Supermarket Best Quotes

I guess I´m too used to sitting in a small room and making words do a few things. I see enough of humanity at the racetracks, the supermarkets, gas stations, freeways, cafes, etc. This can´t be helped. But I feel like kicking myself in the ass when I go to gatherings, even if the drinks are free. It never works for me. I´ve got enough clay to play with. People empty me. I have to get away to refill. I´m what´s best for me, sitting here slouched, smoking a beedie and watching this creen flash the words. Seldom do you meet a rare or interesting person. It´s more than galling, it´s a fucking constant shock. It´s making a god-damned grouch out of me. Anybody can be a god-damned grouch and most are. Help!

What bothers me today is the lack of, well, I guess you'd call it authentic experience. So much is a sham. So much is artificial, synthetic, watered-down, and standardized. You know, less than half a century ago there were sixty-three varieties of lettuce in California alone. Today, there are four. And they are not the four best lettuces, either; not the most tasty or nutritious. They are the hybrid lettuces with built-in shelf life, the ones that have a safe, clean, consistent look in the supermarket. It's that way with so many things. We're even standardizing people, their goals, their ideas. The sham is everywhere.

Panic strikes me when I think about a sentence that isn’t given the chance to live because I don’t have a pen in my hand or am not sitting near enough to someone familiar to speak it to. Especially if it’s a particularly good sentence, a sentence with truth or beauty or humor or sadness to it. The best ones always take you by surprise. They sneak into your head while you’re walking down the aisles at a supermarket, or flat-out assault you when you’re at your grandmother’s funeral, and you have to scramble to give the thought life before it’s gone forever. Cocktail napkins, palms, text messages sent to yourself.

Addicts are good at lying, but never as good as their children. It's their sons and daughters who have to come up with excuses, never too outlandish or incredible, always mundane enough for no one to want to check them. An addict's child's homework never gets eaten by the dog, they just forgot their backpack at home. Their mom didn't miss parents' evening because she was kidnapped by ninjas, but because she had to work overtime. The child doesn't remember the name of the place she's working, it's only a temporary job. She does her best, Mom does, to support us now that Dad's gone, you know. You soon learn how to phrase things in such a way as to preclude any follow-up questions. You learn that the women in the welfare office can take you away from her if they find out she managed to set fire to your last apartment when she fell asleep with a cigarette in her hand, or if they find out she stole the Christmas ham from the supermarket. So you lie when the security guard comes, you take the ham off her, and confess: 'It was me who took it.' No one calls the police for a child, not when it's Christmas. So they let you go home with your mom, hungry but not alone.

My wife and I were living in Cambridge, Massachusetts—the quintessential college town. Rushing through the supermarket checkout, we didn’t notice we were in a 12-item line and what we had was way over the limit. The weary cashier looked at all our groceries. “Are you from Harvard and can’t count or from MIT and can’t read?” — BRADFORD

If you want to work your stinking job and pay into a pension plan for the rest of your days then fine; if you want to visit the supermarket once a week and feel great about yourself for finding the best offers on low fat microwave meals then fine; if you want to click around them computers all night, chatting to your Aunt Sally in Honolulu then fine; if you want to drink in moderation so you don’t end up shitting the bed then fine; if you want to continue the cycle of obedient drones then fine; if you want to resent how average your life has turned out in return for a salary that buys you nothing more than permanent misery then fine. All fine and dandy. Go right ahead. Just leave me the fuck out of it.

The “quality revolution” in the latter half of the 20th century has taken us to a point where all products that reach a supermarket shelf work. The competitive differentiators of the future will be products which are the most innovative, even though they may not be the best

The bottom line is that Germany is still an underappreciated food country. Furthermore, buying bread, cheese, and especially sausage in the supermarket will almost certainly not be disappointing. The best ethnic food in Germany is often from groups that don’t make their way in very large numbers to the United States.

