Canned foods are a significant component of the diet of most people in both developed and developing countries, offering a wider choice of nutritious, good quality foods in a convenient form all year. During canning, both desirable and undesirable changes occur in nutritional and sensory properties of foods, resulting from heat treatment employed for the destruction of microorganisms to achieve the desired commercial sterility. The extent of thermal processing, in terms of both temperature and duration of the treatment, is dependent upon the chemical and physical composition of the product, the canning medium and the conditions of storage, determining the product quality in terms of its sensory properties and nutrient content. This book reviews the major principles and operations used during food canning, identifies the nutritional and sensory changes occurring during the process and their effect on the quality of canned foods. In addition, it explains the use of response surface methodology (RSM) as modelling and optimisation techniques used in the canning industry in recent times to manipulate canning processes to maintain the nutritional and sensory qualities of canned foods, using two recent studies where RSM was used to study the effect of pre-canning processes including blanching time, soaking time and sodium hexametaphosphate [(NaPO3)6] salt concentration on moisture, minerals, leached solids, phytates, tannins and hardness (texture) of cowpeas (Vigna unguiculata) and bambara groundnut (Voandzei subterranea). Regression models were developed to predict the pre-canning parameters that yield the best quality products, with minimal effects on the nutritional and textural properties of the products. The optimal conditions found to achieve the optimum quality of the canned cowpeas were blanching time of 5 min, soaking time of 12 h and [(NaPO3)6] salt concentration of 0.5%, and for the bambara groundnut; blanching time of 8 min, soaking time of 12 h and [(NaPO3)6] salt concentration of 0.5%. The combination of blanching, soaking and [(NaPO3)6] salt were modelled using RSM to retain the nutritional (mineral) content of products while reducing the anti-nutritional factors and the hardness of the canned products with acceptable quality characteristics, indicating that as recent advances in canning technology, modelling techniques could be used to control canning operations while retaining desirable product quality characteristics.

In Canada, the donut is often thought of as the unofficial national food. Donuts are sold at every intersection and rest stop, celebrated in song and story as symbols of Canadian identity, and one chain in particular, Tim Horton's, has become a veritable icon with over 2500 shops across the country. But there is more to the donut than these and other expressions of 'snackfood patriotism' would suggest. In this study, Steve Penfold puts the humble donut in its historical context, examining how one deep-fried confectionary became, not only a mass commodity, but an edible symbol of Canadianness.

Penfold examines the history of the donut in light of broader social, economic, and cultural issues, and uses the donut as a window onto key developments in twentieth-century Canada such as the growth of a 'consumer society, ' the relationship between big business and community, and the ironic qualities of Canadian national identity. He goes on to explore the social and political conditions that facilitated the rapid rise and steady growth of donut shops across the country.

Based on a wide range of sources, from commercial and government reports to personal interviews, The Donut is a comprehensive and fascinating look at one of Canada's most popular products. It offers original insights on consumer culture, mass consumption, and the dynamics of Canadian history.

The contents of your pint glass have a much richer history than you could have imagined. Through the story of the hop, Hoptopia connects twenty-first century beer drinkers to lands and histories that have been forgotten in an era of industrial food production. The craft beer revolution of the late twentieth century is a remarkable global history that converged in the agricultural landscapes of Oregon's Willamette Valley. The common hop, a plant native to Eurasia, arrived to the Pacific Northwest only in the nineteenth century, but has thrived within the region's environmental conditions so much that by the first half of the twentieth century, the Willamette Valley claimed the title "Hop Center of the World." Hoptopia integrates an interdisciplinary history of environment, culture, economy, labor, and science through the story of the most indispensible ingredient in beer.

