ニューヨーク・タイムズのインスタグラム(nytimes) - 5月26日 08時33分

You can still find high school and college students boiling hot dogs and cleaning the fryer at the clam shacks, country clubs and state fairs. But the food that fuels a #summervacation is now more likely being prepared by temporary workers from other countries or local adults trying to make the gig economy work for them. Although youth employment in the U.S. still spikes in the warmer months, the number of teenagers in the summer labor force fell to 43% in 2016, from almost 72% at its peak in 1978. Why? School started stretching into summer. Employment laws became more restrictive. And at the same time, demand for summer workers rose. “It used to be all college kids,” said Bob Benser Jr., who owns the Murdick’s Fudge shops on Mackinac Island, between Michigan’s Upper and Lower Peninsulas. “We can’t fill those jobs any way else, but now it’s gotten to where we just need more workers, period.” Carnel Samuels, who was photographed here by @erose_, came to Mackinac Island from Jamaica 15 years ago, after Bob traveled there to recruit workers. Now, he winters in Fort Lauderdale and spends his summers making fudge and trying to teach each summer’s new batch of workers how to do it. “Most of the kids leave every day with burns on their arms,” he said. “You have to spend 2 seasons to get it right.” Visit the link in our profile to read more.

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