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"disqusTitle": "Getting to Know Broccoli Rabe (aka Rapini)",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/broccoli-rabe-with-pasta-and-lentils.jpg\" alt=\"broccoli rabe with pasta and lentils\" title=\"broccoli-rabe-with-pasta-and-lentils\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3903\">Broccoli rabe, also known as rapini, is one of those vegetables people seem wary of cooking at home. Whenever I buy a bushel, it seems there's always someone standing next to me asking what it is and how I'll cook it. They usually have a curious yet skeptical look on their face, as if to say \"that looks mildly interesting, but I'm sticking with the chard.\" If you only shop in a grocery store, you may never have even seen it for sale as it's mostly available at farmers' markets and Asian produce stores. But if you find yourself in one of those places, I highly recommend buying a batch. Just look for the plant with dark spiky green leaves, small florets (often with tiny white flowers) and medium-sized stalks. It looks a bit like a dandelion greens / broccoli hybrid.\u003c/p>\n\u003cp>The thing is, broccoli rabe really is worth trying. In addition to it being highly nutritious (it's full of calcium and iron, not to mention Vitamins A and C), its flavors are more complex than other greens. It pairs beautifully with beans, pork and chicken and works well as a side dish or in pasta dishes and soups. It is also one of my favorite foods to serve with Italian sausage. And, if trying new flavors isn't enough, it's one of the cheapest vegetables you can buy. At about $1 a bushel, it's the perfect ingredient if you're looking to make \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/03/inexpensive-family-meals-feeding-four-for-about-10/\">\u003cstrong>inexpensive family meals\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Broccoli rabe is a staple in both Southern Italian and Chinese cooking. I actually buy mine at the Asian produce stand at my local farmers' market where it sits right next to some long tubers I am very curious about. Some people don't like rapini because it has a pungent smell, but if you don't overcook it, the smell seems more earthy and green, which I like. It is great steamed and sautéed, but I think it tastes best roasted in the oven. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/roasted-broccoli-rabe.jpg\" alt=\"roasted broccoli rabe\" title=\"roasted-broccoli-rabe\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-3904\">\u003c/p>\n\u003cp>Roasting broccoli rabe in olive oil is the easiest path to rapini success. The hot oven helps tenderize the stalks and crisps up the leaves, so there's no chance of ending up with limp greens. The dry heat also brings out a delicious innate sweetness and removes some of the plant's bitter element. Although many cooks like to blanch the rapini and then sauté it, if you're not careful this method can make the broccoli rabe soggy or droopy. If you don't want to turn on your oven, that's okay too: you can easily get similar results by firing up a hot pan, and sautéing the rapini in olive oil on a high flame with sea salt. Once it sears a bit, just lower the flame, add a couple of tablespoons of water (pasta water is great if you have some on hand) and cover for a couple of minutes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So get to know some broccoli rabe. At $1 a bunch, how can you pass it up?\u003c/p>\n\u003cp>\u003cstrong>Pasta with Roasted Broccoli Rabe and Lentils\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 pound dried pasta\u003cbr>\n1 bushel broccoli rabe\u003cbr>\n3 large garlic cloves sliced\u003cbr>\n1 cup cooked lentils\u003cbr>\n4 Tbsp Extra Virgin Olive Oil\u003cbr>\nKosher or sea salt\u003cbr>\nParmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Heat a large pot of water to make your pasta\u003cbr>\n3. When water comes to a boil, add 2 Tbsp salt plus the pasta. Stir and cook until al dente.\u003cbr>\n4. Meanwhile, wash your broccoli rabe and chop off the ends (about a 1/2 inch)\u003cbr>\n5. Drizzle a tablespoon of olive oil on a large baking sheet and then lay the broccoli rabe and sliced garlic on top. Drizzle another tablespoon of olive oil on top along with a sprinkling of kosher or sea salt and then toss to make sure the oil evenly coats the rapini.\u003cbr>\n6. Place the baking dish in the oven for 8-12 minutes, or until the broccoli rabe is tender. Don’t worry if the edges of some leaves seem to become dry and crackly; they’ll taste great.\u003cbr>\n7. Take the rapini out of the oven and set aside.\u003cbr>\n8. In a medium pan, heat the remaining 2 Tbsp olive oil and stir in the cooked lentils. Season with salt and pepper to taste. Add about a 1/4 cup of pasta water as well as more olive oil if you’d like. Cook until warm and then turn off the heat.\u003cbr>\n9. Once the broccoli rabe has cooled a bit, chop it into 1-inch pieces.\u003cbr>\n10. When pasta is ready, mix it into the lentils along with the broccoli rabe and cooked garlic.\u003cbr>\n11. Place in serving dishes and top with grated cheese.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/broccoli-rabe-with-pasta-and-lentils.jpg\" alt=\"broccoli rabe with pasta and lentils\" title=\"broccoli-rabe-with-pasta-and-lentils\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3903\">Broccoli rabe, also known as rapini, is one of those vegetables people seem wary of cooking at home. Whenever I buy a bushel, it seems there's always someone standing next to me asking what it is and how I'll cook it. They usually have a curious yet skeptical look on their face, as if to say \"that looks mildly interesting, but I'm sticking with the chard.\" If you only shop in a grocery store, you may never have even seen it for sale as it's mostly available at farmers' markets and Asian produce stores. But if you find yourself in one of those places, I highly recommend buying a batch. Just look for the plant with dark spiky green leaves, small florets (often with tiny white flowers) and medium-sized stalks. It looks a bit like a dandelion greens / broccoli hybrid.\u003c/p>\n\u003cp>The thing is, broccoli rabe really is worth trying. In addition to it being highly nutritious (it's full of calcium and iron, not to mention Vitamins A and C), its flavors are more complex than other greens. It pairs beautifully with beans, pork and chicken and works well as a side dish or in pasta dishes and soups. It is also one of my favorite foods to serve with Italian sausage. And, if trying new flavors isn't enough, it's one of the cheapest vegetables you can buy. At about $1 a bushel, it's the perfect ingredient if you're looking to make \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/03/inexpensive-family-meals-feeding-four-for-about-10/\">\u003cstrong>inexpensive family meals\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Broccoli rabe is a staple in both Southern Italian and Chinese cooking. I actually buy mine at the Asian produce stand at my local farmers' market where it sits right next to some long tubers I am very curious about. Some people don't like rapini because it has a pungent smell, but if you don't overcook it, the smell seems more earthy and green, which I like. It is great steamed and sautéed, but I think it tastes best roasted in the oven. