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Chapter 10 EPILOGUE - GLOBAL REALIZATION / HAVE IT YOUR WAY. By: Caroline McClelland. Schlosser’s background. In the somewhat beginning of this chapter, Schlosser opens up by writing about Plauen, Germany and its history.
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Chapter 10 EPILOGUE - GLOBAL REALIZATION / HAVE IT YOUR WAY By: Caroline McClelland
Schlosser’s background • In the somewhat beginning of this chapter, Schlosser opens up by writing about Plauen, Germany and its history. • Schlosser mentions that everyone he talked with about Plauen was surprised to hear he wanted to visit the seemingly provincial town. • Eric Schlosser is informing the reader about his personal history, which leads up to how he became so interested in fast food chains.
Truths about the meat • Eric Schlosser discusses in this chapter that some people are not submitting to the cheap production of meat. • He also explains how the meat sold overseas goes through more extensive tests than the United States, to assure that there is no contamination in the meat.
The truth behind the meat • Schlosser explains how the fast food restaurants, McDonald’s especially, have control over the farmers, and the slaughter houses. • This chapter even discusses how McDonald’s can have them produce any kind of meat that they wanted, but they still allow them to produce it the cheapest and most unsafe way possible.
Fast Food and the Economy • One thing that Schlosser brought up in chapter 10 is a specific change in our economy. He pointed out that big corporations are taking over. • The book points out that large corporations that are loyal to no country are a big problem. Since the loyalty and business of a big corporation is not always restrained to one country, it is also not restrained to one set of laws.
Dale Lasater • Schlosser talks about a man in Colorado, Dale Lasater, who owns a huge cattle ranch where nature is in charge. Cows are not given steroids or antibiotics, not fattened on expensive grain in feedlots, and are sold as organic, grass-fed beef. He, unlike the usual fast food restaurants will not turn back the ways of modern beef processing but does things naturally and in his own way. In Colorado springs, the Conway family runs a Red Top Restaurant in traditional fashion as well. Hamburger is purchased fresh every day from a small local supplier, unlike many of the fast food restaurants today.
The right way • Schlosser shows that there are still people who are not in it for the money, but for the quality. These ranchers such as Dale Lasater, want to do things the right way, along with the owners of In-N-Out, and other restaurants like it. They are not looking to make a massive profit, they would rather be slightly successful, and have a reputation for doing things the right way other then ripping off and putting the innocent customers of their restaurant in danger.
Wrapping it up • Overall, Schlosser wraps up everything that he has written about in the epilogue. • He mentions historical, informative, and economical facts that all relate and are important to fast food chains around the world. • It is easy to see through this book Eric Schlosser’s opinions and interests for fast food chains and how they work.
