Tag Archive | Food Justice

Michigan Egg Producer Pays Settlement to Farmworker Survivor of Sexual Assault

Workers who have questions about their rights can call MIRC’s free confidential Farmworker and Immigrant Worker hotline at 800-968-4046. 

Reported by MIRC

Michigan egg producer Konos, Inc. (Konos) has paid a major financial settlement to compensate “Jane Doe,” a client of the Michigan Immigrant Rights Center (MIRC), ending a sex discrimination and retaliation lawsuit filed by the U.S. Equal Employment Opportunity Commission (EEOC) in the Western District of Michigan. MIRC’s client was allowed by the court to maintain anonymity due to the sensitive nature of the events at issue in the case. As a condition of settlement, Konos also entered into a consent decree with the EEOC for three years, requiring them to train their workforce and management on sexual harassment, post notices for all employees at their egg processing plants on the existence of the case and the right to a sexual harassment-free workplace, and self-report sexual harassment complaints to the EEOC.   

The Michigan Immigrant Rights Center represented the female farmworker who intervened to join the lawsuit and added two individual Defendants and state law claims under Michigan’s Elliott-Larsen Civil Rights Act. 

MIRC’s client suffered repeated sexual advances by her male supervisor which escalated to sexual assault. When MIRC’s client went to Konos management to complain, instead of taking any steps to protect her, they sent her home. The male supervisor was eventually criminally prosecuted and convicted of the charges. Konos employed their corporate attorney to represent the male supervisor in criminal court while continuing to represent Konos during the EEOC investigation and the civil litigation. During both the criminal and civil proceedings, Konos’ attorney attempted to use Jane Doe’s immigration status against her and as a defense against the company’s liability but was unsuccessful in deterring Jane Doe from seeking justice. 

“Sexual harassment and assault in agriculture is a pervasive and invisible problem with many immigrant survivors too scared to come forward and report due to concerns about immigration status being used against them,” said MIRC supervising attorney Diana Marin. “The weaponizing of immigration status by employers and defense counsel against our immigrant communities must end. It took incredible courage for our client to not only report the abuse, but also to see through a protracted legal battle against a multi-million dollar egg producer. We hope this case sends the message that sexual harassment and assault will not be tolerated and there are recourses for immigrant survivors who work in agriculture and experience harassment in the workplace.”  

For more information on sexual harassment, visit https://www.eeoc.gov/sexual-harassment

For more information on retaliation, visit https://www.eeoc.gov/retaliation.

Survivors of sexual assault and abuse can call the State of Michigan’s free and confidential 24/7 hotline at 855-VOICES4 or by texting 866-238-1454.

Workers who have questions about their rights can call MIRC’s free confidential Farmworker and Immigrant Worker hotline at 800-968-4046. 

Michigan Farmworkers sue Mastronardi Produce for pesticide exposure and wage theft

This just in from the Michigan Immigrant Rights Center (MIRC) 

Lawsuit calls attention to abuses and unsafe working conditions faced by farmworkers at Michigan mega greenhouse

On June 1, 2022, three farm workers filed a class action lawsuit against their former employers, Mastronardi Produce-USA, Inc. and Maroa Farms, Inc. for violations of federal law relating to harmful pesticide exposure, and a deceptive bonus structure. Plaintiffs Benjamin Lopez, Oscar Carlos Lopez Ramirez, and Ramona Reyes Saucedo, along with their coworkers, were exposed to dangerous pesticides while working in Mastronardi’s two million square foot greenhouses in Coldwater, Michigan.

The Plaintiffs and their co-workers were repeatedly exposed to Virocid, Virkon S, and Sodium Hypochlorite 12.5% – disinfectants regulated as pesticides by the Environmental Protection Agency (EPA) – without proper training, proper personal protective equipment, or access to information about the pesticides being used. Plaintiffs and their co-workers experienced ongoing medical issues including daily nose bleeds, headaches, burning eyes, and skin rashes. Mastronardi management repeatedly dismissed their symptoms and requests for protection.

In addition, Mastronardi failed to pay Plaintiffs the promised bonus for meeting production standards by continually increasing the amount of work that had to be completed to receive a bonus, changing how bonuses were calculated, and undercounting their work. Mastronardi also misclassified Ms. Reyes Saucedo as an agricultural worker and failed to pay her overtime wages when she was employed as a janitor cleaning bathrooms, lunchrooms, and migrant housing.

