Pizza!
mikethemadbiologist | December 5, 2010I ask this because Boston's local gourmet pizza chain, Upper Crust, which is loved by foodies, has been massively exploiting its undocumented workers:
Tobins [the owner of Upper Crust] needed lots of kitchen help; the Brazilians worked hard and didn't complain about workweeks that routinely stretched to 80 hours. Marilac prospered as Upper Crust's immigrant employees sent thousands of dollars home, and the company swiftly expanded from its original store in Beacon Hill to one upscale suburb after another.
Over time, however, this amicable but unlawful relationship would unravel. Documents…
mikethemadbiologist | March 10, 2008I've already covered the War on Beer, but now, pizza is taking it the chops too. Have they no decency? From the Back Bay Sun:
The changing economy is not only affecting the housing market and the prices at the pump - it's also taking a bite out of local pizza makers' profits. The rising costs of two key ingredients in the perfect pie - flour and cheese - have been making pizza joints around the Back Bay take a second look at their production costs and even their pizza prices.
"The costs are just getting crazy," says Doug Ferriman, who would know as the owner of Crazy Dough's Pizza at 1124…