Many families now have no one at home to prepare meals, and those who do
have the time, often found to be without cooking skills or knowledge.
Finish-at-home gourmet meals are not uncommon, even simpler unexotic meals.
Everything prepped, pre-cut and in some cases parcooked, needing little more
than steaming or oven finishing. Very important to include safe handling
and finishing instructions (clearly marked warnings with exp date and
storage temp, etc.) If one can network a number of regular clients, like
fresh-veg drop-off services have found, there is a market in many
communities. There are many "foodies" very conscious of the superiority of
fresh whole foods, yet never find the time to prepare them.

"Steve Calvin" > wrote in message
...
> With lives seemingly getting busier and busier do you see the end of
> "scratch" cooking in the future? Just looking backward, my Mother and
> especially my Grandmothers cooked everything from scratch. Breads, cakes,
> pies including the crusts, stews, soups, sauces etc...
>
> Today is seems as though the number of people who routinely cook from
> scratch is dwindling. People are migrating to canned stews, spaghetti
> sauces, sauces in general, soups, etc. I know quite a few people who
> don't cook, period. They either do take out, go out, TV-"dinners", frozen
> stuff like pot-pies, and even premade and frozen PB&J sandwiches for gawd
> sakes! Now I admit that I don't routinely make bread but I pretty much
> make much everything else "the old fashioned way."