What the Great Depression Can Teach Us About Food and Frugality

“The most vivid memory I have of food is that there was never enough. … I remember one dinner where my mother, myself and my brothers and sister sat down to a meal. The meal consisted of three boiled potatoes and one slice of white bread which we divided up amongst us. I noticed my mother was not eating and I asked her why she was not eating. She answered that she was on a diet.” –Laura C. Rinfret

Unemployment was up in every state in December. The Dow Jones closed just below 8000 today. The words “Hoover,” “breadline,” and “I just sold my teeth to pay the rent,” decorate the news with alarming frequency.

These are all indications of one thing: the economy’s taking the express train to Crapville, and we need to brace ourselves for the ride. While few expect the U.S. to bottom out Iceland-style, many are buckling down for some of the worst fiduciary times since the 1930s.

Fortunately, as we prep for the presumably tough years ahead, there are lessons to be learned from past hardships, the hugest of which was undoubtedly the Great Depression. No other generations had it tougher than our grandparents and great-grandparents, who struggled to find work, sacrificed to keep their families going, and cut costs anyway they knew how. For many, this usually involved the grocery bill.

What follows, then, are a few food ideas from the olden days, gathered from a variety of articles, posts, and online accounts of the Depression. Please feel free to add your own elders’ methods in the comment section.

And now, in no particular order…

Don’t panic.
Sure, things were bad. Real bad. Bad enough that a quarter of all eligible Americans were out of work. Still, very, very few people starved during the Depression. Rural and Dust Bowl families had it the worst, and would often go hungry (see: The Grapes of Wrath), but it was never a matter of country-wide food supplies totally running out. According to one source, those earning less than $2 per week were still getting around 2500 calories per day. Even better, says author Harvey Levenstein, “there [was] no indication, in mortality and other statistics, of an overall deterioration in the health of the nation.” There may be tough times in the future, but ultimately, we’ll survive.

Don’t look to mainstream media for guidance.
During the Depression, lifestyle magazines tended to gloss over the fact that there WAS a Depression. In her book Fashionable Food: Seven Decades of Food Fads, author Sylvia Lovegren claims they “never mentioned the terrible plight of many of their readers and only occasionally ran a feature on economical meals.” While today’s mainstream magazines and television seem a bit more in tune with the times, they're still primarily for escapism. So, it remains up to the individual to seek out reliable information on his or her own.

Talk to your grandparents.
Quick, while they’re still around. When it comes to learning about the Depression, there’s no better resource than those who were there. Dial up Nana, send a letter to Pappy, and start your inquiries. Beyond the obvious tips and tricks you’ll receive, odds are they’ll enjoy the chance to connect, reminisce, and pass on the memories - even the not-so-good stuff.

Volunteer.
The worst of times tend to bring out the best in Americans, and it was no different in 1929. FoodTimeline.org asserts, “Soup kitchens … charitable organizations (religious groups, Ladies Aid Societies, Salvation Army, etc.), community service groups, government agencies, companies, and private individuals,” all pitched in to keep their neighbors from starving. In the age of Obama, we can do wonderful things by following their lead.

Share and share alike.
Church dinners, women’s clubs, and family get-togethers soared during the ‘30s, because they were easy, inexpensive ways of both entertaining and sharing food. “Hostesses gave luncheons, teas, and cozy Sunday Night Suppers around the chafing dish,” says Lovegren. Plus, “the Thirties also ushered in an era of women's clubs--whether dedicated to charitable activities, gardening, or the fine art of bridge.” The lesson: grab some friends and get a potluck going. You’ll have a stellar time and won’t even realize you’re saving cash.

Learn to support yourself now.
It was true then, and blogs like Wise Bread claim it’s still true today: “Pretty much anything is cheaper if you do it yourself, from home repair to cooking meals.” Feeding yourself healthfully and cheaply is a learned skill, and something that we, as a society, could brush up on a bit. Perhaps we could take a note from 89-year-old Rosalie Schnierle who reminisces in the Chicago Sun Times, "Everything was homemade. There was a lot of cooking. There was a lot of baking."

Save, preserve, and stock up.
A long, long time ago, in a galaxy far, far away, our rural brothers and sisters would pickle, jar, can, and preserve until the cows came home. (If, in fact, there were any cows left.) It’s a lost art these days, with most of us living in cities and suburbs. Still, we have the storage and technology to fill our pantries with frugal, long-lasting food to take us into the next season. And if you’re interested in the pickling and such? The skill can be reclaimed with a little research.

