Tobacco Documents Online

There was always home-made butter and fresh watermelon and fzrepCaces and flatirons and kerosene lamps and,;fhuffy feather beds-all sorts of things to charm a boy my abe. piano, and the first thing you knew the front room was full of people singing. They sang old hymns mostly, and once in a while some old obscure songs that I've never heard anyplace else. "Mildred, play 'Powder In The Blood.' " "Yeah, and then let's do 'Leave Them Browns A.lone.' " And so it went with "The Old Rugged Cross" and "Amazing Grace," "Just A Little Talk With Jesus" and "When The Roll Is Called Up Yonder." And then Mrs. Mollie Singletary would sit down to the piano and play my favorite. It was called "And The Whale Did," and Mrs. Mollie would be sitting there banging away on that old upright piano for all she was worth with a room full of people singing: "And the whale did And the whale did Yes the whale did Swallow Jonah down." Oh, I just loved it. I do believe that was the only song Mrs. Mollie Singletary knew how to play, but it was enough. And finally somebody would say, "Gladys, I reckon we better go." And then would be- gin a Southern ritual that was repeated every time good people would get together. "Oh, y'all don't need to go. Stay around and have something to eat with us." "Well, we appreciate it, but we better run on. Y'all come see us. Marvin, I'll be on over here early in the morning." And early it was, for it was a sunup till sundown proposition when you raised bright leaf tobacco for a living. You had to plant the seeds in a bed and cover them with netting, in hopes that the frost didn't kill the young plants. Then you pulled the healthiest plants in the spring and transplanted them in the field, hoping that I guess you could say that raising tobacco was ninety-nine percent hard work and ninety-nine percent hope, and i that adds up to 198 percent, so be it. they would take hold and grow. Then you fertilized it, ploughed it, suckered it, hoed it, sprayed it for worms and hoped that you'd make a crop. About twelve weeks later you harvested it by picking one leaf at a time, strung it on sticks, hung the sticks in the bam, cured it, took the sticks out of the bam, took the tobacco off the sticks, graded it, tied it and hauled it to market, hoping that you made enough money to pay off the debts you'd incurred during the year being a tobacco farmer. In other words, I guess you could say that raising tobacco was ninety-nine percent hard work and ninety-nine percent hope, and if that adds up to 198 percent, so be it. That's how it was. Everybody used to go to town on Saturday, so the streets of Elizabethtown would be crawling with people. There'd be little knots of people standing on the street talking-men in bib overalls and khaki pants and ladies in dean print dresses. There'd also be barefooted little boys, hur- rying off down the street to the Bladen The- ater to sit through three cartoons, two cowboy movies and a chapter of whatever black-and- 12 PHIIIP MORRIS MAGAZINE;'SPRING 1986

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I a l~iod~~ appreciates Saturday like a country bo3~. It was a magical day, filled with popcorn and chocolate ice cream sodas and Roy Rogers and Gene Autry and Bob Steele. white serial that happened to be running. Nobody appreciates Saturday like a country boy. It was a magical day, filled with popcorn and chocolate ice cream sodas and Roy Rogers and Gene Autry and Bob Steele. It was the most successful social happening I've ever at- tended. Then when Saturday afternoon turned to Saturday night, it was off for home to a stan- dard supper of hotdogs and Pepsi-Colas and the Grand Ole Opry. I can't begin to tell you what an impact the Grand Ole Opry had on the rural southeast. 650-WSM came booming down our way all the way from Nashville, Tennessee, sound- ing for all the world like a local station, and everybody listened to the Grand Ole Opry. Roy Acuff owned Saturday night. He was the King as I know of no other man being in my lifetime. He still is in my book. My grandmother was Mattie Lee Suggs, before she married Granddaddy, and if God ever made a sweeter woman, I've never met her. She was the gentlest person I've ever known, and one of her biggest pleasures in life was cooking huge Southem-style meals and watching people enjoy eating them. Needless to say, I always gave a good ac- count of myself when I put my feet under my grandmother's table. We'd have a big platter of fried chicken, rice and gravy, speckled but- ter beans and cream-style Silver Queen com, collard greens, big old biscuits and iced tea that'd already been sweetened. Now, you can't sit down to a spread like that and ask somebody to pass the cottage cheese. I was at my