Jeremy Zilar is the Content Strategist and Blog Specialist at The New York Times where he has overseen the launch of over 200+ blogs and real-time news publishing.
• Have you ever wondered why rotisserie chickens are so cheap? Or how a grocery store can afford to serve prepared foods and a salad bar with so much fresh food every day? Truth is, it can’t, and it has to do with a common mis-understanding of the sell-by, use-by and best-by dates labels. Cat Vasko picks apart the curious economics of a full-service supermarket in Los Angeles.