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Cash-Strapped States Can’t Cut It

Aug 25

Posted by admin in food universe, news

Bottle tax: Nothing new there. Sale-priced cases of bottled water get a steep return policy as each bottle adds a little more to the state coffers. Maybe someone should go through home recycling bins and see what a good job the plastic water drinkers are doing about recycling. They don’t even get the nickel back!

What about the person who walks into a bagel shop and wants the bagel to go, but “please cut it first.” No problem: There’s a tax for that! Yes, New York legislators (AKA, Albany) have figured out a way to add more dough to the tax pile. A whole bagel is only free of excise if you take it to go. If you’re thinking a bagel, a schmear, and some wi-fi, you’re adding money to the limited state coffers. BTW, sliced loaves of bakery bread are free of this extra change charge; at least for now!

How else is everyone coping? Lots of small restaurants, which are struggling considerably during this personal cash-strapped economic doom and gloom, are posting signs that the days of credit cards are over. Cash only, please. That’s an easy one to get. Small businesses wind up giving away huge chunks of money to credit card companies. This is their private crusade. Consumers can find their local ATM branch (otherwise, the “other” bank will add insult to injury) and get cash to help the small guy stay in business.

In a city like New York, cash only has been a common refuge for many small businesses over the years, not just now during this latest downturn. Often the surprise of no credit cards comes at the end of the meal when the bill is stamped, Cash Only. Nothing new with the policy just the increased prevalence!

Let’s think about some other taxes we can help states implement:

–One that would have an immediate following is the sit tax as in, hey, you’ve been sitting at that table too long, and I have nowhere to sit and eat lunch. Unplug and go or cough up $10. That has real possibilities.

–How about charging people for sticking their fingers in the olives at the olive bar, double-dipping at the chip and guacamole taste platter, or ignoring the clean implement pile and tossing the used toothpick on the platter instead of the trash can? Maybe a tasting fee with a little napkin might help the store avoid the health police.

The free lunch is over. Slicing my bagel, seriously, do you just have a plastic knife?1-2-berkel-mb-p-24-countertop-bread-slicer

Hard times. Thanks, Dickens.

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Hard Over, Please

Aug 24

Posted by admin in FDA, news

So if the wise man puts all his eggs in one basket, (Andrew Carnegie), how many eggs does he throw out? BTW, he also said the first man gets the oyster, and the second one the shell. Maybe this discussion is all about the shell!

What a week. You do remember not that many months ago our energy was focused on another important house staple, peanut butter, but this time the problem has an even more invasive nature.  The egg recall has expanded, and predictions indicate it will keep growing. The USDA says it is the FDA’s problem, but what is the end user, the consumer, the eater, the chef to do?

Yes, the debacle seems to be linked to two main producers in Iowa, but problems such as this do not just appear. Several people have called the issue pervasive, one with repeat offenders. Food safety; what’s that?

Should we take solace from a sign at a market that says they have been advised to pull eggs from their current distributor, but have replaced their supply from a different company? The problem boils down to who do we trust and what do we do about it. Wash hands more diligently than ever; cook them hard. Keep focused on the changes.

Here is the latest information (at this moment) about the size of the recall and what are the suggested actions. My suggestion: Check the site regularly.

Cook ‘em, skip the soft-boiled egg. If you’re still anxious, buy a thermometer and check the temperature or switch to the pasteurized liquid shaker eggs. That may be the healthy, no cholesterol, way to go.buddy_Icon1

Bad year for food recalls. Not because we are becoming savvier and getting information quicker, but because food safety remains a top burner issue that often feels like a neglected step-child.

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Competition Makes Business

Aug 21

Posted by admin in food universe, news

A single good idea often sits alone, but invite a competitor to the arena and things can change. Look at how smart Starbucks was when they scouted out locations. They applied real estate models to determine which corners would explode with customers and create long lines. In many cities, vacant nearby spaces quickly became rival coffee shops. Why not! If the coffee shop explosion proved anything, then the old maxim, competition makes business applies to the current turf wars.

Yes, the explosion of truck-based food emporiums has been a major draw for many cities this summer. Even Chicago which has been happy with its red hot concessions now has an ordinance up for discussion. Food trucks may become a reality for that food-obsessed environ, but why are they waiting til the snow is piled up?

