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Speaker 1: Attention, all grown up stuff shoppers. The store is now open.

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Speaker 2: Do you remember the very first time you went grocery

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Speaker 2: shopping by yourself without the guidance of a more experienced

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Speaker 2: adult My first solo supermarket trip. It was to a

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Speaker 2: grocery store chain called Meyer in the middle of Ohio.

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Speaker 2: I was a freshman in college, living in the dorms

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Speaker 2: and relying mostly on the cafeteria for food, so I

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Speaker 2: needed a very small amount of things to just squirrel

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Speaker 2: away as snacks or breakfast in my mini frage or

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Speaker 2: closet for when I didn't have the time to stop

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Speaker 2: at the cafeteria. It should have been a fairly straightforward experience,

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Speaker 2: except for the fact that I was completely overwhelmed, and

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Speaker 2: I just remember thinking, how do people know which brands

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Speaker 2: to buy? Or what all these various labels mean? And

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Speaker 2: according to Nielsen IQ and the Food Industry Association, the

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Speaker 2: single store carries an average of more than thirty one

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Speaker 2: thousand products. It's a paradox of choice, which is also

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Speaker 2: the name of a book by Barry Schwartz about the

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Speaker 2: anxiety that all of this choice consumers. I hear you, Barry,

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Speaker 2: Decision fatigue is real. So how can we better understand

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Speaker 2: and dissect the grocery shopping experience while arming ourselves with

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Speaker 2: the knowledge needed to make the best decisions for our health,

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Speaker 2: our wallet, and potentially the planet. How can we beat

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Speaker 2: the supermarket slump and become champions of our carts? Also,

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Speaker 2: if someone can explain the difference between cage free and

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Speaker 2: free range eggs to me, that would be super helpful.

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Speaker 2: Start taking notes. Because this is grown up Stuff. Welcome

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Speaker 2: everyone to this season finale of Grown Up Stuff, How

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Speaker 2: to Adult, the podcast where we glow up and grow

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Speaker 2: up a little more each episode as we learn about

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Speaker 2: things like nutritional labels and why you should buy frozen

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Speaker 2: fish instead. I am your host and self identified impulse buyer, Molly,

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Speaker 2: and I am joined in person by my jolly and

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Speaker 2: learned co host Matt Still Oh, Matt, Happy holidays to you.

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Speaker 1: Holidays. Tis the season of gift giving, and I came

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Speaker 1: over to your apartment and I gave you a gift.

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Speaker 1: We Christmas married Christmas because you got me a gift

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Speaker 1: and I had to. I can't be given a gift.

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Speaker 2: It was also your birthday gift because you are a

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Speaker 2: Christmas December baby, so it was a birthday gift? Can

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Speaker 2: you believe that this is the last episode of our

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Speaker 2: first season, our seison finale? As the French would.

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Speaker 1: Say, oh say many fee.

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Speaker 2: Tis the season when many of us will spend a

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Speaker 2: lot of time at grocery stores and supermarkets, either buying

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Speaker 2: ingredients for parties we're hosting, or at the very least,

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Speaker 2: grabbing box treats and bottled beverages to bring as hosting

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Speaker 2: gifts to the holiday parties that we're going to be attending. Matt,

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Speaker 2: let me ask something, do you enjoy grocery shopping? And

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Speaker 2: then follow up how often do you go? And do

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Speaker 2: you make a list each time? And do you check

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Speaker 2: it twice?

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Speaker 1: It's been a learning process. It's a lifelong learning and

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Speaker 1: I have come to love the grocery shopping. I think

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Speaker 1: I evolved from going when I was hungry and grabbing

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Speaker 1: any cookies and cakes and pies that I would stumble

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Speaker 1: across on my way through the grocery store, to working

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Speaker 1: all the time and not going grocery shopping and convincing

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Speaker 1: myself I was like, well, when I tried a meal prep,

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Speaker 1: I never actually end up eating any of it, and

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Speaker 1: I waste all this food and then I end up

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Speaker 1: buying takeout anyway, so I might as well just cut

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Speaker 1: my losses only order take out and save money that

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Speaker 1: way also wrong. Had to learn this the hard way,

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Speaker 1: And the important thing that I've finally learned is that

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Speaker 1: you have to have a plan. You have to think

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Speaker 1: about what you want to eat ahead of time. Think

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Speaker 1: about the schedule for the week that you are buying for.

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Speaker 1: Are you going out with friends? Are you doing something

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Speaker 1: on Wednesday? I never know, really good point, so I

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Speaker 1: put together a couple of meals and then I'll plan

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Speaker 1: out dinners and so I go, what do I need

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Speaker 1: for this? When I need for that? And so on

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Speaker 1: they that Wednesday comes and I need to have my

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Speaker 1: chicken tick a misslid with brocoli and rice. I have

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Speaker 1: all the things that I need.

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Speaker 2: For that, which that is what you made last night.

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Speaker 1: You were telling me that's exactly what I made last

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Speaker 1: idea was absolutely fantastic. So yes, it has been a

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Speaker 1: big evolution. But yes, grocery shopping is very important and

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Speaker 1: if you have a plan, it can be very very

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Speaker 1: efficient and save you a lot of time and money.

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Speaker 2: I have to say mine is like yours. I have

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Speaker 2: had an evolution of experience with grocery stores. But yeah,

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Speaker 2: I'm so glad that we're talking about groceries because, obviously, Matt,

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Speaker 2: that is the topic of conversation. We're going to dig

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Speaker 2: into it more and figure out what we're doing right

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Speaker 2: and wrong, and to help us make sense of it all,

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Speaker 2: we've invited the supermarket guru, Phil Lempert.

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Speaker 1: For more than twenty five years, Phil has been an

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Speaker 1: expert and analyst on consumer behavior, marketing trends, new products,

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Speaker 1: and the changing retail landscape. He's been the food Trends

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Speaker 1: editor for NBC's Today's Show since nineteen ninety one, and

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Speaker 1: today he hosts a radio show known as The Lempert

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Speaker 1: Report and a podcast called Lost in the Supermarket, where

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Speaker 1: he discusses food news, consumer side trend these, product reviews,

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Speaker 1: and more.

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Speaker 2: Phil, Welcome to grown up stuff. Thank you so much

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Speaker 2: for being here. We are so excited to dig in

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Speaker 2: to all things grocery store navigating.

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Speaker 3: Well, thank you, Mollie. You know it's apropos because I

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Speaker 3: haven't grown up yet. Neither have please, So I want

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Speaker 3: to say that in the soupermarket, I might be an adult,

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Speaker 3: but other than that, not even close.

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Speaker 2: Oh you're in good company, My friend, you're in good company.

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Speaker 2: I want to start off with in this day and

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Speaker 2: age of the Instacart, the Fresh Direct, the Amazon, you know, grocery.

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Speaker 1: The not having to leave your house, is it at.

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Speaker 2: Least occasionally important to still go to a grocery store

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Speaker 2: in person.

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Speaker 3: Absolutely, And to be honest with you, when we look

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Speaker 3: at the history of grocery stores, it's really been the

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Speaker 3: center of communities. And yes, during the pandemic, a lot

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Speaker 3: of people went to instacart and to shift and to

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Speaker 3: some of the other delivery services for a certain percentage

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Speaker 3: of the population. It's important. There are people who can't

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Speaker 3: leave their home physically, so yeah, it's great for that,

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Speaker 3: but when we look at the numbers, it has dropped

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Speaker 3: considerably since the pandemic. You're paying a delivery fee or

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Speaker 3: an annual membership, you are tipping, you can't use coupons.

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Speaker 3: The number one complaint of shoppers on instacart is the

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Speaker 3: quality of produce. The number two is meet you know,

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Speaker 3: we want to pick those things. So it's important that

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Speaker 3: supermarkets thrive. It's important that they really redefine themselves to

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Speaker 3: meet our needs as shoppers today. And that's a hybrid

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Speaker 3: model that we can talk about. But we love our

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Speaker 3: supermarkets and we love our food, so don't take that

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Speaker 3: away from us.

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Speaker 1: For many of our listeners, the grocery store environment can

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Speaker 1: be kind of overwhelming. There's a lot of options, there's

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Speaker 1: a lot of items. What sort of strategies are mindsets

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Speaker 1: do you recommend to arm ourselves with to make it

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Speaker 1: feel more manageable in the grocery store.

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Speaker 3: So the first thing you want to do, and I'm

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Speaker 3: talking about two things. One is saving money because that's

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Speaker 3: something that all of us are concerned about, and number

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Speaker 3: two is getting the foods that you want. So the

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Speaker 3: first thing you want to do is you want to

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Speaker 3: create your shopping list based on your last week's cash

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Speaker 3: register receipt. So if you look at your cash register receipt,

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Speaker 3: it lists every product that you bought by name, So

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Speaker 3: that's where you start. You take that shopping list and

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Speaker 3: you take inventory of your cupboards, of your freezer, of

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Speaker 3: your refrigerator. And the reason it's important to take inventory

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Speaker 3: is a lot of people forget what they've gotten their cupboard,

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Speaker 3: So take inventory number one. That way, you cross off

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Speaker 3: physically those items that you've got on your shopping list.

