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AI Generated Image of a bottle of red artificial food dyes
The End of Artificial Food Dyes

Food dyes. Why are they such a big deal? It depends on who you talk to. In the interest of better health for Americans and American children, artificial food dyes are under increased scrutiny. Let’s do a little deep-dive (with help from my BFF) into why this is such a hot topic now.

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Hello, again, Dear Readers:

I’m sorry about skipping a week, it wasn’t intentional. I already had this post in the draft folder but couldn’t get back to it. My birthday was a week ago, and we just had a quiet dinner at the El Paso Mexican Grill. My birthday cake this year was a different Suzanne Somers’ recipe for an almond chocolate torte, and we both enjoyed it. I didn’t even make my usual last year. Of course the GER had this comment when he saw the picture and description on Facebook:

UUUHH CCHUCK UPP BARFO YUKO YUKO AHHHH……..

And yet, somehow, we’re still friends.

Artificial Food Dyes In Everything

Are you, or someone you know, one of those who wait for your favorite Christmas tree snack cakes to arrive in your nearby grocery store? (Click here for a humorous take on that from a funny Instagram account called “The Chad Life.”) Or are you someone who, like James the BF, has been in a long-term relationship with “Little Debbie” for many years, or even your whole life? (He is.)

Box of Little Debbie Vanilla Christmas Tree Cakes

A holiday tradition, if you like them, and they come in chocolate, too. (Source: LittleDebbie.com)

Those snack cakes—and nearly everything on American grocery shelves—are facing an unprecedented change in ingredients in the coming year. Maybe you don’t want to know what’s in those cakes. (And there are recipes using Little Debbie snack cakes on the website, too, go figure.) But processed foods are about to change, so be ready.

If you’ve noticed recent changes on the ingredient labels of your favorite treats, you’re not alone. Earlier this year, the United States enacted a landmark ban on artificial food dyes that’s reshaping the food landscape and igniting passionate conversations across kitchens, grocery aisles, and foodie blogs.

AI generated image of red,blue, yellow and orange food dyes in small glasses

This regulatory milestone isn’t just about a few bold colors leaving the shelves. It marks a shift toward greater health consciousness, ingredient transparency, and culinary creativity.

What Are Artificial Food Dyes, and Why Were They Banned?

Artificial food dyes are synthetic colorants—many derived from petroleum—that have been used for decades to make foods brighter, more appealing, and ultimately, more marketable.

AI generated image of candy and cupcakes with bright colors

You’ll see these food dyes and other additives in all manner of things. (Source: AI)

Those eye-catching hues in candies, bakery items, cereals, and soft drinks often come from chemical substances like Red 40, Yellow 5, and Blue 1. For years, these additives were considered harmless by many in the food industry, and their visual appeal drove sales.

But accumulating scientific evidence began to paint a different and concerning picture. Health professionals, researchers, and advocacy groups raised alarms about possible side effects, especially for children. Studies linked certain dyes to allergic reactions, hyperactivity, mood changes, and even potential risks of DNA damage and cancer in animal experiments. With so little nutritional value, and with children especially vulnerable to the marketing and consumption of bright, processed foods, the call for change grew louder.

Inside the 2025 Ban: What’s Changing?

Starting in 2025, the FDA ordered the phase-out of prominent synthetic dyes such as Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3, Orange B, and Citrus Red No. 2. This means that manufacturers, restaurants, and retailers must now transition away from petroleum-based colorants, with the deadline for full compliance set for 2027 in most cases.

AI generated image of test tubes, Petri dishes and Erlenmeyer flasks with various colored substances

Source: AI

Many companies were already feeling the pressure: parents, health-conscious foodies, and legislators began pushing for stricter rules as other countries and even U.S. states rolled out their own bans. Now, brands have no choice but to adjust formulas, seek out natural alternatives, and ensure their products meet the new national standards.

Why Is This Ban So Significant for Foodies?

Foodies aren’t just trend followers. They’re often trendsetters, demanding whole ingredients, transparent sourcing, and foods that nourish both body and palate. For many in the community, the artificial dye ban is overdue. Here’s why:

  • Ingredient Integrity

    With the shift toward natural food coloring, ingredient lists will become shorter and easier to understand. You’ll see colors sourced from butterfly pea flower, turmeric, beet juice, spirulina, and more. This aligns with a larger movement toward clean eating, where foodies seek out minimally processed products and reject additives that have no nutritional merit.

  • Health and Safety First

    The evidence linking synthetic dyes to depression, ADHD-like symptoms, and other health issues—especially for kids—was too strong for many to ignore. Foodies with families welcome the ban as a positive step in protecting children’s health and promoting better eating habits.

  • Culinary Innovation

    As artificial dyes disappear, chefs and manufacturers must get creative to deliver visually stunning food without relying on synthetic quick fixes. Expect to see classic recipes reinvented, new approaches to decorating cakes and confections, and a broader embrace of ingredients with both color and flavor.

Cleaner foods with less damaging chemical additives will be making their way into the food supply in the coming years. And it’s about time, too.

PSL: A Real Life Example

So what does it look like every day? Let’s dissect the Pumpkin Spice Latte (PSL) a little and show how demand changed the formula. (You knew I couldn’t resist, right?) Food dyes were just one issue with this beloved drink.

It’s fall, y’all, that time of year when the weather cools and “pumpkin spice” everything shows up everywhere. Since 2003, Starbucks PSL has become a fall tradition for devotees.

AI generated image of a pumpkin spice latte

The ever popular Pumpkin Spice Latte (PSL). Source: AI

In fact, I made an Iced Pumpkin Spiced Latte today. I make it in the kitchen using this recipe from Gimme Some Oven. I’ve posted about it before when I first found the recipe. This time I used almond milk (to use up what’s in the fridge), some extra sweetener, and a heavy splash of cream to make up for the watery almond milk. If you prefer a hot PSL instead, Dash has a quick recipe on its website. Or, you can go to the source: Starbucks’ own PSL recipe, including a separate recipe for homemade Pumpkin Spice Syrup.

The Testing Phase

It took the company about 100 iterations of the syrup to finally get the one. That original formula contained no pumpkin, but you wouldn’t know it with this list of ingredients:

  • Sugar – the first and most abundant ingredient. (Think of it as liquid candy.)