This past week Washington DC showed its appreciation for the lobster truck. After numerous delays, the Brooklyn business, the Red Hook Lobster Pound Truck, finally opened the flood gates of just arrived, trucked-in Maine lobster. Long lines were de norm but complaints were few. Anything beat the constant litany of discussions about the oppressive summer heat.redhook-header

With good news, sometimes chaos follow. It seems truck turf wars have become a problem in some locations. What happens when a lunchtime truck regularly sits on a set location? Is there truck etiquette for the newbie to move away from the spot or is this new gold rush location logic taking over? According to a recent post about such an event in New York, prime real estate proves to be prime real estate.

Remember the old days, OK just a year or so ago, when the main street food option was a hot dog or ice cream stand. That has changed considerably with the broad range of gourmet offerings and the ability to be on the move. Twitter feeds make it easy for the truck food fairs to join “hot” neighborhoods at varying times of the day. Why be in the middle of DC when the action later in the afternoon has shifted corridors? Tweets make it all happen and alert everyone to the where.

Lots of company; lots of competition. Lunch never has to be boring again. So many food options. So many spots.

Tweet.

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Two Eggs, Hold the Toast

Aug 5

Posted by admin in dining out, news

Have you been eating breakfast out lately? A lot of diners have helped drive breakfast business and more restaurants seem to be expanding their offerings for the “most important meal of the day.” At the same time there’s a new upcharge that’s starting to make waves: Wheat bread has become a more expensive commodity. What’s doubly interesting about the shortage of wheat products and the expected spike in price is that for the first time wheat bread has reached the top tier of bread choices.wheattopgraphic1

Yes, inroads have been made. According to the Chicago Tribune, wheat bread sales have finally surpassed those of white bread. Pretty impressive data considering it was not that long ago that the bread options were more limited and more consumers preferred the old standby, white bread. We have become more attuned to our health issues and the importance of fiber-rich foods. Yes, we should give plenty of credit to the food writing pioneers that addressed the white v wheat issues and helped turn the tide.

Now the expense part of the bill. Commodity prices for wheat, orange juice, and coffee have risen considerably since June. If you haven’t seen the increase reflected in your grocery or dining out bills, you will. At the same time, weather issues (extreme heat, drought, flooding, wildfires–take your pick) are playing havoc with the future pricing outlook.

So what is one to do? Stock up? That won’t solve the dining out portion of the discussion. As with most commodities, as consumers we are in a wait-and-see period. Maybe the ban by Russia on wheat exports will not have the disastrous affect on multiple products. Or, we will just once again adjust to rising prices in multiple store aisles and at our restaurant tables.

We’ve already seen the coffee increases, now expect the other hard-hit commodities to take money from our wallets.

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Celebrating July: Food Holidays

Jul 5

Posted by admin in healthy eating, lifestyle, news

Now that we’re in the midst of the Triple H’s–hazy, hot, and humid, it’s time to thank the various associations that have figured out ways for us to celebrate their existence. What would summer be like without ice cream, blueberries, and hot dogs? Here are a few month-long excuses:

–National Ice Cream Month. You have President Reagan to thank for this luxury of edible delights. In 1984 he decided the country needed a sweet focus. Don’t worry if you can’t celebrate the whole month, there’s even a special day, the third Sunday of the month, is National Ice Cream Day or what true aficionados would call a double scoop: A Month and a Day! Can’t go wrong with this sundae! OK, this year July 17th is the day. Here’s a few factoids: Vanilla is the most popular flavor, and chocolate syrup is the favorite topping.icecreammaker

–National Hot Dog Month. With all the effort we are making to keep the kitchen cool, the grill is in overtime mode. So many dog choices and different city traditions (Chicago, Coney Island), it’s no wonder that the hot dog is the summer cause cé·lè·bre. Now you can find turkey dogs, tofu dogs, and just about any other kind if you are trying to talk about a healthier food. Just think what would baseball stadiums do without the hot dog stand! Here’s your dog factoids: LA residents eat more hot dogs than any other city, but Chicago’s O’Hare Airport wins the airport battle. Big time win with 6 times more hot dogs consumed there than LA and La Guardia combined! They know their red hots!