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/roasted-broccoli-rabe.jpg\" alt=\"roasted broccoli rabe\" title=\"roasted-broccoli-rabe\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-3904\">\u003c/p>\n\u003cp>Roasting broccoli rabe in olive oil is the easiest path to rapini success. The hot oven helps tenderize the stalks and crisps up the leaves, so there's no chance of ending up with limp greens. The dry heat also brings out a delicious innate sweetness and removes some of the plant's bitter element. Although many cooks like to blanch the rapini and then sauté it, if you're not careful this method can make the broccoli rabe soggy or droopy. If you don't want to turn on your oven, that's okay too: you can easily get similar results by firing up a hot pan, and sautéing the rapini in olive oil on a high flame with sea salt. Once it sears a bit, just lower the flame, add a couple of tablespoons of water (pasta water is great if you have some on hand) and cover for a couple of minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So get to know some broccoli rabe. At $1 a bunch, how can you pass it up?\u003c/p>\n\u003cp>\u003cstrong>Pasta with Roasted Broccoli Rabe and Lentils\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 pound dried pasta\u003cbr>\n1 bushel broccoli rabe\u003cbr>\n3 large garlic cloves sliced\u003cbr>\n1 cup cooked lentils\u003cbr>\n4 Tbsp Extra Virgin Olive Oil\u003cbr>\nKosher or sea salt\u003cbr>\nParmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Heat a large pot of water to make your pasta\u003cbr>\n3. When water comes to a boil, add 2 Tbsp salt plus the pasta. Stir and cook until al dente.\u003cbr>\n4. Meanwhile, wash your broccoli rabe and chop off the ends (about a 1/2 inch)\u003cbr>\n5. Drizzle a tablespoon of olive oil on a large baking sheet and then lay the broccoli rabe and sliced garlic on top. Drizzle another tablespoon of olive oil on top along with a sprinkling of kosher or sea salt and then toss to make sure the oil evenly coats the rapini.\u003cbr>\n6. Place the baking dish in the oven for 8-12 minutes, or until the broccoli rabe is tender. Don’t worry if the edges of some leaves seem to become dry and crackly; they’ll taste great.\u003cbr>\n7. Take the rapini out of the oven and set aside.\u003cbr>\n8. In a medium pan, heat the remaining 2 Tbsp olive oil and stir in the cooked lentils. Season with salt and pepper to taste. Add about a 1/4 cup of pasta water as well as more olive oil if you’d like. Cook until warm and then turn off the heat.\u003cbr>\n9. Once the broccoli rabe has cooled a bit, chop it into 1-inch pieces.\u003cbr>\n10. When pasta is ready, mix it into the lentils along with the broccoli rabe and cooked garlic.\u003cbr>\n11. Place in serving dishes and top with grated cheese.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cutting food costs while eating sustainably: What's your advice?",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/foodcosts.jpg\" alt=\"food costs\" width=\"300\" height=\"200\" class=\"alignleft size-full wp-image-2692\">I am sure I am not alone in examining all parts of my budget during this time of economic strife. (In fact, this post was late because I am in the midst of epic research on how to cut down my phone bill.)\u003c/p>\n\u003cp>Since I believe so strongly in buying good, sustainably raised food from local purveyors, it can sometimes be a challenge to reign in spending. On the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a> website, we have talked a lot about eating within a budget and have proven that it's possible -- it just takes a little more planning than average, a little more cooking than average, and a little more preserving of food than average.\u003c/p>\n\u003cp>So how does one go about eating sustainably on a budget? I have a few ideas, but would love to hear what tricks you are employing to keep your family's budget down.\u003c/p>\n\u003cp>\u003cstrong>Eat fruits and vegetables that are in season.\u003c/strong>\u003c/p>\n\u003cp>When fruits and vegetables are in abundance in the farmers market, the prices go down. There may be sales, and you are getting the vegetables at their peak of flavor. When you just have to have a bunch of asparagus out of season in August, you're going to be paying top dollar for it. Right now, in the middle of asparagus season, you may find a deal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Put foods up when you find a bargain.\u003c/strong>\u003c/p>\n\u003cp>Start working on canning, drying, preserving, and freezing your food as you find it on sale. There is nothing that's better for the budget and the tastebuds than pulling a bag of peas that were frozen in their peak out of your own freezer, or using your own jarred tomatoes that were purchased in September and canned. Learning to can is a bit of a process, but the resurgence in interest means that there are a lot of resources available. Start with the \u003ca href=\"http://www.freshpreserving.com/pages/preserve__fresh_preserving__home_canning_/33.php\">Ball\u003c/a> website for step-by-step instructions.\u003c/p>\n\u003cp>\u003cstrong>Menu plan.\u003c/strong>\u003c/p>\n\u003cp>You may remember that in January I mentioned that I would be \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/06/green-resolutions-for-the-new-year/\">menu planning in order to cut down on food waste\u003c/a> as part of my 2009 resolutions. It's been going quite well, and has in fact given way to a new project with a friend where we menu plan for the week and cook together. You can read the first part of the series on \u003ca href=\"http://www.seriouseats.com/2009/03/reducing-food-costs-cooking-with-a-friend.html\">Serious Eats\u003c/a>. I know that this is the key to keeping my budget in check, but I have to admit that it's been quite a switch for me to menu plan and to eat at home as much as I have been.\u003c/p>\n\u003cp>\u003cstrong>Look for unpopular cuts of meat.\u003c/strong>\u003c/p>\n\u003cp>Meat definitely takes up a large percentage of my budget. I've taken to combing through a meat vendor's selection for cuts that are less expensive -- oxtails, tougher cuts of meat that need to be slow cooked, or different meats like goat -- in order to find a bargain. It seems to be working out somewhat, and I am also cutting down on my meat consumption.\u003c/p>\n\u003cp>\u003cstrong>I'd like to ask you, readers: What have you been doing to cut down on food costs?\u003c/strong>\u003c/p>\n\u003cp>Though I'm making great strides in this arena, I feel like there are other things I can be doing to cut down on costs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/03/inexpensive-family-meals-feeding-four-for-about-10/\">Inexpensive Family Meals\u003c/a>\u003c/p>\n\n",