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Speaker 3: Then what you do is you look at what other

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Speaker 3: items you might want to have. You add that to

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Speaker 3: your shopping list. Then what you do is you there

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Speaker 3: are three horizontal lines, blank lines at the bottom of

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Speaker 3: your shopping list. We'll get to that in a second.

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Speaker 3: So now you're going to the store. What you don't

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Speaker 3: want to do is you don't want to walk into

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Speaker 3: the produce department. The stores are designed for you to

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Speaker 3: walk into the produce department. That's because that's aroma therapy,

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Speaker 3: all those great colors, all those great aromas that puts

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Speaker 3: you in a great mood. And when you're in a

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Speaker 3: great mood in the store, guess what you're going to

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Speaker 3: spend more. You're going to spend more time in the store.

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Speaker 3: You're going to buy more impulse items. So you go

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Speaker 3: into that unemotional part of the store where the boxes

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Speaker 3: and the cans and you know, the jars are there,

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Speaker 3: those brand names that you can't stand. Well, that's where

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Speaker 3: you start your shopping experience. Then from there go into produce,

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Speaker 3: then from there go into refrigerated, then from there go

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Speaker 3: into frozen. Part of it also has to do with

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Speaker 3: frankly good food safety techniques. You don't want to for

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Speaker 3: dairy and leave it in your cart for forty five

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Speaker 3: minutes before you leave, and then it sits in your

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Speaker 3: car for maybe fifteen or twenty minutes or thirty minutes,

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Speaker 3: depending on where you live in the country. Now understand

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Speaker 3: that as you're going through the aisles, the store has

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Speaker 3: designed them to get you to buy more. So the

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Speaker 3: end of the aisle, that big display that you see

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Speaker 3: doesn't mean it's on sale. It means it's a big display.

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Speaker 3: So what you always want to do. In fact, studies

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Speaker 3: show that only about forty percent of the time are

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Speaker 3: those products actually on sale. You want to look at

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Speaker 3: the sign with the price. If it's on sale, it'll

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Speaker 3: say save a dollar, save fifty cents whatever. If it

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Speaker 3: doesn't say that, guess what, it's not on sale. So

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Speaker 3: then we get to those three horizontal lines. We all

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Speaker 3: want to feel good. You know, the rule of thumb

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Speaker 3: when you go shopping is never go shopping when you're hungry, cranky,

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Speaker 3: in a good mood, or in a bad mood, because

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Speaker 3: you're going to spend more. So important exactly so those

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Speaker 3: three horizontal lines are designed to reward yourself. Oh, I

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Speaker 3: like rewards, So you might want some chocolate you might want,

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Speaker 3: you know, some ice cream. Whatever it is, indulge, enjoy,

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Speaker 3: but limit it to three items. That way, you're actually

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Speaker 3: gonna have a great shopping experience. You're gonna get what

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Speaker 3: you want, and you're not going to overspend.

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Speaker 2: It's a carrot at the end of the stick.

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Speaker 3: And again, shop around. If you like seafood, and I

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Speaker 3: happen to love seafood, I never buy it in the

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Speaker 3: fresh seafood department. And if you look carefully at those signs,

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Speaker 3: it'll say previously frozen next to the salmon. All shrimp

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Speaker 3: in this country, unless you're catching it yourself or you

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Speaker 3: live in New Orleans, is frozen. It says previously frozen

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Speaker 3: on it go to the frozen food case. And here's why.

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Speaker 3: In the frozen food case that fish not only is

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Speaker 3: it forty percent cheaper, but also it's been frozen once

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Speaker 3: on the boat. So if you're buying fresh fish in

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Speaker 3: the fresh fish department, what happens is it comes off

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Speaker 3: the boat, it goes to a distributor who defrosts it.

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Speaker 3: They put it on ice. It goes to the soup market,

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Speaker 3: where again it's put on ice. It has previously frozen

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Speaker 3: on the tag. It doesn't have the same texture, but

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Speaker 3: it's pretty. We love pretty. Go to the frozen food case.

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Speaker 3: Forget the pretty, save the money and get better taste

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Speaker 3: and better nutrients.

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Speaker 1: One thing that my wife and I have started doing,

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Speaker 1: which has actually been really really huge, is like we

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Speaker 1: have like a weekly planner. So we're at the grocery

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Speaker 1: store and we're looking at our planner and going, oh wait,

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Speaker 1: on Wednesday, we're having dinner with our friends. So actually

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Speaker 1: we don't even need to plan a meal for Wednesday.

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Speaker 3: Well, Matt, you're bringing up a really important point about waste.

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Speaker 3: You know, forty percent of all of our food in

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Speaker 3: this country is wasted number one. So one of the

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Speaker 3: best ways to save money and to help the environment

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Speaker 3: is don't waste food. So what you want to do,

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Speaker 3: You're not going to a store that has those stupid misters.

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Speaker 3: You know when you walk down the aisle the little

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Speaker 3: spray comes out. What some of the stores have is

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Speaker 3: they actually have thunder and lights, yes, you know, to

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Speaker 3: show you y'all.

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Speaker 2: Oh yeah, uh, which I used to enjoy that experience.

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Speaker 2: But you're telling me it's bad.

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Speaker 3: No, no, you don't. Here's why. Number one. The next

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Speaker 3: time you're in a store that has it, crook your

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Speaker 3: head and look at the nozzle. Those nozzles are never cleaned.

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Speaker 3: Oh and most part of the nation when it comes

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Speaker 3: to our water supply, is horrible high levels of calcium

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Speaker 3: and other things those chalk up on those little nozzles,

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Speaker 3: so you're spraying that stuff on your produce. Number two

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Speaker 3: is water doesn't inhibit good growth of produce once it's picked,

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Speaker 3: when it's in the field, absolutely, but when it's sitting

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Speaker 3: in a supermarket refrigeration case, it actually denigrates the product quicker.

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Speaker 3: Now that's not only from freshness but a nutrition standpoint.

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Speaker 3: And then third, if you're buying some produce that is

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Speaker 3: done by weight, you're paying for water. So if in

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Speaker 3: fact you're going into one of those stores that has it,

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Speaker 3: make sure that you shake off that water off those

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Speaker 3: leafy greens also to keep it fresher longer. And if

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Speaker 3: you do have that, wrap it in a paper towel

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Speaker 3: before you put it in your crisper. That way it

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Speaker 3: will absorb any of that extra moisture.

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Speaker 2: Do you have recommendations for the best days and times

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Speaker 2: of the week for us to go to the grocery store.

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Speaker 3: Sure. Number one is keep in mind that now, because

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Speaker 3: of technology, grocery stores get delivery every day of the week.

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Speaker 3: Oh okay, it's not the way it used to be

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Speaker 3: where they got a truck on Mondays and then they unloaded.

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Speaker 3: So as far as what's on the shelves, no, it

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Speaker 3: doesn't make a difference. Most stores either do their circulars

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Speaker 3: Wednesdays or Thursdays. Those used to be called in the

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Speaker 3: newspaper business best food Day. So that's when products go

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Speaker 3: on sale. Okay, So what you want to do is

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Speaker 3: you don't have to rely on those paper circulars anymore.

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Speaker 3: Just go online to the website and then you could

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Speaker 3: see what's on sale. And the best time to go

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Speaker 3: shopping is when it's not crowded. And the reason for

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Speaker 3: that is psychological. If you can relax when you're shopping,

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Speaker 3: you're not going to buy impulse items. You're not going

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Speaker 3: to rush through. You're going to read those ingredients, you're

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Speaker 3: going to compare different products, you're going to look at prices,

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Speaker 3: You're going to spend the time. You want to go

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Speaker 3: into the store not harried and hassled, because then you're

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Speaker 3: going to spend more. And it's not going to be

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Speaker 3: a great shopping experience. Too often, food has become a

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Speaker 3: commodity in our lives where we just buy the same

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Speaker 3: stuff we fill our bellies and we don't know savor

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Speaker 3: the tastes. So let's not rush that process. Let's enjoy

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Speaker 3: it so that we can make intelligent decisions and savor

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Speaker 3: our foods.

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Speaker 1: Phil, I'm curious to hear your take on couponing and

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Speaker 1: grocery store discounts promotions. What are the best ways that

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Speaker 1: we can save money as consumers when going to the

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Speaker 1: grocery store.

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Speaker 3: So let me start with frequent chopper cards. Yes, that's

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Speaker 3: number one. That's going to be your big saving Go

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Speaker 3: online to the store that you like, and shop around

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Speaker 3: to different stores to see what their specials are. Coupons

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Speaker 3: used to be terrific. When you looked at the newspaper

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Speaker 3: on Best Food Day, or you look at the Vlasses

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Speaker 3: or News America color inserts in the newspaper, they were

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Speaker 3: chock full of food coupons. Not so much anymore. One

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Speaker 3: of the best ways to get food coupons is called

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Speaker 3: the eight hundred number on every package on the products

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Speaker 3: that you like. Call them up and yes, you might

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Speaker 3: have to wait two or three minutes, but just say,

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Speaker 3: you know, I really like your product. I'm wondering if

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Speaker 3: you could send me some coupons.

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Speaker 2: I never would have thought of that.

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Speaker 3: Yeah, beware of these scams that are out there where

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Speaker 3: you buy coupons, and there's a lot of them online.

