Cheap Healthy Vacation Food Part Deux: 10 More Tips for Travel Eats on a Budget

A few months ago, I wrote Cheap Healthy Vacation Food: 61 Tips for Travel Eats on a Budget, an extensive article about the 2004 Red Sox. (Kidding. The title’s pretty self-explanatory.) My recent India experience has given me a little more insight into the subject (including the wide, wonderful world of jet lag), so I thought I’d revisit the piece to add a few suggestions.

My limited range of experience might not be enough, though, so if y'all have time, I’d love a few ideas from readers. If there are enough new ones, I’ll publish them in a third article (Oo! A Threequel!) sometime in the near future. Together, we can create a vacation food guide the fine folks at Frommer's would envy.

That said, let’s get to it. Here are some more salient points for travelers who eat. (Which is all of us, no?):

1. Read at least one guidebook from cover to cover. The Lonely Planet series contains extensive text and background on local cuisine, while the DK books include pictures and terminology. Both have restaurant suggestions for all budgets and diets, and I’ve found the referrals to be pretty decent (especially Lonely Planet). Wikitravel and TripAdvisor are two other excellent sites for ideas.

2. Bring a portable guide (with pictures if possible) of foods native to your destination. This goes double if you’re visiting a country that speaks an unfamiliar language. Case in point: two years ago, I visited Barcelona with my family. I (repeatedly) ordered what I thought was pasta, and was (repeatedly, because I’m an idiot) surprised when it turned out to be something else. Knowing your cannellini from your cannelloni and your channa from your chai can save your cash and your digestive system.

3. Research health concerns before you go. Unless they’ve built up immunity like Westley did to iocane powder (Princess Bride, represent!), Westerners will become super-sick if they chug Indian water. (Hello there!) In fact, any unfamiliar cuisine or drink can mess with a visitor’s gastrointestinal tract. Before you go abroad, check up with the CDC on food and beverage restrictions. Taking some Immodium, Pepto, or an antibiotic along on the journey is good insurance, too. You’ll lay down some dough up front, but it could prevent lost vacation days or even an expensive trip to the ER. (Don't freak out, though. Most vacation destinations are just fine.)

4. Beware of tourist traps and commission scams. Tourist-oriented restaurants can charge up to three times what you’d normally pay for the same food somewhere else. Plus, in India at least, some restaurateurs give kickbacks to cabbies and drivers that bring foreigners to their eateries. Guidebooks and websites will have specific information about these, so read up.

5. Ask an expatriate. Our first day in Delhi, we ran into Ann, a French woman who moved to India in 1992. She spoke perfect English and Hindi (and French, duh), and knew India’s food customs and rituals way better than we ever could. Her suggestions were invaluable, and we ended up seeing parts of the city we wouldn’t normally have seen otherwise. The Anns of the world are faboo resources, and if you're lucky enough to stumble upon one, bask in her wisdom.

6. Know cultural mores relating to food. Are you eating with the correct hand? Should you tip an Irish bartender? Would you suggest Fuddruckers to a Hindu? These are questions world travelers must ask themselves before they hop on that plane. Being prepared culturally is just as important as being ready physically and financially. Otherwise – international incident! And no one wants to be caned.

7. Carry bottled water. Normally, I regard bottled water as a scam on par with triangle schemes and the Teapot Dome Scandal. However, it could be a good idea to carry an Evian around when you’re A) sightseeing, B) a little woozy, or C) unsure about the tap water. Hydration is important, when and wherever you are in the world.

8. Take steps to alleviate jet lag. Oh dear god, I did NOT fully comprehend the seriousness of jet lag before going away, and it kicked my butt from here to Tallahassee. The last five days are a nauseous, slap-happy blur. I’m okay now (finally), but besides exercising, taking melatonin, and adjusting my sleep schedule, I should have drank more fluids, avoided alcohol and caffeine, and maybe even considered the jet lag diet. For more information, see WebMD or the aptly titled No Jet Lag site.

9. Purchase food souvenirs from reliable sources. This tip actually comes from an anonymous reader. He/she says: “Be careful of buying spices abroad especially from markets - there is little or not regulation - and sometimes there can be nasties in them.” I’m itchy just thinking about it, so if you do shop for edibles, make sure the store is reputable and clean. Also, remember to check if the food’s even allowed back through Customs. Otherwise, this can happen.

10. Know the currency conversion rate. While this tip is relevant to all overseas expenditures, it’s especially important with food. It’s pretty easy to blow six pounds or 400 rupees on a beer, because the dough you (I) hand over is different from what you’re used to. Psychologically, it’s like Monopoly money. But when you (I) get home and discover you (I) blew $10 on a Kingfisher … oy. Keep the conversion rate written down somewhere. And when in doubt, use your cell phone calculator to compute costs.

Again, I’d love to hear more suggestions on this topic. Oh, and coincidentally, JD at Get Rich Slowly penned a nice travel guide yesterday, so don’t forget to scope that, as well.

Happy vacationing!

(Photos courtesy of Flickr member felibarrientos, cutglassdecanter, publicenergy, and Graham Spicer.)

