Latest / Silver FM 100.6 / Shrink your grocery bill

Transcript

Shrink your grocery bill · Silver FM 100.6

• 0:00
  Speaker 1: Fifty years ago, Congress set out to protect coal miners
• 0:03
  Speaker 1: from black lung disease. Today it's back at rates not
• 0:07
  Speaker 1: seen in half a century. These guys are being treated
• 0:10
  Speaker 1: like disposable widgets, not human beings. On the Sunday story,
• 0:14
  Speaker 1: why coal miners and Appalacha are getting sicker faster. Listen
• 0:18
  Speaker 1: now to the Sunday story from the Up First podcast
• 0:21
  Speaker 1: on the NPR app.
• 0:24
  Speaker 2: You're listening to Life Kid from NPR. Hey, everybody, it's
• 0:31
  Speaker 2: Mary el Sagara. Take a moment and think about the
• 0:34
  Speaker 2: last thing you cooked. How much do you think the
• 0:37
  Speaker 2: carrot in that recipe cost? What about the three cups
• 0:40
  Speaker 2: of vegetable broth. Beth Monsel could actually answer that question.
• 0:46
  Speaker 2: She's the founder of budget bytes dot com, a recipe
• 0:49
  Speaker 2: website for folks with small budgets. She studied nutritional science
• 0:53
  Speaker 2: in college, and she learned this costing method in her classes.
• 0:56
  Speaker 3: So it's a technique that you will find a lot
• 0:59
  Speaker 3: in food service operations like restaurants and cafeterias.
• 1:02
  Speaker 4: She says.
• 1:03
  Speaker 2: You figure out the price of that carrot, add it
• 1:05
  Speaker 2: to the cost of all the other ingredients in the recipe,
• 1:07
  Speaker 2: and then.
• 1:08
  Speaker 3: Divide it by the number of servings, so you know
• 1:10
  Speaker 3: how much each of your meals is costing.
• 1:13
  Speaker 2: That says when you do this, you start to notice patterns.
• 1:16
  Speaker 2: For instance, her recipe for a lentil Bologniets costs one
• 1:19
  Speaker 2: dollar and forty cents per serving. It's hard to get
• 1:22
  Speaker 2: a meal that cheap at a restaurant, but some of
• 1:25
  Speaker 2: the components are way cheaper than others, like one carrot
• 1:28
  Speaker 2: fifteen cents, one cup of red lentils sixty seven cents,
• 1:32
  Speaker 2: half a cup of walnuts a dollar and seven cents.
• 1:36
  Speaker 3: I suggest everyone try costing at least once because it's
• 1:39
  Speaker 3: so eye opening. It really does make you rethink the
• 1:43
  Speaker 3: way you look at all of the ingredients that you're buying.
• 1:48
  Speaker 2: On this episode of Life, Kit Beth and I are
• 1:50
  Speaker 2: going to talk about what to do with the thing
• 1:52
  Speaker 2: you learn from this exercise and share a lot more
• 1:54
  Speaker 2: tips for how to save money on groceries.
• 2:02
  Speaker 5: One A is named for the First Amendment, which protects
• 2:05
  Speaker 5: the freedom of the press and your freedom to speak out.
• 2:08
  Speaker 6: Our weekly series, If You Can Keep It tackles the
• 2:10
  Speaker 6: big political stories of the day.
• 2:12
  Speaker 5: And why they met it for our democracy. We answer
• 2:15
  Speaker 5: your questions from What's at Stake in the midterms, to
• 2:17
  Speaker 5: court reform, to fixing wealth inequality and beyond.
• 2:20
  Speaker 4: Join Me Todd, Swillock.
• 2:21
  Speaker 5: And me Jen White on the one, a podcast from
• 2:24
  Speaker 5: WAMU and NPR.
• 2:26
  Speaker 6: This week on Wait Wait Don't Tell Me, we ask
• 2:28
  Speaker 6: legendary oscar and Emmy Award winning icon Sally Field if
• 2:31
  Speaker 6: it was difficult to act opposite the CGI octopus in
• 2:35
  Speaker 6: her latest film.
• 2:36
  Speaker 7: I really not Mary Todd. I really wasn't married to
• 2:39
  Speaker 7: Brookan Williams.
• 2:40
  Speaker 5: I wasn't Tom Hanks mother.
