Your Grandparents Spent More Of Their Money On Food Than You Do
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Cutting food costs while eating sustainably: What's your advice?
Inexpensive Family Meals
The Rising Cost of Food, Part 2 of 2
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You can hear her work on \u003ca href=\"https://www.npr.org/search?query=Rachael%20Myrow&page=1\">NPR\u003c/a>, \u003ca href=\"https://theworld.org/people/rachael-myrow\">The World\u003c/a>, WBUR's \u003ca href=\"https://www.wbur.org/search?q=Rachael%20Myrow\">\u003ci>Here & Now\u003c/i>\u003c/a> and the BBC. \u003c/i>She also guest hosts for KQED's \u003ci>\u003ca href=\"https://www.kqed.org/forum/tag/rachael-myrow\">Forum\u003c/a>\u003c/i>. Over the years, she's talked with Kamau Bell, David Byrne, Kamala Harris, Tony Kushner, Armistead Maupin, Van Dyke Parks, Arnold Schwarzenegger and Tommie Smith, among others.\r\n\r\nBefore all this, she hosted \u003cem>The California Report\u003c/em> for 7+ years, reporting on topics like \u003ca href=\"https://soundcloud.com/rmyrow/on-a-mission-to-reform-assisted-living\">assisted living facilities\u003c/a>, the \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/12/01/367703789/amazon-unleashes-robot-army-to-send-your-holiday-packages-faster\">robot takeover\u003c/a> of Amazon, and \u003ca href=\"https://www.kqed.org/bayareabites/50822/in-search-of-the-chocolate-persimmon\" rel=\"noopener noreferrer\">chocolate persimmons\u003c/a>.\r\n\r\nAwards? Sure: Peabody, Edward R. Murrow, Regional Edward R. Murrow, RTNDA, Northern California RTNDA, SPJ Northern California Chapter, LA Press Club, Golden Mic. Prior to joining KQED, Rachael worked in Los Angeles at KPCC and Marketplace. 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I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"jennifer-maiser":{"type":"authors","id":"5019","meta":{"index":"authors_1591205172","id":"5019","found":true},"name":"Jennifer Maiser","firstName":"Jennifer","lastName":"Maiser","slug":"jennifer-maiser","email":"jen@lifebeginsat30.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.","avatar":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Jennifer Maiser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-maiser"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_93622":{"type":"posts","id":"bayareabites_93622","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93622","score":null,"sort":[1425340495000]},"guestAuthors":[],"slug":"your-grandparents-spent-more-of-their-money-on-food-than-you-do","title":"Your Grandparents Spent More Of Their Money On Food Than You Do","publishDate":1425340495,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93629\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/usda-income.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/usda-income.png\" alt=\"Per capita disposable income spent on food in the U.S., 1960-2013. Image: USDA Economic Research Service\" width=\"800\" height=\"639\" class=\"size-full wp-image-93629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income-400x320.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income-768x613.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income-320x256.png 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Per capita disposable income spent on food in the U.S., 1960-2013. Image: USDA Economic Research Service\u003c/figcaption>\u003c/figure>\n\u003cp>By Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/02/389578089/your-grandparents-spent-more-of-their-money-on-food-than-you-do\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/2/15)\u003c/p>\n\u003cp>When admiring such enticing items at the grocery store as an avocado for $1.50, an $8 chocolate bar or fresh wild Alaskan salmon for $20 a pound, you've probably experienced sticker shock.\u003c/p>\n\u003cp>Indeed, retailers and restaurants offer myriad opportunities to blow your food budget in one fell swoop.\u003c/p>\n\u003cp>But our spending on food — proportional to our income — has actually declined dramatically since 1960, according a chart recently published by the U.S. Department of Agriculture. As the chart shows, the average share of per capita\u003cstrong> \u003c/strong>income spent on food declined from 17.5 percent in 1960 to 9.6 percent in 2007. (It has since risen slightly, reaching 9.9 percent in 2013.)\u003c/p>\n\u003cp>Because of the overall rise in income, and the consistent shrinking of food prices adjusted for inflation, we actually have more disposable income than our grandparents did, according to \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/annette-clauson.aspx\">Annette Clauson\u003c/a>, an agricultural economist with USDA's Economic Research Service who helped calculate the data in the chart.