Say Brother; 322; Consumerism

Right now the black community. The one that the Richmond doesn't have to worry about. The man with the pram. He won the prize. You get tired of the same expensive meals you know day after day after day and it seems as if every Yeah that you go through the door. Yeah. You know from 5 to 10 percent higher income place and I think they went up to my. Stock. Price. Going up. I found it out the back because of that cost. With today's constant rise in food costs industrial representatives home economists and government spokesmen alike. Have advised the consumer that he learned to buy and prepare his food more inexpensively. Yet these experts have not made any realistic attempt to provide the consumer with the necessary information

for curbing the high cost of living. Tonight say brother will take a look at the high cost of food and some of the reasons for these hot skyrocketing prices. We'll talk with individuals and families about how they have been affected by the inflationary costs of food. And we're also trying to provide information that will save money by showing you the consumer how to prepare large quantities of food at a relatively low cost. With. Your. Return to. The. Same price. Nothing. To do with. Gambling. But. The. Price is going to. Come down to. See. How many people do you have three daughters my husband myself. How much were you paying for them someone was paying. Say. 7. Thanks. To you Dr.. No. Yes I do. Is it more expensive than when

you were born it would say six months ago. You. Know about what is the variance in prices. 67. Do you buy less milk or more no. Not buy less. Because I. Mean. Up in half an hour. What is your major source of income. What kind of meals do you think you might. Have. Casseroles myself. Has. The. Consequences for me was that the privacy you. Have made a difference in the too much. Oh yes. You're right. I find they're very much more economical to buy a whole chicken. Patty. Not one time. But. Really.

This is much like a mom to buy the whole chicken and then I have the makings of a chicken so all so what. Tell me. You were saying that you get the lower cut but yet fly. By. Close of the chuck steak just. A little bit less expensive. Than some of the other. Yes. Lol. And. I don't. Get the ham. Hamdullah. Bombay bride. Costs about $500 $39 fine. Print.

Of the jacket night. Round that does he go as far as he did. As if this is all I make of myself. Do you manage on your limited income I mean oh yes because I've learned to cut connoisseur. What are some of the corners you cut. Francis in me to the side that day. Well buy chicken wings. What do you do with Turkey and live my life. Wrap tin foil but. I can mix open and close it up then. Then we have a meal for the two of us Am I one turkey late. Last. Meal saying. That. Time is drastically to define very wealthy very very expensive fact I don't think. I've bought fish in the last except to make mistakes in the last three years because my husband goes fishing. Sometimes I used to the fresh fish and I could never get. There. You know. Frozen fish a thing like that on the store.

Mrs. Jones do you find it better to shop on an empty stomach or a false dummy. Not on a full stomach because my find out that I don't pick up a lot of things that I don't need a viable full stop. I'm not a vegetable I. Like dried my for. A. While now. For some people Friday. And I. Crystallize prio. That I. Thought can I knew tomatoes there and put great cheese I wouldn't put in the oven for about 15 20 minutes to. Realize that. The life of me Mrs. Jones. Do you want us to believe very much of the 39 now but thirty nine cents a bunch the store I don't have them as much as often the side that one time. Well there's some things I have cut down on a cut back on the somethings that I will not cut back on I still afford myself the luxury of eating those things. What do you think about the high cost of food.

Thank you and. Thank you. Ridiculous. I have one and it is very hot too. What I think about it. I had spent about 85 this terrible. I think it's pretty awful. I think just to hire a. Really very. Expensive. Can hardly eat. And shop anymore. The money that you get to lose. What do you think are some of the reasons for the high cost of food. It's supposed to be a shortage in everything. The cost of food is. You know it's determined by the government. I think you know they don't have enough. We don't have this and that you know. I think the high cost of food as well reflects the way that it's. The way that it's

growing the way that is distributed the way that it's sold. I think a lot of the high cost of food has to do with with the packages. Have you made any changes in the types of food that you prepare now. I very seldom buy me. When I go shopping on us is on sale. We find a lot of hotdogs a lot more hamburger than usual. And a lot of chicken. Have you. Change your eating habits. I've cut down on the meat and give more a whale. More out of bed to birthing. Stuff. Right now. I can't afford to lecture me. Now. Do you feel. That something that makes a hand have to make it go. To to make it better when you have a family