Over the years I have read many, many books about the future, my ‘we’re all doomed’ books, as Connie liked to call them. ‘All the books you read are either about how grim the past was or how gruesome the future will be. It might not be that way, Douglas. Things might turn out all right.’ But these were well-researched, plausible studies, their conclusions highly persuasive, and I could become quite voluble on the subject. Take, for instance, the fate of the middle-class, into which Albie and I were born and to which Connie now belongs, albeit with some protest. In book after book I read that the middle-class are doomed. Globalisation and technology have already cut a swathe through previously secure professions, and 3D printing technology will soon wipe out the last of the manufacturing industries. The internet won’t replace those jobs, and what place for the middle-classes if twelve people can run a giant corporation? I’m no communist firebrand, but even the most rabid free-marketeer would concede that market-forces capitalism, instead of spreading wealth and security throughout the population, has grotesquely magnified the gulf between rich and poor, forcing a global workforce into dangerous, unregulated, insecure low-paid labour while rewarding only a tiny elite of businessmen and technocrats. So-called ‘secure’ professions seem less and less so; first it was the miners and the ship- and steel-workers, soon it will be the bank clerks, the librarians, the teachers, the shop-owners, the supermarket check-out staff. The scientists might survive if it’s the right type of science, but where do all the taxi-drivers in the world go when the taxis drive themselves? How do they feed their children or heat their homes and what happens when frustration turns to anger? Throw in terrorism, the seemingly insoluble problem of religious fundamentalism, the rise of the extreme right-wing, under-employed youth and the under-pensioned elderly, fragile and corrupt banking systems, the inadequacy of the health and care systems to cope with vast numbers of the sick and old, the environmental repercussions of unprecedented factory-farming, the battle for finite resources of food, water, gas and oil, the changing course of the Gulf Stream, destruction of the biosphere and the statistical probability of a global pandemic, and there really is no reason why anyone should sleep soundly ever again. By the time Albie is my age I will be long gone, or, best-case scenario, barricaded into my living module with enough rations to see out my days. But outside, I imagine vast, unregulated factories where workers count themselves lucky to toil through eighteen-hour days for less than a living wage before pulling on their gas masks to fight their way through the unemployed masses who are bartering with the mutated chickens and old tin-cans that they use for currency, those lucky workers returning to tiny, overcrowded shacks in a vast megalopolis where a tree is never seen, the air is thick with police drones, where car-bomb explosions, typhoons and freak hailstorms are so commonplace as to barely be remarked upon. Meanwhile, in literally gilded towers miles above the carcinogenic smog, the privileged 1 per cent of businessmen, celebrities and entrepreneurs look down through bullet-proof windows, accept cocktails in strange glasses from the robot waiters hovering nearby and laugh their tinkling laughs and somewhere, down there in that hellish, stewing mess of violence, poverty and desperation, is my son, Albie Petersen, a wandering minstrel with his guitar and his keen interest in photography, still refusing to wear a decent coat.

Having described the basic methods of Hindu-Arabic arithmetic in the first seven chapters, Leonardo devoted most of the remainder of the book to practical problems. Chapters 8 and 9 provide dozens of worked examples on buying, selling, and pricing merchandise, using what we would today call reasoning by proportions—the math we use to check the best deal in the supermarket.

So my husband thinks his best friend is married to a pineapple, while he married a clementine. He lives with a winter fruit, a banal and cheap fruit, a supermarket fruit. A small, ordinary fruit that has none of the indulgence of the orange nor the originality of the grapefruit. A fruit organized into segments, practical and easy to eat, precut, ready for use, proffered in its casing.

He was the youngest and newest member of a four-man team. Hence, low man on the totem pole. Except that calling a new guy the low man on the totem pole was completely ass-backward. Totem poles were what? Twenty, thirty feet high? Native Americans weren’t dumb. They put the most important guy at the bottom. At eye level. What important guy wanted to be twenty or thirty feet off the ground, where no one could see him? Like supermarkets. The eye-level shelf was reserved for the best stuff. The high-margin items. The big corporations hired experts to figure out stuff like that. Eye level was what it was all about. Thus the low man was really the high man, and the high man was really the low man. In a manner of speaking. A common misperception. A kind of linguistic inversion. Caleb Carter didn’t know how it had come about. Night watch was

My great-grandmother raised nine children to adulthood in a world without supermarkets, refrigerators, or washing machines. She did not have much time to search for “unconditional love” or “commitment,” because she was too busy practicing it herself. Most of her life was taken up with the unceasing procurement and preparation of food for her husband and children. Yet she got along fine without romance novels, child custody gamesmanship, or psychotherapy; she was, I am told, always cheerful and contented. This is something beyond the imagination of barren, resentful feminists. It is the satisfaction which results from knowing that one is carrying out a worthwhile task to the best of one’s abilities, a satisfaction nothing else in life can give. We are here today because this is the way women used to behave; we cannot continue long under the present system of rotating polyandry.