Treating Food-Borne Affluenza: 15 Tips to Curb Your Foodie Leanings

Millionaire Mommy Next Door describes Affluenza as an increase in materialism caused by having more money on hand, as well as various self-inflicted and societal pressures (a credit-happy culture, keeping up with the Joneses, etc.)

Back in the day, I had Affluenza, but good. My strain was special, though. It was food-borne.

See, when I first graduated from college, I made just over $20,000/year. In New York dollars, that puts me above Tiny Tim, but well below any of the Friends. I had three (dearly beloved) roommates, didn’t shop or travel, and ate whatever wasn’t A) rotten, B) over a dollar, or C) nailed down.

As my salary increased, so did the demands of my palette. Influenced by my hip, hip surroundings and burgeoning awareness of good food, I started buying finer meats and smooth, stinky cheeses I didn’t fully appreciate yet. I dined out frequently, developed an abiding passion for sushi, and thought nothing of asking for the Good Beer (Magic Hat). Newly stripped of my adolescent metabolism, I also gained enough weight to sink a small cruise liner. When my poundage spiraled out of control, I dieted (successfully), but spent a load of dough doing it, since that’s how I was now used to buying food.

After a few yo-yo years of high-priced, low-fat noshing, I started keeping a budget, the results of which left me gobsmacked: all my cash was being piped directly into my stomach. The food-borne Affluenza had reached a critical point, and in order to stop the flow, I had to take action. I had to buckle down, cowboy up - screw my courage to the sticking point.

Also, I had to stop spending so much damn money.

Desperate, I tried a few different strategies. I changed my outlook, attempted to conquer my fear of homecooking, learned how to buy groceries, and rethought restaurants. And while there’s definitely been some success addressing my leanings (see here), curing the Affluenza is an ongoing battle.

If you’re experiencing symptoms, please keep reading. These tricks helped (and continue to help) me, and they might come in handy for you, too.

FOR MINOR CASES

1. Limit your pop culture consumption. The boom in gourmet magazines, cooking blogs, celebrity chefs, and a certain vittles-based television network has given birth to a mini-nation of Foodies. To some extent, this rules, since folks are increasingly conscious about what they eat. But there’s also a dark side: it’s really easy to overspend when you’re trying to ape Julia Child. Without checking out completely (that would be ludicrous), try reducing your food media intake.

2. Ban yourself from Whole Foods. Sure, upscale supermarkets and corner stores tend to have fresher options than the regular ol’ Key Food around the corner, but that same Key Food will save you about a billion dollars over time. Think of it like you’re an alcoholic: avoiding tempting places is half the battle.

3. Cut back on luxuries. Instead, splurge on a few that will go a long way. Spending a little extra on high-quality condiments, herbs, and add-ons will sate discriminating taste buds without piling on too many calories. Stuff like real parmesan, a tiny bottle of truffle oil, or a bunch of thyme can work magic on a simple meal.

4. Wait to buy pricey foods. It works for electronic equipment, so why not a side of beef? Say you spot a particularly alluring filet mignon while you’re grocery shopping. First, run away. Then, go home and hang out a day or two. If you still want the meat after that, feel free to head on back.

5. Reconsider the restaurant. There’s nothing wrong with visiting eateries for good food, excellent service, and relaxing ambience, but when a caloric abyss like Chili’s becomes a thrice-weekly habit, there’s a problem. Thinking of a restaurant outing as a special experience rather than an accepted routine will help ease the budget blow. Check out this Simple Dollar article for more.

6. Go nuts on special occasions, only. Thanksgiving can’t be every Thursday. (I mean, it would be fantastic if it could, because I’d get to have my mom’s sweet potatoes every week, but…) Constant cash-and-calorie expenditures deplete savings faster than you can say “Lobster thermidor aux crevettes with a Mornay sauce garnished with truffle paté, brandy and with a fried egg on top and spam.” Making one special side dish per night or experimenting with a traditionally less-expensive meal (like breakfast) might help ease the pain.

7. Cut back on chow-based social activities. Friendly meals make the world go ‘round, but it can’t hurt to slug a movie, softball game, or cornhole marathon in there every now and then. If that doesn’t sound feasible, next time you gang up, do it during the afternoon or late night – times when meals won’t necessarily be part of the equation.

FOR MAJOR CASES

8. Keep a record of all food expenditures. Write down everything you spend on grub, separating it into two categories: Groceries and Dining Out. At the end of the first 30 days, tally up the totals. If it’s reasonable, go back to tip #1. If it’s roughly equal to your rent, continue keeping records and then ...

9. Set a budget, stat. Using the envelope method or whatever else strikes your fancy, set aside a concrete fund for the month’s food. Though it’ll be difficult and it’s okay to make mistakes at first, try not to exceed that amount. Adjust as necessary, and continue tracking all your food payments in the meantime.

10. Seek out a simplified cookbook. Real Simple Food Made Easy, Everyday Food: Great Food Fast and Mark Bittman’s new tome are foodie-minded, health-conscious, and price-wary.

