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Re: Cheapening of Hams: Smithfield vs. Cooks
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Cheryl
Apr 8, 2013, 2:54:21 PM4/8/13
to
On 4/8/2013 2:31 PM, Sqwertz wrote:
> Here's the most recent Cooks brand ham label.
>
> http://www.flickr.com/photos/sqwertz/8631414753/in/photostream/lightbox/
>
> Also note how those Walmart idiots can't even do simple math. I don't
> know how they came up with those numbers, but in the end this was
> $1.10/lb. And these hams will last 3-4 weeks past the sell-by date as
> long as the package isn't compromised.
I was wondering about that, since the yellow label didn't seem to match
the label under it with regard to the price per pound. How did it end up
being 1.10 per pound?
--
CAPSLOCK�Preventing Login Since 1980.
> Here's the most recent Cooks brand ham label.
>
> http://www.flickr.com/photos/sqwertz/8631414753/in/photostream/lightbox/
>
> Also note how those Walmart idiots can't even do simple math. I don't
> know how they came up with those numbers, but in the end this was
> $1.10/lb. And these hams will last 3-4 weeks past the sell-by date as
> long as the package isn't compromised.
I was wondering about that, since the yellow label didn't seem to match
the label under it with regard to the price per pound. How did it end up
being 1.10 per pound?
--
CAPSLOCK�Preventing Login Since 1980.
Janet Bostwick
Apr 8, 2013, 4:11:05 PM4/8/13
to
On Mon, 8 Apr 2013 13:31:04 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
>Smithfield brand wet cured hams used to be "In Natural Juices" - the
>best grade of ham with less than 7% water added (absorbed during the
>curing process). Now they are "Water added" which means between
>7-15%. Cooks brand hams used to be "Water Added", but now it is a
>"Ham and Water Product - _23%_ of weight is added ingredients (mostly
>water). Some of those brands of prefab boiled/Danish ham lunchmeats
>are up to 35% added water. It's like a race to see who can make the
>cheapest ham.
>priced the same. Stronger flavor, less water, and not pre-cooked.
>Cooks also doesn't distinguish between a butt half and shank half and
>charges the same price for both.
>
>-sw
I bought a Costco ham for New Year and it was delicious and everything
you would want a ham to be. Winco had Cooks hams at $.99/pound and I
thought, how bad could it be? Bad, let me say bad, bad, bad. Never
again for Cooks.
Janet US
wrote:
>Smithfield brand wet cured hams used to be "In Natural Juices" - the
>best grade of ham with less than 7% water added (absorbed during the
>curing process). Now they are "Water added" which means between
>7-15%. Cooks brand hams used to be "Water Added", but now it is a
>"Ham and Water Product - _23%_ of weight is added ingredients (mostly
>water). Some of those brands of prefab boiled/Danish ham lunchmeats
>are up to 35% added water. It's like a race to see who can make the
>cheapest ham.
>
>Here's the most recent Cooks brand ham label.
>
>http://www.flickr.com/photos/sqwertz/8631414753/in/photostream/lightbox/
>
>Also note how those Walmart idiots can't even do simple math. I don't
>know how they came up with those numbers, but in the end this was
>$1.10/lb. And these hams will last 3-4 weeks past the sell-by date as
>long as the package isn't compromised.
>
>Smithfield brand wet cured hams are still the better ham and both are
>Here's the most recent Cooks brand ham label.
>
>http://www.flickr.com/photos/sqwertz/8631414753/in/photostream/lightbox/
>
>Also note how those Walmart idiots can't even do simple math. I don't
>know how they came up with those numbers, but in the end this was
>$1.10/lb. And these hams will last 3-4 weeks past the sell-by date as
>long as the package isn't compromised.
>
>priced the same. Stronger flavor, less water, and not pre-cooked.
>Cooks also doesn't distinguish between a butt half and shank half and
>charges the same price for both.
>
>-sw
I bought a Costco ham for New Year and it was delicious and everything
you would want a ham to be. Winco had Cooks hams at $.99/pound and I
thought, how bad could it be? Bad, let me say bad, bad, bad. Never
again for Cooks.
Janet US
Message has been deleted
Message has been deleted
Janet Bostwick
Apr 8, 2013, 6:42:20 PM4/8/13
to
On Mon, 8 Apr 2013 16:47:17 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
>On Mon, 08 Apr 2013 14:11:05 -0600, Janet Bostwick wrote:
>
>> I bought a Costco ham for New Year and it was delicious and everything
>> you would want a ham to be. Winco had Cooks hams at $.99/pound and I
>> thought, how bad could it be? Bad, let me say bad, bad, bad. Never
>> again for Cooks.
