This is a journal about what Zhuolin (Beatrix) Li consumed the week from 9.11 to 9.17.
What she consumes most in the week, and most of the breakfast/ brunch is brioche bread, Spanish ham, and cucumber from Trader Joe’s.
Where do these “branded products” come from? According to a Testing Table article, “most of its branded products are made by the same big-name labels you’d find at competing supermarkets,” although it will change some small flavors. Another SFG article also supports this opinion.
This discovery surprised me. I almost thought that food without a traceability code was the norm, and most of it should be produced from its own country’s farm and industry (Especially in mid-America, where there are lots of big farms). Another two problems appear: How could I know I bought a safe code since most of them do not have a traceability code? How could I know if I buy a more cost-efficient product if Trader Joe’s cookie is the same as Tate’s?
However, these sources of some of its signature products might be considered secrets, and our customers may never know.
Yet we could investigate into where the price gap between Trader Joe’s and other groceries comes from. Unlike other groceries, Trader Joe’s has its own business mode that doesn’t offer coupons, a loyalty program, or a membership card. The food directly comes from suppliers and it does not have an online app. This is the reason why the prices are affordable.
It also uses recyclable and renewable packaging and local artists-made labels to attract environmentalists and the local people.
I believe this strategy might also come from the American people’s (or New Yorkers?) lifestyle. We seldom saw off-line groceries in the streetside in Shanghai. Takeaway is so convenient that lots of people will order takeaway from grocery stores.
Some other foods that I consumed this week were from different restaurants and fast food near my dorm in Manhattan and a Brooklyn restaurant that nearby the Tandon School. In New York, the convenience and the distance would highly affect my diet choice, especially on the weekdays.
Another discovery is that I ate lots of Salmon and avocado (sometimes a roll with rice) than I expected. This is a common food in New York and is usually not that expensive compared to fine dining. I’m exhausted from my course change, and I feel like this food would save my life and not cost that much. Also, my first diet usually comes after the first course I had, and I feel much more energetic and prepared after the diet, especially some warm food such as baked sweet potatoes. Only warm food could give a fulfilled and encouraging feeling.
I also went to fine dining with my friend on Friday. Fine dining is expensive, but sometimes it’s necessary at the end of the week. A longer conversation and chewing time make you feel you are truly enjoying, instead of simply eating and might need to go to class in a rush.