Our food patterns have changed. Don't take our word for it, but rather those that study and log purchases at the grocery store. Chris DuBuis is with IRI, a Chicago-based food research company. DuBuis tells producer Peter Tubbs, the lockdown has driven up sales from the cooler as shoppers look for different cuts that have value and they can prepare at home. But when will that shift happen back to more restaurant eating? That's a big question in this full interview conducted for a story on the Market to Market program.