Last week, we began telling you about celebrity chef, Mario Batali’s “Food Stamp Challenge” initiative. For one week, the acclaimed chef challenged Americans (and his own family) to “walk in someone else’s shoes” by eating only what they would be able to buy with food stamps. Batali, the star of ABC’s “The Chew,” partnered with the New York City Food Bank to raise awareness about potential cuts to the food stamp program, which helps feed millions of Americans.  The food stamp guidelines amount to $31 per person, per week, or $1.48 per meal!  Instead of filling up on fresh, organic vegetables, he’s been feeding his family more beans and starches like egg and bean tacos and lentils and rice.

What this initiative brings home to us is the need for families of all income levels to educate themselves on wellness and nutrition—as well as eating and cooking options—especially at a lower income level.  Mario Batali may be giving up his $4 lattes from a specialty coffee house, but most families struggle with larger and more fundamental issues, like what to make for dinner that will be healthy, and not break the bank. 

At Red Rabbit, for instance, we have begun hosting Red Rabbit Saturdays, a new program where parents and kids (ages 8-14) come together to learn from New York City chefs about how to utilize local, seasonal, fresh produce in healthy, tasty, easy to make meals.

 We share our love of healthy food with our parents and kids in an interactive, hands-on learning style so that the information and knowledge stays with them and they feel comfortable implementing these strategies every day.

Mario spent just over $120 on food for his family as part of his food stamp challenge.  See what he bought. Here is His shopping list:
1 Chicken 
1 4lb Pork shoulder roast 
5 Pork chops 
1 Gallon milk 
1 Dozen eggs 
1 Pack tortillas 
1 Loaf whole grain bread
1 Package whole wheat English muffins 
1 lb Cheddar cheese 
1 28oz Can tomatoes 
2 Bags black beans 
2 Bags lentils 
3 lbs rice 
1 Bottle hot sauce 
1 Large inexpensive yogurt 
10 Bananas 
2  Heads broccoli 
1 Bag frozen peas 
2 Heads garlic 
1 Head celery 
1 Orange juice concentrate 
2 Bags carrots 
1lb Green beans 
2 Bags romaine or salad 
4 Cucumbers 
10 Apples 
2 Lemons 
2 Red onions 
2 Bunches cilantro 
Peanut butter 
Jelly 
2 16oz Semolina flour 
1 Box corn puffs cereal 
Cheap tea 
2 Potatoes russet
Yellow Onion
Serrano Peppers
Chili Powder
Cumin
Cayenne Pepper
Green Onions

What makes us particularly interested is to see how someone with almost unlimited resources will treat a challenge faced by millions of Americans on a daily basis—how to feed your family healthy meals, on a budget.

At Red Rabbit, we have spent the last few years looking at our business model, practices and suppliers to really get the “waste” out of the school food system, as we continue to deliver high quality and healthy meals to kids—below the federal reimbursement rate (aka free or reduced meal program).  By using locally based farmers, suppliers and artisans, we cut back on costs, the carbon footprint and we continue to support the local economy.  By using little to no disposable plastics, encouraging our school partners to use our reusable dishes, cups and utensils, and adopting composting and recycling practices in our production systems, we are promoting a sustainable business model that also helps us keep costs down.  Each of us—whether individuals or companies—are often best served taking a few moments to review what we can do to decrease costs and increase health.  They are usually not mutually exclusive.

Eat Fresh and Eat Local- Reduce Waste and Stay Healthy,

The Red Rabbit Team