grandparents' house that cold, gray Sunday in December when the bombs fell on Pearl Harbor. I was only five at the time, but I remember it was a grim day. Shortly after the war started, Daddy went to work for the Atlantic Coastline Railroad, and they shipped us off to Valdosta, Georgia. Housing was hard to come by during :he war, so we lived in the Daniel Ashley Hotel for several weeks. I'd never been verc• far away from Wilmington, and the most :rmesome sight I've ever seen was looking our :he win- dows of that hotel down onto the u:.familiar streets of Valdosta. It was a traumatic experience for 3>ix-year- old country boy who was used to =tuming barefoot through the Bermuda grass 1f coastal North Carolina to be suddenly cooptd up on the fifth floor of a hotel. In the meantime, I started sc-ecil and made some new friends. I think I wrAuld have liked Valdosta, but I just wasn't aru=nd long enough to find out. Between the nrae I frn- lYfy daddy told me early on not to start a fight, but he said, "Charles, ifyou've got tofight, don't pay no attention to how much he's hurting you. Just keep on hurtinb him." ished the first grade and started the -_iird, we chased the creosote industry back m Wil- mington, then to Elizabethtown. .o Wil- mington again and finally to Baxlev, Georgia. Baxley was one of those sleepy :ir<1e south Georgia towns with a dock towe: on che courthouse and one movie theater. : had my first real job in Baxley one summer. I was a water boy in a tobacco warehouse, ar~d if my memory serves me correctly, it twelve and a half dollars a week. By the time I started fifth graJe. w•e had PHILIP StORRIS MAGAZINE;SPRING 986 I3 -~.,.. w w ti

moved to Goldston, North Carolina. The school was called Goldston High School, but it could have been called Goldston Elemen- tary, Junior High and High School, because it was all of that. All together, there were three hundred and some students in rw elve grades. We lived about ten miles out of Goldsron in Chatham County in a big old farmhouse that came complete with a milk cow and a collie dog. There was a creek at the foot of the property where I'd catch little perch, and Mama would fry them up for me. On Satur- day night, my friends Charles and Horton Seagroves and Clarence Johnson would come over to our house and we'd roast weenies out in the yard. I got my first shotgun for Christmas that year-an Iver Johnson twenty-gauge single barrel. That qualified me as a real hunter, and all the men in my family liked to hunt. I remember a year when Daddy went coon hunting every night during the month of October. It was against the law to hunt on Sunday, so he'd get up at midnight, which made it Mohday morning, and go. I used to go with him pretty often. I loved hearing the dogs run and listening to the men around the fire telling stories of past hunts and things they used to do when they were boys. I sus- pect most of it was probably pretty well in- flated, but it sure made interesting listening. The next summer I worked in the wcx)d.s with Daddy and met a lot of people I guess I'll remember the rest of my life. There was Dewitt and Peewee and Agie and Merk and O.C. and Johnny, all gentlemen with stories to tell just like the hunting crowd. Maybe that's when my appreciation for good storytelling began. I got through the fifth grade and part of the sixth before we left Goldston. I eventually graduated from Goldston High School, but not before attending school again in Wil- mington; Elizabethtown; Spartanburg, South Carolina; and NX'iLnington one more time. I can't say that I regret all that moving around we did when I was a kid, cause it was I remember taking baths in a galvanized washtub with the side of me touvard thefire burninb up and the other side freeNinbs an education in itself. But it got kind of aggravating. I'd have a set of friends in one town and then next thing you knew we were in a new town with a whole new set of friends to make and a whole new set of bullies to face. I've always been big for my age, and when I'd walk into a new classroom, some knothead would feel that his "baddest boy in the class" status was being threatened and he'd proceed to take me on. My daddy told me early on not to start a fight, but he said, "Charles, if you've got to fight, don't pay no attention to how much he's hurting you. Just keep on hurting him." Well, thanks to Daddy's advice and a whole lot of unwanted experience, I guess I did all right. The last time we moved back to Chatham County, we didn't live in the country. No sir, we lived smack in the middle of downtown Gulf, North Carolina. Gulf or the Gulf as some folks called it, was a wide place in the road, State Route 412 to be exact. It had three filling stations, one general store and a Presbyterian church. Gulf was no metropolis by any stretch of the imagi- nation, but let me tell you something, friend, the Gulf was happening in the early fifties. We might have been a one-horse town, but we rode that old horse to death. 14 PHILIP MORRIS MAGAZINE/SPRING 1986

