All Baltimore City public schools were closed on Tuesday in response to violent protests breaking out across the city in response to Freddie Gray’s death. About 84 percent of students in city’s public schools receive free or reduced-price lunches, according to the school district’s website. The closings mean that these students were unable to access these lunches, and churches and community centers have been scrambling to fill the gap.

But Whole Foods and Five Guys provided free food for National Guard soldiers rather than thousands of high-need children.


12-Year-Old Alejandrina, One of 100,000 Kids Working in Mexico Farms

An estimated 100,000 Mexican children under 14 pick crops for pay. Alejandrina, 12, wanted to be a teacher. Instead, she became a migrant farmworker, following the pepper harvest from farm to farm. “I think that it’s too late because … I failed myself, for not being in school,” she said.

Part 4 of the LA Times report on Mexico mega farms focuses on the children — who like Alejandrina have sacrificed their education and even childhood — to work in the fields under often inhumane conditions.

With much of the produce harvested by Mexican children going to the United States, this story is really one of US corporations like Walmart, Target and Whole Foods neglecting the social accountability agreements they have made to insure such abuses as those suffered by the children featured in this report do not happen on their watch.

We support calls being made for the Fair Food Program to be extended to Mexico farms. Although the produce industry is promising to improve Mexican farmworker conditions, according to follow up report by the LA Times, we are skeptical and will make sure to inform you on any developments.

For Alejandrina and the 100,000 other children working in Mexico’s agricultural industry, we cannot allow this story to be forgotten.

Read LA Times report: In Mexico’s fields, children toil to harvest crops that make it to American tables

Sushi Bowl with Sesame Ume Cucumber Salad & Shichimi Togarashi Dressing.

What fuels your creative spark: Beauty? Quiet? Noise? Mess? Neatness? And when do you feel most like yourself: Alone? In groups? With friends or family?

These are all questions that guide me when I’m feeling slightly off. Which happens. There are days, weeks, months, when my internal barometer of fineness feels entirely tweaked. Like someone came along and shook everything up, forcing me to look at the world in a different way.

In those moments, I do all I can to take a step back and ask myself the questions that bring me back to center. I also like to eat foods that ground me—savories that feel earthbound and steadying.

The heavy mineral content of sea veggies like nori and seeds like sesame help tremendously with this, as do an abundance of veggies. This sushi bowl offers it all. It’s packed with vibrant and hydrating veggies, alkalizing sea veggies and apple cider vinegar, the healthy fat of avocado and sesame seeds, and tons of spices to reignite any dulled spirits.

Read more and get the recipe here.

Whole Foods workers with the Industrial Workers of the World conducted a work stoppage and picket yesterday in San Francisco. A delegation of 20 cashiers, stockers, and cooks at Whole Foods Market initiated a temporary work stoppage to deliver a petition to Whole Foods management demanding a $5 an hour wage increase for all employees and no retaliation against workers for organizing a union.

Over 50 workers from the 4th Street store signed the petition. In addition to demanding the $5 per hour wage increase, the petition raises issues about paid time off, hours and scheduling, safety and health, and a retirement plan.

Whole Foods workers have demanded a response from Whole Foods by November 14, when their next paychecks are due. If management fails to respond, workers will begin taking job actions.

Whole Foods is a multinational chain with over 400 stores in the US, Canada and Great Britain, with $13 billion in annual sales, and 80,000 employees. Prices are high, which is why Whole Foods is colloquially known as Whole Paycheck.

Beneath Whole Foods’ glossy image of social responsibility, “working conditions at Whole Foods reflect the low industry standards that dominate all food and retail industries,” according to the workers’ website wfmunite.com. Despite the company’s claims to the contrary, “low wages, constant understaffing, [and] inconsistent schedules” are rampant company-wide. Just recently CEO John Mackey announced that the company would be phasing out full-time positions for new hires. Meanwhile, workers say the company has forced them to shoulder more and more of the costs of their limited health benefits.

Whole Foods currently has over 100 stores in development. Case Garver, a buyer in the Prepared Foods department, has seen enough of the doublespeak. “It seems like every 6 months they open up a brand new store,” he stated, “while at the same time my manager turns around and says the company doesn’t have enough money to give us 40 hours a week. We’re tired of doing more with less.”

Azalia Martinez, a cashier at the store, relates that in addition to working full time for Whole Foods, going to school and fulfilling family obligations, she must take additional side jobs to make ends meet. “It’s extremely hard,” she says.

Despite the hardships, workers at the store know that they can win better wages by standing together. “History proves that workers have the power to make change when we come together to fight for our interests. We are re-igniting a workers’ movement where we have power: on the job. […] This is our movement, we are capable of victory, and we are worth it.”

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I don’t even know what to name this, it was that freaking good. So we’ll call it:

A Really Freaking Good Salad Bowl


  • 1 cup spring mix, or any other greens of your choosing
  • ½ red bell pepper, chopped
  • ½ cup cooked chickpeas
  • ½ medium yellow onion, peeled and chopped
  • 3 tbsp hummus, I used Lilly’s Roasted Garlic Hummus
  • ¾ cup of steamed sweet potato, chopped
  • ½ cup cooked quinoa
  • The juice of ½ lime
  • A dash of cumin, black pepper, cayenne pepper, and chili powder 


  • Water sauté the onion with the chickpeas until the onions are halfway done. Then, add 1 tbsp of the hummus. Continue to cook until the onions are of your softness liking.
  • Season the quinoa with a sprinkle of cumin, cayenne pepper, and chili powder. Use these verrrry sparingly, you can always add more if you want it spicier.
  • Add the spring mix greens in your bowl first, followed by the rest of your ingredients. Squeeze the lime half over the contents, and top with some fresh cracked black pepper.
  • Admire its beautiful, healthy deliciousness and enjoy!!!  
Lavender Chamomile Tonic.

This week’s Intuitive Eating column on sonima.com is fueled by my favorite floral superpowers: Lavender and chamomile. A tonic as delicious hot as it is chilled, this soothing blend of dried lavender and chamomile buds awakens to new, richly scented life under the influence of boiling water, fresh lemon juice, and a touch of honey.

Serenity and calm in a cup, served up here.

What’s funny is that you guys are all butthurt at Whole Foods for feeding the policemen and women who are out there day and night instead of the children who can’t go to school, when YOU are the ones advocating for the violence and destruction that’s REQUIRING Baltimore to close down the fucking schools. 

You can’t have your stupid cake and eat it, too.

How can you be out of vegan parfaits, are YOUUU going to go out to my car and tell my daughter that you’re out of vegan parfaits?

white woman, in Boulder, at Whole Foods, yelling at a Bakery employee

submitted by anonymous