The Wall Street Journal today reports the U.S. job market may bounce back quicker than in past recessions. That’s because, unlike the 1990-91 and 2001 downturns, a big chunk of job losses have come from the service-related industries that now lead U.S. employment.

Firms were unusually aggressive in cutting costs and cutting employment. The flip side of that remains to be seen, but it could mean that companies will be quicker to bring back people because they were more aggressive about getting rid of them. – James O’Sullivan, an economist with UBS

Comerica Bank economist Dana Johnson told the WSJ jobs could rebound quicker because it looks like the economy will also bounce back as it recovers, but an article from Forbes isn’t as optimistic.

Forbes says high unemployment could hinder recovery for consumption, credit and housing. Forbes considers the jobless recovery after the 2001 economic slump a good indicator that there could be another one following this recession. The article says this could be more likely because of companies’ tendency to cut back employees’ hours and rely more on part-time workers.

The U.S. unemployment rate has already risen to a level that is reminiscent of that in the 1981-’82 economic recession, and is likely to move higher and remain in double digits throughout 2010. This will prevent a rapid economic rebound, and is likely to heighten calls for a second fiscal stimulus package. – Forbes

Reuters reports similar jobless recovery findings, but also points out some good news for Midwesterners. The article says nine Midwest and South-Central states showed economic growth for the first time in almost a year.

Readings over the past several months indicate that the regional economy is on the mend. I expect the nine-state region to record positive growth, but with little or no job additions for the rest of 2009. – Creighton University Economics Professor Ernie Goss

Cheap recipes are one good way to save money, but how should you approach recession cooking in general? Shelley Young, owner of The Chopping Block and a Monday conbtributor to our blog, answers some questions about money- and time-saving strategies to help you through.

1. In tight-budget times, what foods are best to stock the kitchen with?

Counter to what most people might think, fresh and frozen products can be more economical. Prepared, canned and processed foods can be less nutritionally dense and more expensive due to the packaging and processing costs.

There are many selections to be made in the produce aisle that are reasonably priced and keep for weeks or even months: potatoes of all kinds, butternut squash or any hard skinned squash, parsnips, turnips, beets, cabbage, Brussels sprouts, onions, celery root, carrots, celery, sweet potatoes. Certain herbs such as rosemary and thyme last longer; try working with those more than, say, basil.

Buying fresh meats, poultry and seafood when they are on sale and freezing them is a great way to save money and enjoy high-quality meats. Meat freezes beautifully for months. If properly thawed in the refrigerator and cooked well, most people would notice very little difference.

If you have some meat in the freezer you can pull it out when needed throughout the week. If you purchase produce that lasts for weeks it will still be there and fresh when you need it. Supplement your shopping lists with a smaller amount of produce that expires quickly such as lettuce or fruit. Lastly, stick to the outer aisles of the grocery store where you will find the deals and nutrient dense foods!

2. I don’t want to break the bank over fresh produce, but I’d also hate to eat canned beans the rest of my life—what are some approaches?

Here is produce that doesn’t break the bank: squash, parsnips, cabbage, Brussels sprouts, eggplant, turnips, carrots, and beets (really most everything except exotic peppers, tomatoes, lettuce). Frozen peas, spinach, corn, and artichokes can also be great.

3. Meat can tend toward expensive—what are the best good and tasty substitutes?

Short ribs, chicken thighs, chuck roast, whole turkey, ground meats and sausages work well. A whole chicken will also be very economical.

I also suggest that you try quinoa as a protein choice. It is the perfect grain as it is a complete protein and inexpensive and quick to cook.

4. If I have some vegetables that are still edible but on the edge of going bad, and hate to waste money throwing them away, what catch-all dish is a safe bet?

Any one pot dishes such as soups, sauces, stews, pasta dishes and casseroles are a great way to utilize aging produce. Also, don’t forget about egg dishes! You can add all those veggies in an omelet.

5. What are your top recommendations for how people can save money?

•Cook! Cooking at home is less expensive, healthier and better on the calories than eating out. Learn how to braise, for example. Less expensive cuts of meat lend themselves to braising and are delicious, so learn how to do it. They also tend to be great leftovers.

•Buy things that have a long shelf life, see produce above.

•Plan ahead, cook for the week on the weekends and take your lunch to work. This takes planning, but will make a world of difference.

•Spend any extra cash you have on a good quality olive oils and vinegars, fresh cracked black pepper and good quality stock instead of bouillon cubes. Use your whole chicken or turkey to make stock and keep it in your freezer. It is worth every penny and elevates your cooking to the next level with no effort.

•Grate your own cheese, it tastes way better and you will need less and ultimately save cash and lose pounds!

What are some of your strategies? Leave a comment and help out other readers!