>
>Yeah, this is a very mild ham and no meat-umami that you get in other
>hams. Probably because of all the water they pumped into it that
>dilutes the flavor. It's only the second Cooks I've bought in 20
>years.
>
>-sw
Me too! I hadn't bought one in about that long, but the price tempted
me into this purchase.
Janet US
wrote:
>On Mon, 08 Apr 2013 14:11:05 -0600, Janet Bostwick wrote:
>
>> I bought a Costco ham for New Year and it was delicious and everything
>> you would want a ham to be. Winco had Cooks hams at $.99/pound and I
>> thought, how bad could it be? Bad, let me say bad, bad, bad. Never
>> again for Cooks.
>
>hams. Probably because of all the water they pumped into it that
>dilutes the flavor. It's only the second Cooks I've bought in 20
>years.
>
>-sw
Me too! I hadn't bought one in about that long, but the price tempted
me into this purchase.
Janet US
Cheryl
Apr 8, 2013, 8:03:01 PM4/8/13
to
On 4/8/2013 4:20 PM, Sqwertz wrote:
> Final price was $15.44 divided by 13.94 pounds. Do you need to go to
> Walmart skool, too? ;-)
>
LOL! I didn't actually do the math, I was just looking at the label. I
guess I need Walmart skool.
> Anyway, I see in my near future:
>
> Ham and sauerkraut croquettes
> Ham and mayocoba bean soup
> Center cut ham steak simmered with green beans and potatoes
> Ham and cheese omelets
> Macaroni and cheese w/ham
> Grilled shaved ham and swiss Reuben sandwiches
> And of course grilled ham and eggs w/rosemary-garlic home fries (for
> breakfast this morning):
>
> http://www.flickr.com/photos/sqwertz/8631750569/in/photostream/lightbox/
>
> Actually, that lists sounds pretty boring - BTDT. I need some new ham
> concoctions.
I dunno. Looks all good to me.
> Walmart skool, too? ;-)
>
LOL! I didn't actually do the math, I was just looking at the label. I
guess I need Walmart skool.
> Anyway, I see in my near future:
>
> Ham and sauerkraut croquettes
> Ham and mayocoba bean soup
> Center cut ham steak simmered with green beans and potatoes
> Ham and cheese omelets
> Macaroni and cheese w/ham
> Grilled shaved ham and swiss Reuben sandwiches
> And of course grilled ham and eggs w/rosemary-garlic home fries (for
> breakfast this morning):
>
> http://www.flickr.com/photos/sqwertz/8631750569/in/photostream/lightbox/
>
> Actually, that lists sounds pretty boring - BTDT. I need some new ham
> concoctions.
I dunno. Looks all good to me.
Ed Pawlowski
Apr 8, 2013, 10:25:25 PM4/8/13
to
On Mon, 8 Apr 2013 13:31:04 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
>Smithfield brand wet cured hams used to be "In Natural Juices" - the
>best grade of ham with less than 7% water added (absorbed during the
>curing process). Now they are "Water added" which means between
>7-15%. Cooks brand hams used to be "Water Added", but now it is a
>"Ham and Water Product - _23%_ of weight is added ingredients (mostly
>water). Some of those brands of prefab boiled/Danish ham lunchmeats
>are up to 35% added water. It's like a race to see who can make the
>cheapest ham.
>
wrote:
>Smithfield brand wet cured hams used to be "In Natural Juices" - the
>best grade of ham with less than 7% water added (absorbed during the
>curing process). Now they are "Water added" which means between
>7-15%. Cooks brand hams used to be "Water Added", but now it is a
>"Ham and Water Product - _23%_ of weight is added ingredients (mostly
>water). Some of those brands of prefab boiled/Danish ham lunchmeats
>are up to 35% added water. It's like a race to see who can make the
>cheapest ham.
>
>Here's the most recent Cooks brand ham label.
>
>http://www.flickr.com/photos/sqwertz/8631414753/in/photostream/lightbox/
>
>Also note how those Walmart idiots can't even do simple math. I don't
>know how they came up with those numbers, but in the end this was
>$1.10/lb. And these hams will last 3-4 weeks past the sell-by date as
>long as the package isn't compromised.
