Food Processing

Our company, which we just call Food Processing, is tucked away at 113, Park Street, in the N Block. It’s a busy area, as anyone who knows Park Street can tell you. There’s always something going on outside, and the noise of the city definitely makes its way into our rooms. We’re in a bit of an older building, so the rooms are high-ceilinged and sometimes a bit drafty, but it has character. We handle a lot of the logistical side of food here—sorting out where things need to go and making sure the processing schedules are met. It’s mostly desk work and phone calls, but we do have some space for checking the product quality when it comes in. It’s a bit of a tight squeeze sometimes with all the paperwork and the small equipment we keep on hand. We don’t have a big flashy sign out front, just a small one near the door so people know they’re in the right place. Most of us eat our lunch at our desks or go down to one of the little stalls on the street. It’s a very urban way of working, very different from a big factory outside the city. We’ve been in this N Block spot for a while now, and we’ve gotten used to the quirks of the building, like the light switch that only works if you flick it just right.