Shopping for food here in Arizona is both a luxury and a chore. In order for me to collect the essentials for Caroline and my diet, I have more than a dozen locations I visit to find my desired ingredients. At the moment, I’m fasting which should be an indicator to my lizard brain to NOT visit anywhere that serves or sells food of any kind, but it’s inevitable that towards the end of food deprivation I go a bit nuts. The photo above represents a few things from nearly half-a-dozen shops I’ve patronized in the past 24 hours.
On the left is a loaf of German coarse rye bread from Heidelberg Bakery, the yellow container of Goldsaft sugarbeet syrup is from the same place. The ginger required me to visit three Asian stores as one had ginger that was drying out, the other had this rhizome that had experienced freezing which made it slimy, and then finally at H-Mart Korean grocery, I was able to nab the 11 pounds I require for a Burmese salad ingredient I need to replenish. While at H-Mart I also picked up silky tofu we use in the Korean dish Sundubu Jigae I’ve mentioned here before. The pomegranate and cashews are from Costco. There’s a bag of Khatta Meetha and a jar of Gujarati Methia Mango Pickle, both of Indian origins that Caroline and I bought at Turmeric Indian Cash & Carry. Below the pickle is a Chinese Szechuan Pepper Pickle we purchased at Lee Lee’s Asian Grocery where the Mae Ploy Panang Curry Paste was also found. The black currant compote from Poland was also found at Lee Lee’s but typically we’ll fetch that kind of stuff from somewhere like our nearby Balkan Bakery or another Eastern European grocer. Finally, the Rhubarb soda is definitely not from America and had to be ordered through Amazon like so many other things including our favorite Italian vinegar, bulk Himalayan salt, peppercorns from the four corners of the earth, two-year aged soy sauce, and various bulk and ethnic items.
But we’re not done. Not only did I buy other stuff at all those stores while I was out shopping, part of our repertoire includes stops at Whole Foods, a Carniceria around the corner, Food City (another Mexican-centric store), Mekong (Vietnamese-centric), and Nelson’s Fish Market, along with some of the traditional American grocery stores. Other online sources include Mangalitsa Estates for their pork (just look up Mangalitsa pig to see them), a place called Walleye Direct where we buy frozen walleye and perch, two different California growers from whom we buy bulk almonds and walnuts, Honey Pacifica because only eucalyptus honey will do, and Alma Gourmet when you’ve just got to have authentic Guanciale (pork jowl) from Italy.
This list is hardly definitive but is merely an example of some of the sources we are able to utilize. It is also meant to be a reminder to myself how fortunate Caroline and I are to be willing to take advantage of the food diversity we have access to. Certainly, a fair amount of time has to be invested in learning about the ingredients we have grown fond of or have an interest in while the time to collect these foodstuffs must be taken into account, but the luxury of sampling the breadth of earth’s many cultural offerings is never lost on us. While certain items can be pricey such as the two-year-old soy sauce, vinegar, Mangalitsa, and various German foods, the secret of it all is that Asian, Indian, and Hispanic stores have incredible bargains due to the way their commodities are bought, i.e., bulk as nobody only buys a pound of rice, an ounce of turmeric, or canned beans when dry beans in a 20-pound bag are so cheap.
There’s another reason for this post and that is the sense of disappointment we encounter when shopping in the various ethnic grocery’s around the Phoenix, Mesa, Tempe area. You see, we often notice that we are but a couple of a small handful of white customers. Many of the other white customers are with spouses of various ethnicities so that’s their way in. The black people we see shopping in these shops are often Guyanese, Jamaican, or African and are well accustomed to buying whole fish, goat, various organ meats, and bulk spices that help flavor the world’s foods beyond salt and pepper. The problem is that the dominant cultures are not present which means they are stuck in their tiny patterns of eating what they know and not supporting these stores that offer us culinary luxuries from around the world that we can try in our own homes.
