Awesome Woman: Flor Molina

Flor Molina is a survivor of forced labor in the garment industry in Los Angeles, California. She was forced to work 14 or more hours per day, was told she owed her trafficker thousands of dollars, and was even required to live within the garment factory and was not allowed to go out without escort. Sadly, this is all typical in the world of human trafficking. What is unusual about Molina is that within 40 days of her arrival at the Los Angeles factory in 2001 she found a way to escape, immediately placed a phone call to a (non-enslaved) co-worker, and blew the whistle in spite of threats that her three children and mother back home would be harmed. Her phone call initiated a process that ended with the conviction of the human trafficker who had brought her to the United States and kept her enslaved.

Molina's coworker picked her up, took her to a restaurant, and contacted the FBI who were already investigating the trafficker. The FBI connected her to the Coalition to Abolish Slavery and Trafficking (CAST), who helped her find shelter and get back on her feet. She then became a member of the CAST Survivor Advisory Caucus, one of the groups that worked hard to pass a bill in California (that will go into effect in 2012) that requires manufacturers and retailers in the state to disclose their efforts at making sure their supply chains are free of slavery.

Molina offered the final testimony in the California legislature while Governor Schwarzenegger's pen was poised over the bill:

I and other members of the caucus speak up against slavery not because we are not afraid but because we want to make sure that what happened to us doesn't happen to anyone else.

The CAST Survivor Advisory Caucus fought hard for this bill to pass. We testified at hearings, we wrote letters and got signatures for our petition. Our voices were heard and action was taken, action that will, hopefully, protect others from falling prey to traffickers like we once did. I am proud to stand here, not as a victim of slavery but as a powerful agent of change.

Please, Governor Schwarzenegger, will you please sign the legislation?

There was applause, and the Governor signed.

http://www.szone.us/f76/governor-highlights-legislation-combat-human-trafficking-51387/

http://thecnnfreedomproject.blogs.cnn.com/2011/04/05/i-was-enslaved-for-40-days/

My Awesome Woman posts were first written for and published to a closed Facebook group, and are republished here.

Kudos: Stonyfield Farm (kinda sorta)

Due to my rapidly deepening anti-plastics obsession and my recycling OCD, I check the bottom of every plastic container I need to dispose. While #1 and #2 bottles are the only plastics collected by New York City's municipal recycling program, #5 plastics can be dropped off at Whole Foods customer service desk to be recycled by Preserve's Gimme 5 program.

So yesterday I bought some organic Stonyfield yogurt for my daughter who needs some probiotics after running a high fever for a couple of days.

I turn over the cup and see the welcome news that it is not #anything plastic, it is "Made from plants":

My initial reaction was, I am thrilled, thinking that someone finally invented an enviro-friendly degradable bio-plastic food container that can hold liquids. I guess that was a bit illogical, huh, since liquids ought to degrade anything that is truly degradable ...

I headed off to Stonyfield's site and read their PR about these containers. The plant-based plastic they are using is called PLA (Polylactic Acid). Turns out that ...

• PLA is used only for their small multi-pack cups. Their larger containers use #5 polypropylene plastic (see link at top of post for how to recycle these)
• While Stonyfield claims to have examined various options for yogurt packaging including glass, poly-coated paper, they then go on to explain why they decided against glass and in favor of lightweight #5 or plant-based plastics. They do not explain why they do not just use coated paper. For so many years all yogurt or sourcream etc. containers were made from waxed or otherwise coated paper and there was no problem I ever noticed with this material!
• Their PLA is not really compostable. Further, there is some kind of double-speak going on about why composting is not a good idea:
  

  While PLA itself can be composted, the particular blend used in our multipack cups is too thick to be considered compostable under American Society for Testing and Materials (ASTM) international standards. And, surprisingly, the independent review of PLA’s environmental impact found that composting is not the best option for disposing of the cups. Why? Because composting would release the carbon dioxide (CO₂) in the plant-based plastic (CO₂ absorbed by the corn when it was growing) back into the atmosphere where it would contribute to global warming.

• The PLA is "recyclable" but only in our dreams:

  The good news is that PLA is recyclable. The bad news is that, right now, the recycling infrastructure for PLA is in its infancy, so this technology is available in only two places, Wisconsin and Belgium, and these facilities aren’t equipped to separate paper labels, adhesives or lidding from our PLA multipack cups to enable recycling.

• The PLA can contain GMO corn! Actually, they sort of get a pass on this. Cargill, the container manufactuer, is working via an offset program to ensure that -- while their procured corn may include GMO kernels -- an equivalent amount of non-GMO corn is grown (somewhere, by somebody, if we trust this).

Still, all in all, kudos to Stonyfield Farm for reducing their carbon footprint, "by 1,875 metric tons of CO₂ a year. That’s equal to the CO₂ emissions from 4,360 barrels of oil, or the greenhouse gases from the energy used in 160 homes for an entire year." And, of course, the elimination of toxins leaching into ground water when the containers end up in landfills is huge, too.

Awesome Woman: Chef Anne Cooper

Todays very Awesome Woman is Chef Ann Cooper, a.k.a. The Renegade Lunch Lady.

