eat. drink. MISSISSIPPI - August/September 2022

eat. drink.

MISSISSIPPI Choctaw Fresh Produce | Simmons-Wright Company | Threefoot Brewing Company

VOLUME 11, NUMBER 4 eat. drink. MISSISSIPPI

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eat. drink. MISSISSIPPI • 1

The Mississippi Book Festival: Where to Dine in JXN

BY REBECCA FENDING

A

uthors, readers and literary buffs unite for The Mississippi Book Festival, set to draw one of the largest crowds in years, thanks to a stellar lineup of panelists and the magic of literature.

Coffee Prose – 1619 North West Street Looking for a quick breakfast or an iced coffee as an afternoon pick-me-up? This book shop/library meets coffee shop offers small bites, lunch, pastries, lattes, teas and so much more.

If you’re looking for places to eat while attending this free annual festival on the grounds of the Mississippi State Capitol, the City With Soul has countless restaurants, cafes and bistros to enjoy.

Other menu items include juicy burgers, gumbo (of course), fresh salads (including the Greek salad with crab meat), sandwiches (like the chickenfried steak sandwich or classic club), po’boys and so much more.

Stay up to date with facebook.com/halandmals.

Coffee Prose is largely known for their unique beverages and dishes named after iconic book characters. Pictured here is The Hagrid, the newest and most popular addition, made with fresh bread, garlic confit, sharp white cheddar and apple slices. The Mr. Tumnus toast is another popular option, prepared with goat cheese spread, Ms. T’s peach jam and house-made coffee-infused bacon.

Looking for something a little sweeter? Coffee Prose also has muffins, scones, cinnamon rolls, cookies and cereal bars.

Learn more or order online at coffeeprose.com.

Lou’s Full-Serv – 904B East Fortification Street

delicious favorites and daily specials.

Located in the heart of the historical Belhaven neighborhood, this casual neighborhood kitchen serves up southern classics in a fun vintage industrial atmosphere.

Lou’s Full-Serv offers both lunch and dinner menus chock-full of

Lou’s Full-Serv offers hearty snacks such as salmon dip, crawfish fondue and onion rings. Several salads also grace the menu, such as a cold fried chicken salad, Waldorf and wedge.

For full meals, try any number of the handhelds, such as the Chick-FilLou, a crispy chicken thigh topped with comeback sauce and pickles or the No. 7 burger. If you’re in the mood for a hot plate at dinnertime, opt for either the redfish (one with buttermilk mash, corn hash and crab butter, the other with rock shrimp, sweet peppers and risotto) or the classic Shrimp and Grits.

See the full menu at lousfullserv.com.

Hal and Mal’s - 200 Commerce Street We’ve covered this place before, but for good reason. If you’re visiting the capital city, you’ll want to try Hal & Mal’s before you leave. It’s popular with locals for its delicious southern menu and lively atmosphere.

Perhaps the most popular menu items involve catfish (pictured here). Hal and Mal’s offers a variety of catfish dishes, including catfish tacos and a classic catfish blue plate special with coleslaw, hush puppies and fries.

2 • August/September 2022

Martin’s Downtown – 214 State Street A local favorite for those 18 and up serving American dishes with a huge beer list, Martin’s Downtown is a great spot for a casual bite, drink and even to watch a live music performance.

The menu ranges from steak dinners to chicken tenders, to shareable appetizers for the table. The fried green tomatoes are a popular choice and for good reason. Served with comeback sauce, you can also add crawfish and mushroom cream sauce for an additional charge.

Martin’s also has a variety of sandwiches, from a redfish sandwich with remoulade, lettuce and tomato, to the smokehouse BBQ sandwich: pork shoulder burnt ends tossed in BBQ sauce, onion straws, coleslaw, pickles, served on a brioche bun.

View the full menu at martinsdowntownjxn.com.

Elvie’s - 809 Manship Street A casually hip restaurant with French influence, Elvie’s is the perfect spot for dinner after the Book Festival. With small bites, charcuterie, hot plates and plenty of seafood, this menu is uniquely upscale and a perfect way to conclude your weekend.

One popular entrée is the Cacio e Pepe made with house-made pasta, fresh parmesan and cracked black pepper, it’s a must-try for those who haven’t. The pan seared grouper is another hot item and made with buttered leeks, vermouth sauce, basil oil and lump crab.

Be sure to save room for dessert. The sweets menu at Elvie’s is diverse and delicious. Whether you’re a coffee lover wanting the espresso layered pudding, a chocolate lover intrigued by the peanut butter and chocolate ganache or just looking for a simple scoop of house-made ice cream, there’s no shortage of options.

Learn more and see the full menu at www.elviesrestaurant.com.

SOUL GRILLS. SOUL BRAISES. SOUL SAUTÉS. SOUL ROASTS. SOUL SIMMERS.

IN EVERY

BITE visitjackson.com eat. drink. MISSISSIPPI • 3

CONTENTS August/September 2022 Volume 11 Number 5

24 13 32 in this issue

in every issue 6 From the Editor

14 BRECKENRIDGE FARMS: More Than Your Average Farm

17 THE SIMMONS-WRIGHT COMPANY: Taking a Step Back in Mississippi History

36 THE MISSISSIPPI BOOK FESTIVAL: Connecting to the Magnolia State’s Roots 38 FROM MISSISSIPPI TO BEYOND: Tarasque Cucina

20 SWEET LIKE HONEY: 3 Recipes to Sweeten Up Your Table

40 MISSISSIPPI MADE: Bootsie’s Funky Delta BBQ Sauce

10 Fabulous Foodie Finds

26 ODE TO THE HONEY BEE: A Look at the History of Bees, Honey and Humans

42 RESTAURANT SPOTLIGHT: Threefoot Brewing Company

12 A Taste of Magnolia

30 HURRICANE SEASON: What to Expect and How to Food Prep

7 What’s Happening

48 Recipe Index 51 Till We Eat Again

4 • August/September 2022

32 TART AND SWEET: Honey Lime Recipes

45 RAISE YOUR GLASS: Campfire Cocktail 46 FROM THE BOOKSHELF: “The Flippin’ Awesome Backyard Griddle Cookbook”

34 CHOCTAW FRESH PRODUCE: Nourishing Those Who Need It Most ON THE COVER: Honey Cake by Lisa LaFontaine Bynum, page 24.

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MISSISSIPPI eat. drink. MISSISSIPPI • 5

{ from the editor }

Camping: Not for the Weak

BY REBECCA FENDING

It’s no secret that summer is the travel season: ideal weather (albeit warm), the kids are out of school and something about this time of year just makes you want to get out and do stuff. And with summer (hopefully) on its way out, many folks have a number of camping trips behind and ahead. Whether you’re a tent camper, trailer camper or motorhome camper, hats off to you.

I wish I liked camping. I really do. It seems like such a great time, but once you’ve packed everything, planned out recipes and managed to forget the bug spray, you start to wonder “... is this worth it?” For many, the answer is a resounding “yes,” and good for them!

However, the amount of work that it takes to make the trip a success seems to sour the trip altogether.

I’ve gone camping with my family a handful of times, and each occasion has been very fun. It’s great to set up camp, relax for the rest of the night and then pick up activities in the morning. Typically, we aim for campgrounds that have great hiking or walking trails and, if we’re really lucky, an easy spot to drop kayaks in the water and paddle around a placid lake. My mom specifically hates choppy waters, while my dad and I like the challenge.

Last year, we camped near a lake that was swimming (ha!) with motorized boats of all sizes. My mom and I went kayaking first, staying close to the water’s edge of the alcove. We found and investigated the vegetation and small fish that call the shallow areas home. Then, my parents swapped, and my dad and I paddled out to nearly the middle of the lake. This was mostly fun for the insane core workout it took to stay upright as the waves came rolling it from watercrafts. We just parked our kayaks and watched people have fun on the water as we tried to combat their waves.

My least favorite part of camping? Well, since you asked, I’ll name it: bugs. It’s the bugs. I can even deal with the heat and a dirty shower house, but it’s the insects that really get to me. No matter how much bug spray you use, how many bug zappers you set up or how close you sit to the fire, the mosquitos, gnats, bees, flies and whatever else always find their way to you. Which I absolutely understand—we’re the ones invading their habitat, why shouldn’t they fight back?

My complaining aside, camping is still a fun time so

long as the highlights are there: a healthy amount of sun, hiking, kayaking and a great campfire meal. And this spicy Campfire Queso recipe has the latter covered.

It’s packed with meat, veggies and, of course, cheese.

Really, it could be a meal in itself. The best part? It’s so easy to throw together, even ahead of time! Just chop up the ingredients, toss in an aluminum serving tray and place it in indirect heat. The cheese melts down into a flavorful, gooey mess that goes great with tortilla chips, tacos, quesadillas or even over a burger or hot dog.

CAMPFIRE QUESO SERVES 6 TO 8 • 1 large aluminum serving tray • 1 ½ pounds chorizo • 16 ounces Velveeta or similar processed cheese product • 12 ounces pepper jack cheese • 1-2 fresh jalapenos (depending on how spicy you want it) • 2 cups salsa • 15 ounces black beans, drained and rinsed 1. Let your campfire die down to a manageable flame, similar to how you would for roasting marshmallows. Move the grill or roasting apparatus out of the direct flame and heat.

2. Add all ingredients to the aluminum serving tray.

Cover and place the tray in the indirect heat for 20 minutes. Stir occasionally.

3. Serve warm, and enjoy! edm

EAT DRINK MISSISSIPPI (USPS 17200) is published bi-monthly by Connected Community Media Group, 10971 Four Seasons Pl. Ste. 211, Crown Point, IN 46307. Periodicals postage paid at Madison, MS, and additional mailing offices. POSTMASTER: Please mail changes of address to 10971 Four Seasons Place Suite 211 Crown Point IN 46307.

6 • August/September 2022

{ what’s happening }

Fertile Ground Beer Co. Opens in Jackson Highland Village

A

fter several years in the making, Fertile Ground Beer Co. is finally open in Jackson’s Belhaven neighborhood. Located in the new Belhaven Town Center development, Fertile Ground is Jackson’s first brewery since Lucky Town closed several years ago. It will serve as the anchor tenant of a greater revitalization effort that has been in the works for several years in the Belhaven area. Once the area is completed, it will also house restaurants, offices and retail space. The brewery began brewing its first batch in early spring of this year, and the brewery houses 18 taps. Visit Fertile Ground Beer Co. at 800 Manship Street, Suite 101, in Jackson. Hours can be found at fertilegroundbeer.com. edm

Campbell’s Bakery in Jackson Goes Up for Sale

A

staple in the metro area, Campbell’s Bakery in Fondren has gone up for sale, with the owner announcing that he and his family are moving. Owner Mitchell Moore took to social media that his wife accepted a job in Baton Rouge, La., and that his adventure with Campbell’s is coming to an end. Though he is selling the iconic bakery, Moore told customers not to worry about the future of the bakery. He plans to sell it to someone that will continue the legacy of Campbell’s bakery, and he noted that it was not an easy or quick decision. Moore has owned the location for more than a decade, and thanked residents for “the best 11 years of my life.” edm

Top Shelf Grill Opens in Southaven

S

outhaven’s newest rooftop restaurant, Top Shelf Grill recently opened on the rooftop of the Magnolia Grove Building in Southaven’s Snowden Grove District. Top Shelf ’s menu features appetizers like Southern Pimento Cheese Fritters and Mississippi Potato Skins, as well as steak, chicken, salmon, and wagyu burger entrees. The menu also features craft cocktails and weekend brunch. Top Shelf Grill is located at 6080 Getwell Road, Suite 400, in Southaven. For hours and more information, visit thetopshelfgrill.com. edm

Full Stop Opens in Ridgeland

R

idgeland’s Majestic Kitchen decided it was time for a rebrand, and they recently opened their new concept, now called Full Stop, in the same location as Majestic Kitchen. The restaurant still serves several of the same burgers, sandwiches, and salads with the addition of several new dishes.

