The REAL Story of the Bumblebee Tuna Recall Controversy: What it (Subtly) Teaches Us About Branding, Product Differentiation and Third-Party Manufacturing

There was a hidden issue in last week’s Bumblebee Tuna recall. It had nothing to do with food safety and everything to do with consumer empowerment. And you had to pay close attention to the facts to see it.

The conclusion? Bumblebee’s tuna recall makes a deafening case for why you should ignore branding. Completely.

Here’s why: Bumblebee was using a third-party canning company named Tri-Union Seafoods to produce their product. In addition, Tri-Union Seafoods was also making canned tuna for Chicken of the Sea. As we know, the tuna recall affected both brands.

What this means, then, is tuna labeled under both brands was processed and canned through the same machines at the same manufacturing facility. It’s also highly likely that Tri-Union makes canned tuna for other companies, including many store brands or generic brands in what’s called “private label manufacturing.”

The stuff is all made at the same facility. And none of it is actually made by the companies that own the brands!

And yet it’s sold to you on your grocery store shelves under various labels from various companies at prices varying by thirty, forty, even fifty percent.

Canned tuna, therefore, is now outed as yet another undifferentiated commodity product, branded, labeled and sold as faux-differentiated to consumers. We can now clearly see there is essentially zero difference between Bumblebee, Chicken of the Sea and any equivalent store brand.

If you still need more proof that branded consumer products are almost never worth a premium price, I can’t help you. I simply cannot help you.

This should change everything about how you perceive brands. When a paper label and a 40% higher price is the only difference between one product and another, why not embrace brand disloyalty? Shouldn’t you be rightly suspicious of paying extra... for no reason whatsoever?

Said even more strongly, you can confidently dismiss the branding, the premium pricing, or any of the various quality signals consumer products companies try to use to extract higher prices from you. You can dismiss all of it, and simply buy whichever product is on sale or costs the least on the day you happen to be shopping. In almost all cases, you’ll get a product of equivalent, if not identical, quality.

The central concept here, the idea I really want readers to bring home with them, is this: Across most consumer product categories, the generic product and various branded products sitting right next to each other on your store shelves are often made by the same third-party manufacturer. Many expensive branded products aren’t even made by the company that owns the brand. And it is becoming more and more common throughout the consumer products industry for well-known household brands to contract out practically their entire business to third-party manufacturers. [See here for more on this, and the story of one food company that embraced this strategy early on.]

Which means the brand, the label, and the premium pricing strategy are nothing more than fetishes for quality. They are cognitive shorthand. They influence us into falsely presuming the product is of higher quality, and that it’s therefore worth a significantly higher price.

Finally, please keep in mind: now that more and more companies have converted to third-party manufacturing, and as it becomes more and more painfully obvious to consumers they’ve done so, this strategy becomes all the more naked.

We consumers are following labels and fetishes, and we’re not receiving fair value in return. Do not mindlessly submit to brand-based purchasing.

Readers, what do you think? Share your thoughts!


Read Next: The Illusion of Control and How It's Used Against You


How can I support Casual Kitchen?
Easy. Do all your shopping at Amazon.com via the links on this site! You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

CK Links--Friday March 25, 2016

Links!

Don't forget: The easiest way to support Casual Kitchen is to buy your items at Amazon using the various links here. Just click over to Amazon, and EVERY purchase you make during that visit pays a modest affiliate commission to support my work here. Best of all, this comes at zero extra cost to you. As always, I welcome your thoughts.

PS: Follow me on Twitter!

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First: Jayson Lusk, author of The Food Police, has a brand new book out: Unnaturally Delicious. Have a look!

Related: Striking--and cost-effective--innovations in chicken housing. (Jayson Lusk)

An easy, interesting coffee idea for Easter time: Cadbury Creme Egg Coffee. (Brewed Daily)

Most people at the gym spend most of their time on their phones or on their butts. Here’s a better idea for better workouts: active recovery. (Neat Strength)

Even if soda taxes don’t change our health or habits, they do have other benefits. (Vox)

What to look for in a good, cheap bottle of wine. (Thrillist, via 1 Wine Dude) Speaking for us here at CK, we’ve always had great luck and amazing value from Chilean Carmeneres and Argentine Malbecs.

