What's Your Grocery Store Survival Strategy?
Price hikes and political chaos are forcing many of us to change the way we eat and shop
Here in Washington, D.C., a day hasn’t gone by recently without me hearing about someone who has lost a job — at a government agency or at a non-profit that relies on government funding. The anxiety is mounting, and not just for those caught in the administration’s cross hairs. All of us continue to face steep food prices — eggs hit an all-time high of $4.95 per dozen in January, though they have reached $12 or more in some areas. With no end in sight, it’s natural to feel that maybe you should cut back…just in case.
I know I feel that way. Restaurants are out for us, unless it’s take-out pizza or a special occasion. Last night, after dinner, I found myself making the smallest batch of pesto ever, just so a $3 bag of basil didn’t go to waste. I also now know the price of Sumo citrus at every local grocery store. Changes like these are not (yet?) bolstering my bank balance in a meaningful way. But it feels like I’m doing something.
How are you coping? Are you eating out less? Skipping meat — or for that matter, eggs — at home? Are you switching grocery stores? Using coupons? Skipping organic? Actually eating leftovers instead of letting them sit in the fridge until you finally throw them out? Share your stories and your best hacks in the comment section below.
NEWS UPDATE: Last week, I wrote about what newly appointed HHS Secretary RFK Jr. could do to get dangerous additives out of the U.S. food system. His first move? Over the weekend, HHS made significant cuts across the agency, including Food and Drug Administration staffers responsible for reviewing the safety of new food additives and ingredients, according to AP.
For us the low-hanging fruit is the "It's Wednesday and I'm too tired to cook" DoorDash orders and we've cut down on those big time. It's $$$ for a family of 5 and after you've ordered from your same few neighborhood delivery spots a gajillion times, the whole experience is humdrum. Now I make quick omelets and toast or pasta/pesto for everyone instead, and I'm always glad I pushed through and did it!
Sorry for multiple comments, but as I was cooking this afternoon, I realized I have one other strategy, which I am calling “That’s Good Enough.” Recipe calls for 1 c. grated parm and I only have 2/3 c.? That’s Good Enough! Recipe calls for a small yellow onion, but I already have half of a red onion in the fridge? That’s Good Enough! I’m sure that this, plus my subbing ingredients strategy above, is making recipe writers everywhere cringe, but it’s helping us reduce waste and also avoid buying new.