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The article focuses on showcasing three different properties for sale in different locations - Minneapolis, Asheville, and Fort Lauderdale - providing details about each property's size, features, amenities, and pricing, giving potential buyers a sense of what these properties have to offer.

The article discusses the average office occupancy rate, compared with pre-pandemic levels, in major U.S. cities, highlighting the challenges of enticing employees to return to the office despite perks and the social promise of co-worker interactions.

The article reports on the importance of food pantries as a form of relief to New Yorkers who are experiencing difficulty in buying essentials like foods amidst the coronavirus pandemic as of October 2020. Topics include the almost 12 million visits recorded by emergency food distributor City Harvest to its pantries from March to August, the sharp increase in the number of people being served by nonprofit group BronxWorks, and the people serviced by the food pantry Masbia of Flatbush.

The article reports on the response of many Latino homes in the U.S. to the appearance of Goya Chief Executive Officer Robert Unanue at the White House on July 9, 2020, praising U.S. President Donald Trump. Topics mentioned include the goal of the Hispanic Prosperity Initiative for further access to education and employment for Hispanics, Trump's attacks on undocumented immigrants, and Unanue's collaboration with former First Lady Michelle Obama on an anti-obesity initiative.

The article reports that the Covid-19 pandemic has changed the cooking routines of most Americans. Topics covered include the practice of buying in bulk which increased during the lockdown, the fact that people are forced to cook more due to their overflowing pantries, and the way that others are seeing big purchases as an invitation to be creative in their cooking.

The article explores the growing demand for beans in the U.S. amid the Covid-19 pandemic in 2020. The beans industry has expanded its production as the people have stored more beans due to the health crisis. Some suppliers, including Goya Foods and Rancho Gordo, have expressed their surprise to the rising popularity of dry beans and canned beans.

The article provides suggestions on how to have a well-stocked pantry. Topics discussed include significance of a truly functional pantry, description of a traditional English or American pantry, and remarks from Carla Lalli Music, author of the book "Where Cooking Begins." It also mentions the importance of the restaurant rule of ingredients, first-in, first-out (FIFO).

The article suggests using ingredients available in the pantry to create recipes.

The article presents selling price of real property and houses located in Westchester, New York, Brooklyn, New York and Fairfield, Connecticut.

In this article, the author talks about providing recipes that were versatile enough to cut down on anxiety-ridden trips to the supermarket, while still being satisfying to eat and calming to cook.

The article offers suggestions on organizing kitchen including using pantry which should be graceful, adjusting the shelves and labeling containers.

The article offers information related to the efforts of Food Pantries in the U.S. to address the needs of women by providing various food items from soup to nuts.

The article presents a list of ingredients that enhances the pantry including scallions, anchovy paste, and pitted prunes.

The article offers tips on how to declutter kitchens including the need to give kitchen utensils their prime counter spaces, personalization of pantries and getting rid of items that are no longer used.

The article reports on the Farms to Family program established by the California Association of Food Banks, which taps surplus produce from growers and packers and distributes it to food pantries.

A review is offered for Seasonal Pantry restaurant, located in New York City.

A FRENCH cook I know, who tends to be rather philosophical, is always saying that cooking (and everything else) is all about desire. And there's no explaining desire. I agree with him to a certain extent. Whenever I feel like cooking, I head to the market to see what looks appealing, attractive, desirable. Or I may stay home and have a look in the pantry to see what forgotten treasure may be lurking. [ABSTRACT FROM PUBLISHER]

Over on Slate yesterday, the new Moneybox columnist Matthew Yglesias sounded off on food drives. Having to pick up or sort your donations of random cans is highly inefficient. Much of the stuff that people remove from their pantries is unusable because it's old or it's junk food, he said. Plus, most food banks, he noted, can buy highly discounted bulk food in a variety of ways. It's better, he concluded, to simply hand over the money you would have spent on the food at retail prices and let the food banks buy what they need on the cheap. [ABSTRACT FROM PUBLISHER]

Twenty years had passed since Lynette Tuck had last set foot in the Albany Park Food Pantry. ''When my kids were little I used to come all the time, to stretch the budget,'' said Ms. Tuck, who was recently fired from her job as a child care worker. Like many of Chicago's newly poor, Ms. Tuck has turned to her neighborhood pantry to keep food on the table. [ABSTRACT FROM AUTHOR]