Navel Oranges in Store

No one likes to be disappointed. It’s not a fun feeling. Sadly in our modern grocery store, it’s an experience that happen way too often. This bring us to today’s question – why do you go to the grocery store, pick out what look like delicious oranges, only to take them home and find that they just suck? No flavor. Or dried out. Or not very juicy. What happened to that delicious. I once knew. Why does this happen? There are several reasons why grocery store quality oranges are often a let down. After I share those, I will also give you some advice on how you actually can find good citrus at the grocery store.

Flavor is NOT Number 1
We would love to think that flavor is the most important thing for citrus growers. The sad reality is that this is often not the case. Being easy to ship and shelf life are often closer to the top of the list. I think the biggest victim of this has been the Navel orange. They have been bred to ship easier with a thicker, more durable rind. Also the growers wants more productive and easier to manage trees. This is why you need to look out for the Heirloom Navels. These oranges the original Navel brought into California, grown the same way they were grown then, which produces a better tasting piece of fruit. They may not last as long but they taste so good you won’t have them long.

Bagged Oranges

Consistent in a brand can be a problem as well. The really big citrus companies harvest their fruit from many orchards/farms/groves, in different areas. Naturally this will lead to inconsistent fruit. Sometimes it might be good, other times it may not be. What you can do to overcome is to buy from the smaller companies. Ones that focus on flavor. Ripe to You (Rising C Ranches), Suntreat, and Ceceilia are three of my favorite citrus packers. The quality is very consistent, so I know to be on the look out for their oranges.

Picked for Appearance
If the fruit looks ripe, it is ready to sell. Or in the case of tomatoes if you can get them ripe looking before they get to the store they are “fine”. An orange needs time to develop sugar even after it appears orange on the outside.


Sam Club Beef Guide 2015 Christmas

It’s officially of week of Christmas. And if you are still shopping for what you might cook on the big day, then I have all you need to know – well maybe not everything, but at least all you need to know about buying beef at Sam’s Club. At the end of this post I will share with you whether Sam’s Club was able to beat it’s rival Costco in terms of offering the best beefy deal.

Sam Club Beef Guide 2015 Christmas

Meat Price
Whole Beef Tenderloin $11.98/lb
The price is actually down about $1 from last season. If you want to give your guests that melt in your mouth feeling this is the cut to go with. Slicing as easy as butter. You can also cut steaks from it.
Trimmed Beef Tenderloin Roast $12.88/lb
Not willingly to lay down your money for a whole one? Sam's also offers trimmed roast that are smaller in size without being too much more in price – less than $1 more per pound. If you are going to go this roast I recommend doing it the Alton Brown way.
Rib Eye Roast Boneless or Bone-In $9.98/lb
I love Rib Eye and at $9.98 a pound your doubtful to find it any cheaper. This is a great roast to serve whole on Christmas day and slice right at the table. You have the option of whether you want the bone or not. Some people say that bone adds more flavor. You are paying for the bone itself – I might be tempted to go boneless and get more meat that way. Just below you will find a YouTube video on how to cook this roast and serve with a roasted garlic sauce that looks amazing.

Sam Club Beef Guide 2015 Christmas

What I Recommend
Don’t get me wrong, I love the buttery tenderness of the tenderloin. However you can’t beat the pure flavor of Ribeye. Such beefiness goodness at a cheaper price. If you want to go leaner, then choose the tenderloin. It’s so good with a crust of freshly cracked black pepper.

Sam Club Beef Guide 2015 Christmas

Versus Costco
In terms of pricing, Sam’s Club is the clear winner. Their whole beef tenderloin is $19.99 a pound. Yes it has been trimmed for you, but is that service worth the extra $8.01/per pound? Quality wise, I haven’t had both of them to try side by side. I would love to hear what people think who has eaten both Costco and Sam’s Club beef and which they found better. Leave a comment below with your thoughts.


Costco Ham Prices 2015

Want to pick up your leg of pork for Christmas at Costco? Ham that famous salt, smoked, and cured pork leg is available at your local Costco. I am going to give you the insight scoop on which ham you should buy for holiday dinner table. The selection and prices are taken from the Ann Arbor, Michigan store on Wedneday, December 16th.

Make sure to also check out my Costco Christmas Beef Roast Guide for 2015

Costco Ham Selections

Kirkland Spiral Ham

Kirkland Hickory Smoked Spiral Sliced Ham | $1.99/lb
A fully cooked spiral sliced ham with a glaze packet included. It has been smoked using hickory.