Full Stop also now offers breakfast from 7 a.m. to 2 p.m., and they also have a new custard counter with all kinds of custard flavors and toppings. Shaved ice is also served at the custard counter. Full Stop is located at the Township in Ridgeland and is open 7 am to 9 pm Monday through Thursday, until 10 pm on Friday and Saturday, and 9 am to 9 pm on Sundays. edm

eat. drink. MISSISSIPPI • 7

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TUESDAY, OCTOBER 4TH, 2022 • 6 - 9 PM Town of Livingston at the corner of Highway 463 and Highway 22 Tickets: $65.00 per person and may be purchased online at www.madcaap.org Food and beverages provided by numerous local favorites GRAND SPONSORS

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To learn more about how MadCAAP’s programs assist the poor visit www.madcaap.org eat. drink. MISSISSIPPI • 9

{ fabulous foodie finds }

Campfire Cookin’

With fall on the horizon and temperatures (hopefully) dropping in the next couple of months, many of us are looking forward to camping trips, tailgating or even backyard bonfires. If you’re not one for outdoors-ing, but you know someone who is, this list is

a perfect gift guide to buying for the avid camper in your life.

No matter what you have planned this autumn, these gadgets are perfect for upgrading and simplifying your outdoor cooking.

Folding Camping Table, $69.99 Table, prep station and storage all in one place. This folding table from Amazon is ideal for camping and tailgating, making prep work and cooking a breeze. With the extra counter-like space, meals made on the go just got 10 times easier.

This compact table has the added bonus of an insulated cooler cubby; store meat, veggies or cold drinks and keep them cool without worrying about whatever heat Mississippi may throw our way.

Find this table and others like it at Amazon.com.

Ozark Trail Tripod Grill, $22.88 Have an open fire pit but no adjustable grill? No problem. This tripod grill sold at Walmart is the answer you’re looking for. With a sizeable 17inch diameter, grill anything from large portions of meat, vegetables or aluminum trays. Adjust the grill height to your liking with the shock-corded steel legs to ensure that you can get the char you’re looking for or the low and slow cooking technique you need.

This grill also comes with its own carrying bag, making it an easily packable asset for every camping or tailgating weekend.

Find this tripod grill at Walmart.com.

Woods Nootka Anodized 5-pc Camping Cook Set, $45 For those who do a lot of open-fire cooking, this anodized cooking set is the answer to your prayers. This 5-piece cook set includes two pots, one frying pan, two cups, one universal gripper that works with any pot or pan and a dishcloth. The cookware is made of anodized aluminum, making it stick-resistant, scratch-resistant and easy to clean. This set is ideal for two campers.

Find this set at WoodsCanada.com.

Collapsible Sink, $24.99 The main drawback with outdoor cooking is the impossible number of dirty dishes. And if you’re not near a water spigot, that means washing them in camp bathrooms. However, this two-pack of collapsible sinks is perfect for rinsing and washing right on your campsite. Simply fill the basin with water, drop dishes and utensils in as needed, and wash up after your meal.

Find this set of two collapsible sinks at Amazon.com.

10 • August/September 2022

Percolator, $36.95 Camping with coffee fiends, or consider yourself one? This percolator from GSI Outdoors is your ticket to keeping your camp caffeinated. This enamelware pot brews 12 cups of great-tasting, old-fashioned java.

Built from heavy-gauge steel with a classic speckled enamel finish, every piece has been kiln-hardened twice at 1000 degrees F to stand up to scratches and chipping. An unbreakable resin cap lets you view the joe as it perks.

Find this percolator at GSIOutdoors.com.

Cast-Iron Skillet, $27.95 Would it really be a camping gadget list if we didn’t include a skillet? Although most devoted campers already keep this useful tool in their arsenal, it’s not a bad idea to add another to your collection. These skillets are great for searing, sauteing, frying or even making dips thanks to the cast iron’s ability to evenly distribute high heat. This 10.5-inch cast-iron skillet from REI is perfect when cooking for two to three people or making a dip to share with the camp.

Find this skillet and more at REI.com.

Campfire Popcorn Maker, $52.70 Love fresh popcorn? How about fresh popcorn popped over the open fire? This vintage-style popcorn maker from Mud Pie can be used over your hearth, campfire or barbecue to cook up a classic tasty treat without the added chemicals and artificial flavors found in many microwaveable bagged popcorns.

This 2-piece steel popper features a removable lid and extended metal and mango wood handle, complete with a suede hanging strap for convenient storage. The safe, 27” length keeps your hand far from the heat. Bowl and lid measure 7”H x 7”W. Find this popcorn maker listed on Amazon.com.

Campfire Gloves, $13.99 An accessory most of us don’t think about, packing a pair of gloves for campfire handling is a necessity—especially when cooking! These grilling gloves are made of top-level Aramid Fabric and imported yarn, making them heat resistant (up to 1472°F) and more cut resistant than leather. The non-slip silicone design helps you keep a grip while handling hot off the flame foods and bakeware. Made to be one-size-fits-all, these gloves fit most men and are a bit loose for most women, so be sure to double-up if you need a snugger fit.

Find these gloves on Amazon.com.

eat. drink. MISSISSIPPI • 11

Taste of Magnolia a

DIVIAN CONNER is a Mississippi mama of four ‘not so little’ little ones. Coming up with recipes, trying new ones, and feeding her crew of tweens and teens is her passion. Southern recipes, easy recipes, sorta hard recipes, but always delicious recipes is what you will find on her food blog, www.divianlconner.com.

Now venturing into outdoor cooking over an open fire, Divian is fascinated with camp cooking and entertaining.

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Adventurous Camp Cookin’: Campfire Tawa Chicken

BY DIVIAN CONNER Mississippi is evolving into a melting pot of different cultures and cuisines.

The state is rapidly growing and expanding, and you can find almost any cuisine your heart desires. In my hometown of Starkville, so many exciting restaurants have opened offering a diverse array to satisfy any palate. The taste of the South is truly changing, and it is amazing to witness. Not only are we staying true to our roots with the true Southern classics, but we are also expanding to offer different tastes and different assortments that call to our curiosity and diversity.

“Taste of Magnolia” is quickly becoming a taste of the world.

When it comes to food, I love it all. There really is not anything that I will not try at least once. If it looks good, I eat it. If it looks interesting, I will try it.

It is different; I order it. We have subscribed to international snack boxes. We have even tried salt and vinegar crickets (they were quite good). I have added to my shopping cart all kinds of snacks and foods just to give it a go. It is no surprise that one of my favorite television series was Bizarre Foods. I think that there is really only one criterion that I would not try: if it wiggles, no way.

In the summer, we go camping. I pack up the tent, the sleeping bags, the backpacks and a cooler full of food. When it comes to cooking while camping, we do not stick to tradition. I am all about experience and have cooked catfish wrapped in kudzu leaves over the open fire. We once made beef stew in the middle of the woods from scratch, my kids chopped potatoes and carrots and threw them in the pot. It is always fun to create something while camping. No one says you have to stick to hot dogs and burgers; you can get your culinary outdoor experience on.

This year, we started adding more international flair to our outdoor cooking, and we have not looked back. So many of your favorite international dishes can be created over an open flame and outdoors. It makes the camping experience that much better. One of the dishes we have added to our ever-changing menu of dinner options when cooking outdoors is an Indian-inspired chicken dish called Tawa Chicken. While it may seem intimidating for campfire cooking, it is not. Using your typical cast iron or fire pan, this is a one-pan meal. All you need are your ingredients, and packing the premade sauce cuts down the need to load the backpack and cooler with too many items.

This is a fun and hearty meal that will leave everyone satisfied and ready for a night under the stars. We certainly loved it and have made it three times in the last six days! edm

CAMPFIRE TAWA CHICKEN For burger assembly: • Boneless skinless chicken breasts (cut into ½-inch pieces) • 2 tbsp salted butter • 4 tbsp olive oil • Salt and pepper, to taste • 5-9 serrano peppers (less for desired spice level) • 2 whole lemons, slices reserved for garnishing • Tikka Masala sauce • Naan • Plain Greek yogurt

1. In a skillet over the fire (or stove/ grill), heat the pan and add butter.

Once melted, add the chicken.

Season with salt and pepper. Cook for 5 minutes and then add in oil.

3. Add sliced serrano peppers.

Cook until peppers are soft, and then add one jar of Tikka Masala sauce. Once the sauce is bubbling, remove from heat.

2. Squeeze the juice from the lemons over the chicken and add juiced lemon halves. Cook until chicken becomes slightly caramelized in some places. Cooking over a fire, the heat will be intense, and the key is to cook the chicken on high heat.

4. Warm up the naan by placing it on a grill over the fire (or in the oven) until they are soft.

5. Serve the chicken over the naan with fresh lemon slices and plain Greek yogurt to cut the spiciness.

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{ fresh from the farm }

Breckenridge Farms:

More Than Your Average Farm

BY BRANDI PERRY Located halfway between Quitman and Waynesboro in Clarke County is a farm that may have the largest muscadine crop in the entire world, but their story does not end there. These grapes are just a small sampling of what makes up this large farm.

The former owner had set up the vineyard and production facility for his new venture to create jams, syrups and other

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muscadine products. He even collaborated with Mississippi State University to find more types to be used for the juice market. But his dreams for the vineyard never came to fruition.

Owner Charley Phillips bought 900 acres of land from the Meridian businessman without much thought of what it truly took to run a muscadine farm. Before he became the owner,

the farm had fallen into disarray with major overgrowth throughout the property. After some hard work and dedication to the grapes, they were off and running, even though at that time they were not truly sure what that meant. What resulted was the largest muscadine vineyard in the country that ships its valuable juice all over the East Coast, particularly the Carolinas.

Ever had good Carolina wine? There is a good chance that the juice to make that wine came from Mississippi. Even though they pick around three million pounds of the tasty fruits a year, not all of them are sold and shipped in bulk. Farmers markets throughout Mississippi have enjoyed their muscadines and not

just because they are delicious.

Native to the southeastern part of the United States, muscadine grapes have been utilized for more than 400 years.

Native Americans would not only dry the muscadines for a food source but would also use the blue hue found in the juice of the grapes as a source of blue dye. Even though they continue to grow wild in areas throughout the south, especially along creek and riverbanks, many people are not aware that there are so many types of these delicious fruits. For instance, scuppernongs were named for the area in which they were discovered but just represent the bronze-colored muscadines. eat. drink. MISSISSIPPI • 15

Dark fruited muscadines are usually referred to as “bullis” with variations such as Bullace, Bullet Grape or Bull Grape.

