This preview shows page 1. Sign up to view the full content.
Unformatted text preview: en, almost all of them young and Latino — slice meat with long slender knives. They stand at a
table that’s chest high, grab meat off a conveyer belt, trim away fat, throw meat back on the belt, toss the scraps onto a conveyer belt above
them, and then grab more meat, all in a matter of seconds. I’m now struck by how many workers there are, hundreds of them, pressed close
together, constantly moving, slicing. You see hardhats, white coats, flashes of steel. Nobody is smiling or chatting, they’re too busy, anxiously
trying not to fall behind. An old man walks past me, pushing a blue plastic barrel filled with scraps. A few workers carve the meat with
Whizzards, small electric knives that have spinning round blades. The Whizzards look like the Norelco razors that Santa rides in the TV ads. I
notice that a few of the women near me are sweating, even though the place is freezing cold.
Sides of beef suspended from an overhead trolley swing toward a group of men. Each worker has a large knife in...
View Full Document
This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08