Canadian - Journalist | 1979 -
Bacon has been a staple of the American diet since the first European settlers, but until recently, it was consumed in a predictable, seasonal pattern. The bulk of sales came from home consumers, diners, and pancake houses, which fried it up along with eggs for breakfast.
David Sax
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The Pork Marketing Board worked with advertising and marketing firms to position the pig as a sort of four-legged chicken - a healthy part of any low-fat lifestyle. The Other White Meat campaign launched in 1987 and was so successful at selling lean pork cuts, it actually hurt the rest of the pig.
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The early 1990s was a time of great advancements in precooked bacon technology. Pork producers, food labs, and agricultural schools such as Iowa State University began investing substantially in precooked R&D.
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At the height of the first great dot-com boom, Craig Kanarick, then in his early 30s, was running Razorfish, a Web design firm he'd co-founded with an old friend, which at its peak had 2,300 employees in nine countries.
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In 2009, novelty toymaker Maxfield & Oberton released Buckyballs, sets of curiously powerful magnetic marbles that became the most popular cubicle toy since the Rubik's Cube, selling more than 2 million units in 15 countries.
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Nearly every industry in America, from carbon trading to bricklaying, hosts its own back-slapping awards night.
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In 2008, Milton Sheppard opened the Waiter Training School in the Bronx, N.Y., charging $175 for courses, but the business soon ran out of money. He now operates a clown college in the same space.
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Restaurant industry sales in 2011 are estimated to have reached a record high of $604 billion, up 3.6 percent from 2010. Restaurant employment grew 1.9 percent in 2011, with some 230,000 jobs added, the strongest gain in five years.
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Waiter trainers claim that an investment in education pays off very quickly for restaurants.
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Unlike in Europe, where serving is often a career rather than a backup plan, American table-waiting remains a bootstrap business, and some of the biggest skeptics of waiter training courses and schools are seasoned servers themselves.
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My family's from Eastern Europe.
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Who among us is so certain of our identity? Who hasn't been asked, 'What's your background?' and hesitated, even for a split second, to answer their inquisitor. Howard Jacobson's 'The Finkler Question' forces us to ask that of ourselves, and that's why it's a must read, no matter what your background.
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