{"id":764,"date":"2014-04-02T12:15:56","date_gmt":"2014-04-02T17:15:56","guid":{"rendered":"http:\/\/thesocietypages.org\/officehours\/?p=764"},"modified":"2014-04-02T12:20:54","modified_gmt":"2014-04-02T17:20:54","slug":"colter-ellis-on-the-boundary-labor-of-beef-production","status":"publish","type":"post","link":"https:\/\/thesocietypages.org\/officehours\/2014\/04\/02\/colter-ellis-on-the-boundary-labor-of-beef-production\/","title":{"rendered":"Colter Ellis on the Boundary Labor of Beef Production"},"content":{"rendered":"<p>In this episode, we talk with <a href=\"http:\/\/www.shsu.edu\/~soc_www\/people\/ellis.html\">Colter Ellis<\/a>, Assistant Professor of Sociology and the Center for Rural Studies at Sam Houston University. Professor Ellis recently published <a href=\"http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/tsq.12047\/abstract\">a piece in <em>The Sociological Quarterly<\/em><\/a> that examines cattle producers&#8217; work in conventional U.S. beef production. We talk through his ethnographic project into how cattle producers express emotional connection to cattle, but also treat cattle as economic assets.<\/p>\n<p><a href=\"http:\/\/files.thesocietypages.org\/downloads\/OH87_Ellis.mp3\">Download Office Hours #87<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this episode, we talk with Colter Ellis, Assistant Professor of Sociology and the Center for Rural Studies at Sam Houston University. Professor Ellis recently published a piece in The Sociological Quarterly that examines cattle producers&#8217; work in conventional U.S. beef production. We talk through his ethnographic project into how cattle producers express emotional connection [&hellip;]<\/p>\n","protected":false},"author":333,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[716],"tags":[15,65,30],"class_list":["post-764","post","type-post","status-publish","format-standard","hentry","category-podcast","tag-culture","tag-environment","tag-food"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/thesocietypages.org\/officehours\/wp-json\/wp\/v2\/posts\/764","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thesocietypages.org\/officehours\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesocietypages.org\/officehours\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesocietypages.org\/officehours\/wp-json\/wp\/v2\/users\/333"}],"replies":[{"embeddable":true,"href":"https:\/\/thesocietypages.org\/officehours\/wp-json\/wp\/v2\/comments?post=764"}],"version-history":[{"count":3,"href":"https:\/\/thesocietypages.org\/officehours\/wp-json\/wp\/v2\/posts\/764\/revisions"}],"predecessor-version":[{"id":770,"href":"https:\/\/thesocietypages.org\/officehours\/wp-json\/wp\/v2\/posts\/764\/revisions\/770"}],"wp:attachment":[{"href":"https:\/\/thesocietypages.org\/officehours\/wp-json\/wp\/v2\/media?parent=764"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesocietypages.org\/officehours\/wp-json\/wp\/v2\/categories?post=764"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesocietypages.org\/officehours\/wp-json\/wp\/v2\/tags?post=764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}