This is where I'm always curious to see what other dynamics are going on in other places, I don't know how else to say it except that has absolutely not been my

This is where I'm always curious to see what other dynamics are going on in other places, I don't know how else to say it except that has absolutely not been my experience. In live in just normal midwest suburbia, so if there's places living with that, I should really count my blessings I don't. With a lot of these things nowadays, I've been looking at my receipt data and rooting through FRED, and obv the absolute numbers are probably not going to be bang-on, but the percentages are definitely pretty similar. So yeah, it's not fantastic, but FRED data for chicken, beef, sirloin is like 20%, 26%, 51% in two years, which agrees pretty well with what little data I personally have, or their estimate is a fair bit higher for the sirloin (also prob hard to estimate since I wouldn't treat it like as much a commodity as ground beef). Milk is a similar story, FRED has like 40% in two years, knock on wood I don't think I've observed that, but dairy might be a midwest speciality for these purposes. whole chicken, beef, sirloin. https://fred.stlouisfed.org/series/APU0000706111 https://fred.stlouisfed.org/series/APU0000706111 https://fred.stlouisfed.org/series/APU0000703112 https://fred.stlouisfed.org/series/APU0000703112 https://fred.stlouisfed.org/series/APU0400703613 https://fred.stlouisfed.org/series/APU0400703613