11. Start cooking at home. Now that you have a guide, set aside X nights a week to whip up dinner yourself, OR cook once on Sunday, and have food for the duration. Self-prepared meals conserve money and are generally healthier than restaurants.

12. Commence Operation Brown Bag. A home-packed lunch can be as scrumptious and filling as one you buy in local Japanese joint, and it’ll cost a fifth of the price (which, over a lifetime, can save up to $600,000). Odds are, it’ll be healthier for you, too, since you’re in control of the ingredients.

13. Research cost-cutting strategies. Shopping from the circular, collecting coupons, and signing up for club cards and discounts can be tough at first, but the more you implement new behaviors, the more intuitive they’ll get, and the more motivated you’ll be to seek out new ones. CouponMom, Money Saving Mom, and Chief Family Officer are three solid resources to launch a search.

14. Don’t totally deny yourself. A no-frills, no mercy diet is the surest way to failure, since you’ll recommence craving your … uh, cravings … in no time. Food is one of the great joys of life (also: baseball, The Office, bubble wrap), so don’t forget to indulge every so often.

15. Keep on keeping on. Even if you think you’ve got the Affluenza problem licked, there’s always the possibility it’ll come creeping back into your life. Constant vigilance can stave off the temptation. Keep recording your feasting costs, and don’t scrap that budget. It’ll become easier over time.

In the end, food-borne Affluenza is curable. Whether it’s a chronic illness or a passing bout, recognizing and addressing the symptoms means you’ve already won the most important battle. Happy eating.

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Cheap, Healthy College Food: Tips for Frugal, Nutritious Dining in the Dorm and Beyond

Collegiates: it’s two or three weeks into the new school year, and no doubt, y’all are enjoying the wonders of midnight mozzarella sticks, dessert for dinner, and enough frat beer to shame Bluto (seen here) and the good men of Delta Tau Chi.

But, having been there – I must warn you: beware! The Freshman 15 is not a myth, and left unattended, can quickly blossom into the Freshman 40 (or in extreme cases, the Freshman 400). Paying even the tiniest bit of attention to your meals can start good patterns early on, saving years of failed diets, not to mention quite a few Hamiltons. (I said “Hamiltons”! Lord, I’m a hip, hip kitty! Hey … where’re you going?)

Anyway, without further ado, here are a few (hard-learned) tips that might be useful for keeping your university chow cheap, healthy, and morally and stomachally fulfilling. There's no need to act on all of them, but one or two could make a nice difference. (Oh, and please feel free to add more suggestions to the comments section.)

DOs: ON CAMPUS

DO relax. If you’ve never done it before, feeding yourself the right way is really, really hard. Don’t freak out if you make some mistakes, gain a few pounds, or consume nothing but tuna casserole for three weeks. (Okay, maybe worry a little about that last one.) You’ll catch on.

DO try bringing a hot pot, microwave, and/or coffee maker. Cooking or brewing your joe in the dorm will save tons of cash and calories, and certain appliances come in hugely useful for late-night study sessions. A word of caution, though: George Foreman grills and other doohickies with exposed heating coils (toaster ovens, hibachis, etc.) are blackballed on most campuses. Check your college website for their policy.

DO see if your dorm has an oven and/or stovetop. Like hot pots and their kin, a kitchen range can conserve money and make res hall cuisine much simpler. Odds are no one will use be using it either, so go crazy. A pan, pot, and cookie sheet are really all you need to get started. (Keep reading for a more extensive list.) Extra Added Bonus: people like people who cook for them, so figure on making a lot of friends.

DO rent a mini-fridge if possible. Stashing healthy snacks in your room is one of the easiest ways to monitor expenditures and nutrition. For extra savings, split the cost of the fridge with roommates or neighbors.

DO buy a Brita. Gulping water does a body excellent, but the bottled stuff is the mother of all rip-offs. Procuring a thermos and filling it with fresh, filtered, from-the-tap H2O can preserve enough dough over the course of college to pay a semester’s tuition.

DO bring basic utensils. If you juuuuust missed dinner, a fork, knife, spoon, cup, plate, and bowl are all you need for handy-dandy in-room eating. They’re easier on the environment, too. (Don’t forget to wash them … not that I’ve ever done that.)

DO strategerize with your meal plan. Lots of pre-paid cards come equipped with enough cash for 14 meals per week, leaving seven to answer for. Buying smaller portions, subbing water for soda, skipping dessert, and pack-ratting oatmeal and fruit will help stretch the budget (but not the elastic on your pants).

DO know a few key terms for the dining hall. Broiled, baked, and steamed foods are snazzy, but avoid the terms “fried,” “au gratin,” and “cheesebake.” For more information, this guide (actually meant for restaurant-bound diabetics) is a fantastic read.

DO have breakfast. Studies show eating breakfast consistently is vital to managing your weight. Since it’s so cheap, you may as well. Collaring some produce, whole-grain cereal, or even a bagel (with jelly or lite cream cheese) will do wonders for your 8:30 am Art History class, not to mention the rest of the day. (Go easy on the bacon, eggs, and full-fat muffins though.)