Kirkland Master Carve Boneless Ham Review

Kirkland Master Carve Applewood Smoked Boneless Ham | $2.49/lb | Click here for my review
This is not the ham you think of when you think boneless ham. Most boneless hams are pressed into a log shape. This has not been pressed. The bone has been removed, leaving you with an almost heart shape looking, flat piece of meat. This ham has been smoked with applewood chips and comes with a red currant glaze. This ham is fully cooked, so you could slice it up and then pan fry it to get some nice carmelization.

Which Ham Do I Recommend
No doubt I would go with the Master Carve ham. I bought one myself to review it this week and found that is a real quality ham that is very tasty and not overly salty. The ham is so easy to slice, there is no need for a spiral sliced ham. Plus 100% of the meat with the Master Carve is usable meat, so even thought you are paying $.50 more cents a pound for you, you will end up with more meat for your money. Also I prefer the taste of applewood smoked meats over hickory smoked meats. The only reason I might go with the spiral spliced one is if I really wanted that ham bone for soup making afterward which is a legit reason to buy it. As for which ham I think will taste better, definitely the Master Carve.

In Natural Juices
You find that both of these hams say “in natural juices” on the package. According to the Food Lab from Serious Eats, a ham in natural juices contains 18.5% protein and up to 7-8% added water. Most of your really cheap hams will contain almost three times as much added water.

While you are at Costco, make sure to look out for these cheeses that are all under $5 per pound. Great for any holiday party.


Baby Kiwi Berries

There is no doubt, I am serious fruit lover – who has no problem reaching my goverment recomneded daily dose of fruit. Even so, I am not a fan of all fruit. I never gotten into kiwi. No it’s not the fuzz on the outside that rubs me on the wrong way – it’s the flavor. I just simply don’t care for it. It doesn’t taste great. I can eat them without recoiling – I just don’t want to eat them. Even thought I have a negative opinion on the mainstream kiwi, it didn’t deter me from trying a different variety of kiwi. Years ago I heard about kiwi berries. They are tiny, baby kiwis that are most the size of grapes. You pop them in your mouth skin and all and enjoy. I saw them once in a store in Michigan but the $6 plus price for a small clamshell of them I felt was too steep to give these a try. I didn’t seen them again for a couple years until I was in southern California back in March of this year. At $2.99 I was more compelled to give these mini kiwis a try.

What Does Baby Kiwi or Kiwi Berries Taste Like?
Right off the bat, I have to say I like these way better than the traditional kiwi. My tongue dedicates a more powerful berry flavor. I really like the berry name because of the flavor and you eat them like a berry. One of the best parts is that if you are preparing a fruit try, you can just throw these right on top, without any preparation. No peeling or slicing kiwi. A good time saver.

They are Fuzzless
I know you don’t eat the outside of a regular kiwi, still the fuzziness bothers some people – especially if not peeled right. Well you will be happy to know that kiwi berries have no fuzz. They are as smooth as the surface of a nectarine. \

When are Kiwi Berries in Season?
They are imported from New Zealand during the winter months (February to March). They are available from US sources in the fall (September to November)

Where are Kiwi Berries Grown?
Just as the Kiwi we have all come to know, the kiwi berry is grown in New Zealand, but also in the U.S. They are more hardy crops, so you can actually see them grown in Pennsylvania (who would have ever though Pennsylvania and Kiwi would appear in the same sentence), Virginia, and Oregon. Kiwi berries actually can be grown in areas which feature cold winter temperatures. They are actually native to Sibera, Northern China, and Korea.


Ojai Pixie Tangerines

Time to bring out the bucket list and make some check marks. Visit the Santa Monica Pier. Check. Eat a mandarin/tangerine/orange directly off a tree. Check. Visit Ojai and eat a Pixie tangerine right off the tree. Big bold red check! My wife’s friend didn’t realize how important fruit was to me, that eating a piece of citrus off a tree was on a bucket list, well Stephanie, it’s true, and I am only getting started!

Ojai Pixie Tangerine Tree

Thanks to my sister in law having a baby in mid March, the timing was perfect for me to be out in California right during the Ojai Pixie harvest. I have admired these little gems for years. They are usually the last new variety of tangerine/mandarin to arrive in stores before the citrus season comes to a close. I remember one season having them on my vacation to Wisconsin and Michigan’s Upper Peninsula and that was in early June. Talking about saving the best for last – Pixies are one of the sweetest, more flavorful tangerines you’ll eat all year.

