From spiced nuts to festive cocktails, traditional meat-and-sides dinners to nostalgic or cultural throwbacks, holiday menus are wide open for interpretation. In this More Than Mom episode, Meagan and Sarah chat about the holiday food memories we carry from childhood, how those patterns changed as we formed our own families, and what a typical Christmas Eve and Christmas Day meal looks like these days. We share favorites and recipes, along with family quirks and fuzzy memories; it’s a fun one!
No matter what’s going on in the world around you, the people need to eat. In Episode 268 of The Mom Hour, Meagan and Sarah break down the process of feeding a family when you’re going through a major life transition (or, say, a global pandemic). We talk about why meal plans are even MORE crucial in chaotic times, how to get fruits and veggies into the kids even when you’re serving up convenience food more often than you’d like, and how to stick to your “food values” even as you let some of your standards slide for a season.
For the first time in generations, many of us are reexamining how often we shop, where we get our groceries, and what household essentials we might be able to make at home instead of running out to buy. But this month’s Voices guest Kris Bordessa has been teaching families how to live more sustainably for years. Hear Meagan get Kris’s take on the bake-your-own-bread craze, why so many adults feel like they never really learned to cook, and how growing your own food or making soap doesn’t have to be overwhelming. They also discuss Kris’s new book, Attainable Sustainable: The Lost Art of Self-Reliant Living.
Meal planning is hard enough for busy families; now families are eating nearly all their meals at home, it’s a next-level challenge. So for this month’s Voices interview we’re bringing back cookbook author and Didn’t I Just Feed You? co-host Stacie Billis to talk about grocery shopping, what freezes well and when to freeze it, how to minimize food waste while adjusting to a new normal, the best pantry staples, and more.
Plans vs. reality. Pretty menus vs. the aftermath of a spontaneous smörgåsbord. Now, more than ever, we find it fascinating to look back at what our families ate for dinner in a given week and how the reality of those meals departed from our best-laid plans. Meagan and Sarah (plus Kelsey from our team) each wrote down our dinners for the past week and we’re here to discuss what worked, what failed, and how we’re faring as we feed our families during a global pandemic.
Here’s my recipe for the pork and sweet potato hash that I mentioned in Episode 231, and that my kids LOVE. The following was written for my young adult son Isaac so that he could replicate the dish in his new grownup apartment, so the level of detail is meant for a novice in the kitchen. Enjoy! -Meagan