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In The News
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By David Moberg, In These Times, March 22, 2013
In Michael Moore’s highly praised 1989 documentary,Roger & Me, General Motors CEO Roger Smith famously refused to meet the filmmaker, who wanted to discuss the company’s role in destroying his home town of Flint, Mich. |
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Latest
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Sign the Petition to Support Honda Center Workers!
Anaheim Arena Management, the company that operates the Honda Center and owns the Anaheim Ducks, plans to take over the operation of the stadium's food concessions from Aramark. But they haven’t assured the Honda Center workers that they will be able to keep their jobs.
The Honda Center employees work hard, and our jobs help us provide our families with stability in a tough economy. You can help by sending a message to the owners of the Ducks that you support the workers.
Click this link to sign the petition! |
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In The News
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By Wesley Lowery, Los Angeles Times March 9, 2013
As unionizing efforts fail, a new labor strategy has emerged: ballot measures. Long Beach and San Jose are among cities where it has worked. Some doubt, however, that the tactic can succeed everywhere.  |
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Press Releases
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As citywide primary campaigns came to a close on Tuesday, UNITE HERE Local 11 drew praise from candidates whose campaigns they flooded in the weeks leading up to the election.
Local 11, which represents 20,000 hospitality workers, helped mobilize 550 members in its get-out-the-vote effort for the city council campaigns of John Choi, Curren Price, Mike Bonin, Gil Cedillo and Bob Blumenfield. Watch the video.
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Press Releases
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Forty-eight cooks graduated from the Los Angeles Airport Culinary Training Program on Friday with fresh skills that will benefit their careers and satisfy travelers' palates. The program provides a much-needed culinary education that will ready the airport cooks for jobs at new high-end eateries to open there later this year.
A $4.11 billion modernization project at LAX includes the introduction of new, upscale restaurants at Terminal 4 and the Tom Bradley International Terminal. As the airport eateries undergo an upgrade, so too have the chefs, who've gone from fry-cooks and burger flippers to sauciers and culinary artists.
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