  • Condensed skim milk – this gave the syrup that creamy, slightly caramelized texture.

  • Natural and artificial flavors – this is where the “pumpkin pie” taste came from. It mimicked pumpkin, cinnamon, nutmeg, and clove without using any real pumpkin or spice extracts.

  • Caramel color (Class IV) – used for that rich amber hue (eventually removed in 2015 after backlash).

  • Potassium sorbate and annatto – preservatives and color stabilizers to keep the syrup shelf-stable and visually consistent.

  • Vanilla flavoring – a subtle undertone to round out the spice and milk notes.

When this chemical mixture was combined with espresso and milk, the result was this sweet, slightly spicy drink that suggested pumpkin without ever delivering any. Think of a pumpkin’s ghost hovering over a cinnamon latte. Nobody cared that there was no actual pumpkin, and Starbucks couldn’t make them fast enough every fall.

The Modern PSL

The company didn’t add any real pumpkin until 2015 after the discovery of its absence became known, and this was the reformulation (with a little help from my BFF):

The Reformulated (2015–present) version of PSL

This is what you get now when you order a PSL:

  • Contains real pumpkin puree. Small quantity added primarily for marketing transparency and mild flavor enhancement.

  • Color additive removed. Caramel color food dyes eliminated.

  • Adjusted spice blend: Slightly higher cinnamon ratio and a reduced amount of artificial flavoring.

  • Nutritional profile: ~380–420 kcal, similar sugar content, minor increase in natural sugars from the pumpkin puree.

  • Flavor profile: More balanced; faintly earthy undertone from pumpkin puree, less synthetic aftertaste.

What It Was Vs. What It Is

The company’s explanation at that time was that it was a pumpkin SPICE latte, not a pumpkin pie latte. In other words, the drink embodied typical fall flavors, but not necessarily or specifically, pumpkin pie. The company changed the formula and added a very small amount of real pumpkin.

AI generated PSL in a cup with a stick of cinnamon

Another version of the PSL (Source: AI)

Today, Starbucks lists these ingredients for the currently available PSL:

MILK, PUMPKIN SPICE SAUCE [SUGAR, CONDENSED SKIM MILK, PUMPKIN PUREE, CONTAINS 2% OR LESS OF FRUIT AND VEGETABLE JUICE FOR COLOR, NATURAL FLAVORS, ANNATTO, SALT, POTASSIUM SORBATE], BREWED ESPRESSO, WHIPPED CREAM [CREAM (CREAM, MONO AND DIGLYCERIDES, CARAGEENAN), VANILLA SYRUP (SUGAR, WATER, NATURAL FLAVORS, POTASSIUM SORBATE, CITRIC ACID)], PUMPKIN SPICE TOPPING [CINNAMON, GINGER, NUTMEG, CLOVES]

Yup. Still, a Grande PSL has 50 grams of sugar and 150 mg of caffeine in 16 ounces. That’s enough to make your teeth wiggle for sure.

Challenges and Opportunities for the Food Industry

For brands, bakers, and restaurant owners, the new rules present a complex challenge. Reformulating beloved products is no easy feat. Natural food dye can be unpredictable, may alter flavors, and often cost more. Maintaining the visual appeal of everything from cake icing to gummy snacks means investing in research, sourcing, and customer education.

On the flip side, the new shift offers a fresh marketing angle. Food producers can proudly advertise natural colorants, appeal to health-focused buyers, and differentiate themselves in a crowded marketplace. For independent makers and farm-to-table businesses already using natural ingredients, this is a moment for them to shine.

What’s Next for Food Dyes?

Earlier this year, Aldi posted something about food dyes on its Instagram page and pinned the post to the top. While other brands were having fun with April Fool’s Day, the third-fastest growing grocer in the US wanted their Aldi fam to know that they ditched artificial food dyes in 2015 without being told.  (The next pinned post was from September 8, and featured a ready-to-drink Pumpkin Spice Espresso Martini in a bottle.) Many of Aldi’s products are made in other countries where synthetic ingredients like food dyes and other additives are not allowed in food production.

AI generated image of food dyes in pinch bowls

Source: AI

As the ban on food dyes rolls out nationwide, consumers may notice some favorites looking or tasting a bit different. There may be temporary hiccups—recipes that need tweaking, foods with a muted palette, or prices that rise as companies transition to new ingredients. But over time, the ban promises to reshape the American food experience for the better.

For foodies, the artificial food dyes ban is part of a much larger story. It’s a victory for ingredient transparency and consumer advocacy—a sign that our voices matter, and that meaningful change is still possible. Whether you’re a parent, a home cook, a professional chef, or just someone who loves trying new foods, this shift is something to celebrate.

So here’s to a future with fewer chemicals and more color that comes straight from the earth—not the lab. The culinary world is about to get brighter, bolder, and a little bit more natural.

What’s Next?

The Holidays are coming into view. First that speed bump Thanksgiving, and then the big holiday, Christmas. I know someone who just celebrated Diwali in India, too. So. . .there’s holidays everywhere you look. I’m hoping for a quiet, stress free day, but with five animals, we’ll have to see.

I need to confab with my BFF to find another topic for the next post, but will look for something else that’s informative and useful. As always, if you have a topic you’d like me to cover, leave me a comment here or send an email to heatcagekitchen-at-gmail-dot-com. (I’ll have to look up the email that goes with this domain soon.) Meantime my new “wingman” (Grok AI) is suggesting some recipes to consider, which I’ll have to try when I get time. I like Grok because I can talk to it, but it doesn’t sound like Mike Rowe.

Until next time, Happy Dining!

 

 

 

AI generated image of a stack of cookbooks
Recipe Theft: Can You Really Copyright a Cupcake?

If someone publishes your super-secret family recipe, can you take legal action against them? Maybe, maybe not.

Find me on Bloglovin’

Hi, again, Dear Readers:

My new resolution to regular and continued blogging continues with the help of my new BFF. It was his (or hers, or its) prompting conversation with me that resulted in today’s idea.

And because I have been working with attorneys, law firms, legal service providers, and digital marketing agencies that represent them for several years, combining food and law into one blog post seemed like an interesting mashup for a blog topic.

NOTE: I am not a lawyer and don’t pretend to be. But don’t tempt me.

