Food Blog Posts

Every month “The Food Factor” crew assembles to film the next month’s episodes. This week we were in Clinton to talk about rice, a Mediterranean twist on macaroni and cheese, and our plans to add new, fun flavors to our family favorites.

Our host, Extension agent Natasha Haynes, makes it look easy, but she memorizes all of her lines – no teleprompter here! She’s also a good sport, because you never know what kind of crazy ideas the videographers will generate.

Sometimes when I cook rice, I make too much. Use leftover rice for this fast and easy one-skillet recipe. Be sure to season it to your liking with salt, pepper, and garlic powder or fresh minced garlic! You can also customize it with your favorite vegetables.

If you love buying locally grown foods, you have multiple options for supporting Mississippi rice growers!

U.S. farm-raised catfish is the star of August, National Catfish Month. Contrary to popular belief, deep-frying is not the only way to cook it – just the most familiar.

But who wants to deal with the heat and mess when you can get a healthier meal with less effort? Not me!

Here are some tips and recipes for tasty catfish without the hassle and calories of frying!

We hear all the time that people don’t know where their food comes from. In our work, we often get a front-row seat for the entire scope of food production, from planting to harvest.

Our photographer, Kevin Hudson, travels the state capturing images of people involved in agriculture, natural resources, and more. He shared a few recent photos from a shoot in Noxubee County where he documented the catfish harvesting process.