• 2:42
  Speaker 6: This is what actors do. Don't miss our full conversation
• 2:45
  Speaker 6: and the rest of our games. Listen to the Wait
• 2:46
  Speaker 6: Wait Don't Tell Me podcast on the NPR app or
• 2:48
  Speaker 6: wherever you get your podcasts.
• 2:50
  Speaker 8: Weilen. It seems like everything is being called a recession
• 2:53
  Speaker 8: indicator these days.
• 2:54
  Speaker 6: Yeah, like the box of Hamburger helper in my pantry.
• 2:57
  Speaker 3: Or the new Epono book, the researches of press on
• 3:01
  Speaker 3: nails or lipstick or no lipstick.
• 3:03
  Speaker 2: I've lost track.
• 3:04
  Speaker 5: There is only one way to know if these are
• 3:06
  Speaker 5: actual economic warning signs, though. Listen to the indicator.
• 3:10
  Speaker 6: From Planet Money on the NPI AT or wherever you
• 3:13
  Speaker 6: get your podcasts.
• 3:15
  Speaker 2: Walk me through how you think about cost as you're
• 3:17
  Speaker 2: coming up with a recipe.
• 3:19
  Speaker 3: Sure, So like if I make a pot of chili,
• 3:22
  Speaker 3: Normally a recipe for chili will include a pound at
• 3:25
  Speaker 3: least of ground beef. So something that I like to
• 3:28
  Speaker 3: do is reduce that ground beef by half, so I'm
• 3:31
  Speaker 3: still getting that beefy flavor and that satisfying mouthfeel of
• 3:34
  Speaker 3: you know, actually eating beef. But then I bulk up
• 3:37
  Speaker 3: the recipe with extra beans, maybe some lentils, or maybe
• 3:40
  Speaker 3: even some extra vegetables if I have sometimes pasta and rice.
• 3:44
  Speaker 3: Those are all far less expensive per pound than beef
• 3:48
  Speaker 3: is going to be. Even if you just adjust the
• 3:50
  Speaker 3: ratios slightly in your recipes, it can make a really
• 3:52
  Speaker 3: big difference.
• 3:53
  Speaker 2: What are some of the other ingredients that tend to
• 3:55
  Speaker 2: be cheaper that you could use as the bulk of
• 3:58
  Speaker 2: your recipes.
• 4:00
  Speaker 4: Favorite is cabbage.
• 4:02
  Speaker 3: Cabbage is so versatile because it can go with so
• 4:04
  Speaker 3: many different flavors, and there's a lot of different ways
• 4:06
  Speaker 3: you can prepare it, and it's so filling. Don't forget
• 4:09
  Speaker 3: about potatoes, onions, carrots, even broccoli sometimes can be pretty inexpensive.
• 4:15
  Speaker 4: So take a look in your produce aisle.
• 4:17
  Speaker 3: For the ingredients that are a little bit lower price,
• 4:21
  Speaker 3: and just try adding those into your recipes and it
• 4:24
  Speaker 3: will really increase the number of servings without increasing the cost.
• 4:28
  Speaker 2: Okay, And then on the other side, what are some
• 4:31
  Speaker 2: ingredients that tend to be on the more expensive side
• 4:34
  Speaker 2: of things?
• 4:36
  Speaker 3: So it's usually unfortunately the animal products, the ones that
• 4:39
  Speaker 3: you know really make people drool, like meats and cheeses, dairy,
• 4:43
  Speaker 3: but also nuts are pretty expensive. But most of these
• 4:46
  Speaker 3: ingredients are super potent as far as the flavor, So
• 4:50
  Speaker 3: if you just add a little bit, it really goes
• 4:52
  Speaker 3: a long way. So like if I use bacon in
• 4:54
  Speaker 3: a recipe, I am very rarely using the entire package
• 4:58
  Speaker 3: of bacon. I'll use maybe two to four ounces, so
• 5:01
  Speaker 3: like a quarter of the package, and you still get
• 5:03
  Speaker 3: all of that smoky flavor in your recipe, you get
• 5:06
  Speaker 3: the fat that gives you that nice mouth feel, and
• 5:09
  Speaker 3: it's way less expensive.
• 5:11
  Speaker 2: And then if you are buying stuff like that and
• 5:14
  Speaker 2: you're only using a bit of it. Do you have
• 5:17
  Speaker 2: any tips on keeping fresh food fresh?
