Punch In, Punch Out, Defrost

Nicola Twilley, who recently covered the "fresh-squeezed" OJ industry, details the experiences of the refrigerated workforce:

When you spend a lot of time in refrigerated spaces, you slow down. In a lot of the frozen food warehouses, workers are not allowed to work alone. You don’t even realize that you are slowing down, and eventually you stop moving. We have these buildings that we maintain at extraordinary expense that we, physically, are not optimized for all. We are not optimized for spaces that slow down decay, to preserve "freshness" — whatever that means — in our fruits, vegetables and meats. On the temporal level, what refrigeration does is so weird. It is an extension that slows everything down.