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We are purchasing more food for less money, and we are purchasing our food for less of our income,\" Clauson tells The Salt. \"This is a good thing, because we have income to purchase other things.\" (We know, it may not always feel that way these days.)\u003c/p>\n\u003cfigure id=\"attachment_93630\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/food-prices.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/food-prices.png\" alt=\"Households spend more money on food when incomes rise, but that expenditure represents a smaller portion of income. Image: USDA Economic Research Service\" width=\"800\" height=\"639\" class=\"size-full wp-image-93630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices-400x320.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices-768x613.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices-320x256.png 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Households spend more money on food when incomes rise, but that expenditure represents a smaller portion of income. Image: USDA Economic Research Service\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the more money you make, the more total dollars you'll have available to spend on food. But that expenditure will be a smaller share of your total income, as this second chart shows. Likewise, the less you make, the bigger your food spending will be relative to your income — and the more costly food may seem.\u003c/p>\n\u003cp>In 2013, the lowest income bracket spent on average $3,655 annually on food, or 36 percent of total income. People in the highest income bracket, meanwhile, spent about $11,000 annually on food, which was only about 8 percent of their earnings.\u003c/p>\n\u003cp>What's more, says Clauson, when it comes to consumer purchases, Americans spend the least on food consumed at home compared with just about every other country in the world.\u003c/p>\n\u003cp>To be clear, this is not relative to income. It's a \u003ca href=\"http://www.ers.usda.gov/data-products/food-expenditures.aspx\">slightly different calculation\u003c/a> the USDA does when it compares food spending in the U.S. with other countries.\u003c/p>\n\u003cp>About 40 percent of household consumer expenditures in Guatemala and the Philippines went to food in 2013, compared with just 6.7 percent in the U.S. Even the French and the Japanese spend about double of what we spend on food — 14 percent of all consumer expenditures each. (You can check out that data, and the data for 85 other countries, \u003ca href=\"http://www.ers.usda.gov/data-products/food-expenditures.aspx\">here\u003c/a>.)\u003c/p>\n\u003cp>\"Food is a still a good bargain for the American consumer,\" says Clauson.\u003c/p>\n\u003cp>That may be true in general terms, and as NPR's Marilyn Geewax \u003ca href=\"http://www.npr.org/2015/02/12/385720551/as-commodity-prices-plunge-groceries-may-be-next\">reported\u003c/a> in February, soybeans, sugar and wheat are all cheaper than they were a few years ago.\u003c/p>\n\u003cp>But as we've reported, there's been volatility in the price of plenty of other food items. And key staples like \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/19/363518869/no-misteak-high-beef-prices-a-boon-for-drought-weary-ranchers\">beef\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/29/373802858/how-californias-new-rules-are-scrambling-the-egg-industry\">eggs\u003c/a> are actually more expensive these days than they have been. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Shelling out dough at the grocery store can often feel painful. But Americans on average actually spend far less on food relative to their income than they did 50 years ago.","status":"publish","parent":0,"modified":1425340495,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":574},"headData":{"title":"Your Grandparents Spent More Of Their Money On Food Than You Do | KQED","description":"Shelling out dough at the grocery store can often feel painful. But Americans on average actually spend far less on food relative to their income than they did 50 years ago.