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This is a rendering of the Opus Group’s proposed 256-unit apartment project in Briarcliff. It includes 15% of its apartments set at affordable rental rates.

The Opus Group/Port Authority of Kansas City

A proposed apartment development in the Northland’s Briarcliff area that is less than a mile from two grocery stores likely will receive a break on how much it pays in property taxes, in part because of the site’s designation as a food desert — a place without access to fresh, healthy food.

The Opus Group wants to build a $54.5 million, 256-unit apartment project on undeveloped land at

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Seattle Times food writers Bethany Jean Clement, Jackie Varriano and Tan Vinh have eaten a lot — a lot — of takeout over the course of this past long year. It hasn’t all been great, but they’ve been accentuating the positive — from all different neighborhoods and price points — hoping to assist struggling local restaurants and bored local mouths alike. In honor of the year-old mark of the COVID-19 pandemic, they’re sharing their favorites so far to help you keep getting through. (Please, please let it end relatively soon!)

Xiao Chi Jie

278 106th Ave. N.E., Bellevue; 425-598-2184;

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Workers at Minnesota’s food processing plants — hit hard by coronavirus early in the pandemic — will be among those next in line to receive the COVID-19 vaccine.

Gov. Tim Walz and Health Commissioner Jan Malcolm announced on Thursday that the next wave of people set to receive the vaccine will be those with certain high-risk health conditions, plus targeted essential workers — specifically, the 45,000 workers at the state’s food processing plants. Vaccinations of those groups are expected to begin in April.

Meat and poultry processing plants were at the epicenter of some of the earliest COVID-19 outbreaks in

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During times of unknown, uncontrollable circumstances, like, say, a pandemic, people react by bulk-buying toilet paper, beef jerky, and active dry yeast. Psychologists have studied our panicked purchasing behavior during this time and it all makes sense—the term “scarcity mindset” needs no explanation. I have more yeast than I need. I’m sorry!

The yeast was irrational, but even in non-pandemic times, I buy in bulk the foods that I go through quickly: rice, flour(s), sugar, oats, and cases of tuna. I get a better deal this way, it reduces my trips to the grocery store, it reduces packaging waste and

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We ride through the cold night, gray snow lingering in the bike lanes, toward a private yurt nestled next to a sprawling Southeast Portland warehouse and our first proper date night in nearly a year. As we lock up our bikes, a masked figure emerges from a dark doorway, digital thermometer in hand: The dreaded temperature check, a process that seemed like pure sci-fi a year ago, but one we’ve grown used to since sending our kids back to daycare six months ago.

We hold our breath.

The display turns green.

We can pass.

Inside, The Redd has never looked

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I felt awful, because I’ve reported on how food waste contributes to climate change. More than a third of all food grown for human consumption in the United States never makes it to someone’s stomach, according to the nonprofit ReFED. That’s about $408 billion worth of food, grown on 18 percent of U.S. farmland with 4 trillion tons of water.

The carbon footprint of U.S. food waste is greater than that of the airline industry. Globally, wasted food accounts for about 8 percent of all greenhouse gas emissions. The environmental consequences of producing food that no one eats

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