The workers are represented by the Michigan Immigrant Rights Center (MIRC), a nonprofit legal resource center for immigrants and farmworkers in Michigan, and Farmworker Justice, a national nonprofit farmworker advocacy organization based in Washington, D.C.

“Pesticide exposure continues to be a serious health and safety risk for our nation’s farmworkers who help bring food to our tables, regardless of whether they perform their work in a field or a greenhouse,” said Anna Hill Galendez, an attorney with MIRC. “Despite the known risks of pesticide exposure, cases involving serious injury and illness to farmworkers as a result of pesticide exposure are all too common, and workers who speak up face the very real risk of retaliation by their employer. Our plaintiffs have demonstrated tremendous courage in coming forward and disclosing to the public the horribly unsafe and unjust working conditions at Mastronardi.”

“Although the practice of wage theft is unfortunately quite common in low-wage industries such as agriculture, it is especially disheartening to witness it in this context, where hundreds of migrant workers traveled long distances to Coldwater based upon Mastronardi’s promise that they would be able to earn a living wage, only to find out that Mastronardi’s guarantees were nothing more than an empty promise,“ said Trent Taylor, staff attorney for Farmworker Justice.

The workers’ complaints fit with a pattern of concerns at Mastronardi facilities in the U.S. According to news reports, Mastronardi facilities in several states have received fines from the Occupational Safety and Health Administration (OSHA) and the Department of Labor (DOL). Mastronardi has received multiple citations for workplace hazards at a warehouse in Livonia, and the company was previously fined by DOL for wage violations at Maroa Farms. In 2021 a Maine greenhouse owned by Mastronardi was ordered to pay wages and penalties to workers, and in 2020 COVID-19 outbreaks occurred in Mastronardi greenhouses in New York and Michigan.

“Farmworkers, like all workers, deserve safe and healthy workplaces,” said Anna Hill Galendez. “We hope that this lawsuit calls attention to the tremendous abuses that many farmworkers experience and will force Mastronardi to reform its policies and comply with the law.”

“We come to work. They should treat us well. We do our work so that the company can make money. The company should take care of its workers,” said Benjamin Lopez, migrant farmworker and a named Plaintiff.

“Workers also have rights,” said Ramona Reyes Saucedo, one of the named Plaintiffs. “Maroa should treat their employees with dignity and respect and take the proper safety measures to make sure the chemicals and pesticides used don’t harm the employees’ health. My health was affected a lot, my nose bled frequently, and it was difficult for me to breathe without pain or a burning sensation in my chest.”

Workers who have questions about their rights can call MIRC’s free confidential Farmworker and Immigrant Worker hotline at 800-968-4046.

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Michigan Immigrant Rights Center (MIRC) is a statewide legal resource center for Michigan’s immigrant communities that works to build a thriving Michigan where immigrant communities experience equity and belonging. MIRC’s work is rooted in three pillars: direct legal services, systemic advocacy, and community engagement and education. MIRC’s Farmworker and Immigrant Worker Rights practice focuses on representing farmworkers with their employment and civil rights matters and specializes in cases at the intersection of workplace and immigrant rights. 

Farmworker Justice (Justicia Campesina) is a nonprofit organization that seeks to empower migrant and seasonal farmworkers to improve their living and working conditions, immigration status, health, occupational safety, and access to justice. The organization is based in Washington, D.C. and works with farmworkers and their organizations throughout the nation. farmworkerjustice.org

Join Team OKT in the Walk for Good Food!

#Walk4GoodFood

Click here to join or donate to Team OKT!
-Optional in-person kick-off event May 7 at Briggs Park.
-Walk in your neighborhood anytime between May 1 and 14.

The 2022 Access of West Michigan Walk for Good Food is an annual 5k walk in Grand Rapids. The goal of the Walk is to fund non-profit organizations that address issues of food access and poverty. Our Kitchen Table has been chosen as a recipient agency. Money OKT receives from the Walk will help fund the Southeast Area Farmers’ Market, a walkable neighborhood market in a Grand Rapids neighborhood with little access to healthy, fresh foods.

OKT’s work, and the work of the other recipient organizations aligns with the definition of Good Food, which is food that is:

  • Healthy (provides nourishment and enables people to thrive)
  • Fair (no one along the production line was exploited during its creation)
  • Affordable (All people have access to it)
  • Green (produced in an environmentally sustainable manner)

The work of the recipient organizations ranges from community gardening and urban farming, nutrition programs, food pantries and meal programs, to food justice and community development initiatives. Our collaborative work has a vision of a thriving Good Food system for all people.