>
>
>http://www.flickr.com/photos/sqwertz/8631414753/in/photostream/lightbox/
>
>Also note how those Walmart idiots can't even do simple math. I don't
>know how they came up with those numbers, but in the end this was
>$1.10/lb. And these hams will last 3-4 weeks past the sell-by date as
>long as the package isn't compromised.
>
>Smithfield brand wet cured hams are still the better ham and both are
>priced the same. Stronger flavor, less water, and not pre-cooked.
>Cooks also doesn't distinguish between a butt half and shank half and
>charges the same price for both.
>
>-sw
It is all about the dumbing down of the culinary tastes of America.
>priced the same. Stronger flavor, less water, and not pre-cooked.
>Cooks also doesn't distinguish between a butt half and shank half and
>charges the same price for both.
>
>-sw
People buy it, think it is OK and buy it again. So the sellers keep
making cheap crap for the masses. Of course, that is all some people
can afford so it has a purpose, I guess.
If you get a better Morell EZ cut the price is probably $3 a pound,
but you get more meat, less water. Or you can get a Nodine's ham for
a bunch more and have the best ham I've ever had. That was dinner
yesterday and lunch today.
Message has been deleted
Cheryl
Apr 8, 2013, 11:58:33 PM4/8/13
to
On 4/8/2013 11:38 PM, Sqwertz wrote:
> The best ham out there is, IMO, Double G ham. I have only been able
> to procure their sliced lunchmeat and biscuit slices, but based on
> those I would have no trouble scooping up one of their half hams if I
> were to see one locally. But the half ham market is dominated by the
> Smithfield's and the Cook's so I doubt I'll see one this far from St
> Louis.
I've had their lunch meat too, and just looked to see if they sell
online, but they don't that I can find. In this day when you can buy
everything online, I guess there are exceptions.
> The best ham out there is, IMO, Double G ham. I have only been able
> to procure their sliced lunchmeat and biscuit slices, but based on
> those I would have no trouble scooping up one of their half hams if I
> were to see one locally. But the half ham market is dominated by the
> Smithfield's and the Cook's so I doubt I'll see one this far from St
> Louis.
I've had their lunch meat too, and just looked to see if they sell
online, but they don't that I can find. In this day when you can buy
everything online, I guess there are exceptions.
Brooklyn1
Apr 9, 2013, 10:31:43 AM4/9/13
to
Cured hams vary considerably, even within the same brand, what you buy
today will be very different next time, none are consistant in
texture/flavor. Personally I no more consider a cured ham meat than I
consider canned tuna fish. Cured ham is in the same catagory as SPAM.
Now don't get me wrong, I like cured/preserved ham, but it doesn't
compare in goodness to a roast fresh ham.
B. Server
Apr 9, 2013, 1:37:05 PM4/9/13
to
On Mon, 08 Apr 2013 14:11:05 -0600, Janet Bostwick
<nos...@cableone.net> wrote:
[...]
>>-sw
>I bought a Costco ham for New Year and it was delicious and everything
>you would want a ham to be. Winco had Cooks hams at $.99/pound and I
>thought, how bad could it be? Bad, let me say bad, bad, bad. Never
>again for Cooks.
>Janet US
Were you able to find a Costco ham that was not spiral sliced? I
>I bought a Costco ham for New Year and it was delicious and everything
>you would want a ham to be. Winco had Cooks hams at $.99/pound and I
>thought, how bad could it be? Bad, let me say bad, bad, bad. Never
>again for Cooks.
>Janet US
couldn't and so we had lamb. Preslicing has to rank as one of the
worst food preparation ideas of all time.
-bs
Helpful person
Apr 9, 2013, 1:53:18 PM4/9/13
to
On Apr 9, 1:37 pm, B. Server <Bser...@ix.netcom.com> wrote:
>
> Were you able to find a Costco ham that was not spiral sliced? I
> couldn't and so we had lamb. Preslicing has to rank as one of the
> worst food preparation ideas of all time.
>
> -bs
I don't see what's wrong with pre cut as long as it is tied up tightly
>
> Were you able to find a Costco ham that was not spiral sliced? I
> couldn't and so we had lamb. Preslicing has to rank as one of the
> worst food preparation ideas of all time.
>
> -bs
when cooked.
