National Farmworker Awareness Week comes again to UT
TNJN/Willis, Kelsey
From March 30 to April 3, Undergraduate Anthropology Association and Student Action with Farmworkers will use films, discussion sessions and promotional materials like this sticker to educate UT and the community about farmworkers.
published: March 30 2009 08:26 PM updated:: March 30 2009 08:27 PM

With the help of Student Action with Farmworkers, the Undergraduate Anthropology Association has scheduled films and discussions to educate students, faculty, staff and Knoxville residents about injustice in agriculture.

The event kicks off Monday, April 30, with a screening of "Morristown" in Hodges Library, room 212, at 7:15 p.m.  Tuesday a booth with information about National Farmworker Awareness Week and all films and speakers will be set up on the Pedestrian Walkway. Wednesday from 12:30 to 2:00 in the afternoon, in Hodges Library, Room 212, Jane Crowe of the Telemon Migrant Head Start Program will show the film "Children in the Fields" and will discuss the plight of field-working children. Thursday in 212, Pendry will show "Guestworker" and will lead a discussion, and Friday from 12:00 p.m. to 2:00 p.m. the week ends with a panel discussion on farm work in Hodges Library's Lindsay Young Auditorium.

I just hope that people will see this and realize how much work goes into the food on their plates.
Ashley Sherwood
According to the event's Web site, its goal nationwide is to "bring students and farmworkers together to learn about each other's lives, share resources and skills, improve conditions for farmworkers and build diverse coalitions working for social change."

National Farmworker Awareness Week coincides with the birthday of Cesar Chavez, co-founder of the United Farm Workers of America and important figure in the farmworker movement.

Ashley Sherwood, secretary of the Undergraduate Anthropology Association, said, "Before being in UAA and putting on this event, I didn't even know how difficult farm work is and how severe the mistreatment of the workers is. I just hope that people will see this and realize how much work goes into the food on their plates."

 

 

 

Editor: Rebecca Illig

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