Pig Business or Business Pigs?
Ever feel like you were playing checkers and the other guy was playing chess?That’s the sort of feeling I get often when I watch many of the recent spate of food documentaries to be released. Activists announce that this or that is wrong with the food system, and on the rare occasion when something appears to be getting done about it, the folks who are doing things badly simply change their tactics, but not their strategy.
It happened again while watching the British documentary film Pig Business. I watched this film in several ten-minute segments via YouTube because it hasn’t been released in the US, primarily due to legal pressure brought upon the producer Tracy Worcester by the film’s main “villain,” Smithfield Foods the world’s largest pork producer. Despite four letters threatening litigation, the UK’s Channel 4 played the film last summer. But since no US insurer would back the film’s release here in the States due to concerns over threatened lawsuits from Smithfield, it has become essentially a black market film. Thus as Americans have fought censorship by our government for more than 200 years, corporate censorship continues unabated.
Smithfield does, in one sense, have cause for concern: this film certainly does not show their company in the most favorable light. Right off the bat the viewer is struck with some rather gruesome images of pigs being brutally mistreated, apparently at the hands of workers in Smithfield-run facilities. We hear from farmers and neighbors complaining of health problems that they tie to the fumes and water contamination from Smithfield hoglots. When this large corporation and their methods of competition had pushed the owner of a small family farm in Poland out of business, he said, “I don’t know whether I should retire, hang myself, or emigrate.”
