Extra Extra: Can we talk about that pork on your fork?

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By Dan Sears

It’s Monday afternoon in New York City and a new investigation into the making of bacon might make you want to never touch it again.

I must admit, I tried hard to finish reading this piece explaining the inner workings of the pork industry, but I just couldn’t stomach it. I’m not sure turkey bacon would be a better choice either.

Here’s what else is happening:

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