Be a healer: Whatever your life path is there’s always going to be that person who will eventually be your ‘someone.’ Someone you can be vulnerable, sensitive, and open with. Someone who will one day take your sulking heart to see the sunset by the bay and then you end up buying them flowers at the supermarket for their soul to smile every Sunday morning. Someone who will see the best version of themselves in your eyes as you look back at theirs feeling just the same, but you’ll never be the same. You’ll be better. You’ll be stronger. You’ll be the one person who can understand how they want to be held when their world seems to be falling apart, and you’ll try to be there for them because they gave you a purpose which is to love as long as you are alive. Sometimes just being there is all it takes to be someone’s infinity.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

A depachika is like nothing else. It is the endless bounty of a hawker's bazaar, but with Japanese civility. It is Japanese food and foreign food, sweet and savory. The best depachika have more than a hundred specialized stands and cannot be understood on a single visit. I felt as though I had a handle on Life Supermarket the first time I shopped there, but I never felt entirely comfortable in a depachika. They are the food equivalent of Borges's "The Library of Babel": if it's edible, someone is probably selling it, but how do you find it? How do you resist the cakes and spices and Chinese delis and bento boxes you'll pass on the way? At the Isetan depachika, in Shinjuku, French pastry god Pierre Hermé sells his signature cakes and macarons. Not to be outdone, Franco-Japanese pastry god Sadaharu Aoki sells his own nearby. Tokyo is the best place in the world to eat French pastry. The quality and selection are as good as or better than in Paris, and the snootiness factor is zero. I wandered by a collection of things on sticks: yakitori at one stand, kushiage at another. Kushiage are panko-breaded and fried foods on sticks. At any depachika, you can buy kushiage either golden and cooked, or pale and raw to fry at home. Neither option is terribly appetizing: the fried stuff is losing crispness by the second, and who wants to deep-fry in a poorly ventilated Tokyo apartment in the summer? But the overall effect of the display is mesmerizing: look at all the different foods they've put on sticks! Pork, peppers, mushrooms, squash, taro, and two dozen other little cubes.

For most people moving is a tiring experience. When on the verge of moving out to a new home or into a new office, it's only natural to focus on your new place and forget about the one you’re leaving. Actually, the last thing you would even think about is embarking on a heavy duty move out clean. However, you can be certain that agents, landlords and all the potential renters or buyers of your old home will most definitely notice if it's being cleaned, therefore getting the place cleaned up is something that you need to consider. The process of cleaning will basically depend to things; how dirty your property and the size of the home. If you leave the property in good condition, you'll have a higher the chance of getting back your bond deposit or if you're selling, attracting a potential buyer. Below are the steps you need to consider before moving out. You should start with cleaning. Remove all screws and nails from the walls and the ceilings, fill up all holes and dust all ledges. Large holes should be patched and the entire wall checked the major marks. Remove all the cobwebs from the walls and ceilings, taking care to wash or vacuum the vents. They can get quite dusty. Clean all doors and door knobs, wipe down all the switches, electrical outlets, vacuum/wipe down the drapes, clean the blinds and remove all the light covers from light fixtures and clean them thoroughly as they may contain dead insects. Also, replace all the burnt out light bulbs and empty all cupboards when you clean them. Clean all windows, window sills and tracks. Vacuum all carpets or get them professionally cleaned which quite often is stipulated in the rental agreement. After you've finished the general cleaning, you can now embark on the more specific areas. When cleaning the bathroom, wash off the soap scum and remove mould (if any) from the bathroom tiles. This can be done by pre-spraying the tile grout with bleach and letting it sit for at least half an hour. Clean all the inside drawers and vanity units thoroughly. Clean the toilet/sink, vanity unit and replace anything that you've damaged. Wash all shower curtains and shower doors plus all other enclosures. Polish the mirrors and make sure the exhaust fan is free of dust. You can generally vacuum these quite easily. Finally, clean the bathroom floors by vacuuming and mopping. In the kitchen, clean all the cabinets and liners and wash the cupboards inside out. Clean the counter-tops and shine the facet and sink. If the fridge is staying give it a good clean. You can do this by removing all shelves and wash them individually. Thoroughly degrease the oven inside and out. It's best to use and oven cleaner from your supermarket, just take care to use gloves and a mask as they can be quite toxic. Clean the kitchen floor well by giving it a good vacuum and mop . Sometimes the kitchen floor may need to be degreased. Dust the bedrooms and living room, vacuum throughout then mop. If you have a garage give it a good sweep. Also cut the grass, pull out all weeds and remove all items that may be lying or hanging around. Remember to put your garbage bins out for collection even if collection is a week away as in our experience the bins will be full to the brim from all the rubbish during the moving process. If this all looks too hard then you can always hire a bond cleaner to tackle the job for you or if you're on a tight budget you can download an end of lease cleaning checklist or have one sent to you from your local agent. Just make sure you give yourself at least a day or to take on the job. Its best not to rush through the job, just make sure everything is cleaned thoroughly, so it passes the inspection in order for you to get your bond back in full.

