You’re not alone. I don’t want to sound like “oh, we’ll you can just make these personal decisions blah blah blah”
But, I do think that there’s a lot folks can do and this is a good place to share that info. Foodnotbombs… economic and healthy preservation methods, bulk buying strategies. “It could happen here” did a pretty good series on it recently. Maybe someone (not me) can make a food strategy megathread.
Honestly trying to find someone with a retail or resale license to buy from food outlet (resturant supply) stores can save a shit ton of money if enough people are wiling to front load the cost. I've noticed though in places I shop like Smart and Final that the generic canned tomatoes they sell (the cheapest option) are more affordable when bought in 16oz cans compared to the double cans which is one way to fuck with the economics of scale that neolibs and economists love to jack off to at night.
Oh absoultely, yeah. I mean we've already been doing a lot more preservation stuff, jarring etc. And yes, gonna see if I can at least get some salad leaves and spuds growing this yr but a lot of it honestly comes down to time.
comes down to time
Indeed, that’s an overlooked factor with a lot of advice that’s telling you to just produce your own commodities in your spare time.
Here’s one that take up more space, but not really more time: Ever since Covid I’ve been building up a backlog of long-shelflife food that I regularly use anyhow. When my inventory starts to get low, I add it to the list and start to look for a deal. This way I can go to the grocery store less often, get more when I do go, and be more selective about choosing when to buy. Bread, for example, often goes steeply on sale when the grocery store needs to move inventory, so that’s when I reload my freezer :-)
You’re not alone. I don’t want to sound like “oh, we’ll you can just make these personal decisions blah blah blah” But, I do think that there’s a lot folks can do and this is a good place to share that info. Foodnotbombs… economic and healthy preservation methods, bulk buying strategies. “It could happen here” did a pretty good series on it recently. Maybe someone (not me) can make a food strategy megathread.
Honestly trying to find someone with a retail or resale license to buy from food outlet (resturant supply) stores can save a shit ton of money if enough people are wiling to front load the cost. I've noticed though in places I shop like Smart and Final that the generic canned tomatoes they sell (the cheapest option) are more affordable when bought in 16oz cans compared to the double cans which is one way to fuck with the economics of scale that neolibs and economists love to jack off to at night.
Webstaurant store is decent if you don't have someone who can help you get into other restaurant supply stores
Oh absoultely, yeah. I mean we've already been doing a lot more preservation stuff, jarring etc. And yes, gonna see if I can at least get some salad leaves and spuds growing this yr but a lot of it honestly comes down to time.
Here’s one that take up more space, but not really more time: Ever since Covid I’ve been building up a backlog of long-shelflife food that I regularly use anyhow. When my inventory starts to get low, I add it to the list and start to look for a deal. This way I can go to the grocery store less often, get more when I do go, and be more selective about choosing when to buy. Bread, for example, often goes steeply on sale when the grocery store needs to move inventory, so that’s when I reload my freezer :-)