Day 1: October 10th

I went to the market on Tuesday to get tokens and buy some of my food items in preparation for todays’ start date. This was part of my strategy to save money. I had heard the Tuesday market often had better prices than Saturday, even though they are some of the same vendors. I am not sure if this is true or not, but I think it is worth knowing. This would mean that since the Saturday market includes more tourists and people who can’t take off work to attend the Tuesday market, they pay a premium.

First I scouted around to compare prices and found some big organic onions at a $1 each, and napa cabbage at the same stand for only $1.00 per lb., which was less expensive than regular cabbage. I also found a good sized butternut squash for $1.00 per lb. which was a lot less than some of the stands. Originally, I thought I might use potatoes as my main carbohydrate, but when I had checked the prices last week, that did not seem like a realistic choice at $2.49 or more per lb. Although I knew I would have to wait until Saturday to buy the oatmeal from Jeff, I was hopeful to buy eggs from Blissfully Produced out of Junction City, because they are only $5 a dozen. Other Saturday vendors charge more. Unfortunately the egg vendor was not there. I spent $6.00 on Tuesday

Today, I went to the Saturday market after eating my first breakfast with the onions and cabbage I had bought on Tuesday. I didn’t want to be hungry when I arrived at the market. When I asked the egg vendor, how much she wanted for the eggs, my jaw nearly dropped: $8 per dozen!  In my mind, I considered $6 a price higher than I was willing to pay. Normally I buy Wilcox or another at least regional brand and try not to pay more than $4 by buying them when they are on sale. I don’t usually eat that many eggs, so a box usually lasts me 2-3 weeks.

Since I knew I could not afford $8, I first asked if I could buy a half dozen, even though I knew that would not be enough eggs for the challenge. When I explained my situation with the challenge, she seemed willing to accommodate such a request, even though I had not brought my own box. Then I asked her if she knew of any other egg vendors at the market and she pointed across the way to a meat vendor. He had eggs at $6 a dozen, so that was the best I could do. His eggs came in plastic packaging, which I was upset about, but I couldn’t be fussy.

I went to buy oats from Jeff, and talked to him about my food challenge, and he seemed interested in knowing what I had chosen. I told him oats was the most important part of my plan. I am not sure, but I think he lowered the price by a $1, because I thought I first heard him say $6 for 2 lbs., which would have been over my budget, but then after we talked and I asked how much I owed him, he said $5.

That’s it: I could only buy those two items and go home. This means no fruit, and I will have break my rule, and go over budget to include ¼ lb stick of Mother’s Choice butter I had bought previously, which has a value of $1.37. I don’t usually use much butter, but this was the only fat I could think of that would be local or regional. I contacted the Larsen Creamery to find out where their cream comes from.

The tea I am drinking during the challenge is a half box of Trader Joe’s organic Fair Trade Rooibos and Honeybush I found in the give-away pile in the laundry room in my building. It is the opposite of local, coming from South Africa, but at least it is organic and Fair Trade.

In preparation for this food adventure and because I already trying to do this anyway, I weaned myself off of chocolate, which has been one of my indulgences since I returned to being a student 5 years ago. Before that, I was never interested in it. It represents a comfort and a reward.

Even on day 1, I can feel my attitude towards food shifting away from it being pleasurable, to just a way to maintain health and nutrition as it used to be for me for most of my life. In 2006, I began taking a greater interest in eating more thoughtfully prepared and presented meals. This came about as a convergence of three elements: 1. my income increased and I didn’t have to think so much about how much I was spending on food, 2. A male friend from Mexico came and stayed with me for 3 months, and I felt culturally obligated to cook for him every day, and 3. I had a care client who enjoyed watching cooking show several times a week, so even though I had not watched television for years, I did with her (this was interesting, because she was recently blind, but still enjoyed cooking). I was inspired by learning new cooking techniques. I read the book Heat by Bill Buford, and another chef book I can’t recall. I was becoming a foody, even though I was far more interested in gardening. My main interest since then has been complex flavors using a variety of herbs and spices, nothing fancy though.

Back to the present: I am surprised by how quickly I am able to drop my attachment to food and my habit of snacking, usually making good choices, and returning to a more utilitarian food mind set. I have never been the type of cook who makes a list and shops with a specific meal in mind. I am more of a spontaneous cook who feels creatively challenged to use what I have to prepare something delicious and nutritious. Now that I have mostly lived alone for 5 years, it has been interesting to observe how much or how little effort I am willing to spend on cooking for one person. I much prefer to feed at least several people, and then I am very inspired (I raised a family of 4 children and often there were housemates too).

The eggs have an unusual, almost creamy texture. Perhaps since they come from a meat farm, the chickens are being fed some animal parts. I will ask the farmer about this.