I guess most of our recent inflation "beating" can be summed up as "do things that were always possible, but now more worth the effort." The end of covid restrictions means we can hit more stores for food, and I like cooking and nerdy food science, so we can play with the stuff we end up with.
Examples:
- "enjoy soon" produce from Chinatown, roasted or blanched and frozen, or eaten fresh in huge volumes
- stocks and chicharon and lard and stews made from odd meat cuts (pork skin/fat, chicken carcasses) from the same stores
- caseloads or big bags of produce from discount supermarkets, helped by the oven and instant pot
- MMM-style "freeze the cheeze" weeks (for deeply discounted dairy or meat)
- buying some food (dairy, GF pasta) at the drugstore on 20%-off seniors day
Many of our non-food costs are fixed-ish (rent, transit), or susceptible to savings through extra research or flexibility (travel, entertainment, toiletries).
Also, man, have we exploited the crap out of our library system!