When your work is creating a body farm
TROIS-RIVIÈRES, QUE.—Rotting pig carcasses are best left to maggots and beetles, undisturbed. Unless, like Shari Forbes, your job is to lift a flap of the crusty skin and see how the bugs and decaying parts are doing.
The unfortunate result of such handling is a stomach-turning olfactory assault which Forbes, a professor of forensic chemistry, somehow barely notices. Prompted, she describes the stench like a sommelier of the putrid: “It’s a musty, musky smell … like a landfill or roadkill.”
Or a rotting human cadaver, which is Forbes’s specialty.
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