SUMMARY: Mississippi State’s Department of Music will host its annual Vocal Odyssey in Creativity and Education conference (VOiCE) on Feb. 14-15. The event, featuring workshops and performances, celebrates music’s role in education and creativity. It is designed for high school and college students and educators, offering professional development and CEU credits. Notable guests include Steinway Artist Julian Gargiulo and soprano Nyla Thomas. Workshops cover various topics such as vocal techniques, teaching methods, and performance practices. The conference will be held at MSU’s Music Building and is open to the public with a $15 admission fee, free for MSU students.

Read the full article

The post Internationally Acclaimed Pianist Headlines VOiCE Event Hosted at MSU appeared first on ourmshome.com

SUMMARY: Mississippi, often overlooked, has made significant contributions to the U.S. and the world. Known as the “Catfish Capital of the World,” Belzoni hosts an annual catfish festival. The Mississippi River, the second largest in North America, attracts tourists for riverboat tours. The state is the birthplace of the blues, featuring iconic musicians like BB King. It also saw the first heart transplant in 1964. Unique culinary delights like Comeback Sauce and the combination of Dr. Pepper with pickles showcase local culture. Despite being misunderstood, Mississippi’s rich heritage includes music, food, and medical advancements deserving recognition.

Read the full article

The post Mississippi-isms — Things that are Unique to Mississippi  appeared first on ourmshome.com

SUMMARY: Julian Brunt, a food and travel writer with over a decade of experience covering the food culture of the Deep South, has always relied on jambalaya for feeding a crowd. However, for a change, he decided to make a special bolognese, adding peas, inspired by a favorite Italian dish. Julian, who has traveled extensively and appeared on Gordon Ramsay’s television show, “To Hell and Back in 24 Hours,” opted for rigatoni to make the dish more convenient for guests. He spent two days making the bolognese, simmering ground pork, spices, and vegetables, then reheating it with peas and Parmesan. The dish is served with garlic bread, allowing guests to dip in the sauce, an Italian tradition.

Read the full article

The post Feeding a Crowd | Our Mississippi Home appeared first on ourmshome.com