Theindomitablejeeves Member

I had a wonderful case of plantar fasciitis a couple years ago, and then one magical morning playing soccer, it fully ruptured. While momentarily painful, and despite a couple month healing process, it completely resolved the plantar fasciitis with no other ill effects. I'm not saying go out and run, play, stress it until…

Do not begrudge getting older. It is a privilege denied to many.

Nike had the best ad campaign of all time many years ago. "Just Do It". Just do it. Pound that into your head and speak it to yourself relentlessly. This whole thing is as simple as that at the root. Just. Do. It.

Oy. That's fine with me.

So this comes back to my ignorance on grocery operations - is the manufacturer responsible for damaged/spoiled product that occurs on the shelves, or is the store? I'm asking - I don't know. And if I'm storing something, I'm not continuing to buy. I'm maximizing the time between purchases. If I buy 6 apples that will go…

Ok fine, substitute whole oats in a nice, cylindrical, barcoded, stackable container.

It seems to me you're conflating packaged food with processed food. I'm not arguing the benefits of packaging. But efficient packaging does not necessarily equate to processed (see low ingredient organic, boxed cereals). There is a distinction between this, and my initial point that a consumable that can sit on a shelf…

Thanks for the sound advice, thinking hadn't occurred to me. But they would buy it more frequently. And, limited shelf space itself likely limits the amount a grocery would purchase of a long lasting product at any one time. Assuming control of costs and a good manufacturing process (regardless of degree of processing), it…

Perhaps with raw materials so just in time manufacturing is easier to manage. But extending shelf life for finished goods trying to be sold is a key factor in reducing cost and improving revenue? How? Assuming the retailer is responsible for product that goes bad, and it's not a consignment situation, I'm not following the…

I'm sure there is no shortage of people who eat cheez-its in moderation and controlled portions. I need to look no further than my kids as demonstration. But I think that Nabisco would make profit on 100% of it's cheez-its even if they didn't last forever, because I doubt they are responsible for product going bad once the…

Tell me why something processed is "easier to run off in a production line"? I'm not advocating HFCS here, just making a point. Why does adding that or any other ingredient or preservative lead to easier production? The more ingredients, the more production steps, the more opportunity for something to go wrong. And again,…

But the fact remains that the longer something lasts, the lower the sales volume. How long it lasts at someone's house is a huge factor. And I'm unfamiliar with grocery store operations - do they seriously buy their product on consignment? Hard to believe spoiled product is the responsibility of the supplier (unless…

Are you sure they're cheaper to produce? More ingredients (not necessarily more costly however), and R&D costs must be accounted for somewhere. I'm unpersuaded. And again, how does something that doesn't spoil lead to more $$? The longer something lasts, the less I buy of it.

I'm a little confused as to how a product that lasts such a long time on the shelf and huge profits (or revenues) relate to each other.

Quest!