Lobbying to Right The Wrong of Poverty

To Right the Wrong of poverty we tackled Capitol Hill.  That process turned into one of the most rewarding and exciting things I have ever done.  Before becoming an Oxfam Action Corps Volunteer, meeting with members of Congress and the Senate seemed out of my reach.  Only professionals lobbied.  WRONG!

On Tuesday April 16^th 2013, the Corps team met with the staff of Congresswoman Michelle Lujan Grisham and Senators Tom Udall and Martin Heinrich.  We urged them to support poverty focused foreign aid.  Setting up this first meeting was exhilarating yet intimidating.

The Albuquerque Oxfam Action Corps team Amanda, Kathy and Jasmine. The dream team..

Oxfam prepared us well.  We had several long days of training prior to the appointment.  More senior and experienced Oxfammers accompanied us and that calmed my concern.  As it happened, I connected on a personal level with staffers.  Matthew Padilla grew up down Highway 47 from me.  Both our families farmed just south of Belen, NM.   He understood that farmers from everywhere stand on common ground and have the same needs and concerns.   Our successful meetings made me realize that a small town girl does have the power to effect change. 

In 2014 we visited the lawmaker’s offices in Albuquerque.  We discussed local issues regarding poverty and how to wisely use our scant resources more effectively.  This time I was excited and just a little nervous.  Lobbying gratifies my need to matter and hopefully helps the greater world community.

Looks like we made it. The Oxfam Action Corps team in Washington DC April 2014. I'm the one on the far right in the Oxfam dress made by me from a large Tee shirt.  Maybe one day they will be all the rage.

 

My first time... as a Lobbyist. From left to right Brain, Kalen, Jasmine and Kathy.  The red shoes seemed  like a good idea at the time?

This year with Ane Romero at Senator Martin Heinrick's Office

Amanda and me this year at Senator Tom Udall's office

Jasmine and me partnered with Joy from Bread for the World. From left to right Jasmine, Joy, Ane from Senator Heinricks office. Kathy in the Center.

End World Hunger Love your Leftovers. By: Kathy Chavez

 

Reducing food waste can be one of the most important and easiest ways to end world hunger.  With nearly one billion hungry people in the world today, we need to stop throwing out so much food.  Right now 1/3 of all the food produced for our plates get tossed in the garbage.  In the U.S. household throw out more than 2.7 million apples a year.  My friend Evelyn gave me a great tip for the leftover apple peals from making pies.  She said to make apple butter.  What a simple yet brilliant idea.  Just boil the peels with or without added sugar, than run them through the blender. This makes a simple and healthy spread. Try putting it on toast, over ice cream, in your oatmeal, or with peanut butter for a delicious sandwich. 

Reducing the amount of food we waste we conserve our resources making it better for everyone, including the planet. Rotting food produces tons of polluting methane gas.  Start by planning meals ahead of time and buying only what you need.  If you see a sale that you just can't pass up.   Like the one that gets me every time "buy one get one free".  The extra meat made lots of extra tamales, which my friends will enjoy.  Sharing food with friends can greatly reduce waste and save money.  When eating out share a main course and or dessert. 

My friends were talking about all the amazing meals they were going to make with leftover turkey.  Turkey posole made the top of the list this year.  To make it you simply rinse the uncooked hominy (soaking for a few hours is optional) sauté onions and garlic, add the hominy boil till tender add turkey include some dripping for flavor, red or green chile.  This gives the usual turkey soup a new and spicy twist.  If you prefer the more traditional soup, add any leftover green beans, corn, peas, and any other favorites, to the mix, add garlic, salt and pepper to taste.  This makes a yummy and nutrient rich meal.

A traditional New Mexico Thanksgiving meal includes red chile.

Cooking a smaller turkey cuts down on waste.  My sister bought an eight pound turkey.  We still have plenty to enjoy later.  My mother frequently made empanadas (turnovers) using leftover turkey.  Fill pie dough with turkey, veggies, and any other goodies you like, fold and bake till dough is golden brown.  Any leftover crescent, or biscuit dough will make a quick and easy dough.  

Tamales a holiday favorite.  They can be made with turkey, pork, squash, mushrooms, spinach, red or green chile. 

 

Nearly one billion of us go to bed hungry every night.  Five easy ways you can help stop this. Find out more +Oxfam America +OxfamAmerica ActionCorps  Oxfam Right the Wrong of Poverty

 

My lunch on Saturday.

My favorite and simplest way to eat my leftover Thanksgiving meal, the sandwich. Take a bun, slice it open, add turkey, mashed potatoes, stuffing, red chile, fold and eat.  Make mash potato hash browns in the morning.  Form them into patties, sauté in olive oil till golden brown.  They can also be added to turkey stew, they make a wonderful natural thickener.  Create a simple, low calorie, salad using leftover greens and turkey.  Place greens on a plate, add turkey strips, sliced onions, and olives. Celery, cranberries, and carrots can be added as well.

