Record Number Of People Say They Are Paying More For Groceries Now Than Ever Before
Somehow even as all that deflation in home prices continues, like perfectly joined communicating vessels, countervailing inflation continues seeping into pretty much every other aspect of society. But don't take our word for it, (or even gold's, which is just under all time record notional highs): according to Rasmussen, "Americans nationwide continue to lose faith in the Federal Reserve Board to keep inflation under control, with the number who say they are paying more for groceries now at an all-time high." Specifically, "93% of adults report paying more for groceries now than they did a year ago, the highest finding to date. Only four percent (4%) say they’re not paying more for groceries now compared to a year ago. Prior to the latest results, the number that said they are paying more for groceries ranged from low of 75% in April 2010 to a high of 91% in May of this year." However, since many of these same adults are transferring intangible "savings" from their non-payable mortgage check courtesy of a home market that has now ground to a halt for over 6 months, aka squatters rent, to pay for staples, few really mind. They just like to bitch and moan about it because it means fewer Apps downloaded for the iPad.
What is probably just as interesting, is that when it comes to trusting the Fed: that source of unlimited liberal policy, Democrats, as is to be expected, are far more confident that the Fed can keep inflation under control. Or, in other words, have faith that it can do anything at all correctly: a faith that has long since been lost virtually in every other segment of society. Not surprisingly, those whose money is in the market, and are invested in the US, are also hoping the Fed knows what it is doing. Then again as we presented recently, this is a very paltry number on a relative basis, one can see why the bulk of the population is starting to loathe Bernanke and all he represents with a vengeance:
Democrats hold more confidence in the Fed to keep inflation under control and interest rates down than do Republicans and adults not affiliated with either major party.
Investors are slightly more confident than non-investors that the Fed can handle both of these matters.
Yet no matter how they feel about hopium, when it comes to moneyum, everyone is angry:
But strong majorities of adults from all demographic groups agree they are paying more for groceries now than they were a year ago.
These findings add to a string of survey findings showing very negative perceptions of the economy among Americans.
Speaking of confidence, there is none:
Confidence among Americans in the stability of the nation’s banking industry has hit rock bottom.
Overall consumer confidence as measured in the Rasmussen Consumer Index is now hovering above the lowest levels of the post-9/11 era.
Bottom line, some may be surprised to see that a media campaign focused on bashing Perry and his incendiary anti-Fed remarks, may backfire massively:
The latest Rasmussen Reports national telephone survey of American Adults shows that just 31% are at least somewhat confident that the Fed will be able to keep inflation under control and interest rates down, and that includes only eight percent (8%) who are Very Confident. Sixty-five percent (65%) are not confident the Fed can keep inflation and interest rates under control, with 25% who are Not At All Confident. (To see survey question wording, click here.)
Prior to the latest survey, overall confidence in the Fed to handle inflation and interest rates ranged from a low of 32% to a high of 41%. The number who hold no confidence at all is now at its highest level in nearly two years.
Indeed, this is already happening:
Texas Gov. Rick Perry took a double-digit lead over former Massachusetts Gov. Mitt Romney and Rep. Michele Bachmann (R., Minn.) in a Rasmussen Reports survey taken Monday night, two days after Mr. Perry joined the race.
The poll showed Mr. Perry, who entered the race on Saturday, had the support of 29% of likely GOP primary voters, while Mr. Romney had 18% and Ms. Bachmann, who won the Iowa straw poll, garnered 13% of the vote.
Scott Rasmussen, the founder and president of the polling firm, attributed Mr. Perry’s high marks in part to excitement surrounding his entry into the race.
“Gov. Perry is enjoying a bounce from entering the race at precisely the right time,” Mr. Rasmussen said in a summary of the poll. “Now the difficult part begins for the new frontrunner. It’s much easier winning support when people are hoping you will get in the race, than retaining support when you are the frontrunner.”
(Naturally Ron Paul somehow as usual did not make the cut: Rounding out the field, the poll showed Texas Rep. Ron Paul received 9% of the vote; businessman Herman Cain, 6%; former House Speaker Newt Gingrich, 5%; former Sen. Rick Santorum of Pennsylvania and former Utah Gov. Jon Huntsman each got 1%.)
The take home message here is that i) deflation, especially for things that people need, is rampant, ii) everyone loves the Fed, and iii) sarcasm is a popular trope on the pages of Zero Hedge.
h/t John Lohman
(6 votes)
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Let them eat food stamps.
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.
Warmed up can of petfood is still less than a buck a can
i am paying less for my ipad and macbook air, so shit is cool.
http://azizonomics.com/2011/08/15/understanding-biflation/
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!
Bernanke says it's transitory...so, 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.
http://billionaires.forbes.com/article/067hfPL75UgjL
It is called "Shrinkage" not Shortage.
