COVID-19 is already taking a toll on America's food supply, and it could get worse.

It's not that there isn't enough.

The Guardian reports that billions of dollars of food is going to waste from Florida to California.

That's because restaurants and schools and stadiums and theme parks and cruise ships have shut down,

and they used to consume almost half of all the food grown in the country.

So updating the supply chain and getting the food to where it's needed is a major challenge.

But now consider this.

Farm workers are among the most vulnerable of America's essential employees

in terms of health care and living conditions. If the pandemic strikes, let's say in California's

Central Valley, and keeps them out of the fields, would that be an even more basic risk to the food supply?

I asked that question of the Guardian's Susie Kegel, Irene De Barraiqua of Lederes Campesinas,

and David Puglia, who's president and CEO of the Western Growers Association.

Dave Puglia, you first.

Clearly the answer is yes.

Our farm workers are really the

front line and the first responders, if you will, to ensuring that fresh fruits and vegetables

reach Americans across the country and people around the world, for that matter. If we were to see a major

reduction in their ability to continue the noble pursuit that they're pursuing today.

As we are all sheltering in place, they're in the fields, and they are continuing to put

themselves at some risk to be able to keep those supply lines open and keep the healthiest food

we should be eating coming to the grocery stores.

If we were to see a major impact to their ability

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