrease in acreage, our production hasn't fallen. I would expect this year we're going to produce as many pounds as last year. There will be a lag time before we get the first pounds out of our new acreage." Avery said catfish producers have received $1.15 to $1.17 per pound over the past month. That price is down slightly from a year ago, but feed costs have since fallen from $350 to around $345 a ton. Feed prices hit $590 per ton in 2012. "Stable fish prices and declining feed costs have been good for producers' bottom lines," he said. "We've also got new technologies that people are using to get more pounds per acre of production." One emerging method of improving production efficiency is the use of a split-pond design, which involves confining fish to a small portion of the original pond and using the remaining part to improve water quality. Another new technique is increasing aeration rates per acre on smaller ponds. Producers are also raising more hybrid catfish, a cross between a male blue catfish and a female channel catfish. USDA statistics indicate total catfish sales in Mississippi reached more than $213 million from its 150 farms. This figure eclipsed the state's nearest competitor, Alabama, by nearly $100 million. Also included in those totals are sales of fingerlings. "We had a good hatching season," Avery said. "In this industry, everyone sets their own goal on how many fingerlings they think they can sell and only produces that amount. I think everybody got what they wanted, and we'll have to see how that translates to demand with the new acreage coming along."

What is it about warmer weather that inspires a craving for salads? Is it the abundance of fresh produce? Maybe it’s the knowledge that swimsuit season is here. Or maybe it’s just too dang hot to turn on the stove. Whatever your reason, here are a few salads that definitely don’t qualify as rabbit food. BLT Wedge with Blue Cheese Buttermilk Dressing Creamy Tuna Macaroni Salad Shrimp and Spinach Salad with Hot Bacon Dressing

I don’t know if it was due to the recent rainstorms or simply a primal need for comfort food, but the embers from last weekend’s pre-Fourth of July barbecue hadn’t cooled before I began craving a winter meal. A smoldering dish of chili or mile-high lasagna wasn’t in my plans. Instead, I longed for a bowl of soothing soup to take the edge off a hectic and, to make matters worse, rainy day. Not only did I find my summer comfort food soup, but I simultaneously uncovered a summery, fun dessert in a jar. A television show totally unrelated to food was the surprising source of my summer soup find. As I watched a hostess set up a party buffet table, the centerpiece of lemon chicken orzo soup piqued my interest. When she stirred a bagful of the small pasta into a delicious-looking mixture of lemon juice, colorful vegetables, and chopped chicken, I had to have some of that soup. If you’ve never tasted orzo, you’re missing a treat. Orzo, also called risoni, is a form of short-cut pasta shaped like a large grain of rice. It’s the perfect addition to soups and casseroles that need a "little something" to add depth. Like every variety of pasta under the sun, it’s equally delicious as a side dish with a light drizzle of tomato sauce or melted butter. But back to my summer soup. After coating 4-5 large boneless, skinless chicken breasts with olive oil and salt and pepper, I roasted them in a 450-degree oven for 20 minutes. While the chicken cooled, I melted a couple of tablespoons of butter in a large stockpot over medium high heat. Into the butter went two diced carrots, two diced celery stalks, a sliced and diced yellow onion, and two cloves of garlic finely minced with a microplane. After the vegetables were lightly browned, I poured in eight cups of chicken broth (not stock) followed by the juice and zest of 1-1/2 lemons. If you want a very lemony soup, use two lemons. I covered the pot and brought the mixture to a simmer, then added a cup of orzo and the chicken, which had been coarsely chopped. The soup was allowed to cook at medium heat for about 15 minutes until the pasta was done. Just before removing from the heat, I added a cup of trimmed and chopped baby spinach. After the spinach was heated through and wilted, my summer comfort meal was ready to go. I sat down to a bowl of summery, lemony goodness with a comforting dose of flavorful chicken and pasta. As I lifted a spoonful, a clap of thunder signaled yet another monsoon. However, with my dish of comfort food in front of me, I barely noticed. For dessert, the TV caterer baked miniature vanilla cupcakes and layered them with buttercream icing and colorful summer berries in tall Mason jars. For a festive touch, she topped the metal lids with matching ribbon and stickers describing the contents. Lined up on the dessert table, they created gasps of excitement from guests of all ages. I can't wait to experiment with different flavors and colors of cake, icing, and berries for summer gatherings. I’m already envisioning transporting Mason jars filled with yellow - with a drop of food coloring to create gold - cupcakes and berries - black ones, of course - to Southern Miss tailgate parties in the fall. Likewise, I'm sure your team's colors can easily be transformed into cupcakes in a jar. But until then, let’s spend the rest of the summer treating ourselves to a little comfort food when rain dampens our spirits and nothing else will do. Berry Good Cupcakes in a Jar For the cupcakes: 1 box of your favorite cake flavor- I used Duncan Hines Lemon Supreme (you can make them from scratch, but because the cakes soak up icing and juice from the berries, the cakes are very moist) Makes 24-30 medium cupcakes Assortment of berries: sliced strawberries, blueberries, blackberries For the cream cheese frosting: 2 (8-ounce) packages cream cheese, softened 2 sticks butter, softened 2 teaspoons vanilla extract 4 cups sifted powdered sugar Prepare cupcake batter according to package directions. Spray cupcake tins with cooking spray and fill each indention ½ full with the batter. Bake according to directions, then once they are cool, slice each cupcake in half lengthwise (not from the top). When finished, you will have a stack of tops and a stack of bottoms. Place one cupcake bottom in a jar, then add icing to a piping bag or Ziploc bag with the tip cut off and add a layer of icing over the bottom cupcake. Add a sprinkle of berries to the icing, then place on top of the cupcake on the layer of frosting and berries. Gently flatten the top part of the cupcake inside the jar and top with another layer of icing. If there’s room, add a few more berries to the top. Cover with lids and decorate with stickers, ribbon or whatever you’d like. Supplies you will need: A dozen or more 8-ounce glass jars with gold lids and rings Pastry bag and decorative tips or large Ziploc bag Round stickers (many websites have downloadable links to jar stickers; you can also use large white address labels and cut then into circles, then decorate)

