Why is cantaloupe $1.50 at food bazaar now? Why are tomatoes cheap there and at Key Food today? They looked red, but can you trust them? (No, because only garden tomatoes or farmer's market tomatoes are actually great, but I buy the other ones all the time anyway. Well, not if they are pink.)
Why is store brand swiss cheese more expensive than comparable cheddar and pepper jack? Does it take longer to make? Or are they selling it by volume and I am paying for the non-cheese holes in it?
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