Here is a good NYTimes article that summarizes the non-recipe content of Grocery Gaming: http://www.nytimes.com/2011/09/25/opinion/sunday/is-junk-food-really-cheaper.html?_r=1
I am tired of hearing the argument that an apple costs more than a candy bar. Sure, a good, big apple costs a dollar, but I buy organic carrots for $0.88 /lb and a pound of dry beans or rice runs about a dollar, and cabbage is $0.79 /lb. A 13 oz bag of chips costs over three bucks. We don't just choose between apples and candy bars. There are over 40,000 items in a supermarket. We can easily and consistently have full, complex, nutritious meals for cheaper than most unhealthy alternatives, and definitely on a tight budget.
Here is a link to fun illustration (not the original illustration page because I found it on this great cooking comic site that you should also see): http://drawnbutter.tumblr.com/post/10647712329/this-is-one-of-the-main-reasons-i-cook-and-do-my
For less than the price of the McDonald's meal for four in the above graphic, I've made authentic Coq au Vin with steamed broccoli and brown rice that would feed six people and has much less salt, with money left over for dessert. That was a rare treat to even spend that much, so you can understand me not ever wanting to get fast food.
It is a complete lie that healthy food is too expensive.
Showing posts with label Prices. Show all posts
Showing posts with label Prices. Show all posts
2011-09-26
2011-04-09
Salad Bar Gaming
I recently came across this NYTimes article explaining how best to game the salad bars at your local supermarkets. It's nothing really groundbreaking. It's relatively obvious that walking away from the salad bar with a carton full of the most expensive ingredients (sun-dried tomatoes, bacon bits, perhaps some cheeses and fruit) will save you money compared to buying those ingredients elsewhere in the store. I have evaluated the opportunity at my supermarket, but rejected it for several reasons.
One very clear reason is that my price threshold for nearly all food that I buy is still lower than the salad bar price. I just don't pay that much for any food. There are three things (besides spices and teas) I will pay more than $5/lb for: sea scallops, premium cheeses, and premium chocolates, and I do not buy them often. I get my premium cheeses at Trader Joe's for half the price the supermarket charges. I am able to feed myself a variety of good foods for less than the price of salad bar food, so I am not motivated to get salad bar food even though there is an opportunity to get a couple items at a discount.
There are reasons for people with higher price thresholds to avoid or minimize gaming their salad bars, too. Commenters of a blog post on the NYTimes article express real concerns that exploitation of salad bars results in the loss of valuable ingredients or even the whole bars all together. There is a tragedy of the commons, and morality comes into play. Salad bars are expensive because of waste, labor, and maintenance, which the stores take on so that customers don't have to. Customer behavior that throws off the balance of the system can have consequences to other people
Gaming the salad bar as the article describes is primarily about getting your money's worth with your salad, not just walking away with a bowl of sun-dried tomatoes. Of course, you can make your own great salads for much less money by buying romaine, spinach, etc... and spending a few minutes chopping and slicing. People with money get salads at salad bars for the convenience, and the rest of us trade inconvenience for cost.
One very clear reason is that my price threshold for nearly all food that I buy is still lower than the salad bar price. I just don't pay that much for any food. There are three things (besides spices and teas) I will pay more than $5/lb for: sea scallops, premium cheeses, and premium chocolates, and I do not buy them often. I get my premium cheeses at Trader Joe's for half the price the supermarket charges. I am able to feed myself a variety of good foods for less than the price of salad bar food, so I am not motivated to get salad bar food even though there is an opportunity to get a couple items at a discount.
There are reasons for people with higher price thresholds to avoid or minimize gaming their salad bars, too. Commenters of a blog post on the NYTimes article express real concerns that exploitation of salad bars results in the loss of valuable ingredients or even the whole bars all together. There is a tragedy of the commons, and morality comes into play. Salad bars are expensive because of waste, labor, and maintenance, which the stores take on so that customers don't have to. Customer behavior that throws off the balance of the system can have consequences to other people
Gaming the salad bar as the article describes is primarily about getting your money's worth with your salad, not just walking away with a bowl of sun-dried tomatoes. Of course, you can make your own great salads for much less money by buying romaine, spinach, etc... and spending a few minutes chopping and slicing. People with money get salads at salad bars for the convenience, and the rest of us trade inconvenience for cost.
2011-01-28
Shrinkage
It is not really news anymore that many package and product sizes have been shrinking in the US. I am mentioning it, though, as a reminder to double check your price:mass_or_volume ratios over time if you are gaming your groceries.
Ice cream hasn't been in half-gallon containers for ages, slipping subtly to 1.75 qts, then 1.5 qts for some producers (Breyers). My beloved Tropicana OJ has dropped its cartons from true 64 oz half-gallons to 59 oz. I have finally increased my price threshold for OJ from $0.05/oz. Quilted Northern just made its bathroom tissue substantially narrower, but it doesn't take me any more squares than before to take care of business, so it doesn't affect my ratios.
