You must act now

On the news last night, the representative from the Better Business Bureau told us that scammers push you to act quickly. This morning, a commercial said the above phrase. There is a relationship between these two concepts. One of my first positions was as marketing director for a small company.

As I have done throughout my career, I read everything I could about my job. We used mailings, including catalogs, to encourage customers to call us. This was in the early days of the eight hundred numbers. We used one, and our owner thought we ought to have the operators offer buy-now deals to callers.

One chance to get a special price, and then the cost went up. I thought this tactic cost us more sales than it gained. Years later, as a sales service specialist, I advocated keeping prices the same until our vendors raised theirs. I believe you lose credibility when you pressure someone to make an immediate decision.

I know how to interpret sales at retailers. Some businesses begin each season with thirty to fifty percent off seasonal prices. At the end of each season, these same stores clearance these products at up to ninety percent off the original retail price.

My experience tells me that this is probably their cost of the merchandise. I say this because most companies would rather sell at cost than donate overstocked items for tax write-offs. Another thing I notice that most shoppers do not is that many businesses have private label items that compete with name brands.

Think about a few other things when you buy these store brands. Someone must manufacture them. It may be different companies, or it can be the same product that is sold by the original brand name with a different label. I’ve been to plants where I saw products with many labels in the warehouses.

My wife worked at a dairy many years ago, and this was the only brand of milk we would buy, even before she started there. She learned that they packaged another brand that came from the same tanks, and the only difference was the brand and the price. We still buy that lower-priced product when we can. Some of the plants I called on told me that there were differences in their product line and the store brands that they manufactured. The only way to determine this is to try the cheaper products and decide if they are as good.

Another fact I have noticed is that some retailers will suspend selling name brands to boost the sales of their own brand. Others simply refuse to sell higher-priced brands and stock only bargain-priced merchandise. We’ve noticed over the years that buying these cheap products can cause problems.

Certain brands of appliances and electronics in the big box stores are all made at overseas plants, and none of these products last as long as domestically made goods. When I was a kid, you did not want a Japanese-made radio, and many Chinese-made products are well known to have more frequent recalls than goods from other countries.

A Latin saying, “Caveat Emptor,” that you should know. The English translation is, “Let the buyer beware.” Become a perceptive consumer and learn as much as you can about how and why things are priced the way they are. It is a good idea to remember that we have a free market economy. That means companies set the prices at what they want. Market demand affects pricing, and we should always look for a sale.

©Copyright 2026 by Charles Kensinger

Springfield Style Cashew Chicken

I wrote a column entitled “Springfield Style Cashew Kitty”, and published it on September 17, 2024. I promised to share my recipe for Cashew Chicken at a future date. I finally am going to do that. Unlike most other websites, I will provide the recipe first, then offer my comments on it.

Ingredients:

1 large chicken breast (boneless, skinless)

1-2 cups flour

Salt to taste (About 2 teaspoons)

Pepper to taste (About 1/2 teaspoon)

Oil for frying

1 cup Milk

1 egg

2 cups chicken broth or bullion

4 Tsp. Corn Starch

4 Tsp. Soy Sauce

Cashews and Chopped Green Onions for toppings

Instructions:

Cut the chicken into bite-sized pieces. Place the flour into a zipper bag and add salt and pepper to taste. Seal and shake to mix. Drop the chicken into the bag, zip it shut, and shake until it’s coated. Allow to sit in the flour for twenty to thirty minutes.

Heat one inch of oil in a skillet or wok. You can use a deep fryer if you have one. The oil should be 350 degrees F. I preheat my oven to 170 degrees F. That is the lowest my oven will go. This is to keep the fried chicken warm as you get it cooked.

While the oil is heating, mix the milk and egg together in a dish large enough to submerge the chicken. You may need more milk and eggs, depending on the quantity of chicken. Allow it to soak for ten minutes and then return it to the flour mixture. Do not overload the skillet or fryer. Cook until golden brown. Drain on paper towels.

To make your sauce: Mix the corn starch and soy sauce with ½ cup of cold water. It must be cold water. Bring the broth or bullion to a boil. Stir the water, corn starch, and soy sauce mixture into the boiling broth. Remove from the heat as soon as it thickens as much as you want. If it thickens more than you want, dilute with a little water.

Serve the chicken over or beside rice. I like fried rice and will give you my version next week. My wife and I prefer the chicken and sauce over the rice sprinkled with green onions and cashews. We also serve with stir fried vegetables on the side. These can be found in the freezer section of most markets. Choose a mix you like and prepare according to directions on the package. Enjoy.

©Copyright 2026 by Charles Kensinger