By Gretchen McKay, Pittsburgh Post-Gazette

When it comes to leafy green vegetables, cabbage sometimes gets a bad rap because, woof! It can really stink up your kitchen if you don’t cook it just right.

Related Articles

A recipe for Fish Stick Panzanella from ‘The Blue Food Cookbook’ elevates a frozen staple

A new ‘Blue Food’ cookbook champions fish and other seafood for any meal

Legendary State Fair baker Marjorie Johnson, 106, dies

LW’s Bierstube in Inver Grove Heights closes

Quick Fix: Teriyaki Glazed Pork with Chinese Noodles

The sulfur in the leaves that gives the humble, cruciferous veggie its characteristic pungent taste breaks down during cooking, releasing a strong, rotten egg-like smell that spreads and lingers. It’s especially odorous when boiled.

Large heads of cabbage also can crowd out other vegetables in your refrigerator crisper, and, thanks to its high water content, can spoil in just a few days if improperly stored.

That puts the vegetable on the bottom of the grocery list for some home cooks, despite its wide availability, versatility, health benefit and affordability. (Common green cabbage can often cost less than $1 a pound.)

A new variety developed by Row 7 Seed Co. aims to put cabbage higher on your shopping list and just maybe make it a centerpiece at mealtime. Dubbed Sugarcone cabbage, it just made its debut at Whole Foods markets across the U.S.

A trusted staple

Cabbage — which belongs to the plant family of brassicas — has fed people through both good times and bad since antiquity.

One of the world’s oldest vegetables, the leafy green is thought to have been cultivated in the Mediterranean around 4,000 years ago. The Romans brought it north to England when Julius Caesar invaded in 55 B.C., and by the Middle Ages, it was a popular food for peasants since it was easy to grow.

First brought to the Americas by French maritime explorer Jacques Cartier in 1541, it became an important staple for early European settlers in the New World because it was both inexpensive and nutritious. By the 18th century, it was a common garden crop and culinary workhorse.

Crunchy when raw and tender and sweet when roasted, cabbage is as good a supporting actor in salads and stir-fries as it is in soups, casseroles, braised dishes and wrapped around a mixture of meat and rice in galumpki.

Sugarcone — which resembles a giant ice cream cone — is bred to naturally contain more sugar. That makes it sweeter than standard, spherical cabbage, and creates thin and delicate lettuce-like leaves that are both juicy and crunchy.

Sugarcone is also a lot smaller (and cuter) than those hefty, cannon ball-sized green cabbages most of us grew up with. Most weigh between 1 and 2 pounds, which makes it easier to store in the fridge and cuts down on waste and leftovers.

Pointed cabbage, which is also known as cone, sweetheart or hispi cabbage, has been around for decades. But it’s only been embraced by chefs in the last decade or so as a great-tasting ingredient that shines in a leading role.

“It’s been an underground cult following in the food community,” says Liz Mahler, chief operating officer for Row 7 Seed Co.

One of its early fans was acclaimed farm-to-table chef Dan Barber, who opened the restaurant Blue Hill at Stone Barns in New York’s Hudson Valley in 2004 along with his family.

So when Row 7 — which Barber founded in 2018 with plant breeder Michael Mazourek and seed farmer Matthew Goldfarb — was looking to add to its roster of “democratized” vegetables that thrive both in the kitchen and the field, cone head cabbage seemed like a logical choice.

Already popular in London and other European cities, “it’s also making its way into farmers markets in the U.S.,” Mahler notes.

Yet there was one caveat when the seed company started its first trials earlier this year at farms in Massachusetts and New York: making it mainstream. After all, Barber is a recognized advocate for the “seed-to-table” movement.

“We wanted to source a variety that wasn’t just for white tablecloth restaurants,” says Mahler, “but one that home cooks could also enjoy and experience.”

A lot of the cabbages grown today have been bred to hold up for transport on trucks, says Mahler, with firm and dense heads and tough outer leaves that protect the inner head during travel. That single-minded focus on durability has led to cabbage losing its flavor.

Sugarcone cabbage, which is both sweet and tender, is “a gentle rebuke to everything we’ve accepted about what cabbage should be,” according to its creators.

“We just saw this potential as something delicious and special and transformative in [the] cabbage space, which is a little sleepy and can use some excitement,” says Mahler.

The seeds are sourced from an independent seed company in the Netherlands that leads in cabbage breeding and is known for developing vegetables with flavor and resilience. Regional organic growers include Plainville Farms in Hadley, Mass., Row by Row Farm in Hurley, N.Y., and Spiral Path Farm just north of Carlisle, Pa.

