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Did You Notice?","publishDate":1504736790,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on NPR's Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/09/20170906_me_grocery_prices_have_been_falling_did_you_notice_.mp3\u003c/p>\n\u003cp>Food prices in America were down for the longest period in about 60 years.\u003c/p>\n\u003cp>Wait, what?\u003c/p>\n\u003cp>It's not something that shoppers seemed to have noticed much.\u003c/p>\n\u003cp>\"Are you serious? Really?\" says Michelle German, holding a bag of groceries and wine at a Harris Teeter store in Washington, D.C. \"I just spent about $40 dollars on four items and I'm like, wait, how did I spend that much money?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But a number of foods — most notably, beef, eggs and dairy — saw some \u003ca href=\"https://www.bls.gov/opub/ted/2016/consumer-food-prices-rise-0-point-2-percent-from-july-2015-to-july-2016.htm\">serious price drops\u003c/a> over the course of 2016 and into 2017. For 19 months straight, the U.S. government reported declines in the food consumer price index, which compares supermarket prices with what they were a year earlier.\u003c/p>\n\u003cfigure id=\"attachment_120437\" class=\"wp-caption aligncenter\" style=\"max-width: 1544px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM.png\" alt='Source: <a href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index</a>' width=\"1544\" height=\"1066\" class=\"size-full wp-image-120437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM.png 1544w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-160x110.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-800x552.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-768x530.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-1020x704.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-1180x815.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-960x663.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-240x166.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-375x259.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-520x359.png 520w\" sizes=\"(max-width: 1544px) 100vw, 1544px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index\u003c/a> \u003ccite>(Brittany Mayes and Jessenia Araya/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The measure \u003ca href=\"https://www.bls.gov/opub/ted/2017/consumer-price-index-rose-1-point-7-percent-from-july-2016-to-july-2017.htm\">marked its first small uptick\u003c/a> in July. (Year-to-year comparisons are more telling than month-to-month data, because they aren't affected by seasonal fluctuations.)\u003c/p>\n\u003cp>\"It is rather a unique period, something certainly I've never seen in my 37 years,\" says Brian Todd, president and CEO of \u003ca href=\"https://www.foodinstitute.com/\">The Food Institute\u003c/a>, an industry research organization. According to \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">data from the Bureau of Labor Statistics\u003c/a>, the last time the country went through such a long deflationary stretch in groceries was in the mid-1950s.\u003c/p>\n\u003cp>Typically, low food prices accompany a weak, struggling economy, says Jon Springer, retail editor at \u003ca href=\"http://www.supermarketnews.com/\">Supermarket News\u003c/a>, a trade publication. \"What happened over this last year has really taken people a little bit by surprise,\" he says, calling the period \"unusual.\" Todd, too, called it \"unique.\"\u003c/p>\n\u003cp>So, what happened?\u003c/p>\n\u003cp>Economists blame a confluence of factors. Energy and transportation costs fell, allowing food producers to operate more cheaply. But there was also a glut of food on the market: China started buying less food from the U.S. — and so did other countries, partly because American goods got more expensive as the dollar got stronger. Some experts also say Americans themselves contributed, through changing tastes — for instances, more people have been cutting back on beef.\u003c/p>\n\u003cfigure id=\"attachment_120436\" class=\"wp-caption aligncenter\" style=\"max-width: 1560px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM.png\" alt='Source: <a href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index</a>' width=\"1560\" height=\"744\" class=\"size-full wp-image-120436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM.png 1560w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-160x76.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-800x382.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-768x366.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-1020x486.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-1180x563.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-960x458.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-240x114.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-375x179.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-520x248.png 520w\" sizes=\"(max-width: 1560px) 100vw, 1560px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index\u003c/a> \u003ccite>(Brittany Mayes and Jessenia Araya/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It all translated into a shift of supply and demand: People weren't buying as much beef and eggs as farmers and ranchers were producing.\u003c/p>\n\u003cp>\"Our consumption is actually pretty good in the U.S. ... But, there's no way they can eat enough cheese and ice cream to use everything we produce,\" says dairy farmer Merri Post. \"Although I'd like to sure see them try — I think if everybody had a little more cheese.... ,\" she adds, with a laugh.\u003c/p>\n\u003cp>Merri and Bill Post run the \u003ca href=\"https://www.facebook.com/Middleroad-Acres-182360816388/\">Middleroad Acres\u003c/a> farm in southwestern Minnesota. Every day, their cows produce some 10,000 pounds of milk, which winds through plants in Iowa and Wisconsin to become cheddar cheese. Dairy is their lifeblood — they actually live on the same farm where Bill grew up.\u003c/p>\n\u003cp>Merri Post says they had prepared for low milk prices but didn't expect such a long streak. The couple grows the crops that they feed their cows, but she says they lose money with every bushel of corn they feed a cow.\u003c/p>\n\u003cp>\"There are times you know ... you're writing a check for the privilege to milk your cows,\" says Post. \"You're not making money. You are writing a check to do your job that day.\"\u003c/p>\n\u003cp>Last year, there was such a glut of dairy that some farmers \u003ca href=\"https://www.csmonitor.com/USA/2016/1014/Why-dairy-farmers-dumped-43-million-gallons-of-milk-this-year\">were dumping\u003c/a> excess milk. \"We aren't at that,\" Post says. \"Although our creameries \u003cem>are \u003c/em>full. They can't take on more milk.\"\u003c/p>\n\u003cp>There's good news for Post, though: The dairy price index is slowly starting to tick up along with many other foods.\u003c/p>\n\u003cp>Grocery prices \"will gradually go up,\" says Springer. \"One of the big questions is how fast retailers will enact their own price increases because they've got to keep an eye on one another — because nobody wants to look like they're more expensive than the other guy.\"\u003c/p>\n\u003cp>The price war among grocery stores has been intense. The leading sellers, Walmart and Kroger, have been fighting Target and other competitors for the lowest price around. Even the typically upscale Whole Foods last week lowered prices for organic baby kale and avocado after its acquisition by Amazon closed. German chains Aldi and Lidl, which are adding stores in the U.S., are \u003ca href=\"https://www.bloomberg.com/news/features/2017-06-27/the-price-war-over-american-groceries-is-getting-bloody\">adding extra pressure\u003c/a> with deep discounts.\u003c/p>\n\u003cp>\"There is quite a bit of price competition already happening in the grocery industry, so they've got to be very cautious about\" raising prices, Springer says. Todd, at the Food Institute, predicts that overall, prices this year will be higher by only about 1 percent, compared with last year. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"For 19 months in a row, food prices in America's supermarkets fell compared to a year earlier. This is good news for shoppers but has weighed on the grocery industry and the people who grow our food.","status":"publish","parent":0,"modified":1504736790,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":828},"headData":{"title":"Grocery Prices Have Been Falling. Did You Notice? | KQED","description":"For 19 months in a row, food prices in America's supermarkets fell compared to a year earlier. This is good news for shoppers but has weighed on the grocery industry and the people who grow our food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grocery Prices Have Been Falling. Did You Notice?","datePublished":"2017-09-06T22:26:30.000Z","dateModified":"2017-09-06T22:26:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120431 https://ww2.kqed.org/bayareabites/?p=120431","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/06/grocery-prices-have-been-falling-did-you-notice/","disqusTitle":"Grocery Prices Have Been Falling. Did You Notice?","source":"Economy and Food Costs","sourceUrl":"https://ww2.kqed.org/bayareabites/category/economy-and-food-costs/","nprImageCredit":"Joe Raedle","nprByline":"Alina Selyukh, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"547820236","nprApiLink":"http://api.npr.org/query?id=547820236&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/09/06/547820236/grocery-prices-have-been-falling-did-you-notice?ft=nprml&f=547820236","nprRetrievedStory":"1","nprPubDate":"Wed, 06 Sep 2017 08:16:00 -0400","nprStoryDate":"Wed, 06 Sep 2017 04:55:00 -0400","nprLastModifiedDate":"Wed, 06 Sep 2017 15:48:11 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/09/20170906_me_grocery_prices_have_been_falling_did_you_notice_.mp3?orgId=1&topicId=1053&d=215&p=3&story=547820236&t=progseg&e=548803221&seg=13&ft=nprml&f=547820236","nprAudioM3u":"http://api.npr.org/m3u/1548819289-44cfbe.m3u?orgId=1&topicId=1053&d=215&p=3&story=547820236&t=progseg&e=548803221&seg=13&ft=nprml&f=547820236","path":"/bayareabites/120431/grocery-prices-have-been-falling-did-you-notice","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/09/20170906_me_grocery_prices_have_been_falling_did_you_notice_.mp3?orgId=1&topicId=1053&d=215&p=3&story=547820236&t=progseg&e=548803221&seg=13&ft=nprml&f=547820236","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on NPR's Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/09/20170906_me_grocery_prices_have_been_falling_did_you_notice_.