DO read nutrition labels. Especially the parts about serving sizes and ingredients. Often, a “LOW FAT!” muffin qualifies as such because it’s been split into two or three servings. Same goes for convenience foods, juice, and yogurt-based drinks. As for the ingredient rundown, additives are listed in order of quantity. If sugar, sucrose, or high fructose corn syrup are among the first three (or ARE the first three), put the cupcake down and run away. On the flip side, look for foods high in protein, low in fat, and/or packed with vitamins.

DO eat fruits and vegetables. Easily dismissed in favor of chips, dip, and double lattechino no-whip, produce is cheap, healthy, and occasionally very tasty. What’s more, salad isn’t the only option. Try slowly adding a few favorite veggies into your diet, and work up from there. Sweet potatoes, carrots, and soups are stellar options.

DO snack smart. From time to time, a milkshake (brings all the boys to the yard) is darn satisfying. But multiple Dairy Queen Blizzards add up. For every candy bar, bag of chips, or brownie, try having two apples, a handful of nuts, or some celery with peanut butter. The healthier options will usually cost less, too.

DO measure portion size. Dining halls are generally pretty conscious of this, but did you know the average, person-appropriate portion of chicken is the size of a deck of cards? Yikes. To avoid overeating, stack your plate mostly with fruits and vegetables, then a smaller helping of starches. Add meat last. Using a smaller dish can help keep portion sizes down, too.

DO consider cutting down on meat. Beef, pork, chicken, and fish are crazy delicious, but can also be pricey and fattening in mass quantities. While severing meat from your diet entirely might be totally unreasonable, limiting your intake to three or four times a week will help you to not break the bank (or chairs … when you sit on them … because you’re ... never mind.)

DO request healthy care packages. Mom’s blondies may look … mmm … but THEY’RE NOT HELPING, MOM. If your parents are lovely and generous enough to send food, ask (politely) if they’ll pack something a little more health-minded. Granola bars, baked chips, pretzels, dried fruit, popcorn, and beef jerky are good ideas. If your ma digs baking, suggest she mosey on over to Cooking Light for recipes.

DO check your off-campus options. Stocking up on bargain-priced basics is a good thing in the long run. If you have access to a car, check the local supermarkets for costs, deals, and discount opportunities. If you don’t have access to a car, make a friend who does. Then – be really, really nice to them for the rest of college. (Cough up some gas money, too.)

DO exercise. Never again will a gym membership be as gloriously free/cheap as it is in college. Go if you get the chance, hatred of the Stairmaster be damned.

DO try something new. Through the dual powers of osmosis and cramped living quarters, college naturally exposes you to a lot of cultures and cuisines you might not have access to at home. Before you knock that vegan roommate or curry-loving lab partner, give their food a shot. What repulsed you yesterday may be your favorite dish tomorrow (see: eggplant, me).

DO get a grip. For probably the first time ever, you’re exposed to unlimited food, whenever and however you want it. Try keeping it in perspective, though. The occasional splurge is sweet, but daily bacon cheeseburgers will take their toll. Shoot for a square meal, and remember: those fries will still be there tomorrow.
DOs: OFF CAMPUS

DO buy fundamental cookware. To reiterate (iterate again?), cooking at home saves money and many inches off your bosom (or man boobs). A medium pan, medium pot, large knife, cutting board, can opener, blender, colander, cookie sheet, measuring spoons, measuring cup, wooden spoon, spatula, vegetable peeler, and a few pieces of Tupperware will get you started on almost any culinary journey. Wal-Mart, Craigslist, Amazon, and mom’s basement are good places to begin your quest.

DO invest in a basic cookbook. Alexandra Nimetz’s Healthy College Cookbook, Betty Crocker’s Cooking Basics, Help! My Apartment Has a Kitchen by Kevin Mills, or Mark Bittman’s How to Cook Everything are highly suggested by Amazon, food bloggers, and beyond.

DO watch TV. On those Saturday and Sunday mornings when you’re just clearing the haze from the night before, try flipping on the Food Network. Ellie Krieger’s Healthy Appetite and Dave Lieberman’s Good Deal are both geared toward lower-income, nutrition-minded eaters, but Alton Brown's Good Eats and Everyday Italian with Giada DeLaurentiis are good shows for beginners, too.

DO use the interweb. I’m pretty sure there are more cooking blogs than people at this point, but online recipe browsing is quick, specific to your needs, and best of all – freer than Nelson Mandela. Allrecipes and Food Network are neato for beginners, but check the link list at the end of this article for bloggy-type suggestions. Free Cooking Lessons, No Seriously is also a nice compilation of online how-to videos (if I do say so myself.)

DO know how to shop for food. To make the most of your money, try A) using the supermarket circular as your guide, B) sticking to the outskirts of the store (where the meat, veggies, and dairy are), C) not fearing generic brands, and D) signing up for club cards. They’ll help. I swear.

DO stock the basics. No matter how much I want it to, Ramen does not a diet make. Beans, rice, pasta, lentils, peanut butter, canned tuna and their ilk are cheap as hell, good for you, and quickly prepared in a pinch. Beware of going too heavy on starches, though. While they’re filling and low in fat, many are nutritional wastelands and have to be balanced out with fruits and vegetables.