What growers appreciate about Sugarcone cabbage, says East Coast produce manager Larry Tse, is that it’s a small cabbage. That makes it easier to harvest, and helps with weed control because it can be planted more densely, “in a sea of cabbage.”

That, in turn, helps cut down on labor, though learning how to harvest the cone-shaped heads can initially be challenging.

Sugarcone is also a fast grower — it matures in about 70 days after being planted — which means it can be harvested three or four times a year.

“And it’s a fun variety for growers” who are used to round cabbages, says Tse. “They love the shape” as much as the taste.

Launched in mid-September, Sugarcone cabbage is currently available at more than 300 Whole Foods Market stores across California, Texas, the Northeast and the Mid-Atlantic, including in Pittsburgh. Depending on sales, they’re hoping to scale it to more retailers in 2026.

At $2.99 a pound, it’s a little more expensive than other specialty cabbages like Napa or Savoy (and way more expensive than green cabbage) but the flavor makes it worth it, says Mahler.

“We pay our growers to be able to take a risk on a new crop,” she notes, “and we also want to make sure everyone on the team is well compensated.”

But at least you get a bang for the buck: Low in calories, salt and sugar, the leafy vegetable is high in fiber and antioxidants, and just one cup contains 85% of your recommended daily value of vitamin K and 54% of the vitamin C.

Thanks to its fine texture, it’s also very versatile. You can shave it raw into a salad or slaw; stuff the leaves with rice or meat; or ferment it into sauerkraut or kimchi. But the best way to enjoy it may be to simply roast some with a little butter until the leaves char and caramelize.

In bringing the cabbage to Whole Foods, its creators hope to bring excitement to the market and encourage consumers to try new vegetables.

A lot of what is pushed out to market is about high yield and uniformity, says Tse.

“We’re not necessarily looking for those things. We want things that taste good, and we work with our growers every step of the way and support them. That makes these varieties really come alive.”

Says Mahler, “We love bringing new, delicious and joyful vegetables into the world.”

Sugarcone Cabbage Wedge with Dill Yogurt

PG tested

If you’re trying to get someone to try cabbage, this is the dish to start with. It’s easy to make and just so incredibly tasty. I may never have enjoyed a vegetable more — after one bite, I ended up eating an entire half cabbage while standing at my sink.

The herbed yogurt is a lovely finishing touch but it’s not necessary.

1 head Sugarcone cabbage

3 tablespoons butter

2 garlic cloves, minced

1 sprig thyme

1 sprig rosemary

2 tablespoons mirin

1 teaspoon salt

1/2 teaspoon white pepper

1/2 cup thick Greek yogurt

2 tablespoons fresh chopped dill, plus sprigs for garnish

Preheat oven to 375 degrees.

Cut cabbage in half lengthwise, then trim the rounded sides so each half sits flat.

In large saute pan, melt butter with garlic, thyme, rosemary, mirin, salt and white pepper. Spoon this mixture generously over the cut sides of the cabbage, allowing it to soak in.

If saute pan is oven-safe, transfer it directly to the oven; if not, transfer the cabbage to a sheet pan, cut side up.

Roast for about 1 hour, flipping halfway through and basting with pan juices as it cooks.

For a clean, sliceable wedge with a meatier texture, let the roasted cabbage cool, then press it between parchment-lined sheet pans with a heavy weight on top. Refrigerate for several hours or overnight. To serve, reheat at 375 degrees for 15-20 minutes, until lightly crisped.

Mix the yogurt with chopped dill. Cut the cabage pieces in half, then top each piece with a spoonful of the dill yogurt and a sprig of dill.

Serves 4.

— Row 7 Seed Co.

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing

PG tested

There’s a reason why I so often reach for a Milk Street cookbook when I’m playing around with a new ingredient. The recipes are always straightforward, and delicious.

This recipe, which levels up that grocery store rotisserie chicken that so effortlessly feeds your family on weeknights, is a classic example. It comes together quickly and packs a punch of awesome flavor.

1/3 cup lime juice, plus lime wedges for serving

3 1/2 tablespoons fish sauce

1 1/2 teaspoons white sugar

2 medium cloves garlic, minced

1 small red onion, quartered lengthwise and thinly sliced

3 cups cooked shredded chicken

4 cups shredded cabbage

4 medium carrots, peeled and shredded on the large holes of a box grater (about 2 cups)

3 medium jalapeno peppers, stemmed, halved lengthwise and thinly sliced

1 cup lightly packed fresh basil

1 cup lightly packed fresh cilantro leaves

1 1/2 cup roasted, salted peanuts, roughly chopped

In small bowl, stir together lime juice, fish sauce, sugar and garlic, until the sugar dissolves.

