According to CNN.com and the New York Times, at least some consumers seem to be backing off from purchasing “organic” products, at least partially because they cost so darned much more than “non-organic” alternatives.

Another part of the problem is confusion over terms: organic versus “natural” versus “green” or “eco-friendly.“ What do they all mean, and what difference does it make?

But the number one concern according to the polls quoted by CNN is the price of organic products — as much as 50% to 100% more than comparable non-organic products.

The Challenge of Being Green

So how do you balance being eco-conscious with being budget conscious at the same time? We all want to help the environment (at least, I assume none of us are in favor of actively damaging the world we live in), but there’s only so much money to go around and few of us can afford to pay $7 or $8 for a gallon of milk or $4.50 for a loaf of bread just because they’ve got an “organic” label slapped on them.

For some consumers, a commitment to going organic means they’re willing to cut back on other discretionary spending in order to be able to afford the high price of organic goods. The NY Times article quotes one shopper who quit smoking, cut back on drinking and has eliminated unnecessary spending on things like ski trips and the like. But not all of us are willing (or able) to make the kind of cuts necessary. So what else can we do?

A way some consumers are coping with the high price of organic produce is by switching to buying local produce at farmers’ markets as much as possible. If you have a well-stocked, legitimate farmer’s market in your area, this can be an attractive alternative. The produce may not be strictly 100% certified organic, but it’s local, it’s usually less expensive than the supermarket, and you’re supporting smaller farmers who do tend in many cases to practice more environmentally-friendly farming than the big conglomerates that supply the food store chains.

Problem is, some so-called “farmers’ markets” aren’t what they may seem on the surface. There’s a small market near my home, for instance, that calls itself a farmer’s market and offers bushel baskets of various types of fresh produce out front. Only thing is, I notice some items (such as bananas) that I know nobody here in North Carolina is likely growing. And others (such as some onions they had recently) that were already tagged with those little grocery store stickers with the four-digit ID numbers on them the supermarket clerks use to identify and ring up produce items. Which means, those onions weren’t just dug up out of the ground by a local farmer. This alleged “farmer’s market” bought them from a distributor.

Of course, some of their produce is obviously fresh and locally-grown. The point is, you have to be careful, if your objective is to buy locally-grown produce, to make sure what you’re getting really is locally-grown and wasn’t shipped in from out of state (or out of the country).

And what if you don’t have a farmer’s market nearby, but you’re still concerned about pesticide use on produce you and your family consume?

A recommendation from some experts is to choose your produce wisely. Those that are typically high in pesticides, pay the higher price to buy organic. Those that are typically low in pesticides, you can save money by going “regular.”

The Environmental Working Group has a fruit and veggie guide you can print out and tuck in your wallet that rates 43 common produce items by the amount of pesticides non-organic versions typically carry.

So, for instance, if you want peaches (#1 highest pesticide load), you’d probably want to go organic. But for onions (the lowest pesticide load on the list), you can pretty safely buy “regular.” You can decide for yourself where along the spectrum your tolerance lies, and shop accordingly.

Knowledge, they say, is power. With this list, the power is now in your hands. Use it in good health!

I loves me some apples! Honestly, I’m not such a big fan of pears (bad childhood experience with canned pears — yuk!), but my son loves ‘em. Apples are known as “nature’s toothbrush” as they help clean the teeth and massage the gums. Both apples and pears make excellent — and healthy — snacks and tasty desserts, easy to pack in your kids’ lunch box or to “brown bag” to work.

Apples

Calories:

Approx. 60 per medium sized apple / 75 per cup, chopped

Nutrients:

Apples contain modest amounts of some vitamins or minerals. However, pectin (located in and just below the skin) may help reduce cholesterol. Also, as a dessert, apples can help satisfy a sweet tooth without causing a big spike in your blood sugar. Be careful about serving upeeled apples to babies and toddlers, though — the peels are choking hazards for kids under the age of three.

How to select:

Look for smooth-skinned apples that aren’t shriveled and are very firm. Beware of bruises (look for small depressions in the skin) or overly-soft fruits.