There was a television commercial a few years ago about a guy who got promoted for realizing his company could make a larger profit by putting fewer olives in each jar they sold. He was expected to continue increasing profits to keep his job. How he would continue was left open with the implication that he'll eventually have to think of something besides selling fewer olives for the same price. This economy and gas prices have been drivers for food producers to practice some shrinkage, but I don't expect re-enlargement when the economy recovers.
I keep seeing odd package masses, such as 15 oz cans of beans and 13 oz bags of chips. What's wrong with the pound? Trader Joe's sells me a pound of organic chips for less than I find 13 oz bags of other chips at the supermarket. This isn't really a problem, but something to keep watch of if you're particular with your price thresholds and ratios.
Ice cream hasn't been in half-gallon containers for ages, slipping subtly to 1.75 qts, then 1.5 qts for some producers (Breyers). My beloved Tropicana OJ has dropped its cartons from true 64 oz half-gallons to 59 oz. I have finally increased my price threshold for OJ from $0.05/oz. Quilted Northern just made its bathroom tissue substantially narrower, but it doesn't take me any more squares than before to take care of business, so it doesn't affect my ratios.
There was a television commercial a few years ago about a guy who got promoted for realizing his company could make a larger profit by putting fewer olives in each jar they sold. He was expected to continue increasing profits to keep his job. How he would continue was left open with the implication that he'll eventually have to think of something besides selling fewer olives for the same price. This economy and gas prices have been drivers for food producers to practice some shrinkage, but I don't expect re-enlargement when the economy recovers.
I keep seeing odd package masses, such as 15 oz cans of beans and 13 oz bags of chips. What's wrong with the pound? Trader Joe's sells me a pound of organic chips for less than I find 13 oz bags of other chips at the supermarket. This isn't really a problem, but something to keep watch of if you're particular with your price thresholds and ratios.
2010-07-14
Love Summer
From June to October each year you will probably find that prices drop radically for whatever produce is ripe at the time. A local farmers' market should not be necessary to enjoy the low price result of massive spikes in supply, but it might help. Each week's shopping brings me delicious, healthy, and inexpensive treats. Last week saw cherries for $2/lb. Blueberries have been $5/qt, sometimes dipping to $4. Strawberries have been $2-2.50/lb. Watermelons are $4-5. A head of romaine is $0.69. Tomatoes, usually quite expensive because they are costly to ship safely, are getting cheaper, and it will soon be the time when people put bags of them out in front of their houses with collection cans for money. Corn on the cob is popular now. I always look forward to September when the orchards give us over a dozen kinds of fresh apples.
Do not be afraid to buy produce that is almost too ripe. My local non-chain market has an area for "seconds", and I have gotten some real bargains. I just bought four acorn squash for $0.50 together, and made a 10-bowl batch of squash soup for $3 (halve and bake the squash for 40 min at 350 F, then peel; add a pint of chicken stock from the last chicken you cooked, a half-pound of cheese (I used colby-jack), two onions, and some spices, then puree in a food processor (adds maybe $0.25-50 amortized depending on how often you use your processor)). I also get piles of tomatoes on their way out, and make fresh salsa (great for chips, chicken, or fish) and gazpacho. When November rolls around, it'll be applesauce time! Also there will be more squash in the fall. Overripe bananas are present all year, and can give you a quick and cheap banana bread. I also got a big bag of discounted but delicious grapes just because they had fallen off their vines.
Cold Winter leaves us with roots, old gourds, a pantry of cans and bags of grains and nuts, but Summer is a wonderful time for a rolling variety of inexpensive and healthy fresh fruit and vegetables. My only food complaint about Summer so far is that the heat ruined the sourdough starter I had out. Sourdough seems to just be my Spring treat.
Do not be afraid to buy produce that is almost too ripe. My local non-chain market has an area for "seconds", and I have gotten some real bargains. I just bought four acorn squash for $0.50 together, and made a 10-bowl batch of squash soup for $3 (halve and bake the squash for 40 min at 350 F, then peel; add a pint of chicken stock from the last chicken you cooked, a half-pound of cheese (I used colby-jack), two onions, and some spices, then puree in a food processor (adds maybe $0.25-50 amortized depending on how often you use your processor)). I also get piles of tomatoes on their way out, and make fresh salsa (great for chips, chicken, or fish) and gazpacho. When November rolls around, it'll be applesauce time! Also there will be more squash in the fall. Overripe bananas are present all year, and can give you a quick and cheap banana bread. I also got a big bag of discounted but delicious grapes just because they had fallen off their vines.
Cold Winter leaves us with roots, old gourds, a pantry of cans and bags of grains and nuts, but Summer is a wonderful time for a rolling variety of inexpensive and healthy fresh fruit and vegetables. My only food complaint about Summer so far is that the heat ruined the sourdough starter I had out. Sourdough seems to just be my Spring treat.
