There’s nothing like a home cooked meal and yet, too often we spring for convenience instead of taking the time to produce a meal ourselves.

This episode examines convenience, time, financial impact, health benefits and the camaraderie you can gain from producing home cooked meals instead of eating out.

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Scroll below for links and show notes…

Selected Links from the Episode

• Business of Craft Brewing Certificate by Portland State University
• Oregon GMO Labeling
• Oba in Portland, OR
• Village Inn restaurant
• Learning to Cook
• The Kitchn
• Super Size Me

Show Notes

• Cooking has gained popularity thanks to Food Network and social media [03:52]
• We’ve become very foodie, you don’t need cooking to be in your family blood to learn it [04:28]
• It’s not necessary to go to culinary school to learn to become a cook anymore [06:27]
• The elasticity of supply and demand [09:02]
• The convenience of cooking at home versus eating out [09:49]
• Where are you willing to put your time in? [10:59]
• The financial impact of making a home cooked meal [12:18]
• You can control your health more from the ingredients you use with a home cooked meal [17:47]
• The camaraderie that eating home cooked meals will provide [25:21]

People Mentioned

• Mike Efird
• Jean Dahlquist
• Morgan Spurlock