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Speaker 3: They say, you know, buy a subscription and we'll give

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Speaker 3: you coupons. All that they're doing is they're, you know,

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Speaker 3: scanning the internet and giving you coupons that are already

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Speaker 3: out there. So you should never pay for coupons. Number one, Yes,

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Speaker 3: use coupons, but a lot of those coupons are going

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Speaker 3: to be on the frequent chopper cards as well as

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Speaker 3: online for that retailer.

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Speaker 1: I love the frequent shopper cards thing. I think I

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Speaker 1: say about five bucks every time I go to my

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Speaker 1: local grocery store because I'm on theres and over a lifetime,

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Speaker 1: I mean, that's a lot of saved money. Absolutely, So

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Speaker 1: I only go to the grosy store once a week,

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Speaker 1: or I only go once every two weeks. But another

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Speaker 1: way to go about it is to go grocery shopping

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Speaker 1: more often. Do you have a recommended way for what

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Speaker 1: people should do? Is one better than the other?

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Speaker 3: So if you can, and that depends on where you live,

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Speaker 3: But if you can, the best rule of thumb is

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Speaker 3: to go shopping every day. If in fact you're just

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Speaker 3: shopping for a day or two days, you're gonna be

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Speaker 3: more thoughtful about the foods that you buy. You're gonna

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Speaker 3: buy fresher foods. You're gonna buy foods again, back to

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Speaker 3: the produce that has more nutrients because it's not sitting

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Speaker 3: in your refrigerator for a week or two weeks. Once

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Speaker 3: food hits your refrigerator, it starts to denigrate. You know,

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Speaker 3: we think that cold is a preservative in some ways, yes,

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Speaker 3: but not when it comes to nutrients or flavor or taste.

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Speaker 3: Think about when you buy blueberries at a farmer's market

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Speaker 3: and you taste when you go, wow, you know that's

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Speaker 3: bursting with flavor. Buy a refrigerated soupmarket blueberry, taste it

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Speaker 3: when you get home, and then taste it a week

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Speaker 3: or two weeks later. It's flavorless. And that's reflective of

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Speaker 3: the nutrient value and antioxidant value as well. So the

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Speaker 3: more you can shop more often, the better.

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Speaker 2: I want to read a quote from a New York

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Speaker 2: Times article, and it says For years, food companies and

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Speaker 2: restaurants generally raise prices in small steps, worried that big

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Speaker 2: increases would frighten consumers and send them looking for cheaper options.

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Speaker 2: But over the last year, as wages increase and the

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Speaker 2: cost of raw ingredients used to make treats like cookies, chips, sodas,

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Speaker 2: and the materials to package them sored, food companies and

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Speaker 2: restaurants started passing along these expenses to customers. So I

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Speaker 2: want to kind of talk about that and how can

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Speaker 2: we figure out how to get the most for our money.

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Speaker 2: Let's assume we have time in our schedule to do

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Speaker 2: weekly shopping trips. How can we make sure we're not

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Speaker 2: wasting food? And what's the most important way to use

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Speaker 2: all of our food the food up that we buy?

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Speaker 2: And do you have any like good hodgepod recipes for like?

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Speaker 2: All right, this is what I've got. What do I

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Speaker 2: make out of this kind of a thing?

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Speaker 3: So let me start with the New York Times quote

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Speaker 3: and your point we've seen on precedented price increases from

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Speaker 3: food companies. Let's remember that grocery retailers work on a

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Speaker 3: margin of about one to one and a half percent.

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Speaker 3: So when we go into the grocery store and we

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Speaker 3: see high prices, we blame the grocery store. They're not

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Speaker 3: to blame. The food companies are to blame. Yes, during

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Speaker 3: the pandemic, because of the supply chain issues, a lot

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Speaker 3: was exposed where, for example, one of the reasons that

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Speaker 3: we didn't have toilet paper during the early stages of

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Speaker 3: the pandemic is those factories that made toilet paper were

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Speaker 3: not designed for social distancing. They were designed for people,

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Speaker 3: whether it's toilet paper or chicken processing or meat processing,

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Speaker 3: to work shoulder to shoulder, and that wasn't possible. So

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Speaker 3: that's why those lines weren't as productive. So, yes, we

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Speaker 3: had issues with labor increases. We've had raw material increases

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Speaker 3: because of everything from climate change to the war in

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Speaker 3: Ukraine and Russia which has stopped wheat and oils from

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Speaker 3: being sent both here to the US as well as globally.

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Speaker 3: So as a result of all that, yes, there's price increases. However,

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Speaker 3: I spend a lot of time on these calls from

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Speaker 3: a lot of these major CpG companies that talk about

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Speaker 3: price increases, a lot of the soda companies in particular,

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Speaker 3: who basically are saying we're going to take three, four

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Speaker 3: or five six price increases a year, not because of

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Speaker 3: raw material cost we had that bump, but because consumers

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Speaker 3: will pay those prices and that's not fair. We're also

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Speaker 3: seeing something called slack fill and shrinkflation, where what we're

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Speaker 3: seeing is we're seeing less products in the bag. So

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Speaker 3: what we have to do when we see these products is, frankly,

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Speaker 3: we have to look at store brands. We have to

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Speaker 3: look at alternative and send the message to these companies

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Speaker 3: that we're just not going to take these price increases.

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Speaker 3: We're also seeing supermarkets and supermarket buyers and CEOs go

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Speaker 3: to these brands and saying, hey, we're just not going

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Speaker 3: to accept price increases. We are here to help our shoppers.

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Speaker 3: We want to see justification for these price increases. The

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Speaker 3: supply chain has been fixed, we have oil prices down,

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Speaker 3: We've made major advances in efficiencies in these food companies.

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Speaker 3: Prices haven't gone down. So what we should do is

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Speaker 3: buy store brands. Store brands have a money back guarantee,

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Speaker 3: so if you don't like it, bring the unused portion back.

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Speaker 3: Look at the ingredients and the nutritional information on store brands.

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Speaker 3: If they're identical. What that means is probably the name

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Speaker 3: brand is making that product for the store under their label.

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Speaker 3: Read the ingredients and nutritional information carefully so you know

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Speaker 3: what you're getting. Look at alternatives, and to your point, Molly,

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Speaker 3: don't waste. There's so much stuff that you could put

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Speaker 3: in your freezer, but always take a sharpie and put

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Speaker 3: the date that you froze it, because after about three months,

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Speaker 3: you're gonna lose flavor, you're gonna lose nutrients. And just

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Speaker 3: store foods properly.

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Speaker 1: And when it comes to storing foods properly, you know,

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Speaker 1: I feel like a lot of people make mistakes on

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Speaker 1: this front, So I'm curious to hear what are some

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Speaker 1: of your biggest tips to do that. Like, I think

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Speaker 1: one thing that I've really learned is that, like if

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Speaker 1: I put bread in the fridge, it actually lasts a

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Speaker 1: lot longer. It doesn't go moldy nearly as quick. Are

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Speaker 1: there things like that that people can do to make

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Speaker 1: food lasts longer.

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Speaker 3: Absolutely, And bread is a perfect example. And especially if

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Speaker 3: you're buying either organic or whole grain breads, sprouted breads,

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Speaker 3: put those in the refrigerator. Store things properly, use zip

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Speaker 3: lock bags. Even when I put things in the refrigerator.

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Speaker 3: I'm using the frozen zip lock bags because they're thicker plastic.

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Speaker 3: Use plastic containers to put it in. Make sure that

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Speaker 3: when you put things in the refrigerator or freezer that

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Speaker 3: you pull as much air out of that plastic as

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Speaker 3: you can, because air will capture moisture and again further

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Speaker 3: denigrate Never put coffee in the refrigerator a freezer. That's

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Speaker 3: a big no no because when you think about how

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Speaker 3: coffee is produced, coffee is produced by adding water to it.

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Speaker 3: So if you're in the refrigerator a freezer, there's water there,

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Speaker 3: there's moisture, So again it's going to denigrate the flavor

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Speaker 3: of those coffee beans if you're putting it in there.

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Speaker 2: This reminds me of an age old debate we used

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Speaker 2: to have in my family, and that is do you

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Speaker 2: store a ketchup in the fridge or in the cupboard

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Speaker 2: after it's been open. Our thought process was, well, restaurants

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Speaker 2: early their ketchup bottles out on tables all day and night,

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Speaker 2: so the cupboard is okay, right, No one ever got

432
00:24:07,040 --> 00:24:10,359
Speaker 2: sick from the cupboard stored ketchup of my childhood, But

433
00:24:10,640 --> 00:24:13,240
Speaker 2: then there was a visit from college friends who pointed

434
00:24:13,280 --> 00:24:16,679
Speaker 2: out the refrigerator after opening label on the bottle, and

435
00:24:16,800 --> 00:24:19,720
Speaker 2: since then we've been a label abiding ketchup in the

436
00:24:19,720 --> 00:24:23,719
Speaker 2: fridge family. Here are a few other recommendations about the

437
00:24:23,760 --> 00:24:27,399
Speaker 2: best waste. To store your food safely and to avoid waste,

438
00:24:28,520 --> 00:24:32,359
Speaker 2: check the temperature of your appliances. The FDA recommends keeping

439
00:24:32,400 --> 00:24:35,159
Speaker 2: your fridge at or below forty degrees fahrenheit, and your

440
00:24:35,200 --> 00:24:38,920
Speaker 2: freezer should be at zero degrees fahrenheit. Don't store your

441
00:24:38,960 --> 00:24:41,520
Speaker 2: eggs or milk or other dairy products in the door

442
00:24:41,520 --> 00:24:45,240
Speaker 2: of your refrigerator. That area tends to be a warmer

443
00:24:45,280 --> 00:24:48,720
Speaker 2: temp than the rest of the fridge. Instead, use that

444
00:24:48,840 --> 00:24:52,440
Speaker 2: door storage for the more resilient items like condiments and seltzer.

