At work, she tastes test samples of food formulas that her team develops. She also drinks a spoonful of apple cider vinegar in the morning and makes gluten-free pasta for lunch.
Welcome to The Receipt, a series documenting how Bon Appétit readers eat and what they spend doing it. Each food diary follows one anonymous reader’s week of expenses related to groceries, restaurant meals, coffee runs, and every bite in between. In this time of rising food costs, The Receipt reveals how folks—from different cities, with different incomes, on different schedules—are figuring out their food budgets.
m. I get lunch from the salad bar in the cafeteria. It’s pretty lackluster today, and I only get chicken, roasted mushrooms, almond slivers, and cucumbers. I also have two clementines afterward. It’s filling, but by no means satisfying. 1:15 p.m. I’m tasting samples including those for my own formulas that I’m working on, and there’s a ton. I’m so full by the end of the taste tests. I know I have another tasting coming up after this one, so I try to mentally prepare myself. 2 p.m.
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