Add onion and let stand for 10 minutes, stirring occasionally.

In large bowl, toss together chicken, cabbage, carrots, jalapenos, basil and cilantro.

Pour on red onion-dressing mixture and toss.

Toss in half the peanuts, then transfer to a serving bowl.

Sprinkle with the remaining peanuts and serve with lime wedges on the side.

Serves 6.

—”Milk Street Shorts: Recipes that Pack a Punch” by Christopher Kimball

Vegetable Minestrone with Pasta

PG tested

This recipe from Lidia Bastianich’s latest cookbook, which goes on sale Oct. 13, makes a big pot of soup. But it freezes well.

I omitted the pork butt for a vegetarian version of this hearty soup. I didn’t have elbow macaroni on hand so added the pasta from a box of Kraft Macaroni & Cheese, and also took the shortcut of using canned cannelini beans instead of dried. The pesto added at the end really elevates the flavor to the next level.

With a piece of grilled Italian bread, this is a comforting, nourishing meal.

For soup

1/2 cup extra virgin olive oil, divided, plus more as needed

1 medium onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

Kosher salt

1/2 teaspoon red pepper flakes, and more as needed

3 garlic cloves, peeled and sliced

1 14.5-ounce can whole San Marzano tomatoes, crushed by hand

2 fresh bay leaves or 3 dried

2 15-ounce cans cannellini beans, rinsed and drained

1 large Idaho potato, peeled and cut into 1/2 -inch dice

4 cups shredded green cabbage

2 small zucchini, trimmed and cut into a 1/2 -inch dice

1 up tubettini or small elbow pasta

For pesto

1 cup loosely packed fresh basil leaves

1/2 cup freshly grated Grana Padano or Parmigiano Reggiano

Heat 1/4 cup of olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots and celery, season with 2 teaspoons salt and the peperoncino.

Cook, stirring occasionally, until the vegetables are wilted, about 4 minutes.

Add garlic, let it sizzle for a minute, then add tomatoes and let the liquid simmer for 10 minutes.

Add 5 quarts water and bay leaves, and bring to a rapid simmer. Season with 1 teaspoon salt.

Simmer for an additional 20 minutes to blend the flavors, then add canned beans along with potatoes and cabbage.

Bring soup to a rolling boil, adjust heat to simmering, and cook, partially covered, until liquid has thickened, about 20 minutes. Add zucchini, and cook until it’s softened, about 10 minutes. (The soup can be prepared to this point up to 2 days in advance. Cool to room temperature, then chill it completely. Bring to a boil, stirring occasionally, before continuing.)

Stir the pasta into the soup, and cook, stirring occasionally, until it’s al dente, about 8 minutes.

While pasta is cooking. combine basil, grated cheese and remaining 1/4 cup olive oil in a mini food processor. Process until you have a coarse pasta, adding a little more oil if necessary. Season to taste with salt.

Taste soup, and season with more salt and red pepper flakes if necessary. Let it rest, off heat, for 5 minutes.

Stir pesto into the soup, and ladle into warm soup bowls.

Makes about 4 quarts.

— adapted from “Lidia’s The Art of Pasta” by Lidia Matticchio Bastianich and Tanya Bastianich Manuali (Knopf, $35)

© 2025 the Pittsburgh Post-Gazette. Visit www.post-gazette.com. Distributed by Tribune Content Agency, LLC. ©2025 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

DENVER — Everything in moderation. Including moderation.

That’s the idea behind the Colorado sober movement, an unofficial yet growing trend away from alcohol, and toward plant-based and psychedelic drugs.

But how can one be considered sober while, for example, smoking pot and taking LSD?

Because “Colorado sober” — a spin-off of the similar term “California sober” — isn’t about abstaining from all substances, but rather the ones that are known to have lasting effects on your body and brain, advocates say. That includes drugs such as cocaine and opioids, but also alcohol, which has waned in recent years as the standard social lubricant for young people.

Ricardo Baca, former editor of The Cannabist and owner of Grasslands. (Cyrus McCrimmon, Denver Post file)

“Weed and mushrooms have a lot less next-day negative effects than alcohol,” said Marissa Poppens, a Denver resident who considers herself Colorado sober. “I’m new to the term but I think people are starting to realize what it means on their own. It’s a version of ‘natural high.’ “

Poppens regularly uses cannabis and microdoses psilocybin — the active psychedelic ingredient in magic mushrooms — not only for recreation, but also to help treat chronic pain and symptoms of multiple sclerosis (MS).