The Walk brings non-profit organizations, businesses, congregations, farms, and individuals together to bring awareness of the great work happening in our community to address food access and poverty. By walking together we unite in vision of a Good Food system for all and broaden our shared impact for social good. Over the last 43 years, the Walk has raised millions of dollars for dozens of local and international non-profit organizations.

What if everyone in our community could have equal access to food that nourishes, creates good jobs, is affordable, and treats the earth well as it is produced? What if non-profit organizations, businesses, congregations, farms, and individuals could come together to achieve this vision?

We believe it’s possible.
That’s why we walk.
Share the vision.
Walk with us.

Join Vandana Shiva for free Zoom dialogue “Philanthrocapitalism and the Erosion of Democracy”

Who: Vandana Shiva and Healther Day

When: 1 pm Thursday, February 17

Where: Get your FREE ticket here

Global capitalists wield philanthropy to monopolize and privatize land use, food production, and the public health sector. Join a conversation with Vandana Shiva and CAGJ’s Heather Day to learn about this dangerous trend—and how global citizens are fighting back. The conversation will be moderated by Breanna Draxler, senior editor at YES! Media.

Vandana Shiva has edited a new book, “Philanthrocapitalism and the Erosion of Democracy”, to which AGRA Watch contributed our research on how the Cornell Alliance for Science Fellowship program creates propaganda to prop up the Gates Foundation’s misguided agricultural development schemes in Africa.

PODCAST: Can COVID help us close gaps in Michigan’s food supply chain?

Reposted from Second Wave Michigan

LISTEN HERE

The COVID-19 pandemic has had a dramatic effect on food insecurity and food systems. According to an estimate by Northwestern University, the pandemic more than doubled food insecurity in America, affecting nearly a quarter of all U.S. households last year. Here in Michigan, one and a quarter million people have received expanded emergency food assistance benefits during the pandemic. The pandemic opened many Michiganders’ eyes to food supply chain issues they’d never considered before. And while the darkest days of COVID-prompted food insecurity may be behind us, major gaps in Michigan’s food system remain.

Meghan McDermott, director of programs at Groundwork Center for Resilient Communities, discusses how we can draw from COVID’s lessons to continue strengthening Michigan’s food system in the long run. Meghan has helped spearhead multiple programs to address food insecurity in Northwest Michigan during the pandemic. We talked about the massive challenges COVID created for Northwest Michigan residents and farmers, and how we all can help to build a stronger, healthier food system in Michigan.

Kent County Food Policy Council interview with Lisa Oliver-King published in The Rapidian.

Lisa Oliver-King, Director of Our Kitchen Table (OKT), shares her food experiences, more about OKT’s work and her vision for a more just, equitable food system in Kent County

Earlier this year, the Kent County Food Policy Council launched to strengthen and grow the food system in Kent County. As we build momentum, discuss, and prioritize issues, we are gathering information and engaging with our community through a project called Everybody Eats: Highlighting Food Experiences in Kent County. Through this project, we are inviting our community to share their experiences with our food system and highlight the good food work that is already happening here. 

Below is an interview with Lisa Oliver-King, Director of Our Kitchen Table (OKT), a grass-roots, nonprofit organization serving greater Grand Rapids. OKT promotes social justice and empowers our neighbors to improve their health and environment through information, community organizing and advocacy. Lisa was a formation team member of the Kent County Food Policy Council. Thank you, Lisa, for your good food work and sharing your thoughts with us!  

Tell me about your relationship with food. 

Lisa: My relationship with food has been built over time. As a child, my mother would prepare different meals for my siblings and I so that we could eat what we really wanted to eat, sometimes she would make each of us a different meal. During the holidays, my family would be up until 3 or 4 in the morning making everything from scratch. My family always really bonded over food. We also had hard times. At one point, the gas in our house was shut off for a week so we had ham in many different forms. Although we got tired of ham, we still ate. 

My family was always involved in every process of food: picking some of our own produce, going to get meat from a butcher, helping with preparation, cooking, and cleaning up before and after meals. These experiences gave me an appreciation for food.  