of mine. You think the government can do anything about the high cost of food and the government put a ceiling on wages but it didn't put a ceiling on prices for food. Clothing and other items. Get something like food stamps to help the Royal. Family. Nixon seems to me to be a dictator. What do you think the government should do about the high cost in food. Thank you should bring it down to the people who are middle aged people with to live in older people young making start using food stamps. It would help some people because you can get double the amount of food but if the food prices are going to be that you have to raise all wages so we can at least come up to the standard of buying food.

Well I sincerely hope they go down because if they don't we won't be able to eat it all. Why did you decide to use the food co-op as an alternative. Because the food cheap food and you get more for your money. He had the food food co-op because it's cheaper for the convenience and the lower prices. What are some of the products that you save on here at the food co-op. Eggs tide and canned goods and detergent. I buy chicken siya chicken. Very good. Item to get chickens and eggs those are our best items I get both those and soap powder and fruit juices you know. This food co-op is located 719 Sherman Avenue and we try to help service in the lower Roxbury area basically is just you know to get. Decent food to the people. Good food good quality. Especially to the senior citizens who have the problem of fixed income.

We do a lot in terms of our comparative shopping to find out what the prices are NOT area and we try to compete those part compete with those prices or under undercut him. What happens is that people fill out forms in the early part of the week and give us some ideas of what they would like and when we go out to some of the distributors we try to get those things that they like and you know stock ice shelves and have them on hand and they pick them up towards the end of the week. We get our food from the distributor. A lot of times we can catch an item on sale which keeps the prices really low. Another thing is that because we use the community at large a volunteer is an exception. Then our prices remain very low and this alternative to shopping is seen by many citizens area's citizens and that can sort of stop and an action plan for them to look at various prices. Know more about consumer education and also possibly deal with that problem. The more people we have buy from the food co-op the cheaper the prices will be. If you know we could get more business even more than we have now you know that

would be better for the people. What you got cooking. This is what I do. I want to introduce Hardy who is here with us today cooking for us. Slim is a resident of the South from Ethiopia and she's got a story. Literally translated you can see chicken stew chicken stew how you make chicken stew. Well you start out with some fine chopped onions a hot cup of it and you saute that means you put it between OK and you cook it. OK. Then you put some butter. OK. And you cook good. OK that's the onions in the book and the mansion and then you put your foot. But a spoonful of hot pepper hot pepper

Yes pepper. How chilly. Yes. So that's hot. Yes it is. But it's prized and especially made in Ethiopia for people in Ethiopia. Spicy food. Yes a lot of supplies to feed almost all our foods are very spicy. OK OK so yes it is hot it is mild now because I have used some tomato paste. OK. In it. OK. Anything else that special that you put in here. Well aside from what at this moment now it doesn't have but the ingredients I just mentioned. OK. You cooked this for a little tomato the chili powder. And to you know sort of get the taste into the onions. And. Just you know. Who makes this notion. I think it's diverter and chili powder looks good I wish those people could smell this food.

It's going to taste very good and it will taste very good. Well you cooked this for AWAD OK. And after you you know it's 10 minutes to 15 minutes. OK. And it looks sort of like a paste on the sauce OK. It is a paste but it will become a sauce as soon as you put the chicken into it the chicken is going to make it turn into a sauce. Yeah and you put some water into a can so you can add some more yeah you got it sort of. Now do you do that before or after you put the chip in it. It depends on your taste. Again. OK. Put it before I put the chicken. OK OK because you see the chicken only takes a few minutes and cook chickens at home are much tougher so we put the chicken before we put the water in. OK now the chicken is going to actually cooking. You don't frequent the check on. You cook the chicken in me. I just want to get it together in case I decide to cook this way. Yes. OK. It's almost ready now to take the chicken. OK OK so I'll put some watering

and. Just enough to cover the chicken. OK OK. It's still medium heat. Can you cook this. This particular dish in large quantities. Yes. Depends on how much water and how much how much tomato paste and which you use a lot of times. So you can stretch the gauge you know to accommodate a lot of people. OK. So the fact this dish might be too expensive for say a large family if they want to do something just a little special. No no you know at home a lot of the poor people you know cooked chicken for you. First of all because they can't afford you can they use some powder that is from when they put it in here. So it will stretch. OK OK OK OK OK OK.