As executive director of the 9-year-old nonprofit MSterios Miracles, Poppens wants to help advocate for and provide resources to people living with MS. She said a flare-up two years ago led to one of her medical professionals suggesting psilocybin. The drug has proven itself as an effective alternative to psychiatric medication, according to licensed psychedelic therapists and researchers, with studies bearing out its transformative effects on depression, PTSD and addiction.

As of 2025, the state’s Natural Medicine Division has begun licensing psilocybin healing centers, which follows Colorado’s recreational legalization of cannabis for people 21 and over in 2014. The combination of those actions — magic mushrooms have been decriminalized since 2022 so it’s not a crime to grow or ingest them, though retail sales are not yet here (as they are for cannabis) — and cultural acceptance has helped Poppens feel better about abandoning alcohol, she said, and find allies in her quest for nontraditional relief.

“I was able to get off my prescribed depression medication, which I hated taking, after I started microdosing,” she said, adding that her regimen is based around wellness, not recreational highs.

In that way, it’s not just a cheeky term for non-drinkers, said Josh Kesselman, owner of the cannabis magazine High Times. It’s an evolving descriptor for people who want to explore, not pummel, their minds.

Research compiled by the Cleveland Clinic has shown that the movement away from alcohol is rooted as much in alcohol’s deleterious effects as increased emphasis on education, mental wellness and healthier lifestyles.

“Alcohol is a depressant and never the answer to a bad day,” said addiction psychiatrist Dr. Akhil Anand in the Cleveland Clinic report. “Gen Z seems to understand that concept, and they’ve moved in a different direction.”

“It’s a great place for many of us to dwell,” Kesselman said. “Cannabis expands the brain, the neural network fires, and synapses connect. We have an endocannabinoid system for a reason.”

Gen Z’s alcohol consumption is dropping rapidly, with a Journal of American Medicine report showing that the percentage of college students abstaining from alcohol was 28% in 2022, as compared with 20% in 2018. Sales of beer have dropped year-over-year, and Pew Research and other reports have shown that the youth movement away from alcohol has rippled out to all age groups.

“I broke up with wine!” reads a testimonial for Feals cannabis gummies, which is categorized under Health/Beauty on Facebook. The image on its social media campaign shows a spilled glass of red wine next to an orange packet of THC and CBD gummies.

“Ten years ago, I would go visit friends in New York, and I could never handle two nights in a row of drinking, because by the third night I’d be useless,” Kesselman said. “Alcohol is something that takes your life force and gives you nothing in return. Plus, when people drink they do terrible things. Nobody’s like, ‘Let’s get stoned and rob people.’ “

Kesselman, who also founded the Raw Rolling Papers company, has a strong business reason for encouraging others to drop alcohol for cannabis. But it’s no smokescreen, he said: There’s not an objectively right or wrong way to be sober, and that can easily include abstaining from substances altogether.

That would not, however, be considered Colorado sober, or even sober-curious. Rather, Colorado sober describes intentional consumption based around wellness, said Ricardo Baca, who was appointed to the state’s first Natural Medicine Advisory Board last year by Gov. Jared Polis.

“The California sober movement was really born out of recreational cannabis, but also the medical movement before it,” Baca said of that state’s pioneering cannabis laws. “So I was glad when I first heard of the Colorado sober movement, because there was space being carved out for our home state to stake this claim around intentional consumption.

“It’s not about restriction or prohibition or a purity test, because we’ve seen how that goes,” he added, “but about redefining sobriety and aligning with plants and mushrooms and chemical-based alternatives.”

That covers purely synthetic substances that have shown positive, peer-reviewed results as medical treatments — but that can also have their own party-ready uses as recreational drugs. Think ketamine, MDMA (a.k.a. ecstasy or molly), kratom and DMT.

Baca has long studied the subject, both as the former editor of The Denver Post’s groundbreaking Cannabist journalism site, as well as founder and owner of Denver’s Grasslands PR and marketing agency. His clients include cannabis, psilocybin, kratom and other companies — including High Times’ Kesselman. He’s delivered TEDx Talks and keynotes at South by Southwest and other conferences detailing how cannabis works in pain management and the effects of its legalization.

He acknowledged his company benefits by boosting the Colorado sober trend, but said that it’s more about harm reduction than profit.

“We’ve seen the California sober movement co-opted by brands and businesses, and we will absolutely see the Colorado sober movement co-opted by similar brands,” Baca said. “I don’t see anything wrong with it, that myself and other marketers and businesses will take advantage of this to help tell their own stories. It’s still an organic trend that came from the community.”

