Vindictive Michigan Republicans seek retribution against U-M and Wayne State for renegotiating union contracts prior to the March 28 roll-out of right-to-work legislation

A bill passed this morning by the House Higher Education Subcommittee, in a 4-3 vote along party lines, would cut an additional $41 million in state funding from the University of Michigan, and $27.5 million in funding from Wayne State University. According to a report in today’s Detroit Free Press, this is being done to “punish” the universities for their efforts to renegotiate with their respective unions prior to next week, when Michigan’s recently passed “right to work” legislation becomes the law of the land. (Wayne State recently signed an eight-year contract with its faculty, and, earlier this month, the University of Michigan came to terms with its lecturers’ union on a four year deal. An agreement with the U-M nurses’ union, I’m told, is also in the works.) The Republicans, it would seem, don’t like it when others follow their lead and try to game the system. (As you’ll recall, the controversial anti-union legislation in question was forced through the lame duck legislature this past November without so much as a single hearing, in violation of all accepted protocol.)

Here, for those of you who are interested, is the high-level background… At the end of the month, employees working in union environments, within the state of Michigan, will be able to avail themselves of union services without having to pay for said services, either through union dues, or what are called agency fees. This, however, does not apply for those union entities that have preexisting agreements in place prior to March 28. For the terms of those agreements, as long as they’re executed prior to the so-called right-to-work legislation going into effect, the unions in question would be able to continue on as they had in the past, collecting dues and agency fees, and using the resulting funds to ensure workplace safety, fight for better wages, etc. The Republican attempt to cut off their funding, via this new legislation, in other words, would be delayed until such time that a new contract had to be negotiated. So, clearly, there’s a desire on the part of unions to lock in lengthy contracts now, before the law goes into effect. And, as you might imagine, the Republicans who conspired to make Michigan a right-to-work state are not too happy about it.

It’s also worth noting that Michigan Republicans have long had a tempestuous relationship with the state’s universities. On one hand they know that our universities are probably the only things keeping us from sliding into economic irrelevancy, but, on the other, they absolutely hate the fact that universities are, by their very nature, breeding grounds for bright, inquisitive individuals, who often aren’t inclined to accept simplistic rhetoric and vote for candidates pushing anti-science agendas. (Republicans in Lansing like to think that cheap labor is enough to turn the state around, but they know, deep down, in their twisted, shrunken hearts, that they need the high-tech start-up companies and that educated graduates that our research universities are turning out.) And, every so often, things come to a head. As you may recall, things heated up a few years ago, when House Republicans attempted to withhold funding from Michigan universities that continued offering domestic partner benefits, in spite of the fact that many in the legislature made it known that the Lord was opposed to the idea of insuring homosexuals in committed relationships. (God, as we know, prefers his gays to be promiscuous and sickly.) Fortunately, in that instance, the Governor slapped the more rabid members of his party back. It’s not so clear what will happen this time, though, as the Governor hasn’t recently shown a willingness to stand up to the fearful, anti-intellectual, Tea Partying base of his party.

It’s probably also worth noting that this whole thing is playing out in front of a backdrop of already steadily-declining state support for higher education. Last year, the state, which already spent more on prisons than on higher education, passed a budget that saw university funding decrease by an additional 22%, prompting speculation on the part of many that the University of Michigan would eventually make the choice to become a private institution. (The currently proposed Republican budget, it should be noted, would see university funding go back up by 2.2%, but that, of course doesn’t take into account these penalties which are being threatened against schools like Wayne State and U-M. “Without the penalty,” according to AnnArbor.com, U-M is set to receive $278.9 million in state appropriations, a 1.7% increase over this year.”)

Here’s what the Higher Education Subcommittee provision in question states:

“Provides that funds appropriated for fiduciary responsibility in employee contracting be paid to a university only if it does not extend, renew, or enter into a labor contract under certain circumstances between December 10, 2012 and March 28, 2013 without achieving 10% or greater savings and does not enter into a contract between the same dates that contains only terms that constitute a union security agreement that requires any of several specified employee actions as a condition of employment.”

