How to get a living wage working at Wal-Mart
Unionize. Daniel De Groot examines progress on that front:
The tide is turning against Wal-Mart in its quest to hold off unions while treating employees like dirt:
GATINEAU, QC – August 15,2008 – UFCW Canada members at a Wal-Mart location in Gatineau, Quebec have made history by becoming the only Wal-Mart workers in North America to have a union contract, after a Quebec arbitrator imposed a collective agreement on Friday.
The contract raises average wages of the Gatineau Wal-Mart members by more than 30%. Improved vacation provisions are also part of the three-year agreement. [Emphasis added. - LG] The terms of the collective agreement are effective immediately.
Yes, eight workers at a Wal-Mart auto service shop have won a 3 year battle with the company, and a Quebec arbitrator has imposed a binding contract on the company.
A spokesman for Wal-Mart said the company is unhappy with the decision and it is “incompatible” with the company’s way of doing business.
Yes, I can see how being forced to pay people decent wages and give them time off would incompatible with a business model that relies on not doing these things.
The Union in question is the United Food and Commercial Workers, Canada. Good for them, after all Wal-Mart went to extremes to scare off any other unionization attempts after a whole store unionized in 2005: …
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad
If you like hummus, you like chickpeas. They’re a versatile legume, welcome in salads and soups, stews and pastas. This pretty summer salad is quickly assembled. You can also make it in winter without the tomatoes.
- 2 (15-ounce) cans chick peas, drained and rinsed
- 1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
- 1 small red bell pepper, chopped
- 2 medium tomatoes, diced
- 4 scallions, white and light green parts only, sliced (optional)
- 6 kalamata olives, pitted and quartered lengthwise
- 1 ounce feta cheese, crumbled
To make the dressing:
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
- 1 small garlic clove, minced or put through a press
- 1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
- Salt and freshly ground pepper
- 4 tablespoons extra virgin olive oil
- 2 tablespoons plain low-fat or nonfat yogurt
1. Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and garlic. Toss with the chick peas.
Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day.
Yield: Serves four as a main dish, six as a side
More “Recipes for Health”:
Recipes for Health: Eggs
Frittata With Red Peppers and Peas
How to Make a Frittata
Asparagus and Parmesan Omelet or Frittata
Fresh Herbs Omelet
Frittata With GreensRecipes for Health: Tomatoes
Pasta With Cherry Tomatoes and Arugula
Summer Salad With Feta
Roasted Tomato Soup
Scrambled Eggs à la Provençale
Fresh Tomato SauceSoft Black Bean Tacos
Mediterranean Chickpea Salad
Summer Minestrone With Fresh Basil
Tuna and Bean Salad
Summer Pasta with Tomatoes and Chickpeas
