Good point.
I also forgot to mention Jim talks about always saying “Sterilized winery boots” though eluding to it not being enforceable and not likely what he does.
All my red lots are 100% whole cluster. I do a light foot treading for the first several days until the formation of a cap, at which I plunge/mix the cap by hand. As Hardy pointed out, bare feet are great for figuring out temperature differences in the ferment.