–National Blueberry Month. If you’re missing the grocery or farm market cues about the blueberry, it just means you haven’t been out of the house! Those little blues have met their big city cousins as the local crop has finally arrived and has plenty to demonstrate. Sure Maine takes credit for the wild, little pearls, but North Carolina and New Jersey do a mid-coast dance demonstrating their size and juiciness. They’re here. No better time to consider freezing a few as fresh frozen from your stash tastes fabulous on cereals during those less fortunate winter months. Factoids: The blueberry muffin is the most popular choice (also the official muffin of Minnesota) and the blueberry is the state fruit of New Jersey, easy one to guess! If you follow the fruit/pesticide list, blueberries rank near the top (or at the bottom, depending on how you list a list), and should convince you to consider the organic path!

That’s probably enough to digest after a rollicking Independence Day celebration that continues for many into today. Know I’ve whet your whistle!

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Fun, New Product

Jun 28

Posted by admin in chocolate, lifestyle, news

Every so often something fun and almost unimaginable comes along. Sure you can ask, why? Why do we need it? How is it life-changing? OK, maybe none of these questions fit, but here’s something to enjoy.

How about a one-calorie chocolate you inhale. Yes, merely inhale: Make that Le Whif, a small tube that lets you literally breathe chocolate into your mouth. You even have a choice of flavors: pure chocolate, raspberry, and mint. OK, now the really big news. Yes, chocolate is of special interest, but what about coffee: Le Whif Coffee, a breathable coffee powder with the equivalent caffeine as from an espresso or closer to a double may solve those times when you want a spot of coffee but don’t have time to make one!whifcafe53

Is either product as tasty as having a piece of chocolate or holding a cup of espresso? No, of course not. It’s more like a party trick. Something fun to savor without worrying about a messy cup clean-up or chocolate bar stickiness.

These lipstick-like inhalers do the trick and demonstrate what happens when you combine the talents of David Edwards, a professor of biomedical engineering at Harvard, with design engineers:  You get a good-looking product that uses particle engineering. This product is part of his artscience labs where creativity has taken on an exciting definition. Pick a flavor, choose a tube, and enjoy.

Take a breather has a wonderful new meaning!

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The Eyes Have It: A Winning Diet

Jun 25

Posted by admin in health, news

We’ve spent a lot of time singing the praises of resveratrol for the heart-healthy benefits from consuming red wine and grapes. Now a new study from vision researchers at the medical school at Washington University in St. Louis uncovered additional foods that can demonstrate their health-worthiness from properties found in resveratrol. Add blueberries and peanuts to the list. Perfect timing since blueberry season is just at the beginning of what promises to be a fruitful month or so!peanut

This time the beneficial focus rests with the eyes in preserving vision (even in instances where there has already been some deterioration). This made sense to the researchers who cited the anti-aging properties of the compound so eye degeneration issues formed a natural fit. Let’s see if I have this right: Eat and drink some of these special foods and beverages and your heart and eyes benefit from the consumption. Nothing too difficult about this concept.

Wait, there’s more. Another study also just released addressed the obesity-fighting properties of resveratrol. This quickly brings to mind the French Paradox: A phrase employed with the earliest resveratrol studies that questioned how the French can remain so thin while they consume such large quantities of wine. As Yogi would say, deja vu all over again.

Nothing wrong with either of these studies. They point us in the right nutritional direction, and they have the seasonal advantage of information. Peanuts for the baseball game; grapes and blueberries as new seasonally ripe fruits, and wine anytime.

This makes sense to me!

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Food Blues

Jun 24

Posted by admin in Economy, alcohol, dining out, news

On the positive side of “Food Blues,” we could be talking about the freshest crop of blueberries. (Yes, they are beautiful). Instead, we are looking at the latest reports that indicate consumers are not yet believing they are out of the woods on their finances. They exercise caution in their grocery shopping and their restaurant expenses.blueberry

Meal planning, according to the NPD Group study, will remain on the thrifty side. Consumers have learned how to make better meals with less and are not ready to jump from the calm ship and break out the foie gras. The study reports that consumers do not see their situation improving over the next 12 months and plan to continue strategies they employed during the earliest days of the Recession. This information is almost in direct contrast to several economic market indicators pointing in a more positive, upward trajectory.

Examples of thriftier behavior from the report include decreasing spending on groceries, using coupons for food and beverage items, and stocking up on foods when they are on sale. The list also includes shopping for less expensive brands and making use of online coupons.

These are all consumer behavioral strategies that grocers can address to make shopping a better, more positive experience. Matching coupons, doubling or tripling those from circulars, and offering good, solid sale prices on a large variety of products will keep customers loyal returnees. It sounds as if little has changed for the consumer no matter how hopeful everyone wants to remain.

