Lefree Market

Forget mediocre food

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Day: February 19, 2021

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Last year, in early March, Kristjana Cook had a lot to look forward to. The 46-year-old Annapolis, Marylandbased runner had recently finished treatment for melanoma, and an elite local running team had offered her a place on its roster. The team would pay all her 2020 race entry fees. “It was my suburban mom dream come true,” she says. 

Of course, we all know what happened next: A global pandemic. A financial meltdown. And lots of canceled races. 

That’s what happened on a macro level, at least. On a micro level, Cook poured herself a glass of wine

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Portland police officers confronted a group of residents on Tuesday who tried to salvage food that was thrown away by a grocery store, authorities said.

A power outage caused by a winter storm forced workers at the Hollywood West Fred Meyer in Portland to toss thousands of perishable items into two large dumpsters outside the store, police said.

Police said officers responded to a call at about 4 p.m. from a Fred Meyer employee saying that they felt the situation was “escalating.” When officers arrived, the employee told the police that the food was spoiled and unfit for consumption or

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Photo: Danielle C. Belton

When I lived in Midtown there was this Vietnamese pho spot I’m convinced only I ordered food from because it went out of business after two years despite being quite good and having a pork chop version of beef pho that I loved. Luckily, I figured out how to procure my own bone beef broth and discovered hand-pulled seeming, fresh-tasting frozen ramen on Fresh Direct, which I prefer to the more traditional vermicelli. I got the recipe for what actually goes into seasoning the beef broth from…you guessed it, NYT Cooking, and was

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Today, activism exists at every point in the food supply chain: how it’s produced (unsustainable farming practices; unsafe working conditions and exploitation of undocumented immigrants and prison labor; abuse of animals), who gets to produce it and how it’s sold (racial disparities in lending and investment; the corporate advantage of scale; misrepresentation and erasure of minority cultures) and who gets to eat it (poverty and hunger; neighborhoods lacking access to fresh, healthy food; moralizing over how food stamps are used). Some of these issues have been championed by high-end chefs, who in our obsessive food culture command a certain reverence,

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Fragrant baskets of grilled kebabs were served on wood tables freshly scrubbed with Lysol.

Diners were offered hand sanitizer and asked to keep their masks on when not eating or drinking. The waiter wore a mask too.

The dining room at Addy’s Barbeque in Astoria, Queens, showed signs of life again after indoor dining returned at limited capacity in New York City on Feb. 12, following a two-month shutdown amid a second wave of the coronavirus.

“At least something is better than nothing,” said Syed Hussain, 54, the restaurant’s owner. “What we were going through was nothing.”

The shutdown, the

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PORTLAND, Ore. (KOIN) — Police had to intervene when dozens of people tried to salvage perishable items tossed in dumpsters following power outages at a Fred Meyer in Northeast Portland.

Several local grocery stores lost power for a time during severe winter weather over the past week. The Hollywood District Fred Meyer on Tuesday threw out hundreds of packages of meat, dairy and other perishable products seen in pictures posted online.

Even though the store switched to a generator when it lost power, a store spokesperson said some food had spoiled and was not safe to sell so it was

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