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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I'd like to see the costs for the increases in renewable energy.
I always do.
Please go back to Baltimore City.
p.s. there's a lot of conversation going on about this behind the scenes from my end, I guarantee that. Not…
I submitted a WIP (work in progress) proposal to raise funds by local artists donating art. No one's shown any…