Since COVID-19 spread across the United States, meatpacking plants have become frequent hot spots of the virus. In response to the outbreaks, numerous plants shut down and beef, poultry, and pork production has reduced considerably. In light of these revelations, it’s caused some to not only reevaluate how they source their meat but also consider their relationship with meat altogether. Join a panel of experts including journalist Alicia Kennedy, Chris Kim (Monk’s Meats), Kimberly Ratcliffe (Caney Creek Ranch), Heather Marold Thomason (Primal Supply Meats), and R. Dennis Olsen (United Food & Commercial Workers International Union) for an online panel discussion about the ways in which COVID-19 had impacted the meat industry and how these effects may or may not change the way Americans engage with meat going forward.
Manhattan, New York, NY