Esculent

Tune in tomorrow to MPB's very own "Fit To Eat" with Chef Rob Stinson and guest D.J. Baker at 1:00pm!

"Faux-Fry is the New No-Fry"
Chef Rob Stinson shares his "faux-fried" catfish recipe with guest DJ Baker, who discusses his work with farmers across the southeast. Chef Rob checks in with Foot Print Farms, and Registered Dietician Rebecca Turner demonstrates her favorite catfish recipe: tacos!

Today we honor all of our friends and loved ones, here and gone, who are trans. We celebrate International Trans Day of Visibility.

We see you. We hear you. We honor you. We have planted blubs in this space for you. We will continue working to grow Trans Visibility, advocate the safety of the community, and celebrate trans representation and identity in every part of society.

Wild Okie started as a hobby fermenting for a couple of friends and experimenting with a variety of herbs and spices. Amongst friends, our experiments became big hits! These big hits have now evolved into our flagship commercial line of high-quality, healthy local products we guarantee you'll enjoy. It is our founding mission to curate products that bring sensations to your palate in concert with comfort to your body.

With the launch of our crowdfunding campaign, Wild Okie needs your support to kick off our unique brand of locally rooted, natural Ferments, Cordials, and more. Our hope is to grow throughout Mississippi and across the nation to become an everyday brand in the heart of the community. Your support will allow us to
• Expand into a commercial kitchen
• Hire employees
• Grow our distribution process
• Get on the shelves of your local grocer and restaurants

Copy and paste the link to our website here: Esculentms.com/WildOkie