Fresh Take: Food Fuels The Holiday Season

Hello from the mountains of Jalisco, Mexico! I’ve been reporting in and around Guadalajara this week and am feeling so full—mind, stomach and spirit. It’s a dream come true to have the chance to experience more of this magical country, and I can’t wait to share stories from these travels with you. I’ll have two features coming soon.

In the meantime, I’m gearing up for Thanksgiving. Which means: sourcing, sourcing, sourcing. Did you preorder a locally raised turkey yet? Have you created a cooking schedule that starts three days out? I’m not going to make myself crazy this year, but we could all use a little nourishment. And I can’t wait to feed my loved ones.

That’s what’s driving me this holiday, and maybe it’s driving you, too. I am wishing you a special meal!

— Chloe Sorvino, Staff Writer

Order my book, Raw Deal: Hidden Corruption, Corporate Greed and the Fight for the Future of Meat, out now from Simon & Schuster’s Atria Books.

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Field Notes

A poblano pepper stuffed with corn tamal in a wild sage sauce, prepared outdoors in Jalisco, Mexico with pre-Hispanic techniques by chef Maru Toledo and her group of expert practitioners called the Mujeres del Maiz.

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Chloe Sorvino leads coverage of food and agriculture as a staff writer on the enterprise team at Forbes. Her book, Raw Deal: Hidden Corruption, Corporate Greed and the Fight for the Future of Meat, published on December 6, 2022, with Simon & Schuster’s Atria Books. Her nearly nine years of reporting at Forbes has brought her to In-N-Out Burger’s secret test kitchen, drought-ridden farms in California’s Central Valley, burnt-out national forests logged by a timber billionaire, a century-old slaughterhouse in Omaha and even a chocolate croissant factory designed like a medieval castle in northern France.