So easy and delicious. It makes a great late night snack if you are still up spending time with friends and family.

Potato  patties.

 

Store Red chile in a cool, dry place.  Some people blend and freeze it ahead of time making it fast and easy to use when needed.

 

Enjoying my favorite way to eat leftover Thanksgiving dinner.  Be grateful for every meal.  Be kind to yourself and others. Simply do your best to be wise with food, reduce waste. Share a meal or two, invite someone over, or take them some food.  Think before you throw it out.  Plan ahead, be creative and come up with new traditions on how to Love your leftovers.

My favorite.

 

Caught with a mouthful.

 Learn more about simple ways to Fight World Hunger Starting at your Kitchen Table. +OxfamAmerica ActionCorps  Wishing you a Happy Winter Season.

 

Preparing for Our Third Anual World Food Day Ceabration.

Josie from Montoya Farms on the left, and Kathy Chavez.  Their will be apples from her farm.

 The Oxfam Action Corps of New Mexico will hold its third annual community dinner celebrating World Food Day on Saturday, October 18th, in Albuquerque.  The event will be co-hosted by Interfaith Power and Light, and supported by fellow organizations, Bread for the world, Food Corps, Abq. hours and slow food.
     This years speaker will be Evelyn Curtis-Losack.  Stacia Spragg- Braude wrote biography about Evelyn "If there's Squash Bugs in Heaven, I AIN'T STAYING.  In her book she describes her as an "unselfconscious octogenarian heroine, tending to the land and the History of Corrales New Mexico; selling her peaches, making her best apple pies, writing letters and teaching music."  having had the pleasure of meeting Evelyn at the Corrales growers market, she is fun, forth coming, wise and did  I mention Fun. 
    World Food Day began in 1945 with the founding of the Food and Agriculture Organization at the United Nations.  Oxfam and many other organizations continue to celebrate raising awareness of the root causes of food injustice.  Oxfam works to Right The Wrong of Poverty.  This year along with the basic changes each of us can make in our daily lives, eating less meat, buying fair trade, local and seasonally we will ask for help in supporting the Food for Peace and Reform Act of 2014 a petition will be available for signing.
    Most of the food will be purchased on the day of the dinner from the Downtown Growers Market and cooked on site.  We have been prepping and cooking up some deliciousness and freeing them.  For example quelites, verdolagas, and tamales. 
    The dinner will be Saturday October 18th 6:00pm in Albuquerque at the 1st Congregation Church 2801 Lomas Boulevard NE which is one block east of the University Hospital. 

   

   Looking forward to celebrating with you! Please bring your appetite.
 

Pinto beans from Estancia New Mexico with green Chile.

Jamie and Jasmine at the growers market "Fresh Tortillas"

Jasmine with Amanda from Chipas Farms.

Evelyn on the left, Kathy Chavez center and Alida Davila Larrichio at the Corrales Growers Market.  We have so much fun and learn a lot from Evelyn, looking forward to hearing her speak.

Don't worry I won't eat it all.  We will serve fresh bread from Bosque Bakery.

L

Red chile and verdolagas.

Debbi and Bobby from Cracked Pot Herbs

Mary and Mr. Macias from Macias Farms.

Bob stirring up goodness for the tamales.  We are having a couple of tamale making parties "La Tamalera"

Cooking up prickly pears for juice.

Albuquerque Unites marching to Save our Home Our Earth.

  We joined  our friends, family, and strangers (whom are no longer strangers) to make our voices heard all the way to New York City.  September 23rd the United Nations Climate Change Conference begins.  People from all over the world have gathered for the largest climate change march in history.  Sister Joan Brown from New Mexico Interfaith Power and Light brought everyone together.  Our voices rang out united with the message; we need everyone to connect the dots to heal our Earth.  If our home is not healthy, no one can be healthy.  Earth is our home, we need it for food security, jobs, water, energy, faith....everything. Some of us were asked to bring a picture of someone that has been affected by climate change.  I looked around and a took a picture of the crowd;  climate change affects ALL of us.  Look around everyone  and everything is affected by it.  Climate change causes food, fuel and job shortages as well as prices to increase.   People and animals starve.  Our earth is very sick and we are too. 
 

What can we do to help?  We can turn off the lights when we leave a room, walk to work or school whenever possible, reuse bags, share a meal, pack a lunch, shop locally, eat seasonal foods, eat less meat, ride the bus, car pool, and/or don't buy so much stuff.  You can also make some noise; call, write and/or visit your Senators and Congressmen, demand that they support laws calling for a decrease in pollution. Don't forget the local government; the city, the governor and the city counsel.  VOTE.  We are in an election year let them know what you care about so they will care too. Go to:

 

 www.tomudall.senate.gov

 www.heinrich.senate.gov

www.lujangrisham.house.gov

www.governor.state.nm.us

and don't forget www.cabq.gov

 

Your voice counts, make it loud

Your footprint matters, make it light.

 

Marching together, united for our Earth.

The Earth is in our hands, hold her well.