No, I'm not talking about what happens to you when you walk by the refrigerated or frozen foods section.
"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.
...and you are complaining...at least you can afford to heat it up.....
.....................though 'Tender Vittles" are best served at room temperature.....
What about the ones that can't afford a can opener (the really cheap stuff doesn't have pull tab lids)?
I like to cook with shallots. Their price has doubled recently. I don't know if it's seasonal or not.
you sound rather arugalaish, like obama.
LOL
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.
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.
So, 4% of people have someone else shop for them, I take it?
There is a %1 margin for error.
They're just eating less, obviously. The question wasn't specific enough.
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.
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.
If that were the case the rate would have been much higher.
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:
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.
Congrats. Hope I can say that in 20 years.
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.
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".
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...
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?
These right here work great:
http://www.reusablecanninglids.com/
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.
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:
http://soilandhealth.org/02/0201hyglibcat/020126shelton.orthotrophy/0201...
that says that waterless cooking preserves the most nutrients of any method, but curious if it can be used for canning too.
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.
wow, many many thanks for this. feels like you just handed each of us an ounce of gold. the Roma is this yes?
http://www.kasbahouse.com/villawareonline/foodcanningmachines.asp
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:
http://www.foodsaving.com/canning_guide/
http://www.lehmans.com/store/Kitchen___Canning_and_Preserving___Food_Mil...
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...
http://www.uga.edu/nchfp/disclaimer.html 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.
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."
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.
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.
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?
Blogspot.com or Wordpress.com 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!
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:
http://homegrown.org/blog/about/
great addition to the thread, and I think a weekend post here would get MANY readers & hits. . . beats the corndoggin' ^^
One of our contributors might be generous enough to let her post something here.
even better - keep 'er in house!
it's a bummer the forum disappeared, we could've done it there. all for keepin it in house as well.
http://www.freedomadvocates.org/articles/illegitimate_government/abusing...
I wrote this and it was posted on someone else's site - is this what you mean?
Why don't you guys grow food in Farmville?
Too close to Belgium, which as was explained by another poster, is somewhere between Mordor and Rohan. :>D
"Farmville" is located in Virginia... I'm in West Virginia - too far to drive to keep the garden weed free... ;-)))
dude you need your own youtube channel... I'd subscribe in a heart beat!
dudette ;-)))
YouTube??? Doesn't that involve cameras, lights, sets, massive prep work and a "babe"... Reality: at 58 and a little chunky - no. one. would. tune. in. I'm more like your Granny...
You should post on Turd Ferguson's blog in the "Preparing Accordingly" Forum. There are lots of folks looking for advice on beginning canning. Your knowledge would be very welcome on that site.
ooooh no, youtube has variety you've never dreamed of!
check her out - herbalist Susun Weed:
http://www.youtube.com/watch?v=9gRKT0orYjY
Wow, hats off to you. I could not even fathom canning that much. Me and the kids (wife cooks so I do the canning) took a better part of two days processing our small garden. Total of 45 quarts of sauce made and canned.
I think the biggest time consumer was seeding the tomatoes (more to remove water) and heating up the canner. We might look into a turkey fryer next year to speed up the initial heating, and we can do it outside. And a double stack canner. 7 quarts at a time takes a while, especially during cool down.
We enjoyed some this evening and it still had that "fresh" taste. Pressure canner is the way to go. No long cook times, no added citric acid.
Congratulations on your bounty! Some nice beef (venison prolly) stew is next on our list.
pods
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As an 'example': http://www.pressurecooker-outlet.com/mirro22qt.htm - BTW, save your $$ on the turkey cooker, all the insturction manuals for pressure cookers specifically say not to use "turkey cooker burners" - as they will at minimum warp the bottom of the pressure cooker and at worst - blow it up. The "stack" on this size is for 1/2 pints or pints, not quarts - although there are much larger pressure cookers, you may not be able to pick them up once you've filled them...
I have never been big on rules, and would use the heat wisely. Basically wanted a gas burner as the heat transfer is much better than electric. The canner I have now has a fairly thick aluminum base, so it should be able to handle it. When I said turkey cooker I should have said "gas burner". I will definitely make sure I am not overloading the canner with the burner. Just hate the 15 min it takes to build pressure (10 lbs of pressure).
We actually have the presto cooker that you have all the way to the left in pic 3, if that is the 7 quart jar capacity. We have the weight, and not the gauge one. Heard of too many problems with gauges. Weight is easy as pie.
My eyes rolled back in my head when I saw the deer hanging. My buddy and I used to process our deer ourselves, as we were broke college guys. When the rest of the hunting party saw that, pretty soon we were doing 8-10 deer a year. :)
pods
"Just hate the 15 min it takes to build pressure (10 lbs of pressure)."
Consider this, perhaps logically. You are putting hot to warm food in a jar, putting the at best warm jar in a pressure cooker with hot to warm water.