445
00:24:53,320 --> 00:24:56,800
Speaker 2: Real Simple magazine recommends that, if possible, you should keep

446
00:24:56,840 --> 00:25:00,000
Speaker 2: your fruits and veggies separate from one another. They all

447
00:25:00,000 --> 00:25:03,080
Speaker 2: all emit different gases, which may impact the way the

448
00:25:03,119 --> 00:25:07,760
Speaker 2: others deteriorate. Real Simple also says to leave your produce

449
00:25:07,920 --> 00:25:11,760
Speaker 2: unwashed and in its original packaging in the refrigerator. This

450
00:25:11,840 --> 00:25:14,359
Speaker 2: goes to pretty much all produced with a few exceptions

451
00:25:14,359 --> 00:25:18,520
Speaker 2: like mushrooms and herbs. Apples can hang out a few

452
00:25:18,560 --> 00:25:21,720
Speaker 2: days at room temperature. After that, they'll last a little

453
00:25:21,720 --> 00:25:24,760
Speaker 2: bit longer in the crisper drawer of your fridge. Never

454
00:25:24,840 --> 00:25:27,119
Speaker 2: store your tomatoes in the fridge. The cold zaps the

455
00:25:27,119 --> 00:25:29,760
Speaker 2: flavor out of them and changes the texture for the worst.

456
00:25:30,400 --> 00:25:33,399
Speaker 2: Eggplants are also better off left at room temperature and

457
00:25:33,520 --> 00:25:36,840
Speaker 2: out of direct sunlight. Store meat in the coldest spot

458
00:25:36,880 --> 00:25:39,240
Speaker 2: in the fridge, in the back on the bottom shelf.

459
00:25:40,040 --> 00:25:44,199
Speaker 2: And finally, according to the FDA, used by dates are

460
00:25:44,240 --> 00:25:48,760
Speaker 2: prescribed by the manufacture as recommendation for best flavor and

461
00:25:48,840 --> 00:25:52,600
Speaker 2: quality of the product. That date is not a food

462
00:25:52,680 --> 00:25:56,520
Speaker 2: safety date. Use your best judgment. If it doesn't look good,

463
00:25:56,720 --> 00:26:00,000
Speaker 2: throw it out. That being said, baby food inform me

464
00:26:00,359 --> 00:26:04,439
Speaker 2: are the exception as those used by dates are food

465
00:26:04,520 --> 00:26:09,520
Speaker 2: safety dates. We'll be right back with more grown up

466
00:26:09,520 --> 00:26:16,440
Speaker 2: stuff how to adult. After a quick break, and we're

467
00:26:16,520 --> 00:26:22,159
Speaker 2: back with more grown up stuff how to adults. I

468
00:26:22,200 --> 00:26:24,640
Speaker 2: want to talk about what is worth the extra money

469
00:26:24,640 --> 00:26:27,199
Speaker 2: to buy organic and what we should just be buying

470
00:26:27,240 --> 00:26:30,480
Speaker 2: that's more traditionally raised or grown.

471
00:26:31,080 --> 00:26:33,120
Speaker 3: So the first question we have to ask is why

472
00:26:33,119 --> 00:26:37,280
Speaker 3: do you want to buy organic? Number one is for

473
00:26:37,359 --> 00:26:39,600
Speaker 3: those people, and this is the answer that I hear

474
00:26:40,080 --> 00:26:43,560
Speaker 3: most times when I ask the question, most people think

475
00:26:43,640 --> 00:26:48,760
Speaker 3: that organics contain no pesticides, right, That's not true. There

476
00:26:48,800 --> 00:26:52,600
Speaker 3: are over one hundred pesticides that can be used with organics.

477
00:26:53,119 --> 00:26:58,359
Speaker 3: So if you're buying organics to avoid all pesticides, stop

478
00:26:58,359 --> 00:27:02,359
Speaker 3: fooling yourself. When it comes to produce, and I buy

479
00:27:02,480 --> 00:27:06,720
Speaker 3: certain organic produce, my rule of thumb is if that

480
00:27:06,880 --> 00:27:11,280
Speaker 3: has a thick skin on it, any residue of pesticides

481
00:27:11,480 --> 00:27:13,399
Speaker 3: and the like are not going to get through it.

482
00:27:13,440 --> 00:27:16,720
Speaker 3: So I would not buy organic oranges, for example. I

483
00:27:16,800 --> 00:27:21,879
Speaker 3: do buy organic blueberries and raspberries. If you're buying organic

484
00:27:22,200 --> 00:27:28,280
Speaker 3: because you care about the environment and agriculture processes, yes,

485
00:27:28,440 --> 00:27:31,160
Speaker 3: do it. But there's certain labels that are out there

486
00:27:31,560 --> 00:27:35,320
Speaker 3: that are misleading. If you're buying cage free eggs because

487
00:27:35,359 --> 00:27:38,080
Speaker 3: you think that these chickens are happy, go lucky chickens

488
00:27:38,160 --> 00:27:41,560
Speaker 3: running around, you're paying a buck extra for a dozen

489
00:27:41,600 --> 00:27:45,199
Speaker 3: eggs and throwing your money out because all that the

490
00:27:45,240 --> 00:27:49,320
Speaker 3: cage free regulation is is that the chickens have one

491
00:27:49,440 --> 00:27:53,560
Speaker 3: foot to turn around. That's it. If you're looking to

492
00:27:53,680 --> 00:27:58,000
Speaker 3: do good things with your eggs, then what you want

493
00:27:58,040 --> 00:28:00,760
Speaker 3: to do is you want to buy free rain eggs,

494
00:28:00,960 --> 00:28:03,960
Speaker 3: and that's even more expensive. So you really have to

495
00:28:04,000 --> 00:28:06,880
Speaker 3: figure out why do I want to buy these things.

496
00:28:07,480 --> 00:28:12,200
Speaker 3: Study after study has proven that there's no nutritional difference

497
00:28:12,240 --> 00:28:16,960
Speaker 3: between organics and non organics. When I look at produce

498
00:28:17,160 --> 00:28:21,880
Speaker 3: I happen to really like and buy personally, whether it's

499
00:28:22,240 --> 00:28:29,440
Speaker 3: organics that are grown hydroponically, bowery farms plenty, those brands

500
00:28:29,480 --> 00:28:34,399
Speaker 3: are vertical farms that use no pesticides. It's a controlled environment.

501
00:28:34,640 --> 00:28:39,480
Speaker 3: It's organic. They are at parody with the price of organic,

502
00:28:39,920 --> 00:28:43,840
Speaker 3: and they're much better product, much fresher products, and much

503
00:28:43,920 --> 00:28:48,120
Speaker 3: less impact on the environment. Also, let's not forget with

504
00:28:48,280 --> 00:28:52,440
Speaker 3: climate change, we're seeing a lot more pests, a lot

505
00:28:52,480 --> 00:28:56,880
Speaker 3: more diseases in our agriculture than ever before, So we've

506
00:28:56,880 --> 00:29:00,560
Speaker 3: got to move to more controlled environments to protect the

507
00:29:00,600 --> 00:29:04,640
Speaker 3: food safety aspect of our foods, the nutrients and the

508
00:29:04,640 --> 00:29:08,120
Speaker 3: freshness of our foods, and making it affordable for us.

509
00:29:10,400 --> 00:29:12,960
Speaker 2: Film makes a good point if you're trying to decide

510
00:29:13,000 --> 00:29:17,320
Speaker 2: between organic and conventional, first consider why you want to

511
00:29:17,360 --> 00:29:20,720
Speaker 2: buy organic in the first place. Many doctors and food

512
00:29:20,720 --> 00:29:23,440
Speaker 2: experts have a list of produce that they refer to

513
00:29:23,480 --> 00:29:27,920
Speaker 2: as the dirty doesn't for which they recommend purchasing organically

514
00:29:27,960 --> 00:29:32,480
Speaker 2: grown versions, most of which are those thin skinned fruits

515
00:29:32,480 --> 00:29:36,960
Speaker 2: and vegetables Phil mentioned. The Environmental Working Group identified the

516
00:29:37,040 --> 00:29:45,600
Speaker 2: following as the latest list of susceptible produce to pesticide residue. Strawberries, spinach, kale,

517
00:29:45,680 --> 00:29:53,400
Speaker 2: collared and mustard greens, peaches, pears, nectarines, apples, grapes, bell

518
00:29:53,520 --> 00:29:59,720
Speaker 2: and hot peppers, cherries, blueberries, and green beans. If your

519
00:29:59,720 --> 00:30:03,400
Speaker 2: motive for organic is more about environmental impact, you may

520
00:30:03,480 --> 00:30:05,920
Speaker 2: also want to consider buying local so that there's a

521
00:30:05,960 --> 00:30:08,920
Speaker 2: lower carbon footprint to get your food to you, or

522
00:30:09,160 --> 00:30:12,680
Speaker 2: products from vertical farming which reduces water usage.