THE BEST LITTLE HOT STUFF IN TEXAS Everythijag you zr~anted to know about chili. .. and some of the facts may ezven be tme. BY L irPy hING Many unreliable sources have attempted to take credit for the invention of chili. Russians and Texans are the worst offenders, natives of those exotic lands being braggarts by nature and strangers to the truth. The Russians alIege that a certain Ivan Popoff, stranded in Siberia an inconvenient distance from a supermarket, used his sled dogs, odd spices and a handful of snow to give chili a start. Texans claim that a hardy group of range cowboys, equally low on provi- sions and stalled by a panhandle sleet storm, sacrificed the odd goat and their random spices to the invention of chili. If you believe either of those yarns try to buy some spices from the next dog-sledder or cowpoke you find wandering around in a blizzard. He won't have a thing with him but frozen har- ness and a tall tale. The most widely accepted propaganda is that sixteen families from the Canary Islands, ruled by Spain, settled in the 1720s near what is now San Antonio, Texas and soon accom- plished a rough "meat stew" spiced with oregano, garlic and cumin seed. In the fullness of time, they supposedly added onions, toma- toes and maybe beans; then they kept tinker- ing with their stew until it somehow artained the magic properties of what we now know is nature's most sustaining food: chili. Maury Maverick, Jr., San Antonio lawyer and all-round agitator, has tortured logic in attempting to prove that chili first was men- tioned in the Old Testament-sort of-and that its invention most assuredly was assisted by the Jews. Maverick cites the prophet Isiah as saying "For the plowman doth scatter the cumin," then makes a remarkable leap of faith to Deuteronomy 14 and Leviticus 27- Editors Note: The Editors of Philip Morris Magazine recog- nize that the bulge in Mr. King's cheek zr not a plug of smokeless tobacco but rather his tongue jauntily placed there as he composed this outra- geous piece on the subject of chili. We hope our readers will find the article entertaining and instructive (while not taking it too seriously) and we promise equal time and space to all who feel themselves maligned. dealing with the tithing of grain-before doubling back to explain that the written codification of Judaic Law interprets "grain" as including "cumin." So, see, the Jews then told the Moors about cumin and the Moors told the Canary Islanders-who forthwith rushed a batch to 01' San Antone and sat about conjuring up chili. The Mexicans also have tried to claim chili credit. Since there was no Texas in the 18th Century-they say-when those Canary Is- landers got to mixing their herbs and spices and stumbled on the invention of chili, the event happened in Mexico! But Mexico, you see, then belonged to Spain-and Spain had no more to do with the invention of chili than did North Korea. You can't get a decent "bowl of red" in any of those countries. The truth is, chili was invented long before Isiah prophesied a lick-and eons before there was a Russia, a Spain, a Mexico, a Texas, a cowboy, an Ivan Popoff; a goat, a sled dog, or Canary Islanders. Chili, you see, began in Heaven. God made it as soon as He had enough light to see to mix it and heat enough to grow chili pep- pers. Anybody who has ever sampled my chili will immediately taste the blissful truth in that contention. Chili, done right, simply can- not be improved upon. Prideful chili chefs do not expect to find blue-ribbon chili in restaurants. Passable chili is served in only seven restaurants in the world. Five of these are in Texas: El Rancho in Y Austin, Cafe Dominguez in Dallas, Ben's Lit- V de Mexico in Odessa, Joe T. Garcia's in Fort ~ Worth and Juanita's in Fort Worth. (The Y others are Juanita's in Manhattan-sister to 2 the Fort Worth Juanita's-and the Texas Y PHILIP MORRIS MAGAZINE/SPRING 1986 15

