4:20 pm By Maegan La Mala · Immigration|Iowa · Comments Off
26 Dec 2008
Not only are there not leftovers in the town of Postville, Iowa, devastated by the ICE raid that happened there earlier this year, there is a food crisis.
According to Paul Ouderkirk, the local priest in charge of the area food shelves, Postville has literally run out of food. This is where we all come in. As a Coalition in the struggle for immigrant rights, MIRAc (Minnesota Immigrant Rights Action Coalition) will be taking a Caravan of Solidarity filled with food and other necessities down to Postville on December 28th. We are sending out this call to the Minnesota/Wisconsincommunity to help us with the food collection. We have spoken with the local food shelves and have a list of the requested items. We will be dropping everything off at the food shelf center to let the current food donation system run its course.
The holiday isn’t over and if you can help donate
directly to Postville.
Below is the Address for St. Bridget’s Church
St. Bridget’s Hispanic Fund
P.O. Box 369
Postville, IA 52162
**Checks can be made out to St. Bridget’s Hispanic Ministry
St. Bridget’s has been spearheading the humanitarian relief for the
Agriprocessors workers and their families. More information on St.
Bridgets can be found here.
Via / National Immigrant Solidarity Network
Are you dreading the endless stream of turkey sandwiches you’re envisioning for the next weeks? If so, turn that leftover bird into something a bit more exciting. Last year we gave you a recipe for Turkey Enchiladas Suizas that wasn’t half bad, but this year I’ve got something even easier. Chilaquiles rojos con pollo are super easy to make and the the best part is that half of the work is already done: the “pollo” is your already cooked turkey leftovers. Check it out:
Jen’s Leftover Turkey Chilaquiles Rojos
Ingredients:
10 corn tortillas cut into triangles (or if you’re lazy, tortilla chips)
1 cup chicken broth
3 large tomatoes
5 chiles serranos (or more, or less, depending on how hot you want the sauce to be)
1/4 onion (thinly sliced or chopped)
3 cloves garlic
Salt to taste
Queso fresco
Crema
Cilantro, a few sprigs
Leftover turkey (previously stripped from bones, then shredded or chopped)
VivirLatino is a daily publication published by Mamita Mala Media, dedicated to featuring all the latest politics, culture, entertainment of interest to the diverse Latin@ diaspora.
About | Advertise with us | Contact | Twitter