The electronics effort faced even greater challenges. To launch that category, David Risher tapped a Dartmouth alum named Chris Payne who had previously worked on Amazon’s DVD store. Like Miller, Payne had to plead with suppliers—in this case, Asian consumer-electronics companies like Sony, Toshiba, and Samsung. He quickly hit a wall. The Japanese electronics giants viewed Internet sellers like Amazon as sketchy discounters. They also had big-box stores like Best Buy and Circuit City whispering in their ears and asking them to take a pass on Amazon. There were middlemen distributors, like Ingram Electronics, but they offered a limited selection. Bezos deployed Doerr to talk to Howard Stringer at Sony America, but he got nowhere. So Payne had to turn to the secondary distributors—jobbers that exist in an unsanctioned, though not illegal, gray market. Randy Miller, a retail finance director who came to Amazon from Eddie Bauer, equates it to buying from the trunk of someone’s car in a dark alley. “It was not a sustainable inventory model, but if you are desperate to have particular products on your site or in your store, you do what you need to do,” he says. Buying through these murky middlemen got Payne and his fledgling electronics team part of the way toward stocking Amazon’s virtual shelves. But Bezos was unimpressed with the selection and grumpily compared it to shopping in a Russian supermarket during the years of Communist rule. It would take Amazon years to generate enough sales to sway the big Asian brands. For now, the electronics store was sparely furnished. Bezos had asked to see $100 million in electronics sales for the 1999 holiday season; Payne and his crew got about two-thirds of the way there. Amazon officially announced the new toy and electronics stores that summer, and in September, the company held a press event at the Sheraton in midtown Manhattan to promote the new categories. Someone had the idea that the tables in the conference room at the Sheraton should have piles of merchandise representing all the new categories, to reinforce the idea of broad selection. Bezos loved it, but when he walked into the room the night before the event, he threw a tantrum: he didn’t think the piles were large enough. “Do you want to hand this business to our competitors?” he barked into his cell phone at his underlings. “This is pathetic!” Harrison Miller, Chris Payne, and their colleagues fanned out that night across Manhattan to various stores, splurging on random products and stuffing them in the trunks of taxicabs. Miller spent a thousand dollars alone at a Toys “R” Us in Herald Square. Payne maxed out his personal credit card and had to call his wife in Seattle to tell her not to use the card for a few days. The piles of products were eventually large enough to satisfy Bezos, but the episode was an early warning. To satisfy customers and their own demanding boss during the upcoming holiday, Amazon executives were going to have to substitute artifice and improvisation for truly comprehensive selection.

Target isn’t alone in its desire to predict consumers’ habits. Almost every major retailer, including Amazon.com, Best Buy, Kroger supermarkets, 1-800-Flowers, Olive Garden, Anheuser-Busch, the U.S. Postal Service, Fidelity Investments, Hewlett-Packard, Bank of America, Capital One, and hundreds of others, have “predictive analytics” departments devoted to figuring out consumers’ preferences. “But Target has always been one of the smartest at this,” said Eric Siegel, who runs a conference called Predictive Analytics World. “The data doesn’t mean anything on its own. Target’s good at figuring out the really clever questions.

if someone approaches you in the supermarket, whether to offer you a taste of wine, a chunk of cheese or a handful of olives, my best advice is to refuse their offer – unless you want to end up with a refrigerator full of stuff you don’t even like.

What Jesus did is best classified as an act of prophetic symbolism. If he had Zechariah 14:21 in his mind when he protested against his Father’s house (cf. Luke 2:49) being turned into a supermarket, we may recall that the preceding verses of Zechariah 14 tell how all nations will go up to Jerusalem to worship.

