How come the price of New York Strip steaks and the local supermarket
(Giant Eagle) is twice as much per pound as it is at Sam's??

"tomkanpa" > wrote in message
ps.com...
> How come the price of New York Strip steaks and the local supermarket
> (Giant Eagle) is twice as much per pound as it is at Sam's??
>

Look everyone here right in the eye and swear that this is a serious
question. Do it. Now.

Can't come up with an answer, eh?

tomkanpa wrote:
> How come the price of New York Strip steaks and the local supermarket
> (Giant Eagle) is twice as much per pound as it is at Sam's??

Because Sam's is owned by the Walton family who also own WalMart... if
that doesn't answer your question... Kev

"tomkanpa" > wrote in message
oups.com...
> Can't come up with an answer, eh?
>

Usually, when someone asks a question whose answer is ridiculously obvious,
the assumption is that the person is a troll, posting the question just to
make noise. Do you really now know why various merchants sell meat at
different prices???

"Doug Kanter" > wrote in message
...
>
> "tomkanpa" > wrote in message
> oups.com...
>> Can't come up with an answer, eh?
>>
>
> Usually, when someone asks a question whose answer is ridiculously
> obvious, the assumption is that the person is a troll, posting the
> question just to make noise. Do you really now know why various merchants
> sell meat at different prices???
>

Typo. Should've read "Do you really NOT know...."

tomkanpa wrote:
> How come the price of New York Strip steaks and the local supermarket
> (Giant Eagle) is twice as much per pound as it is at Sam's??

See _Economics_ by Paul A. Samuelson. -aem

because its a better piece of meat?

--
and now we have hamas..................
http://www.ac.wwu.edu/~stephan/USfatalities.html



"tomkanpa" > wrote in message
ps.com...
> How come the price of New York Strip steaks and the local supermarket
> (Giant Eagle) is twice as much per pound as it is at Sam's??
>

readandpostrosie wrote:
> because its a better piece of meat?
>


Here, Sam's is one of the more expensive places to buy meat, and it
looks a little better (not much) than what's in the supermarkets. The
supermarkets all sell watered-down Wal-mart meat now.

Bob

"zxcvbob" > wrote in message
...
> readandpostrosie wrote:
>> because its a better piece of meat?
>>
>
>
> Here, Sam's is one of the more expensive places to buy meat, and it looks
> a little better (not much) than what's in the supermarkets. The
> supermarkets all sell watered-down Wal-mart meat now.
>
> Bob

Where's "here"?

> Here, Sam's is one of the more expensive places to buy meat, and it
> looks a little better (not much) than what's in the supermarkets. The
> supermarkets all sell watered-down Wal-mart meat now.
>
> Bob

What's "watered-down WalMart meat"?
I know that some pork producers inject their pork with a brine mixture
but that's mostly done to tenderize, flavor as well as preserve. You
can't "take meat away", so although you may be paying more for an
injected cut, (due to added liquid weight) the meat itself isn't being
replaced as you seem to indicate by "watering it down".
If you've ever brined a pork tenderloin, chops or chicken, you'll
understand at least part of the reason why they inject it with a
brining solution... it flat out tastes better, is tenderer and more
moist after cooking.
Aside from that, i've never come across a solution injected cut of
beef... I imagine, it would be a beef producers equivalent of market
suicide if they ever did. Kev

"kevnbro" > wrote in message
ups.com...
>> Here, Sam's is one of the more expensive places to buy meat, and it
>> looks a little better (not much) than what's in the supermarkets. The
>> supermarkets all sell watered-down Wal-mart meat now.
>>
>> Bob
>
> What's "watered-down WalMart meat"?
> I know that some pork producers inject their pork with a brine mixture
> but that's mostly done to tenderize, flavor as well as preserve. You
> can't "take meat away", so although you may be paying more for an
> injected cut, (due to added liquid weight) the meat itself isn't being
> replaced as you seem to indicate by "watering it down".
> If you've ever brined a pork tenderloin, chops or chicken, you'll
> understand at least part of the reason why they inject it with a
> brining solution... it flat out tastes better, is tenderer and more
> moist after cooking.
> Aside from that, i've never come across a solution injected cut of
> beef... I imagine, it would be a beef producers equivalent of market
> suicide if they ever did. Kev
>

Based on my experience here (Rochester NY), if you don't want salt water
added to the pork you buy, you don't shop at Wal Mart. It's all they had.

kevnbro wrote:

> I know that some pork producers inject their pork with a brine mixture
> but that's mostly done to tenderize, flavor as well as preserve. You
> can't "take meat away", so although you may be paying more for an
> injected cut, (due to added liquid weight) the meat itself isn't being
> replaced as you seem to indicate by "watering it down".

