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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Roseburg shooting victim describes gunman's rampage ... Habitat for Humanity volunteers raise walls and hope for Medford family ... Gold Hill residents say city dawdled as streets flooded ... Roseburg shooting victim describes gunman's rampage ... Habitat for Humanity volunteers raise walls and hope for Medford family ... Gold Hill residents say city dawdled as streets flooded ... Food for Thought: Where to splurge and save at the grocery store Comment MailTribune.com Writer Posted Mar. 17, 2015 at 12:01 AM Posted Mar. 17, 2015 at 12:01 AM » Social News TIP OF THE WEEK Every time you walk into a grocery store, you are hit with a barrage of options: fresh, frozen, canned, organic. Even with your shopping list in hand, the choices can be overwhelming. Knowing when you should splurge and where you can save can make all the difference in your grocery store shopping. Here are some shopping tips from chef Odette Smith-Ransome of the International Culinary School at the Art Institute of Pittsburgh and chef Nathan Lane of the International Culinary School at the Art Institutes International in Kansas City. Meat: “The one thing that you really want to not scrimp on is your meat,” says Smith-Ransome. Up to 15 percent of the contents of cheaper and frozen meats can actually be water or stock. When it comes to chicken, Smith-Ransome adds that the higher priced chicken is probably a younger chicken. “When they harvest the younger chickens, they’re more tender with a better flavor to them.” Produce: Lane encourages you to try farmers markets for produce. Not only are you supporting local farmers, but you are also getting things that are fresh and in season, and he finds it to be comparable to a grocery store or a bit cheaper on most items. The items that may cost a bit more are definitely worth it. Dairy: “I don’t find much difference between brands of milk and cream,” says Lane. It’s worth the extra money to buy cheese that is really cheese. Smith-Ransome explains that you don’t want the product to say “cheese food” or “cheese product,” indicators that these are processed products with added ingredients to look like cheese. Lane adds that it is worth the money to buy the real imported cheese. For instance skip the “Spanish-Style Manchego” cheese and opt for the real Manchego cheese from Spain. Canned goods: “A lot of times you can find some happy discoveries when you look at canned goods,” says Smith-Ransome. Brand names aren’t always going to be the best for your purpose. The sweetness, amount of salt and taste from one brand to another can be very different. It all comes down to personal preference. Once you decide on a brand of canned good you like, Lane suggests buying fruits and vegetables that are canned whole. — Brandpoint EASY RECIPE: Tart Cherry & Mango Smoothie Recipe courtesy of Dara Michalski, CookinCanuck.com . For more recipes and information on tart cherries, visit ChooseCherries.com . Ingredients: 1 1/2 cups tart cherry juice 1 1/2 cups frozen mango chunks 3/4 cup plain nonfat Greek yogurt 1 teaspoon agave nectar or honey Place tart cherry juice, frozen mango chunks, Greek yogurt and agave nectar in heavy-duty blender. Puree until smooth. Pour into 2 glasses and serve. — Family Features NUMBER TO KNOW 70: According to the National Hot Dog and Sausage Council, Americans consume an average of 70 hot dogs per person per year. As a whole, Americans eat 9 billion hot dogs, or 350 million pounds of the tasty ballpark treat. (Of course, hot dogs aren’t just for baseball games: 95 percent of hot dogs are served at home.) — More Content Now FOOD QUIZ About how many pizzas are served in the United States every year? A. 9 billion B. 3 billion C. 1 billion D. 500 million Answer at bottom of rail. WORD TO THE WISE Farigoule: Farigoule is the French word for both wild Provençal thyme and the traditional liqueur that is made from adding it to Eau de Vie de Marc. Flowering farigoule is harvested in early summer. It has a bluish hue and pale pink flowers that are known as la fleur du thym, an ingredient that tastes like lavender and lemon-infused thyme, and is used in many local dishes. — Cookthink THE DISH ON… ‘Let Them Eat Cake’ by Gesine Bullock-Prado In today’s allergy-prone and health-obsessed world, there are times when the refined sugar, eggs, wheat, or butter in our favorite treats just won’t cut it. “Let Them Eat Cake” includes 80-plus classic recipes in all their extravagant glory, as well as the secrets to making three alternative versions of each one: healthy, gluten-free, and vegan. From a Fudgy Chocolate Bundt to Meyer Lemon Mile High Pie, this collection of cookies, muffins, brownies, pies, and cakes proves that, no matter your preferences, you can always have your cake and eat it, too. — Front Table Books FOOD QUIZ ANSWER B. According to the National Association of Wheat Growers, approximately 3 billion pizzas are served in the U.S. annually. More Content Now MailTribune.com Writer Posted Mar. 17, 2015 at 12:01 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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