It is, of course, worth mentioning that this language coming out of the subcommittee could well be stripped and/or edited in the House and Senate, as they continue to debate the bill, so this isn’t by any means a done deal. It does, however, illustrate to me just how vindictive and hypocritical our Republicans in Lansing are. The fact that they’re thinking of punishing universities for acting in accordance with the law, and negotiating openly with their unions, while they themselves conspired to ram though divisive right-to-work legislation during the lame duck session, behind police barricades, and without any public debate, I think, speaks volumes. And, one suspects, this isn’t the end of it. If they’re going after our universities for proactively coming to terms with their unions prior to March 28, then you can assume they’ll attempt to do the same thing with our local governments, that are attempting to do the same thing.

update: M-Live has a response from the Governor’s office, as well as quotes from two of the Republicans responsible for this proposal. Here’s a clip.

…How will Gov. Rick Snyder’s administration respond to the proposal?

Snyder spokeswoman Sara Wurfel said in an email “it’s just one part of the legislative process and we’ll watch closely as the issue and appropriations process progresses.”

Wurfel said that Snyder has indicated that “if there was significant economic benefit or savings in long-term contracts” that were negotiated, they could be of value and “make sense.” But if those contract changes offer “very little substance, then it’s fair (to) bring up questions and concerns.”

And here are the thoughts of Republican State Representative Al Pscholka and Republican Senate Majority Leader Randy Richardville:

AL PSCHOLKA: “I think we’ve sent a pretty serious message here,” the chairman of the House appropriations subcommittee said after today’s vote. “And hopefully it’s received. The message is: Protect taxpayers. If you’re going to do contracts, make sure that you come up with real taxpayer savings. We haven’t seen any yet.”

RANDY RICHARDVILLE: “What I favor is reasonable representation to the people that were appointed to these boards,” Richardville said today on the Senate floor. “If it’s a quote-unquote money grab to increase contracts in a way that isn’t normal because a law was passed, then I think that the people that either attend or help pay for that — the taxpayers in general — should have some serious questions about the way they’re spending that money… I wouldn’t see the fact that we are not going to throw more money into people’s hands that aren’t responsibly looking at it as necessarily a punishment. I think it’s being responsible with taxpayer dollars, and they need to make sure that they are responsible.”

Posted in Education, Michigan, Politics, Uncategorized | Tagged , , , , , , , , , , , , , , | 20 Comments

Auditioning for The New Yorker

Every so often, on Facebook, Roger Ebert posts his submissions to The New Yorker’s weekly Cartoon Caption Contest. I’ve never given it a shot, as I don’t think I really have a handle on the editorial voice of The New Yorker, but, as I’m laying in bed sick at the moment, with nothing better to do, I’m thinking about giving it a shot. Here’s this week’s cartoon, followed by a few of my preliminary ideas.

OK, here are my ideas thus far:

“This isn’t nearly as erotic as I’d imagined.”

“When I started at this company 30 years ago, in the mail room, I dreamed of this moment.”

“When I turn back around, I expect to hear an apology from whomever it was that moved my cheese.”

Dorian Hudson leads his staff into the uncharted waters of the Seventh Sigma.

The mandates of Obamacare had not ruined the company outright, as the board had projected, but no one looked forward to mole-check Mondays.

The first graduate of the Lyndon Johnson School of Management surveys the world of opportunities before him, and prepares to put his years of training into action.

“And that, I believe, should answer your question as to why I’m the CEO of this company.”

“How dare the government tell me how to operate Domino’s Farms.”

Sorry about the last one, but I just can’t get yesterday’s disturbing post about Tom Monaghan’s desire to maintain a condom-free workplace out of my mind.

Posted in Mark's Life, Uncategorized | Tagged , , , , , , , , , | 28 Comments

No Rubbers at Domino’s Farms: Tom Monaghan granted another temporary injunction against Obamacare contraception mandate by Judge Lawrence Zaktoff

Finding common cause with the freedom fighters of the adult film industry, Domino’s Pizza founder Tom Monaghan won a big legal victory late last week, ensuring, at least for the time being, that he’d be able to keep his Michigan workplace condom-free.