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food prices in America were down for the longest period in about 60 years.\u003c/p>\n\u003cp>Wait, what?\u003c/p>\n\u003cp>It's not something that shoppers seemed to have noticed much.\u003c/p>\n\u003cp>\"Are you serious? Really?\" says Michelle German, holding a bag of groceries and wine at a Harris Teeter store in Washington, D.C. \"I just spent about $40 dollars on four items and I'm like, wait, how did I spend that much money?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But a number of foods — most notably, beef, eggs and dairy — saw some \u003ca href=\"https://www.bls.gov/opub/ted/2016/consumer-food-prices-rise-0-point-2-percent-from-july-2015-to-july-2016.htm\">serious price drops\u003c/a> over the course of 2016 and into 2017. For 19 months straight, the U.S. government reported declines in the food consumer price index, which compares supermarket prices with what they were a year earlier.\u003c/p>\n\u003cfigure id=\"attachment_120437\" class=\"wp-caption aligncenter\" style=\"max-width: 1544px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM.png\" alt='Source: <a href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index</a>' width=\"1544\" height=\"1066\" class=\"size-full wp-image-120437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM.png 1544w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-160x110.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-800x552.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-768x530.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-1020x704.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-1180x815.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-960x663.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-240x166.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-375x259.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-520x359.png 520w\" sizes=\"(max-width: 1544px) 100vw, 1544px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index\u003c/a> \u003ccite>(Brittany Mayes and Jessenia Araya/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The measure \u003ca href=\"https://www.bls.gov/opub/ted/2017/consumer-price-index-rose-1-point-7-percent-from-july-2016-to-july-2017.htm\">marked its first small uptick\u003c/a> in July. (Year-to-year comparisons are more telling than month-to-month data, because they aren't affected by seasonal fluctuations.)\u003c/p>\n\u003cp>\"It is rather a unique period, something certainly I've never seen in my 37 years,\" says Brian Todd, president and CEO of \u003ca href=\"https://www.foodinstitute.com/\">The Food Institute\u003c/a>, an industry research organization. According to \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">data from the Bureau of Labor Statistics\u003c/a>, the last time the country went through such a long deflationary stretch in groceries was in the mid-1950s.\u003c/p>\n\u003cp>Typically, low food prices accompany a weak, struggling economy, says Jon Springer, retail editor at \u003ca href=\"http://www.supermarketnews.com/\">Supermarket News\u003c/a>, a trade publication. \"What happened over this last year has really taken people a little bit by surprise,\" he says, calling the period \"unusual.\" Todd, too, called it \"unique.\"\u003c/p>\n\u003cp>So, what happened?\u003c/p>\n\u003cp>Economists blame a confluence of factors. Energy and transportation costs fell, allowing food producers to operate more cheaply. But there was also a glut of food on the market: China started buying less food from the U.S. — and so did other countries, partly because American goods got more expensive as the dollar got stronger. Some experts also say Americans themselves contributed, through changing tastes — for instances, more people have been cutting back on beef.\u003c/p>\n\u003cfigure id=\"attachment_120436\" class=\"wp-caption aligncenter\" style=\"max-width: 1560px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM.png\" alt='Source: <a href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index</a>' width=\"1560\" height=\"744\" class=\"size-full wp-image-120436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM.png 1560w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-160x76.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-800x382.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-768x366.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-1020x486.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-1180x563.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-960x458.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-240x114.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-375x179.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-520x248.png 520w\" sizes=\"(max-width: 1560px) 100vw, 1560px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index\u003c/a> \u003ccite>(Brittany Mayes and Jessenia Araya/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It all translated into a shift of supply and demand: People weren't buying as much beef and eggs as farmers and ranchers were producing.\u003c/p>\n\u003cp>\"Our consumption is actually pretty good in the U.S. ... But, there's no way they can eat enough cheese and ice cream to use everything we produce,\" says dairy farmer Merri Post. \"Although I'd like to sure see them try — I think if everybody had a little more cheese.... ,\" she adds, with a laugh.\u003c/p>\n\u003cp>Merri and Bill Post run the \u003ca href=\"https://www.facebook.com/Middleroad-Acres-182360816388/\">Middleroad Acres\u003c/a> farm in southwestern Minnesota. Every day, their cows produce some 10,000 pounds of milk, which winds through plants in Iowa and Wisconsin to become cheddar cheese. Dairy is their lifeblood — they actually live on the same farm where Bill grew up.\u003c/p>\n\u003cp>Merri Post says they had prepared for low milk prices but didn't expect such a long streak. The couple grows the crops that they feed their cows, but she says they lose money with every bushel of corn they feed a cow.\u003c/p>\n\u003cp>\"There are times you know ... you're writing a check for the privilege to milk your cows,\" says Post. \"You're not making money. You are writing a check to do your job that day.\"\u003c/p>\n\u003cp>Last year, there was such a glut of dairy that some farmers \u003ca href=\"https://www.csmonitor.com/USA/2016/1014/Why-dairy-farmers-dumped-43-million-gallons-of-milk-this-year\">were dumping\u003c/a> excess milk. \"We aren't at that,\" Post says. \"Although our creameries \u003cem>are \u003c/em>full. They can't take on more milk.\"\u003c/p>\n\u003cp>There's good news for Post, though: The dairy price index is slowly starting to tick up along with many other foods.\u003c/p>\n\u003cp>Grocery prices \"will gradually go up,\" says Springer. \"One of the big questions is how fast retailers will enact their own price increases because they've got to keep an eye on one another — because nobody wants to look like they're more expensive than the other guy.\"\u003c/p>\n\u003cp>The price war among grocery stores has been intense. The leading sellers, Walmart and Kroger, have been fighting Target and other competitors for the lowest price around. Even the typically upscale Whole Foods last week lowered prices for organic baby kale and avocado after its acquisition by Amazon closed. German chains Aldi and Lidl, which are adding stores in the U.S., are \u003ca href=\"https://www.bloomberg.com/news/features/2017-06-27/the-price-war-over-american-groceries-is-getting-bloody\">adding extra pressure\u003c/a> with deep discounts.\u003c/p>\n\u003cp>\"There is quite a bit of price competition already happening in the grocery industry, so they've got to be very cautious about\" raising prices, Springer says. Todd, at the Food Institute, predicts that overall, prices this year will be higher by only about 1 percent, compared with last year. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120431/grocery-prices-have-been-falling-did-you-notice","authors":["byline_bayareabites_120431"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_358"],"tags":["bayareabites_1397","bayareabites_835","bayareabites_13273","bayareabites_15185"],"featImg":"bayareabites_120432","label":"source_bayareabites_120431"},"bayareabites_93622":{"type":"posts","id":"bayareabites_93622","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93622","score":null,"sort":[1425340495000]},"guestAuthors":[],"slug":"your-grandparents-spent-more-of-their-money-on-food-than-you-do","title":"Your Grandparents Spent More Of Their Money On Food Than You Do","publishDate":1425340495,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93629\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/usda-income.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/usda-income.png\" alt=\"Per capita disposable income spent on food in the U.S., 1960-2013. Image: USDA Economic Research Service\" width=\"800\" height=\"639\" class=\"size-full wp-image-93629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income-400x320.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income-768x613.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income-320x256.png 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Per capita disposable income spent on food in the U.S., 1960-2013. Image: USDA Economic Research Service\u003c/figcaption>\u003c/figure>\n\u003cp>By Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/02/389578089/your-grandparents-spent-more-of-their-money-on-food-than-you-do\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/2/15)\u003c/p>\n\u003cp>When admiring such enticing items at the grocery store as an avocado for $1.50, an $8 chocolate bar or fresh wild Alaskan salmon for $20 a pound, you've probably experienced sticker shock.\u003c/p>\n\u003cp>Indeed, retailers and restaurants offer myriad opportunities to blow your food budget in one fell swoop.\u003c/p>\n\u003cp>But our spending on food — proportional to our income — has actually declined dramatically since 1960, according a chart recently published by the U.S. Department of Agriculture. As the chart shows, the average share of per capita\u003cstrong> \u003c/strong>income spent on food declined from 17.5 percent in 1960 to 9.6 percent in 2007. (It has since risen slightly, reaching 9.9 percent in 2013.)\u003c/p>\n\u003cp>Because of the overall rise in income, and the consistent shrinking of food prices adjusted for inflation, we actually have more disposable income than our grandparents did, according to \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/annette-clauson.aspx\">Annette Clauson\u003c/a>, an agricultural economist with USDA's Economic Research Service who helped calculate the data in the chart.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We are purchasing more food for less money, and we are purchasing our food for less of our income,\" Clauson tells The Salt. \"This is a good thing, because we have income to purchase other things.\" (We know, it may not always feel that way these days.)\u003c/p>\n\u003cfigure id=\"attachment_93630\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/food-prices.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/food-prices.png\" alt=\"Households spend more money on food when incomes rise, but that expenditure represents a smaller portion of income. Image: USDA Economic Research Service\" width=\"800\" height=\"639\" class=\"size-full wp-image-93630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices-400x320.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices-768x613.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices-320x256.png 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Households spend more money on food when incomes rise, but that expenditure represents a smaller portion of income. Image: USDA Economic Research Service\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the more money you make, the more total dollars you'll have available to spend on food. But that expenditure will be a smaller share of your total income, as this second chart shows. Likewise, the less you make, the bigger your food spending will be relative to your income — and the more costly food may seem.\u003c/p>\n\u003cp>In 2013, the lowest income bracket spent on average $3,655 annually on food, or 36 percent of total income. People in the highest income bracket, meanwhile, spent about $11,000 annually on food, which was only about 8 percent of their earnings.\u003c/p>\n\u003cp>What's more, says Clauson, when it comes to consumer purchases, Americans spend the least on food consumed at home compared with just about every other country in the world.\u003c/p>\n\u003cp>To be clear, this is not relative to income. It's a \u003ca href=\"http://www.ers.usda.gov/data-products/food-expenditures.aspx\">slightly different calculation\u003c/a> the USDA does when it compares food spending in the U.S. with other countries.\u003c/p>\n\u003cp>About 40 percent of household consumer expenditures in Guatemala and the Philippines went to food in 2013, compared with just 6.7 percent in the U.S. Even the French and the Japanese spend about double of what we spend on food — 14 percent of all consumer expenditures each. (You can check out that data, and the data for 85 other countries, \u003ca href=\"http://www.ers.usda.gov/data-products/food-expenditures.aspx\">here\u003c/a>.)\u003c/p>\n\u003cp>\"Food is a still a good bargain for the American consumer,\" says Clauson.\u003c/p>\n\u003cp>That may be true in general terms, and as NPR's Marilyn Geewax \u003ca href=\"http://www.npr.org/2015/02/12/385720551/as-commodity-prices-plunge-groceries-may-be-next\">reported\u003c/a> in February, soybeans, sugar and wheat are all cheaper than they were a few years ago.\u003c/p>\n\u003cp>But as we've reported, there's been volatility in the price of plenty of other food items. And key staples like \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/19/363518869/no-misteak-high-beef-prices-a-boon-for-drought-weary-ranchers\">beef\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/29/373802858/how-californias-new-rules-are-scrambling-the-egg-industry\">eggs\u003c/a> are actually more expensive these days than they have been. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Shelling out dough at the grocery store can often feel painful. But Americans on average actually spend far less on food relative to their income than they did 50 years ago.","status":"publish","parent":0,"modified":1425340495,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":574},"headData":{"title":"Your Grandparents Spent More Of Their Money On Food Than You Do | KQED","description":"Shelling out dough at the grocery store can often feel painful. But Americans on average actually spend far less on food relative to their income than they did 50 years ago.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Grandparents Spent More Of Their Money On Food Than You Do","datePublished":"2015-03-02T23:54:55.000Z","dateModified":"2015-03-02T23:54:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93622 http://blogs.kqed.org/bayareabites/?p=93622","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/02/your-grandparents-spent-more-of-their-money-on-food-than-you-do/","disqusTitle":"Your Grandparents Spent More Of Their Money On Food Than You Do","nprByline":"Eliza Barclay","nprStoryId":"389578089","nprApiLink":"http://api.npr.org/query?id=389578089&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/02/389578089/your-grandparents-spent-more-of-their-money-on-food-than-you-do?ft=nprml&f=389578089","nprRetrievedStory":"1","nprPubDate":"Mon, 02 Mar 2015 15:10:00 -0500","nprStoryDate":"Mon, 02 Mar 2015 14:55:00 -0500","nprLastModifiedDate":"Mon, 02 Mar 2015 15:10:41 -0500","path":"/bayareabites/93622/your-grandparents-spent-more-of-their-money-on-food-than-you-do","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93629\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/usda-income.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/usda-income.png\" alt=\"Per capita disposable income spent on food in the U.S., 1960-2013. Image: USDA Economic Research Service\" width=\"800\" height=\"639\" class=\"size-full wp-image-93629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income-400x320.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income-768x613.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income-320x256.png 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Per capita disposable income spent on food in the U.S., 1960-2013. Image: USDA Economic Research Service\u003c/figcaption>\u003c/figure>\n\u003cp>By Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/02/389578089/your-grandparents-spent-more-of-their-money-on-food-than-you-do\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/2/15)\u003c/p>\n\u003cp>When admiring such enticing items at the grocery store as an avocado for $1.50, an $8 chocolate bar or fresh wild Alaskan salmon for $20 a pound, you've probably experienced sticker shock.\u003c/p>\n\u003cp>Indeed, retailers and restaurants offer myriad opportunities to blow your food budget in one fell swoop.\u003c/p>\n\u003cp>But our spending on food — proportional to our income — has actually declined dramatically since 1960, according a chart recently published by the U.S. Department of Agriculture. As the chart shows, the average share of per capita\u003cstrong> \u003c/strong>income spent on food declined from 17.5 percent in 1960 to 9.6 percent in 2007. (It has since risen slightly, reaching 9.9 percent in 2013.)