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This article was originally published at Labor Notes
Workers couldn’t wear a sticker or button, because what if it fell into the fruits and vegetables they packaged for the Anthony Marano Company, a major distributor of produce in Chicago and the greater Midwest for restaurants and grocery chains including Aldi’s, Sysco, and Pete’s Fresh Market?
They couldn’t do a red T-shirt day; the temperatures are frigid in the warehouse, and workers must cover themselves in layers to keep warm. But they are allowed to wear hats over their hairnets.
Luckily, there was a crafty person on the organizing team. When Latino Teamsters in Local 703 needed to take collective action to build unity and confidence after the company banned them from distributing union leaflets, they created baseball caps — emblazoned with an equestrian Teamster logo and the Chicago city colors (blue, white, and red).
“We are a big crafty family,” said Brenda Hernandez, the daughter of one of the Teamsters retaliated against for leafleting, and a former worker at the company.
The baseball caps nestled over their hairnets sent management a clear message in February: “Workers United,” or “Trabajadores Unidos,” in their native Spanish.
“The company can have all the money in the world, but without workers, they are nothing,” said Angelica Campa, who started working at the company in 2013 and earns $15.40 an hour.
The workers began organizing last fall, holding meetings of 40 people weekly at the home of fellow worker Juan Vargas every Saturday to discuss their labor and immigrant rights.
“I have 23 years working at the company,” said Vargas, who was earning $17.20 an hour. “We have a union, and I’m making almost $1 above the minimum wage.”
From these conversations, workers generated a list of shop floor demands — including a raise. They were working six to seven days a week and were barely eking out a living despite working for the company for decades. They began distributing leaflets to agitate their co-workers on pay, the subpar health insurance plan, management harassment, and unsafe line speeds.
“We work from 6 a.m. to 2 p.m. on line 4 with some of the heaviest products: cabbage, potatoes, watermelons, coconuts, big squash,” said José Pacheco who has worked at company for 12 years. “For the cabbage, we have to cut off the bad leaves and the root while we’re while packing it. With watermelon, it could be up to 20 pallet-sized crates in a few hours.”
Campa was hesitant to join the meetings, but “I have seen how they treat workers as robots,” she said. Eventually she got involved.
Her main issue was the poor health insurance, which only covers one annual check-up and isn’t accepted by many hospitals in the Chicago area. When she has a health scare, she says, she turns to Cook County’s Stroger hospital, which offers discounts based on a worker’s household size and income.
But one of the most galvanizing issues was the heinous wages. The City of Chicago had announced a boost to the $15 minimum wage last fall. The company and Local 703 agreed to reopen contract negotiations one year ahead of the expiration date in April 2024. “That’s when we began to get even more active,” said Campa. Workers began taking action together, pressing for the demands they had generated earlier in the fall as part of a contract fight.
Though they were union members and had worked at the company for many years, they had hardly ever seen Teamster business agents. And when they did land eyes on one, the B.A. couldn’t communicate with the hundreds of grocery workers who are monolingual Spanish speakers.
So they began organizing themselves — taking all the help they could get from family members and community groups, including Chicago Community and Workers’ Rights (CCWR), and Teamsters for a Democratic Union.
Having outlined their workplace issues, workers demanded a meeting with Local 703 business agents in December. For Campa, this was the first time in her 10 years at the company that she had met her business agent outside of the workplace. Two hundred workers participated.
The demands included affordable insurance, an end to mistreatment, and “a union for all,” said Campa, meaning to bring workers in cleaning and other departments into the Teamsters. Other demands had to do with pay compression. Despite over two decades at the company, Vargas said that many workers earned the $15.40 minimum wage pay of a new hire. They also asked for interpretation at meetings and translated materials. Most of the immigrant workers are from Mexico and Central America.
Workers started leafleting in the parking lot and cafeteria about their bargaining demands. Marano Company retaliated against four of the members who appeared on the leaflet with bargaining demands, moving them from their work areas and taking away their bonuses.
Carlos Hernandez earned double time when he worked on Sundays, plus a $150 bonus for cleaning work, including washing dirty water canals in the repack area of the warehouse, according to an affidavit filed with the National Labor Relations Board. Once he began distributing flyers agitating for a strong contract, the company removed him from Sunday work, losing his boosted earnings.
Before workers clocked in on January 17 — his day off — Hernandez had brought in some flyers. His daughter Brenda had helped design them. He handed them out to workers in the company parking lot, inviting people to a meeting to learn about their labor rights. A supervisor saw him and told him to leave as it was his day off.
“I think my cleaning work was taken from me on January 20 because the bosses saw me handing out flyers,” said Hernandez in the Labor Board filing. “There cannot be any other reason — and also because my name was listed on the flyer as a contact.”
