Source: Hannah Critchfield, NORTH CAROLINA HEALTH NEWS, 11/25/20


Jessica spends her days wrist-deep in turkey. She cuts their neck bones, removes the shanks, the crop, the organs no one wants to be confronted with when they handle, prep or eat the bird. She makes sure each fowl is sanitized before packaging, standing shoulder-to-shoulder with workers just like her, close to the Spanish-language signs that adorn the walls reminding them to “maintain at least six feet of distance from other people.”

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