Volume 10 digs into various nooks and crannies of food history and regional cuisines. From the forests that provide the wood for Argentine asados, to the humble and drought-tolerant millets that can replace maize in Zimbabwe, to Harriet Tubman’s home in Auburn, New York, these are the stories that are right in front of us, yet ripe for exploration. We also look at the ideal spot for oyster farming, the cuisine of Turkey’s Black Sea region, a personal relationship with the cuy of Peru and a not-so-sweet history of sugar beet farming.