Concentrate on one-dish meals.
During the ‘30s, say the folks at Wessels Living History Farm, “home economists taught women how to stretch their food budget with casseroles and meals like creamed chipped beef on toast or waffles. Chili, macaroni and cheese, soups, and creamed chicken on biscuits were popular meals.” Comparatively inexpensive, one-dish dinners can pack in an entire meal’s worth of vitamins and minerals in … well, one dish. To quote Ms. Martha, it’s a good thing.

Love leftovers.
Back in the day, leftovers (provided there were any) were key components of the coming week’s meals. Mary MacVean of the LA Times states, “It was a time when leftovers were planned. A roast chicken -- for Jewish Shabbat or Sunday dinner -- lasted for days, as chicken with rice, chicken and dumplings, pot pie, stew or soup or salad.” Always keep it in mind: making big portions of every meal will ensure you eat for days after.

Embrace soups and starches.
As simply put by FoodTimeline.org, “Throughout time, in almost every culture and cuisine, soups and have been the primary foods consumed by people with not much money.” Frugal, stretchable, and easy to make, it’s the meal of choice for lean times. Bread, potatoes, and pasta exist along the same lines. For those in need, they’re lifesavers.

Do the best you can with what you’ve got.
Cheaper cuts of meat, simpler meal preparations, and creative combinations drove the cuisine of the early ‘30s. And while “baked bean sandwiches,” and “liver and bacon” (favorites of the U.S. Department of Agriculture) might not be particularly appealing, there are hundreds of recipe ideas and resources in the library and online for those who look.

And if all else fails …

Join the mob.
According to The New York Times, Al Capone’s soup kitchens fed hungry people better than any others of its day: "Three meals are served each day, including Sundays. Breakfast consists of coffee and a sweet roll, and dinner and supper of soup, bread and coffee, with a second or third helping permitted." This might be a good time to call Tony Soprano and ask if he’s recruiting.

Folks – ideas? Do tell.


*Photos and more extensive citations coming Thursday.*

Tuesday Megalinks

In a stunning twist, Super Bowl Week doesn’t generally foster a cornucopia of posts about saving money on healthy food. Subsequently, the links are somewhat abbreviated today. (Meaning there are less than a million.) Behold!

CNN: Tough choices for America's hungry
This fact kicks off the story highlights, and it’s maybe the most sobering part of the whole article: “More than 1 in 10 Americans are part of the federal food assistance program.” While I’m not sure we’re in A Tree Grows in Brooklyn territory yet, we’re in trouble, aren’t we?

Consumerist: Exercise Science Shocker: Regular Exercise and Diet Are the Best Ways to Lose Weight
Hold the phone – WHAT? And here I thought colonics and buttfat-sucking aliens did the trick.

Consumerist: Watch Out for Supermarket Price Hikes
Always, always read labels before buying food. You could be paying twice as much for the same ol’ can of soup. Boo.

Generation X Finance: How to Prepare a Salad to Last All Week for Just a Few Dollars
Great step-by-step instructions for a seven-day salad. Remember: dry the lettuce as well as you possibly can, and it’ll last twice as long. To paraphrase Zoolander, moisture is the essence of wetness ... and thus, the enemy of freshness.

Get Rich Slowly: The GRS Garden Project Update – January 2009
JD and Kris detail their early-stage planning for this year’s garden. Fruit trees are involved.

Jezebel: 100 Calorie Packs Turn Women Into Crazy, Screaming Lunatics
We’re women! EEEEEEE! And we’re so addled by our own weight obsessions, we will go BEATLES-LEVEL INSANE when a 100-calorie pack truck overturns. EEEEEE! Barf. (Bitter? Not me.)

The Kitchn: February is Soup Month
YEAH it is! Spoons at the ready!

The Kitchn: Good Question – Healthy Chip Substitute?
Really nice list of things to eat instead of Doritos. Included: kale chips, plantains, and regrettably, celery sticks.

The Kitchn: School Lunch – What Are Your Memories?
Leave your lunchboxes home and take a stroll down Taco Tuesday/Pizza Friday lane in this fun comment thread.

New York Magazine: Pop - The Question
Governor Paterson recently proposed an obesity tax on soda in New York State. Chefs and restaurateurs responded with all the “No way, Jose” you’d expect. Neat perspective on the Are-We-Smart-Enough-to-Determine-Our-Own-Diet debate.

New York Times: New Look at Food Safety After Peanut Tainting
Boy, that was a debacle, wasn’t it? Word has it that President Obama is reassessing the FDA in response. If that actually happens – tremendous.

New York Times: His Stage, the Street; His Rapier, a Peeler
Joe Ades’ passing is all over the food blogosphere today, and with good reason. The guy was a New York institution, and his story is fascinating. If you get the chance, read and learn how far a good spiel and a few potato peelers will take you.