\u003c/p>\n\u003cp>Because of the overall rise in income, and the consistent shrinking of food prices adjusted for inflation, we actually have more disposable income than our grandparents did, according to \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/annette-clauson.aspx\">Annette Clauson\u003c/a>, an agricultural economist with USDA's Economic Research Service who helped calculate the data in the chart.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We are purchasing more food for less money, and we are purchasing our food for less of our income,\" Clauson tells The Salt. \"This is a good thing, because we have income to purchase other things.\" (We know, it may not always feel that way these days.)\u003c/p>\n\u003cfigure id=\"attachment_93630\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/food-prices.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/food-prices.png\" alt=\"Households spend more money on food when incomes rise, but that expenditure represents a smaller portion of income. Image: USDA Economic Research Service\" width=\"800\" height=\"639\" class=\"size-full wp-image-93630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices-400x320.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices-768x613.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices-320x256.png 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Households spend more money on food when incomes rise, but that expenditure represents a smaller portion of income. Image: USDA Economic Research Service\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the more money you make, the more total dollars you'll have available to spend on food. But that expenditure will be a smaller share of your total income, as this second chart shows. Likewise, the less you make, the bigger your food spending will be relative to your income — and the more costly food may seem.\u003c/p>\n\u003cp>In 2013, the lowest income bracket spent on average $3,655 annually on food, or 36 percent of total income. People in the highest income bracket, meanwhile, spent about $11,000 annually on food, which was only about 8 percent of their earnings.\u003c/p>\n\u003cp>What's more, says Clauson, when it comes to consumer purchases, Americans spend the least on food consumed at home compared with just about every other country in the world.\u003c/p>\n\u003cp>To be clear, this is not relative to income. It's a \u003ca href=\"http://www.ers.usda.gov/data-products/food-expenditures.aspx\">slightly different calculation\u003c/a> the USDA does when it compares food spending in the U.S. with other countries.\u003c/p>\n\u003cp>About 40 percent of household consumer expenditures in Guatemala and the Philippines went to food in 2013, compared with just 6.7 percent in the U.S. Even the French and the Japanese spend about double of what we spend on food — 14 percent of all consumer expenditures each. (You can check out that data, and the data for 85 other countries, \u003ca href=\"http://www.ers.usda.gov/data-products/food-expenditures.aspx\">here\u003c/a>.)\u003c/p>\n\u003cp>\"Food is a still a good bargain for the American consumer,\" says Clauson.\u003c/p>\n\u003cp>That may be true in general terms, and as NPR's Marilyn Geewax \u003ca href=\"http://www.npr.org/2015/02/12/385720551/as-commodity-prices-plunge-groceries-may-be-next\">reported\u003c/a> in February, soybeans, sugar and wheat are all cheaper than they were a few years ago.\u003c/p>\n\u003cp>But as we've reported, there's been volatility in the price of plenty of other food items. And key staples like \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/19/363518869/no-misteak-high-beef-prices-a-boon-for-drought-weary-ranchers\">beef\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/29/373802858/how-californias-new-rules-are-scrambling-the-egg-industry\">eggs\u003c/a> are actually more expensive these days than they have been. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93622/your-grandparents-spent-more-of-their-money-on-food-than-you-do","authors":["byline_bayareabites_93622"],"categories":["bayareabites_1962","bayareabites_10916"],"tags":["bayareabites_1397","bayareabites_961","bayareabites_13273"],"featImg":"bayareabites_93623","label":"bayareabites"},"bayareabites_87113":{"type":"posts","id":"bayareabites_87113","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87113","score":null,"sort":[1409855807000]},"guestAuthors":[],"slug":"millions-struggle-to-get-enough-to-eat-despite-jobs-returning","title":"Millions Struggle To Get Enough To Eat Despite Jobs Returning","publishDate":1409855807,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87114\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\" alt=\"People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-87114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345537318/millions-struggle-to-get-enough-to-eat-despite-jobs-returning\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/3/14)\u003c/p>\n\u003cp>The number of U.S. families that struggled to get enough to eat last year was essentially unchanged from the year before, according to the U.S. Department of Agriculture's \u003ca href=\"http://www.ers.usda.gov/publications/err-economic-research-report/err173.aspx#.VAcVaaM_vjs\">latest report\u003c/a> on \"food security.\"\u003c/p>\n\u003cp>The agency says that about 17.5 million families — or 1 in 7 — were food insecure last year. That means that at some point during the year, the household had trouble feeding all of its members. In 2012, the number was 17.6 million.\u003c/p>\n\u003cp>The number of households experiencing what the government calls \"very low food security\" — which means people actually miss meals or cut back their intake because they don't have enough money for food — was also essentially unchanged last year at 6.8 million households.\u003c/p>\n\u003cp>Anti-hunger groups say the fact that so many families are still struggling to put enough food on the table, even as the economy improves, is a sign that more needs to be done to help them out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"These startling numbers prove there has been no true economic recovery for tens of millions of struggling U.S. families,\" Joel Berg, executive director of the New York City Coalition Against Hunger, said in a \u003ca href=\"https://nyccah.org/node/1716\">statement\u003c/a>. \"It is clearer than ever that we need a massive new government jobs program, a significant increase in the minimum wage and a robust increase in the federal nutrition safety net program.\"\u003c/p>\n\u003cp>USDA sociologist \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/alisha-coleman-jensen.aspx\">Alisha Coleman-Jensen\u003c/a>, an author of the report, says the numbers have not declined as much as one might expect with a drop in unemployment, because higher food prices and inflation last year offset the benefits of a brighter job market.\u003c/p>\n\u003cp>She notes that over a two-year period, the drop in the percentage of struggling families was statistically significant — from 14.9 percent in 2011 to 14.3 percent last year.\u003c/p>\n\u003cp>Still, the level of food insecurity remains much higher than it was before the recession. In 2007, about 11 percent of households struggled to get enough to eat.\u003c/p>\n\u003cp>Other highlights from the report:\u003c/p>\n\u003cul>\n\u003cli>One bright spot was a big decline in the number of families with very low food security among children. That means that at least one child in the household was hungry, skipped a meal or didn't eat for an entire day because there wasn't enough money for food. In 2012, the number was 463,000. Last year, it was 360,000.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Children in about 3.8 million households did not receive adequate, nutritious food at some point during the year. That's down slightly from 2012.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Sixty-two percent of food-insecure families reported that they received some federal food aid, such as SNAP (Supplemental Nutrition Assistance Program) benefits, formerly known as food stamps. In 2012, the percentage was 59 percent. Anti-hunger groups note that the impact of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">SNAP cuts\u003c/a> that went into effect late last year are not reflected in this report.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>The rate of food insecurity varied greatly depending on the race or ethnicity of the head of the household — 10.6 percent of white households struggled to get enough to eat, compared with 26.1 percent of black households and 23.7 percent of Hispanic households.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>More than a third of families headed by single women with children were food insecure.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Families were more likely to struggle with food if they were living in cities or rural areas, rather than in suburbs.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The number of food insecure Americans did not decline between 2012 and 2013, according to the USDA. And the level of food insecurity remains much higher than it was before the recession.","status":"publish","parent":0,"modified":1409855807,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":635},"headData":{"title":"Millions Struggle To Get Enough To Eat Despite Jobs Returning | KQED","description":"The number of food insecure Americans did not decline between 2012 and 2013, according to the USDA. And the level of food insecurity remains much higher than it was before the recession.