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I came across an interesting Newsweek article today. The title is called, “The Price of Good Taste.” The author, Daniel Gross is a self-proclaimed foodie and he writes about how the rising cost of food is starting the hurt the wallets of the foodies who aren’t truly wealthy. High quality and organic food have a premium cost tied to them, and with the never-ending rise in gas and commodities prices, I don’t think we’ll be seeing any change for the better anytime soon. Even eggs are starting to get expensive these days.

Feeling the crunch myself, I’ve cut back on purchasing premium items substantially. I’ve spent a good amount of money at the red meat section at Whole Foods, and I miss the meat! I usually visit Whole Foods twice a week, but for the past couple of months, I’ve been going only once a week, and my second run to the supermarket would either be the Path Mark or the Han Ah Reum Asian Supermarket. The quality of my cooking hasn’t diminished because I don’t use high-quality groceries from a premium store such as Whole Foods, but the ingredients just tasted better and more fresh. Maybe it’s all in my head. It felt great to use ingredients such as New Zealand lamb chops and organic vegetables from an exotic country. I guess I won’t be splurging as much as I used to.

Full article here

~ Kin

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