Marilou Suszko has written about food for years, and in her book Farms & Foods of Ohio, we have a culmination of her love of where she lives and the food it brings to the table. It’s a thoughtful and instructional look at what it’s like to be a farmer in the twenty-first century and a call to all of us to support our local farms. I appreciate her passionate descriptions and her cause. Her recipes are unique—I have never seen a recipe for raspberry cream custard. I didn’t realize she teaches culinary classes and has a connection with the cooking school in Vermilion; that would explain her sidebar for turkey brined in buttermilk: “To brine or not to brine? It comes down to a question of personal taste. Traditional brining is a process that enhances the flavor and increases the moisture content of lean meats without using a salt, sugar, and water solution.” Hmmm, I’ve never thought about brining.