Mexico’s Killer Scallions
by Jeff Davis
It’s not generally understood that in addition to diseased illegal immigrants and bizarre fauna (including giant African water rats, killer bees and Burmese pythons) the United States imports a large amount of its food from the Third World, especially the many products which supply the fast food restaurants which now form the basis of the American diet. The number of greasy burgers, oily slices of pizza, and mystery meat tacos and burritos that overweight Americans stuff into their maws like hogs every week must run into the billions. The immense fast food profits (not to mention medical industry profits from fast food-related obesity) are so gargantuan that they can only be called super-sized. But like the Latino gangs and the killer bees, Third World food can be deadly.
Fast food gorgers in the Northeast have been dropping like flies due to a bad shipment of Mexican scallions to their local Taco Bells. The many news articles are cagey about the actual source of the bacteria-poisoned vegetables. Breitbart says “The scallions suspected in the E. coli outbreak linked to Taco Bell came from a Southern California grower…” This, of course, ignores the fact that Southern California is now a de facto part of Mexico, and that the vegetables were picked, sorted, packed, and loaded by illegal Mexican laborers who probably had all kinds of diseases and last washed their hands in 1999. Breitbart continues, “Taco Bell removed scallions from all 5,800 of its restaurants Wednesday after preliminary tests linked them to the E. coli bacteria. State and federal investigators also are scrutinizing other non-meat ingredients on the Taco Bell menu, such as cheese, lettuce, yellow onions and tomatoes, as they try to pin down the source.” One anonymous source said that FBI agents wished to question that loud-mouthed little Chihuahua who used to do the Taco Bell ads on TV, but that he was unavailable having allegedly disappeared after a salary dispute although his dog collar was rumored to have been found around a burrito grande.
Breitbart goes on to say that “At least 46 confirmed cases of E. coli sickness linked to Taco Bell have been reported in New Jersey, New York and Pennsylvania, and at least five people remained hospitalized, including an 11-year-old boy in stable condition with kidney damage. Federal officials said there are possible cases in Delaware and Connecticut, as well.” Damn. That’s a lot of poisoned onions.
Onions aren’t the only deadly vegetables now circulating to American tables, courtesy of the deteriorating hygienic and processing standards in Mexifornia. We learn from another news article that “This is the second E. coli scare to hit Ready Pac in the past four months. In September, spinach with the Ready Pac label was among dozens of brands pulled from the shelves when federal authorities traced a nationwide E. coli outbreak to a San Juan Bautista processing plant that bags its spinach and dozens of other brands. The spinach was traced to California’s Salinas Valley, on the Central Coast”. They also add a little teaser: “California is the nation’s largest supplier of green onions, but by December, as winter sets in, the vegetable is typically imported from Mexico. Tainted green onions from Mexico were blamed for a 2003 outbreak of hepatitis A in western Pennsylvania that was also traced to a Mexican restaurant. Four people died and more than 600 people were sickened after eating the green onions at a Chi-Chi’s.”
Agriculture is a labor-intensive industry, in which the family farm has pretty much disappeared because they are unable to complete with the corporate agribusiness which has pretty much taken over America’s food production. Instead of training a well-paid and motivated American workforce to harvest America’s crops, assisted by high technology, including robotics and advanced processing machinery, these agribusinesses import huge numbers of Third World peons, mostly Mexican, to work like dogs at manual stoop labor for fourteen hours a day for below minimum wage. Instead of sending them back to Mexico when the crops are in, they turn the Latinos loose to find other manual labor jobs if they can and to become a burden –possibly a criminal one- if they can’t. As fewer and fewer Americans stay as foremen and supervisors, being replaced by Mexicans, all standards of professionalism and hygiene and sanitation and health inspection in the food processing industry simply disappear. You use Third World labor, you get Third World work performance, and white people keel over dead over their burritos.
And don’t even get me STARTED on what’s in those burgers, due to the beef we now import from Bolivia and Brazil. One of these days Jack in the Box or Mickey D’s is going to get hold of a bad batch of diseased meat from the Third World and it will be like the Black Death has returned in a Styrofoam box with ketchup and pickles.