Record Number Of People Say They Are Paying More For Groceries Now Than Ever Before

Tyler Durden's picture

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Long-John-Silver's picture

Let them eat food stamps.

Thomas's picture

it's not that they can't keep it under control, it's that they can cause it to mushroom (and they will). Benny the Butcher is a serial killer of grand parents on fixed income.

Almost Solvent's picture

Warmed up can of petfood is still less than a buck a can

SilverIsKing's picture

Do food stores report shortage figures?

I would guess that theft is also creeping up as prices rise.

This could also explain a portion of the 4% who aren't paying more.

They're stealing more!

Taku's picture

Bernanke says it's, y'know, it's OK.

If anyone is able to still find a link to "Bernanke makes a killing" (it's been deleted from most financial sites, please do post full story. 


takeaction's picture

It is called "Shrinkage"  not Shortage.

SilverIsKing's picture

No, I'm not talking about what happens to you when you walk by the refrigerated or frozen foods section.

Michael's picture

"Confidence" is a subjective state of mind.

If people are willing to take it up the ass from the government and the Private Federal Reserve bank without getting up off their fat asses and doing something about it, then they deserve to pay more and starve to death.

rosiescenario's picture

...and you are least you can afford to heat it up.....

rosiescenario's picture

.....................though 'Tender Vittles" are best served at room temperature.....

KowPie's picture

What about the ones that can't afford a can opener (the really cheap stuff doesn't have pull tab lids)?

djsmps's picture

I like to cook with shallots. Their price has doubled recently. I don't know if it's seasonal or not.

gall batter's picture

you sound rather arugalaish, like obama.

Dick Fitz's picture

Arugula and shallots are staples, and the increase in price has hit my culinary creations like a brick. Thank God balsamic is stable.

I fucking wish I was kidding.

trav7777's picture

pretty much everything is up...meat is way up.  I have to really hawk specials now to even get the bill down but they've definitely jacked prices on everything.  Hell, oil is the levered material in all of this.  We eat oil.

NotApplicable's picture

So, 4% of people have someone else shop for them, I take it?

andybev01's picture

There is a %1 margin for error.

narapoiddyslexia's picture

They're just eating less, obviously. The question wasn't specific enough.

MsCreant's picture

I was wondering if they just recently went on foodstamps and thus interpreted themselves as not paying more for food (because the government is doing it for them). Other answers:

1. I'm doing sales and coupons now, when I did not before, so I am paying less.

2. I am shopping at Walmart and the Dollar Store now, when I did not before, so I am paying less.

3. I found myself a sugar Momma/Daddy, so I personally am paying less.

4. I am a member of congress so the taxpayers cover all my shit.

Surely we can explain some of the other 4% with these options.

fyrebird's picture

Oh I think the 4% is very safely attributed to that percentage of the adult population which  1) cannot understand a simple question, or 2) is completely drunk when taking a survey, or 3) is clinically mentally disabled.

Unless they were screening out those population elements at the time the survey was administered. Doubtful.

RockyRacoon's picture

If that were the case the rate would have been much higher.

TruthInSunshine's picture

What Perry said absolutely pales in comparison to what the very intelligent, reserved and scholarly Jim Grant has said regarding Bernanke's potential fate -

James Grant Suggests Life In Prison for Bernanke in WSJ


Jim Grant also points out that The Bernank could, slternatively, be hsnged under U.S. statute:

Ben S. Bernanke doesn't know how lucky he is. Tongue-lashings from Bernie Sanders, the populist senator from Vermont, are one thing. The hangman's noose is another. Section 19 of this country's founding monetary legislation, the Coinage Act of 1792, prescribed the death penalty for any official who fraudulently debased the people's money. Was the massive printing of dollar bills to lift Wall Street (and the rest of us, too) off the rocks last year a kind of fraud? If the U.S. Senate so determines, it may send Mr. Bernanke back home to Princeton. But not even Ron Paul, the Texas Republican sponsor of a bill to subject the Fed to periodic congressional audits, is calling for the Federal Reserve chairman's head.

