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outdoo scene around the ‘sip

The Invention ofco-op theinvolvement Year southern gardening The world’s lightest and most portable mobility device

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folded it can be wheeled around like a suitcase and fits easily into a backseat or trunk. Then, there are the steering levers. They enable the Zinger to move forward, backward, turn on a dime and even pull right up to a table or desk. With its compact yet powerful motor it can go up to 6 miles an hour and its rechargeable battery can go up to 8 miles on a single charge. With its low center of gravity and inflatable tires it can handle rugged terrain and is virtually tip-proof. Think about it, you can take your Zinger almost anywhere, so you don’t have to let mobility issues rule your life. Why take our word for it. You can try the Zinger out for yourself with our exclusive home trial. Call now, and find out how you can try out a Zinger of your very own.

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Throughout the ages, there have been many important advances in mobility. Canes, walkers, rollators, and scooters were created to help people with mobility issues get around and retain their independence. Lately, however, there haven’t been any new improvements to these existing products or developments in this field. Until now. Recently, an innovative design engineer who’s developed one of the world’s most popular products created a completely new breakthrough... a personal electric vehicle. It’s called the Zinger, and there is nothing out there quite like it.

outdoors today picture this my opinion grin ‘n’ bare it

Catfish and community There’s a reason catfish is synonymous with the great state of Mississippi. For one, we love good food. Even though there’s nothing quite like a back yard fish fry, or a po-boy stuffed with a golden brown, fried catfish fillet, there are plenty of ways to prepare the state’s favorite fish. (Grilled catfish, anyone?) There’s also the fact that the tiny Delta town of Belzoni is considered the “Catfish Capital of the World.” The Mississippi Delta and east Mississippi are ground zero for catfish farms and processors. Mississippi is the largest catfish producing state in the country with close to 70 percent of total production, according to The Catfish Institute, a national trade group that promotes U.S. farm-raised catfish. August also happens to be National Catfish Month. For this issue, we visited with a Mississippi catfish farmer to find out how the mouthwatering seafood goes from pond to our plates. Will Nobile runs a family catfish farm in Moorhead. Nobile has been named the Mississippi Catfish Farmer of the Year two years in a row by the Catfish Institute. Nobile is part of our cooperative family as a member. His farm is partly powered by Delta Electric Power Association.

I love our cover story this month because it is both a story of the impact of our state and culture on the national economy while also telling the story of one of our members. Catfish farms, processors, fish feed businesses and restaurants in our state all benefit our community in different ways. Our seventh cooperative principle — Concern for Community — reflects the spirit of the catfish industry in Mississippi and what we stand for as electric cooperatives — “While focusing on member needs, cooperatives work for the sustainable development of their communities through policies accepted by their members.” Delta Electric and the electric cooperatives in Mississippi are part of both the local catfish farming community that directly impacts Mississippi and the global world of catfish sales. In the end though, for a lot of us, catfish is just good eating. And amen to that.

by Michael Callahan Executive Vice President/CEO Electric Cooperatives of Mississippi

Walters joins ECM staff We’re pleased to announce that Lydia Walters, a 23-year veteran of Mississippi’s electric cooperative family, has joined the Electric Cooperatives of Mississippi (ECM) team as vice president of communications. “Walters brings a wealth of cooperative communication experience to the statewide team having served more than two decades with three Mississippi electric cooperatives,” said Michael Callahan, executive vice president and CEO of ECM. “Lydia is an award-winning writer and public relations veteran who is totally committed to keeping our cooperative members informed and entertained.” Recently, Walters served as manager of communications and human resources at Dixie Electric Power Association in Laurel. Walters worked at Dixie Electric since March 2009. Prior to her responsibilities at Dixie Electric, Walters worked for both East Mississippi EPA and Cooperative Energy. Walters has been very active on the national level and is the immediate past chair of the Certified Cooperative Communicators board. Walters, a native of Laurel, is a graduate of The University of Southern Mississippi, with a master’s degree in public relations and a bachelor’s degree in radio, television and film. She is also a graduate of NRECA’s Management Internship Program and a certified cooperative communicator.

What’s Mississippi to you? What do you treasure most about life in our state? Send your brief thoughts to Today in Mississippi, news@ecm.coop or mail to P.O. Box 3300, Ridgeland, MS 39158

AUGUST 2021 | TODAY 3

in this issue

5 southern gardening Container gardens provide weekend fun

8 scene around the ‘sip A look at special people and places in Mississippi

Take time to listen

12 local news

EDITORIAL OFFICE & ADVERTISING 601-605-8600

18 feature

August is National Catfish Month. A catfish farmer in the Delta shows us his ponds

Vol. 74 No. 8

OFFICERS Kevin Bonds - President Eddie Howard - First Vice President Randy Carroll - Second Vice President Ron Barnes - Secretary/Treasurer Michael Callahan - Executive Vice President/CEO EDITORIAL STAFF Ron Stewart - Senior Vice President Lydia Walters - VP, Communications Steven Ward - Editor Chad Calcote - Creative Director/ Manager Elissa Fulton - Communications Specialist Rickey McMillan - Graphic Designer Kevin Wood - Graphic Designer Chris Alexander - Administrative Assistant

11 outdoors today

The Official Publication of the Electric Cooperatives of Mississippi

24 on the menu

Mexican night with a dash of Mississippi flavor

Acceptance of advertising by Today in Mississippi does not imply endorsement of the advertised product or services by the publisher or Mississippi’s electric power associations. Product satisfaction and delivery responsibility lie solely with the advertiser. • National advertising representative: American MainStreet Publications, 800-626-1181

Circulation of this issue: 454,710

Non-member subscription price: $9.50 per year. Today in Mississippi (ISSN 1052-2433) is published 12 times a year by Electric Cooperatives of Mississippi Inc., P.O. Box 3300, Ridgeland, MS 39158-3300, or 665 Highland Colony Parkway, Ridgeland, MS 39157. Phone 601-605-8600. Periodical postage paid at Ridgeland, MS, and additional office. The publisher (and/or its agent) reserves the right to refuse or edit all advertising. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2) NON-POSTAL AND MILITARY FACILITIES: send address corrections to: Today in Mississippi, P.O. Box 3300, Ridgeland, MS 39158-3300

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The allure of the front porch

On the cover A fried catfish platter at Cock of the Walk in Ridgeland. Photo by Chad Calcote.

NEXT IN PICTURE THIS:

Mouthwatering Mississippi meals Send us photos of your favorite foods. Show us entrees, sides or desserts from your favorite home-cooked meals or grill outs. Or send us something from a visit to a restaurant. Photos must be high-resolution JPG files of at least 1 MB in size. Please attach the photo to your email and send it to news@ecm.coop. Each entry must be accompanied by photographer’s name, address and co-op. Submission deadline: Sept. 3. Select photos will appear in the October 2021 issue.

4 TODAY | AUGUST 2021

offer fun weekend project The possibilities for container combinations are endless, such as this calibrachoa combined with celery.

