Frank Bertolino can still remember the first paycheck he ever received in America. It was in 1956, and the 20-year-old had just come to the country from Sicily, along with the rest of his family. He had worked in the fish business with his father in the old country, but when they settled in Boston, his cousin got him a job as a carpenter. They made caskets.
“2020 was a below-average year with moments of terror,” says Steve Meyer, Ph.D, an economist with Partners for Production Agriculture, based in Ames, Iowa.
This year has seen a tremendous resurgence of breakfast meats due to the effects of the COVID-19 pandemic combined with improved quality, convenient formulations and consumers’ demands for high protein at breakfast.