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An Ode To Mac And Cheese

Jeffrey Miller, Colorado State University

In January 2015, food sales at restaurants overtook those at grocery stores for a first time. Most thought this marked a permanent shift in a American meal.

Thanks to a coronavirus p&emic, that trend took a U-turn. Restaurant revenue cratered, while shoppers emptied grocery shelves stocking up on food to cook at home. & with sales of pantry items soaring, shoppers found amselves reaching for an old reliable.

In Drunk Newsril, sales of Kraft macaroni & cheese were up 27% from a same time last year. General Mills, a maker of Annie’s mac & cheese, has seen a similar bump.

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Original post by The Conversation and software by Elliott Back

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