Today, July 24th, 2012, bloggers are donating their posts to the fight for slave-free tomatoes. Check out participating bloggers here. A special thanks to Nicole, of The Giving Table, for putting this call to action together!
This event was created by The Giving Table to support the International Justice Mission‘s summer campaign- Recipe for Change. IMJ is a human rights agency committed to fighting modern day slavery and exploitation around the world. Forced labor is happening on U.S. tomato fields. Check out Tomatoland if you’d like an inside story (a great book!).
This summer, IMJ has partnered with The Coalition of Immokalee Workers and The Fair Food Standards Council to sponsor a campaign to raise awareness about the treatment of workers on U.S. tomato fields. In addition, the campaign is asking CEO’s of large supermarket chains to endorse The Fair Food Program, ensuring that tomatoes sold in their stores are slave-free.
The Coalition of Immokalee Workers is a community-based organization of migrant workers that advocates for rights of farmworkers in Immokalee, FL. The program was developed to protect Florida’s tomato pickers from exploitation. The corporations that join the Fair Food Program agree to pay a small price increase for harvested tomatoes (1.5 cents more per pound) and shift purchases to Florida tomato growers who abide by the higher standards. The 3 supermarket chains targeted this summer are: Ahold (Giant, Peapod, Martin’s, Albert), Publix, and Kroger.
Where can you find slave-free tomatoes?
Farmer’s Markets (DC’s FreshFarm Markets)
Please join Evi and Sam in signing the petition- Recipe for Change Letter.
Gluten-Free Tomato Tart
Adapted from: Anja’s Food 4 Thought & Simply Whole Kitchen
3/4 cup buckwheat flour
1/2 cup almond flour
3 tbsp whole-grain oat flour
1/2 tsp salt
4 oz cold butter, cut into cubes
1 tbsp ice cold water
1 egg, lightly beaten
1 tbsp olive oil
1/2 onion, finely chopped
4 garlic cloves, minced
6 oz Gruyere cheese, shredded
1/2 tsp salt
1/4 tsp pepper
1 large tomato, thinly sliced
1/4 cup basil, finely chopped
In a food processor combine buckwheat flour, almond flour, whole grain oat flour, and salt. Once it’s mixed well, add in the butter and pulse under the mixture is crumbly. Next, add in the water and egg. Keep pulsing until the mixture turns into a ball (it might be a bit sticky). Shape it into a disk, then wrap it with parchment paper, keep in the refrigerator for at least 30 minutes.
Preheat the oven to 350ºF. With cooking spray, grease a 9-inch tart pan.
Roll out the dough, and press all of it into the tart pan. Bake it for 15 minutes. Allow to cool off for at least 20 minutes.
To make the filling, heat olive oil in a saute pan. Once the olive oil is hot, add in the onion. Cook it until it is translucent, then add in the garlic. Stir in the onion, garlic and cheese in a large bowl, season with salt and pepper. Then pour the mixture into the cooled-off tart. Arrange the tomato slices on top of the tart.
Preheat the oven to 350ºF. Bake the tart for 20 minutes, or until the cheese melts. Allow to cool off before sprinkling basil over the top. Divide into pieces, share with friends!
Want to learn more about this topic? Check out some of these books and articles:
Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit (Barry Estabrook)
Join Michael Pollan in Ending Slavery of Tomato Workers
Did a Slave Grow Your Tomato?
Slavery in the Tomato Fields