Frugality

Meal Prepping Has Benefitted This Prof’s Time, Money, Health, and Stress Level

November 11, 2019 by Lourdes Bobbio Leave a Comment

In this episode, Emily interviews Dr. Brielle Harbin, and assistant professor at the Naval Academy. Brielle realized early on in grad school that she had to reform her eating patterns, and she slowly worked her way into meal prepping. She describes her current meal prep practice, including what she eats and when she shops and cooks. Meal prepping is an excellent practice for early-career PhDs as it almost always saves time and money and improves health. Brielle outlines a perfect first step for people who want to start meal prepping.

Links Mentioned in This Episode

Teaser

00:00 Brielle: And just start off with a very reasonable goal. Say, for a month, I’m going to meal prep my breakfast and I’m just going to try and get into the practice of preparing that and figuring out what that is. And then once that’s under your belt, then you can add, I think the next thing I added was a morning snack. So okay, now I’m doing the morning snack and once I had that under my belt, then I did lunch. Don’t try and go 0 to 100 that that’s not going to happen. So be very realistic about what’s the easiest thing that has the least amount of barriers for you to be successful and start there.

Introduction

00:40 Emily: Welcome to the personal finance for PhDs podcast, higher education in personal finance. I’m your host, Dr. Emily Roberts. This is season 4, episode 13 and today my guest is Dr. Brielle Harbin, a new assistant professor at the Naval Academy. These days, Brielle is a skilled meal prepper, but things weren’t always that way. She tells us how her cooking and meal planning has evolved over her years in grad school and her post doc and describes the sustainable, flexible system she developed. Brielle’s commitment to meal prepping, has reaped benefits in her time, money and health. Without further ado, here’s my interview with Dr. Brielle Harbin.

Will You Please Introduce Yourself Further?

01:23 Emily: I have joining me on the podcast today, Dr. Brielle Harbin, who is going to be speaking to us about meal prepping, which is a topic that I am so excited to learn from her about. So Brielle, will you please tell us a little bit about yourself?

01:36 Brielle: Sure. Thank you so much for having me. My name is Brielle Harbin and I am a political scientist by training. I got my PhD at Vanderbilt. I graduated in 2016 and I then went to the university of Pennsylvania for post doc and I was there for three years. And now I am actually beginning in my very first week of being an assistant professor and I have my new job at the Naval Academy in Annapolis, Maryland. So I now live in Annapolis, Maryland.

02:10 Emily: That is amazing. And thank you for taking the time out of this first week to speak with us.

Cooking Habits Before Meal Prepping

Emily: Let’s take it all the way back to when you were in graduate school, before you got into meal prepping. What was your starting point with respect to cooking and how you managed your food and everything?

02:28 Brielle: Sure. I was very fortunate that I always liked to cook. I think I cooked my first Thanksgiving dinner when I was in seventh grade. So I’ve always had a passion for cooking. When I was in grad school, I learned pretty quickly, especially the first semester when you’re taking coursework and you just have so many things that are being thrown at you that one of the biggest time sucks is going to get food. So that was quickly on my list of things to try and figure out how I can minimize the amount of time. It took quite a while for me to do that, and I can get into some of the different phases that I went through in that, but I started off with just, “I know I need to do this, but how can I do this when I don’t really have that much time?”

03:19 Emily: And are you speaking now about cooking in general or like cooking in an efficient way? Time efficient.

03:26 Brielle: Yeah. Trying to cook in a time efficient way. Because you know, as someone who loved cooking, I would always do it more in a social way. So I’d have people come over and it’s like, “Oh, I’m going to cut this and I’ll sit down and I’ll chat.” But when you’re in grad school, you don’t really have that liberty. I had to figure out, okay, how can I, one think and create a plan for what I’m going to cook, and then I need to think about, okay, when am I going to get it? Where am I gonna get it from? How am I gonna store it? How am I going to pay for it? It just became a much bigger logistical issue, then from just enjoying to do it with family and friends.

04:08 Emily: Yeah. It sort of sounds like cooking went from maybe more of like a hobby and an enjoyable activity to okay, I have to feed myself. It has to be monetarily efficient. It has to be time efficient, because there’s no slack in my schedule and in my budget for another way of doing things, at least not on a regular basis. So, we just mentioned a couple broadly a couple of barriers: going to obtain food, the budget, the amount of time it takes. Is there anything you want to go more in depth on about when you were trying to move towards what ultimately became meal prepping, what was maybe holding you back from being fully successful with it during graduate school?

04:49 Brielle: Well, one, I just think I was unrealistic in terms of how much I was spending. I didn’t have a great sense of how big of a cost it was. And so one of my earliest steps in trying to create a process was actually tracking how much I was spending on eating out. The way that my brain works is I need to have some type of motivation to help keep me, especially if time is zero-sum and you know, I have a lot of things competing. So when I saw the number of how much I was spending on eating out and then thinking about how much time it takes if my order is wrong and I’m unhappy with the meal, it just didn’t make sense anymore. I think, and I’ve talked to a lot of friends because everyone always asked me about my meal prepping, I think a lot of people don’t have a strong sense of how much they’re spending because you know, it’s a coffee here, it’s a quick run to, you know, whatever restaurant there and you never really aggregate the data. But as a social scientist, I guess this is my quantitative brain coming to bear. I wanted the data and once I saw the data, it was pretty ugly.

06:00 Emily: Yeah. That’s interesting that you bring that up because I feel like there’s a couple of different styles right with this. So there’s the style of what you were just saying. Maybe eating out quite frequently or making small trips to the grocery store and it’s sort of dribbling out money and dribbling out time and it is hard to, to keep track and add up what all that is if you’re not doing it quite intentionally versus like the meal prep approach is more like, okay, you’re going to do your shopping trip — maybe it’s once a week, whatever it is, a certain frequency, it’s a big trip — and then you’re going to do this big investment of time to do all the prep. And so it feels like a lot for the day or two it takes to do that. But then it pays off so much the rest of the time and you’re not dribbling out time and dribbling out money on continuing to shop and prepare food and so forth. It’s really a reallocation of time and money and like you were saying it, you become more aware of how much you’re spending in both of those areas with the meal prep, but it doesn’t mean it’s more in money or time than doing it the other way. It’s just your awareness is different of it, right?

07:01 Brielle: Yeah. The biggest thing and when I started my meal prepping, I wasn’t always saving a huge amount of money. I was always saving something because eating out can get pretty expensive pretty quickly. But the biggest changes were occurring in the amount of time I was just traveling, having to go places and whatever. If there’s traffic and all the different things that can hold you up, that was just consuming a lot of time and actually creating quite a bit of anxiety for me around if I’m going to lose my parking space so then I have to go at this time. It’s just a lot of brain space that it was taking up for met that seemed like a not great use of my time.

07:42 Emily: That’s another really interesting thing for me to hear. I’ve become more, I think, sympathetic over the years, as my life has gotten more full, to the advantage of totally simplifying decision making, and not having to make a decision in the moment of, “okay, where am I going to go eat and when is it going to be and what am I going to eat.” If it’s just like it just in this one small area of what are you going to eat, if I’ve already decided that in advance, it really is kind of, for me, a load off my mind, so I’m sure other people come to the same decision maybe in terms of routines that they go through in their daily basis or maybe they always wear the same types of clothing or whatever. There’s lots of ways that we can simplify our decision making and preserve that energy for other areas of our life and planning your meals is one of those areas.

08:27 Brielle: Yeah, I’m really into different professional development things and time saving. I’ve listened to several podcasts that are just about that. And I think, I can’t remember what I read or what I listened to, but I remember reading that, I think President Obama always wore a similar outfit because he didn’t want to have to waste the mental energy. And I was like, well, if it’s good enough for President Obama, it’s good enough for me. That really resonated with me and helped me a lot.

Getting Started With Meal Prepping

08:56 Emily: Okay. So you’re in graduate school and you have this eating out habit and this lovely hobby of cooking, but it has to become a little bit more utilitarian maybe overtime. Now it seems like, or let’s say in your post doc, prior to your move, you got to a really great spot with your meal prep. Can you tell me about how you did that? How did you make that transition?

09:22 Brielle: Beginning, and can I go back for a second to grad school, the way that I was able to make that transition, I actually started with the buddy system. I had a really good friend that I met actually the day of our orientation at Vanderbilt and he just happened to love to cook too, and also had a habit of doing it and similar stressors that were coming into life. Since we were in different departments and had different life things that were coming up at different times, I think, I can’t remember, I’m pretty sure I started it. I think he was taking an exam and I just went over there with three days worth of food, so that he didn’t have to think about it. And he was like, that is really nice. When I was going through a big exam, he came over with three days of something for me and then it kind of became a friendly competition because he has a Caribbean background and so all the things that he was very familiar with were not foods that I had before. It became, “Ooh, let me introduce you to this food that I love and that food” and it became a social thing, which outside of the efficiency question, which is nice to have a friend in to bond that way. I always tell people it’s not always realistic and I frankly don’t want to eat everybody’s food, but if you have that opportunity, it’s a really great way to mix up the meal prep process and when you are kind of at the height of all the things on your plate, maybe you have someone who’s not as busy and is willing to step in for you. So that really helped. Once I started with that, I never really fully got consistent every week in grad school with meal prepping just because honestly you have so many things going on that I think if you’re 50/50, that’s a good goal to have with meal prep.