From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat. Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day. How 'natural' is the process for making a 'natural' flavouring? What, exactly, is modified starch, and why is it an ingredient in so many foods? What is done to pitta bread to make it stay 'fresh' for six months? And why, when you eat a supermarket salad, does the taste linger in your mouth for several hours after? Swallow This is a fascinating exploration of the food processing industry and its products - not just the more obvious ready meals, chicken nuggets and tinned soups, but the less overtly industrial - washed salads, smoothies, yoghurts, cereal bars, bread, fruit juice, prepared vegetables. Forget illegal, horse-meat-scandal processes, every step in the production of these is legal, but practised by a strange and inaccessible industry, with methods a world-away from our idea of domestic food preparation, and obscured by technical speak, unintelligible ingredients manuals, and clever labelling practices. Determined to get to the bottom of the impact the industry has on our food, Joanna Blythman has gained unprecedented access to factories, suppliers and industry insiders, to give an utterly eye-opening account of what we're really swallowing.

A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual "Best New Chef" list since 2000, and to date, only 16 women have been included. How is it that women - the gender most associated with cooking - have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job's legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs - and women in other male-dominated occupations - opportunities for greater representation within their fields.

Combining frontline investigation with startling new data, Tristram Stuart's Waste shows how the way we live now has created a global food crisis - and what we can do to fix it. With shortages, volatile prices and nearly one billion people hungry, the world has a food problem - or thinks it does. Yet farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food - enough to feed all the world's hungry at least three times over. Forests are destroyed and nearly one tenth of the West's greenhouse gas emissions are released growing food that will never be eaten. While affluent nations throw away food through neglect, in the developing world crops rot because farmers lack the means to process, store and transport them to market. But there could be surprisingly painless remedies for what has become one of the world's most pressing environmental and social problems. Travelling from Yorkshire to China, from Pakistan to Japan, and introducing us to foraging pigs, potato farmers, freegans and food industry directors, Stuart encounters grotesque examples of profligacy, but also inspiring innovations and ways of making the most of what we have. 'Tristram Stuart lifts the lid on the obscene levels of produce ending up in landfill ... read it and weep' The Sun 'Passionate, closely argued and guaranteed to make the most manic consumer peer guiltily into the recesses of their fridge' Sunday Telegraph 'An extremely thought-provoking, passionate study' Scotland on Sunday Tristram Stuart has been a freelance writer for Indian newspapers, a project manager in Kosovo and a prominent critic of the food industry. He has made regular contributions to television documentaries, radio and newspaper debates on the social and environmental aspects of food. His first book, The Bloodless Revolution, was published in 2006.

The production, marketing and exportation of food is particularly important to the Irish economy. The sector continues to grow and has played a very significant role in Ireland's financial recovery. This important new book provides a much needed overview of the field. It traces the history and development of the fledgling system of food law as it was in Ireland during colonial times and the Irish Free State, through to an examination of the current dynamic relationship between International, European Union and domestic laws on matters such as food safety, food labelling and advertising, protected food names, hygiene and food contamination. The book also contains detailed assessments of the ways in which the law is used to address current health concerns, such as those related to nutrition, obesity and alcohol abuse, as well as such issues as food fraud, animal welfare, organics and the use of technologies like genetic modification, cloning and nanotechnology in food production.

A Geography of Digestion is a highly original exploration of the legacy of the Kellogg Company, one of America's most enduring and storied food enterprises. In the late nineteenth century, company founder John H. Kellogg was experimenting with state-of-the-art advances in nutritional and medical science at his Battle Creek Sanitarium. Believing that good health depended on digesting the right foods in the right way, Kellogg thought that proper digestion could not happen without improved technologies, including innovations in food-processing machinery, urban sewer infrastructure, and agricultural production that changed the way Americans consumed and assimilated food. Asking his readers to think about mapping the processes and locations of digestion, Nicholas Bauch moves outward from the stomach to the sanitarium and through the landscape, clarifying the relationship between food, body, and environment at a crucial moment in the emergence of American health food sensibilities.

After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, "Wine Politics" exposes a little-known but extremely influential aspect of the wine business - the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, "Wine Politics" reveals just how deeply politics matters - right down to the taste of the wine in your glass tonight.

