“The Price of Doing Business” 6
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November 25, 2015 at 4:14 pm
Stewart Parnell of Peanut Corporation got 28 years a couple months ago for being CEO of a company that brought ona Salmonella epidemic that killed nine.
Don Blankenship of Massey, the coal company, is probably going to get prison.
The virulence of the into is great, then … y’know, research or lack it.
November 25, 2015 at 4:29 pm
It’s the thought that counts . . . . and those were small fry. Big jerks (and Massey is probably the jerkiest of that lot) still get chauffeured from Greenwich to Manhattan every day.
The point needs to be made over and over and over until someone other than small fry pay a price.
November 25, 2015 at 5:49 pm
For background…
http://dickdestiny.com/blog1/?p=19565
November 25, 2015 at 11:20 pm
Was he in any way connected to Chipotle?
I have never dined, if that’s what you call it, at a Chipotle and, at this point, I suspect I never will. They don’t seem to be interested in how do you say it? “competence.”
November 26, 2015 at 2:16 pm
No, they have thei own problems with filth and food poisoning. Never went to a Chipotle. Was unaware there was even one in Pasadena (there is). My impression is/was the rise of Chipotle was generational, not mine. I would say McDonalds doesn’t have a food poisoning problem and because of its dollar menu is hard and fast with the long-term poor. Sounds like a non sequitur but I used to scan news stories that conflated Chipotle rise with McDonalds decline.
November 26, 2015 at 11:02 pm
Sounds like a non sequitur but I used to scan news stories that conflated Chipotle rise with McDonalds decline.
That sounds to me like a writer struggling for a hook for a story. Two entirely different markets. Chipotle is for persons who don’t know anything about cooking but want to think that they do. MacDonalds is for folks who are either desperate or just don’t care.
I’m sick of chain restaurants and avoid them whenever possible, with the exception of some local chains, Waffle House (because they understand country ham), and Jersey Mike’s, a fast-food joint that started in Sea Isle City and makes a passable cheese-steak.
Passable cheese-steaks are hard to find in these parts, where folks think that putting a meat-like substance and a cheese-like substance on a bread-like substance somehow magically morphs all those substances into a “Philly cheese-steak.” Some of these so-called “Philly cheese-steaks” actually have peppers and pasta sauce on them!