Bronx food pantry leader's detention by ICE leaves community shaken

“People are hungry, and they are scared,” said Manno, 57, who is on medical leave from her job at a nonprofit and shares an apartment with her 22-year-old disabled son. “I am here because my food budget kept getting tighter and tighter.”Rising grocery bills and dwindling federal food benefits — the first driven by tariffs and war, the second by government budget cuts enacted, in part, by President Trump’s signature tax-cut-and-spending law — are pushing struggling families to food pantries to help bridge the gap. Get Starting PointA guide through the most important stories of the morning, delivered Monday through Friday. Enter EmailAn NBC News survey this month of 48 of the largest food banks, representing 35 states and Washington, D. C., found that nearly three-quarters reported increases in the number of people coming to their sites over the past year. The rise is coinciding with midterm elections that could prove to be a referendum on Trump’s economic stewardship.

Jump to:Is tinned fish healthy? Tinned fish nutrition factsMore on the benefits of omega-3sWhich type of tinned fish is best? What to look for when buying tinned fishThe bottom lineTinned fish has quietly gone from pantry afterthought to internet darling, popping up on charcuterie boards and in viral recipes alike. But the viral ingredient’s newfound popularity also raises a fair question. Is tinned fish really healthy, or is it just having a moment? As a registered dietitian, I’m here to put the rumors to rest—tinned fish is great for you, and the reasons are worth knowing. From omega-3s that survive the canning process to nutrients most of us aren’t getting enough of, tinned fish makes a stronger nutritional case than many people expect. Here’s why. Is tinned fish healthy? Fish in general is one of the best dietary sources of omega-3 fatty acids, complete protein, and other key micronutrients that many of us don’t get enough of in our daily diets. The American Heart Association recommends about two servings of seafood per week, which is roughly 8 ounces total. It’s a straightforward goal, but most Americans fall well short of it.

EDMONTON – It was a battle of the NHL’s big guns, and the Edmonton Oilers’ hotshots ended up making the most noise at the end. Evan Bouchard scored the overtime winner in a 4-3 win over the visiting Minnesota Wild on Tuesday as the Oilers (7-1-1) continued their strong start to the season. The game was a matchup of the league’s top goal scorer, Minnesota’s Kirill Kaprizov, versus top point producer Connor McDavid. With the Wild serving a too-many-men penalty in overtime, Bouchard scored his seventh goal of the season with a bomb of a shot with 1:28 remaining in overtime. The Wild battled back from a 3-1 deficit after two periods. Bouchard produced the OT winner on his 27th birthday. “You take what they give you. At that point in time, it was that shot,” Bouchard said. Story continues below advertisement

A row of Honeycrisp apple trees at Belkin Family Lookout Farm in South Natick. Dave EpsteinThe same thing happens to me every October: I pick too many apples and end up with more than my refrigerator can hold. If you’ve been to one of our local farms this season, you might be in the same spot. An apple tree at Belkin Family Lookout Farm in South Natick. Dave EpsteinFortunately, there’s no end to the fruit’s versatility; I could cook with apples everyday and never repeat the same pie, crisp, cake, chutney, or savory saute. Over the past few weeks, my Globe colleagues have shared a slew of recipes that would quickly use up a peck’s worth of fresh-picked fruit. These pork chops from Sheryl Julian capture fall in a skillet with chunky apple slices, onions, bacon, and potatoes; and Sally Pasley Vargas zeros in on easy desserts with crumb-topped Apple Pie Bars and an elegant, One-Bowl Apple Olive Oil Cake. Bags of apples at Belkin Family Lookout Farm in South Natick. Pat Greenhouse/Globe StaffBut sometimes it’s easier to process all the apples in one fell swoop, and for that I have three ideas to share: cider, applesauce, and apple butter.

The Bianco Verde pizza at The Square Deli in Everett: worth driving for. Jonathan Wiggs/Globe StaffGet Food & Dining HeadlinesThe Globe's most recent food stories, delivered to your inbox every Wednesday. Enter EmailOf course, the main point of this exercise was to give you a reason to do otherwise, so that you might eat more excellent pizza — from the wood-fired pies at Brewer’s Fork in Charlestown to the bar pizza at the Lynwood Cafe to Pizza Project’s sourdough to the classic North End pizza at Regina. Some were family-run spots that have been around for decades, others new entrants from top chefs. (If I had to pick just two pizzas to eat again, they would probably be the traditional cheese at Big Al’s Pizza in Billerica and the Bianco Verde at The Square Deli in Everett.) But the other main point was to inspire debate: In addition to eating pizza, the ensuing arguments are the fun part of anointing “the best.” Because most people eat pizza. Most people enjoy pizza. And most people have very strong opinions about pizza. So, via survey, we asked that essential question: What’s your favorite local pizza? But we didn’t really have to ask.

These dishes are part of the yoshoku canon — Western-style food made distinctly Japanese, similar yet different. Mostly my family was happy to eat yakitori, udon, rice and pickles and fish. But it was nice, sometimes, to taste something more familiar. When we really got homesick, we would order pizza — which came with toppings of seaweed, corn, and mayo. Get Food & Dining HeadlinesThe Globe's most recent food stories, delivered to your inbox every Wednesday. Enter EmailAt Ebisuya, pizza comes topped with chicken katsu, cabbage, tonkatsu sauce, and Kewpie mayo. It's been the top seller since the day the restaurant opened. Virginia Nash for The Boston GlobeThere is a subset of Japan-style Western cuisine called itameshi — a term devised from smushing together “Itaria” (Italy) and “meshi” (meal) — or wafu Italian. (Wafu means Japanese-style.) There is topnotch traditional Italian food in Japan, but this is something else, a fusion not just of words but of tastes. “It is interpreted, adapted to fit the Japanese palate,” says Sonoko Sakai, author of “Wafu Cooking” and other cookbooks. Itameshi started showing up after World War II, during the US occupation of Japan.