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Grandparents Spent More Of Their Money On Food Than You Do","datePublished":"2015-03-02T23:54:55.000Z","dateModified":"2015-03-02T23:54:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93622 http://blogs.kqed.org/bayareabites/?p=93622","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/02/your-grandparents-spent-more-of-their-money-on-food-than-you-do/","disqusTitle":"Your Grandparents Spent More Of Their Money On Food Than You Do","nprByline":"Eliza Barclay","nprStoryId":"389578089","nprApiLink":"http://api.npr.org/query?id=389578089&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/02/389578089/your-grandparents-spent-more-of-their-money-on-food-than-you-do?ft=nprml&f=389578089","nprRetrievedStory":"1","nprPubDate":"Mon, 02 Mar 2015 15:10:00 -0500","nprStoryDate":"Mon, 02 Mar 2015 14:55:00 -0500","nprLastModifiedDate":"Mon, 02 Mar 2015 15:10:41 -0500","path":"/bayareabites/93622/your-grandparents-spent-more-of-their-money-on-food-than-you-do","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93629\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/usda-income.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/usda-income.png\" alt=\"Per capita disposable income spent on food in the U.S., 1960-2013. Image: USDA Economic Research Service\" width=\"800\" height=\"639\" class=\"size-full wp-image-93629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income-400x320.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income-768x613.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/usda-income-320x256.png 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Per capita disposable income spent on food in the U.S., 1960-2013. Image: USDA Economic Research Service\u003c/figcaption>\u003c/figure>\n\u003cp>By Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/02/389578089/your-grandparents-spent-more-of-their-money-on-food-than-you-do\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/2/15)\u003c/p>\n\u003cp>When admiring such enticing items at the grocery store as an avocado for $1.50, an $8 chocolate bar or fresh wild Alaskan salmon for $20 a pound, you've probably experienced sticker shock.\u003c/p>\n\u003cp>Indeed, retailers and restaurants offer myriad opportunities to blow your food budget in one fell swoop.\u003c/p>\n\u003cp>But our spending on food — proportional to our income — has actually declined dramatically since 1960, according a chart recently published by the U.S. Department of Agriculture. As the chart shows, the average share of per capita\u003cstrong> \u003c/strong>income spent on food declined from 17.5 percent in 1960 to 9.6 percent in 2007. (It has since risen slightly, reaching 9.9 percent in 2013.)\u003c/p>\n\u003cp>Because of the overall rise in income, and the consistent shrinking of food prices adjusted for inflation, we actually have more disposable income than our grandparents did, according to \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/annette-clauson.aspx\">Annette Clauson\u003c/a>, an agricultural economist with USDA's Economic Research Service who helped calculate the data in the chart.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We are purchasing more food for less money, and we are purchasing our food for less of our income,\" Clauson tells The Salt. \"This is a good thing, because we have income to purchase other things.\" (We know, it may not always feel that way these days.)\u003c/p>\n\u003cfigure id=\"attachment_93630\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/food-prices.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/food-prices.png\" alt=\"Households spend more money on food when incomes rise, but that expenditure represents a smaller portion of income. Image: USDA Economic Research Service\" width=\"800\" height=\"639\" class=\"size-full wp-image-93630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices-400x320.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices-768x613.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/food-prices-320x256.png 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Households spend more money on food when incomes rise, but that expenditure represents a smaller portion of income. Image: USDA Economic Research Service\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the more money you make, the more total dollars you'll have available to spend on food. But that expenditure will be a smaller share of your total income, as this second chart shows. Likewise, the less you make, the bigger your food spending will be relative to your income — and the more costly food may seem.\u003c/p>\n\u003cp>In 2013, the lowest income bracket spent on average $3,655 annually on food, or 36 percent of total income. People in the highest income bracket, meanwhile, spent about $11,000 annually on food, which was only about 8 percent of their earnings.\u003c/p>\n\u003cp>What's more, says Clauson, when it comes to consumer purchases, Americans spend the least on food consumed at home compared with just about every other country in the world.\u003c/p>\n\u003cp>To be clear, this is not relative to income. It's a \u003ca href=\"http://www.ers.usda.gov/data-products/food-expenditures.aspx\">slightly different calculation\u003c/a> the USDA does when it compares food spending in the U.S. with other countries.