Now that we’re officially into summer, I know there will be days when it will be too hot to work in the garden, but I’ll still want to do garden activities. Basic, black plastic pots are functional but dull until they are decorated, such as this one that has been On those days, one appliquéd with the name of the plant it contains. easy garden project that I think is perfect is creating combination containers. Putting together beautiful flowers and colorful foliage is as easy as gathering pots and planting. You can use everything from heirloom vegetables to flowers or any other type of plant you like. I like to combine herbs in containers that I keep on the back porch and patio for easy access for dinner prep. Over the years, I’ve tried lots of different combinations, but I like the old thriller, filler and spiller method (TFS for short) best. For an herb thriller, choose from wooly, silver-gray curry plant; woody-stemmed, upright rosemary with aromatic gray-green, needle-like foliage; or the lemony-ginger fragrance of lemongrass. Both rosemary and lemongrass are Mississippi Medallion winners. For filler herbs, you can’t go wrong with basil. This plant has varieties like lemon-scented and flavored lemon basil, spicyflavored spicy globe or licorice-flavored amethyst basil. Great spiller herbs that will sprawl over the container edge are creeping rosemary with its scented, bluish-green, needle-like foliage; pineapple mint with its delicate pineapple scent; and the creamy, variegated foliage of English thyme with its wonderful, aromatic, gray-green leaves. Other combinations I like use leafy greens like kale or celery — yes, celery — and colorful flowers like calibrachoa or petunias. I typically just plant these together and don’t worry about TFS. An important and fun decision is what container to use. Old school is terra cotta, but there are other options. The colorful Talavera containers are becoming more widely available. Or, if you’re a fan of home-remodeling shows, finding something you

can repurpose can be satisfying. I love my herb box made by the Pine Belt Master Gardeners using scraps from their salad table construction projects. I like to grow plants in the basic, black plastic pots, likely a throwback to my nursery and greenhouse background. While functional, these containers are also very dull. An easy way to jazz up these basic containers is to paint them. I like to use textured spray paints that result in a stone-like appearance. This year, my wife has been decorating and appliquéing the names of the plants on my containers. So for a new project this week, go to your favorite independent garden center and pick up some plants and a great container, and go have some garden fun.

Putting together beautiful container gardens is as easy as gathering pots and planting what you like, such as this dinosaur kale growing with calibrachoa.

by Dr. Gary Bachman Gary Bachman, Ph.D., Extension/Research Professor of Horticulture at the Mississippi State University Coastal Research and Extension Center in Biloxi. He is also host of “Southern Gardening” radio and TV programs. He lives in Ocean Springs and is a Singing River Electric member.

AUGUST 2021 | TODAY 5

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7/6/21 11:41 AM

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Dallas Gorbett, a transplanted Yankee, moved to Hattiesburg in 2007 and joined OLLI — a life-improving experience — shortly after that.

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For more information, email olli@usm.edu or call at 601-264-2780 or 228-214-3277. Check out the full range of offerings at www.usm.edu/lifelonglearning. The faculty and instructors are current and retired teachers, professors and experts in their fields.

In celebration of OLLI’s 30th anniversary at Southern Miss, the new member’s fee has been reduced to $30 this year only. The usual annual fee is $50 in Hattiesburg and $40 in Long Beach.

AUGUST 2021 | TODAY 7

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by Dallas Gorbett Have you ever gone birding on a pontoon boat with a bunch of your friends on the Pascagoula River? Join a community of adults 50 and above who are having fun discovering new interests in art, history, science, and many other wide-ranging subjects. The Osher Lifelong Learning Institute (OLLI) at The University of Southern Mississippi is a welcoming place for seniors to develop new and lasting friendships and to be part of an open, inclusive and thriving community. OLLI offers noncredit courses with no assignments or grades to “seasoned” adults regardless of their educational background. Just because you spent your career in finance, physics or forestry doesn’t mean gardening, genealogy and gallivanting across the state (or beyond!) are off-limits. The curriculum is as broad and diverse as its members. History, literature, science, health, exercise, art, current affairs, computer skills, religious history, cooking, bridge lessons and, yes, ukulele lessons are among the many offerings. There are field trips and longer travel excursions to cement friendships. Classes are presented in a mixture of in-person (following the Southern Miss pandemic protocols for safety) and online — a community at your fingertips if you can’t attend in-person. The new digital technologies have made it possible for anyone to be an active member. (We even have out-of-state members.) Live classes are held at both the Hattiesburg and Long Beach Southern Miss campuses. There are Special Interest Groups (SIGS) for members who want to dig deeper into a subject or activity that excites them. They include life story and poetry writing, book clubs, bridge and poker players (chips, not cash), photography, current events and ukulele. They’re free to paid members. The Osher Lifelong Learning Institute has 124 branches nationwide with thousands of members. Southern Miss hosts the only OLLI in Mississippi.

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SPECIAL ADVERTISEMENT FEATURE

Seniors born before 1956 get big boost SLEEK NEW MEDICAL ALERT DEVICE IS FLYING OUT THE DOOR

COMES WITH NO CONTRACTS, NO DEPOSITS AND NO MONTHLY BILLS

Seniors get new medical alert device that instantly connects to free unlimited nationwide help with just the push of a button Instantly connects Comes with new All seniors born Nothing to hook Sleek new modern Seniors born you to free unlimited cellular embedded before 1956 are getup. You don’t need design makes you before 1956 get nationwide help technology that ting an instant $150 a land line or cell look important not with no contracts, works at home or rebate making this phone. It’s ready to old new medical no deposits and no anywhere you go so deal just too good to use right out of the alert device monthly bills ever you are never alone pass up box Special Report: Demand for new Medical Alert Device soars

The phone lines are ringing off the hook. That’s because for seniors born before 1956, it’s a deal too good to pass up. Starting at precisely 8:30 am this morning the PreStore Release begins for the sleek new medical alert device that comes with the exclusive FastHelp™ OneTouch E 911 Button that instantly connects you to unlimited nationwide help ever y where cell service is available with no contracts, no deposits and no monthly bills ever. “It’s not like old style monitored help buttons that make you talk to a call center, only work when you’re at home and come w ith hef ty bills every month. FastHelp comes with state-of-the-art cellular embedded technology. That means it works at home or

anywhere, anytime cell service is available whether you’re out watering the garden, driving in a car, at church or even hundreds of miles away on a tour or at a casino. You are never alone. With just a single push of the One-Touch E Button you instantly get connected to free unlimited help nationwide with no monthly bills ever,” said Jack Lawrence, Executive Director of Product Development for U.S. based Universal Physicians. “We’ve never seen anything like it. Consumers absolutely love the sleek new modern design and most of all, the instant rebate that practically pays for it and no monthly bills ever,” Lawrence said. FastHelp is the sleek new medical alert device with the best of combinations: a quality, hight e ch en g i ne er e d device that’s also an extremely great value because there are no monthly bills ever. ■

Doctor urges seniors to get new medical alert device Seniors snap up new medical alert device that comes with no monthly bills People don’t always do what their doctor says, but when seasoned veteran emergenc y r o om phy s i cian, Dr. Philip B. Howren says every senior should have a medical alert device, you better listen up. “Seniors are just one fall away from being put in a nursing home,” Dr. Howren said. “With a medical alert device, seniors are never alone. So it keeps them living independently in their own home. That’s why seniors and their family members are snap-

ping up a sleek new medical alert device that comes with no monthly bills ever,” he said. Many seniors refuse to wear old style help buttons because they make them look old. But even worse, those medical alert systems come with monthly bills. To solve these problems Universal Physicians, a U.S. company, went to work to develop a new, modern, state-of-the-

art medical alert device. It’s called “FastHelp™” and it instantly connects you to free unlimited nationwide help ever y where cel l service is available with no contracts, no deposits and no monthly bills ever. “This slick new little device is designed to look like the pagers doctors wea r ever y day. Seniors love them, because it actually makes them look important, not old,” Dr. Howren said. FastHelp is expected to hit store shelves later this year. But special new s p ap er pr o motional giveaways are slated for seniors in select areas that call 1-800-275-0444 Ext. HELP3217. ■ (Continued on next page)