Campa’s name was also on the flyer. She was hauled before human resources and told that she was “demoted.”
“They said that I wasn’t qualified,” she told me in Spanish. Campa speaks a bit of English, but not enough to understand what the word ‘demoted’ meant. Her lack of English was used against her as part of the explanation for why she would no longer work in the quality assurance department, which involved her training other workers to inspect vegetables and fruits. The job had bumped her hourly rate up by $1.60.
The company posted flyers telling workers solicitation wasn’t allowed on company property. Under the National Labor Relations Act, workers have the right to distribute leaflets, so long as they do so off the clock and in non-work areas. But workers said the illegal company flier is still up.
In February, 70 grocery workers at Marano attended a workshop organized by Teamsters for a Democratic Union and CCWR on building a contract action plan with clear bargaining demands. Juan Vargas was one of the workers who participated and later joined the bargaining team to press for the very demands first brainstormed in his basement.
The company’s retaliation hasn’t stopped workers from forging ahead with their organizing. They organized a contract unity action, which drew 150 Teamsters, donning their “Workers United” hats.
Next, the company came after Vargas. A few days after the workers’ action, management had workers attend a series of Local 703 meetings held at the company. In front of management, the union business agent denounced workers for wearing hats and holding meetings at Juan’s house. The very next day Vargas was fired.
“The company found out about the meetings at my house, and they suspect that I am the leader of the group,” Vargas said. “But in reality, we are all leaders -– because we want something better.”
Campa suspects the company hoped the firings and demotions would have a chilling effect. “I forgot to tell you that many of us feel intimidated because we have relatives who work there in other areas/departments and we are afraid that they too will be affected,” she said in a follow-up text in Spanish. Carlos Hernandez is her brother-in-law.
But she also remains undaunted.
“The company can’t fire us all, especially because we are not doing anything wrong,” she said.
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Just 40 miles from San Francisco, the quaint town is just right for an escape that feels much farther from home. (You can even ditch the car and take the SMART train straight from the Larkspur ferry terminal.)
Guided by farm-to-table practices, community collaboration and ethical agriculture, Petaluma’s historic downtown corridor has welcomed a new crop of restaurants, bars, and shops that rival those of its better known neighbors to the north. A luxury boutique hotel (and the town’s first rooftop bar) is on the horizon, too. For now, though, Petaluma’s vibe is as laid-back and welcoming as it was when the town was considered the chicken and egg capital of the U.S.
Find out why the town is ready for its moment in the spotlight with our weekend guide to Petaluma.
Check in at Hotel Petaluma.
A few years back, a full scale renovation transformed the historic Hotel Petaluma from aging dowager to sophisticated lady. On her ground floor, Spanish Colonial style meets Victorian opulence with powder blue velvet couches, exposed wooden beams, potted palms, and a statement fireplace. Comfortable guest rooms, each with leather headboards and white tiled baths, are laid out across the three upper floors. A collaboration with The Shuckery brings craft cocktails to the tiled lobby bar and baked oysters to the light-strung patio, while the midnight-walled, farmhouse chic Barber Cellars pours from their local wine portfolio in their attached tasting room Thursday through Sunday. // 205 Kentucky St. (Petaluma), hotelpetaluma.com
Have dinner at The Shuckery.
After more than a decade of working with local shellfish farmers, Jazmine Lalicker, one half of the traveling sister act The Oyster Girls, opened The Shuckery at the Hotel Petaluma. The restaurant and oyster bar’s menu revolves around certified sustainable seafood and local produce that lean towards the classic and comforting. Raw and baked oysters (the Bingo, with parmesan and garlic, is to die for) and gourmet conservas draw in the crowds, especially at happy hour (3pm to 6pm) when the uncooked bivalves are just two bucks a pop. But it would be a mistake to stop there; mains like bay scallops baked with rigatoni and cheese sauce, and mussels and manila clams with white wine and grilled bread, are as comforting in summer as they are in the winter months. If shellfish isn’t your thing, check out Lalicker’s new Luma (50 E. Washington St.), a plant-based riverfront bistro a few blocks away with meat sides that come from the unused cuts of local farmers and ranchers. // 100 Washington St. (Petaluma), theshuckeryca.com
Get drinks at Barber Lee Spirits.
