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Hard Labor | The Nation

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Hard Labor

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The Grimmway packing plant in Arvin, California, a drab farmworker town fifteen miles southeast of Bakersfield, is where carrots go to be reborn. After months of being coaxed and weeded in the nearby fields, the vegetables are yanked from the ground by a mechanical harvester. A convoy of open-bed trucks carries them to the plant, a cluster of tan, windowless buildings with mysterious-looking pipes and gadgets protruding from the sides. Here they are washed, sliced, sanded and emerge as "baby" carrots--the snackable treats in the cellophane bag familiar to health-conscious shoppers everywhere.

Research support for this article was provided by the Investigative Fund
of The Nation Institute.

About the Author

Felicia Mello
Felicia Mello is a freelance writer whose work has appeared in Salon and The Los Angeles Times Magazine.

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Once the carrots pass through an opening in the side of the main building, they enter a world that seems miles away from the fields and orchards outside. Dozens of machines fill the chilly air with a deafening noise. Employees wade through pools of water several inches deep on the plant's rubber floor. There are carrots everywhere--scattered on the floor, piled inside carts and vats, in heaps at the base of the metal equipment.

At the grading tables, the new arrivals float by teams of Latinas in masks and hairnets who separate the good ones from those with imperfections. Supervisors stand by to time bathroom breaks of no more than seven minutes and to scold the women if they speak or glance up from their work.

Here, surrounded by the rhythmic thwack-thwacking of the machines, Beatriz Gonzalez stands for eight hours a day and sorts. Wearing rubber gloves and down ski pants to keep her warm, she deftly reaches into the orange tide, plucking out defective specimens and tossing them into a center tub. Years of performing the repetitive motion have swollen her forearms and left her with arthritis in her knuckles. When she started working in the Arvin plant, she earned the state minimum of $6.75 an hour. Four years later, she makes $7.30.

A petite woman with fluffy bangs and rounded features, Gonzalez studied law in her native Mexico but left school for the United States in search of wealth. "Now," she says sadly, "I have neither money nor education."

Gonzalez's workplace looks like any number of packing sheds in California's fruit and vegetable industry, where the state that grows half the country's produce has for decades relied on a low-paid immigrant workforce to tend and harvest its crops. But this is no ordinary plant--Gonzalez's employer is a leader in the organic food business, an industry that prides itself on a gentler approach to the land and the people who work it. Her experience illustrates just how far the organic food movement has yet to go to fulfill its promise of a more socially just food system.

I visited Grimmway because I was curious about organic food and the people who grow it. I grew up eating vegetables from my mother's garden. Fresh-picked zucchini blossoms fried and stuffed with cheese, homemade bread soaked in the juice of heirloom tomatoes--these are some of my most vivid childhood memories. And when I go grocery shopping, I'm drawn to fruits and vegetables that look like the ones on which I was raised: real and imperfect, sometimes a little dirty, but looking and smelling like fruits and vegetables rather than waxy widgets that just fell off an assembly line. In other words, I buy organic, and I feel good about the decision, even if it means spending a little more.

I'm not alone. For many consumers, an organic apple tastes sweeter not only because it's healthier but because it conjures up a vision of a simpler, more pure world, where we produce our food without wreaking havoc on the environment and our relationship to it is unmediated by fear, guilt or the drive for excessive profits. This image of a food utopia has fueled the growth of the organic food industry, which is expanding by 20 percent each year.

But the farmworkers who bring in the organic harvest face a different reality, one largely invisible to food buyers. Whether they work in the fields or in processing plants, most workers on organic farms, like those on conventional farms, are immigrants from Mexico who earn minimum wage or slightly more and receive no benefits. Fieldwork on organic farms can be especially strenuous because farmers employ back-breaking methods like hand-weeding to avoid using pesticides.

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