NPR Politics presents the Lunchbox List: our favorite campaign news and stories curated from NPR and around the Web in digestible bites (100 words or less!). Look for it every weekday afternoon from now until the conventions.

Convention Countdown

The Republican National Convention is in 4 days in Cleveland.

The Democratic National Convention is in 11 days in Philadelphia.

NASA has released the first picture of Jupiter taken since the Juno spacecraft went into orbit around the planet on July 4.

The picture was taken on July 10. Juno was 2.7 million miles from Jupiter at the time. The color image shows some of the atmospheric features of the planet, including the giant red spot. You can also see three of Jupiter's moons in the picture: Io, Europa and Ganymede.

The Senate is set to approve a bill intended to change the way police and health care workers treat people struggling with opioid addictions.

My husband and I once took great pleasure in preparing meals from scratch. We made pizza dough and sauce. We baked bread. We churned ice cream.

Then we became parents.

Now there are some weeks when pre-chopped veggies and a rotisserie chicken are the only things between us and five nights of Chipotle.

Parents are busy. For some of us, figuring out how to get dinner on the table is a daily struggle. So I reached out to food experts, parents and nutritionists for help. Here is some of their (and my) best advice for making weeknight meals happen.

"O Canada," the national anthem of our neighbors up north, comes in two official versions — English and French. They share a melody, but differ in meaning.

Let the record show: neither version of those lyrics contains the phrase "all lives matter."

But at the 2016 All-Star Game, the song got an unexpected edit.

At Petco Park in San Diego, one member of the Canadian singing group The Tenors — by himself, according to the other members of the group — revised the anthem.

School's out, and a lot of parents are getting through the long summer days with extra helpings of digital devices.

How should we feel about that?

Police in Baton Rouge say they have arrested three people who stole guns with the goal of killing police officers. They are still looking for a fourth suspect in the alleged plot, NPR's Greg Allen reports.

"Police say the thefts were at a Baton Rouge pawn shop early Saturday morning," Greg says. "One person was arrested at the scene. Since then, two others have been arrested and six of the eight stolen handguns have been recovered. Police are still looking for one other man."

A 13-year-old boy is among those arrested, Greg says.

Copyright 2016 NPR. To see more, visit http://www.npr.org/.

After an international tribunal invalidated Beijing's claims to the South China Sea, Chinese authorities have declared in no uncertain terms that they will be ignoring the ruling.

The Philippines brought the case to the Permanent Court of Arbitration in The Hague, objecting to China's claims to maritime rights in the disputed waters. The tribunal agreed that China had no legal authority to claim the waters and was infringing on the sovereign rights of the Philippines.

Donald Trump is firing back at Supreme Court Justice Ruth Bader Ginsburg after she disparaged him in several media interviews. He tweeted late Tuesday that she "has embarrassed all" with her "very dumb political statements" about the candidate. Trump ended his tweet with "Her mind is shot - resign!":

Pages

In India, 100-Year-Old Lunch Delivery Service Goes Modern

Aug 28, 2012
Originally published on October 15, 2012 10:37 am

Every day in Mumbai, some 5,000 deliverymen called dabba wallahs hand deliver 200,000 hot meals to doorsteps across the city. It's an intricate network that requires precise timing and numerous handoffs from courier to courier. The century-old service is a staple for the city's office workers. (See how it works in this video.) But as the city has changed, so too has the service.

For decades, Indian workers have had their lunches delivered, but usually from home kitchens. The prices were cheap and the food was traditional Indian fare. But that's changing.

"This is our main kitchen. ... This guy is making the South Indian menu. He's making a beetroot dosa ... then the other guy's making an egg white omelet over here," says Nityanand Shetty, head chef at Calorie Care, a high-end, health-obsessed delivery joint.

"It's a new trend that's been started. ... It's a traditional dabba wallah but at a premium kind of a thing, where the customer is conscious about what he's eating, he's not bothered about what price he's paying," Shetty says. "So, the delivery chain remains the same, but the food, where it is coming from has changed."

Cooking these meals is quite a complicated process, and Shetty says the kitchen has to start cooking at 11 p.m. With hundreds of different meals, all with specific calorie counts, Calorie Care relies on software to keep everything straight. Once the food is prepared and ready, it can finally be packed up in plastic wrap, at around 3 a.m., he says.

And after a night of cooking and a morning of packing, each meal is put into a small metal canister, or tiffin, in time for the dabba wallah's pickup. "When he comes at 9, everything has to be ready for him ... because they are on a very tight schedule," Shetty says. "The dabba wallahs have a huge network ... that's the whole reason why we still use dabba wallahs. And they are very effective."

Right on time, Kishan Palvar arrives for the pickup from Calorie Care. He's one of 5,000 dabba wallah deliverymen who ferry some 200,000 lunches to offices across the city. It works a lot like Takeout Taxi. The couriers make 500 rupees, or about $10, per person for a month of deliveries.