\u003c/p>\n\u003cp>About 40 percent of household consumer expenditures in Guatemala and the Philippines went to food in 2013, compared with just 6.7 percent in the U.S. Even the French and the Japanese spend about double of what we spend on food — 14 percent of all consumer expenditures each. (You can check out that data, and the data for 85 other countries, \u003ca href=\"http://www.ers.usda.gov/data-products/food-expenditures.aspx\">here\u003c/a>.)\u003c/p>\n\u003cp>\"Food is a still a good bargain for the American consumer,\" says Clauson.\u003c/p>\n\u003cp>That may be true in general terms, and as NPR's Marilyn Geewax \u003ca href=\"http://www.npr.org/2015/02/12/385720551/as-commodity-prices-plunge-groceries-may-be-next\">reported\u003c/a> in February, soybeans, sugar and wheat are all cheaper than they were a few years ago.\u003c/p>\n\u003cp>But as we've reported, there's been volatility in the price of plenty of other food items. And key staples like \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/19/363518869/no-misteak-high-beef-prices-a-boon-for-drought-weary-ranchers\">beef\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/29/373802858/how-californias-new-rules-are-scrambling-the-egg-industry\">eggs\u003c/a> are actually more expensive these days than they have been. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93622/your-grandparents-spent-more-of-their-money-on-food-than-you-do","authors":["byline_bayareabites_93622"],"categories":["bayareabites_1962","bayareabites_10916"],"tags":["bayareabites_1397","bayareabites_961","bayareabites_13273"],"featImg":"bayareabites_93623","label":"bayareabites"},"bayareabites_88745":{"type":"posts","id":"bayareabites_88745","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88745","score":null,"sort":[1413205208000]},"guestAuthors":[],"slug":"california-farmers-pray-for-rain-prepare-for-continued-drought","title":"California Farmers Pray for Rain, Prepare for Continued Drought","publishDate":1413205208,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n","blocks":[],"excerpt":"Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.","status":"publish","parent":0,"modified":1413213586,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":542},"headData":{"title":"California Farmers Pray for Rain, Prepare for Continued Drought | KQED","description":"Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"California Farmers Pray for Rain, Prepare for Continued Drought","datePublished":"2014-10-13T13:00:08.000Z","dateModified":"2014-10-13T15:19:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88745 http://blogs.kqed.org/bayareabites/?p=88745","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/13/california-farmers-pray-for-rain-prepare-for-continued-drought/","disqusTitle":"California Farmers Pray for Rain, Prepare for Continued Drought","path":"/bayareabites/88745/california-farmers-pray-for-rain-prepare-for-continued-drought","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88745/california-farmers-pray-for-rain-prepare-for-continued-drought","authors":["251"],"categories":["bayareabites_752","bayareabites_50","bayareabites_91","bayareabites_60"],"tags":["bayareabites_620","bayareabites_250","bayareabites_13888","bayareabites_10480","bayareabites_11813","bayareabites_134","bayareabites_2143","bayareabites_961","bayareabites_243","bayareabites_667","bayareabites_1344"],"featImg":"bayareabites_88754","label":"bayareabites"},"bayareabites_80701":{"type":"posts","id":"bayareabites_80701","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80701","score":null,"sort":[1398095544000]},"guestAuthors":[],"slug":"can-wal-mart-really-make-organic-food-cheap-for-everyone","title":"Can Wal-Mart Really Make Organic Food Cheap For Everyone?","publishDate":1398095544,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80702\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5263319251_b8311cff1d_o_wide-18e949d42c31c31dec176832018cda2e597cc202.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5263319251_b8311cff1d_o_wide-18e949d42c31c31dec176832018cda2e597cc202.jpg\" alt=\"Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products. Photo: Wal-Mart / Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products. Photo: Wal-Mart / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/04/20140419_wesat_can_wal-mart_really_make_organic_food_cheap_for_everyone.