The Evolving Shopping Cart

Update: Just a bit of shopping history. And I still use Amazon, but not Walmart. October, 2025

The first supermarket, a Piggly Wiggly, opened in 1916 in Memphis, Tennessee. This market radically changed the approach to shopping for food and sundry items. Customers chose their goods from shelves and put them in a hand basket, rather than handing a clerk a list and taking what was given.

Butchers, bakers, and green grocers everywhere were likely cursing this new paradigm, knowing it to be a threat to their own livelihoods. Why would anyone visit several vendors and pay more for the goods when they could stop at one place, choose their own goods –rather than the shopkeeper selecting for them – and save money doing it?

Yet, in 2017, that's just what I, and millions of others, are doing. I make a list and send it to Wal-Mart and when I go to the store, an associate loads the neatly bagged items into my trunk.

From Piggly Wiggly to Pick & Click

Perhaps one of the more notable inventions to arise from this social change is the shopping cart.

Shopping Carts: An Important Contribution to Consumer Comfort

In 1937, Sylvan Goldman, owner of a supermarket chain in Oklahoma, noticed his customers only bought as much as they could comfortably carry in their hand baskets. He realized his customers would buy more goods if they didn't have to carry them around the store as they shopped.

So Mr. Goldman invented the shopping cart. It was a clumsy contraption resembling a handcart, and this has transformed into the clattery, one-wheel-always-in-the-other-direction baskets we know today.

From these we derive the virtual carts seen on every e-commerce site, from local shops to the retail giants. That little icon represents a century's worth of consumerism comfort.

I don't need to walk the aisles, pushing a clattery cart through a crowded store, wait in line while the person in front of me insists the cookies are five cents cheaper, hope the bagger doesn't crush the eggs, and then navigate said cart back to my car.

I send a list to a clerk who collects the goods, and hands them over. Just like the olden days.

So, What's Not to Like?

I tried Wal-Mart's pick-up service and then the delivery service. I didn't like the delivery service because a box of cookies came four days later, not in two days with the rest of the order. Getting a box of cookies two days later than you wanted to have them isn't convenient; it's annoying.

For the pick-up service, you should have the Wal-Mart app on your smart phone so you can notify the staff you are on your way. I don't have the app and don't want the app. I do have a phone. I could just text, but you have to have the app for the whole operation to run smoothly.

The biggest issue with both options, though, is that I can't get fresh meat, dairy or produce. This is the bulk of my shopping. So I have to go to the store anyway. And I'll just get my cookies then.

Except I'll Probably Use the Services Again

I've been an Amazon Prime member for a long time and their delivery service is essential to my consumerism. Last week I bought pet food and a bookcase. I also received all the items on my monthly subscription. And it all came to my door without a hitch. This is the new goal for consumer comfort.

Wal-Mart has some catching up to do. They might be feeling a little like the butchers, bakers, and green grocers did when Piggly Wiggly came to town.

Adding New LIghts to My Kitchen

Update: This installation was a major boost to my kitchen space. You can see the video of this install at YouTube. 

October, 2025

Of all the improvements we've done to this house over the years, lighting my kitchen is a favorite. For years I worked with the low-cost, not-so-attractive track lighting that did not light my workspaces.

In a kitchen, task lighting is essential. Cooks handle knives, hot foods, breakables of all sorts. And the various tasks required to make a dinner for a small group of people happen in separate spaces within the kitchen. One light source is not enough, even in a small kitchen like mine.

The Design

The open ceiling centered to the kitchen is designated Zone 1. Two 24-inch flush mount light fixtures in this space provide general lighting. They light the space up, but when I turn to work on the island, I'm still working in shadow. A second light source is necessary.

The island is the workspace of the kitchen, and the area above it is Zone 2. Here we add three recessed lights with adjustable optics. With a widespread light source now above and slightly in front of me, I can see what it is I'm cutting with my super sharp chef's knife.

Zone 3 is the under-the-counter space. This is where the small appliances live, like the coffee pot. Bob adds puck lights, stringing the thin wire through the cabinetry. In the evening, these lights serve as night-lights; I can pour a cup of coffee safely without turning on all the lights in the room.

The Result

The installation of these three types of lights requires certain skill sets, electrical and drywall among them. If you're not versed in this sort of installation, consult with various contractors to get the best price for the highest quality work.

The results are transformative. My kitchen looks freshened up, but all we did was bring in the right lighting. I actually work faster and more efficiently now, because I can see what I'm doing. The project cost about three hundred dollars in materials, and was worth every penny.

You can see the video of this install at YouTube. And we hope you'll visit our channel for videos on home improvement, gardening, aquatics and of course, cooking. Thanks for visiting.

