It seems like the news isn't getting any better. Plant closings, layoffs, pay reduction and more make it very important to save money in any way possible.
One tactic that can save you lots of money is making your own trail food. Summer is the time to take trips, large or small. If you're going fishing for a day, plan to spend time looking for groundhogs, rough camping or heading out for an overnight hike, it's almost traditional to buy lots of (expensive) beef jerky, maybe some candy bars, and other foods that aren't likely to spoil in a few hours. And if heading to Michigan or Canada or elsewhere for a longer jaunt, most buy even more trail food.
But trail food is easy to make, very cheap, usually healthy and sustaining. Parched corn is a good example. Pioneers like Daniel Boone and Lew Wetzel never made a hunting trip without a pouch of parched corn, and it was said that a man could live on it for weeks with nothing else but water if necessary.
The best corn, in my opinion, is sweet corn allowed to dry on the stalk. Shell some out, put it in a skillet already on low heat and thinly coated with oil, maybe olive or canola, and stir constantly so it won't burn. It should only take a minute or so to parch the corn, and it's ready when it swells up and turns a light to medium brown color. Don't forget to add a little salt to the final product. You'll need to be very careful with parched corn. The stuff tastes good, and if you've a cold beverage handy, it can disappear long before you can take it on a trip.