In today’s economy, many are making cutbacks in all areas of the household budget.  Anything that can be eliminated is considered.  For many, the days of eating out everyday are gone and are being replaced with brown bag lunches.  It’s hard on a lot of families who were used to living in one lifestyle and suddenly, they need to change the way they live their lives.

Often, the food that is cheap (and highly over-processed) is not good for you as it is often contains unhealthy fillers, high fructose corn syrups, nitrates, MSG, and/or other unhealthy ingredients which can increase behavioral issues with children and adults alike.

In an earlier blog (http://alicethecook.com/?p=128), I touted the benefits of buying  locally.  It is idea and helps the environment and the community, but can also hurt the pocketbook.  Below are some suggestions at buying good food, which can lead to healthy and tasty meals which help with the budget.

A couple of suggestions.  Consider finding a meat slicer (used or new), chest or upright freezer, food dehydrator, and a “food saver.”   Each of these items as well as some good food storage containers can help keep your food fresh for a longer time period.  Buying in bulk and cutting the items down to family-friendly servings are ideal.

• A 14 lb. shoulder beef roast at Sam’s Club can cost around $22-$25, but can be cut into 30-40 steaks or 5 smaller roasts.  Roasts can be sliced up for sandwich meat.
  
• Buying a whole chicken and cutting it up is significantly cheaper than buying processed chicken.  Remember, some scraps can be used for other things. Chicken backs which are usually disposed of can be used to make broth or stock.
  
• Check out the local ethnic food markets for fresh fish and rice at cheaper prices
• Consider adding more vegetables and fruit to your diet.  It’s not only healthier, but easier on the budget that processed meat.
  
• Left over vegetables that may not be enough for a serving, can be used with other vegetables and made into soup, stir fry, etc.
• By drying fruits, you can have a healthy snack at less cost that can be kept for a longer time.
  
• Review the packaging and read the ingredients.  Are you buying a name brand and/or a lot of chemicals?
• Dried beans are better for you and less expensive than canned beans.  They do require some planning by soaking overnight (24 hours) prior to use, but the higher magnesium, protein, and fibers levels will be much more beneficial.
• Pay attention to your local store’s coupons.  Two-for-ones are great for saving money especially on items that can be used to offset eating out prices.  Pick up things you go through quickly and that are versatile so you always have items for an easy meal:  rice, pasta, pasta sauce, etc…
  
• Get creative with recipes.  Some times, when money is really tight, you can take an inventory of what you have and visit some websites that specialize in recipes with four or five ingredients.  I like http://busycooks.about.com/od/fouringredient/a/fouringredient.htm.  You can do a search based on some of the ingredients you have.
• Selecting a day where lunches can be made in advance.  For example:  A family size lasagna can be cut up into 12 different servings
• Be eco-friendly and buy a water container and avoid buying bottled water.  Water is good for you, but the disposable plastic bottles are not good for the environment.
  
• Date the items you put into the freezer with a permanent marker on the packaging so you don’t lose it to freezer burn and your money won’t go to waste.

I hope you found these suggestions useful.  There are other locations and resources in other states that can help families that are really struggling to feed their families.  If you are one of these families or people, visit Second Harvest Heartland or your ear food shelf.

If you are one of the fortunate ones, consider donating to an area food shelf and help others who may be struggling.

Today, I am giving a discussion to a classroom.  They are future artists wanting to know more about new media in the 21st century.  How’s that for an old cook?

This past season and year have been amazing.  First, I became the official food writer for “Renaissance Magazine.” 

Second, despite the weather, the appearance at Siouxland was well worth it between the demonstrations and cookbook sales.  The cold and rainy weather did not diminish our spirits!

Third, we experienced some amazing weather at the Minnesota Renaissance Festival.  There was no rain until final weekend.  The demos went well, fed an average of 100 people each day, amd sold more cookbooks.  Also, the community kitchen in which we help feed the cast members, were nominated and received the “Best Group Award” in 2009 at the Minnesota Renaissance Festival.  We were touched by everyone’s generosity and kindness; we couldn’t have done it without your help. 

I almost forgot to add that I also won a $100 gift certificate for my website as part of a Passion and Quality campaign.

We plan on returning in 2010.  Thank you all.

Alice the Cook will be performing more demonstrations at the Minnesota Renaissance Festival this next weekend.

On Friday, October 2, 2009, Alice the Cook will be talking about the spices along the Silk Road and how spices were used during the Renaissance period.  The demonstrations will take place at the encampment at 11am and 1pm.

On Saturday, October 3 – Sunday, October 4, 2009, Alice the Cook and her assistant, Nicholas Childs, will be offering pasta and calzone making demonstrations at the Special Events Pavilion at the Minnesota Reniassance Festival at 3pm each day.

Throughout all three days, Alice the Cook will be Cooking it Old School with actual timeline cooking demonstrations.