Great article from The New York Times on cooking co-ops, rather like a work place Salad & Soup club, or good old fashioned Bring & Share.
The most obvious benefit is the absence of ready meals and take-aways, lowering expenditure and all those nasties we find in prepared foods...
Perhaps the most interesting aspect of these groups is that you don't need a lot of people to make it work - three or four households can cut your cooking time in half and your food bill by a great deal more!
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