I think it's mostly done to enable charging $4.49 / lb. for water. If
the damn intelligent designers had not designed leaner pork we wouldn't
need to brine the dry results. -aem

kevnbro wrote:

>>Here, Sam's is one of the more expensive places to buy meat, and it
>>looks a little better (not much) than what's in the supermarkets. The
>>supermarkets all sell watered-down Wal-mart meat now.
>>
>>Bob
>
>
> What's "watered-down WalMart meat"?

The package says, "Enhanced with up to 12 percent solution." The
solution is sodium phosphate, becaues the phosphate allow the meat to
absorb lots of water. Some of them say something like "deep basted (c)"
The brands are Farmland and Hormel, and they supply just about all the
pork in the Midwest now.

> I know that some pork producers inject their pork with a brine mixture
> but that's mostly done to tenderize, flavor as well as preserve. You
> can't "take meat away", so although you may be paying more for an
> injected cut, (due to added liquid weight) the meat itself isn't being
> replaced as you seem to indicate by "watering it down".
> If you've ever brined a pork tenderloin, chops or chicken, you'll
> understand at least part of the reason why they inject it with a
> brining solution... it flat out tastes better, is tenderer and more
> moist after cooking.
> Aside from that, i've never come across a solution injected cut of
> beef... I imagine, it would be a beef producers equivalent of market
> suicide if they ever did. Kev


Look closely at the labels for beef and chicken; it has been adulterated
too. Very sad. The water that cooks out floods the skillet.

Bob

"tomkanpa" > wrote in message
ps.com...
> How come the price of New York Strip steaks and the local supermarket
> (Giant Eagle) is twice as much per pound as it is at Sam's??
>

Perhaps because Sams, part of the WalMart empire, underpays their employees,
forces them to work unpaid overtime, and screws them on benefits. Most
supermarkets are unionised and therefore have decent wages and benefits.


--
Peter Aitken

zxcvbob wrote:
> kevnbro wrote:
>
> >>Here, Sam's is one of the more expensive places to buy meat, and it
> >>looks a little better (not much) than what's in the supermarkets. The
> >>supermarkets all sell watered-down Wal-mart meat now.
> >>
> >>Bob
> >
> >
> > What's "watered-down WalMart meat"?
>
> The package says, "Enhanced with up to 12 percent solution." The
> solution is sodium phosphate, becaues the phosphate allow the meat to
> absorb lots of water. Some of them say something like "deep basted (c)"
> The brands are Farmland and Hormel, and they supply just about all the
> pork in the Midwest now.

Fareway supermarket stores do have un-injected pork - at least here in
my area. But our main chain (Hy-Vee) has nothing but - even in the
"fresh" meat case. I can go to a small town locker, though, and buy
unadultered pork any time.

N.

In article >,
"Doug Kanter" > wrote:

> "zxcvbob" > wrote in message
> ...
> > readandpostrosie wrote:
> >> because its a better piece of meat?
> >>
> >
> >
> > Here, Sam's is one of the more expensive places to buy meat, and it looks
> > a little better (not much) than what's in the supermarkets. The
> > supermarkets all sell watered-down Wal-mart meat now.
> >
> > Bob
>
> Where's "here"?

Meen-a-soh-ta.
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

In article >,
Steve Wertz > wrote:

> On Fri, 27 Jan 2006 18:14:29 GMT, "readandpostrosie"
> > wrote:
>
> >because its a better piece of meat?
>
> What we need is another Mad Cow scare to bring the prices down
> again. Actually, we don't need a "scare", we just need to hear
> the results of accurate testing (AKA: the "truth").

