I guess I've done a bit of shopping recently Part 3 of 4

Berkeley Bowl… Again.
(Dropping the $ again for convenience’s sake)

Protein:

• 1lb (the fish dude was really good at weighing, lol) of fresh calamari for 2.19
• A little over half a pound chuck steak, 6.29/pound for 3.29
• ½ gallon 1% Milk 2.49
• ½ lb part skim milk mozzarella 4.99/pound for 2.47

Condiments/Oil:

• 500 milliliters, Olive Oil 5.89 
• I was putting off buying olive oil because it tends to be expensive but I finally broke down and bought some. I do think that most households have olive oil on hand though so unless I use an outrageous amount at once (like if I was making pesto) I won’t be including it in my calculations.
• White Distilled Vinegar 2.19
• Fish Sauce 2.19 
• Fish sauce is a common cooking ingredient in Southeast Asia. It’s a very pungent, acquired taste of a condiment. It’s usually used in small amounts and doesn’t actually taste much like fermented fish. If you can’t find any at a grocery store near you or you can’t stand the smell or taste, don’t worry about it.

Produce:

• ½ a (organic) pre-cut cantaloupe, 0.84lbs at 0.69/pound for 0.58
• ¼ of a seedless pre-cut watermelon 4.57lbs at 0.29/pound for 1.33
• 2 tomatoes 0.46lbs at 0.99/pound for 0.46 (0.23 each)
• 1 bunch radishes 0.49
• 1 bunch field basil 1.09

Total: $24.66