Feeding a CrowdMain MenuWelcome to our exploration of youth and elders civil rights work in the food movementThis page is our starting place for figuring out how to share food in the formal settings of a course or community event2018 Draft Recipes PageHere is where we're collecting draft recipes for ESTD 3330 spring 2018ReadingsCalendar of spring 2017 readings beyond The Color of Food:Comfort & Action FoodsWays we think about stress or grief eating, contrasted with action-supportive eatingCalendar home pageVideo Highlights from the Art of Food in Frogtown and Rondo collectionAs presented at Hamline in March 2017Hewitt Avenue HU Garden ProjectOur raised bed school garden at Hamline U CampusNeighbor Plants ProjectRecipes and foraging tips for edible weedsContributor BiographiesFood and Society Workshop0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8
Timely
12017-02-21T10:48:11-08:00Isabella DiLorenzo9c1a492bf86359ef6c5dcbd3ff7bfad1dc9342c3153461plain2017-02-21T10:48:11-08:00Isabella DiLorenzo9c1a492bf86359ef6c5dcbd3ff7bfad1dc9342c3This reminds me of the struggle today and how much of the food labor force is comprised of immigrants who are working to make their lives better, but are not granted the same rights as workers with citizenship. It seems that Tyson is making much more money off of the workers than they are paying them, as there is a wait list to have a chance to work there for a day.
Contents of this reply:
12017-02-16T06:46:14-08:00Food and Society Workshop0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8Steve Striffler readings on labor in poultry2Read the first article and leave comments -- or comment via the Hypothes.is sidebar (the second article is for reference)plain2017-02-16T09:43:12-08:00Food and Society Workshop0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8