Page 65 - Spring2020

(this is true for many store-bought food prod- food.” She quickly noted the packaging waste The first
ucts as well). Some meal kit services market and observed that many of the meals took just thing you will
groovy-sounding packaging options such as as long to prepare as others she often makes,
recycled denim insulation, but these, too, often while yielding far less food for the same amount notice with
have limited recyclability. Recent investigations of work. most meal kit
have also shown that in many areas, materials In terms of taste, quality of ingredients and services is the
you turn in at recycling centers are not recycled other considerations, two of the paleo compa-
anyway. All of this makes sustainability and nies were hands-down the best. Were we ever tremendous
recyclability claims rather dubious. to need some quick, easy alternatives (almost amount of
Some will point out that, depending on like take-out), these would be our choice. These plastic and
one’s shopping habits, the amount of packaging options also offer a great way to get some fairly
that comes with meal kits isn’t that much more healthy “relief” meals to family and friends (if packaging

than the packaging for typical grocery store- you can’t make them yourself), as a friend did used.
purchased products or meals. But especially for for us many years ago when we had a new baby.
the condensed quantity of food, we found the
amount of packaging to be quite high. COSTS AND BENEFITS
How people perceive the cost of something
FIVE COOKS IN THE KITCHEN— is colored by what costs they are used to (and
AND NOT MUCH TIME SAVED also, what quality!) and what they are compar-
Pretty much everyone in our family took ing it to. We are a large family, and we are used
part in preparing food from the various meal to purchasing in bulk, especially directly from
services we reviewed. Between my wife, myself local farmers. This complicates cost compari-
and our three oldest kids, we have five “cooks sons because, while the quality of what we eat
in the kitchen.” Our family also has a lot of is quite high—grass-fed meats and cheeses and
cooking experience. fresh, organic and whenever possible local fruits
Despite our wealth of experience and the and vegetables—we don’t pay Whole Paycheck
number of cooks, all the meals took closer to prices for this quality.
the maximum estimated time to prepare. My Many people equate the cost of meal-in-
daughter, who prepared a number of them, said, a-box services to the cost of eating out, which
“I would rather just cook from scratch with real can be quite high—from fifteen to thirty dollars

WHAT WE ATE
From Blue Apron, we had three meals to sample. The first one featured kale, mushrooms, pasta and prosciutto. The
prosciutto was by far the best part of an otherwise forgettable meal. The second meal was chicken, rice, figs, peanuts
and some veggies, with a yogurt sauce. The third meal was beef with carrots, peppers and noodles. The rice was white,
pasta and noodles were both refined. All the meals came with sauces or seasoning blends that often did not divulge their
full contents. None of them was particularly tastey, but we are used to really good-quality veggies. All of us thought the
meals had some weird or off tastes, but we rarely eat prepackaged foods and are not used to preservatives and artificial
flavors.
The paleo meals were better. We had a breakfast empanada, which was great, with a cassava flour crust, and a
breakfast bowl (bacon, sweet potatoes, kale and a few other veggies). A meal of chicken pot pie was also good, but
could have used some more veggies. From the other company, we had very simple meals that were basically meat and
veggies—usually one good-quality meat such as chicken, beef or pork, and then a mix of two or three veggies, usually a
green, a more aromatic veggie (onions, garlic, pepper, etc.) and then a starchy veggie (purple potatoes, plantain, sweet
potato). All their flavors were good to very good. One paleo meal company sent us a side of Canadian-style bacon, which
was excellent, and chicken stock, which was also quite good in quality. Meat dishes included stuffed pork loin (spinach,
mushrooms, fresh herbs like garlic and oregano) with creamy Brussels sprouts. It was excellent. Another was beef short
ribs (again, very good) with mushroom gravy and cauliflower. The paleo companies gave all ingredient information for
each meal with no secrets or surprises. The paleo companies used a lot of crucifers and other greens. As for the fats
used, the paleo kits provided fats of good quality, such as lard, tallow or olive oil. So, the paleo meals had the best taste
and best ingredients, but the highest cost.

SPRING 2020 Wise Traditions 65