[Sca-cooks] pates, spreads - modern processed/altered foods

[Olwen the Odd]

Our group has some very good, very serious shoppers.  We have some who watch
all the sale ads from grocery stores, we have the Restaraunt Depot, we have
Sam's club and BJ's and the butchers.  Lots of talk and price comparison.
Our feasts are generally under budget and we have never lost money on a
feast.  For 12th Night, for example, we came waaaay under budget and that
included the marzipan fiasco and dessert board.
Olwen, good group shopper
> >
> > I guess I wasn't specific enough.  I'm not really looking for
> > help - I know
> > what I've used in the past (Farmers' mkt produce and wholesale meat
> > supplier)....and know that next time I'll do the same wrt the veg
> > and fruits
> > (or grow the former, my espalier doesn't produce enough of the
> > latter for a
> > feast), but will either learn to butcher, get a friend to do it, and/or
>go
> > to a local "one-of" place - butcher or farm.
> >
> > What I had hoped to do was learn what other people do/did, WHY,
> > and start a
> > discussion.
> >
> > > > On this topic, I was wondering where feast stewards purchase the
>bulk
> > foods for their
> > >>  creations?   Why there?  price, organic....?
> > >


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