While the bronze and black varieties are the most recognizable, 100 years of muscadine breeding has yielded a dozen or more new strands. So, when the Phillips say they grow nine or 10 different grape varieties on their farm, it is not a stretch to understand how that happens.

Like most fresh fruits, there are a great deal of health benefits from consuming muscadines and their juice. First, they are fat-free and high in fiber. Additionally, they are high in antioxidants, especially ellagic acid which has demonstrated anticarcinogenic properties in the colon, lungs and liver in studies. In 2020, the family decided they would enter the produce world and started using 20 of their acres to produce fresh vegetables for sure. The farmers market on their property is open from mid-May until mid-September. At any given time, you can find purple hull peas, crowder peas, tomatoes, watermelons, blueberries, okra, corn, squash, zucchini, cucumbers, butter beans and snap beans, in addition to jellies, jams, pickles and even muscadine ice cream. However, even during the off-season when the actual farmers market is not open, you can still buy the juice, syrup and jams and jellies from them.

A new addition to their farm just in the last month is the You Pick Flower Garden. There are very few places that visitors can visit and pay to pick whatever variety of flowers they want.

That is exactly why the Phillips introduced this new trend that is sure to catch on for all ages and all special events.

Breckenridge Farm is no stranger to events. They hosted A Day on the Farm in July and offered food, music, produce and shopping with more than 20 vendors. The turnout was spectacular and that has them very excited about what possibilities may be just on the horizon for them. Their Touch 16 • August/September 2022

the Truck event that was scheduled for June 25, brought in a police car, ambulance, tractors, harvester, motorcycle, firetruck and a helicopter in addition to live music from Brooks Wood. For just $5, kids had the opportunity to get up close and personal with the vehicles they see nearly daily and ask questions of those who drive and work on them. While the kids were occupied, the parents found time to relax and enjoy some good food and music. There is no doubt these two events will pave the way for many more at Breckenridge Farms!

If you are going to visit, follow the signs to the farmers market. They are open Monda through Saturday, 9 am to 5 pm from mid-May to mid-September. There is nothing quite like picking up fresh fruits and vegetables that are still hanging on the vine just a few hours before. The taste is unmatched, and you will be not only helping a locally owned business but also ensuring local farmers can continue to provide for their families. Every year, the number of farm families in Mississippi diminishes, and we must do everything in our power to support them.

Breckenridge Farms is located at 181 Americana Drive in Shubuta, Mississippi. Check out their Facebook, where they post when they have events scheduled and when there is a new crop available at the farmers market. If you have any questions before making the trip to Clarke County, give them a call at 601-776-7477 or email them at breckenridgefarms@ yahoo.com. If you have more questions or want to learn more about their farm and what they do there, go to their website at breckenridgefarms.net and it should answer most of your questions!

Do not make any other plans for the day when you head out to Breckenridge Farms because you are going to want to spend the day! edm

The Simmons-Wright Company: Taking a Step Back in Mississippi History

BY BRANDI PERRY Long gone are the days when family-owned general stores dotted Mississippi’s backroads and byways, taking with it the sense of community and the ability to buy your hardware or houseware right down the road. Fortunately, there are still a few general stores still standing throughout the state, but very few of them are still open for business.

However, just 20 minutes north of Meridian sits the small town of Kewanee. Population counts have not occurred here in a long time, and besides the rumble of trucks passing by or the whine of a train as it comes through town, things move a little slower here. That may be exactly why the Simmons-Wright Company survived all these years.

The original store was made of solid wood and was built here in 1884 by William Simmons and Tom Wright. What is now the back of the store was facing the Old Dixie Highway and ran from Meridian down to Key West, Florida. The

location of the store was not only important for the highway but also for the railway. Being so close to the railroad allowed the train to stop and deliver goods needed by the farmers in the area. This one general had such an incredible impact on the livelihood of the people in this community. By the 1880s, the store included a blacksmith shop, a gristmill for grinding corn and wheat, a cotton gin, and a sawmill, plus it carried everyday items such as groceries, clothing and other necessities.

Money was a funny thing back in the day because farmers from the community were able to pay off any debt, they had in the store by using the cotton from their fields. In return, the farmer and the store owner get exactly what they needed. Even though farmers nor anyone else can use cotton as currency here anymore, that seems to be about the only thing that has truly changed here in Kewanee.

The original store burned to the ground in 1926 and was

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replaced by the one that is standing now, a two-story brick structure the same year. Success continued for the store even through the Great Depression and wars but in the 1950s, ownership of the store slowly started to change. Ms. Bernice Simmons took over the store in the mid-1970s and ran it until she passed away in 1998 at the age of 96. She had lived in the Kewanee area all her life and left just briefly so she could attend college. After her studies were finished, Bernice returned home to be the bookkeeper of the store and then the owner. After she passed away, she left the store to Gary and Manning Pickett in her will, and the store is currently run by Gary and his wife, Janice.

The store has not changed much in the last 138 years.

When visitors walk into the store, they undoubtedly feel as though they have just been transported 100 years in the past.

The bottom floor of the store is the sales floor, and it is packed full of history, antiques, hardware and food. Yes, the store still carries all the necessities their neighbors may need. The creak of the old screen door sent this writer back nearly 30 years to hearing that exact same sound on the front porch of my grandmother’s house in Neshoba County. I knew in that instant that this would be a special experience.

Coming from the brightly lit exterior inside will make visitors squint in the dimly lit room. But, once their eyes adjust, they can see why thousands of visitors from around the world step through those doors every single year. A spiral notebook just inside the door has hundreds of signatures in it. While flipping through the pages, it was easy to see visitors from nearly all 50 states, Australia, South Africa, Britain and Canada. No matter where you are from or how long you intend to stay, the history of the store beckons you to every nook and cranny. Old home remedy bottles have found their home under a glass cover after being pulled off the shelves many years ago, 18 • August/September 2022

while farm tools and seeds are ready to be picked up by whoever is planting the latest garden. Upstairs there are so many incredible antiques that may have been there since the first store existed. It is so important to take your time while you wander around Simmons-Wright because you do not want to miss anything!

In 2011, Gary and Janice decided to open the 1884 Café, a nod to the year the store was open. Between the catfish, fried chicken or Mr. Gary’s pecan-smoked pulled pork, there is not only plenty of delicious items to enjoy but just as good conversation. You see, the general store has become the place the local men have their coffee or lunch and share the news of whatever is going on in the community.

Sit a bit and enjoy the conversation. They will make you feel like friends no matter how far you traveled to be there.

In addition to the delicious food, there are plenty of Mississippi gifts for sale as well such as candles, soap and books. If you want to take a little taste of Mississippi home with you, there is also local salsa, pickles and chowchow. If you are just stopping in for a snack, grab a piece of homemade fudge, freshly fried pork rinds or some hot boiled peanuts. That and an ice-cold bottled coke can fix any problems you may have!

Listed on the National Register of Historic Places, the Simmons Wright Store is located at 5493 Highway 11/80 in Kewanee. From Interstate 59, just follow the signs. The store is open Monday from 7:30 am to 4 pm, Tuesday from 7:30 am to 4:30 pm, Wednesday from 8 am to 4:30 pm, and Thursday and Friday from 7:30 am to 4:30 pm.

If you have any questions before your visit, reach out by phone at 601-6321884 or by email at info@thesimmons-wrightcompany.com. For more information, check out their website at www.thesimmons-wrightcompany.com. edm eat. drink. MISSISSIPPI • 19

Sweet like 20 • August/September 2022

BY LISA LAFONTAINE BYNUM

I

n 1989, The National Honey Board designated September as National Honey Month. Bees provide more than just honey; they play a vital role in our food chain. Celebrate all month long with these sweet and savory recipes using everyone’s favorite natural sweetener. edm

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Roasted Corn Salad with Honey Lime Dressing

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Honey Chipotle Chicken Drumsticks

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ROASTED CORN SALAD WITH HONEY LIME DRESSING Ingredients: • 1/2 cup olive oil, divided • 5 ears fresh corn • 3/4 cup finely chopped red onion (about 1/2 small onion) • 3/4 cup quartered and diced fresh cucumber • 1 cup cherry tomatoes, halved • 2 tablespoons chopped fresh cilantro • 2 ounces fresh lime juice plus 1 tablespoon • 2 teaspoons honey • 1 teaspoon ground cumin • 1 teaspoon salt • 1/2 teaspoon freshly ground pepper • 1 avocado, diced into ½ inch pieces 1. Preheat the oven to 350 degrees.

2. Remove the husks from the corn. Brush with 1/4 cup of the olive oil. Season with salt and pepper.

3. In a blender or food processor, puree the honey, chipotle peppers, mustard and chili powder. Reserve half the sauce for basting.

4. Preheat the oven to 450 degrees.

5. Arrange the drumsticks on a greased baking rack over a baking sheet. Season with salt and pepper to taste. Bake for 15 minutes.

6. Baste chicken with the reserved honey chipotle sauce, flip, and baste the other side. Cook for an additional 20-30 minutes or until juices run clear.

7. Alternatively, prepare a grill for medium-high heat. Place chicken on the heated grill and cook for 10-15 minutes.

Bast with honey chipotle sauce, flip drumsticks, and baste the other side with sauce. Grill for an additional 10-15 minutes or until juices run clear.

8. Before serving, coat with additional honey chipotle sauce or arrange drumsticks on a platter with sauce on the side.

3. Roast the cobs in the oven for 10 minutes. Flip and roast for another 10 minutes.

4. Remove the corn cobs from the oven and allow them to cool to the touch.

5. Using a sharp knife, cut the kernels from the cobs.

6. Place the kernels in a large mixing bowl.

7. Add the red onion, cucumber, cherry tomatoes and cilantro.

8. In a liquid measuring cup, combine two ounces of lime juice, the remaining 1/4 cup of olive oil, honey, cumin, salt and pepper. Stir until the salt is dissolved.

9. Pour the dressing over the salad. Stir to combine. Salad is best when allowed to chill for several hours before serving.

10. Just before serving, toss the avocado in the remaining tablespoon of lime juice. Gently fold the avocado into the salad.

HONEY CHIPOTLE CHICKEN DRUMSTICKS Ingredients: • 1/4 cup vegetable oil • 2 teaspoons ground cumin • 2 teaspoons paprika • 4 pounds chicken drumsticks • 1/2 cup honey • 3 whole chipotle peppers in adobo • 2 teaspoons Dijon mustard • 1 tablespoon chili powder • Salt and pepper to taste 1. In a medium bowl, combine oil, cumin and paprika. Stir until combined.

2. Place the drumsticks in a large resealable plastic bag.

Pour the spice mixture over the chicken. Toss until evenly coated.

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HONEY CAKE Ingredients: • 1/2 cup unsalted butter, softened • 1 cup honey • 1 egg • 1/2 cup buttermilk • 1/2 teaspoon salt • 2 cups flour • 1 teaspoon baking soda • 1/2 teaspoon ground ginger • 1/2 teaspoon cinnamon 1. Preheat the oven to 350 degrees.

