I I hate to stir up fear, but it’s time to figure out what you’re getting for Thanksgiving. The next few weeks will fly by. With inflation skyrocketing, drought pushing prices up, and an ongoing scourge of bird flu that has decimated turkey stocks, the key to getting what you want — and at a fair price — lies in of advance research and planning. Even if you choose pumpkin, mushrooms or a tofurky. For turkey, growers are already taking payments at the farmer’s market and within the farmer network that supports my share of community-supported farming. Supermarkets are starting to advertise their offerings, especially frozen turkey, to give shoppers time to compare.
Reporting in and around Turkey, North Carolina this week, I heard a lot about how the state’s turkey producers have fared better than many of those in the Midwest. Suppliers to big brands like Minnesota-based Jennie-O and others continue to be badly affected. So far, the virus has killed almost 4% of the country’s turkeys.
Aside from one antibiotic-free bird raised in the pasture not too far away, I’m still working on my menu plans. Luckily, a friend gift or two will help me experiment with less pressure while I figure out what to serve my family that day. I’m working on ideas for a veggie and mushroom mac n cheese and a baked brie with sage and apple butter. But I’m open to anything and everything, and I’d love to hear what you’re starting to get upset about. My family’s favorites include clam chowder for appetizers, a Brussels sprouts, parmesan and pomegranate salad, and cornbread baked in a cob-shaped pan.
—Chloe Sorvino, staff writer
preorder my book Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meatwill be published by Simon & Schuster’s Atria Books on December 6th.
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The cost of living crisis is making people take serious risks with food. The food safety watchdog says people are taking big health risks to save money, reports Lela London.
The US Winter Outlook: What a Third Straight La Niña Means for You. Here’s what to expect this winter in the US due to an unprecedented triple-dip La Niña pattern, writes Marshall Shepherd.
Why do food waste advocates give meat a pass? Tackling food waste in the traditional sense is an important issue, but it’s hardly a blip compared to the inherent wastefulness of ranching, argues Brian Kateman.
Ukraine’s success in repelling Russian invasion could exacerbate global food shortages. The Turkey-UN brokered agreement on the Black Sea Grains Initiative between Ukraine and Russia expires in about a month. If not extended, food prices and global shortages will increase. But with things going badly on the Ukrainian front, Putin could use grain as leverage, writes Eric Tegler.
IIt wasn’t long after I found out I was going to Greenville, North Carolina, that I realized it’s the capital of a particularly savory regional subsection of North Carolina barbecue. I met The Skylight Inn to try it out. Skylight, a small town off a country road that has been open since 1947, impressed me. There was an open vat of pulled pork just behind the counter, and that’s what I ordered. The bread that came with it was thick, slightly sweet and yet salty. After a heavy basting of the pork in the signature vinegar-based barbecue sauce, the coleslaw cooled everything. I also opened a glass bottle of Cheerwine, a North Carolina cherry soda. But what I really want is another piece of pineapple cake.
Chloe Sorvino is a staff writer on the corporate team at Forbes, leading food and agriculture coverage. Her book, Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat, to be published by Simon & Schuster’s Atria Books on December 6, 2022. Her nearly nine years of reporting at Forbes has taken her inside the secret test kitchen of In-N-Out Burger, drought-stricken farms in California’s Central Valley, burned-out state forests cut down by a lumber billionaire, a century-old slaughterhouse in Omaha, and even one Chocolate croissant factory designed like a medieval castle in northern France.
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