• 5:21
  Speaker 3: Yes, So I rely on my freezer heavily for saving
• 5:25
  Speaker 3: leftover ingredients. I often freeze leftover cheese, leftover bread products,
• 5:31
  Speaker 3: freeze really well, and if you can't freeze what you
• 5:35
  Speaker 3: have left over, make sure to incorporate those ingredients in
• 5:39
  Speaker 3: your menu for the next week or the next few days.
• 5:41
  Speaker 3: And on our website we have an ingredient index which
• 5:44
  Speaker 3: is really handy for that. So say you have like
• 5:47
  Speaker 3: leftover half a bunch of parsley that you don't want
• 5:49
  Speaker 3: to go to waste, you can just click on a
• 5:51
  Speaker 3: parsley in our ingredient index and see all the different
• 5:53
  Speaker 3: recipes we have.
• 5:54
  Speaker 2: Is it worth investing in any special freezer bags or
• 6:01
  Speaker 2: other kinds of topperwares that'll keep things fresher.
• 6:04
  Speaker 3: I don't think it's necessary. I think your best bet
• 6:08
  Speaker 3: is to just stay on top of what you have
• 6:10
  Speaker 3: on hand and make sure you're using it before it's
• 6:12
  Speaker 3: been in the freezer for a really long time. So
• 6:14
  Speaker 3: one way to stay on top of that is you
• 6:16
  Speaker 3: can actually keep a list magnetized to the front of
• 6:20
  Speaker 3: your freezer, and every time you put like a leftover
• 6:22
  Speaker 3: ingredient in the freezer, you know, just write it down,
• 6:25
  Speaker 3: write the date on it, and then if you use it,
• 6:27
  Speaker 3: cross it off your lists.
• 6:29
  Speaker 2: Yeah, I have a like a half a bag of
• 6:32
  Speaker 2: eggplant meatballs, o meat is in quotations in my in
• 6:38
  Speaker 2: my freezer right now, and every time I open the freezer,
• 6:40
  Speaker 2: I'm surprised to see them in there, and I'm like,
• 6:45
  Speaker 2: maybe next time, maybe maybe tomorrow, I'll take those out.
• 6:49
  Speaker 2: But yeah, put it on your calendar.
• 6:52
  Speaker 4: I find that if I put things on my Google
• 6:54
  Speaker 4: calendar and then I don't forget.
• 6:57
  Speaker 2: Okay, notice cook the meatballs. So what about when you
• 7:04
  Speaker 2: are doing the actual shopping, how do you choose a
• 7:07
  Speaker 2: grocery store?
• 7:08
  Speaker 3: I really encourage people to look around in their area
• 7:11
  Speaker 3: for what's available other than the main large chain grocery stores,
• 7:16
  Speaker 3: because you can find some really great deals in other
• 7:18
  Speaker 3: types of stores might have some smaller local stores. Sometimes
• 7:22
  Speaker 3: some ethnic grocery stores have some really great deals. And
• 7:25
  Speaker 3: then also check out your farmer's markets. So once you
• 7:28
  Speaker 3: get to know the stock and the average prices in
• 7:30
  Speaker 3: each of those stores, you can kind of decide, you know,
• 7:33
  Speaker 3: which one is the best for me to shop at
• 7:34
  Speaker 3: this week, or do I need to shop get a
• 7:36
  Speaker 3: bulk of my ingredients at one store and maybe stop
• 7:39
  Speaker 3: at another one on the way home just to get
• 7:40
  Speaker 3: the last couple of items. Another technique I use is
• 7:45
  Speaker 3: I have an app called flip flipp and it's a
• 7:49
  Speaker 3: free app and basically what it does that aggregates the
• 7:53
  Speaker 3: sales flyers from all of the stores in your area
• 7:55
  Speaker 3: and you can, you know, set it to only show
• 7:57
  Speaker 3: you the stores that you want, but you can see
• 8:00
  Speaker 3: what's on sale at that store that week, and that
• 8:02
  Speaker 3: can also help inform your decision of where to shop
• 8:04
  Speaker 3: that week.
• 8:05
  Speaker 2: Do you have a meal plan going into looking at
• 8:10
  Speaker 2: those circulars or do you look at them and say, oh,
• 8:16
  Speaker 2: cabbage is on sale, so I'm going to make a
• 8:19
  Speaker 2: recipe that has cabbage in it.
• 8:21
  Speaker 3: I would look at the sales flyer while you're developing
• 8:24
  Speaker 3: your recipe for the week.