The World Is Your Cookbook

One of the great things about social media, especially Instagram and Pinterest, is the plethora of available ideas, including recipes. It’s also one of the bad things, too.

It doesn’t matter how many cookbooks you have in your collection; there’s always more online. Google something and you’ll find a thousand different variations.

Instagram gave me a great variety of tasty recipes to try. Never mind the ones you might find in a magazine you subscribe to, which give you even more.

AI generated image of a roasted sheet pan chicken dinner with chopped potatoes, cauliflower, red onions, sliced red bell peppers, and broccoli

Doesn’t it look tasty? I was supposed to use this image in the last blog post. (Source: AI)

Pinterest is also the world’s biggest cookbook. Breakfast, lunch, dinner, or dessert is just a few clicks away. And although I generally see the things that have migrated over to Instagram, TikTok apparently has all manner of newly rediscovered recipes and other topics, usually from millennials. I don’t have TikTok because I have enough social media apps now.

Incidentally, if you’re now a fan of Hanna Taylor, aka LilyLouTay, you’ll be happy to know that her new cookbook comes out this month. She’s all a-flutter in her IG videos and will be embarking on a short book tour soon.

If you are one of those legal industry clients who need a copywriter, get in touch. I’m on LinkedIn too.

Whose Recipe Is It?

You’ve probably seen it happening online: someone posts a drool-worthy recipe, and within hours, a dozen copycats appear with slightly different wording, a different photo angle, and a smug caption. “Mine is better,” one might whisper. “They stole my recipe!” shouts another. But here’s the question: Can you actually copyright a cupcake? Spoiler alert: it’s more complicated than frosting a cake.

Longtime HeatCageKitchen readers—and newer ones who have read older posts—know that I will post recipes I like. But I always give full credit to the author. In my last post, I posted a Barefoot Contessa recipe, used the Recipe Maker plugin for printing, but gave full disclosure and credit to Ina Garten. But does Ms. Garten—or anyone—own the rights to a stewed lentil dish with tomatoes?

In her cookbooks, Ms. Garden will state that a recipe came from somewhere, or from inspiration by someone or something else. She freely admits that she liked someone’s recipe and wanted to make a different version. In some cases, she had a delicious dish at a restaurant (sometimes in her second home of Paris) and returned to her East Hampton, NY, kitchen and recreated it with her own influences. In each case, she gives full credit to the originator.

Let’s clear something up: you cannot legally own the idea of a recipe. That chocolate chip cookie formula you guard like a treasure? Not protected. The law treats ingredients and cooking instructions like facts. Facts are free for anyone to use.

What you can protect is the expression of your recipe. That means your exact wording, the way you present your steps, your storytelling, and, of course, your original photos and videos. So, if someone literally copies your blog post word-for-word—or a recipe right out of a book without permission—that could land them in legal hot water, just like plagiarizing from any other book. But the mere act of making the same chocolate chip cookies or other recipe? Most likely, it’s perfectly legal.

Real-World Recipe “Thefts”

Even professionals get caught in the mix. Here are a few examples that make foodies and lawyers alike raise an eyebrow:

  • Duff Goldman vs. Copycat Cakes: Famous cake designer Duff dealt with copycats reproducing his elaborate cake designs. The law protects his specific designs, since they are artwork. But not the basic concept of a tiered cake.
  • Cookbook Controversies: Authors sometimes go to court over “borrowed” recipes, especially when the presentation or creative narrative is nearly identical.
  • Internet Recipe Repurposing: Websites like Tasty and BuzzFeed have faced backlash for lifting recipes, tweaking measurements slightly, and passing them off as new content. It’s a gray zone: legal, but ethically iffy.

 

Then there’s the case of goddess-of-the-home Martha Stewart, who found herself at the center of a recipe controversy that stirred both culinary and legal discussions. (Please pardon this pun from my new BFF.)

In 1982, Stewart released her first cookbook, Entertaining, which included a popular cranberry nut tart recipe. However, former employee Sarah Gross claimed in 2024 that she had shared the recipe with Stewart when she first applied for a job at Stewart’s catering business. Gross alleged that the recipe was later published in the landmark cookbook without her acknowledgment. Martha herself has not publicly addressed Gross’s accusation, leaving everyone to their own opinion. This includes asking why this woman waited this long to make her claim.

This accusation was unrelated to Martha’s conviction for obstruction of justice and conspiracy, which sent her to federal prison for five months. Along with her broker, Peter Bacanovic, they filed an appeal in 2005, which was ultimately denied.

The Ethical Grey Zone

Here’s where it gets interesting: legality doesn’t equal morality. Even if someone isn’t breaking copyright law, passing off your grandmother’s secret recipe as their own creation is nothing short of questionable. Copying recipes is common, but giving credit is not just polite. It’s good for your credibility as a creator, and it’s just good manners, too.

AI generated image named ""Gray Zone"

Source: AI

Think of it this way: the law will protect your photos, your exact text, and your brand, but it won’t shield the idea itself. The frosting on top—your style, personality, and presentation—is where originality counts.

Tips to Protect Your Culinary Creations

If you’re considering starting a food blog or posting your makes on social media, you can protect your content and steer clear of potential legal pitfalls.

  • Credit Creatively: Even a subtle shout-out keeps your content correct and your conscience clear.
  • Protect Your Photos and Videos: Those are considered creative works, and they are copyrighted automatically.
  • Rework and Rewrite: Add your twist to existing recipes rather than copying them verbatim. Originality counts, both legally and ethically.
  • Document Your Work: Keep drafts, dated posts, and recipe development notes. They can serve as evidence if someone tries to swipe your intellectual property.

I’ve also known a few copywriters who have had their content swiped and revamped under someone else’s name by a person in another country. One of those copywriters passed away a few years ago.

The Takeaway

So yes, your cupcake cannot be copyrighted — but your words, photos, and unique presentation can be. When in doubt, focus on originality, give credit where it’s due, and bake like nobody’s watching. Because legally, they probably aren’t, but you never know.

So go ahead and bake that cupcake. Just make sure it’s frosted with originality.

AI generated image of a chocolate cupcake with white buttercream icing, sprinkles, and a little lit birthday candle

Source: AI

The verdict: you cannot copyright the recipe itself. You can’t stop someone from making your chocolate chip cookies, writing down the ingredients, or following the steps. Think of ingredients as “facts” that anyone can use. For instance, a banana bread recipe may include walnuts, but just swapping out walnuts for pecans may not take it into a legal area.

