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Restaurant customers, many of whom spent more than a year relegated to takeout and delivery or outdoor dining, are flooding dining rooms again — moderated by some remaining local restrictions, of course. But the dining rooms are a little different, with the new, possibly permanent addition of sanitation specialists, as well as contactless ordering options and technology that makes it easier for servers to do their jobs.

Meanwhile, the back of the house now has “to-go specialists” who take care of a newly important revenue stream.

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By Yiming Woo

PARIS (Reuters) – Laurent Veyet’s tasting menu is not for the faint-hearted, but may point to the future of feeding a booming world population – there is a prawn salad with yellow mealworm, crunchy insects on a bed of vegetables and chocolate-coated grasshoppers.

As sun bathed the outdoor restaurant terraces in Paris, Veyet’s ornate dishes were winning approving nods and murmurs of satisfaction from his adventurous clientele.

“It’s the ideal dish for first-timers,” the Parisian chef said, preparing a serving of pasta made with mealworm flour, sweet potato and sauteed insect larvae. “There are some really interesting

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Professor Jose Luis Vivero-Pol has a PhD from the Catholic University of Louvain. He is an anti-hunger and social rights activist with fourteen years of experience on food security policies and programs. An agricultural engineer by profession, his current interests include the ethical, legal, and political dimensions of the transition toward fairer and more sustainable food systems, the governance of global commons, and the motivations for biodiversity conservation and anti-hunger actions. He is an editor of the Routledge Handbook of Food as a Commons.

Errol Schweizer: What do you mean by “commons”?

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My first attempts at feeding insects to friends and family did not go down well. “What the hell is wrong with you?” asked my wife when I revealed that the tomato and oregano-flavoured cracker bites we had been munching with our G&Ts were made from crickets. “Hang on, I’m vegetarian!” cried our friend – which prompted a slightly testy discussion on whether insects count as meat, how many thousand arthropods equate to one mammal and considering almost all industrial agriculture involves the mass slaughter of insects, what’s the difference?

I then tried some Crunchy Critters dried mealworms on my

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Remember when going to the store felt like taking one’s life into one’s washed-until-chapped hands, way back this time last year? There we were, alone with the limitations of our pandemic liquor cabinets as severe stir-craziness set in — Americans drank a lot more over the last year, and given good ol’ American ingenuity, things were bound to get weird. It was a time to make do, and make drinks, with what we had. Things remain uncertain, interminably, still … so, cheers!?

The following four cocktails — while most definitely not any kind of masterworks of mixology — came of

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Molly Jewkes came across a new restaurant prominently featured on Postmates while scrolling through the food delivery app last month.

She decided to order dinner from the restaurant, Chicken Sammy’s, thinking she was supporting a local Portland business.

But her chicken sandwich arrived in a red container with utensils from Red Robin. A sticker with a picture of a chicken was affixed to the plastic bag the food came in.

“It made me feel like I was duped into buying something that wasn’t what I thought it was,” said Jewkes, 29. “Red Robin is a big national chain. I

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