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New Farmer’s Market to Open in April

5 Apr

city market

The new Oxford City Market is scheduled to open under a 40 X 60 sq. ft. tent on West Oxford Loop, next to Southland Body Shop, at the end of April.

The city-run farmer’s market will be open from 3:00 p.m. to 7:00 p.m. each Tuesday and may add a second day if all goes well, according to market manager, Katie Morrison.

Fees for booth rental are $10/day for produce, $15/day for prepared foods, and $20/day for arts and crafts.

For more information, as well as a vendor application, visit the market’s Facebook page here or contact Morrison directly at 832-7257 or

New Spring Lunch Menu at Honey Bee Bakery

4 Apr

honey bee spring lunch

Honey Bee Bakery just introduced a new spring lunch menu with interesting new items such as a sesame-crusted salmon salad and the Henry Hill sandwich, featuring Stan’s locally cured Prosciutto and salami. Chef Sean Adams is still cooking up rotating soups throughout the week and says the bakery is also now selling NY-style bagels during weekend brunches.

Check out the new menu above or call Honey Bee at 662-236-2490 for more information.


April 7: L.Q.C. Lamar House Legacy Fundraiser

18 Mar

lqc lamar

Luke and Elizabeth Heiskell will be hosting a special Harvest Dinner at Woodson Ridge Farm on Sunday, April 7, from 4:00 p.m. to 7:00 p.m. The dinner will feature live music, libations and spring vegetables from the farm. Proceeds from the event will help to preserve the L.Q.C. Lamar House for future generations.

Tickets are $75/pp and can be purchased online or at the Powerhouse. For more information call Jim Pryor, president Oxford-Lafayette County Heritage Foundation, at 662-801-4087 or 662-234-4087, or Darlene Copp at 662-513-9957.


March 1-3: Food Summit & Sustainable Living Conference

25 Feb

food summit

The 4th Annual Food Summit & Sustainable Living Conference will kick off Friday, March 1 at the Powerhouse and follow the below schedule. For additional information on speakers, as well as a full conference lineup, visit the official Gaining Ground Sustainability Institute of Mississippi website here.

Food Summit – Friday, March 1, 9:00 a.m. to 4:00 p.m. – Powerhouse Community Arts Center

Sustainable Living Conference – Saturday, March 2, 8:00 a.m. to 4:00 p.m. – United Methodist Church

Sustainable Home & Garden Tours – Sunday, March 3, meet at 9:00 a.m. – United Methodist Church




Ravine Announces New Website and Wine Pairing Dinner

24 Jan

new ravine website

In addition to an upcoming wine pairing, Ravine co-owner Joel Miller has announced the debut of a fresh, new website for the restaurant. Along with information about Ravine and local purveyors, you’ll also find links to a new winter menu and Wednesday tapas lineup.

As for the next wine pairing, scheduled for Wednesday, January 30, at 6:00 p.m., Miller and Shanna Flaschka  have chosen the theme “Opposites Attract” and will be pairing wines with foods not typically considered to be a match.

Reservations are recommended and can be made by calling 662-234-4555. Cost is $30 per person.

Ravine on Urbanspoon

What’s Your BMI?

11 Jan


trey herron skinnys

If you don’t know your BMI, or even what the letters stand for (it’s Body Mass Index, by the way), you’re not alone. It’s OK though, because Trey Herron, co-owner of the new Skinny’s Nutrition Studio at 1619 West Jackson has been helping folks figure out how to get healthier for the past 20 years!

To find out everything about Skinny’s and Trey, check out my article “The Skinny on Skinny’s Nutrition Studio” that posted today on


Let Farmer Bradley Stock You Up for the Winter

23 Oct


Here’s your chance to have locally raised pork delivered to you all winter long, courtesy of Bradley Solomon at Old Thyme Farms.

Brad is offering a four-month pork CSA delivery through the winter (44 lbs. antibiotic-free pasture-raised heritage-breed pork). He’ll deliver 11-12 pounds per month, which will include Boston butt roast; ribs; bone in loin or pork chops; bacon; fresh belly; country ham; French apple, Italian basil and country sausage. Prices are the same as last year—$240.00

Call Brad at 662-202-5776 to reserve your share. The first delivery will be Friday, November 9.