On the other hand, the idea of being Colorado sober soft-pedals the potentially addictive effects of cannabis and psychedelics, said Alton P. Dillard II, a media consultant for the One Chance to Grow Up nonprofit. The Colorado organization includes a number of top medical and academic advisors advocating against drug use for young people.

“We recognize the intense toll of alcohol addiction and understand that adults make choices that they think best support their health,” he said. “The problem for youth is that they are already getting confusing messages that marijuana and psilocybin mushrooms are healthy, natural medicines.

“In fact, they both present significant risks to young brains, which are growing until age 25,” he continued. “When weed and mushrooms are presented as part of a ‘sober’ lifestyle, teens may get the impression that they’re harmless. They’re not.”

High Times’ Kesselman said the Colorado sober movement is not about pushing anyone toward drugs.

“Just like with anything else, people have to consume within their own limits, and we at High Times do not recommend any kind of overconsumption,” he said. “But what that means to one person might be different than someone else, and you have to find that balance in your own life. This is a way to change your thinking, not just your chemistry.”

Amy Lindgren

News about the job market these days is as discouraging as it is omnipresent. It seems as if every headline, podcast and social media post hits the same note: Things are bad.

I don’t want to join the chorus, and here’s why. While things are indeed difficult for job seekers right now, the challenges are not insurmountable.

In last week’s column I presented 10 best practices for job search that are evergreen. That is, they are best practices regardless of the market or current technology. Embedded in the list are steps such as identifying your job goal, establishing a timeline and checkpoints, and balancing the outreach to favor personal contact rather than online applications.

Which of course brings up the question: How would one find people to contact? These steps will help.

• 1. Drop the term “networking.” Not because it’s inaccurate; it’s just bad marketing. Too many job seekers associate the term with glad-handing, using people, or just plain lying. It’s none of those things, but let’s start fresh anyway. Instead, call this process “making contacts” or “conducting outreach.”

• 2. Don’t worry about postings. At least, not when it comes to this process. You can apply to postings as desired but remember that the absence of a posting doesn’t mean a particular company isn’t hiring. Managers frequently delay or forgo postings while they’re shaping an opening.

• 3. Use your job goal as your guide. For example, if you want to work as a mechanical engineer for a mid-sized manufacturer, you need to meet managers for that role in firms you’ve chosen. That’s your gold standard, because those are the people who can hire you. Your outreach needs to be guided by the goal of reaching those people, or reaching the people who can lead you to them.

• 4. Build, then triage, your list of desired contacts. Top of the list would be the appropriate managers in 25+ companies. Next on the list would be people who might know these (or other) managers. Last on the list would be already-established contacts from other fields known to have a broad outreach themselves.

• 5. Start easy. Those well-connected people you already know who work in different fields? That’s an easy email or phone call to make — as long as you’re specific. Asking if they know anyone at ABC Company is specific. Asking if they know anyone in manufacturing could also work, although it’s broader. Asking about job leads in general? Not as fruitful in most cases.

• 6. Find more names. Even with help from your well-connected contacts, you’ll likely need more names for managers and others in the field. This may surprise you, but you can have a lot of success online. Start by searching: the company website (all pages); related professional associations; newsletters, blogs, podcasts and magazines in the field; adjunct instructors at related training programs; and of course, LinkedIn.

• 7. Reach out. In this example, your goal is to briefly introduce yourself to new contacts as someone seeking work as (an experienced, entry-level, specialized, etc.) mechanical engineer and then to request a conversation if they’re interested. (Or, if they can connect you to someone who is.)

• 8. Be findable. It’s time to think like an employer. If you were a manager who didn’t want to post yet (or ever), where would you look for workers? Most will start with LinkedIn or a professional association in the field or perhaps a training facility. Trusted contract houses are also useful for employers wanting to try out the worker before hiring. With this knowledge, your steps are clear: Strengthen your LinkedIn page and introduce yourself to these “finders” that managers rely on.

• 9. Check your progress. If you’re not seeing an increase in the number of quality conversations within a few weeks, you may need stronger follow-up steps, or perhaps outside assistance.

As I wrote last week, you’re right if you think this kind of focused, deadline-driven job search sounds intense. This process requires far more from the job seeker than the online system of applications.

But please don’t tell yourself that it doesn’t work, or that it only worked in the past. Human nature hasn’t changed, even if the tools and norms constantly do. People still want to hire people they know and they do it every chance they get. The more complex the front-door hiring process, the wider the back door opens.

