Now might be a good time to go on that diet half the country's been considering for years.

Last month, the price of grain rose higher than it has in any month since 1975.

Other staples are going up as well: A year ago, the average price for a dozen eggs was $1.74 - now, it's $2.17. Almost a 25 percent increase. A pound of chicken was $1.03 - now it's $1.15. A gallon of non-brand-name milk is nearing $4.20 at local supermarkets.

Here in L-A, the quest for an affordable dinner is becoming a hot topic.

"We're having to minimize a lot of what we do," said Theresa Plourde, coming out of a local grocery store last week.

"Sometimes it's cheaper to go to the dollar menu at McDonald's than get groceries at the grocery store," she said.

"It's way too high," said Michelle Badger, of Auburn. "I only get $70 a week (for food), and $70 isn't enough anymore."

Badger isn't alone. And the increased costs - in addition to painful gas and heating oil costs - are hurting perhaps no one more than those who hovered on the edge of making ends meet before.

"We've had as much as a 25 percent increase in the number of people that need help," said JoAn Chartier, a spokeswoman for Good Shepherd Food Bank in Lewiston. "It's everywhere. The need has been great, and it has been more so than ever before," she said.

Things don't seem poised to improve any time in the near future. The cost of corn, which is an ingredient in a plethora of processed foods and used as feed for cows and poultry, has been on the rise since last year, due in part to increased demand by ethanol manufacturers. Wheat and soybean prices have been going up, too. And oil - an ingredient in fertilizer as well as the fuel that powers refrigerators, freight trucks and irrigation systems - has remained over $100 a barrel for several weeks now.

"The increase in corn has affected a broad range of food categories," said Judy Chong, a spokeswoman for Shaw's supermarkets. "And high energy costs in general."

With huge supply chains and a wide variety of producers, stores like Shaw's have been able to shelter consumers from some of the increase. "That being said, we've had to also make adjustments in our pricing," Chong said.

Customers are adjusting as well. "When they feel pinched we see increased coupon usage. They look for greater value in their products. They might trade down to ground beef rather than premium cuts," Chong said.

But what happens if you were a ground-beef-and-chicken person before the downturn? If you never could afford a salmon habit or a frisee salad?

A few weeks ago we asked readers for their suggestions on how to save money on groceries. The responses are still coming in.

Readers noted that a coupon doesn't necessarily save you a dime. They're only useful if they're offering a deal on a product you'd already be buying. Saving coupons and using them at either discount stores or during sales makes for especially good deals.

"If you can get your family to be a little flexible your options are unlimited. I watch for peanut butter sales - occasionally Food City will have Peter Pan peanut butter 10 for $10. With $1-off coupon, it was free! Other times they have Jif 10 for $10. I am flexible on cleaning supplies and will purchase whatever the less expensive brand on sale (is) using a coupon to double savings," says Michele Coates.

It goes without saying: Look for sales on the things you need. Newspaper fliers, mailers, store advertising and even store Web sites will alert you. But buying meat during sales and then freezing it is an especially good way to save on the cost of protein, said several readers. "I purchase enough meat during the three-day meat sales at Food City to get me by until the next meat sale. We have a small chest freezer and I separate large packages into smaller, meal-size packages and freeze," says Coates.

"These days if you are throwing out food, you are throwing out money, so if you have any leftovers save them and make a point to use them up," said Deron Treadwell.

One way of doing that is to cook in bulk and freeze the leftovers.

"Make sure to buy in bulk when possible (and cheaper) and freeze what you're not going to use right off," says "Marian."

Another is to get creative.

Phillip Webber Sr., says he makes a big soup with the chicken bones from a meal. "My last week's grocery bill was $21," he said. "I eat only chicken and turkey (organic grown). When I eat all that I can, I boil the carcass and make a delicious soup. ... Nothing goes to waste."

"I make out my grocery list ahead of time and make out my menu ahead of time and shop by what I have in my freezer," says Marie Gagne.

"When shopping for groceries I plan my meals for the week according to what's on sale," says Diane Dubois.

"Make a menu out at the beginning of the week (around schedules), then write down what you need (so you can check your kitchen before going to the grocery store), and make one trip to the grocery store, so you save time, gas and are less likely to buy things that you don't need," says "Marian."

Many readers make a point to buy everything at the cheapest location.

"I found a small container of sesame seeds and it cost $4.69 for about 2 ounces. In the natural food section, there was a 16-ounce bag for $4.99," said "Marian."

"Spices and baking ingredients are usually much cheaper in food co-ops and natural food stores. You can easily buy in bulk if you are going to use the food," says Elaine Beal.

"I buy all my bread products at the thrift store. Many times the dates are still very good," said another.

One reader makes her own bread. "It's not as hard as you think. And for less than $1, you can have 2 loaves of bread fresh out of the oven," she said.

"I make all of my soups from scratch in a huge pot and then freeze it in individual-portion containers," says Susan Harris-Pomerleau. "I also make spaghetti sauce from scratch and put it in big butter containers in the freezer."

Alice Elliot has hens, and says the initial investment has been almost recouped after only two years. "We have eight hens, and get five to eight eggs a day, and sell the excess for $3 a dozen," she says. "In addition, the hens are great fun and not much work."

One reader suggests buying higher-calorie foods such as starches and pastas - although Chartier, of the Good Shepherd Food Bank, says eating healthier, smaller meals is more nutritious in the long run.

"The way I cut costs is by buying mostly basics. I try to stay away from prepared foods. Buying meats, fresh veggies, pasta, rice, dairy products and cooking from scratch saves money. Cooking in quantity and packaging the rest also saves. Portion food in lunch-size containers to bring to work. A little extra time in the kitchen saves money," says Marge Bourgoin.