Why Safer Food Workers Mean Safer Food

By: Sunday June 16, 2013 5:20 pm

Americans these days are nervous about what they eat, and they should be, what with outbreaks of foodborne illnesses, meat pumped with veterinary drugs and genetically modified organisms creeping into our groceries. And in May, when the iconic brand of Smithfield Foods was bought by a Chinese multinational, there seemed to be still more cause for alarm. China seems even more rife with food hazards: rivers brimming with pig carcasses, poisonous baby formula, lakes of toxic waste.

 

FDL Book Salon Welcomes Jon Krampner, Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food

By: Saturday December 22, 2012 1:59 pm

You are 8 years old. It’s lunchtime at school. You grab your milk from the ‘lunch lady,’ pay your money, and sit down with your friends to eat. You open your Roy Rogers lunchbox or brown paper bag and pull out your sandwich and unwrap it. You look at your neighbor who is doing the same thing.

Foodies Get Wobbly

By: Sunday December 2, 2012 7:07 pm

Once upon a time in the labor movement, a rebellious vanguard emerged at the margins of American industry, braiding together workers on society’s fringes—immigrants, African Americans, women, unskilled laborers—under a broad banner of class struggle.

The Industrial Workers of the World (IWW), or Wobblies, raised hell in the early 20th century with unapologetically militant protests and strikes.

Their vision of a locally rooted, globally oriented anti-capitalist movement was eclipsed by mainstream unions, which had more political muscle. But grassroots direct action is today undergoing a resurgence in the corners of the workforce that have remained isolated from union structures.

Such alternative campaigns have a special resonance in today’s food industries.

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