So it will be much thicker. You know than this and they put a lot of water that takes a lot of people. OK. So I'm going to put the chicken in a chicken and you can use any kind of chicken any piece. OK. Lot of times. OK so you can use a lot of wings in this and just to sauce is what makes the chicken. OK OK all right now the chicken is in here and they just cover it because it was the one covered with the sauce. OK. And cook it for about. 20 minutes or so. OK OK OK. You have only had food one time you know he was really smoking. I mean hot. Really. Yeah well when I cook in America usually I put a lot of tomato paste in it

so it's not too hot for American tastes but you got it. We have some chilly here. Yes it is good and it is good and what I do this is very simple and it's a lot of people how you put this together. Well I brought about a pound of ground beef and a drawing of the fat and then I put some chopped onions and some chopped green pepper and I put a can of tomatoes. And a can of beer. Sometimes I use two cans of paint so it will stretch and then I put some peppers different kinds of peppers. They're both Mexican chili. There's so there's a difference between Mexican Chili Peppers and you know getting up yes there is definitely. You just use about a tablespoon of this and about two tablespoons of OK and then you.

Spices cumin. OK OK. And some seasoned OK and some salt. Ok I see you for the spicy foods. Yes. Ethiopian. Yeah OK well you know I usually you know cooked the chili for about two three hours the longer it cooks Debaters you know Chile has got the reputation of a lot of people. Yes it does. You can stretch it you know as far as you want to put them or you can get out of it is a very long time to cook but you know it depends on your taste some people can cook it in half an hour you know and some people can cook it for as long as two three five six hours you know just simmer it. OK. Special Ethiopian church that you put on this tree. Well some people don't put garlic. OK OK.

And I put garlic. OK OK. It tastes good it brings out some flavor sometimes you know the first tomato. What's happening with the door why don't we just move in there. Yeah it's cooking. It's cooking. It's going to be ready and when we come back we'll put. The final touch on it. OK so how long does that usually cook you're going to know about a half an hour. Got half an hour. Yeah OK all right. Well I. Tend to get into some of his food. Which time we go eat it shortly right. Here tonight to discuss the nutritional value of food and the status of current food prices Mrs. Mary Crumley nutritionist and a founder of the nutrition workshop at Harvard University. She's a graduate of Tuskegee Institute in Alabama and did her internship at Peter Brandt begin Brigham hospital here in

Boston. Mrs. Crumlin recently received her master's degree from New College of the Sacred Heart and education and administration. Our guest economist is Allan Schultz a graduate of Harvard University and formerly an assistant professor in political economics in the Afro-American Studies Department at Brandeis University. How you all doing. Welcome to say brother. Thank you. Let me direct my first question to you Mr. Schultz and that is given the state of the prison economy and the rising food costs I mean how black people going to just how they're going to survive. The same way we survive for a long time that's by cutting back. That Maggie cut things out of out of your diet are really unnecessary. First you start by cutting out the snacks potato chips and all the puffy little things

that really aren't good for you anyway. And then you when it really hurts is when you have to start cutting back the necessary things the high protein. Well if you take a look at the price of peanut butter which is really a high protein food peanut butter prices have been jumping 30 50 percent in the past couple years. Now when you tell people that they have to cut this out or you know if the prices keep going it's going to hurt a lot a lot a little kids number one and a lot of people just use that to supplement the diet that they find reasonably adequate already. So is there any food Mrs. Croman out here now that is relatively inexpensive but still very nutritious. Well a lot of people have a lot of misconceptions about the kinds of meats

that we have and they always think that list expense of Renia cuts of meat are not as nutritious as the choice cuts. But that that's a miss given because choice cuts of meat mostly mobilized which has a lot of fat and it tends to make the meat juicy here but the meats that are less expensive the more grainy and does not have a high fat content just as nutritious but less expensive. What kind of recommendations would you make to people who have large families you know who usually don't have large incomes which is in fact the majority of black people what kind of recommendations would you make to them about the kind of food that they should be shopping for. Well there are several ways of doing that we have what we call complete proteins and we have what we call incomplete protein foods.

