How a Family of 5 Eats for $200 a Week in Madison, Wisconsin — Food Budget Diaries

Welcome to Kitchn's Food Budget Diaries series, where we show you how people around the country spend money on what they eat and drink. Each post will follow one person for one week and will chronicle everything that person consumed and how much it costs them.

Name: Emily
Location: Madison, Wisconsin
Age: 36
Number of people in family: 5 (my husband, myself, and our kids, a 5-year-old, 3-year-old, and 10-month-old)
Occupation: Stay-at-home mom; husband is a construction coordinator.
Household income: $54,000
Weekly food budget: $200 a week


My Biggest Vegan Challenge Was One I Didn’t Expect — Adventures in Veganism

(Image credit: Leela Cyd)

When I decided to take the plunge into veganism, I anticipated some pitfalls. I thought I'd maybe lose my cool and dive headfirst into a pile of cheeseburgers, or maybe sneak some brie at a party. But the hardest part of going vegan hasn't been cravings, which are surprisingly few and far between. For me, the social ramifications of going vegan were far more discouraging. As someone whose social life has more or less revolved around food for the past several years, the feeling of isolation that resulted from my dietary change hit me really hard.


How Louisville Turned a New Yorker Into a Top Chef — Meet the Locals: Louisville

When the now-familiar Ed Lee — telegenic presence on several cooking shows (Top Chef season 9, Mind of a Chef) and perennial James Beard Award nominee — landed in Louisville in 2003, he was searching for life outside his native New York and a sense of post-traumatic meaning.

"After 9/11, I had to get out of the city and clear my head. I sold my restaurant and started traveling around the country, discovering what America meant to me."

On an extended road trip, he hit Louisville in the midst of the city's excessive signature equestrian event — the Kentucky Derby — and decided to stay.

"Everybody had a glass of bourbon to give me, all the people were pretty. I came thinking I'd work here for a year or two and then resume my life. Instead, Louisville became my life."


In the Kitchen with Cookbook Author Tami Hardeman of Running with Tweezers — In the Kitchen

(Image credit: Tami Hardeman)

Tami Hardeman is the observant eye and stylist behind the popular blog Running with Tweezers. Tami is a professional food stylist and recipes developer who has also recently added "cookbook author" to her resume. Tami spent the last year working on her debut cookbook, Pulse Revolution. An extension of Tami's own cooking style, Pulse Revolution's 150 recipes are vegetarian but include both meat enhancements and vegan adaptations. She shared her recipe for braised lentils and leeks with us, and it's a great sneak peek of all the book has to offer.

Today Tami's sharing how she incorporates lentils into her daily diet, the everyday vegetarian recipes that she thinks everyone should know by heart, and the one pulse she can't get enough of.


12 Food Writers Share Their Favorite Safety Drink — Spirit Guides

When you go to a great bar, you know what to order. Whether it's a vintage Champagne, locally brewed beer, or the joint's signature molecular gastronomy cocktail, you know you're getting a great drink of some sort.

But what about when you aren't at a destination bar? When you're just looking for a drink before a concert, when you're on the road and looking for anywhere to rest your weary feet, or when you need to whet your whistle in a dodgy part of town? That's where the rest of the bars come in. Not just the dive bars — the questionable bars; the ones that pop up in touristy locations; the ones that look really old or like they try too hard. You know the type.

What do food and drink people order when they find themselves in these locales? Here's what we found out.


4 Tips About Eggs from Iconic Chef Jacques Pépin — The Chicken & The Egg

(Image credit: Tom Hopkins)

In Essential Pepin, Jacques Pépin's tome of the recipes he loves most, there's an entire chapter devoted to eggs and cheese. In this book full of recipes he's created throughout the years, which he describes as "the diary of my life," the prominence and celebration of eggs is unsurprising if you're familiar with Pépin's finesse with an omelette; his classic method for poaching eggs; or his recipe Eggs Jeannette, the dish of seared and dressed hard-boiled eggs named after his mother. Throughout his long history of elevating the egg, Pépin has shared incredible tips and insights on how to make the most of this kitchen staple. Here are a few that have left an impression on our own cooking.


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