One of the biggest focuses as we get through this pandemic is food! The good news: Canadians are cooking up a storm – hopefully at least some of that will stick when this is all over. And food supplies appear to be holding up after that wild period of empty shelves right at the beginning. But, depending on where you shop, there are still sporadic shortages of certain things – this while producers have to dump certain goods because of the huge slowdown in demand from the restaurant sector. And, people are worried about meat – the Cargill plant in Alberta started operating after a two-week shutdown amid nearly 900 cases of workers who tested positive. Joining Libby Znaimer to unpack all of that is Dr. Sylvain Charlebois, Senior Director of Agri-Food Analytics Lab at Dalhousie University, Dr. Mike von Massow, Associate Professor of Food, Agricultural and Resource Economics at the University of Guelph, and Dr. Evan Fraser, the Director of the Arrel Food Institute at the University of Guelph.

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