DO embrace the leftover. Before chucking that half-eaten spaghetti into le garbage, think of how delicious it will be for lunch the next day. Then plop it into some Tupperware, stow it in the fridge, and bank the saved dollars for a beer run. (Light beer, of course.)

DO dine out wisely. The occasional takeout, Mickey D’s, or restaurant trip isn’t a bad thing, especially if you know the tricks. The diabetes guide linked to above is a great, general place to start, while the University of Pittsburgh gets into specific ethnic cuisines and Wake Forest gives nutritional info for fast food joints. For extra savings, skip the appetizers, don’t order booze, and/or immediately put half your meal away and for another time.

DON’Ts: ON and OFF CAMPUS

DON’T live on takeout. It’s SO, SO tempting to phone for dinner seven nights a week, but pretty unwise in the long run, since takeout comes in elephantine portions and can run five or ten times the price of a homemade meal (especially if you dig sushi). Ouch.

DON’T rely on frozen dinners, processed foods, or crappy snacks. Again, it’s okay to buy a Swanson’s Hungry Man from time to time. But no matter what their promises are, the costs, calories, and astronomical sodium content of pre-packaged foods add up. Go for simpler dishes made from whole foods (the shorter the ingredient list, the better), and you’ll be doing your purse and gut a favor.

DON’T buy pre-cut foods if you can help it. Bagged salads, baby carrots, and celery sticks can go for 300% more than just buying a head of lettuce, a sack of carrots, or a bunch of celery. If possible, invest in a decent knife, do the chopping on your own, and save a bundle.

DON’T wear out your credit card. While it’s incredibly alluring to put every little piece of pizza on a VISA, it’s also a speedy way to mire yourself in massive debt. Buy food with cash whenever possible. You’ll keep track of your expenditures better, and many headaches will be saved later on.

DON’T substitute cigarettes (or coffee or beer or weed) for food. Smoking is the world’s worst and most expensive appetite suppressant. Not only will it bleed you of your hard-earned cash and make you smell like hell, but it will kill you ten times faster than the Freshman 15. The other options aren’t much better, either: pot MAKES you hungry, and beer adds to your waistline quicker than you think. As for sweet, sweet coffee, it’s fine in moderation, but not as a meal in itself.

DON’T go vegetarian for the wrong reasons. Saving a chicken’s life? Good reason. Improving your health by consuming less beef? Good reason. Really, really like cauliflower? Weird, but good reason. Want to be skinnier? BAD, BAD, BAD reason. Vegetarianism is not a diet; it’s a way of life, and those who choose its path have to do the research and be ready for the commitment.

DON’T fall victim to an eating disorder. “An estimated 11 million people in the United States suffer from eating disorders … Approximately 90 percent of them are young adult women during the college years. … 1 in 10 cases [lead] to death from starvation, cardiac arrest or suicide,” says a study by the University of Kentucky. While barfing or starving may seem like a convenient fix to temporary weight gain, they do immeasurable more damage than good. If you have a rapidly slimming friend who disappears after every meal (and you will), confront her with your suspicions, then get help.

DON’T stress. Learning to eat right is a lot like college itself: puzzling, overwhelming, and easy to mess up at first, but you get it eventually. In the meantime, sit back, relax, and learn from your experiences.


ADDITIONAL LINKS

About.com: Easy Foods for a Healthy Diet

Ask MetaFilter: What's your favorite healthy food that can be bought on a college student budget?

Cheap Eats

Frugal Cuisine

Frugal Law Student

Get Rich Slowly

The Simple Dollar

Sources:

• Avenoso, Karen. “Junk, caffeine still top on college campuses,” The Dallas Morning News. 15 September 1993.


• McPherson, Heather. “Cooking Up Plans for the College Dorm,” Fort Lauderdale Sun-Sentinel. 21 August 2003.


• Roth, J.D. “Healthy Food on an Unhealthy Budget.” Get Rich Slowly (blog). 1 June 2006. getrichslowly.org/blog/2006/06/01/healthy-food-on-an-unhealthy-budget/


• “University of Kentucky to Participate in National Eating Disorders Awareness Week,” US States News. 26 February 2007.

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Cheap Healthy Vacation Food: 61 Tips for Travel Eats on a Budget

(Usually, I post a recipe on Fridays, but I wanted to get this in for the pre-Labor day weekend. Look for Chicken Stock on Monday and Light Pesto next Wednesday instead.)

As the summer draws to a close, several bajillion Americans (self included) are itching to get the hell out of work; to soak up the last lingering rays of another warm season gone by.

Also, they’re hungry.

Transportation and housing aside, food’s a major budget concern when planning a vacation. Since most travelers are just trying to find a decent, affordable meal, nutritional considerations nearly always fall by the wayside.

What follows, then, is a plan: the ultimate guide to saving dough on food while you’re away, with extra emphasis on healthy options.

