Inflation Hits NYC’s Bodega Favorite: Bacon, Egg and Cheese

Robert Bumsted wrote . . . . . . . . .

Ah, the bacon, egg and cheese. The classic bodega breakfast sandwich is a staple in many a New Yorker’s diet. It’s easy to make, easy to eat on the go and cheap — although not as cheap as it used to be.

To keep up with today’s levels of inflation due to the pandemic and Russia’s war with Ukraine, bodega owners are faced with no choice but to raise the prices of their famously low-priced breakfast sandwiches.

“Bacon, egg and cheese — you can’t take that sandwich away,” said Francisco Marte, who owns a bodega in the Bronx. “That’s the favorite sandwich for the New Yorkers.”

Marte has had to increase prices on everything from sugar to potato chips — and the cost of his bacon, egg and cheese sandwich is up from $2.50 to $4.50.

At the wholesale level, inflation climbed 11.3% in June compared with a year earlier, the U.S. Department of Labor reported. Producer prices have surged nearly 18% for goods and nearly 8% for services compared with June 2021.

“These things happen. And normally, in normal times, the supply chain is able to absorb some of that shock,” said Katie Denis, a spokesperson with the Consumer Brands Association, a trade group representing food, personal care and cleaning companies. “Right now, there’s just no slack.”

Frances Rice, who stopped by Marte’s bodega for a bacon, egg and cheese, says she’s trying to work out how to cope with less slack in her budget as prices rise. She says there’s always a silver lining.

“It means that I buy a good breakfast and stretch it to lunch and don’t eat again until I get home, which means I lose weight,” she said. “Got to look at the brighter side of things, because you know what? Either way, if you got to move, you’ve got to pay. If you’re hungry, you have to eat.”

Source: AP





Take-out Bento of Sapporo Park Hotel in Japan

The main dish is Hokkaido Beef Sirloin Steak with House Sauce.

The price is 2,000 yen (tax included).





Chemicals Produced in the Gut after Eating Red Meat May Contribute to Heart Disease Risk

Chemicals produced by microbes in the digestive tract may be partly responsible for the increased heart disease risk associated with higher consumption of red meats such as beef and pork, a new study suggests.

Cardiovascular disease – which includes heart attacks and strokes – is the leading cause of death in the U.S. and around the world. As people age, their cardiovascular disease risk increases.

But risks can be lowered by eating a diet emphasizing fruits and vegetables, legumes, nuts, whole grains, lean protein and fish, staying physically active, getting enough sleep, maintaining a healthy body weight, not smoking and properly managing blood pressure, cholesterol and blood sugar levels.

“Most of the focus on red meat intake and health has been around dietary saturated fat and blood cholesterol levels,” study co-author Meng Wang said in a news release. Wang is a postdoctoral fellow at the Friedman School of Nutrition Science and Policy at Tufts University in Boston.

“Based on our findings, novel interventions may be helpful to target the interactions between red meat and the gut microbiome to help us find ways to reduce cardiovascular risk,” she said.

The study was published in the American Heart Association journal Arteriosclerosis, Thrombosis, and Vascular Biology.

Prior research has shown some chemical byproducts of food digestion, called metabolites, are associated with a higher cardiovascular disease risk. Trimethylamine N-oxide, or TMAO, is a metabolite produced by gut bacteria to help digest red meat. High blood levels of TMAO may be associated with higher risk for cardiovascular disease, chronic kidney disease and Type 2 diabetes.

In the new study, researchers measured metabolites in the blood samples of nearly 4,000 people in the Cardiovascular Health Study, which investigated risk factors for cardiovascular disease in adults age 65 and older.

Study participants, who were an average 73 years old at the study’s onset, were recruited from Sacramento, California; Hagerstown, Maryland; Winston-Salem, North Carolina; and Pittsburgh. They were followed for an average of 12.5 years and in some cases up to 26 years.

Participants answered questionnaires about their dietary habits, including how often they ate foods such as red meat, processed meat, fish, poultry and eggs.

Eating more meat – especially red meat and processed meat – was associated with a higher risk for atherosclerotic cardiovascular disease. The risk was 22% higher for about every daily serving.

The increase in TMAO and related metabolites associated with eating red meat was responsible for one-tenth of the higher cardiovascular risk, according to the study.

Researchers also found evidence that blood sugar levels and inflammation may play a more important role in linking red meat consumption to cardiovascular risk than blood cholesterol or blood pressure.

The findings suggest a need for more research into the different chemicals that may play a role in red meat consumption, the authors said.

“Research efforts are needed to better understand the potential health effects,” Wang said.

Source: American Heart Association





Beijing-style Stir-fried Shredded Pork


300 g pork fillet
5 sprigs spring onion
20 g ginger, shredded
1 tbsp sweet bean paste (甜麵醬)


1/2 tsp salt
1/2 tsp sugar
2 tsp light soy sauce
1 tsp sesame oil
dash ground white pepper
3 tbsp water
2 tbsp egg white
3 tbsp cornstarch
1-1/2 tsp oil


5 tbsp chicken broth
1/2 tsp chicken broth mix
2 tsp sugar
1/2 tsp dark soy sauce
1 tsp sesame oil
dash ground white pepper
1/2 tbsp cornstarch


  1. Cut the pork lengthwise into shreds. Add marinade ingredients and stir well. Set aside for about 30 minutes.
  2. Cut spring onions into shreds.
  3. Mix sauce ingredients in a small bowl. Stir well thoroughly into gravy. Set aside.
  4. Stir-fry the pork shreds in a wok with 2 tbsp hot oil for about 1 minute. Remove.
  5. Leaving about 1 tbsps of oil in the wok, saute ginger shreds and sweet bean paste until fragrant. Add pork, 1/2 tbsp Chinese wine and sauce. Stir-fry until the pork is done. Mix in the spring onions shreds. Stir-fry to combine. Remove and serve right away.

Source: Recipes of Hong Kong Master Chefs

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