You don’t have to believe me, but you should believe your own eyes. If you’re seeing people get jobs you didn’t even know were available, it’s worth giving this process a shot.

Related Articles

Working Strategies: Job search best practices require discipline

Working Strategies: Customize cover letters, but there are shortcuts

Working Strategies: Job search over 60: “purpose” vs. paycheck

Working Strategies: Making the most of college internships

Working Strategies: Making the case for bachelor degrees

Amy Lindgren owns a career consulting firm in St. Paul. She can be reached at alindgren@prototypecareerservice.com.

By Katie Kelton, Bankrate.com

The winter holidays are a time for dusting off decorations and observing traditions — but they’re also rife with money decisions.

Americans are choosing how much to spend on travel, gifts and decorations in today’s economy, along with how they’ll make those purchases. Some holiday shoppers and travelers plan to use credit cards, but debit cards; buy now, pay later services (BNPL); and rewards points are other popular payment options.

Bankrate’s key findings on holiday spending

Fewer Americans will travel for holidays this year, compared with last year: 21% plan to fly or stay in a hotel or short-term rental for Thanksgiving or the December holidays, compared to 27% in 2024.Source: Bankrate’s 2025 Holiday Travel Survey

Around 2 in 5 holiday shoppers expect higher price tags this year: 41% say they’re concerned winter holiday gifts will be more expensive this year. But only 24% will budget for holiday spending.Source: Bankrate’s 2025 Early Holiday Shopping Survey

Roughly half of holiday shoppers will begin before the end of October: That includes 13% who started shopping or planned to in August, 11% in September and 25% in October.Source: Bankrate’s 2025 Early Holiday Shopping Survey

Home for the holidays? Fewer Americans plan to travel this holiday season

If you’re opting out of a flight to visit Grandma and Grandpa or a trip to Disney for the holidays in 2025, you’re not alone. Fewer Americans plan to travel for Thanksgiving or the winter holidays this year versus last year, according to Bankrate’s 2025 Holiday Travel Survey.

Around 1 in 5 U.S. adults (21 percent) say they plan to stay in a hotel or short-term rental or travel by airplane for the upcoming holidays. That’s compared to 27 percent in 2024.

Younger generations, men and parents of young kids are most likely to plan for less holiday travel this year

Interestingly, the people who are overall most likely to travel for the holidays are also the ones responsible for the biggest declines in travel this year.For example, Gen Zers (ages 18-28) and millennials (ages 29-44) are overall the most likely to travel at 30 percent and 29 percent, respectively, compared to 16 percent of Gen Xers (ages 45-60) and 12 percent of boomers (ages 61-79).But the percentage of traveling Gen Zers dropped the most from last year, by 14 percentage points, followed by traveling millennials, who dropped by 9 points. Gen Xers dropped by 5 points, and boomers are traveling at basically the same rate this year as last, with a 2-point difference.

And while 21 percent of both men and women say they plan to travel this holiday season, that’s down 10 percentage points from 2024 for men and down 2 points for women.

Let’s look at parents — 33 percent of parents with children under the age of 18 plan to travel this holiday season, down 13 points from 2024. In comparison, 21 percent of all parents plan to travel this season, down 7 points from last year.Lastly, higher earners are more likely to travel for the holiday season. Twenty-nine percent of those earning $100,000 and above say they plan to travel, compared to 23 percent of those in both the $80,000 to $99,999 and $50,000 to $79,999 income brackets and 16 percent of those earning below $50,000. Still, all of those income brackets are traveling less than or about the same as they did last year, with drops of 9 percentage points, 2 points, 8 points and 8 points, respectively.

“While many Americans appear to be scaling back their travel plans this year, we’ll have to see if that actually happens,” says Rossman. “Consumer sentiment has been depressed for a while now, thanks mostly to worries about inflation and tariffs, yet people are still spending. The disconnect between what people say and what they do has been growing.”

Holiday travelers prefer credit cards

Among all the ways to pay, credit cards are the most popular method for holiday travel (63 percent) — either paid in full (40 percent) or with a balance paid over time (23 percent).

Debit cards and/or cash is the second most popular option (44 percent), followed by rewards points (32 percent), asking friends/family to pay (13 percent) and BNPL services (10 percent).

Both credit cards and rewards travel are more popular this year. The number of adults who say they’ll use each method of payment are up 4 percentage points and 8 percentage points, respectively, from 2024.

“Don’t forget about your rewards points and miles,” Rossman advises. “Many people have accumulated more than they realize.”

