A Washington Post article about members of Congress trying to live on $21 a week — the average amount food stamp recipients receive as income supplements — features a source you wouldn’t expect to see quoted in such a piece:
Rick Hindle, executive chef for the Skadden, Arps law firm in Washington, showed recently that you don’t have to spend hours in the kitchen to prepare healthful food for $1 or less per meal….
As part of the launch of a new USDA Web site for food stamp recipients, Hindle cooked colorful quesadillas (60 cents per serving), spinach and meat cakes with brown rice (92 cents) and orange banana frosty (52 cents)….
Hindle, who trained at the Culinary Institute of America, plans to add the quesadillas and some of the other recipes to his regular repertoire.
Guess the Skadden summer program in D.C. doesn’t match up to New York. There’s a big difference between an “orange banana frosty” and a flute brimming over with Cristal.
How Far Can Your Dollar Stretch? [Washington Post]
Earlier: Summer Associate of the Day: ‘Skadden Cristal Boy’