2010-02-03
Catfish Dinner
I was pleasantly surprised to find catfish on sale for $2.29/lb. I never see fish this cheap. It was in chunks marketed as "nuggets", though each piece was maybe a quarter of a full fillet, many times bigger than a fast food chicken nugget. There was also a great sale on veggies and bagged salad. I buy when the sales are on. Here's the writeup for a substantial dinner for two, $2.45 and 660 calories for each person:
Entree - $2.92 - 630 calories:
catfish, 1 lb - $2.29, 240 calories
flour, 1/2 cup - $0.08, 100 calories (half gets eaten)
eggs, 2 - @ $1.80/dozen = $0.30, 140 calories
breadcrumbs, 1 cup - $1/can = $0.20, 150 calories (half gets eaten)
paper towels, 2 - $0.03
aluminum foil, 16" - <$0.02
Garlic Bread (or Toast) - $0.61 - 400 calories:
bread, "French", 1/4 loaf - @$2/loaf = $0.50, ~300 calories
butter or olive oil, 1 tbsp - $0.06, 100 calories
garlic powder, 1/2 tsp - <$0.05
Salad - $1.38 - 290 calories:
baby spinach, 2.25 oz - @$1/9oz bag = $0.25, 15 calories
salad mix (mostly iceberg), 3 oz - @$1/12oz bag = $0.25, 15 calories
mushrooms, 2 oz - @$1/6oz = $0.33, 10 calories
walnuts, crushed, 2 tbsp - @$4.50/lb = $0.15, 100 calories
cheese, 1 oz, diced - @$4/lb = $0.25, 90 calories
dressing, 2 tbsp, light - @$3.50/24oz = $0.15 , 60 calories
Stir the two eggs together in a bowl. Lay a sheet of aluminum foil on a large baking sheet. Optionally spray oil on top. Set the oven to 425 F.
Dry the fish between the paper towels, coat in flour, dip in the egg, then coat in bread crumbs. Place on the aluminum foil with a little space between each. Bake in the preheated oven for about 18 minutes. Season with black pepper, thyme, or cayenne as you like.
The fish is a nice treat that should be a more common part of the American diet. It is usually expensive, though. You can use chicken instead, cutting the cost of the meal by at least $1. Just set the oven to 350 F and increase the baking time a few minutes. Chicken should be cooked to an internal temperature of 165 F, and juices should be clear.
This salad is something I make very often, but the price is usually higher. Even with sales, this salad for two people usually costs me closer to $2. The difference is in the prices for bagged spinach and salad mix. If you buy your own greens, you may cut your cost a bit, but do more work. Mushrooms are often $3/lb, though they've been $3.50/lb lately.
Entree - $2.92 - 630 calories:
catfish, 1 lb - $2.29, 240 calories
flour, 1/2 cup - $0.08, 100 calories (half gets eaten)
eggs, 2 - @ $1.80/dozen = $0.30, 140 calories
breadcrumbs, 1 cup - $1/can = $0.20, 150 calories (half gets eaten)
paper towels, 2 - $0.03
aluminum foil, 16" - <$0.02
Garlic Bread (or Toast) - $0.61 - 400 calories:
bread, "French", 1/4 loaf - @$2/loaf = $0.50, ~300 calories
butter or olive oil, 1 tbsp - $0.06, 100 calories
garlic powder, 1/2 tsp - <$0.05
Salad - $1.38 - 290 calories:
baby spinach, 2.25 oz - @$1/9oz bag = $0.25, 15 calories
salad mix (mostly iceberg), 3 oz - @$1/12oz bag = $0.25, 15 calories
mushrooms, 2 oz - @$1/6oz = $0.33, 10 calories
walnuts, crushed, 2 tbsp - @$4.50/lb = $0.15, 100 calories
cheese, 1 oz, diced - @$4/lb = $0.25, 90 calories
dressing, 2 tbsp, light - @$3.50/24oz = $0.15 , 60 calories
Stir the two eggs together in a bowl. Lay a sheet of aluminum foil on a large baking sheet. Optionally spray oil on top. Set the oven to 425 F.
Dry the fish between the paper towels, coat in flour, dip in the egg, then coat in bread crumbs. Place on the aluminum foil with a little space between each. Bake in the preheated oven for about 18 minutes. Season with black pepper, thyme, or cayenne as you like.
The fish is a nice treat that should be a more common part of the American diet. It is usually expensive, though. You can use chicken instead, cutting the cost of the meal by at least $1. Just set the oven to 350 F and increase the baking time a few minutes. Chicken should be cooked to an internal temperature of 165 F, and juices should be clear.