My favorite way of cooking prime rib is to remove the ribs and fat,
season directly on the meat and tightly tie them together to cook.
http://www.richardfisher.com
sf
Apr 9, 2013, 2:01:10 PM4/9/13
to
> Winco had Cooks hams at $.99/pound and I
> thought, how bad could it be? Bad, let me say bad, bad, bad. Never
> again for Cooks.
I avoid anything with the Cook's label on it, can't tell you why
> thought, how bad could it be? Bad, let me say bad, bad, bad. Never
> again for Cooks.
either - must have had a bad experience with it in the past.
--
Food is an important part of a balanced diet.
Message has been deleted
Cheryl
Apr 9, 2013, 7:53:23 PM4/9/13
to
On 4/9/2013 2:16 PM, Sqwertz wrote:
> On Tue, 09 Apr 2013 12:37:05 -0500, B. Server wrote:
>
>> On Mon, 08 Apr 2013 14:11:05 -0600, Janet Bostwick
>> <nos...@cableone.net> wrote:
>>
>> [...]
>>>> -sw
>>> I bought a Costco ham for New Year and it was delicious and everything
>>> you would want a ham to be. Winco had Cooks hams at $.99/pound and I
>>> thought, how bad could it be? Bad, let me say bad, bad, bad. Never
>>> again for Cooks.
>>
> can find. Spiral sliced dry out quickly, leftovers suck, and
> sometimes you just don't want 1/4" thick sliced ham.
>
> It also costs manufacturers more to spiral slice. Not only for the
> equipment, but many of them get mucked up during the process and have
> to be sold cheaper as ends and pieces.
>
> -sw
>
My mom bought a spiral sliced ham for Easter dinner and nearly half of
it wasn't sliced at all. Is that supposed to be the best of both worlds
or a lazy butcher? :)
> On Tue, 09 Apr 2013 12:37:05 -0500, B. Server wrote:
>
>> On Mon, 08 Apr 2013 14:11:05 -0600, Janet Bostwick
>> <nos...@cableone.net> wrote:
>>
>> [...]
>>>> -sw
>>> I bought a Costco ham for New Year and it was delicious and everything
>>> you would want a ham to be. Winco had Cooks hams at $.99/pound and I
>>> thought, how bad could it be? Bad, let me say bad, bad, bad. Never
>>> again for Cooks.
>>
>> Were you able to find a Costco ham that was not spiral sliced? I
>> couldn't and so we had lamb. Preslicing has to rank as one of the
>> worst food preparation ideas of all time.
>
> I agree. I never buy spiral sliced hams, but sometimes that all you
>> couldn't and so we had lamb. Preslicing has to rank as one of the
>> worst food preparation ideas of all time.
>
> can find. Spiral sliced dry out quickly, leftovers suck, and
> sometimes you just don't want 1/4" thick sliced ham.
>
> It also costs manufacturers more to spiral slice. Not only for the
> equipment, but many of them get mucked up during the process and have
> to be sold cheaper as ends and pieces.
>
> -sw
>
My mom bought a spiral sliced ham for Easter dinner and nearly half of
it wasn't sliced at all. Is that supposed to be the best of both worlds
or a lazy butcher? :)
djs...@aol.com
Apr 9, 2013, 7:55:21 PM4/9/13
to
On Apr 8, 2:31 pm, Sqwertz <swe...@cluemail.compost> wrote:
> Smithfield brand wet cured hams used to be "In Natural Juices" - the
> best grade of ham with less than 7% water added (absorbed during the
> curing process). Now they are "Water added" which means between
> 7-15%. Cooks brand hams used to be "Water Added", but now it is a
> "Ham and Water Product - _23%_ of weight is added ingredients (mostly
> water). Some of those brands of prefab boiled/Danish ham lunchmeats
> are up to 35% added water. It's like a race to see who can make the
> cheapest ham.
>
> Here's the most recent Cooks brand ham label.
>
> http://www.flickr.com/photos/sqwertz/8631414753/in/photostream/lightbox/
>
> Also note how those Walmart idiots can't even do simple math. I don't
> know how they came up with those numbers, but in the end this was
> $1.10/lb. And these hams will last 3-4 weeks past the sell-by date as
> long as the package isn't compromised.
>
> Smithfield brand wet cured hams are still the better ham and both are
> priced the same. Stronger flavor, less water, and not pre-cooked.
> Cooks also doesn't distinguish between a butt half and shank half and
> charges the same price for both.