11:14 Brielle: But once I moved to the postdoc, I realized this is less stressful now, I don’t have as many things on my plate, and I was craving stability. Honestly, I was just so stressed out during grad school and I’m feeling some of the effects of being post PhD in terms of the stress level that it has on your body, and I really felt and craved eating for holistic health. I actually briefly had a blog where I was kind of getting into different foods, how they make you feel, the effect that they have on your body, so I was doing all this research and then trying to incorporate these ingredients into my weekly meal prepping. It just became, after awhile, I think it was June in 2017, I just said, I want to, for two months, meal prep every Sunday. I’m going to do this for two months and then I’ll see how it feels. I’m going to take pictures on Facebook for accountability because that’s what we do these days. After two months I just felt so much better. I was getting better sleep, I was just feeling less stressed out during the day and like I was better powered in terms of my energy that I just stuck with it.

12:36 Emily: I love that approach of setting yourself a challenge right over a set period of time to really put your all into it and then decide at the end of it, was it worth it or was it not? I talk about this sometimes in the context of what I call frugal experiments. And meal prepping is a big frugal experiment, right? That’s a big, big timeline and these could be very minor, but I really just love the idea of having a set in advance, fixed period of time to have an experiment and evaluate the results at the end of that. It sounds like at the end of that period you were ready to keep rolling because you’d experienced so many advantages.

Meal Prep Routine

Emily: Can you tell me about what is the system that you came to? You’ve mentioned Sunday already, so just tell us what is the meal prep process for you?

13:23 Brielle: It started off where I was on Thursday and ended up being on the Fridays because I was usually tired on Friday afternoons. I would think about what is it that I want to eat for the next week and I would come up with a shopping list. I’m super organized and so I always went to the same grocery stores so I knew exactly which section everything was in. I created my shopping list by sections so that I could just get in and get out because I love to cook but I hate grocery shopping. Behind laundry, it’s the only thing I hate more in terms of just life stuff. I would do on Friday the shopping list and then on Saturday I always went to a morning spin class that was fairly close to the grocery store that I would go to. So I’d always go to the same class and immediately after go to the grocery store on Saturday morning and then on Sunday and not at a particular time, just sometime on Sunday I would actually cook the food.

14:23 Emily: Yeah. I think that’s a pretty common lay out for a meal prepper, right? To do the prep on Sunday and do the shopping on Saturday. I’ll start interjecting some of my own thoughts here at this point in the interview because meal prepping is something that I have tried maybe a little bit half-heartedly and not been very successful with. I definitely agree that you need to separate the shopping from the cooking. It’s all too much to do in one day. For me, trying to do all the cooking that I would eat for the week — and actually this is when I had a family, so it’s actually a lot of food — I was exhausted by the end of six hours or something and I was like, I haven’t even gotten through everything I planned and I felt like an abject failure. So tell me for the actual, on Sunday when you’re doing the meal prepping, what are you doing? What foods are you cooking? Are you making components that you then assemble into meals right then? Or are you making things that you’ll be assembling later?How does it actually work for you?

15:25 Brielle: So at some point, and I don’t remember exactly when this happened, I realized that I was having a challenge in my meal prepping because I really didn’t like the Tupperware I was using. That seems like such a small detail, but if you want to transport it and then microwave things, Tupperware can get pretty gross pretty quickly. Especially I would use a lot of curries and things like that. The big thing that shifted my process was getting Pyrex, and they are a little bit more expensive, but it’s actual glassware. I actually separate each one of my lunches into a different Pyrex bowl and I started off where I was trying to prep salads and I think that’s probably the most common question I get. How do I do that? And so for me, I always just put the leafy greens in one of the Pyrex things and then I have the component pieces in separate ones and then the sauce in a third smaller one, and then I combine it when I’m ready to eat, just because you don’t want to have a soggy salad.

16:37 Emily: I want to be clear about what I’m imagining here. I’m imagining you on a Sunday, you have your five, or seven, or however many you’re doing, bowls for your greens and you have your five, or seven for the toppings and then you have your five or seven dressing separately. All those are like individually packaged already starting on Sunday, is that right?

16:25 Brielle: Yes. I don’t actually have five separate for the dressing. I usually just use a Mason jar and made the bigger one and then I would just pour it into the smaller one because that’s a pretty easy clean. But yeah, otherwise you’re correct. I have a lot of pictures and posts I did on Facebook that showed my five dinners, because I usually do five, five lunch and five dinner.

Commercial

17:24 Emily: Emily here for a brief interlude. As a listener of this podcast, every week you hear strategies that another PhD has used to improve their financial picture. But listening and learning does not automatically translate into action in your own financial life. If you are ready to change how you think about and handle your money, but need some help getting started, I can be of service. There are two main ways you can work with me to create and implement a financial plan tailored for you. First, I offer one-on-one financial coaching, either as a single session or a series, as you make changes over the long term. You can find out more at PFforPhDs.com/coaching. Second, I offer a group program called The Wealthy PhD that is part coaching, part course, and part community. You can find out more and join the wait list for the next time I open the program at PFforPhDs.com/wealthyPhD. I believe it’s possible to succeed with your finances at every stage of PhD training and throughout your career. Let’s figure out together how to make that happen for you. Now, back to the interview.

Meal Prep Recipe Ideas

18:39 Emily: Okay, you’ve talked us through salads. What are some other common meals or foods that would show up for you?

18:46 Brielle: I make a little bit of everything. I think one of the biggest things I tackled was getting bored with things. I had some regular meals that I would make, and then, after a while, I realized I think I’ve gotten tired of at some point or another, shrimp, and chicken, and all these kinds of things. I became a master at Googling ingredients and then finding new things that I would experiment with. Through that process, I figured out sometimes, you know, a picture looks nice, but when you get into the details of the recipe, it’s like all these elaborate things and all these mini micro steps that take a lot of time, so I use them for inspiration, but I didn’t always follow recipes one-to-one.

19:39 Emily: Just to follow up on that — do you have any go to resources to find, let’s say recipes specifically designed for a meal prepping or are you more adapting recipes? Not necessarily for that purpose, but just you do it on your own?

19:53 Brielle: I don’t necessarily do it for meal prep specifically, but I found a couple of sites that I like. There is a blog, Sweet Potato Soul and it is actually run by a woman of color named Janae and she is vegan. I went through a phase of just prepping vegan stuff. One of the things that I have continued to have, even though I’m not a vegan, in my weekly routine, is I love Buddah bowls because they’re so easy to just throw a grain in there, throw some chickpeas, and some toppings and she has a lot of great ideas for Buddha bowls. I would say that that is a staple and you can always change the ingredients of what’s in the Buddah bowl, but it’s really easy.

20:40 Emily: This is another example of simplifying the decision making, right? That you have like a baseline type of meal you make — salads, Buddha bowls — and then you can shift things up as your taste directs you. Any other resources you care to mention or any other types of food that you love to prep?

20:57 Brielle: I don’t have a specific recommendation beyond I think one of the most important things is going with the flow and listening to your process and not being too hard on yourself, if you don’t get it right. For me, there were a lot of different adjustments that I made along the way and you just have to roll with it and beating yourself up doesn’t help at all. But if you can just become more aware of maybe certain times of the year you like this type of foods or when you’re taking a test, this feels more of a comfort. Just paying better attention to yourself, which can be really hard in grad school, I think that’s the best advice I could probably give someone who’s trying to embark on the journey.

Saving Money Through Meal Prepping

21:39 Emily: Yeah, it sounds a little bit like budgeting actually. You may think it’s going to look one way when you haven’t quite dived into the process yet, but then it’s going to evolve as you evolve and your life changes and so forth, and you’ll learn more about yourself and what makes you happy and satisfied. Speaking of budgeting, do you think that you’re spending less money overall with this meal prepping stuff or how has meal prepping affected your budget?

22:07 Brielle: I definitely have saved money over time. The biggest shift actually though came when I changed my process from, I think I mentioned before that I would on Friday create a list and then go on Saturday. Once I got more comfortable with what I like to eat, I actually didn’t create a list and I would go into the store and find what’s on sale. I think when I was doing the list thing, I was spending some like $115 a week and I eat a lot of organic things, a lot of fruit and veggies, I get all organic meat, so that’s kind of at the top end of things. But I went from that to spending about $65 a week by just eating what was in season. So I think that’s a considerable difference.

22:59 Emily: Oh, that’s huge. That’s much higher than I was expecting actually. And did you then or do you now do all of your shopping at one store? You already mentioned your routine of going after your cycling class or spin class, but is it always one place or do you have a few different stores you hit in rotation?

23:16 Brielle: Now it’s just one, but at one point I was, there’s a produce junction that was in Philadelphia that I found one of the administrators at Penn told me about it, and you could buy fruit and vegetables in bulk. Now my challenge is that I’m single and so I would buy things and I was wasting a lot of foods. That didn’t work for me, but for somebody who has a family, I think finding some of those alternative options where you can buy in bulk would be a great option, but it just wasn’t for me. I wanted to say one thing to make sure that I acknowledged this, while it was still in my brain. I was a single person in grad school and I know a lot of people aren’t. A lot of times people would say, “Oh, I can’t really do that because I’m a mom where I have like this or that.” I’ve actually become much more attentive to asking my sister friends who have children and meal prep, how do you do this? And I think the biggest difference in the process is that some of the women that I have talked to say that they eat more stews and soups because you can just throw everything in a crockpot and it’s really easy. They may go to the grocery store twice, rather than once a week. I think it’s still possible to do it, it just might look different in that phase of life.