In food product development, as in all new product development, time is money. This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach. Innovative development starts with the consumers and makes use of new disrupting technologies to describe the process. Combining research from experienced and international top quality contributors, it defines the more nuanced development solutions that are becoming available. Coverage includes the use of artificial intelligence, big data and other new technologies that add to the new product development (NPD) process and help to create successful products with shorter lead times. It includes case studies from around the world that consider aspects of consumer behaviour as well as consumer responses to market research. Aimed at all those involved in new product development, e.g. marketing personnel, food engineers and manufacturers as well as food scientists, this book will provide a fascinating insight into this exciting area of research.

Richard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present. It is a story of fits and starts that provides a fascinating chronicle of the history of wine in the United States told through the lens of the law. From the country's early support for wine as a beverage to the moral and religious fervor that resulted in Prohibition and to the governmental controls that followed Repeal, Mendelson takes us to the present day - and to the emergence of an authentic and significant wine culture. He explains how current laws shape the wine industry in such areas as pricing and taxation, licensing, appellations, health claims and warnings, labeling, and domestic and international commerce. As he explores these and other legal and policy issues, Mendelson lucidly highlights the concerns that have made wine alternatively the demon or the darling of American society - and at the same time illuminates the ways in which lives and livelihoods are affected by the rise and fall of social movements.