Chili Parlor in WasYungton, D.C., though the latter is disadvantaged in being surrounded by used car lots, wig shops, a bus terminal and a perpetual convention of street beggars). Still, a good chili cook who seeks culinary thrills in commercial restaurants makes about as much sense as Rembrandt joining a paint- by-numbers class. The quality of a bowl of chili is best judged by how much it makes your head sweat. The ratio roughly should be one pint of sweat per serving. Properly-hot chili wards off rheuma- tism as well as making Hawaii and Miami Beach vacations superfluous. Eat enough hot chili and you will be comfortable in February in the Artic. Sissies who complain of firey chili deadening their taste buds fail to under- stand that, to the contrary, it awakens taste buds they otherwise might never know they had. To paraphrase Harry Truman, "If they can't stand the he•at, let 'em eat quiche." My pet peeve is restaurants advertising "mild" chili. "Mild" chili is as useless as fat sprinters. You want mild, try comflakes. Good chili should be too thick to drink and too thin to plow. Waming: it is also habit-forming. When it comes to concocting chili many are called-though few are chosen. Alleged chili chefs are exposed as shoe cobblers and ribbon clerks the moment they profane their pots by including bell peppers, chopped cel- ery, tomatoes fresh, canned or stewed, hom- iny, cornmeal, or sweet basil. Nothing even rtightly sweet should touch chili. Only crass pretenders use packaged chili mixes. Only faint-hearted finks stoop to store-bought chili powders when they have the option of grind- ing up their own chili peppers or cooking said peppers into such a potent paste it may make their gums bleed. No beans whatever should be superim- posed on chili. A foolish breed of Texan, and a few Okies think beans improve chili when, in fact, beans corrupt the character of pure chili. The chili chef adding pinto (or "red") beans to his pot is guilty of a simple felony; any alleged cook substituting kidney, lima or any other bean known to the mind of man should automatically qualify for the death penalty. Chili con carne--chili with (ugh!) beans-is to true chili as punk rock racket is to true music. Many otherwise skilled, eduated and ac- complished persons are somehow reduced to petrified ignoramuses when faced with mak- ing a simple pot of chili. Though I hate to rat-fink on a fellow Texan, television commentator Bill Moyers thinks it permissible to include canned toma- toes and packaged chili mix in his pot. May the Lord have mercy on his soul, Writer Thomas McGuane, though prop- erly warning against the exact chili sins of Mr. Moyers, is so foolish as to recommend venison meat and chopped bell peppers. (Pa-tooie! Cedrick, brang me that mouthwash right quick.') The Yankee writer Dan Wakefield would use common supermarket hamburger in his chili, God save the mark, and complicate his crime by adding nutmeg! Nutmeg, Wake- field says smugly, is his "secret ingredient." In the interest of chili integrity, may that secret be forever well-kept and laws passed to prevent its proliferation. I think-and hope-that Willie Morris, writer-in-residence at the University of Mis- sissippi, is joking when he recommends add- ing to the chili pot "catfish heads, other delec- table ice-box leftovers and a pour of Karo syrup." To hi,s credit, Morris cautions that "One should not eat anything that refuses to melt. Please." Artists are not alone guilty of befouling the chili pot. Congressman Jim Wright of Texas-and House Majority Leader-carries on about his chili almost as much as he rants against "voodoo economicx" and other Re- publican schemes. When it comes to his spe- cific ingredients, however, Wright is as coy and vague as most in his alleged profession. I therefore cannot say exactly what gives Con- gressman Wright's chili its distinctive quali- ties, though I suspect it is horse Iinament, orange juice and chocolate sauce. Wright's chili tastes like one of those fruity drinks they sell in California fem bams, with a sprinkling of cigar ash in it. Lyndon B. Johnson used to proclaim his chili the best in the whole Free World. To keep matters in perspective, it should perhaps be recalled that he also many times pro- claimed certain victory in Vietnam, Mr. Johnson took shameful shortcuts in using chili powder as opposed to chili pods and- honor of horrors-adding stewed canned to- matoes. I could never take LBJ seriously after hearing him say, "Y'all wanta be sure and skim the grease offthe top before you eat your chili, now." Grease is almost as vital to good chili as is a firey quality and proper meat. And the only meat suitable for chili is beef round steak cut into semi-sizable chunks. Grinding beef robs it of its natural juices and puts me in the mind of spaghetti. Chili has more uses than Band Aids or putty. also cook a mean chili dip, chili pequin sauce, chili con caso, chili casserole and chili soufHe. I doubt, however, whether you ama- teurs can yet handle such complexities so I will at this point sign off with wishes of good eatin' and await the many proposals of mar- riage surely to follow. 4V 6 ~ Larry L. King's most recent books are W,`arning lY'riter at Work (Texas Christian University Press: Fort Worth) and None But A Blockhead: ~ On Being a lP'riter (Viking Press: New York).

