Talked with some of the bigger players involved with the BB processors today.
They have a expensive but solid plan for getting their staff safely into their facilities this season.
They are hiring up and then testing for CV-19 and then quarantining all 600+ of their staff.
They will be confined to their rooms, meals catered for 14 days and then retested.
After that, they will be transported and loaded on to chartered jets and flown into BB.
They have their own warehouse facility on the King Salmon runway where they can offload these chartered jets.
They also have their own buses for transporting to their processing plant.
Once at their facility, gates will be locked for the season, no one in, no one out.
They are setting up one building at their plant as a quarantine facility in case of CV-19 outbreak within their staff.
Anyone testing positive through out the season will be quarantined onsite and then quickly evacuated back to Seattle via private flight.
They will also have every floater they got sitting in the bay.
Sounded pretty solid to me.....The added expenses involved this season will most likely be noticeable in 2020 Sockeye filet market prices.....
If every processor follows through with similar actions the local bars and restaurants will take a serious hit this summer.
Sounds like now, that may not be enough for the Big Chief of Dham.