The average American diet of every diet for all people should be composed of what we as nutritionists call the basic form. And if you include the necessary foods from that. Those particular four food groups you're one of those one of those feel like we have the meat group we have the bread and cereal group we have the middle group and we had fruits and vegetables. OK those are the full groups. They're also national minimum deal requirements that set up by boycotts you know. OK. Tell us how much is essential and like most people think of foods as carbohydrates protein and fats. But we also have minerals and vitamins that are included in these things too. Like you know in the olden days way back in times when I was a girl we used to have a combination of incomplete proteins like beans and a combination of rice which is a grain cereal away and

put these two things together and you can come up with a pretty good low cost meal. And if you include some things like eggs cheeses you know these are some of the things they can use children for many years have been using peanut butter as a source of protein for lunch. It's a good source of protein and it's fine for certain people that have large families. But people that unless they're on a special diet only in that I would buy with it peanut butter would be people that have hypertension and a low sodium diet. People that have cholesterol problems. Let me see the would be for example a good breakfast in the black community for the community. I'd like to break it down like that because some folks may not know. We start to talk about the different groups Exactly well. For a child to just

show you a list focusing on children first because see the when you get into DL requirements they vary from from children to adolescent and to young mothers are sedentary people a geriatrics requirement. Little bit different. OK we're the different people you've got me confused on say what those words mean. Well just give it to me real quick real quick. It's like the average child a toddler and a half. OK then we get into children ages 5 6 and 8. How can we get into teenagers like from 12 to 18 OK right and then we get into what we call young adult women and men about 25 OK. And then we get into. Middle age people then we get into what we call older people and then we get into it because when you said it OK I got you. You get focus you know and say preschoolers first graders or something like that recently with the first grade I would

think a small glass of soda just fruit juice. Most children wouldn't like grapefruit juice so I would say an orange juice you know. This would get them their natural vitamin C that required per day which we can't store so you needed every day. So a small glass of wine would be fine. I go along with hot cereal to children when they getting off to school whether it's winter or summer. Number one the less expensive the packages are more expensive and I think they get more out of it. They have a hot cereal now. If we give a protein source it does not have to always be an egg like everybody says but an egg is a good source of protein as one of the most complete protein foods. A small glass of milk a slice of toast if they're really young. Those lines of those could be eliminated. OK OK OK. Is there any explanation in the show's about you know. Why is it that the cost of food is

just going out this somewhere. While prices rise for a number of reasons sometimes it's because costs rise. In this case you know it's not really too clear. I've read an article recently that attributes the rising prices to the deflation of the dollar. It turns out according to this author that when whenever a country has engaged upon a major devaluation of its currency that inflation almost always follows. I'm not too sure that you can attribute a lot of. Credibility to this but it certainly bears investigation I mean it explains a lot better than most other theories. The other reason that well there are several reasons like I said why prices might rise.

But what's happening now is that prices are rising and output is staying relatively constant. It hasn't changed much since 68 69 something like that. This is a new kind of phenomenon it's never really happened to the United States and that's why it's a problem they've hung a new label on it called stagflation where you have physical stagnation in your output and price inflation. On the other hand which is giving you all a growth in your gross national product but very little real growth. Why this happens nobody knows has never really happened before but there are a lot of reasons to explain another thing that. You might have heard heard of is the Phillips curve where the relation between the rate of change in prices and the rate of change in unemployment.