• 8:25
  Speaker 4: So the main things that I.
• 8:26
  Speaker 3: Take into consideration when deciding what to cook for the
• 8:29
  Speaker 3: week ahead is a what's already in my kitchen, in
• 8:32
  Speaker 3: the pantry, freezer, refrigerator, those items I want to use
• 8:35
  Speaker 3: it first. Then go check those sales, see what might
• 8:37
  Speaker 3: be on special that week, and pick your recipes that way.
• 8:41
  Speaker 3: Every now and then there is a sale on something
• 8:43
  Speaker 3: that you might not be able to use at that
• 8:44
  Speaker 3: exact moment, but that's.
• 8:45
  Speaker 4: When your freezer will come into play again.
• 8:47
  Speaker 3: You're essentially like locking in the sale price for the
• 8:50
  Speaker 3: next time you want to use that ingredient.
• 8:52
  Speaker 2: Do you find that it's usually cheaper to buy in bulk?
• 8:55
  Speaker 4: Not all the time.
• 8:56
  Speaker 3: I think it's really really important to do comparison price
• 9:00
  Speaker 3: thing for everything, not even if it's just in bulk.
• 9:03
  Speaker 3: Sometimes just different packaging, the same grocery store shelf will
• 9:06
  Speaker 3: have drastically different prices. I see it all the time.
• 9:10
  Speaker 3: But then you also have to take into consideration, is ay,
• 9:12
  Speaker 3: do you have storage room for the item that you
• 9:15
  Speaker 3: want to buy in bulk? And then b are you
• 9:17
  Speaker 3: really going to use it in a reasonable amount of
• 9:20
  Speaker 3: time before it goes bad? So you really want to
• 9:22
  Speaker 3: consider all of those things. But I personally don't really
• 9:25
  Speaker 3: ever buy in bulk unless it's meat or something that
• 9:28
  Speaker 3: I could freeze for later.
• 9:29
  Speaker 2: We'll have more life kit after the break.
• 9:34
  Speaker 7: Oh hey there, I'm Brittany Loose and I don't know,
• 9:38
  Speaker 7: maybe this is a little out of pockets to say,
• 9:40
  Speaker 7: but I think you should listen to my podcast. It's
• 9:44
  Speaker 7: called It's Been a Minute, and I love it and
• 9:47
  Speaker 7: I think you will too. Over the past couple of months,
• 9:50
  Speaker 7: over one hundred thousand new listeners started tuning in find
• 9:53
  Speaker 7: out why listen to the It's Been a Minute podcast
• 9:56
  Speaker 7: from NPR today.
• 9:58
  Speaker 2: I want to talk now about the that you're at
• 10:01
  Speaker 2: the grocery store. If you are shopping in person, it
• 10:04
  Speaker 2: can be really overwhelming, right.
• 10:06
  Speaker 4: You have so many choices.
• 10:08
  Speaker 2: You have bright lights and music and crying babies and
• 10:13
  Speaker 2: squeaking shopping carts, and it can just feel like you
• 10:16
  Speaker 2: have to make a decision instantly. So do you have
• 10:19
  Speaker 2: any tips on how to stay focused while you're shopping?
• 10:22
  Speaker 3: Yes, So grocery shopping is probably one of my least
• 10:25
  Speaker 3: favorite activities, so I make it as.
• 10:28
  Speaker 4: Efficient as possible.
• 10:30
  Speaker 3: So a having a plan before you go in is
• 10:33
  Speaker 3: absolutely essential. Know what recipes are you're going to cook,
• 10:35
  Speaker 3: write down the ingredients for all of those recipes before
• 10:39
  Speaker 3: you go to the grocery store. Take that list to
• 10:42
  Speaker 3: your kitchen and just double check for each one of
• 10:44
  Speaker 3: those items because you might not realize you already have
• 10:46
  Speaker 3: some of those things on hand. And then once you
• 10:48
  Speaker 3: have this on paper and you go to the grocery store,
• 10:50
  Speaker 3: you know exactly what you need. You can stay focused.
