Ray Smith, a Wall Street Journal reporter, discusses the rising trend of workers packing lunches amid soaring food prices. He reveals how this shift saves money but adversely affects local restaurants. The conversation delves into the financial perks of homemade meals against the costs of dining out, and the challenges of meal prep, like monotony. Ray also shares tips for creating enjoyable, sustainable packed lunches that strike a balance between health and indulgence, making lunchtime both economical and exciting.