A big part of my relationship with food is connection. We use food in my family to release tension in difficult conversations. If there is something that my husband or my kids and I need to discuss, we will come to the kitchen table and set out blueberries or other snacks and use that as a buffer or comfort in our conversations. 

Food is so much more than something that we eat…we use it on our skin, we can drink it: it has a greater purpose than solely being consumed. And as I get older, I appreciate the earth more, I appreciate farmers more, I appreciate the importance of food subsidies more. 

In what way does your organization engage in the local food system? 

Lisa: Our Kitchen Table works with people who do not have a good relationship with food. We have to think about why that is and if there is anything that we can do to change that. We look at the whole entity: how food smells, the preparation, harvesting, growing, and cooking food. We try to walk people through every aspect of their relationship with food.  

We work to figure out what experience we can create. One of the ways that we do that is by providing people with a food garden coach and working with them to get past the initial obstacles in their relationship with food — whatever they may be. We help people work with the resources that they have. We ask: what do you have in your household? Is there an obstacle with electricity or gas? If there is, that’s okay because there are so many other options. I have worked with people who use their coffee makers to boil chicken. People who grill due to lack of access to electricity or gas. We work with the resources that they have and come up with creative solutions to educate people on how they can prepare food regardless of limitations. There is no one way, there is no right way. 

I have always thought about food as it relates to power. I have the power of selecting what I want to eat, which items I want to purchase, and how I prepare my food. I get to choose what goes into my body. Ultimately, we teach others about food power. 

If you were to design a food system rooted in equity, justice and sovereignty, where would you focus your attention and why? 

Lisa: I would focus my attention on ensuring that food is available in public spaces and that it is available to all. And looking at the issue of equity when it comes to availability. We need to come together and make sure that food is available for all; but also, some spaces may need more support. In those public spaces, we want things to be set up in a puzzle perspective: with charitable organizations, retail, areas where you can just go, and pick produce for free.

We have to ask: how do we create a diversification in the food space that meets the needs of the community at large? And with the promise of no stigma and no judgment. That when you access food, you make sure that others are accessing it without barriers as well. That would be my dream. 

Interview by: Nicole Kukla

Catalyst Conversations: Re-designing Our Food System.

Tuesday, May 25th, 2:30-4 p.m. 

Virtual. Register here.

The Michigan Local Food Council Network is launching an interactive discussion series, Catalyst Conversations: Re-designing Our Food System. These conversations will invite all advocates and community members – from novice to seasoned expert in topics of diversity, equity, and inclusion – to build relationships and share ideas to mobilize communities for transformative action. The Catalyst Conversation series will use deep-dive discussion to frame a spectrum of food systems change across individual, organizational, and institutional levels; equip participants with practical, accessible change models; and incorporate healing and restorative practice.

The first of these interactive conversations will take place Tuesday, May 25th from 2:30-4 p.m.  During this initial event, a panel of “relatable experts” will ground participants in cultural understandings of food systems engagement and transformation. We will invite participants to engage in small group discussions with these experts and one another.  The MLFCN will also seek input on future discussion topics for this series.

We will send more detail on the first in this series in the coming days, as speakers are confirmed. Meanwhile, please save the date!  You can also register for the May 25 event at: https://msu.zoom.us/meeting/register/tJElfumvqzopGtZYwxMcWwtpRmW4bsPJbvSE

This series has been created through the MLFCN’s Diversity, Equity, and Inclusion Advisory Team, a small (but mighty) group of MLFCN members from across Michigan, that has worked to build a framework for this series that is inspiring, educational, and action-oriented.    

OKT featured on “Thought About Food Podcast”

Listen in on the above link!