Over the last three decades, wine economics has emerged as a growing field within agricultural economics, but also in other fields such as finance, trade, growth, environmental economics and industrial organization. Wine has a few characteristics that differentiate it from other agricultural commodities, rendering it an interesting topic for economists in general. Fine wine can regularly fetch bottle prices that exceed several thousand dollars. It can be stored a long time and may increase in value with age. Fine wine quality and prices are extraordinarily sensitive to fluctuations in the weather of the year in which the grapes were grown. And wine is an experience good, i.e., its quality cannot be ascertained before consumption. As a result, consumers often rely on 'expert opinion' regarding quality and maturation prospects.This handbook takes a broad approach and familiarizes the reader with the main research strands in wine economics.After a general introduction to wine economics by Karl Storchmann, Volume 1 focuses on the core areas of wine economics. The first papers shed light on the relevance of the vineyard's natural environment for wine quality and prices. 'Predicting the Quality and Prices of Bordeaux Wine' by Orley Ashenfelter is a classic paper and may be the first wine economics publication ever. Ashenfelter shows how weather influences the quality and the price of Bordeaux Grands Crus wine. Since the weather condition of the year when the grapes were grown is known, an econometric analysis may be constructed. It turns out this model outperforms expert opinion, i.e., critical vintage scores. At best, expert opinion reflects public information. The subsequent papers, by Ashenfelter and Storchmann, Gergaud and Ginsburgh, and Cross, Plantinga and Stavins, tackle the terroir question. That is, they examine the relevance of a vineyard's physical characteristics for wine quality and prices, but from various dimensions and with different results. Next, Alston et al. analyze a question of great concern in the California wine industry: the causes and consequences of the rising alcohol content in California wine. Is climate change the culprit?The next chapter presents three papers that apply hedonic price analyses to fine wine. Combris, Lecocq and Visser show that Bordeaux wine market prices are essentially determined by the wines' objective characteristics. Costanigro, McCluskey and Mittelhammer differentiate their hedonic analysis for various market segments. Ali and Nauges incorporate reputational variables into their pricing model and distinguish between short- and long-run price effects.The next section of this volume deals with one of the unique characteristics of wine - its long storage life, which makes it potentially an investment asset. Studying wine's increasing role as an alternative asset class, Sanning et al., Burton and Jacobsen, Masset and Weisskopf, Masset and Henderson, and Fogarty all examine the rate of return to holding wine as well as the related risks. Since these papers analyze different wines and different time periods there is no 'one message.' However, all point out that, while wine may diversify an investor's portfolio, wine's returns do not beat common stock in the long run.The last two chapters examine the role of wine experts. First, Ashenfelter and Quandt revisit the 1976 'Judgment of Paris' and show that aggregating the assessments of several judges should go beyond 'adding points.' Depending on the method employed, the results may vary, and some measure of statistical precision is essential for interpreting the reliability of the results. In two different papers, Cicchetti and Quandt respond to the necessity to provide statistical tools for the assessment of wine tastings.In a seminal paper, Hodgson reports a remarkable field experiment in which similar wines were placed before judges at a major competition. The results have the shocking implication that how medals are awarded at a major California wine fair is not far from being random. Ashton analyzes the performance of professional wine judges and finds little support for the idea that experienced wine judges should be regarded as experts.Do experts scores influence the price of wine? The answer to this question is less obvious then commonly thought since expert opinion oftentimes only repeats public information such as wine quality that results from the weather that produced the wine grapes. Hadj Ali, Lecocq, and Visser as well as Dubois and Nauges find that high critical scores exert only small effects on wine prices. However, Roberts and Reagans show that a high critical exposure reduces the price-quality dispersion of wineries.Lecocq and Visser analyze wine prices and find that 'characteristics that are directly revealed to the consumer upon inspection of the bottle and its label explain the major part of price differences.' Expert opinion and sensory variables appear to play only a minor role. In an experimental setting using two Vickrey auctions, Combris, Lange and Issanchou confirm the leading role of public information, i.e., the label remains a key determinant for champagne prices. In a provocative and widely discussed study drawing on blind tasting results of some 5,000 wines, Goldstein and collaborators find that most consumers prefer less expensive over expensive wine.Finally, Weil examines the value of expert wine descriptions and lets several hundred subjects match the wines and their descriptors. His results suggest that the ability to assign a certain description to the matching wine is more or less random.Volume 2 covers the topics reputation, regulation, auctions, and market organizational. Landon and Smith, Anderson and Schamel, and Schamel analyze the impact of current quality and reputation (i.e., past quality) on wine prices from different regions. Their results suggest that prices are more influenced by reputation than by current quality. Costanigro, McCluskey and Goemans develop a nested framework for jointly examining the effects of product, firm and collective reputation on market prices.The following four papers deal with regulatory issues in the US as well as in Europe. While Riekoff and Sykuta shed light on the politics and economics of the three-tier system of alcohol distribution and the prohibition of direct wine shipments in the US, Deconinck and Swinnen analyze the European planting rights system. The political economy of European wine regulation is then covered by Melonie and Swinnen, before Anderson and Jensen shed light on Europe's complex system of wine industry subsidies.The next chapter is devoted to wine auctions. In three different papers, Fevrier, Roos and Visser, Ashenfelter, and Ginsburgh analyze the effects of specific auction designs on the resulting hammer prices. The papers focus on multi-unit ascending auctions, absentee bidders, and declining price anomalies.The last chapter, supply and organization, is devoted to a wide range of issues. First, Heien illuminates the price formation process in the California winegrape industry. Then, Frick analyzes if and how the separation of ownership and control affects the performance of German wineries.Vink, Kleynhans and Willem Hoffmann introduce us to various models of wine barrel financing, particularly to the Vincorp model employed in South Africa. Galbreath analyzes the role of women in the wine industry. He finds that (1) women are underrepresented and (2) that the presence of a female CEO increases the likelihood of women in winemaker, viticulturist, and marketing roles in that firm. Gokcekus, Hewstone, and Cakal draw on crowdsourced wine evaluations, i.e., Wine Tracker data, and show that private wine assessments are largely influenced by peer scores lending support to the assumption of the presence of a strong herding effect.Mahenc refers to the classic model of information asymmetries and develops a theoretical model highlighting the role of informed buyers in markets that are susceptible to the lemons problem. Lastly, in their paper 'Love or Money?' Scott, Morton and Podolny analyze how the presence of hobby winemakers may distort market outcomes. Hobby winemakers produce higher quality wines, charge higher prices, and enjoy lower financial returns than professional for-profit winemakers. As a result, profit-oriented winemakers are discouraged from locating at the high-quality end of the market.

