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Feeling the pinch? We are paying way too much money for groceries
In 2004, I was a single mom raising three daughters on my own. I worked three jobs, including an overnight shift as a translator at our local hospital, to make ends meet. Every time I stood in line at the supermarket, I worried about what I would have to put back on the shelf to stay within our weekly $100 food budget.
My daughters are all grown now. But whenever I’m buying groceries, I still get that horrible feeling in the pit of my stomach as I remember not knowing if we would have enough to eat, and how much — or how little — I could provide for my family with $100.
Prices for all of us have gone way up since COVID, and $100 now buys about $65 worth of groceries compared to five years ago. This puts a huge bite on working families, because we spend most of our income every month — as much as 90 percent — on food and other necessities. So when prices rise, we hurt the most.
Big corporations tell us that policies and supply chains are to blame for rising costs, but there’s a big part of the story they don’t want you to know: These giant corporations are themselves largely responsible for higher prices.
According to a new report by the Federal Trade Commission, the largest grocery retailers — which include Walmart, Kroger, and Amazon, which owns Whole Foods — used the pandemic as an excuse to raise prices across the board. The same is true for big agribusinesses like Tyson Foods and DuPont, which sell the lion’s share of meat products and seeds.
These giant companies wrote themselves a blank check during COVID, which they now expect us to pay for.
What all of these corporations have in common is they always want to get bigger. Why? Because when consumers have fewer choices, corporations can force us to pay higher prices. This is especially true with food, which none of us can live without. And according to the FTC, a big reason for these higher prices is corporate greed.
Time and again, big companies tell us that if they could only get bigger, they would pass savings on to consumers. This is almost never true. Instead, they give money back to their investors and reward executives — like Walmart’s Doug McMillon, who takes home over $25 million a year, and Kroger’s Rodney McMullen, who makes more than $19 million. That’s 671 times more than the amount an average Kroger’s worker makes.
Corporate consolidation can have deadly consequences. In health care, which my organization tracks closely, we see that the domination of private insurance by a handful of companies — Aetna, United Healthcare, and Cigna — leads to bigger bills, worse health outcomes, and lost lives.
The profits of retailers and agribusinesses have now risen to record levels, as much as five times the rate of inflation. How do companies like Tyson Foods, Kroger, and Walmart boost profits? The way they always do: by raising prices, while 65 percent of Americans live paycheck to paycheck.
No American should ever have to work three or more jobs just to survive: not in 2004, 2024, or 2044. We want a world in which every one of us has what we need not only to live, but also to dream. Identifying who is behind the rising cost of everyday essentials is a necessary first step.
UIUC studies link between toddler food access and development
Illinois News Connection
"The two-year-olds in this study are gaining mobility -- they're gaining autonomy -- to be able to walk around the house," Barton pointed out. "And then I think by age four, they are starting to be able to reach for things in the home, in the kitchen." The home food inventory further examined how the location of fruits and vegetables in the refrigerator, freezer and inside cabinets can hinder a toddler's access to them, how often foods in the household are consumed, and how parents' interaction with their children during a meal affects a child's food habits. Children often imitate their parents when it comes to food choices. A U.S. Department of Health report said it can take up to 10 attempts before children accept a new food. Barton noted her work followed the consumption of whole grains and refined grains. She concluded refined grains are eaten more often by children because parents tend to buy it more often. "They're just not purchasing them, to the degree that we would like to see people purchasing whole grains," Barton emphasized. "That's probably helping explain some of that phenomenon in terms of children having similar diets as their parents." The Dietary Guidelines for Americans 2020-2025 report showed unhealthy dietary patterns starting at age 2-18 may lead to obesity and a higher risk of Type 2 diabetes and heart disease in later life. The publication also advised parents to reduce or eliminate cereals with added sugar, switch from fried to roasted vegetables and substitute high-sodium meats with ground lean meats.
Recipe |
Make your St. Patrick’s Day spread green with envy
Culinary.net - Freshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family. Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite. Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time. The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets. For more festive recipes and ideas at Culinary.net.
St. Patrick’s Day Sandwiches
Yield: 8 sandwiches 8 ounces plain cream cheese spread, softened
1 cup finely shredded mozzarella cheese
salt
4 English muffins
24 slices cucumber
8 thin slices green pepper
fresh cilantro leaves
lemon juice
lemon slices, for garnish (optional)
In bowl, mix cream cheese spread, mozzarella cheese and salt well. Split English muffins in half. Cut each muffin half into shamrock shape. Spread cheese mixture over each muffin half. Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich. Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.
