Before we dig into that roast turkey and mountain of mashed potatoes this Thanksgiving, we want to take a moment to thank the dedicated agricultural workers who help make our annual fall feasts a reality. From the parsley on our potatoes to the onions in our gravy, farmworkers, many of whom are undocumented immigrants, harvest all the ingredients for our favourite Thanksgiving dishes [1] and get them into stores, all before we even have time to think about stepping foot in the kitchen. A few days ahead of the holiday, the United Farm Workers of America shared some interesting facts via Twitter about what really goes into getting candied yams, green-bean casserole, cranberry sauce, and pecan pie from the fields onto our tables.
In a series of tweets on Nov. 23, the UFWA responded to Twitter followers sharing their favourite Thanksgiving foods by posting facts and footage about the harvesting process. These videos shed a light on the often overlooked yet crucial step that goes into producing a home-cooked meal. From squash and green beans to mushrooms and fennel, almost every earth-grown ingredient on our kitchen tables has passed through the hands of farmworkers.
Growing up along California's Central Coast, I've witnessed firsthand the blistered hands and tired faces of neighbours, friends, and family members who spend hours every day hunched over in the harsh sun handpicking strawberries, grapes, cabbage, carrots, and every imaginable supermarket produce. This year, take a moment to thank the hard-working farmworkers across the country by donating to the United Farm Workers of America [2], asking others to share their thanks, and reading on to find out more about the work that goes into harvesting the ingredients for your Thanksgiving meal.
