❓ Frequently Asked Questions

Look for vibrant colors, firm texture, and no soft spots or bruises. Fresh produce should feel heavy for its size and have a fresh smell. Avoid items with wilted leaves or discoloration.

Generally, it's best to wash produce right before eating or cooking, not before storing. Excess moisture can promote mold growth and spoilage. The exception is leafy greens, which can be washed, dried thoroughly, and stored.

Organic produce is grown without synthetic pesticides, fertilizers, or GMOs. Conventional produce may use these substances but must meet safety standards. Both are nutritious and safe to eat.

Storage time varies by item. Leafy greens last 3-7 days, root vegetables 1-3 weeks, most fruits 5-7 days. Store items properly in the fridge or at room temperature depending on the type.

Ground meat and poultry: 1-2 days. Steaks, chops, and roasts: 3-5 days. Always store meat in the coldest part of your fridge and check the use-by date.

If meat was thawed in the refrigerator and hasn't been left out for more than 2 hours, it's safe to refreeze. However, quality may decrease. Never refreeze meat that was thawed at room temperature.

The safest method is thawing in the refrigerator overnight. For faster thawing, use cold water (change every 30 minutes) or the microwave's defrost setting if cooking immediately.

Signs include a sour or ammonia-like smell, slimy texture, gray or greenish color, and expired date. When in doubt, throw it out to avoid foodborne illness.

"Best by" dates indicate peak quality, not safety. If milk has been properly refrigerated and smells fine, it may be safe for a few days past the date. Always smell and check for curdling before using.

Hard cheeses can have surface mold cut off (cut 1 inch around and below). Soft cheeses, shredded cheese, or cheese slices should be discarded if moldy as contamination spreads quickly in high-moisture products.

Greek yogurt is strained to remove whey, making it thicker and higher in protein. It has a tangier taste and creamier texture than regular yogurt, with less sugar and carbohydrates.

Early mornings on weekdays are typically less crowded. Wednesday is often when new sales start. Shop later in the evening for markdowns on items nearing expiration dates.

Often yes! Many store brands are made by the same manufacturers as name brands. They typically meet the same quality standards but cost 20-30% less. Compare ingredients and try different products to find what you prefer.

Plan meals, make a shopping list, buy seasonal produce, use coupons, buy in bulk for non-perishables, compare unit prices, choose store brands, and avoid shopping when hungry.

All can be nutritious! Fresh is great for immediate use. Frozen often preserves nutrients better than fresh that sits for days. Canned is convenient and affordable - just watch sodium levels.

"Sell by" is for retailers to manage stock. "Best by" indicates peak quality. "Use by" is the last date recommended for peak quality. These aren't always safety dates - use your judgment and senses.

"Natural" is loosely regulated and mainly means no artificial ingredients or added color. It doesn't mean organic, pesticide-free, or hormone-free. Look for specific certifications for more meaningful claims.

Store in a cool, dark, well-ventilated place - not the refrigerator. Keep them separate as gases from onions can cause potatoes to sprout faster. Never store in plastic bags.