The Economist @TheEconomist
Slaughtering pigs is hard, bloody and miserable. It can also take three years to master. Across the country, these skilled workers are in short supply https://t.co/lxJgl7aaOc — PolitiTweet.org
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Fri Oct 22 19:00:14 +0000 2021
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The Economist @TheEconomist
Slaughtering pigs is hard, bloody and miserable. It can also take three years to master. Across the country, these skilled workers are in short supply https://t.co/lxJgl7aaOc — PolitiTweet.org