• 10:53
  Speaker 3: If you want to do a little bit of pre
• 10:55
  Speaker 3: shopping online, you can just type each ingredient into the
• 10:58
  Speaker 3: search bar on your grocery store's webs It will show
• 11:01
  Speaker 3: you what they have available at that store, and you
• 11:03
  Speaker 3: can price compare in the moment on your computer before
• 11:06
  Speaker 3: you're in that overstimulating environment, decide which one you're going
• 11:10
  Speaker 3: to get. It often even tells you what i'll it
• 11:12
  Speaker 3: is in, so you know exactly where to find it,
• 11:15
  Speaker 3: so I can get in, get what I need, and
• 11:17
  Speaker 3: get out and get on with my day.
• 11:19
  Speaker 4: Yeah, that's a hot tip.
• 11:20
  Speaker 3: I did not know that.
• 11:22
  Speaker 2: I just like to go on my way home from
• 11:25
  Speaker 2: work when I'm starving and.
• 11:27
  Speaker 4: Like a bad idea of bad idea.
• 11:30
  Speaker 2: Kind of hungry, you know, have a bit of a headache.
• 11:34
  Speaker 2: It's my favor way. No preparation, just vibes.
• 11:38
  Speaker 4: And how much do you spend?
• 11:41
  Speaker 2: Yeah?
• 11:41
  Speaker 4: Too much? Impulse guys.
• 11:43
  Speaker 3: Yeah, And like I don't know, I mean, not everyone
• 11:46
  Speaker 3: has this luxury. But I try to go, like in
• 11:48
  Speaker 3: the least busy day and time of the week, because
• 11:51
  Speaker 3: it's just a little bit less chaotic then and it
• 11:54
  Speaker 3: makes it less horrible.
• 11:55
  Speaker 4: So if you have that option, try to do that too.
• 11:58
  Speaker 2: How does this quest for cheaper groceries change if you live,
• 12:02
  Speaker 2: say in a house in the suburbs versus in a
• 12:06
  Speaker 2: small lock up apartment in a city.
• 12:08
  Speaker 3: Yeah, so you just basically have to be extra diligent
• 12:10
  Speaker 3: about what you're buying and what you're using and having
• 12:13
  Speaker 3: a plan in that case. I would also try to
• 12:16
  Speaker 3: probably lean more heavily on dried goods, things that don't
• 12:19
  Speaker 3: have to be stored in the refrigerator or the freezer,
• 12:21
  Speaker 3: so like dry lentils are a great one, pastas and rices,
• 12:25
  Speaker 3: even canned goods can be a good option.
• 12:28
  Speaker 2: What if you are someone who needs to have groceries
• 12:31
  Speaker 2: delivered for one reason or another, do you have any
• 12:34
  Speaker 2: tips on doing that? On getting grocery delivery as affordably
• 12:38
  Speaker 2: as possible.
• 12:39
  Speaker 3: I think the one good thing about doing grocery delivery
• 12:42
  Speaker 3: is it's really easy to cost compare different items. And
• 12:47
  Speaker 3: then I would suggest using a service that is really
• 12:50
  Speaker 3: good with communication as far as like doing replacement items
• 12:56
  Speaker 3: or alternate options, because if a grocery store is of
• 13:00
  Speaker 3: one thing that you need and the shopper doesn't ask
• 13:04
  Speaker 3: if there's something you want instead, that can throw off
• 13:07
  Speaker 3: your entire plan for the week, and then you might
• 13:09
  Speaker 3: have several other ingredients on that list that are being
• 13:12
  Speaker 3: purchased that you don't even need anymore. So I would
• 13:15
  Speaker 3: go with a service that has a lot of flexibility
• 13:16
  Speaker 3: that way and has shoppers who are really communicative.
• 13:20
  Speaker 2: So what if you're doing all the meal planning and
• 13:23
  Speaker 2: all the budgeting, but you're still having trouble affording groceries,
• 13:27
  Speaker 2: what are your options?
• 13:29
  Speaker 3: I would look into what food banks are available in
• 13:33
  Speaker 3: your area. I think it's a really great resource that
• 13:35
  Speaker 3: is often overlooked or people think food banks are for
• 13:38
  Speaker 3: people who.
• 13:39
  Speaker 4: Only have no food, but.
• 13:41
  Speaker 3: Really it's like a bridge to help people through these
• 13:44
  Speaker 3: tough times. So you don't have to be getting all
• 13:46
  Speaker 3: of your food out of food bank. Maybe you just
• 13:48
  Speaker 3: need an extra couple of items to help get you through,
• 13:52
  Speaker 3: you know, till your next paycheck. And I don't think
• 13:55
  Speaker 3: people should feel ashamed if they have to use a
• 13:57
  Speaker 3: food bank. Everybody goes through hard times and that's what
• 14:00
  Speaker 3: these services are there for.