Economists have long believed that whenever prices are rising rapidly unemployment is falling just about as rapidly but that's not it. That's not true in this case is it. Not anymore. It seems like we have rising unemployment and rising prices OK which violates again this. Relationship which is not a very stable one to begin with but it has existed it's been discovered. Very able economist. So remember when we had chicken for example used to be very inexpensive a fish used to be very expensive and now I mean fish is still moderately inexpensive but it's almost priced itself out of the food market you know and it's those would sue to foods that black people have practically existed on for a long time it's called Chicken the Gospel bird. And if you miss any of us you know. I mean what at what point

you know is is that those rising costs are going to stop I mean it's got to come to a head at some point you know. Well seeing what what a lot of us tend to forget is that when we pay out a dollar in expenses to buy a commodity that we're really paying somebody else's salary what we spend is what somebody else earns. So even if prices are rising you know incomes are rising as well. The real problem is whose incomes are rising and whose incomes are relatively static. And then you get into the problem of having to determine the incidence of this inflation. Inflation is always characteristically hurt. People with limited earning power are. Minority groups. People with fixed incomes the elderly they happen to be a minority and a growing

minority. So trying to assess the impact of this inflation or the incidence of this inflation is really what we're saying when we say that inflation is bad and nobody agrees and nobody would agree with you if you said that in fact rising incomes is bad day and rising drug use and selling more commodities is the only way that you're going to raise incomes using the CBOT in this situation I mean it's seems to be the little man that's continually affected. I mean somebody is in fact making money but I know a lot of little people you know whose incomes are not rising at the same. Level of 0 at the same rate as it is the prices are increasing in our society. You know it just seems like there's some point at which something's got to give. I don't know what that point is aware that is I want if you have it if you have any notion about about a solution to that particular

problem because you know a nutritionist can focus in on well let's try to make ends meet. You know you can prescribe for us what people should eat given we don't have a lot of money and how we can still get a nutritionist food nutritional food you know with a small income but as an economist what do you see as a solution to that particular problem. You got any notions I should be interested in. Well I think that we've tried just about everything in the book but there are a few things that we really haven't tried and I thought it was a kind of a desperate situation we slapped on price controls and weight control. As it turned out that didn't stop the inflation what it did was create shortages all over all over the map not just the food sector but in just about every other sector that you could imagine when they stopped to put a lid on prices.

You found. Lee gas pumps running dry. You found people having to pay a little bit more for gasoline under the counter. Because they couldn't they couldn't get gas for the real or the set price using. Now if you want to know where it's going to stop. Heaven only knows I've I've read a couple of the forecasts that say deflation is just around the corner and deflation be a sort of inflation the opposite of inflation means falling prices and falling prices just like rising prices me falling incomes for somebody's question nun's incomes are going to fall. And who's going to be hit hardest by this is there's always somebody who can get the short end of the stick. Well is that is that a fair if you want to interpret it that way. You can but it's it's really a lot more complicated than that. OK. And

it's not a question of getting the short in the stake it's more or less where where you happen to have your hand on this thing. Yeah well I think that's critical as far as I can tell as well as you have to go. But but as far as I can tell it's usually little may get really short end of the stick. I would say with a little bit you know that's that's a good correlation. Listen listen thank you both for coming. I hope you know a conversation is useful to our audience. Thank you very much. Thank you. In feeding a family of six. I try to make my own. My menu was out before I come to the store but it's quite hard because once you get there the prices change so much that you really can't follow everything you have on your list. It runs well 40 $25 a week if I'm careful. But if I have to buy quite a bit of meat is something you can run as high as 50 or 60 and I think the biggest thing in my budget

is meat. So I reverted to him casseroles and homemade soups and things like that. There are four children in the family three which you teenagers and you know how much teenagers like to eat. So in trying to make dishes that will stretch to sort of give them protein and nourishment yet fill them up. I make tuna fish casseroles beef pot pie casseroles made with not actually beef but hamburger meat loaf instead of putting just plain old bread in the meatloaf. Have a package of stuffing. And put that in and bake macaroni and cheese things that will really stretch stretch for the children and stretch the budget. My oldest daughter makes most of our desserts. She makes all the cookies from scratch we don't buy cookies anymore. I find in the store the the brand names are higher priced than the regular store labels and the

