Editor’s Note: Cooking for His Life—Cynthia Greenlee

Director’s Cut: Future of the Restaurant—John T. Edge

Good Ol’ Chico: The Education of Cynthia and Nelson—Gustavo Arellano

Rooted in Place: A Mind to Stay Here—Rosalind Bentley

Wait and See: Serving and Being Served—Jenna Mason

The Hidden Costs of Food Festivals—Hanna Raskin

We the People Are Larger than We Used to Be—Tommy Tomlinson

When Food Service Means Food Stamps—Amy Yurkanin

Prices of Meal Plans Soar at Mississippi Universities—Aallyah Wright and Luke Ramseth

At Auburn, 20 Percent of Campus Food Must be Local–Melissa Brown

One More for the Road: Working Lunch—André Gallant

How to Make Tamales in Prison—Cynthia Greenlee

Rathead Riley: The Great Gatherer—Rob Long

The Spirit and the Food that Feeds Them—Holly Lynton

Last Course: The Strawberry Patch—Brittany Conerly