8 TODAY | AUGUST 2021

SPECIAL ADVERTISEMENT FEATURE

No contracts, no deposits and no monthly bills ever FastHelp is the only Medical Alert device that won’t break the bank. That’s because it comes with no contracts, no deposits and no monthly bills ever – which makes FastHelp a great choice for seniors, students and professionals because it connects to one of the largest nationwide networks everywhere cell service is available for free. And here’s the best part. All those who already have an old style monitored medical alert button can immediately eliminate those monthly bills, which is why Universal Physicians is widely advertising this announcement nationwide. So if you’ve ever felt a medical alert device was too complicated or expensive, you’ll want to get FastHelp, the sleek new medical

alert device with no monthly bills. The medical alert device slugfest was dominated by two main combatants who both offer old st yle mon itored help buttons that come with a hefty bill every month. But now Universal Physicians, the U.S. based heavyweight, just delivered a knockout blow sending the top rated contenders to the mat with the unveiling of FastHelp. It’s the sleek new cellular embedded medical alert device that cuts out the middleman by instantly con ne c t i n g you directly to highly trained 911 operators all across the U.S. There’s absolutely nothing to hook-up or install. You don’t need a land line and you don’t need a cell phone. Everything is done for you. ■

HOW TO GET IT BORN BEFORE 1956: Use the rebate coupon to the right and call this Toll-Free Hotline: 1-800-275-0444 EXT. HELP3217 BORN AFTER 1956: You cannot use the rebate coupon to the right and must pay $299 Call: 1-800-281-0344 EXT. HELP3217

The problem with medical alert devices is, nobody wants to wear them because it makes them look old. Well, that’s not the case with FastHelp. That’s because it’s the first state of the art medical alert dev ice de si g ne d to make you look important, not old. Old style monitored help buttons you wear around your neck, or require expensive base station equipment or a landline are the equivalent of a horse and buggy, it’s just outdated. Millions of seniors fall every year and spend hours lying on the f loor helpless and all alone with no help. But seniors who fall and get immediate help are much more likely to avoid getting sent to a nursing home and get to STAY living

PROS: It’s the BOTTOM LINE:

You don’t need to shop around. We’ve done all the leg work, this deal is too good to pass up. FastHelp with the instant rebate is a real steal at just $149 and shipping and there are no monthly bills ever.

Five Star Customer Reviews

The only device that makes you look important, not old

sleek new medical alert device that comes with the exclusive FastHelp One-Touch E 911 Button that instantly connects you to free unlimited nationwide help everywhere cell service is available with no contracts or deposits. It connects you to the vast available network of cellular towers for free and saves seniors a ton of money because there are no monthly bills ever making this deal irresistible. Plus it’s the only medical alert device that makes seniors look important, not old.

in their own home independently. Yet millions of seniors a re still risking their safety by not having a medical alert d e v i c e . T h at ’s because seniors just can’t afford to pay the monthly bills that come with old style medical alert devices. That’s why seniors born before 1956 are rushing to cash in the whopping $150 instant rebate before the 7 day deadline ends. So there’s no need to wait for FastHelp to hit store shelves later this yea r b e cau s e s en ior s born before 1956 can get it now just by using the $150 instant rebate coupon printed in today’s newspaper before the 7- day deadline ends. If lines are busy keep trying, all calls will be answered. ■

CONS: Con-

sumers can’t get FastHelp in stores until later this year. That’s why it’s so important for seniors born before 1956 to call the National Rebate Center Hotline within the next 7 days. For those who miss that deadline, the sleek little medical alert device will set you back over $300 bucks.

See what actual customers are saying about FastHelp VERY IMPRESSED “When I pressed the alert button, I got straight through to help and they answered me immediately. I live out in the country and my cell phone doesn’t always get reception... that was not a problem with my FastHelp device.” - Walter, TN LIFESAVER “When I got my FastHelp I never thought I’d have to use it, but when I fell and broke my hip it saved my life.” - Harold, OH Very appreciative of having FastHelp “I did have an emergency. Help RESPONDED quickly and came in a few minutes.” - Irving, PA

WE LOVE THE PRODUCT “We bought it outright with no bills ever.” - Rosemary, NY Safe anywhere “This little FastHelp device is my guardian angel. I’m so glad my daughter-in-law got it for me.” - Pete, FL Everyone should have it “I’ve been telling everyone to get one. Thanks to the folks at FastHelp for taking good care of people when they need it.” - Mark, IA Love my unit and feel much safer “I am a 68 year old recent widow. Standing on a chair to put my tree topper on this Christmas I thought ‘What if I fell?’ Saw your ad and ordered my FastHelp unit.” - Megan, CA Unsolicited consumer feedback from satisfied customers as reported to Universal Physicians. Universal Physicians rated these customer reviews 5 stars

REBATE COUPON

VALID FOR USE 7 DAYS ONLY Amount of Rebate (AOR )

$150.00

OFF

RE: HELP3217 DLV Y: ML2077R-1

1 OF 1

FASTHELP IS COVERED BY A 30-DAY MONEY BACK GUARANTEE LESS SHIPPING AND A 1 YEAR LIMITED WARRANTY. FASTHELP IS A 4G CELLULAR DEVICE. FASTHELP WILL NOT BE ABLE TO MAKE 911 CALLS WHEN CELLULAR SERVICE IS NOT AVAILABLE SUCH AS IN REMOTE AREAS. FASTHELP USES GPS TRIANGULATIONS TO APPROXIMATE YOUR LOCATION WHEN YOUR DEVICE IS TURNED ON. DR. HOWREN IS A COMPENSATED MEDICAL ADVISOR. OH RESIDENTS ADD 6.5% SALES TAX. UNIVERSAL PHYSICIANS 7747 SUPREME AVE, NORTH CANTON, OH 44720. P7328 OF22283R-1

AUGUST 2021 | TODAY 9

VERSION #______________ RON Date_____ Approved Revisions Requested STEVEN Date_____ Approved Revisions Requested CHAD Date_____ Approved Revisions Requested ELISSA Date_____ Approved Revisions Requested CHRIS Date_____ Approved Revisions Requested ARTIST ___________ Date_____ Approved Revisions Requested

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mississippi seen

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southern gardening Not shown actual size.

