On my trip through Ohio last week, I innocently encountered a more delicious and less controversial food war. Every city has its battles, Chicago has its various hotdog, Italian beef and pizza showdowns. Most usually involve some sort of origin story. Philadelphia’s focus in on the cheesesteak and Italian pork sandwich with broccoli rabe and the list goes on.

I had almost forgotten about the Ballpark v Stadium mustard war whose origin began in Cleveland. Even though they are the imitator, (The Authentic) Stadium mustard rolls off the tongue a little easier than Bertman Ball Park Mustard.

Michael Symon, the chef and driving force of Mabel’s BBQ, made sure that Bertman Ball Park mustard is a component of his mustard-based sauce. He also uses Tony Packo’s pickles in most of his platters.

Stadium Mustard is in hundreds of ballparks across the country. While I’ve never done a side-by-side taste test, Bertman’s is supposedly sweeter. I prefer both mustards to any other on the market. In fact, while enjoying a bacon cheeseburger at Yours Truly, in Chagrin Falls on the 4th, my only condiment was a swatch of Stadium Mustard.

I didn’t any taste great, less filling arguments based on mustards, but I did read a couple passages that mustard is important to some Ohioans. On this one, I’m neutral!