523
00:30:14,440 --> 00:30:16,680
Speaker 1: I think the important thing is to be skeptical. Like

524
00:30:16,920 --> 00:30:19,920
Speaker 1: one other gimmick is like around Thanksgiving, you see all

525
00:30:19,960 --> 00:30:21,960
Speaker 1: these turkeys that go, oh, not treated with hormones. Well,

526
00:30:22,000 --> 00:30:24,360
Speaker 1: it's illegal to treat turkeys with hormones, so it's basically say,

527
00:30:24,400 --> 00:30:27,800
Speaker 1: like not treated with poison exactly. Yeah, duh. So I

528
00:30:27,800 --> 00:30:30,800
Speaker 1: think if people are looking into buying something because it

529
00:30:30,880 --> 00:30:33,440
Speaker 1: has a label on it, just look into that label,

530
00:30:33,440 --> 00:30:35,800
Speaker 1: look into what it means. Always be skeptical and make

531
00:30:35,800 --> 00:30:37,840
Speaker 1: sure you know exactly why you want to buy it.

532
00:30:38,320 --> 00:30:40,960
Speaker 3: Matt, you're right, and it's not only turkeys, but chicken

533
00:30:41,000 --> 00:30:43,640
Speaker 3: as well. Hormones are not allowed.

534
00:30:43,880 --> 00:30:45,720
Speaker 2: I didn't know this. This is interesting.

535
00:30:46,200 --> 00:30:50,600
Speaker 3: Yeah, not every label is truthful. There is no federal

536
00:30:50,680 --> 00:30:54,320
Speaker 3: regulation for the words all natural, so anybody can put

537
00:30:54,360 --> 00:30:57,680
Speaker 3: all natural on a product doesn't mean anything. Yeah, so

538
00:30:58,320 --> 00:31:00,760
Speaker 3: we just have to be smart. Read the ingredients, read

539
00:31:00,800 --> 00:31:05,000
Speaker 3: the nutritional information. Turn around that package, read what's on it.

540
00:31:07,640 --> 00:31:10,440
Speaker 2: There are lots of different claims on food labels, and

541
00:31:10,480 --> 00:31:12,560
Speaker 2: they can all feel like they're saying the same thing

542
00:31:12,640 --> 00:31:17,160
Speaker 2: but means something very different. For example, that classic Green

543
00:31:17,440 --> 00:31:22,560
Speaker 2: USDA organic label on a product with multiple ingredients, that

544
00:31:22,720 --> 00:31:25,240
Speaker 2: just means at least ninety five percent of those ingredients

545
00:31:25,280 --> 00:31:29,560
Speaker 2: are certified organic. The one hundred percent organic label is

546
00:31:29,640 --> 00:31:34,080
Speaker 2: reserved for products like produce, eggs, fruit meat, or other

547
00:31:34,160 --> 00:31:38,040
Speaker 2: single ingredient items. It can be used on multi ingredient

548
00:31:38,080 --> 00:31:42,960
Speaker 2: items if all the ingredients are certified organic. Made with

549
00:31:43,160 --> 00:31:47,280
Speaker 2: organic means at least seventy percent of those ingredients are

550
00:31:47,360 --> 00:31:53,000
Speaker 2: certified organic, and just the label organic ingredients, well, that

551
00:31:53,160 --> 00:31:55,880
Speaker 2: means that less than seventy percent of the ingredients in

552
00:31:55,920 --> 00:32:00,560
Speaker 2: that product are certified organic. It's also important to note

553
00:32:00,560 --> 00:32:05,320
Speaker 2: that all natural or natural does not indicate organic, and

554
00:32:05,400 --> 00:32:09,880
Speaker 2: the two are separate. Natural just means it's naturally occurring

555
00:32:10,720 --> 00:32:13,600
Speaker 2: like an egg. Of course, it's natural. It comes out

556
00:32:13,680 --> 00:32:17,960
Speaker 2: of an animal naturally. One area of labeling I've been

557
00:32:18,000 --> 00:32:21,520
Speaker 2: struggling a lot with these days is in the egg category.

558
00:32:22,680 --> 00:32:26,400
Speaker 2: I've been searching for delicious eggs with deep rich orange

559
00:32:26,480 --> 00:32:28,880
Speaker 2: yolks ever since my trip to the UK this fall,

560
00:32:29,240 --> 00:32:31,840
Speaker 2: and I've been trying to decipher which labels on the

561
00:32:31,840 --> 00:32:35,000
Speaker 2: cartons equate to a fresher tasting and healthier looking egg.

562
00:32:35,720 --> 00:32:39,720
Speaker 2: Here's what I've found. According to Consumer Reports, pasture raised

563
00:32:40,000 --> 00:32:43,760
Speaker 2: has no real meaning. However, if the eggs have Certified

564
00:32:43,840 --> 00:32:48,320
Speaker 2: Humane or American Humane certified labels, that means the chickens

565
00:32:48,320 --> 00:32:51,320
Speaker 2: have access to a pasture with space to do things

566
00:32:51,360 --> 00:32:56,400
Speaker 2: like pecking for seeds and bugs. Similarly, farm fresh doesn't

567
00:32:56,400 --> 00:33:00,640
Speaker 2: mean anything either. As Consumer Reports puts it, the farm

568
00:33:00,720 --> 00:33:03,080
Speaker 2: these eggs are coming from could be a big building

569
00:33:03,120 --> 00:33:05,440
Speaker 2: down the street where the chickens are packed into cages.

570
00:33:06,400 --> 00:33:10,360
Speaker 2: Free range means the birds are cage free and must

571
00:33:10,360 --> 00:33:13,680
Speaker 2: have access to the outdoors, but that can still mean

572
00:33:13,760 --> 00:33:18,200
Speaker 2: they're packed in pretty tightly. Both indoors and outdoors. A

573
00:33:18,240 --> 00:33:22,120
Speaker 2: combo of free range with that certified Humane or American

574
00:33:22,200 --> 00:33:25,600
Speaker 2: Humane certified labels means the birds of ample room to

575
00:33:25,680 --> 00:33:29,320
Speaker 2: roam outdoors. Though, and as Matt and Phil have noted

576
00:33:29,560 --> 00:33:33,360
Speaker 2: anything that claims to be hormone free, congrats, they're simply

577
00:33:33,440 --> 00:33:36,560
Speaker 2: advertising that they're following what is legally required of them

578
00:33:36,600 --> 00:33:42,560
Speaker 2: to raise meat and eggs for consumption. Both Matt and

579
00:33:42,640 --> 00:33:45,040
Speaker 2: I very recently spent a lot of time in the

580
00:33:45,160 --> 00:33:48,920
Speaker 2: UK and the EU. They do things a little bit

581
00:33:48,920 --> 00:33:52,320
Speaker 2: differently in their grocery stores. They don't refrigerate their eggs

582
00:33:52,520 --> 00:33:56,160
Speaker 2: or their butter. And why do we do that here?

583
00:33:56,800 --> 00:34:01,840
Speaker 3: Well, in America, we believe that anything refrigerated is better,

584
00:34:02,920 --> 00:34:06,480
Speaker 3: you know, So it starts there. Also, back to our

585
00:34:06,600 --> 00:34:11,799
Speaker 3: earlier conversation, people shop daily in the UK and in

586
00:34:11,880 --> 00:34:16,239
Speaker 3: the EU, so their turnover is faster. When you go

587
00:34:16,280 --> 00:34:21,120
Speaker 3: into the produce department here we see huge bins of apples.

588
00:34:21,640 --> 00:34:26,799
Speaker 3: For example, those apples are there for display. Most apples

589
00:34:27,040 --> 00:34:30,160
Speaker 3: in the country have been picked about a year, year

590
00:34:30,160 --> 00:34:32,880
Speaker 3: and a half before they get to the supermarket. They're

591
00:34:32,880 --> 00:34:36,359
Speaker 3: in cold storage. So when we go in we see

592
00:34:36,360 --> 00:34:39,320
Speaker 3: these bright red apples or yellow apples or green apples.

593
00:34:39,640 --> 00:34:42,480
Speaker 3: You know, they're not fresh. They've been around for a while.

594
00:34:42,880 --> 00:34:47,200
Speaker 3: But the stores in Europe have smaller displays and they

595
00:34:47,239 --> 00:34:51,040
Speaker 3: have more turnover, so the eggs don't need to be refrigerated.

596
00:34:51,360 --> 00:34:54,040
Speaker 3: I've got a farmer's market around the corner from me

597
00:34:54,200 --> 00:34:58,600
Speaker 3: every Sunday and they're selling eggs not in refrigeration, and

598
00:34:58,640 --> 00:35:03,000
Speaker 3: they're the best tasting you know, I ever had. We've

599
00:35:03,040 --> 00:35:06,760
Speaker 3: got to get past this mentality of food lasting forever.

600
00:35:07,120 --> 00:35:10,040
Speaker 3: I call it the Tweakie effect. You know that what

601
00:35:10,120 --> 00:35:12,520
Speaker 3: we need is we need to have products that have

602
00:35:12,560 --> 00:35:14,480
Speaker 3: a shelf life of one hundred years on it.

