Issue Date: May 24, 2009
EatSmart |
REYHANEH FATHIEH |
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4 food tips for a tough economy
As the economy sinks, food prices keep rising -- 4.9% in 2007 and 5.9% in 2008, according to the Bureau of Labor Statistics. Still, not even a recession calls for a diet of 99-cent chips and two-for-one pizzas. You don't have to sacrifice health for savings, says Charles Mattocks, author of "Eat Cheap but Eat Well: The Poor Chef Cookbook." His tips for battling the recession:
Buy in bulk. A bigger package generally means a lower unit cost, which means more value per dollar. But beware of spoilage: Buy mass quantities of staples with long shelf lives, like brown rice and spices.
Buy in season. "You could save dollars per pound of produce," Mattocks says. Look for vitamin-rich green veggies, strawberries, carrots and peas in late spring. Midsummer will yield blueberries, melons, apples, cucumbers, green beans and squash.
Skimp on meat. Some inexpensive cuts are actually healthier because they're lower in fat. Skirt steak and boneless sirloin pork chops are good options.
Don't skimp on fish. Yes, it's not cheap. But the omega-3 fatty acids in fish should be enough to sway penny pinchers. Whiting, tilapia and salmon are some of the less-expensive finds. Plus, there's always canned tuna fish.
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