This salad is something I make very often, but the price is usually higher. Even with sales, this salad for two people usually costs me closer to $2. The difference is in the prices for bagged spinach and salad mix. If you buy your own greens, you may cut your cost a bit, but do more work. Mushrooms are often $3/lb, though they've been $3.50/lb lately.
2010-01-11
Price Guidelines
I long ago established some hard rules for myself as far as how much I am willing to spend for certain foods. Despite inflation, I have not changed these limits since setting them about ten years ago. Though these are strict rules for me, you may find them to be useful guidelines when you are at the grocery store. If something costs more than my limit, I just don't buy it. There are many foods that I can only buy when they are on sale, and I have found that foods go on sale often enough that I do not go deprived of the foods I like. I often find food for less than my limits. I shop at a regular Albertson's chain store for most products.
Steak (rare occasions)- $5.00/lb (I am still sometimes able to get tenderloin and T-bones)
Chicken breasts, boneless, skinless - $2.00/lb
Cereal - $2.00/lb
Cheese - $4.00/lb
Mushrooms - $3.00/lb
Carrots - $1.00/lb
Onions - $1.00/lb
Tomatoes, canned - $1.00/32oz
Pineapple, canned (Dole) - $1.00/20oz
Yogurt (Danon Light & Fit or Yoplait only) - $0.085/oz
Granola Bars (Kashi or Nature Valley) - $0.50 ea.
Orange Juice (Tropicana only) - $0.05/oz
Spices - $1.00/1.3oz (buy these at a drug store or hardware store; not McCormick)
I do go to Trader Joe's for a few things, and I am lucky that one is very close to me. They have very inexpensive all natural peanut butter, honey, tea, tree nuts, fine cheeses, and chocolate.
Besides those limits, I tend to buy things only when they are on sale, but without strict limits in mind. Canned vegetables, tuna, potatoes, bagged salad/spinach, fish, bacon (typically buy 1 get 2 free deals). Once or twice per year I've been able to buy 101 fl oz jugs of extra virgin olive oil for $10-12, which is a steal. Every once in a while canned veggies are 42-50 cents per can, and I stock up. A small local market sometimes has grapefruit 6/$2, so that's when I get to eat grapefruit. I make my own bread, which is fun and cheap; yeast comes in an $8 jar that can make approximately 32 loaves or 48 pizzas. I love the summer for berries, and the fall for apples and squash. Local, seasonal foods are better quality and the prices are reasonable even to me.
Some prices are rising and causing me to reconsider my shopping behaviors with regard to them. Brown rice, which I can only find in 2lb bags, is getting more expensive. It's up to $2.50 per bag now, and I've been using barley as a replacement in some meals. Canned tuna is rising, so I bought piles of it the last time it was $0.50/can, and I don't think I'll ever see that price again. I will gradually adapt to changes in the market, but always strive to optimize my grocery habits.
Steak (rare occasions)- $5.00/lb (I am still sometimes able to get tenderloin and T-bones)
Chicken breasts, boneless, skinless - $2.00/lb
Cereal - $2.00/lb
Cheese - $4.00/lb
Mushrooms - $3.00/lb
Carrots - $1.00/lb
Onions - $1.00/lb
Tomatoes, canned - $1.00/32oz
Pineapple, canned (Dole) - $1.00/20oz
Yogurt (Danon Light & Fit or Yoplait only) - $0.085/oz
Granola Bars (Kashi or Nature Valley) - $0.50 ea.
Orange Juice (Tropicana only) - $0.05/oz
Spices - $1.00/1.3oz (buy these at a drug store or hardware store; not McCormick)
I do go to Trader Joe's for a few things, and I am lucky that one is very close to me. They have very inexpensive all natural peanut butter, honey, tea, tree nuts, fine cheeses, and chocolate.
Besides those limits, I tend to buy things only when they are on sale, but without strict limits in mind. Canned vegetables, tuna, potatoes, bagged salad/spinach, fish, bacon (typically buy 1 get 2 free deals). Once or twice per year I've been able to buy 101 fl oz jugs of extra virgin olive oil for $10-12, which is a steal. Every once in a while canned veggies are 42-50 cents per can, and I stock up. A small local market sometimes has grapefruit 6/$2, so that's when I get to eat grapefruit. I make my own bread, which is fun and cheap; yeast comes in an $8 jar that can make approximately 32 loaves or 48 pizzas. I love the summer for berries, and the fall for apples and squash. Local, seasonal foods are better quality and the prices are reasonable even to me.
Some prices are rising and causing me to reconsider my shopping behaviors with regard to them. Brown rice, which I can only find in 2lb bags, is getting more expensive. It's up to $2.50 per bag now, and I've been using barley as a replacement in some meals. Canned tuna is rising, so I bought piles of it the last time it was $0.50/can, and I don't think I'll ever see that price again. I will gradually adapt to changes in the market, but always strive to optimize my grocery habits.
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