>
> -sw
I bought a Smithfield ham butt portion for Christmas. It was the best
> Smithfield brand wet cured hams used to be "In Natural Juices" - the
> best grade of ham with less than 7% water added (absorbed during the
> curing process). Now they are "Water added" which means between
> 7-15%. Cooks brand hams used to be "Water Added", but now it is a
> "Ham and Water Product - _23%_ of weight is added ingredients (mostly
> water). Some of those brands of prefab boiled/Danish ham lunchmeats
> are up to 35% added water. It's like a race to see who can make the
> cheapest ham.
>
> Here's the most recent Cooks brand ham label.
>
> http://www.flickr.com/photos/sqwertz/8631414753/in/photostream/lightbox/
>
> Also note how those Walmart idiots can't even do simple math. I don't
> know how they came up with those numbers, but in the end this was
> $1.10/lb. And these hams will last 3-4 weeks past the sell-by date as
> long as the package isn't compromised.
>
> Smithfield brand wet cured hams are still the better ham and both are
> priced the same. Stronger flavor, less water, and not pre-cooked.
> Cooks also doesn't distinguish between a butt half and shank half and
> charges the same price for both.
>
> -sw
ham I've had in a long time. It actually tasted like ham. So many
hams nowadays have that fake smokey taste and are too sweet. Honey
hams are the worst. The ones I've eaten have all had the texture of
rubber.
Helpful person
Apr 10, 2013, 8:08:22 AM4/10/13
to
On Apr 9, 7:55 pm, "djs0...@aol.com" <djs0...@aol.com> wrote:
> I bought a Smithfield ham butt portion for Christmas. It was the best
> ham I've had in a long time. It actually tasted like ham. So many
> hams nowadays have that fake smokey taste and are too sweet. Honey
> hams are the worst. The ones I've eaten have all had the texture of
> rubber.
Then try buying from a good butcher.
> I bought a Smithfield ham butt portion for Christmas. It was the best
> ham I've had in a long time. It actually tasted like ham. So many
> hams nowadays have that fake smokey taste and are too sweet. Honey
> hams are the worst. The ones I've eaten have all had the texture of
> rubber.
B. Server
Apr 10, 2013, 10:18:56 AM4/10/13
to
you. A spiral sliced ham is not a very accomodating shape to tie
tightly. My experience has been that the hams dry out too quickly
and, as Squertz says, "the leftovers suck". They are typically
completely dry and leathery for 1-2 inches on the outside and
overcooked on the inside.
I too, sometimes remove a standing rib roast from the ribs, season,
and retie it. What I do not do is slice the roast into a couple dozen
1/4in slices before lashing it back together and roasting. There is a
reason for this.
-BS
B. Server
Apr 10, 2013, 10:20:31 AM4/10/13
to
On Tue, 09 Apr 2013 19:53:23 -0400, Cheryl <jlhs...@hotmail.com>
wrote:
>On 4/9/2013 2:16 PM, Sqwertz wrote:
>
[...]
-BS
wrote:
>On 4/9/2013 2:16 PM, Sqwertz wrote:
>
>> -sw
>>
>My mom bought a spiral sliced ham for Easter dinner and nearly half of
>it wasn't sliced at all. Is that supposed to be the best of both worlds
>or a lazy butcher? :)
I would call it a step in the right direction...
>>
>My mom bought a spiral sliced ham for Easter dinner and nearly half of
>it wasn't sliced at all. Is that supposed to be the best of both worlds
>or a lazy butcher? :)
-BS
Pete C.
Apr 10, 2013, 8:20:50 PM4/10/13
to
last CT trip. Worse yet my favorite maple syrup supplier was sold out. I
did make it to the Granville Country Store though for some excellent
cheddar.
Ed Pawlowski
Apr 10, 2013, 11:11:26 PM4/10/13
to
On Wed, 10 Apr 2013 19:20:50 -0500, "Pete C." <aux3....@snet.net>
wrote:
>
>Nodine's is good stuff eh? Unfortunately I didn't make it there on my
>last CT trip. Worse yet my favorite maple syrup supplier was sold out. I
>did make it to the Granville Country Store though for some excellent
>cheddar.
Second trip to Nodines and I stocked up on even more stuff this time.
Bacon, sausages, loin, duck breast, etc.
Your maple syrup guy will be restocked soon. It is a good season this
year with lots of sap flowing. I get the grade B.
wrote:
>
>Nodine's is good stuff eh? Unfortunately I didn't make it there on my
>last CT trip. Worse yet my favorite maple syrup supplier was sold out. I
>did make it to the Granville Country Store though for some excellent
>cheddar.
