Deep South Dining

Deborah and Kevin talk about the different fair foods that keep them coming to the Midway year after year.This show is a truncated show due to President Trump's address to the nation.

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On this episode of Deep South Dining, we welcome Carlyn Hicks and Lisa Bynum to the table. They are two food writers that promote the local food scene all the way from the restaurant to the kitchen table. Carlyn Hicks restaurant write-ups can be found on SippJackson.com and Lisa Bynum's family-friendly recipes can be found on CookingBride.com.

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Andy Lemmon from Society of St. Andrew joins the table to talk about how you can help end hunger in Mississippi. Through gleaning, donations, and volunteers the Society of St. Andrew is helping bring food to much-needed places in the state.

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Today's topic hits close to home. Deborah Hunter and guest host Java Chatman answer calls and emails from you about what's going on in your kitchen.Deborah tells us about her delicious breakfast casserole and oven baked french toast. Also, topics of vegan eating, hurricane preparedness, and labor day hamburgers are brought to the table.

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Fall in the South is all about football. And for some the football game is all about the tailgate. Patrick Bradley from Nuttin Butt Smoke joins Deep South Dining to share tailgating tips and what he likes on his tailgating menu.

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With the school year underway and the days that seem to be getting shorter and busier than ever, who has time to cook a healthy and delicious meal for your family. You do! We want you to ditch the drive-thru today as we focus on those quick and tasty meals that are family-friendly and easy to prepare after a long day of work and school.

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As we continue highlighting "Farm to Table" cooking, Van and Dorothy Killen join the show from Two Dog Farms. As a community supported agriculture operation Two Dog Farms is providing its members with some of the freshest produce around.

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Lauren Rhoades from Sweet & Sauer is using locally grown ingredients to create flavorful and healthy fermented foods. She talks with Kevin and Deborah about her products, her fermentation process, and how you can learn to go from Farm to Ferment.

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Today we are adding a little spice to the show with Mike Garner, from Mike's All Purpose Seasoning. His Mississippi based award winning seasoning has been adding flavor to dinner plates all around the country.

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Deborah Hunter brings in a simple, yet delicious, chicken and rice dish. Also, David Arant, from Delta Blues Rice joins the conversation and tells how his family farm is furthering the farm to table movement in the state.

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