"You're not gonna get there if you're still living the twisty-mustache fantasy"

Source: Benjamin Anderson

You know how there seem to be a lot of union drives at coffee shops, craft breweries, and artisanal bakeries these days, and you don’t really get it because you always figured that since their products were so much more delicious than their corporate counterparts, they must treat their workers much better, too? What’s up with that?

So glad you asked. Today on The Fingers Podcast and exclusively for paying Friends of Fingers, I’ve got an interview with Benjamin Anderson, a Ph.D. candidate and instructor at Simon Fraser University in Vancouver, British Columbia.¹ Ben studies the labor movement in the so-called contemporary “craft” sectors—breweries, distilleries, coffeehouses, and so on. Basically, if it’s local, artisanal, or farm-to-table, he’s probably researched the conditions of the people that make it. His work has been published in a variety of journals and collections, and he’s finishing up his doctorate as we speak.