Storage:

If necessary, you can let apples ripen further at room temperature for a day or two. They’ll keep in the refrigerator for two to four weeks before they start to get soft. Soft apples can still be used for applesauce or in baking recipes. Versatile apples offer many longer-term storage options: they can be dried, turned into fruit leather, canned, made into applesauce (can be frozen), or frozen as slices (good for use in pies). Frozen apples or applesauce will keep for up to 12 months.

Pears

Calories:

Approx. 50 per medium sized pear

Nutrients:

Good source of fiber, vitamins A, B, C and iron.

How to select:

Pears should be somewhat firm, but not hard. Seek out pears that are slightly soft, as they have already begun to ripen, which indicates they’re mature and will ripen sufficiently on their own. Unless you can eat them pretty much right away, buy fruits that are slightly underripe and let them ripen at home. Avoid immature fruits that appear to be wilted or shriveled — they will never ripen.

Storage:

You can ripen pears at room temperature for up to five days. They’ll keep for up to another five days in the refrigerator. For long term storage, you can keep in a root cellar, dry, or freeze (sliced or puréed). Frozen, pears will keep for up to a year. The Bartlett variety is generally recommended for freezing and drying; so-called “winter pears” such as Anjou, Bosc and Comice are better for root cellaring and do not freeze as successfully.

— Diane

So, today I come across a recent story in The Times and Democrat about a new “store concept” being tested by Piggly Wiggly (the South Carolina based grocery store chain, for those of you unfamiliar). Just for the record, I grew up in SC, but my mom was generally a Winn-Dixie shopper, and we seldom visited “The Big Pig” when I was a kid.

According to the article, the new store layout is “flowing” and “intuitive.” Uhm, yeah… well, maybe.

Apparently, one of the things they’re going to do is group what they call “like items” together. As examples, they mention things such as cereal and milk, and coffee and creamer. Not necessarily a bad thing (although I do wonder at the type of customers typically shopping The Pig if they can’t figure out where to find cereal and milk without them being located right next to each other).

They also plan to group fresh, frozen and canned versions of the same fruits and vegetables together. Again, not necessarily a stupid idea, but — speaking personally — not one that seems terribly useful. I mean, if I want frozen veggies, I want them frozen for a reason. If the frozen are out of stock, I’m not going to switch over to canned or fresh; I’m simply not going to buy. Putting all three right next to each other won’t make a difference.

Now, maybe I’m an anomaly and other shoppers are more willing to switch. Perhaps in the cutthroat, razor-thin-margin world of retail grocery marketing, they’ve discovered they can eke out a few extra sales a day by doing this. If so, bully for them. Have at it.

But here’s where I think the whole scheme starts to go off the rails: “one stop stations.” According to the article, these stations would feature items like ground beef, hamburger buns, chips and beer arranged together for “complete meal solutions.”

Now hold on just a gol’durned minute there. What if I don’t want to make hamburgers with the ground beef? What if I’m making a ground beef casserole or tacos or meatballs stroganoff? I’m a creative cook. Unless the store designer has ESP or something, those one stop stations aren’t going to do me any good in the vast majority of situations… and it’s just going to confuse me about where to go to find the ingredients I do need for whatever dish I plan to make.

They claim this is supposed to be more in line with how people intuitively shop? I’m sorry, I’ve been grocery shopping for decades now, and my intuition tells me to look for the hamburger buns in the bread aisle, the sour cream and cheese in the dairy department, the egg noodles on the pasta/macaroni aisle, and the ground beef in the meat department. It ain’t exactly rocket science, folks.

In their scenario, though, if I don’t find what I’m looking for where I think it ought to be, does that mean they don’t carry it at all? Does it mean they carry it, but it’s just temporarily out of stock? Or does it mean my intuition doesn’t work they way the store designer’s does, and I’m simply looking at the wrong “one stop shop”?

Call me an old fuddy-duddy, but I don’t have a problem with the layout of existing supermarkets. Perhaps its a symptom of my logical, analytical nature. Putting all the meat in one place, all the bread in one place, all the cereal in one place, all the dairy in one place — that, to me, IS “intuitive.” Scattering them across multiple “one stop stations,” not so much.

