Comment on I live in the green part

• Showroom7561@lemmy.ca ⁨2⁩ ⁨weeks⁩ ago

  Yes, I do, along with the grocery shopping. For a family of 4.

  Since the pandemic, we really had to tighten up on our grocery budget, so we learned where to save money on food while making food prep easier (so we aren’t relying on convenience foods).

  As an example, we were spending something like $15 to $20 per week on non-dairy milk. So, we just make that at home for pennies at a time. Takes <10 minutes to make a week’s worth, then we reuse the glass jars. No waste, no running to the store, no filler ingredients.

  We do also make use of an instant pot and bread machine. Low effort, but high-quality food that’s cheap.

  Food prep (and cleanup) is a skill that I hope everyone can take at least some time to learn. It carries through to the rest of your life, and you’ll have better health as a result.

  Don’t get me wrong, we definitely still buy convenience and packaged food, but they aren’t the meal. Even as snacks, these foods are far too expensive to have all the time.

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  • GoofSchmoofer@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    so we learned

    It sounds like you were like most people in the western world - uneducated on nutrition, cooking and basic life skills. This isn’t a jab at you this is just the world that we live in. Most people don’t have a good understanding of these things so the go with what is easy, fast and feels inexpensive. This drives obesity.

    It’s great that you took the initiative to learn home economics and it sounds like it has helped you and your family. Many others have not gotten to the “so we learned” stage yet for whatever reason.

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    • Showroom7561@lemmy.ca ⁨2⁩ ⁨weeks⁩ ago

      Well, I knew how to cook and enjoyed cooking well before the pandemic. We did rely on more packaged food back then, not junk food, but just “packaged” stuff (i.e. bread, dry pasta, etc.).

      As prices went up, we had to find ways to bring them back down.

      Another example would be canned beans. As a vegan household, we were going through canned beans… at least 40 cans per week. Not bad when they are $0.69 each, but impossible to sustain as they climbed to $1.69. So, we started cooking dry beans with our instantpot (which we already had).

      Almost no prep work, other than dividing the portions into separate containers to make it easier to use in other dishes. But we’re saving hundreds of dollars a year, and we’re getting 100% beans (no anti-foaming agents, preservatives, or other extras).

      We picked up so many cost-saving strategies over the pandemic, and while food costs are still high, it’s not crippling our budget.

      Education in (basic) nutrition, basic meal prep, kitchen shortcuts, using small appliances to your advantage, all go a long way!

      The biggest challenge that I think most families would face to get out of the “so we learned” stage is deprogramming certain habits and taste preferences.

      If you’re used to overly sweet, overly salty, overly fatty, and artificially flavoured food, then it takes some adjustment before your taste buds can appreciate what real food tastes like (spoiler: it tastes better than the fake crap).

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