John Weber

From South Texas to the Nation

The Exploitation of Mexican Labor in the Twentieth Century

• Broschiertes Buch

Produktbeschreibung

Reinterprets the United States' record on human and labour rights. This important book illuminates the way in which South Texas pioneered the low-wage, insecure, migration-dependent labour system on which so many industries continue to depend.

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Produktdetails

• The David J. Weber Series in the New Borderlands History
• Verlag: The University of North Carolina Press
• Seitenzahl: 336
• Erscheinungstermin: 1. August 2018
• Englisch
• Abmessung: 234mm x 156mm x 20mm
• Gewicht: 494g
• ISBN-13: 9781469645575
• ISBN-10: 1469645572
• Artikelnr.: 51265727

Autorenporträt

John Weber was born in a working-class neighborhood in Los Angeles in 1981. From an early age he showed his interest in cooking. In fact, for special occasions, he delighted in cooking for his parents and 3 siblings as early as the age of 14. Over the years, John, invented several recipes, testing them on his relatives and friends, who were always amazed by their incredible taste! So, in adulthood, John followed his passion and started working in the restaurant industry, becoming the chef of many restaurants in his city. His dream, however, has always been to have his own business, where he could be his own boss. Unfortunately, the cost of opening a restaurant was very high and neither John nor his family had the money for it. That's how John came to know the world of Food Trucks, a business in which it is possible to generate very interesting profits and with infinitely lower costs than opening a restaurant. Today John owns a number of food trucks, which operate throughout California and neighboring states. What drove John to become an author, as well as a successful entrepreneur, was the desire to share his journey with other people who have the same dream as he does. In his books, John, has included the very strategies he used to minimize the costs of starting a food truck business, as well as all of his secrets that led him to build a $400k/year food truck business from nothing