In this issue: Small batch vegan cheese in Madisonville, Full Circle Beer and Kombucha Garden in Dayton, and community composting in the Queen City. Local spelt resource and recipes; The region’s first mobile processing unit is up and running; Tips and resources for growing your own marijuana; Polly’s locavore Thanksgiving shopping list; Local farms vs. big solar; Chef Stephaine’s recipes for a more flavorful thanksgiving; and Bryn talks to Ken Lewis about bringing the bourbon trail to Northern Kentucky. Seasonal Guide: Local Gifts

Contributors: Rebeca Arbona, Polly Campbell, Katrina Eresman, Tom Ewing, Kelsey Graham, Madeleine Hordinski, Allison McAdams, David Nilsen, Cedric Rose, Stephanie Michalak White, Annette Januzzi Wick, Michael Wilson

Recipes inside: seared grits cakes, shaved fennel & celery salad, orange glazed mushrooms, whipped sweet potatoes, chili oil, maple roasted pears, candied pecans, whipped coconut cream, and spelt mushroom risotto.