Ojai Cafe

I drove into Ojai early on a Thursday morning. It was still dark, so I didn’t realize the beauty I was surrounded by yet. The Ojai Pixie Growers Association hosts a meeting on the third Thursday of each month at the Ojai Coffee Emporium at 7am, which is why I was up and at them so early. I got meet several of the growers (the association has over 50 growers!) and hear them talk about their harvest. As of that meeting they had harvested around 900 bins of fruit with 1/3 of the crop having been sold. Hearing the excitement and passion that people had for this fruit was really inspiring. I learned so much at the meeting and had a fantastic time but the best was yet to come. I was invited Emily Ayala to come and see one of the orchards at Friend’s Ranches. Boy was I excited like a kid on Christmas morning. My first walk through a citrus grove.

Ojai Pixie Tangerines Trees

It was a short drive from the breakfast joint to the Pixies. I drove on a windy road into beautiful mountains. It wasn’t a clear day, yet that didn’t keep me from being captivated by the beauty. As my GPS took me right by where I needed to go, I got to experience the difficulty of trying to find a place to turn around on a mountain road. I turned out to be a good excuse to see more of the beautiful landscape. I made it back to the Friend’s packinghouse. Across the street, I spotted the trees, full of orange specks. We made our way across the road and walked down a hill into the orchard, perfectly nestled right next to road. Then I saw the Pixies. Tree after tree full of fruit and blossoms. Yes these fruits have fruit on them the same time as they do blossoms. I am use to apple trees that bloom in May and have fruit in September. So not only did I get to see the Pixies, I got to really smell the Pixies.

Ojai Pixie Tangerine

I had that first bite. Amazing. Juicy. Sweet. Everything you would want in a piece of citrus. My tour guide kept handing my samples to try. I was in citrus heaven, savoring every bite. It’s one of those moments I could re-live over and over again. Look where having a food blog has taken me!

Gold Nugget Mandarins on tree

Besides the Pixies, I also got to try Gold Nugget and Murcott mandarins. Both of these were the best I ever had of these varieties. Murcott mandarins are the variety you see this time of year in boxes of Cuties or Halos, despite the fact that retailers wrongly label these fruits as Clementines – those are long out of season. I doubt I will ever find a mandarin out of a box with a smiley face as good as the ones I ate in this orchard.

Ojai Pixie Tangerine tree

Emily and I got talking about the challenges in growing these fruits. I didn’t take long to notice that some trees were absolutely loaded while others were practically empty. What’s the deal with that? See the Pixie is alternate year bearing. It bears heavy one year and then light the next. Even on individual trees you can find some parts loaded and others more sparse (as in the photo above). Which is why it didn’t catch on as commercial variety until the growers in Ojai came together.

Ojai Pixie Tangerine

Lately in Ojai, the temperatures have warmer than normal. This confuses the trees into producing more fruit. The fruit will be forever green and never ripen. Emily picked off green fruit she saw as we moved through the trees. The warm weather also causes the fruit to grow extra large. Last season all I saw in my local Whole Foods store was mammoth sized Pixies. That’s a challenge for them as some retails demand the smaller fruit. With a name like Pixie, you would expect small fruit. I tasted several different sizes of fruit – small to large and my expectations were always meet, no reason to worry retailers.

Pixie Tangerine Tree

I asked Emily some questions about weed & pest management. One of the biggest problems they face is weed control. Water in California is expensive, especially in recent years where rain has been a very rare event. They cannot waste a single drop. Weed cannot be sucking up any of the precious water, so they spray for weeds. They are not spraying on the fruit. The way the trees are packed they don’t have the space to bring a vehicle down to spray. However one of their concerns going forward is the diseases that have dismayed the Florida citrus industry are showing up in California. If this becomes a problem they may be forced to spray their trees or lose them all. Let’s pray this doesn’t happen.

Ojai Pixie store display

Buy Pixies. Seek them out. Forget the boxes of Cuties and Haloes, whatever other marketing gimmick is throw your way. When you buy them not only are you buying a fantastic piece of fruit, you are supporting an organization of growers who are passionate and excited to bring you that fantastic piece of fruit. If you ever have the chance to go yourself – take it. It’s an experience you and the whole family would love and cherish. They offer tours on select Wednesdays and Saturdays. See their website for more details.

