Effective this August, Smithfield Foods will end slaughtering operations at its hometown meatpacking plant on North Church Street.
The company plans to invest $5 million to repurpose the local plant’s kill floor for increased production of packaged bacon, ham and other meats.
The kill floor’s current volume, which Reuters estimated at 10,000 pigs per day in 2019, will be shifted to other existing facilities throughout the United States — a decision the company’s director of external affairs, Andy Curliss, says resulted from a months-long internal review of the company’s East Coast operations.
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Not sure where Julie is from but her world sounds rather grim. I'm 78, retired on a small monthly Social…
How did the poor, lost Eastern Shore folks ever make it before you people got here? I am quite sure…
Wow! You sound utterly helpless. Remember this, people with real wealth never mention their 'wealth'.
She is just as worthless as the hind tit on a boar-hog.
At first glance, you might think that wealthy retirees do not need services provided by the county, like schools. But…