Cooper is a graduate of the Culinary Institute of America in Hyde Park, New York, and was among the first 50 women to be certified as an Executive Chef by the educational arm of the American Culinary Federation. She had a strong career going as a noted chef, having held positions with Holland America Cruises, Radisson Hotels, the Telluride Bluegrass and Film Festivals and the Telluride Ski Resort where she catered parties of up to 20,000. She has been featured in numerous newspapers, magazines, radio show, and television shows, has given seminars at Smithsonian Institute ... the list of honors is long.

But rather than pursue this path to a pinnacle of riches, Cooper's focus shifted to the need to feed our children properly, and to care for our planet wisely. No longer could the environmental and health facts be ignored when it came to producing food in this country. Cooper’s career shifted from primarily cooking to a path of cooking, writing, and public speaking – all advocacy work for a healthier food system.

Cooper uses her skills and background to create a sustainable model for schools nationwide to transition any processed food based K-12 school meal program to a whole foods environment where food is procured regionally and prepared from scratch. In 2009, Ann founded Food Family Farming Foundation (F3) as a nonprofit focusing on solutions to the school food crisis. F3's pivotal project is The Lunch Box - a web portal that provides free and accessible tools, recipes and community connections to support school food reform.

In adidition to writing books about food, cooking, health and sustainable practices, Cooper has also penned "A Woman's Place Is in the Kitchen," in which she discusses both traditional and current vantage points of women involved in the food service industry. Some of the historical issues discussed include: the influences of sociological change emanating from the transfer of power from matriarchal to patriarchal emphasis and the effects of the implementation of the brigade system which was developed from all-male military institutions.

A database of 6500 women and the compilation of 500 surveys provide statistics for the contemporary discussion. Women culinary professionals of today express passion for food while having to balance choices between professional and family obligations; what are the ramifications of these choices and how do they effect the culinary industry and the decisions made by colleagues, mentors and staff?

This is the first book that has been written exclusively about women chefs and restaurateurs; A Woman's Place is in the Kitchen provides an informative, insightful and objective portrait of the role of women working in the multi-faceted culinary field.

A TED Talk by Ann Cooper is available here, given in 2007 when she was the Director of Nutrition for Berkeley Unified School District, heading up an operation that provided 7100 meals a day to schoolchildren, and successfully introduced healthy, safe food into the system.



Ann Cooper's web site is at http://www.chefann.com/

My Awesome Woman posts were first written for and published to a closed Facebook group, and are republished here.

Awesome Women: Bel Kaufman

The Awesome Woman of the Day is *Bel Kaufman* (born May 10, 1911) who at 100 years old is still an active and teaching a course in Jewish Humor at Hunter College, her alma mater (in the City University of New York system).

Bel Kaufman is the granddaughter of the famous Yiddish author Sholem Aleichem, described in a recent New York Times article about Kaufman as "a writer who was able to squeeze heartbreaking humor out of the most threadbare deprivation and wove the bittersweet Tevye stories that became the source for 'Fiddler on the Roof.'"

Kaufman emigrated from the Soviet Union to the United States at the age of 12 and was forced to start school in the first grade. Only 11 years later she had graduated from Hunter, and then pursued a master's at Columbia University. She began to teach in New York City Schools, and worked part-time as a writer for Esquire and other publications.
In 1965 her book Up the Down Staircase was published, a novel that deals with the experience of a new teacher's experience dealing with both the other teachers and the educational system, and the students. The book was based upon Kaufman's own teaching experiences.

Kaufman has carried on the tradition of distinctly Jewish humor her grandfather was known for. The Times article opens with this example:

When Bel Kaufman sits you down on her sofa and asks, “Are you comfortable?” the right answer, she reminds you, requires a Yiddish inflection, a shrug and the words, “I make a living.”

In explaining the origins and particular flavor of Yiddish humor, Kaufman explained to the Times reporter:

“It goes back to immigration from the shtetl, from that poverty, and because the Jew was the object of so much opprobrium and hatred,” she said. “The jokes were a defense mechanism: ‘We’re going to talk about ourselves in a more damaging way than you could.’ ”

When asked about the secret to her longevity in a New York Post article earlier this year, Kaufman answered, "I'm too busy to grow old."

There are beautiful pictures of her at Sholem Alecheim's 150th birthday celebration In the blog of Joan L. Roth, a photographer and writer who has done much documentary work about Jewish Women. See http://joanlroth.blogspot.com/2009/03/bel-kaufman-theodore-bikel.html

Other links:
NY Times: http://www.nytimes.com/2011/05/12/nyregion/bel-kaufman-at-100-still-a-teacher-and-a-jokester.html

NY Post: http://www.nypost.com/p/news/local/prof_shticks_to_her_guns_18F6lFUm9wG983kyjevRgP

Wikipedia: http://en.wikipedia.org/wiki/Bel_Kaufman

My Awesome Woman posts were first written for and published to a closed Facebook group, and are republished here.

Sitting is Killing You

This excellent infographic originated on the Medical Billing and Coding website. The researcher(s) and artist(s) are not named there.


Via: Medical Billing And Coding