In this July 21, 2017, photo a beef and cheddar sandwich is a menu feature at Lewis Barbecue in Charleston, S.C. Aware that the coronavirus would disrupt the U.S. meat supply, owner John Lewis and chef Philip Powers three weeks ago bought as much prime brisket as they could source and socked it away in friends’ then-closed restaurants. Lewis and Powers managed to acquire enough brisket to keep the restaurant’s most popular item on the menu until beef availability returns to normal levels. (Wade Spees/The Post And Courier via AP)
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