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mississippi is...

mississippi marketplace u outdoors today out d the ‘sip picture this my opinion ement

rdening

grin ‘n’ bare it perhaps 100 yards the gallant little gentleman spoke, tenSix a.m. A slight breeze pushing a spring cool front tatively at first but with much more confidence afterward. and brushing new growth with lowered humidity. The “Bob white.” Musical like; a crescendo and staccato on sun making way through scattered clouds and spreading that last syllable, “white.” daylight across a woodlot. Grand it was that morning. Just below the hill lay a derelict mule-drawn hay mower. It was my second and last opportunity to take advantage I knew it was there and could see its metal tentacles strugof the brief spring squirrel season in Mississippi, and I was gling to maintain posture in the easing along a familiar woods honeysuckle and sweetgum thicket road watching for movement in but had given it no thought on this the tree tops or along the ground. morning. Suddenly, the rusting tool Nothing, but that was of no real seemed to glimmer. I shivered. I was consequence. mystified. If the uniqueness of quail I thought of an old saw that can call were not adequate to extract be used for a broad assortment nostalgia and romance from the of proclamations: “Life is too core of an aging hunter, the skeleshort to….” Add whatever words Quail have fallen on hard times over the past several decades. But ton of that mower appended to that you like. For me that morning with ongoing research and positive management practices, the those words were, “shoot an ugly whistles and calls may be a bit more common than these are today. brilliantly mournful call did the trick. A peculiar element of solemnity shotgun!” I toted a nifty little dou- Photo by Garrett Davidson abounds when the wild places suggest human laughter and ble-barrel configuration; 28 gauge. And it was definitely not tears and sadness and joy and life. That life now present ugly. It doesn’t have to be shot to be appreciated. only in atrophy, the wild now taking back ownership of Never do I amass great fortune while squirrel hunting what was once tamed. Those folks who rode that mower in spring, if this amassing is measured solely by collecting and whose lives were attached to those hills and hollows the basic ingredients for a stew. Nor do I seek such. Wealth likely heard the same quail song I was hearing. comes in increments — a little here, a little there. Add them The little bird called again. I wished him well. Perhaps up and the account soars. That soaring was what had there was hope. Dim hope for sure but hope just the same! begun immediately after I closed my truck door. Cool; crisp. Leaves damp enough to afford silent steps. And the birds! Everywhere and of every variety. All singing their reveille. Rain crows were particularly vocal. Cardinals, too. Ample sounds but no noise. The chorus was magnificent. by Tony Kinton And then it happened; the portfolio practically burst. I received an unexTony Kinton has been an active outdoors writer for 30 years. He lives in pected bonus — the best kind. Just Carthage and is a Central Electric member. Visit www.tonykinton.com along a grassy road to the east for more information.

AUGUST 2021 | TODAY 11

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For more information about Today in Mississippi, contact Michael Bellipanni at 662.895.2151. northcentralelectric.com

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A message from your CEO It’s August already, and a new school year is approaching us. Nothing really defines a community better than the local school. In several days students, teachers and adults alike will rekindle friendships that went through a summer pause. Communities can often be identified by driving down local roads on Friday nights and seeing the lights illuminating not only the football field, but the community of athletes, students and parents in attendance. A return to the school year always seems to strengthen communities. At your electric cooperative, we strive to enhance the quality of life in the communities we serve. While our role as your electric service and high-speed telecommunications provider are our top priority, we continue to add value through adopting other services such as electric charging stations and community solar projects. We are currently looking for prime, strategic locations for fast-charging electric vehicle stations. As we see the demand for all-electric vehicles increase, we recognize that most charging will be done at home. These locations throughout our

community could, however, help decrease the range anxiety that some could experience if they find themselves too far away from home. If located properly and partnered correctly, a community solar project could be a low-risk, low-cost piece of our wholesale power portfolio and offer those interested in supporting renewable energy a more affordable option. Recently Northcentral held our Membership Appreciation Day. Sadly, we missed out on this annual event last year due to the pandemic. The day was a tremendous success, and the interaction reminds us of our role in the community. It’s a reminder of why we enjoy what we do. We appreciate you, the member, and our community for allowing us to serve you.

by Kevin Doddridge General Manager/CEO

SAVE THE DATE!

ANNUAL MEETING Wednesday, October 27, 2021 at 2 p.m. Northcentral Auditorium 4600 Northcentral Way Olive Branch, MS 38654 Annual report to the membership Board elections Updates on Northcentral Connect Door prizes All members are encouraged to participate!

Pre-register now for high-speed FIBER internet, served by folks you know!

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Smart cooking with fiber

To highlight the advantages of fiber internet from Northcentral Connect, we have looked at gaming, entertainment and medicine. This month, we’re cooking. You’d be surprised at how many devices can connect to the Internet and make cooking easier. You may have seen “smart” refrigerators. Most of these offer the standard 20-22 cubic feet of storage and are given Energy Star ratings for energy efficiency. But did you know that some of these modern models can allow you to see inside the fridge from your smartphone? Yes, a camera right in your refrigerator in case you need to buy milk. The features of these refrigerators range from sending a daily schedule to a touch screen to even mobile notifications if someone left the door open. Look at your morning routine. First, it’s coffee, and then you may toast a bagel. You may fry up some bacon or microwave leftovers. There are “smart” variations of devices that connect to the Internet (or your digital personal assistant like Alexa, Siri or Cortana). Brands like GE, Samsung, Hamilton Beach and Revolution Cooking all offer internet-connected devices that can automate your morning routine and even make it voice-controlled. You may have the urge to start browsing for some of these devices and appliances right now. A smart kitchen sounds very enticing, but upgrades and remodels can quickly become expensive. Here are a few things you should consider before forking over the money:

Where do you spend the most time in the kitchen? This should help prioritize which appliances need to be upgraded. For some budgets, a new coffeemaker may be a good start if it saves a few minutes before heading to work. If you spend more time baking and have the budget, a smart oven that connects to your Wi-Fi may be the priority.

doesn’t connect to an iPhone? That could create an added expense that you may not have considered.

Have you shopped around enough? What happens if that new appliance is defective? How do you return it? Are you buying directly from the store or a third-party seller? These are important questions to ask when you’re spending money on a new kitchen upgrade. Trust me, I have made this mistake myself. I bought something from Amazon and ended up overlooking the fact that I was buying from a third-party seller out of Michigan. When I had to return a defective product, I had to wait longer for the seller to respond to my requests and had to repack the product, ship it, and wait three extra days for refund or replacement. Shopping around will also allow you to find the best price.

Do you have space for the new appliance? Double-check the spaces where some of your new devices will go and check the size of that appliance. Some stores will deliver those devices to you easily; but it may be on you to return it if it doesn’t fit in your kitchen.

Is this new feature going to save you time and money? Believe it or not, there is a vent hood that features a video chat, so you can teleconference with friends and even get cooking advice. The price tag on that appliance is roughly $1,100, plus the potential cost of delivery, installation and added electricity. If you’re a cook that spends hours in front of the stove, it may be worth it to you.

Do you have the necessary peripherals to go with the appliance? This is where “they” get you. Do some research on the appliance and see what compatible companion is required. For example, that new microwave may only connect to Alexa, which means you’ll need an Amazon Echo. What if that advanced Samsung refrigerator

by Justin Jaggers Media Specialist

AUGUST 2021 | TODAY 13

brings friends, family together by Bob Bakken Ask a great chef or cook what makes a great-tasting meal extra special, and they’ll probably include talk about the ingredients. This much seasoning, a pinch of this, a dash of that, a teaspoon of this and a cup of that. They may also describe the length of time an item needs to cook, or at what temperature it has to cook. Or it may be what goes with the main dish, the side dishes, the best drink to complement the meal. So many things to consider. The attention to detail is what makes a great chef well known in the world of food. Summertime around here brings friends and families together to light up a grill, share a table of delicious food, and barbecue is usually the focus of those outdoor summer gatherings. So, what makes that barbecue meal extra special? Talk to many of the top pitmasters, and they may also share their tips about how they approach their favorite cut of meat to make the taste stand out — the rubs, the sauce, the temperature, how long to smoke it. They’ll all have their special touches that they do to make their food championship quality. Champion pitmaster and Northcentral member Heath Riles has fashioned his own style and has developed his own way of barbecue. It’s his personal touch honed over 24 years of grilling that has won him a lengthy list of championships, now up to about 74 Grand Champion titles under his name. Barbecue means a lot to Riles, who has been consistently grilling since he joined Don Moody and a local competition team in his hometown of Ashland, Mississippi as a teenager. When asked what barbecue means to Riles, he’ll talk as much about who he’s grilling for as what he’s grilling and how it’s being done. “Barbecue means a lot of things to me, but friends and family are the biggest thing,” Riles said. “It means a gathering of friends and family. That’s the most important thing and it should be in a lot of people’s lives. It’s about camaraderie, the conversation around a fire, especially a live fire, and being able to share that food with friends.” Riles got his interest in barbecue when the invitation came to be a part of that competition team in Ashland. “We went to a contest, had a lot of fun, and they told me I needed to build my own grill,” Riles explained. “So, I bought a piece of steel, built my own grill and got started. Fast forward 24 years from cooking in my hometown in a little contest they 14 TODAY | AUGUST 2021