Palvar picks up several dozen lunches here. To make sure each lunch pail ends up at the right place, each container has a hieroglyphic-like coding system painted on the lid that Palvar checks before he scoops up his cargo and heads outside to load up.

He clips the containers to the handlebars of his bicycle and starts his 45-minute cycle to the train station. On the jammed platform, three dabba wallahs haul trays the size of dinner tables from the doorway of a commuter train.

From here, some of the lunches are transferred to other trains to go to different parts of the city. Lunches can be transferred three or four times before finally ending up on desktops of customers like Arif Bandukwalah, who sits in a back office of a packaging plant waiting for his vegetarian entree.

He says he likes the food because it's personalized for him — less salty — he says.

Before he leaves, the delivery man collects yesterday's container and the process starts all over again for tomorrow.

Copyright 2012 National Public Radio. To see more, visit http://www.npr.org/.

Transcript

STEVE INSKEEP, HOST:

Think about how Americans often order pizza delivery. Now, imagine you had an arrangement to deliver lunch to your office every day. Imagine further that everybody in the office received a delivery every day, and so did everybody in the office next door. And imagine that it's Indian food.

A system somewhat like this has prevailed for a century in one of the world's largest cities, Mumbai. Every day in India's business capital Mumbai, thousands of delivery men, called dabba wallahs hand-deliver meals to doorsteps across the city. Elliot Hannon reports from Mumbai on how this traditional service is delivering meals from a 21st century source.

ELLIOT HANNON, BYLINE: For decades, Indian workers have had their lunches delivered, usually from home kitchens. The prices were cheap and the food traditional Indian fare. But that's changing.

(SOUNDBITE OF POURING RICE)

NITYANAND SHETTY: This is our main kitchen. It's like a 2,000 square foot kitchen. This guy is making the South Indian menu. He's making a beetroot dhosa. Then the other guy is making an egg white omelet over here.

HANNON: Nityanand Shetty is the head chef at Calorie Care, a high-end, health-obsessed delivery joint.

SHETTY: It's a new trend that's been started. It's a traditional dabba wallah, but at a premium kind of a thing, where the customer is conscious about what he's eating; he's not bothered about what price he's paying. So, the delivery chain remains the same, but the food, where it is coming from has changed.

(SOUNDBITE OF BLENDER)

SHETTY: The kitchen starts at night, 11 o'clock. The food comes out of the kitchen somewhere around 2, 2:30, 3 o'clock. Then the packing guys will start packing their food.

HANNON: It's a complicated process with hundreds of different meals, all with specific calorie counts. Calorie Care relies on software to keep everything straight. After a night of cooking and a morning of packing, each meal is put into a small metal canister, or tiffin, in time for the dabba wallahs pickup.

So when he comes at 9 o'clock, everything has to be ready for him because they are on a very tight schedule. The dabba wallahs have a huge network. That's the whole reason why we still use dabba wallahs. And they're very effective.

(SOUNDBITE OF BANGING)

HANNON: Right on time, Kishan Palvar arrives for the pickup from Calorie Care. He's one of 5,000 dabba wallah deliverymen who ferry some 200,000 lunches to offices across the city. It works a lot like Takeout Taxi. The couriers make 500 rupees, or about $10, per person for a month of deliveries.

Palvar picks up several dozen lunches here. To make sure each lunch pail ends up at the right place, each container has a hieroglyphic-like coding system painted on the lid.

KISHAN PALVAR: Yeah, code number, yes, 94 M 1.

HANNON: Palvar checks the codes, scoops up his cargo and heads outside to load up.

(SOUNDBITE OF CLANKING)

HANNON: He clips the containers to the handlebars of his bicycle and starts his 45-minute cycle to the train station.

(SOUNDBITE OF BEEPING)

HANNON: At the station, the platform is jammed and so are the trains.

UNIDENTIFIED MAN: (Foreign language spoken)

HANNON: Three dabba wallahs haul trays the size of dinner tables from the doorway of a commuter train. Some are transferred to other trains to go to different parts of the city. Lunches can be transferred three or four times before finally ending up on desktops of customers like Arif Bandukwala, who sits in a back office of a packaging plant waiting for his vegetarian entree.

ARIF BANDUKWALA: I get my lunch everyday. Packing a lunch and bringing it, it doesn't serve the purpose. And also what I like about the food is it's less of salt, so it suits our appetite.

HANNON: Before he leaves, the delivery man collects yesterday's container and the process starts all over again for tomorrow.

For NPR News, I'm Elliot Hannon.

(SOUNDBITE OF MUSIC)

INSKEEP: This is NPR News. Transcript provided by NPR, Copyright National Public Radio.