Food bank’s mobile distribution sites resuming | News

HUNTINGTON — After a winter break, Facing Hunger Foodbank is restarting its mobile food distribution in February.

After a year of utilizing the mobile distribution sites even more than normal, Facing Hunger’s executive director Cyndi Kirkhart said she hopes the sites will continue to help get food on tables in West Virginia, Ohio and Kentucky.

The distribution sites scheduled so far:

  • Feb. 4 — Central Christian Church, 1541 South 7th Street, Ironton
  • Feb. 11 — Hungry Lambs, 622 Stratton Street, Logan
  • Feb. 18 — 27 High Street, Buffalo, West Virginia
  • Feb. 26 — Helping Hands Trinitiy Freewill Baptist Church, 877
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Ready to Eat Food Market by Size, Growth, Share, Trends, Opportunity and Forecast to 2026

The MarketWatch News Department was not involved in the creation of this content.

Feb 01, 2021 (Market Insight Reports) —
Overview for “Ready to Eat Food Market” Helps in providing scope and definitions, Key Findings, Growth Drivers, and Various Dynamics.

Ready to eat food is defined as an animal and plant derived food that is washed, cooked, frozen and processed to be consumed directly after heating. The process saves time and energy of the consumers. People now prefer nutritional small quantity of ready to eat food rather than traditional large meals due to busy lifestyle.

Under COVID-19 outbreak globally, this

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Mitake Food Manufacturing Co., Ltd. Announces the Introduction of Rice Tempura Flour to the …

Toda City, Feb. 01, 2021 (GLOBE NEWSWIRE) — – Mitake Food Industry is a leading manufacturer and distributor of rice flour in Japan. And the milling technology expert has announced the launch of its new product, Rice Tempura Flour in the United States of America from January 1st, 2021.

As a food company with more than 60 years of industry experience and operation in the Japanese landscape, Mitake is endowed with rich food culture and it has taken it upon itself to preserve this tradition for many generations to come.

The Japanese milling company is very popular for the way

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Lucky noodles, whole fish and rice cake recipes for Year of the Ox

For the Fang family of San Francisco, navigating the week-long Chinese New Year is typically a dizzying experience.

Between their two restaurants, Chinatown’s historic House of Nanking, owned by Peter and Lily Fang, and SoMa’s modern Fang restaurant, from chef-owner daughter Kathy, the Fangs usually get home from service and their own Chinese New Year’s eve celebration at 2 a.m., their feet sore and bellies full with fish, dumplings, noodles and other lucky foods eaten for the holiday.

This year, of course, will be different. For the first time, instead of hosting a big dinner party with extended family,

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