But the majority of [buildings] you go in are unkept; they are dirty; they are unclean; their stock is strewed all over the floor. Where they use machinery there are no passageways whatsoever….In a great many cases there is only about one door on that loft you can get in. Goods are piled up in front of the windows, in front of the doors, and you have got to use a battering ram to get into any of them.
Such [sanitary] certificates will give a possible opportunity for an unfair person to make demands for graft on the small baker, who is always reluctant to go into the courts to force recognition of his rights. We believe either or both of these sections would have the effect of gradually reducing rather than increasing the number of small bakeries.
I don’t think the public is going to gain anything by forcing the small baker out of business.
[These changes in the fire code would lead to] the wiping out of industry in this state.
They pay absolutely no attention to the fire hazard or to the protection of the employees in these buildings. That is their last consideration.
We would consider it a grave injustice to ourselves as well as to the bakers and the public at large if the bakers in our city were unfairly discriminated against in their struggle for existence either by conditions such as they could not reasonably hope to contend against, or by making it possible for bakers of other localities to determine their business here in their home market by more favorable terms. This, we believe, will be the effect of section 116 of the proposed law, which prohibits the establishment of future cellar bakeries.
The chief cause [of lead poisoning among color workers] used to be the careless habits of the men, in not properly washing themselves after handling the lead materials, eating their lunches with their hands covered with the stuff…
The rent is very high, and you can’t recent a place above ground in New York city to establish a bakery. If you can’t have a bake shop in a basement in New York City, you can’t have a bake shop here, that is all, unless people will pay prohibitive prices for bread; And we hear a great deal now about the high cost of living.
I want to say that a bakery that conducts their business in what you term a cellar can keep it just as clean as though they were in any other part of the building. I believe it entirely depends upon the person who is running the place.
We have laws that in a crisis we find are no laws and we have enforcement that when the hour of trial comes we find is no enforcement.
Pages
- « first
- ‹ previous
- 1
- 2
- 3