Read at your risk...rook at yotU peril: King's Better'n Sex Chili Women have left their husbands over my chili. Servicemen have deserted their posts for it. Dictators were recently overthrown in Haiti and the Philippines because they wouldn't share it with the masses. Though I rarely share my recipe with those I don't know well enough to kiss, the editors have persuaded me to here reveal it in the interest of humanity and for two thousand dollars. It would be cheap at twice the price. Here, then, are the secrets of King's Better'n Sex Chili: 2 lbs. beef round steak ?/a cup bacon drippings 6 dry red chili pods 1 t-spoon ground cunun I t-spoon oregano 2 chopped onions 3 tbl-spoons flour 6 ounces tomato paste Juice of 1 lime 6 minced doves garlic 2-3 cups of hot water Pinch of salt Beef stock Louisiana Red Devil pepper sauce (liberally applied) a lb. chopped Longhorn cheese Dash of black pepper One chopped jalapeno pepper 6 sprinkles Worcestershire sauce Now here is where the genius of the cook comes in. Do exactly as I instruct below and you can romance the person of your choice and may from some grateful source inherit serious money. Also, you will get your sinuses deared: Sear meat in bacon drippings until it is a healthy brown. Qean chili pods in cold water, removing the seeds. Cover the chilis with fresh water and bring to a boil; after 20-25 minutes, peel the chilis. Keep the water; re- move chilis, scrape pulp away from the skins. Then mash the pulp into a potent paste. Add sauteed meat and mix together in water used to boil the chili pods. Cover with beef stock. Then add such additional water as needed to bring total water to 2-3 cups. Dump in lime juice, ground cumin, chopped onions, garlic, salt and black pepper to taste, chopped jalapeno pepper, tomato paste, oreg- ano, flour, and initial dashes of Worcester- shire sauce and Louisiana Red Devil pepper sauce. (Tabasco sauce will do in a pinch.) Swoggle everything all around in the pot until your soul tells you the mix has attained perfect harmony. Let simmer two to two and one-half hours, depending on patience, hunger pangs and desired thickness. Every half hour add a quick dash of Worcestershire sauce and generous sprinklings of Louisiana Red Devil or Ta- basco. (You will have the proper amount of hot stuff when the pot's vapors sting your eyes and your stirring hand begins to feel semi- basted.) Also, each half hour, chunk into the 2 simmering pot handfuls of finely chopped Longhorn cheese for texrure improvement and a bonus of surprisingly exotic flavors. That added touch will make your chili taste like the rainbow looks. King's Better'n Sex Chili recipe serves eight, unless King is one of them. Then it serves only two. In the unlikely event any of this wonderful chili is left over, permit it to mature in the refrigerator overnight. Then heat and pour it across your eggs at breakfast. You may, in- deed, wish to let the chili mature for several days before employing it for breakfast. Like certain authors, the older it gets the better it becomes. 2040235326 - w Y 4 u' 4 18 PHILIP MORRIS MAGAZINE/SPRING 1986

PM NOTEBOOK IN THENEINS * PACKWOOD TAX PACKAGE BOMBS T I Hamirh Maxwell, Chairman and Chief Executive Officer of Philip Morris Companies, Inc., has writ- ten the Senate Finance Committee to register Philip Morris' strong opposition to the proposed Pack- wood tax package. In his letter to every member of the committee, Maxwell pointed out serious ffawr in the Packwood plan, rpeciftcally the elements that made it infia- tionary, regressive and unfair to corporations which would be forced to pay taxes on the excise taxes they already collect for the federal government. Because American consumers will be at the top of the list to foot the bill for the Packwood plan, we reprint Mr. .'blaxwell's letter and its concise analysis of the issues: Philip Morris vigorously op- poses certain of the elements of Senator Packwood's tax package. The package restores tax prefer- ences to some industries which the House bill had reduced; the Senator proposes to pay for this preferential treatment of these industries by creating what amounts to a massive and infla- tionary increase of federal excise taxes. These new consumption taxes would wipe out a very large part of any benefit that low and moderate income families might get from reduced income tax