24:38 Emily: Yeah. And I think that goes to what we were just saying earlier is that this kind of has to evolve with you as things change for yourself and your family. I know that when I was in graduate school and just cooking between myself and my husband, I was using our Crock-Pot so much. I wasn’t really into meal prepping, but I would do bulk cooking. So like huge thing in a Crock-Pot, feed me all week for lunches. It was a sort of minor step in that direction and I still love that approach of just make an enormous pot of something and be done for a little while. Again, it takes the decision making off the table because you know what you’re eating for the next week when you cook in such great volumes. Okay, you were really able to take you’re spending down. You’re eating this lovely food that you feeling wonderful for your body and so forth and you really took your spending down by becoming a little more flexible and being able to go for sale items, in season items, and making the decisions on the spot in the store. I know I’ve fallen into that trap sometimes too of being too emboldened into my list or feeling too flexible and I go back and forth, but that’s a great percentage reduction in your spending just based on that one step alone, so that’s awesome. Thank you for that discussion on buying in bulk versus not because of course different households have different needs there. I know, personally, we shop at Costco right now quite a bit and the buying and bulking from Costco gets a lot of criticism, “Oh, how are you ever going use a gallon condiment jar or whatever.” But we actually buy produce and meat at Costco because we do get through it and we just eat the same produce for several days in a row and it works for us well. Okay, so we’ve talked about the time and how you do it and the money and so forth. Why do you think that other people should be meal prepping? Or maybe you think, why should other people consider meal prepping? What benefits might they experience? And let’s specifically think about our population of early career PhDs.

Other Benefits of Meal Prepping

26:31 Brielle: The biggest benefit for me, and I think for others potentially, is just the health benefits. I think it’s really hard when you’re in the thick of grad school to give time to your mental, physical health, but it’s so important. Sleep deprivation and all the different thingsthat’s happening to your body when you’re in such a stressful period. If you can’t sleep eight hours, at the very least, you can give yourself some leafy greens and nourishing meals. I consider it, and I didn’t always follow my advice, is just a little bit of — I know people kind of don’t like the self care language now, but something you can do for yourself that you’re going to have to do no matter what. It’s not like, you know, it’s an elaborate expensive thing to just take care of yourself in that process.

27:20 Brielle: For me, actually when I started, I went through a couple of different phases with like doing Whole 30 and different types of food preparation techniques because I was experiencing some health issues and I actually figured out what my food intolerances were by meal prepping because I was able to eliminate things and put things into my diet where I figured out what was causing me inflammation. I think even for that reason alone, it’s really helpful to just know how different foods are affecting your body so that you can at least control that part of a life that is pretty out of control in grad school.

28:01 Emily: Yeah. Great point. Exactly as you said, you’re going to be eating anyway, you may as well make it something that’s going to fuel your body properly and keep you feeling good for all that work you have to do. Just as we’ve discussed before, I think the other potential benefits, depending on how you do it, are of course time savings and money savings. we’ve well covered that, but thanks for adding the health benefit there.

Tips To Get Started With Meal Prepping

Emily: Let’s say there’s someone listening like me. I’m listening and thinking I need to give this a shot, I needed to try this again. What are some easy first steps you would recommend?

28:39 Brielle: What I did was start small. For me breakfast is always a pretty simple meal that I’m always going to pretty much eat the same thing and just start off with a very reasonable goal. Say, for a month, I’m going to meal prep my breakfast and I’m just going to try and get into the practice of preparing that and figuring out what that is. And then once that’s under your belt, then you can add, I think the next thing I added was a morning snack. So, okay, now I’m doing the morning snack and once I had that under my belt, then I did lunch. Don’t try and go 0 to 100, that that’s not going to happen. So be very realistic about what’s the easiest thing that has the least amount of barriers for you to be successful and start there.

29:24 Emily: Yeah. Thank you so much for that advice because that is what I need to hear. I’ve been pretty successful in cooking like a casserole for breakfast that’ll last us the week. Something like that. Lunches are also pretty accessible for me. I think dinner’s the real challenge and that’ll be left for last in my next go around with this.

29:42 Brielle: Hold your confidence when you find yourself because there’s going to be benefits. I even noticed I was able to better control the calories once I was like, okay, I’m eating this for breakfast. So then I’m snacking less and it’s like, “Oh, I lost a couple of pounds. Ooh, I feel better.” Okay, so now I’m motivated to do the next thing. Like you, I was the type of person who needed a reward for every single thing and celebrated every single success. So there are a lot of those small milestones along the way that’ll keep you going. If you just commit to the very small thing of, let me work on my snack or my breakfast first.

Meal Prepping During Life Transitions

30:19 Emily: Awesome. Well, thank you so much for this wonderful view into your meal prep process and it’s really encouraging to hear that this is not something that was automatic for you from the beginning. It’s not something you learned as a child or anything. This is something you took years and years to develop. And of course there were times during graduate school when it wasn’t able to happen, but that doesn’t mean it can’t ever. And you’ve continue with that. How has it been with your latest move? Going from, you had your process down set when you were living for your postdoc and now you’ve moved. How has that gone?

30:59 Brielle: It was very chaotic. I think I was realistic in that if all my kitchen is literally in boxes, then I can’t cook. But it just takes a lot out of you to move, to pack and then to move. I thought, “Oh, okay, I’ll just jump in probably a week after and I’ll be back to it,” and that just didn’t happen. I just gave myself this space to say like, I’m gonna just enjoy eating out because even with my meal prep, I would still eat out on the weekends, just as a social activity. I allowed myself to do that and I’m just now kind of getting in, I moved at the end of May, and I’m now just a month or so later, finally getting back into my routine.

31:44 Brielle: It’s gonna look different because my life is different here, but I’m going with the flow. I think the other thing besides just moving that’s been a change in my routine is that, with my meal prepping, I got better in terms of feeling healthy with my food, which encouraged me to be better about my exercise. Now I’ve gotten to exercising five or six times a week, which now has changed how I had to meal prep, because in order to be able to do those workouts, I have to eat in a totally different ways. I think there’s never an end point in how this process works. However your life goes, you have to adapt and move with it. And so I don’t know, and I’m not feeling super successful about my food prep right now, but I know I will be if I just give myself some time.

32:35 Emily: Yeah. Unsurprisingly, what you eat is very intimately connected with many other areas of your life and health and work and sleep and exercise and so forth. And so yeah, just thanks so much for giving us a picture of that evolution with how meal prep has been fitting into your life over the last few years. Thank you so much for teaching us on this topic today.

32:55 Brielle: Thank you. And I wish everybody lots of success in whatever their journey looks like.

Outtro

33:02 Emily: Listeners, thank you for joining me for this episode. PFforPphDs.com/podcast is the hub for the Personal Finance for PhDs podcast. There, you can find links to all the episode show notes and a form to volunteer to be interviewed. I’d love for you to check it out and get more involved. If you’ve been enjoying the podcast, here are four ways you can help it grow. One, subscribe to the podcast and rate and review it on Apple podcast, Stitcher, or whatever platform you use. Two, share an episode you found particularly valuable on social media or with your PhD peers. Three, recommend me as a speaker to your university or association. My seminars covered the personal finance topics PhDs are most interested in, like investing, debt repayment, and taxes. Four, subscribe to my mailing list at PFforPhDs.com/subscribe. Through that list, you’ll keep up with all the new content and special opportunities for Personal Finance for PhDs. See you in the next episode, and remember, you don’t have to have a PhD to succeed with personal finance, but it helps. The music is Stages of Awakening by Poddington Bear from the Free Music Achive and is shared under CC by NC. Podcast editing and show notes creation by Lourdes Bobbio.

This PhD Student Feeds Her Family Largely from Her Garden

October 7, 2019 by Lourdes Bobbio Leave a Comment

In this episode, Emily interviews Jane CoomberSewell, a PhD student in Media and Cultural Studies at Canterbury Christ Church University. Jane is self-funding her PhD through several part-time jobs and self-employment as part of the gig economy. Jane and her wife embrace this lower-earning phase of life by making frugality and budgeting into a game for their household of five. They are serious gardeners with a long-term plan to become almost completely self-sufficient in their food consumption. Jane explains what she grows in her garden, how she creates standard daily meals from the produce, and how gardening helps her work-life balance.

Links Mentioned in This Episode

Teaser

00:00 Jane: Financial balance is tricky. If you treat it as a challenge that it’s almost certain that you’re going to overcome and therefore it becomes a bit of a game, then it all becomes a lot more fun. And why are we here if not to be enjoyed and enjoyable?

Introduction

00:27 Emily: Welcome to the personal finance for PhDs podcast, a higher education in personal finance. I’m your host, Dr. Emily Roberts. This is season four, episode eight and today my guest is Jane CoomberSewell, a self-funded PhD student in media and cultural studies at Canterbury Christ Church University. Jane and her wife are avid gardeners. They have dramatically reduced their food spending by eating largely from what they produce and have a 10 year plan to become almost totally self-sufficient with respect to their food. In addition to discussing her garden and favorite recipes, Jane shares her positive attitude toward this lower income phase of life and how she makes budgeting and frugality into a game. Without further ado, here’s my interview with Jane CoomberSewell.

Will You Please Introduce Yourself Further?

01:15 Emily: I am delighted to have joining me today on the podcast, Jane CoomberSewell and she’s gonna take a moment to introduce herself to us a little bit further right now.

