Skip to content

Articles by Shepherd Bliss

Shepherd Bliss recently retired from college teaching and moved back to Kokopelli Farm in Northern California. He has contributed to 18 books, most recently Veterans of War, Veterans of Peace.

Featured Article

Working at McDonald’s got me to college, for which I thank the world’s largest restaurant chain. I worked there for three years, beginning at about $1 an hour, during the middle of the 20th century. Back then, a buck bought something. I consumed tons of hamburgers and fries and gallons of milkshakes for free — unconscious consumption.

Bliss on the farm.


I have not thought much about McDonald’s in the 40 years since I worked there, during which time I have never eaten there again. But McDonald’s and restaurants of its ilk are in the news with this week’s release of the film Fast Food Nation, based on the best-selling nonfiction book by Eric Schlosser. Directed by Richard Linklater, the film takes on a slice of culture that’s familiar to many, but fully known to few.

What do you think the main ingredients of a hamburger are? Beef is the most visible, but oil is essential to modern factory farming, which is what supplies fast food. I still recall the “End of Cheap Oil” article in National Geographic two years ago, which featured a full-p... Read more