Carnivore diet challenges norms, reveals health transformations
OSF Healthcare
URBANA - Though not everyone is sold on it, Philip Ovadia, MD, isn’t shy about the carnivore diet. And the cardiothoracic surgeon at OSF HealthCare has studies and a remarkable personal experience to back it up. “I’ve been on a carnivore diet for five years. For another two to three years prior, I was on low carbohydrate diets in general,” Dr. Ovadia recalls. “I have lost over 100 pounds and maintained the weight loss. I reversed my prediabetes. And today as I’m approaching 50 years old, I really feel better every day than I did in my 20s and 30s.” Dr. Ovadia says anyone can try the carnivore diet, but you should do so with guidance from a health care provider. The carnivore diet: what (and what not) to eat Dr. Ovadia calls the carnivore diet “our ancestral diet.” He says as long as humans have been around, meat has been a fundamental part of their diet. Ancestral humans would add plants, like fruits and vegetables, “seasonally and sporadically,” he says. Today, the carnivore diet looks about the same. A person consumes animal products like meat, dairy and eggs but abstains from plant products and processed food. Some people are stricter than others about what they choose depending on their needs. For example, some people cut out spices and seasonings on their meat, while others use them. Yes, Dr. Ovadia admits this diet flies in the face of advice we’ve heard since we were kids. One, we’ve been told to incorporate fruits and vegetables into your diet. “There are no essential nutrients that are not available in animal products,” Dr. Ovadia retorts. “The animal has eaten the fruits and vegetables. In many cases, ruminant animals like cows have multiple stomachs that are better able to digest the plant products and better able to extract the nutrients. Those nutrients end up in the animal meat. “When you really dig into the scientific literature around fruits and vegetables, their benefit is in substituting for processed food,” which is prevalent today, Dr. Ovadia adds. “In the context of someone eating a lot of processed food, when you start eating fruits and vegetables, you see improvements in health.” Two, we’ve heard red meat increases the risk of heart disease and cancer. Dr. Ovadia says studies have proven that false. Dr. Ovadia also points out that the carnivore diet is just one type of a low carbohydrate diet, and those diets have been studied. The ketogenic diet and the Atkins diet are other low carbohydrate diets. “It’s not that there are negative studies or positive studies,” on the carnivore diet, Dr. Ovadia says. “There just aren’t a lot of studies.” Other things to know Dr. Ovadia says studies and his own experience show the carnivore diet’s benefits: reversing or improving diabetes, obesity, autoimmune conditions, inflammatory bowel disease and mental health. “People on the carnivore diet are often eating once or twice a day and not having snacks because they’re not hungry,” Dr. Ovadia says. “When you eat nutrient-dense animal foods, you find you’re hungry less often.” If you have a medical condition, Dr. Ovadia stresses the need to keep in contact with a health care provider while on the carnivore diet. “If someone with Type 2 diabetes goes on a very low carbohydrate diet, their medication may need to be adjusted. They’re not taking in carbohydrates, and their blood sugar can get low,” Dr. Ovadia warns. “I often see people with high blood pressure who are on medication that start these diets. Their blood pressure starts to get low, and their medication needs to be adjusted.” Dr. Ovadia adds that people on the carnivore diet tend to have fewer bowel movements, but this is not usually accompanied by constipation.
Recipe | Warm and wonderful, Pastrami-Spiced Veal Burgers
NAPSI - Whether you are feeding your family or entertaining guests, a delightful way to keep things cosy yet special during the cold weather season is with a delicious dish such as this one, made with Trusted Veal from Europe.
Pastrami-Spiced Veal Burgers
Yield: 6 servings2 cups Sauerkraut, rinsed and drained
3/4 cup Mayonnaise
1 oz Fresh breadcrumbs
4 oz Milk
2 tsp Salt
2 lbs Ground veal
2 tsp Black peppercorns
2 tsp Coriander seeds
1/2tsp Mustard seeds
1 tsp Sweet paprika
1 tsp Onion powder
1/2 tsp Garlic powder
1 tsp Brown sugar
1/2 cup Whole grain mustard
How to make it
Place the breadcrumbs, milk, and salt in a bowl and soak the breadcrumbs until softened. Mix the veal with the breadcrumb mixture and combine to form six patties. Toast the peppercorns, coriander, and mustard seeds in a dry pan. Let cool and grind them with the paprika, onion powder, garlic powder, and brown sugar. Coat the burgers with the spice mixture. Heat a grill on medium-high heat. Grill the burgers to desired doneness but at least 71°C (160°F) for food safety, adding a slice or two of cheese to each burger towards the end, to slightly melt. Spread the bottom of the bun with the mayonnaise, and top with whole grain mustard. Place the burger on the bottom, top with sauerkraut, and top with the bun. As easy to make as they are enjoyable to eat, one reason these burgers are better is that they're made with genuine European veal. Desired for its light color and delicate taste and texture, European veal has long been held in high regard among chefs around the world. What's more, European Union (EU) Legislation means high animal welfare standards are practised and enforced so consumers worldwide can feel confident about Trusted Veal from Europe, considered simply the best in taste and tradition. Fortunately, a wide selection of high-quality European veal is available throughout Canada. Ask your local retailer for European veal. Learn MoreFor further facts about enjoying and purchasing Trusted Veal from Europe plus terrific recipes, visit www.trustedveal.com. More Ways to Keep Cosy
In addition to cooking a comforting meal, there are other ways to keep your spirits up when the thermometer falls. 1. Exercise your option to keep moving. Try hot yoga. Or embrace the cold and go out and ski, skate or build a snowman. You̢۪ll warm up while you̢۪re out and appreciate the heat indoors even more. 2. Love a lamp. If the dark days get you down, an LED full-spectrum light may cheer you up as well as warm you up.
Luscious Red Velvet for your Valentine sweetheart
Red Velvet Mug Cake
Servings: 1 6 tablespoons flour
2 tablespoons sugar
1 teaspoon cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup milk
2 tablespoons butter, melted
2 teaspoons vanilla extract
30 drops red food coloring
3 tablespoons powdered sugar
1 tablespoon cream cheese, softened
In 12-ounce mug, whisk flour, sugar, cocoa powder, baking powder and salt. Add milk, butter, vanilla and food coloring; mix until blended. In small bowl, mix powdered sugar and cream cheese until smooth. Drop cream cheese mixture into cake batter. Press into batter until covered. Microwave up to 3 minutes until cake is done.
The good news is that whether you’re a Gen Z-er hosting your first Friendsgiving on a budget or you’re a busy family preparing for guests, there is a lot to be thankful for this year.
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