This piece exposes some of the extreme health risks and appauling labor standards experienced by workers in a hog processing facility. A long article, and at times difficult to read for its gruesome details, but nonetheless very illuminating and well worth reading.
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By Ted Genoways
July/August 2011
"On the cut-and-kill floor of Quality Pork Processors Inc. in Austin, Minnesota, the wind always blows. From the open doors at the docks where drivers unload massive trailers of screeching pigs, through to the 'warm room' where the hogs are butchered, to the plastic-draped breezeway where the parts are handed over to Hormel for packaging, the air gusts and swirls, whistling through the plant like the current in a canyon. In the first week of December 2006, Matthew Garcia felt feverish and chilled on the blustery production floor. He fought stabbing back pains and nausea, but he figured it was just the flu--and he was determined to tough it out..."
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