Piglet statues are displayed at a food store. (Photographer: Qilai Shen/Bloomberg)
(Bloomberg Businessweek) -- We’ve never been so directly connected to chefs: Many are hosting impromptu cooking classes in their personal kitchens, an unexpected bonus for food lovers amid the chaos the coronavirus pandemic has inflicted on restaurants. Yet once the shakshuka’s eggs have set, there’s one thing the expert livestreams often skip: What to do with the food that goes uneaten?