On Thursday afternoon, U.S. District Judge Lawrence Zatkoff ruled in Tom Monaghan’s favor, issuing a temporary court order which would allow the fundamentalist former Ypsilantian, and Domino’s Pizza founder, to avoid providing contraceptive coverage for his employees at Ann Arbor’s Domino’s Farms, in spite of the fact that such coverage is now required under the terms of the Affordable Care Act. The following clip comes by way of the Detroit Free Press.

…”The government will suffer some, but comparatively minimal harm if the injunction is granted,” Zatkoff wrote in Thursday’s decision.

Monaghan’s case is one of about 16 pending nationwide. Detroit-area Weingartz Supply received a similar injunction last fall.

Certain religious employers are exempt from the health care law’s contraception requirement.

Monaghan, a devout Catholic, founded Domino’s Pizza in 1960 and sold it in 1998. He also owned the Detroit Tigers from 1983-92 and founded the Ave Maria School of Law, a Catholic law school that moved from Ann Arbor to Naples, Fla., in 2009.

His Domino’s Farms has 45 full-time and 44 part-time employees. Absent a court order, the business would have had to offer contraception and sterilization services with no co-pay starting Jan. 1 or face about $200,000 in annual penalties under the health care law…

This was, by the way, the second time that Zatkoff had stepped in to help Monaghan avoid compliance, having authored a temporary injunction against the Affordable Care Act mandate, as it pertained to Managhan’s Michigan employees, on December 31, 2012.

If the name Lawrence Zatkoff sounds familiar, it’s because he happens to employ a young relative by the name of Justin Zatkoff, who, as you might remember, had this very website pulled from the internet earlier this winter in an attempt to sanitize the online record he’d amassed as the aggressive and controversial leader of the University of Michigan College Republicans. (There were several allegations of unethical behavior prior to his leaving the University to continue his undergraduate studies elsewhere.)

Not only did Judge Zatkoff, who was appointed to the bench by Ronald Reagan, take his young relation in, giving him a much-sought-after position in spite of his seemingly checkered past, but it would appear that he likewise may have helped guide him into law school, given that Justin is now enrolled at University of Detroit Mercy, the Catholic law school from which the Judge graduated in the 60s. Speaking of UDM, that’s some good luck for Monaghan that he just happened to have his case heard by a judge who, like him, is a conservative Catholic. At least I find it interesting that the Judge, who is a product of the UDM, is hearing the case of Monaghan, who, among other things, operates a Catholic law school of his own. (I’m not suggesting that there was any collusion. I just find the coincidence worth noting.)

As for Monaghan, as some of you may know, he packed up his budding little Dominionist empire and left Ypsilanti for the swamps of Florida shortly after his attempt to legislate local discrimination was soundly defeated in the polls. Sadly, though, as demonstrated in this story, we’re still not completely free of his fundamentalist grasp.

One last thing… One wonders what Zatkoff will rule when it’s a Scientologist CEO before him, arguing that she shouldn’t have to provide mental health care for her employees, as psychotherapy is the work of evil extraterrestrial entities, or a conservative Muslim arguing that he shouldn’t have to hire women, as they’re unfit for the workplace. Is it only his religion that he feels should be able to traverse the wall of separation between church and state, or all of them?

[Tonight’s post is brought to you by the good people of Texas, who, after eliminating funding for family planning activities, found “that the cuts could lead to 24,000 additional 2014-15 births at a cost to taxpayers of $273 million.”]

[note: The quote featured above, alongside the image of Tom Monaghan, is a bastardization of a Boogie Down Productions lyric. It comes from their pro-safe sex song, Jimmy.]

Posted in Ann Arbor, Michigan | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , | 23 Comments

Totally Quotable Clementine: “figuring out the food business” edition

Clementine said this last night over dinner. I can’t remember the context. I think I must have been talking about fried chicken and hushpuppies, as I often am, when she weighed in with her observation. Or, I may have been telling her about the interview that I’d just posted with Amy C. Evans, the oral historian for the Southern Foodways Alliance. Whatever it was that we were discussing, she shared this insight, and I grabbed for a pencil to scribble it down. And, when I did, she asked, as she often does, if I was noting it for my blog. When I told her that I was thinking about it, she responded by saying, “Well, if you do use it, be sure to say that I personally don’t like salty, deep fried foods. I was just saying that they’re popular.” So, there you have it. I hope it’s of value to those of you struggling to make it in the food business.

