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reporter chloe sorvino and the cover of her new book, raw deal

In ‘Raw Deal,’ A Reporter Reveals the Dirty Underbelly of the Meat Industry

The ‘billionaire beat’ reporter for Forbes talks about her new book, why she thinks consumers should be paying more attention to meat industry consolidation, and the starting points for systemic change.

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Ann Tenakhongva, 62, and her husband, Clark Tenakhongva, 65, sort traditional Hopi Corn at their home on First Mesa on the Hopi Reservation in Arizona on September 28, 2022. The corn comes from the families’ field in the valley between First Mesa and Second Mesa, which Clark had just harvested. The corn is organized on racks to dry out and then stored in cans and bins for years to come. Much of the corn is ground up for food and ceremonial purposes. Corn is an integral part of Hopi culture and spirituality. (Photo by David Wallace)

Climate-Driven Drought Is Stressing the Hopi Tribe’s Foods and Traditions

Most Hopi grow corn with only the precipitation that falls on their fields, but two decades of drought have some of them testing the waters of irrigation and hoping they can preserve other customs with their harvests.

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Elena Terry, (left) and Zoe Fess smile after showcasing Seedy SassSquash, a signature family dish, during the Smithsonian’s

This Mother-Daughter Team Is Sharing Food Traditions from the Ho-Chunk Nation

Through their nonprofit Wild Bearies, Elena Terry and Zoe Fess are advancing intergenerational seed-saving and knowledge-keeping. A recent spotlight at the Smithsonian is helping them make strides.

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Civil Eats TV: Women Brewing Change at Sequoia Sake

Of the three female craft sake brewers in the U.S., two make up the mother-daughter team at Sequoia Sake in San Francisco. Working with California rice farmers, they’re bringing the nearly 2,000-year-old national drink of Japan to more Americans.

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