4.25.03 – stone soup
that’s it. albertson’s grocery chain is being sued because they neglected to tell consumers that they dye their salmon pink. as i learned this morning, only wild salmon come in that nice fishy-pink color; fish-farm salmon are grey. only, people don’t like to eat grey salmon, because they’ve only seen pink salmon in the stores, and so fish hatcheries feed dye to the live fish or dye the flesh after death so that they’ll be a more attractive color. apparently, this happens with most meat in the US – bacon, steak, hamburger – it’s all injected with red dyes so that it looks more fresh and bloody. the thought of eating grey flesh dyed pink for my consumer satisfaction grosses me out even more. there’s a fish farm in Hagerman, ID, that offers wholesaler buyers a color chart with varying shades of pink, so that the buyer can decide what color the fish should be dyed before they buy them. ugg.
turning the subject to recent vegetarian culinary discoveries, i found this tomato soup recipe that rocks my world because 1) it doesn’t taste like ketchup, and 2) it’s about as expensive as stone soup. looking at the grocery receipt, the breakdown goes:
soup:
1 carrot – $0.11
1 stalk celery – $0.05
2 cans diced tomatoes w/ basil – 2 @ $0.89 = $1.78
1 yellow onion – $0.24
1 can vegetable broth – $0.88
2 cloves garlic ~ $0.20
2 TBS olive oil – 1 liter @ 7.99; 2 TBS = $0.24
biscuits:
2/3 c milk – 2 quarts @ 1.09; 2/3 c = $0.09
2 ¼ c bisquick – 1 box @ 2.78; 2 ¼ c = $0.45
total cost (figuring in 5% sales tax): $4.24. total cost/meal (makes 4 servings): $1.06. yay, poverty food! even better, if my garden experiment works, i’ll be able to pick nearly all of the ingredients out of the garden and make an organic version of this soup, for the cost of the olive oil and veggie broth ($0.29 /serving).