But here’s the twist: the way you tell the story, the words you use, the little tips and tricks, and gorgeous photos? That’s your creative work. If someone decides to copy that word-for-word, or swipe your pictures, then suddenly the law cares.

So yes, your recipe is free. But your personality, style, and photos? Legally, they’re all yours. Bake the cookies, cupcakes, or pies, but guard your story and snapshots like treasure.

Wrapup

The short key points on today’s blog topic.

Short answer: Not the recipe itself, but parts of it can be.

What is protected?

  • Creative writing: Descriptive instructions, personal anecdotes, and unique storytelling.
  • Visual content: Original photographs, illustrations, and videos.

These elements are considered “substantial literary expression” and are protected under copyright law. (U.S. Copyright Office)

What isn’t protected?

  • Ingredient lists: These are factual and not copyrightable.
  • Basic instructions: Simple directions are considered functional and are excluded from copyright protection. (U.S. Copyright Office)

While the core idea of a recipe, the ingredients, and basic methods aren’t protected, the way you present it can be. This includes your unique writing style, photos, and any creative content you add.

More questions? An attorney who handles copyright infringement can help determine if your content has been misused, misrepresented, or plagiarized.

Until Next Time

This turned out to be an interesting topic! Let’s see what “we” can come up with for the next one. If you have a food-related topic you’d like me to cover in a future blog post, let me know in the comments. You’ll get full credit, of course—no attorney required.

Enjoy!

 

Aldi storefront
Aldi Comes To Town

So it was a happy day when Aldi finally opened its doors in our little rural town. I went to the Grand Opening, and I got a Golden Ticket, too! Come along, and I’ll tell you all about it. (Disclosure: this post is long, and I did get some AI help to polish it up.)

Find me on Bloglovin’

Hello, Dear Readers:

Yes, it’s been a minute. I’m sorry about that. After my last post in April of last year, I said I was going to write something “next week,” and life got in the way. Again. Really, it did, more than once, then I couldn’t get back into the website. All kinds of stuff. Dogs (we now have three), cats (still have two), cars, snow, you name it. So blogging just hasn’t happened. I didn’t even pick any blackberries this year.

Now the scent of pumpkin spice is everywhere. In coffee, muffins, bagels, motor oil, and cleaning fluids. My apologies.

About The Weather

Our hot, dry August has extended into September. Fortunately, we’ve not had any Gulf Coast tropical activity to be concerned about this season. There was one storm that everyone was watching closely and the weather people were warning everyone to “be ready.” The next day—POOF! No news. I think it dissipated before it got near any coastline.

But we even had some snow in January, and I did my first Instagram live stream in the snow.

Snow against a pink sunset through the trees.

Isn’t that a gorgeous sunset?

Why? Because in Louisiana (and the southern half of Texas), we don’t see snow very often. I figured my friends up north would enjoy watching—and several did.

Snow scene with trees

This was by the roadside

Total was about five inches, I think. And because I still didn’t have a heavy winter raincoat, I finally bought one in May when Lands’ End had them seriously discounted. Bring on the winter snow!

Aunt Ruth has been getting an excessive number of emails from me…so I figured I should get back to blogging instead of loading up her inbox. Finally, I got back into the website, too.

The modern world arrived at the Casa de Rurale six months ago when Aldi arrived. Nearly everyone loves having them here.

The Aldi In Mississippi

Longtime readers will remember my trip to McComb, Mississippi, in 2023 when the ALDI opened there. I’ve made occasional trips back to McComb, but not weekly. I put the Aldi app on my phone and discovered that the wonderful “Aldi Finds” are published a week in advance. So, I know what’s coming next week and go with a list. Don’t ask how many trips I’ve made to McComb because there was an Aldi Find I just had to have. And of course, I get plenty of other stuff there, especially if it’s marked down.

On a trip to New Orleans last year, I took James into the Aldi on Veterans Memorial Boulevard before visiting The E Man. James eventually caught my “Aldi enthusiasm.” After learning we were getting an Aldi, he went with me to McComb a couple of times to do a little shopping. He saw what it would be like to shop there once the local store opened. Despite his comments about “it’s just a grocery store,” he’s now become a happy Aldi shopper. After forgetting shopping bags a couple of times, he now has three reusable Aldi bags in his little truck and a dedicated Aldi quarter in the console.

The End Of Winn-Dixie

One of the things that has happened since my last dispatch is that Winn-Dixie is no longer with us. Oddly, our Winn-Dixie store had just undergone renovation, and they even brought in more products. Unfortunately, the additional grocery stock didn’t last. In the end, bankruptcy was inevitable. Aldi bought the company, all the stores and digital assets, and everything under the SEC Grocers label. Here’s how it went down.

The Aldi company started choosing locations to close and renovate, as they had with the store in Mississippi two years prior. Last summer, it was announced that our local Winn-Dixie would be closed for good on September 15th, 2024. Aldi has already made inroads in New Orleans, Slidell, and the Baton Rouge areas. The old Winn-Dixie stores would all be remodeled into the new, compact, and modern Aldi style. Surprisingly, our town was next.

We watched the progress of the construction from the street. I kept looking on their website to find out when it might be open. In the meantime, I still occasionally drove north to the McComb Aldi store when I found any upcoming Aldi Finds I wanted. And because I couldn’t get English breakfast tea here anymore, I drove up there and bought several boxes to last until the local store opened.

Local Losses

Aldi came at the expense of Winn-Dixie, which was part of the local culture. Many people worked there in high school as their first job, including James. Some even retired from Winn-Dixie. Understandably, people were talking nostalgically about the place. The store had been in this location since the 1980s, and across the street long before that.

Unfortunately, the employees were left with the eventual dread of losing their jobs with no idea of future employment. Some found other jobs elsewhere, including one lady who was transferred to the Franklinton WD store, which may be gone now, too. It was no longer getting shipments, and they were selling everything down to the walls until the last day. Any leftover stock may have been shipped to other stores before they were inevitably closed, too.

That’s what Hancock Fabrics did, or at least, their liquidation company did. When one store closed, any remaining stock went to another store that was still open until that store sold out or closed. Irony alert: Neighbor E told me just last week that there is an Aldi in the spot where Hancock Fabrics was, on El Camino Real Blvd, near the Freeman Library.