Ian’s Show Notes

Ian Werkheiser
  • Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Consider leaving us a review wherever you found us!
  • Lisa Oliver King and Estelle Slootmaker work for Our Kitchen Table, a grass-roots, nonprofit organization serving greater Grand Rapids.
  • Our Kitchen Table does amazing work, and they have resources for replicating those programs in your own organization or community. Check them out!
  • Our Kitchen Table was featured in the book Food Justice in US and Global Contexts: Bringing Theory and Practice Together, which I edited with Zachary Piso.
  • The intro and outro music is “Whiskey Before Breakfast” which is both a great traditional song and an increasingly common practice for parents helping their children with remote schooling. It was performed and shared by The Dan River Ramblers under a Creative Commons license.
  • Since we had two guests, we were lucky enough to get two recipes! Lisa Oliver King’s heartily endorses Bryant Terry’s recipe for greens in our episode. She also writes, “Bryant joined us for an event a few years back and has remained dear to our hearts. I always share his cookbook when we table at events.  https://www.sunset.com/recipe/garlicky-mustard-greens
  • And here’s Stelle’s recipe:
    “I love making this soup for my hubby and me. This big pot of soup lasts us two or three meals. I make and freeze vegetable broth from stalks, stems and leaves of vegetables we get from our CSA share all
    summer. If I don’t have sweet potatoes, it works just as well with winter squash, which we also freeze a lot of. This soup recipe launched my passion for making hearty soups, which have become a mealtime
    staple for us. I got this recipe when my daughter, Caitlin, worked at the People’s Food Co-op. I have lots of good memories of meeting her and her brother, Rob, there for lunch of coffee when I visit Ann Arbor.”

    People’s Food Coop of Ann Arbor West African Peanut Soup
    • 1⁄2 T olive oil This big pot of soup lasts us two or three meals
    • 1 1⁄2 C Spanish onion peeled and chopped
    • 1⁄4 T minced fresh ginger
    • 1⁄2 t sea salt
    • 1⁄4 t cayenne to taste
    • 1 1⁄2 C sweet potatoes, chopped
    • 2 1⁄2 C veggie broth (may need more)
    • 3⁄4 C creamy peanut butter
    • 3⁄4 C tomato juice1. Sautee onions in oil until transparent. Add carrots and spices. Continue sautéing about 5 minutes more.
    2. Add sweet potatoes and broth. Simmer until veggies are cooked through.
    3. Remove from heat. Add tomato juice and peanut butter. Process until smooth. Adjust consistency with more broth or tomato juice.
    4. Soup will thicken as it cools.

Michigan wastes massive amounts of food.

Here’s how it can be rescued to improve people’s health.

Reposted from Second Wave-Michigan State of Health Series

harvest-7_(custom).jpg

Food Rescue US reports that over 50 million Americans are food insecure, while over 40 billion meals are wasted each year — and 40% of the U.S. food supply rots in landfills. The solution is obvious: deliver this food to people who need it instead of to the dump. Food rescue operations in Michigan are doing their best to make that happen – and positively affecting public health in the process.

According to a Centers for Disease Control report, A Public Health Opportunity Found in Food Waste, “The United States has an epidemic of food insecurity and obesity that coexists in the same population (low-income families on a budget). Moreover, fruits and vegetables, which are linked to improving health and preventing chronic disease, are also perishable and commonly wasted.”

Obesity and the chronic diseases associated with it — diabetes, heart disease, stroke, hypertension, sleep apnea, and some cancers — are only a few of the medical issues resulting from poor nutrition. Behavioral health issues can take root in a poor diet, too. And as housing, childcare, and transportation costs viciously outpace wages, more and more working families are finding themselves without the means to provide good food for their families.

Kirk Mayes, CEO of Forgotten Harvest, a food rescue organization serving Wayne, Oakland, and Macomb counties, says the need for emergency food is increasing despite improvements in state employment numbers. A lot of working people live paycheck to paycheck, and any life crisis can put them in a vulnerable situation that forces them to choose between buying food and paying the rent.

“Inflation has outpaced wages for decades, so people struggle to keep up,” Mayes says. “It’s more difficult for the average family to keep pace with rising expenses.”

Emergency food can provide those families a way to get their health back on track.

angie.jpgGood food = good health

Samantha McKenzie is president and CEO of Hidden Harvest, another Michigan food rescue serving the Bay, Midland, and Saginaw region.

“All of our food pantries say that they are getting more and more people who have never been to a pantry before,” she says. “We take a resource that already exists and make sure it gets put on the dinner table instead of in the garbage bin. Our donors don’t want to throw away good food. They feel real positive about where it’s going and we’re happy to share it.”

In 2018, 300 donors gave Hidden Harvest 2.5 million pounds of food — about 200,000 pounds a month. Hidden Harvest delivers the rescued food to 170 nonprofits including soup kitchens, food pantries, shelters, and youth programs.

oranges.jpgHidden Harvest’s food rescue efforts directly integrate good nutrition into the healthcare system through donations to substance abuse rehab centers, where food donations free up funds for treatment options; and health clinics like Saginaw’s Hearth Home, which treats people living with HIV and AIDS.

