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thats kinda the problem...too many eat too much cake.
Since the end of 2019, grocery bills have risen about 33%, or 4.5% annual CAGR. But grocery inflation for the prior few decades leading up to 2019 were running only ~2%, below the overall inflation rate. So the CAGR over the entire period pre and post pandemic is ~2.5%...pretty much equal to overall inflation.
Further, if you more discretionary strip center store/ processed goods, the food inflation is lower.
The issue is we all buy our groceries each week...and are constantly reminded of the issue. I think groceries are still a relative bargain, but too many rely too much on processed goods.
Currently, if you limit or switch beef for other proteins, limit processed food... the price of a basket of goods is manageable.
Gas and electric are another story.
And so is the cost of eating/drinking out...beer prices have gone up ~50% since 2019. Now that's shocking.
I'd be okay eating home-cooked beef liver from time to time because I know how to cook it and while it's not "good" food it tastes good to me. BUT THE POINT IS you can't buy beef bones for your dog for under $6/ pound and what used to be cheap cuts (brisket) are now out of reach because that's all they can sell so they have to bring the floor up. A rack of beef ribs used to be a giveaway cut with about 1 oz of edible meat per pound, is untouchable.
In a strange twist of market forces at work, filet mignon is often literally 50% less per pound than ribeyes these days. Especially tomahawks and other gaudy shit. Used to be a premium because it was super fancy but it's lost that distinction. Now it's just a boring and flavorless tender oh so tender cut of meat.
I'd be okay eating home-cooked beef liver from time to time because I know how to cook it and while it's not "good" food it tastes good to me. BUT THE POINT IS you can't buy beef bones for your dog for under $6/ pound and what used to be cheap cuts (brisket) are now out of reach because that's all they can sell so they have to bring the floor up. A rack of beef ribs used to be a giveaway cut with about 1 oz of edible meat per pound, is untouchable.
In a strange twist of market forces at work, filet mignon is often literally 50% less per pound than ribeyes these days. Especially tomahawks and other gaudy shit. Used to be a premium because it was super fancy but it's lost that distinction. Now it's just a boring and flavorless tender oh so tender cut of meat.
It's truly difficult to believe how mind-numbingly out of touch the administration is. I guess it's a feature....
They're not out of touch, you are. When was the last time you felt the pain of not being able to reach your assistant when your chef ran out of grey poupon?