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"excerpt": "I am sure I am not alone in examining all parts of my budget during this time of economic strife. (In fact, this post was late because I am in the midst of epic research on how to cut down my phone bill.)\r\nSince I believe so strongly in buying good, sustainably raised food from local purveyors, it can sometimes be a challenge to reign in spending.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/foodcosts.jpg\" alt=\"food costs\" width=\"300\" height=\"200\" class=\"alignleft size-full wp-image-2692\">I am sure I am not alone in examining all parts of my budget during this time of economic strife. (In fact, this post was late because I am in the midst of epic research on how to cut down my phone bill.)\u003c/p>\n\u003cp>Since I believe so strongly in buying good, sustainably raised food from local purveyors, it can sometimes be a challenge to reign in spending. On the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a> website, we have talked a lot about eating within a budget and have proven that it's possible -- it just takes a little more planning than average, a little more cooking than average, and a little more preserving of food than average.\u003c/p>\n\u003cp>So how does one go about eating sustainably on a budget? I have a few ideas, but would love to hear what tricks you are employing to keep your family's budget down.\u003c/p>\n\u003cp>\u003cstrong>Eat fruits and vegetables that are in season.\u003c/strong>\u003c/p>\n\u003cp>When fruits and vegetables are in abundance in the farmers market, the prices go down. There may be sales, and you are getting the vegetables at their peak of flavor. When you just have to have a bunch of asparagus out of season in August, you're going to be paying top dollar for it. Right now, in the middle of asparagus season, you may find a deal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Put foods up when you find a bargain.\u003c/strong>\u003c/p>\n\u003cp>Start working on canning, drying, preserving, and freezing your food as you find it on sale. There is nothing that's better for the budget and the tastebuds than pulling a bag of peas that were frozen in their peak out of your own freezer, or using your own jarred tomatoes that were purchased in September and canned. Learning to can is a bit of a process, but the resurgence in interest means that there are a lot of resources available. Start with the \u003ca href=\"http://www.freshpreserving.com/pages/preserve__fresh_preserving__home_canning_/33.php\">Ball\u003c/a> website for step-by-step instructions.\u003c/p>\n\u003cp>\u003cstrong>Menu plan.\u003c/strong>\u003c/p>\n\u003cp>You may remember that in January I mentioned that I would be \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/06/green-resolutions-for-the-new-year/\">menu planning in order to cut down on food waste\u003c/a> as part of my 2009 resolutions. It's been going quite well, and has in fact given way to a new project with a friend where we menu plan for the week and cook together. You can read the first part of the series on \u003ca href=\"http://www.seriouseats.com/2009/03/reducing-food-costs-cooking-with-a-friend.html\">Serious Eats\u003c/a>. I know that this is the key to keeping my budget in check, but I have to admit that it's been quite a switch for me to menu plan and to eat at home as much as I have been.\u003c/p>\n\u003cp>\u003cstrong>Look for unpopular cuts of meat.\u003c/strong>\u003c/p>\n\u003cp>Meat definitely takes up a large percentage of my budget. I've taken to combing through a meat vendor's selection for cuts that are less expensive -- oxtails, tougher cuts of meat that need to be slow cooked, or different meats like goat -- in order to find a bargain. It seems to be working out somewhat, and I am also cutting down on my meat consumption.\u003c/p>\n\u003cp>\u003cstrong>I'd like to ask you, readers: What have you been doing to cut down on food costs?\u003c/strong>\u003c/p>\n\u003cp>Though I'm making great strides in this arena, I feel like there are other things I can be doing to cut down on costs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/03/inexpensive-family-meals-feeding-four-for-about-10/\">Inexpensive Family Meals\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cornsalad.jpg\" alt=\"corn and avocado salad\">\u003c/p>\n\u003cp>I've been reading a lot about the rising cost of food. The general media is painting a fairly dim picture of the current state of food prices and accessibility, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/\">Jennifer Maiser's recent articles on BAB\u003c/a> helped enlighten us about the politics behind these stories and the reactions to them. Anyone who has walked into a grocery store lately, however, doesn't need to read about escalating prices to know they're real. Food is simply more expensive, and feeding one self, let alone a family of four or five, is getting more cost prohibitive each day. So what is a parent who needs to feed a family on a fixed budget to do? Luckily, there are quite a few options out there for the frugal home chef. \u003c/p>\n\u003cp>Cost-effective home cooking can be simple and the results just as satisfying and flavorful as any high-cost dinner you make. You won't be grilling any T-bone steaks or putting giant prawns on the barbie, but all types of meat are within reach as long as you choose the right cuts.\u003c/p>\n\u003cp>Following are three recipes that will feed a family of four, and may even provide some leftovers. One costs less than $5 to make, the next less than $10, and the last just over $10. The costs were calculated using a trip to my local farmer's market (where I can often purchase a bunch of greens for only $1.00 or $1.50 each) and a trip to Trader Joe's (which I think is the most affordable place to buy staples like canned beans, pastas, rice, and organic milk). I didn't include prices for dried spices as they are often standard in any cupboard; also, the minor cost doesn't really affect the final dollar amount much, so I opted against the extra math involved in calculating something like how much a teaspoon of cumin will cost. I've included one vegetarian, one chicken, and one beef recipe to cover all the bases (well, except fish).