My Preparations for Thanksgiving have begun. Mental preparation, anyway. I made a list and ordered my extras on the Farm Sharing Network. I’ll pick up everything on Saturday, including my pastured turkey. My bird comes from one of New York’s oldest organic farms, where they even grind their own grain mix to feed the turkeys on site. Once thawed, I’ll salt it for a 24 hour dry brine, then 12 hours before going in the oven, my turkey will have a buttery stuffing of thyme, garlic, honey and paprika stuffed under its skin. A little lacquer of a little more honey and oil will be brushed on towards the end of its roasting.
But there is so much more to the meal. Potatoes, Brussels sprouts, a good salad with pomegranates and fennel. We have also taken up the tradition of making a Three Sisters hash, as a tribute to the indigenous ways of life on which much of sustainable agriculture is based today, but often without enough recognition. As a new member of the Rancho Gordo Bean Club, I’m especially excited to decide which variety will join our corn and squash this year. Of course, I thought too much about when which dish goes in the oven when. I have a hard time with cold food! Still, I can only be thorough, and a lot of the pressure is in my head. On Thanksgiving Day, my minute schedule is bound to crumble, as I catch up on cider with cousins, aunts, and uncles, chatting and debating the latest news.
For example, have you heard that this may be the last year before lab-grown turkey hits some tables? That may be overkill, but Berkeley, Calif.-based Upside Foods, which makes chicken from cells in a lab, received a “no questions asked” letter from the Food and Drug Administration this week. It’s not a full regulatory approval, but it’s the first major step the U.S. government has taken to bring kill-free meat closer to restaurants and grocery stores. This one is sure to liven up your Thanksgiving table.
I wish you and your loved ones a restful break and a warm festive meal!
—Chloé Sorvino, editor
Pre-order my book, Raw Deal: Hidden corruption, corporate greed and the fight for the future of meatout December 6 from Simon & Schuster’s Atria Books.
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It’s Not Just Inflation: Bird Flu Will Raise Thanksgiving Turkey Prices. Skyrocketing inflation and a lingering outbreak of viral avian flu are driving up turkey production costs this year while threatening supplies. By your truth.
Inflation may be cooling, but Thanksgiving dinner prices are still hot. The cost of a Thanksgiving meal will be the highest on record in November, according to the American Farm Bureau’s annual survey, Forbes’ video team reports.
The 30 Best Food and Sustainable Gifts of 2022. By popular demand, the annual Fresh Take gift guide is back. Here’s a curated list of weird gadgets and trinkets for the friend or family member who cares deeply about the sustainability and provenance of their food. By your truth.
Groundbreaking nutrition and climate initiative launched at COP27. Cop27 was the first time that nutrition and climate have come together at a United Nations climate conference, as Daphne Ewing-Chow reports from Egypt.
COP27: Entrepreneurs are the key to sustainable and nutritious food, but they need help. Farmers among the most vulnerable to climate change in Africa are also the most important part of changing the food supply there, writes Daphne Ewing-Chow in Egypt. They are in a privileged position to implement sustainable practices.
Are Beyond Meat’s laid-off employees the scapegoat for mismanagement? The financial difficulties of the company do not come from too many employees, but from poor management, starting at the top, writes Michèle Simon. Beyond Meat’s problems are clear: poor execution of new product rollouts, botched fast food opportunities and questionable executive hires.
Tyson Foods CFO – and heir to family fortune – arrested for falling asleep drunk at stranger’s house. John R. Tyson, chief financial officer of Tyson Foods and heir to the multi-billion dollar Tyson family fortune, has been arrested for a drunken incident less than six weeks after his appointment as the giant’s financial watchdog. meat.
I sometimes compares me to Garfield, and last Sunday I really needed lasagna to get by. I got some fresh pasta sheets and mozzarella, then mixed some ricotta with an egg, garlic powder and chili flakes, and layered it all with leftover sausage from the refrigerator and tomato sauce. Don’t ask me how much I ate.
Chloe Sorvino leads food and agriculture coverage as a staff writer on Forbes’ corporate team. His book, Raw Deal: Hidden corruption, corporate greed and the fight for the future of meat, will be published on December 6, 2022 by Simon & Schuster’s Atria Books. Her nearly nine years of reporting at Forbes have taken her to In-N-Out Burger’s secretive test kitchen, to drought-ravaged farms in California’s Central Valley, to burned-out national forests logged by a timber billionaire, to a century-old slaughterhouse in Omaha and even a chocolate croissant factory designed like a medieval castle in northern France.
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