I think it's a simple fact that these are localized infections. The reason meat processing facilities have been hot spots has to do with close quarters combine

I think it's a simple fact that these are localized infections. The reason meat processing facilities have been hot spots has to do with close quarters combined with cold temperatures. When the employees leave those buildings they're not interacting with the general public in refrigerated facilities. The point I'm making is that if this was a dispersed infection that was spreading through normal community interactions it would be much worse and harder to contain than if it's at a few facilities.. It's almost like depending on where you are and what the data says you should have a different action to optimize the outcome... And that's the point. This one size fits all everybody act like we live in Wuhan isn't working well.