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" ... But what if it isn’t? When is 6’ not enough? What if I’m at the beach versus inside a slaughterhouse? Is 3’ OK if I'm a 22-year old triathlete? Or should I err on the other side of caution at 12’ if I’m 63 with an underlying pulmonary condition? And what if coronavirus can, in fact, hang in the air for hours in an aerosol phase? ... "
" ... Chloe Sorvino leads coverage of food, drink and agriculture at Forbes. From profiling entrepreneurs and publicly traded companies in the magazine, to traveling around the world uncovering food’s most important players and its next challengers, her seven years of reporting at Forbes has brought her to In-N-Out Burger’s secret test kitchen, drought-ridden farms in California’s Central Valley, a billionaire-owned slaughterhouse in Omaha, and even a chocolate croissant factory designed like a medieval castle in Northern France. She manages a team of 50+ expert contributors, along with the 30 Under 30 Food and Drink list and the Forbes Ag Tech Summits, with signature events in Salinas and Indianapolis. Her work has also been featured in NPR, Women’s Wear Daily, and the Financial Times. She shared in a 2014 Best in Business award in government reporting by the Society of American Business Editors and Writers for a Financial Times A1 investigation detailing the U.S. government’s then-running price tag for its conflict in Afghanistan. Her book about the future of meat is forthcoming from Simon & Schuster. Send tips to csorvino@forbes.com. ... "
" ... Finally, in 1948, three years after the end of World War II, Tibor Rubin was admitted as a refugee to America. Rubin’s first job was in a slaughterhouse in New York City. He then found work as a cashier at a local grocery. But Rubin had another career on his mind – to join the U.S. Army. “You aren’t a citizen. You can’t read English. You hardly speak it,” said a friend. But Rubin had a reply: “Ever since the Army saved me from the Nazis, I promised myself to pay them back.” ... "
" ... If a slaughterhouse is short-staffed due to sickness or another problem, it may not have enough people to convert pork carcasses into smaller cuts. The remaining crew should be shifted to slaughter to keep live pigs moving off the farms. Large cuts of pork, such as hams, backs, and shoulders, could be sold to military bases, prisons, rural areas, and other areas that would have both the facilities and people, like butchers, to finish the processing. I know certain communities in New York City were a truck load of large pork cuts could be sold in hours. These outlets need to be identified before the next disruption occurs. ... "
" ... Instead he invokes his grandfather Athanasios (Arthur) Demoulas, a Greek immigrant who left his name to two bickering heirs, as well as a business that started out in 1917 as a tiny store in Lowell, Mass. It sold lamb and fresh vegetables from a farm and slaughterhouse he owned in nearby Dracut. So it remained until he sold it for $15,000 to two sons, Mike (Artie's dad) and George (Arthur's), who turned it into a modern chain of 14 stores. After George died in 1971, Mike promised to look after his brother's family. He didn't. Instead, Mike steadily diverted $1 billion or so of company assets into a slew of new companies he controlled--the share belonging to Artie's branch surged from 50% to 92%. ... "