Linda worked hard creating this wonderful banner.

Many gathered: Bread New Mexico, Alb. Mennonite Community, Catholic Charities of the Archdiocese of Santa Fe, Citizen's Climate Lobby, Conservation Voters, New Mexico Education Fund, Environment New Mexico, La Montanita Co-op, MASE, Oxfam Action Corps, NM Climate Coalition, NM Conference of Churches, New Mexico Solar Energy Association, NM Interfaith Power and Light, Physicians for Social Responsibility, 350.ORG, Positive Solar Energy, Sierra Club, Transition UNM, US Green Building Council New Mexico, Veterans for Peace, Audoban New Mexico and many others.

o

New Mexicans for the Earth

Standing together at the People's Climate Pilgrimage.

Make your voice loud and your footprints light.


THANKS TO EVERYONE THAT JOINED THE MARCH!

Localy GROW and have fun. Right the Wrong of Poverty.

The mother plants as babies.

I grew them myself above are the plant that produced tomatoes in this photo.  Alida cared for the plants while I vacationed for thirteen day.

 

 

More of your of  hard earned money stays in your community when you shop local.  Less fuel is wasted when you buy from people you know and trust.  The food you eat will be fresher and much m healthier.   We had a wonderful day at the market and thought we would share it with you.  Supporting local farmers has enriched my life in so many ways.  Shopping at the growers markets brings laughter, wisdom, friendships and of course deliciousness into my life.   My friends ask me why my food tastes so good. My answer is always the same, "start with a good product".  It is understandable that some foods don't occur in certain areas.  Seafood for example can't be found in my desert state.  It can be obtained from a local retailer that brings it in from sustainable sources and will also catch his own.  And when buying goods like chocolate, coffee look for products that are fair trade, this ensures that your food producer is getting a fair deal.  It locally help end world hunger. Don't forget don't waste food share it.

Jasmine at the growers market.

 

Josie from Montoya Farms with Kathy(me)

Red chile pods soaking and fresh picked verdolagas perslane.

Kalen enjoying fresh watermelon at one of our meetings.

 

Patricia, Kathy and Alida presenting a feast made with local ingredients at our International Woman's Day event,.

 

 

 

Save Food, Save Money End Hunger.

Cleaning dried red chile pods from last season.
Also in the photo are purslane aka verdolagas
an edible weed

 

        Oxfam founded in 1942. Began as the “Oxford Committee for Famine Relief”.  Groups of people gathered parcels of food and clothing for families whose lives had been devastated by World War II.  Currently Oxfam has programs in over seventy countries. 

    More than 2.5 billion live in poverty and are struggling to survive and go to bed hungry every night.  Small changes in our daily lives can have an enormous impact on global level.  Fighting hunger can start in you kitchen with help from Oxfam’s GROW method. Oxfam’s GROW method offers five simple ways to make a big impact on ending global hunger. The five ways are, don’t waste food save it, eat food that is seasonal, eat local, and skip meat once a week.

Food	Approximate months of storage at 0°F
Fruits and Vegetables	8 - 12
Poultry	6 - 9
Fish	3 - 6
Ground Meat	3 - 4
Cured or Processed Meat	1 - 2

One big yet simple way to impact hunger is to stop wasting food.  Throwing away food negatively impacts the earth and every living being on it.

    According to the United States department of agriculture the average family produces about 1,800 pounds of emissions 'from food waste. Individuals contribute 440 pounds per year.  Typical cars emit 9,000 pounds per year.  The study did not include waste produced from restaurants and energy used in prepackaged foods.

     Throwing away food squanders energy, time and money. According to the National Institute of Health wasted food cost the average household six hundred dollars a year. That adds up to a lot of thrown out bread.  Most people would never dream of reaching in their pockets finding a five dollar bill and putting it in the trash. Yet, they think nothing of throwing out old bread or over ripe bananas.  Those bananas can be made into a smoothie, and the wilted vegetables can be put into soup or stew.  Fresh herbs and mushrooms can be dried stored and used later.  Dried mushrooms and parsley are wonderful in a soup or in omelets.

      Food is a financial investment on many levels.  The economics starts at the farm, goes to transportation, processing, continues with you at the grocery store and ends at your table.

     Many foods can be frozen for several months, even years in a deep freeze. From my own experience the forgotten halibut tasted great and more importantly did not make me ill after three years.

    The National Center for Home Food Preservation has helpful information for storing and freezing food.   The storage times listed below are approximate months of storage for some food products. The food needs to prepared and packaged correctly and stored in the freezer at or below 0°F. After these times, the food will still be safe, just lower in quality and flavor.   The National Center for Home Food Preservation has numerous ideas on properly preserving foods.      

Very ripe tomatoes, peppers and eggplant for sauce.  Eggplant helps thicken the sauce

 

Green chile can last in the freezer for months.  Some say it gets hotter with age.

 

The sauce made from the scratch and dent produce, yummy. Great on pasta, greens, bread, and just about anything.