Sharing the SNAP Experience…$32.59 for Miles of Aisles

Posted by Genevieve

 I decided to buckle down today and go do my shopping with the whopping $32.59 that’s allotted for the week. After doing a bit of planning, I decided on rolled oats and fruit for most breakfasts, and found a few ideas to tackle for lunches and dinners. These include stews, sandwiches, and grain salads. Destination #1 was Big Y in Groton, CT. After about 40 minutes of back and forth in the aisles with my huge rattling cart (calculator, pen, and wrinkled-up list in hand), I came out with the following:

• Generic rolled oats (18 oz)- $2.29
• Natural peanut butter- $2.29
• Dried chickpeas (1 lb bag)- $1.79
• Half-dozen eggs- $1.59
• 2 cans of tuna at $0.50 ea- $1.00
• 1 bunch scallions- $0.99
• Bananas (1.95 lbs at $0.79/lb)- $1.54
• 1 head green cabbage (2.04 lbs at $0.50/lb)- $1.02
• 1 head garlic- $0.84
• 1 bunch kale (0.66 lb at $1.29/lb)- $0.85
• 1 onion- $0.95
• 1 CT local acorn squash- $2.57
• 7 CT local Macoun apples (2.76 lbs at $1.29/lb)- $3.56
• Carrots (1lb bag)- $0.99
• 1 lemon- $0.69
• 2 sweet potatoes (1.77  lbs at $0.88/lb)- $1.56
• 1 can crushed tomatoes (on sale)- $0.88

When the difference in price for local vs imported produce wasn’t more than $.30 I opted for local. I wanted bulgur but was frustrated by the large bags. I didn’t want to pay for a huge amount I wasn’t going to use completely during the week. I felt the same way about the tea boxes (my source of caffeine this week!), and also felt that there must be a better choice of bread rather than choosing to pay $1.99 for high-fructose corn syrup white bread, whole grain sliced bread for $4.59, or $4.99 for fresh bread loaves. For Destination #2, I went to Fiddleheads Coop in New London, CT. I found that they had fairly good prices for bulk foods, and offered a good way to buy only a little bit of what you needed at a time. They also had good choices for unprocessed local foods. Here I refined my grocery bundle and came out happy, ready to tackle the week. This is what I got: 

• 1 loaf local rye bread- $2.50
• Golden flax seeds (0.13 lb at $1.60/lb)- $0.22
• Loose assam black tea (0.08 lb at $18.50/lb)- $1.48
• 1 pint CT local whole milk- $1.50
• Bulgur (0.72 lb at $1.80/lb)- $1.30

 Grand Total: $32.40

Hopes are high (especially for the possibilities with that $0.19 in discretionary spending!) but who knows, once reality sinks its teeth into this whole affair, if I’ll come out feeling full and well-nourished. You’ll notice I didn’t get very much meat; I was thinking the tuna, eggs, chickpeas, split peas, and peanut butter will be enough protein to keep me full. I was also walking a fine line in trying to stay under budget and spend money towards sustainably grown purchases (I got a few local items, no organics made the cut). Alright… it’s time to dive in. Good luck everyone, and send us comments about your grocery store battles and first days! (email:  nlcfpc@uwsect.org)

T-Minus 3 Days to the SNAP Experience... Are You Ready?

The SNAP Experience start date is coming up soon! As we are all planning our own week’s meals (using $32.59) and getting ready to go to the grocery store, we’re wondering what all of you are doing out there? What are your action plans to tackle the week on your budget?!

We thought we could share our end of things, along with websites we've found helpful in the process. It can be a bit overwhelming to google “eating healthy on a budget” with ever-multiplying links to click and tips to absorb. Of course everyone has their food preferences and habits, and will therefore have a different experience (which is what we want to hear about on our blog!), so feel free to comment.

