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PaperclipPerfector  16d ago (text post)   2423 thread views

Friday Fun Thread for April 17, 2026

Be advised: this thread is not for serious in-depth discussion of weighty topics (we have a link for that), this thread is not for anything Culture War related. This thread is for Fun. You got jokes? Share 'em. You got silly questions? Ask 'em.

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So I came across a reddit thread that discusses something I've been feeling for the past decade or so.

  • Strawberries that are bright red outside, but white inside and have no flavor
  • Bananas that are green and rotten at the same time
  • Kiwis that are partially rock-hard and partially mush
  • Potatoes that wrinkle in a couple day
  • Chicken thighs that maintain a texture more like raw even when cooked to temp
  • Beef that smells foul and is somehow rubbery even when barely cooked

I doubt it's just my city, and I go to several different grocery chains (some better than others), but the frequency with which I encounter the above issues and many more just feels so much higher than 15 years ago. I've gone back and forth about how much of this is bias/nostalgia and how much of this is real, but the more that I eat abroad and the more that I go grocery shopping, the more convinced I get that there has indeed been a significant recent decline in produce quality in the US.

I haven't noticed those particular things, though I may be the wrong person to ask because I never had a very strong sense of taste.

I have however noticed that the types of beef available at most, but not all, of my local grocery stores seems to have changed. Most of the selection used to be in those styrofoam tray things covered with shrink-wrap, and it consisted of ground beef in various semi-random weights and various cuts of steak also in various semi-random weights. Items that seemed as if somebody in a butcher shop somewhere was lopping of cuts of meat and scoops of ground beef onto these trays in a semi-sloppy way, wrapping them, then weighing and labeling them. Now, those items seem to be gone from a number of stores, replaced with similar items in a fancier-looking package and a more mass-produced style. The ground beef is now only in quantities of exactly 1lb, and too bad if you want any fractional quantities. The steaks also seem to have a more uniform style and cost at least double the price too. The other meats I've looked at seem to have some similar changes, but without as much mass-produced uniformity. I do not like this change, and have been doing my purchases of such things from other stores that seem to have better selections.

Beef that's packaged too long greys it's harmless but undesirable to customers. So stores used to have meat cutters who cut and wrapped chunks of beef into packes for sale. Sealed Air figured out a way to fill a sealed container with a mixture of gases that prevents the color change and seal those gasses in the package. That means meat cutting moved to a slaughter house and packaged meat stays in the package much longer.

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