by Tanya Einhorn
If there is one word that has already been exhausted for 2009, it is “recession.” I see it in the papers, on the news, in the “Closing Sale” signs, empty storefronts, pink slips and empty pockets. What’s a faerie to do? I think it’s time we reject traditional notions of abundance and embrace the gifts that we have been given. Of course personally, I always think of the greater themes in life as they relate to food. Amidst the chatter of worldly economic woes have been many criticisms of the Slow Food movement as espoused by Mistress Alice Waters and others. “Slow food is too expensive!” they say. “Organic food costs too much money.” “Healthy food is not accessible to me because of…” (insert various excuses, including income, address, number of hours in the day). Well I say, rubbish! Good food, sustainable food, food that nourishes your body and heart, while encouraging community and the longevity of our species, is the easiest and simplest food around! All you have to do is follow a few basic rules, and you will notice your grocery bill shrink along with your waistline and blood pressure.
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Eat fresh seasonal produce.
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Limit the amount of processed food you buy. (Hint: if it comes in a package or has a long list of ingredients, it’s probably been processed.)
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Explore vegetarian sources of protein. (No, I’m not saying we all need to go veggie. Just diversify, that’s all. Meat is expensive for you and the planet!)
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Purchase high quality staples (grains, beans, etc.) in bulk whenever possible.
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Seek out local farmers' markets and CSAs (farms) as sources for produce, eggs, milk, cheese, meat, bread – who knows what you might find if you start to look around.
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Cook for yourself more than you eat out.
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Purchase the whole forms of foods and use every part you can – e.g., roast a whole chicken and use it for a number of different meals (as opposed to buying just breasts or thighs), then make stock with the bones.
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Plant a garden!
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Only buy what you will actually use. We throw away so much food.
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Don’t buy food on impulse. Think ahead when you shop; shop as infrequently as possible so you’re not tempted by impulse items; and get all you need so you don’t have to pay twice as much at the corner store later in the week.
I know that not all of these are possible everywhere. It’s important to just do the best you can. Fresh whole foods are tastier than denatured food. Substances that have been created in a chemistry lab are expensive too, because they require so much energy to manufacture, package, distribute, and market. A considerable portion of your food budget goes for transportation costs. Why give the oil companies any more of your money?
So what do all of these vague idealistic directives look like on your table and in your refrigerator? Start by making seasonal produce the central feature of your diet. Familiarize yourself with the vegetables that are being grown in your region throughout the year. Learn to cook different things that you’ve never tried before. When it’s spring, eat asparagus and sugar snap peas. Do not eat asparagus in December, it has to come from very far away that time of year, costs a fortune, and doesn’t taste that good. There is a degree to which you need to educate yourself to become a conscious consumer, but I promise it will pay off.
Once you have chosen your veggies and fruits for the week, think about what proteins might complement them, being sensitive to your own dietary needs. Many cultures around the world have done very well for themselves eating beans on a regular basis. Combine them with whole grains to balance all of the amino acids. There are many new cookbooks and websites with bean recipes that reach beyond lentil dal and black bean chili. Use meat sparingly, as a garnish or for extra flavor. Don’t eat it every day, you don’t need it. If you eat less meat, you'll be able to afford local, organic meat, pasture-raised and grass-fed. Eggs are also an excellent and economical protein source. Even the expensive ones that are available in the San Francisco Bay Area that are raised at luxurious chicken communes sell for $7 a dozen. That’s less than 60 cents an egg, which is still a great deal.
Grains and flours can both be purchased in bulk at your local co-op. I know not everybody has a Rainbow Grocery like we do here, but that’s why you should all move to San Francisco! Just kidding. But most places do offer bulk goods these days. This is the best way to choose a variety of grains without having to buy large expensive quantities of them. A bit of brown rice, a bit of quinoa, a little millet, and you can have many gourmet meals, never the same thing twice.
High quality fats do get expensive, but you can use them sparingly – and again, look for local. You will pay less in the long run. For Californians, that means olive oil from the West Coast, not Spain. For New Yorkers, the imported may have the same price tag and carbon footprint as the domestic, but I bet you can find local butter year-round. Again, just do the best you can.
When you stop buying chips, crackers, ready to eat instant and frozen pre-made foods and focus on whole ingredients, you will save money. Guaranteed. With this savings you are free to invest in the higher quality organic ingredients that taste better and are safer for our planet.
There is only so much that I can include here but I encourage anyone with questions or a desire to learn more to please email me! I am full of ideas, recipes and endless thoughts about food just waiting to be tasted…
Tanya lives and works in San Francisco. She loves to eat and share the best food ever. tanyarawgirl@gmail.com