Farmageddon in Pictures is a wake-up call to change our current food production and eating practices - delivered in handy, bite-sized pieces. Clear, direct text, lavishly illustrated with full-colour photography and infographics, this is a fascinating and terrifying investigation behind the closed doors of a global runaway industry. How do we find a way to a better farming future?

What makes a restaurant hot? Whose name do you need to drop to get a table? Why is one place booked solid for the next nine months while somewhere equally delicious is as empty and inhospitable as the Gobi desert? Welcome to the restaurant business, where the hours are punishing, the conditions are brutal and the Chef's Special has been languishing at the back of the fridge for the past three days. This is an industry plagued with obsessives. Why else do some chefs drive themselves crazy in pursuit of elusive Michelin stars, when in reality all they're doing is 'making someone else's tea'? Nothing is left to chance: the lighting, the temperature or even the cut of the salmon fillet. There's even a spot of psychology behind the menu. What do they want you to order? What makes them the most money? And why should you really hold back on those side dishes? In Restaurant Babylon, Imogen Edwards-Jones and her anonymous industry insider lift the lid on all the tricks of the food trade and what really makes this GBP90 billion a year industry tick. So please do sit down, pour yourself some heavily marked-up wine and make yourself comfortable (although we'll need that table back by 8.30 sharp).

A Geography of Digestion is a highly original exploration of the legacy of the Kellogg Company, one of America's most enduring and storied food enterprises. In the late nineteenth century, company founder John H. Kellogg was experimenting with state-of-the-art advances in nutritional and medical science at his Battle Creek Sanitarium. Believing that good health depended on digesting the right foods in the right way, Kellogg thought that proper digestion could not happen without improved technologies, including innovations in food-processing machinery, urban sewer infrastructure, and agricultural production that changed the way Americans consumed and assimilated food. Asking his readers to think about mapping the processes and locations of digestion, Nicholas Bauch moves outward from the stomach to the sanitarium and through the landscape, clarifying the relationship between food, body, and environment at a crucial moment in the emergence of American health food sensibilities.

"Warren Belasco is a witty, wonderfully observant guide to the hopes and fears that every era projects onto its culinary future. This enlightening study reads like time-travel for foodies."--Laura Shapiro, author of "Something From the Oven: Reinventing Dinner in 1950s America"
"In his insightful look at human imaginings about their food and its future sufficiency, Warren Belasco makes use of everything from academic papers, films, and fiction to journalism, advertising and world's fairs to trace a pattern of public concern over two centuries. His wide-ranging scholarship humbles all would-be futurists by reminding us that ours is not the first generation, nor is it likely to be the last, to argue inconclusively about whether we can best feed the world with more spoons, better manners or a larger pie. Truly painless education; a wonderful read!"--Joan Dye Gussow, author "This Organic Life"
"Warren Belasco serves up an intellectual feast, brilliantly dissecting two centuries of expectations regarding the future of food and hunger. "Meals to Come" provides an essential guide to thinking clearly about the worrisome question as to whether the world can ever be adequately and equitably fed."--Joseph J. Corn, co-author of "Yesterday's Tomorrows: Past Visions of the American Future"
"This astute, sly, warmly human critique of the basic belly issues that have absorbed and defined Americans politically, socially, and economically for the past 200 years is a knockout. Warren Belasco's important book, crammed with knowledge, is absolutely necessary for an understanding of where we are now."--Betty Fussell, author of My "Kitchen Wars"

