Bulk email marketing

When buying in the market in bulk, I notice salted is generally cheaper than unsalted cashews in terms of price per weight.

Does it indicate that that salted cashews are lower in quality?

You know how there are some silly things that JUST BOTHER YOU?? This is one of mine.

I have wondered for years why, in North America (as far as I have seen) consumer food markets, with exception of some Asian markets perhaps, never label “surimi” as “surimi” on packages of surimi??? In fact I have many times ordered some surimi displayed at supermarket fish counters and the employees didn’t
know what I was talking about. Yet if you go to a seafood show,
companies selling surimi identify it as such. “Surimi” is an easy Japanese word to pronounce in the official North American languages of English, Spanish and French, and in most other languages as well, and the product was invented 900 years ago.
So why doesn’t the FDA, and the equivalent governmental agency of Canada (I’m not sure about Mexico) not require “surimi” as the identity of the product, on packages (and deli/fish counter trays when/where sold bulk) of the stuff?? “Surimi” could be modified by currently used words.

We’ve recently combined households, 4 1/2 adults and 4 kids. We have a food budget of $300 a month.

Without a garden (since frost just killed everything) or farmer’s market, what are some suggestions for healthy, filling, affordable meals?

I can get quite a bit of things in bulk thanks to Costco/SAMS kind of places, but I haven’t actually been in one yet to know about their prices. I can get fresh things like potatos, rice, apples etc.. in huge 50lbs bags for a good price, but how do I store them so that they don’t go bad?

I want to experiment on a food product for market.

their kids to play in the bulk food bins at the super market like they are a sand box. Drool, boogers, disease.

I love steak and freeze it a lot sometimes when I buy in bulk. I know that the best way to defrost it is to leave it in the fridge for a day or two…however, sometimes I forget and when I want steak that night, I will just take it out and leave it on the counter for 3-4 hours. The steak is always vacuum wrapped – either I buy it at the market that way or I seal it myself with my food vacuum sealer.

So is it OK to do this? I would think that if it’s sealed it’s better since it will inhibit bacterial growth. Does it reduce the steak quality at all?