I think the mad cow scare is what drove the phreakin prices UP!!!
They've only recently become reasonable again. HEB had beautiful
boneless chuck roasts this week for $2.79. Chuck used to be cheaper, but
it got even higher than that for a couple of years.

I cleaned my Hamilton grill and will be marinating and grilling one of
those that I bought tomorrow. ;-d

Or, if it's not raining, I may fire up the outdoor wood grill.....
I have some mesquite to burn. :-)

>
> Does anybody really think the meat supply here in the US is as
> mad-cow free as the USDA and meat lobby want us to believe?

One can only hope!

> It's all politics. Plenty of JKD to go around for everyone.
> They're (USDA and Meat Lobby) just in Containment Mode right now.
>
> -sw

Well, well cooked beef should be safe, just don't eat spinal or brain
tissue.

But, I prefer my beef rare to raw.

We all have to die sometime.........
I'm not going to worry about it.

If I could afford it, I'd eat more Ostrich! That stuff is awesome!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Doug Kanter" > wrote:
>
>> "zxcvbob" > wrote in message
>> ...
>> > readandpostrosie wrote:
>> >> because its a better piece of meat?
>> >>
>> >
>> >
>> > Here, Sam's is one of the more expensive places to buy meat, and it
>> > looks
>> > a little better (not much) than what's in the supermarkets. The
>> > supermarkets all sell watered-down Wal-mart meat now.
>> >
>> > Bob
>>
>> Where's "here"?
>
> Meen-a-soh-ta.
> --
> http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

All your supermarkets sell crappy meat? Notice the word "all". You've tried
all of the ones which are nearby?

Doug Kanter wrote:
> "Melba's Jammin'" > wrote in message
> ...
>
>>In article >,
>>"Doug Kanter" > wrote:
>>
>>
>>>"zxcvbob" > wrote in message
...
>>>
>>>>readandpostrosie wrote:
>>>>
>>>>>because its a better piece of meat?
>>>>>
>>>>
>>>>
>>>>Here, Sam's is one of the more expensive places to buy meat, and it
>>>>looks
>>>>a little better (not much) than what's in the supermarkets. The
>>>>supermarkets all sell watered-down Wal-mart meat now.
>>>>
>>>>Bob
>>>
>>>Where's "here"?
>>
>>Meen-a-soh-ta.
>>--
>>http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew
>
>
> All your supermarkets sell crappy meat? Notice the word "all". You've tried
> all of the ones which are nearby?
>
>


All of them sell crappy pork and chicken. Even the very good-looking
country ribs I bought a week ago at the last independant supermarket in
town (Silver Lake Foods) were obviously full of water when I cooked them.

I haven't bought any beef in a year or two (except whole briskets and a
couple of pounds of frozen hamburger I got at Aldi to check it out) We
still have some beef left in the freezer from cattle that my FIL raised
and had butchered. When it's gone, it's gone, cuz he's gone. :-(

The last real beef that I bought was a couple of Porterhouse steaks from
Cub Foods. They were expensive but very good; compared to the prices
now they were a bargain. Last time I was at Wal-mart, I looked closely
at the beef and it was "enhanced" with "solution". So all the other
supermarket beef is probably injected (or tumbled), but I don't know
that. There are some small grocery stores in the surrounding towns that
might have good meat; I dunno. There's also a grocery store downtown
near the synagogue that has a reputation for selling good meat. The
butcher shop takes up half the store. I should check it out too.

Maybe I need to buy a half a hog early next winter and cut it up myself.
I can hang it from the rafters in the garage...

Best regards,
Bob

In article >,
"Doug Kanter" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Doug Kanter" > wrote:
> >
> >> "zxcvbob" > wrote in message
> >> ...
> >> > readandpostrosie wrote:
> >> >> because its a better piece of meat?
> >> >>
> >> > Here, Sam's is one of the more expensive places to buy meat, and
> >> > it looks a little better (not much) than what's in the
> >> > supermarkets. The supermarkets all sell watered-down Wal-mart
> >> > meat now.
> >> >

> >> > Bob
> >>
> >> Where's "here"?
> >
> > Meen-a-soh-ta.