“They need items high in protein and rich in vitamins and nutrients. We direct these foods their way as it helps their medications to be more effective,” McKenzie says. “Fresh produce is a proven cancer preventative. There are many positive reasons why good health depends on having a well-rounded diet.”

Forgotten Harvest’s 30 refrigerated trucks glean food from 400 partners at 800 locations — grocery stores, restaurants, and farmers growing food in Macomb County and Ontario, Canada. The nonprofit also grows food on 100 acres of land in Fenton.

“If we’re giving them corn, it’s probably an ear,” Mayes says. “If it’s green beans, it’s a bunch, not a can. We’re one small part of the set of things people got to do to be healthy.”

Because the operation specifically takes in food that no longer meets retail specs, nutrient-rich perishables like dairy products and meats are in abundance. From its warehouse in Oak Park, the full-time drivers deliver to more than 250 pantries, churches, community centers, and community-based organizations with food-related missions.

“We see a little bit of everything,” Mayes says. “There is no shortage of variety in the things we come across.”

Grocery stores do their part

Kroger, ALDI, Trader Joe’s, and Meijer are among the many Michigan retailers who operate robust food rescue operations. Michigan-based Meijer’s effort began with 29 stores in southeast Michigan in 2008. Now all 235 of its stores rescue food, and they donated over 10.6 million pounds in 2018.

Many of Michigan’s smaller retailers take part in food rescue too. Busch’s Fresh Food Markets, a 15-store independent grocery chain headquartered in Washtenaw County, partners with Washtenaw County-based food rescue nonprofit Food Gatherers, as does the single-location People’s Food Co-op of Ann Arbor.

sausgae.jpgThe Co-op rescues about 200 pounds of food a month, not as an afterthought but to support its primary goal of promoting health and economic justice. Its donations include fresh produce and dairy products, as well as canned and boxed goods.

“We actually have a bunch of different reasons for rescuing food,” says Angie Voiles, Peoples Food Co-op general manager. “Through our commitment to the triple bottom line, it is environmentally sustainable to rescue and donate food instead of putting it into a landfill. From a social justice perspective, the co-op was founded and continues to strive to provide access to healthy food throughout the entirety of our community, at the retail level and also through food rescue.”

Voiles says her own health improved after switching to a whole foods diet. She believes that confirms research that has found eating fresh produce and less-processed foods contributes to improved physical and mental health.

“We want to get healthy, whole foods into the hands of as many people as possible,” she says.

Silver linings, logistics, and a long way to go

Rescued food can include much more than grocery store items nearing a sell-by date. Shipping or packaging errors, or failure to reach other specifications that have nothing to do with quality, can turn perfectly good food into waste. Mayes says well over 75 billion pounds of food is classified as waste in the U.S. every year.

In addition to helping more Michiganders be healthy, food rescue helps donor businesses by reducing disposal costs and providing tax breaks. It also helps the environment by diverting food waste from the landfill to the table.

“You never know when there’s going to be a truck accident, a shipment that a shipping company doesn’t know what to do with, weddings cancelled because of soap-opera stuff, a catering company doing an outdoor event in terrible weather, or a funeral dinner with leftovers,” McKenzie says. “We put it to good use. There’s always a silver lining.”

However, food rescue efforts are making only a small dent in the vast amounts of food waste. Feeding America, one of the country’s largest food rescue organizations, reports having rescued just 3.5 billion of the 72 billion pounds of food wasted last year in the U.S.

Experts from the state’s food industry, healthcare systems, government, and nonprofit sectors need to forge even more successful collaborations to ensure that healthy foods are not thrown away, but instead made readily available to all Michigan residents, starting with children and those experiencing chronic illness.

“Food insecurity is unfortunately a problem that is prevalent in almost every underserved and middle-class community in America,” Mayes says. “The volume of food rescue food puts us in a place where addressing hunger is no longer a food problem. It’s a logistics problem.”

A freelance writer and editor, Estelle Slootmaker is happiest writing about social justice, wellness, and the arts. She is development news editor for Rapid Growth Media, communications manager for Our Kitchen Table, and chairs The Tree Amigos, City of Wyoming Tree Commission. Her finest accomplishment is her five amazing adult children. You can contact Estelle at Estelle.Slootmaker@gmail.com or www.constellations.biz.

Hidden Harvest photos by Ben Tierney. Angie Voiles photo courtesy of Ken Davis.