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">The Salt at NPR Food\u003c/a> (4/19/14)\u003c/p>\n\u003cp>It could be another milestone in organic food's evolution from crunchy to commercial: Wal-Mart, the king of mass retailing, is \u003ca href=\"http://news.walmart.com/news-archive/2014/04/10/walmart-and-wild-oats-launch-effort-to-drive-down-organic-food-prices\">promising\u003c/a> to \"drive down organic food prices\" with a new line of organic food products. The new products will be at least 25 percent cheaper than organic food that's on Wal-Mart's shelves right now.\u003c/p>\n\u003cp>Yet we've heard this before. Back in 2006, Wal-Mart made a \u003ca href=\"http://www.nytimes.com/2006/05/12/business/12organic.html?pagewanted=all&_r=0\">similar announcement\u003c/a>, asking some of its big suppliers to deliver organic versions of popular food items like mac-and-cheese. A Wal-Mart executive said at the time that it hoped these organic products would cost only 10 percent more than the conventional alternative.\u003c/p>\n\u003cp>Wal-Mart has, in fact, become a big player in organic food, with some remarkable cost-cutting successes. At the new Wal-Mart just a few blocks from NPR's headquarters, I found some organic grape tomatoes on sale for exactly the same price as conventional ones. Organic \"spring mix\" salad was just 9 percent more expensive than the conventional package.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Outside the fresh produce section, though, organic products were hard to find, and those I did spy were significantly more expensive. Organic diced tomatoes were 44 percent higher. The premium for a half-gallon of organic milk was a whopping 85 percent.\u003c/p>\n\u003cp>Now Wal-Mart is bringing in a new company, WildOats, to deliver a whole range of additional organic products, from pasta sauce to cookies, and do it more cheaply.\u003c/p>\n\u003cp>I asked the CEO of WildOats, Tom Casey, how he plans to do it. His answer, in a nutshell: Bigger can be better.\u003c/p>\n\u003cp>The production and distribution of organic food is still highly fragmented, Casey says. Wal-Mart can change that, delivering organic products in through its \"world-class distribution system\" and giving manufacturers of, say, pasta sauce a chance to operate on a larger, more efficient scale.\u003c/p>\n\u003cp>\u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Charles Benbrook\u003c/a>, a long-time proponent of organic agriculture who's now with the Center for Sustaining Agriculture and Natural Resources at Washington State University, thinks that this plan is realistic. Most organic producers have to use other companies' processing facilities, which also handle conventional food, Benbrook wrote in an e-mail. \"This requires them to shut down, clean out the lines, segregate both incoming and outgoing product, and this all costs money,\" writes Benbrook.\u003c/p>\n\u003cp>According to Benbrook, larger production — to supply larger customers — will allow organic food processors to run \"100 percent organic all the time\" and will cut costs by 20 to 30 percent. This has already happened with packaged salad greens, which is why consumers don't pay very much extra for those organic products.\u003c/p>\n\u003cp>Benbrook does have one warning: Large scale can't be achieved overnight. It takes at least three years for farmers to get their land certified as organic, for instance. \"There will be hell to pay if Wal-Mart turns mostly to imports, and they know it.\"\u003c/p>\n\u003cp>If Wal-Mart sticks with this effort and creates an organic supply chain that's as efficient as the conventional one, the company could help answer an unresolved question about organic food: How much of the organic price tag is because of small-scale production, and how much is inherent in the rules that govern organic production, such as the prohibition on synthetic pesticides, and industrial fertilizer?\u003c/p>\n\u003cp>Benbrook thinks Wal-Mart's experiment will show that organic farmers, if given an honest chance to compete, will out-produce their conventional neighbors, and that organic prices will come down.\u003c/p>\n\u003cp>Others disagree. Todd J. Kluger, vice president of marketing for Lundberg Family Farms, told Rodale News in an \u003ca href=\"http://www.rodalenews.com/walmart-organic-announcement\">interview\u003c/a> that Wal-Mart's goal of producing food 25 percent more cheaply is \"fantasy. There isn't much you can do to cut the cost of organic ingredients,\" Kluger said.\u003c/p>\n\u003cp>In the same interview, \u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic activist who co-founded the Cornucopia Institute, suggested that Wal-Mart's cost-cutting drive could undermine the ethical values of organic farming. \"One of the reasons people are willing to pay more is that they think they're supporting a different ethic, a different animal husbandry model, and that family farmers are being fairly compensated,\" Kastel says.