Proper Etiquette in the Slaughterhouse Line, 17 poems that start out discussing modern day office life, the "rise and grind" corporate cog culture that decimates souls, and evolves into a story of that workaday world crumbling into an apocalyptic landscape of humanity's final gasp as Earth reboots itself, becoming a more peaceful world if only for the lack of us.James Duncan's new collection of poems punch me square in the teeth. Most of us work a job we hate just so we can survive in a world that would rather see us exhausted than in love, that would rather see us depressed than creative, that would have us put our heads down and live among the meaningless than to look up and discover awful truths. These are poems in the vein of Carver, Bukowski, and James Wright. Workers, fighters, and people with little hope, trapped in a system they cannot beat, but sometimes can beat late at night during the exhausted hours. These poems take the everyday mundane existence we are force fed eight hours a day and show us there is hope, but only if we are willing to open the doors of the slaughterhouse. -Frank Reardon, author of Loud Love on the Sevens and Elevens, Blood Music and othersWith Proper Etiquette in the Slaughterhouse Line, James H. Duncan does a superb job of showing us our humanity exactly as we are living it, the pain, the struggle, the sickness and all the manifestations of any joys we can find to keep ourselves grounded. Duncan's poems are both heartbreaking and equal parts exuberant within the expression of the simplest speck of human minutiae. This book of poetry exposes our very soul. -John Grochalski, author of Eating a Cheeseburger During the End Times and P-Town Forever

“How does one put into words the rage that workers feel when supervisors threaten to replace them with workers who will not go to the bathroom in the course of a fourteen-hour day of hard labor, even if it means wetting themselves on the line?”—From the Preface In this gutsy, eye-opening examination of the lives of workers in the New South, Vanesa Ribas, working alongside mostly Latino/a and native-born African American laborers for sixteen months, takes us inside the contemporary American slaughterhouse. Ribas, a native Spanish speaker, occupies an insider/outsider status there, enabling her to capture vividly the oppressive exploitation experienced by her fellow workers. She showcases the particular vulnerabilities faced by immigrant workers—a constant looming threat of deportation, reluctance to seek medical attention, and family separation—as she also illuminates how workers find connection and moments of pleasure during their grueling shifts. Bringing to the fore the words, ideas, and struggles of the workers themselves, On The Line underlines how deep racial tensions permeate the factory, as an overwhelmingly minority workforce is subject to white dominance. Compulsively readable, this extraordinary ethnography makes a powerful case for greater labor protection, especially for our nation’s most vulnerable workers.

Called by Raymond Chandler “a sleazy, corrupt but completely believable story of a North Carolina town,” this tough, realis­tic novel exemplifies Depression literature in the United States. Falling somewhere between the hard-as-nails writing of James M. Cain and the early stories of Ernest Hemingway, James Ross’s novel was for sheer brutality and frankness of language considerably ahead of his reading public’s taste for realism untinged with sentiment or profundity. In his brilliant Afterword to this new edition, George V. Higgins, author of the recent best-seller Cogan’s Trade, pays tribute to Ross for his courage in telling his story truthfully, in all its ugliness. The setting of They Don’t Dance Much is a roadhouse on the outskirts of a North Carolina town on the border with South Carolina, complete with dance floor, res­taurant, gambling room, and cabins rented by the hour. In the events described, Smut Milligan, the proprietor, seeks money to keep operating and commits a brutal murder.

GRACEY'S MEAT HYGIENE Gracey's Meat Hygiene, 11th edition, is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the United Kingdom, Europe and worldwide since the 10th edition was published in 1999. This book is an excellent practical guide for teaching food hygiene to veterinary students worldwide, laying the foundations of food animal anatomy, the humane slaughter of animals for food and practical production hygiene. New chapters address the increased concern of operators, inspectors and the public to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include the following Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the 'farm to fork' system A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can be best controlled With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff

Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.