01:26 Jane: As you said I’m Jane. I’m the equivalent of a third year PhD student, but it’s a bit complicated because I’ve been part time until very recently, so I’ll be looking to submit in March 2020. I have a wife and we’ve been married for nearly eight years and in our household we have three grown-up young men, a 20 year old and two 24 year olds, all of whom are on the autistic spectrum to whom we give care. We’re trying to go self-sufficient, as much as we can, but we also have a range of jobs that we do to keep the wolf from the door and because we love doing them. My background is that I was a civil servant, I worked for the local authority, and now I work as a study skills support tutor to mainly students with disabilities at a couple of local universities. That gives you a starting point on me.

02:33 Emily: Could you say what your field is and where you attend, if you like.

02:39 Jane: I go to Canterbury Christ Church, which is one of three universities in the city of Canterbury, which is about 45 minutes drive from where I live. I come under media and cultural studies this week because they keep changing the name of the department. Might be media and design by the time we finish this. What I’m doing is I’m studying the life of a British war-time and post-war comedian/entertainer/actress called Joyce Grenfell.

03:14 Emily: Thank you. So you’re not employed by your university as what we would say in the States as an RA or TA. What is your relationship with your university and where does your money come from?

03:31 Jane: My relationship with the university, as such, is that of pure grad student. I’m counted as self-financed, so I don’t have any scholarships from any external bodies. My bio on university websites says I’m funded by the sweat of my own brow, and that’s basically how it is. In the past, when I was part time, I had up to four jobs that I was juggling along with studying, but now, because we’ve been able to secure a contract directly with disabled students allowance, it means we’ve been able to become become more stable. I’m actually better paid per hour, so I can cut my hours back and be full time on my PhD. But I also do all sorts of portfolio career and gig economy work. Whatever it takes to keep a roof over my boy’s head and keep funding. But yes, it’s my bank account that my fees come out of every month, not anybody else’s.

04:36 Emily: Right. That sounds like a very busy lifestyle. Full time on your dissertation, part time work, full time parenting of multiple children.

04:46 Jane: Yep, never bored, never bored.

04:49 Emily: Can you share with us what is your household income?

04:55 Jane: Okay, so it’s actually quite difficult to work out. Our household income is low enough that of the last seven years, we’ve only actually paid income tax twice so that indicates that in pure earned money, we’re earning less than £26,000 a year between the two of us, who as such, are heads of the house hold. But because of the boys disabilities, they get a variety of other income streams which works out to not huge amounts, but the impacts on the sort of total household income, about another £12-15,000 pounds a year. That’s all. So if you put that together, you’re talking, you’re still talking under £40,000 pounds. Not quite sure what the dollar conversion is but I think that would be about $60,000 for five of us.

05:53 Emily: Yeah, that’s a pretty tight of income to work with. Can you give us broad strokes how you’re making that work at a really high level?

06:04 Jane: Okay, so at a really high level, we treat it as a game because if you treat it as stress you would probably go a bit kabloo-y. So everything is a game. When the boys were younger, it was about challenging them. How quickly could they turn off all the switches so nothing’s on standby except the freezer and the fridge. Everything is a game. Everything is about how low can you get the costs for the necessities, so then you’ve got a little bit of money left over for fun, but also how much fun can you have for free. That’s basically how we treat our total income. We’ve very lucky we don’t have a mortgage, because in past years we earned more and we were able to get rid of the mortgage when we got married. We’re also very lucky because we live in a beautiful part of Kent in the Southeast of England. We are less than a mile from a beach and well, if you want some entertainment, go outside.

07:11 Emily: Yeah. I love that attitude of keeping the necessities down, leaving room to spend money on fun, but then also just maximizing the amount of fun that you can have for free. I love that.

Food Spending and Starting on the Path to Self-Sufficiency

07:23 Emily: So, specifically what we’re going to be talking most about in this podcast is food. Food spending and generating —

07:29 Jane: My favorite subject!

07:31 Emily: Yeah. So please give us kind of a sketch of how food works in your house.

07:37 Jane: So how food works is the two biggest boys, who are husband and husband — one is our grandson, so the other is our grandson in law — they have an apartment down the side of our house and they have part time jobs, so they generate their own money for food, or nearly generate their own money for food and they’re responsible for their own shopping and their own cooking. As I said, they’ve all got disabilities, but hopefully by the time they’re in their mid thirties, those two will be completely independent. When I’m talking about food and budgeting and I’m talking in the context of three people. Now the first thing to say is that, bless him, the youngest, the one who’s still most dependent on us, he has some food issues with his disabilities and he doesn’t eat any homemade food. He will only eat ready meals. So of our, approximately £40/week food budget, about £12 is for Ruki’s food.

08:43 Jane: After that, one of the ways we do it is that, my wife’s gone vegetarian. That’s for health reasons, but it has benefited the budget. I’m a bit cheeky, I only eat meat when I’m at my mum’s so she can pay for it. Or you know, if it’s a treat. Going vegetarian isn’t to everybody’s taste, but if you’re careful and you like veggie food, it can save you a lot of money. We are in love with beans, pulses and lentils and things like soya mince. Cooking is one of the things I’m best at, so I’m really good at flavoring things so they don’t taste boring. But we also have a Costco card and a Booker’s card, because it’s a similar cash and carry type thing, and we’re really good at stretching that out when they’ve got deals on.

09:49 Jane: But we’re also going self-sufficient. So until very recently, unfortunately I’m between flocks at the moment, but until very recently we had six chickens. We were producing our own eggs. And we have an enormous garden. My wife’s a lot older than me, so we have raised beds so that as we get older we can still garden and we are probably seven years into a 10 year plan to go almost entirely self-sufficient. We’re not quite there yet, but very nearly. We grow all our own, particularly potatoes, tomatoes. Then big crops at the moment I’ve just planted 240 sweet corn, or corn on the cob. We have three freezers and as long as you run them full rather than empty, they’re very cheap to run.

10:45 Emily: So when you say self self sufficient, is that the term that you used?

10:49 Jane: Yeah.

10:50 Emily: What does that mean?

10:51 Jane: Okay. So within as far as we can without actually starting a small holding, we’re trying to produce as much of our own food and to an extent later on, I want start adding so herbal medications as we can. We’re also beginning to try to be kind to the environment, so we try to keep, not only to keep costs down, things like single-use plastics out of the house as much as possible. We’re not quite there yet and realistically, I’m never going to own a cow and make my own cheese, but as much as you can in an ordinary domestic, suburban street, it’s about having as much in-house as we can.

11:46 Emily: Yeah. I’m glad you added that detail of the kind of place that you live. So it is a suburban environment? You have like sort of a back yard, we would say here.

11:55 Jane: Yes. When we talk about yards, we tend to think of something that’s concreted over, but yes, we have a very large garden. It’s 50 feet wide by a 100 feet long. I’ve got enough room to have — I mean my chickens are so spoiled. They don’t have a coop, they have a whole summer house that I’ve adapted and they have an 8 foot by 10 foot run, plus a mobile run on wheels. We have a greenhouse, and basically apart from one area that I let one of the boys have to plant flowers, if I can’t eat it, I don’t grow it.

12:35 Emily: Gotcha. So it sounds like, for your 20 year old, that’s most of the grocery budget you said, which was about £40 a week which is a over $50 in US. That’s almost all supporting him, is that right?

12:53 Jane: Well, no. I would say considering, considering that he’s one person, about half the budget is being spent on him, but even then, one of his disabilities is a very bad relationship with food. And if he doesn’t finish it, it supplements the chicken’s feed. As long as it’s nothing that can harm a chicken, I have a bit of a thing about feeding chickens, chickens, but apart from that, there’s very little things chickens won’t eat. So if Ruki can’t finish it, then either the chickens get it or the cats get it. Nothing, nothing is wasted. We have a lot of composting. It’s not only about how little you can spend, but it’s also about how far can you stretch it.

13:42 Emily: Yeah. So then the other half of the grocery budget is for you and your wife, but really mostly you’re eating out of your own garden and you’re cooking at home, it sounds like exclusively vegetarian meals.

13:57 Jane: Almost exclusively. At the moment we’re about 50% self-sufficient. We’re not quite to growing entirely out of the garden. I’m not sure whether I’ll ever crack the volume of beans and pulses that we would need to last us all year round, but certainly for six to eight months of the year where we’re pretty much eating out with the garden. And eventually I hope to make that all year round.

14:26 Emily: Well, yeah, I’m glad you mentioned seasonality. So how does that work there? Is your actual money you spend weekly on food, higher in certain seasons and then lower in others and how do you handle that?

14:39 Jane: I think it’s certainly lower in high harvest. We do a little bit of bartering as well. So among neighbors, friends and family, if I’ve got a glut of rhubarb, I’ll happily swap it with a neighbor for some green beans if mine haven’t been very good this year. And the wonderful thing about the barter economy, of course, is you can’t be taxed for it. But yeah, our fresh fruit fruit, veg, and salad bills are a lot cheaper in the summer than they are the winter. But as I said, I have three freezes and as harvest time approaches, everything has to be finished from last year, so we can start fresh and really stock them up.

15:31 Emily: Do you do any other food preservation, like canning or anything like that?

15:35 Jane: We are practicing. I don’t think we’ve quite cracked it yet and I’m very fortunate in that I have a very — they live a ways away but I have a very efficient mother and I’m not very good at things like jams and jellies, so I will turn up with the fruit, the sugar, the pan, and the jars and she will give me back the jam and the chutneys. I am very lucky from that point of view. I think the big thing with going self-sufficient — gardening, cooking — is you never stop learning. I think that’s maybe that’s one of the reasons why I love it so much. At the moment, I could honestly say I’m really good at making fruit syrups to go on ice cream, but my jam never sets, but next year I might crack it. I’m going to keep trying.

