Institution: Michigan State University. Libraries / Topic: Restaurants - Topics

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:: An unidentified U.N. delegate tells a story about getting a burger advertised as a "hamburger with a college education." The delegate examines how such advertising slogans play on the minds of the masses.
Data Provider:: Michigan State University. Libraries
Collection:: G. Robert Vincent Voice Library Collection

Description:: A panel of Lansing, Michigan area restaurant and farm owners discuss local restaurants using locally grown food. Panelists are: Adam Montri, owner of Ten Hens Farm in Bath; Nina Santucci, co-owner of Red Haven Restaurant and the Purple Carrot Food Truck; Jason R. Blastic, executive chef at the Soup Spoon Cafe. The panelists describe their farm and restaurant operations, partnerships between restaurant and farm, opportunities for sourcing locally, business philosophies, environmental and economic sustainability, and how they seasonally adjust their production and menus. The panelists answer questions from the audience. The session is convened and moderated by MSU Librarian Heidi Schroeder. Part of the Michigan State University Libraries' Environmental Series. Held at the MSU Main Library.
Date Issued:: 2015-03-26T00:00:00Z
Data Provider:: Michigan State University. Libraries
Collection:: G. Robert Vincent Voice Library Collection

Description:: Dr. Maite Tapia, of the Michigan State University School of Human Resources and Labor Relations, presents a talk entitled, "Organizing the fragmented : workers, unions and the fast food industry." Dr. Tapia discusses efforts to improve working conditions and wages at companies like Walmart and the vast number of fast food franchises throughout the United States. Tapia answers questions from the audience and is introduced by MSU Professor John P. Beck. Part of the "Our Daily Work/Our Daily Lives" Brown Bag series sponsored by the MSU School of Human Resources and Labor Relations, the MSU Museum, the MSU Center for Gender in Global Context, and the MSU Women's Resource Center. Part of the University's Project 60/50. Held at the MSU Museum.
Date Issued:: 2015-04-10T00:00:00Z
Data Provider:: Michigan State University. Libraries
Collection:: G. Robert Vincent Voice Library Collection