My bean garden from 2014

My bean garden from 2014

Here at Eat Like No One Else, we are all about seeking out flavors and varieties that your taste buds have never touched. I won’t deny that I love grocery shopping and love visiting new stores even when on vacation. Yet, there is still something missing. Yes our modern mega marts contain a vast number of items, more than a generation ago, it still doesn’t even begin to scratch the surface of the vast diversity of plants growing on our planet. In fact, our modern stores may have done more to take away from the vast diversity. In pursuit of the almighty dollar our options have been limited, even eliminated. Huge farm operations aren’t interested in growing diversity, they are interested in growing that 1 best variety that will add more money to their bottom line. At the same time, they are creating mono-cultures that are very dangerous (more on that later).

Most of the public doesn’t realize the variety that exists. People know that there are different types of apples and different types of pears, most don’t know there are different types of peaches, blueberries, or even green beans. The number of different types of beans out there would blow your mind. Most people only buy green beans, what variety of green bean is a mystery to them. Others expand into wax beans or a handful of different type of dried beans that they normally just get out of a can. The colors, flavors, and textures of beans in dried, fresh, snap, green that are out there in the world is amazing. The only way to experience them is to grow them yourself.

My Chinese Red Noodle  Bean crop from 2014

My Chinese Red Noodle Bean crop from 2014

Today I am here to talk about a gardening program. A program launched by Joesph Simcox. You may know him from the Baker Creek seed catalogs. He is a botanical explorer, traveling the world over, seeking out new and different varieties and bringing those seeds back to be saved and grown for future generations. I know him from my run in with him at Whole Foods Market in Ann Arbor, Michigan. Yes I just so happened to run into the guy, one late Friday night, looking over the blueberry selection. I immediately recognized him, but just to protect myself from looking stupid, I said that I recognized him from someplace. And he confirms exactly what I thought! He was passing through Ann Arbor on a mission for Gardens Across America.

My harvest of Tongue of Fire Beans 2014

My harvest of Tongue of Fire Beans 2014

What is Gardens Across America?
Here is a description of the program taken from their facebook page:
“The basic premise is that Gardeners can change America and that we as the great melting pot country have an extraordinary potential to amass, grow, use and protect floral diversity. “Applicants” should have an great passion & love for gardening and be willing to grow out rare vegetables and fruits and save the seeds and return 50% of their harvest so that this project can grow and grow. Please be responsible, the material sent out are often endangered varieties and you all be entrusted to do your best to grow them out and keep them pure for seed multiplication! If you are a gardener who wants to share gardening with your fellow Americans and you have enough passion to “show and tell” about your gardens then Joe wants to hear from you! About 1000 lucky gardeners will be included in the project this year. Please send an email and your story (why you are a passionate gardener!) Also INCLUDE your location!, Your BEST Crops!, and your interests and the number of crops that you think you can handle growing out!” For more information, check out the Gardens Across America website. Also make sure to take a moment to check out Joesph’s site

Back to my experience last Friday night, apparently I have been drafted into this program. After he knew that I knew who he was and that I am a gardener/bean grower, he went out to his car and came back with a tub full of bean seeds. My eyes got big and my jaw dropped. I was on cloud nine! He shared with me some of his rare varieties, trusting me to grow out myself. Below you will find a picture of what I received. It included a “fingerprint” fava bean, Succotash beans, Koronis Three Island beans, Fagrolani runner beans, and a beautiful yellow-black lima bean.

Simcox Beans

Why this Program is Important
Why do I think this program is important? Let me share several reasons.

1. Keeping rare varieties alive – The varieties that Joesph is offering through this program are very rare ones. Varieties that are not available in any catalog, not even Baker Creek. They may be ones he has collected from remote places. I received one bean variety that was from a friend of his that has passed away. If you are part of this program you have a chance to help keep these varieties alive for us to enjoy for years to come. I think part of growing food is for your own enjoyment and I myself enjoy variety.

2. We Need Diversity – The problem with growing single varieties of crops is that once a disease hits, devastation follows. I mentioned mono-cultures earlier in this post. One example of that is the famous Irish potato famine. It was so bad because they mainly grew one type of potato that could not fight off the diseases. This led to many people starving to death. The banana is another example. The variety that you find in the stores today is the Cavendish. It used to be the Gros Michel, but disease came along and wipe it out commercially, nearly wiping out the banana industry with it, if it wasn’t for the Cavendish’s resistance. This is why we need to support growing multiple varieties.