> All your supermarkets sell crappy meat? Notice the word "all". You've tried
> all of the ones which are nearby?

You asking me or Bob?
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

In article >,
zxcvbob > wrote:

> Doug Kanter wrote:
(snippage)

> > All your supermarkets sell crappy meat? Notice the word "all". You've tried
> > all of the ones which are nearby?
> >
> >
>
>
> All of them sell crappy pork and chicken. Even the very good-looking
> country ribs I bought a week ago at the last independant supermarket in
> town (Silver Lake Foods) were obviously full of water when I cooked them.
>
-snip-
>
> Maybe I need to buy a half a hog early next winter and cut it up
> myself. I can hang it from the rafters in the garage...
> Bob

You telling me there are aren't any independent butcher shops down
there? I've gotten great meat at Von Hanson's (a chain of butcher shops
now, there are so many of them) but the price was wicked. I'm happy
with Cub; I'm not very fussy.
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>
>>Doug Kanter wrote:
>
> (snippage)
>
>
>>>All your supermarkets sell crappy meat? Notice the word "all". You've tried
>>>all of the ones which are nearby?
>>>
>>>
>>
>>
>>All of them sell crappy pork and chicken. Even the very good-looking
>>country ribs I bought a week ago at the last independant supermarket in
>>town (Silver Lake Foods) were obviously full of water when I cooked them.
>>
>
> -snip-
>
>>Maybe I need to buy a half a hog early next winter and cut it up
>>myself. I can hang it from the rafters in the garage...
>>Bob
>
>
> You telling me there are aren't any independent butcher shops down
> there? I've gotten great meat at Von Hanson's (a chain of butcher shops
> now, there are so many of them) but the price was wicked. I'm happy
> with Cub; I'm not very fussy.


There are one or two, and they are *really* expensive. When I run out
of good meat from the freezer I'll have to start buying from them when I
need good stuff. Usually the stuff from Cub or Silver Lake Foods is
good enough, but I have to be careful when I cook it to allow for all
the extra water. The only meat I buy at Walmart is whole briskets and
frozen turkeys.

We eat a lot or ground turkey (79¢ a pound at Aldi) and roast turkey.
And whatever cured meat products I can find in the used meat bin at
Silver Lake Foods.

Bob

"zxcvbob" > wrote in message
>
> The package says, "Enhanced with up to 12 percent solution." The solution
> is sodium phosphate, becaues the phosphate allow the meat to absorb lots
> of water. Some of them say something like "deep basted (c)" The brands
> are Farmland and Hormel, and they supply just about all the pork in the
> Midwest now.

And as long as people are dumb enough to buy that crap, the markets will
sell it. I'm fortunate that we still have a few sources of real meat.

In article >,
Steve Wertz > wrote:

> On Fri, 27 Jan 2006 17:28:50 -0600, OmManiPadmeOmelet
> > wrote:
>
> >If I could afford it, I'd eat more Ostrich! That stuff is awesome!
>
> Every time I've eaten ostrich, I end up burping and farting
> ostrich for days afterwards.
>
> -sw

Yeesh.

Did you get fresh frozen, fillet or ground, and did you over-cook it?

The FF fillet's from Central Market are some of the finest meat I've
ever had. Ostrich fillet is every bit as good as some of the finest and
most tender beef.

I serve them bloody rare.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> Steve Wertz > wrote:
>
>>It's all politics. Plenty of JKD to go around for everyone.
>>They're (USDA and Meat Lobby) just in Containment Mode right now.
>
> Well, well cooked beef should be safe, just don't eat spinal or brain
> tissue.

Actually, no. The prions that are responsible for it aren't affected by
cooking, no matter the degree of doneness.