2. Cream together the butter and honey.

3. Add the egg and buttermilk and mix until combined.

4. In a separate bowl, sift together salt, flour, baking soda, ginger and cinnamon.

5. Add ½ the flour mixture to the butter mixture and mix until just combined.

6. Add the remaining flour and mix until the batter is smooth.

7. Pour the batter into a greased 10-inch cast iron skillet or round cake pan.

8. Bake for 30 – 35 minutes or until a toothpick inserted near the center comes out clean.

Honey Cake eat. drink. MISSISSIPPI • 25

Ode to the Honey Bee: A Look at the History of Bees, Honey and Humans

BY MICHELE D. BAKER It’s an iconic summer image: from a clear blue sky, a brilliant beam of hot sunshine flashes briefly on a golden honey bee buzzing its way across the backyard. The heady scent of roses in full bloom floats upon the air as she stops briefly to forage in the hollow of a crimson Knockout, burrowing deep into the rich and fragrant petals to reach the nectar at the center. The patch of snow-white daylilies in the sideyard is next, and the bee emerges, her body glistening with thousands of tiny pollen crystals. She visits a few more blossoms, gathering nectar and leaving behind pollen, before resuming her journey home to the hive, where tens of thousands of her sisters—and a few brothers—await her return with buzzing anticipation.

ANCIENT CONNECTIONS Since ancient times, humans and honey bees have existed in sweet harmony.

For at least 4,500 years, Egyptian beekeepers have made hives out of clay or mud pipes stacked in pyramids. These hives were regularly moved, allowing the bees to pollinate whatever flowers were in season. Special rafts moved the hives up and down the river, so the bees traveled the whole length of Egypt.

(This tradition continues into the present day.)

Honey was important to all socioeconomic classes and in almost every aspect of life in ancient Egypt, indicating that it must have been produced on a large scale. Honey was used for everything from sweetening food to dressing wounds to paying taxes. A marriage contract has been found which states, “I take thee to wife... and promise to deliver yearly twelve jars of honey.” It was also exacted as a tribute—jars of honey were paid each year by conquered Syrian tribesmen to Pharaoh Thothmes II, according to PlanetBee.org.

Honey also took center stage in religious life. The bee was a symbol of royalty, and the bee hieroglyph was a symbol of the pharaoh of lower Egypt. During a ceremony known as the “Opening of the Mouth,” priests placed honey into the mouth of a statue of a god—or the king or other great noble.

Egyptians may have even believed that the soul of a man—his “Ka,” the part which continues after death—took the form of a bee. The Book of “Am-Tuat” (“the Otherworld”) compares the voices of souls to the hum of bees.

An ancient creation myth contained in the Salt Magical Papyrus says that bees were created from the tears of the Sun 26 • August/September 2022

god Ra, creator of the earth and the sea: “When Ra weeps again, the water which flows from his eyes upon the ground turns into working bees. They work in flowers and trees of every kind, and wax and honey come into being.”

CELEBRATED IN WORD AND SONG The enduring human-bee relationship has also been a popular metaphor for artists throughout time. The Bible describes a good and spacious land as “flowing with milk and honey” and describes a man who knows right from wrong as one who, “will eat curds and honey.” Proverbs 16:24 says, “gracious words are a honeycomb, sweet to the soul and healing to the bones.”

Honey is celebrated as a “gold standard” in song as well.

Johnny Cash drawls, “I will bring you honey from the bee tree in the meadow,” (“Cause I Love You”), and Van Morrison says of his woman, “She’s as sweet as Tupelo honey” (“Tupelo Honey”). The Beatles also chose to compare a lover’s kiss to the

Honey Gelato

By Pastry Chef Leigh Burrow • 2 ½ cup milk • 1 ½ cup heavy cream • ½ cup sugar • ½ cup honey • 10 egg yolks • ½ tsp salt sweet syrup in the song “A Taste of Honey.”

Bees, beekeeping and honey are referenced in thousands of novels throughout the ages, and poet Emily Dickinson even composed an ode to the bee in her poem “The Bee.” VITAL TO HUMAN SURVIVAL But the golden honey bee is also an integral part of the food chain. Almost 90% of plants on earth rely on pollinators to reproduce. Pollinators transport pollen from one flower to another, allowing plants to produce fruit. (Technically, anything with seeds on the inside—like avocados, cucumbers, green beans and tomatoes—is actually a fruit.)

About 200,000 different species of animals around the world act as pollinators, including birds, bats, flies, beetles, butterflies, moths and bees. Pollinators allow 180,000 different plant species to survive, grow and produce food for thousands of animal species, including humans. (They also pollinate wild and native plants, sustaining fields, marshes and forests, which in turn anchor lakes, rivers and streams.

So, pollinators pretty much ensure the whole chain works.)

Honey bees are among the most numerous and efficient pollinator species. The average honey bee visits more than 2,000 flowers in a day, so having a healthy bee population can greatly increase the chances of a plant producing a fruit or vegetable.

Honey bees are the species most commonly used as commercial pollinators in the U.S. Fully one-third of the U.S. diet is derived from insect-pollinated plants— more, if you consider “downstream effects” such as meat and milk from cows that eat bee-pollinated plants—and honey bees are responsible for an impressive 80 percent of that process. In short, bees are responsible for every third bite you eat.

BEEKEEPING 101 Jerel Levanway is a hobby beekeeper. He keeps his hives on a quiet street in a subdivision smack dab in the middle of north Jackson. His six boxes (“hives”) will soon grow to eight when he picks up a swarm he managed to trap nearby.

“Sometimes, a bee swarm will take up residence in a hollow tree or a natural cavity where you can’t get to it,” he says. “In this case, I put out a swarm trap to give the bees a nice place to move into.”

Bees sometimes swarm when the hive gets too crowded. “The worker bees—all female—will quit feeding the queen, so she loses weight and is able to fly,” he explains. “About half the bees leave the hive and go searching for a less crowded ‘apartment building’ to move into.”

When Levanway brings home his new swarm, he’ll simply put the box into the existing stacks, and the bees will automatically reorient themselves the next

1. Make an ice bath by filling a large bowl with ice water and sitting a smaller bowl on top of it. Set aside. Have a candy thermometer ready.

2. Heat milk, cream, sugar and honey just before boiling.

3. Temper warm liquid into the beaten egg yolks and salt. (Tempering is slowly pouring hot liquid into eggs while constantly whisking to combine the two without cooking the eggs.) Return mixture to saucepan and stir constantly until you reach 185°. Pour mixture into the small bowl of the ice bath and stir until mixture reaches room temperature.

4. Put in container and chill in refrigerator.

Follow manufacturer’s directions on your ice cream maker to process into deliciously rich honey gelato. eat. drink. MISSISSIPPI • 27

• 2 sticks + 2 tbsp butter

time they fly out. “Somehow, they know where the new hive is and which specific box is theirs,” finishes Levanway.

Bees are very social creatures and communicate in several ways. The queen uses pheromones to “set the tone” of the hive, and the bees talk to each other using those chemicals. Bees also give each other information about the location of new flower patches through dancing. “Dancing shows direction and distance to food, nectar and pollen,” says Levanway.

• 1 ½ cup sugar

WHY DO BEES MAKE HONEY?

• ½ vanilla bean

Honey bees collect nectar to create honey and store it as food inside the hive.

“Honey is the winter fuel for flights to collect more nectar,” says Levanway.

“Bees use up lots of energy in winter whirring their wings to keep the queen and the hive warm.” Lucky for us, honey bees make more honey than the colony needs, so beekeepers can harvest the excess, which they bottle.

Honey starts as flower nectar collected by bees, which gets broken down into simple sugars stored inside the honeycomb. The design of the honeycomb and constant fanning of the bees’ wings causes evaporation, creating sweet liquid honey. A hive will produce about 55 pounds of surplus honey each year.

“We harvest it by removing the honeycomb frames from the box and scraping off the wax cap that bees make to seal off honey in each cell,” Levanway continues. Once the caps are removed, the frames are placed in an extractor, a centrifuge that spins the frames, forcing honey out of the comb.

After the honey is extracted, it’s strained to remove impurities, bottled and labeled for sale. “Our little collection of hives here in Jackson produces about 60 to 80 gallons each year,” says Levanway. “We sell it in pint and quart bottles under the name ‘Roscoe’s Yummy Honey,’ and it goes fast.”

Brown Butter Financiers

By Pastry Chef Leigh Burrow

• ¾ cup all-purpose flour • 1 ¼ cup firmly packed almond flour • 7 egg whites, room temperature • 1/8 cup honey • 1 tsp of orange zest, or 1/3 tsp extract 1. Pinch of cardamom 2. Brown butter with vanilla bean. Strain over honey and set aside to cool.

3. Mix dry ingredients in the bowl of a stand mixer.

Add egg whites and stir just until combined.

Scrape sides of the bowl and add cooled butter/ honey. Mix until just combined.

4. Chill batter in fridge for at least 2 hours. Pour or pipe into well-greased mini muffin pans.

(Silicone molds work, too.)

5. Bake for 17 to 20 minutes at 375° until brown and the signature financier “crack” appears on the top. Serve with honey gelato.

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HALF A MILLION BEES Levanway’s eight boxes of hives collectively house nearly half a million bees. “Each hive contains about 50,000 to 60,000 sterile female worker bees,

a few hundred male drones, and a single fertile female, the queen,” states Levanway.

Levanway’s honey harvesting is a small hobby endeavor, but big-scale beekeeping operations manage their hives with scientific precision. “They mark the queens with a special paint pen that is standardized across the industry.

This lets the beekeepers know how old each queen is.”

A queen bee’s only job is to produce eggs to grow into more bees. Worker bees collect nectar to form honey and a more concentrated form of nutrition called royal jelly, which they feed to larvae and the queen. She will produce for about three years and then die.

The hive can create a new queen by continuing to feed one female larva large amounts of royal jelly, which triggers the development of viable ovaries in a queen.

“The queen dictates the yearly cycle of the hive,” says Levanway. “In the spring and summer, she produces a lot of eggs which grow into honey bees to support the hive. In the winter, she produces fewer eggs—and therefore fewer bees who need food—and they feed on the stored honey.”

SWEET, STICKY AND DELICIOUS: 300 KINDS OF HONEY The National Honey Board (www. honey.com) is chock-full of facts about honey and bees. For instance, did you know there are 300 types of honey in the U.S. alone, each originating from a different floral source? Shades range from light golden (mild) to dark amber, which has a deep, almost molasses flavor. In fact, the various subtle flavors of honey can be compared to wines, as flowers, fruits and other ingredients vary the taste of each unique honey.

Honey made from the nectar of the orange blossom has a slightly fruity taste; while honey from alfalfa produces a light, floral honey. Nectar gathered from avocado plants produces a dark, amber honey with a velvety texture, and blueberry honey has an aroma of green leaves with a touch of lemon that is moderately fruity.

“Bees are like us,” continues Levanway. “They have—and need—a varied diet of lots of different kinds of flowers to make tasty honey.”

HONEY’S SWEET BENEFITS Honey has literally hundreds of uses, and there are almost as many benefits.

