are being abused. i think they have to put policies and procedures in place that limit and deny the ability of terrorists to misuse these platforms. if they don't, i think we have to have a robust discussion at some point. do these platforms become material to support terrorist groups? >> watch "the communicators" monday night at 8:00 eastern. on october 26, the world health organization's international agency for research on cancer announced the results of a study on the possible link between processed meat, red meat, and cancer. the study classified processed meat as "carcinogenic to humans." the organization advised people should limit their intake of meat. a look "reel america" -- at meat processing 50 years ago with a processing film made by hormel.

in the film, a dairy farmer and his sons tour a plant in minnesota and see how spam and hotdogs are made. > sons of a typical minnesota farmer. minnesota annually ships large quantities of meat and agricultural products to consumers throughout the united states and in foreign countries. >> gee whiz. look at all them hormel cars. >> wonder what's in them and where they are going. >> let's ask if we can visit the planet. dad will take us, i bet. ♪ adventurous boys, curiosity

and dreams all lead to something very special the dad will enjoy too. >> gentlemen, we would sure like to visit your plant. please let us know. brad.truly, greg and >> it's fun to write a letter .nd look forward to a reply in austan, the secretary to the public relations director receives daily inquiries concerning plant tours, job opportunities, and information about the company. the brad and greg letter .eceives prompt attention

the plant receptionist or register is all visitors and makes special arrangements when boys like brad and greg write it. regular tors are scheduled daily, monday through friday at 10:00 a.m. and 1:00 p.m. letteranxiously awaited arrived today -- there it, addressed to brad and greg -- dear boys, we are pleased to inform you that arrangements have been made for you to take a tour of the hormel plant. the heard watches as dad and the boys load up for a trip to the plant. -- herd watches as dad and the boys load up for a trip to the plant. across the river, they see this

view. this is hormel. plant began on this site in 1891. today is the largest of nine companies slaughtering operations. available at the austan, fort dodge, iowa, and fremont, nebraska locations. as the family registers, the hormel guide arrives to show them through the plant. hormel has 15 processing plants, six distribution centers, and licensing arrangements for the manufacture of special products in canada, ireland, england, and venezuela. one of the first sites on the tour is the old engine used by george hormel.

a display of popular hormel products, more than 750 different items, are produced here. some of which are spam, hormel chlili, beef stew, and dry sausage. from balconies you can look across entire rooms of assembly, or rather, disassembly activity. the boys watch as hog carcasses are broken down into primal cuts. after chilling, the carcass passes over a firmly anchored knife which separates the two sides. this is the first step in the disassembly of the pork side.

this large saw wheel cuts the shoulder from the side. so much automation enters the industrial picture today that it is not surprising to see the start of meat processing began in this fashion. let's watch the development of the ham, one of the first meat cuts to receive attention. painstaking care is given to ensure uniform removal of skin and fat. a close inspection of the ham fololows. the hams slide down a chute onto the floor below, where they are fed onto the automatic scaling line. each bin holds a given weight ham. the pans are automatic scales the drop the weighed ham into

the correct bin. skillfully removing the bone of hams before processing the cure 81 ham, or ingredient meat for spam. very choice hams are saved for the production of the cure 81's. precise trimming of external and internal fat takes place. smoking of the cure 81 hams is also done with care. unmatchedcolor and flavor is developed in the smoking process. here is what the finished product looks like inside, the real test of quality. back to the pork cut, the story

of baconspar. spare ribs are removed. bacon comes from the side meat next to the ribs. we strive tossing, make good use of everything. side skins are sold for leather. are dropped to the fleshing machine. in turn, takes off all excess fat. the bacon sides are mechanically trimmed as they move along the production line. craftsmen at this point trim bacon side to proper size and shape. meat trimmings are saved for

other products. once again, automation. here we see a curing solution being injected by needles into the bacon sides. nothing in bacon processing is more eye-appealing or mouth-watering than a view of bacon as it emerges from the stainless steel smoke chambers. a beautiful sight, isn't it? after it comes out of the smokehouse, the bacon is chilled and formed into just the right shape so the slices come out nice and even, the way you see them in your store. high-speed circular knife cleanly slices the bacon to uniform thickness, 20 slicse per ces per second.

a specal saran wrap machine vacuum seals the packages for longer keeping and better appearance. the attractive packages are now ready to appear in retail counters across the country for selection by discriminating consumers. another phase of the disassembly process is the separation of the and front feet from the carcass. are delicacyfeet items. big old pig's feet are very tasty and attractively packaged too.

