Employees maneuver forklifts around the climate-controlled warehouses, where it looks like children have been building really tall box forts out of colorful cardboard. And come spring, there will be even more room to make really tall stacks.
The United State’s beer market saw $109.5 billion in overall sales in 2015 (a growth of 0.2 percent over 2014). Hattiesburg and the Greater Pine Belt area are doing their part to keep those numbers on the up and up.
Long gone are the days when Stokes Distributing was working out of an an old house behind Economy Supply in Downtown Hattiesburg. During that time Stokes was distributing about 60 different packages from five suppliers. Today, their inventory consists of approximately 1,000 different brands and packages from 60 different suppliers.
Stokes also has other locations in Laurel, Natchez and McComb.
Southern Prohibition Brewing also began with a home brewer, Quinby Chunn, who grew up in Texas and followed his parents, David and Diana Chunn, to Hattiesburg.
Emily Curry, the company’s sales and marketing coordinator, said Quinby Chunn fell in love with homebrewing.
The Pine Belt beer scene has been active in Hattiesburg and Laurel, not only because of the number of drinking-age customers around the community colleges and universities in the area.
The recent establishment of successful microbreweries has pushed the social aspect of drinking beer to the spotlight in local restaurants and taverns. Slowboat Brewing of Laurel and Southern Prohibition Brewing Company of Hattiesburg have reached customers throughout Mississippi and beyond its borders.
1 lb. pork chops
1 pkg. brown gravy mix
3 oz. julienned onion
3 oz. julienned red bell pepper
3 oz. julienned yellow bell pepper
3 oz. julienned green bell pepper
1 cup water
Sauce onions and all bell peppers. Sear pork chops in sauteed vegetables for one minute each side. Add brown gravy mix and water. Simmer for 30 to 35 minutes. Serve over white rice.
Season pork chops with desired seasoning before searing.
5 lb. chicken necks (cleaned)
5 lb. chicken gizzards (cut in half)
2 cans tomato paste
½ jar gumbo filé (to your taste)
½ jar crab boil (to your taste)
5 lb. shrimp (cleaned & deveined)
5 lb. crabs (cleaned & cut in half)
5 lb. sausage (sliced)
2 pkg. Okra
2-10 oz. pkg. seasoning blend
2 cans whole kernel corn
1 jar roux
Kevin Moore, 46, was born and raised in New Orleans. He graduated from Marion Abramson High School in New Orleans and has been cooking ever since he was 14. He’s been at Plaid Rhino for four years, and said “If anyone could be called Mr. Plaid, it would probably be me!”
What’s one ingredient that you can't live without?
Salt. It’s the base of all ingredients.
What’s your favorite type of music to listen to when cooking?
Hip Hop or High Tempo music,
Scenario: You’re getting together with family – a pretty big, multi-generational group WITH kids. You’re going out to dinner without a reservation. You want time to catch up with the grown folks, but Grandpa’s been sneaking sugar to the kids all day, and they are bouncing off the walls.
Someone’s feeling salady, someone else wants a burger, and your sister’s kid will only eat chicken fingers. Your brother-in-law has a hankering for pancakes that won’t go away, and your cousin has gone Paleo.
Where to go?
2 cups all purpose flour
2 cups sugar
1 cup oil
3 large eggs
1 tsp. cinnamon
1 tsp. ground cloves
2 jars of baby food (most recipes call for plum baby food)
Mix wet ingredients, then add dry. Generously grease, then flour bundt pan. Pour in batter. Bake at 350 degrees for 45-55 minutes.
3 pounds sweet potatoes, peeled and chopped into large chunks. Mash after cooking.
2 tablespoons unsalted butter
1/4 cup milk or half and half
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
4 tablespoons unsalted butter, room temp.
1/4 cup brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 cups mini marshmallows