Oregon Live: Update Your Pantry
Thorough, extensive exploration of pantry necessities is much more detailed than the usual posts of its type. Good read. (Thanks to Slashfood for the link.)

Serious Eats: Favorite Cheap Homemade Meal
Woo hoo! Ideas aplenty!

The Simple Dollar: The Frugal Magic of the Five Ingredient Crock Pot Meal
Good suggestions abound, but the Breakfast Apple Cobbler looks particularly delicious. And for advanced slow cookers, don’t forget the A Year of Crockpotting blog – especially Stephanie’s January 12th post, The Crockpot Diet. Excellent stuff.

Zen Habits: 10 Reasons Eating Raw is Healthier for You and the Planet
Guest blogger Jonathan Mead expounds on the benefits of uncooked produce and the like. I gotta admit, I never even considered a raw diet to be remotely feasible, but this makes it sound like a vacation.

(Photos courtesy of NBC India, Dragon Cuisine, and Flickr member Daniel A. Norman.)

City Kitchen Chronicles: Call the Waaaaahmbulance

City Kitchen Chronicles is a bi-weekly column about living frugally in Manhattan. It's penned by the lovely Jaime.

Waah, my urban greenmarket isn't in season. Waah.

On Sunday, the temperature in New York City hit 50 degrees. Bright sun, gentle breeze – it felt like spring. But – and maybe this is something I need to work on – no sooner was I unzipping my giant, knee-length, down-filled winter coat than I was angry. Angry that it’s not really spring. Frustrated that it’s barely February. This weekend I found a note written last year, on “the first warm day of the year.” It was dated April tenth. I am getting impatient.

Spring dresses are taunting me from my closet. I want to be able to go for a walk without freezing my toes (and tuchus) off. And boy, am I in a vegetable rut.

I’ve written before about my love of the farmers market. Aside from the fact that the awesome Union Square market is almost an hour of subwaying from my apartment, it’s wonderful – the produce is fresh and delicious, it’s reasonably-priced (sometimes cheaper than the supermarket, sometimes a little more), and it’s environmentally and socially responsible. And then there’s the actual shopping, my summertime Saturday morning routine. Even when it’s hot or rainy, or getting cold in the fall, I love the walk through the market, the piles of vegetables, the connection I feel to my food and where it came from and the city.

But although the market is year-round, the produce isn’t. If I were to head down there in January I’d find maple syrup and jam and meat and milk. It’s still a great thing – I swing by for eggs when I can – but I just don’t live in a climate with a year-round growing season. Waah.

This is only my second winter since falling in love with the farmers market, and I’m surely more entrenched in my habits and enamored of my little hobby than I was last year. So not only am I missing fresh, seasonal vegetables, but I’m missing lovely Saturday mornings in Union Square, a weekly few hours of healthy me time, communing with the city and some kale.

There’s also a part of me that just doesn’t know what to buy! In July I know I’m getting string beans and young greens; August is red peppers; October I buy Brussels sprouts and squash. Faced with the choices at the supermarket, it’s almost too much. And it just feels wrong to eat these veggies out of season – not morally wrong, but like writing with my left hand though I’m a righty.

Being out of my vegetable comfort zone, out of my vegetable habit, leaves me, well, lately eating not nearly as many veggies as I ought to. Building my meals around vegetables is an important step for me to eat well. Each week at the market yields slightly different veggies, and I get excited about my finds. Besides, if I’ve got a crisper full of kale, I’ll eat it, but if I don’t… well, things lately have maybe not been so great.

I realize that this is not an unsolvable problem. The answer is: go to the freaking supermarket, buy some freaking vegetables. Rather than what’s in season I can go by what’s cheap, or what looks good, or, gasp, I can actually shop for specific recipes! I wonder if next summer I’ll be able to overbuy produce to freeze and store for winter – an investment of money that won’t pay back for several months, but if I can scrounge the extra dough, maybe worth it.

But just like every time I hear on the radio, “Pitchers and catchers report to spring training in three weeks,” I’m at once excited for spring to come and lamenting how damn far away it is, every supermarket vegetable I buy reminds me that for all that I’m a snow-loving December baby, now that I’m a local veggie junkie, this isn’t my favorite time of year.

Does winter affect how you eat? Beyond soup and comfort foods, are you relying on frozen or stored food more? Do you live in southern California and laugh at this northern whining?

(Photos courtesy of WhatISee, Grist.org, and Good Housekeeping.)

Egg McMuffins for Homeskillets

Like 10% of all Americans, I used to work at McDonalds. Like 33% of all McDonalds workers, it was the morning shift.