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Millions Struggle To Get Enough To Eat Despite Jobs Returning","datePublished":"2014-09-04T18:36:47.000Z","dateModified":"2014-09-04T18:36:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"87113 http://blogs.kqed.org/bayareabites/?p=87113","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/04/millions-struggle-to-get-enough-to-eat-despite-jobs-returning/","disqusTitle":"Millions Struggle To Get Enough To Eat Despite Jobs Returning","nprByline":"Pam Fessler","nprStoryId":"345537318","nprApiLink":"http://api.npr.org/query?id=345537318&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/03/345537318/millions-struggle-to-get-enough-to-eat-despite-jobs-returning?ft=3&f=345537318","nprRetrievedStory":"1","nprPubDate":"Wed, 03 Sep 2014 15:27:00 -0400","nprStoryDate":"Wed, 03 Sep 2014 14:00:00 -0400","nprLastModifiedDate":"Wed, 03 Sep 2014 15:27:45 -0400","path":"/bayareabites/87113/millions-struggle-to-get-enough-to-eat-despite-jobs-returning","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87114\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\" alt=\"People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-87114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345537318/millions-struggle-to-get-enough-to-eat-despite-jobs-returning\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/3/14)\u003c/p>\n\u003cp>The number of U.S. families that struggled to get enough to eat last year was essentially unchanged from the year before, according to the U.S. Department of Agriculture's \u003ca href=\"http://www.ers.usda.gov/publications/err-economic-research-report/err173.aspx#.VAcVaaM_vjs\">latest report\u003c/a> on \"food security.\"\u003c/p>\n\u003cp>The agency says that about 17.5 million families — or 1 in 7 — were food insecure last year. That means that at some point during the year, the household had trouble feeding all of its members. In 2012, the number was 17.6 million.\u003c/p>\n\u003cp>The number of households experiencing what the government calls \"very low food security\" — which means people actually miss meals or cut back their intake because they don't have enough money for food — was also essentially unchanged last year at 6.8 million households.\u003c/p>\n\u003cp>Anti-hunger groups say the fact that so many families are still struggling to put enough food on the table, even as the economy improves, is a sign that more needs to be done to help them out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"These startling numbers prove there has been no true economic recovery for tens of millions of struggling U.S. families,\" Joel Berg, executive director of the New York City Coalition Against Hunger, said in a \u003ca href=\"https://nyccah.org/node/1716\">statement\u003c/a>. \"It is clearer than ever that we need a massive new government jobs program, a significant increase in the minimum wage and a robust increase in the federal nutrition safety net program.\"\u003c/p>\n\u003cp>USDA sociologist \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/alisha-coleman-jensen.aspx\">Alisha Coleman-Jensen\u003c/a>, an author of the report, says the numbers have not declined as much as one might expect with a drop in unemployment, because higher food prices and inflation last year offset the benefits of a brighter job market.\u003c/p>\n\u003cp>She notes that over a two-year period, the drop in the percentage of struggling families was statistically significant — from 14.9 percent in 2011 to 14.3 percent last year.\u003c/p>\n\u003cp>Still, the level of food insecurity remains much higher than it was before the recession. In 2007, about 11 percent of households struggled to get enough to eat.\u003c/p>\n\u003cp>Other highlights from the report:\u003c/p>\n\u003cul>\n\u003cli>One bright spot was a big decline in the number of families with very low food security among children. That means that at least one child in the household was hungry, skipped a meal or didn't eat for an entire day because there wasn't enough money for food. In 2012, the number was 463,000. Last year, it was 360,000.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Children in about 3.8 million households did not receive adequate, nutritious food at some point during the year. That's down slightly from 2012.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Sixty-two percent of food-insecure families reported that they received some federal food aid, such as SNAP (Supplemental Nutrition Assistance Program) benefits, formerly known as food stamps. In 2012, the percentage was 59 percent. Anti-hunger groups note that the impact of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">SNAP cuts\u003c/a> that went into effect late last year are not reflected in this report.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>The rate of food insecurity varied greatly depending on the race or ethnicity of the head of the household — 10.6 percent of white households struggled to get enough to eat, compared with 26.1 percent of black households and 23.7 percent of Hispanic households.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>More than a third of families headed by single women with children were food insecure.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Families were more likely to struggle with food if they were living in cities or rural areas, rather than in suburbs.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87113/millions-struggle-to-get-enough-to-eat-despite-jobs-returning","authors":["byline_bayareabites_87113"],"categories":["bayareabites_1962","bayareabites_3032","bayareabites_1245","bayareabites_1246","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_1397","bayareabites_13313","bayareabites_248","bayareabites_8832","bayareabites_11838","bayareabites_10921"],"featImg":"bayareabites_87114","label":"bayareabites"},"bayareabites_64907":{"type":"posts","id":"bayareabites_64907","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64907","score":null,"sort":[1373401584000]},"guestAuthors":[],"slug":"why-there-are-too-few-cooks-for-new-york-citys-elite-kitchens","title":"Why There Are Too Few Cooks For New York City's Elite Kitchens ","publishDate":1373401584,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc-1024x763.jpg\" alt=\"A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\" width=\"1024\" height=\"763\" class=\"size-large wp-image-64912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130709_me_10.mp3\"] \u003c/p>\n\u003cp>Post by Jane Black, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>New York City has long been considered the nation's epicenter for all things culinary. The borough of Manhattan had more than 6,000 restaurants at last count. And the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.\u003c/p>\n\u003cp>But lately, some cooks have begun to go elsewhere to make names for themselves.\u003c/p>\n\u003cp>Among the reasons for the culinary exodus: Chefs' obsession with local ingredients is making smaller communities a lot more appealing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the good old days, which weren't actually all that long ago, it was easy for people like chef Peter Hoffman to hire experienced cooks. Lately, though, the chef shortage has turned his recruiting process into something of an extreme sport.\u003c/p>\n\u003cp>\"I began to ask myself the questions: 'What is going on?' \" Hoffman says. \"'Where has everybody gone?' \"\u003c/p>\n\u003cp>Hoffman used to post an ad on Craig's List for his farm-to-table restaurant, \u003ca href=\"http://backfortynyc.com/locations/back-forty-west-soho/\">Back Forty West\u003c/a>, in New York's Soho neighborhood, and then watch the resumes roll in.\u003c/p>\n\u003cp>These days? It's either bupkis or a slew of applicants with just a few months of experience — at restaurants like McDonald's.\u003c/p>\n\u003cp>\"I sat down in certain desperate moments and sent an email to every single cook that I knew,\" he says, \"and said, 'We're looking, we need people.' And what I got back for the most part were, 'Sorry, dude, wish I could help you, I'm in the same boat.' \"\u003c/p>\n\u003cp>No cooks in Manhattan? Careers in food have never been more fashionable. It feels like you can't turn on the TV without seeing a pack of \"cheftestants\" battling for a chance at stardom.\u003c/p>\n\u003cp>But for those who don't make it, New York is no picnic. The going rate for cooks in Manhattan is $10 an hour — $12 if you are lucky. And the commute to a place you can actually afford to live on that kind of money can be long.\u003c/p>\n\u003cp>Shanna Pacifico, the head chef at Back Forty West, has lived in the city for 14 years. Over that time, she has shared apartments in cheaper neighborhoods. Now, she finally has her own one-bedroom — though she's about to be kicked out and is struggling to find a studio for less than $1,700 a month.\u003c/p>\n\u003cp>Pacifico still thinks it's worth it to be in New York. But she does dream of greener pastures — \"a new York City with cheaper rent and an easier lifestyle,\" Pacifico says.\u003c/p>\n\u003cp>In other words, Utopia.