KNIKA

This is a repost via Coalition of Immokalee Workers (CIW)

In an interview with the Miami Herald (“Florida tomato grower will raise workers’ wages,” 9/11/09), Batista Madonia, Jr., sales manager for East Coast,explained why his company decided to buck the powerful industry lobby and pursue the opportunity presented by the CIW’s agreements. Here’s an extended excerpt:

“… Rather than fight with the rest of the industry, East Coast Growers decided in the last few weeks to drop out of the Florida Tomato Growers Exchange…

‘I would rather be unpopular with my competition and do the right thing,’ said Batista Madonia Jr., sales manager for the family-owned company. ‘I believe when you do the right thing for your worker, it gives you a better worker and a better company.’

Reggie Brown, executive vice president of the Florida Tomato Growers Exchange, said he was not familiar with the details of the agreement between East Coast and Chipotle. But that the the growers organization remains a voluntary one.

`Everyone is free to make whatever business decision they choose to make,’ Brown said.

East Coast Growers was started in 1956 by Madonia’s parents and has been based in central Florida for 30 years. The company describes itself as one of the top three tomato growers in the state, planting about 7,000 acres of tomatoes in Florida. East Coast also owns three packing houses in Florida, plus it has growing and packing operations in Virginia.

Madonia said he is already in discussions with all of the other major fast-food chains about the ability to handle their business and implement the agreements with the CIW. While Chipotle is a small user of Florida tomatoes, Subway is the biggest user of all restaurants and Burger King would also be near the top.

`If it brings me extra business that’s great,’ Madonia said. `If not, it still helps my workers live a better life and it doesn’t cost me anything.’

Madonia said he is working with the repacking houses on the mechanism for tracking how many tomatoes a worker has picked that are ultimately bought by Chipotle or any other restaurant chain.

`Every farmer has always faced situations where people say it can’t be done,’ he said. `We always find a solution.’

Read the entire article here

…some of these chemicals include pesticides. If only everybody went organic. I have a dream.

Read the entire article here.

Highlights of the article.

 “In 2005 scientists in Spain reported that the more pesticides children were exposed to as fetuses, the greater their risk of being overweight as toddlers. And last January scientists in Belgium found that children exposed to higher levels of PCBs and DDE (the breakdown product of the pesticide DDT) before birth were fatter than those exposed to lower levels. Neither study proves causation, but they “support the findings in experimental animals,” says Newbold. They “show a link between exposure to environmental chemicals … and the development  of obesity.”

 “This fall, scientists from NIH, the Food and Drug Administration, the Environmental Protection Agency, and academia will discuss obesogens at the largest-ever government-sponsored meeting on the topic. “The main message is that obesogens are a factor that we hadn’t thought about at all before this,” says Blumberg. But they’re one that could clear up at least some of the mystery of why so many of us put on pounds that refuse to come off.”

  Can you find the apples in the picture? Photo by Staramaze

APPPPLLLLEEEEE   SNAAAAACCCKKKSSS

There are many great ways to eat apples! I encourage you to eat an apple a day! Here are some favs: 

 *Parents, some of these recipes are fun to make with younger kids. When kids participate in making something, they are more likely to eat it. Fun snack making with healthy foods will encourage your kids to consume healthy foods.*

·               Apples dipped in peanut butter 

·               Apples dipped in caramel

·               Apples, peanut butter, cinnamon, and graham cracker- yum 

·                 Honey, cinnamon, apple dish

                                 2 Red Delicious apples
                                Lemon juice
                                1/2 cup chunky peanut butter
                                2 tablespoons honey
                                1/2 teaspoon cinnamon
                                6 graham crackers    

Directions: 

Core apples and cut each in half; cut each half into 3 wedges. Dip wedges in lemon juice to prevent browning and place in a single layer on microwave-safe plate or baking dish.

Cover loosely with waxed paper and microwave on high (100 percent) 3 1/2 to 4 minutes or until apples are tender and hold their shape. (If microwave does not have carousel, rotate dish halfway through cooking.) Drain apples on paper towels.

In small bowl, combine peanut butter, honey, and cinnamon. Snap graham crackers in half to make 12 square crackers. Spread a layer of peanut butter mixture on each of six square crackers; top each with 2 apple wedges. Top with remaining graham cracker squares to sandwich snacks.               

·         Apples in a fruit salad

·         Apples and strawberry jello -  Peel and slice an apple (red works best), sprinkle with strawberry Jell-O or cherry, or try a different kind of Jell-O. Sometimes my children just enjoy dipping the apple slices into the Jell-O. Provided by, http://www.perpetualpreschool.com/preschool_themes/apples/apple_snacks.htm

·         Apples, marshmallows, raisins, peanut butter:. Take one apple and core it. Next fill the hole with peanut butter, raisins, small marshmallows.

·         Apple smiles: cut apples into 8 wedges.  Take two wedges and spread peanut butter on one side of both wedges. Next take mini- marshmallow and sandwich them between the 2 wedges, creating an apple smile.

·          Apple Snack bars: http://www.cooks.com/rec/doc/0,1947,157184-229206,00.html 

4 apples, peeled, cored, and chopped
1/2 c. raisins
2 tbsp. lemon juice
1/2 c. brown sugar
2 tbsp. sugar
1 c. oatmeal
1/3 c. flour
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 c. butter, melted

        In bowl, combine apples, raisins, lemon juice, and sugars. Stir to mix. Add oatmeal, flour, cinnamon, and allspice. Stir in melted butter. Spread into 10 x 6 inch pan. Flatten with spatula. Bake 30 minutes at 375 degrees until apples are tender. Cool to room temperature. Cover with plastic wrap. Chill at least 2 hours. Cut into 2 1/2 x 3 inches. Wrap individually in plastic wrap for school lunch boxes.