• 14:02
  Speaker 2: And with a food bank, is it generally that you
• 14:04
  Speaker 2: get a box of items, but you don't choose what's
• 14:08
  Speaker 2: inside or do you choose like do you say, hey,
• 14:12
  Speaker 2: I need cereal, I need milk?
• 14:14
  Speaker 4: Yeah, usually you have an option.
• 14:16
  Speaker 3: So a lot of them are set up kind of
• 14:17
  Speaker 3: like a pantry so you go there and you see
• 14:19
  Speaker 3: what's available and then you can pick and choose you
• 14:22
  Speaker 3: know what you need at that time, So it's pretty
• 14:25
  Speaker 3: flexible and they're just so helpful.
• 14:28
  Speaker 2: And on the flip side of that, I guess if
• 14:30
  Speaker 2: you have leftover groceries that you want to donate, food
• 14:33
  Speaker 2: banks are a good place to bring them.
• 14:35
  Speaker 4: Yes, if they're unopened.
• 14:37
  Speaker 3: I think a lot of food banks do accept those,
• 14:39
  Speaker 3: but you'll have to check with the food banks in
• 14:40
  Speaker 3: your area to see exactly what they accept.
• 14:43
  Speaker 2: So I'm wondering for folks whose circumstances have recently changed
• 14:47
  Speaker 2: and now they have to put a lot more thought
• 14:49
  Speaker 2: into how to afford groceries, how can they manage some
• 14:54
  Speaker 2: of the emotions that come up around that.
• 14:56
  Speaker 4: Yeah, it can definitely be overwhelming.
• 14:58
  Speaker 3: And this is something I always tell people is to
• 15:01
  Speaker 3: start small, because if you try to start by cooking
• 15:05
  Speaker 3: every single meal at home, you're gonna get overwhelmed, you're
• 15:07
  Speaker 3: gonna give up, and you're going to go back to
• 15:09
  Speaker 3: ordering out. So start by planning one recipe for one
• 15:12
  Speaker 3: week and just see how that goes, and then once
• 15:15
  Speaker 3: you get comfortable with that, add a second recipe and
• 15:18
  Speaker 3: each of those recipes is going to make multiple servings,
• 15:20
  Speaker 3: so it might even end up feeding you for a
• 15:22
  Speaker 3: few days. And then the other really important piece is
• 15:26
  Speaker 3: to keep track of that spending. If you see on
• 15:30
  Speaker 3: paper just how much money you're saving by cooking that
• 15:33
  Speaker 3: one recipe, you will make a mindset shift and you'll say, Okay,
• 15:38
  Speaker 3: I just saved thirty dollars by cooking that one recipe,
• 15:41
  Speaker 3: or maybe even more. I think it's important to find
• 15:44
  Speaker 3: the joy in the cooking and not see it as
• 15:47
  Speaker 3: a chore. So if you have, you know, your Saturday
• 15:51
  Speaker 3: morning set aside for doing some meal prop cooking, you know,
• 15:54
  Speaker 3: turn on some music, make yourself a special coffee or
• 15:57
  Speaker 3: a drink and have fun with it, or get your
• 16:00
  Speaker 3: friends and family involved. Cooking together with the people that
• 16:03
  Speaker 3: you love is really great quality time and it's a
• 16:06
  Speaker 3: fun event.
• 16:07
  Speaker 4: It doesn't have to be a chore.
• 16:08
  Speaker 3: And you know, what I've noticed through a lot of
• 16:10
  Speaker 3: our readers over the years is that they.
• 16:12
  Speaker 4: Didn't think they liked cooking, but once they made.
• 16:15
  Speaker 3: That first recipe that was like a total success, it
• 16:18
  Speaker 3: gave them a sense of pride, and then that encouraged
• 16:21
  Speaker 3: them to try even more, and then before you know, it.
• 16:24
  Speaker 4: They loved cooking.
• 16:25
  Speaker 3: As a hobby because it's like I made this really
• 16:28
  Speaker 3: cool thing with my hands and then I get a
• 16:30
  Speaker 3: really good meal out of it at the.
• 16:32
  Speaker 4: End too, And like, what's not to love about that?
• 16:35
  Speaker 4: I mean maybe the dishes.
