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Organic On A Budget

Organic On A Budget The Feast Nearby by Robin Mather (Ten Speed Press, 2011) Wildly Affordable Organic by Linda Watson (Da Capo Press, 2011) What happened to the old domestic skills of cooking to a budget and eating food that has not been contaminated with pesticides? Is it even possible to do that now? While we say they want to eat a healthier diet, we tend to believe this option is only for the well-off. Really? Food writer Robin Mather felt that the locavore food movement was perceived as being for the “foodie elite,” when in truth it is how our ancestors always ate, and she wrote a book to prove how she lived on a food budget of $40 a week. And that was in Michigan, surrounded by snow for five months a year. Mather, a food writer for the Chicago Tribune, found herself without an income when she simultaneously lost her job and her husband. She retreated to live alone in a vacation cabin on Lake Michigan, and there began an experiment in frugal living. She chronicles this year long journey-in-place in a marvelous book, The Feast Nearby. She canned, froze, baked, and bartered to fill her larder.  One has to admire her fortitude as she faced financial misfortune, and the surprising richness of spirit she found within herself.  She’s written a series of essays and recipes. If you’re interested in actually measuring how to stretch your food dollars, meal by meal, Linda Watson’s Wildly Affordable Organic by Linda Watson, sets out to show readers how to “Eat Fabulous Food, Get Healthy and Save the Planet All on $5 a Day or Less.” “Food evangelist” Linda Watson believes in eating a vegetarian diet, based on plants that have been raised organically. Her book is not so much about eating locally as about eating well on an extremely limited budget. She decided to experiment for a year, buying and cooking on the monthly food stamp allowance of $1.53 a meal. She bought at chain supermarkets and state farmers’ markets. She “scoured old cookbooks and interviewed older cooks,” and changed her cooking style to make use of bulk and seasonal purchases. With her new shopping list she tested her budget at Whole Foods and found she could still cook at less than $2 a meal. The book includes shopping lists and price comparisons. The result is a charming how-to manual filled with satisfying recipes. Each of these books offers the following principles to shop by: -Buy bulk staples of flour and rice. -Reduce or eliminate meat in the diet. -Buy fresh fruit and vegetables in season and in bulk. -Learn to preserve food safely by canning and freezing. -Save on gas or electricity by using the oven to cook several things at once, cook more than you need and freeze extra. -Make simple food elegant by the use of garnishes. -Vary your diet by exchanges, as in the potluck party. -Eat with others. You’ll talk more and eat less.

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