[Other installments of Totally Quotable Clementine can be found here.]

Posted in Mark's Life, Special Projects | Tagged , , , , | 12 Comments

Talking boudin, crawfish and Burger King milkshakes with Southern Foodways Alliance oral historian Amy C. Evans

I had the occasion a few months ago, when doing some research into “the ham of my people” (country ham with redeye gravy), to stumble onto the work of Amy C. Evans, the award-winning, Mississippi-based oral historian of the Southern Foodways Alliance. On a whim, I sent her a random collection of questions, and, as luck would have it, she wrote back today with the answers. Here they are…

MARK: Perhaps, before we get started talking specifically about your work, you could share a little background about the Southern Foodways Alliance, how it got started, its mission, etc.

AMY: The Southern Foodways Alliance was founded in 1999. A member-supported non-profit, based at the University of Mississippi, we stage symposia on food culture, produce documentary films, collect oral histories, and publish compendiums of great writing.

Our mission is to document, study, and celebrate the diverse food cultures of the changing American South. We set a common table where black and white, rich and poor—all who gather—may consider our history and our future in a spirit of reconciliation.

Since 1999, we’ve added more than 700 oral history interviews to our online archive and produced 35 documentary films. We’ve only just begun.

(Go here for more on our history, and visit our SFA Founders’ Oral History Project, to read interviews with most all of our 50 founding members.)

MARK: When I first became acquainted with your work, I have to tell you that I was more than just a little bit jealous. As someone with an appreciation for the South, having grown up moving between Kentucky, Georgia and South Carolina, and degree in American Studies, who attempted to make a go of it at an historic archeologist, before giving it all up for the security of an office job, your career, at least as I understand it, is the stuff that dreams are made of. Please tell me one really bad thing about your job before we get into the good stuff… I think that might make this interview easier for me.

AMY: You know, I didn’t even know a job like this existed before I found myself in it. It is a really wonderful gig, I have to say, but there is one giant albatross around my oral historian neck: processing. For every week spent in the field collecting interviews, four more are spent in front of a computer screen. We’re now able to have multiple people collecting fieldwork for us, so I manage that, too. It’s all worth it, though, of course. So is the uptick in my waistline.

MARK: OK, now the good stuff. Tell us what it is that you do for the Southern Foodways Alliance?

AMY: I am the SFA’s lead oral historian. I travel the region collecting stories from people who make, grow, serve, and consume Southern food and drink. Until just a few years ago, I was the only oral historian but, as the organization has grown, we’ve been able to bring more people into the fold and invite colleagues to collaborate with us on projects throughout the region. Here lately, I’ve been attending more conferences to spread the good word about our documentary archive. I also conduct a week-long oral history workshop every May at our headquarters at the University of Mississippi.

MARK: In the time that you’ve been collecting oral histories have you noticed any larger trends? Are you, for instance, seeing any evidence of the old ways dying off? Or, are people, perhaps, coming to appreciate regional food traditions more, with the advent of “food tv” and the constant advance of corporate chains across the American landscape? In your opinion, is there a concerted effort to keep these things alive? And, if not, how do we get there?

AMY: After a decade doing this work, the only things I see dying are people. Southern food is on the upswing. It’s more popular that ever, it seems. It’s the generation of people who are connected to almost a century of the South’s culinary history that we’re losing. People like Alisa Lay of Greenwood, MS; Bill Tinker of Louisville, KY; Edna Stewart of Chicago, IL; and Joe Pope of Rosedale, MS, to whom we dedicated our Mississippi Delta Hot Tamale Trail. They are precisely why we are committed to oral history.

MARK: The work you’re doing is incredibly important. It’s vital that we capture the history of regular Americans, of all walks of life, and food, perhaps more than anything else, really gets to the heart of who we are. It’s our history, our heart, our culture, all rolled up into one. I’m curious if you have any sense just how much of this history was lost before your group, and others, began documenting it. It’s easy to see on a satellite image, for instance, just how much of the Amazon rainforest disappears each year, but how do we measure the loss in this area which you study?