BEFORE YOU GO

1. Research. Dear god, you must. Citysearch, Frommers, Zagat, and Lonely Planet are just a few sites that highlight inexpensive, nutrition-conscious restaurants all over the U.S. Local newspaper sites and area-based blogs can point you the right way, as well.

2. Check for coupons and certificates online. Restaurants.com and eBay can help. Signing up for Entertainment Books is also a big boon to savings, while you’re at it.

3. See if your company can get you a deal. “Some restaurants shave 10% to 25% off the meal cost” claims USA Today. Check with HR before departure, and you might be able to score a bargain.

4. Consider an all-inclusive. Lots of resorts and cruises incorporate the price of meals in their room packages. While you might still be stuck paying for drinks, this can save hundreds in the long run. Most provide tons of healthy chow, too.

5. If you’re a foodie, travel during Restaurant Weeks. Now in Boston, Baltimore, Philly, DC, Atlanta, Dallas, Sacramento, Toronto, Puerta Vallarta, and New York City, Restaurant Weeks provide fantastic deals on four star restaurants. Seriously, we’re talking $20 for lunch at Nobu. Open Table is a phenomenal resource for this.

6. Look for festivals. Upon arrival in Little Rock, Arkansas, my roadtripping friends and I were greeted by Riverfest, a weekend extravaganza of food, music, and people-watching. Needless to say, we skipped lunch and grazed on corn, tomatoes, and good, cheap beer. Check Festivals.com or call the Chamber of Commerce for dates and possibilities.

7. Take Rachael Ray's advice with a grain of salt. While I don’t harbor the dislike some foodies have for the catchphrasey Buffalo doyenne, she cut some corners and tends to tip insufficiently on her $40-a-Day show. There's good stuff there, just beware of going too far in your quest for affordability.

8. Sign up for frequent flier miles. Some credit card companies will give them to you for dining at certain restaurants. Put your stomach to work.

GETTING THERE: IN THE AIR

9. Don’t buy food at the airport. Ludicrously expensive and often poorly made, airport food can cost you precious calories and cash.

10. Skip the plane chow, too. Airlines need money for gas, and they’re taking it out of your meal budget. Why pay $8 for a sandwich you might not even like?

11. Bring an empty. The TSA will confiscate full water bottles, but not empty ones. Slip one into your bag, and fill it using the airport tap. Voila! $2 saved.

12. Carry snacks. Even if it means raiding the local drugstore, packing your own bites will save big bucks, satisfy cravings, and keep the calorie count down.

GETTING THERE: ON THE ROAD

13. Bring a cooler. Fill it with ice, drinks, fruit, cut-up vegetables, cold cuts, bread – anything easily assembled that can be used for an in-vehicle bite or roadside picnic. You’ll conserve time and cash, and it’s easier to regulate what you eat.

14. Create a Port-o-Kitchen. Stuff a small plastic with meal-making necessities. Travel board poster MJ Hardy brings “a plastic container with a lid that I fill with a small paring knife, wine opener, small can opener, a couple of place settings of study plastic silver ware, packets of salt, pepper, other condiments, individual wet naps, and an assortment of zip lock bags, etc. I then put a small stack of paper plates and napkins in a large zip lock bag, a small plastic cutting board and a partial roll of paper towel.” Handy!

15. Freeze a thermos or two. Fill a reusable plastic water bottle with the drink of your choice and freeze it overnight. After it defrosts in the car, and you’ll have a cold beverage at your disposal.

16. Make a big bag o’snacks. On a recent road trip through the South, my friend S brought a massive backpack of granola bars, baked chips, granola bars, Smartwell cookies, and granola bars. It kept us happy and full for those eight-hour stretches through Oklahoma. Pretzels, nuts, baked chips, low-fat cookies, beef jerky, and popcorn are good, lighter choices here, as well.

17. Consider kids’ meals. If you have to resort to fast food, they’re cheaper and generally healthier than adult meals. Don’t try it at a fancy sit-down eatery, though. Not classy.

ACCOMMODATIONS: SHORT-TERM (ONE AND TWO-DAY STAYS)

18. Book places with free breakfast. When continental and buffet breakfasts are built into the overnight fee, everybody wins. Bed and breakfasts are, of course, included in this category. Grabbing an extra orange or apple for a snack can’t hurt, either. While you’re at it…

19. See if there’s free lunch and dinner, too. According to a USA Today article, one diner “says he stays at Red Lion hotels and fills up on the free food -- popcorn, nachos or hot dogs -- served during happy hour.” I’m still trying to find the health benefit from that, but the savings are pretty obvious. Of course, if neither of the previous pair of tips apply …

20. Pack your own breakfast. Oatmeal, cereal, English Muffins, and fruit are simple to pack and prepare, and they don’t need massive storage or bizarre cooking utensils.

21. Use your ice bucket. If you don’t have a cooler or fridge for leftovers, the ice bucket is a decent shotgun substitute. Wrap food tightly, though.

ACCOMMODATIONS: LONG-TERM (MORE THAN TWO DAYS)

22. Get a room with a kitchen. Cooking your own meals is the #1 cost-cutting measure whenever and wherever you travel. It makes it ten times easier to monitor your own nutritional intake, to boot. Pack some home-bought provisions or pillage the local supermarket for deals.