603
00:35:14,760 --> 00:35:15,319
Speaker 1: No, we don't.

604
00:35:15,719 --> 00:35:18,440
Speaker 3: We don't need that, we don't want that. We've got

605
00:35:18,480 --> 00:35:20,799
Speaker 3: to clean up our act. And the good news is

606
00:35:21,360 --> 00:35:25,960
Speaker 3: I live in California, and California is passing laws and

607
00:35:26,080 --> 00:35:31,319
Speaker 3: regulations to avoid putting a lot of these preservatives and

608
00:35:31,440 --> 00:35:35,440
Speaker 3: colorings into our food supply. And because California is the

609
00:35:35,560 --> 00:35:39,279
Speaker 3: number one state in the nation as it relates to

610
00:35:39,400 --> 00:35:42,920
Speaker 3: population and economy, what you're going to see is you're

611
00:35:42,920 --> 00:35:46,520
Speaker 3: going to see these food companies change their formulas because

612
00:35:46,560 --> 00:35:50,600
Speaker 3: they're not going to have a formula for California for Skittles,

613
00:35:51,000 --> 00:35:54,520
Speaker 3: for example, and a different one for New York. They're

614
00:35:54,560 --> 00:35:59,160
Speaker 3: going to follow suit and follow the regulations that California

615
00:35:59,280 --> 00:36:02,879
Speaker 3: has and I've seen it, you know, California, Berkeley, California

616
00:36:03,000 --> 00:36:06,760
Speaker 3: started the ban on plastic bags, and now it's throughout

617
00:36:06,920 --> 00:36:11,359
Speaker 3: lots of the nation. So what starts here in California

618
00:36:11,640 --> 00:36:12,960
Speaker 3: goes to the rest of the country.

619
00:36:13,040 --> 00:36:14,560
Speaker 1: Thank you, California, You're welcome.

620
00:36:14,600 --> 00:36:17,879
Speaker 2: Yeah, and I'm so glad you mentioned that California band

621
00:36:17,920 --> 00:36:21,440
Speaker 2: because yeah, this is very recent and it's kind of

622
00:36:21,440 --> 00:36:25,520
Speaker 2: also started a conversation on what other ingredients should we

623
00:36:25,600 --> 00:36:26,319
Speaker 2: be looking out for.

624
00:36:26,719 --> 00:36:29,160
Speaker 1: I would also love to plug Yuka. Are you into

625
00:36:29,239 --> 00:36:32,359
Speaker 1: Yucca phil that aps? Yes, So that's a great app

626
00:36:32,360 --> 00:36:33,640
Speaker 1: that you can download it. You can take it to

627
00:36:33,640 --> 00:36:35,560
Speaker 1: the gros story. You can scan different products and it

628
00:36:35,600 --> 00:36:37,880
Speaker 1: will tell you on a scale from zero to one hundred,

629
00:36:37,960 --> 00:36:40,920
Speaker 1: how healthy that product is based on the ingredients in it.

630
00:36:40,960 --> 00:36:42,640
Speaker 1: And I actually found out a lot of things in

631
00:36:42,640 --> 00:36:47,319
Speaker 1: my house that have dangerous carcinogenic ingredients in them. And

632
00:36:47,360 --> 00:36:49,760
Speaker 1: it also does like skin products and shampoos and stuff

633
00:36:49,760 --> 00:36:51,920
Speaker 1: like that too, So that's another I would highly recommend

634
00:36:51,920 --> 00:36:54,680
Speaker 1: people download at that app you will end up changing

635
00:36:54,920 --> 00:36:57,520
Speaker 1: everything that you use in your house as a result

636
00:36:57,600 --> 00:36:59,200
Speaker 1: of it. But it's pretty amazing.

637
00:36:59,200 --> 00:37:01,600
Speaker 3: And points the other app that you might want to

638
00:37:01,600 --> 00:37:05,160
Speaker 3: look at us how good from an environmental standpoint. That's

639
00:37:05,200 --> 00:37:07,440
Speaker 3: a great one as well. Just to be fair and

640
00:37:07,480 --> 00:37:13,879
Speaker 3: to be honest, nutrition science and science evolves. So when

641
00:37:13,920 --> 00:37:17,360
Speaker 3: we take a look at a lot of the preservatives

642
00:37:17,440 --> 00:37:21,520
Speaker 3: or additives that were approved in the nineteen fifties, we

643
00:37:21,680 --> 00:37:26,080
Speaker 3: didn't have the science and the technology to really look

644
00:37:26,120 --> 00:37:29,120
Speaker 3: at how harmful they could have been when they were approved.

645
00:37:29,840 --> 00:37:32,120
Speaker 3: So it's not that a lot of these things were

646
00:37:32,160 --> 00:37:37,239
Speaker 3: approved with the intent of making harm or killing us

647
00:37:37,360 --> 00:37:40,960
Speaker 3: or you know all that stuff. At the time, the

648
00:37:41,040 --> 00:37:44,839
Speaker 3: science showed that they were good. So what we need

649
00:37:44,880 --> 00:37:48,560
Speaker 3: the USCA and FDA to constantly be doing is re

650
00:37:48,760 --> 00:37:52,760
Speaker 3: looking at the science and evolving with us and making

651
00:37:52,840 --> 00:37:59,160
Speaker 3: sure that as new science comes up, they reevaluate certain products,

652
00:37:59,400 --> 00:38:03,960
Speaker 3: pull certain products off the shelf, and again to Matt's point,

653
00:38:04,200 --> 00:38:07,280
Speaker 3: the fresher that we can buy, the closer to nature

654
00:38:07,320 --> 00:38:11,000
Speaker 3: that we can buy, the less preservatives, the less additives,

655
00:38:11,320 --> 00:38:15,520
Speaker 3: the less artificial sweeteners, the less sugars, all of that

656
00:38:15,719 --> 00:38:19,280
Speaker 3: give us a healthier lifestyle, give us a better body,

657
00:38:19,440 --> 00:38:24,240
Speaker 3: give us a better mind. Mindfulness is so important as

658
00:38:24,600 --> 00:38:27,800
Speaker 3: we related to our food and the way we cook,

659
00:38:28,040 --> 00:38:31,000
Speaker 3: the way we eat, you know, slow down. We created

660
00:38:31,080 --> 00:38:34,360
Speaker 3: something a few months ago called food Not Phones, which

661
00:38:34,400 --> 00:38:37,280
Speaker 3: is an initiative that says, you know, when you're eating,

662
00:38:37,760 --> 00:38:41,880
Speaker 3: whether you're by yourself or whether you're with family or friends,

663
00:38:41,920 --> 00:38:44,719
Speaker 3: put down your phone. I can't tell you how many

664
00:38:44,719 --> 00:38:47,400
Speaker 3: times I'm in a restaurant and I see two people,

665
00:38:48,160 --> 00:38:51,279
Speaker 3: typically a couple, that aren't even talking to each other.

666
00:38:51,680 --> 00:38:53,960
Speaker 3: You know, they're texting on their phones. Who knows they

667
00:38:53,960 --> 00:38:56,680
Speaker 3: could be texting to each other, which is sad.

668
00:38:56,960 --> 00:38:59,480
Speaker 2: I've seen this before though, Yeah, yeah, exactly what you know.

669
00:38:59,640 --> 00:39:02,680
Speaker 3: Let's pay attention. You know, you're in a restaurant for

670
00:39:02,719 --> 00:39:07,160
Speaker 3: an hour, enjoy your food, enjoy each other, enjoy your company.

671
00:39:07,680 --> 00:39:08,520
Speaker 3: Put down the phone.

672
00:39:08,719 --> 00:39:08,919
Speaker 2: Yeah.

673
00:39:08,960 --> 00:39:10,719
Speaker 1: And also that can lead to over eating too, if

674
00:39:10,760 --> 00:39:13,400
Speaker 1: you're not being conscious of the food that you're actually eating,

675
00:39:13,840 --> 00:39:16,960
Speaker 1: and you're mindlessly watching something and mindlessly eating, that can

676
00:39:17,000 --> 00:39:19,840
Speaker 1: also not be great for you either. And also you're missing,

677
00:39:20,239 --> 00:39:21,720
Speaker 1: you know, precious moments with your family.

678
00:39:22,280 --> 00:39:25,000
Speaker 2: So I probably when I eat alone, I probably shouldn't

679
00:39:25,120 --> 00:39:26,560
Speaker 2: sit in front of the TV just because it makes

680
00:39:26,600 --> 00:39:28,040
Speaker 2: me feel like I'm eating with other people.

681
00:39:28,239 --> 00:39:29,799
Speaker 1: It's my favorite thing in the world to do. But

682
00:39:29,960 --> 00:39:31,120
Speaker 1: we probably shouldn't know.

683
00:39:31,239 --> 00:39:35,160
Speaker 2: We shouldn't What is your favorite grocery store and it

684
00:39:35,160 --> 00:39:37,359
Speaker 2: could be national or local or both?

685
00:39:37,360 --> 00:39:40,600
Speaker 3: And why so I have a lot of favorite grocery stores.

686
00:39:40,680 --> 00:39:42,279
Speaker 1: We're talking to the supermarket guru here.

