Fast Food Nation

Killing them softly work in meatpacking plants and

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Unformatted text preview: ey spent with me discussing the labor histories of Greeley and Chicago. For a straightforward analysis of structural changes in the cattle business, see James M. MacDonald and Michael Ollinger, “U.S. Meat Slaughter Consolidating Rapidly,” U SDA Food Review, May 1, 1997. The best book on today’s meatpacking industry is Any Way You Cut It: Meat Processing and Small-Town America (Lawrence: University Press of Kansas, 1995), edited by Donald D. Stull, Michael J. Broadway, and David Griffith. The essays by Lourdes Gouveia, Donald D. Stull, Mark Grey, and Steve Bjerklie were especially useful to me. I am indebted to Ms. Gouveia, a professor of sociology at the University of Nebraska–Omaha, whose work on the recent changes in Lexington, Nebraska, is exemplary and who helped me contact people there. Her essay “Global Strategies and Local Linkages: The Case of the U.S. Meatpacking Industry” is well worth reading, as is the rest of the book in which it appears: From Columbus to ConAg...
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