Honey is antibacterial, antifungal and has anti-inflammatory properties—studies suggest that honey offers considerable benefits in the natural and safe treatment of chronic wounds, ulcers, burns and some types of dermatitis.

Research has shown that honey contains a wide array of vitamins, minerals, amino acids and antioxidants. Flavonoids and phenolic acids, which act as antioxidants, are found in honey. The amount and type of these compounds depend largely on the floral source.

Honey can be used as a sweetener for those people trying to cut down on processed white sugar. (Honey is still sugar, but its combination of glucose and fructose is lower on the glycemic index.)

Honey is a natural cough suppressant—think back to your grandmother’s lemon and honey cure for cough and colds—and numerous anecdotal reports suggest eating a teaspoon of local honey daily provides allergy relief.

HONEY BEE DECLINE & HOW YOU CAN HELP Despite their ancient symbolism, critical role in food production and their contributions to a sweeter diet, the honey industry—and honey bees themselves— face many challenges, including hive loss, drought, colony collapse due to varroa mites and shrinking forage areas.

HERE ARE A FEW WAYS YOU CAN HELP THE HONEY BEES: Plant bee-friendly flowers and flowering herbs in your garden and yard—in Mississippi that means Red Buckeye, Buttonbush, Sweetleaf, Wild Onion, Butterfly Weed, prickly pear, Mountain Mint, Ironweed, Passion Flower vines and Trumpetcreeper vines.

Reduce or stop the use of pesticides to treat your lawn or garden while flowers are in bloom.

Put out a shallow basin of fresh drinking water with marbles or rocks in it for the bees.

Support beekeepers by purchasing and eating local honey, such as Jackson’s Pennington Farms and Bee Tree Meadows.

ONE FINAL BUZZ These ancient insects inhabit a beautiful place in the human world.

Simultaneously they evoke symbols of long-ago Egypt, provide an invaluable role in food production, share the sweet bounty of their labors and remind us to cooperate and communicate.

We celebrate them in verse and song, emulate their strong hexagonal shapes in our industry, and watch with longing as they wallow about in rose petals. They represent abundance, the bounty of the harvest and high summer. As Hindu mystic Ramakrishna says, “When the flower blooms, the bees come uninvited.” Not bad for a humble honey bee. edm

11 “Un-Bee-lievable” Things About Bees & Honey • Bees have 4 wings, 5 eyes and 6 legs • Apis mellifera (western honey bee) is 30 million years old • A pot of still-edible honey from 1325 B.C. was found in King Tut’s tomb • Put honey on minor scrapes and burns (it’s antimicrobial and antiseptic) • A queen bee will lay over 800,000 eggs in her lifetime • 99% of a hive is female: queen bee + all worker bees (drones are male) • Bees fly about 12-15 mph • Bees travel 55,000 miles to collect nectar from 2 million flowers to make 1 pound of honey • Honey bees carry pollen in a “corbicula” or “pollen basket” on their back legs • In her 6-week lifetime, a honey bee will make about 1/12 of a teaspoon of honey • Honey bees sleep 5-8 hours a night eat. drink. MISSISSIPPI • 29

Hurricane Season: W hat to Expect and How to Food Prep

BY REBECCA FENDING Hurricane season is well underway, and with it, the potential for the roughest season in years. According to the National Oceanic and Atmospheric Administration (NOAA), this year might be one of the worst yet for hurricanes in terms of frequency and strength. For this reason, it may be a good idea for those living in the northern half of the state to put together a survival plan together in the event high winds, rain and power outages may reach them. With a predicted intense season ahead comes the need and urgency to have a plan to keep you, your family and your pets safe.

THE KIT BASICS Although we’re well into hurricane season, it’s never too late to perfect your preparedness kit. This kit should be built in a waterproof container to preserve the contents should flooding occur in your home. Fill the kit with first aid supplies, flashlights, matches or filled lighters, a radio, shelfstable foods, extra prescription doses, a spare set of glasses (if possible), a portable charger for all electronic devices (including cell phones) and even a few spare sets of clothes, including undergarments.

FOOD PREP Having a hurricane preparedness kit also means keeping an adequate supply of food for you and your family. Here are several ways you can keep your kit stocked and ready with nonperishable foods: Double-bag everything. Even if an item’s original container is sealed, be sure to double-bag, wrap it or place dry goods in an airtight container. Be sure to bring extra containers, bags and wrap. Where there’s water, there’s a way. Should flooding occur, water can find its way through any compromised seal, including zipper bags or aluminum seals.

When possible, opt for sealed cans. Canned meats, vegetables, fruits and preserves are a great way to ensure that your food supply is safe from water and stays good for an extended period of time. Just be sure to pack a can opener in your kit!

Focus on the non-perishables. This may seem like a “duh,” but the realm of non-perishables is a wide range of possibilities.

Not only does it include cans, but it also means dried beans, nut butters, dried fruits and vegetables, nuts and seeds, and grains. These can help preserve a balanced diet, even in a natural disaster.

30 • August/September 2022

Pack LOTS of water for each person and animal in your home! Whether it be bottles, gallons or any other container, be sure it’s well sealed. You can even pack hydration multiplier packets such as Liquid IV to further stretch your water supply.

PET CARE Often, folks forget to pack plenty of supplies for their pets too. Although the most important thing in a survival situation is keeping yourself safe, many of us may make our pets a priority. If that sounds like you, here are a few ways you can be sure that your pet is prepared for the worst: • Keep plenty of pet food in the kit. This could mean double-bagging kibble or doubling down on your supply of canned food. Canned food is ideal for the same reason listed above: it keeps much longer and remains untouched by water in the event of flooding.

• Pack Fido’s medications. Include any medications your pet needs, which could mean any CBD treats or supplements, as an evacuation or natural disaster situation can be just as stressful for pets as it is for humans.

• Keep up with medications and vet visits. Be sure that your pets are up-to-date on their heartworm medication, as well. In the wake of hurricane damage, there tends to be standing water which offers a breeding ground for mosquitos.

• Microchip your pet. If your pet is not microchipped, now is the time to make sure they are. In the event that you are separated from your pet, you need a way to be able to relocate and claim them. Most veterinarians charge around $10 for microchipping, so be sure to make an appointment as soon as possible as we enter hurricane season.

For any other pet preparedness questions, visit www.petmd. com.

KEEP YOUR HOME STOCKED As important as it is to have a well-stocked hurricane preparedness kit, it’s just as important to keep your pantry and freezer supplied with food in the event that high wind and rain trap you inside, as well as if or when the power goes out.

Keeping your home food spaces prepared essentially follows

the same guidelines as above. Stock up on pantry foods that are ready-to-eat, as you won’t be able to heat food or water unless you have a gas stove. This is where canned goods come in handy or even snacky stuff like nuts, crackers and dried fruits.

However, if you’re looking to keep your freezer stocked, make sure that it’s full. A well-stocked, full freezer will hold its temperature for up to 48 hours in the event of lost power. An understocked, roomy freezer will likely lose its temperature in about one day, spoiling any food quickly.

WHAT TO EXPECT As mentioned at the beginning of this article, NOAA expects that this season will prove to be “above average” for those on the Atlantic coast, with up to 21 named storms from June to November. However, don’t let this scare you, as this is the seventh consecutive year that’s been expected to be above average.

“The increased activity anticipated this hurricane season is attributed to several climate factors, including the ongoing La Niña that is likely to persist throughout the hurricane season, warmer-than-average sea surface temperatures in the Atlantic Ocean and Caribbean Sea, weaker tropical Atlantic trade winds and an enhanced west African monsoon,” NOAA said in a press release.

Hurricanes and other natural disasters are less scary when you know you’re prepared. Be sure to keep you and your family safe by updating your preparedness kit and survival plan upto-date. Cycle through medications to ensure that your kit has the freshest supplies possible in the event of emergency.

Plan as best you can, which means preparing for the worst but hoping for the best. Stay safe this hurricane season!

For a complete guide to packing a hurricane survival kit and other survival tips for preparedness, visit www. ready.gov. edm

MISSISSIPPI'S

HURRICANE EVACUATION MAP

DOWNLOAD the FREE MDOT Traffic Mobile App from the App Store or Google Play eat. drink. MISSISSIPPI • 31

Ta rt and Sweet H on ey Lime R ec ipes

BY KATHERINE COWGER HONEY LIME MOJITO A truly refreshing cocktail for your happy hour, this honey lime mojito is simple and delicate with crisp mint and warm notes of honey.

Honey Simple Syrup: • 1/4 cup honey • 1/4 cup water 1.

In a small saucepan, heat honey and water over medium low. Stir until combined. Cool and store in an airtight container for up to one month.

For the cocktail: • • • • • • 1.

2 oz citrus rum 2 oz honey simple syrup juice of 1 lime 2-3 mint leaves lime sparkling water fresh mint sprig and lime slice to garnish (optional) In a cocktail shaker with ice, add rum, honey simple syrup, lime juice and mint. Shake and strain over ice.

Top with lime sparkling water and garnish with a fresh mint sprig and lime slice. Cheers!

MINI HONEY LIME OLIVE OIL CAKES WITH LIME WHIPPED CREAM The perfect light summer dessert, these mini honey lime olive oil cakes are great for any occasion. Notes of cardamom with the lime elevate the cake while the lime whipped cream takes it up a notch!

Honey lime cakes: • • • • • • •

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1 plain Greek yogurt 2/3 cup olive oil (plus extra for cups) 2/3 cup honey 2 tsp lime zest 1/2 tsp vanilla extract 3 eggs 1 1/2 cups flour

• • • • 1.

3.

Meanwhile, make the whipped cream. In a large chilled bowl, beat the cream until it begins to thicken. Add the sugar, lime juice and vanilla, beating until stiff peaks form.

4.

Let the cakes cool for at least 10 minutes. Top with the whipped cream and lime slices. Enjoy! edm

1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp cardamom 1/4 tsp salt In a small saucepan, heat honey and water over medium low. Stir until combined. Cool and store in an airtight container for up to one month.

Lime whipped cream: • • • • •

1 cup heavy cream 1/4 cup sugar 2 tbsp lime juice 1 tsp vanilla extract lime slices for garnish (optional)

1.

Preheat oven to 325°F. In a large bowl, whisk together the yogurt, olive oil, honey, lime zest and vanilla. Add the eggs and combine then add the dry ingredients (flour, baking powder, baking soda and salt) mix until the batter is smooth.

2.

Pour the batter into custard cups coated in olive oil.

Bake for 20 minutes until the top is golden brown. If using a regular cake pan, bake for 40 to 45 minutes.

eat. drink. MISSISSIPPI • 33

Choctaw Fresh Produce: Nourishing Those Who Need It Most

BY SUSAN MARQUEZ In a state where food deserts, diabetes and obesity are program for those with low income to get more nutritious prevalent, a group of people is working to turn those problems food to at-risk groups. Grown on a three-acre organic farm on and more around in a positive and healthy way. Choctaw reservation land, Choctaw Fresh puts more nutritious food in Fresh Produce was designed to improve the community in areas where it has not always been accessible. a self-sustaining way. The program has proven to be a major It started with a phone call John received from the food component of both improved health and economic security for and beverage manager of their casino. “He had food shipped the Mississippi Band of Choctaw Indians.

