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Slaughterhouse

Business Food

How the Bay Area's Last Slaughterhouse Dodged the Axe

On keeping the place where ethically raised animals are killed open.

Heather Smith Grist Apr 2015 15min Permalink

Reprints Arts Business Food

The Way of All Flesh

Undercover in an industrial slaughterhouse.

Previously: Conover discusses this story on the Longform Podcast.

Ted Conover Harper's May 2013 55min Permalink

Best Article Arts Food

Some Things Never Die

Race relations at the gigantic and soul-crushing Smithfield slaughterhouse, where annual turnover is 100 percent: 5,000 people are hired, 5,000 quit.

Charlie LeDuff New York Times Jun 2000 25min Permalink