Archive for August, 2009

Pricing a Cup of Coffee

I’m not an economist, but I have trouble understanding how in the midst of a life-changing economic climate, Starbucks decided to drop some prices (on basic pours) and increase prices on more elaborate drinks. This comes at a time when people are questioning how much they should pay for a cup of coffee. With competition among the brewers an on-going price war, why would they decide to raise prices now? (If you think you’ve escaped the increases or not received the reductions, stay tuned: Pricing varies by location and the new pricing rollout will eventually affect all the stores).

Yes, there are some signs we are moving, OK, crawling out of the demise, but every analyst has said we are not the same in our spending patterns as we were a year ago. If a year ago we had two Starbucks specialty drinks a day, we now are more likely leaning toward the basic drip. That’s funny, they are less costly and now they are the focus of reduced pricing. I feel like I need a quick course in psychology or logic to truly understand the process. They’re lowering prices on lattes and brewed coffees and raising them on Frappuccinos which as far as I can tell require little more than a push of a blender button.

The question to ask is who will buy the drinks? If there are more customers complaining about high costs, and they’re still Starbucks customers, will this strategy flip them over the edge? Of course, it’s hard to know, and it’s easy to second-guess. The concept just seems illogical.

When does a cup of coffee become just a cup of coffee? Starbucks created a coffee experience: A place, a destination with an expansive menu of almost unlimited combinations. We are different now. People seem to linger with their non-fancy brewed coffees.

Obviously, McDonald’s and its McCafe specialty drinks are proof that price matters and people are willing to forgo an experience in favor of affordability.

Get your coffee sleeves ready.coffeeCups01

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Mushroom Nirvana

It’s a special type of disease where you go in search of perfection, but when you find it, you know it. Mushrooms can bring that type of ecstatic pleasure. I’m not talking about foraging for them, but about finding a true mushroom person who finds the forager and brings the product to market. I think many people are afraid of mushrooms and have a negative reaction even when they see them. The packaged store variety can do that, but a true mushroom fanatic knows how flavor effuses from the very first bite.

How to find a fresh mushroom when you refuse to take a chance on something growing near a tree? Not that complex. Stay away from the packaged store variety, especially the white caps that have been sliced. Yes, they’re easy, but they bear little resemblance to the real McCoy. Many farm markets have a mushroom stand or at least seasonally carry 1-2 types of mushrooms, and then there’s New York’s SOS Chefs. You enter a store in the East Village that looks more like a flower shop from the outside than a food emporium. Within seconds you are transported into a world of fine specialty foods. Immediately inquire about the mushrooms. They are in a walk-in temperature-controlled refrigerator in the back. You can purchase something that just arrived fresh that morning and you’ll forever change your perception of mushrooms. Many, due to unfamiliarity, look more like a painting than an actual food product.  With minimal preparation, they taste masterful, either with pasta or quickly sauteed with some fresh garlic and served as a side dish. Or…so many options.

This store exudes the meaning of the word “fresh.” What a fun experience. photo-1The mushroom varietal list includes many you may never have heard of, varieties you most likely have never seen; I hadn’t, but wow are they terrific. Don’t worry the store can make shopping for specialty foods an experience you’ll remember. There are spices galore, dried fruits, capers, olives, and teas to get you started fantasizing. This is the type of shopping that makes home cooking such a pleasurable experience. I came for the mushrooms; I’ll return for the catalog of possibilities.

You can play the role of the chef: What’s in today? Ok, that’s what we’ll plan our dinner around.

SOS Chefs: The name says it all, a true lifesaver.

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Better than a Good Guy

healthy_lunch_slideshow_splashEverybody needs a friend; how about a whole business that is based on the premise that we can all live better lives if we know what’s in our products. Welcome to The Good Guide, a business that started from mere curiosity (what’s in a product) to a full-fledged operation which focuses on separating fact from fiction. Its main goal is to decipher the contents of a product instead of merely accepting a claim. This is a site that leads you to find safe, healthy, and green products.

Let’s take a common grocery item: Cold cereal. Instead of merely purchasing an item off the shelves that you’ve been buying for years, you can access the site and learn about the product. Look at the very popular Cheerios as an example. It receives a much better than average score for nuturitional value, and the company (General Mills) gets high marks for its focus on environmental issues. The product analysis confirms what the company has been saying for years: It is a low-fat, low cholesterol, low sugar, and low sodium start to a day. Or for very tiny fingers learning dexterity, it is a reward of taste when you manage to pick up the tiny “o”. Yum.

Not every popular product comes out as you anticipate. Organic milk has some disparity ratings. Organic Valley, a well-known brand, scores significantly higher than its competitors in overall nutrition and its commitment to the environment. Stonyfield Farm’s organic milk runs a very close 2nd, but Horizon, another common brand, is much further down the list. You need to study the Guide to grasp the fine points of separation.

There’s a lot of information to digest. That’s the secret: You want to find products that you can digest. The range of products the Good Guide covers enables you to take better care of yourself and your family whether it is food, cleaning supplies, or personal care items.

