“Meat and Three”: Business Ownership as an Alternative Form of Work

Abstract

AbstractAlternatives to traditional waged and salaried work have become increasingly relevant in a post‐pandemic U.S. labor market in which it seems that everyone hates their job. This article proposes that nonemployer businesses, business firms with no paid employees other than the business owner(s), constitute a distinct economic and cultural category of independent work in the U.S. economy, in addition to being a specific category of small business. Building from anthropological scholarship on entrepreneurship and on alternative forms of work, I argue that nonemployers are a recognizably discrete group from independent contractors because they think of their ventures as businesses. At the same time, nonemployer business owners expend their energy on building more holistic lifestyles rather than on wealth and capital accumulation. These findings are based on ethnographic fieldwork conducted in New York and North Carolina from 2017 to 2020. The stories I gathered illustrate that, by doing the work and running the business, nonemployer business owners control the practices and process of their work, and avoid both the precarity of other work arrangements and the stresses of growth‐oriented entrepreneurship.