had there. It’s been growing and growing into what it is today.” It’s grown into something really spectacular in the barbecue world. Riles has his own website, where he sells his own brand of sauces, rubs, marinades and more, all delivered right to your door. That’s if you can’t find it in your favorite store, because they’re sold at stores in much of the United States and even into Canada. More than 1,000 retail locations have Riles’ rubs, sauces, and such, with another 500 stores expected to be added by the end of this year. That’s not all. Heath Riles’ products have gone international and are now in Australia and New Zealand, across Europe, including the United Kingdom, the Netherlands and Puerto Rico. Riles has grilled and competed under several names during his time, but it was on the advice of a pair of top pitmasters that in 2018 he took his own name as the brand Riles uses today. “I took the advice of Sweet Baby Ray and Famous Dave Anderson, good mentor friends of mine,” Riles said. “They said I needed to change my team name to my name. Sweet Baby Ray said if I change my name, my business will double in six months. It quadrupled in two months, and it’s done nothing but grown from that.” Putting a face to the brand is one of the “old school ways” to market yourself, and in this case, it certainly worked quite well. It also means Riles takes ownership of the brand because it’s his name on the label. “I was either going to put 110 percent into it, or I don’t need to do it,” said Riles. “I’ve tried to focus all of my attention into that, and the business has grown as a reflection of that. I believe the return on my investment has been pretty good, so far.” Riles’ style of award-winning barbecue has certainly evolved over the years, adding that he learns something new most every time he lights a fire. It could be when to add a stick of wood to a wood fire to keep a constant temperature, for instance. But Riles also talks about feel, or discovering what a piece of meat should feel like when it’s done. That’s something that with patience can be developed, but over time. It’s that ability to learn what the finished product should feel like that has kept Riles among the top competition pitmasters around. “I run temperature devices in all of my meat, and I have a

good set point that I use,” he explained. “Pulled pork may be 203 degrees when it’s done. I set all of them to 200 degrees, and then I feel each one to know what it feels like. The feel is different for each one of them for what I want it to be. In competition barbecue, I’m that precise about it.” The only consideration of time should be, it’s done when it’s done. “Whether you cook it low and slow or hot and fast, it’s not by timing, but by the tenderness level,” Riles said. Competition barbecue is a passionate sport among the pitmasters and most competitors know each other, in some cases because they live in the same area. “You think of Memphis, but there’s some of the top barbecue cooks in the nation living in DeSoto County,” Riles said. “We have a lot of people here who are really skilled cooks. We’re competitors against each other, but we’re not. Barbecue has brought us together like family. That’s a lifelong friendship.” But it comes back to family and friends for the most enjoyment of barbecue, savoring the food together and the good times that always come with it. “I always loved going to family reunions and all that,” Riles said. “Everybody always cooked something different. You see the enjoyment the people get from other people’s food, and I just didn’t want to be the everyday, normal cook. Good food, good times, good friends, good family. That’s what it’s all about.”

Riles hopes his barbecue will continue to bring great taste and good times to those who enjoy his products and use his recipes to bring their own friends and families together. “I feel like food brings joy to people’s lives,” said Riles. “At this day and time, we live in a world where we need a smile on somebody’s face. You want to leave the world a better place than you found it, and you catch yourself as you get older asking yourself what’s important in life. It’s about putting a good smile on your face, having a good meal and good time.” You’ll find Riles and his vast variety of rubs, sauces, and marinades at his website, heathrilesbbq.com and at shootintheque.com. Heath Riles BBQ is also found on most all social media channels, including Twitter, Facebook and YouTube. Don’t forget, though, that when you stop by, you’ll likely come away with a smile and feel good about yourself. That’s what barbecue does, after all. “Have you ever been to somebody’s cookout and left with a frown on your face?,” Riles asked. “It’s that good feeling of seeing people smile while eating my food.”

AUGUST 2021 | TODAY 15

Sticky Honey Garlic Ribs | Pellet Grill This recipe, using our Garlic Jalapeno and Honey Chipotle rubs and our Tangy Vinegar Sauce, offers a unique flavor to top off these Sticky Honey Garlic Ribs that we cooked on the Traegar Pellet Grill. PREP TIME 30 mins

COOK TIME 3 hrs 30 mins

TOTAL TIME 4 hrs

SERVINGS 2 people

EQUIPMENT Traegar Pellet Grill

Grilled Scallops | Golden’s Cast Iron Cooker These grilled scallops we cook just a little bit different, in a Cast Iron skillet. We use our Garlic Butter and the Simple Citrus Rubs with these scallops, and they turned out amazing. PREP TIME 30 mins

COOK TIME 15 mins

TOTAL TIME 51 mins

RESTING TIME 6 mins

SERVINGS 2 people

EQUIPMENT Thermapen Mk4 Glass olive oil dispenser Lodge pre-seasoned cast iron griddle INGREDIENTS Scallops 1 bottle Heath Riles BBQ Garlic Butter Rub 1 bottle Heath Riles BBQ Simple Citrus Rub Olive oil 2 tbsp butter INSTRUCTIONS Get Golden’s Cast Iron Cooker (or cooker of your choice) up to 450-500 degrees. Toss scallops in olive oil. Season scallops with Heath Riles BBQ Garlic Butter Rub and then Heath Riles BBQ Simple Citrus Rub. Repeat this process on both sides. Place cast iron griddle on the grill with some olive oil and 2 tbsp of butter to get hot. Once griddle is hot, place scallops on. Once they are golden brown, flip to the other side. This should be approximately 3-4 minutes per side. Scallops are done when they reach 125-130 degrees internally.

16 TODAY | AUGUST 2021

INGREDIENTS Baby Back Ribs 2 racks Cheshire Pork Baby Back Ribs 1 bottle Heath Riles BBQ Garlic Jalapeno 1 bottle Heath Riles BBQ Honey Chipotle Rub ⅓ cup honey 1 bottle Heath Riles Tangy Vinegar Sauce 3 each limes juiced 1 each green onion for garnish Rib Glaze ⅓ cup Heath Riles Tangy Vinegar Sauce 1 lime juiced 1 tbsp minced ginger 2 tbsp minced garlic ⅓ cup honey ⅓ cup soy sauce INSTRUCTIONS Get Traeger Grill (or grill of your choice) up to 275 degrees, for this cook, we used pecan pellets. Trim ribs if you wish, remove the membrane from ribs. Season ribs with Heath Riles BBQ Garlic Jalapeño Rub on each side and then come back and season with Heath Riles BBQ Honey Chipotle Rub on each side. Allow ribs to sweat and rub to set for about 15 minutes. Place ribs on grill and allow to cook for 2 hours. Remove ribs and wrap with honey, Heath Riles BBQ Tangy Vinegar Sauce and lime. Wrap each slab individually. Place ribs back on the grill for another 2 hours while wrapped. Get your glaze ready, recipe above. Reduce ingredients down on low heat. Remove ribs from grill and allow them to sit for approximately 15 minutes. Then remove ribs from foil and glaze with sauce that you made. Return the ribs to the grill for approximately 15 minutes to set glaze. Remove ribs and allow to cool for approximately 5 minutes, top with chopped green onion if you wish!