They’ve done their homework with an impressive list of assistants.

They’ve got my attention.

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More Fish to Ponder

No matter what food you choose to purchase, cook, or order from a menu, there’ll be some discussion about the wisdom of the choice. Is it farm-raised? Are the eggs cafe-free? Was it humanely slaughtered.? The list seems endless as we have become more aware of our surroundings and the impact of our decisions.

Fish and seafood selections are often the core of heated dialogue. Knowing which fish to eat and determining its sustainability: Is it wild, farm-raised, US waters, etc creates a complicated conversation.

g_sfw_card_tnA handy pocketsize guide from the Monterey Bay Aquarium takes the guesswork out of the equation. Each section of the country has its own regional seafood watch. A so-called “best choice” fish has high availability and is caught or farmed in environmentally friendly ways. The guide also has updated recommendations for some of the most popular fish choices such as shrimp, cod, and tilapia.

Greenpeace recently issued its annual supermarket report card (“Carting Away the Oceans,” a retailer scorecard) for fish.Some grocers improved, but Trader Joe’s , a progressively smart chain, still fails in the sustainable seafood category, but plans to make adjustments and follow the guidelines from Monterey Bay Aquarium.

In other grocer/sustainability news, Wegmans took marlin off the menu in response to the national campaign to prevent the fish’s extinction. Giant Food partnered with the experts from the New England Aquarium to make certain they are following sustainable practices. These are significant changes; all welcome news.

No single program can change everyone’s eating habits, but the ongoing program from The Humane Society, the Canadian fish boycott (The ProtectSeals Network) encourages chefs, grocers, and shoppers to avoid Canadian fish until the fishermen stop clubbing and killing seals for the highly prized fur. A quick tip: Avoid crab legs from Canadian waters.

We worry about so many issues: Overfishing, under supply, extinction, and mistreatment. All these considerations help us narrow our choices into smart decisions.

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Relaxation Drinks

OK, just when you thought you had read everything about high-powered beverages, someone comes along and says, slow down, you move too fast. Actually I thought every time you opted for a beverage you were giving your body a chance to chill, to relax. Nope, I was wrong. There is a whole market brewing of so-called relaxation drinks to move people out of the hyper modality of monster drinks into the quieter space of  calming drinks. Some of these so-called beverages have been in the market for a couple of years but are now being targeted as a way to cope with the economy.

Really. Do we need to purchase one more specialty product that is probably expensive to help us slow down? The article talks about how these drinks have become especially popular during these tough economic times. We need to take the hype out of the glass and replace it with the soothing tonics that calm us and right us instead of fire us up into hectic space. That’s the gist of the Washington Post front-pager.

Wait, don’t these drinks have qualities found in a basic herbal tea bag? Can’t the green tea aficionados claim they already own this market space?

If we need to slow down, we know we should give up the drink and take out the oars, the bikes, set up the Wii for yoga and a little boxing, and you’ve scored: Relaxation. Wait, that’s the pitch of the drinks, they are talking to the exercise crew, too.

What’s the solution? Probably, it’s this simple: Drink more water and get some sleep.screen-4

I’m sticking with the Nunchuk and my regular drinks.

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Espresso Mythology

So many people steer away from espresso drinks because of the high caffeine count, but in reality espresso drinks have far less caffeine than their distant cousins, drip coffee. No matter your brand, if you order a drip instead of an espresso-based drink to save money at a coffee shop, you may be significantly upping your caffeine. It all boils down to this: The longer the bean, the grounds, sit in the water, the higher the intensity of caffeine.

So let’s do the math: coffee, soda, iced tea, a power drink and voila: You are up in the caffeine stratosphere. Now let’s backpedal a little: I am all about espresso and take it in double or triple shots. I do not use milk or sugar, and the few times I order a regular cup of coffee, I can feel it: The sensation is quite different: You get a real jolt of caffeine.

Those who smugly say they are out of the woods with their decaf lifestyle may be surprised to know that decafbagcoffee means less caffeine, not no caffeine. If you’re worried how much you ingest, then go the self-testing route and purchase strips (D+Caf Test Strips). I think restaurants should supply those to allay the ongoing annoying question, are you sure it’s decaf? Would you like a strip with that, ma’am!

Deciding how much caffeine you can handle is, of course, a personal decision. If you want to cut back, go the espresso route, limit the teas, and skip the monster drinks. After all, studies keep coming out and supporting the beneficial side of caffeine.

My favorite articles.

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I Love A Good Fight

It’s actually about time that grocers have taken off the gloves and decided to toss the barbs into an open ring. No more double and triple coupon challenges, they are onto the real thing: Lowering Prices. Yes, we’ve read about this type of strategy, but seldom experienced it. Seriously, what’s taken them so long?

