-=> On 04-15-20  00:38,  Ruth Hanschka <=-
 -=> spoke to Dale Shipp about Re: 925  adversity and y <=-

 > Around here, some restaurants have taken to selling grocery items that
 > they might have used in their normal operation.  It helps to supplement
 > their income because of the loss of inside dining -- only carry out and
 > delivery.  It also helps keep their suppliers in business.
 > 
 RH> They're doing it here too.  It helps their customers, helps their
 RH> suppliers, and helps the restaurant. That's a win all the way around.
 RH> Now if only someone would get convoys started to get all the produce
 RH> that's rotting in the fields because the restaurant market has dried
 RH> up. There are people going hungry with food spoiling and milk getting
 RH> dumped.   

I have seen pictures of food piled up in the field.  It must have been
picked and then dumped to rot.  I really wonder at why they bothered to
pick it.  OTOH, at least one such picture was zucchini.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ONE, TWO, THREE
 Categories: Casserole, Main dish, Beef
      Yield: 4 Servings
 
      1 lb Ground beef
      1 ea Sm Cabbage
      1 cn Tomato soup; undiluted
      1 x  Salt & pepper; to taste
 
  Alternately layer ground beef and cabbage in a large dutch oven
  ending with cabbage.  Pour undiluted soup over the top. Add salt and
  pepper if desired. Cover and bake for 1 hour.
  From: Carol Shenkenberger             Date: 01-06-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:12:52, 16 Apr 2020
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