David Alvarez couldn’t stop shivering. As he pulled out of the parking lot at the Seaboard Foods pork processing plant outside of Guymon, Oklahoma, and accelerated down Route 54, it was just after 7:30 on the morning of January 10, the temperature still around freezing. This part of the panhandle is ironing-board flat, and at that time of year, the Southern sun reduces the landscape to a faded-denim sky stretched over expanses of washed-out yellows—fields of corn stubble, dead grass, dirt. The plains are windswept and frozen, but Alvarez wasn’t cold. His chills were the buzz of adrenaline. “I couldn’t process what I had just witnessed,” he said later. As he drove along the edge of Guymon, pa
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