The intent of the "warm up to boiling" period is not just to boil the water, but to heat up the contents of the jar as well - and if you get your water boiling too fast, before the contents of the jar can also heat up you risk broken jars/lost product and/or the contents of the jar could be either '"over processed" (too much temp., too fast) or "under processed" (the contents never get to the desired temp as not enough time given). Just simple logic on my part.
Canning foods is not a flash project, if you practice faster is better sooner or later you will have a serious problem, and some of those problems can be deadly.
Agreed!
"I think the biggest time consumer was seeding the tomatoes"
Invest in a Roma machine... you'll Love it, I promise!!
http://www.kasbahouse.com/villawareonline/foodcanningmachines.asp or http://www.lehmans.com/store/Kitchen___Canning_and_Preserving___Food_Mil...
Thanks for the link. Right now our Vitamix serves as our processor. It is quick, about a minute and I can fit 2.5 lbs in each run. Homogenizes the seeds and all. This year I ran a hybrid Roma, as last years San Marzanos suffered from a serious bout of BER. Not sure if it was my irrigation system or the week of rain we got soon after the fruit set.
This year the rain came heavy right before harvest, so the fruits were pretty plump. I dont cook my sauce per se, so the liquid needed to be removed prior.
I will look into it, thanks!
pods
I'm not an "expert" - but if you're going to homogenize seeds and all, you may want to do some serious homework on the products you are doing this with as the "insides" of some seeds are toxic I've been told...
Done alot of homework on that too actually. There was alot of slander on the cyanide contained within certain seeds. It is actually bound fairly well, and many (Krebs et all) that saw this as a vitamin. This is the whole amygdalin laetrile vitamin theory of cancer. I am a chemist, so that is kind of up my alley. :)
Daily I eat the seeds of apples, pears, etc. No problems.
If you look into this, beware that cancer "treatment" is a gigantic industry, and most of the information you will find will call this a toxic compound. In reality, I deal in the real toxic compounds daily, and they REALLY are toxic.
pods
Whew! Sounds like you've forgotten more than I'll ever know on the subject!! I'm glad you were/are at least "aware", that's all I was trying to get across to you.
I gotta tell you, my wife and I shop at Wholefoods and have found the prices to be pretty consistent this year. We tried shopping Albertons and Vons, and Trader Joes, but if you eat organic Wholefoods is not that expensive, at least for what we buy (i.e., we eat very little meat).
Okay, dump at will.....
365 brand items holding steady. i agree
If you're affluent enough to be eating "organic" from the groceries you buy exclusively at Whole Foods, it could just mean that price increases on crucial staples for the poor somehow escape your notice.
which poor? here in america or abroad? there is quite a difference.
Not too long ago I was eating 99 cent pizzas from Aldi, cardboard. I get it. I am just telling you that I think food has gone up significantly in the last 5 years, but this past year pretty stable. Going to one of the other less posh stores does not reduce my grocery bill - we tried it a couple times in the past three months.
I wouldn't argue your specific circumstance. I think the poll results do a better job of describing the situation than one person's experience. Personally, food has gotten more expensive for me over the past year, so I guess you're part of the 4% and I'm part of the 96%.
The thing is--the entire market structure is so rife with discontinuity and arbitrage opportunities that from a micro-perspective, you can make just about *any* claim and find data to back it up.
I discovered awhile back that the key to getting good prices on most products is just about knowing where to go. For reasons I don't pretend to understand, I get my Ramen noodles in bulk for a bit under $0.10/package and in small lots for $0.30/package, ONLY BECAUSE I know where to go for those prices. If I went to the supermarket, I'd be paying significantly more.
I save roughly 15% on my preferred beer 12-packs because I buy my beer at a place most people don't ever think to check for it.
It's strange, but you do what you can.
High profile items (ribeye steak, for example) can still be had for about $8/lb 'on sale'; which sales seem to be frequent. However, the base price has risen if it is not on sale. My main complaint is that staples have risen. And I am not talking the two main staples, beer and cigarettes. Queen olives have gone up a $1 a jar in the last 12 months. Cheese which used to be available on sale for $1.15 for a half pound is now on sale for $1.75 for half a pound. 10-15lb brisket was $1.75/lb and is now at least $2.25/lb (and this is at walmart). Used to be cheap smoking for those office pot luck dinners. Produce is always dirt cheap in the summer, but has anyone tried to find any real yellow corn lately? It hardly exists. I went to the produce stand last weekend and all they had was white/yellow blend. They tried to tell me 'its the sweetest corn you can get' which was patent horseshit. I want the real deal and it is all poisoning the plastics in the fuel system on my car. What's with the carrot shortage this year? I love peas and carrots for lunches. Not one walmart had them for at least two months and kroger slimmed them down to 12oz packages. Now one walmart in my area sporadically has them in stock. Sales on seafood are now pretty much restricted to Vietnamese catfish (swai) and Gulf shrimp. I can get about as excited about something which has dined at the bottom of the Mekong river as I can for something that has swallowed enough corexit to preserve the Union. Like airline travel, food shopping has become another damnable chore.