\u003c/p>\n\u003cp>According to Kastel, organic buyers will shy away from the kind of large-scale supply chain that Wal-Mart and WildOats envision. \"We want to know where our food comes from, how it's produced, and what the story behind the label is,\" he told Rodale News.\u003c/p>\n\u003cp>Tom Casey, CEO of WildOats, says that the company has not yet decided whether it will disclose where it is buying its food. (That's pretty typical for supermarket brands.) \"We want to be respectful of our suppliers,\" he told The Salt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The giant retailer says it's adding a new line of organic food that's at least 25 percent cheaper. But a large-scale production and supply of organic food likely can't be achieved overnight.","status":"publish","parent":0,"modified":1398095544,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":865},"headData":{"title":"Can Wal-Mart Really Make Organic Food Cheap For Everyone? | KQED","description":"The giant retailer says it's adding a new line of organic food that's at least 25 percent cheaper. But a large-scale production and supply of organic food likely can't be achieved overnight.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Can Wal-Mart Really Make Organic Food Cheap For Everyone?","datePublished":"2014-04-21T15:52:24.000Z","dateModified":"2014-04-21T15:52:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80701 http://blogs.kqed.org/bayareabites/?p=80701","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/21/can-wal-mart-really-make-organic-food-cheap-for-everyone/","disqusTitle":"Can Wal-Mart Really Make Organic Food Cheap For Everyone?","nprByline":"Dan Charles","nprStoryId":"304205632","nprApiLink":"http://api.npr.org/query?id=304205632&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone?ft=3&f=304205632","nprRetrievedStory":"1","nprPubDate":"Sat, 19 Apr 2014 11:40:00 -0400","nprStoryDate":"Sat, 19 Apr 2014 05:07:00 -0400","nprLastModifiedDate":"Sat, 19 Apr 2014 05:07:36 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/04/20140419_wesat_can_wal-mart_really_make_organic_food_cheap_for_everyone.mp3?orgId=1&topicId=1053&ft=3&f=304205632","nprAudioM3u":"http://api.npr.org/m3u/1304896383-c13fa1.m3u?orgId=1&topicId=1053&ft=3&f=304205632","path":"/bayareabites/80701/can-wal-mart-really-make-organic-food-cheap-for-everyone","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/04/20140419_wesat_can_wal-mart_really_make_organic_food_cheap_for_everyone.mp3?orgId=1&topicId=1053&ft=3&f=304205632","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80702\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5263319251_b8311cff1d_o_wide-18e949d42c31c31dec176832018cda2e597cc202.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5263319251_b8311cff1d_o_wide-18e949d42c31c31dec176832018cda2e597cc202.jpg\" alt=\"Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products. Photo: Wal-Mart / Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products. Photo: Wal-Mart / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/04/20140419_wesat_can_wal-mart_really_make_organic_food_cheap_for_everyone.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">The Salt at NPR Food\u003c/a> (4/19/14)\u003c/p>\n\u003cp>It could be another milestone in organic food's evolution from crunchy to commercial: Wal-Mart, the king of mass retailing, is \u003ca href=\"http://news.walmart.com/news-archive/2014/04/10/walmart-and-wild-oats-launch-effort-to-drive-down-organic-food-prices\">promising\u003c/a> to \"drive down organic food prices\" with a new line of organic food products. The new products will be at least 25 percent cheaper than organic food that's on Wal-Mart's shelves right now.\u003c/p>\n\u003cp>Yet we've heard this before. Back in 2006, Wal-Mart made a \u003ca href=\"http://www.nytimes.com/2006/05/12/business/12organic.html?pagewanted=all&_r=0\">similar announcement\u003c/a>, asking some of its big suppliers to deliver organic versions of popular food items like mac-and-cheese. A Wal-Mart executive said at the time that it hoped these organic products would cost only 10 percent more than the conventional alternative.\u003c/p>\n\u003cp>Wal-Mart has, in fact, become a big player in organic food, with some remarkable cost-cutting successes. At the new Wal-Mart just a few blocks from NPR's headquarters, I found some organic grape tomatoes on sale for exactly the same price as conventional ones. Organic \"spring mix\" salad was just 9 percent more expensive than the conventional package.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Outside the fresh produce section, though, organic products were hard to find, and those I did spy were significantly more expensive. Organic diced tomatoes were 44 percent higher. The premium for a half-gallon of organic milk was a whopping 85 percent.