\u003c/p>\n\u003cp>But for other chefs, Utopia doesn't look like New York. It's a smaller, more affordable city with its own vibrant food culture — like Austin, Texas, Madison, Wis., or Chapel Hill, N.C. Those places have the added advantage of being more connected to the farms they buy from — something that is a badge of honor in today's restaurant world.\u003c/p>\n\u003cp>As Clark Wolf, a restaurant consultant based in New York and Sonoma County, Calif., puts it: \"I used to say, 'If it grows in Manhattan, scrape it off. Alright?' \"\u003c/p>\n\u003cp>David Levi is a native New Yorker who cooked most recently at a restaurant called \u003ca href=\"http://www.perrystrestaurant.com/\">Perry Street\u003c/a> in Manhattan's West Village. He has now moved to Portland, Maine, where later this year, he plans to open his own restaurant. His new eatery will forgo kitchen staples such as lemon and even sugar, offering exclusively local foods. To build it will cost him, he says, just one-tenth of what it would in Manhattan.\u003c/p>\n\u003cp>\"Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,\" Levi says.\u003c/p>\n\u003cp>Still, chefs like Levi will miss New York — a little. It's why he says he's keeping his New York-cell phone number: \"It's the only part of New York that's affordable.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"New York is famous for its food scene, but lately, the once-overflowing pool of potential chef applicants has begun to run dry. The reason? It's a pricey town to live in, and for chefs obsessed with local ingredients, smaller towns with vibrant food cultures are looking way more appealing.","status":"publish","parent":0,"modified":1373401584,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":724},"headData":{"title":"Why There Are Too Few Cooks For New York City's Elite Kitchens | KQED","description":"New York is famous for its food scene, but lately, the once-overflowing pool of potential chef applicants has begun to run dry. The reason? It's a pricey town to live in, and for chefs obsessed with local ingredients, smaller towns with vibrant food cultures are looking way more appealing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why There Are Too Few Cooks For New York City's Elite Kitchens ","datePublished":"2013-07-09T20:26:24.000Z","dateModified":"2013-07-09T20:26:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64907 http://blogs.kqed.org/bayareabites/?p=64907","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/09/why-there-are-too-few-cooks-for-new-york-citys-elite-kitchens/","disqusTitle":"Why There Are Too Few Cooks For New York City's Elite Kitchens ","nprByline":"Jane Black","nprStoryId":"199102553","nprApiLink":"http://api.npr.org/query?id=199102553&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens?ft=3&f=199102553","nprRetrievedStory":"1","nprPubDate":"Tue, 09 Jul 2013 11:17:00 -0400","nprStoryDate":"Tue, 09 Jul 2013 04:00:00 -0400","nprLastModifiedDate":"Tue, 09 Jul 2013 11:17:32 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130709_me_10.mp3?orgId=1&topicId=1053&ft=3&f=199102553","nprAudioM3u":"http://api.npr.org/m3u/1200285723-b0e7b6.m3u?orgId=1&topicId=1053&ft=3&f=199102553","path":"/bayareabites/64907/why-there-are-too-few-cooks-for-new-york-citys-elite-kitchens","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130709_me_10.mp3?orgId=1&topicId=1053&ft=3&f=199102553","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc-1024x763.jpg\" alt=\"A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\" width=\"1024\" height=\"763\" class=\"size-large wp-image-64912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130709_me_10.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Jane Black, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>New York City has long been considered the nation's epicenter for all things culinary. The borough of Manhattan had more than 6,000 restaurants at last count. And the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.\u003c/p>\n\u003cp>But lately, some cooks have begun to go elsewhere to make names for themselves.\u003c/p>\n\u003cp>Among the reasons for the culinary exodus: Chefs' obsession with local ingredients is making smaller communities a lot more appealing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the good old days, which weren't actually all that long ago, it was easy for people like chef Peter Hoffman to hire experienced cooks. Lately, though, the chef shortage has turned his recruiting process into something of an extreme sport.\u003c/p>\n\u003cp>\"I began to ask myself the questions: 'What is going on?' \" Hoffman says. \"'Where has everybody gone?' \"\u003c/p>\n\u003cp>Hoffman used to post an ad on Craig's List for his farm-to-table restaurant, \u003ca href=\"http://backfortynyc.com/locations/back-forty-west-soho/\">Back Forty West\u003c/a>, in New York's Soho neighborhood, and then watch the resumes roll in.\u003c/p>\n\u003cp>These days? It's either bupkis or a slew of applicants with just a few months of experience — at restaurants like McDonald's.\u003c/p>\n\u003cp>\"I sat down in certain desperate moments and sent an email to every single cook that I knew,\" he says, \"and said, 'We're looking, we need people.' And what I got back for the most part were, 'Sorry, dude, wish I could help you, I'm in the same boat.' \"\u003c/p>\n\u003cp>No cooks in Manhattan? Careers in food have never been more fashionable. It feels like you can't turn on the TV without seeing a pack of \"cheftestants\" battling for a chance at stardom.\u003c/p>\n\u003cp>But for those who don't make it, New York is no picnic. The going rate for cooks in Manhattan is $10 an hour — $12 if you are lucky. And the commute to a place you can actually afford to live on that kind of money can be long.\u003c/p>\n\u003cp>Shanna Pacifico, the head chef at Back Forty West, has lived in the city for 14 years. Over that time, she has shared apartments in cheaper neighborhoods. Now, she finally has her own one-bedroom — though she's about to be kicked out and is struggling to find a studio for less than $1,700 a month.\u003c/p>\n\u003cp>Pacifico still thinks it's worth it to be in New York. But she does dream of greener pastures — \"a new York City with cheaper rent and an easier lifestyle,\" Pacifico says.\u003c/p>\n\u003cp>In other words, Utopia.\u003c/p>\n\u003cp>But for other chefs, Utopia doesn't look like New York. It's a smaller, more affordable city with its own vibrant food culture — like Austin, Texas, Madison, Wis., or Chapel Hill, N.C. Those places have the added advantage of being more connected to the farms they buy from — something that is a badge of honor in today's restaurant world.\u003c/p>\n\u003cp>As Clark Wolf, a restaurant consultant based in New York and Sonoma County, Calif., puts it: \"I used to say, 'If it grows in Manhattan, scrape it off. Alright?' \"\u003c/p>\n\u003cp>David Levi is a native New Yorker who cooked most recently at a restaurant called \u003ca href=\"http://www.perrystrestaurant.com/\">Perry Street\u003c/a> in Manhattan's West Village. He has now moved to Portland, Maine, where later this year, he plans to open his own restaurant. His new eatery will forgo kitchen staples such as lemon and even sugar, offering exclusively local foods. To build it will cost him, he says, just one-tenth of what it would in Manhattan.\u003c/p>\n\u003cp>\"Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,\" Levi says.\u003c/p>\n\u003cp>Still, chefs like Levi will miss New York — a little. It's why he says he's keeping his New York-cell phone number: \"It's the only part of New York that's affordable.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64907/why-there-are-too-few-cooks-for-new-york-citys-elite-kitchens","authors":["byline_bayareabites_64907"],"categories":["bayareabites_63","bayareabites_1962","bayareabites_4084","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_14744","bayareabites_613","bayareabites_11968","bayareabites_11970","bayareabites_1397","bayareabites_11969","bayareabites_72"],"featImg":"bayareabites_64912","label":"bayareabites"},"bayareabites_10085":{"type":"posts","id":"bayareabites_10085","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10085","score":null,"sort":[1264791244000]},"guestAuthors":[],"slug":"cutting-corners-tipping-in-a-down-economy","title":"Cutting Corners: Tipping in a Down Economy","publishDate":1264791244,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n","blocks":[],"excerpt":"2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\r\n\r\nHave you taken a look at the list of restaurants that closed their doors in the past year? \r\n","status":"publish","parent":0,"modified":1264823834,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1590},"headData":{"title":"Cutting Corners: Tipping in a Down Economy | KQED","description":"2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\r\n\r\nHave you taken a look at the list of restaurants that closed their doors in the past year? \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cutting Corners: Tipping in a Down Economy","datePublished":"2010-01-29T18:54:04.000Z","dateModified":"2010-01-30T03:57:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"10085 http://blogs.kqed.org/bayareabites/?p=10085","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/29/cutting-corners-tipping-in-a-down-economy/","disqusTitle":"Cutting Corners: Tipping in a Down Economy","path":"/bayareabites/10085/cutting-corners-tipping-in-a-down-economy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10085/cutting-corners-tipping-in-a-down-economy","authors":["5017"],"categories":["bayareabites_109","bayareabites_1962","bayareabites_1865","bayareabites_1146","bayareabites_45","bayareabites_1875","bayareabites_1593"],"tags":["bayareabites_757","bayareabites_763","bayareabites_3388","bayareabites_1397","bayareabites_1147","bayareabites_1149"],"label":"bayareabites"},"bayareabites_2690":{"type":"posts","id":"bayareabites_2690","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2690","score":null,"sort":[1237922793000]},"guestAuthors":[],"slug":"cutting-food-costs-while-eating-sustainably-whats-your-advice","title":"Cutting food costs while eating sustainably: What's your advice?","publishDate":1237922793,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/foodcosts.jpg\" alt=\"food costs\" width=\"300\" height=\"200\" class=\"alignleft size-full wp-image-2692\">I am sure I am not alone in examining all parts of my budget during this time of economic strife. (In fact, this post was late because I am in the midst of epic research on how to cut down my phone bill.)