As one of the United States’ original first nations, the Mississippi Band of Choctaw Indians is the only federally recognized American Indian Tribe in Mississippi, with close to 11,000 members. Recognizing that the best way to thrive and remain selfsufficient is to succeed economically, Choctaw Fresh Produce checks all the boxes.

The farm is based in Choctaw, Mississippi: an area that provides ideal weather for longer growing seasons and greater yields, allowing the organization to specialize in direct store delivery throughout Central Mississippi to a broad variety of organic-focused food buyers. From grocers to casinos, schools and restaurants, Choctaw Fresh Produce provides fresh, organic produce nearly year-round due to the use of high tunnel greenhouses. In the high tunnels, vegetables grown exceed production in less space. The use of technology, including fans, automatic shutters, pre-wired thermostats and vented heaters assure growing success by controlling temperature, keeping out disease and saving water.

John Hendrix serves as the Director of Economic Development for the Mississippi Band of Choctaw Indians. Since the growing operation started, he has gone from being a backyard gardener to a serious proponent of large-scale organic gardening. “I’ve seen what access to fresh produce can do for a community,” he says. “We don’t have statistics, but our hopeful outcome is a healthier population.”

The tribe offers produce boxes to those with diabetes, the elderly and a food John Hendrix, Director of Economic Development, Mississippi Band of Choctaw Indians 34 • August/September 2022

in from all over the country. I learned that the tribe was importing nearly one hundred percent of its food. Most people had forgotten what a good quality tomato tastes like,” John explains. “That’s when we took a serious look at growing our own food here on tribal lands.”

The farming project not only addressed the need to have locally grown produce but has also created employment opportunities. “It is a win-win solution,” says John. As the farming program grew, visits for elementary school students

began, which got the students excited about eating vegetables.

A Food Ambassador program was created, introducing young people to agriculture as a healthy, alternative career path to manufacturing or hospitality.

“This absolutely benefits the health of the community,” says John. “It gets kids re-engaged and excited about the local food system and eating healthier; that spills over to multiple generations, from kids to elders.” edm

eat. drink. MISSISSIPPI • 35

The Mississi p p i B o o k Fes t i v al: Conne ctin g t o t h e M agn o li a St at e’ s R o o t s ARTICLE BY BRANDI PERRY It is no secret that Mississippi has some of the strongest literary roots of any state in the country. With names like William Faulkner, Eudora Welty, Richard Wright, John Grisham, Greg Iles and more hailing from the Magnolia State, it is easy to see why there was a desperate need to have a book festival not only to pay homage to the ones that have come before but to help pave the way for the literary legends of the future. The Mississippi Book Festival is held in one of the most iconic and beautiful scenes in the state, complete with shade trees and streets full of stories, a perfect setting for storytellers, writers and readers.

The Mississippi Book Festival was founded in 2015 and launched that August on the grounds of the State Capitol in Jackson. Nicknamed the “literary lawn party,” it is not uncommon for nearly 10,000 people from around the country to converge. By the fifth year of the festival, they drew 9,300 visitors with 47 official panel discussions, in addition to activities at 10 different locations. The music, food and social scene give visitors a nice vibe as they wander through the grounds, meeting some of the top authors in the country.

Hundreds of authors from around the country, state and locally converge on Jackson to meet with fans and new readers and are given chances to explore a more in-depth look into the themes and characters in their books through panels. But the contemporary authors are not the only ones involved in these spectacular events. Authors Alley is the hub for self-published and small press authors.

The growth of this incredible event can only be attributed

36 • August/September 2022

to how well organized the event is. For example, in the first year, the event launched with John Grisham and Jackson State’s “Sonic Boom of the South” marching band. Over 100 authors, including Greg Iles and Curtis Wilke, and 3,750 people attended. Since then, the event has grown exponentially every year and has included nationally known authors such as John Meacham, Jesmyn Ward, Rick Bragg, Charles Frazier and Justice Sonia Sotomayor. Even with COVID-19 closing the in-person portion of the event in 2020, it did not stop the festival from happening. Instead, they took the event online through one-on-one interviews, group conversations and Reader Features with community guests from across the state. The result was staggering, with 2,500 online sessions and 27 authors on 28 panels. Their

dedication to the event during one of the most difficult years proves just how special the Mississippi Book Festival is to everyone.

This event is full of family-friendly activities, making it the perfect place to spend the entire day with the family.

Young readers will have a ball in the Kid’s Corner. The focus of books and authors here is to ignite the imagination of young readers and encourage a lifelong love of books.

Additionally, capitol tours are available that day as well as a variety of delicious culinary offerings from food trucks throughout the southeast.

The 2022 Mississippi Book Festival will be held on August 20. The event is free to attend, and the official panelists for this year’s event are going to be some of the most popular to ever attend. Alice Walker, an internationally celebrated author and poet, will be an official panelist this year. Author of “The Color Purple,” the novel was first published in 1982 and won the Pulitzer Prize for Fiction the following year. Walker was the first African American woman to win this award. In 1983, she won the National Book Award. “The Color Purple” is commemorating its 40thanniversary release this year.

Other official panelists include Matt de la Pena, who is a Newberry Medal-winning author of seven books, Jennifer Eagan, who won the Andrew Carnegie Medal for Excellence in Fiction for her 2017 novel, “Manhattan Beach,” and Robert St. John, who is the author of 11 books and the owners of Crescent City Grill, Mahogany Bar, Tabella, Ed’s Burger Joint, The Midtowners and El Rayo Tex-Mex. This is just a sampling of the 26 authors that will make up these spectacular panels.

Additionally, booksellers from across the state will be joining in on the fun and assisting authors and visitors alike with books. Having them in attendance also gives selfpublished and small press published authors an opportunity to introduce themselves to the bookstore owners and staff and maybe land an event or signing at their respective stores.

There are so many ways you can make a difference in this special event. Without contributions from around the state from businesses and individuals, this event would not survive.

If you are passionate about books and the people who write them, head over to the Mississippi Book Festival website (msbookfestival.com) and contribute. They are a 501c3 nonprofit organization.

The Mississippi Book Festival also would not be successful without its contingency of volunteers that help every year!

If that is something you are interested in, you can sign up on their website as well. From there you can choose a day to help, an available task and a time slot. All the work begins on Wednesday, August 17, and wraps up Saturday, August 20. The options for you to help include the pre-event, author hospitality, the kick-off event, Kidnote, special events, set-up, information tent, check-in, book signing tent or cleanup.

Finally, if you want to join the Mississippi Book Festival

as an exhibitor, they offer an incredible opportunity for individuals, retailers, organizations and vendors to sell or distribute books, goods or information. The directions on how to sign up are also on the website.

If you are planning to attend the Literary Lawn Party, get there early and plan to spend all day! The Mississippi State Capitol is located at 400 High Street in Jackson, Mississippi, and the event will start at 9 am and end at 5 pm. It is free to the public so prepare to have one of the best times of your life. It will be an event you return to year after year. edm

eat. drink. MISSISSIPPI • 37

From Mississippi to Beyond

Tarasque Cucina: House Party Hosted with Grace

BY KATHY K. MARTIN John and Lauren Stokes host a house party every night in Oxford. Located in an older one-story home along Jackson Avenue, the married couple invites guests to experience Old World comfort food in their restaurant, Tarasque Cucina.

“John and I always had a dream to open our own place,” explains Lauren, who recounts how she designed the layout and menu for her future restaurant when she was just a little

Photos by Sarah Odom

Photos by Sarah Odom 38 • August/September 2022

girl growing up in Maine. Ironically, John had the same dream as a boy and eventually began cooking at a former Oxford restaurant, The Hoka, when he was 15 years old; and then continued to work at restaurants in Dallas, Nashville and Alaska in his early 20s.

Their dream restaurant concept came together as they converted the vacant house into Tarasque Cucina in 2014 and opened in early 2015. “We want diners to feel that they’re at the most fun, welcoming house party,” explains Lauren. She believes that they’ve succeeded in that feeling as they welcome regular diners every night and witness the chatter and laughter as the regulars mingle with new diners and transform the place into one big family around multiple dining tables.

“We have worked really hard to keep our space welcoming, positive, and inclusive for everyone,” says Lauren, “We just want you to have fun and eat some good food!” They enjoy greeting and feeding guests, especially people who knew John from his growing-up years, and visit to see his dream now a reality.

The name for the restaurant comes from French folklore and the story of Saint Martha, the patron saint of cooks. As the story goes, a wild beast named Tarasque terrorized many villages, and the people tried to fight back but couldn’t conquer the beast. Saint Martha overcame the dragon using her grace and charm. John especially loves this parable. “It shows that through honest grace you can make anything happen,” he says, “even tame the beast.”

The food at Tarasque Cucina centers on salads; classic pasta dishes such as spaghetti and sugo di pomodoro and pappardelle Bolognese; and rotating small plates. The couple uses ingredients from local sources as much as possible, along with vegetables from

steps away from the restaurant.

Guests are welcome to bring their own bottles with a $2 per person glass fee.

John and Lauren are grateful for staff members who feel more like best friends; and they are thankful that their restaurant weathered the COVID pandemic. “We have dealt as gracefully as we possibly can with the same issues everyone else is dealing with across the board,” explains Lauren. “It’s good to have a five-year plan and a 10-year plan, but we’ve learned the importance of staying flexible and staying positive.”

Realizing the dream of their restaurant coming to fruition leaves the couple feeling humbled and joyful. And much like their favorite Saint Martha parable, they also bring charm and grace to serve diners like friends over for a house party.

Visit www.tarasque.net for more information and the full menu. edm

Photos by Sarah Odom

TOMATO TOAST Recipe and foreword from Lauren Stokes Here is our “recipe” for tomato toast. It sounds silly to have a recipe for something so simple, but just a few extra steps really make an already perfect dish go from delicious to next level!

Photos by Sarah Odom their own garden at their home in Water Valley. “We really love food ourselves, so we cook what we want to eat,” says Lauren of their mission to just make delicious dishes prepared with care.

Their rendition of a Caesar salad is a particular favorite of guests. Instead of the traditional Romaine, theirs is made with chopped napa cabbage and sunflower shoots grown by Nathan Richardson, a farmer in Water Valley. The dressing is made with roasted garlic and an Italian fish sauce. Another customer favorite is the house-made sourdough ciabatta, which is baked daily using a sourdough made by a family of bakers in Alaska, which Lauren’s mother gave to John over a decade ago.

The variety of small plates, especially those that feature fish, are always enjoyed as well. Some of their featured summer vegetable small plates were squash blossoms stuffed with mozzarella and fresh oregano over a green strawberry vinaigrette and a green bean panzanella with aioli, local tomatoes and their homemade bread toasted into chewy yet crunchy croutons.

The restaurant also features a variety of dessert choices such as chocolate cream puffs, vanilla bean panna cotta and vanilla wafer tiramisu, which they call “nillasu.”

Alcohol is not on the menu, but a liquor store is just a few

You’ll need: • 1 perfect tomato • Bread (ideally a sourdough or sturdier bread, sliced white bread has its time and place but won’t hold up as well in this dish) • Salt and pepper • 1 garlic clove • Mayo • Olive oil 1.