Winemakers Lorraine and Michael Barber took to the world of spirit-making like ducks to a pond. In 2019, after a couple years of practice, they opened their first distillery, Barber Lee Spirits, a few doors down from Hotel Petaluma. Today they have close to a dozen styles, including heirloom corn bourbon and apple brandy made with locally farmed ingredients, a rarity in the spirits industry. Swing by the barrel room after dinner to get to know their award-winning creations in cocktail or sipping form. The tasting experience, which includes nips of three spirits and a cocktail, gives you both for the criminally low price of just $18. // 120 Washington St. (Petaluma), barberleespirits.com
8:30am: Stellina Pronto
Swing by the little Italian bakery Stellina Pronto to brighten your morning with artisan espresso and sweet and savory pastries. Stock up on raspberry almond bars, croissants, pumpkin tartlets, and giant slices of focaccia to eat at one of their outdoor cafe tables or to accompany you through your day. // 23 Kentucky St. (Petaluma), stellinapronto.com
9:30am: Helen Putnam Regional Park
Work off the pastries with a low-key hike through Helen Putnam Regional Park. Though the open space is compact—you can do a full circuit to its two vista points in about an hour—it’s the quintessential Sonoma landscape with rolling hills, scrubby oak woodlands, and views that stretch to the mountains at the valley’s edge. // 411 Chileno Valley Rd. (Petaluma),
11am: Achadinha Cheese Company
A few miles further towards the coast, Achadinha Cheese Company hosts tours of its family-owned ranch and creamery every Saturday at 11am ($40/person, reservations required). Matriarch Donna Pacheco takes visitors behind the scenes to see not just how the cheese and kefir gets made, but how they manage and protect their extensive herds of cows and goats. A tasting of their fresh and aged cheeses is included. // 750 Chileno Valley Rd. (Petaluma), achadinha.com
1pm: McEvoy Ranch + Azari Vineyards
Keep heading towards Tomales Bay towards McEvoy Ranch, a beautiful coastal foothill estate producing olive oil and wine. They offer tastings of both out on their broad patio or in private cabanas built on the shore of Morelli Pond. When you make a reservation, upgrade your flight with seasonal lunch offerings like tri tip wraps and grilled lemon rosemary chicken farro bowls, or a cheese and charcuterie plate. Pop into their shop on the way out to snag a few tubs of the farm’s olive oil-based beauty line, Ode. On your way back to town, make a stop at Azari Vineyards, a Mediterranean-inspired winery and estate, for tastes of pinot noir, shiraz, and riesling. // McEvoy Ranch, 5935 Red Hill Rd. (Petaluma), mcevoyranch.com; Azari Vineyards, 1399 Spring Hill Rd. (Petaluma),
4pm: Shop Local
Petaluma’s historic downtown corridor is packed with locally owned antique shops, boutiques, cafes, and restaurants. Stop by Yankee Girl Antiques (127 Kentucky St.) for vintage goodies from quilts to dinnerware. // Chunky jewels in rustic settings are the specialty of designer Robindira Unsworth (115 Petaluma Blvd N). At her flagship store, you’ll find rings and necklaces galore, along with a curated selection of boho chic clothing and accessories. // Stock up on candles and pretty home goods at Boho Bungalow (143 Kentucky St). // Green thumbs will find their next chlorophyll cutie (and a pot to match) at Flourish (5 4th St). // Sort through three centuries of eclectic antiques three floors deep at Sienna (110 Petaluma Blvd N). // Nerd out with heirloom tomatoes, peppers, and more to make your garden grow at the Petaluma Seed Bank (110 Petaluma Blvd N). // At Estuary (120 Petaluma Blvd N.), you’ll find everything from clothing to bedding to gardening supplies consciously crafted with clean-lined designs and touchable softness.
8pm: Dinner Table Culture Provisions
Since opening just over a year ago, Table Culture Provisions has quickly risen through the ranks of the Bay’s best restaurants, earning a nod as one of the SF Chronicle’s top spots in 2022. But like Petaluma itself, the hyper-seasonal California restaurant somehow makes a thoughtfully designed multi-course tasting menu a laid-back affair. At dinner, look for exquisitely comforting dishes like truffle arancini with foraged mushrooms, manchego, and miso aioli; Liberty duck breast with date chutney, carrot soubise, and glazed maitakes; and rum baba with vanilla chantilly. For a taste without the full spread, stop by for TCP’s alfresco social hour (4pm to 6pm, Tuesday through Saturday) when snacks and mains are available a la carte. // 312 Petaluma Blvd. (Petaluma), tcprovision.com
10pm: Drinks, but make them tiki.