Jamie got back to her apartment in nineteen minutes and forty-nine seconds.  It wasn’t a personal best for a five-kilometre run, but it was still fast.  She showered and dressed, pulled on her boots, and was out the door in seventeen minutes flat. Which probably was close to a personal best.  She was wearing jeans she picked up from a supermarket. She liked them because they had a three percent lycra content woven into the denim, which stretched a little and meant that she could more easily crouch, walk, and kick someone in the side of the head if the situation called for it. It hadn’t yet, but she had a long career ahead of herself, she hoped.  She jumped into her car — a small and economical hybrid hatchback which squeezed around the city easily — and headed north towards the Lea.  It took nearly forty minutes to get there in rush hour traffic, and by the time she pulled up, Roper was leaning against the bonnet of his ten-year-old Volvo saloon, smoking a cigarette. He was tall with thinning, short hair, and a face that looked like he was always squinting into a stiff wind.  His long black coat was pinned to his right leg in the breeze and his shirt looked like it’d been pulled out of the laundry hamper rather than a clean drawer. He was perpetually single, and it showed. There was no one to hold him accountable when he decided it was okay to skip a morning shower for an extra ten minutes sleeping off his hangover. What she hated most about him, beyond the cigarette stink and the pissed-at-life attitude, was that she always had to look twice to make sure he wasn’t her father.  Her mother had dragged her away from him in Sweden, and now, she’d been thrown together with a guy who seemingly had inherited all his bad habits. Her mum said it was because all detectives were like it if they did the job long enough. They saw too much and didn’t talk about it enough. Which led inevitably to drink, and drugs, and other women. She’d spoken from experience of course. And Jamie knew she hadn’t exaggerated.  Though moving them both to Britain seemed like a bit of a dramatic reaction. But then again, her father had given her mother gonorrhoea and couldn’t say which woman he’d gotten it from. So Jamie figured it was reasonable.  He would have turned sixty-one this year. Roper pushed off the Volvo and ground out his cigarette under the heel of his battered Chelsea boot. Jamie looked at it, stopping short of his odour-radius. ‘You gonna just leave that there?’ He looked between his feet, rolling onto the outsides of them as he inspected the flattened butt. ‘It’ll wash away in the rain.’ ‘Into the ocean, yeah, where some poor fish is going to eat it,’ Jamie growled, coming to a stop in front of him.

survivor in a post-apocalyptic zombie world who stumbles on a supermarket.

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Another thing you need to understand is what we now call the “core competencies” of your organization. What are we really good at? What do our customers pay us for? Why do they buy from us? In a competitive, nonmonopolistic market—and that is what the world has become—there is absolutely no reason why a customer should buy from you rather from your competitor. None. He pays you because you give him something that is of value to him. What is it that we get paid for? You may think this is a simple question. It is not. I have been working with some of the world’s biggest manufacturers, producers, and distributors of packaged consumer goods. All of you use their products, even in Slovenia. They have two kinds of customers. One, of course, is the retailer. The other is the housewife. What do they pay for? I have been asking this question for a year now. I do not know how many companies in the world make soap, but there are a great many. And I can’t tell the difference between one kind of soap or the other. And why does the buyer have a preference—and a strong one, by the way? What does it do for her? Why is she willing to buy from one manufacturer when on the same shelves in the United States or in Japan or in Germany they are soaps from other companies? She usually does not even look at them. She reaches out for that one soap. Why? What does she see? What does she want? Try to work on this. Incidentally, the best way to find out is to ask customers not by questionnaire but by sitting down with them and finding out. The most successful retailer I know in the world is not one of the big retail chains. It is somebody in Ireland, a small country about the size of Slovenia. This particular company is next door to Great Britain with its very powerful supermarkets, and all of them are also in Ireland. And yet this little company has maybe 60 percent of the sandwich market. What do they do? Well, the answer is that the boss spends two days each week in one of his stores serving customers, from the meat counter to the checkout counter, and is the one who puts stuff into bags and carries it out to the shoppers’ automobiles. He knows what the customers pay for. But let me go back to the beginning: The place to start managing is not in the plant, and it is not in the office. You start with managing yourself by finding out your own strengths, by placing yourself where your strengths can produce results and making sure that you set the right example (which is basically what ethics is all about), and by placing your people where their strengths can produce results.

(I will never understand the thrill of fishing. At its very best, it’s an activity that ends with a vicious struggle to reel in something you can easily buy at a supermarket. And then what? You take a picture with it? So you can make that picture the cover of your dating profile? Nobody is impressed with your ability to catch a fish. Turtles can catch fish. Nobody is trying to fuck a turtle.)