687
00:39:42,640 --> 00:39:45,240
Speaker 2: I know man Man loves the grocery store, but acquiring

688
00:39:45,320 --> 00:39:46,200
Speaker 2: minds want to know.

689
00:39:47,120 --> 00:39:50,080
Speaker 3: I visit between ten and fifteen stores a week, so

690
00:39:50,840 --> 00:39:52,560
Speaker 3: I would say it depends on where you are in

691
00:39:52,600 --> 00:39:57,560
Speaker 3: the country. Obviously, love Wegmans for the northeast part of

692
00:39:57,600 --> 00:40:00,399
Speaker 3: the country. In the center part of the country, I

693
00:40:00,480 --> 00:40:04,719
Speaker 3: love HIV. It's an employee owned company. They've got about

694
00:40:04,719 --> 00:40:07,879
Speaker 3: four hundred stores. They really do a great job. Here

695
00:40:07,960 --> 00:40:11,960
Speaker 3: on the West Coast, Airwan and Gelson's in southern California

696
00:40:12,400 --> 00:40:17,760
Speaker 3: terrific all the nationwide. Among my top picks all the time,

697
00:40:17,920 --> 00:40:21,480
Speaker 3: Trader Joe's great retailer except for produce. I don't like

698
00:40:21,520 --> 00:40:22,640
Speaker 3: Trader Joe's produce.

699
00:40:22,840 --> 00:40:25,799
Speaker 2: So many people say this. I like their produce, but

700
00:40:25,840 --> 00:40:26,960
Speaker 2: maybe I'm doing it wrong.

701
00:40:27,200 --> 00:40:29,200
Speaker 3: Yeah, you're doing it wrong. May you and I have

702
00:40:29,239 --> 00:40:32,120
Speaker 3: to go shopping, you know, so it really depends on

703
00:40:32,160 --> 00:40:35,560
Speaker 3: where you are in the country. So I don't have one.

704
00:40:36,200 --> 00:40:39,640
Speaker 3: I have those that I listed, and probably there's another,

705
00:40:40,120 --> 00:40:44,040
Speaker 3: you know ten, depending on on where you go. But

706
00:40:44,280 --> 00:40:48,560
Speaker 3: you know, wherever your supermarket is, build a relationship with

707
00:40:48,680 --> 00:40:51,960
Speaker 3: that supermarket. Get to know the store manager, get to

708
00:40:52,000 --> 00:40:55,160
Speaker 3: know you know the butcher and the baker, and I

709
00:40:55,160 --> 00:40:57,200
Speaker 3: don't care if you're in the middle of the country,

710
00:40:57,239 --> 00:41:01,120
Speaker 3: in a dust bowl somewhere, you'll find a supermarket that

711
00:41:01,600 --> 00:41:04,400
Speaker 3: does you proud and gives you all the food and

712
00:41:04,520 --> 00:41:08,480
Speaker 3: information you need and you can have a joyous experience.

713
00:41:08,719 --> 00:41:12,440
Speaker 3: I know people who go to walmarts and have a

714
00:41:12,600 --> 00:41:18,120
Speaker 3: great celebratory food experience. Every time, it's about you. It's

715
00:41:18,160 --> 00:41:21,759
Speaker 3: not necessarily about the supermarket and how you shop and

716
00:41:21,840 --> 00:41:25,839
Speaker 3: the foods that you choose and how you manifest them

717
00:41:26,120 --> 00:41:26,880
Speaker 3: into a meal.

718
00:41:27,440 --> 00:41:29,320
Speaker 1: Phil thank you so much for taking the time to

719
00:41:29,360 --> 00:41:31,719
Speaker 1: talk to moll Night today before we go. How can

720
00:41:31,760 --> 00:41:35,000
Speaker 1: people find out more about the supermarket Guru, the work

721
00:41:35,000 --> 00:41:37,440
Speaker 1: that you do and if they want to get involved

722
00:41:37,480 --> 00:41:38,400
Speaker 1: in what you're doing.

723
00:41:38,840 --> 00:41:42,400
Speaker 3: Sure it's easy Supermarketguru dot com and feel free to

724
00:41:42,640 --> 00:41:45,040
Speaker 3: always send me an email what you like what you

725
00:41:45,120 --> 00:41:50,040
Speaker 3: don't like about supermarkets. Feel free to bash stores or

726
00:41:50,120 --> 00:41:54,000
Speaker 3: feel free to give them accolades. Phil at supermarket guru

727
00:41:54,080 --> 00:41:55,040
Speaker 3: dot com.

728
00:41:54,880 --> 00:41:57,560
Speaker 2: Thank you so much, Phil, We really appreciate it, and

729
00:41:57,680 --> 00:41:59,600
Speaker 2: thank you boy. Hopefully we will talk to you again

730
00:41:59,680 --> 00:42:01,560
Speaker 2: soon in the coming seasons.

731
00:42:02,080 --> 00:42:04,480
Speaker 3: Would love to and let's go shopping together.

732
00:42:04,680 --> 00:42:07,000
Speaker 2: Yes, please, I need help, Clearly I need lots of help.

733
00:42:11,600 --> 00:42:14,200
Speaker 2: I'm really hoping Phil is serious about that offer to

734
00:42:14,239 --> 00:42:17,240
Speaker 2: personally guide me through a future grocery store trip, because

735
00:42:17,960 --> 00:42:20,400
Speaker 2: I really need to rethink how I shop. But I

736
00:42:20,400 --> 00:42:23,160
Speaker 2: also loved what Phil said about being more mindful when

737
00:42:23,160 --> 00:42:26,359
Speaker 2: we eat, putting the phones down, turning the TV off,

738
00:42:26,440 --> 00:42:28,799
Speaker 2: which is going to be hard for me, and just

739
00:42:28,920 --> 00:42:31,399
Speaker 2: appreciating the food in front of you, and connecting more

740
00:42:31,440 --> 00:42:34,680
Speaker 2: with the flavors and textures on the plate. Here's what

741
00:42:34,719 --> 00:42:37,560
Speaker 2: else I'm putting into my mental kart from this conversation

742
00:42:37,640 --> 00:42:41,080
Speaker 2: with Phil. There's a huge advantage to going into a

743
00:42:41,120 --> 00:42:43,319
Speaker 2: grocery store in person if you're able to do so.

744
00:42:44,080 --> 00:42:48,200
Speaker 2: Aside from avoiding substitution mishaps and poor produce or meat

745
00:42:48,200 --> 00:42:52,520
Speaker 2: selections that can occur with grocery delivery services, going into

746
00:42:52,520 --> 00:42:55,080
Speaker 2: the supermarket can be an integral part of the human

747
00:42:55,120 --> 00:42:59,960
Speaker 2: experience and how we maintain connections to others. It sounds simple,

748
00:43:00,160 --> 00:43:02,840
Speaker 2: but after the last three years, even a simple greeting

749
00:43:02,880 --> 00:43:06,240
Speaker 2: and small talk from the cashier can make a huge difference.

750
00:43:06,960 --> 00:43:09,239
Speaker 2: In addition to taking careful stock of what's in your

751
00:43:09,239 --> 00:43:12,879
Speaker 2: fridge and cupboards, use your previous receipts to flesh out

752
00:43:12,920 --> 00:43:15,720
Speaker 2: your grocery list. It can also be helpful to consult

753
00:43:15,760 --> 00:43:18,200
Speaker 2: your weekly calendar so that you know exactly how much

754
00:43:18,200 --> 00:43:20,960
Speaker 2: you'll actually be eating at home. To avoid wasting food

755
00:43:21,840 --> 00:43:25,760
Speaker 2: at the bottom of your grocery list, make three blank lines.

756
00:43:26,760 --> 00:43:30,319
Speaker 2: This is where you can reward yourself with impulse purchases.

757
00:43:31,360 --> 00:43:34,319
Speaker 2: Don't be fooled by the end of aisle displays. It

758
00:43:34,360 --> 00:43:37,719
Speaker 2: does not mean that those products are on sale if

759
00:43:37,719 --> 00:43:40,799
Speaker 2: your schedule allows. The best time to go shopping is

760
00:43:40,800 --> 00:43:43,000
Speaker 2: when the store isn't crowded and you have the time

761
00:43:43,040 --> 00:43:45,440
Speaker 2: to commit to it. It's not only best for your

762
00:43:45,480 --> 00:43:48,480
Speaker 2: stress levels, but it's also best for your budget, because

763
00:43:48,520 --> 00:43:50,600
Speaker 2: then you're not rushing through, trying to get out as

764
00:43:50,680 --> 00:43:54,480
Speaker 2: quickly as possible and potentially buying more than you actually need.