The Don't Cook on Thanksgiving Day Menu

First Published Nov 11, 2016

Update: The menu may vary slightly but the spirit remains the same; we all get a day off. 

Thanks for reading. October, 2025

I cook just about every day, so cooking on a holiday isn't really much of a thrill. I realize that for many, it's more about having a crowd of people over and getting the meal together, which is as much a part of the event as sitting at the table and sharing food.

For us, a small gathering of five, Thanksgiving is more about a day free of work, free of chores, free of outside obligations that get in the way of doing nothing.

There will be football, Netflix, and potato chips and dip. I'll put the chips in a bowl, because it's a holiday.

For the main course, we'll have Boston Market. Turkey, potatoes, gravy, mac & cheese, stuffing, cornbread and something green. The beans are good.

I do cook one thing: a steak. I do this for my son who has celiac disease and does not eat anything Thanksgiving.

What about Tradition?

My mother's ghost makes an appearance as I write this. She scolds me for not making a traditional Thanksgiving dinner, believing as she did that without traditions, civilization as we know it will fall. I disagree. I believe that depending on tradition to carry the weight of human behavior is an unrealistic expectation.

The thought of womankind trapped in the kitchen with big bird and his entourage makes it difficult for me to honor tradition inherent to the holiday. Someone has to cook, though, and while a number of men may now participate in the culinary rituals, I'm pretty sure it's still mostly women.

The commercially prepared Thanksgiving Feast has set this woman free for the holidays. I no longer labor under the illusion that spending my day off making a ridiculous amount of food for a 20-minute nosh makes me a better person. It just makes me tired.

What about Modernism?

A new paradigm is often perceived as a threat, or at least a disruption. Further, it calls into question the validity of the tradition. Turkey, for example, wasn't part of Thanksgiving dinner until late 19^th century. Before that, there hadn't been much in the way of traditional foods except the meal would be seasonal. For many, this meant wild game, fish, and hearty root vegetables.

So when Turkey came round to make itself the center of attention, I'd bet someone said, "Turkey for Thanksgiving? No thanks, I'll stick to my venison."

The traditional cooking rituals that have accompanied the holiday for decades are still celebrated, and will be for decades to come. I, on the other hand, choose to take on a new tradition, one that honors the custom of turkey and sides while giving me equal rights to enjoy this holiday. I'm going to let someone else do the cooking, and they in turn are duly compensated in accordance to their contracts with their employer. Could anything be more American?

And that's holiday cooking in the 21^st century.

Butter, Margarine and the Other Stuff

First Published Oct 27, 2016

Update: We produced a video on this ingredient - butter or margarine- and you can watch it on YouTube. As I said in the previous post, I would like to look more closely at ingredients and methods to reduce time in the kitchen. This may be an indicator of what I had in mind.

Butter vs I Cant Believe Its Not Butter in Betty Crocker's Gluten Free Cookie Mix

Thanks for reading. October, 2025

Original Post: There are different kinds of spreads; these derive from either animal fat or plant oil. What we refer to colloquially as butter is the stuff churned from cow's milk, and it is 80 percent fat. Milk is churned, separating the butterfat and buttermilk and the final product is tasty, but contains cholesterol.

Margarine is not a dairy product. It's produced from vegetable oils, and while margarine also has an 80 percent fat content, it doesn't contain cholesterol.

Butter is made from animal milk and is a dairy product. Margarine is made from vegetable oils, and is a vegetable product. Both butter and margarine, in a pure state, are gluten free. But additives are deceiving, so if you're buying butter or margarine, check the label.

The Third Alternative

Both butter and margarine are considered spreads. To market these spreads as butter or margarine, they must contain 80 percent fat.

A spread that is neither butter nor margarine is usually a plant-based choice, has no cholesterol and is lower in fats.

But spreads also contain more ingredients, such soy or flavorings. They contain a combination of oils, with palm oil making a frequent appearance. People with food allergies or sensitivities should note that these substitutes might contain milk and/or soy, both common allergens.

When It Comes to Baking

The video "Butter vs I Can't Believe It's Not Butter in Betty Crocker's Gluten Free Cookie Mix" demonstrates the difference between butter and spread. The butter cookies had a better crumb than the spread, and tasted richer.

But the competitor did well, making a good cookie without milk fats. A lower fat spread though, with less vegetable oil content may not perform well with this, or any, gluten free baking mix. The fat content was very close in both products, but we see by the results that it isn't just how much fat is called for, but the kind of fat we use. 

Butter, though, contains cholesterol, and for this cook, that can be a problem. Testing the alternative spread in this mix I see there is a difference in the results. But as you can see in the pull-out, each cookie has 10 mg of cholesterol from the butter. The spread cookies may not be as rich and may crumble a bit, but I Can't Believe It's Not Butter makes a pretty good cookie.