• 16:36
  Speaker 2: But yeah, we just did an episode on cleaning and
• 16:42
  Speaker 2: we encouraged people to change their mindset about that too.
• 16:45
  Speaker 2: Also see them as doing the dishes as a kindness
• 16:47
  Speaker 2: to yourself.
• 16:50
  Speaker 4: That's a tough one, but you could try. I'm still
• 16:53
  Speaker 4: working on that.
• 16:54
  Speaker 2: Yeah, Beth, thank you so much. All of these have
• 16:59
  Speaker 2: been really helpful.
• 17:01
  Speaker 4: Thank you so much for having me.
• 17:08
  Speaker 2: All right, time for a recap. If you want to
• 17:11
  Speaker 2: save money on groceries, spend the time to calculate the
• 17:14
  Speaker 2: per serving cost of one of your go to recipes.
• 17:17
  Speaker 2: You'll notice that some ingredients are more expensive and you
• 17:20
  Speaker 2: can cut back on the amounts of those you use. Meats, cheeses,
• 17:25
  Speaker 2: and dairy products tend to be in this category, and
• 17:28
  Speaker 2: so are nuts. Look at the store circulars before you
• 17:31
  Speaker 2: go shopping, make a list of what you need, and
• 17:33
  Speaker 2: remember it's not always cheaper to buy in bulk. Also,
• 17:37
  Speaker 2: if you're having groceries delivered, make sure they contact you
• 17:40
  Speaker 2: about replacement items when something is out of stock.
• 17:44
  Speaker 4: Go slowly.
• 17:44
  Speaker 2: When it comes to meal prep, start out by prepping
• 17:47
  Speaker 2: one meal a week ahead of time. You don't want
• 17:49
  Speaker 2: to burn out when you've just gotten started. Also consider
• 17:53
  Speaker 2: food banks. It can be a life saving resource and
• 17:56
  Speaker 2: you're allowed to use them even if you can afford
• 17:59
  Speaker 2: some groceries. Sometimes there are a way to fill in
• 18:02
  Speaker 2: the gaps. For more Life Kit, check out our other episodes.
• 18:09
  Speaker 2: We have one on reducing food waste, another on composting,
• 18:12
  Speaker 2: and another on meal prepping. You can find those at
• 18:15
  Speaker 2: npr dot org slash life Kit. And if you love
• 18:18
  Speaker 2: Life Kit and want even more, subscribe to our newsletter
• 18:21
  Speaker 2: at npr dot org slash Life Kit Newsletter. This episode
• 18:25
  Speaker 2: of Life Kit was produced by Sylvia Douglas. Our visuals
• 18:28
  Speaker 2: editor is c j Riekalon and our digital editor is
• 18:31
  Speaker 2: Malica Garb. Megan Kane is our senior supervising editor, and
• 18:34
  Speaker 2: Lauren Gonzalez is our executive producer. Our production team also
• 18:38
  Speaker 2: includes Andy Tagle, Margaret Serino, and Claire Marie Schneider. Engineering
• 18:42
  Speaker 2: support comes from Sina Lefredo and Jimmy Keeley. I'm mariol Sagara.
• 18:47
  Speaker 4: Thanks for listening.
• 18:55
  Speaker 9: These days, it feels like the news changes every hour. Well,
• 18:59
  Speaker 9: NPR has a podcast that does that too. NPR News
• 19:03
  Speaker 9: Now brings you a fresh, five minute episode every hour
• 19:06
  Speaker 9: of the day with the latest, most important headlines in
• 19:09
  Speaker 9: episodes that are clear, fact based and easy to digest.
• 19:13
  Speaker 9: Listen to NPR News Now on the NPR app or
• 19:17
  Speaker 9: wherever you get your podcasts.
• 19:19
  Speaker 8: Okay, so you're driving to work, or you're on a walk,
• 19:22
  Speaker 8: or you're at the gym or whatever, and you just
• 19:25
  Speaker 8: need to clear your head. That's the perfect time to
• 19:28
  Speaker 8: hit the play button on NPR's All Songs Considered. It's
• 19:31
  Speaker 8: not the news, it's not work or whatever else is
• 19:34
  Speaker 8: weighing you down. It's just a good time with good
• 19:37
  Speaker 8: friends and great tunes. Listen to All Songs Considered every
• 19:40
  Speaker 8: Tuesday in the NPR Music Podcast