Getting help with my growing insomnia issue. Useful advice here. (100 Days of Real Food)

An anti-reading list. (Motley Fool)

Can close friends who you don’t see often really give you emotional sustenance? (Ben Casnocha)





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How can I support Casual Kitchen?
Easy. Do all your shopping at Amazon.com via the links on this site! You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

Bumblebee Does a Very Public Recall of Canned Tuna. Does This Make You Feel Good (Or Bad) About Our Food Supply?

Readers, take a look at this recent news story from CNN about a recall of canned tuna:

Bumblebee Foods, Tri-Union Seafoods Recall Canned Chunk Light Tuna

To me, it's impressive that all of this information is available about a can of tuna sitting on your store shelf: the specific lots, the codes to each lot and so on. But what's even more impressive to me is the involved companies' willingness to go public--very public--with the recall.

By comparison, do you remember the so-called "tomato recall" back in 2008? The one handled so poorly that authorities couldn’t even trace the right vegetable? It turned out it wasn't tomatoes at all, but rather jalapenos that were the source of the contamination. Worse still, the "discovery" of that contamination only began long after people started getting sick.

Here, the tuna recall was anticipatory. It happened before anyone got sick, and it's plausible, even likely, that no one would have even gotten sick in the first place.

I'm sure this post sounds like I'm on Big Food’s payroll, that I've suddenly and inexplicably dropped my consumer empowerment philosophy and sold out to greedy corporate interests. Perhaps. And yet objectively, on some level, this little tuna recall is a small miracle. It's a miracle of high-quality manufacturing, of tracking products and shipments, of knowing what you made, and when you made it. And of being willing to tell the media and the public ahead of time, rather than following the all-too-typical corporate playbook of going radio silent, crossing your fingers... and hoping nobody gets seriously ill.

And yet, after reading the above article from CNN, and despite the fact that I'm intellectually well aware that these companies did the right thing and that our canned tuna supply is safe, the next time I open up a can of tuna, regardless of the brand, I'll make a mental association with this story, and I'll get a vaguely icky feeling, as if that next can of tuna is somehow contaminated too.

It's like these companies can't win for trying. They look bad even when they're perfectly anticipatory and no one gets sick.

Readers, what do you think about all this?

PS: There's one more angle to this story that ties in strikingly with one of Casual Kitchen's most important themes. Stay tuned for next week's post!


How can I support Casual Kitchen?
Easy. Do all your shopping at Amazon.com via the links on this site! You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

CK Links--Friday March 18, 2016

Links!

Don't forget: The easiest way to support Casual Kitchen is to buy your items at Amazon using the various links here. Just click over to Amazon, and EVERY purchase you make during that visit pays a modest affiliate commission to support my work here. Best of all, this comes at zero extra cost to you. As always, I welcome your thoughts.

PS: Follow me on Twitter!

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Food/Health:
Are you hungry, really? How we lost touch with a basic instinct. (Furthermore)

A broader perspective on the quality of our food supply. (Backyard Farming)

If a government's aim is to make money, then Mexico's soda tax is a great success. In terms of impacting obesity however... (Food Navigator)

"The next piece to this puzzle is to know that nutrition is barely discussed in most medical schools." (A Sweet Life)

The de-professionalization of medicine. (A Country Doctor Writes)

Other Topics:
The "Tiger Mom tax" on SAT prep courses. Fascinating. (ProPublica)

The entire field of psychological research on human willpower turns out to be utterly baseless. (Slate)

A classic from MMM's archives: Know the difference between your circle of control and your circle of concern. (Mr. Money Mustache)

Chunking and functional fixity: why our writing sucks, and how to make it suck less. Ideas from Steven Pinker's new book The Sense of Style. (Farnam Street)

Bonus: Get 5% better. (Farnam Street)





Got an interesting article or recipe to share? Want some extra traffic at your blog? Send me an email!


