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Meeting minutes for Consolidated Student Senate, University of Nevada, Las Vegas, March 20, 1982
Date
1982-03-20
Archival Collection
Description
Includes meeting agenda and minutes. CSUN Session 12 Meeting Minutes and Agendas.
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Transcript of interview with Sarah & Joni Fried by Barbara Tabach, March 4, 2016
Date
2016-03-04
Archival Collection
Description
The website for Freed’s Bakery happily displays the headline: Baking Sweet Memories Since 1959. Today the third generation of Frieds (correct spelling of the family surname) is hard at work creating incredible wedding cakes, cookies, and delightful desserts for the Las Vegas valley. For this oral history interview, Joni Fried, her daughter Sarah Fried, and nephew Max Jacobson-Fried sit to share stories of working in the family business started by Joni’s parents Milton and Esther Fried. Joni has handed the reins over to the third generation who invest their delicious souls into maintaining this Las Vegas tradition. Their tales range from childhood memories of holidays baking and cleaning to their personal favorite desserts. They also explain the impact on their business as early adapters of computer technologies and social media marketing. In October 2017, Freed’s Bakery landed a TV show, Vegas Cakes, on the Food Network.
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Transcript of interview with Henry Sheperd by Claytee D. White, October 22, 2014
Date
2014-10-22
Archival Collection
Description
HENRY SHEPHERD MOVED FROM A LIFE OF SHARECROPPING ON A PLANTATION IN TALLULAH, LOUISIANA, WHERE THE PRIMARY CROPS WERE PEANUTS AND CORN. HE FOUND THE WORK IN LAS VEGAS REFRESHINGLY DIFFERENT AND LESS TAXING. HE WORKED AS A BARTENDER AT THE SANDS HOTEL, “THE PLACE TO BE.” HENRY WAS ABLE TO SEND HIS DAUGHTER TO COLLEGE. DURING THE PERIOD OF THIS 2014 INTERVIEW, SHE WAS WORKING ON HER DOCTORATE. THIS ONE GENERATIONAL ADVANCEMENT WAS MADE POSSIBLE BY THE CULINARY WORKERS UNION LOCAL 226. HIS VERY FIRST COCKTAIL PREPARED FOR A CUSTOMER WAS QUITE MEMORABLE. AFTER TRAINING WITH FREDDIE SALATTO, FREDDIE SAID, “HEY, WE WANT YOU TO WAIT ON THAT BLACK LADY,” I’M LIKE, “WHO IS SHE?” HE SAID, “LENA HORNE.” “I MIXED A MARTINI FOR HER.” THE CULINARY UNION GAVE HIM FLEXIBILITY. LEAVING THE SANDS, HENRY WENT TO THE LANDMARK, AND THEN CIRCUS CIRCUS. THE LUXOR WAS HIS FINAL STOP IN A CAREER THAT SPANNED OVER THREE DECADES. THIS FREEDOM OF MOVEMENT TO FIND BETTER AND BETTER EMPLOYMENT OPPORTUNITIES, WAS POSSIBLE BECAUSE THE CULINARY UNION SERVICED ALL THOSE LOCATIONS. LIFE IS GOOD.
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