Posted on 04/14/2020 7:59:33 AM PDT by Presbyterian Reporter
THanks for the ping :-)
Realize too that besides diary dumping milk, there have been vegetable farmers plowing under crops,
meat processing plants are closing due to coronovavirus infection among workers, etc., etc.
The entire food supply chain is there and remains intact;
there should not be food shortages according to the media.
The main issue is getting the crop transported to the consumer in convenient packaging .
Even more for us.
Looks like we're not average either.
No, not the whole story and the author shot down his own points throughout the article.
My grocer has been low or out of milk for decades. Yes, poor management right here in Texas. Send us the milk.
The author wrote plastic gallon milk cartons are made in China. Instead of dumping milk, pour it into those little school milk cartons sitting in warehouses not being used. Use what you have. The article even says kids are drinking milk at home so that defeats his argument there isn’t a school milk sales outlet. Home milk consumption takes up the slack from school milk.
Those who home can would be glad to have those large restaurant canned vegetables to re-can at home if they were available to the regular customer at the lower unit price it is sold to restaurants. Advertise and they will come.
As for foods already going bad in freezers - oh, puleese. It’s been all of two months at most. My freezer is stuffed with food that’s been frozen for a year.
I didn’t eat out 99% of the time before the virus so don’t put that problem on me.
It’s not all people eating out at Chez Ritz. Lots of meals are eaten at McDonalds, Applebees, Waffle House, the school cafeteria, the corporate cafeteria, etc.
I had read another article on this subject that said 50-50, vs. 60-40. Close enough. Now it’s probably 20-80, or 15-85.
We were probably 50-50. We ate out or did take out a lot. Now 100% prepared at home.
I think we’re past the people stocking up the pantry phase, we’re now into the supply chain logistics adjusting to the new normal phase. I went to Kroger last Sunday morning. It was pretty good. Produce selection was excellent. Paper products aisle was pretty empty, but they had some. I didn’t need any.
Many of the schools around here are doling out food for the kiddies one day a week, often giving out 10 meals per kid (1 breakfast, 1 lunch per day per week).
There are several copy cat recipes for your sub.
I’m partial to another restaurant sandwich and found the perfect copy cat recipe online including their super simple no-kneed bun. Homemade makes 5 sandwiches for the cost of one at the window and that’s not counting the hour of wasted time and gas to drive there. Homemade is my germs.
The machines that make the one gallon jugs are made in Red China. The actual jugs are made in the US.
Cream has a shelf life of a month or so. Some cheeses have a very long shelf life. Butter also has a long shelf life and even longer frozen. The low fat milk that’s left from cream can be make into low fat ice cream, yogurt, canned and made into powdered milk.
Not saying there isn’t an across the board problem with the entire supply chain but there needs to be more out of the box thinking.
I would not re-can already canned veggies.
They lose so much quality in the process. Might as well go for fresh and just do it once.
On the bright side, spring is coming and those of us who are prone to canning are also the ones who are most likely prone to grow it ourselves so we can process the food as fresh as possible.
“””a lot of hard boiled eggs come in tubes boiled and extruded at the same time, just unwrap and slice”””
Something like 40 years ago a friend told me about his tour of the United Airlines food preparation facility at San Francisco Airport.
That was when I first learned how airlines mass produce a million slices of hard boiled eggs. And I have never forgotten that story.
Last week Walmart was limiting milk gallons to one per purchase but they have since removed that limitation.
We haven't tried a carryout lately, can't say how it is here in Ocala-land.
You share those 30 dozen eggs with just 2 neighbors. That’s 10 dozen each. Raw eggs have a long shelf life in the fridge past the expiration date. Put 4 dozen in the fridge and 6 dozen in the freezer. Those in the freezer can be stored as scrambled for baking or frozen in ice cube trays as whole eggs for your sunny side up breakfasts.
Or pickle them.
Focus on eating down your fridge foods first. Then the freezer. Last, the pantry foods which don’t need electricity.
All the better.
Haven't tried Firehouse subs or Jimmy Johns (they're not very close and JM's is 10 miles away - serious boondocks here!!)
The last order I made from the grocer went half unfilled.
CSA is a good thing to be a member off about now. We’ve got three hens so as long as I can but feed for them, we’re good on eggs. I’m planting a good sized garden this year. Just finished up 12 acres of fence for meat goats. Terrain is too rough and 12 acres isn’t really big enough for cattle. Picked up a couple of does the other day. $400 each, I hope we don’t have to eat them LOL. Need to get a buck and we’ll get 3-4 kids next year. Does from them can be bred back to the buck. Got kiko does because they’re low maintenance and I’m getting a 75% boer - 25% kiko buck to put on top of them. Should help add weight gain to kids. Eventually, the goat operation will be a small stream income for us but we have eaten goat before. Not much different than venison.
Then divide it up and freeze it.
I don’t know that I’d want to bring home fresh produce that has been handled and coughed on. I quit buying leafy greens back in January. Sandwiches are boring without lettuce but so be it. If it couldn’t be washed well, peeled and cooked, it wasn’t purchased.
My last day at the store was 1 month and 1 day ago. I still have some fresh produce. It may have lost some nutrients but beats going to the germy store.
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