How can I support Casual Kitchen?
Easy. Do all your shopping at Amazon.com via the links on this site! You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

Occasional Self-Denial

Skip my daily frappugirlieccino? But it's one of my most important daily pleasures!

Is it? Is it really? The ancient Stoics would likely disagree with you. They'd say that you will appreciate something even more--possibly far more--if you choose to give it up on occasion.

After all, how pleasurable can something truly be if it happens all the time? It's inevitable that you'll grow to take it for granted. And something taken for granted is not an "important daily pleasure."

It's not a pleasure at all. It's a habit.

While we almost never buy frappugirlieccinos here at CK (not that there's anything the least bit wrong with them of course), we are known to indulge in fancy coffee. We'll enjoy a pot of Kona coffee on occasion to make a given morning all the more special. And on many a morning I will make an eighty second latte for Laura, a frothy and altogether unmasculine concoction to help her build up the courage to get out of bed.

But we make sure not to drink the best coffee every day. On most days we drink a basic, grocery store-caliber commodity coffee.

Substituting generic coffee or skipping a daily frappugirlieccino might seem like minor, even trivial, things to do. But they are metaphors. These small acts of self-denial are important, because they help us grasp how many of the great pleasures of modern life we take entirely for granted.

Further, it's one thing to take something for granted. It's another thing entirely to not even realize you've been taking things for granted in the first place. For us, the practice of occasional self-denial isn't just a step toward being more grateful. It's also a step toward being more mindful and meta-aware.

And it goes without saying that a more grateful and mindful life is, by definition, a more enjoyable and better-lived life.

Finally, we can go a step further. Stoic self-denial offers us one more advantage, a big one for Casual Kitchen readers: it saves you money.

Huh? A practice that saves a few bucks while increasing your gratitude and enjoyment of life? When they say Stoicism is a truly practical philosophy, they weren't kidding.

So, where else might we exercise occasional self-denial in daily life, in an effort to maximize enjoyment, minimize taking things for granted--and even save a little money while we're at it? A few ideas to get started:

Alcohol:
Examples might be periodic self-denial of a post-work alcoholic beverage. Or, giving up alcohol for a weekend, or a week, or even for a 30 day trial. Who wouldn't want to get more pleasure out of truly glorious beverages like beer? And wine?

Chocolate:
Long ago, I did a 30 day trial here at Casual Kitchen of giving up chocolate. It turned out that one of the more pleasurable experiences in my life was opening up and eating a single square of Dove dark chocolate at the very moment those 30 days were up.

Television/media/video games:
Uhhh, speaking solely for myself, a Facebook game called Candy Crush comes to mind, a game that has become a daily "habit" with me, offering no pleasure at all. Giving it up, even occasionally, would provide obvious benefits.

Swearing:
I've been ruminating about a Friday Links article I linked to recently about swearing, and I'm wondering if I might be able to dramatically increase the pleasure I derive from swearing by going a full day once in a while without swearing.

Readers, what about you? Where in your life would you consider an act of Stoic self-denial?

This post owes a debt of gratitude to William Irvine and his extraordinary book on Stoicism, A Guide to the Good Life: The Ancient Art of Stoic Joy. On the concept of self-denial, see chapter 7.





How can I support Casual Kitchen?
Easy. Do all your shopping at Amazon.com via the links on this site! You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

CK Links--Friday March 11, 2016

Links!

Don't forget: The easiest way to support Casual Kitchen is to buy your items at Amazon using the various links here. Just click over to Amazon, and EVERY purchase you make during that visit pays a modest affiliate commission to support my work here. Best of all, this comes at zero extra cost to you. As always, I welcome your thoughts.

PS: Follow me on Twitter!

