Has the COVID-19 crisis broken the food supply chains in the US? According to media headlines, this seems to be the case. However, looking behind these headlines will reveal the real situation - and challenges that genuinely must be addressed. What are the real conditions of supply chains in the US food industry? Have all food supply chains (meat, fruits and vegetables, packaged goods) been equally impacted by the COVID-19 crisis? Is there a shortage in inventory across these supply chains to feed consumers? Or is there more than enough inventory but in the wrong form or in the wrong places?