Home Precision Agriculture Remembering the Food Workers We’ve Lost to COVID-19 Part 5

Remembering the Food Workers We’ve Lost to COVID-19 Part 5


The COVID-19 pandemic has taken an incalculable toll on the meals business employees of America, from restaurant servers and meat plant employees to the farmworkers who toil in fields. In accordance to analysis from the College of California, San Francisco, meals business employees’ threat of dying went up by 40 p.c from March to October 2020. For Latinx employees, deaths elevated by 60 p.c in the sector.

On this six-part sequence, we’re honoring the lives of these we’ve misplaced to COVID-19. This week, we’ve tributes to twin brothers who had been deeply linked to their household farm, a meatpacking plant employee who introduced her household to America to give them a greater life and an entrepreneurial Peruvian restaurant proprietor.

Cleon Boyd, high left, and Leon Boyd, high proper, with household on the Boyd Household Farm. Picture courtesy of Bucky Boyd.

Leon and Cleon Boyd

Two of six youngsters, twin brothers Leon and Cleon Boyd grew up on Boyd Household Farm in Wilmington, Vermont. All the siblings cherished their agricultural roots, however the twins had been particularly tied to the land.

“They had always been together,” says their sister-in-law Janet Boyd, who’s married to the twins’ youthful brother Bucky. “They grew up on the farm, and never lived away from it too long.”

Cleon loved the late-night work of grooming ski trails at Mount Snow, whereas Leon labored at Haystack Mountain close by. The twins additionally nonetheless helped out at the household farm, run by Bucky, the place they’d mow the blueberry fields and help throughout sugaring season.

The twins cherished to play nation music with their prolonged households, which they’d typically carry out at weddings and different occasions. “The twins harmonized really well,” says Janet.

Final March, when the pandemic shut down the close by ski mountains the place they groomed trails throughout the winter season, Leon and Cleon retreated to the household farm. There, they acquired to work in the sugarhouse, serving to to make syrup. No person knew that somebody in the household had already contracted COVID-19.

The twins had been amongst greater than a dozen members of the Boyd household to get sick, and so they had been amongst the first Vermonters to present signs of the virus. Cleon entered the hospital first, and Leon adopted him just a few days later, the place they had been every finally placed on ventilators. 

Cleon, who was born a couple of minutes earlier than his twin brother, died on April 3. Six days later, on April 9, Leon adopted. The remainder of the household recovered from the virus.

The dual brothers are buried collectively on the hillside farm, the place the ski mountains at which they labored look over the household cemetery.


Picture courtesy of San Twin.

Tin Aye

Tin Aye was all the time searching for others. Initially from Burma (Myanmar), Aye labored for Karen Ladies’s Group and the Burmese Ladies’s Union to advocate for human and womens rights. “She was a super woman,” says her daughter San Twin.

Aye left Burma with the goal of giving her youngsters entry to a greater training and extra alternatives. In 2012, she and her household immigrated to the US from a refugee camp in Thailand. The household settled in Colorado, the place Aye discovered a job engaged on the meatpacking line at a JBS plant in Greeley. “She was hard working and almost never missed work,” says Twin.

Someday in March, Aye contracted COVID-19. Her household believes she acquired sick at work. The world’s largest meatpacker, JBS didn’t supply masks or private protecting gear to its staff, and it didn’t implement social distancing pointers till April 13. Almost 300 employees at the Greely plant, together with Aye, had been contaminated by the coronavirus.

She was admitted to the hospital on March 29, 2020. Someday prior, Aye’s daughter had given delivery to a child boy. She by no means acquired to meet or see her grandson. After spending 58 days in the ICU, Aye died on Might 17, at the age of 60. 

Greater than a 12 months later, Aye’s household continues to be mourning the lack of their matriarch, who loved gardening, mountain climbing in Rocky Mountain Nationwide Park and cooking for her family members. This weekend, they may honor her reminiscence throughout a celebration of life ceremony.

“My heart is broken in too many pieces,” says Twin. “My mom, she will always be in our hearts, thoughts and everywhere we go.”


Picture courtesy of Lissette Sardelis.

Philip Sardelis

Regardless of being Greek, Philip Sardelis was decided to open a restaurant that served the daring Peruvian flavors that he cherished. He and his cousin (additionally named Philip Sardelis) opened their first Sardi’s Hen, a Peruvian hen restaurant, in Beltsville, Maryland in 2008. 

The eatery is understood for its pollo a la brasa, a sort of blackened rotisserie hen that was created in Lima in the Nineteen Fifties. One among Sardelis’ proudest moments was being chosen as a premier caterer for Barack Obama’s inaugural ball.

Regardless of the pandemic shuttering restaurant doorways throughout the nation, Sandi’s Hen persevered. “We were able to survive this,” says his widow Lissette Sardelis. “We shifted a lot, but because the restaurants are mostly fast-casual, it was easier to adjust.”

Since opening their first location practically 13 years in the past, the cousins grew the restaurant’s attain. There are actually 15 different Sardi’s Chickens in Maryland, Pennsylvania and Virginia, and one other one is on the manner.

Sardelis contracted COVID-19 in March, earlier than he had an opportunity to get vaccinated. “I never got the chance to ask him where he caught it,” says Lissette. He was intubated on March 19, per week earlier than his vaccine appointment. On April 24, he died at the age of 48. He leaves behind his spouse and 4 youngsters.

Lissette hopes his story will carry consciousness to the incontrovertible fact that the virus continues to be a risk. “The virus is a threat to the whole food industry. It’s the one that’s been hit the most,” she says. “I know they said there’s now a high survival rate, like 97 percent, but the other three percent that didn’t make it… they also matter.”


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