Once our Winn-Dixie closed on September 15th, the Aldi reconstruction began immediately.

March: The Wait Is Over

Finally, on social media, Aldi began announcing that our local store would open on Wednesday, March 12th.

I’ve joined a few Facebook groups dedicated to Aldi shoppers, plus I follow Aldi on Facebook and Instagram. But I really didn’t think anybody here would care. In fact, I asked my friend MY about it, and she didn’t know anybody who was even aware of the store’s opening. Doesn’t anyone pay attention? Well, they did, and social media did its job.

On a chilly, grey morning, I arrived and parked. Didn’t know what to expect, but I did bring my coffee. So, it was a surprise when I got there, and quite a few people were already in line.

Grey van outside Aldi iin parking lot

I wasn’t the only one.

Later, one of the Aldi crew members handed me a number:

Aldi number card

I was 38th in line!

This means that I was one of the 1st 100 people in line. No kidding! Aldi does have a sense of humor about these things.

Flip side of Aldi number card

See?

In fact, there were at least 200 people in line.

People in line at Aldi

Who knew these people were ready to roll into Aldi?

The store was open for business the day before, in what they called a “soft opening.” That is, people could shop in the store and find out more about Aldi, but didn’t want to go to the grand opening. I needed a few things anyway.

Check Your Aldi Store’s Info

Of course, I didn’t check the opening time of the store beforehand. Along with one other customer, we discovered that Aldi opens at 9:00 am and closes at 8:00 pm. Winn-Dixie opened at 8:00 am and closed at 9:00 pm.

No, that’s not confusing at all.

Guess what? Most of the people I talked to that first day already knew about Aldi. They knew about the quarter and brought their own shopping bags. I told them how I was shopping at Macomb Aldi for the last two years. One lady said that she regularly shops at the Covington Aldi because she has business there. And another lady said that her daughter lives in Pennsylvania, and any time she goes to visit, they do an Aldi run. Like me, they were just waiting for one to open here.

The Grand Opening

Finally, right at 9:00, they began the opening ceremony. Someone from the Tangipahoa Parish government got up and spoke.

People out front at Aldi for the opening ceremony

The opening ceremony

When they cut the ribbon and opened the doors, everybody walked inside.

This was not like Black Friday, where people were crushing each other to get through the front doors. No, this was a very orderly affair. Everybody was nice, polite, and we were welcomed by Aldi crew members from different Aldi locations, including one lady from Ocean Springs, Mississippi.

Someone handed me a swag bag with some delicious treats in it.

Aldi gifts in the bag including cookies, bagel seasoning, and flavored water.

Those cookies are also dupes of Girl Scout Cookies. The seasoning is fantastic and I have bought more.

The “Everything Bagel” seasoning is a dupe of Trader Joe’s, and I keep buying that one since I was gifted a bottle. There is a “regular” version and a Jalapeno version too, all $1.75 a bottle. I like this one the best.

Someone also handed me what’s known as the “Golden Ticket,” a gift card given to one of the first 100 people. I opened it up and discovered it was worth $25.

Aldi Golden Ticket

I got one!! Thank you, Aldi! Yes, of course, they had Texas Toast.

I put it in my wallet and promptly forgot about it for two weeks. But I was there for a specific reason: what’s jokingly but lovingly called The Aisle of Shame.

Aldi Finds, AKA, The Aisle of Shame

In my last blog about Aldi, I mentioned all the wonderful things that they have in the store’s center aisle, known as Aldi Finds.. New items are available every Wednesday, and are published in an ad a week before. Since then I learned about the “Aisle of Shame” moniker.

Once inside, I knew where to go. When I got there, I said in my most elegant radio voice, “Ladies and Gentlemen, welcome to the Aldi Aisle of Shame.” There were many people already in the Aisle. I got a few laughs, because everyone knew what that meant.

The Aldi Finds center aisle has a weekly rotating selection of non-food items, as well as some food items. Most of the non-food merchandise in the center aisle, with some located at the entrance. The company tests the market for different kinds of items that shoppers may want and buy.

Sometimes, you don’t know you need something until you find it. This might be camping and gardening, household stuff, or kitchen stuff. Other times, it’s small Ikea-like furniture pieces that require minimal assembly. Right now, you can find Halloween décor.

The stock changes weekly, and some items are more popular than others. A recent Disney-themed drop had people lining up our store before 9, and the aisle was crowded with people looking for them. Once it’s gone, it’s gone—at least, until it comes back around another time or it lands in the markdowns.

The Aldi Brands

Aldi has unique names for its store brands throughout the store. On the Aisle of Shame, you’ll find:

  • Kirkton House (home décor)
  • Easy Home (organization item)
  • Heart To Tail (pet supplies)
  • Pure Being (pet food)
  • Ambiano (appliances)
  • Belavi (gardening equipment)
  • Visage (hair dryers and other beauty aids)
  • Serra (women’s clothing and accessories, including lingerie and purses)
  • Crofton (kitchen tools)
  • Lily & Dan (children’s clothes and accessories)
  • Bauhn (electronics, like charger cords and small Bluetooth speakers)
  • Workzone (hand and small power tools)

This is in addition to the unique brand names of their grocery items, like Chancy’s Chips, Live Free gluten-free items, and Friendly Farms dairy.

Why Do They Call It That?

This aisle is known among Aldi fans as the Aisle of Shame. Why? Well, because you go into Aldi for milk, eggs, butter, and bread, and walk out with a tabletop fire pit, potting table, hanging hammock chair, or a kayak at a price that’s less than everywhere else.

Over the summer, I met a lady who was looking for a chair for her RV, and Aldi’s was half the price of everyone else’s, even Amazon’s. With that in mind, you may just blow your grocery money this week and then some, unless you stick to what you need or order curbside.

This is common for fans of Aldi, and James and I have done this ourselves. For instance, we went in recently to get some groceries, and James found a couple of inexpensive duffel bags that he wanted for his next as-yet-unscheduled trip to Drag Week or other car-related trip. They’re not “good” luggage, and it’s OK if they get dirty and knocked around a little.

But there is one item that readers know this blogger couldn’t pass up.