Bacon, sausages, loin, duck breast, etc.
Your maple syrup guy will be restocked soon. It is a good season this
year with lots of sap flowing. I get the grade B.
Message has been deleted
Nunya Bidnits
Apr 13, 2013, 1:19:45 PM4/13/13
to
Sqwertz <swe...@cluemail.compost> wrote:
> Smithfield brand wet cured hams used to be "In Natural Juices" - the
> best grade of ham with less than 7% water added (absorbed during the
> curing process). Now they are "Water added" which means between
> 7-15%. Cooks brand hams used to be "Water Added", but now it is a
> "Ham and Water Product - _23%_ of weight is added ingredients (mostly
> water). Some of those brands of prefab boiled/Danish ham lunchmeats
> are up to 35% added water. It's like a race to see who can make the
> cheapest ham.
>
> Here's the most recent Cooks brand ham label.
>
> http://www.flickr.com/photos/sqwertz/8631414753/in/photostream/lightbox/
>
> Also note how those Walmart idiots can't even do simple math. I don't
> know how they came up with those numbers, but in the end this was
> $1.10/lb. And these hams will last 3-4 weeks past the sell-by date as
> long as the package isn't compromised.
>
> Smithfield brand wet cured hams are still the better ham and both are
> priced the same. Stronger flavor, less water, and not pre-cooked.
> Cooks also doesn't distinguish between a butt half and shank half and
> charges the same price for both.
>
> -sw
This time every year, my Price Chopper store has leftover Burgers Smokehouse
> Smithfield brand wet cured hams used to be "In Natural Juices" - the
> best grade of ham with less than 7% water added (absorbed during the
> curing process). Now they are "Water added" which means between
> 7-15%. Cooks brand hams used to be "Water Added", but now it is a
> "Ham and Water Product - _23%_ of weight is added ingredients (mostly
> water). Some of those brands of prefab boiled/Danish ham lunchmeats
> are up to 35% added water. It's like a race to see who can make the
> cheapest ham.
>
> Here's the most recent Cooks brand ham label.
>
> http://www.flickr.com/photos/sqwertz/8631414753/in/photostream/lightbox/
>
> Also note how those Walmart idiots can't even do simple math. I don't
> know how they came up with those numbers, but in the end this was
> $1.10/lb. And these hams will last 3-4 weeks past the sell-by date as
> long as the package isn't compromised.
>
> Smithfield brand wet cured hams are still the better ham and both are
> priced the same. Stronger flavor, less water, and not pre-cooked.
> Cooks also doesn't distinguish between a butt half and shank half and
> charges the same price for both.
>
> -sw
whole country hams. Not as easy to work with, but these have great flavor.
They will gradually drop the price on them. Right now they are $2.39 IIRC.
Last year they eventually went below two bucks and that's when I bought one.
No added liquids. ;-)
MartyB
Message has been deleted
graham
Apr 30, 2013, 12:04:59 PM4/30/13
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1ti40ogu5t8dd$.dlg@sqwertz.com...
> On Mon, 8 Apr 2013 15:20:25 -0500, Sqwertz wrote:
>
>> On Mon, 08 Apr 2013 14:54:21 -0400, Cheryl wrote:
>>
>
>> On Mon, 08 Apr 2013 14:54:21 -0400, Cheryl wrote:
>>
>> Final price was $15.44 divided by 13.94 pounds. Do you need to go to
>> Walmart skool, too? ;-)
>
> Here's some more of that elusive 'Walmart Math' from my Sam's Club
>> Walmart skool, too? ;-)
>
> receipt:
>
> http://tinypic.com/view.php?pic=rgza15&s=5
>
> Everything they do is with a dead brain - even their programmers are
> paid minimum wage.
>
And they are responsible for 1% of China's GNP and you wonder why the
unemployment rate is so high in the US!
sf
Apr 30, 2013, 12:30:03 PM4/30/13
to
On Tue, 30 Apr 2013 10:04:59 -0600, "graham" <g.st...@shaw.ca> wrote:
> And they are responsible for 1% of China's GNP and you wonder why the
> unemployment rate is so high in the US!
>
Nobody wonders, really. Walmart is a symptom. We only need to look
> And they are responsible for 1% of China's GNP and you wonder why the
> unemployment rate is so high in the US!
>
at Wall Street to see the cause and at congress to see why this has
continued for so long.
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