Trying to Understand's picture

No.... We grow our own food, a years supply, every year, and can or otherwise preserve it until the next growing season....  I put up over 2,000 jars each year.  We also grow all our meats and preserve them. 

There are things I go to the store for, but very dumb stuff like pepper, salt - in general, stuff I can't do myself...

No food stamps, no govt help/handouts as we make too much to qualify for anything...

It is a chosen lifestyle, been doing it for almost 20 years.

NotApplicable's picture

Congrats. Hope I can say that in 20 years.

Trying to Understand's picture

I hope so for you too - it is a great lifestyle and very fufilling.  Given "Mother Nature" is our greatest Friend and Foe - it is also as intense as the Markets, but make a 'mistake' and it won't just leave you broke, it can also leave you dead.

IQ 145's picture

2000 Jars! Holey Moley. Who eats all this stuff? Do you ever sleep? Pepper grows on trees; why don't you plant a pepper tree? then you'd be "perfect".

Trying to Understand's picture

Black pepper is native to the hills (only certain ones) of India I believe and will not grow anywhere else...  I'm sure there are substitutes, but I've never taken the time to look for them.

There are 365 days in the year with  3 meals a day for most people.  365 x 3 = 1095 meals.  As you can see, we don't always eat 3 "meals" a day and/or we utilize the leftovers.  AND, you traditionally have more than one item for a meal: meat, potatoes and veggie (that's 2 jars for one meal and the meat was frozen usually).  Looking at it this way, over 2,000 jars isn't really enough...

tip e. canoe's picture

wow, now that's impressive.   ok asked a q about canning last night but u might be the perfect person to ask, as i'm a newbie at canning.   given your vast experience, what would be the 3 things you would recommend to make canning most efficient & effective?

JohnG's picture

These right here work great:


As for efficient, use quart jars.  I have an ancient woodstove sitting in my pasture that I use for canning, so use no electricity just sticks and stuff from the woods, or firewood if I get to canning a lot.  More than one pressure cooker halves the time.  Batch up a bunch and do it all at once helps too.


Another option is to go to a Mormon canning factory.  If you are nice they won't have a problem with it, you'll get help from them, and you can buy the #10 (big) cans from them.  Just ask.

tip e. canoe's picture

a woodstove in the middle of a pasture?   that's super cool bro.   

have any of you tried waterless cookers at all?

there's this great book on natural food in the soil & health library:

that says that waterless cooking preserves the most nutrients of any method, but curious if it can be used for canning too.

Trying to Understand's picture

Basic Supplies:

1. the basic USDA canning guidelines, from which, with a little experience and a lot of common sense, you can can almost anything. (free online if you print or access as needed, or you can buy the book)

2. 2 or 3 large pressure cookers (that hold 2 or more stacks of jars) (please consider the weight of what you can lift and carry when full before buying something that is going to weigh at or above 100 pounds when full....).  The average stove will hold 2 large pressure cookers, we also have a barbaque with an external burner that can be called into service when needed.  Mulitple cookers allow you to process more in less time and harvest season waits for no one...

3. 2 or 3 (heavy gauge) water bath canners, check at an Amish type stores, you'll pay more, but they'll hold up better than the wallyworld varity of tin foil types. The better ones will have a stainless steel rack, not aluminum.  If you can, avoid the racks with 'dividers'.

If you have to 'choose' between pressure cooker or water bath canner take the pressure cooker as there are some things that absolutely MUST be done in a pressure cooker.

4. Plenty of large to very large bowls and pans - I find the big roasters with the flat lid - handles on the ends - also come in very handy as containers.

My favorite "workhorse" - it does the work so I don't have to.