16:22 Emily: I liked that attitude as well.

Commercial

16:25 Emily: Emily here for a brief interlude. Through my business, I provide seminars and webinars on personal finance for graduate students, postdocs and other early career PhDs, for universities, institutes and conferences, associations, etc. I offer seminars that cover a wide range of personal finance topics and others that take a deep dive into the financial topics that matter most to PhDs like taxes, investing, career transitions and frugality. If you’re interested in having me speak to your group or recommending me to a potential host, but you can find more information and ways to contact me at PFforPhDs.com/speaking, that’s P F F O R P H D S.com/speaking. Now back to the interview.

Long Term Plan for Food Self-Sufficiency

17:14 Emily: So you mentioned that you have a ten year plan and that you’re seven years into it, I was just wondering how you have managed to make that plan, and to plan for that kind of long term time period? And you said at the end of it you want to be nearly self sufficient, but what’s changing between now and then?

17:36 Jane: I think part of it is about getting the boys as independent as they can be. The more independent they are, the more time I have to spend on the garden. So the reason why I say seven years of a ten year plan, originally it was a five year plan. We bought this house seven years ago, August coming, and it was a very different house to how it is now. And at the time we had a little bit of savings. So what do you do when you find the perfect house? You rip it to shreds and reconfigure it. The first two and a half years were about making the house how we wanted it. What is now the boy’s apartment had been the office of the previous owners. So that was a big part of it. We knew for the first two and a half to three years that the garden would be on the back burner and we really weren’t self sufficient then, but it was always part of the dream. Then, we were on track and we had a really bad year. We lost my mother in law. Ruki came to live with us having been in a very desperate house situation. He’s another grandson. He’s the one who we have to buy most of the food for. Also, another of our grandsons was murdered. It was a hell of a year and it was also the year I started my PhD, and that’s when your relationship with the university becomes really important because several times they offered me an interruption and it took me quite a lot to persuade them that actually, doing my PhD was my solace and what was actually keeping us going because it was the one part of my life that wasn’t wrapped up in all this chaos. That, and doing a bit of gardening, so that’s one of the things that slowed well.

19:46 Jane: I think we’ve always wanted to go self sufficient and be as independent as we can. I think the plan has developed and I think any plan that doesn’t develop and isn’t organic is just a document. Ours is a document, it’s on pieces of paper and backs of envelopes, but it is a working document. Every few months we’ll go out in the garden, we’ll say, “You know what, that crop isn’t growing there on the plan of our garden, next year we’re going to grow it in raised bed — they’re very originally titled raised bed one, two, and three. It’s not growing in raised bed one, let’s try it in three next year or it’s not growing under the cherry tree. It’s too much shade. Let’s try it next to coop where there’s full sun next year.” And so I think one of the big things, whether you’re planning a business or anything that you’re planning to develop yourself, you have to keep revisiting that plan. And I’m hoping it’s not going to turn into a 12 year plan or a 14 year plan. I’m hoping that by 10 years the garden will be fully productive and every year it will just be about giving it that first seasonal weed and getting the crops in, or indeed, not even having a seasonal weed because it’s productive 365 days of the year. My big dream this year is having spuds I’ve grown myself for Christmas dinner.

21:12 Emily: How much time are you devoting to it?

21:21 Jane: Well, an ideal day for me looks like getting up around seven, being in the garden by eight. This is obviously if it’s not throwing it down. Doing a couple of hours and if Joyce is free to come with me too, so much the better. And then spending the rest of the day either studying or earning money. In an ideal world, I literally do that seven days a week. When you have a portfolio career like us, there’s no such thing as a working week. Every day has the potential to be a day off or a day of work. That’s why we also try and only do things that we love because then it never feels like hard work. You might be exhausted at the end of a day of heavy digging or of working very hard with students who nearly got what you’re trying to get across them, but they’re not quite there, but Joyce says if it doesn’t move, touch and inspire you, you can do without it in your life.

22:29 Emily: Yeah, I love that. And I relate to it very much, as well, as a self employed person. It never stops, but if you’ve chosen what you love to do, then that’s great, because it never stops. It sounds like you’re trying to have, maybe not work-life balance in the sense of hard weeks versus weekends, but just the daily “I’m doing what I love, I’m doing what’s rejuvenating, what’s refreshing” right away after you get up and then you can tackle the rest of the day.

22:56 Jane: Yeah. And I think particularly for trying to create a balance between study or an external job and growing even some of your own fruit and veg — lots of people go to the gym first thing in the morning, I go and garden. And because I have to put the chickens to bed, they don’t have their own little beds, I wish they did, I’m also out in the garden probably for the last 20 minutes before I go to bed, or before I start getting ready for bed. That starting and ending the day, even if it’s just time to have a walk round and see where I’m at, really helps set my mind up. Especially with one of my part time jobs, it’s all a bit stressful at the moment. Just keep it in perspective sometimes. Actually, just don’t do anything for a day or two, wait, see what develops, and the garden could really give you that message.

23:54 Emily: Yeah. Thank you for sharing that with us.

Frugal Food Recipes

23:57 Emily: I asked you to prepare to tell us a few different recipes that you like that are both inexpensive, and you mentioned earlier that you are great with seasoning, so I want to hear how you’re doing with that because I am not so good with seasoning the food that I create. What are some of your favorite low cost recipes?

24:13 Jane: Okay, so really simply, you asked me t0 think about each meal of the day. Nine times out of ten, we’ll have — okay, mandatory translation — porridge or oatmeal for breakfast. So this time of the year, that might be in the form of overnight oats or Bircher where I’ve taken the fruit, we’ve grown ourselves. Yesterday we had our own strawberries. We have a microbiotic drinks that we buy, one of the few things I will never be able to replace, called Actimel. So it would be, oats, this microbiotic drink, and the strawberries. Goes in the fridge the night before and just get it out the fridge next day.

25:03 Jane: Lunch. Our favorite is always some kind of salad, which at the moment is very much from the garden. We are also quite fortunate that one of the boys works part-time at a local salad packing factory and anything that they’ve decided is not appropriate to sell, they’re allowed to bring home to supplement their wages, and he’s not a salad boy, so he passes it all onto us. So yeah, we have a lot of salad, often, as I say Joyce is vegetarian, with a boiled egg or with a little bit of grated cheese.

25:40 Emily: And then what about a dinner meal?

25:43 Jane: Okay, so a a dinner meal. I’m a big fan of, as I said, lentils and pulses, and also, soya mince. But supplementing it with as much fresh fruit and vegetables as in season as I can. I’ve almost got what I would refer to as a soya mince base that I can then get a tub out of the freezer. That’s what I’m going to do tonight. Tthen I add to it to turn into, so it’s a bit like, again, post-war Britain or post-war anywhere really. You would often have the stew on the stove that you added to every day. My absolute classic one is the equivalent of a can of tomatoes, half cup of lentil, any lentil, normally red in this house, an ounce per person of soya mince and whatever small vegetable, for example peas, sweet corn, mushrooms, onions, peppers, that you’ve got available, chopped up, really small. I make a vat of it in the slow cooker, and then I will portion that down. And then today we want something akin to Shepherd’s pie or cottage pie, so I will take out enough for the two of us I’ll add more vegetables that probably need using up, yet more mushrooms, yet more whatever. And we’ve got some potatoes that need using up, so I’ll put a top on it, but then next week I might get out the same base add some red kidney beans and some chilies. I’ve even managed to dry and caramelize my own chilies now. And that will be chili. Joyce’s mom was always teased because she could take mince, add different flavorings and turn it into anything. But actually if you’re imaginative, especially if you’ve got access to fresh herbs in the garden — right now my rosemary bush isn’t doing very well at the moment and we grow rosemary at university, so every time I’m on a break at uni, I go around and pick some rosemary from the university garden. And I’ll bring it home and dry it. I make rosemary biscuits.

Jane: And really if you’ve got those core mixes that you can cook very quickly and have available — we do a lot of batch cooking — then it being a good cook doesn’t have to be standing in front of the stove for another two hours when you finished your day’s work. It also doesn’t have to be having things sent to you in a box with a recipe card. When you said to me, what’s some classic recipes, it’s actually really hard for me because I am very much a “this is what I’ve got available” type of cook. How much have I got? Chuck it in! My boy Jason, the eldest, he says, you know you’re a good cook when you can open the fridge. Go damn, there’s nothing there. I know what I can make from that!

28:59 Emily: Yeah, very good point. I’m really, really glad that what you shared with us basically is what you’re eating on a daily basis. You have patterns in what you eat every day, and I like that because, of what you said. When you have more or less the same mix of things available or at least things that you can sub out, like this is going to work or that is going to work, depending on the time of year, you can be really efficient with using up everything you have. And it doesn’t take a lot of mental energy to figure out what you’re going to eat every day because it’s more or less a variation, it’s the same pattern.

29:36 Jane: It’s also, both budget-wise and health-wise — I mean I’m not exactly wasting away here and I’m trying to lose a few pounds –if you plan it will become sort of easy. Normally, Friday is shopping day for us. The boys have to be taken to the shop because neither of them have passed their driving license test yet. On a Thursday evening, while Joyce is watching the news, because I know everybody should be interested in current affairs, but I’m not, I will write the menu for the following week and then every day I will check, so I’ve got out what I need.

