Unformatted text preview: ost hands me some Wellingtons, the kind of knee-high rubber boots that English gentlemen wear in the
countryside. “Tuck your pants into the boots,” he says. “We’ll be walking through some blood.”
I put on a hardhat and climb a stairway. The sounds get louder, factory sounds, the noise of power tools and machinery, bursts of
compressed air. We start at the end of the line, the fabricating room. Workers call it “fab.” When we step inside, fab seems familiar: steel
catwalks, pipes along the walls, a vast room, a maze of conveyer belts. This could be the Lamb Weston plant in Idaho, except hunks of red
meat ride the belts instead of french fries. Some machines assemble cardboard boxes, others vacuum-seal subprimals of beef in clear plastic.
The workers look extremely busy, but there’s nothing unsettling about this part of the plant. You see meat like this all the time in the back of
your local supermarket.
The fab room is cooled to about 40 degrees, and as you head up the line, the feel of the place starts to change. The pieces of meat get
bigger. Workers — about half of them wom...
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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.
- Spring '08