This is an interesting read - Upton Sinclair's "The Jungle"

The back story is that the outrage over meat plant practices in this book led to the creation of the FDA. Supposedly, US meat lost half it's overseas market because of this book. This was the best seller of it's day. The irony? It's about socialism, not food safety.

I think what's most interesting about this book is that it describes societal problems so well. It has just about everything - a wedding, violence, sexual harrassment, corruption, politics, alchoholism, prostitution, grueling poverty and almost anything you can imagine can go wrong in society. It's pretty racy stuff for 1906.

And at the same time, I've personally seen almost everything that this book describes. So while the world has changed, it hasn't really changed at all. This book is a good description of human nature and all that can befall those at the bottom rung in American society.

Ultimately, it's about socialism, which I don't personally agree with. But I think the path the author takes to get there is worth the read.

If you're interested, you can read it online here:

http://xroads.virginia.edu/~HYPER/SINCLAIR/toc.html

An excerpt of the meat packing plant woes that so outraged the world:

"With one member trimming beef in a cannery, and another working in a sausage factory, the family had a first-hand knowledge of the great majority of Packingtown swindles. For it was the custom, as they found, whenever meat was so spoiled that it could not be used for anything else, either to can it or else to chop it up into sausage. With what had been told them by Jonas, who had worked in the pickle rooms, they could now study the whole of the spoiled-meat industry on the inside, and read a new and grim meaning into that old Packingtown jest--that they use everything of the pig except the squeal.

Jonas had told them how the meat that was taken out of pickle would often be found sour, and how they would rub it up with soda to take away the smell, and sell it to be eaten on free-lunch counters; also of all the miracles of chemistry which they performed, giving to any sort of meat, fresh or salted, whole or chopped, any color and any flavor and any odor they chose. In the pickling of hams they had an ingenious apparatus, by which they saved time and increased the capacity of the plant--a machine consisting of a hollow needle attached to a pump; by plunging this needle into the meat and working with his foot, a man could fill a ham with pickle in a few seconds. And yet, in spite of this, there would be hams found spoiled, some of them with an odor so bad that a man could hardly bear to be in the room with them. To pump into these the packers had a second and much stronger pickle which destroyed the odor--a process known to the workers as "giving them thirty per cent." Also, after the hams had been smoked, there would be found some that had gone to the bad. Formerly these had been sold as "Number Three Grade," but later on some ingenious person had hit upon a new device, and now they would extract the bone, about which the bad part generally lay, and insert in the hole a white-hot iron. After this invention there was no longer Number One, Two, and Three Grade--there was only Number One Grade. The packers were always originating such schemes--they had what they called "boneless hams," which were all the odds and ends of pork stuffed into casings; and "California hams," which were the shoulders, with big knuckle joints, and nearly all the meat cut out; and fancy "skinned hams," which were made of the oldest hogs, whose skins were so heavy and coarse that no one would buy them--that is, until they had been cooked and chopped fine and labeled "head cheese!"

It was only when the whole ham was spoiled that it came into the department of Elzbieta. Cut up by the two-thousand-revolutions- a-minute flyers, and mixed with half a ton of other meat, no odor that ever was in a ham could make any difference. There was never the least attention paid to what was cut up for sausage; there would come all the way back from Europe old sausage that had been rejected, and that was moldy and white--it would be dosed with borax and glycerine, and dumped into the hoppers, and made over again for home consumption. There would be meat that had tumbled out on the floor, in the dirt and sawdust, where the workers had tramped and spit uncounted billions of consumption germs. There would be meat stored in great piles in rooms; and the water from leaky roofs would drip over it, and thousands of rats would race about on it. It was too dark in these storage places to see well, but a man could run his hand over these piles of meat and sweep off handfuls of the dried dung of rats. These rats were nuisances, and the packers would put poisoned bread out for them; they would die, and then rats, bread, and meat would go into the hoppers together. This is no fairy story and no joke; the meat would be shoveled into carts, and the man who did the shoveling would not trouble to lift out a rat even when he saw one-- there were things that went into the sausage in comparison with which a poisoned rat was a tidbit. There was no place for the men to wash their hands before they ate their dinner, and so they made a practice of washing them in the water that was to be ladled into the sausage. There were the butt-ends of smoked meat, and the scraps of corned beef, and all the odds and ends of the waste of the plants, that would be dumped into old barrels in the cellar and left there. Under the system of rigid economy which the packers enforced, there were some jobs that it only paid to do once in a long time, and among these was the cleaning out of the waste barrels. Every spring they did it; and in the barrels would be dirt and rust and old nails and stale water--and cartload after cartload of it would be taken up and dumped into the hoppers with fresh meat, and sent out to the public's breakfast. Some of it they would make into "smoked" sausage--but as the smoking took time, and was therefore expensive, they would call upon their chemistry department, and preserve it with borax and color it with gelatine to make it brown. All of their sausage came out of the same bowl, but when they came to wrap it they would stamp some of it "special," and for this they would charge two cents more a pound."


I'll never look at ham the same way. ;)

when we were little.

and now they're doing that process with carbon gas of some sort, which makes the meat look fresh even though it may be way past its "sell by' date.

It's a great book. I read it about 5 years ago. For some reason I had not read it before and wish I had. It would've saved me years, if not decades, learning that most businesses will do whatever they can get away with. It's our job to make sure they are regulated as to how far they can go.

was how easily the protagonists thought they were part of the American Dream, buying a house with a down payment and mortgage, and how easily it was taken away from them in a time with no unions, no health insurance, no disability insurance.

That stayed with me longer than the disgusting meat packing stuff, probably because I've always avoided pork.

That book, more than anything else, made me allergic to debt.

Great book, it was required reading back in my high school. And I still remember the exact passage you quoted years later

I wasn't much of a reader, but really enjoyed reading that one along with 'The Good Earth' and 'Lord Of The Flies'.