TLP: Wait Until PETA Finds Out
Not that it's right to hire illegal immigrants, but who else is clamoring for jobs at the meatpacking plants of Fremont, Nebraska?
AP via The Huffington Post:
Angered by a recent influx of Hispanic workers attracted by jobs at local meatpacking plants, voters in the eastern Nebraska city of Fremont will decide Monday whether to ban hiring or renting property to illegal immigrants.Fremont's unemployment is 4.9 percent, about half the national rate. Not bad in this economy. Is this the prime job opportunity in town? Are the residents itching to take this work on?
The vote will be the culmination of a two-year fight that saw proponents collect enough signatures to put the question to a public vote. If the ordinance is approved, the community of 25,000 people could face a long and costly court battle. Either way, the emotions stirred up won't settle quickly.
"Even if we say 'no' ... we still need to say, 'How do we get along with each other now?'" said Kristin Ostrom, who helps oversee a campaign against the measure.
Across the nation, people have been outraged by – and demanded action against – the poor enforcement of federal laws to prevent illegal immigration. A law recently introduced in Arizona requires police to question people on their immigration status if there's a "reasonable suspicion" they are illegal.
Workers called stunners use mechanical or chemical devices to make the animals unconscious before they slaughter them. When the animal is unconscious, shacklers hoist it to an overhead rail belt. Animal stickers then cut the jugular vein and let all the blood drain from the carcass, or dead body. The overhead rail then brings the carcass to steamers, de-hairing machine tenders, singers, and shavers, who remove the hide, hair, and dirt, and clean the carcass with water and brushes. Then carcass splitters cleave the carcass open and remove the innards. After eviscerators and offal separators separate the edible and inedible parts from the carcass, they send the split sides to a chilling room for twenty-four to forty-eight hours. After chilling, meatcutters, or butchers, cut the heads off the carcasses. Using cleavers, saws, and knives, they slice beef and lamb into various sizes, such as quarters, forequarters, and hindquarters. They ship some meat this way to wholesalers or other customers.Maybe it is the best job in town.