The Roma Machine with all four screens.

tip e. canoe's picture

wow, many many thanks for this.   feels like you just handed each of us an ounce of gold.   the Roma is this yes?

what do you do with the leftovers from the straining?   compost them?   have you got into any fermenting at all?

the canning guide for those watching at home:

Trying to Understand's picture

Yes!  This one will work just as well, and is considerably cheaper in price.  Don't put the aluminum housing in a dishwasher as it will oxidize - but other than that we have no problems with it.  A "motor" is optional, but as it isn't that hard to use we don't find it necessary, additionally, if you force the foods through too fast you will get "squirting all over the work area" issues... As with most mechanical devices, slow and easy is the pace.

We do compost the leftovers, but you could also use them for chicken feed.  Keep in mind the seeds may grow once digested and excreted.

The only thing we 'ferment' is our kraut - being diabetic excludes most fermented products from my diet. :-((  But there was a day... is the original site, all others, such as the link you posted simply copy it.  If there are any updates or changes there is no guarantee the "secondary" sites have updated theirs.

Citxmech's picture

Hats off to you! 

Once our stack buys a farm outright - I'm hoping we'll be joining you.  Until then we'll be "practicing" on our small city "homestead."

Trying to Understand's picture

It's really not that hard - and "we" - hubby and I - do the eating of all of it, along with occassional guests.  I've been asked to do a blog on it, but never knew where to start, or what to say that isn't already out there - the info is pretty basic so it's hard to make it "original" enough to be a 'draw'.  If you'd like more info you can ask - but the Club may not appreciate it if I get into much more detail as it is sooo OT...  Thank you for the kind words, tonight we had corned venison, red potatoes and carrots for dinner, with V-8 juice - all off the farm.

SilverRhino's picture

Dudette, come find us when you can publish your own information.   Hell Tyler, this might make a good article.   Econonic tangent:  Cutting your food bill.

Trying to Understand's picture

Please allow me to ask this then: Which site (host) would be most appropriate for such a 'blog'?  I am not overly experienced in such decisions and am not sure where to look even.  Surely not facebook...?

Any suggestions for me to review to see if I'm 'puter smart enough to figure out how to do it?

krispkritter's picture or for starters.  Facebook is a good way to gather followers and steer them to your blog. Some I know on FB; Preparedness Pro and Country Consultant. You can always add your touch to anything, be it a new technique, different style, or just plain better tips. Youtube doesn't require that you 'star' in your video although it is nice to see the person doing the work. Start small, work the other blogs that do what you do, leave comments, build a following, sign up for affiliates or Google Ads for your site to add some $ to the equation. If you pick a good theme, a good name, and have great content, they will come. You'll give and get a lot of good information but be forewarned; it takes time and energy to keep blogs current and nothing loses people like stale blogs. Be prepared(pun) to sit down daily to update, post, and interact. Good luck and I'd be looking to tune in. I haven't canned yet, only frozen and dried my outputs. But I have an aquaculture experiment up and going and would like to put up jars from my berries and tomatoes at the very least. Good luck!

Cathartes Aura's picture

just a quick note to great suggestions - *guest post* on someone else's blog - then you don't have the maintenance factor, which IS hella time consuming.

depending on your interests & beliefs, there are many places you could try, example:

great addition to the thread, and I think a weekend post here would get MANY readers & hits. . . beats the corndoggin' ^^

MsCreant's picture

One of our contributors might be generous enough to let her post something here.

Cathartes Aura's picture

even better - keep 'er in house!

tip e. canoe's picture

it's a bummer the forum disappeared, we could've done it there.   all for keepin it in house as well.

goldenrod's picture

Why don't you guys grow food in Farmville?


StychoKiller's picture

Too close to Belgium, which as was explained by another poster, is somewhere between Mordor and Rohan. :>D

Trying to Understand's picture

"Farmville" is located in Virginia... I'm in West Virginia - too far to drive to keep the garden weed free... ;-)))

scatterbrains's picture

dude you need your own youtube channel... I'd subscribe in a heart beat!