It was just recovering from Hurricane Floyd which flushed 120 million gallons of its liquid manure into floodwaters and drowned 20,000 hogs in their cages, when New York Times reporter Charlie LeDuff went undercover at the Smithfield Packing Co. slaughterhouse in Tar Heel, NC.
Even as readers digested LeDuff's behind the scenes images of black women "assigned to the chitterlings room, where they would scrape feces and worms from intestines" and workers throwing "a piece of shoulder at a friend across the conveyor" just to get his attention, the Chicago Tribune took up the baton.
"The odor knocks visitors off balance the moment they walk in the battered front door," wrote Andrew Martin of HKY Farm in Bloomfield, NE. "It's not so much a barnyard smell as a noxious combination of manure, ammonia and death that intensifies as one moves toward the barns. Next comes the sound of dozens of sows screaming and thrashing at their cages."
And there's more bad news for the hog industry.
Increasingly, people don't want a property with a lakeview when that lake is excrement.
Indians on the Rosebud Indian Reservation, SD regret the 24 metal-roofed hog barns Sun Prairie built nine years ago saying the ammonia makes them cough until their ribs hurt and that animals are packed so tightly in pens that "strong hogs begin to cannibalize the weak, eating off tails and ears."
And now there's a hog-to-humans disease.
It's hard to write a story about the 13 workers at the Quality Pork Processing slaughterhouse in Austin, MN who came down with a strange neurological disease in December without mentioning the Table.
The head table is the station where compressed air is shot into the hog's head cavity with a hose to "blow its brains" out through the base of the skull or the snout. A Plexiglas shield protects the hose operator from blowback but not other table workers who have "exposed arms" and no "face shields to prevent them from swallowing or inhaling sprayed brain tissue," say news reports.
The pulverized brains are "then collected and poured into containers to be shipped to China, Korea, and even parts of the United States, where cooks like to stir fry them and some people like to add them to their scrambled eggs."
And this month, a worker at a Hormel plant in Fremont, NE became ill. Guess where the employee worked?
Of course there's plenty of spin with the story.