White Castle Rules!

One of my guilty pleasures when flying into Detroit is stopping at the White Castle on Telegraph Road and Northline. My favorite item is the #2 combo--two double-cheese burgers and fries with a medium soft drink. The family-owned chain services the Midwest and Mid-Atlantic states, so most of the country is unaware of this delectable taste treat.

White Castle slider

Their signature product consists of a thin square of 100% ground beef with five steam holes punched into it. The patty is cooked on a bed of diced onions and topped with a steamed hamburger bun, dressed with dill pickles, mustard and ketchup, and served up in a cardboard sleeve. One food critic called it "French onion soup on a bun." To be honest, either you love them or you hate them.

Walter A. Anderson began his restaurant career working at food stands in Wichita, Kansas. In 1916, he bought an obsolete streetcar and converted it into a diner. He had opened two more diners by the time he met businessman Edgar Wolds "Billy" Ingram and co-founded the first White Castle restaurant on an original investment of $700 in 1921.

White Castle #1

Since the publication of The Jungle by Upton Sinclair in 1906 exposing the unsanitary practices of the meat packing industry in Chicago, Americans were reluctant to eat ground beef. Aware of this, the White Castle founders sought to change the public's perception by stressing cleanliness in their restaurants and high quality ingredients.

 

Their earliest buildings had white enameled brick exteriors and enameled steel counters. By the 1930s, the chain's restaurants were built with prefabricated white-porcelain enameled steel exteriors and outfitted with stainless steel counters. Buildings were designed so customers could see their food being prepared by employees who had to conform to a strict dress code. White Castle produced the first disposable paper hats, napkins, and cardboard sleeves to package their product.

Short-order cook Walter Anderson is credited with the invention of the hamburger bun and the assembly-line kitchen which replaced experienced cooks with employees who could operate the griddle with minimal training. Chain-wide standardization assured the same product and service at all their locations. Often imitated but never duplicated, numerous earlier competitors were unable to match White Castle's success.

The fast-food industry we take for granted today was unknown in America before the White Castle chain. Anderson and Ingram gave rise to the fast-food phenomenon. There was no infrastructure to support their business expansion, so Anderson and Ingram established centralized bakeries, meat suppliers, branded paper manufacturing, and warehouses to supply their system's needs.

In 1933, Anderson sold his half of the business to Billy Ingram. The following year, the company moved its corporate offices to Columbus, Ohio, the center of their distribution area. Ingram's business savvy is credited for the popularity of the hamburger in America.

Since the beginning, White Castle has been privately owned, and none of its restaurants are franchised. Founder Billy Ingram retired in 1958 as CEO, followed by his son E.W. Ingram Jr, and then his grandson E.W. Ingram III. In December 2015, Ingram III stepped down and his daughter Lisa Ingram became the fourth CEO of the company.

The Ingram family's refusal to franchise or take on debt throughout the company's existence has kept the chain relatively small with only about 420 outlets--all in the United States. By comparison, McDonald's has 36,000 outlets worldwide with 14,000 of those in the United States. In recent years, White Castle has been selling sliders at supermarkets nationwide.

On January 27, 2015, White Castle opened its first outlet in the western United States at the Casino Royale Hotel on the Las Vegas Strip--the chain's first expansion into a different state in fifty-six years. On its first day of business, the restaurant had to close for two hours to restock their depleted supplies. In its first twelve hours of operation, the store sold 4,000 sliders per hour. It appears that I'm not the only one who enjoys this guilty pleasure.

Delray, Detroit and O-So Pop: https://fornology.blogspot.com/2014/08/detroits-ghost-town-delray-and-o-so.html

Zug Island: A Detroit Riot Novel by Gregory A. Fournier - Book Review by Dr. Robert Rose

Tuesday, 13 August 2013

When Greg sent me his book, I assumed it was going to be about racism and the causes of the Detroit Riot in 1967. During that time I was teaching in an all black school of 800 in San Bernardino, California, and I knew full well how the tentacles of racism were choking the life from my students.

I was somewhat correct that it was about racism, but seen through the eyes of an eighteen year old white boy (Jake) who had never even been close to a black person. It is much more than that, it is a wonderful story about two young men, one white and one black who transcend their backgrounds and group prejudice to see one another as - human beings. The ending brought tears of joy and pride in what could be accomplished when we can erase what we’ve been taught and see one another freshly and fairly as uniquely human.


The long section that describes his time on Zug Island was interesting and terrifying. It reminded me of when I read The Jungle by Upton Sinclair. My uncle had told me when he had worked in a meat packing plant in the Thirties he had been standing on a large piece of meat. When his shift was over he threw it into the garbage. 

The foreman saw him and ordered him to put it on the conveyor line to process. My uncle refused and was fired. That was minor compared to the horrors the children and poor immigrants endured in losing limbs and lives without insurance or medical treatment in the factories.

Zug Island was a living Hell. The furnaces were insatiable and the heat was unbearable, the smoke and dust were destroying their lungs, and the physical work only a man desperate for a job would take. 99% of the laborers were poor blacks, mostly from the deep South. Jake stood out as one of the few whites. It was the fact that his grandfather and father had worked there and were respected that he was given the chance to prove himself. That he did.

Theo, a young married black who worked to make enough to hopefully get out of there and move his family back home, became Jake’s mentor and friend. Through Theo and the others, Jake saw a side of America he had no idea existed. The overwhelming frustrations from lack of a decent education, the fact that last hired, first fired was a reality that black men dealt with by taking it out on each other. Attacking any of the causes or any white person meant facing a justice system that they knew was unjust for them.

It didn’t make sense to most people why during the 1967 Detroit Riots, and other such outbreaks, that blacks destroyed their own neighborhoods. It was a build-up of intense anger from the reality of their helplessness against so many societal institutions that were keeping them down.


As teachers, Greg and I taught minority students and found ways to overcome their helplessness by building trust and caring relationships. Changing their negative mindsets through activities proved to them that they could be academically and socially successful and responsible for their actions.


Unfortunately, despite all the money poured into the minority schools and the pathetic attempts at real integration, and the fact that many lives did improve, the sense of inferiority and helplessness is the reality for millions today.


Greg’s book with his emphasis on the possibilities of real friendship between different races is proof that it can happen. It is a feel good book that you won’t want to put down until the end.

http://zugislandthenovel.com