I agree that the markets do not have many of the cuts of meat we grew up with---we would make a huge pot roast with 7 bone or chuck meat, plenty of meat and fork tender when cooked--none to be found. I go to a meat market(specialty cuts) once a month and get the meat cut to my specs--no waste and I am happy----I don't eat a lot of meat but I want good meat for the prices they get. When I was first married the local butcher used to sell ground chuck ,three pounds for a dollar on special! It was the best for burgers, meatloaf, to mix with veal and pork for meatballs, imagine getting 3 lbs. of anything for a dollar now? I like to cook a big brisket when we barbeque and you can't find them anyplace up here-have to order from meat market ahead of time! What do they do with all these cuts of meat we do not see in the cases at the markets? I have always love what we here call New York Sirloin steaks--thick cut(2 inches thick, nicely marbled, marrow bone on small end)we always had them-now sometimes they have them on special but I have to go have them cut most of the time. Maybe they do other things with these old cuts but they get harder to find all the time. Living near the coast I love all fish and it is also harder to find-they sell foreign fish from all over but not as much cod and halibut etc. seems they have sales on tilapia and another fish I forget the name of--not local--why not sell what is fresh here? Also produce-it is so old when we get it---you have to pick over everything you buy! My relatives send me grapefruit, lemons and oranges every March from their trees in AZ.-how much fresher and better these are---I the getting store-bought after eating them. I am looking forward to farm stands and farmers markets in my area to get good local produce, honey and cheeses. So glad I am not raising my four sons in this day and age--I would not be able to afford to feed them the meals I raised them on-it is brutal the prices to buy healthy food! I hope I can grow a few fresh veggies for myself this year! Helen