\u003c/p>\n\u003cp>\u003cstrong>Under $5\u003c/strong>\u003cbr>\nThis vegetarian dish was a staple in my house when I was growing up and is something I frequently make for my family now. You can make this traditional Italian peasant dish year round with whatever greens are in season. It's the cheapest meal of the three and probably also the healthiest. Be sure not to drain out all the pasta water as you'll need some to finish off the dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Linguine with Greens and White Beans = $4.18\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 bunch of chard, broccoli rabe, mustard greens or any other leafy green ($1.50)\u003cbr>\n1 12 oz can white beans drained and rinsed ($.69)\u003cbr>\n2 cloves of garlic\u003cbr>\n¼ tsp crushed red pepper (if desired)\u003cbr>\n1 lb linguine ($0.99)\u003cbr>\n3 Tbsp olive oil\u003cbr>\nSome pasta water\u003cbr>\nTop with Parmesan cheese ($1.00)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Cook linguine in salted water until al dente.\u003cbr>\n2. Meanwhile, in a large pan, heat the olive oil and cook the garlic until lightly browned. If using the crushed red pepper, add it now.\u003cbr>\n3. Add the greens and partially cook until warmed through. If using a tougher green, add about a ¼ cup of water and cover to help cook the vegetable.\u003cbr>\n4. Add the beans and a little pasta water.\u003cbr>\n5. Stir thoroughly and cover for one minute.\u003cbr>\n6. Once the beans are heated through and the vegetables are wilted (but not soggy) add the cooked and drained pasta.\u003cbr>\n7. Add more water or olive oil if necessary.\u003cbr>\n8. Add salt to taste.\u003cbr>\n9. Serve with Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Under $10\u003c/strong>\u003cbr>\nChicken legs are the least expensive cut of chicken you can buy. As dark meat is far juicier than white, the legs are also one of the tastiest cuts and are great for barbecuing, roasting, or braising. Most kids also love drumsticks as they are easy to pick up and fun to eat. The following dish can be baked or barbecued. If you do the latter, be sure to set the potatoes on the grill in a pan and be careful not to overcook them. With a salad, this dish is a complete meal that is both filling and nutritious. The salad I've included is one of my favorite spring salads as it uses baby arugula, which is so perfect this time of year, and pink grapefruits, which add a lovely sweetness to the entire meal.\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes with a Baby Arugula, Pink Grapefruit, and Candied Almond Salad = $9.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes = $5.00\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n6 chicken legs (just under $2.00)\u003cbr>\n¼ cup olive oil (about $.50)\u003cbr>\n¼ cup balsamic vinegar (about $.50)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003cbr>\n3 large russet potatoes halved and sliced into 1/4 –inch pieces ($1.50)\u003cbr>\nSalt and pepper to taste\u003cbr>\n¼ cup chopped fresh Italian parsley ($.50)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pan, mix the olive oil, vinegar, mustard and some salt and pepper. Marinate the chicken in the mixture for at least an hour or up to one day in the refrigerator.\u003cbr>\n2. Preheat oven to 400 degrees.\u003cbr>\n3. Add potatoes to the pan with the chicken and mix in the marinade. Top with a little more olive oil if needed.\u003cbr>\n4. Season with salt and pepper.\u003cbr>\n5. Bake for 30 minutes. Remove chicken from oven and top with chopped parsley.\u003cbr>\n6. Bake another 15 minutes or until done.\u003cbr>\n7. Serve.\u003c/p>\n\u003cp>\u003cstrong>Baby Arugula Salad with Pink Grapefruit and Candied Almonds = $4.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 medium bunch of baby arugula ($2.00)\u003cbr>\n1 large pink grapefruit, peeled and cut into ¼-inch pieces ($1.00)\u003cbr>\n½ cup unsalted almonds ($1.00)\u003cbr>\n1 Tbsp sugar\u003cbr>\n1 Tbsp water\u003cbr>\n¼ cup olive oil ($.50)\u003cbr>\n2 Tbsp balsamic vinegar ($.25)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat almonds and sugar in a dry pan on medium-high heat.\u003cbr>\n2. Toast the almonds in the pan until the sugar starts to meld into the nuts.\u003cbr>\n3. Add the water and quickly stir so the sugar melts into the nuts. Turn off heat.\u003cbr>\n4. Wash and dry arugula and place in a large salad bowl.\u003cbr>\n5. Add chopped grapefruit (with its juices) and candied nuts.\u003cbr>\n6. Mix salad dressing ingredients thoroughly and then add to the salad.\u003cbr>\n7. Mix and serve.\u003c/p>\n\u003cp>\u003cstrong>Just Over $10\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/beef-tacos1.jpg\" alt=\"beef tacos\">\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos with a Corn and Avocado Salad with a Lime-Cilantro Dressing = $10.53\u003c/strong>\u003c/p>\n\u003cp>I've been adding potatoes to my beef tacos for most of my adult life. It all started in my early 20s as an attempt to eat less red meat, while retaining the beef flavor in some of my favorite dishes. A food article at that time suggested cutting the beef in some recipes in half and adding potatoes for extra heft. I tried this with my tacos, and was surprised by how well the potatoes worked with the beef in corn tortillas and how nicely the flavors melded. Later, I decided to add some roasted poblanos to add even more flavor to the dish and loved the results. The salad I serve the tacos with uses fresh corn and avocado and has a lime and cilantro dressing that screams Mexico. Served with some canned black beans, you have a quick, hearty, and healthy meal. Parents should note that my daughters don't like the poblano peppers much, but I think they taste great and so let them pick them out on their own.\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos = $6.09\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 Tbsp vegetable oil\u003cbr>\n½ lb ground beef (I used Niman Ranch) ($3.00)\u003cbr>\n¼ red onion chopped ($0.25)\u003cbr>\n1 medium potato chopped into cubes ($0.50)\u003cbr>\n1 tsp cumin\u003cbr>\n½ tsp oregano\u003cbr>\n1 large poblano pepper roasted and peeled (see directions below) ($0.80)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 Tbsp chopped fresh cilantro ($0.25)\u003cbr>\n¼ - ½ cup water\u003cbr>\n10 corn tortillas ($1.29)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat oil in a large pan.\u003cbr>\n2. Add the onion, beef, and potato. Cook until both are mostly browned (around 5 minutes on medium heat).\u003cbr>\n3. Add the cumin and oregano and mix in thoroughly.\u003cbr>\n4. Deseed and chop the poblano pepper and then add it to the potato/meat mixture.\u003cbr>\n5. Add ¼ cup of water to deglaze the meat and potato bits on the bottom of the pan. Add more water if needed.\u003cbr>\n6. Add the cilantro and stir.\u003cbr>\n7. In a separate pan (I use a large cast iron pan), add the remaining tablespoon of oil. When hot, brown each tortilla on both sides.\u003cbr>\n8. Fill browned tortillas with beef mixture.