\u003c/p>\n\u003cp>Now Wal-Mart is bringing in a new company, WildOats, to deliver a whole range of additional organic products, from pasta sauce to cookies, and do it more cheaply.\u003c/p>\n\u003cp>I asked the CEO of WildOats, Tom Casey, how he plans to do it. His answer, in a nutshell: Bigger can be better.\u003c/p>\n\u003cp>The production and distribution of organic food is still highly fragmented, Casey says. Wal-Mart can change that, delivering organic products in through its \"world-class distribution system\" and giving manufacturers of, say, pasta sauce a chance to operate on a larger, more efficient scale.\u003c/p>\n\u003cp>\u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Charles Benbrook\u003c/a>, a long-time proponent of organic agriculture who's now with the Center for Sustaining Agriculture and Natural Resources at Washington State University, thinks that this plan is realistic. Most organic producers have to use other companies' processing facilities, which also handle conventional food, Benbrook wrote in an e-mail. \"This requires them to shut down, clean out the lines, segregate both incoming and outgoing product, and this all costs money,\" writes Benbrook.\u003c/p>\n\u003cp>According to Benbrook, larger production — to supply larger customers — will allow organic food processors to run \"100 percent organic all the time\" and will cut costs by 20 to 30 percent. This has already happened with packaged salad greens, which is why consumers don't pay very much extra for those organic products.\u003c/p>\n\u003cp>Benbrook does have one warning: Large scale can't be achieved overnight. It takes at least three years for farmers to get their land certified as organic, for instance. \"There will be hell to pay if Wal-Mart turns mostly to imports, and they know it.\"\u003c/p>\n\u003cp>If Wal-Mart sticks with this effort and creates an organic supply chain that's as efficient as the conventional one, the company could help answer an unresolved question about organic food: How much of the organic price tag is because of small-scale production, and how much is inherent in the rules that govern organic production, such as the prohibition on synthetic pesticides, and industrial fertilizer?\u003c/p>\n\u003cp>Benbrook thinks Wal-Mart's experiment will show that organic farmers, if given an honest chance to compete, will out-produce their conventional neighbors, and that organic prices will come down.\u003c/p>\n\u003cp>Others disagree. Todd J. Kluger, vice president of marketing for Lundberg Family Farms, told Rodale News in an \u003ca href=\"http://www.rodalenews.com/walmart-organic-announcement\">interview\u003c/a> that Wal-Mart's goal of producing food 25 percent more cheaply is \"fantasy. There isn't much you can do to cut the cost of organic ingredients,\" Kluger said.\u003c/p>\n\u003cp>In the same interview, \u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic activist who co-founded the Cornucopia Institute, suggested that Wal-Mart's cost-cutting drive could undermine the ethical values of organic farming. \"One of the reasons people are willing to pay more is that they think they're supporting a different ethic, a different animal husbandry model, and that family farmers are being fairly compensated,\" Kastel says.\u003c/p>\n\u003cp>According to Kastel, organic buyers will shy away from the kind of large-scale supply chain that Wal-Mart and WildOats envision. \"We want to know where our food comes from, how it's produced, and what the story behind the label is,\" he told Rodale News.\u003c/p>\n\u003cp>Tom Casey, CEO of WildOats, says that the company has not yet decided whether it will disclose where it is buying its food. (That's pretty typical for supermarket brands.) \"We want to be respectful of our suppliers,\" he told The Salt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80701/can-wal-mart-really-make-organic-food-cheap-for-everyone","authors":["byline_bayareabites_80701"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_11270","bayareabites_961","bayareabites_13273","bayareabites_65","bayareabites_13274","bayareabites_10921","bayareabites_11141","bayareabites_13275"],"featImg":"bayareabites_80709","label":"bayareabites"},"bayareabites_2690":{"type":"posts","id":"bayareabites_2690","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2690","score":null,"sort":[1237922793000]},"guestAuthors":[],"slug":"cutting-food-costs-while-eating-sustainably-whats-your-advice","title":"Cutting food costs while eating sustainably: What's your advice?","publishDate":1237922793,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"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","blocks":[],"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.","status":"publish","parent":0,"modified":1237922924,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":556},"headData":{"title":"Cutting food costs while eating sustainably: What's your advice? | KQED","description":"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.