3. Same Plant, Different Nutrients – The same type of vegetable covers in different varieties that have different nutrients. Carrots for example have different benefits based upon what color they are (check out my post on Different Colored Carrots on my gardening blog). By eating slightly different varieties of the same plant you will be better nourished.

4. A Cure? – You never know if the cure for some disease is out there somewhere in some plant. Or maybe we already wiped it out. You just never know. We don’t want to destroy a key to our own survival. We need to strive to keep what we have alive.

5. Battle for Control of Seeds – Big companies like Monsonto are vying for control of seeds. They own many patent on seeds and are stopping farmers from saving their own seed. If we don’t save our own seeds, we may one day lose the right to.

If this program sounds right up your alley, go to the Gardens Across America page. I am excited to grow the seeds that I received this year and feel honored to be a part of keeping something rare, unique, and down right cool alive and growing for future generations.


Costco vs Sam Club Ham Prices

Click here to see my 2015 Costco Ham Price Guide

Sam’s Club pricing coming soon!

Two days before Christmas. Have you purchased your Christmas ham? If you are still haven’t done so, I am here to provide what is available at two warehouse store rivals. Today is a battle between Costco and Sam’s Club. Who has the better hams? The best prices? I visited both stores last week to see their wares. Here is what I found.

Sam’s Club (prices from Wednesday, December 17, 2014 in Ypsilanti, MI)

Ham Price per pound
Ridge Creek Spiral Honey Ham $2.38/lb
The cheapest option at Sam's Club. I usually shy way from sprial hams as I find that dry out when re-heated (ham is already cooked) easier since they have already been cut.
Daily Chef Boneless Spiral Half Ham $2.99/lb
You need to know that I am not a fan of the boneless ham. I want to have that ham bone to make soup with later on.
Smithfield Smokehouse Reserve Smoked Boneless Ham $2.98/lb
Another boneless option but this one is different. Typically when you purchase a boneless ham it's shaped into a log. A very unnatural log. Something has to be added to the meat to get it into that sort of shape. This boneless Smithfield ham has the bone removed but it's re-constituted into a log.

Costco(prices from Friday, December 19, 2014 in Ann Arbor, MI)

Ham Price per pound
Kirkland Applewood Smoked Master Carve Boneless Ham (Not Shaped) $2.99/lb
This ham is a boneless one that is not shaped. It's just like the Smithfiled boneless ham that Sam's Club offers. I like that this ham is applewood smoked which I believe brings more flavor than hickory which is what most hams are smoked with.
Kirkland Spiral Sliced Hickory Smoked $2.79/lb
The other option available at Costco is a spiral sliced ham that is hickory smoked.

Who has the cheapest ham?Sam’s Club – Ridge Creek Spiral Honey Ham at $2.38 a pound.
This may not be the cheapest ham you can find in your area. Check your local chains stores. I bought a ham for Christmas that was $1.39 per pound, so you can definitely go cheaper.
Which ham would I buy?Costco – Kirkland Applewood Smoked Master Carve Boneless Ham
To be honest I am prefer a Shank End Bone-In ham. But neither store has this. I think spiral hams wind up too dry in the end. I would pick the Kirkland boneless one because it is applewood smoked – it should have the best flavor.


Murcott Mandarins

Walking into a supermarket and buying a good piece of fruit is like swinging a baseball. Sometimes you get a hit and sometimes you miss (and since no one in the majors has hit over .400 in decades, it means there is a lot more misses than hits). Really it only seems that way. A lot of time people end up disappointed because they aren’t armed with the right knowledge. Which leads me to today’s question – Why Aren’t Oranges Sweet this Year? This is a question that I discoverd someone typed into a Google search box and got to my blog. Thanks for coming, but I didn’t necessarily have the answer they were looking for. Next time I will be ready!

Why Aren’t Oranges Sweet this Year?
It is true that the environment plays a role onto how sweet an orange will be from year to year. In my produce experience, there has never been a year that ended without me biting into a sweet, juicy orange. This is a question I have seen pop up each year. So what’s the deal? The calendar, my friend. You see, companies want to sell their oranges as soon as possible. They end up in stores before they are as sweet as they can be. Typically in October and November, the oranges you find will end up being disappointing. Once we get past Christmas, they get better, especially when the Heirloom Navels arrive! If you wait all the way into April, May and even June, companies like Sunkist, who I don’t really recommend, have really sweet oranges. They even arrive in the stores in different boxes that say Late Navels.