\u003cbr>\n9. Serve with lime, sour cream, or crema if desired (these will add to the price of the dish, but are not necessary).\u003c/p>\n\u003cp>\u003cstrong>Corn and Avocado Salad with a Lime and Cilantro Dressing ($3.75)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 ears of fresh corn ($2.00)\u003cbr>\n1 Tbsp chopped cilantro ($.25)\u003cbr>\n1 avocado chopped ($1.00)\u003cbr>\nJuice from 1 lime ($.50)\u003cbr>\n1 Tbsp olive oil\u003cbr>\nSalt and Pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Add all ingredients in a bowl and mix.\u003c/p>\n\u003cp>\u003cstrong>Can of Black Beans = $0.69\u003c/strong>\u003cbr>\nI like to serve this meal with some warmed black beans. A can costs 69 cents at Trader Joe's. If you add this, the grand total goes a bit over $10 to $10.53, but it's worth it.\u003c/p>\n\u003cp>\u003cstrong>How to Roast Poblano Peppers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Method One: On a gas stovetop\u003c/strong>\u003cbr>\n1. Turn a burner on high and set pepper on top of the grate.\u003cbr>\n2. Roast on all sides until the pepper's exterior is completely charred.\u003cbr>\n3. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n4. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>\u003cstrong>Method Two: In the oven\u003c/strong>\u003cbr>\n1. Turn on your broiler\u003cbr>\n2. Set your pepper on a pan and place on the top shelf under the broiler.\u003cbr>\n3. Char on one side thoroughly, and then turn over.\u003cbr>\n4. Char on the other side and then remove pepper from oven.\u003cbr>\n5. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n6. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>Here are some links to other recipes that I thought looked good and seem to fall in the under $10 range. I have not actually added up the costs for these ingredients, but they look inexpensive to make. About a year ago, I made the falafel recipe and thought it was great. And, although I've never made the chickpea ragout, I completely trust all of Jacques Pépin's recipes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://bitten.blogs.nytimes.com/2008/02/12/recipe-of-the-day-falafel/?scp=2-b&sq=falafal&st=nyt\">Falafel from Mark Bittman's NY Times column\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/w/jpfastfood/recipes6.html\">Chickpea Ragout from Jacques Pepin's Food Made Fast site\u003c/a>\u003cbr>\n\u003ca href=\"http://www.recipezaar.com/300966\">Beans and rice from Recipe Zaar\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epicurious.com/recipes/food/views/135\">Tofu and Bok Choy Stir fry from Epircurious\u003c/a>\u003c/p>\n\n",
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"description": "I've been reading a lot about the rising cost of food. The general media is painting a fairly dim picture of the current state of food prices and accessibility, and Jennifer Maiser's recent articles on BAB helped enlighten us about the politics behind these stories and the reactions to them. Anyone who has walked into",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cornsalad.jpg\" alt=\"corn and avocado salad\">\u003c/p>\n\u003cp>I've been reading a lot about the rising cost of food. The general media is painting a fairly dim picture of the current state of food prices and accessibility, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/\">Jennifer Maiser's recent articles on BAB\u003c/a> helped enlighten us about the politics behind these stories and the reactions to them. Anyone who has walked into a grocery store lately, however, doesn't need to read about escalating prices to know they're real. Food is simply more expensive, and feeding one self, let alone a family of four or five, is getting more cost prohibitive each day. So what is a parent who needs to feed a family on a fixed budget to do? Luckily, there are quite a few options out there for the frugal home chef. \u003c/p>\n\u003cp>Cost-effective home cooking can be simple and the results just as satisfying and flavorful as any high-cost dinner you make. You won't be grilling any T-bone steaks or putting giant prawns on the barbie, but all types of meat are within reach as long as you choose the right cuts.\u003c/p>\n\u003cp>Following are three recipes that will feed a family of four, and may even provide some leftovers. One costs less than $5 to make, the next less than $10, and the last just over $10. The costs were calculated using a trip to my local farmer's market (where I can often purchase a bunch of greens for only $1.00 or $1.50 each) and a trip to Trader Joe's (which I think is the most affordable place to buy staples like canned beans, pastas, rice, and organic milk). I didn't include prices for dried spices as they are often standard in any cupboard; also, the minor cost doesn't really affect the final dollar amount much, so I opted against the extra math involved in calculating something like how much a teaspoon of cumin will cost. I've included one vegetarian, one chicken, and one beef recipe to cover all the bases (well, except fish).\u003c/p>\n\u003cp>\u003cstrong>Under $5\u003c/strong>\u003cbr>\nThis vegetarian dish was a staple in my house when I was growing up and is something I frequently make for my family now. You can make this traditional Italian peasant dish year round with whatever greens are in season. It's the cheapest meal of the three and probably also the healthiest. Be sure not to drain out all the pasta water as you'll need some to finish off the dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Linguine with Greens and White Beans = $4.18\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 bunch of chard, broccoli rabe, mustard greens or any other leafy green ($1.50)\u003cbr>\n1 12 oz can white beans drained and rinsed ($.69)\u003cbr>\n2 cloves of garlic\u003cbr>\n¼ tsp crushed red pepper (if desired)\u003cbr>\n1 lb linguine ($0.99)\u003cbr>\n3 Tbsp olive oil\u003cbr>\nSome pasta water\u003cbr>\nTop with Parmesan cheese ($1.00)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Cook linguine in salted water until al dente.\u003cbr>\n2. Meanwhile, in a large pan, heat the olive oil and cook the garlic until lightly browned. If using the crushed red pepper, add it now.\u003cbr>\n3. Add the greens and partially cook until warmed through. If using a tougher green, add about a ¼ cup of water and cover to help cook the vegetable.\u003cbr>\n4. Add the beans and a little pasta water.\u003cbr>\n5. Stir thoroughly and cover for one minute.\u003cbr>\n6. Once the beans are heated through and the vegetables are wilted (but not soggy) add the cooked and drained pasta.\u003cbr>\n7. Add more water or olive oil if necessary.\u003cbr>\n8. Add salt to taste.