Key Elements of Five Year Plan ’77 What follows did not happen overnight. Among the guidelines set in February 1977 (remember, Fair Trade on alcohol was not finally ended until 1978): Emphasize edibles vs. non-edibles. I figured that the supermarkets would raise their prices on foods to make up for the newly reduced margins on milk and alcohol. This would give us all the more room to underprice them. During the next five years we got rid of film, hosiery, light bulbs and hardware, greeting cards, batteries, magazines, all health and beauty aids except those with a “health food” twist. We began to cut back sharply on soaps and cleaners and paper goods. The only non-edibles we emphasized were “tabletop” items like wineglasses, cork pullers, and candles. It was quite clear that we should put more emphasis on food and less on alcohol and milk. Within edibles, drop all ordinary branded products like Best Foods, Folgers, or Weber’s bread. I felt that a dichotomy was developing between “groceries” and “food.” By “groceries,” I mean the highly advertised, highly packaged, “value added” products being emphasized by supermarkets, the kinds that brought slotting allowances and co-op advertising allowances. By embracing these “plastic” products, I felt the supermarkets were abandoning “food” and the product knowledge required to buy and sell it. But this position wasn’t entirely altruistic. The plan of February 20, 1977, declared, “Most independent supermarkets have been driven out of business, because they stupidly tried to compete with the big chains in plastic goods, in which the big chains excel.” Focus on discontinuity of supplies. Be willing to discontinue any product if we are unable to offer the right deal to the customer. Instead of national brands, focus on either Trader Joe’s label products or “no label” products like nuts and dried fruits. This was intended to enable the Trader Joe’s label to pick up momentum in the stores. And it worked.

IN THE EARLY NINETEEN SEVENTIES, a British photo retoucher named Robert Stevens arrived in south Florida to take a job at the National Enquirer, which is published in Palm Beach County. At the time, photo retouchers for supermarket tabloids used an airbrush (nowadays they use computers) to clarify news photographs of world leaders shaking hands with aliens or to give more punch to pictures of six-month-old babies who weigh three hundred pounds. Stevens was reputed to be one of the best photo retouchers in the business. The Enquirer was moving away from stories like “I Ate My Mother-in-Law’s Head,” and the editors recruited him to bring some class to the paper. They offered him much more than he made working for tabloids in Britain.

I come to see the trucking industry as structurally vampiric. I don’t say this to be dramatic. It is an industry that creeps along the margins of society and seduces the vulnerable, feeding itself on their aspirations, coaxing them to lend a little bit of their lives and credit in exchange for a promise that is almost never delivered: a stable job and control over their own destiny. Debt is the financial instrument that best expresses hope. Industrial trucking is brilliant at this precise exchange.

So if you were a survivor with an entire supermarket all to yourself, for how long could you subsist on its contents? Your best strategy would be to consume perishable goods for the first few weeks, and then turn to the dried pasta and rice, as well as the more resilient tuber vegetables, before finally resorting to the most reliable reserve of canned produce. Assuming also that you are careful to keep a balanced diet with the necessary intake of vitamins and fiber (the health supplements aisle will help you here), your body will need 2,000 to 3,000 calories a day, depending on your size, gender, and how active you are. A single average-size supermarket should be able to sustain you for around 55 years—63 if you eat the canned cat and dog food as well.

Grocery stores are an exercise in psychological manipulation. It is virtually impossible to enter a supermarket intending to buy a quart of milk and emerge with only the milk. First, consider the entrance. Once you enter the grocery store, you must traverse the entire store in order to reach the checkout line. And where do the entrances to grocery stores usually leave you? In the produce department. You are surrounded by scents, textures, and bright colors that result in a surge of endorphins. The lighting of the store is manipulated to make fruits and vegetables appear at their brightest and best. And of course, the dairy aisle—one of the most popular locations to visit—is always hidden in the back of the store so you are forced to pass through a wealth of tempting products before reaching it. Even the way the shelves are organized is a psychological trap. The most expensive items are always placed conveniently at adult eye level, with the generic brands placed down by your knees. Sugary cereals or other items meant to appeal to children are placed at eye level for children. Even the giant size of the shopping carts is intended to encourage more purchases. “Even the music is meant to manipulate us,” I explain to Luke. “A study of supermarket shoppers found people spend more time shopping when stores play music. You’ll notice there are no windows or clocks or skylights that give you any external time cues.

