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Story
March 8, 1943
The Ypsilanti Daily Press
Ypsilanti, Washtenaw County, Michigan
What is this article about?
In Lansing, Michigan, on March 8, Governor Kelly prepares to address rising food prices, mobilize consumers against the meat black market, and support OPA rationing efforts. He will receive a report from a committee led by Willis R. Keasley of the Michigan Food Council at a 2 PM conference.
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Full Text
GOVERNOR TO HEAR REPORT
Lansing, Mich., Mar. 8—Gov. Kelly is ready to invoke state remedies for kiting food prices, to mobilize vigilant consumers, and to lend OPA all aid in controlling the meat black market. He will hear a factual report as to the effect of point-rationing. Willis R. Keasley, president of the Michigan Food Council embracing 12,000 independent dealers and 3,000 chain stores, heads a committee which will make its findings known to the Governor at a conference scheduled for 2 o'clock.
Lansing, Mich., Mar. 8—Gov. Kelly is ready to invoke state remedies for kiting food prices, to mobilize vigilant consumers, and to lend OPA all aid in controlling the meat black market. He will hear a factual report as to the effect of point-rationing. Willis R. Keasley, president of the Michigan Food Council embracing 12,000 independent dealers and 3,000 chain stores, heads a committee which will make its findings known to the Governor at a conference scheduled for 2 o'clock.
What sub-type of article is it?
Historical Event
What themes does it cover?
Justice
Crime Punishment
What keywords are associated?
Food Prices
Point Rationing
Meat Black Market
Opa
Michigan Food Council
What entities or persons were involved?
Gov. Kelly
Willis R. Keasley
Where did it happen?
Lansing, Mich.
Story Details
Key Persons
Gov. Kelly
Willis R. Keasley
Location
Lansing, Mich.
Event Date
Mar. 8
Story Details
Governor Kelly plans to use state measures against inflating food prices, rally consumers, and assist OPA in curbing the meat black market, while receiving a committee report on point-rationing effects at a 2 PM conference led by Willis R. Keasley of the Michigan Food Council.