value in taste is just about the same. I don't buy my milk from the supermarket. I buy it from a milk company in a large 5 gallon container which usually lasts me the whole week and runs around $4 for the past three summers. We have planted a garden in the backyard. What we have done is planted corn streaming green peas and tomatoes so I have gotten a book on freezing them and have purchased a freezer up until December we had all our own fresh Godden vegetables as far as my bread is concerned. I don't buy bread in the supermarket. I bit by my bread from a day old bread store and take it home and buy it by 10 to 12 loads at a time and I freeze it and take it out as I need it for a water softener I don't buy the regular brand I buy vinegar which you honor. It softens very well and is much cheaper. Because of the rising cost of food we eat quite differently. I don't have a lot of roast beef so much as I can get them on sale. We need a lot of chicken and a lot of fish

and casseroles. And it has affected us quite a bit. I give my children vitamin C which I buy at the nature food store and also vitamin E with the wheat germ in it which gives them energy and then the regular just wanted a brand vitamin. The children it seems to be healthy which if you can get enough protein and nutrition in what you give them they'll make out alright. They get used to not having steaks and stuff. It's doing fine I just have to put. OK I have to put some Christ and some crushed garlic. OK. Just a little bit about garlic and about this much.

OK. Ginger Root and this and you can get it. Maybe you can get it if you can get it. OK OK well you know go to what goes with this. OK OK I have to cook a little bit longer. Yes you do have to go 20 minutes to half an hour under a low flame hot medium. OK. OK well this is Iraq. We don't get the bread at home. We're kind of sort of like Syrian bread that's flat flat very much flatter than OK but we can't make it here it's very difficult to get the grain to make it with the bread. Yeah how do you read into this. OK.

OK but here we used to eat it with rice. If you have some other kind of sauce. That I have which is very simple you just mix it with the raw. So if you mix the peas and carrots with the rice you have a whole you have a new season. So you have another that you can stretch. OK OK OK. And then we have another dish. Beautiful day. OK this is macaroni and cheese. The only thing that is unusual about it is that you used different kinds of cheese. OK I used four different guns because I used a sharp cheddar

and regular American cheese. OK so was this very expensive to prepare. Yeah you can just use one kind of cheese. OK OK OK OK. And then you know to make it tastier you put one in. Just slightly OK to mix it with macaroni do you have to precook the macaroni. Yes just the directions on the box so you precook that and put it in it. You can actually bought half a cup of each different. But you can. Great. OK most convenient for you. And cook it for about half a bacon for about half an hour. Very very colorful. Yes it is because it is very tasty. OK. Just slip down in the oven about 300 degrees. OK for half an hour. OK. OK

we have some salad. OK we have some spinach salad and I use some sliced tomatoes spinach fresh mushrooms. And it looks good. I was very good. It's like Kwanzaa. Yeah it's very pretty. It's very pretty. Reminds you of the garden. Even though we don't have too many gardens in Boston this is this this is spinach right this is fresh spinach fresh spinach. You can buy it at the markets right. Packed. OK OK OK. And. There are a lot of things you can do with mushrooms a lot of people are not aware of. You know you can slice mushrooms and sees in them they're delicious. You can use them in an omelet. You can cook them you know you can do a lot of different kind of addressing.

Any dressing you prefer. You taste I usually use Italian It does taste better with Italian dressing or just simple vinegar and oil and put a little bit of lemon juice so you can just by dressing. Yeah you can buy the dressing and it's still OK. Yeah it's very simple. For people who don't like fresh spinach. All right. OK I've got some spinach to cook and some chopped. OK. Just you know a little bit. All right. Make a tasty some butter and some seasoning salt. Sometimes at home would put some boiled potatoes. So you give it just a little more flavor. Yeah OK. And you cook it for a very short time and you know heat five 10 minutes because very well cooked spinach doesn't taste great it isn't too expensive. No not at all. It was quite moderate less

expensive than most organised. The door watch smells delicious what's happening with its cooking. OK you know. Yeah well you know it is. A simple dish you can just cook a lot of different things while you're cooking this and it doesn't tie you down to it all the time it doesn't need constant attention so you turn in the flame. Yes I did start it means that it's almost ready. It means that it's almost reading I want you know they say. One way to harvest them your standard that could be your fallacies. I'm Spirit. Me. Yes. Why don't you know the last thing I'm going to do good is boiled those. Yes hard boiled eggs. OK. So this is going to make more food. OK. Full index. Well sometimes some people like to hear steroids. So it's going to go. OK. OK.