\u003cbr>\n9. Serve with Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Under $10\u003c/strong>\u003cbr>\nChicken legs are the least expensive cut of chicken you can buy. As dark meat is far juicier than white, the legs are also one of the tastiest cuts and are great for barbecuing, roasting, or braising. Most kids also love drumsticks as they are easy to pick up and fun to eat. The following dish can be baked or barbecued. If you do the latter, be sure to set the potatoes on the grill in a pan and be careful not to overcook them. With a salad, this dish is a complete meal that is both filling and nutritious. The salad I've included is one of my favorite spring salads as it uses baby arugula, which is so perfect this time of year, and pink grapefruits, which add a lovely sweetness to the entire meal.\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes with a Baby Arugula, Pink Grapefruit, and Candied Almond Salad = $9.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes = $5.00\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n6 chicken legs (just under $2.00)\u003cbr>\n¼ cup olive oil (about $.50)\u003cbr>\n¼ cup balsamic vinegar (about $.50)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003cbr>\n3 large russet potatoes halved and sliced into 1/4 –inch pieces ($1.50)\u003cbr>\nSalt and pepper to taste\u003cbr>\n¼ cup chopped fresh Italian parsley ($.50)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pan, mix the olive oil, vinegar, mustard and some salt and pepper. Marinate the chicken in the mixture for at least an hour or up to one day in the refrigerator.\u003cbr>\n2. Preheat oven to 400 degrees.\u003cbr>\n3. Add potatoes to the pan with the chicken and mix in the marinade. Top with a little more olive oil if needed.\u003cbr>\n4. Season with salt and pepper.\u003cbr>\n5. Bake for 30 minutes. Remove chicken from oven and top with chopped parsley.\u003cbr>\n6. Bake another 15 minutes or until done.\u003cbr>\n7. Serve.\u003c/p>\n\u003cp>\u003cstrong>Baby Arugula Salad with Pink Grapefruit and Candied Almonds = $4.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 medium bunch of baby arugula ($2.00)\u003cbr>\n1 large pink grapefruit, peeled and cut into ¼-inch pieces ($1.00)\u003cbr>\n½ cup unsalted almonds ($1.00)\u003cbr>\n1 Tbsp sugar\u003cbr>\n1 Tbsp water\u003cbr>\n¼ cup olive oil ($.50)\u003cbr>\n2 Tbsp balsamic vinegar ($.25)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat almonds and sugar in a dry pan on medium-high heat.\u003cbr>\n2. Toast the almonds in the pan until the sugar starts to meld into the nuts.\u003cbr>\n3. Add the water and quickly stir so the sugar melts into the nuts. Turn off heat.\u003cbr>\n4. Wash and dry arugula and place in a large salad bowl.\u003cbr>\n5. Add chopped grapefruit (with its juices) and candied nuts.\u003cbr>\n6. Mix salad dressing ingredients thoroughly and then add to the salad.\u003cbr>\n7. Mix and serve.\u003c/p>\n\u003cp>\u003cstrong>Just Over $10\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/beef-tacos1.jpg\" alt=\"beef tacos\">\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos with a Corn and Avocado Salad with a Lime-Cilantro Dressing = $10.53\u003c/strong>\u003c/p>\n\u003cp>I've been adding potatoes to my beef tacos for most of my adult life. It all started in my early 20s as an attempt to eat less red meat, while retaining the beef flavor in some of my favorite dishes. A food article at that time suggested cutting the beef in some recipes in half and adding potatoes for extra heft. I tried this with my tacos, and was surprised by how well the potatoes worked with the beef in corn tortillas and how nicely the flavors melded. Later, I decided to add some roasted poblanos to add even more flavor to the dish and loved the results. The salad I serve the tacos with uses fresh corn and avocado and has a lime and cilantro dressing that screams Mexico. Served with some canned black beans, you have a quick, hearty, and healthy meal. Parents should note that my daughters don't like the poblano peppers much, but I think they taste great and so let them pick them out on their own.\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos = $6.09\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 Tbsp vegetable oil\u003cbr>\n½ lb ground beef (I used Niman Ranch) ($3.00)\u003cbr>\n¼ red onion chopped ($0.25)\u003cbr>\n1 medium potato chopped into cubes ($0.50)\u003cbr>\n1 tsp cumin\u003cbr>\n½ tsp oregano\u003cbr>\n1 large poblano pepper roasted and peeled (see directions below) ($0.80)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 Tbsp chopped fresh cilantro ($0.25)\u003cbr>\n¼ - ½ cup water\u003cbr>\n10 corn tortillas ($1.29)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat oil in a large pan.\u003cbr>\n2. Add the onion, beef, and potato. Cook until both are mostly browned (around 5 minutes on medium heat).\u003cbr>\n3. Add the cumin and oregano and mix in thoroughly.\u003cbr>\n4. Deseed and chop the poblano pepper and then add it to the potato/meat mixture.\u003cbr>\n5. Add ¼ cup of water to deglaze the meat and potato bits on the bottom of the pan. Add more water if needed.\u003cbr>\n6. Add the cilantro and stir.\u003cbr>\n7. In a separate pan (I use a large cast iron pan), add the remaining tablespoon of oil. When hot, brown each tortilla on both sides.\u003cbr>\n8. Fill browned tortillas with beef mixture.\u003cbr>\n9. Serve with lime, sour cream, or crema if desired (these will add to the price of the dish, but are not necessary).\u003c/p>\n\u003cp>\u003cstrong>Corn and Avocado Salad with a Lime and Cilantro Dressing ($3.75)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 ears of fresh corn ($2.00)\u003cbr>\n1 Tbsp chopped cilantro ($.25)\u003cbr>\n1 avocado chopped ($1.00)\u003cbr>\nJuice from 1 lime ($.50)\u003cbr>\n1 Tbsp olive oil\u003cbr>\nSalt and Pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Add all ingredients in a bowl and mix.\u003c/p>\n\u003cp>\u003cstrong>Can of Black Beans = $0.69\u003c/strong>\u003cbr>\nI like to serve this meal with some warmed black beans. A can costs 69 cents at Trader Joe's. If you add this, the grand total goes a bit over $10 to $10.53, but it's worth it.\u003c/p>\n\u003cp>\u003cstrong>How to Roast Poblano Peppers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Method One: On a gas stovetop\u003c/strong>\u003cbr>\n1. Turn a burner on high and set pepper on top of the grate.\u003cbr>\n2. Roast on all sides until the pepper's exterior is completely charred.\u003cbr>\n3. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n4. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>\u003cstrong>Method Two: In the oven\u003c/strong>\u003cbr>\n1. Turn on your broiler\u003cbr>\n2. Set your pepper on a pan and place on the top shelf under the broiler.\u003cbr>\n3. Char on one side thoroughly, and then turn over.\u003cbr>\n4. Char on the other side and then remove pepper from oven.\u003cbr>\n5. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n6. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>Here are some links to other recipes that I thought looked good and seem to fall in the under $10 range. I have not actually added up the costs for these ingredients, but they look inexpensive to make. About a year ago, I made the falafel recipe and thought it was great. And, although I've never made the chickpea ragout, I completely trust all of Jacques Pépin's recipes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bitten.blogs.nytimes.com/2008/02/12/recipe-of-the-day-falafel/?scp=2-b&sq=falafal&st=nyt\">Falafel from Mark Bittman's NY Times column\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/w/jpfastfood/recipes6.html\">Chickpea Ragout from Jacques Pepin's Food Made Fast site\u003c/a>\u003cbr>\n\u003ca href=\"http://www.recipezaar.com/300966\">Beans and rice from Recipe Zaar\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epicurious.com/recipes/food/views/135\">Tofu and Bok Choy Stir fry from Epircurious\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Rising Cost of Food, Part 2 of 2",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/eggplantsfarmersmarket.jpg\" alt=\"eggplants at farmers market\" align=\"left\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/15/the-rising-cost-of-food-part-1-of-2/\">Two weeks ago\u003c/a>, I mentioned the rising cost of food around the world. It's been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and \u003ca href=\"http://www.nytimes.com/2008/04/24/business/24rice.html?scp=1&sq=costco+rice&st=nyt\">warehouse retail chains are even beginning to restrict\u003c/a> volume (20 pound) rice sales due to supply issues.\u003c/p>\n\u003cp>Most sustainable food activists believe that the price of food does not reflect its true price, and that subsidies for crops like corn and soy create artificial prices that keep the price of junk foods and processed foods artificially low. This means unsubsidized, whole foods like farmers market products are more expensive but that they are actually the real price of food.\u003c/p>\n\u003cp>In an article in the New York Times recently called \"\u003ca href=\"http://www.nytimes.com/2008/04/02/dining/02cheap.html\">Some Good News on Food Prices\u003c/a>,\" \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/pgalice.html\">Alice Waters\u003c/a> made the argument that rising food prices will equalize the playing field that is our food system -- organic, local, pasture-raised foods will become feasible options when all food prices are high. \"Higher food prices level the playing field for sustainble food that doesn't rely on fossil fuels,\" said Pollan in the article.\u003c/p>\n\u003cp>As most know, I am an active voice for voting with your fork and making conscious decisions about where your food dollars go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, I have trouble with this argument. And I especially have trouble with Waters' claim that food budgeting in this current climate is simply a matter of reprioritizing:\u003c/p>\n\u003cp>\"It is simply a matter of quality versus quantity and encouraging healthier, more satisfying choices. 'Make a sacrifice on the cellphone or the third pair of Nike shoes,' she said.\"\u003c/p>\n\u003cp>While many of us are privileged to be able to make that budget decision or reprioritize, we, in the sustainable food movement, are only alienating those who cannot make those choices with statements such as Waters'. Many are having to make very difficult decisions about their food budgets at the moment, and now may not be the time to make them feel guilty about the decisions that they are facing.\u003c/p>\n\u003cp>I'm not the only one who was rankled by this article. Tom Philpott, in an article at \u003ca href=\"http://www.grist.org/comments/food/2008/04/04/index.html\">Grist\u003c/a>, called the Pollan and Waters argument an oversimplification. \u003c/p>\n\u003cp>\"I have a hard time imagining people who are struggling to put food on the table rambling off to the farmers' market on Saturday to fill cloth bags with the sort of fresh, local, organic produce so beloved by Pollan and Waters (and me). Indeed, higher food prices are likely to send many time- and cash-strapped people in quite the opposite direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I agree with Philpott. Now is the time for sustainable food activists to make sure that there is great access to farmers market, great promotion of CSA's, and to continue to talk about sustainably sourcing our food. But it's not the time to bask in the fact that our nation's food prices are reaching crisis levels.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/eggplantsfarmersmarket.jpg\" alt=\"eggplants at farmers market\" align=\"left\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/15/the-rising-cost-of-food-part-1-of-2/\">Two weeks ago\u003c/a>, I mentioned the rising cost of food around the world. It's been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and \u003ca href=\"http://www.nytimes.com/2008/04/24/business/24rice.html?scp=1&sq=costco+rice&st=nyt\">warehouse retail chains are even beginning to restrict\u003c/a> volume (20 pound) rice sales due to supply issues.\u003c/p>\n\u003cp>Most sustainable food activists believe that the price of food does not reflect its true price, and that subsidies for crops like corn and soy create artificial prices that keep the price of junk foods and processed foods artificially low. This means unsubsidized, whole foods like farmers market products are more expensive but that they are actually the real price of food.\u003c/p>\n\u003cp>In an article in the New York Times recently called \"\u003ca href=\"http://www.nytimes.com/2008/04/02/dining/02cheap.html\">Some Good News on Food Prices\u003c/a>,\" \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/pgalice.html\">Alice Waters\u003c/a> made the argument that rising food prices will equalize the playing field that is our food system -- organic, local, pasture-raised foods will become feasible options when all food prices are high. \"Higher food prices level the playing field for sustainble food that doesn't rely on fossil fuels,\" said Pollan in the article.\u003c/p>\n\u003cp>As most know, I am an active voice for voting with your fork and making conscious decisions about where your food dollars go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, I have trouble with this argument. And I especially have trouble with Waters' claim that food budgeting in this current climate is simply a matter of reprioritizing:\u003c/p>\n\u003cp>\"It is simply a matter of quality versus quantity and encouraging healthier, more satisfying choices. 'Make a sacrifice on the cellphone or the third pair of Nike shoes,' she said.