Hot & Fast Pulled Pork | Gateway Drum

Smoked Honey Sriracha Wings

Cook this Boston Butt from Cheshire Farms on the Gateway Drum smoker use Hot and Honey Rub and wrap it in Tangy Vinegar Sauce.

| Drum Smoker

PREP TIME 30 mins

COOK TIME 4 hrs

TOTAL TIME 5 hrs 30 mins

RESTING TIME 1 hr

SERVINGS 4 people

EQUIPMENT Gateway Drum ChefAlarm Thermapen Mk4 Royal Oak Charcoal Royal Oak Tumbleweeds INGREDIENTS 1 bottle Heath Riles BBQ Hot Rub 1 bottle Heath Riles BBQ Honey Rub 1 bottle Heath Riles Tangy Vinegar Sauce 1 bottle mustard 1 Butt Cheshire Farms Boston Butt INSTRUCTIONS Get smoker of choice up to temperature, we cooked at 275 degrees. Score fat side of butt, if you choose. Coat butt with mustard or binder of choice. Season butt with a layer of Heath Riles BBQ Hot Rub and a layer of Heath Riles BBQ Honey Rub. Allow butt to rest for 15-20 minutes before placing on smoker. Place butt on smoker, we placed a ChefAlarm in our butt and set it for 130 degrees. This can vary based on bark, etc. Spin the rack on the Gateway Drum Smoker every 30-45 minutes. Once butt reaches internal temperature of 130 degrees, remove from smoker to wrap. Wrap butt with Heath Riles BBQ Tangy Vinegar Sauce and foil. Return to smoker. Continue cooking butt until an internal temperature of 203 degrees is reached. Our total cook time was 5 hours. Once internal temperature is reached, remove from smoker and allow butt to rest.

These wings are something that can’t be described. It’s a honey Sriracha flavor smoked on the Drum. PREP TIME 3 hrs

COOK TIME 50 mins

TOTAL TIME 4 hrs

RESTING TIME 10 mins

SERVINGS 2 people

INGREDIENTS 5 lbs whole chicken wings (approximately 14 wings) Olive oil Heath Riles BBQ Everyday Rub Heath Riles BBQ Honey Rub Ingredients for Sauce 1/2 cup of Heath Riles BBQ Sweet BBQ Sauce 5 tablespoons salted butter melted 1/2 cup of honey 1/4 cup of Sriracha 1 tbsp soy sauce INSTRUCTIONS Take wings out of package and dry off with a paper towel and place on a pan or rack in the refrigerator to dry off completely for 2-3 hours. Light Drum Smoker (or any smoker), bring to a temperature of 275-300 degrees. Rub wings with olive oil, coat with Heath Riles BBQ Everyday Rub (repeat this step on both sides). Coat back of wings with Heath Riles BBQ Honey Rub and allow to sit for about 5 minutes. Turn wings over and coat front of wings with Honey Rub. Place wings on the smoker for 20 minutes. After 20 minutes, rotate the rack and cook for an additional 10 minutes. Flip wings over to other side, cook for 20 minutes. Start checking the temperature of your wings. You want the internal temperature to be 185 degrees at least. Take wings off and brush with sauce on both sides. Place back on the smoker for about 5 minutes.

AUGUST 2021 | TODAY 17

Mississippi catfish farmers Jerry Nobile (left) and son Will Nobile stand near one of their catfish ponds in Moorhead.

18 TODAY | AUGUST 2021

Photos by Chad Calcote

AUGUST 2021 | TODAY 19

Revisions Requested Approved

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by Steven Ward The farm was created by Nobile’s grandfather in the 1940s Catfish farmer Will Nobile is driving a truck slowly alongand his dad expanded operations in the 1980s with catfish. side one of his ponds while a steady stream of fish feed “My dad built our first ponds in the mid 80s when cotton fires from a computer-controlled spout attached to the and soybean prices kind of hit bottom. He bought a John side of his vehicle. Deere 4850 with two, 10-yard dirt buckets and started The surface of the pond water transforms from a still building ponds. He built six at first and brown to what looks like glass cracks a couple more every year until the early in motion or hard rain drops as the 2000s when I came back from college,” fish race to the top in a feeding frenzy. said. Feeding is just one of many jobs on With about 35,000 acres Nobile “We almost doubled in size when we a catfish farm. and annual farmer sales purchased an old out of production farm “It’s a 24/7, 365 job. It takes a special person to work on a catfish farm,” of about $240 million, the about five miles north of us and rebuilt it Nobile, 42, said recently. Mississippi industry remains and put it back in operation. Ever since then we have stayed about the same size, Nobile is a special catfish famer. an economic powerhouse, but we are always renovating ponds due Nobile has been named the Missisespecially in the Delta to water and wind erosion. Fish just grow sippi Catfish Farmer of the Year two better in rebuilt fresh ponds.” years in a row by The Catfish Institute, and east Mississippi. Like any industry, catfish processing in a national trade group that promotes Mississippi has ups and downs. U.S. farm-raised catfish. “For the last several years, industrywide processing volMississippi is a special place when it comes to catfish. ume has ranged from 340 million to 300 million pounds. Of Mississippi is the largest catfish producing state in course, adequate fish prices are very important to farmers the nation with 60 to 70% of total production, said Mike and processors. Also, McCall of Catfish other issues confront Farmers of America the industry, includand editor of The ing the pandemic Catfish Journal. impacts, feed prices, “With about fish health, labor 35,000 acres and shortages and import annual farmer sales competition,” McCall of about $240 milsaid. lion, the Mississippi “Catfish farming is industry remains an almost feast or fameconomic powerine. It’s like nobody house, especially in has catfish, and the the Delta and east price is high, or everyMississippi,” McCall body has catfish, and said. the price is low, and “These numbers you can’t give them don’t include thouaway,” Nobile said. sands of people emHe said grain prices ployed at processing affect the bottom plants, feed mills, line of profitability farms and support because catfish feed industries.” is made from grains. Nobile works with Catfish dart to the surface of a farm pond after feed pellets are ejected into the water during a Foreign competition, his father Jerry, 70, recent feeding. mainly from China on their family farm and Vietnam, also plays a role in catfish farming profitability. in Moorhead. A good portion of their Delta farm is powered “That’s why when you are in a restaurant or store you need by Delta Electric Power Association. to make sure you are buying U.S. farm raised catfish,” The Nobiles farm 700 water acres from 70 ponds. They Nobile said. also have a catfish hatchery and acreage with soybeans.

Catfish fast facts Where is U.S. farm-raised catfish raised? Ninety-four percent of all U.S. farm-raised catfish is raised in Alabama, Arkansas, Louisiana and Mississippi. Today, the industry employs nearly 10,000 people and contributes more than $4 billion to each state’s economy.