Tips for Starting Your Own Garden

30:16 Emily: As we conclude, we’ve talked a lot about like cooking tips, which I think is awesome, but do you have any tips for let’s say another PhD student or busy person, busy PhD, who’s interested in maybe dipping their toe into gardening? Not doing the full ten year plan that you have, but where would you get started? Maybe even for someone who just could do container gardening for example?

20:41 Jane: People would say start with the simple things, like potatoes and tomatoes. I would say yes, they are great things to start with, but don’t just grow things because they’re easy. Grow things because you like them. Okay. If all you’ve got is a window sill and you like spices, grow ginger and garlic. You can grow ginger from just planting a knob of the little head of ginger you buy from the supermarket. And if you’re patient and you water it, well, it will grow. I suppose my big thing for gardening is, as with everything that we try to live by, only do the bits you love or start with the bits you love until you get the bug.

31:38 Emily: Thank you for that suggestion. I don’t do any growing of my own food or anything right now. I live in an apartment so it’s inherently challenging, but I do love garlic and so I really liked the idea of having a little container in the window sill and having fresh garlic because I don’t really buy fresh garlic right now even though I love using it. It’s that you just use a little bit at a time. So, thank you for that suggestion.

Living a Frugal, Yet Enjoyable Life

32:00 Emily: Anything else you’d like to add before we sign off?

32:04 Jane: I think I’d go back to what I said earlier which is that I was a very serious person before I met my wife. I’m very lucky in that she will always see my funny side. Financial balance is tricky. If you treat it as a challenge that it’s almost certain that you’re going to overcome, and therefore it becomes a bit of a game, then it all becomes a lot more fun. And why are we here if not to be enjoyed and enjoyable?

32:43 Emily: Yeah, I do like that shift, because really, if you’re living on, let’s say a fixed, fairly low income, like you said, there’s certain challenges or certain realities to that, but your attitude towards it goes so far to make it bearable, enjoyable, horrible, whichever way. It can really go a lot of different directions just depending on how you approach it.

33:10 Jane: And however busy you are and however passionate you are about your studies, because we are after all dealing with PhD students or people who are maybe doing a postdoc even, try and put something aside for another passion, whether that’s playing the guitar or walking your neighbor’s dog or whatever. Anything you do that you’re passionate about, will benefit the PhD as well.

33:43 Emily: Thank you for adding that. I think PhDs can, some of them can get caught in this trap of 100% of my effort has to go towards my studies. And as you said, having some balance is good for you. It’s good for your work. You can’t be so 100% into that. It’s not healthy.

34:02 Jane: I sometimes get accused of telling people to abandon their responsibilities and that’s not true. I have very high sense of duty, but actually, if we don’t love it, especially if we are serving somebody else like helping to try and bring up the boys or doing some charity stuff, if we don’t love it, we’re not blessing the people we’re serving. So the more we love what we do, the more we’re not only blessing ourselves, but we’re blessing well the people around us. And I try to live like that. It’s not always easy because I’m not a naturally positive person, but I’m really lucky in that I have a wife, and who particularly around the boys, who is almost always positive. And you know, if you’re not surrounded by positive people and you need that positive energy, go and find somebody who is.

35:04 Emily: Yeah, thank you for that. Can you share with us your Twitter handle or where else people might find you so that they can get some doses of that.

35:12 Jane: So my personal one is, I’ll just spell out, is at J A N E, capital C, O, capital S, E. So @JaneCoSe and our business one is @CoomberSewell. But I have said the business one is slightly neglected because I’m so busy trying to finish this PhD at the moment.

35:32 Emily: Okay. Well, thank you for sharing that with us and thank you so much for joining me today.

35:36 Jane: Thank you very much for inviting me. It’s been lovely.

Outtro

35:39 Emily: Listeners. Thank you so much for joining me for this episode. PFforPhDs.com/podcast is the hub for the Personal Finance for PhDs podcast. There you can find links to all the episode’s show notes, a form to volunteer to be interviewed, and a way to join the mailing list. I’d love for you to check it out and get more involved. If you want to support the show and my business, please go to PFforPhDs.com/helpout. There are plenty of ways to sell without laying out any of your own money. See you in the next episode, and remember, you don’t have to have a PhD to succeed with personal finance, but it doesn’t hurt. The music is Stages of Awakening by Poddington Bear from the free music archives and it’s shared under CC by NC.

Give Yourself a Raise: Inexpensive Entertainment on or Near Campus

July 30, 2018 by Emily Leave a Comment

With respect to entertainment and socializing, graduate students are facing a bit of a catch-22: their university affiliation affords them tons of opportunities for free and subsidized entertainment, yet they often think they are too busy to take advantage. However, all work and no play makes for a burned-out PhD student. When you do manage to escape from the lab or library, there are numerous ways to have fun without straining your wallet. When you plan a night out with your peers or want to see a show, check on your free or subsidized options through your university before paying full price.

A version of this post was originally published on GradHacker.

Low-Cost On-Campus Entertainment Ideas

University, school, and department social events

From happy hours to dances to sponsored outings, universities put on tons of free events year-round for students, anywhere from once per year to as frequently as once per week. Your graduate student government is probably the best place to start looking for sponsored activities and opportunities to socialize with your peers. The graduate student government at my alma mater hosted happy hours about once per month, paid for students to go bowling and to minor league baseball games, and hosted trivia nights and ice cream socials. Other student organization may sponsor similar nights out to bars or local attractions such as museums and planetariums.

Spectator sports

I have to admit that I was not a fan of any college sports until I got to graduate school, but I found my alma mater’s basketball culture irresistible. Grad students who enjoy watching football, basketball, or many other sports will be able to attend events for free or at a highly subsidized rate. Or if watching sports isn’t your thing, maybe tailgating is!

Intramural sports

Intramural sports are a great combination of entertainment, exercise, and socializing. There are most likely grad student teams competing against each other and undergraduate teams in softball, volleyball, flag football, basketball, etc. Because you are using university facilities, the fees to participate in such teams are typically nominal.

Theater, museums, movies, and concerts

Similar to spectator sports, you can likely attend student theater productions on campus for a very low price. There may be a museum or botanical garden on campus that is free for students. Free or subsidized concerts and movies are also common, though you might not see the newest releases. My alma mater screened both of the PhD Comics movies for free, which were wonderful events designed specifically for graduate students, and also hosted two large free outdoor concerts each spring.

Orientation activities

The start of the school year is a great time to find free entertainment as clubs are recruiting new members. You can keep an eye on club calendars for events that you might enjoy, such as stargazing, games, gardening, hiking, or volunteering.

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Low-Cost Off-Campus Entertainment Ideas

City events

Most cities cultivate a calendar of events for residents and visitors to reference. Over the summer months, these calendars burst with lovely outdoor activities that are often free or inexpensive, such as festivals, concerts, and movies. This can be a great way to stay entertained when the university’s calendar tends to be more dormant. Local bars and coffee shops in college towns also frequently host live performances that draw in a student crowd.

Theater, movies, museums, sporting events

Your graduate student ID almost always works just as well as an undergraduate’s for scoring reduced-price tickets in the community. Many venues such as theaters, sports stadiums, and museums offer discounted rates of entry to students on set days of the week or month or a few times per year. My husband and I held season tickets to the Broadway shows at our local theater for several years on Sundays or Tuesdays, which were the student discount nights.

Movies

You don’t need a subscription to Netflix, Hulu, or Amazon Prime to enjoy watching movies in your home. Your university and local public library should have an excellent selection of titles that you can check out for free.

Do-It-Yourself Entertainment Ideas

Social gatherings

One of the best aspects of grad school is the built-in social network it gives you within your school or program. Parties can be easily planned alone or with a few other hosts in homes, at pools, in bars or restaurants, or in parks, and designating them as potluck, Dutch, or BYOB means that no one is shouldering the cost alone.

Watch parties

One of my favorite aspects of grad student life was getting together with other basketball fans to watch our team play away games on TV. We even had an informal arrangement with another couple that we would host watch parties for all the games that were broadcast over the air while they would host for all the games shown on cable (removing the primary argument for us to keep paying for cable). You can arrange watch parties at home and sometimes at bars for whatever kind of entertainment you enjoy – sports, popular TV shows, movies – as long as you know a few other people with that common interest.

How do you keep yourself entertained and socialize on campus and in your city without busting your budget? How have you used your student status to get discounts on entertainment?

How to Embrace the Frugal Life

July 2, 2018 by Emily 1 Comment

Frugality is an unavoidable companion throughout PhD training due to our limited incomes. For those of us who are not naturally frugal (I confess!), it might be quite an unpleasant companion initially, one you constantly struggle with and attempt to escape. This post details six strategies to help us change our attitude toward frugality and instead welcome and embrace it. Use these strategies to eliminate pain and discomfort from your practice of frugality.

A version of this article originally appeared on GradHacker.

1) Find Your Bigger “Why.”

Sacrifice, by definition, is not fun. The key to embracing frugality rather than tolerating it is in identifying your motivation for practicing it. What life values is your frugality helping you fulfill? What are you able to do with the money that you free up through practicing frugality?

Personally, I wanted to handle my money responsibly. Being responsible is very important to me (eldest child much?), and when I started grad school that translated into living within my means, being financially independent from my parents, and starting to save for retirement. I learned to practice frugality in each of my budget categories, and it was satisfying because I believed that in doing so I was becoming more responsible. Money that I no longer spend on my everyday living expenses could be put into savings.