skinhoulder supply the used in the production of gelatin. into a grindered and are shown emerging here. a series of cooking, filtering, and chilling operations occur before the gelatin is extruded onto the conveyor belt in this jelly-like form. a moving arm spreads the gelatin evenly on another belt conveyer. this mattress of gelatin will travel through two dryers. the gelatin is broken down into small particles and conveyed by auger to a grinder for final granulation.

the finished product is weighed and packaged in bulk containers great many hours are spent on research laboratories at hormel, in an effort to discover new food formulas. gelatin is one of the many hormel products that has been constantly researched. hormel jelly is sold to candy manufacturers for, among other things, wholesome desserts. pork shoulder and ham meat are used for the manufacture of spam, the most popular luncheon meat in the country. a picnic and ham made its first mediumthree -- through a

coarse plate. tamped. is carefully and the canister is sealed. standardized, and the sample is placed in the electronic unit for analysis. within seconds, this machine accurately reads the lean percentage of the sample. the results are recorded by the lab technician, and adjustments, if necessary, are made. mixer blades stir meat under vacuum and refrigeration until it becomes a thoroughly blended. the raw material is then pumped to the can-filling machines, where the tins are filled and vacuum-sealed. cans are then fed to the massive 65 foot hydrostatic cooking tower. this huge unit is equipped with

a conveyorized chain of trays that carry the cans through processing of cooking, chilling, sterilizing, and drying. when fully loaded, this towering cans.ture can hold 38,512 -- the conveyor lines leaving the toker carry directly automated equipment for orderly assembly and packaging. the formation and packing of spam boxes is an impressive sight in itself. the boxes first form.

the bottom is closed. the empty carton is positioned for filling. the case is sealed and the product moves by elevator to the storage cooler. plantr area of the hormel to be visited, the family is directed to beef operations. a modern, on the rail dressing system moves the cattle to the mechanical skinner. long arms move outward and are affixed to the beef hide. this operation pulls the hide away from the rib area without chipping into the meat. the remainder of the hide removal procses is accomplished

chain. - orized thehides are dropped to hide cellar. fat and impurities are removed. next, the hides are stretched out on a table for final trimming. salt, a valued preservative, is added to make certain the hides can be shipped to distant tanneries without spoiling. the beef coolers at the austin plant have a holding capacity of over 2 million pounds of choice meat. hormel institutional

department selects top quality meat from the beef coolers for filling the special orders received from hotels and restaurants, hospitals, colleges and universities. these foodrooms of institutions have precise requirements as to size, shape, weight, and qualityo of their meat cuts. here you see choice boneless new york cut steaks being individually wrapped for a customer intent on serving the finest quality meats. a rapid freezing of the meat the in retaining all juices. boneless top sirloins, and new york cut steaks -- there's plenty of good eating on this

table. these steaks are shown in portions ready for the broiler or grill. imagine yourself enjoying this meat. hormel institutional department has a challenging mission to fulfill, selecting just the right kind of meat that will appeal to the discriminating diner. feed mill is the next area to be visited by the family. this 90 foot structure has automated facilities to make a correct feed mixture. are designed to produce a pound of pork or beef at lowest cost when combined with farmed raised -- farm raised forages and grains. thousands of pounds of weiners

our produced daily at hormel. materials are kept under constant cold temperatures. the meat is dumped into this huge grinder, capable of handling loads up to 1000 pounds. freshly ground meat arrives from the grinder. the operator handles the grinding and conveying of meat to the blender. blending is now taking place. the hormel batch master sets the standard formula on the dial.

these ingredients are weighed on route.ale belt en spices, formulated in our own flavoring department, are bagged for each particular batch. the blended ingredients are now vacuum-mixed. it is next transported to the emulsifier hopper. the ingredients are completely emulsified, and the meat moves to the hopper of the stuffing machines. these ingenious machines stuff and link the 84-foot strands of weiners. artificiatl casings give them shape and form. transformed -- transferred to a conveyorized chain, they travel

through two smokehouse units. a steam cooking and water shower, and then undergo a blast chill, where the temperature is reduced to lock in all the juices and flavors. fromeiners are now lifted the chain and placed on supply tables for the stripping machine operators. this is where the artificial casings are removed. hormel weiners leave the stripping machines and fall onto a conveyor belt system. the weiners are next discharged onto a much wider conveyor belt for even distribution to 4 high-speed takeaway belts. the weiners hurry to a stainless steel belt where free swinging

deflectors arrange them into a single layer. girls, wearing plastic gloves, do some manual alignment. hormel weiners are vacuum packaged, and move over an electronic check where which rejects all underweight p ackages. just serving the many new and well-established hormel -- ser vings of many new and well-established hormel are set up to check flavor and color. taste panels are effective in controlling quality and

determining whether new products will meet consumer acceptance. the weiners are packed in conveyor,laced on a and headed for the loading dock. after loading refrigerated weiners arecks, the rushed to customers across the country. the tour takes a family to some production lines that can be viewed from this ideal location. carefully selected choice beef and plump red idaho beans are used when making hormel chili. this sorting machine throws away imperfect beans.