\u003c/p>\n\u003cp>Since I believe so strongly in buying good, sustainably raised food from local purveyors, it can sometimes be a challenge to reign in spending. On the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a> website, we have talked a lot about eating within a budget and have proven that it's possible -- it just takes a little more planning than average, a little more cooking than average, and a little more preserving of food than average.\u003c/p>\n\u003cp>So how does one go about eating sustainably on a budget? I have a few ideas, but would love to hear what tricks you are employing to keep your family's budget down.\u003c/p>\n\u003cp>\u003cstrong>Eat fruits and vegetables that are in season.\u003c/strong>\u003c/p>\n\u003cp>When fruits and vegetables are in abundance in the farmers market, the prices go down. There may be sales, and you are getting the vegetables at their peak of flavor. When you just have to have a bunch of asparagus out of season in August, you're going to be paying top dollar for it. Right now, in the middle of asparagus season, you may find a deal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Put foods up when you find a bargain.\u003c/strong>\u003c/p>\n\u003cp>Start working on canning, drying, preserving, and freezing your food as you find it on sale. There is nothing that's better for the budget and the tastebuds than pulling a bag of peas that were frozen in their peak out of your own freezer, or using your own jarred tomatoes that were purchased in September and canned. Learning to can is a bit of a process, but the resurgence in interest means that there are a lot of resources available. Start with the \u003ca href=\"http://www.freshpreserving.com/pages/preserve__fresh_preserving__home_canning_/33.php\">Ball\u003c/a> website for step-by-step instructions.\u003c/p>\n\u003cp>\u003cstrong>Menu plan.\u003c/strong>\u003c/p>\n\u003cp>You may remember that in January I mentioned that I would be \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/06/green-resolutions-for-the-new-year/\">menu planning in order to cut down on food waste\u003c/a> as part of my 2009 resolutions. It's been going quite well, and has in fact given way to a new project with a friend where we menu plan for the week and cook together. You can read the first part of the series on \u003ca href=\"http://www.seriouseats.com/2009/03/reducing-food-costs-cooking-with-a-friend.html\">Serious Eats\u003c/a>. I know that this is the key to keeping my budget in check, but I have to admit that it's been quite a switch for me to menu plan and to eat at home as much as I have been.\u003c/p>\n\u003cp>\u003cstrong>Look for unpopular cuts of meat.\u003c/strong>\u003c/p>\n\u003cp>Meat definitely takes up a large percentage of my budget. I've taken to combing through a meat vendor's selection for cuts that are less expensive -- oxtails, tougher cuts of meat that need to be slow cooked, or different meats like goat -- in order to find a bargain. It seems to be working out somewhat, and I am also cutting down on my meat consumption.\u003c/p>\n\u003cp>\u003cstrong>I'd like to ask you, readers: What have you been doing to cut down on food costs?\u003c/strong>\u003c/p>\n\u003cp>Though I'm making great strides in this arena, I feel like there are other things I can be doing to cut down on costs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/03/inexpensive-family-meals-feeding-four-for-about-10/\">Inexpensive Family Meals\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"I am sure I am not alone in examining all parts of my budget during this time of economic strife. (In fact, this post was late because I am in the midst of epic research on how to cut down my phone bill.)\r\nSince I believe so strongly in buying good, sustainably raised food from local purveyors, it can sometimes be a challenge to reign in spending.","status":"publish","parent":0,"modified":1237922924,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":556},"headData":{"title":"Cutting food costs while eating sustainably: What's your advice? | KQED","description":"I am sure I am not alone in examining all parts of my budget during this time of economic strife. (In fact, this post was late because I am in the midst of epic research on how to cut down my phone bill.)\r\nSince I believe so strongly in buying good, sustainably raised food from local purveyors, it can sometimes be a challenge to reign in spending.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cutting food costs while eating sustainably: What's your advice?","datePublished":"2009-03-24T19:26:33.000Z","dateModified":"2009-03-24T19:28:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"2690 http://blogs.kqed.org/bayareabites/?p=2690","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/24/cutting-food-costs-while-eating-sustainably-whats-your-advice/","disqusTitle":"Cutting food costs while eating sustainably: What's your advice?","path":"/bayareabites/2690/cutting-food-costs-while-eating-sustainably-whats-your-advice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/foodcosts.jpg\" alt=\"food costs\" width=\"300\" height=\"200\" class=\"alignleft size-full wp-image-2692\">I am sure I am not alone in examining all parts of my budget during this time of economic strife. (In fact, this post was late because I am in the midst of epic research on how to cut down my phone bill.)\u003c/p>\n\u003cp>Since I believe so strongly in buying good, sustainably raised food from local purveyors, it can sometimes be a challenge to reign in spending. On the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a> website, we have talked a lot about eating within a budget and have proven that it's possible -- it just takes a little more planning than average, a little more cooking than average, and a little more preserving of food than average.\u003c/p>\n\u003cp>So how does one go about eating sustainably on a budget? I have a few ideas, but would love to hear what tricks you are employing to keep your family's budget down.\u003c/p>\n\u003cp>\u003cstrong>Eat fruits and vegetables that are in season.\u003c/strong>\u003c/p>\n\u003cp>When fruits and vegetables are in abundance in the farmers market, the prices go down. There may be sales, and you are getting the vegetables at their peak of flavor. When you just have to have a bunch of asparagus out of season in August, you're going to be paying top dollar for it. Right now, in the middle of asparagus season, you may find a deal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Put foods up when you find a bargain.\u003c/strong>\u003c/p>\n\u003cp>Start working on canning, drying, preserving, and freezing your food as you find it on sale. There is nothing that's better for the budget and the tastebuds than pulling a bag of peas that were frozen in their peak out of your own freezer, or using your own jarred tomatoes that were purchased in September and canned. Learning to can is a bit of a process, but the resurgence in interest means that there are a lot of resources available. Start with the \u003ca href=\"http://www.freshpreserving.com/pages/preserve__fresh_preserving__home_canning_/33.php\">Ball\u003c/a> website for step-by-step instructions.\u003c/p>\n\u003cp>\u003cstrong>Menu plan.\u003c/strong>\u003c/p>\n\u003cp>You may remember that in January I mentioned that I would be \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/06/green-resolutions-for-the-new-year/\">menu planning in order to cut down on food waste\u003c/a> as part of my 2009 resolutions. It's been going quite well, and has in fact given way to a new project with a friend where we menu plan for the week and cook together. You can read the first part of the series on \u003ca href=\"http://www.seriouseats.com/2009/03/reducing-food-costs-cooking-with-a-friend.html\">Serious Eats\u003c/a>. I know that this is the key to keeping my budget in check, but I have to admit that it's been quite a switch for me to menu plan and to eat at home as much as I have been.\u003c/p>\n\u003cp>\u003cstrong>Look for unpopular cuts of meat.\u003c/strong>\u003c/p>\n\u003cp>Meat definitely takes up a large percentage of my budget. I've taken to combing through a meat vendor's selection for cuts that are less expensive -- oxtails, tougher cuts of meat that need to be slow cooked, or different meats like goat -- in order to find a bargain. It seems to be working out somewhat, and I am also cutting down on my meat consumption.