1. Cooking, American Style Class 2 Navigating the Supermarket International Center at Catholic Charities Community Services May 2013 Instructor: Virginia Guilford

3. Cooking American Style Class 1 – American Cuisine Class 2 – Navigating the Supermarket Class 3 – Recipe & Shopping Reports

4. Cooking, American Style Class 2 Where to Shop Navigating the Supermarket Smart Shopping Your Assignment

5. Deciding Where To Shop Traditional Supermarket Warehouse Stores Natural/Organic Stores Farmer’s Markets Ethnic Specialty Stores

6. Traditional Chain Stores Stop & Shop, Safeway, Pathmark Advantages –Accept coupons –Sales –Wide variety of items Disadvantages –Produce brought in from far away, not fresh –Big selection can tempt you to buy things you don’t need

7. Warehouse Stores Costco, Sams Club, BJs Advantages –discounts on groceries, gas, and a wide range of products from suitcases to televisions Disadvantages –Membership fee –Large quantities & sizes

8. Natural, Organic Stores Whole Foods, Trader Joe’s Advantages –High quality –Unique items Disadvantages –May carry only their own brands –May be more expensive

9. Farmer’s Markets Farmer’s Markets are held in many places throughout NYC and New Jersey. –Fresh, local products –Best visited in July, August, and September –Prices can be expensive Tips –Know what is in season –Bring a shopping bag –Ask the seller for cooking suggestions

10. Ethnic, Specialty Stores Jackson Heights, Queens – Indian stores Chinatown – Chinese specialties Others – ???

11. On-Line Groceries On-line Only Stores –Fresh Direct –Peapod On-line Ordering from Regular Grocery Stores –D’Agostino –Safeway Automated Delivery –Amazon Subscribe & Save – good for unperishable items that you use regularly (coffee, laundry detergent, pet food, etc.)

12. Choosing Where to Shop Choose the Cheapest –Check out local newspapers or flyers for weekly sales and specials – go to a different store each week, choose the store that has the best prices for what you want. Choose the Most Efficient –Choose a convenient store – go there every week and get to know it well. Stock up on staples when they are on sale.

13. Other Considerations Will the savings from low prices be eliminated by the cost of getting to distant stores? Does the store meet your needs for special options – like organic foods, prime cuts of meat, or unusual fruits and vegetables? Is a store’s reputation for how they treat their employees important to you? If you shop at a big discount store, will you be tempted to buy more than you need?

14. Supermarket Rewards Cards Requires you to show your membership card at check out Gives you special discounted prices or cash back rewards Allows the supermarket to track your purchases

15. Store Gift Cards Some supermarkets offer gift cards. –You prepay for the card –The card can then be used for purchases at that store.

16. Supermarket Brands

17. Navigating the Supermarket Supermarkets can be very large Each supermarket is different, but there are some similarities

18. Supermarket Layout These departments are usually located around the perimeter of the store –Produce – fresh fruits & vegetables –Meat – fresh meat, butcher –Dairy – milk, butter, eggs, processed cheeses –Bakery – bread products baked in-store –Deli – sliced meats, prepared foods, cheeses –Frozen foods - prepared meals, fruits & vegetables, ice cream –Wine & Liquor –Flowers –Pharmacy These departments are usually in aisles in the center of the store –Soft drinks – Coke, Pepsi, bottled water, –Pet Foods – dog food, cat food, kitty litter, bird seed, pet supplies –Detergents and Household Cleaning Supplies –Baking Ingredients – flour, sugar, spices, cake & biscuit mixes –Canned Fruits & Vegetables –Canned Soups –Pasta and Sauces –Ethnic Items – Chinese, Mexican, Checkout Area – impulse buys such as candy, gum, magazines

19. Supermarket Aisles Aisles are often numbered. Sometimes letters will also be used to indicate the left and right sides of the aisle.

20. Supermarket Aisles Sale items and items that the store wants to push are often located at the ends of the aisles or in special displays in the middle of aisles

21. Supermarket Shelves Products with the greatest profit potential for the store are placed at eye level, in the ‘Bulls-Eye zone’. Better buys may be found on higher or lower shelves

22. Shopping Smart Make a Grocery List –Make sure you don’t forget items you need –Make sure you are not tempted to buy items you don’t need Use the information in the product labels and on the product shelves to choose the best items.

23. Making a Grocery List For a weekly shopping trip, think about what meals you want to cook in the coming week. Review what you have already, and add items that you need to the list. Compose your list in the order that things are arranged at the store where you will shop. Online shopping will often provide a list-making options.

24. Pricing Make use of unit pricing labels –In the example below from Walmart, a 40 oz jar of Jif Crunchy Peanut Butter offered for $6.44, is shown to have a 16.1 cents per ounce unit price.

25. Coupons Coupons are a marketing strategy to encourage you to buy a product –New product –Product that has not been selling well Coupons are good if they give you a lower price for something you really want The basic price may be increased before the coupon is made available, so that even with the coupon, you are paying the same.

26. Best By, Sell By, Use By Dates Best By – used for canned foods, soft drinks, and other non-perishable foods. Up to this date, the quality and flavor should still be good. After this date, the food may still be safe to eat, but it won’t taste as good. Sell By – used for meat, milk and other dairy products, and bakery goods. This label is not a safety label - it tells the store how long to display an item on their shelves. You may want to get the most advanced ‘Sell By’ date to make sure that you buy the freshest products. Use By – The product is not safe to eat after that date.

27. Labels

28. Choosing Produce Fresh Fruits & Vegetables Picking Ripe Fruit –See it. For some fruits like apples, bananas, and tomatoes, you can tell it’s ripe simply by looking at its color. –Squeeze it. A soft squeeze is a good test for ripeness. –Smell it. Sniff the blossom end of the fruit (the end opposite of the stem). It should have a light, sweet smell. –Heft it. The heavier the fruit, the juicier it’s likely to be. Picking Ripe Vegetables –See it. Vegetables should be evenly colored – no brown spots or crushed leaves. Leafy greens should be dark in color. If a vegetable looks wilted or dried up, don’t buy it. –Squeeze it. Unlike fruit, vegetables should be as firm as possible. Broccoli, potatoes, carrots, cucumbers, onions, peppers, and cauliflower should be firm to the touch. Leafy greens like lettuce, kale, and cabbage should snap with a nice crisp sound.

29. Shopping for 1 Person Problems –Spoilage –Not enough variety –Buying take-out food instead of cooking at home Solutions –Find a store that carries the smaller sizes that you want. Many small Manhattan grocery stores do this. –Avoid buying more than you need – even if the sign says ’10 for $5’, you can usually buy just 2 and pay only $1. –If you don’t see a package of meat that is the right size for you - ask the butcher for 1 steak or 1 lamb chop or ½ pound of hamburger.

30. Getting Out of the Supermarket Fast Shop at slow times –Early morning on weekends (9 AM or 10 AM) –Later in the evening on week nights (7 PM or 8 PM) Get through the checkout line fast –If you have only a few items, use the Express Lane –Choose the line with the fewest people, even if they have carts that are very full of food. –Put items on conveyor belt grouped together by type – dairy, meat, etc.

31. Your Assignment Either –Go to a supermarket – ask where a certain item is located. Follow the directions you are given, and when you find the item, take a photo of it. Or –Go to a supermarket – read the Unit Price information and decide which size and brand is the best buy. Report on your findings in Class 3 –What supermarket did you visit? –Was it easy or hard to complete your task?