Southern-style cooking

By Ginna Parsons/NEMS Daily Journal

Last Wednesday, six Japanese women gathered at the Belden campus of Itawamba Community College to learn how to cook American food. The cooking class was a joint effort pulled off by Itawamba Community College, the Lee County Extension Service and Renasant Bank.
Linda Mitchell, creative programming specialist for Mississippi State University Extension Service, and her team – Lee County Extension Director Sherry Smith and 4-H Agent Beth Youngblood – taught the women to make pecan-crusted chicken, cornbread, sweet potato chips with two different dips, chicken salad in bread cups, sweet potato balls and peach fried pies.
Mieko Kikuchi, the Japanese liaison for Renasant Bank, acted as an interpreter, switching from Japanese to English, as she helped direct the six class participants, who are the wives of Toyota officials or suppliers.

Click here for more from Ginna Parsons’ earlier Daily Journal story on this class.

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