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Crowdsourcing: Lunch

Friday, February 27, 2009

Kate McDonough, editor of The City Cook, and Cathy Erway, who writes the blog "Not Eating Out in New York", wrap up the packable lunch project .

Post your ideas for great brown bag lunches and read the other ideas here!

Guests:

Cathy Erway and Kate McDonough

Comments [8]

gg from

any bargains at the green market? because the food is at least 3 times better than even whole foods...

Feb. 27 2009 11:42 AM
Martha from Brooklyn

Last year I left a full time job to pursue a Masters degree. As a result, I don't have money to eat out -lunch or dinner. My unintended consequence was the ability to maintain my weight where as before I had more significant fluctuation. Once I go back to work I plan on brown bagging and keeping up with eating at home.

Feb. 27 2009 11:39 AM
Eurydice from Brooklyn

I work in an office alone and find I end up eating the lunch I've packed and am in the office all day.

Feb. 27 2009 11:36 AM
BL Show from WNYC Studios

Be sure to post your recipes and tips to the link above, not here! Thanks!

Feb. 27 2009 11:32 AM
Rob from The Bronx

The problem with the fake mold is that it is gross. I have never stolen food but I hate grossness so every so often I have to go through the fridge at work because people sometimes forget their food etc. creating unpleasant odors. So the food with the fake mold could get thrown out.

Feb. 27 2009 11:20 AM
Nick from NYC

hmmm, #1 - Rikers nutri-loaf? No wonder they have prison riots.

Feb. 27 2009 11:14 AM
Nick from NYC


Simple - in-fridge web cam, followed by public flogging!

Feb. 27 2009 11:11 AM
5433290978 from Block 7

4 oz Chopped Spinach
4 oz Carrots, Diced
8 oz Vegetarian Beans

drain all vegetables well
4 oz Applesauce
1 oz Tomato Paste
1/2 cup Potato Flakes
1 cup Bread Crumbs
1 T Margarine
1 tsp Garlic Powder or Flakes

Combine drained vegetables. Gradually and gently blend in remaining ingredients until well combined but do not over beat. Mixture should be stiff but moist enough to spread. Each loaf should weigh 1 1/2 pounds precooked weight and be scaled to insure proper weight. Place mixture into a loaf pan that has been sprayed with pan release and lined with filter paper.

Each Riker's nutri-loaf should bake at 300 degrees Fahrenheit in convection/steam oven for approximately 40 minutes or until the loaf reaches 155 degrees internal temperature.

Feb. 27 2009 10:57 AM

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