the rich blend of ingredients are placed in the containers. they are then sealed and slowly cooked, bringing out the real chili flavor. piping hot and ready to eat. mmmm. good. just imagine these zesty aroma and tangy taste in this bowl. research is moving forward at a rapid pace in the meat industry. mel, this laboratory is where new products are born and repeatedly tested. passing rigid examinations, new products are placed in consumer test markets across the country. andity, chemical, bacteriological tests are the main services of the control laboratory. quality control and -- in hormel

products is maintained by keeping a constant running analytic history of each product. this ensures that the product is being produced to exact specifications. control laboratory personnel are like detectives, on the alert for harmful bacteria. careful inspection of plant departments is constantly made to ensure cleanliness. only one word correctly describes the ingredients that go into america's favorite ready to serve stew, and that word is fresh. key to the palatability of beef stew is the use of potatoes and carrots which are grown in neighboring states. electronic scales verify that the proper amount of meat has

been placed in each cam. of ingredients simmer together inside the can. cooking begins after sealing of cans, to save all the flavor and freshness. one of the largest producers of quality dry frosting in the world, harmel was the first to use this roto-cut machine. 20 sharp blades cut the meat and blend in spices. wrapped around dry sausage products. the practice has become a trademark. tyingoman is an expert at the filled casings. dry sausage products are hung here for drying. some remain as long as 4 months. the average is 70 days. magnifico. or forwards, this

attractive, i appealing banner calls attention to hormel genoa salami, a famous italian favorite. these delectable sausages have been prepared from old world recipes that have been handed down from father to son since before america was discovered. over the years, many varieties of dry sausage have been developed by hormel. distinctive spices, excellent flavor and color, are all found in the hormel family of dry sausage products. general office houses 120 people working in different administrative capacities. grace the walls of the lobby. employees areel responsible for a variety of duties. sales and livestock personnel, accountants and attorneys, physicians and engineers, a broad spectrum of jobs.

the latest in computers and electronic data processing is an integral part of the every day operations, providing information in seconds that once took many hours to compile. these units are capable of printing and reading, can calculate and compare numbers, and store data for future reference. payroll checks, with their accounting of earnings and deductions, are printed in less than a half-hour. enormous quantities of power are used to generate steam for heat, or fridge ration, and electricity. trained personnel are needed to oversee, control, and maintain these complex systems. the sheet metal shop, a busy,

noisy place, galvanized metal and stainless steel are constantly being shaped into hutes, improvements and replacements of existing facilities are made. craftsman, with ingenuity, imagination, and skilled hands are necessarily -- necessary in this plant.even the most modern machinery requires some personal attention. this power brake is used to shape large or small pieces of metal into proper sizes for a variety of applications. welding, a quick method of tacking to pieces of lightweight wo pieces ofer -- t lightweight metal together. highly skilled machinists make many repairs. knives cut and shape of various metals required to

make necessary replacement parts. in plant repairs can conveniently and quickly be made. controlling and recording instruments like these keep humidity and temperature's constant. new recording discs are installed daily. these products are manufactured for convenience and quality and have helped to build the american consumer's acceptance productsvarious hormel . this tour was designed to acquaint the family with many hormel company's every day operations. why not plan on visiting us soon? you are always welcome at hormel, the home of fine food .roducts

hormel's annual fiscal report for 2014 shows gross sales of $9.3 billion. the publicly traded company has more than 20,000 employees, and is still headquartered in austin, minnesota. c-span presents, "let marquesas "landmarkquesas," -- cases," including korematsu versus united states, brown versus board of education, miranda versus arizona, and roe versus wade. book features introduction, background, highlights, and the impact of each case. written by tony morrow and published by c-span in cooperation with cq press. for $8.95 plus

shipping. get your copy today at www.c-span.org/landmarkcases. >> each week american history tv's american artifacts visits museums and historic places. up next, we visit the library of congress on capitol hill to learn about and exhibit marking the 50th anniversary of the civil rights act of 1964. >> good morning. i am the african history and culture specialist for the manuscript division of the library of congress, and one of the curators for the library's current exhibit commemorating the 50th anniversary of the civil rights act of 1964, entitled the civil rights act of 1964, a long struggle for freedom. subtitleit takes its