And that's all there is to the chicken and just let it cook. That's right. OK. It's really cool get after this. OK in fact you turn it off. OK. But you just let it simmer. You just know in this store that yes. Ok I'm ready I'm ready. Good Committee. You can taste it. It is very frustrating when I get my paycheck and my husband gets his and we put them together and it's not really that much of welds. It's not going to get the things that it should be able to get you know we still have to plan very carefully and it must be very hard for those who there's only one person working you know because as it is frustrating to. To see that your check is not going to go very far at all. I do have a freezer and I'd like to go down like to mack it and get fresh vegetables and freeze them. And that saves some money.

I even freeze bread for one thing. Anything that I can get on sale or fresh vegetables and a lot of meats and there are not too many things that you cannot freeze. I found that I have to plan my meals more carefully now and. I am making a lot more casseroles to feed my husband my two children to try to stretch the little food that you know the food that we can get because it's just the cost has gone up so much that. It makes it almost impossible to loath to eat the same way that we used to so I make more casserole at the pier a lot of beans and rice dishes for side dishes that will you know kind of fill and so I want to have to make two or three different kinds of vegetables. Sometimes I mix them together in make you know one. One main side dish to go with the meat that we have. We do eat quite a bit of cheese as a matter of fact most of the casseroles that I invent I have some kind of tubes in them so

you know when I have a pyramid especially when it's a stopper I try to make it as well-balanced as I can and sometimes as this runs into problems because I might not have the right kinds of foods that would go that's nutritional that would that actually gold with the mail that I'm serving. I don't buy as many name brands now I look more for price than I do for the name on it and I buy a lot. I cut out a lot of different brands cans of meat cuts of meat. I can't buy like veal and different things and some things I have to cut out all together and I have to find some kind of substitute for them. We don't eat meat every night. We have made to maybe three times a week and then the other two I try to make some kind of a casserole deads maybe just vegetables. I miss them. Sometimes they don't turn out so good and sometimes they're just they're delicious. And I do a lot of experimenting when I cook now and it's easy to play when I have a meat because I can

just play around that meat but. I guess if for the most part I have to try to. Make invent some kind of casserole. You know some kind of different side dish or something that's not quite as expensive as before. I think the reason why the food class has it isn't so much because of actually a variety of reasons from the president on down to industry itself. Everybody's trying to get a little piece of the action and corporations and everything want to make so much profit that they're not really concerned about the people. And foreign policy is like our we deal you know this do this should be something done about that because for us to send weed out of the country. Meanwhile the bread and everything else in here is going out. It's just unbelievable. I think there's not too much we can do about the cost of living. I think that everybody is going to will change their way of the eating habits. And I don't know how people with larger families get along but I know that this is such a massive difference in my food budget

that it's it's impossible to eat the way we did before was just everything has to change. Liar Pryor from Roxbury is here tonight to talk to us about health. Yeah ok well as a little soul to this. OK OK I'll bite it. I'm going to start off with some brown rice. OK. It's naturally more nutritious because it's not refined and all the nutrients are still in it. OK. And we have lentils which is a legume or pod. Type of lawyer. OK. And we have week which is regular ordinary week but like it's correct it's cracked wheat which cracked wheat. It's regular wheat that they just do this just so get crackin. OK. And what putting the brown rice and Caribbean with its

nutrients into the water just ordinary bro I too can follow the directions on the box. You cook the brown rice any different than regular right. It takes longer to cook brown rice. It definitely takes longer but it's worth it. It's worth the wait. How come it takes longer. Because it's it's not refined only 100 you know. And I'll add the lentils to that. OK. And you have enough water to cover it. OK I have to add a little bit. OK this is a very nutritional. It's high and B vitamins. It's. Good it's very high in protein and also you know it's high like it's going to melt a goodly amount of protein and a very expensive thing to. Not release no more expensive than the average you know meal I'm adding Boulder we do it now. OK.

