Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...
I get frequent requests for ideas on working Primal eating priorities into more frugal budgets, and we’ve done a good number of posts on the topic over the years. It’s one of those issues, however, that deserves more attention because it’s really a significant intersection for Primal “theory” and day-to-day practice. In fact, we’ll be putting together a new resource page this year, however, that brings together more on the subject. For today though, let me share some ideas, and I hope you’ll offer your questions and suggestions, too.
Learn to cook thriftier cuts of meat to be just as tender and flavorful as more expensive cuts. (We have an upcoming post on this one.)
Hunt around for sales and stock up whenever something good (organic/grass-fed) reaches a price that works for you. Store in the freezer. Wrap tightly in freezer-safe ziploc bags, making sure to suck out all the air to prevent, or at least limit, freezer burn. Better yet, get a vacuum-sealer.
Keep your eyes out for Australian or New Zealand lamb (the former is usually pastured if not entirely grass-fed and the latter is almost always grass-fed). Uruguyan, New Zealand, and Australian beef are also widely available and usually grass-fed.
If you’ve got any friends or family interested, combine your funds to purchase an entire cow, or half or a quarter of one, from a local farm. This is also calledcowpooling, so keep your eyes peeled for that term. You can checkEatWild.comfor local ranches that offer bulk purchases. I’ve also seen bulk purchasing listed on Craigslist.
Check out farmer’s markets in your area. Even the “non-organic” produce is often organically grown, just without the pricey certification. Don’t be afraid to ask the people manning the stands.
Skip cold cuts, which are expensive when you consider the actual price per pound, and slice your own whole meats for use in salads, wraps, etc.
Frozen produce is an excellent and often affordable way to obtain high-quality (frozen right after picking to limit degradation of nutrients)organic fruits and vegetables.
Join a big box store like Costco, which often has great deals on organics andgrass-fed meat.
Quality trumps quantity. Stick to smaller amounts of high-quality meat rather than loading up on cheap, CAFO-raised meat.
Plan ahead.Plan your mealsfor the week. Plan your shopping trips so you can make an extra stop or two for really good deals. Eliminate the random spontaneous stuff you pick up because you walked into the grocery store without a plan in mind.