2.

3.

4.

5.

6.

Peel the tomato (trust us, John’s Mimi does this and she is never wrong!), then slice into chunky rounds and sprinkle with salt and pepper. Let them sit.

Glug olive oil onto a cutting board and rub your bread slice all around in it (both sides) until it is covered.

Toast the bread.

When the bread is toasted and still hot, rub one side with a peeled garlic clove. The garlic will melt into the bread.

Add mayo to your toasted bread on the garlic side.

Top with tomato slices and basil if you’re feeling extra.

Enjoy! eat. drink. MISSISSIPPI • 39

{ mississippi made }

Bootsie’s Funky Delta BBQ Sauce

BY SUSAN MARQUEZ If you’re looking for a barbecue sauce with a funky history, look no further than Bootsie’s Delta Funk BBQ Sauce. Pete Grumbles runs the distribution operation from the funky worldwide headquarters in Pope, Mississippi. He says he slid into the barbecue game in a roundabout way.

Raised in Arizona, Pete got a job in Arkansas after college.

He moved to Mississippi from Little Rock in 2011. “We have family from Mississippi,” he explains. Soon after arriving in the Magnolia State, Pete met Adrian Boyd, and the two became business partners. They started as a catering company. The sauces were so popular people were asking if they could buy them. They kept the name, Bootsie’s, and let people know they were all about southern funk!

“Adrian had the recipe,” says Pete. “It dates back to the 1920s. His people were sharecroppers who left Mississippi during the great migration to Chicago. The recipe was passed down through generations. Adrian moved back to Mississippi from Chicago after he retired from the Navy.”

For eight months, the duo worked to make the barbecue sauce recipes something that could be mass-produced. “We were determined to keep as close as possible to the original recipes. They didn’t have preservatives in the 1920s, so we don’t use preservatives today. We source all of our ingredients as local as possible, and as natural as possible.” Pete estimates that 90 percent of the ingredients used to make the sauces are sourced

40 • August/September 2022

from either Mississippi or the South. “We went to local farmers markets and talked to the growers about what we were looking for.”

Right out of the gate, the funky sauces were a hit. The company has been in business coming up on six years, and already they have won numerous awards, including the Delta Regional Authority Entrepreneur Fellow in 2017, Silver Medal Scovie award for best fruit barbecue sauce

in 2018, Yahoo’s Lifestyles Must-Have Sauces of the Summer for Bootsie’s Hi-Tone White BBQ sauce in 2019, and a Bronze Medal Scovie award this year for the best mustard barbecue sauce with their Pineapple Xpress sauce.

That’s not bad for a kid who aspired to be a saucier after watching a movie with his dad. “We watched Apocalypse Now, and one of the characters was a saucier from New Orleans. I had never heard of such a thing but soon became obsessed with sauces,” says Pete. Putting himself through college working at Outback Steakhouse gave Pete a strong education in food.

He became even more obsessed with sauces, an obsession that continues today. “Every time we develop a new product, I take it to local chefs to try. I want their feedback; then I make adjustments.” There are currently eight products in the Bootsie’s product line. “We are currently working on developing hot sauces.”

Bootsie’s is a small manufacturer with big dreams. “We use only organic ingredients, but we are not highfalutin,” laughs Pete. “We just want to be true to our roots.” Everything is hot cooked in a kettle. “That first taste should be as smooth as listening to Sly and the Family Stone,” says Pete. “We use local honey that dissolves as it goes down. You should taste layer by layer, then get that back heat.”

Bootsie’s products are sold throughout the state as well as on the company’s website. The barbecue sauces in the Bootsie’s product line include Pineapple Xpress, Sweet n’ Smoky, Hot as Funk, Hi-Tone White and summer peach. They also carry a line of rubs which include All-Purpose Spice n/ Rub, Sweet Heat Funk and Whiskey Lemon Fusion Funk. edm

Daily Blue Plates | Brunch | Lakeside Patio 361 TOWNSHIP AVE. RIDGELAND, MS 39157 601.707.0587 | ANJOURESTAURANT.NET

eat. drink. MISSISSIPPI • 41

{ restaurant spotlight }

Threefoot Brewing Company

BY CHERÉ COEN When we caught up with Jerome Trahan, General Manager of the Threefoot Brewing Company, Mississippi was in the grips of brutally high pressure, causing temperatures to soar. Trahan laughed it off.

“That’s why I stay in a cold, cold brewery,” he said.

Mississippi’s latest craft beer company — Trahan claims it’s the state’s first microbrewery — opened in August 2021 in a renovated Merchant and Farmer’s Bank in downtown Meridian.

The 10,000-square-foot space was built in 1924 and still announces the bank’s slogan of “Safety, Strength, Service” above the front door. But it’s the three-foot walls that keep both heat and air conditioning inside.

“This place is solid,” Trahan said. “It’s the best place to be in a tornado. I always tell people when the weather is bad, come in and have a beer.”

Threefoot owners John and Bridget Purdy began brewing as a sideline to their careers — Bridget works as an educator and John, an architect. Over time, as they established their beers, they looked to a location to expand the brewery and offer a taproom for visitors. Threefoot beers may be found in regional restaurants, but 80 percent of the beer is served in-house.

“Everything is brewed here in the brewery,” Trahan said.

“We’re brewing Mondays through Fridays and constantly running out of beer and making new ones.”

Brews run the traditional gamut from sours, Old Worldstyle beers and IPAs, to browns, ambers and stouts. Many sport fun names like Mr. Blue Sky blueberry sour, Midnight Train chocolate raspberry stout, Patrick Hayze IPA and Dark Sarcasm coffee stout. The beer menu changes according to seasonal ingredients and the brew master’s imagination. Sometimes, they offer something fun to the mix. During that recent heat wave, John Purdy combined two thirst quenchers, serving up a mango sour ice cream float.

In addition, the taproom serves up what Trahan calls “comfort

food.” Items include tater tots, burgers, Reuben sandwiches and a unique chicken and waffles dish consisting of Belgian waffles and chicken strips in a creamy and sweet jalapeno sauce.

The brewery also caters special events and private parties. One wedding rehearsal dinner menu consisted of boudin and cheese eggrolls, Mississippi “hummiss” (purple hull peas, garlic and tahini), beef brisket and chicken tarragon with roasted Brussel sprouts.

THREEFOOT TRADITION Threefoot Brewing is not connected to Meridian’s newly opened Threefoot Hotel, although the name is related. German immigrant Abraham Driefuss and his family moved to Meridian in the 1800s and changed their name to the easier “Threefoot,” since “Driefuss” means tripod or three foot in English.

Descendants later built the multi-story, art deco building in 1929, making the Threefoot Building the tallest in Mississippi.

42 • August/September 2022

the side.

For those who visit with four-legged friends, Threefoot created a special dog treat from the brewery’s spent grain. They combine peanut butter and bananas to the grain for “The Hound Dog” dog biscuit.

“It’s just like Elvis would have loved,” Trahan said.

For a quieter experience, the mezzanine level seats 40 with a view of the taproom below. The outside Beer Garden includes a space for live concerts.

“We have three goals,” Trahan said. “We offer a chilled environment, we’re family-forward, and we serve quality beer.”

Threefoot Brewing Company is located at 517 23rd Avenue in downtown Meridian.

Taproom hours are from 4 pm to 10 pm Tuesday through Friday; and 11 am to 10 pm on Saturday. The taproom is closed on Sundays and Mondays.

For more information, visit www.threefootbrewing.com. For information on taproom concerts, special events and beer and food specials, visit their Facebook page at www.facebook.com/ threefootbrewing. edm

Ripley’s Believe It or Not played on its name, calling it “a 15-story building on a three-foot lot.”

The building became vacant in the 1990s, but a recent restoration effort by Marriot turned it into the elegant Threefoot Hotel, a Tribute Portfolio property.

The unique name was never lost on the city of Meridian.

The town hosts the annual Threefoot Festival every spring in the downtown district. Threefoot Brewery takes advantage of the name — plus there are those three-foot walls — and has created a pilsner specifically for the hotel. They also contribute to downtown festivals, such as the Threefoot Festival.

Family-Forward The taproom may sell alcohol, but it’s family and pet-friendly.

The open bottom floor of the historic building offers plenty of seating space, plus a large bookshelf of games to be enjoyed.

Televisions showing sporting events grace a bar at the end of the room. Visitors can view beer being made in the massive tanks off eat. drink. MISSISSIPPI • 43

Our vision is to inspire Mississippi’s children from all backgrounds to discover and achieve their potential. At the Mississippi Children’s Museum we offer exciting educational experiences, which prepare children for school, build 21st century skills, and encourage a lifelong joy of learning. Exhibits and programs at both museums are designed around 5 educational initiatives: STEAM, literacy, health and nutrition, cultural arts, and Mississippi heritage.

MCM - JACKSON

UPCOMING EVENTS

Dig for fossils, captain a shrimp boat and cast a line for catfish in the Mississippi River. Design a CRAFT in WonderBox, enjoy a game of larger-than-life Scrabble, then crawl through the digestive system and get flushed! The adventure has just begun at Jackson’s ultimate imagination destination.

Sept. 17 - Mississippi Science Festival

MCM - MERIDIAN

Nov. 19 - A Very Merry Night

Take center stage in Our Lady’s Playhouse, climb into a giant brain, navigate an airplane’s cockpit, get lost in a magical story in The Fantastic Flying Books Library, practice healthy bedtime habits in the nation’s only Goodnight Moon exhibit, and much more. Discover the endless possibilities of imaginative play and hands-on learning at MCM-Meridian!

Sept. 17 - Science Saturday Oct. 22 - Boo!seum Oct. 28 - Park After Dark Nov. 20 - Journey to the North Pole Opens Dec. 2 - Jammies at Journey Dec. 2 - Peppermints and PJ’s Dec. 3 - Winter WONDER-land Begins Dec. 31 - Noon Year’s Eve Dec. 31 - Midnight at the Museum

Mississippi Children’s Museum 2145 Museum Boulevard, Jackson, MS 39202 Phone: 601.981.5469 44 • August/September 2022 mschildrensmuseum.org

Mississippi Children’s Museum - Meridian 403 22nd Avenue South, Meridian, MS 39301 Phone: 601.512.0270 mcmmeridian.org

{ raise your glass }

Campfire Cocktail: Pineapple Mezcal Sour Are you looking for a new cocktail to sip by the campfire?

Or maybe one that’s a bit reminiscent of that rich campfire smoke when you’re stuck indoors one rainy weekend? This drink is just what the doctor ordered.

With the smokiness from the mezcal and sweet and punchy taste of honey simple syrup and pineapple juice, this cocktail

may just be your new go-to. It’s a sweet and smoldering treat that’s a perfect introduction for anyone a bit hesitant about the boldness of mezcal. Not to mention that it’s packed with electrolytes and vitamin C from the fruit juices!

That makes it a health drink, right? edm

Pineapple Mezcal Sour Materials needed: • Cocktail shaker • Strainer • Rocks glass, chilled (or any glass, really) Ingredients: • 1 3/4 ounces mezcal • ¾ ounce pineapple juice • ½ ounce lime juice, freshly squeezed • 1 ounce honey syrup (recipe below) Honey syrup: • 2 cups honey (preferably local) • 1 cup hot, filtered water 1.