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"We can't keep losing farms and farmland!" bleats a Cornell agri-intellectual. (The Hill)

On the contrary, the farm data isn't dire in the least. (Jayson Lusk)

Subtle truths about fasting that nobody talks about. (Vox)

BMI is a terrible measure. (FiveThirtyEight)

Related: Your body weight is a terrible measure too. (Casual Kitchen)

Interesting article on the short, pointless life of the heavily-marketed beverage Zima. (Mental Floss)

"Today I did 63 pushups." Excellent psychological insights here. (50by25)

This isn't a preachy list of the miraculous health benefits of giving up alcohol. (Greatist)

Book Recommendation: Damn Right: Behind the Scenes with Berkshire Hathaway Billionaire Charlie Munger by Janet Lowe

Useful, interesting biography of one of my investing heroes, Charlie Munger. Munger is an unusual guy, with a personality that's hard to pigeonhole: part acerbic wit, part gruff impatience but also part educator and part philanthropist. Includes a striking tidbit that Munger once gave author Robert Cialdini a share of Berkshire Hathaway stock because he liked and admired Cialdini's work. Recall that we've discussed the ideas in Cialdini's book before here at CK and we're big fans of Cialdini's pro-consumer thinking too.




Got an interesting article or recipe to share? Want some extra traffic at your blog? Send me an email!


How can I support Casual Kitchen?
Easy. Do all your shopping at Amazon.com via the links on this site! You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

How to Resuscitate a Tired-Looking Old Sponge and Make it Like New Again

Readers, just a quick post today on how to get a lot more mileage out of a common household sponge.

We all know that a kitchen sponge can start to look a little worn down over time. After washing enough dishes and wiping down enough counters and stovetops, a standard sponge will start to get stained and beat-up looking.

Heck, it may even start to smell a little "off" ... for lack of a better word.

There's an easy fix for this that will return your sponge to like-new condition. You'll get significantly more mileage out of it without having to buy a new one.

It's laughably simple: First, find a bowl big enough to fit the entire sponge. Add about a cup of water and about 1/3 cup of household bleach to the bowl. Squeeze out the sponge, place it in the bowl, and squeeze it a several times in the bleach/water solution to make sure the solution is well absorbed into the sponge. Let it stand for ten minutes or so, flipping it over once or twice, squeezing the sponge a few more times in the solution. Finally, thoroughly rinse and squeeze the sponge carefully under cold running water.

Et voila: You have a new-looking sponge good for quite a bit more use--at the cost of penny or two's worth of bleach. Enjoy!


Read Next: The Top 20 Worst Self-Indulgent Quotes From Michael Pollan's "Cooked"


How can I support Casual Kitchen?
Easy. Do all your shopping at Amazon.com via the links on this site! You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

CK Links--Friday March 4, 2016

Links!

Don't forget: The easiest way to support Casual Kitchen is to buy your items at Amazon using the various links here. Just click over to Amazon, and EVERY purchase you make during that visit pays a modest affiliate commission to support my work here. Best of all, this comes at zero extra cost to you. As always, I welcome your thoughts.

PS: Follow me on Twitter!

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The myth of the salted beans! (Dad Cooks Dinner)

Food journalists everywhere have become Michael Pollanized. (Jayson Lusk)

Chipotle doesn't subject itself to a strict interpretation of non-GMO. (Food Navigator)

Some beverages at Starbucks have as much sugar as a dozen Krispy Kreme donuts. (HuffPo)

The problem of food research funded by food companies. (Vox)

How to love your fate, or: Nietzsche meets Stoicism. (Full Scream)

From the author of the new book The Confidence Game, an insightful article about coincidences and how we're fated to believe in fate. (Undark)

Where does swearing get its power? Long, but very interesting. (Aeon)

A fun website for logic fallacy geeks (uh, like me). (Your Logical Fallacy Is)





Got an interesting article or recipe to share? Want some extra traffic at your blog? Send me an email!


How can I support Casual Kitchen?
Easy. Do all your shopping at Amazon.com via the links on this site! You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

On the Merits of Stock

...SOUP stock! You thought this was going to be an investing post didn't you? Au contraire!

I just got done making one of the best soups I've ever made, and I wanted to share with readers the one simple secret to making the perfect soup.

