Ted Conover’s “The Way of All Flesh: Undercover In An Industrial Slaughterhouse” left me deeply disturbed. As a USDA Meat Inspector at Cargill Meat Solutions, Conover peels back the curtain on the grim reality of industrial meat production. The article’s straightforward account of processes, unsanitary conditions, and the sheer scale of mass production evokes a visceral sense of disgust.

Reading through the narrative, I couldn’t escape the ethical dilemma and the unsettling gap between the food on our plates and its production. Conover’s detailed exploration prompts uncomfortable reflections on the decisions made behind the scenes of our dietary choices. The article serves as a stark reminder of the hidden costs behind our convenient access to meat, leaving me with a lasting sense of dismay about the harsh truths within the food industry.