In this issue: Global fast food at MAZU in Yellow Springs; Natorp’s in Mason, Goats and Cloves Farm in Burlington, KY; Baker Hunt feeds Covington. Mustard a foundational condiment, Navigating food choices today, Cincinnati’s Botanical Gardens, and Dr Florence Rothenberg reclaims a church in Northside to bring fresh food to Veterans.

Contributors: Polly Campbell, Rita Heikenfeld, Nora Hickey, Madeleine Hordinski, Hannah Purnell, Cedric Rose, Kara Gebhart Uhl, Stephanie Michalak White, Annette Januzzi Wick, Michael Wilson

Recipes inside: 3-2-1-1 vinaigrette, roman mustard, big bob gibson’s carolina bbq sauce, sweet potato salad, tofu bánh mì sandwiches, pickled carrots, daikon & jalapeños; aquafaba sriracha mayo, lentil pâté, pumpkin seed tofu, demi-baguettes.