MORE FOR YOUR
How to buy the best food
without supersizing your bill
B Y REBEKAH DENN ILLUSTRATIONS BY JASON M. PARK
Linda Watson enjoys organic strawberries and asparagus quiche.
The 56-year-old author of Wildly Affordable Organic shops nearly
every week at a farmers’ market near her Raleigh, North Carolina,
home. Her food budget for a full day’s worth of meals? Less than $5.
Watson’s economical eats defy the elitist aura around foodie
buzzwords like organic, local, and sustainable. It’s true that pesti-cide-free peaches and grass-fed filets mignons don’t come cheap.
But home cooks who shop smart can eat more “clean” foods—
those that are better for their health and for the environment—
without running up a huge bill. “You don’t have to be snooty,” says