765
00:43:55,640 --> 00:43:58,319
Speaker 2: Get a frequent Shopper card for the stores that you

766
00:43:58,440 --> 00:44:01,160
Speaker 2: visit and shop at most. They can help you take

767
00:44:01,160 --> 00:44:04,239
Speaker 2: advantage of a lot of great deals and make sure

768
00:44:04,239 --> 00:44:08,279
Speaker 2: that you are never paying for qu pons. Smaller, more

769
00:44:08,320 --> 00:44:10,920
Speaker 2: frequent trips to the grocery store can help you be

770
00:44:11,080 --> 00:44:14,600
Speaker 2: more mindful about what you actually need for upcoming meals,

771
00:44:15,000 --> 00:44:19,000
Speaker 2: and it's really great to help avoid food waste. It's

772
00:44:19,080 --> 00:44:22,440
Speaker 2: so important to read the ingredients list on the packaging,

773
00:44:23,080 --> 00:44:25,080
Speaker 2: know what you're buying, and know what you're putting into

774
00:44:25,080 --> 00:44:28,600
Speaker 2: your body. The closer you can get to fresh ingredients

775
00:44:28,640 --> 00:44:30,600
Speaker 2: from the earth with the things you buy and eat,

776
00:44:31,160 --> 00:44:35,040
Speaker 2: the better. Matt, I gotta say I've already started implementing

777
00:44:35,080 --> 00:44:36,640
Speaker 2: some of the things that you know, we talked about

778
00:44:36,640 --> 00:44:39,520
Speaker 2: with Phil. It's y. Yeah. So normally I will just

779
00:44:39,560 --> 00:44:44,120
Speaker 2: buy copious amounts of kale, but then I find myself

780
00:44:44,200 --> 00:44:46,240
Speaker 2: tearing off half of the bushel because it's like started

781
00:44:46,239 --> 00:44:49,160
Speaker 2: to kind of like turn like the yellowy color where

782
00:44:49,160 --> 00:44:51,719
Speaker 2: it's like that's not as great anymore, right, And so

783
00:44:51,880 --> 00:44:53,799
Speaker 2: but the other day I was like, you know what,

784
00:44:53,880 --> 00:44:55,839
Speaker 2: I'm gonna have kale tonight. So I'm just gonna buy

785
00:44:55,920 --> 00:44:58,600
Speaker 2: one thing of kale and cook it tonight.

786
00:44:58,800 --> 00:45:01,680
Speaker 1: Yeah. He was so freaking proud of myself.

787
00:45:01,719 --> 00:45:04,480
Speaker 2: Matt, it tastes it's so fish Yeah.

788
00:45:04,600 --> 00:45:06,560
Speaker 1: Yeah, because even because you have the compost so it's

789
00:45:06,560 --> 00:45:08,279
Speaker 1: really easy to be like, oh, I'll just compost it,

790
00:45:08,280 --> 00:45:11,000
Speaker 1: but yeah, you are wasting food money in that you

791
00:45:11,080 --> 00:45:11,919
Speaker 1: are not eating the food.

792
00:45:12,120 --> 00:45:14,759
Speaker 2: Yeah, it's been super super helpful to think about like

793
00:45:14,800 --> 00:45:16,399
Speaker 2: what do I actually need? And even what you said

794
00:45:16,400 --> 00:45:18,520
Speaker 2: about like plotting out how many times am I meeting

795
00:45:18,560 --> 00:45:21,200
Speaker 2: friends out for dinner this week? So in reality, what

796
00:45:21,239 --> 00:45:23,239
Speaker 2: do I actually need for even in the next like

797
00:45:23,360 --> 00:45:27,160
Speaker 2: five to seven days. But Matt, I can't believe this

798
00:45:27,200 --> 00:45:31,600
Speaker 2: is our says a female. Have you had a favorite

799
00:45:31,640 --> 00:45:33,080
Speaker 2: episode over the last sixteen?

800
00:45:33,239 --> 00:45:37,440
Speaker 1: My favorite guest was then Jamie Paige. Oh yes, Jamie Page,

801
00:45:37,080 --> 00:45:39,040
Speaker 1: you know, and we've had one a lot of wonderful

802
00:45:39,080 --> 00:45:42,719
Speaker 1: guests on but like Jamie could not stop spouting complete

803
00:45:43,120 --> 00:45:46,719
Speaker 1: golden facts and truth, like she was so incredibly knowledgeable.

804
00:45:46,960 --> 00:45:50,239
Speaker 2: I also felt that way about Sarah Rathner, who you

805
00:45:50,320 --> 00:45:53,200
Speaker 2: interviewed about credit cards, Like, oh god, that was another one.

806
00:45:53,320 --> 00:45:55,399
Speaker 2: There's so much good stuff on the cutting room floor

807
00:45:55,400 --> 00:45:56,040
Speaker 2: of that one too.

808
00:45:56,200 --> 00:45:58,920
Speaker 1: I feel like, yeah, there's so much with retirement planning

809
00:45:58,920 --> 00:46:01,120
Speaker 1: that I want to get into here too, talking about

810
00:46:01,160 --> 00:46:02,759
Speaker 1: things that have helped us a lot this year, like that,

811
00:46:02,760 --> 00:46:04,319
Speaker 1: that episode has been huge for me.

812
00:46:04,760 --> 00:46:04,960
Speaker 2: Yeah.

813
00:46:05,000 --> 00:46:06,759
Speaker 1: Part of why each of us wanted to do the

814
00:46:06,760 --> 00:46:08,279
Speaker 1: show is to like get into stuff that like we

815
00:46:08,360 --> 00:46:11,040
Speaker 1: personally like want to you know, I'm trying to grow

816
00:46:11,080 --> 00:46:13,120
Speaker 1: up here get a handle on it in our lives,

817
00:46:13,120 --> 00:46:14,759
Speaker 1: and my wife and I have done that, and we've

818
00:46:14,800 --> 00:46:17,200
Speaker 1: really we've seen a huge turnaround and just in our

819
00:46:17,239 --> 00:46:19,640
Speaker 1: overall happiness. That's like the first time I feel like

820
00:46:19,760 --> 00:46:22,840
Speaker 1: I might be able to retire and this could be Okay.

821
00:46:22,640 --> 00:46:25,879
Speaker 2: That's incredible. I'm deeply, deeply jealous of you right now.

822
00:46:26,040 --> 00:46:27,680
Speaker 2: And because we.

823
00:46:27,640 --> 00:46:29,719
Speaker 1: Go back and listen to episode one, ally, I know.

824
00:46:29,719 --> 00:46:31,960
Speaker 2: No, honestly, that was such an eye opening that is

825
00:46:32,160 --> 00:46:35,200
Speaker 2: one going to write down just like getting my financial

826
00:46:35,840 --> 00:46:37,200
Speaker 2: stuff in order, we.

827
00:46:37,160 --> 00:46:39,520
Speaker 1: Should do a multipart financial Episode one is like the

828
00:46:39,560 --> 00:46:41,480
Speaker 1: overview of like what is what you should be doing,

829
00:46:41,480 --> 00:46:43,600
Speaker 1: what is possible and then to get into each of

830
00:46:43,600 --> 00:46:45,120
Speaker 1: these steps in a little bit of specifics.

831
00:46:45,280 --> 00:46:47,840
Speaker 2: Yeah, absolutely, Well, you know what You're gonna all have

832
00:46:47,920 --> 00:46:51,720
Speaker 2: to keep following us to hear about it next season

833
00:46:52,840 --> 00:46:56,319
Speaker 2: on grown up stuff, how to adult and remember you

834
00:46:56,400 --> 00:46:58,720
Speaker 2: might not be graded in life, but it never hurts

835
00:46:58,719 --> 00:46:59,600
Speaker 2: to do your homework.

836
00:47:00,000 --> 00:47:02,719
Speaker 1: This is a production from Ruby Studios from iHeartMedia. Our

837
00:47:02,800 --> 00:47:06,240
Speaker 1: executive producers are Malli Sosha and the Matt Stillo.

838
00:47:06,360 --> 00:47:08,960
Speaker 2: This episode was engineered by Matt Stilla.

839
00:47:08,840 --> 00:47:11,200
Speaker 1: And written by Malli Soosha.

840
00:47:10,600 --> 00:47:13,680
Speaker 2: With additional research by Nikkia Swinton and Kasby Bias.

841
00:47:13,800 --> 00:47:15,880
Speaker 1: This episode was edited by Sierra Spreen.

842
00:47:16,160 --> 00:47:19,320
Speaker 2: We want to thank everyone at iHeart and Ruby Studio

843
00:47:19,360 --> 00:47:21,759
Speaker 2: for letting us do this show and helping us make it,

844
00:47:22,440 --> 00:47:26,120
Speaker 2: including Ethan Fixel, Rachel Swan Krasnov, Amber Smith, Debragherett, and

845
00:47:26,120 --> 00:47:26,720
Speaker 2: Andy Kelly.

846
00:47:26,800 --> 00:47:28,640
Speaker 1: We also want to thank all of you for listening

847
00:47:28,680 --> 00:47:30,680
Speaker 1: to the show. If you have been enjoying the show,

848
00:47:30,719 --> 00:47:34,000
Speaker 1: please rate and review on the iHeartRadio app, Apple Podcasts,

849
00:47:34,080 --> 00:47:35,560
Speaker 1: or wherever you listen. We want to know what you

850
00:47:35,600 --> 00:47:36,799
Speaker 1: think of the show and what you want to hear

851
00:47:36,840 --> 00:47:38,800
Speaker 1: about and learn about for next season.

852
00:47:39,000 --> 00:47:41,600
Speaker 2: And don't forget to follow or subscribe where you listen

853
00:47:41,680 --> 00:47:44,680
Speaker 2: so that you don't miss any updates on season two.

854
00:47:44,960 --> 00:47:48,040
Speaker 2: But until then, we love you all and thank you

855
00:47:48,080 --> 00:47:52,880
Speaker 2: for going on this journey with us.