2.

3.

Add the honey and water together, mix until honey is dissolved and mixture is uniform. Seal in a glass container and store in the refrigerator until ready to use. Syrup will keep up to one week.

For the cocktail, add all ingredients to a cocktail shaker with ice. Shake vigorously until well chilled.

Pour into your chilled glass filled with ice and garnish however you’d like (including no garnish). Enjoy!

Image from @That.Cocktail.Life on FeedFeed.com

eat. drink. MISSISSIPPI • 45

{ from the bookshelf }

The Flippin’ Awesome Backyard Griddle Cookbook”

by Paul Sidoriak Article by Paige McKay-White

If you recently added a Blackstone griddle or other kind of flat-top griddle to your home, you might be trying to think of what all you can whip up other than the usual fried rice or simple breakfast recipes. The Flippin’ Awesome Backyard Griddle Cookbook includes all kinds of tasty recipes, tips and

46 • August/September 2022

ideas that will take your flat top cooking to the next level.

The Backyard Griddle Cookbook opens up with the history of the flat top griddle, what kind of tools and equipment you’ll need, how to maintain them and how to prep. Once your griddle is ready, the recipes start off with, of course, breakfast. It’s easy to make hashbrowns or over-easy eggs, but these recipes are so much more than that.

Recipes include Chorizo Breakfast tacos, Ice Cream French Toast, Pigs in a Blanket, Eggs Benedict, Crepes and Potato Pancakes.

After breakfast, head back out to the griddle for a delicious and hearty lunch.

Burgers are a go-to on the flat tops, and this recipe section includes that and more. Recipes include Smash Burgers, Turkey and Melted Brie Sandwich with Green Chiles, Cheesesteak Hoagie, Ground Pork Bahn Mi and Triple-Decker Monte Cristo Sandwich.

If you’re cooking dinner on the flat top, choose from recipes like Chicken Parmesan with Grilled Tomato Sauce, Veggie Stir Fry, Shrimp with Polenta Cakes, Asian-Seared Salmon, Scallops and Asparagus Tip and Dry-Brined Steak. For side dishes for lunch or

dinner, recipes include Fried Rice, Home Fries with Veggies, Naan-Style Flatbread, Griddle Grilled Veggie Egg Rolls and Bacon-Jalapeno Wrapped Corn.

Not only can you make filling meals and sides on the flat top, but you can also cook snacks and desserts on the griddle.

Snack on Popcorn or Chickpea Crunchers for a snack, or, if you have a sweet tooth, choose Strawberry Shortcake, Grilled Pineapple with Maple Walnut Ice Cream or Foil Packet S’mores.

If your meal needs a sauce, you can also make those on the griddle, too. The Backyard Griddle Cookbook includes recipes for Asian, Balsamic, Lemon, White Wine and Spicy BBQ Griddle Sauces.

Take your flat top grilling to the next level this summer and fall with The Backyard Griddle Cookbook. Your stomach, friends and family will thank you! edm

Cuban Sandwiches Serves 2 • • • • • • • •

2 Italian sandwich rolls 1/4 cup mayonnaise 1/4 cup yellow mustard 8 slices honey ham 8 slices roast deli pork 8 slices Swiss cheese 6 pickle chips Butter, as needed

1. Bring the griddle to a medium heat.

2. While the griddle is heating, build your sandwiches. Cut the sandwich rolls lengthwise without cutting all the way through and place them on a cutting board with the cut side facing up.

3. Slather one side of each roll with mayonnaise and mustard.

4 slices of ham and 4 slices of pork on top of the cheese, and cover the meat with half the pickles. Cover the pickles with the remaining slices of cheese.

5. Close the sandwich and prepare the griddle with a generous amount of butter. Place a bacon press or a cast iron skillet on the grill surface to heat up for about 5 minutes before cooking.

6. Place the sandwiches on the melted butter and cover the sandwiches with foil. Weigh the sandwiches down with the hot bacon press or cast-iron skillet. Allow the sandwiches to cook for 5 to 7 minutes.

7. Flip the sandwich and return the weight to the other side.

Cook for an additional 3 minutes or until the cheese is melted and all the ingredients are hot throughout.

4. Place 2 slices of Swiss cheese on one side of each roll. Layer eat. drink. MISSISSIPPI • 47

Recipe Index Campfire Queso, 6

Honey Lime Mojito, 32

Campfire Tawa Chicken, 13

Mini Honey Lime Olive Oil Cakes with Lime Whipped Cream, 32

Roasted Corn Salad with Honey Lime Dressing, 24

Tomato Toast, 39

Honey Chipotle Chicken Drumsticks, 24

Pineapple Mezcal Sour, 45

Honey Cake, 24

Cuban Sandwiches, 47

Honey Gelato, 27

Campfire S’mores Dip, 50

Brown Butter Financiers, 28

eat. drin drink. eat. drink. eat. drink.

MISSISSIPP ISSIPPI MISSISSIPPI MISSISSIPPI

eli & Seafood | The Great Mississippi Tea Co.

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Celebrate with homemade chocolate treats, date night in the city or a cocktail at home

Three all-star meals and lunches to get your family’s back-to-school season started right August/September 2021 $ August/Septetmber 2021

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February/March 2021

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Fall-Must Haves

& Quick althy He cho o l S o T Back- Meals

Extra Table | Charcuterie Chick | Bilal’s EasyKa

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Tired of squash as a side dish? See 3 sides that use fresh, seasonal produce to accompany any main dish.

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Seasonal Side Dishes

Queen’s Reward Meadery | Fat Mama's Tamales | Walnut Hills Restaurant

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Campfire S’mores Dip Love s’mores but hate the gooey, sticky mess trying to make one? This s’more dip is the perfect alternative, with the added bonus of feeding a crowd (about 8 people) all at once. Use any kind of chocolate you’d like and dip with graham crackers, vanilla wafers or even cinnamon sugar pita chips.

Ingredients: • Cast-iron skillet or single use aluminum tray • 1 tablespoon salted butter • 1 pound semisweet chocolate chips • 1/8 teaspoon kosher salt • 8 ounces large marshmallows, halved crosswise • Graham crackers, wafers or anything else for dipping 1. Set a skillet over direct medium-high heat of fire.

Melt butter, add the salt and chocolate, and stir.

2. Top with marshmallows, cover with a lid or foil, and cook until marshmallows are melted, 7 to 10 minutes.

3. Remove from grill and serve warm.

Share your recipes Do you have a familyfavorite dinner recipe? Or a favorite dish that never lasts long at get-togethers?

Eat Drink Mississippi wants to feature your recipes in future issues. Please send recipes to info@ eatdrinkmississippi.com, or mail them to PO Box 1663 Madison 39130.

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Till We Eat Again

Bill Dabney Photography

Jay Reed, a graduate of Ole Miss, lives in Starkville where he is a pharmacist by day and a freelance food writer by day off.

He is a member of the Southern Foodways Alliance, co-hosts two podcasts and blogs at www.eatsoneate.com.

Honey: It Bee-longs on Everything

I

BY JAY REED

t always starts with a bear, doesn’t it? Honey memories, I mean. It might be a cartoon image of Winnie the Pooh scooping it up by the handful out of his “Hunny” pot. It could be a clear plastic bear-shaped container with a spout on top for drizzling the sticky nectar onto all sorts of things needing a hint of natural sweetness—including a bare tongue. Or a bear’s tongue.

I am a fan of both. Perhaps I’m more inclined to be a Winnie the Pooh fan because of his simple wisdom, but I can certainly appreciate the earnest dedication to his favorite food.

And plastic bears full of honey are just fun, even if it’s hard to get those last drops out of the cracks and crevices. I’m sure we’ve all put a bear on its head and squeezed it till it wheezed to make sure we got every last drop.

Honey always seemed to be in my childhood pantry. This was long before the stories began circulating about how eating local honey might help with allergies, though my brother and I would have preferred that method over allergy shots for sure. And it was before having a hive in your backyard was fashionable; I’m quite sure ours came from Kroger. But it was there to drizzle on biscuits—especially the day-old biscuit halves, buttered and toasted. And we mixed it in peanut butter and slathered it on white loaf bread or saltines for a sandwich or snack.

One of my Cub Scout pack-mates (now owner of multiple restaurants) once told me he drizzled honey on his bowl of cereal, so I went right home and tried it on my next bowl of Cheerios. Sweetened cereals with marshmallows and such were allowed in our house from time to time, but they were more special occasions than pantry staples. However, we were allowed a spoonful of sugar on the lesser-sweetened “healthy” ones like Cheerios, Chex and such. The honey drizzle, though, changed everything. It didn’t sink into the milk, leaving a sugar sludge at the bottom of the bowl (which wasn’t a bad thing—just different.) Instead, it clung to the cereal, sometimes giving unique bites clumped together by golden swirls.

I’m not a big drinker of hot tea, at least compared to coffee, but honey is my preferred sweetener when it comes to tea. That’s probably because tea is my hot drink of choice when I have a scratchy throat or a cough, and when it comes to soothing, it’s honey for the win. I don’t use it so much for iced tea—I guess I’m something of a traditionalist when it comes to putting old-fashioned white sugar in the pitcher while the tea is still warm. The exception to that rule is Arizona’s Green Tea with Ginseng and Honey. It’s just right.

I’ve always thought that honey shouldn’t be used in coffee. For some reason, the flavor profile just doesn’t seem right, despite my inclination to try anything—the more bizarre, the better. But I was staying at a Courtyard once that had a baby Starbucks inside, and the signature coffee drink they offered was a latte with almond milk and honey. I was skeptical but pleasantly surprised at the result, so much so that I recreate it at home from time to time.

I don’t think a discussion of honey would be complete without a nod to one of America’s favorite salad dressings, honey mustard. According to the interwebs, the combination of honey and mustard has been around since ancient Egypt, but as a salad dressing it appeared in the 70s and 80s, and there was a time when it was my go-to. These days you won’t find it on my salad quite as often, but I dig it on a sandwich. And I definitely want the honey mustard-forward Chick-fil-A sauce on just about anything I eat there, save possibly the kale salad.

Perhaps the most surprising interaction I’ve ever had with nature’s golden elixir was in the country of Yemen. Locally, the Yemenis consider their honey to be the best in the world, and there is literally a honey store on every corner. The history and details of this phenomenon are worth more than a paragraph, but I knew they were serious about it when a diabetic friend of mine extolled the virtues of eating black seeds (Nigella sativa) mixed in local honey. That’s right: honey as a vehicle for natural diabetic meds. As a pharmacist, I’m not sure how heartily I can get behind that. But be it for allergies or diabetes, honey always sounds better than a shot. edm

eat. drink. MISSISSIPPI • 51

Because taking care today, leads to an even healthier tomorrow.

Blue Cross & Blue Shield of Mississippi, A Mutual Insurance Company, is an independent licensee of the Blue Cross and Blue Shield Association. ® Registered Marks of the Blue Cross and Blue Shield Association, an Association of Independent Blue Cross and Blue Shield Plan

52 • August/September 2022