Scattered thunderstorms during the evening. Partly cloudy skies after midnight. Low 76F. Winds S at 10 to 15 mph. Chance of rain 40%..

Scattered thunderstorms during the evening. Partly cloudy skies after midnight. Low 76F. Winds S at 10 to 15 mph. Chance of rain 40%.

We are so lucky in this country, because our population is so diverse we can find foods from around the world to dine on.

Before the pandemic people were actually spending more money dining out than grocery shopping. This was the first time in history that had ever happened. But then came the pandemic and that all changed.

People were back into the supermarkets shopping again. This created shortages on all kinds of foods and household goods, and it seems we still have not recovered from those shortages yet. Think about it, can you still buy the items you used to get all the time?

With everything getting harder to find, we now have price increases that are truly changing everyone’s buying habits. To begin with, grocery stores are not making more money or just raising prices. It will surprise you to know that the average supermarket or grocery store makes an average of 2 cents on a dollar of sales. They must deal in volume to get you to buy more so they can get those margins needed for profit.

The biggest problem with food prices today is fuel costs. Food travels a long way to get to your table and it runs on fuel. Fertilizers used to grow food are expensive because of fuel prices. Until the fuel problem is solved, we will be paying more for foods.

With everything happening today, consumer buying habits are changing as well. Some of the trends affecting grocery shopping, include 40% of shoppers are looking for more healthy nutritional products, and high protein products. They are looking for locally sourced and sustainable foods. Buyers are making fewer trips to the grocery stores and looking for one-stop shops to buy at.

During the pandemic, online and food delivery increased more than 50% and that is expected to continue to grow. The average consumer will now shop for better value for their purchase, looking at store promotions and value- priced private labels that include healthier choices.

To save on labor and reduce cost, there will be more self-service checkout lanes introduced. Although the trend is to one-stop shop, I still shop at different stores because I feel I can get the best value from each store to save money.

We also need to plan meals better. A baked chicken can be at least three different meals. Baked chicken, chicken sandwich, chicken salad and chicken over tossed salad. We need to approach all our meals in this manner; on how we can use the leftovers. Soups and salads are a great way to extend meals using leftovers.

8 ounces white button mushrooms, quartered

1 1/2 cups fresh Italian parsley leaves

Salt and freshly ground black pepper

36 slices (1/2 inch thick) baguette bread

Combine the button mushrooms, walnuts, garlic and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.

Transfer the mushroom mixture to a medium bowl and stir in the Parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms. Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut side down. Brush the remaining 1/4 cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes.

Alternatively you can toast the bread in the oven. Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheets. Brush the remaining 1/4 cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.

Costa Magoulas is dean of the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College. Contact him at (386) 506-3578 or costa.magoulas@daytonastate.edu.

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