The announcement that Cargill is closing its Menomonee Valley plant and laying off 221 packinghouse workers is just the latest blow to Milwaukee’s industrial working class. It marks the end of more than 150 years of meatpacking in the Menomonee Valley. It is a cautionary tale illustrating how huge, highly concentrated industries dominate the United States economy to the detriment of workers, family farmers and consumers.
Meatpacking was one of Milwaukee’s leading industries through much of the 19th and 20th centuries. The industry and city grew together as firms slaughtered, processed and packaged livestock — particularly hogs and cattle — purchased from local farmers and distributed products for regional, national and international markets. Because the work was hard, dangerous, cold and dirty, it provided an entry into the working class for Milwaukee’s newest residents — immigrants from Germany, southern and eastern Europe at the turn of the 20 th Century, then from the Jim Crow South, Mexico and more recently even Myanmar and the Middle East
Some of Milwaukee’s most iconic names are associated with meatpacking. John Plankinton, for example, opened a butcher shop in 1844 on what is now West Wisconsin Avenue, and John and Frederick Layton opened Layton and Son a short time later on what is today North Water Street. In 1852 the Laytons partnered with another firm to establish a larger meatpacking operation in the Menomonee Valley. As the marsh was filled in and canal and rail networks developed, the valley’s large, flat areas emerged as an ideal location for the city’s fledgling meatpacking district that lasted until Cargill announced it was closing its last remaining Milwaukee plant…