natsgrampy

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About natsgrampy

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  • About Me:
    Been fishing for years, from North Shore of Boston to LIS. Still haven't figured iit out yet
  1. I remember those days, my Dad would take me to the B&T in Falmouth, don't remember the name and you'd have to wait outside in line. There was one in Revere, at the rotary, was packed on the weekends too. Sometimes you'd have to call ahead and order a flat of seaworms. Then go to Point of Pines all night.
  2. ouch, thank God that wasn't my brother!
  3. Couple of years ago my brother slipped on the rocks at the canal. No big deal went down on one knee and got up and kept going. He got a small scrape on his leg just below his knee. Two days later, his leg turned bright red and swelled up. He spent 3 days in the hospital with an infection. Caused, they think by barnacles.
  4. I've been wondering too. We've had constant activity at our feeders up until about 5 days ago and suddenly, nothing. Are they sitting on the nest? I've read that they won't travel far from the nest to feed so maybe the feeders are too far away from the nests. There have been at least 5 different ones visiting since spring and now I saw 2 yesterday at 5:30 AM and nothing all day yesterday or today. Will they nest in a lilac bush?
  5. I drive by the CT on my way to and from work now and was wondering if the best shad fishing is where the current is swift or more slowly. I will be stopping at a couple spots I can access the shore. Where I am the current is fairly slow. Years ago, I caught shad in Mass in heavy current.
  6. We have to realize the demand for retail meat has almost doubled in a short amount of time. People were eating basically two ways, at home and out at restaurants, work, or school. The latter has pretty much been eliminated for now, so, people eat almost exclusively at home. I have definitely noticed a significant increase in wholesale costs for most meats. Chuck and round cuts are up about 50% wholesale. Where I work, we haven't passed along these increases. The middle meats, loins and rib, have pretty much stayed the same cost for the past couple months. This is due to the lack of sales to restaurants. There was an amazing tenderloin sale a couple of weeks ago and there is a rib sale going on right now. I didn't see a shortage of either of these to the stores, so far. I have noticed, we are buying from many different packing houses, not just the big 3, lately. Poultry shortages are due in part to people waaaaaay over buying/ hoarding when the sh*t hit the fan. That is one of the reasons for the limits. I have seen individuals completely fill a carriage with chicken to purchase. In this day and age of production line processing, one blip in the process throws it completely out of whack at these giant facilities. As a plant is temporarily closed, or trucks are unable to deliver the animals to the "stockyard", The animals keep growing. The equipment used in processing is so specialized that the pig can no longer be used as it doesn't fit into the equipment, it's too big. I'm seeing huge pork loins coming into the stores. A box containing 4 loins is typically 85 to 90 pounds. Today they were 104 and 105. Barely fit into the boxes.
  7. With Pea Pod, you have an account and an email or phone call to PP customer service will get your money fully refunded, no questions asked. It doesn't help though, if that was your dinner.
  8. Yes, Pea Pod is Stop & Shop. I put forth my best effort to making sure, every customer gets the best possible cut I can get. That said, I too have a hard time allowing someone else to pick out my perishables. I go on vacation and when I get there, I use Pea Pod to get my groceries. I can't bring myself to order meat and produce from them, even though what I say is contrary to that.
  9. I don't feel slighted at all, as a matter of fact, it's service like that that keeps me at the highest level and regard by my customers and colleagues. If I had to try over and over to find what I want, I'm going elsewhere. A good rapport between a meat manager and customer is priceless for both of us. Come visit me in my store and I promise, after this covid-19 stuff is over, you won't be disappointed by me and my team.
  10. Having worked for Pea Pod for 3 years in the meat department, I'll say we took the utmost care in assuring the best quality of meat for the customer. If I were to give you old or tough unmarbled steak you wouldn't order again. That's just good business. All the perishable departments orders are fulfilled by the people working in heir respective departments. In the meat department, we would start every day at 4 AM and all the orders for that morning would be done fresh for that day before anything else were done. I now work in a store that does the curbside delivery and they have clerks who shop for everything except the perishables. These are put together by the respective departments. The biggest issue now is you order it on line, pay for it, pick it up and the store doesn't have it. The out of stocks are still tremendous.
  11. I work in one of our local supermarkets and I can tell you that, as usual, the few ruin it for the masses. the senior only time is a great idea to help limit people's exposure to the throngs who find it necessary to load up on groceries. They are not privy to any special treatment or product by getting in early. As a matter of fact, in most cases, we don't get the sales floor somewhat filled until closer to 9:00. Although for the most part only people over 60 are shopping I continue to see some others coming in for their entitled groceries. There are some I see every day with almost full carts. All anyone is asking is let them shop with the least amount of exposure possible to others. I still find very few people follow any kind of social distancing. most aisles are narrow and 2 people standing next to each other in that aisle are not following the 6 foot rule, I constantly see 5 or 6 people standing within arms reach of each other, even worse at the cashiers. I now wear a cloth mask and a face shield, which some say doesn't stop the virus from getting on me. What I found is now others see me with this PPE and avoid me, GOOD
  12. I believe they were using 50% vinegar to 50% water to soak the produce in, not 50% acidity. There is also a 30% acetic acid vinegar Green Gobbler brand, It's used for cleaning around the house, but, I'm not sure I'd use it to clean.
  13. I am in no way saying that you could use vinegar to effectively kill viruses on any surface. The question was posed about washing fruits and vegetables to remove whatever may be on them from being fondled by other customers. I wouldn't use bleach our detergent or Lysol wipes for that job. That is why I suggested that a higher concentrated, 20% - 50% vinegar would work as a bath for your food.
  14. Currently, they are still under contract with C &S and they are running closer to 80% out of stock as of today. Stop & Shop has purchased several warehouses from C&S recently. I believe they should be running them shortly. They also have leased a huge warehouse in CT for their distribution. Thing should get better soon.
  15. I worked for Peapod for about 3 years. It is a PITA when the orders are maxed out for the day.