It’s doubtful if shoppers will return to their anything goes routine anytime soon. Too many unanswered questions about income, health care, and overall cost of items: It’s still the economy. Even in the midst of increased at-home meal preparations, the focus remains on what is purchased. How much did it cost? Could you have gotten a store brand? Why are two products with identical ingredients so different in price? These are the issues driving consumers to find the lowest prices for the foods they want, and with the increase in store brands, some of this shopping strategy has become easier.

Look at Costco and its house-brand, Kirkland318459f. They’ve been strong contenders in private labeling for years and continue to expand the product line.

In the U.K., Brits are enjoying a real price war. Nothing like this has broken out to that extent yet in the U.S., but we do have multiple players making the same pitch: We have lowered prices on XXXX items (hopefully they mean more than 40 items)! Just this week Whole Foods continued its strong message that they are the go-to store for not just healthy foods, but foods that are reasonably priced. They added coupons to all their e-mail newsletters and have the Whole Deal Value Guide prominently displayed for shoppers to take advantage of immediate savings. They are also promoting “money-saving tips.” This is not the old Whole Foods. They heard. They’re onto something.

Safeway has new banner signs that proclaim they lowered prices on thousands of items. They also moved into personalized coupons, discounts on items you regularly purchase with savings automatically linked to your card. This is in response to Giant Foods earlier aggressive price-lowering strategy that proved successful.

What has taken grocers so long. Was their bubble one that projected things would be fine and everyone would be happy to live the good life again.

Not so fast. These cannot be temporary fixes. The situation has become a permanent lifestyle change. Listening does not end with tiny glimmers of hope.

Keep on lowering.

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Garden Talk

It’s true sometimes you have to bend down and give the plants a little love. Especially this year on the East Coast when every garden article mentions the late harvest tomato blight which is actually occuring fairly early in the season. In some areas the blight affects potatoes, too–they’re calling it reminiscent of the great potato famine! Not good: Two of my favorites, one wipeout!

Tomatoes have not been themselves lately. Many of the expensive heritages have just not made it–they’ve languished and been tasteless. On restaurant menus you see more tomato soup recipes than salad caprese, a favorite mozzarella pairing. Greenhouse tomatoes, or the old faithful in the garden like the Big Boy, are having a better year. Organic farmers who may lose their whole crop are faced with an even larger dilemma: Spray and save and lose their organic certification or chalk this up to a bad year.

With an increase in home gardening, listening to the land has taught some harsh lessons, but getting a jump on seasonal rituals has helped many preserve their crop, however limited. Canning has already become a popular option and some stores which were caught off guard without enough supply last year are noticing an increase in sales. You need the right equipment. canning-pantry_2062_11864846Canning can be tricky, but there are several steps that ensure food safety. Follow them and you can share your bounty well into next year.

Nothing beats taking out the fruits of your labor in the off season.

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What $2 Will Buy

food_pm_83Well, it’s probably not a large cup of coffee in most major cities, but $2 will buy you 2 lottery tickets, 2 bagels, 8 munchkins, 2 bottles of water from some street vendors…you get the picture.

Now if you want to take the family out for dinner, that’s another story: Expect to cough up some serious money OR buy a $25 gift card for $2, not the normal $10 but $2. What? Makes little sense, but Restaurant.com thinks it’s genius. They may be right. Hurry gotta buy it by midnight August 13th and enter code “PORTION” at checkout. You’ll find a list of restaurants on the program in your zip code or at your vacation destination or wherever you plan to be during these final summer days (many gift cards have a 1-year expiration date–check out the rules). Definitely an interesting promotion and a great response to all the people questioning the cost of summer restaurant week promotions. Those who do not want to visit high-end restaurants for a $35 dinner promotion have a $2 solution. BTW, many restaurant week hot spots have a $15-20 lunch menu–that may be the right approach!

Restaurant promotions offer choices at multiple price points. Figure out what you can afford. This is almost as good as bartering.

Dine out.

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Who’s Cooking Now?

Everybody’s cooking or talking food. That’s who. All of a sudden “French Fries” is not a politically incorrect phrase. Now, it’s all things French.

With the pre-movie hype, the movie itself, and now the cookbook sales, kitchen stores are ready for a spike in copper pots and pans, and grocers will enjoy the new-found interest in BUTTER. (Never shy to express herself, Child said,” If you’re afraid of butter, use cream”)! 7.16204.768
Yes, Butter, you need lots of it to Master (ing) the Art of French Cooking (40th anniversary edition)! Everybody’s in the kitchen, especially with this being the week of her birthday (the 15th)–so many special menus!

It’s been a while since we got this excited about cooking. “Ratatouille” demonstrated a long success quotient as the back of the house, the kitchen tales, got us ready for more Bravo “Top Chef” shows. Their popularity continues to increase as we seem to be fascinated with chefs and cooking; maybe not screaming, tantrummy chefs, but the concept of making some of these beautiful dishes.

How can we be more like Julia? That seems to be the buzz.

Here’s a helpful tool: An online video cooking school; sample lessons are free daily, but a courseload has an admission fee. With the book, the movie, the class, and a good whisk, you’re on your way.

As Meryl, oops Julia says, Bon Appetit!

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