Delivery rider cooks food order himself after restaurant takes too long

Food delivery riders have become the unsung heroes of the COVID-19 pandemic, bringing delicious food to our doorsteps so we don’t have to risk getting infected when grabbing a bite to eat outside.

And for a lot of us, ordering-in has always been the norm, even in pre-COVID times. Either way, there’s no denying that we truly do rely on food delivery riders to make our lives just a tad bit easier.

However, not all orders proceed smoothly. Sometimes, especially during peak hours, you might have to wait a little bit longer before the delivery rider shows up at your doorstep with today’s lunch.

Taking things into his own hands, quite literally.

A food delivery rider in Malaysia has gone viral on social media after proceeding to make the very food order he was supposed to pick up, seeing that the restaurant itself was taking a bit too long to

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As comfort food takes over, will we ever want white tablecloth dining again?

The pandemic ushered in a new level of dining, from revamped drive-through options to family packs of comfort food to home-cooked meals. So did it kill off fine dining? Experts say the white tablecloth experience is not dead yet — but it has been forced to evolve.

With the three-martini lunch crowd still on hiatus and international jet-setting gourmands mostly unable to travel, many higher-end establishments have had to reconfigure their offerings. Facing higher costs for everything from lobster to labor, restaurants have pulled back on their hours, stopping lunch service and remaining closed on both Monday and Tuesday.

Some famous names closed for good. Others are in “hibernation.” Many have “pivoted,” investing heavily in open-air and sidewalk dining structures, beefing up their to-go and delivery options, experimenting with pantry-style boxes and offering online cooking classes to bring the experience home.

The pullback on the higher end comes as a

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Toledo’s Food Not Bombs takes in grocery donations, turns out fresh, free meals

Aug. 1—Spaghetti with garlicky mushrooms, served with roasted asparagus. Lettuce dressed with vinaigrette and topped with carrot-raisin salad and avocado wedges. Oven-toasted cheese sandwiches on whole grain bread. Fragrant rice with green beans accompanied by fresh grapes and apples.

These wholesome, hearty dishes were prepared one afternoon in July by the Toledo branch of Food Not Bombs, an all-volunteer organization dedicated to countering war and poverty through culinary social justice.

“We try to make everything as fresh as possible” using local and reclaimed foods, Alyx Kendzierski said.

Food Not Bombs members collect grocery donations from stores (among them, Toledo’s Phoenix Earth Food Co-Op), then cook with the bounty. The food is shared every Thursday at 5:30 p.m. via delivery and at a communal bonfire at 6 p.m. at the Collingwood Garden, 2472 Collingwood Blvd.

The vegetarian/vegan menu “varies very much, week to week,” Monika Perry said as she worked with

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