The New York Times, Michael Corkery, David Yaffe-Bellany, 4/18/2020

“The modern American slaughterhouse is a very different place from the one that Upton Sinclair depicted in his early-20th-century novel, “The Jungle.”

“The jobs are often grueling and sometimes dangerous, but pork and beef producers
boast about having some of the most heavily sanitized work spaces of any industry.

“Yet meat plants, honed over decades for maximum efficiency and profit, have become major “hot spots” for the coronavirus pandemic, … becoming the weakest link in the nation’s food supply chain….”

Read more: https://www.nytimes.com/2020/04/18/business/coronavirus-meat-slaughterhouses.html

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