How is U.S. farm-raised catfish raised? Mature catfish remain in production an average of 4 to 6 years, depending on where they are grown, and lay 3,000 to 4,000 eggs annually per pound of body weight. Once the eggs are laid and fertilized, they are collected and taken to special hatcheries designed to replicate the natural environment. The eggs hatch after seven days and move to the next level of maturation, called “sac fry” because of the attached yolk sacs that supply their food. Soon, the tiny U.S. farm-raised catfish begin to swim and are moved to ponds, where they grow into fingerlings. When the fingerlings are about 4 to 6 inches long (the size of an index finger), they are placed in manmade ponds filled with fresh water pumped from underground wells. When the catfish reach about 1 pound each, they are harvested with seines (large, weighted nets) and loading baskets, then taken to processing plants.

According to a report published in August 2020, Mississippi catfish farms’ productivity rose to 5,700 pounds per acre in 2019 from 3,100 pounds per acre in 2011, the Mississippi State University Extension Service reported. The National Agricultural Statistics Service reported last year that the U.S. catfish industry generated about $379 million in sales in 2019, of which $226 million originated from farms in Mississippi. Although Mississippi catfish export numbers are not available, the U.S. Department of Commerce tracks total industry exports. For the most recent month on record, the industry shipped 135,000 pounds of processed catfish to Canada, Mexico, China and the Caribbean islands, McCall said.

How long does it take to grow U.S. farm-raised catfish? It takes about 18 months to two years to grow a 1-pound fish. Farmers use a long net called a seine to catch and sort the fish from the pond. The fish are then loaded onto a truck with water and oxygen.

How large is a full-grown U.S. farm-raised catfish? A full-grown fish averages between 1 and 2 pounds

What does “farm-raised” mean? U.S. farm-raised catfish is raised in environmentally controlled, clay-based ponds, filled with fresh water pumped from underground wells and filtered by alluvial aquifers. The average pond, constructed by building above-ground levees to serve as natural barriers, is 10 to 20 land acres in area and 4 to 6 feet deep

What gives U.S. farm-raised catfish its clean, mild taste? Fish tends to adopt the flavor characteristics of what they eat. Because U.S. farm-raised catfish is fed a scientifically formulated diet of high-protein pellets that float on top of the water, it has a consistently mild, slightly sweet flavor. The Catfish Institute

20 TODAY | AUGUST 2021

Even though Nobile works with them every day, he never tires of eating catfish. “I love it and my family eats it at least once per week. It’s hard to beat it fried but I also like it grilled or baked in the oven. I have a recipe I like to cook also called Quarantine Catfish that you can find at The Catfish Institute’s website — uscatfish.com,” he said. Nobile said he loves catfish farming and wouldn’t do anything else. “I have always worked on the farm while growing up and, without a doubt in my mind, it’s what I have always wanted to do,” Nobile said.

Visit uscatfish.com for more information about U.S. catfish farming.

Catfish farmer Will Nobile feeds fish with pellets shooting out from the side of his truck.

For the catfish INGREDIENTS 4 U.S. farm-raised catfish fillets ¾ cup yellow cornmeal ¼ cup all-purpose flour 2 teaspoons salt 1 teaspoon cayenne pepper ¼ teaspoon garlic powder Vegetable oil for frying

Instructions Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with mixture, shaking off excess. Fill a large, heavy skillet half full with vegetable oil. Heat to 350 degrees. Add catfish in a single layer, and fry until golden brown, 5 to 6 minutes, depending on size. Remove fish from oil and drain on paper towels. Serve with hushpuppies.

For the hushpuppies INGREDIENTS 1½ cups self-rising cornmeal ½ cup self-rising flour 1 tablespoon sugar 1 teaspoon salt ¼ cup jalapeños, finely chopped (optional) 4 green onions, thinly sliced 1 cup buttermilk 1 large egg, beaten ½ cup sharp cheddar cheese, shredded

Instructions Preheat oil to 350 degrees. Combine cornmeal, flour, sugar and salt. Mix well. In a separate bowl, combine jalapeños, onions, buttermilk, egg and cheese. Add to dry ingredients, stirring until just moistened. Cover with plastic wrap and let rest for 15 minutes. Drop batter by heaping teaspoons into heated oil and fry, turning hushpuppies to cook evenly, until golden brown. The Catfish Institute

Fried catfish platter at Cock of the Walk in Ridgeland.

AUGUST 2021 | TODAY 21

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with Rebecca Turner Mississippi Inspired Pan Chicken Fajitas

Mexican night with a dash of homegrown Mississippi flavor

Everyone loves taco night! It’s a quick, inexpensive meal that the whole family enjoys. Who doesn’t like Mexican food? But typically, families rely on the pre-packaged kits for seasonings and shells. These can be full of unnecessary salt, additives and leave little room for recipe creativity or fresh vegetables. You can spice up your Mexican night by using homemade taco seasoning and adding Mississippi fresh produce to traditional dishes. Mississippi grown onions and bell peppers can make fresh, traditional fajitas. But don’t be afraid to branch out and add summer squash, mushrooms, cherry tomatoes, or a variety of peppers (not just bell peppers) to your fajita saute. Most of us buy store-bought taco seasoning for convenience without realizing that the main ingredients are already in our spice cabinets. By making taco seasoning at home, you can skip any additives that don’t fit your health goals, like added salt or sugar and customize your season blend to suit your family’s taste buds. Traditional Mexican cuisine has a distinct taste thanks to a few flavors like onions, garlic, chili powders, paprika, cumin, and oregano. Once you find a seasoning combination you enjoy, it only takes a few minutes to mix up a big batch and store it in an airtight container. Then use two tablespoons of your homemade seasoning with a ¼ cup of water in place of one storebought packet. There is more to Mexican food than tacos. Some of the most popular Mexican ingredients are beans, rice, and corn — all Mississippi staples! Sometimes, I like to bypass the tacos altogether and utilize rice grown in the Mississippi 24 TODAY | AUGUST 2021

Delta to make a one-skillet beef and rice casserole. No storebought kits required! Bonus: this easy weeknight meal is a delicious way to get the whole family to eat spinach. Think fresh when you think of toppings for your tacos or Mexican cuisine. Instead of more cheese, pile on various nutritious options like avocado, pico made with tomatoes, onion, peppers, spices, and cilantro. Cilantro is often referred to as Mexican parsley, as it is a fresh herb commonly found in and on many Mexican dishes. Cilantro smells amazing and is simple to grow at home or found at your local grocery. Next time your family screams for tacos, broaden their horizons and bring the taste of Mississippi fresh produce into your Mexican night at home.

Homemade Mexican Seasoning INGREDIENTS 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes (optional) ¼ teaspoon dried oregano ½ teaspoon paprika 1 ½ teaspoons ground cumin 1 teaspoon sea salt (optional) 1 teaspoon black pepper (optional)

In a small bowl, whisk together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Place chicken, squash, onion and garlic in a single layer onto the baking sheet. Drizzle olive oil and sprinkle seasoning mixture over chicken and vegetables; gently toss to combine. Place into the oven and bake for 25 minutes, or until the chicken is completely cooked through reaching 165 degrees and the vegetables are crisp-tender. Stir in cilantro and lime juice. Serve immediately with tortillas and desired toppings. One-Skillet Mexican Beef and Rice Casserole

INGREDIENTS 1 teaspoon olive oil 1 medium onion, chopped 1 pound extra lean ground beef or turkey ½ teaspoon ground cumin 1 teaspoon chili powder ½ teaspoon paprika 2 cups prepared brown rice 1 cup salsa 1 (10-ounce) package fresh spinach ½ cup shredded low-fat cheddar cheese

Place a large skillet over medium-high heat. Add the oil, then the chopped onion. Cook until the onions start to soften. Add the meat and the spices and cook until the meat is browned. Stir in the cooked rice and salsa, then reduce heat to medium and place the spinach on top. Cover and cook for 2 minutes, until the spinach has wilted. Stir in the cheese and serve immediately. Top with fresh cilantro, chopped avocado, if desired.