South Africa has a turbulent wine-making history with the path to world-class wines far from linear. Winemaking began in this southern tip of Africa's Dutch outpost in the mid-1600s as an effort to supply wine and grapes to sailors rounding the Cape of Good Hope and to stave off their deficiency of Vitamin C. In the intervening centuries, boom and bust cycles resulted in poor quality wines from overproduction of grapes and ultimately an emphasis on brandy and fortified wine production. Most recently an apartheid-driven boycott of South African products led to a dearth of export table wines to American consumers. The quality of South African wines began to improve in the 1970s with the introduction of the Wine of Origin system which codified and regulated wine production and wine labeling in South Africa. The abandonment of apartheid in the early 1990s restored the availability of South African wines in Western countries. We have mixed opinions of South African wines. We most often enjoy the white wines, such as chenin blanc (sometimes called “steen”) and sauvignon blanc. Red wines, however, are a mixed bag. The unique and local hybrid pinotage is often off-putting to the point of being unpleasant. Pinotage is a relatively new invention and is a cross of pinot noir and cinsault. It is the second most widely planted grape in South Africa after cabernet sauvignon. Our impression of pinotage is that it frequently presents off flavors that include burnt rubber notes. Enough said. Johan Malan Nonetheless, we have tasted enough well-made and well-priced South African wines to welcome an invitation from Johan Malan, co-owner and chief winemaker of Simonsig, an award-winning winery in Stellenbosch. Johan’s father first made wine under the Simonsig label in 1968 and was the first to produce a bottle-fermented sparkling wine, Methode Cap Classique, more than 30 years ago. We were pleasantly surprised with the Simonsig Kaapse Vonkel Brut Western Cape South Africa 2015 ($25), Simonsig’s offering in the sparkling wine category and our first experience with a South African sparkling wine. This is a terrific sparkling wine made up of almost equal parts pinot noir and chardonnay and 3 percent pinot meunier. Pear and apple notes dominate in the nose and mouth with yeasty elements developing on the palate. Very elegant and a great price for the quality. Our positive impressions of South African chenin blanc were reinforced by the Simonsig Chenin Blanc Stellenbosch 2016 ($14). John Malan commented that “you can taste the sunshine in this one” and we concur. A lovely peach nose was followed by melon and peach flavors with a hint of minerality. John also mused that the “ripe fruit nose gives a sense of sweetness” that should appeal to novice wine drinkers. We agree. For those seeking a graduate degree in South African chenin blanc try the Simonsig Avec Chene Chenin Blanc 2015 ($36) -- hands down the best chenin blanc we have ever sampled. Made from chenin blanc grapes picked at three different levels of ripeness, this wine exhibits honey, minerals, ripe peach and melon and a scant hint of oak from contact with older French oak barrels. Match this wonderful wine with spicy Asian foods. Tasting the Simonsig Merindol Syrah Stellenbosch 2014 ($44) had us wondering if syrah could fulfill the role of iconic red grape of South Africa. The Simonsig syrah presented a style somewhere between a meaty, dense Northern Rhone syrah and the fruit-driven shirazes of Australia. Delicious berry and ripe cherry nose and flavors with a distinctive classic mocha finish. Very rich and a perfect match with red meats. Although we earlier noted that pinotage was not our favorite South African red grape, the Simonsig Redhill Pinotage Stellenbosch 2014 ($38) certainly proved to be an exception. This pinotage presents as an elegant, high-end cabernet sauvignon with bright cassis, black cherry and cedar flavors and nose. Malan told us that all of his pinotage comes from a single-vineyard site and benefits from very low yields per acre. Maybe we should keep our minds open about pinotage in the future. WINE PICKS Domaine Rimbert Saint-Chinian "Le Mas au Schiste" 2013 ($20). This wine from the Saint-Chinian AOC of the Languedoc-Roussillon region of southern France is ridiculously good – one of the best and most unique wines we have tasted in months. It is a blend of carignan, grenache and syrah grapes grown on old vines. Blackberry and blueberry notes with a good dose of black olives and cocoa. 7 Moons Red Blend 2015 ($16). The number stands for the grape varieties in this lush, jammy and slightly sweet red wine. It is a perfect wine to pair with ribs, pulled pork, hamburgers and ketchup-based sauces – and the eclipse! Loads of ripe dark fruit flavors and tons on chocolate and vanilla. Donelan Family Wines Cuvee Moriah 2013 ($50). Wow, what a mouthful of pure sunshine. This complex, delicious blend of grenache and syrah was aged in oak for 18 months to give it complexity. Round in the mouth with strawberry and pomegranate flavors and a finish that goes on and on. D.V. Catena Tinto Historico Red Blend 2014 ($21). Malbec fans need to find this complex, dense wine from Bodega Catena Zapata. Made from grapes grown in the fertile Mendoza region, it is made in honor of Dom Domingo Catena. Round in the mouth with blueberry and blackberry flavors.