If you haven’t noticed the steam billowing into the skies over downtown, the San Benito Foods tomato canning season is under way.
It started about two weeks ago, Development Services Director Bryan Swanson said, and it lasts up to 12 weeks. The cannery must execute a permit with the city each year to operate the industrial wastewater pond on the west side.
That permit calls for activity between the period of July 1 to Oct. 15, 2018, according to City Engineer Danny Hillstock.
It will also mean additional truck traffic to be cautious of in the downtown district, especially near the cannery off East Street.
It will also mean seasonal employment for more than 400 local workers at the cannery, which employs about 100 people full time.