23. Ask personnel to empty the mini-fridge before you get there. This way, there’s no temptation from incredibly pricey shots of Jager, and you can stuff it with your own nutritious repasts.

24. Buy beforehand in bulk. If you’re gonna be there awhile, you may as well stock up. Just make sure you have enough storage space.

25. Pack your coupons. Hey, you never know.

26. Check the ‘net for circulars of nearby grocers. Depending on where you’re coming from (say … NYC), supermarkets local to your destination can have much cheaper food than your hometown grocer. Circulars will help procure deals, too. Keep in mind though, it might be best to …

27. Bring condiments from home. Staples like butter, olive oil, and mustard are often costlier than the main meals themselves. If you think you might only use a little of something, portion it out into Tupperware and throw it in the car.

28. Save leftovers. They’re not just for Wednesday night post-work dinner anymore. Whether you’re cooking in your room or ordering out, the extra can feed you for at least one more meal.

RESTAURANTS

29. Browse brochures and newspapers. Often placed in or around rest stops, hotel front desks, and your room, they're chock full of discounts and coupons for local joints.

30. Avoid eateries located by major attractions. I work in a high-tourism area. (Let’s call it Schtimes Square, Schnew York.) The food here is easily twice what you’d pay in any other area of the city, and generally, the quality is the pits. Walking two blocks from a landmark, monument, or sightseeing highlight (say, Schtimes Square, Schnew York) can automatically save 50% off a bill. Special note: in foreign countries, beware of “touristy restaurants with ‘We speak English’ signs and multilingual menus” cautions the Chicago Times’ Rick Steves. They know the game, and will frequently charge more.

31. Don’t eat at restaurants INSIDE tourist traps. Again, pricey. This goes for museum cafes, theme park diners, Graceland, and their ilk. Wait until you’re well outside, then run. On the same note …

32. Skip the dinner shows. Remember the strip club guideline here: The entertainment might be eye-popping, but the food sucks. While you’re crossing things off the list …

33. Eschew mid-scale dinner chains. If you’re vacationing somewhere renowned for its food, stay out of Applebees, Chili’s, Macaroni Grill, Olive Garden, TGI Fridays, Bennigans, Hooters, Pizzeria Uno, Sbarro, Ruby Tuesdays, Red Lobster, Outback, and their ilk. Not only are their prices higher in tourist destinations, but the signature food is rarely health-minded. (Cracker Barrel excepted. Because it is awesome.)

34. Eat a fantastic lunch instead of a costly dinner. A mid-day meal can run half the price of a late-day one. The food is the same quality level, and you’ll often consume less calories, since eateries tend to serve lighter fare for lunch. This goes especially for upscale restaurants.

35. Go ethnic. The best Indian food I ever had was in Glasgow, Scotland. As travel writer Tony Robinson puts it, “Eating in ethnic neighborhoods provides great local color, a chance to meet interesting people, and very low prices as well.” A fabulous learning experience, ethnic food is also frequently less fattening than American meals.

36. Hit the buffet once a day. Inexpensive and full of options, buffets are a stellar choice for the health-minded. Odds are you’ll be able to skip another meal, as well. I think my parents go to Vegas for this sole reason.

37. Ask for discounts. Are you a Senior, Student, or member of a large group? Excellent. You might be eligible for a chunk off your final bill. “But be warned,” says Steves, “because the United States doesn't reciprocate, many countries don't give their standard senior citizen discounts to Americans.”

38. Doggie bag it. In the U.S., anyway, eat-out meals can be twice the size of a normal, human-appropriate serving. Conserve money and calories by bagging half and stowing it for another meal.

39. K.I.S.S. Really, this is applicable in any restaurant, but coffee, appetizers, and a fourth bottle of wine are just adding to your bill and your waistline. If you really want to conserve, split an entrée and drink water.

40. Pay attention to in-season specials. Cheaper, fresh-food-oriented, and often specific to region, the specials give you a great taste of local favorites.

41. Go before the crowds get there. He’s done so well so far, I’ll let Rick Steves explain why: “Most countries have early bird and ‘Blue Plate’ specials. Know the lingo, learn your options, and you can dine well with savvy locals anywhere in Europe for $15”

EATING ON THE FLY

42. Pretend you’re a native. Order like a Parisian. Buy groceries like a Londoner. Grab fish from a Seattleite’s favorite market. Making these simple shifts in thinking will help you garner tasty chow for optimal cash.

43. Hit up an open-air market. Popular in Europe and the U.S., you can score artisanal-quality foods for much lower prices than at a restaurant. Exotic cheeses, crusty breads, cured sausages, fresh fruit – it’s all at your fingertips. I survived in Spain almost entirely on baguettes, cherries, and Nutella, and damn, it was good.

44. Have a picnic. Instead of dining in an upscale boardwalk joint, set a blanket up on the actual boardwalk. Steves (again) says, “$15 buys a hearty picnic lunch for two anywhere in Europe.”

