April 8th marked the kick off of the Justice Without Boundaries Tour in Mexico City. This groundbreaking project seeks to spread awarenes...
April 8th marked the kick off of the Justice Without Boundaries Tour in Mexico City. This groundbreaking project seeks to spread awareness about the intersection of food justice, environmental, and animal rights issues in Mexico, while building a sense of unity between United States and Mexican activists. As a partner of the tour, FFAC provided a specialized presentation that will be used in 12 cities throughout Mexico. It presents factory farming in a broader context, examining the effects on both local and global communities. Based on a Humane Society International report,
FFAC's presentation for JWB addresses the severe environmental and social tolls of Smithfield Food's expansion into Mexico. FFAC's first bilingual speaker training[/caption] In addition to providing the presentation, two FFAC members traveled to Mexico City for the first week of the tour. They led FFAC's first bilingual speaker training for the 10 members of the tour, and attended the week's events.
Members of Anima Naturalis, a Spanish animal protection organization and JWB tour partner, tabled outside of the talk at ITESM. The first event was held at the Monterrey Institute of Technology and Higher Education (ITESM) campus in Cuernavaca, where FFAC's executive director spoke to an audience of students. ITESM's Cuernavaca campus recently became the first major Mexican university to adopt Meatless Mondays, so students were excited to learn more about the cause. The next event was held at the Casa de Cultura de India en Mexico. Katie led a bilingual effective activism training that included basic public speaking tips, and information on how to best approach people about this challenging topic. Following the training, tour members Mike and Nancy provided a cooking demo on how to make seitan out of plain bread flour. While wheat gluten is not widely available in Mexico, bread flour is cheap and abundant, and yields a high-protein food that's easy to substitute for meat in traditional dishes.
Attendees of the training and cooking demo in Mexico City.[/caption] And this was just the first of the six-week-long tour! Check back soon for more tour updates, and a detailed personal reflection on Katie's experience in Mexico.