Restaurants have a lot to learn from this report and from the Nielsen Company’s latest research. Some of these findings could spell doom for a number of restaurants that have been hanging on and waiting for customers to increase their dining out events and cash outlays. After surveying 7,500 alcohol beverage consumers, they found almost 60% reducing their trips to casual restaurants and a similar number reported they were going less frequently to more expensive restaurants (fine-dining). An additional find was that 47% said they frequent bars and clubs less often. This translates into changed behavior patterns across the age demographics. The report underlies the belief that consumers learned new ways of entertaining and continue to exhibit uncertainty about the extent of the recovery.

Another interesting tell-all concerns alcoholic beverage purchases. More than 75% of those interviewed said they have not changed their beverage purchases because of price, but 25% of those say they are making fewer purchases. So even in this category, consumers have adjusted their behavior, and they are more conscious of their decisions.

Yes, these reports do NOT put a smile on the face of anyone in the food and beverage universe. They give great pause and increase the likelihood of more promotions rather than assuming that the diner of yore, as in 2-3 years ago, is lining up to get in the door.

Free-wheeling dining and shopping has not returned, and it appears to be stuck in fear. Hopefully, someone is listening.

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Certifying Authenticity

Jun 22

Posted by admin in life, news

When we talked about healthy snacks and focusing on US production, we opened a can of worms that continues to crawl all over us. Claims are being made and consumers are being challenged to have confidence in their products. Here are a few instances where we are getting the help we need to decipher all the labeling confusion.

Whole Foods decided they needed companies to certify the organic claims for their personal care products. Such changes do not come overnight so the company is giving them until August to submit their compliance plans and until next June for full compliance. This should be interesting to watch! Wonder how many companies will just disappear from the shelves since they cannot meet the claims they advertise! Hmm. They are asking manufacturers that claim a product is organic to verify that it meets the USDA’s National Organic Standards.organic

We should applaud this move as well as salute the companies that are focusing us on our food verification. A final quick note (for today) in the anxiety column: Sunscreens.

We have been told to protect ourselves from the harmful rays of the sun. That damage and increased skin cancer rates are making us vulnerable to future problems. We lather our children and ourselves with 15-30-45 SPFs and higher so they will not be victims of future skin problems. Wait: The news may not be what it seems. Some sunscreens have ingredients that subject us to future problems; not protect, but enhance the dilemma. Now the Environmental Working Group has a list we need to check and cross-check against the products we regularly use.

As they say, it’s complicated: Protecting our food supply, making certain claims are authentic, and finding the safest, best products. We need to stay ever vigilant!

Trust….

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No More Fishy News

Jun 15

Posted by admin in news

Today the FDA with the National Oceanic and Atmospheric Administration (NOAA) stepped up their inspection procedures of fish from the Gulf of Mexico. In the ongoing leak that seems unwilling to abate,  the Feds have decided to act in a precautionary vein and not as an after-the-fact procedure. They increased seafood testing inspections and initiated precautionary closures. This latter approach should take the worry out of the water as the suspect fish will not reach the food supply.

NOAA began fishery area closures over a month ago and continues to make adjustments as the spill trajectory changes. The current federal closure entails 32% of areas known to be affected by oil either on or below the surface as well as areas projected to be affected within the next 48-72 hours. As a further precaution, they created a 5-nautical mile buffer around the known locations of oil. They are working to protect the seafood at the docks and at the processors to help prevent tainted products from ever reaching the marketplace.noaaworldlogo

As of this time they have taken over 600 samples, of which 400 were sent to NOAA’s Seattle testing laboratory for chemical analysis. Meanwhile the FDA has set up a hotline for fisherman and consumers to report and stay updated on the ever-growing fish and seafood matter. Some states have instituted temporary closures for saltwater fish, crabs, and shrimp. Most of these actions are considered precautionary and everyone at this point concurs that the fish we find in restaurants and markets is perfectly safe for consumption. The industry has been hard-hit by fear so we should not abandon its efforts.

As consumers we need to keep abreast of these posts and trust the vendors from whom we purchase our fish and seafood. Now is not the time for anyone to get sloppy with this issue. Honesty and appropriate analysis must be the only routes for those who want to maintain a diet of fish.

It is our world.

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