<Only four percent (4%) say they’re not paying more for groceries now compared to a year ago. >
It's because they are eating only 2 meals a day, and both are RAMEN NOODLES.
No, that's not right. I eat Ramen Noodles every day, and they went up. I'm not making this up. I like Ramen Noodles, OK?
Ramen noodles, the official soup of MENSA?
And I've noticed serious "shrinkage" in package sizes at the grocery store.
What was always, say, $4 /lb. item is now $4 for 13.5 oz. A little easier shock on the consumer than a constant increase in cost, perhaps.
Bulk Ramen online is about $0.20 if you factor shipping. I went back to ramen last year as I saw food prices go up. I eat ramen for lunch most days at work, great since the hot water is free. Definitely leaves room for dessert without putting on weight, unless your dessert is excessive.
Another cheap(at least for now) great staple food is oatmeal. You can eat oatmeal all day and still starve to death, because its insoluble fiber. I mix a scoop of chocolate protein into my oatmeal, and sometimes throw in a few chocolate chips for fun. Between the oatmeal and ramen I stay lean and spend less than $1 dollar on breakfast and lunch, and that's including Tang. Seriously
If you're wondering, I apply absolutely no austerity to my dinners, thai food, steaks, seafood, sushi, dinner for me is a reward for the day's accomplishment, just like a great hunter eats very little until after the kill.
They say $2 per day is the poverty level; they way I see it, the closer I get to $2 per day, the faster I get richer. Try keeping track of exactly how much you spend per day, for just one week...
a nice little scam I noticed lately is 15oz cans of, say, cooked black beans, have TWO weights - the 15oz can weight, and under that the "10oz dry wt." - open the can, what once was full, is now 1/3 empty! and of course, costs more than earlier this year.
best to buy raw, in bulk, share costs with others.
I like them too. Just a few years ago a "special" was commonly 10 for a dollar. Then it was 6 for a dollar. I just did a quick google that confirmed regular prices in 2001 were about 13 cents a package (so 7 per dollar.)
I haven't seen a special in a while, but we're at the point where it's 2 for a dollar regularly, about 48 cents each.
That's retail. So huge inflation there.
The best I could find online in bulk right now was about 17.3 cents a package from Costco, and i foubd a 2009 price reference of 16.6 cents a package in bulk from Costco as well, so just a 4 percent increase in 2 years.
Interestingly, though, I found numerous people puzzling over the price not going up more, while others stated the quality has plunged. So it looks like there might be some hedonic adjustments taking place. I suspect this is brand-dependent.
If the primary staple in your diet is Ramen noodles....you're going to die. There is very little if anything worthwhile to the human body in Ramen except calories and it's basically empty crap after that. See 'Trying to Understand' above...even when partially cooked(virtually any application of heat starts to destroy food values) those foodstuffs are far better than anything you could possibly get out of a .10 or .20 plastic wrapper. Given the variety she states, they'll live far longer and healthier lives than you ever will. 'Homestead' lifestyle folks will be much better prepared than the 'Ramen Noodle King'. If you don't grow it, produce it, or obtain it locally, it's hardly worth eating...
the high carbs in ramen noodles, together with high sodium & msg - seriously not good.
http://en.wikipedia.org/wiki/Instant_noodles#Health_concerns
4% are in the hospital, some with feeding tubes, or in prison.
No, they have simply substituted cat food for sirloin. Voila, no inflation.
...my thought exactly....they also haven't noticed the cost of gasoline is a tad higher....since they don't drive themselves.
Wife came home bitchin about Wal-Mart's prices...yeah, that about sums it all up.
Food stamps, just like GW's stim checks did to gasoline, will send food prices sky high.
You won't even be able to afford pet food to eat - I buy Kibbles & Tits, err, Nipples & Bits, err...well, it's getting expensive!
Forget the kibbles.
Eat the pet.
Reccomend you ignore the Kibbles and suck on the Tit.
Dog thefts up 30%.
http://losangeles.cbslocal.com/2011/08/16/american-kennel-club-says-dog-...
Gotta keep an eye on those shifty Koreans . . .
Pet adoptions up?
Petshkabob...
My soon to be on the way pup will have no problem if anyone tries to take him.
The taker will have the problem.
http://en.wikipedia.org/wiki/Fila_Brasileiro
pods
I wonder what percentage of people would actually harm another person before they took your advice. Higher than 4%, you can bet your ass. I leave zh for 2 weeks-- gold goes up a buck fifty and apparently 93% of americans have developed the ability to calculate year over year cost estimates. Color me surprised yo.