Pastorio

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Doug Kanter" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Doug Kanter" > wrote:
>> >
>> >> "zxcvbob" > wrote in message
>> >> ...
>> >> > readandpostrosie wrote:
>> >> >> because its a better piece of meat?
>> >> >>
>> >> > Here, Sam's is one of the more expensive places to buy meat, and
>> >> > it looks a little better (not much) than what's in the
>> >> > supermarkets. The supermarkets all sell watered-down Wal-mart
>> >> > meat now.
>> >> >
>
>> >> > Bob
>> >>
>> >> Where's "here"?
>> >
>> > Meen-a-soh-ta.
>
>
>> All your supermarkets sell crappy meat? Notice the word "all". You've
>> tried
>> all of the ones which are nearby?
>
> You asking me or Bob?
> --
> http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

You. I asked because it's outrageous that at least one chain or independent
isn't trying to fill the niche left by the dummies who think the public only
wants adulterated meat products. The independents, in particular, are no
longer as "independent" as they used to be. In most cases, they're able to
deal with wholesalers whose buying power (and selection) is greater than
that of the smaller chains. But, we tend not to look closely at those
stores, and sometimes we miss a good thing.

"Bob (this one)" > wrote in message
...
> OmManiPadmeOmelet wrote:
>
>> Steve Wertz > wrote:
>>
>>>It's all politics. Plenty of JKD to go around for everyone.
>>>They're (USDA and Meat Lobby) just in Containment Mode right now.
>>
>> Well, well cooked beef should be safe, just don't eat spinal or brain
>> tissue.
>
> Actually, no. The prions that are responsible for it aren't affected by
> cooking, no matter the degree of doneness.
>
> Pastorio

It's amazing that after all the publicity, so few people have learned this
from all the news.

Doug Kanter wrote:

> I asked because it's outrageous that at least one chain or independent
> isn't trying to fill the niche left by the dummies who think the public only
> wants adulterated meat products. The independents, in particular, are no
> longer as "independent" as they used to be. In most cases, they're able to
> deal with wholesalers whose buying power (and selection) is greater than
> that of the smaller chains. But, we tend not to look closely at those
> stores, and sometimes we miss a good thing.

Costco. Best meats for a long distance around, including the independents.

Pastorio

OmManiPadmeOmelet wrote:

> I think the mad cow scare is what drove the phreakin prices UP!!!

I think the low carb diets are what brought prices up. Supply and demand.

Steve Wertz wrote:
> What we need is another Mad Cow scare to bring the prices down
> again. Actually, we don't need a "scare", we just need to hear
> the results of accurate testing (AKA: the "truth").

We're in one, only we don't know it because it only comes out when
someone like Japan turns away a shipload of bef because they detected
that we didn't scrape the spinal cord out of the backbones before we
loaded the ship.

Which happened this week.

So Japan is refusing all American beef until we get our shit together.

Which is why prices should be more reasonable, for a little while.

Then they'll go back to being stupid.

BTW, one reason Sam's prices are lower is Sam's doesn't set the regular
price artificially high so that it can run weekly "specials" on the
same thing all the time.

--Blair

Blair P. Houghton wrote:

BTW, one reason Sam's prices are lower is Sam's doesn't set the regular

price artificially high so that it can run weekly "specials" on the
same thing all the time.

____Reply Separator_____

Well, thank you Blair! Finally on the 34th post, my question is
answered. The first and fourth reply to my post was a flame from Doug
Kanter who always will flame the poster when he can't come up with an
answer.

Newsgroups: rec.food.cooking
From: "Doug Kanter" > -

> How come the price of New York Strip steaks and the local supermarket
> (Giant Eagle) is twice as much per pound as it is at Sam's??

Look everyone here right in the eye and swear that this is a serious
question. Do it. Now.

Newsgroups: rec.food.cooking
From: "Doug Kanter" >

Usually, when someone asks a question whose answer is ridiculously
obvious,
the assumption is that the person is a troll, posting the question just
to
make noise. Do you really now know why various merchants sell meat at
different prices???

