Worker filling tuna cans, California, USA, ~1930

85 points · 6 comments · view on lemmy.world

6 Comments

ivanafterall@kbin.social · 14 pts · 2y (1 reply)

Let's see a machine do that.

"We programmed it to have a sense of smell, just so it could suffer, like the old flesh-and-blood workers!"

That's a lot of dolphin meat!

osarusan@kbin.social · 1 pts · 2y (2 replies)

How long would a can of hand-stuffed fish meat made in such conditions be viable before going bad?

Kolanaki@yiffit.net · 2 pts · 2y (1 reply)

Probably not much different than now, considering they're probably still going to pasteurize the cans after they're sealed in the 1930's

Gotcha. That makes sense. I know nothing of how food is made.