ABOUT THE AUTHOR Rebecca Turner is an author, registered dietitian, radio host, television presenter and a certified specialist in sports dietetics with the Academy of Nutrition and Dietetics. A lifelong Mississippian, she lives in Brandon and has spent the last decade offering no-nonsense nutrition guidance that allows you to enjoy good health and good food. Her book, “Mind Over Fork,” challenges the way you think, not the way you eat. Find her on social media @RebeccaTurnerNutrition and online at www.RebeccaTurnerNutrition.com.

AUGUST 2021 | TODAY 25

Revisions Requested Revisions Requested

CHAD Date_____

Approved

Serves 6

Approved

In a small bowl, combine chili powder, cumin, oregano, paprika, 1 teaspoon salt and 1 teaspoon pepper.

STEVEN Date_____

Prepare a baking sheet with nonstick spray.

One Skillet Mexican Beef and Rice Casserole

Revisions Requested

Preheat the oven to 425 degrees.

Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Best to refrigerate several hours or overnight before serving.

Approved

*Or use chicken strips and slice lengthwise. *Sub spices with 2 tablespoons of homemade Mexican seasoning.

INGREDIENTS 6 roma (plum) tomatoes, diced ½ red onion, minced 3 tablespoons chopped fresh cilantro ½ jalapeno pepper, seeded and minced ½ lime, juiced 1 clove garlic, minced 1⁄8 teaspoon garlic powder 1 pinch ground cumin, or to taste salt and pepper to taste

RON Date_____

INGREDIENTS 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon paprika Salt and pepper, to taste 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips* 1 zucchini, cut into half moons 1 yellow squash, cut into half moons 1 onion, cut into wedges 3 cloves garlic, minced 1 tablespoon olive oil ¼ cup chopped fresh cilantro leaves (optional) 2 tablespoons freshly squeezed lime juice 6 (8-inch) flour or corn tortillas

Homemade Pico de Gallo

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Mississippi Inspired Sheet Pan Chicken Fajitas

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events

SOON Church/Government uniting, suppressing ADVERTISE WITH mississippi marketplace RELIGIOUS LIBERTY, enforcing NATIONAL SUNDAY LAW. Be informed! Events open to the public will be published free TBS, Pob 374, Ellijay, GAtoday 30540. on the menu outdoors of charge as space allows. Submit details at least thebiblesaystruth@yahoo.com two months prior to the event date. Submissions Mississippi’s largest circulated publication. must include a phone number with area code for scene the ‘sip 1-888-211-1715 picture this publication. Email toaround news@ecm.coop. Events are subject to change or cancelation due to COVID-19. Please confirm details before traveling. my opinion co-op involvement Calhoun County Sacred Harp Singing Convention. Aug 7. Bruce. Bethel Primitive Baptist Church, located 1 mile north of Bruce on Highway 9. Singing begins at 10: a.m. with potluck in the fellowship hall. Singing will continue after lunch. The adopted songbook is The Sacred Harp, published in 1844. Details: Mark S. Davis at 601-940-1612. Text or leave voicemail. Email: horn3tech@yahoo.com.

southern gardening

Magnolia Square Market. August 14. Water Valley. Every second Saturday of the month through October. 8 a.m. to noon. Local produce, crafts, plants and baked goods. Live music and kid activities. 207 N. Main St. Details: 662-832-1528. Mississippi Sacred Harp Singing Convention. Aug 21-22. Forest. Antioch Primitive Baptist Church, located on Highway 21, six miles north of Forest. Singing begins at 10: a.m. each day. Dinner at noon in the fellowship hall. Singing will continue each afternoon. Details: Mark S. Davis 601-940-1612. Text or leave voicemail. Email: horn3tech@yahoo.com. 3rd Gospel Music Hymn Sing. Aug. 21. Lucedale. Agricola Baptist Church. 6 p.m. An evening of singing the great hymns of our faith. Details: 601-770-1447. Gospel Singing Jubilee. Aug 28. Magee. Concert featuring The Hinsons, Tim Frith and the Gospel Echoes, Revelations and Danny Bishop. Magee High School auditorium. 501 Choctaw St. Details: 601-720-8870.

grin ‘n’ bare it @PrairieArtsFestival or visit: www.prairieartsfestival.org

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Most people have never explored south of Highway 6 at Oxford unless they were looking specifically for a catfish dinner at Taylor Grocery. Or wanting to find a piece of original art from one of the fine artists who have taken up residence in the tiny village

of Taylor. But now, nearly 100 new families have moved to Taylor into Plein Air, one of the most interesting concept neighborhoods in Mississippi. Plein Air is a French art term that refers to a 19th century style of painting denoting a strong sense of open air made popular in French impressionism. (I Googled it.) So, the artsy name “Plein Air” for the neighborhood is a nod to the artists who live in Taylor. But you don’t have to be an artist to live at Plein Air. Most residents aren’t. But most people living there have at least one thing in common. They desire a simpler lifestyle. At least when they get home after work. That’s what Plein Air’s original resident, Campbell McCool, had in mind when he moved back to Mississippi and put shovel to dirt and built his house there. And the one accoutrement he mandated that his and all other houses at Plein Air must have is a front porch. Front porches invite neighborliness, hospitality and relaxation. Front porches used to be automatic on Southern houses prior to the 1940s, according to Campbell. It was because it gets so hot here. The porch was a place to escape the heat. Plus, it added livable square footage to a house. And a lot of living happened on the front porch. Campbell reminded me of all the scenes from

“The Andy Griffith Show” in Mayberry that took place on the front porch. Serious talks with Opie happened on the front porch. When Barney courted Thelma Lou, it was on Andy’s front porch. Air conditioning and television sent people inside and made front porches old fashion in the 50s, 60s and into the 70s. Decks popped up in back yards instead. People no longer knew their neighbors. Sociologists tell us the character of our neighborhoods changed as well. And not for the better. My favorite childhood memory of a front porch was my grandmother’s. It was used a good bit, especially during family reunions. It caught the overflow from inside the house. Her house was not air conditioned and The one accoutrement she didn’t have a telehe mandated that his and vision. So especially in all other houses at Plein summertime after supper, Air must have is a front the grown-ups, particuporch. Front porches invite larly the smokers, hit the porch while us kids hit the neighborliness, hospitality yard and chased lightenand relaxation. ing bugs. I still see in my mind a glowing red ember of light making a slow ark as a smoker sat on a swing on the porch at night. It was family. When I built my house, it had to have a front porch like grandma’s. The porch had to have a swing at either end, just like her’s. That’s as close as I ever got. I never have time to sit on it.

by Walt Grayson Walt Grayson is the host of “Mississippi Roads” on Mississippi Public Broadcasting television and the author of two “Looking Around Mississippi” books and “Oh! That Reminds Me: More Mississippi Homegrown Stories.” Walt is also a reporter and 4 p.m. news anchor at WJTV in Jackson. He lives in Brandon and is a Central Electric member. Contact him at walt@waltgrayson.com.

AUGUST 2021 | TODAY 27

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