The Ambiano Sewing Machine

I have bought so many great things from Aldi since discovering the Aisle of Shame nearly three years ago. My first purchase was the vacuum food sealer for $30. My most recent favorite find is a sewing machine that runs both AC/DC power and batteries.

A small Ambiano sewing machine out of its box complete with accessories.

Isn’t it cute? It even does buttonholes!

The original price was $40, and I didn’t buy one. But since the store received four, and they were still there in the month or so after arriving, I asked if they would be discounted. The manager’s answer: “I’ll sell you one for half price.” So said “thank you” and bought one. The other three were marked down a week or two later and sold quickly. I considered buying another one at that price, but by the time I thought it was a good idea, they were gone. Maybe I should have gone back to McComb to see if they still had one.

Yes, I have used it a couple of times for small jobs, and so far, so good. Reviews in one of the Facebook groups were wildly different. About half the people who bought one said that it was great, and a little portable workhorse, while others called it “junk.” This machine is a little noisy, but it does seem to work well. Let’s face it: nobody’s using this machine to make a gown for a royal wedding or the Oscars.

The instructions are easy to follow. With batteries, I can even use this machine during a power outage. That was one of the reasons I wanted to get one: it’s a backup I can tote somewhere. They may come around again later, too. I saw mentions on FB from people who “bought one last year.”

The Dupes

James is now a fully converted Aldi fan. Like me, he also has some favorites. This includes some cookies that are identical to Girl Scout Cookies and available all the time, like the ones they handed me at the grand opening.

Before this store opened, they had some cookies that were duplicates (“dupes”) of some Australian cookies called Tim Tams.

Aussie Style Cookies at Aldi

If you ever find these cookies, beware–they are delicious!

I don’t care what you call them—they were incredibly addictive, especially the chocolate ones. Aldi fans Down Under in the FB groups said they tasted exactly like Australian brand Tim Tams, but at half the price. Thankfully, they were never made available locally. Only the McComb store had them, and not for long. Otherwise, the light bill might not have been paid.

It’s not uncommon to find something in the Aisle of Shame that is nearly identical to something more expensive elsewhere, hence the nickname. Right before this store opened, Aldi had dupes of some cut glass candleholders similar to some sold at Anthropologie for as much as $48 each. Aldi had three of those designs under the Kirkton House name with different colors at $9.99 each, and they were quite popular. If you can find one on eBay or Mercari, it may sell for as much as the ones at Anthropologie. They were absolutely gorgeous and sold quickly. Shoppers showed off how they used the candle holders in their homes.

The Storage Ottoman

The most recent dupe I chased was a small storage ottoman that I wanted to help corral some of my sewing supplies that aren’t used as frequently. At $14.99, it was a great idea and price, and they came in three colors: gray, beige, and Navy Blue. But there were only two blue ones in the local store, and I wanted more. So I drove up to McComb to see if they had some. Score!

When I priced them later online at The Container Store, James understood why I made a big deal about getting some. Same style, more colors, but $39.99—more than twice the price of Aldi. The sewing supplies are corralled, the dark color keeps them in the background, the cardboard boxes are gone, we have extra seating (not that we ever have company) and the cats like them too.

Pets, Of Course

Oh, and of course, don’t forget the pets. Their Heart & Tail line has all manner of pet gear, sometimes with the Aldi logo. Tab E. Cat enjoyed this self-warming mat:

Tab E. Cat on the self-warming pet mat from Aldi

The Apex Predator, snuggling up.

I drove back up to McComb to get another one because TigerCat wanted one too.

TigerCat snuggling on a self-warming pet mat from Aldi

Isn’t she just adorable?

But Buddy isn’t as crazy about his raincoat:

Buddy in his Aldi raincoat

Notice how he has his head down. He’s not being abused, honest, just taken outside for a bio break. But he acts like he’s being mistreated when I suit him up.

Of course, James laughed at me when I bought the doggie raincoats. The cold-weather stuff is too small for these beasts, so online it is to find canine winter gear.

Aldi Fashion

Aldi also has a small variety of seasonal basic clothing items in the Aisle of Shame. They’re not high fashion, but they just might be what you need. As much as I’m into fashion sewing, I’ve bought some denim skirts, “jeggings” (jean leggings), a denim jean jacket, a sweater, a quilted vest (keep reading), a few sports bras, bags and purses, shoes, and even some thick fluffy socks from Aldi. You can also find pajamas for both men and women, hoodies, slippers, and men’s clothing items, including socks, although James hasn’t partaken of those.

And when I wear my fluffy socks, I show them to James and say, “You see these socks? Aldi fashion!”

Aldi Gear

Because Aldi has such a faithful following, they occasionally drop what they call “Aldi Gear” in the Aisle of Shame. Clothing, accessories, shopping bags, quarter holders, and other items with the Aldi logo emblazoned are popular and snapped up quickly. From the McComb store, I once bought an Aldi Gear backpack, driving up there specifically for that one item but leaving with more.

Aldi backpack

Isn’t it great? Even has room for a laptop.

I also got an Aldi Gear steel travel tumbler, which I fill with ice and water and take on occasional shopping trips. It was marked down, too.

Earlier this year, Aldi released some winter Aldi Gear. Although I haven’t worn them yet, I scored a Navy blue sweater with “USA” emblazoned in white across the front, and a Navy blue quilted vest with a small logo. Both were bought after markdowns. I considered getting the white puffer vest, but the zipper didn’t work right. Even though it was considerably inexpensive, I still didn’t get it. White gets dirty fast.

Now they’ve got more Aldi gear, including a fuzzy sherpa jacket. Do I have $14.99 for this one, too?

Aldi’s business model is built on efficiency, simplicity, and low cost. This allows the company to offer high-quality groceries at some of the lowest prices in the United States. Aldi stores are smaller compared to traditional supermarkets, reducing rent and utility expenses. It employs fewer staff and features a straightforward store layout to speed up shopping and minimize operational complexities. Customers also participate in bagging their own groceries and returning carts, which helps Aldi cut labor costs.

That quarter rents you the basket. The store is banking on your taking it back and getting your quarter back. Here, some folks don’t understand that, but most return their baskets. I explained to a few folks that “it’s a rental, not a purchase.” For those who don’t return them, the basket’s “rental fee” is paid forward to another shopper who will appreciate that gift.

