Hurt by Inflation, Exploring Indigenous Foodways, World’s Largest Food Companies

I recently dined at Owamni by The Sioux Chef in Minneapolis and am still so blown away.

I’ve been reading Chef Sean Sherman’s cookbook, the self-proclaimed Sioux chef, for years. So I kinda knew what to expect: food native to the Mni Sota Makoce region – a Dakota Nation phrase that means “Land where the waters reflect the cloud.” Ingredients grown together are cooked together. No processed soy or sugar or wheat or dairy. Only game meat and bison. Select seafood from local lakes, rivers and streams.

What I found in the vitreous Restaurant on the banks of the Mississippi River as a big storm rolled in was unlike anything I had eaten before. From the zest of foraged herbs to the depth of wild sumac, I dipped and nibbled a fresh fried tortilla in a fry, topped with Lake Superior smoked trout and white bean spread, as whispers of “take refuge under earth” added to the air of the other world.

I ate hominy soup and wild rice grown on the banks of nearby streams, alongside dandelion pesto and grilled sunflower. With each bite, I thought more about how unique these tastes were.

—Chloé Sorvino, editor

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What’s new

The meatpacking industry has worked with Trump to downplay Covid safety. A House of Representatives committee said Tyson’s legal team originally drafted Trump’s draft executive order keeping the meat plants open, reports Madeline Halpert.

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How Windfall Profits Supercharged Food Inflation. The Federal Reserve raises interest rates in an attempt to curb inflation. But more than 53% of price increases can be attributed to corporate profit gains, reports Errol Schweizer. Is there a better way to reduce food prices?

Wall Street believes these stocks, including McDonald’s, Dollar General and Visa, can withstand market volatility. Experts still see opportunities in the healthcare, financial and consumer sectors, reports Sergei Klebnikov.

Forbes Global 2000: The world’s largest food companies in 2022. Soaring inflation has kept the food and beverage industry growing all over the world. History by yours truly.

Pictured here is the second course of the meal I ate recently at Owamni by The Sioux Chef. The spread included smoked and shredded Lake Superior red cliff trout, white bean dip made with tepary beans, fresh tostada chips, and a wild berry and sumac sauce. Eaten all together, piled on a fry, the salty-sweet crunch hits the mark.

Chloe Sorvino leads food and agriculture coverage as a staff writer on Forbes’ corporate team. Her nearly eight 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. His book, Raw Deal: Hidden corruption, corporate greed and the fight for the future of meat will be published in December 2022 by Simon & Schuster’s Atria Books.

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