We’ve started by gathering recipes that use inexpensive ingredients. Some of our favorite cheap and nutritious go-to items include lentils, old-fashioned rolled oatmeal, dried beans, brown rice, squashes, potatoes, yams, bananas, and apples. We will most likely check out farmers markets and farm stands for prices on those root vegetables, squash, and apples: they really go a long way in terms of feeling full and being well-nourished and might be cheaper to find at markets than at the grocery store (while supporting our neighbors!) The USDA’s composite of Recipes and Tips for Healthy, Thrifty Meals is a conservative go-to for cheap recipe ideas. To jazz up the week a bit, we’re also looking at the Cheap Healthy Good blog and at the Meatless Monday site offering some creative meal ideas that feel hearty and fill you up without that often pricey meat.

We’re picking a legume, a few meats, some grains, and some fruits and veggies that we’ll want to eat next week and refining that into a menu. A rough meal plan for the week helps to create that grocery list, including breakfast, lunch, snacks, and dinner (and we’re trying really hard to sneak a healthy dessert in there!).  Eating well often requires a little bit of wrist action, so we’re planning bulk preparation to stretch leftovers into different meals. OrgJunkie has been a great help (and browsing distraction!) in helping us do this. It also has fantastic recipe ideas.

Very soon we’ll be grocery shopping with a calculator in hand and ready to improvise on our list if we find some special deals. Check out our Tips and Resources page for thrifty shopping ideas.

You can submit comments by emailing us at nlcfpc@uwsect.org or by clicking on “comments” at the end of this posting. We will be sure to highlight interesting and thoughtful experiences as the week unrolls. Happy plannings!

In Your Words: Thinking About Food

BLOGGING PROMPTS AND TIPS

NLCFPC SNAP EXPERIENCE

Please share your experience as an NLCFPC SNAP Experience participant with others by emailing them to us at nlcfpc@uwsect.org! Read the NLCFPC SNAP Experience Blog Here - or return here by visiting http://snap.nlcfpc.org If you want to comment, click on the comment link at the bottom of each blog entry. (or this LINK will take you there to comment on this entry!)

REFLECT ON FOOD SHOPPING

How did your shopping experience on a SNAP budget compare to a typical food shopping experience for your family?

• Did you shop at your normal grocery store? How far did you travel to get there?
• Were you surprised by the prices of any foods you bought/chose not to buy?
• Did you take advantage of sales/coupons?
• What are some favorite foods you had to leave off your shopping list this week?

How did what you purchased for the week differ from your usual grocery list because of the My Plate requirements?

• Did you buy more or less of particular kinds of foods?
• Did you have to do more preparation than usual for the week?
• Was there anything you left out of the cart because it didn’t fit onto your ‘Plate’?

* Save your receipts from food shopping and share them with us!

REFLECT ON FOOD PREPARATION

How has your food preparation this week differed from typical food prep for your family?

• Do you take more or less time preparing meals? Conventional cooking or microwave?
• Are your meals simpler or more complex than the meals you would typically prepare?
• How is the experience of planning meals around the My Plate specifications?

* Share a photo of a meal you prepared!
* Share a successful recipe!

REFLECT ON STICKING TO THE BUDGET

1. How have food temptations this week differed from a typical week?
2. In what situations do you find sticking to the SNAP budget difficult?
3. Have you been able to eat out this week? If so, how did this affect your food budget?
4. Have you found any creative ways to stick to your budget?
5. Did you have any difficulty purchasing foods that met the My Plate rules using the SNAP budget?

 *Share strategies for coping with food temptations!

REFLECT ON THE REALITY FOR FAMILIES/INDIDIVUALS ON SNAP

How has participating in the Experience supported or challenged your perceptions of SNAP participants in your community?

• What are some challenges faced by low-budget shoppers in your area?
• What are some additional challenges to low-budget shoppers looking to buy healthy foods in your area?
• What are some important differences between participating in the week-long Challenge and living on a SNAP budget in the longer term?

REFLECT ON YOUR EXPERIENCE

Do you think $32.59 per week is enough? Why or why not?

• What have you learned through participation in the SNAP Experience?
• What surprised you most during your experience?
• If you had to spend another week on a SNAP budget, what would you do differently?
• How easy or difficult was it to meet the My Plate recommendations while sticking to your SNAP budget?