The transition from socialism in Eastern Europe is not an isolated event, but part of a larger shift in world capitalism: the transition from Fordism to flexible (or neoliberal) capitalism. Using a blend of ethnography and economic geography, Elizabeth C. Dunn shows how management technologies like niche marketing, accounting, audit, and standardization make up flexible capitalism's unique form of labor discipline. This new form of management constitutes some workers as self-auditing, self-regulating actors who are disembedded from a social context while defining others as too entwined in social relations and unable to self-manage. Privatizing Poland examines the effects privatization has on workers' self-concepts; how changes in "personhood" relate to economic and political transitions; and how globalization and foreign capital investment affect Eastern Europe's integration into the world economy. Dunn investigates these topics through a study of workers and changing management techniques at the Alima-Gerber factory in Rzeszow, Poland, formerly a state-owned enterprise, which was privatized by the Gerber Products Company of Fremont, Michigan.Alima-Gerber instituted rigid quality control, job evaluation, and training methods, and developed sophisticated distribution techniques. The core principle underlying these goals and strategies, the author finds, is the belief that in order to produce goods for a capitalist market, workers for a capitalist enterprise must also be produced. Working side-by-side with Alima-Gerber employees, Dunn saw firsthand how the new techniques attempted to change not only the organization of production, but also the workers' identities. Her seamless, engaging narrative shows how the employees resisted, redefined, and negotiated work processes for themselves."

The potato chip has been one of America's favorite snacks since its accidental origin in a nineteenth-century kitchen. Crunch! A History of the Great American Potato Chip tells the story of this crispy, salty treat, from the early sales of locally made chips at corner groceries, county fairs, and cafes to the mass marketing and corporate consolidation of the modern snack food industry. Crunch! also uncovers a dark side of potato chip history, including a federal investigation of the snack food industry in the 1990s following widespread allegations of antitrust activity, illegal buyouts, and predatory pricing. In the wake of these ""Great Potato Chip Wars,"" corporate snack divisions closed and dozens of family-owned companies went bankrupt. Yet, despite consolidation, many small chippers persist into the twenty-first century, as mom-and-pop companies and upstart ""boutique"" businesses serve both new consumers and markets with strong regional loyalties. Illustrated with images of early snack food paraphernalia and clever packaging from the glory days of American advertising art, Crunch! is an informative tour of large and small business in America and the vicissitudes of popular tastes.

For Heineken, 'rising Africa' is already a reality: the profits it extracts there are almost 50 per cent above the global average, and beer costs more in some African countries than it does in Europe. Heineken claims its presence boosts economic development on the continent. But is this true? Investigative journalist Olivier van Beemen has spent years seeking the answer, and his conclusion is damning: Heineken has hardly benefited Africa at all. On the contrary, there are some shocking skeletons in its African closet: tax avoidance, sexual abuse, links to genocide and other human rights violations, high-level corruption, crushing competition from indigenous brewers, and collaboration with dictators and pitiless anti-government rebels. Heineken in Africa caused a political and media furore on publication in The Netherlands, and was debated in their Parliament. It is an unmissable expose of the havoc wreaked by a global giant seeking profit in the developing world.

Chocolate - the very word conjures up a hint of the forbidden and a taste of the decadent. Yet the story behind the chocolate bar is rarely one of luxury. From the thousands of children who work on plantations to the smallholders who harvest the beans, Chocolate Nations reveals the hard economic realities of our favourite sweet. This vivid and gripping exploration of the reasons behind farmer poverty includes the human stories of the producers and traders at the heart of the West African industry. Orla Ryan shows that only a tiny fraction of the cash we pay for a chocolate bar actually makes it back to the farmers, and sheds light on what Fair Trade really means on the ground. Provocative and eye-opening, Chocolate Nations exposes the true story of how the treat we love makes it on to our supermarket shelves.

Born a sharecropper in rural Alabama in 1930, Theodore A. (Ted) Mack, Sr., fought in the Korean War and defied the odds by playing football at Ohio State and earning a college degree. Brewing and selling beer, he believed, would be just another peak to summit. After all, it couldn't be more challenging than his experience in organizing buses to the March on Washington or picketing segregated schools in Milwaukee. This is the story of Mack's purchase of Peoples Brewing Company in Oshkosh, Wisconsin. Though he had carefully planned for the historic acquisition, he underestimated the subtle bigotry of middle America, the corruption of the beer industry, and the failures of the Federal Government that plagued his ownership. Mack's ownership of Peoples Brewing is an inspirational story of Black entrepreneurship, innovation and pride at a time when America was at an important racial justice crossroads.