rates. Senator Packwood's proposal rests on a provision that would increase federal excise taxes by purporting to disallow these ex- cise taxes as business expenses. Instead, the excise taxes, which companies collect as revenue agents on behalf of the Federal government, would be treated as income and taxed against at the highest corporate income tax rate. The Senator's package also provides that certain excise taxes, gasoline, alcohol and tobacco- will automatically increase as prices increase. The indexation of fuel, alcohol and tobacco ex- cise taxes to price changes is a highly inflationary system of taxation which has hurt the economies of many less devel- Hamish Maxwell oped countries. It also breaks with the traditional federal tax- ation philosophy that excise taxes should be left principally to the states as a source of reve- nue, and finally, it appears to distort the role of Congress as the tax setting authority and substitutes an automatic price inflator. No amount of semantics can obscure the fact that Senator Packwood's proposal is a mas- sive consumer tax increase. We would Iike to set the record straight. • The current law is not a loop- hole-federal excise taxes are a legislated cost of doing busi- ness and are not "income" to the companies that collect them. Excise taxes are col- lected by the manufacturers or providers of services and remitted to the federal gov- emment in full even if rhose companies are operating at a loss and pay no income taxes. • This tax increase is a regressive tax increase-the proposal has the effect of raising all federal excise taxes by over 50%. Excise taxes are consumption taxes which are invariably passed through to the ulti- mate consumer and fall most heavily on those of low or moderate income. • This tax increase penalizes companies which have acted as government agents-excise taxes are generally collected at the company level to mini- mize the difficulty and com- plexity which would result from trying to collect them from consumers. This so- called nondeductibility would penalize those companies which are required to act as collectors on behalf of the government. This is akin to taxing a bank teller on all the money that passes through his window. • This tax increase raises serious constitutional questions-the 16th amendment authorizes a tax on income, not on gross receipts. The tax proposed brings with it serious constitu- tional issues. Two of the industries in which Philip Morris competes, cigarettes and brewing, are targeted by the Packwood pro- posal. Preliminary estimates in- dicate that this proposal would cause consumer price increases of over $6 billion for cigarettes and $2 billion for beer in the first full year alone. The inflationary impact of the proposal would cost those consumers well over $40 billion in the next five years. At retail, the initial industry, hurt U.S. farmers and led directly to losses in manufac- turing jobs. Senator Packwood's proposal threatens a significant proportion of the almost three quarters of a million American jobs directly related to tobacco and brewing. The livelihoods of a quarter of a million farm families who pro- duce the 1.3 billion pounds of tobacco and the 7.6 billion pounds of barley, hops, com and rice which are used in those industries every year, also are endangered by the unfair tax- upon-tax which the Senator has proposed. Philip Morris supported HR 3838 in the past and continues to support it today. We feel HR 3838 fulfil}s the principles of fairness and neutrality in tax reform as called for by the Presi- dent and deserves our continued support. Senator Packwood's proposal, as currently written, is manifestly a giant step in the wrong direction. Simply put, it is a massive tax increase, unfairly impacting on a selected group of low and moderate income con- sumers with a serious fallout on farmers, workers and small busi- ness people. tt- ~ AFL-CIO SLAMS REPORT ON SMOKING Back in December when Sur- geon General C. Everett Koop released his report on smoking in the workplace, the AFL-CIO was quick to attack it. In a press release issued the day after the report came out, the union said impact on the consumer could be an increase of about $2.50 per carton of cigarettes and about $1.00 per case of beer. We have already seen the ef- fect increased excise taxes can have on industry. In the last few years, such increases in our ciga- rette business have depressed the a \\.' ~ ~~_ ~ thar the report "will seriously set back effores to protect the health of American workers." Criticizing the Surgeon Gen- eral's report for its "glaring inac- curades," the AFL-CIO also fo- cused on the obvious omissions PHILIP MORRIS MAGAZINE/SPRING 1986 19 1

