Our Grandparents Survived the Great Depression — We’ll Survive This Shutdown Too

Because we’ve been here before — and we know how to do this.

A Season of Uncertainty

Here we are again, family — standing in another moment that feels shaky under our feet.
The federal government officially shut down at 12:01 a.m. on October 1, 2025, after Congress failed to pass new funding legislation.

Now, as the shutdown enters its fifth week, programs like SNAP (formerly food stamps) are facing serious funding shortfalls — meaning millions of families could see delays or interruptions in their grocery benefits this November.

For many, that’s not just “news.” That’s food on the table, kids’ bellies full, peace of mind at the grocery store.

It’s okay to feel frustrated, tired, or scared. But I want you to remember this: we’ve weathered storms before — and we’ll weather this one too. The same strength that helped our grandparents stretch a dollar and turn scraps into soul food still lives in us.

What’s Happening Right Now

As of late October, there’s still no deal to reopen the government. Essential services continue to run, but many programs are paused or underfunded — and SNAP, WIC, and school meal programs are among the most vulnerable.

This isn’t just about policy; it’s about people. It’s about our families, our neighbors, and the small moments that make up daily life.

So let’s talk about how we take care of ourselves and each other through this.

Lessons from the Pandemic

When COVID hit, we had to learn new ways to survive — not just physically, but mentally and emotionally. Chanowk and I co-wrote a blog back then called “Homesteading Your Way Through Coronavirus Without Going Insane.”

It wasn’t about panic or perfection. It was about grace, resourcefulness, and remembering our roots. Back in the day, many of us learned how to bake bread, grow herbs on windowsills, check on our neighbors, and find peace in simple things.

Those lessons weren’t just for the pandemic. They were reminders of what community care and resilience look like — and we need that reminder again today.

Stretching What You Have

When times get tight, strategy is survival. Here are a few ways to stretch your meals and make the most of what’s in your pantry:

1. Take Inventory:
Before you head to the store, pause and take a good look at what’s already in your pantry, freezer, and fridge. You might be surprised by what’s hiding behind those jars and bags — enough to build a few meals you didn’t even realize you had. This is also a great time to clear out expired items, organize your shelves, and make space for the foods that will truly serve you in the weeks ahead.

2. Cook Once, Eat Twice:
Make meals that roll into the next day — like roasted chicken one night, then chicken and rice soup the next. Leftovers are tomorrow’s blessing.

3. Shop Smart:
Buy store brands, bulk dry beans, and staples like rice, oats, and flour. Visit your local farmers’ market near closing time — many vendors will lower prices to move more produce instead of taking it back to their farms.

4. Preserve and Plan:
Freeze greens, can tomatoes, make broth from veggie scraps, and dehydrate herbs. A little effort now saves a lot later.

5. Grow Something Small:
Even one pot of collards, kale, or parsley by the window makes a difference. It’s more than food — it’s hope you can touch.

EBT, Seeds, and Growing Your Own Food

Here’s something many people don’t realize: you can use your EBT or SNAP benefits to buy seeds and edible plants.

That means you can purchase collard starts, kale seedlings, herb plants, or seed packets — anything that will grow into food.

When you plant those seeds, you’re not just buying one meal. You’re investing in many meals.

A $3 packet of kale seeds can produce 30–40 pounds of greens over a few months — that’s roughly $120 worth of store-bought greens for the same $3 investment.

Even if you don’t have a big garden, start small. A few pots on the porch or a raised bed in your yard can provide consistent food all winter long. Spinach, kale, chard, garlic, green onions, and cilantro are all cold-hardy crops that thrive in cooler months.

And here’s a bonus tip: many local municipalities and waste management departments offer free compost or mulch to residents. Check your city’s website or call your local landfill or recycling center. Good soil shouldn’t cost a fortune — and often, it doesn’t.

A Little Math on Growing Your Own

Let’s say you plant just three winter crops:

• 1 packet of kale seeds ($3) = 40 lbs of greens

• 1 packet of radish seeds ($2) = 10 lbs of radishes

• 1 packet of collards ($3) = 30 lbs of collards

That’s about 80 pounds of fresh produce for less than $10 — roughly $200–$250 in grocery value depending on local prices.

Add in some free compost from your city and a bit of rainwater or greywater, and you’ve got yourself a backyard (or balcony) food system that keeps producing.

Beyond the savings, there’s another kind of wealth that grows: peace of mind. Planting your own food gets you outside, keeps your hands busy, and puts you back in rhythm with nature. It’s therapy, nourishment, and resilience all in one.

Budget-Friendly Meals Under $10

Here are a few nourishing, low-cost meals that stretch ingredients without sacrificing flavor or comfort:

One-Pot Lentil & Veggie Stew

Ingredients:
1 cup lentils, 2 carrots, 1 onion, 2 cloves garlic, 1 can tomatoes, 1 tsp cumin, 1 tsp curry powder, 1 tsp thyme, 1 tsp salt, fresh greens such as kale or collards, lemon or lime juice to taste.
Directions: Sauté onions and garlic in oil, add chopped veggies, lentils, tomatoes, and 4 cups water (or broth). Simmer 30–40 min. Add greens and lemon/lime juice the last 5 minutes. Serve with rice or bread.
Cost: under $7, serves 4.

Sweet Potato Hash with Eggs

Dice 2-3 sweet potatoes, 1 bell pepper, and ½ onion. Sauté with oil, salt, and paprika. Directions: Crack 4 eggs on top and cover until cooked. Serve with toast. 
Cost: about $5, serves 3–4.

Cabbage “Steaks” with Garlic Rice

Slice cabbage into thick rounds, drizzle with oil, salt, and pepper, and roast until crispy. Serve with seasoned rice and beans.
Cost: under $8, serves 4.

Pantry Chili

Use what you have — 3 cans beans, 1 can tomatoes, 1 onion, 4-5 cloves of garlic, 1 tbsp chili powder, 1 tsp cumin, 1/4 tsp cayenne powder or Berbere, tsp of garlic powder, 1 tsp cocoa powder (secret flavor booster!), salt and pepper to taste.
Cost: $6–7, serves 4.

Community & Resource Sharing

Now is the time to lean on community, not shame.

• Check local food banks — many have special hours during shutdowns.

• Look for community fridges in your area — free and open to all.

• Barter or trade — herbs, eggs, or canned goods with friends and neighbors.

• Support small farms and co-ops — they often offer sliding scale or EBT options.

At Yisrael Farms, we’ve always believed in feeding the people and the spirit. Whether through the Liberated Harvest boxes or sharing produce from the garden, we know that no one should have to choose between dignity and dinner.

Feed the Spirit Too

Food isn’t the only thing we need to get through this. We also need hope, stillness, and connection. Light a candle, say a prayer, share a meal with someone, or step outside and breathe fresh air.

Even when the shelves are bare, love still feeds us.

Closing & Call to Action

We can’t control the policies — but we can control our preparation, our creativity, and our compassion.

This isn’t the end of the story. It’s a moment for us to remember what we’re made of.

Would a free downloadable “Feeding Hope” e-book, filled with budget-friendly recipes, resource links, and practical meal plans to help families stretch every dollar and nourish every heart be helpful? Let me know in the comments if this is a resource you'd use and share with others. 

Together, we make a way.