OK thank you. Mix these all together to add a little more protein to it. I add Tamara's sauce to Mara's sauce is made from soybeans which as we all know is very high in protein. And we just turn on the light and let it cook. OK. There's no name for that. It's just plain brown rice and lentils with OK. OK and that you're to marry us very high in protein. OK. And it also has. You can use it as a substitute for salt. Exactly. This tomorrow from the Orient. I believe it is I'm not sure. I'm not sure but I believe it is. It's a lot. It's better than salt because you really don't need that much salt in our diet tomorrow resource to give you a little more flavor. Yes it does somebody does. Plus you also add

any other thing that you like to use you know to bring up the flavor. OK. OK now I have some vegetables here. Well these are terrorists and onions and red cabbage and green cabbage and zucchini squash. And I just steam them very likely you know because you don't want to overcooked vegetables because in doing so you cook all the nutrients out there and you wind up with all the nutrients and everything in the pot like you. So you have to eat the part like in order to get the nutrients so this way it all wheat is in the food. Can you get a red cabbage in the supermarket. Oh yes. OK. Yes. And vegetables are naturally a lot cheaper than. Then they meet so you are basically basically saying OK now I have mushroom sauce which will go over the rice and lentils again. It's nutritious here adds flavor. Things like that I'm going to cut up some

more mushrooms here and add that to the already cooking. OK OK this is you know it really helps that you find that we don't use enough. Fresh vegetables and things that without foods probably get a lot more mileage out of the fresh vegetables you know. Oh yes yes definitely. You know and you just let this what I have in here is I start out with onions and just sort of like brown them with a little bit of oil. And you slice the onion in this manner just so that this sliced. OK when you place them in let them cook OK. You know to not be around you know you don't want to fry than them and I turn tend to stay away from those many fried foods as possible. And then just let it simmer slowly. There's also whole wheat and again it's

unprocessed flour. It's much more nutritious so you get flour in there. Right it's how you get your gravy. Right that's how I got the gravy again tomorrow says added. OK. And then could. You just let that simmer like so. So what's happening here. We have a cheese sauce here. OK. OK now in here again we started out with butter or margarine and I added some cheese to that which I'm going to add some more. This gives it a nice tart flavor. Just you know shop cheddar cheese OK. You just want a grating that into the right what was which in a pan or well we have in here many butter milk flour a little bit of water pepper salt also hasn't cream she's going to have you know you know and let that cook

you know you just let it simmer it starts off very thin and it gets thick as you as it goes on. The sauce go over something. Yes it does this goes over the vegetable oil So you've actually prepared a whole meal here right. Right. So because like we tend to think of vegetables as a side dish you know it's so you know I had one or two little. Green peas or something like that. This way you have a whole meal you know whole years right here. So now you take your. You take you must and that goes over your rice and lentils and send it in get ready to cook. Yeah OK they're coming along OK and you can cook all this at one time cause lentils a small. Ok ok and you have these vegetables and a cheese sauce to go. Then you just take the cheese sauce and put over the vegetable vegetables and the mushroom sauce over the rice lentils and there's a whole meal. Now do you have like any desserts or anything that I mean you may not have brought me with the

kind of desserts to use in this fresh fruits of the best desserts to have because it's nutritious and then you also have. Those sweets that you can make. They all come in various books you find that all the health food books also have recipes for sweets and things to their health food books that are on the on the bookstands that people. Yes yes there are many many I advise people to go down Newbury Street is in the stores down there which good you know enlightened to nutritional way yob encouraged more black folks to think very seriously about health foods because they are a bit more economical you know and they are certainly more nutritious. Correct. You know and they don't have to taste bad. Yeah and then I go to Spain and I think they're better than a lot of the precooked prepackaged food that definitely that's been going on there. Yeah. Well listen I'm definitely ready to go you know. Yeah.

OK.