PRINTFood and money
Whether you're a penny pincher or a big spender, feast on the relationship between food and money
November 11, 2010 | 12:00 a.m. CST
Inside the issue
FEELING THE SQUEEZE
Main Squeeze, an all-natural restaurant, has experienced tough times, but its faithful followers keep the downtown business kicking. The eco-friendly spot also composts its own leftovers.
GOING FREEGAN CRAZY
Although freegans are known mostly for Dumpster diving, don’t overgeneralize — this isn’t all they do. The movement strives to put nothing to waste, so supporters use everything from fallen fruits to grocery store surplus.
WHAT WE SPEND
From the grocery store to the dinner table, discover how a single mother, young professionals, a family of four and a retired couple budget for a night in (or out). Ever wonder what people eat? Here’s your chance to find out.
FAST FOOD TO GOURMET
Jeremy Brown, executive chef and co-owner of Addison’s and Sophia’s, accepts Vox’s challenge to use fast food as a foundation for an upscale meal. See what he created with items from Taco Bell, KFC and McDonald’s.
STUFF YOURSELF
All-you-can-eat buffets might be expensive, but with such a large variety (and quantity) of food, you can stuff your face for hours. So dig into those crab legs and juicy steaks to make it worth every dollar.
Plus: Tips to maximize your buffet experience.
Facing my fear: Leopold the lobster
As a kid, I developed a phobia of marine life. I don’t know how it happened, but it became clear during a family vacation to SeaWorld that the 7-year-old who used to watch The Little Mermaid obsessively was in fact scared of fish, dolphins and — worst of all — Shamu.
THE MEAL DEAL
Even some of the biggest foodies have a budget, but these free and cheap deals will satisfy the stingiest customers.
COUPON CRAZE
Those yellow Add Sheets might get old every Wednesday, but they can save you some big bucks, as can buying in bulk and using restaurant deals.
ESSAYS
Read a letter to Anthony Bourdain, the confessions of a picky eater and the inspiration behind a National Cupcake Crawl, and discover the happiness a dozen doughnuts can bring.
SPEND A PRETTY PENNY
When looking to impress, pay top dollar for a juicy steak or lobster tail at one of CoMo’s most expensive restaurants.
EAT WHERE YOU SHOP
Usually you shouldn’t shop when you’re hungry, but when the grocery store offers salad bars and Chinese food, it works out.
HEAT IT UP
Local chefs prove microwaves aren’t just for college students by offering worthy recipes for the easiest kitchen appliance.
QUALITY OVER QUANTITY
Eating organic might be more expensive, but it means more healthful and appetizing products.
MAKE THE OLD NEW
For a creative new use for a can of beans, that piece of chicken or those cornflakes, get inspired by these recipes.
COVER GALLERY
Can’t get enough food and money? Check out more covers (most of them involving a lobster).
