Deep South Dining

February is upon us and filled with many things to celebrate. Valentine’s Day is to celebrate the one’s we love, Black History Month will celebrate the achievements of African Americans all month long and Super Bowl Sunday will celebrate our love for the over a billion chicken wings that will be consumed on that day. With plenty to discuss from our kitchen to yours. It’s time to talk food with Malcolm White & Carol Palmer.Email the show: food@mpbonline.org.

The James Beard Foundation's mission is to celebrate, support and elevate the people behind America's food culture. And once again, Mississippi is being recognized as a leader in that culture. Today Malcolm White & Carol Palmer talk with James Beard Foundation Award semi-finalists, Chef Hunter Evans from the restaurant Elvie's and Sofia Mohammed from Sambou's African Kitchen. Email the show: food@mpbonline.org.

Now the new year is upon us and just like the changing of the calendar, the latest food trends of the year are here to tease your tastebuds in 2023. But unlike changing fads, tried and true flavors like Stamps Super Burgers, who have been serving some of the best burgers in Jackson for decades, seem to just be getting better with time. Third-generation owner, Phil Stamps II, joins the show to talk about the restaurant's delicious history with hosts Java Chatman, Carol Palmer and Joe Sherman. Email the show: food@mpbonline.org.

With each change of the calendar there is a chance for a fresh start, and new chapters in your life, in and out of your kitchen. To start the year off right, Malcolm White & Carol Palmer talk about creating new, good kitchen habits, how to make meal prep easier, and what food trends they'll be giving a try in 2023. Email the show: food@mpbonline.org.

Today on the show, we are wrapping up 2022 with a look back at some highlights from the year. From guests to recipes, 2022 has been an fun year and we want to hear about your favorite moments from our show and from your kitchen. Also, we will share a few more gift ideas, as the holidays approach, for the food enthusiast in your life. And as always, we'd love to hear from you, what's going on with your family in your kitchen and the holidays. Email the show to share your leftover experiences and the future of Christmas coming around the corner: food@mpbonline.org.

Today Malcolm White & Carol Palmer are baking bread and breaking bread with the Sunflower Oven Co-Op Bakery folks, who focus on people. Their breads are sourdough, their flour is grown and milled in the south, and their workers collectively own the bakery. To share the story of the Sunflower Oven Co-Op Bakery, we welcome both Betsey Bruening and Robert Robby Raymond. Also, from Nashville Tennessee, Thomas Williams joins the show morning to talk about seafood and all kinds of other stuff!Email the show to share your leftover experiences, your Thanksgiving spread and the future of Christmas coming around the corner: food@mpbonline.org.

Now that you have had your fill of turkey and dressing, turkey sandwiches, ham sandwiches, turkey pot pie, leftover casseroles, gumbo and dressing waffles, today Joe Sherman joins Malcolm White & Carol Palmer as they look forward to the upcoming meals for this holiday season.Email the show to share your leftover experiences, your Thanksgiving spread and the future of Christmas coming around the corner: food@mpbonline.org.

Thanksgiving is a season of harvest, a time to come together, share and to unite. Carol Palmer and Malcolm White continue their Thanksgiving countdown, with a true Friendsgiving style conversation. Friends LeAnne Doss Gault and Chef Enrika Williams join the conversation to talk Thanksgiving, pie baking tips, Thanksgiving memories and favorite side dishes.Email the show: food@mpbonline.org.

Today on the show Carol Puckett and Malcolm White continue to talk about the Thanksgiving countdown and do some turkey talk. Centering their attention around smoked meats and how to cook your bird, Eddie Wright from Eddie Wright BBQ  joins the show and food and culture writer Sherry Lucas stops in to talk about the misunderstood but amazing persimmon. Do you love, hate or know anything about persimmons? How are you going to cook your bird? Email the show: food@mpbonline.org.