Your piece reminded me of programmes I have seen about the whole evolving science of designing and re-arranging the layouts of supermarket aisles in order to capitalise on food fads, or up-sell certain types of novel offerings maybe on the back of some revenue from the makers and so on. The applied behavioural psychology at work was a revelation to me. But now I can see it every time I am in one of the big supermarkets. In contrast, there is a tiny independent shop in my local small town, which just puts the cases and sacks of local and regional fruit and veg outside on display. They serve you from what was the doorway but is now in effect a serving hatch with more fresh food stacked up in front. It's a delightful and idiosyncratic setup, especially as it's in a street which is mostly residential and bars with the perennial fast-food outlets. I bought some new season red-skinned Cyprus potatoes there today as it happens! I think the tinge comes from the soil make-up there, which makes them unique. Expensive but worth it. A lovely piece, thank you.
You’re absolutely right about this. The contrast is really something. And I’m so glad these local stores still exist. They’re getting harder and harder to come by. But when they do, it’s great to go in and help keep them alive. 🙌🏼
Regarding US grocery stores, I read somewhere when people shop in them they should stick 'to the fringes.' The fringes are where the produce is and often the bakery, but as you go inward, it becomes the frozen food section, nothing fresh. That's a touching story about George II. Neat.
Jeanine- You're absolutely right about this. Sadly even the fringes now are becoming less and less fresh--wherein much of the sections are freezer-based. Glad you loved today's piece, Jeanine. Happy weekend!
After spending several weeks in mid 90s backpacking in Venezuela, buying groceries out of a side door to someone's house in a small villages, I had a very difficult time returning to American grocery stores. Then again in 2011, after spending a month in Ethiopia. Now I travel to Sicily two times a year and gravitate to the small markets, the vegetable and fruit stalls, the bread bakeries, the butchers, where I know everything is grown locally and without dangerous chemicals. I have finally given up buying citrus where I live in Idaho after months of wasted money on what has absolutely no taste. It is not your imagination. The problem is real. There's is NOTHING like a homegrown tomato!!
Jan- I’m glad it’s not just me. Venezuela and Ethiopia markets must be quite something! As are the Sicilian markets. Any specific finds or foods that you crave when you’re away from those places? 🍅🥬
I went to Greece this summer. I hadn’t been to Europe in about 30 years but I had forgotten how superior the quality of food is compared to our day to day food in the US. I came home determined to get back to basics like making bread and yogurt.
Your grandmother‘s place is incredible! Stunningly beautiful.
Alison- Then you must definitely make bread and yogurt! It’s always so inspirational to taste something fresh and exciting. Greece is definitely one of those places that leave you realizing that the human spirit is so much more vast than we realize.
Your piece reminded me of programmes I have seen about the whole evolving science of designing and re-arranging the layouts of supermarket aisles in order to capitalise on food fads, or up-sell certain types of novel offerings maybe on the back of some revenue from the makers and so on. The applied behavioural psychology at work was a revelation to me. But now I can see it every time I am in one of the big supermarkets. In contrast, there is a tiny independent shop in my local small town, which just puts the cases and sacks of local and regional fruit and veg outside on display. They serve you from what was the doorway but is now in effect a serving hatch with more fresh food stacked up in front. It's a delightful and idiosyncratic setup, especially as it's in a street which is mostly residential and bars with the perennial fast-food outlets. I bought some new season red-skinned Cyprus potatoes there today as it happens! I think the tinge comes from the soil make-up there, which makes them unique. Expensive but worth it. A lovely piece, thank you.
You’re absolutely right about this. The contrast is really something. And I’m so glad these local stores still exist. They’re getting harder and harder to come by. But when they do, it’s great to go in and help keep them alive. 🙌🏼
Regarding US grocery stores, I read somewhere when people shop in them they should stick 'to the fringes.' The fringes are where the produce is and often the bakery, but as you go inward, it becomes the frozen food section, nothing fresh. That's a touching story about George II. Neat.
Jeanine- You're absolutely right about this. Sadly even the fringes now are becoming less and less fresh--wherein much of the sections are freezer-based. Glad you loved today's piece, Jeanine. Happy weekend!
Very welcome and same to you!!
Beautiful work
Thank you David. Glad you enjoyed it.
After spending several weeks in mid 90s backpacking in Venezuela, buying groceries out of a side door to someone's house in a small villages, I had a very difficult time returning to American grocery stores. Then again in 2011, after spending a month in Ethiopia. Now I travel to Sicily two times a year and gravitate to the small markets, the vegetable and fruit stalls, the bread bakeries, the butchers, where I know everything is grown locally and without dangerous chemicals. I have finally given up buying citrus where I live in Idaho after months of wasted money on what has absolutely no taste. It is not your imagination. The problem is real. There's is NOTHING like a homegrown tomato!!
Jan- I’m glad it’s not just me. Venezuela and Ethiopia markets must be quite something! As are the Sicilian markets. Any specific finds or foods that you crave when you’re away from those places? 🍅🥬
I went to Greece this summer. I hadn’t been to Europe in about 30 years but I had forgotten how superior the quality of food is compared to our day to day food in the US. I came home determined to get back to basics like making bread and yogurt.
Your grandmother‘s place is incredible! Stunningly beautiful.
Alison- Then you must definitely make bread and yogurt! It’s always so inspirational to taste something fresh and exciting. Greece is definitely one of those places that leave you realizing that the human spirit is so much more vast than we realize.