With many restaurants shuttered and others limited to take-out, we’re eating and cooking at home more than ever before. Plus, there’s panic buying. For some local food sectors, this has meant an increase in business, for others, a steep decline. But across the board, it means meant change. Eric Glasgow runs Grey Barn Farm on Martha’s Vineyard, which includes a general farm stand and a specialty cheese operation that also wholesales to grocery stores. He explains how supply chain disruptions are happening.