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cutting food costs while eating sustainably: What's your advice?","datePublished":"2009-03-24T19:26:33.000Z","dateModified":"2009-03-24T19:28:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"2690 http://blogs.kqed.org/bayareabites/?p=2690","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/24/cutting-food-costs-while-eating-sustainably-whats-your-advice/","disqusTitle":"Cutting food costs while eating sustainably: What's your advice?","path":"/bayareabites/2690/cutting-food-costs-while-eating-sustainably-whats-your-advice","audioTrackLength":null,"parsedContent":[{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2690/cutting-food-costs-while-eating-sustainably-whats-your-advice","authors":["5019"],"categories":["bayareabites_1962","bayareabites_1246","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_882","bayareabites_146","bayareabites_1397","bayareabites_961"],"label":"bayareabites"},"bayareabites_1010":{"type":"posts","id":"bayareabites_1010","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1010","score":null,"sort":[1209832082000]},"guestAuthors":[],"slug":"inexpensive-family-meals-feeding-four-for-about-10","title":"Inexpensive Family Meals","publishDate":1209832082,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"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","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1237922964,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1845},"headData":{"title":"Inexpensive Family Meals | KQED","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","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Inexpensive Family Meals","datePublished":"2008-05-03T16:28:02.000Z","dateModified":"2009-03-24T19:29:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1010 http://blogs.kqed.org/bayareabites/2008/05/03/inexpensive-family-meals-feeding-four-for-about-10/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/05/03/inexpensive-family-meals-feeding-four-for-about-10/","disqusTitle":"Inexpensive Family Meals","path":"/bayareabites/1010/inexpensive-family-meals-feeding-four-for-about-10","audioTrackLength":null,"parsedContent":[{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1010/inexpensive-family-meals-feeding-four-for-about-10","authors":["5016"],"categories":["bayareabites_752","bayareabites_1962","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_979","bayareabites_983","bayareabites_882","bayareabites_981","bayareabites_985","bayareabites_621","bayareabites_1960","bayareabites_971","bayareabites_961","bayareabites_982","bayareabites_755","bayareabites_986"],"label":"bayareabites"},"bayareabites_1001":{"type":"posts","id":"bayareabites_1001","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1001","score":null,"sort":[1209492983000]},"guestAuthors":[],"slug":"the-rising-cost-of-food-part-2-of-2","title":"The Rising Cost of Food, Part 2 of 2","publishDate":1209492983,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"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","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1237923063,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":492},"headData":{"title":"The Rising Cost of Food, Part 2 of 2 | KQED","description":"Two weeks ago, 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 warehouse retail chains are even beginning to restrict volume (20 pound) rice sales due to supply issues. Most sustainable food","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Rising Cost of Food, Part 2 of 2","datePublished":"2008-04-29T18:16:23.000Z","dateModified":"2009-03-24T19:31:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1001 http://blogs.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/","disqusTitle":"The Rising Cost of Food, Part 2 of 2","path":"/bayareabites/1001/the-rising-cost-of-food-part-2-of-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1001/the-rising-cost-of-food-part-2-of-2","authors":["5019"],"categories":["bayareabites_752","bayareabites_1962","bayareabites_95","bayareabites_60"],"tags":["bayareabites_234","bayareabites_882","bayareabites_368","bayareabites_1397","bayareabites_961","bayareabites_97","bayareabites_14742"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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