Nearly 1 in 3 holiday travelers plan to take on debt

Adjusting for overlap between those who plan to carry a credit card balance and those who will use BNPL, nearly 1 in 3 travelers (31 percent) are likely to take on debt.Millennial holiday travelers are most likely to accrue debt, at 39 percent. That’s compared to 30 percent of Gen X, 25 percent of Gen Z and 21 percent of boomer travelers.And debt usage for holiday travel peaks among middle-income earners of $50,000 to $99,999 (39 percent). The lowest income bracket, those making less than $50,000, is next (34 percent), followed by 23 percent of $100,000+ earners.Learn how to travel smart and stay out of debt.

Around 2 in 5 holiday shoppers, especially boomers, fear high price tags this holiday season

Loren Jerae, a 26-year-old stay-at-home mom in Charlotte, North Carolina, has already begun Christmas shopping. She’ll frequent thrift stores, online marketplaces and clearance racks for the next few months until she’s curated the perfect pile of presents for her 5-year-old son.

As a young mom, “I didn’t want our finances to determine his holiday,” she says. “Ever since he was born, I have always been budget-friendly.”

Related Articles

Restaurant surcharges are changing the math for credit card rewards

New Trump administration rule bars student loan relief for public workers tied to ‘illegal’ activity

Why your financial planner might tell you to keep the mortgage

What a Federal Reserve rate cut means for your finances

What to know as the annual sign-up window for health insurance arrives

When it comes to holiday shopping, Jerae is in good company.

Most Americans (79 percent) plan to holiday shop this year. And about half of holiday shoppers (49 percent) have already begun or plan to begin shopping before Oct. 31, according to Bankrate’s 2025 Early Holiday Shopping Survey. Jerae starts even sooner.

She says she sets money aside during the first half of the year. Come July, she takes advantage of summer clearance sales and back-to-school deals to snag some early Christmas gifts. By August, she’s tackling her entire shopping list for her son, fiancé, parents and other friends and family.

Two in 5 shoppers (41 percent) are concerned that holiday gifts will be more expensive this year, which may be why they’re getting a head start. “I absolutely feel like [prices are] higher,” Jerae comments.

A few years ago, she and her fiancé tried shopping the month before Christmas and ended up spending around $700 on “a bunch of junk.” She told herself she’d never do that again.

“I am not spending that type of money on one or two items,” she says. By shopping early, “I can make $100 stretch, and we can get several things.”

Boomers and middle-income earners are most concerned about higher holiday prices

Notably, that concern over high prices is highest among boomers (46 percent, ages 61-79) and decreases with age. Forty percent of Gen Xers (ages 45-60), 39 percent of millennials (ages 29-44) and 37 percent of Gen Zers (ages 18-28) noted the same concern.Concern about high holiday prices this year is also more prominent among middle-income households. Forty-nine percent of $80,000-$99,999 earners and 45 percent of $50,000-$79,999 earners say they’re concerned, versus 38 percent of both the highest and lowest earners ($100,000+ and under $50,000, respectively).Rossman says the higher earners are easier to explain, as more disposable income allows for some wiggle room in the budget. But lower earners may have already tightened their holiday budgets after high inflation and interest rates in the last few years. It could still be a tough financial season — but they’ve adapted.On the other hand, Rossman explains, middle earners may be newly disenchanted by higher prices and feel like their paychecks aren’t stretching as far as they used to.

Concern about high prices may be warranted

Money woes are top of mind for some holiday shoppers

More than 1 in 3 shoppers say inflation will change how they shop (36 percent), and more than 1 in 4 say holiday shopping will strain their budgets (29 percent) and are stressed about winter holiday shopping costs (27 percent).In fact, only 11 percent explicitly said they’re not concerned about the cost of winter holiday shopping.

More holiday shoppers will make their purchases online

Nearly 2 in 5 shoppers (38 percent) intend to make most of their purchases online, versus 1 in 5 (20 percent) who plan to make most of their purchases in person. Perhaps surprisingly, boomers are the most likely to make most of their purchases online (45 percent), compared to just 33 percent of Gen Zers.Jerae, a Gen Zer, tends to shop more in person. “I’d rather just hit all the thrift stores in my area,” she explains.And roughly 1 in 6 shoppers (16 percent) expect that gifts will be harder to find this year.

Around 1 in 4 shoppers expect to spend more this holiday season

Twenty-seven percent of holiday shoppers expect to spend more this holiday season than they did last year, compared to 30 percent who expect to spend less. Forty-three percent expect to spend about the same.

There could be a couple of factors at play.

First, those who plan to spend more may anticipate higher prices this year, Rossman explains. Or, they could simply be earning more income and feeling generous.

