Guest guest Posted February 3, 2004 Report Share Posted February 3, 2004 > That's a very good question. In a way, the future of the fast-food industry is tied to the future of this country. If we continue to allow the growth of a low-wage service economy, one in which unions are weak and workers have little say about their working conditions well, then the fast-food chains will have a bright future. On the other hand, if we bring the minimum wage up to the level it was thirty years ago, in real terms, and we enforce the rules about overtime, and make it easier to organize service workers, the fast- food chains will have to change their business model. Or go out of business. Access to cheap labor, and a lot of it, has been crucial to their success. > > > > -- Heidi you can't get something for nothing. i would like to raise my minimum wage to $1,000,000,000 per hour. however no one will hire me because i have no skill that demands that high a wage. so that means i will be out of work. it is a cold hard fact that enforcing a high minimum wage puts people out of work. i could never understand how people could play God and do such a thing to another person. Especially when one considers some of the people you will put out of work probably like their job even if you think its menial. Many are teenagers or low skill workers who are just starting out and you essentially cut off the bottem rungs of the employment ladder for them and now doom them to a life of living off others. There are many policians who want exactly that, - I think it's extreemly cruel. The only way a person can get a higher wage and not put people out of work is to increase ones skill level. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2004 Report Share Posted February 3, 2004 > BTW this article has a good discussion about microbes in >ground beef ... if it is packed in a commercial packing house, >the author certainly doesn't feel comfortable eating it raw. >(some of you probably DO have cast-iron stomachs, but >for the rest ... ) i don't have a cast iron stomach, and do tend to have digestive issues, but i eat semi-raw ground beef from local farms, that was butchered at local butchers. (seared on the outside, raw on the inside.) i'm sure they can get contaminated with microbes from less healthy meat butchered at the same location since we only have two USDA butchers in our entire region - so everyone butchers there. i have no idea if this in any way compares to ground beef from the packing houses that slaughter factory-farmed beef, but i don't worry about it and haven't had any problems with it so far. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- “The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times.” -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2004 Report Share Posted February 3, 2004 A better book is Critser's Fatland. Lauri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2004 Report Share Posted February 3, 2004 >i have no idea if this in any way compares to ground beef from the packing >houses that slaughter factory-farmed beef, but i don't worry about it and >haven't had any problems with it so far. I don't think there is any comparison between a small butcher and the big packing houses. I've visied a small butcher near here ... the whole room was cooled to 50 degrees or so, they wore caps and gowns and gloves, and everything was immaculate. I went to another and I was appalled ... but it still wasn't as bad as what they describe happening in some of the BIG plants. But an adult with good digestion can probably put up with anything ... note that few adults had an issue with the ecoli outbreak. It was the toddlers who had problems, and about half of those caught it from their PARENTS or older sibs, who may not have been sick at all. And those toddlers probably never had good probiotics and had been on antibiotics half their lives. It's a complicated issue .. but since I have kids and cook for other people, I try to be careful. -- Heidi Quote Link to comment Share on other sites More sharing options...
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