"Everybody is watching their pennies," she said.
Cooking from raw ingredients is key to a balanced diet and a balanced food budget, according to Christianson. "We don't use processed foods. People think they save time and money - but they don't. Take a grocery store rotisserie chicken, for example. You pay $6 and maybe get two cups of edible meat. Buy your own chicken - the parts you like - add a little spice and bake it. How long does that take? And you have enough for two meals, not just one."
While the kitchen does receive donated food - including steak ends from Capital Grill, which have been a popular addition to the menu in dishes such as stir fries and pepper steak - everything from salad dressing to soup is made from scratch. A new green building and kitchen, designed by local DAS Architects, provides more storage for bulk ingredients, another money saver.
Karen Talarico, the kitchen's executive director, recommends shopping at a place like Produce Junction, which offers rock bottom price on fresh vegetables. "Farmers' markets can be expensive," she said. "Everybody can't always buy local. But at least you can buy fresh. Asian supermarkets are another place that offers great deals on produce, meats and fish."
Chef Keith Lucas oversees the production of more than 65,000 meals a month for MANNA, which delivers to individuals and families living with HIV/AIDS, cancer, diabetes or other life-threatening illnesses. Growing up as one of 11 in a single-parent, North Philly household, Lucas is a good man to know when it comes to stretching a buck.
"It starts with menu planning," said the chef. "Figure out what you want to make ahead of time so you can stretch leftovers into another meal. But be flexible with ingredients, depending on what's on sale."