Today we introduce a new feature of our blog: The Downturn Dish. Every Monday we will post inexpensive, recession-friendly recipes from local chefs and culinary entrepreneurs as well as friends, family and Hard Working contributors. In addition to these weekly posts, we will maintain a separate Downturn Dish page complete with resources. We believe that, as the crisis deepens and you aim to save more money, you should not have to sacrifice in the kitchen . So please enjoy Monday’s inaugural post, care of Chicago’s own The Chopping Block. Bon appétit!

When Shelley Young, founder and owner of The Chopping Block–a cooking school and retail store–opened her business, she had a mantra: “Food is a catalyst for friendship.” As the country faces dire economic times, it’s important to remember that cooking is an excellent way to keep your friends and family close. But Young knows it’s not easy for many families to maintain their pre-recession eating and food shopping habits. For that reason, she chose to share three hardy recipes, which she calls “Fast and Frugal,” that are great for family dinners. With ingredients such as steak and chicken, these recipes do fall on the more expensive end of our recession recipes spectrum, so be sure to stay tuned for cheaper veggie and grains dishes in weeks to come. Below, Young provides the cooking blow-by-blow. If you’d prefer a live, in-person demonstration of these recipes, there is a “Fabulous and Frugal” class at The Chopping Block’s Lincoln Square location on March 25 at 7pm (cost of $75)!

If you have a recipe you’d like to share–send it our way: hardworking at chicagopublicradio dot org

Homemade Whole Wheat Pizza with Caramelized Onions, Pears and Blue Cheese

For the pizza dough:

1 1/4 teaspoons dry yeast

1 tablespoon honey

2 tablespoons warm water

1/2 cups warm water (110-115º)

1 tablespoon extra-virgin olive oil

1 3/4 – 2 cups whole wheat flour

Pinch sea salt

In a medium sized bowl, combine yeast, honey and water. Allow to sit for about five minutes or until yeast becomes foamy.

Add remaining water, olive oil, flour, and salt. Work with your hands until the dough forms a ball that comes away from the sides of the bowl. Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until double in bulk.

Preheat the oven to 425°.

Punch down the dough and knead it on a lightly floured surface for one minute. Roll the dough very thin into a circle or a rectangle. Place dough on a pizza peel dusted with cornmeal or on a cornmeal dusted baking sheet. Prick with a fork to prevent bubbles, and brush lightly with olive oil.

Bake until the dough is mostly crisp, about 10 minutes. Remove from the oven and spread with the caramelized onion and sprinkle with the pears and blue cheese. Continue to bake until the toppings are hot and the cheese is melted, about 5-6 minutes. Cut into slices and serve.

For the caramelized onions and other toppings:

2 tablespoons extra virgin olive oil

2 tablespoons butter

2 red onions, sliced thin

1/2 cup sherry wine

1 teaspoon thyme, rough chopped

Salt and pepper to taste

1/2 cup blue cheese

2 ripe pears, medium dice

Heat a sauté pan over medium heat and add the olive oil and butter. Sauté the onions until they are nicely caramelized, stirring occasionally, about 20 minutes. If browned bits of fond build up on the bottom of the pan while caramelizing, deglaze with a touch of water. Once the onions are caramelized, add the sherry and reduce until dry. Stir in the thyme and season to taste, with salt and pepper.

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Today’s story is all about the impact the recession is having on families.I also posted an extended version of the conversation I had with Barbara Whitehead here .

One detail I wasn’t able to include in the story—Eva currently has a career coach at the YWCA. The organization seems to have a lot of good programs for job training and job hunting… including its Economic Empowerment Institute.

“The YWCA’s new Economic Empowerment Institute offers women a partnership for long-term personal and financial success. With the help of a professional empowerment coach, you will set personal goals and a plan to achieve them over three program phases. Work one-on-one with an empowerment coach to:

• Find and grow your career
• Learn career advancement strategies
• Strengthen computer and job skills
• Increase your credit score
• Expand financial knowledge
• Develop saving and investing techniques”

Could be worth checking out.

In his first prime time press conference, President Barack Obama pushed the Economic Recovery and Reinvestment Plan as a jobs creation plan. 

“That is why the single most important part of this Economic Recovery and Reinvestment Plan is the fact that it will save or create up to 4 million jobs. Because that is what America needs most right now.

It is absolutely true that we cannot depend on government alone to create jobs or economic growth. That is and must be the role of the private sector. But at this particular moment, with the private sector so weakened by this recession, the federal government is the only entity left with the resources to jolt our economy back to life. It is only government that can break the vicious cycle where lost jobs lead to people spending less money which leads to even more layoffs. And breaking that cycle is exactly what the plan that’s moving through Congress is designed to do.”

What do you think?  Do you support the stimulus bill?  How do you think it should be changed? Do you think it will help save and create new jobs?

A few interesting articles and editorials:

New York Times: A Better Stimulus Bill

Wall Street Journal: There’s No Stimulus Free Lunch

Washington Post: Again With the Depression? Great. 

Chicago Tribune: Daley packs his list of projects before trip to Washington to push for stimulus package