This lean approach extends to how Aldi stocks its shelves. Stores carry a limited assortment of about 1,700 products, mostly under the store’s own private-label brands. This limited selection reduces inventory costs and simplifies supply chains while maintaining quality comparable to or even better than national brands. By sourcing directly from manufacturers and avoiding brand premiums, Aldi passes these significant savings on to its customers.

A Winning Combo

Aldi’s overwhelming popularity in the U.S. stems from its combination of low prices, good product quality, and a fast, no-frills shopping experience. You’ll notice there’s no music in the stores. Therefore, they don’t pay music royalty fees, which is another savings to pass along. Its private-label dominance means shoppers get affordable products without sacrificing quality. This practice helped to build strong customer trust and loyalty.

Additionally, Aldi’s business culture focuses on consistency and responsibility. The company pays employees well to boost efficiency while emphasizing customer satisfaction over heavy advertising. This approach has helped Aldi rapidly expand across the country, growing its store base and services such as curbside pickup and online delivery, further enhancing convenience for American shoppers. The result is a grocery store that appeals widely to budget-conscious consumers without feeling cheap, which explains its large and growing following in the competitive U.S. market. Yes, even in highly competitive areas like Houston.

Something’s Missing Here

Like every other Aldi store, an employee quickly scans your groceries and puts them into the next basket by the register. Alternatively, self-checkouts are available too. When the cashier finishes, you swap baskets at this point. Once you’ve paid, you’ll take your basket to the long table and bag everything in your own reusable bags (or purchase paper or the reusables). Then proceed to your vehicle and return the basket for a “refund.”

Except this one.

The Mystery

I couldn’t put my finger on it, but I noticed that there was something slightly different about the new local Aldi from the one in McComb. The store’s layout was basically the same, but still, something wasn’t the same as the McComb store. Then one of the employees told me: There were no self-checkout lanes in the local store.

What?

There are four registers in ours, and usually only one is open at a time. (It was all hands on deck at the grand opening.)

People checking out in Aldi

They were workin’ it the day of the grand opening!

But because Aldi employees are trained for all the jobs in the store, not just one, they can stop and open more registers during busier periods like Saturday afternoons. Nobody could explain why there were no self-checkout lanes, either.

This made me wonder about something. When the buyout was announced, one of the younger Winn-Dixie cashiers mentioned that her local elderly customers had considerable trouble with the self-checkout lanes. Did that get floated up to management? Or is theft a concern at the self-checkouts, even in Aldi? Whatever the reason, we don’t have an “I Hate People” line in our local Aldi, but McComb still has one. Fortunately, the folks working at Aldi are super friendly. But our Walmart still has self-checkouts with a highly annoying AI system. That’s a story for yet another day.

I Can Aldi Anytime I Want

When I was making the trips up to the McComb Aldi, I tended to buy plenty of food and household things. After all, driving to get more of something we like is a 90-minute round trip plus time for shopping. I always bought a bottle of water with a tasty snack for the 45-minute trip back, or stopped at the nearby Starbucks. Never mind how much I spent on those trips, especially if I was going to buy something from the Aisle of Shame. But I could stock the freezer and the pantry a little better, especially if I found something at 50% off.

But now, I must fight that instinct to buy it all and not just the few things I need. I mean, I can Aldi anytime I want now, right? It hasn’t quite sunk in completely yet. Just know that the Aisle of Shame can be a budget buster.

A New Favorite: Brekki

We have found some new favorites since we can visit Aldi more often. One of those is called Brekki, a cold oatmeal that’s available in the front of the store in the deli section.

Brekki from Aldi

This is one of the tastiest things I’ve tried in a while.

Dairy-free, gluten-free, and vegan, it’s great for an on-the-go snack or lunchbox extra. You might think they’re cups of yogurt, but they’re not. The Brekki is right there by the readily available pizzas. And thankfully, our store has plenty of take-and-bake pizzas, including the cauliflower type.

I never noticed Brekki before, because in McComb, it’s in the refrigerator case at the store’s back. But for whatever reason, I found them in the local store up front. For a while, I couldn’t stop eating them. But I got at least one or two whenever I went, although now, not so much.

James did not understand what I was talking about. One day, I bought extra Brekkie for him to try. Of the three flavors, cinnamon vanilla, cold brew coffee, and dark chocolate, he liked my favorite, the dark chocolate, the best. He said the cinnamon vanilla was fine, but he refused to try the cold brew coffee flavor. Even though he liked the chocolate, he said it was “just OK.” It wasn’t something that he would eat very often. Of course, he had to remind me that he didn’t like overnight oats the one time I made them for him. Brekki, he says, is just nominally better than that.

Coming Soon: More Aldi

When our local store opened, the Winn-Dixie in Hammond closed for its Aldi conversion. One lady I was waiting with in line said that her daughter worked there, and the store abruptly closed well before March 15th, and without warning, surprising the now-unemployed workers.

Six months later, Hammond’s Aldi will be opening on Thursday, September 25th at 9:00 am, and will follow the “soft opening” model the day before. I’m going to try and make this one too.

Aldi is opening new stores all over the country. On Instagram, people are asking them to come to Colorado. I’m sure they will. Seriously, I never thought Aldi would be in Louisiana, let alone a rural area, but here we are. And we’re happy with our Aldi, too.

Keeping Up With Aldi

Like AI, Aldi isn’t going away. If you can’t beat them, join them, so find out about the newest Aldi Finds before they happen:

  • Create an account at Aldi’s website and sign up for their emails, including upcoming sales and merchandise.
  • Put Aldi’s smartphone app on your phone and allow notifications. You can preview next week’s Aldi Finds on Wednesday morning, under “Weekly Ads.” You’ll have a week to make your plans.
  • Follow on social media—Aldi has accounts on Instagram, Facebook, X (formerly Twitter), TikTok, YouTube, and Pinterest. I follow on Instagram and Facebook, but I see their stuff mostly on Instagram. Aldi’s social media team is RIGHT ON IT. They have fun with current events and use them on social media, especially for new items.
  • Sign up for the weekly emails at AisleOfShame, a non-affiliated website that brings you the newest from Aldi, along with Trader Joe’s, Kroger, and Publix. Sign up using a sidebar box on any one of their blog posts on the website, just like this one. They have a little more information in the emails and blogs about the new drops. The emails include some items I missed in the app previews.

