It was barely past dawn when Bruce Reingold pushed through industrial plastic flaps and slid open the insulated door that led into a massive refrigerated warehouse.
It was barely past dawn when Bruce Reingold pushed through industrial plastic flaps and slid open the insulated door that led into a massive refrigerated warehouse. Inside, people hustled in every direction, some on foot with clipboards in hand and some driving pallet jacks capable of carrying 2,000 pounds.
Brown cartons, containing everything from short ribs to lamb chops to chicken breast to pork shoulder and more, were stacked everywhere, about to fill the trucks parked against the building’s loading docks. Those trucks would soon be on their way, bound for different destinations across New York City, including restaurants, hotels, bodegas, schools and food pantries.
Welcome to the Hunts Point Cooperative Market, the point of distribution for 35 percent of the meat that enters the five boroughs. That’s more than 1 billion pounds of meat annually.
Read more at: Columbia Climate School
