On this day in 1978, United Steelworkers union workers in Sudbury, Ontario voted to go on strike to fight proposed layoffs and pay cuts. The strike was the longest in Canadian history until the record was broken by Sudbury workers in 2009.
The layoffs and cuts to pay and benefits were at the multi-national company Inco, which cited low nickel prices as a justification.
According to filmmaker Martin Duckworth, workers voted to strike against the advice of the United Steelworkers hierarchy, and the strike enjoyed national support because Inco was a known polluter and one of the biggest multi-nationals in Canada.
Around 11,600 workers were involved in the strike, which affected the wages sustaining 43,000 people, or about 26% of the population of metropolitan Sudbury. By the end of the strike, nine months later, the company had been deprived of over twenty-two million hours of labor.
The workers won small wage increase and a pension package, however thousands of workers lost their homes and cars because of the length of the strike. According to journalist Amy Miller, since 1979, INCO has fired 20,000 employees from their staff and now have more people receiving payments from the pension roll than pay roll.
The role of women in the community during the strike was profiled in the 1980 documentary film A Wives' Tale (Une histoire de femmes).
All Out to Support Striking Vale Inco Workers!
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have all of you a good day/night 
supposed to be making at least 60Ib of "cajun roasted chicken" tomorrow and I think I should be making a sauce like this or something because the problem with a lot of the roasted chicken I've been doing is that it gets kinda dried out after sitting in a warmer for a while
thoughts
butter does good things to chicken.
yeah and I think it would be a very flavorful sauce and it would be easy to scale it up. 20x the ingredients, 5Ib of butter, idk I think that'd be a good amount of Sauce
I want to suggest drizzling it over all the chicken but idk it'd have dairy which is an allergen and I think they're trying to use like margarine and non-dairy shit instead when possible so idk if the chef would tell me I can't do the sauce, or if I'd have to have it served on the side (and figure out another way to keep it hot but I think they have a hot plate they could use)
but doing anything with a sauce is gonna depend on me like getting everything else done first
I have to make chickpea nuggets and some other things first (plus cutting the chicken and stuff) so I don't know how much time I'll have to be adding shit but IMO IT NEEDS IT
I'm enjoying hearing about your adventures as a chef.
thanks it's very stressful :( but getting less so, today was okay but mostly because I just had to cook hot dogs and corn dogs and shit
Use dark meat, far cheaper and the higher fat content makes it better suited to sitting in a warmer for a while. White meat is not well suited to any sort of long cooking unless you know exactly what you're doing with meat that dry.
What form factor are you expected to serve the chicken? Shredded? Whole pieces? Slices? Shredded chicken is really good at hiding the dryness with long warmer times and overcooked meat.
I'd recommend doing a quick braise of sorts. Put your chicken and sauce in hotel pans wrapped in plastic and foil, bake it off for 10 minutes like that, take off the foil and plastic to let it brown for a bit, maybe finish them under the broiler if you have one. Make sure you cook the chicken in lots of liquid so that it's able to retain the moisture of the chicken in this bulk setup.
This is too much chicken at once to dependably cook to the right temperature, so just depend on making a sauce with a good texture to cover up the relative dryness of the chicken. Use corn starch or gelatin for clean flavor, or a dark roux for a more cajun flavor, but use something to emulsify everything to make it have a more pleasant mouth feel. Can also make an emulsion by just shredding the chicken in a big ass mixer really fast with all the juices, but gelatin or roux still makes it better.
basically what's gonna happen is I'm gonna take 60Ib of chicken thighs, cut them in half to trick people into taking smaller portion sizes, throw 'em in a big tub and "cajun" season them, then when it's time to cook throw them onto sheet pans and bake them in convection ovens, then it's all gonna get put in a big cast iron skillet (with extra put into deep hotel pans) and the skillets put on warmers/under heat lamps out to serve (with the excess held in a vapor cabinet that I am almost 100% certain is not properly set)
that's the General Plan as far as I'm aware and all this talk I'm having about a sauce is just me thinking of ways to try to make it better but I might not have time to because I'll have to get other stuff ready and it's still really difficult for me to manage my time to get everything done 😔
I will remember all this about a dark roux though like I want to make it 1) less dry and shitty and just better and 2) more distinct from the other forms of roasted chicken I'm cooking because I feel like it ends up being a lot of the same spices half the time