To my surprise, the package of&nbsp;<a data-hook="product-link-linked" class="a-link-normal" href="/Red-Star-Active-Dry-Yeast-2-Pound-Pouch/dp/B005KR0MZG/ref=cm_cr_arp_d_rvw_txt?ie=UTF8">Red Star Active Dry Yeast, 2 Pound Pouch</a>&nbsp;I just purchased at Costco for around four and a half dollars (the price has gone up lately) was made in Mexico.  Regardless, the yeast is just as good as the last pouch I purchased, so I am not complaining.  By keeping the yeast in a vacuum sealed bag in the freezer, I keep a 4 ounce brown glass jar that had contained yeast filled with this in the refrigerator and allow what I need to reach room temperature prior to baking.  If I know I'll be using for several baking sessions, I'll leave the small jar on the counter top.  Keep the yeast dry and cool to maintain the lively yeast.  If I am ever concerned about yeast that doesn't appear to be active, I proof it.  If it is still active, I then take into account the amount of yeast, water and sugar, using the proofed mixture in my recipe.