Hispanic Heritage Month!
FoodWIse's Healthy Community Corner by Amy Macemon, FoodWIse Healthy Communities Coordinator and Nutrition Educator
Hispanic Heritage Month is September 15th - October 15th. I encourage you to look into local activities, such as the Racine Public Library’s Hispanic Heritage Month celebration or a presentation by Eloisa Gomez, “Somos Latinas: Voices of Wisconsin Latina Activists” at the Kenosha Public Library, to learn more about the culture and lived experience of people of Hispanic origin.
I feel very lucky to be employed with an organization that values EDI: Equity, Diversity, and Inclusion. Through that support, I am able to further expand my personal knowledge and understanding of other’s cultures, past and present, and apply that knowledge to do work that seeks to remedy historical inequity, unfair treatment, and injustices. To do that work, one needs to self-reflect, initiate self-learning, seek employer support and utilize data.
A new tool designed through a collaboration between Feeding America and Tableau provides data that explores how systemic racism drives disparity within five economic indicators that impact’s a person’s ability to access food: disability, homeownership, median income, poverty, and unemployment. I encourage you to view the database and to do something today to expand your understanding of history through another culture’s lens.
If you’re looking for a book on the subject, I recently finished and highly recommend, “Caste” by Isabel Wilkerson which relays how our lives, past and present, have been shaped by the hierarchy of human division.
By continuing to learn about and from the past, we can promote and perform informed work to improve the future for all.
In celebration of Hispanic Heritage Month, consider trying one of the recipe’s highlighted by the USDA’s Cinco de Mayo menu which is featured in the Healthy, Thrifty Holiday Menus website. Of particular interest is trying to make homemade Horchata- a great way to use up the uncooked, long-grain rice in your pantry! Another ingredient the FoodWIse program encourages our learners to eat more often is beans! A no-fat, fiber-filled protein alternative (and vegetable), beans are often underutilized in the American diet. For a cost-effective option, purchase dried beans and cook them on the stovetop. Not only is it cost-effective but much more delicious as you can season with onion, garlic, bay leaves, oregano, and more. For other ideas, visit the USDA’s MyPlate Kitchen to view an assortment of recipes featuring one of our favorite ingredients!