\"\u003c/p>\n\u003cp>While many of us are privileged to be able to make that budget decision or reprioritize, we, in the sustainable food movement, are only alienating those who cannot make those choices with statements such as Waters'. Many are having to make very difficult decisions about their food budgets at the moment, and now may not be the time to make them feel guilty about the decisions that they are facing.\u003c/p>\n\u003cp>I'm not the only one who was rankled by this article. Tom Philpott, in an article at \u003ca href=\"http://www.grist.org/comments/food/2008/04/04/index.html\">Grist\u003c/a>, called the Pollan and Waters argument an oversimplification. \u003c/p>\n\u003cp>\"I have a hard time imagining people who are struggling to put food on the table rambling off to the farmers' market on Saturday to fill cloth bags with the sort of fresh, local, organic produce so beloved by Pollan and Waters (and me). Indeed, higher food prices are likely to send many time- and cash-strapped people in quite the opposite direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I agree with Philpott. Now is the time for sustainable food activists to make sure that there is great access to farmers market, great promotion of CSA's, and to continue to talk about sustainably sourcing our food. But it's not the time to bask in the fact that our nation's food prices are reaching crisis levels.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/greenbeans1.jpg\" alt=\"green beans\" align=\"left\">\u003c/p>\n\u003cp>\"\u003cem>You have to spend more money, because you have to live in this way ... We cannot say, 'OK, the price of pork rises and we won't eat it,' because that's impossible, because we need that for daily life. So the only thing is we have to make more money to cover the expense. That's why we work hard and we come back home late.\u003c/em>\"\u003cbr>\n-- publishing house editor in China.\u003c/p>\n\u003cp>If you've turned on the news in the past couple of weeks, chances are you've heard numerous reports of the rising costs of food worldwide. For example, prices of food in Haiti and Egypt have doubled in the past two years, and last week rioting over the food crisis occurred in both countries. Also, the poor in Yemen are now spending more than a quarter of their incomes on bread alone.\u003c/p>\n\u003cp>\u003cstrong>Worldwide high prices are coming from a zeitgeist of factors:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Oil and energy costs are rising.\u003c/li>\n\u003cli>Climate changes such as droughts affect crops.\u003c/li>\n\u003cli>Farmers are moving their crops from food to potentially more lucrative biofuel crops.\u003c/li>\n\u003cli>As citizens of countries such as China and India become more successful, their diets are changing and they are buying more food. They are eating more meat, which requires a much larger amount of grains.\u003c/li>\n\u003c/ul>\n\u003cp>Domestically, food prices are climbing as well. Food prices in March rose 1.2%, and the price base ingredients such as milk and eggs are increasing quickly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a> is covering the issue with a series of stories covering the food crisis. The series is doing a good job of giving me a clear picture of all the aspects involved. Tomorrow, NPR will focus on how the current crisis is revitalizing agriculture in some European communities.\u003c/p>\n\u003cp>\u003cstrong>April 11, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89545855\">World Bank Chief: Biofuels Boasting Food Prices\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 12, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89583839\">Rising Food Prices Spark Growing Concern\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 13, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89598524\">Food, Fuel Demand Raise Corn, Soybean Prices\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 14, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89612926\">Aid Groups Target Poor Nations as Food Prices Soar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 15, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89642147\">China's Food Prices Rise as Population, Wealth Grow\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEXT WEEK:\u003c/strong> Good news on Food Prices? Some say yes.\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/39191668-744787.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>The cost of an American Thanksgiving dinner for 10 people is $42.26, according to the \u003cstrong>\u003ca href=\"http://wwww.fb.org/\">American Farm Bureau\u003c/a>\u003c/strong>. This is up $4.16 from last year, when the cost was $38.10.\u003c/p>\n\u003cp>In 1986, the Farm Bureau invented a \"survey menu\" based on what the typical American eats for Thanksgiving, and then every year they send out volunteer shoppers to purchase these items to get the average.\u003c/p>\n\u003cp>While the cost of the Thanksgiving dinner has increased in real dollars, it has actually gone down from 1986 when factoring in inflation.\u003c/p>\n\u003cp>The AFB menu breakdown of costs is as follows:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>16-pound turkey ........... $17.63\u003cbr>Cube stuffing, 14 oz. ........... $2.40\u003cbr>Pumpkin pie mix, 30 oz. ............ $2.13\u003cbr>Pie shells (2) ........... $2.08\u003cbr>Sweet potatoes, 3 lbs. ........... $3.08\u003cbr>Rolls, 12 ........... $1.89\u003cbr>Green peas, 1 lb. ........... $1.46\u003cbr>1 pound relish tray ........... $.66\u003cbr>Milk, 1 gallon ........... $3.88\u003cbr>Fresh cranberries, 12 oz. ........... $2.20\u003cbr>Cream, 1/2 pint ........... $1.56\u003cbr>Misc ingredients ........... $3.29\u003c/p>\n\u003cp>For more information, read the \u003cstrong>\u003c/strong>\u003cstrong>\u003ca href=\"http://www.fb.org/index.php?fuseaction=newsroom.newsfocus&year=2007&file=nr1115.html\">American Farm Bureau press release\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo from stock. Used with permission.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>16-pound turkey ........... $17.63\u003cbr>Cube stuffing, 14 oz. ........... $2.40\u003cbr>Pumpkin pie mix, 30 oz. ............ $2.13\u003cbr>Pie shells (2) ........... $2.08\u003cbr>Sweet potatoes, 3 lbs. ........... $3.08\u003cbr>Rolls, 12 ........... $1.89\u003cbr>Green peas, 1 lb. ........... $1.46\u003cbr>1 pound relish tray ........... $.66\u003cbr>Milk, 1 gallon ........... $3.88\u003cbr>Fresh cranberries, 12 oz. ........... $2.20\u003cbr>Cream, 1/2 pint ........... $1.56\u003cbr>Misc ingredients ........... $3.29\u003c/p>\n\u003cp>For more information, read the \u003cstrong>\u003c/strong>\u003cstrong>\u003ca href=\"http://www.fb.org/index.php?fuseaction=newsroom.newsfocus&year=2007&file=nr1115.html\">American Farm Bureau press release\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo from stock. Used with permission.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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