Back in 2009, the Edwards Street Fellowship Center food pantry called: they were out of food. Not low. Out. Anyone who’s spent time in a kitchen knows the clock starts ticking the second you hear a sentence like that. Families were depending on them.

After three decades in the restaurant business, the quickest solution seemed obvious: call my supplier, place an order, and send it to Edwards Street. Done. But the question stuck. If they were running out, who else was? How many pantries across Mississippi were staring at empty shelves and the faces of hungry people?

One call turned into dozens. The idea that every home and business ought to have an “extra table” for neighbors in need took hold. Edwards Street loved it. Others followed. Bill Ray and the Wesley Foundation gave start-up funding. That seed grew into Extra Table.

Fifteen years later, the scale still humbles me. We don’t take federal funds. We don’t traffic in expired cans or mystery items. We buy healthy, shelf-stable food below wholesale and deliver it free to pantries and soup kitchens across Mississippi. Lean proteins, vegetables, staples – things that make sense in kitchens where budgets are tight and need is high.

It works because we run lean. It works because of partners who care. And it works because of one woman who turned the vision into reality: Martha Allen. I get credit as founder, but Martha carried Extra Table through years of recession, hurricanes, pandemics, and day-to-day reality. Her leadership, determination, and heart have built an organization that stands up when Mississippi needs it most.

Hunger isn’t abstract. It’s here, in Mississippi. More than 600,000 Mississippians are food insecure – over 20% of the state’s population. Over 200,000 are children, relying on school meals during the week and worrying where their next meal will come when schools close. Over 125,000 seniors must choose between groceries or medicine, electricity or supper. Hunger isn’t limited to a region. It’s everywhere – in cities, small towns, and homes that look fine from the outside.

These are not faceless statistics. It’s single moms working two jobs, homebound seniors who have served society, and families struggling just to put food on the table. For years, Extra Table has focused on one mission: getting healthy food to those who need it most. What’s new is Extra Full, a red beans and rice meal kit designed to fight hunger nutritionally. We teamed up with a vitamin scientist to ensure the meal hits key nutritional needs: 22 vitamins and minerals, more fiber and protein, less sodium, and Mississippi-grown rice.

It’s simple: one pot, five cups of water, 30 minutes. It tastes like home. $10 buys a meal kit for four, and the same $10 feeds 50 neighbors through 64 pantries statewide. One purchase does double work – your family eats, and Mississippi neighbors eat too.
Extra Full is made in a mobile factory across the state, run entirely by volunteers. One hour, 100 volunteers, 10,000 meals. Built in Mississippi, by Mississippians, for Mississippians.

Find Extra Full red beans and rice at extratable.org or Kitchen Table in Midtown Hattiesburg. It’s a small gift with a big reach – feeding your family and neighbors at the same time.

This season, generosity comes naturally. But hunger remains a reality. Extra Table thrives because thousands of Mississippians care. Now, we need those hearts again. Fifteen years ago, one phone call turned into a mission. Today, that mission belongs to all of us. Let’s make sure every Mississippian sits down to a meal with dignity this Christmas. Let’s fill homes, hearts, and plates across this state. And let’s do it together.

MACARONI AND CHEESE

Serves: 10–12

Growing up, elaborate macaroni and cheese wasn’t something that made its way to our dinner table. That’s not an elitist statement – we grew up modestly. This recipe is rich and indulgent, with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a satisfying crunch. Velveeta adds creaminess, Gruyere brings nuttiness, Cheddar adds sharpness, and Colby Jack provides a buttery melt.

Ingredients:
Pasta
4 cups dry macaroni

Cheese sauce
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 cups half-and-half
1 pound Velveeta, cut into cubes
12 ounces sharp Cheddar, shredded
8 ounces Gruyere, shredded
8 ounces Colby Jack, shredded
1 tablespoon kosher salt
1 tablespoon dry mustard
2 teaspoons vegetable seasoning
2 teaspoons black pepper

Topping
1 1/2 cups Japanese breadcrumbs
1/4 cup unsalted butter, melted
2 1/2 ounces Parmesan, grated (about 3/4 cup)
1/4 cup fresh chives, chopped
1 teaspoon kosher salt
1/2 cup crispy fried shallots or crumbled bacon

Instructions:
■ Preheat oven to 375°F. Bring 2 gallons of water to a boil in a 12-quart stockpot. Add 1/4 cup kosher salt and the macaroni. Cook according to package directions; drain well.
■ Melt 1/4 cup butter in a 16-inch skillet over medium heat. Stir in flour and cook for 5–7 minutes to make a roux.
■ Heat milk and half-and-half in a separate saucepan until simmering. Slowly whisk into the roux. Bring to a boil, then reduce heat and simmer 5 minutes, stirring frequently.
■ Add Velveeta and stir until melted. Stir in Cheddar, Gruyere, Colby Jack, salt, dry mustard, vegetable seasoning, and black pepper until smooth.
■ Combine the cooked macaroni with the cheese sauce in a large bowl or the stockpot. Mix well and pour into a 3 1/2-quart baking dish.
■ To make the topping, combine breadcrumbs, melted butter, Parmesan, chives, salt, and fried shallots or bacon. Sprinkle evenly over the macaroni.
■ Place the baking dish on a sheet pan and bake 30–35 minutes, until breadcrumbs are golden and macaroni is bubbling.

Robert St. John is a restaurateur, author, enthusiastic traveler, and world-class eater from Hattiesburg, Mississippi. He has spent four decades in the restaurant industry, written 13 books, and written a syndicated newspaper column for more than 24 years. Read more about Robert at robertstjohn.com.

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