What’s Happening With the Extra Food That Would Usually Be Sold to Montreal Restaurants? | Eater Montreal

"Facing a surplus of 20,000 oysters when most of his fine-dining clients suddenly closed because of the novel coronavirus, I describe how Vasken Redwanly of seafood supplier L’Écailler scrambled to move stock: he normally sells through more than 25 restaurant customers (including Tuck Shop, Joe Beef, Cadet, Majestique, and Le Club Chasse et Pêche), but to sell quickly he reached out to friends, family and a large public Facebook group for restaurant and bar staff offering oysters at $50 a case (50 cents an oyster); thanks to workers spreading the word, help from chefs and owners, and even assistance from competing distributors, he was able to place boxes, and he personally delivers and disinfects each box to minimize exposure." - Eater