# Slides 01.15: Shopping Lists and Store Circulars

Lesson 1.15, one day, 12 slides.

## Slide 1: Do now
- You are sent to the store for everything for spaghetti and meatballs for four people.
- Write the list.
- 90 seconds.
Notes: Show of hands after: who wrote a quantity? Who wrote the sauce next to the pasta? Who forgot the parmesan?

## Slide 2: Everything on your list is in here
- Some of it is half price this week.
- Some of it is not.
- The store is counting on you not to know which is which.
Image: a photo of this week's circular front page [update from this week's circular].

## Slide 3: The five parts of a sale listing
- The price
- The unit or size it applies to (per lb, per jar, each)
- The limit ("limit 2 with card")
- The dates the sale runs
- The loyalty card price vs the regular price
Image: one circular listing enlarged with five arrows and labels.
Notes: Students label the practice listing at the top of the handout.

## Slide 4: Buy one, get one
- Two for the price of one is half price only if you need two.
- If you need one, you paid full price.
- If the second one spoils, you paid full price and threw one away.
Notes: Do the math aloud with a real item from the circular.

## Slide 5: Circular Scavenger Hunt
- Ten items on the handout. Six minutes. Pairs.
- Every price needs its unit.
- Highlight each find in the circular.
- Go.
Image: a timer graphic set to 6:00.

## Slide 6: Whiteboard check
- Here is one item from the circular.
- On your whiteboard: the unit and the limit.
- Hold it up.
Image: one circular listing with a unit and a limit [update from this week's circular].

## Slide 7: From a recipe to a list
- Read every ingredient.
- Cross off what the pantry already has.
- Write the rest under the store section where it lives.
- Put a quantity on every item.
Notes: Model with the recipe card and the pantry list on the board. Students follow on the template.

## Slide 8: The store sections
- Produce: fresh fruits and vegetables
- Dairy: milk, cheese, yogurt, eggs, butter
- Meat and deli: including pre-cooked chicken
- Frozen
- Dry goods: pasta, rice, cans, jars, spices, bread
- Household: foil, plates, soap, cups
Image: a simple store map with the six sections drawn as blocks.
Notes: Why sections: one pass through the store, nothing forgotten, no going back for the cheese.

## Slide 9: The pantry check
- Pantry list for today: olive oil, salt, pepper, garlic powder, half a bag of shredded cheese, one can of black beans.
- Half a bag of cheese: do you still buy cheese?
- It depends on how much the recipe needs. Check the quantity.

## Slide 10: Finish the list, then decide what waits
- Complete your list by section with quantities.
- Write the sale price and unit next to anything on sale this week.
- Circle two items that should wait for a better week.
- One sentence each, with a price or a date as the reason.
Notes: 9 minutes.

## Slide 11: Exit card
- 3 parts of a sale listing
- 2 store sections your list used
- 1 item you would wait on, and why

## Slide 12: Tomorrow
- Two jars of sauce. One is bigger and costs more.
- Which one is the better deal?
- You cannot tell by looking. Tomorrow you will be able to tell in ten seconds.
Image: two sauce jars side by side, 24 oz and 45 oz, prices hidden.