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When I started this newsletter, I wanted to fill a gap I saw in reporting on the business of food and sustainability. That also goes for gift guides.
So, what do you get for the climate-minded food lover in your life? A few ideas are below.
—Chloe Sorvino, Staff Writer
The Fresh Take Gift Guide
For The Cook:
Filippone Sicilian oregano; hand-held immersion blender; Hunted venison box by Maui Nui; beeswax wrap; Manatee tea infuser; Jacobson salt box; Material Kitchen ‘Forever Peeler’; Brooklyn Dehli garlic achaar; clamming rake; crinkle-cut knife; Wild-caught Alaskan salmon and shellfish; A stay at the Anna Tasca Lanza cooking school in Sicily (pictured above); Rancho Gordo beans.
For The Spirited:
Mal Bien mezcal; Via Carota bottled cocktails; Forthave Spirits amari; mouth-blown coupe cocktail glasses; pewter ice bucket; decanter; good olives.
For The Gardener:
Seed storage box; composting bin and worms by Uncle Jim’s Worm Farm; market tote; gathering basket; wooden tree swing.
For The Host:
A giant tin of Spanish potato chips; Enamel carafe; fish-shaped bottle; Gelato bowls; popsicle molds; champagne saber; felt coasters; Fishwife anchovies; Glass straws.
For The Camper:
Off-grid solar panel power grid by Goal Zero; open-flame rotisserie grill; foraging sheers; sun hat.
Eight Nights Of Hanukkah Cookbook Roundup
My sister and I like to exchange cookbooks over Hanukkah—then we have our own book club throughout the year all ready to go. Here are my top eight food books to gift this year.
Sohla El-Waylly’s Start Here
Klancy Miller’s For The Culture
Nancy Silverton’s The Cookie That Changed My Life
Leah Koenig’s Portico
Rose Previte’s Maydan
Simon Bajada’s Malta
Pascal Baudar’s Wildcrafted Vinegars
Sergio Herman’s Mussels
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.
Blueberry Shortage Hits American Supermarkets
This year’s El Niño weather pattern has hurt Peru’s crop of blueberries, cutting the supply making it to America roughly in half.
“They were having an endless summer in Peru, and, for blueberries, that has had a consequence,” says Kasey Cronquist, the president of both the U.S. Highbush Blueberry Council and the North American Blueberry Council. “This is the first time in this industry’s history where we have had such a large contraction of supply, because of how big Peru has gotten, globally.”
Sohla El-Waylly On Cookbooks, Dan Levy And Becoming ‘Ms. Breakfast
The LA-born chef, restaurateur, and YouTube personality was worn many hats over the last decade. After graduating The Culinary Institute of America (CIA), El-Waylly worked at a number of Michelin-starred New York institutions (such as Atera and Del Posto) before opening a diner, Hail Mary, in Brooklyn in 2016.
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