Joy of De-Commodification: A Cartographic Cookbook

NSAS : TYSON F

OO DS

PROBLEMS AT THE PLANTS: GL OB

• • • •

UNDERPAYING LACK OF TRAINING IN NATIVE LANGUAGE UNEDUCATED ON RIGHTS AT WORK UNABLE TO SPEAK UP - SCARED TO LOSE JOB

COVID-19 HITS HARD MARSHALLESE ARE CONTRACTING COVID-19 FASTER THAN ANY OTHER ETHNIC GROUP IN ARKANSAS

6% OF COVID-19 CASES IN ARKANSAS ARE PACIFIC ISLAND THEY MAKE UP LESS THAN 1% OF THE

STATES POPULATION

84% OF MARSHALLESE HOUSEHOLDS HAVE

“ESSENTIAL WORKERS” FOR THE TYSON PLANTS TYSON WAS BEING “PROBLEMATIC” TELLING EMPLOYEES WHO TESTED POSITIVE THAT THEY WOULD LOSE THEIR BONUS IF THEY DID NOT COME BACK TO WORK.

ARKANSAS

ulation Marshallese

on Foods Employees

PAYS TAXES 85

Joy of De-Commodification: A Cartographic Cookbook

Published on Nov 23, 2020

workinglandscapeslab

About

Agriculture in the United States is steeped in a legacy of settler colonialism and slavery. Conventional farming systems in the era of late stage capitalism facilitate the exploitation of marginalized peoples and the degradation of regional ecosystems, while contributing substantially to climate change. Food, however, can be a powerful anchor to construct identity, commemorate history and resist threats of cultural erasure. It is within this context that cooking is a cultural, political and ecological act. Each meal we prepare connects a global network of corporate driven food production, processing and distribution infrastructure. Each food choice we make can either tacitly endorse or challenge these existing power structures and systems. The Joy of Decommodification combines maps and recipes to reveal and challenge the unjust and unsustainable legacy of agricultural commodification in the United States.

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