Everyday in the summer of 1997, I hauled my cookies in at 5am to start the percolator, fire up the grill, and lug 50 pounds of Happy Meal toys out of the sub-basement. My early morning co-workers were a sweet 72-year-old, a slightly retarded janitor, and a middle-aged woman that had no business dealing with the public. On good days, I got to take orders from the drive-through, and didn’t have to face anyone for a few hours. On bad days, entire buses of senior citizens would argue with me over the price of a 60-cent cup of coffee.

During that time, I learned the menu backwards and forwards, including basic nutritional information for most of the meals. While the Deluxe breakfast would melt your aorta, I was always pleasantly surprised at the Egg McMuffin. An egg, a muffin, a slice of Canadian bacon, and a dollop of cheese would come in around 300 calories, which still stands as one of the leanest fast food breakfasts around. Plus, they were (and are) delicious. I know. I ate one every morning for three months.

After last week’s Strata, I had a bunch of leftover Canadian bacon, and decided to give homemade Egg McMuffins a shot. Happily, it wasn’t rocket science, and ten minutes of cooking time scored me two eminently edible imitations of the real thing. Even better, no one yelled at me afterward.

So! For your McMuffining pleasure, here are step-by-step instructions for homemade Mickey D’s. Of course, there are a few things to know first:

1) If you don’t have an egg ring handy (and who does?), try a THOROUGHLY WASHED tuna can with the lids pried off. (NOTE: Don’t use a Bumblebee can. The bottom lid sticks outward, making it nearly impossible to remove. See the pics below? It took ten minutes of straight-up wrestling to create that hole. In the end, it was big enough to pour the egg through, but I almost lost a thumb in the process.)

2) For a more McDonalds-like experience, go with American Cheese. Then, have a 62-year-old retiree berate you because his coffee was too hot.

3) The muffins aren’t browned in a toaster for two reasons: A) they’re harder to hold, and B) I like ‘em better this way.

4) At $0.93 a serving, these should be cheaper than your local Mickey D’s. If not, look at it this way: you don’t have to deal with the tall girl behind the counter. You know – the one with the 1000-yard stare, whose only thought is, “Man, I can’t wait to get back to school. This nametag is making my boobs itch.”

Happy cooking!

Egg McMuffins
Makes 2 McMuffins

Cooking spray
2 English muffins, split in half
2 slices Canadian bacon
2 large eggs
1 ounce reduced-fat sharp cheddar cheese, grated (I prefer Cracker Barrel)
Salt and pepper to taste

1) Coat a medium non-stick pan with cooking spray and heat on medium-high. Once pan is warm, place English muffins facedown on pan. Squish lightly with a spatula, so they get evenly browned.

2) While muffins are toasting, break one egg into a cup. Break its yolk with a fork, but DON’T beat the egg.

3) When muffins have been lightly toasted (about 3 minutes), place them on a plate and IMMEDIATELY sprinkle grated cheese on one side. This will get the melting process started.

4) Re-coat the pan with cooking spray. (Note: if you have a gas oven, do this away from the stovetop to avoid a fire.) Place the Canadian bacon in the pan. Place an egg ring OR thoroughly washed tuna can (with both lids removed) on the pan. Pour the egg into the ring. If some should leak out the bottom, no worries. You can flip it later.

5) After 2 or 3 minutes, the egg should be pretty set, so cut it out of the ring and flip it over. Then, add egg #2 to the ring. Flip the bacon while you're at it, too.

6) After another minute or so, egg #1 should be finished. Place it on top of one of the cheese-covered muffin halves, and add salt and pepper to taste. Then, add a slice of Canadian bacon and top with the other muffin half. Press down lightly with a spatula so the egg will finish melting the cheese.

7) Repeat steps 5 and 6 with the remaining ingredients.

8) Take a blog picture in front of a sufficient light source.

9) Serve and eat with glee.

Approximate Calories, Fat, and Price Per Serving
283 calories, 12.4 g fat, $0.93

Calculations
Cooking spray: 0 calories, 0 g fat, $0.04
2 English muffins, split in half: 240 calories, 2 g fat, $0.38
2 slices Canadian bacon: 89 calories, 4 g fat, $0.79
2 large eggs: 147 calories, 9.9 g fat, $0.38
1 ounce reduced-fat sharp cheddar cheese, grated: 90 calories, 9 g fat, $0.25
Salt and pepper to taste: 0 calories, 0 g fat, $0.02
TOTAL: 566 calories, 24.9 g fat, $1.86
PER SERVING (TOTAL/2): 283 calories, 12.4 g fat, $0.93