Many things have been changing lately in the food landscape. Here is what I’m reading lately in food media:

• FoodDive: Tyson Foods to cut some beef prices by as much as 30% this week by Lillianna Byington
• New York Times: Meat Plant Closures Mean Pigs Are Gassed or Shot Instead by Michael Corkery and David Yaffe-Bellany
• Civil Eats: As Hundreds of Farmworkers Test Positive for COVID-19, Many Remain Unprotected by Gosia Wozniacka
• On Snobbishness by Alicia Kennedy
• The Counter: Why Covid-19 plant shutdowns could make the Big Four meatpackers even more profitable by Joe Fassler + H. Claire Brow
• FoodDive: Ahead of peak season, berry supplier Driscoll’s worries market ‘just is not there’ amid pandemic by Christopher Doering
• Restaurant Business: Starbucks is asking landlords for a year’s worth of rent breaks by Jonathan Maze
• Eater: If Momofuku Is Closing Restaurants, What Does It Mean for Everyone Else? by Monica Burton
• Bloomberg: One-Quarter of American Restaurants Won’t Reopen, OpenTable Says by Edward Ludlow
• The Dallas Morning News: Hillstone Restaurant Group changes mask policy after backlash and lawsuit by Evan Grant
• NPR: Uber Woos Grubhub, In A Move Lawmaker Calls ‘Pandemic Profiteering’ by Bobby Allyn
• Grub Street: Eataly’s Workers Say They Feel Betrayed by a New Payment Plan by Chris Crowley
• WaPo: Colorado restaurant that illegally reopened without social distancing now ordered to close by Robert Klemko, Meagan Flynn, Tim Craig