Five days a week, after his last batch of untrimmed hams has been deboned, injected with a sodium solution, and sent down the line to be cooked, Raul Vazquez walks out of the Hormel plant on the outskirts of Fremont, Nebraska, and crosses the street to the employee parking lot. He drives west along U.S. Route 30 for the better part of an hour, paralleling the Union Pacific’s tracks and the Platte River. Finally, he arrives at the town of Schuyler, where he and his wife, Miguela, run a small liquor store. Until a few years ago, Vazquez and…
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