The closure of restaurants across the country has left chefs and farmers with tons of produce and meat to dispose of in a hurry. Some high-end restaurants are selling steaks and other cuts of meat directly to consumers rather than in dining rooms that went dark as the coronavirus pandemic exploded in the U.S. last month. Farms are plowing under hundreds of acres of vegetables in prime U.S. growing regions such as Yuma, Ariz.Ryan...

Source: Wall Street Journal April 04, 2020 13:07 UTC