45. Ask a local. A citizen will know far better than any guidebook about where to buy the most delicious, most frugal food, and many will be flattered you thought to explore. If you’re feeling shy, though…

46. Follow the home crowd. Workers, old ladies, moms with strollers, and people who obviously live in your travel destination know where to go. Search for long lines and indigenous-looking folks, and you’ll walk away a sated winner.

47. Eat on the street. If you’re unsure about buying from vendors, travel writer Cindy Meyers suggests you “head towards the stand that's the most crowded, find out what everybody's nibbling on, and then point to what you want if you don't speak the language.” Worried about being inadvertently poisoned? Then go with Budget Travel Magazine, which advises: “request that your food be cooked fresh for you. A hot grill will usually eliminate any microscopic bugs that are present. And a plate of steaming noodles is safer than food left out for hours at a hotel buffet."

48. Be a mallrat. U.S. Food courts are a cornucopia of culinary choices. If you go a little before closing, you might even score a deal. See? Sometimes rampant materialism is a good thing.

49. Skip lunch. A big breakfast and nice dinner mean you can probably get by with a nutritional, filling mid-afternoon snack for the rest of the day. Grab some trail mix or a piece of fruit if you’re feeling peckish.

50. Starch yourself silly. Thrifty, tasty, and easy on discerning bellies, most travel destinations in the world offer some sort of on-the-go starch. Pasta, bread, rice – whatever – the stuff’s universal.

BOOZE

51. Smuggle your own. Especially in non-inclusive resorts, alcohol prices can be super-high. Either bring stuff in bulk from home (a la Trader Joe’s) or find an on-the-road liquor supplier to raid.

52. Go early. Happy hours are a great deal in most major American cities, and HappyHour.net is a good place to start.

53. Try the house wine. Frequently served in a full or half carafe, its freshness and lower price makes it a good buy. Go with red for heart benefits.

54. Sidle up to the bar. According to the oft-cited Rick Steves, “Throughout southern Europe, drinks are cheaper if you're served at the bar rather than at a table.”

55. Stick with local brews. Budget Travel Worldwide claims when traveling abroad, “an imported spirit will be triple the cost of the local tipple,” meaning a Dos Equis in Mexico will be a better buy than a Labatts in England. Lite beer will often be $1 less, as well.

56. Look for drink specials. Quarter drafts, Ladies Nights, and 2-for-1 deals are just a few of the lovely night-out offerings that can save cash on vacation. Check the local independent paper, or scan bar and club windows for ads.

57. Avoid foofy concoctions. They’re expensive and laden with sugar. Consider: a single pina colada has more than 400 calories, while a margarita can run over 300.

58. Don’t drink at all. The best booze control method is abstinence, no?

LAST, BUT NOT LEAST …

59. Tip where customary. If you can’t afford to tip, you can’t afford to eat out, and you probably can’t afford to be on vacation.

60. Loosen up a little. Whether you’re on a diet or just hesitant to taste something with tentacles, vacations are a one-time deal. You may never get the opportunity again, so go for it. (In moderation, of course.)

61. Get out there and eat. A healthy chunk of travel is experiencing local culture, and that means food. So be thrifty, but have a bite or two in town.


Sources:

• Button, Kimberly. “Save Money on Vacation Dining,” Bella Online. bellaonline.com/articles/art8245.asp
• “Eating Well on a Travel Budget,” Budget Travel Worldwide. budget-travel.brilliant4biz.com/Budget_Travel_Dining_Out.html
• Hardy, MJ. “Tips for Saving Money on Food and Restaurants: Post #16 of 41,” Frommers.com. September 2003. frommers.com/cgi-bin/WebX?13@59.NqW9bnEq2r0%5E0@.eeb2bad
• “How to Eat Street Food Without Ruining the Trip,” Budget Travel. June 2007.
  budgettravel.com/bt-dyn/content/article/2007/05/07/AR2007050700783.html
• Khan, Salina. “Eating on the cheap while traveling takes some creativity,” USA Today. October 1999.
• Maio, Kathy. “Tips for Saving Money on Food and Restaurants: Post #24 of 41,” Frommers.com. September 2003. frommers.com/cgi-bin/WebX?13@59.NqW9bnEq2r0%5E0@.eeb2bad
• Martin, James. “Saving Money on your European Vacation - 12 Frugal Vacation Tips,” About.com. goeurope.about.com/cs/travelbasics/a/saving_money.htm
• Meyers, Cindy. “Eating Well on a Tight Travel Budget,” BootsnAll Travel. March 2005.
  bootsnall.com/guides/05-03/eating-well-on-a-tight-travel-budget.html
• Robinson, Tony. “How To Save Money On Food When Traveling,” SavingAdvice.com. savingadvice.com/forums/travel-vacations/14017-how-save-money-food-when-traveling.html
• Steves, Rick. “The Thrifty 50: Rick Steves' budget Europe tips for 2007,” Chicago Tribune. March 2007.
• Wolf, Jennifer “Saving Money on Your Family Vacation,” About.com. singleparents.about.com/od/cuttingcosts/ss/save_vacation_3.htm

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