AMY: In my oral history workshop I always share the African proverb, when an old [person] dies, a library burns to the ground. There’s no way to measure what’s been lost, only document what remains. Again, this is precisely why we’re doing this work.

That said, there are plenty of young people doing new and exciting things, and we’re committed to documenting them, too. Take, for example, Hieu Pham in Atlanta, GA. Pham is a born-and-raised Atlantan, but his parents bring a mix of Cambodian, Chinese, and Vietnamese heritage to the table. In 2008 at the age of 25, Pham opened Crawfish Shack Seafood on Atlanta’s Buford Highway, where he serves fresh po-boys with a Vietnamese-influenced remoulade, spring rolls made with Louisiana shrimp, and a traditional Vietnamese drink of pressed sugarcane spiked with sweet Louisiana satsumas in lieu of sweet tea.

Hieu Pham, Crawfish Shack Seafood, Atlanta, GA:

MARK: I’m curious to know if there’s a great white whale in your field of study. Is there some culinary myth that you’ve heard about for years, but haven’t been able to find real evidence of?

AMY: No great white whale, only a driving urge to document and share. That, and culinary myths aren’t really our bag. We’re more interested in celebrating the uncelebrated, exploring culture through food, and building an archive that documents the changing foodways of our region. The latter is only just now beginning to show its value. Take, for example, our Southern Boudin Trail, where we feature more than 40 oral histories about boudin (pork liver, rice, onions and various other herbs and spices squeezed into a sausage casing and served hot). They are all interesting stand-alone interviews. Collectively, though, they tell a bigger, broader, deeper story about the evolution of a particular food in the context of a certain place and time. Which is to say, the boudin that old-timer John Saucier of Saucier’s Sausage Kitchen makes (using not just the liver but all of the organ meats form a hog) speaks to boudin’s origins and the fading boucherie tradition of South Central Louisiana. It’s is a far cry from the alligator and chicken boudin being served in some establishments today, which are perfectly acceptable and actually quite popular versions of boudin, but they have very little to do with what John Saucier makes.

John Saucier, Saucier’s Sausage Kitchen, Mamou, LA:

MARK: I’m not sure to what extent, if at all, you’ve researched New Orleans, but I’m curious what the post-Katrina diaspera meant for the food culture that was there.

AMY: We’ve conducted quite a lot of fieldwork in and around New Orleans. In fact, our Southern Boudin and Southern Gumbo Trails were specifically created to spur culinary tourism in the state after Hurricane Katrina.

Just last year we produced the Down the Bayou oral history project, and many of the subjects who shared their stories mention of Katrina. Nick Collins of Collins Oyster Company in Golden Meadow, Louisiana, is a good example. Katrina remains a part of the cultural fabric of southern Louisiana — and southern Mississippi, I might add.

Visit our Oral History Project index and scroll down to the Louisiana heading to see all the work we’ve collected in the sate.

MARK: How is your work funded?

AMY: Our documentary work is funded in large part by private and corporate donations.

MARK: Can you tell us about one of your favorite interviews?

AMY: Too many to count! But my interview with John Saucier of Saucier’s Sausage Kitchen, an interview from the Southern Boudin Trail that I mentioned earlier, is definitely a favorite. I happened upon one of his handmade signs while in the field in Cajun Country, found my way to his front door, and talked him into visiting with me. He was a lovely interview, and, as I mentioned above, his boudin story ended up being very important to the project. I often know who I will be interviewing before I head into the field, but it’s interviews like this ones—the surprises—that are especially memorable. What’s more is that after the interview, Mr. Saucier and his wife invited me to join them for a lunch of venison stew, homemade bread, and peppers from their garden.

Another memorable interview was with Leann Hines, a chicken farmer in Greenwood, Mississippi. She is an inspiration. And, in fact, I just had an email exchange with her the other day. In a postscript she added, “I love all my new friends that I never would have known if not for the chickens and one little mosquito.” Listen to her audio slideshow online, and you’ll understand just what she means. She is AMAZING.

