When Uncle Richie finally moved out, he left Cheyenne and headed south for Greeley, Colorado. Richie wasn’t known for fresh starts, but Greeley promised dividends he hadn’t touched in years: a room of his own, steady work, lunch breaks. Maybe a union. He got a job at Monforts meatpacking plant—Monfort, actually, but Richie pluralized it.
In the early nineties, Greeley was anathema to me, as bad a hick town as Cheyenne, my hometown. Greeley had a trademark funk that blighted its squat banks and convenience stores. A little hopeless, the place made me feel, with that sad-angry smell seeping out of Monforts’ boxy white buildings and the machines inside them that transformed lowing livestock into stroganoff meat. Work in a slaughterhouse—that was hard for me to imagine, and I couldn’t picture Richard Riles suiting up over his Bart Simpson t-shirt and ripped Levi’s, his graying Afro pressed against a cheap shower cap. He didn’t have the constitution.
Meatcutting Testbook, Part I.*
It is recommended that this book be kept
in the instructor’s file
and each test be detached
and given to the student
as he or she becomes ready for it.