\u003c/p>\n\u003cp>\u003cstrong>I'd like to ask you, readers: What have you been doing to cut down on food costs?\u003c/strong>\u003c/p>\n\u003cp>Though I'm making great strides in this arena, I feel like there are other things I can be doing to cut down on costs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/03/inexpensive-family-meals-feeding-four-for-about-10/\">Inexpensive Family Meals\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2690/cutting-food-costs-while-eating-sustainably-whats-your-advice","authors":["5019"],"categories":["bayareabites_1962","bayareabites_1246","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_882","bayareabites_146","bayareabites_1397","bayareabites_961"],"label":"bayareabites"},"bayareabites_1001":{"type":"posts","id":"bayareabites_1001","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1001","score":null,"sort":[1209492983000]},"guestAuthors":[],"slug":"the-rising-cost-of-food-part-2-of-2","title":"The Rising Cost of Food, Part 2 of 2","publishDate":1209492983,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/eggplantsfarmersmarket.jpg\" alt=\"eggplants at farmers market\" align=\"left\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/15/the-rising-cost-of-food-part-1-of-2/\">Two weeks ago\u003c/a>, I mentioned the rising cost of food around the world. It's been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and \u003ca href=\"http://www.nytimes.com/2008/04/24/business/24rice.html?scp=1&sq=costco+rice&st=nyt\">warehouse retail chains are even beginning to restrict\u003c/a> volume (20 pound) rice sales due to supply issues.\u003c/p>\n\u003cp>Most sustainable food activists believe that the price of food does not reflect its true price, and that subsidies for crops like corn and soy create artificial prices that keep the price of junk foods and processed foods artificially low. This means unsubsidized, whole foods like farmers market products are more expensive but that they are actually the real price of food.\u003c/p>\n\u003cp>In an article in the New York Times recently called \"\u003ca href=\"http://www.nytimes.com/2008/04/02/dining/02cheap.html\">Some Good News on Food Prices\u003c/a>,\" \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/pgalice.html\">Alice Waters\u003c/a> made the argument that rising food prices will equalize the playing field that is our food system -- organic, local, pasture-raised foods will become feasible options when all food prices are high. \"Higher food prices level the playing field for sustainble food that doesn't rely on fossil fuels,\" said Pollan in the article.\u003c/p>\n\u003cp>As most know, I am an active voice for voting with your fork and making conscious decisions about where your food dollars go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, I have trouble with this argument. And I especially have trouble with Waters' claim that food budgeting in this current climate is simply a matter of reprioritizing:\u003c/p>\n\u003cp>\"It is simply a matter of quality versus quantity and encouraging healthier, more satisfying choices. 'Make a sacrifice on the cellphone or the third pair of Nike shoes,' she said.\"\u003c/p>\n\u003cp>While many of us are privileged to be able to make that budget decision or reprioritize, we, in the sustainable food movement, are only alienating those who cannot make those choices with statements such as Waters'. Many are having to make very difficult decisions about their food budgets at the moment, and now may not be the time to make them feel guilty about the decisions that they are facing.\u003c/p>\n\u003cp>I'm not the only one who was rankled by this article. Tom Philpott, in an article at \u003ca href=\"http://www.grist.org/comments/food/2008/04/04/index.html\">Grist\u003c/a>, called the Pollan and Waters argument an oversimplification. \u003c/p>\n\u003cp>\"I have a hard time imagining people who are struggling to put food on the table rambling off to the farmers' market on Saturday to fill cloth bags with the sort of fresh, local, organic produce so beloved by Pollan and Waters (and me). Indeed, higher food prices are likely to send many time- and cash-strapped people in quite the opposite direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I agree with Philpott. Now is the time for sustainable food activists to make sure that there is great access to farmers market, great promotion of CSA's, and to continue to talk about sustainably sourcing our food. But it's not the time to bask in the fact that our nation's food prices are reaching crisis levels.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1237923063,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":492},"headData":{"title":"The Rising Cost of Food, Part 2 of 2 | KQED","description":"Two weeks ago, I mentioned the rising cost of food around the world. It's been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and warehouse retail chains are even beginning to restrict volume (20 pound) rice sales due to supply issues. Most sustainable food","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Rising Cost of Food, Part 2 of 2","datePublished":"2008-04-29T18:16:23.000Z","dateModified":"2009-03-24T19:31:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1001 http://blogs.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/","disqusTitle":"The Rising Cost of Food, Part 2 of 2","path":"/bayareabites/1001/the-rising-cost-of-food-part-2-of-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/eggplantsfarmersmarket.jpg\" alt=\"eggplants at farmers market\" align=\"left\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/15/the-rising-cost-of-food-part-1-of-2/\">Two weeks ago\u003c/a>, I mentioned the rising cost of food around the world. It's been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and \u003ca href=\"http://www.nytimes.com/2008/04/24/business/24rice.html?scp=1&sq=costco+rice&st=nyt\">warehouse retail chains are even beginning to restrict\u003c/a> volume (20 pound) rice sales due to supply issues.\u003c/p>\n\u003cp>Most sustainable food activists believe that the price of food does not reflect its true price, and that subsidies for crops like corn and soy create artificial prices that keep the price of junk foods and processed foods artificially low. This means unsubsidized, whole foods like farmers market products are more expensive but that they are actually the real price of food.\u003c/p>\n\u003cp>In an article in the New York Times recently called \"\u003ca href=\"http://www.nytimes.com/2008/04/02/dining/02cheap.html\">Some Good News on Food Prices\u003c/a>,\" \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/pgalice.html\">Alice Waters\u003c/a> made the argument that rising food prices will equalize the playing field that is our food system -- organic, local, pasture-raised foods will become feasible options when all food prices are high. \"Higher food prices level the playing field for sustainble food that doesn't rely on fossil fuels,\" said Pollan in the article.\u003c/p>\n\u003cp>As most know, I am an active voice for voting with your fork and making conscious decisions about where your food dollars go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, I have trouble with this argument. And I especially have trouble with Waters' claim that food budgeting in this current climate is simply a matter of reprioritizing:\u003c/p>\n\u003cp>\"It is simply a matter of quality versus quantity and encouraging healthier, more satisfying choices. 'Make a sacrifice on the cellphone or the third pair of Nike shoes,' she said.\"\u003c/p>\n\u003cp>While many of us are privileged to be able to make that budget decision or reprioritize, we, in the sustainable food movement, are only alienating those who cannot make those choices with statements such as Waters'. Many are having to make very difficult decisions about their food budgets at the moment, and now may not be the time to make them feel guilty about the decisions that they are facing.\u003c/p>\n\u003cp>I'm not the only one who was rankled by this article. Tom Philpott, in an article at \u003ca href=\"http://www.grist.org/comments/food/2008/04/04/index.html\">Grist\u003c/a>, called the Pollan and Waters argument an oversimplification. \u003c/p>\n\u003cp>\"I have a hard time imagining people who are struggling to put food on the table rambling off to the farmers' market on Saturday to fill cloth bags with the sort of fresh, local, organic produce so beloved by Pollan and Waters (and me). Indeed, higher food prices are likely to send many time- and cash-strapped people in quite the opposite direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I agree with Philpott. Now is the time for sustainable food activists to make sure that there is great access to farmers market, great promotion of CSA's, and to continue to talk about sustainably sourcing our food. But it's not the time to bask in the fact that our nation's food prices are reaching crisis levels.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1001/the-rising-cost-of-food-part-2-of-2","authors":["5019"],"categories":["bayareabites_752","bayareabites_1962","bayareabites_95","bayareabites_60"],"tags":["bayareabites_234","bayareabites_882","bayareabites_368","bayareabites_1397","bayareabites_961","bayareabites_97","bayareabites_14742"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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