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Food Buddy Bites

Your Weekly Food Price Intelligence Report

Edition #6  Β·  August 5, 2026

πŸ’§ Water  β€’  🍳 Food  β€’  🏠 Shelter  β€”  Three Things to Survive
πŸ“° This Week’s Focus

PNW Produce Faces Price Shock as Groceries Up 30% Since 2020

πŸ“ˆ

PNW Produce Faces Price Shock

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. Read the source
⚑

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. Read the source

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Budget Recipe of the Week

Easy 3-Ingredient Egg Fried Rice

Easy 3-Ingredient Egg Fried Rice
Long-grain white rice (~1 cup) β€” $0.25Frozen mixed vegetables (1 cup) β€” $0.90Eggs (2 large) β€” $0.70
Instructions
Cook rice according to package instructions; set aside. Heat 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.
πŸ’‘ Budget Tip: Total cost is about $1.85 per serving. With beef at record highs and fresh produce expensive this week in the PNW, rice, frozen veg, and eggs deliver great nutrition at a fraction of the cost.

Weekly Weird Recipe

Cockentrice

Weird factor: 9/10 β€” Grotesque and theatrical

A roasted chimera of pig and fowl sewn together for dramatic feasts.

Ingredients

  • 1 small suckling piglet (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
  • Butcher’s twine and skewers

Make it

  1. Join the piglet’s hindquarters to the capon’s front using skewers and twine to create a single “creature.”
  2. Fill cavities with herb stuffing, rub with salt and pepper.
  3. Roast over moderate heat until skin is crisp and meats are cooked through. Present whole as a showpiece.

πŸ“œ Historical Note: Cockentrices were theatrical showpieces at medieval and Tudor banquets, created to astonish guests and display a host’s wealth and skill.

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