I'm not a vegetarian, or a food prude, but you must read the incredible article in Rolling Stone by Jeff Tietz. His investigation into Smithfield Foods, the largest pork producer in the world. With 27 million hogs "processed" last year alone, you can expect quotes like:
"The area around a single slaughterhouse can contain hundreds of lagoons, some of which run thirty feet deep. The liquid in them is not brown. The interactions between the bacteria and blood and afterbirths and stillborn piglets and urine and excrement and chemicals and drugs turn the lagoons pink." And, "Concentrated manure is my first thought, but I am fighting an impulse to vomit even as I am thinking it. I've probably smelled stronger odors in my life, but nothing so insidiously and instantaneously nauseating. It takes my mind a second or two to get through the odor's first coat. The smell at its core has a frightening, uniquely enriched putridity, both deep-sweet and high-sour. I back away from it and walk back to the car but I remain sick -- it's a shivery, retchy kind of nausea -- for a good five minutes. That's apparently characteristic of industrial pig shit: It keeps making you sick for a good while after you've stopped smelling it." He talks about workers stinking of pig effluvium for 3 months after they quit.
The information in this story is so incredibly disturbing, and ethically wrong, I think I'm through with Ham forever.
(FYI - The OJ picture has nothing to do with the story, it's just the funniest Pork photo I have.)
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