“We haven’t seen the worst of it yet; it’s going to impact all prices of pretty much every food,” said Francis Fong, an economist with the TD Bank group.]
When Francis Fong was just a wee tad, classmates used to sing, “Francis Fong is never wrong. That’s why we sing this little song.”
Francis would smile. They won’t sing it in high school, Francis thought, and was right. Never wrong.
All prices. All prices of pretty much every food. It got me thinking.
Is it time to share my Frontier Stew recipe? No? You’re still hanging in there?
["I make it better and cheaper all by my lonesome": photo GH]
Well, maybe I’ll share just a bit of background then.
See, my theory (call it a well-grounded philosophy, if you must) is that as food prices rise a door of opportunity will open for us.
Oh, it will seem pretty darn scary at first to peek through the door, let alone walk through it, especially for those folks who suck up fast food and restaurant meals and processed supermarket food a lot of the time and who forget what a slow cooker or stove looks like.
You know the opportunity I’m talking about, the one where you cook your own meals and save a ton of dough over the course of a year?
“Pre-heat oven to 375, then bake for 30 minutes! What the heck does that all mean?” many folks will say when it comes right down to it.
“I’m pretty sure my new luxury condo doesn’t even have a stove. Maybe it does. Stink. I never looked. I don’t know. Maybe I can Google some images,” others will say. While pouting.
Listen. Let’s not all get into a panic. Higher food prices will not be the end of the earth.
Ever heard of Frontier Stew?
More to follow.
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Please click here to read a Series of Significance that will provide some context.
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