Shaun Richman shares the radical roots of New York Hotel Workers Union

Shaun Richman, labor historian, professor and author, joined the America's Work Force Union Podcast to discuss his new book "We Always Had a Union: The Story of the New York Hotel Workers Union, 1912-1953." 

The book outlines the history of the Amalgamated Food Workers, now the Bakery, Confectionery, Tobacco Workers and Grain Millers International Union, which emerged in the early 20th century as a significant force in labor organizing. Richman discussed how immigrant hotel workers, disillusioned with their working conditions, formed a union that experimented with various organizing and recruitment strategies. These included industry-wide contracts, closed shops and hiring halls, which laid the groundwork for some modern labor practices. The union's ability to adapt and innovate was crucial in its early success and remains relevant for today's labor challenges.

Richman also discussed the union's struggles against mobster-controlled rival unions. During the 1930s, the union faced significant challenges from organized crime, which sought to control labor activities in the hotel industry. Despite these threats, the union managed to secure a collective bargaining agreement through effective strikes and solidarity among its members. This period of conflict and resolution played a pivotal role in shaping the labor landscape of the time.

The book further explores the union's innovative tactics, such as citywide strikes and other forms of direct action. Richman said these strategies could inspire today's labor movement, especially in light of potential changes to labor laws. He emphasized the need for workers to take initiative, get creative and adapt historical strategies to modern workplaces.

Listen to the full episode above to learn more from Richman on the radical history of hotel workers and its relevance to contemporary labor struggles.