Homemade Giblet Stock

When many view cooking the turkey to be the hardest part of the Thanksgiving meal, I actually think the biggest challenge is bringing all the other food together to be ready in time when the turkey is done. This is when doing anything you can do ahead of time becomes your best friend. One thing you can do ahead is start your gravy. All you need to begin this gravy is the giblets and neck. You know, those things you pull out of the turkey and often toss out. These are valuable gravy making ingredients. And this all can start the night before.

Giblets in Slow Cooker

Giblets and necks in slow cooker

How to Make Overnight Giblet Gravy
I take the neck and the giblets from the turkey and toss them into my slow cooker. Since I butterfly my turkey, I also throw in the bone I cut out. Add 8 cups of water. Cover and allow to cook overnight.
You will have hot giblet stock ready for you to make gravy on the big day. All you have to do is when the turkey is out of the oven, turn the giblet stock into a gravy via the roux method. Melt the butter into a large saucepan. Add flour and salt. Then mix in the stock. Bring to a boil and the gravy with thicken up and be ready to serve.

Giblets in Slow Cooker

Giblets, Neck, and Celery Covered with 8 cups of water

Hot Stock on Hand
Even if you don’t make gravy with your stock, it can be a lifesaver on Thanksgiving. One of Bobby Flay’s Thanksgiving tips is always having hot stock ready if needed to heat up slices of turkeys, or thin out the gravy, and maybe to add to the dressing if it needs a little moisture.

Overnight Giblet Gravy
  1. The night before the meal, place the giblets, neck, any vegetables or spices in a slow cooker.
  2. Add 8 cups of water.
  3. Set to low and go to bed.
  4. Just before serving, strain the stock.
  5. For every 2 cups of stock, you need 4 tablespoons of butter and 3 tablespoons of flour/starch.
  6. Melt the butter in a saucepan over medium high.
  7. Add the flour/starch. Stir well until evenly distributed.
  8. Stir in the stock.
  9. Bring to a boil and stir until gravy has thicken to your liking.
  10. Serve immediately.



Sam's Club Turkeys 2014

Click here for the 2015 Sam’s Club Turkey Price Guide

As we approach that big day many Americans will be making the all important final decision and where to buy their turkey. Is Sam’s Club an option you are considering? I made my way over to my local Sam’s Club in Ypsilanti, Michigan to see what I could find.

One of the reasons people buy a membership to Sam’s Club is because they believe it is going to save them money. I would expect that would be the case especially during the holidays. You should be able to score a good deal on a turkey for Thanksgiving. Is that really the case? Or are you better off looking elsewhere?

Here is what I found on my visit on Monday, November 17, 2014 in Ypsilanti, Michigan

Turkey Type Price
Jennie-O Refrigerated Turkey $.99/lb
This is not a frozen turkey which means it's kept a tempertature that never goes below zero degrees. The average temperature should fall between 24 and 26 degrees. The turkey may still seem stiff but it is not considered frozen. No further thawing should be necessary. This Jennie-O turkey contain an 8% solution containing turkey broth ; salt; sodium phosphate; sugar; and flavoring.
Honeysuckle White Smoked Turkey $2.38/lb
This Hickory Smoked turkey from Honeysuckle White is completely cook and just need to be re-heated. It is a full sized turkey with various sizes available.
Butterball Deep Fried Turkey Breast $5.28/lb
Pre-cooked turkey breast that has gotten the deep fry treatment.
Butterball Honey Roasted Turkey Breast $5.28/lb
Pre-cooked turkey breast

Sam's Club Turkeys 2014

Not exactly overwhelming us with choices. I don’t know if this is true for all Sam’s Club, but mine lacked any frozen options, and really only gave you one option if you want to cook a raw one. The only option available is the Jennie-O which has been already soaked in sodium phosphate and “flavoring” whatever that is. I was disappointed in what was available. Yes, 99 cents a pound is a good price for a fresh turkey, but it’s going making me want to become a card carrying Sam’s Club member.

I will give them props for carrying a whole smoked turkey which you don’t see available at most places. If you like smoked turkey and don’t want to do it yourself, the price of $2.38 per pound is pretty good. I would have like to see them use apple wood instead of hickory as I think it imparts a lot more flavor.

Let me know what you find at your Sam’s. Do they have more options? Or different options? Leave a comment below.

Eric Profile Transparent Background


I'm Eric. I live in Ann Arbor, MI with my wife, 3 kids, and a flock of ducks. I love grocery shopping, trying new fruits, farmer's market, and traveling.

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