This was just a humble split pea soup with very basic ingredients: an onion, half a pound of grocery store-quality kielbasa, and a few carrots. I spiced it with some hot pepper flakes, a lot of ground thyme, black pepper and garlic powder. Nothing fancy. And, like most of the simple soups and stews we make here at Casual Kitchen, it was laughably cheap, costing something like 47c a serving.

But what made this soup taste so amazing was this: I used a simple homemade soup stock as the base.

Level up your cooking
This isn't the first time I've written about the merits of using stock rather than water or bouillon as a soup base. I want to re-emphasize this with readers, because homemade stock is easy to make and it adds something amazing, something extra, to soups and stews. It's an easy way to level up the quality of your cooking at practically zero extra cost.

Also, let me be clear: do not buy store-bought stock. It is not worth it. Almost all store-bought stocks contain sugar (sometimes in more than one form), excess salt, artificial flavors and colors and, often, MSG. Blech. Don't pay your hard-earned money for this crap when you can make far better and healthier stock at home for free.

How to make a basic stock at near-zero cost
We've shared various stock recipes here at CK in the past, but I'll share briefly here what I did to produce about 10 cups or so of pork stock, which will be the foundation of perhaps three or four batches of delicious soups in our home in the coming weeks.

First, I decided to cook up a pernil, thanks to stumbling on a doorbuster sale on pork shoulders at my local grocery store. We seasoned and roasted it according to Rosie's Pernil recipe. Then, we saved the bones, the skin and any and all leftover vegetable trimmings we happened to have on hand (often we will save up random vegetable peelings, onion ends, etc., in our freezer for this very purpose).

Then, all you have to do is put everything into a big soup pot, fill with cold water, bring to a boil, cover, and simmer gently for several hours on a lazy afternoon. Let it cool a bit, and then pour it through a colander (fat and all!) into pre-measured plastic freezer containers in sizes of your choosing. A batch of stock usually yields ten to twelve cups, which we freeze in 2- and 3-cup containers.

If you don't like pork, feel free to use bones and trimmings from roasted chicken, turkey, beef or other meats, even seafood. Or, for CK's many vegan and vegetarian readers, you can make an easy basic vegetable stock.

Here's where some readers push back. "I'm busy! I don't have afternoons to kill sitting in the kitchen watching a pot of stock simmering."

Oh, zip it, ye piteous excuse makers! It's not like you have to stare unblinkingly at the pot all day long. You can use this time to cook something else for your family, read a good book, do your taxes, work on a personal writing project, or handle some of your own personal investing. A pot of simmering stock takes just a minute or two of attention every couple of hours or so, just to check that it's simmering sufficiently.

The cost is near zero, but the rewards are priceless. You'll be astounded by the added nuance and flavor enhancement your stock gives to any soup or stew.

"Sausage stock"
A quick coda: A few months ago, Laura and her mother made a mini-pilgrimage to Buffalo, NY, Laura's birthplace and where much of her family is from. While there, they stopped in at the family’s favorite meat shop to pick up what I consider to be the best pork sausage on the face of our green Earth.

Laura brought a couple of pounds home with her, and this past weekend she cooked it up according to the family recipe: boil for an hour and a half in plenty of water.

She didn't realize it at the time, but she'd inadvertently made a big batch of sausage stock!

And she made it at zero cost and at zero extra work. Admittedly, the zero extra work part was because I did all the rest (heh). But hey, we were going to cook the sausage anyway. So instead of pointlessly dumping the "sausage water" right down the drain, I created a use for it by pouring it into a few pre-measured plastic containers to freeze for later use.

And oh what a use it was. This humble little pot of split pea soup, made with modest--even forgettable--ingredients, became something unforgettable, with a flavor literally out of this world. All thanks to a few cups of pork stock and a few cups of sausage stock, substituted for water as the soup's base. It's amazing how something so simple and so easy as a basic soup stock can pay such profound cooking dividends.

Take your cooking up a level or two: use homemade stock. I'm serious, it's magical.


Read Next: The Broken Food Pyramid

And: How To Be a Biased Consumer