PNW Produce Faces Price Shock
Pacific Northwest consumers are buying less fresh produce or trading down to cheaper frozen and canned alternatives as grocery prices have risen 30% since 2020. Growers of apples, cherries, pears, blueberries and potatoes report mounting losses, with one in three families now cutting back on produce. Analysts warn the Iran war’s impact on diesel and fertilizer costs will push grocery bills even higher in the coming weeks.
Source: Capital Press — July 29, 2026
Tyson Cuts Forecast as Beef Losses Widen
Tyson Foods lowered its annual profit forecast, warning beef losses will widen to $500M–$650M as U.S. cattle supplies hit a 75-year low. Beef sales volumes fell 15.9% while prices jumped 12.1%, pushing some shoppers toward cheaper protein like chicken.
Source: Reuters — August 3, 2026
This Week’s 3-Ingredient Budget Recipe: Easy 3-Ingredient Egg Fried Rice
- Long-grain white rice (cooked, ~1 cup) — $0.25
- Frozen mixed vegetables (1 cup) — $0.90
- Eggs (2 large) — $0.70
Cook rice according to package instructions if you don’t have leftover rice; set aside. Heat a small amount of oil in a skillet, cook the frozen vegetables until warmed through, push them to the side and scramble the eggs in the pan, then add the rice and stir-fry until everything is combined and heated. Season to taste with salt, pepper, or a splash of soy sauce if available.
Budget Tip: Total approximate cost is about $1.85 per serving; makes one generous meal or two smaller portions. Buying rice and frozen vegetables in bulk lowers the per-serving cost further; if eggs are unavailable or pricier, substitute a 1/2 can of drained chickpeas (~$0.40) for protein.
From The Vault: Cockentrice (Late Medieval / Tudor (14th–16th century))
“A roasted chimera of pig and fowl for dramatic feasts”
Weird Factor: 9/10 – Grotesque and theatrical
- 1 small suckling piglet (about 5–8 lb), gutted and cleaned
- 1 large capon (3–5 lb), gutted and cleaned
- 1 cup herb stuffing (breadcrumbs, sage, thyme, butter)
- 2 tablespoons coarse salt
- 1 tablespoon freshly ground black pepper
- Butcher’s twine and skewers for sewing and trussing
Trim and partially debone where needed, then join the animals so the piglet’s hindquarters form the rear and the capon’s head and wings form the front; use skewers and butcher’s twine to sew and truss into a single ‘creature’ posture. Fill cavities with the herb stuffing, rub with salt and pepper, then roast over moderate heat until the skin is crisp and the stuffing and meats are cooked through; present whole as an extravagant centerpiece.
Historical Note: Cockentrices were theatrical showpieces at medieval and Tudor banquets, created to astonish guests and display a host’s wealth and skill.