"tomkanpa" > wrote in message
oups.com...
> Blair P. Houghton wrote:
>
> BTW, one reason Sam's prices are lower is Sam's doesn't set the regular
>
> price artificially high so that it can run weekly "specials" on the
> same thing all the time.
>
> ____Reply Separator_____
>
> Well, thank you Blair! Finally on the 34th post, my question is
> answered. The first and fourth reply to my post was a flame from Doug
> Kanter who always will flame the poster when he can't come up with an
> answer.
>
> Newsgroups: rec.food.cooking
> From: "Doug Kanter" > -
>
>> How come the price of New York Strip steaks and the local supermarket
>> (Giant Eagle) is twice as much per pound as it is at Sam's??
>
> Look everyone here right in the eye and swear that this is a serious
> question. Do it. Now.
>
> Newsgroups: rec.food.cooking
> From: "Doug Kanter" >
>
> Usually, when someone asks a question whose answer is ridiculously
> obvious,
> the assumption is that the person is a troll, posting the question just
> to
> make noise. Do you really now know why various merchants sell meat at
> different prices???
>

It was a silly question. If the prices are so different, it means you're
either dealing with a different product, or one merchant chooses to sell the
same quality at a different price, for reasons of their own. Why is this
such a difficult concept, requiring a major discussion? If you ran a
business selling home grown corn from your garden, you might not sell it at
the same price as someone else a mile away. Or, you might. Big deal.

"Edwin Pawlowski" > wrote in message
m...
>
> "zxcvbob" > wrote in message
>>
>> The package says, "Enhanced with up to 12 percent solution." The
>> solution is sodium phosphate, becaues the phosphate allow the meat to
>> absorb lots of water. Some of them say something like "deep basted (c)"
>> The brands are Farmland and Hormel, and they supply just about all the
>> pork in the Midwest now.
>
> And as long as people are dumb enough to buy that crap, the markets will
> sell it. I'm fortunate that we still have a few sources of real meat.
>

Amen.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

In article om>,
"tomkanpa" > wrote:

> How come the price of New York Strip steaks and the local supermarket
> (Giant Eagle) is twice as much per pound as it is at Sam's??

Better quality probably accounts for the higher price.

zxcvbob wrote:
> readandpostrosie wrote:
>
>> because its a better piece of meat?
>>
>
>
> Here, Sam's is one of the more expensive places to buy meat, and it
> looks a little better (not much) than what's in the supermarkets. The
> supermarkets all sell watered-down Wal-mart meat now.
>
> Bob

The only one in my area selling Walmart style adulterated meat is
Walmart. There is even a regional chain that actually has billboards
describing that they don't add anything to their meats.

George > wrote in
:

> zxcvbob wrote:
>> readandpostrosie wrote:
>>
>>> because its a better piece of meat?
>>>
>>
>>
>> Here, Sam's is one of the more expensive places to buy meat, and it
>> looks a little better (not much) than what's in the supermarkets. The
>> supermarkets all sell watered-down Wal-mart meat now.
>>
>> Bob
>
> The only one in my area selling Walmart style adulterated meat is
> Walmart. There is even a regional chain that actually has billboards
> describing that they don't add anything to their meats.
>


Talk about adding stuff to the meat, we've had a bone of contention here in
Oz for quite some time on how much meat should be in our pies, and what it
should consist of.

http://tinyurl.com/km47y

and

http://www.answers.com/topic/australian-meat-pie

It's got to the point I won't buy a pie anymore. (Unless it's a Yatala!!)


http://tinyurl.com/z4ff2

http://www.around-oz.com/best_in_oz/bakeries/yatala.htm


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

Stan Horwitz wrote:

> In article om>,
> "tomkanpa" > wrote:
>
> > How come the price of New York Strip steaks and the local supermarket
> > (Giant Eagle) is twice as much per pound as it is at Sam's??
>
> Better quality probably accounts for the higher price.


I dunno...last year I could get NY strip on sale for around $6.00/lb at
my local stupormarket (Treasure Island in Chicawgo), lately they IIRC
are $11.98/lb...beef is pretty much in the "luxury" category for me
lately. Chicken is dirt - cheap and pork is very reasonable too...

Also, what is up with the high price of lettuce these daze? Rains in
California, drought in Florida or...??? Heads of really crummy iceberg
are approaching three bux, romaine is about $2.00.lb. I've been buying
packaged hearts of romaine on sale, they've been running $3.00 or so...

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Best
Greg