P.S. If you can’t wait til November 9, you can also purchase Old Thyme Farms’ pasture-raised heritage-breed pork sausage at Larson’s Big Star.

Dinner on The Wild Side! Visiting Chef Event October 21 (Event Canceled)

3 Oct

By now you know that when puts on a food event, it needs to stand out from the pack.

The Wild Game & Fish Dinner on Sunday, October 21, at Colonel’s Quarters at Castle Hill will be one of these events.

Wild Game & Fish Dinner
Sunday, October 21, 2012
5:00 p.m. – 7:30 p.m.
Colonel’s Quarters at Castle Hill, 120 Castlehill Dr., Oxford, MS

Jesse Griffiths, a chef and author based in Austin, Texas, will, like many others, be in Oxford soon for the Southern Foodways Symposium. While he’s here, he’ll be teaming up with to cook all of us dinner and sign his new book Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish!

Joining Jesse will be local hunters and a fisherman, including Brad Solomon from Old Thyme Farms and James R. Davis, who will be supplying Jesse with proteins (duck, doves, wild boar, venison) and fish. All will be at the event and available for questions. In addition, fruits and vegetables to be used in main courses and sides will be obtained from farmer’s markets around Oxford.

An Afield-inspired cocktail—sponsored by Cathead Vodka—will be offered to guests to kick off the evening, and the Colonel’s Quarters bar will remain open throughout the evening for those interested in purchasing additional libations.

A portion of the events proceeds will go to support the Yoknapatawpha Arts Council.

Seating is limited; reserve your tickets and books early!

Tickets Starting at $65
Additional info:

Old-Fashioned Grocery in Water Valley

1 Aug

When you’re in the mood for a lazy drive away from the Square, consider the quaint little grocery called The B.T.C. just up the road at 301 N. Main St. in Water Valley.

According to co-owner Alexe van Beuren, The B.T.C. is first and foremost a grocery, but it also houses a small, informal cafe, which serves breakfast and lunch Monday through Saturday, and breakfast all day on Sunday. Breakfast highlights include housemade sausage gravy and grits, while lunch features an array of soups, salads, and sandwiches. It may be a simple menu, but Alexe says it’s made with love by Dixie Grimes (former head chef at Oxford’s Downtown Grille). Dixie also makes the grocery’s deli spreads; salads, such as watermelon feta; and frozen casseroles and entrees.

B.T.C. also stocks deli salads such as Tex-Mex pimento cheese and hand-pulled chicken salad; take-home casseroles (think hoop and havarti macaroni, jalapeno grits); and deli meats and cheeses that are sliced daily. Have a sweet tooth? Cora is on hand creating fried pies, chocolate buttermilk cake and other decadent treats.

The cafe is informal, with a playhouse for children, and affordable pricing, including some $2 sandwiches and a full-plate breakfast (eggs, bacon, biscuit and grits) for $5.99.

According to Alexe, the grocery carries several items not found anywhere else in the state, such as Eduardo’s handmade pasta from San Francisco. And B.T.C. Grocery offers delivery service to Oxonians who can’t make the trip to Water Valley, meeting customers at the local Garden Center on Fridays (same prices as if you had driven to Water Valley and shopped yourself).

B.T.C. Old-Fashioned Grocery on Urbanspoon

Fate of City-Run Farmer’s Market Decided

9 May

According to an article by Alyssa Schnugg in today’s Oxford Eagle, “After several heated meetings and discussion between city officials, members of the Farmers’ Market Committee and members of the Mid-Town Farmers’ Market on the creation of a city-run market, the necessary legislation needed to form [[a new city-run]] market died in committee in Jackson, MS. For the city to run the market, it needed approval from the Mississippi Legislature in the form of ‘local and private legislation.’ That bill, sponsored by Oxford Rep. Brad Mayo, died on the last day of the legislative session.

“‘We finished three days early and it caught the local and private committee by surprise, I think,’ Mayo said Tuesday. ‘The bill got in a little late as well. There were about 40 bills that died. It didn’t die for any other reason but time.’”


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