A few weeks ago, Slow Food USA challenged Americans to make a meal that costs five dollars or less per person—about the cost of eating fast food—to prove that eating pure (not processed) food doesn’t have to be expensive. It also had the corollary effect of proving that cooking doesn’t have to be complicated. It can be as simple as rice and beans. According to Slow Food USA President Josh Viertel, more than 30,000 people took the challenge, and 5,500 events were held that day. Me? I attended Slow Food Urban San Diego’s event in Little Italy and then devoured Chef Chad White’s $5 stew at Sea Rocket Bistro (recipe below). I also asked some fellow San Diego food bloggers to chime in with the $5 recipes they love, and I hope they will inspire you to cook for family or friends tonight. Nothing brings everyone together like a home-cooked meal, and there’s nothing better than being in control of the good ingredients going into it!
On September 17th, Slow Food USA challenged the nation to cook a meal for $5 or less per person to prove that real food is an equally affordable alternative to fast food. From Slow Food Urban San Diego‘s (SFUSD) event at the Little Italy’s farmers’ market to the Let There Be Bite goodie bag giveaway at Sea Rocket Bistro (tasting their $5 stew and much more), it was decidedly an eating extravaganza. Above: SFUSD offered various recipes with ingredients that could all be found just steps away at the market.
As some of you know, I am giving away a Let There Be Bite cotton tote packed with award-winning products to one lucky winner who submits a $5 meal recipe by September 25th. Click here for details. But if you happen to be in San Diego on September 17th, don’t miss two fun events being held in celebration of Slow Food USA’s national challenge (as well as a chance to win a second LTBB goodie bag!).
“30th on 30th“—held on 30th Street on the 30th of each month in North Park, San Diego—is a food and drink event that promotes a handful of neighborhood restaurants while also encouraging the community to come together and celebrate chefs who value sustainable and local ingredients. Eaters can enjoy an affordable bite and one of San Diego’s renowned craft beers in front of the establishments, so people can essentially “food hop,” if you will, from one place to another. In the end, it’s a bit like a food-obsessed block party, and—in the eighth largest city in the country—patrons are able to enjoy the communal bounty of just one tasty street.