Food taxes take a bite out of family budgets

Just as many families are struggling, many municipalities across the country are also facing economic uncertainty. To alleviate financial woes, many of these cities and states have already, or are considering, increased or exise food taxes disguised as "health initiatives" to reduce obesity. Most of these proposed taxes target sugar-sweetened beverages and "junk food." But while politicians argue that these taxes support efforts to promote healthier lifestyles by limiting unhealthy choices, the bottom line is that it's a government money grab – and they're stealing from the mouths of babes.

Currently 31 states exempt food for at-home consumption from the state sales tax, though many of those pay local food taxes instead. Eleven states tax groceries at a lower rate, and five tax at the full rate but offer rebates. Two states provide no off-set for food and tax at the full rate. According to the Center on Budget and Policy priorities,

For a family of four that spends the lowest amount considered necessary for a nutritious diet and lives in a typical state that taxes food, sales taxes on food cost some $350 a year. That amount is more than a week's income for a family at the poverty line.

That was in 1998. One can only imagine what food taxes cost families now that we've seen record taxes increases at every level. Additional taxes, like the soda tax, only serve to make already tight budgets even tighter.

One might argue that if the unhealthy foods are more expensive, people will buy less of them and more healthful foods. But the truth, according to a recent study, is that the cost of fruits and vegetables has increased by 200% since 1983, 3 times greater than the increase seen in sugars and sweets, and roughly 6 times the increase seen in carbonated beverages. Like it or not the reality is that if the cost of unhealthy foods goes up, people will just be spending more money buying less of any food – not ideal in these economic times.

Yes, sometimes I'm stunned and saddened when I see families at the grocery store with a cart full of "junk" food. There's nary a person out there who doesn't know that soda is full of sugar, that chips and Oreos are laden with fat, and that fruits and vegetables are good for you. So, I ask myself, why are they feeding themselves and their children junk and avoiding fruits and vegetables? And then I remember that those five seconds I spent looking at those people with that cart are just a snapshot of their lives –I have no idea what's going on at home or what food lands on the dinner table - and I'm in no position to judge.

The bottom line is that year after year, studies have shown that when it comes to what drives consumers to purchase certain foods, taste usually wins out (albeit just slightly) over price – and one could argue that chips are tastier and cheaper than spinach. But cost is still a huge factor. So why don't we cut the taxes and let people have more money to choose healthy foods?

Mission Impossible: Eating good food on a budget

Is it me or does it seem like the cost of food has gone up - way up - lately? It seems that I'm getting fewer items with a higher price tag every time I walk into the supermarket. Granted, I've been making more frequent shopping trips and planning less than I used to, but I still can't fathom how two bags of groceries can cost $60.

Though I've looked at our food costs per month in the past, it's been a while. Like everyone else, I noticed money's been tighter these days though between the economy, a recent job change, and a move, I accepted it and moved on. But you can only ignore the facts so long - and the fact is our spending seems to have gotten out of control.

So I decided to look at our food purchases over the last 8 months. Fortunately, I purchase everything on my Costco American Express card* which a) results in a nice, fat cash rebate at the end of the year and b) automatically itemizes your spending into categories, like "groceries" and "restaurants" and puts into a nice graph and spreadsheet in their on-line account management site. (*Note: this is only smart if you pay your credit card off in full each month.) While the numbers aren't totally accurate - I had to add a percentage of "wholesale" purchases into my "groceries" amount since we buy a lot of bulk food at Costco - it gave me a rough idea of how much money we're spending per month and saved me a ton of time.

I was shocked when I realized that we have more than doubled our spending on food since spring to nearly $1000 per month for a family of three (one of whom eats more pretend food than real food). I am not proud of this number but I know I am not alone.

Amongst my friends, some report spending upwards of $1200/month on food on a family of 3 or 4! My budget-conscious friends have told me they are able to keep grocery bills to around $400/month, which is where we were just 8 months ago. So I set out to create a 4 week menu on a monthly budget of $500/month.

The challenge here is eating good, wholesome, nutritious food on a budget. In truth, I feel like I can keep this under $500/month but I don’t want to be so unrealistic that I fail miserably - and at this point any reduction in spending is good. I’ve allowed some room for increased food costs (both wheat and soy costs are expected to continue rising, among others) and I’m not prepared to compromise too much on quality. There are some more expensive items that just taste better and it’s important to me to provide a variety foods my family likes because, well, we live to eat.

So here’s the plan: each week I’ll post my menu, selected recipes, grocery receipts and notes on sticking to a budget. I’ll test the waters first and you can jump in when you’re ready!

Cooling off with mint iced tea

It's been hot in Virginia already. And humid... so humid. But one thing I love about those hot days is the opportunity to drink something refreshing like mint iced tea. Mint aids in digestion and has anti-inflammatory properties - both mint and tea are packed with antioxidants. And, based on the fact that I have mint growing in a planter outside, it's easy to grow. (I have chosen peppermint but there are at least 16 varieties to choose from, including chocolate, lavender, apples and lime.)

Here's a run-down on making a simple mint syrup to complement your tea. You may also substitute basil for mint and iced tea or lemonade.

Mint Iced Tea

1 Handful of mint

1 cup sugar

Brewed iced tea (I use Tazo Black Iced Tea)

To make simple mint syrup, heat sugar and one cup of water on med-high heat until sugar has dissolved, about 5 minutes, without stirring. Remove from heat and add mint. Let sit for 5 minutes and remove leaves.

Depending on your sweet tooth, add syrup to tea to taste. Syrup may be stored in the fridge for up to a couple of weeks. Enjoy served over lots of ice!

Things you should know before you get married, Part 2: How to make a molten cake

When we were dating, my husband took me to Morton's for dessert and drinks after dinner one night. We sat in the bar and I ate my first ever chocolate (Godiva) molten cake. This experience was one of many that made me feel like I'd been living under a rock - where had this cake been all my life? Seriously, lava cake is the quintessential chocolate fix and can make any occasion special.

So after we were married I set out to make this cake for my hubby to celebrate the end of his first semester in law school. What surprised me is that it is SO EASY (shhh, don't tell the husband) and SO GOOD. Knowing how to make this cake is a must for anyone getting married because I'm convinced that it's molten-y goodness can melt any troubles away.

After trying a few different recipes, I've settled upon this one from Martha Stewart which makes 2 small ramekins of cake. Should you want more, you can easily double the recipe and you may keep the leftovers in the fridge for the next night. This batter can be made ahead. And if you don't have espresso powder or instant coffee on hand, you can use a dash of leftover coffee from the morning's pot.

Molten Mocha Cakes

Serves 2.

• 2 tablespoons unsalted butter, plus more for ramekins
• 1/3 cup confectioners' sugar, plus more for ramekins and serving
• 2 ounces semisweet chocolate, broken into pieces
• 1 large egg
• 1 large egg yolk
• 1 teaspoon espresso powder
• Pinch salt
• 3 tablespoons all-purpose flour

1. Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.