A couple years into grad school, I realized that traveling to see family and friends had also become very important to me. Finding a new way to be frugal in my monthly budget meant that more money was freed up to be added to my travel savings account. Making a sacrifice like canceling cable or ceasing eating out for convenience was made easier because I knew that the money would directly be put toward travel.

2) Widen Your Exposure to Frugal Strategies.

Not every frugal strategy you come across is going to work for your life; you can’t expect to happen upon a new frugal idea once every few months and implement 100 percent of them to fantastic success in your budget. Instead, you should expose yourself to lots of suggestions, knowing that you might only pick up on and start practicing a small fraction of them. In fact, you might even reject a frugal tip the first time you hear it, but cycle back around to trying it out a few months or years later when something in your circumstances or disposition has changed.

3) Keep a Lid on Your Large, Fixed Expenses.

When students start practicing frugality, they usually first turn to areas such as their food spending (a variable expense). However, the most effective and least onerous area of your budget in which to practice frugality is your large, fixed expenses. When you make a frugal choice in your large, fixed expenses, you lock in a rate that works well for your overall budget, meaning that there is less need to frugalize your remaining variable expenses, which require more willpower.

Your large, fixed expenses will almost certainly include your rent/mortgage and car payment (if you have one), but might also include your insurance premiums, certain utilities, childcare, etc. Finding and moving to an inexpensive home or shopping for and buying an inexpensive car is not easy, but it is a one-time decision that will pay off every single month in perpetuity.

4) Focus on Habit Creation in One Area at a Time.

The next best thing after reducing a fixed expense is to create a habit that reduces a variable expense. It’s very taxing to continually have to force yourself to practice frugality in a certain area, but once the practice becomes a habit, you do it effortlessly. So when you try out a new frugal tip, give it some time – a few weeks, perhaps – before deciding whether you’ll stick with it or not. The practice should become easier and easier as the habit becomes ingrained. Over time, you’ll also figure out how to best fit the frugal tip into your life; this might not be obvious the first time or two you try it, so don’t give up too quickly.

It’s not a great idea to try to frugalize every area of your spending simultaneously. It will take a lot of effort to remember all the new frugal strategies you have in play, and it will be exhausting and possibly time-consuming to take on so much at once. Instead, focus on creating one new frugal habit at a time before moving on to the next one.

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5) Experiment.

I think we’re sometimes reluctant to try a new frugal strategy because we can’t imagine practicing it indefinitely. But you don’t have to make a binding commitment to every frugal tip you try out.

I like to think of trying out a new frugal tip as a 30-day experiment. If you have been tracking your spending, you know how much you spent in the relevant budget category before implementing the tip (your control). Then, commit to practicing the strategy for just 30 days, noting how much less money you spend and how onerous (or not) you found the strategy. At the end of the month, evaluate whether the cost savings were worth the effort expended to decide whether to continue with the strategy.

6) Talk Openly with Your Peers about Frugality.

I recommend that you talk with your peers about money, specifically about your frugal aspirations.

First, this reveals to your peers that you are money-conscious and not likely to be a big spender. Frankly, this will probably come as a relief to most of your peers who are on just as tight a budget as you are. It helps to set the expectation in your social circle that entertainment and socializing will be accomplished without a large price tag.

Second, your classmates are going to be your best source of frugal tips, even better than the frugal wizards you can find online. This is because they have intimate knowledge of your university, your city, and your salary range. The first time I facilitated my workshop, Hack Your Budget, I was pleasantly surprised at the large number of frugal tips the participants shared with one another that were specific to their university and city – down to at what time and in what building a not-overtly-advertised pop-up discounted produce market operated. There was no way that an outsider like me could have generated that volume of frugal suggestions that were perfectly suited for that audience; it had to be crowd-sourced from a group of graduate students.

The core purpose of frugality is to minimize your monetary expenditures in areas that matter less to you so that you can redirect your money toward areas that matter more. Therefore, the areas of your spending that you try to frugalize (and how you use your money instead) is unique to you. It takes time and effort to develop that frugal fingerprint, but the end result should not feel difficult or uncomfortable.

Heading to a Conference? Tack on a Vacation, Too.

May 28, 2018 by Emily Leave a Comment

The opportunity for travel is one of academia’s most attractive perks. In just about any field, you can attend conferences and establish collaborations with far-flung colleagues. Certain fields also provide opportunities for travel through field work or archive visits.

A version of this article first appeared on GradHacker.

But what’s the fun in traveling to a new city or country if you only work while you’re there? It’s natural to want to combine personal activities with the professional duties that are the primary motivation for the trip. I recently surveyed (former) grad students to find out how they combined personal travel pursuits with professional travel opportunities.

Adding Personal Activities to Conference Travel Is Popular

Nearly all of the respondents to my survey shared experiences of adding on personal travel to conferences.

The easiest and lowest-stakes way to accomplish this is to spend the time you’re already not at the conference, such as the evenings, however you like. Grad students reported sightseeing, attending cultural events, sampling the local cuisine, hiking, and visiting friends or family during their personal time. Ron from Duke University suggested maximizing your time: “Use the “extra” time you have – evenings out for dinner and in the city, free time the day before and after the conference if your flight is late.”

The next level up is to add days to your trip that are purely personal time. A student at Yale University who did this frequently advised: “Tack on a couple days either over a weekend or on ‘going and coming’ days to hang out.”

Jenn from Duke University attended an American Chemical Society meeting in Puerto Rico. She vacationed on the island for four days before the meeting started, timing it so that she only missed two workdays. This was a unique travel opportunity for her, as most of her other travel during grad school was obligation travel. “This was the only trip I took where I felt it was a true/real vacation (ironic that it was for a work conference). I took a trip for me to do something I loved, in an exotic location. I still talk about it to this day 8 years later. I would 100% do it again.”

It’s also possible to make it a family vacation! While at the University of Michigan, Katy Peplin (Katy Peplin Coaching) visited the Scottish Highlands with her husband before attending a conference in Glasgow. Jennifer Polk (From PhD to Life) spent a week in a villa in Italy with her parents and friends before traveling to London for a conference while she was at the University of Toronto. Mariana from the University of Brasília typically spends one month of each summer in North America vacating and attending an annual association meeting with her fiancé. They even scheduled their wedding and honeymoon to coincide with one of these trips!

Conference Selection Based on Location

Some students took their personal travel desires into consideration when applying to conferences. Diane Burgess from Simon Fraser University advised: “Give some thought to picking conferences that will combine excellent networking opportunities with the chance to travel. I try to select conferences that are in cities I’d like to visit.” Alex from Duke University concurred: “Go to legit conferences that have academic value, but in places where you can also enjoy the outside stuff. It’s usually easy to do both.”

Who Pays?

Unsurprisingly, the personal aspects of these trips were only subsidized to the degree that they overlapped with the professional itinerary and available funding. Some students paid for their professional travel entirely out of pocket, but most survey respondents received partial or full funding for the professional aspects of the travel. Extra nights of lodging, personal activities and their corresponding local transportation, meals on bonus days, and airfare for family members were always paid for by the students.

Lauren wrote, “Conferences were a great opportunity to explore new cities, and taking a few days prior to or following the conference on my own dime was totally possible. Use conference funds for the conference, and self-fund personal travel surrounding it.”

A student from UC Davis suggested ways to stretch the conference funding: “Find flights on different days that are cheaper or equal price to the flight you would normally take so that the air travel is completely covered, minimize spending during professional events, and take advantage of any provided meals so that you can use your per diem to cover meals on the extra days you are traveling.”

Should You Ask for Permission to Add on Personal Travel?

The majority of the grad students who responded to the survey did not explicitly ask for permission to add personal travel on to their professional travel. A few told their advisors that they would be taking some additional time away from work, and a couple cleared their requests for staying extra time with the person who paid for their travel. However, the advice given by some of these grad students was to just be upfront with your advisor about your plans. A student at UC Davis who visited San Diego in conjunction with a conference wrote, “It’s pretty expected to do personal travel; it’s a not a big deal to ask about.” Ron from Duke University added, “The structure of the events and hints from coworkers made it clear that I should enjoy some sightseeing.”

Beyond Conferences

Conferences are not the only professional travel opportunities that can be combined with vacation. A student at Miami University travel to Peru and Thailand for 10-day field expeditions, after which she took two weeks of vacation. She hiked to Machu Picchu, went birding, and scuba dived during these vacations. Kirstin from Baylor University traveled to Israel for excavations, adding on time to visit family and friends.

Vacationing Is Self-Care

Taking vacations during graduate school is challenging but necessary for basic self-care. Mariana from the University of Brasília lamented that “it’s virtually impossible to take vacations when you’re a grad student.” Combining vacations with personal travel rejuvenates students for a fraction of the money and time that might otherwise be spent.

A student from UMass Amherst wrote, “Adding personal travel gives you the opportunity to unwind before/after trip. Often nice way to take a break/reward oneself after a big professional accomplishment since our research/writing commitments can be so demanding at times and it can be hard to prioritize celebrating oneself.”

“Grad school is grueling, find some vacation time when you can,” implored Nicole from the University of Kansas.