I wanted to eat, yes, but more than anything I was hungry to know. I wanted to know about foods I’d never heard of, but I also wanted to know about the best versions of food I already knew. Surely the cheese you ate in France was different from the Brie we bought at the supermarket? Because I thought that supermarket Brie was pretty damn good. The notion that there existed some version of this delight that I couldn’t even grasp until I consumed it was the tantalizer that spurred me into nearly everything I did for about twenty years. Each new flavor felt like a dare and an impossible promise. All my books were telling me there were transporting versions of everything I knew out in the world. It was all—MFK Fisher’s paean to ultra-fresh peas, Ephron’s description of cool ripe tomatoes hitting hot linguine—about magic, not stumbling on it but learning how to conjure it.

booth and called her best friend from F.I.T., Kit Callendar. “She said she wanted to start me off small, but she took eighteen pieces!” Victory exclaimed. The order seemed enormous to both of them, and at that moment, she couldn’t have ever imagined that someday she’d get orders for ten thousand… Three more weeks of sewing late into the night completed her first order, and she showed up at Myrna’s office with the pieces in three supermarket shopping bags. “What are you doing here?” Myrna demanded. “I have your things,” Victory said proudly. “Don’t you have a shipper?” Myrna asked, aghast. “What am I supposed to do with these bags?” Victory smiled at the memory. She’d known nothing about the technical aspects of being a designer back then; had no idea that there were cutting and sewing rooms where real designers had their clothing made. But ambition and burning desire (the kind of desire, she imagined, most women had for men) carried her forward. And then she got a check in the mail for five hundred dollars. All the pieces had sold. She was eighteen years old, and she was in business. All through her twenties, she just kept going. She and Kit moved into a tiny two-bedroom apartment on the Lower East Side, on a street that was filled with Indian restaurants and basement “candy stores” where drugs were sold. They would cut and sew until they couldn’t see anymore, and then they

We were as hungry as hunters after a day of stalking prey. The word for Belinda's chicken, we agreed, was also epic, the meat deeply flavored, the rice flecked with tiny sour-sweet jewel-red barberries, and mined with woody spices you had to pluck out---cinnamon sticks, cloves, and black cardamom pods as big and wrinkled as prunes. "This could be the best thing I have ever eaten," said Jennie. "It's right up there," I said. "The food writer agrees!" Jennie said. "Did you hear that, Belinda?" "I just followed the recipe," said Belinda. "Anybody could make it." Not true. Not everybody used quality organic chicken, high-grade extra-long basmati rice, hard-to-find black cardamom pods. The parsley and cilantro from Belinda's own garden were more flavorful than supermarket varieties. And Belinda had the great cook's touch; her onions were expertly caramelized, her chicken well browned, her rice cooked to the right tooth... No, not everyone could make this.

Of all the tactics brought to bear upon the growers in the sixties, the most important was the United Farm Workers’ (UFW’s) ever-resourceful grape boycott. Here, ironically, the weakness of the 1935 National Labor Relations Act (NLR A), which had left agricultural workers out of its purview as a sop to southern political interests, proved beneficial. The Taft-Hartley amendments had eliminated the secondary boycott, which otherwise would have allowed unions to boycott firms who did business with an employer that was being struck—that is, boycott the secondary handler of a good. For the farmworkers, not being covered by the act meant that they could take their struggle from the fields to the secondary sight of the supermarkets that sold grapes. Working outside of the New Deal order, in essence, proved to be the workers’ best hope and most successful strategy.

There are those along the Main Line who look upon Will Atherson as a violator of his inheritance, an opinion that is largely accounted for by the building that he had caused to be erected to house the Freeholders Bank & Trust Company of which, by right of primogeniture as well as ability, he was president. On a street where every door looks as if it might open at any moment to disgorge some bewigged and gaitered contemporary of Old Ben himself, the Freeholders Building is indeed incongruous to the scene. Designed by a disciple of Frank Lloyd Wright, it was judged by one of the architectural magazines to be an outstanding example of “the best in unfettered contemporary design, free of any taint of traditionalism, radical in concept, daring in execution.” That, in 1940, it most certainly was. The later influx of countless chain shops and supermarkets, all designed in the apparent belief that glass is the only proper building material, has made the Freeholders Building seem less unfettered, daring and radical, but it still raises doubts in certain quarters about Will Atherson. The more generous Old Philadelphians excuse the building as one of the lapses of which even a gentleman may be guilty—there was a “folly” of one sort or another in most of their families—but the other school of thought holds that a gentleman’s folly must, like an affair with a woman, be carried on in privacy and with discretion. Will Atherson’s folly was unpleasantly public. Although none of his old customers went so far as to stop doing business with the bank, most of them still cringed at the necessity of transacting their financial affairs with no more privacy than a fish in a bowl. That sort of thing was accepted in New York, of course, but this was Philadelphia.

