Fast Food Nation

Their daughters allie and kris aged six and eight ran

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Unformatted text preview: arvested. The trucks dumped their loads onto spinning rods that brought the larger potatoes into the building and let the small potatoes, dirt, and rocks fall to the ground. The rods led to a rock trap, a tank of water in which the potatoes floated and the rocks sank to the bottom. The plant used water systems to float potatoes gently this way and that way, guiding different sizes out of different holding bays, then flushing them into a three-foot-deep stream that ran beneath the cement floor. The interior of the processing plant was gray, massive, and well-lit, with huge pipes running along the walls, steel catwalks, workers in hardhats, and plenty of loud machinery. If there weren’t potatoes bobbing and floating past, you might think the place was an oil refinery. Conveyer belts took the wet, clean potatoes into a machine that blasted them with steam for twelve seconds, boiled the water under their skins, and exploded their skins off. Then the potatoes were pumped into a preheat tank and shot through a Lamb Water Gun Knife. They emerged as shoestring fries. Four video cameras scrutinized them from different a...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.

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