Green Options

According to James Poterba, Head of the National Bureau of Economic Research, we are officially in a recession, so it’s more critical than ever to start cutting expenses wherever possible. 

One of the biggest areas in which you can reduce spending — especially in households with children – is right in your own kitchen. Here are some helpful tips for meal planning, food preparation, and grocery shopping that will reduce the strain on your wallet while offering some significant health benefits to boot.

Put on your Planning Cap

Planning your meals at least a week ahead will drastically reduce waste, and keep you from the trap of randomly tossing items into your grocery cart.  Figure out what your menu will be and buy only those key items.  And be sure to stock up on non-perishable goods that have longer a shelf life so that you’re armed with the right ingredients for each meal — dry and canned foods (rice, pasta, tomatoes) and powdered milk.

My guest today is Beth Bader, a very busy mom who juggles raising a family while working full-time, and writing three different blogs. In our interview, she talks about wrangling sharks, not for food, but tagging them, and what she’s discovered about the foods we’re eating.

Beth’s blog is The Expatriate’s Kitchen, “Musings on food and life, with my original recipes, and a cynical wit as sharp as my ten-inch French knife”.