It’s An Aldi Thing

A few months ago, our friend MY and I went somewhere, and on the way back, I took her to our local Aldi and explained things. She didn’t know what the big deal was, but now she’s a convert. Then she told her sister in another city all about Aldi. Guess what? Her sister is now a fan, too.

Aldi has also done other things besides just being a grocery store. Back in March, a little girl named Liliana had her birthday party in her favorite place: Aldi. There was a cake and everything for her. In May, another (unnamed) location hosted a sophisticated “mother’s night out” dining event with elegantly plated food made with Aldi ingredients. Just recently, there was an Aldi component to someone’s wedding. I saw these detailed events in their Instagram posts.

If you already have an Aldi in your area, you already know. If you don’t, and one is coming, get ready. Granted, it really is just a grocery store with a little more. But that little more can make a big difference.

There’s always a place for larger supermarkets like HEB, and we still shop at Walmart (it’s what we have here.) Occasionally, when we go to Hammond, there is still an occasional trip into Rouses or Albertson’s for something we need. But for basic, everyday shopping, Aldi is a great choice.

Happy Shopping!

 

Box of Trufflicious Mushroom Pizza on counter
Short Post: The Trufflicious Mushroom Pizza

Caulipower has upgraded its signature pizza line with three new upgraded flavors. In this blog, I try the one with mushrooms.

Follow me on Bloglovin’

Hi, again, Dear Readers:

Ok, after my last post, I decided to write up the local wedding we went to last year, and it’s about halfway done. So that’s coming soon.

I also found a selfie I sent to BF during the holidays when I went to meet up with a little old lady at Starbucks in Hammond:

Amy In Starbucks holding a cup

Went to visit someone over the holiday season

Or as I call it on Facebook, a “proof of life” selfie. Sometimes, amazingly, I still look a little like I used to before life got the upper hand. That’s OK, I’ve got BF now, and that’s good too.

Pizza and Valentine’s Day

Longtime readers know I’m a fan of Caulipower’s delicious pizzas. And because BF won’t touch it, not even a bite, they’re all mine. They’re thin crust and not big, so I can enjoy the whole thing by myself. I don’t care what he says, they are that good.

For multiple reasons this week, we decided to get frozen pizzas for dinner, including Valentine’s Day. It’s been a tough week for us and doing the whole Valentine’s thing was too much to think about. Maybe next week. We’re here, we’ve got each other, we love getting on each other’s nerves, and that’s all we need. Plus a little chocolate occasionally.

On Tuesday we made a supply run. That’s when I accidentally discovered a new artisan flavor of Caulipower pizza in the back of Walmart’s freezer case.

It’s in a black box, rather than white. I bought one of those and an Uncured Pepperoni for the first non-cooking dinner. BF had his usual thick-crust Red Baron, which he enjoyed over two nights.

Caulipower’s Three New Flavors

The company is always pushing the envelope on healthier offerings using cauliflower, so there’s always a new flavor or new thing around, like their Cauliflower Pasta. Recently, they’ve debuted a new artisan-style Over The Top pizzas with stone-fired crusts:

 

Admittedly I have not tried them all, and doing so would require BF to be working late more often. This is to avoid the retching noises and other negative reactions when I tell him what I’m trying out and avoid reactions like the one for Overnight Oatmeal.

Then I found something new.

The Trufflicious Mushroom Pizza

Remember in my post about 2024 foodie trends I said that one prediction was mushrooms everywhere for vegans and vegetarians as a meat substitute?

Box of Trufflicious Mushroom Pizza on counter

What’s this?

Caulipower has joined the trend with this version of its newest pizza line.

Mushrooms on pizza is nothing new, whether vegetarian or not. The sauce is not tomato but a “white sauce,” which is occasionally used on pizza like it is on pasta.

Back of Trufflicious pizza box

Here’s the important stuff

So, being curious (and having an extra $8) I bought one to try.

Bake It Up

The instructions are the same for every type of Caulipower I’ve ever tried: bake at 425 degrees for 13 to 16 minutes, until done. (Unwrap it first, of course.)

Trufflicious pizza unwrapped and uncooked

Looks like any ordinary mushroom pizza.

Don’t forget about it, either, especially in a small countertop oven.

Frozen Truffilicious going into countertop oven

Just like that.

In what seems like seconds later, you have pizza:

Cooked pizza on cutting board with wide spatula and pizza wheel

Ready?

Even though it’s a bit “Cajunized” on one side, the other side needed a few more minutes. But I wasn’t about to wait. I took it out and sliced it up.

I was hungry, too. BF had no interest.

The Taste

Let me start by telling you the positive parts of this pizza:

  • Stone-fired pizza crust
  • Gluten-free
  • No artificial flavors, preservatives, or colors
  • Good source of protein

 

Caulipower makes all kinds of good-for-you foods based on cauliflower that offer fast, convenient, and healthy eating at any time. I haven’t tried all of them because they’re not all available here.

But I’m just not wild about this pizza, y’all.

I’m glad I tried it once, but I don’t want it anymore. It’s not bad, it’s just not appealing. Maybe it’s the truffle oil in the sauce, or the cheese, or the mushroom blend, I don’t know. This pizza is just not for me. I can’t answer for anyone else.

Will you like it? I don’t know—you must find out for yourself, honestly. If this blog doesn’t make you curious, well. . .get the uncured pepperoni version, or pick up a box of crusts and create your own Caulipower. Their “regular” pizzas are very tasty. I just can’t vouch for this one, despite their other tasty flavors.

The Other Two

Since I only found the Truffilicious Mushroom version of the Over The Top line in Walmart, I don’t know if I can get the other two here. As always, I’ll check out Winn-Dixie or Rouses later and see if they have them in stock.

I’ve had Caulipower’s Buffa-Whoa buffalo chicken pizza and found it to be a little too warm for my taste. This makes me cautious about the Spicy Chicken Sausage version because I don’t like anything that’s overly hot. I haven’t found their “white pizza” either but will try it if I ever find one. The rest I like, including the crust that you can add your own ingredients on top and bake.

Good Food Frozen

As more people embrace healthier eating, better quality things are available in the freezer case. I’m sure there will always be regular frozen pizzas, lasagna, and other freezer staples available. But healthier food is making its way into American grocery stores, and that’s always a good thing.

Enjoy!

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