A food truck was one of the new features that gained attention when the Union R-XI School District’s board of education approved a contract with a food service provider in January.

Now the district is looking to hire someone to operate the truck full time.

The new position will help with an employee shortage because the district is usually between five and six cooks short, Deputy Superintendent Dr. Mike Mabe told the board at its October meeting. But it also will help with the district’s culinary programs and exposure in the community.

Although the district initially considered hiring the food

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BOSTON — Between cooking meals and making deliveries to combat changing needs, food pantries have had their hands full during the pandemic.

And following the expiration of expanded unemployment benefits through the federal government, groups that provide emergency meals are expecting another surge in need.

Food insecurity reached new highs in the past year, but experts worry the full effects of the pandemic’s economic upheaval are still to come — even as vaccination rates rise. Western Massachusetts saw a roughly 47 percent increase in hunger over the pandemic, with the greatest impact on child hunger, national nonprofit Feeding America estimates

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Call it an example of thinking outside theBox.
The food truck called theBox, where students at Dartmouth’s Tuck School of Business grab a bite on campus, is being converted into a test kitchen for new restaurant concepts under a business plan developed by Tuck students and the help of a local restaurateur.

The goal is to eventually hatch new restaurants in the Upper Valley backed by investors after chefs have proved their culinary chops with a menu developed for theBox, which will continue to operate from its spot near the Tuck School, according to the students and Jarett Berke, owner

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Edwin Zoe’s restaurant in Boulder, Zoe Ma Ma on Pearl Street, started a decade ago as a five-table eatery with homestyle Chinese food, the cooking led by Zoe’s mama, Anna.

Soon Ma Ma grew to a second location in Denver’s Union Station, still small, the same excellent dumplings, still the same big problem: He can’t afford insurance to cover time off for his people to care for themselves or a loved one, or to bond with a new child. It eats at the family restaurateur.

That’s why he’s pushing perhaps harder than anyone to pass Proposition 118 this year, to

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I started cooking when I was 12 years old for a very simple reason – the joy people would share over a good meal was unmatched and I just wanted to add to that emotion. Today, the situation we are in reminds me of why I started to cook before it became my business and my passion changed to my profession. 

While we cannot sit and eat together today, in the digitised world we live in we can still cook together and share our meals by having conversations around them. It is important to keep our spirits alive while we

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