“Real Food Costs Too Much” Myth: Egg & Beef & Kraut Tostada

Written by Karen De Coster on Tuesday, 17 January 2012. Posted in Opinion, Karen De Coster

real food costsIn a continuing series, I will keep posting these items about the real costs of real food, throughout 2012, to build a portfolio that will serve to combat the myths spread by folks who pull food cost information from their hind end in order to justify their own poor eating habits, as well as the habits of others. People who are uneducated about food seem to feel quite comfortable spreading myths about the cost and preparation time of real food, and these myths grow and grow as they are spread from person to person, or by the media. You can find all of these posts in this archive.

This was my kitchen creation, today, made for the purpose of using up some left over items in the fridge.

I slowly cooked some onions and fennel chunks in raw butter, then set half of that aside. In the same pan, I melted some beef tallow. I added two free-range, whipped eggs to the pan, like I would for an omelette, and I slow-cooked this on low. I sprinkled some Celtic sea salt and pepper on the eggs. Meanwhile, I warmed up beef and fat scraps from a previous day when I made beef broth in the slow cooker. The (very tender) meat scraps came from soup bones and beef shanks.

When the egg was just cooked just about right, I used a spatula to pull it from the pan and put it in my plate. I do not turn it over to cook the other side. Slow cooking the eggs accomplishes this. I threw the warmed meat/fat on top, then I added the rest of the fennel and onion mixture. I put three thin-sliced cheese pieces on top — raw garlic and herb cheese. I then sprinkled cold fermented sauerkraut around the sides of the plate. I put dill and cilantro on top, and a tiny dash of a quality garlic powder. The kraut, mixed with the beef and eggs, was quite a treat.

Now, for the real point. Here is the cost of real food:

  • local, free-range eggs from chickens that eat flax and organic vegetables as supplements = $3/dozen or .25/egg, for .50 total.


  • onions and fennel = approximately .20 total.

  • three thin cheese slices from artisanal raw cheese that costs $10/lb = approximately .20.


  • beef from beef shanks + soup bones that cost $4 for 2 large packages = approximately .30 for the amount I used.

  • homemade artisanal (fermented) sauerkraut that I buy from an artisanal maker = $5/quart or .20 for what I used here.


  • spices used = .10.


  • tallow & butter = .5

  • Time spent = 30 minutes.


  • Total = $1.55 per serving for whole, delicious, real, fresh food. Family of four = $6.20. One Arby’s roast beef ‘n cheddar that fits in the palm of a child’s hand = $3.50. Family of four = $14 for an anemic sandwich with no side dish, no vegetable, and little to no nutrition

The picture at the bottom is a photo taken at Melo farm, where I get my eggs. Those are my egg-laying buddies. When the chickens at Melo farm are on an egg-laying strike, I get the neighbor’s eggs.

Melo Farm

About the Author

Karen De Coster

Karen De Coster

Karen De Coster, CPA  is an accounting/finance professional in the healthcare industry and a freelance writer/blogger. She writes about the medical establishment, Big Pharma, Big Agra, the Corporate State, health totalitarianism, lifestyle fascism, industrial-medical-pharmaceutical complex, and essentially, anything that encroaches upon the freedom of her fellow human beings. She is a proponent of ancestral health and the natural, eco-ag farming community, and she opposes the Fed’s anti-food choice totalitarianism. This is her LewRockwell.com archive and her Mises.org archive.

Copyright © Karen De Coster. Used with Permission.

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