08 September 1965 - GRAPE PICKERS STRIKE IN CALIFORNIA: Demanding better conditions, more than 1,000 Filipino grape pickers refuse to go to work
in vineyards around Delano, California. Cesar Chavez and 1,200 Mexican
workers will join them in the coming week. After a 5-year-strike and
boycott, a new contract results in better benefits and pay-yet favors
permanent residents over itinerants, giving the Mexican community an
advantage over the seasonal Filipino population.

The grape strike was a labor strike organized by the Agricultural
Workers Organizing Committee (AWOC), a predominantly Filipino and AFL-CIO-sponsored labor organization, against table grape growers in
Delano, California to fight against the exploitation of farm workers.
The strike began on September 8, 1965, and one week later, the
predominantly Mexican National Farmworkers Association (NFWA) joined the
cause. In August 1966, the AWOC and the NFWA merged to create the United
Farm Workers (UFW) Organizing Committee.

The strike lasted for five years and was characterized by its grassroots efforts-consumer boycotts, marches, community organizing and nonviolent resistance-which gained the movement national attention. On July 1970,
the strike resulted in a victory for farm workers, due largely to a
consumer boycott of non-union grapes, when a collective bargaining
agreement was reached with major table grape growers, affecting more
than 10,000 farm workers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Union House Southwestern Potato Salad
Categories: Potatoes, Salads, Vegetables, Chilies
Yield: 15 Servings

3 lb Medium-size red potatoes;
- washed, unpeeled
Oil to coat potatoes
Salt
1 lg Green bell pepper; cored,
- diced
1 lg Red bell pepper; cored,
- diced
1/2 md Onion; diced
2 Ribs celery; diced
1 c Good mayonnaise; NOT salad
- dressing
3 tb Barbecue sauce
Cumin, white and cayenne
- pepper
Cooked crumbled bacon;
- garnish
Snipped chives; garnish

Coat potatoes with oil; sprinkle with salt to taste.
Pierce potatoes in several places with tines of fork.
Bake on cookie sheet at 375ºF/190ºC about 45 minutes,
or until tender. Cool. Cut into bite-size pieces.

Add peppers, onions and celery to potatoes; stir in
mayonnaise and barbecue sauce. Add additional salt, if
desired, white and cayenne peppers, and cumin. Mix
well. Garnish with bacon and chives.

Makes about 15 servings.

Recipe from: Union House Restaurant

From: http://www.recipesource.com

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