Quotulatiousness

January 19, 2021

Milton Friedman’s “Shareholder Doctrine” is alive and well

Filed under: Business, Economics, History, USA — Tags: , , , — Nicholas @ 03:00

Satish Bapanapalli on why Friedman’s doctrine helps to explain why auto manufacturers spend so much money to crash-test their vehicles:

Ford Focus versus Ford Explorer crash test IIHS by Brady Holt is licensed under CC BY 3.0

Of all of Friedman’s great ideas, the Shareholder Doctrine is perhaps the most misunderstood by academics, in large part because many left-leaning intellectuals use the good old straw man argument to misleadingly caricature the doctrine as a “profit-at-all-cost system regardless of human toll.”

Case in point, the latest sermon by some reputed academics published in Fortune magazine: “50 years later, Milton Friedman’s shareholder doctrine is dead.”

This one has all the usual tropes, including the claim that “Friedman … urged business to use its muscle to reduce the effectiveness of unions, blunt environmental and consumer protection measures, and defang antitrust law. He sought to reduce consideration of human concerns [such as] treat[ing] workers, consumers, and society fairly.”

Friedman said no such things. Read it for yourselves. Friedman’s primary argument was that it is not the job of the officers of a corporation (corporate executives) to fight for social causes. The officers must only act in accordance with the shareholder’s wishes, “which generally will be to make as much money as possible while conforming to the basic rules of the society, both those embodied in law and those embodied in ethical custom.”

Of course, in some cases, the shareholders may themselves encourage charitable spending and other corporate policies and activities deemed “socially responsible.” In which case, executives are tasked with finding the best ways to fulfill those objectives. In his article, Friedman clearly demonstrates why this is a logically precise position.

The scolds, who authored the Fortune article, put forth an alternative. Their “three pillars” proposal advocates for laws to be imposed on corporations with vague and fuzzy objectives (note the italicized words) such as “responsible corporate citizen[ship]”, “treating workers … fairly“, “avoiding externalities, such as carbon emissions, that cause unreasonable or disproportionate harm to others”, and corporations should make profits by “benefiting others.” To rub foolishness on the vagueness, the proposal calls for putting the onus on the corporations to measure and demonstrate progress on these fuzzy objectives! To put it in Friedman’s own words, such proposals “are notable for their analytical looseness and lack of rigor.”

M3 and M3A1 Grease Gun SMGs

Filed under: History, Military, USA, Weapons, WW2 — Tags: , , , , , — Nicholas @ 02:00

Forgotten Weapons
Published 14 Apr 2017

The US began looking for a cost-effective replacement for the Thompson submachine gun in 1942, and the “Grease Gun” was the result. Designed by George Hyde (a noted firearms designer at the time) and Frederick Sampson (GM/Inland chief engineer), it was a very simple and almost entirely stamped firearm. Chambered for the .45ACP cartridge, it is notable for its very low rate of fire — 350-400 rpm, which made it quite controllable and easy to shoot for relatively inexperienced troops.

The M3 was a quite reliable gun (and what problems it did have were mostly due to its single-feed magazine and not the gun itself), but a revision program was begun in April 1944. This would produce the M3A1, which further simplified the design by removing the charging handle (which had been the one mechanical trouble point of the M3 anyway) and replacing it simply with a notch in the bolt to cock the gun with a finger.

While the M3 and M3A1 were replaced in front-line service in 1957, they would remain in military inventory as armament for tank crews and truck drivers until 1992 — quite the legacy for such a crude looking weapon!

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QotD: British foods

Filed under: Britain, Food, History, Quotations, WW2 — Tags: , , , — Nicholas @ 01:00

… it is worth listing the foodstuffs, natural or prepared, which are especially good in Britain and which any foreign visitor should make sure of sampling.

First of all, British apples, one or other variety of which is obtainable for about seven months of the year. Nearly all British fruits and vegetables have a good natural flavour, but the apples are outstanding. The best are those that ripen late, from September onwards, and one should not be put off by the feat that most British varieties are dull in colour and irregular in size. The best are the Cox’s Orange pippin, the Blenheim Orange, the Charles Hoss, the James Grieve and the Russet. These are all eaten raw. The Bramley Seedling is a superlative cooking apple.

Secondly, salt fish, especially kippers and Scottish haddocks. Thirdly, oysters – very large and good, though artificially expensive. Fourthly, biscuits, both sweetened and unsweetened, especially those that come from the four or five great firms whose names are a trademark. Fifthly, jams and jellies of all kinds. These are usually best when home-made, with the exception of strawberry jam, which is nearly always better as a manufactured product. Some varieties not often seen outside Britain are blackcurrant jelly, bramble jelly (made of blackberries) marrow jam with ginger, and damson cheese, an especially stiff kind of jelly which can be cut in slabs. In addition, no one who has not sampled Devonshire cream, Stilton cheese, crumpets, potato cakes, saffron buns, Dublin prawns, apple dumplings, pickled walnuts, steak-and-kidney pudding and, of course, roast sirloin of beef with Yorkshire pudding, roast potatoes and horseradish sauce, can be said to have given British cookery a fair trial.

The only alcoholic drinks which are native to Britain, and are all widely drunk, are beer, cider and whiskey. The cider is fairly good (that brewed in Herefordshire is the best), the beer very good. It is somewhat more alcoholic and very much bitterer then the beers of most other countries, all save the mildest and cheapest kinds being strongly flavoured with hop. Its flavour varies greatly from one part of the country to another. The whiskey exported from Britain is mostly Scottish, but the Irish kind, which is sweeter in taste and contains more rye, is also popular in Britain itself. One excellent liquor, sloe gin, is widely made in Britain, though not often exported. It is always better when home-made. It is of a beautiful purplish-red colour, and rather resembles cherry brandy, but is of a more delicate flavour.

Finally, a word in praise of British bread. In general it is close-grained, rather sweet-flavoured bread, which remains good for three or four days after being baked. It is seen at its best in the kind of double loaf. Rye bread and barley bread are hardly eaten in Britain, but the wholemeal wheat bread is extremely good. The great virtue of British bread is that it is baked in small batches, in a rather primitive way, and therefore is not at all standardised. The bread from one baker may be quite different from another down the street, and one can range about from shop to shop until one is suited. It is a good general rule that small, old-fashioned shops make the best-flavoured bread. Throughout a great deal of the North of England the women prefer to bake their bread for themselves.

George Orwell, “British Cookery”, 1946. (Originally commissioned by the British Council, but refused by them and later published in abbreviated form.)

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