Did the homemakers of the past struggle so much with meal planning, and shopping, and cooking? The simple answer – no. This podcast (#2 in the Meal Planning Series) digs into the past 100 years and my own grandmother’s and mother’s style of meal planning and cooking.
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In this episode:
- The Meat + Potato + Veggie + Bread equation.
- The food NO ONE ate that is considered a MUST HAVE today.
- How to simplify your grocery list!
Resources mentioned:
- Creating a 30 Day Master Meal Plan (podcast #25)
- Tips for Eating Healthy with a Large Family (podcast #78)
- Making Lunch Easy (post)
- Changing Routines as Your Kids Get Older (video)
- Large Family Master Grocery List
Tara says
My husband and I grew up with a Dutch “meat and potatoes” mindset. I have adapted that a bit in my meal planning. I know a lot of people like to do themes and I use a starch as my theme and just pair a meat with it. Rice and a meat night. Noodles night, potatoes and a meat, burrito night, and meat on a bun. It is simple (as long as I remember to take the meat out of the freezer!)
Amy says
That’s great! And yes, thawing the meat is the key! lol
Emily says
Thank you so much for doing this podcast! It was an eye-opener for me! We are living in a busy season with very little time for grocery shopping and cooking. We have 5 kids ages 7, 5, 2 going on 3, 18 months, and 2 months. Recently because of our newest blessing, our days can be unpredictable. Many times I have meal planned and bought the items for the meals only to not have the time or energy to make what I planned. With keeping a well stocked pantry, like you suggested, I can choose between doing quick and easy chili or something that may take more time to prepare. Thank you again for doing this podcast!
Amy says
You are so welcome, Emily!
Pokey swan says
Many people simply ate the same 7-10 meals week in and week out. My husband did in the 70s so his mother knew exactly what to buy and there was no waste. These days we have far more variety (even in my childhood spaghetti Bolognese was a restaurant meal not a regular at home).
With all the variety that globalisation has brought us I think we often forget that. Additionally the art of stretching meals and planned leftovers has all but vanished.
Oh, and salads were often eaten, just not as a meal on their own but as a starter or a side dish or an embellishment. However as we needed bulk to keep fuller for longer/cheaper salads were often a more upper class dish.
Michelle Carpenter says
Hi Amy. Thank you for this podcast. My son is is 10 1/2 and enjoys helping in the kitchen. My husband likes basic meat and potatoes but his palate has expanded over the years. I appreciate the reminder to keep meals basic and have a well stocked pantry.
We all need to remember that past generations were (usually) more active in their daily life therefore their carb heavy diet was “worked off”. A couple of years ago, I learned that if a meal has 3 of the 5 food groups then it is a meal. I aim for this ratio when I eat.
I look forward to putting your advice into practice as we shift into the middle of summer with the school year in sight. 🙂
Natalie Maximovich says
This was really interesting to listen to. I would be very intrigued to hear more stories or interviews on how other homemaking tasks have evolved over the years. And maybe some research on why? Has the food industry changed the processing and ingredients significantly, thus influencing the organic obsession? It’d also be interesting to hear if the availability of options in rural vs urban areas influences a community’s preferences.
Amy says
That would be interesting! Convenience has really motivated a lot of our markets. Families used to grow much of what they ate and food was made up of simple ingredients. When you want food already made for you and readily at your fingertips, it has to be processed. Family life got complicated and food got complicated right along with it!
I’ll definitely look into doing more of these types of podcasts!