P M NOTEBOOK in a report that was devoted solely to the issue of smoking. The AFL-CIO predicted that the report "will lead to misdiag- nosis of occupational disease. It will make it even more difficult for workers suffering occupation- ally-related disease to secure compensation to which they are entitled. And it will be used by those who are responsible for poisoning workers to avoid legal liability." In February, the AFL-CIO Executive Council issued a state- ment that expanded on this theme, saying "The AFL-CIO believes that employers will at- rempt to use the report to shirk their responsibility to dean up the workplace and to place the blame for occupational disease on workers who smoke," The Executive Council state- ment also emphasized the union's opposition to hiring pol- icies based on smoking and to workplace smoking bans. On the hiring issue, it said, "We oppose employer discrimination against hiring of smokers and employer proposals to mandate the removal of smokers from certain jobs or to require partici- pation in smoking ceSsation pro- grams as an excuse not to meet their responsibility to dean up the workplace. Employers should not be allowed to shift the bur- den to individual workers. Regarding smoking bans, the Executive Council noted that "Proposals to ban smoking in the workplace are increasing. Unions are faced with legislation or unilaterally imposed employer policies that forbid smoking on the job and infringe on the rights of workers who smoke. Unions have a legal responsibIl- ity to represent the interests of all their members-smokers and non-smokers. The AFL-CIO be- lieves that issues related to smoking on the job can be best worked out voluntarily in indi- vidual workplaces between labor and management in a manner that protects the interests and rights of all workers and not by legislative mandate." PRQFILES A CRITICS HIT AMA'S AD BAN PROPOSAL; CHARGE The American Medical Associa- tion called early this winter for a ban on tobacco product advertis- ing and quickly was given more second opinions than a break dancer with vertigo. The 371-member AMA house of delegates, representing 271,000-odd members, fewer than half of the physicians in the United States, voted over- whelmingly to push for Congres- sional passage of legislation se- verely restricting sales of tobacco products and banning outright their advertising and promotion. The first ad ban dissent came right from the floor. Delegate D. E. Ward, a Lumberton, N.C., surgeon, called it a viola- tion of tobacco manufacturers' "Constitutional right to advertise their products'in a competitive manner." The AMA's weekly American Medical News commented sub- sequently that the floor debate on the issue "serves as a re- minder that the dispute about smoking--nd efforts to restrict it through stiffened laws-is far from over." Syndicated columnist Earl Caldwell even suggested AMA's motives. "At their annual meet- ing, they've taken to pulling a rabbit out of a hat to get public- ity. Last year, they proposed a ban on boxing." And publicity AMA got, through perhaps not what it ex- pected. Much of it sounded First Amendment and Big Brother themes. Some of it questioned that a ban would accomplish AMA's stated goal of reducing cigarette consumption and pre- venting teenagers' taking up smoking. Editorial writers from Trenton to Minneapolis to Sacramento called the idea "misguided," "ill-considered" or "off-the- wall." Many pointed out that a decrease in tobacco consumption had not followed ad bans in some European countries (See January 1986 front page story in TTO on tobacco ad ban in Nor- way) ' ABC-TV's Sam Donaldson, fresh from making his own headlines by complaining about smoking in the White House pressroom, said he couldn't go along with a ban he considered unconstitutional. Brickbats also flew in AMA's home town. The Chicago Tri- bune accused the physicians of "showing worrisome symptoms ... of an advanced case of intol• erance." 20 PHILIP MORRIS MAGAZINE/SPRING 1986