Don’t Miss Out on this Opportunity

Professional travel to conferences or for research also presents an opportunity to recharge, experience something new, and visit friends and family. None of the participants in my survey reported any fallout from combining professional and personal travel, and many exhorted other grad students to follow suit. You can determine whether it’s better to leave your personal travel and activities unspoken or to ask for explicit permission, for example if you are extending your trip, as you know your advisor and field best. Piggybacking personal travel onto professional travel is a fantastic way to vacate while spending less time and money than you otherwise might. Don’t forgo this fantastic perk of academic research!

Give Yourself a Raise: Prepare Your Own Food Even with a Busy Schedule

April 30, 2018 by Emily 3 Comments

Grad students and postdocs typically spend a significant portion of their income on groceries and restaurant food; these budget categories are often targeted by trainees who want to cut back on their spending in favor of reaching other financial goals. Forming new habits around cooking and eating is challenging but certainly not impossible, even for busy researchers.

A version of this article was originally published on GradHacker.

If you are looking to “give yourself a raise” by reducing your spending on food, the go-to suggestions are to:

Reduce the number of meals you eat in restaurants or as take-out.
Prepare food from base rather than pre-processed ingredients; shop the perimeter of the grocery store.
Buy food in season.
Don’t waste food.
Buy in bulk.
Plan your menus.
Stick to your shopping list.
Patronize alternative food retailers.

Sometimes trainees justify their high food spending by citing long hours on campus and variable schedules. They tell themselves they don’t have time to plan, shop, or cook or they can’t commit to being home by dinnertime. They are often inexperienced in the kitchen, which means they rarely cook or are slow when they do.

Early on in my grad school career, I fell into some of these high spending patterns. I ate out with classmates because I wanted to bond with my peers. I wasn’t very capable in the kitchen, subsisting largely on sandwiches, fruit, salads, and canned goods. When I did cook, I picked rather involved recipes from cookbooks with several ingredients I wouldn’t use again, and making each meal took a large investment of time. I often stayed late on campus, and I ate far too many meals at Panda Express because I hadn’t planned ahead.

Over the course of my grad school career, I slowly improved both my time management and food preparation skills to the point that I was able to reduce the amount of money I spent on food while still feeling satisfied with what and with whom I was eating. My health also improved in parallel with my nutrition.

Sometimes the stumbling block in our efforts to reduce our spending is not that we don’t know how to spend less but rather that we don’t understand how to adjust our lifestyles to meet our new goals. The remainder of this post will not focus on how to spend less money, but how to make typical strategies for spending less money on food more palatable to a grad student or postdoc.

Think ‘Food Assembly’ or ‘Food Preparation’ Rather than ‘Cooking’

Novices in the kitchen may be intimidated out of preparing much of their own meals because they don’t know how to replicate, especially in a time-efficient fashion, the meals they are accustomed to eating in their parents’ homes, dining halls, or restaurants. But feeding yourself doesn’t have to involve skilled or elaborate cooking; you can reframe it as food assembly or food preparation.

Identify a few simple (components of) meals that you like that have only a single or a small number of ingredients and may or may not involve ‘cooking.’ You’re the only one you need to please with your meal, so don’t worry about whether it would be worthy to bring to a potluck.

Some of my favorite meals during grad school that involved little to no cooking were spinach salads loaded with vegetables and hardboiled eggs or ham, curry tuna salad paired with fruit, tuna mashed with avocado, a taco bowl, and a bunless cheeseburger with steamed broccoli.

Get into a Groove

Repetition is an amazing time-saver when it comes to eating out of your own kitchen. You don’t have to master every cooking technique out there; you just have to become competent at preparing a small number of meals that you like. Rotate through each meal in your wheelhouse at whatever frequency you need to keep from getting bored; add in new foods and techniques slowly so you don’t become overwhelmed.

Some personalities are more amenable to this strategy than others. My husband has eaten virtually the same breakfast and lunch nearly every weekday for years, and before we were married he only ever cooked a handful of different dinners; this amount of variety is satisfying to him and certainly has cost him very little in terms of time and money. Disabusing myself of the idea that I needed (or wanted) a different meal every day of the week was one of my big breakthroughs in committing to preparing my own food while pursuing my PhD.

Establishing patterns in your weekly or monthly meals also makes grocery shopping much easier; you don’t have to spend much time making a list or running to the store for forgotten items.

Acknowledge Your True Schedule

I didn’t have many peers in graduate school who seemed to keep a fixed work schedule, and I don’t remember any non-parents doing so. On top of the large number of hours many researchers put in each week, the nature of research often demands time flexibility. I frequently found myself staying on campus well past what my body told me was dinner hour to finish up labwork, meet up with classmates for a study session, or knock out some administrative tasks.

Early on in grad school, I didn’t plan ahead for these evening workday extensions; while I was quite consistent in bringing lunch to campus daily, I was ‘forced’ to buy dinner on campus if I wanted to stay late. Once I acknowledged that I would be eating dinner on campus from time to time, even if I didn’t know exactly on which days of the week that would occur, I started to plan for it. I prepared a few refrigerator-stable, microwavable, single-serving meals each week to keep in my office for the late nights, replenishing my supply as needed.

My favorite microwavable dinners to keep on campus were chili, split pea soup, flaxseed meal pizza, Mexican lasagna, and pasta with sauce. Full meals aren’t even needed in many cases to help you resist the convenience food available on campus; there’s really no reason to not keep some snacks around to tide you over. Easy room-temperature or refrigerator snacks to keep in your office are instant oatmeal, nuts or nut butters, yogurt, hardboiled eggs, cheese, raw vegetables, and fruit.

Don’t Allow Yourself to Get Too Hungry

‘Never go to the grocery store hungry’ is great advice; hunger can sap our willpower to stick with our eating plan, causing us to overbuy expensive, unhealthy, or unnecessary food. As a graduate student working sometimes long and late hours, I realized that allowing myself to become quite hungry caused me to make poor eating choices on campus and at home in addition to at the grocery store. It’s pretty difficult to arrive home hungry and take the time needed to prepare a meal, especially for a slow cook.

I started flipping my schedule around; nearly every weekday evening, I ate a pre-prepared dinner (or snack) right when I arrived home, and then cooked subsequent days’ meals later in the evening when my hunger was already satisfied. An alternative is to do as much food preparation as possible in advance (washing, chopping, saucing, etc.) so that finishing your meal when you arrive home takes a minimal amount of time.

Batch Cook

Acquiring a slow cooker halfway through grad school absolutely revolutionized how I prepared food; it was my introduction to batch cooking. Batch cooking is preparing multiple meals at once to freeze or refrigerate until they are consumed. Slow cookers are not the only way to batch cook, but they are an incredible tool for preparing large quantities of food at once with relatively little active work or skill needed. Batch cooking usually doesn’t take any or much more time than preparing a single meal, so it’s perfect for a busy trainee. A single person can prepare a meal of 4 or 8 servings and eat for a week off that one-time effort!

Socialize Economically

The connections you make in graduate school are very important for your career; I would not suggest that you skip chances to engage socially with your peers simply because you are trying to spend less money on food. You can, however, often socialize in a manner that limits the damage to your budget. For example:

Say ‘yes’ to free food and drink on campus
Meet up with friends for lunch on campus instead of off-campus so you can brown-bag it
Order judiciously in restaurants and bars
Encourage low-cost gatherings, such as house parties or attending free events
Find common interest groups that meet between mealtimes

Changing your eating habits is certainly not easy. However, by overcoming the challenges to eating out of your own kitchen while you are still a student or postdoc, you can effectively give yourself a raise both during your training and throughout the rest of your life.

How have you kept your food spending low as a graduate student or postdoc?

Frugality

Links Mentioned in This Episode

Teaser

Introduction

Will You Please Introduce Yourself Further?

Cooking Habits Before Meal Prepping

Getting Started With Meal Prepping

Meal Prep Routine

Commercial

Meal Prep Recipe Ideas

Saving Money Through Meal Prepping

Other Benefits of Meal Prepping

Tips To Get Started With Meal Prepping

Meal Prepping During Life Transitions

Outtro

Links Mentioned in This Episode

Teaser

Introduction

Will You Please Introduce Yourself Further?

Food Spending and Starting on the Path to Self-Sufficiency

Commercial

Long Term Plan for Food Self-Sufficiency

Frugal Food Recipes

Tips for Starting Your Own Garden

Living a Frugal, Yet Enjoyable Life

Outtro

Low-Cost On-Campus Entertainment Ideas

University, school, and department social events

Spectator sports

Intramural sports

Theater, museums, movies, and concerts

Orientation activities

Join the Mailing List to Download Frugal Tips for PhDs-in-Training

Low-Cost Off-Campus Entertainment Ideas

City events

Theater, movies, museums, sporting events

Movies

Do-It-Yourself Entertainment Ideas

Social gatherings

Watch parties

1) Find Your Bigger “Why.”

2) Widen Your Exposure to Frugal Strategies.

3) Keep a Lid on Your Large, Fixed Expenses.

4) Focus on Habit Creation in One Area at a Time.

Join the Mailing List to Download Frugal Tips for PhDs-in-Training

5) Experiment.

6) Talk Openly with Your Peers about Frugality.

Adding Personal Activities to Conference Travel Is Popular

Conference Selection Based on Location

Who Pays?

Should You Ask for Permission to Add on Personal Travel?

Beyond Conferences

Vacationing Is Self-Care

Don’t Miss Out on this Opportunity

Think ‘Food Assembly’ or ‘Food Preparation’ Rather than ‘Cooking’

Get into a Groove

Acknowledge Your True Schedule

Don’t Allow Yourself to Get Too Hungry

Batch Cook

Socialize Economically

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