Kapu, Petaluma’s long-awaited tiki bar, made a splash when it finally dropped in late January. The place has been pretty much packed ever since (reservations are recommended), and with good reason: The ghostly pirate ship interior with its turn-of-the-century Chinatown accents and sugar-laced tropical cocktails are peak Polynesian kitsch. Suck down a classic Mai Tai or Suffering Bastard (bourbon, gin, lime, bitters, and ginger beer), or a house-derived concoction like the Sesame Chi Chi (vodka, coconut, pineapple, and toasted sesame syrup). Ohana-style rice and noodles, and bites like poke nachos, will keep you from drifting too far out to sea. // 132 Keller St. (Petaluma), kapubar.com
8:30am: Breakfast at Hallie’s Diner
Ask anyone where to find the most satisfying breakfast in town and they’ll point you straight to Hallie’s. The checkerboard-tiled, red vinyl-boothed diner serves up all the classic breakfast favorites, from corned beef hash and biscuits and gravy to cinnamon French toast and hot cakes. Even if it’s busy, chances are you’ll soon find a spot at the old-school counter. If not, they’ll make you your omelet to go. // 125 Keller St. (Petaluma), halliesdiner.com
10am: Get on the water at The Floathouse.
For years, Petaluma’s community lobbied for more access to the town’s namesake river, a task that required not just building docks for small watercraft, but dredging out the 13-mile waterway to make it fully navigable. So it was a pretty big deal when The Floathouse finally finished building the last of its boat racks and docks last spring. They now have the most diverse inventory of kayaks, rowboats, SUPs, paddle boats, and sailboats available for rent anywhere in the Bay Area. Reserve your preferred craft for up to 120 minutes on the water (walk-ups are first come, first served), or join a clinic or class like SUP yoga. // 152 Weller St. (Petaluma), thefloathousepetaluma.org
12pm: A Last Local Taste at Lunchette
While many of Petaluma’s chefs and restaurants are passionate about working with local farmers who practice sustainable agriculture, Lunchette blows them all out of the water. The bite-sized, zero-waste cafe helmed by Naomi Crawford and Joel Baecker is dedicated not just to using the best, ethically produced products, but to supporting family farms with an interest in converting their operations to embrace regenerative agriculture. Lunchette offers grab-and-go options as well as freshly prepared grain bowls, salads, soups, and slices of artisan pizza that are as healthful as they are delicious. // 25 4th St. (Petaluma), lunchettepetaluma.com
CEBU CITY – The Orchard Golf and Country Club turned to its pair of junior golfers to take the fight out of its closest pursuers and capture the Founders division in the 74th Philippine Airlines Men’s Interclub golf team championships on Saturday.
Just two points ahead of Alabang and Riviera with two more teams within six points before the start of the final round, the Orchard drew a tournament-best 40 points from Zachary Castro and 33 from Tristan Jefferson Padilla to shut the door.
Castro went 4-under at the back where he started before adding two more against two bogeys coming home.
With Hongzheng Lu and Beejay Chua adding 32 and 25, the Orchard amassed 130 points at the Cebu Country Club to cruise to a seven-point victory.
Meantime, South Cotabato rallied mightily, closing out with the day’s second best of 105 to finish second in the Sportswriters division behind Club Filipino de Cebu which totaled 386.
Backed by Rep. Peter Miguel and spearheaded by Sonny Tan Lao, JV Valdez, Antonio Aguilar, Jess Bagaforo Mangudadatu, Larry de Pedro VI, Jul Dave Araral, Ben Jonas Garcia, Jimmy Ang and Robert Dizon, South Cotabato wound up with a 364 total to beat out other teams from Mindanao, including Davao City (349), Sarangani Golf (346), Lanang (309), and MSU Golf (282).
Riviera Golf Club struck through Eric Gozo’s 35 and Michael Mendoza’s 34 to take second place with 463 points. Other scorers were King Stehmeier and Richard Salcedo with 28 apiece.
Forest Hills settled for third with 455, drawing a pair of 32s from Augusto Pacheco and Jose Inigo Raymundo, a 31 from Joshua Nicolas Buenaventura and 26 from James Bryan Gosiaco.
It was also a close fight in the third-tier Aviator class with Alta Vista emerging on top with 425 points after closing with 103 points at Club Filipino de Cebu.
Cebu Country Club Team 2 came in second with 421 while Zamboanga took third with 417.
Alta Vista made it two in a row after its second team ruled the Friendship class with 326 points, 27 points ahead of Liloan Golf Club. Apo Golf Oro golg Club placed third with 298.
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We recommend you to watch other videos about Russia:
1) Kaliningrad region – https://www.youtube.com/watch?v=13OJxDbMYEo&t=34s
2) Strangers in Vladivostok, Primorsky Krai – https://www.youtube.com/watch?v=K3S_qoMAoFg
Данное видео представлено на Всероссийский туристский видеофестиваль “ДИВО РОССИИ” и Международный туристский фестиваль-конкурс видео, фото и анимации “Диво Евразии”/ This video is presented at the All-Russian tourist video festival “Divo of Russia” and the International Tourist festival-competition of video, photo and animation “Divo of Eurasia”.
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