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- Description:
- Patrick Dixon, delivers a talk entitled "Negotiating taste: consumers and workers in the changing poultry industry, 1970-1990." Dixon looks at competition in the fast food industry and how rising beef prices forced companies to add more chicken dishes to their menus. Dixon correlates this change in restaurant menus to changes in the chicken processing industry and discusses the impact of those changes on workers in that industry. He answers questions from the audience. The event is convened by John P. Beck, professor, Michigan State University School of Human Resources and Labor Relations. Held in the MSU Museum Auditorium.
- Date Issued:
- 2017-04-06T00:00:00Z
- Data Provider:
- Michigan State University. Libraries
- Collection:
- G. Robert Vincent Voice Library Collection
- Description:
- Carl Gordon, manager of the Kroger store on W. Michigan Street in Kalamazoo, explains what Tender A beef is and how Kroger goes about tenderizing and aging the meet. Local 4-H club member Fred Buckham, who raised the steer who's meat Gordon is discussing, speaks about raising and showing his cattle.
- Date Issued:
- 1945-04-30T00:00:00Z
- Data Provider:
- Michigan State University. Libraries
- Collection:
- G. Robert Vincent Voice Library Collection
- Description:
- Carl Gordon, manager of the Kroger store on W. Michigan Street in Kalamazoo, explains what Tender A beef is and how Kroger goes about tenderizing and aging the meet. Local 4-H club member Fred Buckham, who raised the steer who's meat Gordon is discussing, speaks about raising and showing his cattle.
- Date Issued:
- 1945-04-30T00:00:00Z
- Data Provider:
- Michigan State University. Libraries
- Collection:
- G. Robert Vincent Voice Library Collection
- Description:
- Patrick Dixon, delivers a talk entitled "Negotiating taste: consumers and workers in the changing poultry industry, 1970-1990." Dixon looks at competition in the fast food industry and how rising beef prices forced companies to add more chicken dishes to their menus. Dixon correlates this change in restaurant menus to changes in the chicken processing industry and discusses the impact of those changes on workers in that industry. He answers questions from the audience. The event is convened by John P. Beck, professor, Michigan State University School of Human Resources and Labor Relations. Held in the MSU Museum Auditorium.
- Date Issued:
- 2017-04-06T00:00:00Z
- Data Provider:
- Michigan State University. Libraries
- Collection:
- G. Robert Vincent Voice Library Collection