"Why Grocery Stores Are Avoiding Black Neighborhoods"

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Pattylt said:
a little raw dough won’t kill them!
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My grandmother used to tell us we would get worms from it. Now and then weevils would appear in her flour bin (my mother had one of those too) and she would point them out as being the worms we would get if we ate the raw flour from bread or pastry or anything.

I suspected then that she was making it up to keep us from consuming inordinate amounts of the dough. I never lost that suspicion! 🙂

But the practice paid off. On Sundays, my parents would take naps after Mass. That gave my brother and me just enough time to make a couple of small fruit pies, bake them, then run off to the woods to eat them. Good times!
 
Grocery stores like all businesses usually have to have financial backing to start.

In order for a bank to give a loan, the business must have insurance and no insurance company will write a policy for a business that is located in a high-crime area.

No insurance, no loan. No loan, no business.
 
Ukrainians love head cheese, liver pudding/sausage & potato pancakes! 😋😍
 
Uliana988 said:
Ukrainians love head cheese, liver pudding/sausage & potato pancakes!
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Wonder who first invented it. Generally speaking, I like German (or Ukrainian, whichever it is) food but not head cheese or liver pudding. I’m not too crazy about “Himmel und Erde” either. But a rich “German” potato salad or potato soup with cream, mushrooms and bacon are to die for.

My wife is pretty Deutsch for an American-born person (Alsatian and Badener by ancestry). She knows a lot of German recipes. Some I put up with. Some I would walk ten miles for. On my birthday, she makes me sachertorte mit schlag. But only then. I think it’s hard to make.
 
oops, I had meant to say blood pudding. Hmm… must be craving liver. 😉
 
Not too far from here is a Polish community. Some of them still make the Polish dishes at a festival they have. One of them is czarnina, which is made with duck’s blood. I have never been able to make myself try it.

I remember once when a protestant neighbor asked me why “Catholics eat blood”. I couldn’t figure out what on earth she was talking about. Then I remembered czarnina, and it took a bit of explaining to get her to understand it’s not a Catholic thing at all, but a Polish dish they all seem to love.
 
KMC said:
How does this get solved?
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How about starting with the food stamp program? Instead of giving EBT cards that they can purchase junk with, go back to dispensing commodities. Milk, cheese, meats and vegetables.

This would help the farmers instead of the frito lay company was well.
 
I think too much of this thread is revolving around the unquestioned assumption that food deserts are always or almost always in high-crime areas. But in looking at this map of them, I’m not convinced that there is always a correlation. USDA ERS - Go to the Atlas
 
Hmm. Raw eggs. I don’t know about that. I am willing to try blood soup if it tastes similar to blood pudding or blood sausage. For some reason, I’ve always liked things like liver and blood sausage ever since I was a kid. I don’t know if it’s because I’m anemic or what.
 
I have to tell this. Did you know that most chicken livers are put into pet food? They’re not inexpensive in the store, but at poultry plants, big tanker trucks pull up and they pour all the excess livers into them. They are hauled to pet food manufacturers. I know a guy who has a plant where all they do is extract the oil from livers to sell as “flavoring” to pet food manufacturers who are too cheap to even put real liver in their product. The rest of the livers, they literally turn into dust, which is also a pet food additive for some of the more expensive foods.

What a shame!
 
There might be. Let me add this. The “icing” is actually akin to chocolate fudge that doesn’t harden. The combination of that, along with apricot jam, chocolate cake and whipped cream are astonishingly good.

I will say, though, that it’s probably the richest desert I have ever eaten. You can’t each much of it at a time.
 
It is exceedingly sugary. No question about it. I shouldn’t have said that. The cake itself isn’t. You can buy apricot jam that doesn’t have real sugar. But the glaze is intensely sugary. I don’t know if artificial sweeteners would work on that or not.
 
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It doesn’t matter what anyone thinks about the risk factor of a certain neighborhood. It’s the insurance company which does the study and it is they who decide to take the risk of insuring a business or not.

If they refuse, the bank will not give the business a loan and investors would be foolish to risk their money when there is no insurance on the property
 
Ridgerunner said:
I don’t know if artificial sweeteners would work on that or not.
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Depends. In baking, sometimes the sugar has more function than just sweetening. The discussion can get very technical, but if you are interested and can find a copy of “I’m Just Here for More Food : Food X Mixing + Heat = Baking” by Alton Brown he explains it quite well.

And with that, I need to reign in my tendency for off topic posts about interesting things.
 
Ridgerunner said:
Did you know that most chicken livers are put into pet food?
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Not in Jewish butcher shops! Chopped liver is a staple at every Bar Mitzvot, wedding, funeral or parties in general. Even the making of chopped liver is discussed…guests can tell if was made by Aunt Millie or by Joe Gottstein from down the street! Best use of schmaltz ever! 🤣
 
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