By Leighton Woodhouse | April 26, 2021

Last May, several months into a global pandemic that had capsized the economy, hog farmers had a problem on their hands. With restaurants closed, demand for their product had evaporated. With outbreaks shuttering meat processing plants all over the country, they had nowhere to send their animals to be slaughtered. If kept alive, the pigs would quickly outgrow facilities designed to hold them only for highly abbreviated lives, and the costs of feeding and watering them would become astronomical.

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