French and Italian hospitality industries, food service employees take pleasure in being the best at what they do. They may be the finest oyster shucker, the most knowledgeable vintner, an expert cheese purveyor. Toiling in an American supermarket is widely presumed to be a stopgap job, seldom a vocation.

The Italians are generally sociable people. For many, a shopping expedition is traditionally a family occasion and a time to meet friends, browse through the latest fashion designs, and perhaps enjoy a meal at a restaurant. Despite the growing number of out-of-town supermarkets, many Italians still prefer to buy fresh food each day from the local market and stores. Food stores tend to open early, often at seven o’clock in the morning, and close late, perhaps at eight in the evening. However, they close for a long meal break, between about one o’clock and half past three in the afternoon. The food markets are noisy and colorful, and customers like to pick over the goods for the best quality. Fresh bread, fruit and vegetables, meat, cheese, and salami are usually on the shopping list. In most towns there are specialist food stores selling fish, smoked meats, dairy produce, or sweets and pastries.

There were lives out there that had strayed so far from the norm that a trip to the supermarket was high kitsch.

worried last time you spoke to her?” “You were there,” Falk said. “Last week.” “Oh, right. No other contact since then?” It had been a forgettable meeting. Five minutes in the parking lot of a large supermarket. We need the contracts, they had said. The ones linking to Leo Bailey. Please prioritize them. It had been framed as a request. The tone had made it clear it was an order. Alice had snapped that she was doing her best. “Did we push her too hard?” Falk asked. “Make her somehow slip up?” “We didn’t push her any harder than usual.” Falk wasn’t sure that was true.

The meat section is mostly devoted to presliced meats for hot pots and quick-cooked dishes, with a thin steak or chop here and there. In addition to commodity meat, you'll find Wagyu beef and kurobuta pork. The quality of the meat in an average Tokyo supermarket is higher than at most specialty butchers in the U.S. Time to fess up. Life Supermarket is not the best supermarket in the world; every supermarket in Tokyo is the best supermarket in the world. I haven't even gotten to the prepared food (two different yakitori sections, reheatable fried foods that stay crunchy, and lots of appealing salads and cooked vegetables).

If you already hate tofu, the term "tofu skin" is probably an effective emetic. But this stuff is addictive. You start by making fresh soy milk. I'm not going to soft-pedal how much work this is: you have to soak, grind, squeeze, and simmer dried soybeans. The result is a thick milk entirely unlike the soy milk you get in a box at Whole Foods in the same way Parmigiano-Reggiano is unlike Velveeta. Then, to make tofu skins (yuba in Japanese), you simmer the soy milk gently over low heat until a skin forms on the surface, then pluck it off with your fingers and drape it over a chopstick to dry. It is exactly like the skin that forms on top of pudding, the one George Costanza wanted to market as Pudding Skin Singles. Yuba doesn't look like much- like a pile of discarded raw chicken skin, honestly. But the texture is toothsome, and with each bite you're rewarded with the flavor of fresh soy milk. It's best served with just a few drops of soy sauce and maybe some grated ginger or sliced negi. "I'm kind of obsessed with tofu skins right now," said Iris, poking her head into the fridge to grab a round of yuba. Me too. In Seattle, I had to buy, grind, boil, and otherwise toil for a few sheets of yuba. In Tokyo, I found it at Life Supermarket, sold in a single-serving plastic tub with a foil top. The yuba wasn't as snappy or flavorful as homemade, but it had that characteristic fresh-soy aroma, which to me smells like a combination of "healthy forest" and "clean baby." Iris and I ate it greedily. (The yuba, not the baby.) Yuba isn't technically tofu, because the soy milk isn't coagulated. Japanese tofu comes in two basic categories, much like underpants: cotton (momen) and silken (kinugoshi). Cotton tofu is the kind eaten most commonly in the U.S.; if you buy a package of extra-firm tofu and cut it up for stir-frying, that's definitely cotton tofu. Silken tofu is fragile, creamier and more dairy-like than cotton-tofu, and it's the star of my favorite summer tofu dish. Hiya yakko is cubes of tofu, usually silken, drizzled with soy sauce and judiciously topped with savory bits: grated ginger or daikon, bonito flakes, negi. It's popular in Japanese bars and easy to make at home, which I did, with (you will be shocked to hear) tons of fresh negi.