Personally, I don’t consider it an improvement to have to search the entire store trying to figure out where the store designer has decided to “group” an ingredient I need.

Seems to me this is simply a cunning plan to make shoppers spend even more time in the store, and make them wander through even more departments… errr, that is to say “stations”… than before.

Which doesn’t exactly astonish me, given the studies that show the longer people spend in the store, the more money they spend. Gentle readers, don’t be fooled. This is not about making it easier for you to get in and get out with what you need. This is about keeping you in the store as long as humanly possible without violating laws about kidnapping.

I mean, some people may like the new softly-lit, hardwood-floored décor and the snazzy new one stop stations and food groupings and what-all. And perhaps the homey, “non commercial” ambience will get more of them to disregard the generally higher prices and shop at Piggly Wiggly instead of the Wal*Mart Supercenter down the road. But will it really make the shopping experience easier and more intuitive? Color me skeptical.

Hat-tip to Ted Mininni at MarketingProfs Daily Fix for bringing this to my attention!

Copyright © Diane Aull. All rights reserved.

So, we had another one of our periodic “pot luck” banquets at work the other day. This one was to celebrate our company’s anniversary. At my office, we love to eat. Many folks have their own “specialty dishes” they make time after time.

My specialty is a version of the venerable Seven Layered Salad. I got the original concept from my mom, and over time have put my own spin on it. It’s a great dish for these sorts of get-togethers, because it looks spectacular, it’s easy and quick to make, and it’s light, nutritious and tasty. It’s also excellent for when you’re entertaining at home. You make it a day in advance — an impressive looking and delicious dish that requires pretty much no work the day of the party. Woot! That’s my kind of cooking.

Ingredients

• 1 10-oz package shredded lettuce (you can tear or shred lettuce by hand if you’ve got extra time on your hands)
• 1 10-oz container grape tomatoes, halved or coarsely chopped
• 2 C thin-sliced or finely minced celery (I use a food processor to mince)
• 2 C finely-minced carrots (I start with baby-peeled carrots to save time, and mince in the food processor)
• 8 hard cooked eggs
• 2 C frozen peas, thawed
• 1 C mayonnaise
• 1 C sour cream
• 1 Tbsp lemon juice
• 1/2 C Parmesan cheese
• 6-8 slices bacon, cooked and crumbled or 1/2 C bacon bits (I use the ones made from real bacon, not those nasty “soy protein” ones)

Instructions

I recommend a trifle bowl for a really great presentation, but any straight-sided clear container will do.

Layer evenly in the container, in order, the lettuce, tomatoes, celery and carrots.

Now, if you’re in a hurry, you can simply chop the eggs and layer them in next. But if you want to get fancy: slice at least two of the eggs and select eight to ten of the best-looking center slices. Using a large serving spoon with the bowl of the spoon facing in toward the center of the bowl, create a space between the salad and the wall of the bowl. Slide in one of the egg slices so the slice is held flat against the wall of the bowl, then remove the spoon and gently press the salad layers back into place. Repeat to evenly place slices around the bowl, as in the photo above. Then chop the unused egg slices and the remaining eggs and layer the chopped eggs on top of the carrots.

Spread the peas evenly on top of the eggs.

Thoroughly mix together the mayo, sour cream and lemon juice. Spread evenly on top of the layer of peas.

Sprinkle evenly with Parmesan cheese (I like a lot — you don’t have to use as much as I do).

Sprinkle evenly with bacon bits or crumbled bacon (ditto).

Refrigerate at least overnight before serving. Serve cold, and expect compliments on the attractive presentation. :-)

Now, get creative — try substituting different items for various layers (such as, say, chopped bell pepper in place of the celery?), add a layer or two (just because it started out with seven layers doesn’t mean it has to stay seven layers) or maybe just change the order of the layers. Make this classic your own, and have fun with it!

Copyright © Diane Aull. All rights reserved.