Meanwhile, Rossman says those who plan to spend less might be more optimistic about prices this year. Or, they might be shortening their gift lists to save money.

More than 1 in 4 shoppers plan to take on debt this season, but debit cards are the top pick for payment

Sixty-one percent of holiday shoppers expect to use debit cards for at least some of their purchases, avoiding debt but likely sacrificing rewards potential.

Credit cards are the next most popular option, with 57 percent of shoppers planning to use them. Among those users, 35 percent plan to pay in full and 21 percent plan to carry balances over time.

Cash remains a popular option, with 49 percent planning to pay with cash. Buy now, pay later (BNPL) services (12 percent), checks (5 percent) and some other method (3 percent) round out the ways people plan to pay for their winter holiday shopping.

Gen Zers are the most likely to use debit cards (70 percent) and cash (55 percent). Boomers are the most likely to pay with credit cards (62 percent), and millennials are the most likely to use a BNPL service (17 percent).

After adjusting for overlap, more than 1 in 4 shoppers (28 percent) may take on debt either with a credit card they will pay off over time or BNPL. But just 4 percent say they are “willing to take on debt” in another survey question — revealing a possible disconnect between what Americans say and what they do.

Nearly half of shoppers will start before Halloween

You’re not behind on holiday shopping yet, but nearly half of shoppers (49 percent) will have started or plan to start before the end of October.

That includes 13 percent who started or planned to start by the end of August, another 11 percent in September and another 25 percent in October, leaving 37 percent who plan to start shopping in November and 14 percent in December.

Rossman thinks the early bird might get the worm.

“While some consumers shake their heads that holiday shopping seems to start earlier each year, the early start gives you more time to spread out your cash flow and find the best deals,” he explains.

5 ways to save money this holiday season

You don’t have to go into debt to pay for the holidays. Instead, try these tips to be a smart shopper this season.

Set aside money ahead of time. Half of Americans are in credit card debt, and the holidays make it easy to spend more money than you have. Instead, try building a holiday fund before you start shopping or booking travel. From January to July, Jerae puts between $30 and $50 weekly into a high-yield savings account that she’ll later use for Christmas gifts. Only around 1 in 4 holiday shoppers (24 percent) expect to budget for the holidays, but you can be one of them. Learn how to create a sinking fund to avoid going into debt.

Start shopping early. The thought of buying gifts in July may sound like holiday creep, but it can actually lead to better deals and help you dodge the December mall frenzy. Take advantage of sales throughout the fall and compare prices without feeling rushed. You could have every item on your list checked off weeks before the holidays, leaving you more time to nosh on cookies and celebrate with your family.

Stay flexible with your travel schedule. “You can save on travel costs by going a few days before the holiday and/or coming back a few days later,” Rossman explains. “Or even traveling on the holiday itself. You could also consider nearby airports, connecting flights, less popular flight times and staying with family instead of booking a hotel room.”

Try secondhand shopping. Jerae found a play kitchen for $40 resale, well below the brand-new $100+ price tag. She says kids don’t know or care if a gift is secondhand — and she can find better prices for items with higher quality and more character. Learn how to thrift to help your budget.

Use a rewards credit card. You could earn cash back or points on your holiday purchases, flights or hotel stays with one of the best rewards cards. And those rewards could go toward future gifts or a family vacation. Learn how to choose a rewards card.

You can also combine money-saving methods. “Starting early and stacking discounts are strategies that shoppers can deploy to save money,” Rossman advises.

The bottom line

Many Americans are holiday shopping early this year, and possibly with good reason — they’re worried about rising prices and want more time to find the best deals. Just don’t fall prey to impulse shopping during those extra months.

By sticking to a list and a budget, it really could be the most wonderful time of the year.

MethodologyBankrate commissioned YouGov Plc to conduct the surveys. All figures, unless otherwise stated, are from YouGov Plc.2025 Holiday Travel Survey: Total sample size was 2,529 adults, of which 498 plan to travel this holiday season Fieldwork was undertaken between Sept. 2-4, 2025. The survey was carried out online. It gathered a non-probability-based sample and employed demographic quotas and weights to better align the survey sample with the broader U.S. population.2025 Early Holiday Shopping Survey: Total sample size was 2,567 adults, including 2,020 who expect to participate in winter holiday shopping. Fieldwork was undertaken between July 28-30, 2025. The survey was carried out online. The figures have been weighted and are representative of all U.S. adults (aged 18+).

©2025 Bankrate.com. Distributed by Tribune Content Agency, LLC.