Leann Hines, Levee Run Farm, Greenwood, MS:

MARK: How did you come to this career?

AMY: I fell into it really. I have a fine arts background (BFA from Maryland Institute College of Art) but in 2001, at the age of 30, I decided I wanted to go back to school. Not for art but for a cultural studies degree. More than that, though, I wanted to get out and explore. Long story short, I found the Southern Studies program that’s part of the Center for the Study of Southern Culture at the University of Mississippi and knew immediately that it would be a good fit. It was the documentary studies part of the program that hooked me. I had a graduate assistantship with the SFA, which, at that time, was only three years old. They were just turning their attention to oral history, so my classmate Joe York (who now makes all of our documentary films) and I collaborated on the SFA’s very first oral history project, documenting barbecue joints in Memphis, TN. I continued to do projects for the SFA after graduating in 2003 and was hired as the SFA’s full-time oral historian in 2005. I still make paintings and have an annual show at Koelsch Gallery in Houston, Texas.

MARK: What was your favorite meal?

AMY: Milkshakes with A. L. and Gloria Quick at the Burger King in Apalachicola, Florida. I made three fieldwork-gathering trips to Franklin County, Florida, for our Florida’s Forgotten Coast project, and I made this date with the Quicks each time.

Second favorite meal might have to be the one with John Saucier mentioned above.

MARK: If there was one food you’d like for people everywhere experience, what would it be?

AMY: Anything shared by the person who grew/harvested/cooked/served it. Food is always better when there’s a story to go with it.

MARK: If I were to be looking for the best fried chicken in the world, where would I be most likely to find it?

AMY: I hope to never find the best. I’d rather keep tasting, comparing, craving. Greatness should be a never-ending quest. That said, I have to confess that I’ve eaten at Gus’s in Memphis twice in the past ten days.

MARK: Is there anything that you’ve seen prepared that you’ve refused to eat?

AMY: Nope. I’ll eat whatever doesn’t eat me first. This, of course, is not a job requirement, but it does come in handy. For me, it’s never usually about the kind of food but the quantity of a certain thing being consumed over a short period of time that can be hard. Spending a week in the field to document barbecue, for example, has its hazards.

MARK: If things aren’t going well, and you’re just not connecting with your interview subject, what do you do? Do you have a foolproof question that you break out in case of emergency?

AMY: In the decade I’ve been doing this work, there have really only been a few people who have not being giving interview subject. Generally, people like being paid attention to, celebrated for what their doing, and sharing their story. If the interview happens to not be going well, you just have to gauge your subject and try to find a way around the problem. Every situation will have different solutions because people are different. There is no foolproof question, although asking someone what they had for breakfast — and the beginning of an interview or when the need for a change of tone shows itself — is a great was to get people out of their own head and think about something specific instead of how nervous or uncomfortable they are. It’s a wonderful icebreaker.

MARK: Do oral historians hang out together somewhere? If so, what do they talk about?

AMY: They do, actually. The Oral History Association has an annual meeting, and there are other groups and events that bring people together to talk about the field of oral history. And when they get together, they talk shop. I’ve also found that oral historians are quite chatty, which likely has something to do that we’re always the ones listening.

[note: The painting above, of the man in the overalls, is a portrait of Robert Earl “Doc” Mathis, done by Amy, who, as she mentioned above, can be found painting, when she’s not traveling through the South, eating, and collecting oral histories.]

[note: The videos above only contain small snippets of the interviews which Amy has collected. If you follow the associated links, you will find her transcribed interviews in their entirety.]

And, if all that talk of boudin and fried chicken got your mouth watering, you’ll be happy to know that The Southern Foodways Alliance has produced an awesome cookbook.

Oh, and this is the short documentary film on country ham that first brought the Southern Foodways Alliance to my attention. It was produced by Amy’s associate, Joe York, and features Madisonville, Tennessee’s world-renowned bacon and country ham producer Allan Benton. And it totally brings back delightful childhood memories of eating ham and biscuits at my grandmother’s table in Liberty, Kentucky.

Cured from Southern Foodways on Vimeo.

Posted in Food, History, Mark's Life, Other | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 14 Comments

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