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UFCW Statement on Veto of Legislation Blocking NLRB Election Rule

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WASHINGTON, D.C.—The United Food and Commercial Workers International Union (UFCW) today released the following statement after President Obama vetoed legislation that would have blocked the National Labor Relations Board’s (NLRB) rule to streamline union elections.

“As we have said from the very beginning, the NLRB’s modest rule to modernize and streamline union elections is a step in the right direction and should be implemented without delay. Make no mistake, those attempting to block this rule want to make it harder for workers to have a voice on the job. Shortening the period between the filing of a petition and the election means less time for anti-worker employers to intimidate, harass, and fire pro-union employees. This rule creates a fairer process and we look forward to seeing it in action. We commend President Obama for vetoing this ill-advised legislation.”

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Join the United Food and Commercial Workers International Union (UFCW) online at www.ufcw.org

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Celebrate Spring Holidays the Union-Made Way!

Shopped-Union-Got-Best-BasketWith the help of the AFL-CIO and Union Plus, we’ve compiled a UFCW-made shopping list and some UFCW-made recipes so that you can enjoy whichever Spring holidays you celebrate–whether it be Easter, Passover, or just celebrating the nice weather, while supporting your union brothers and sisters at the same time!

If you’re looking for some sweet treats from the Easter bunny, all of the following candies are made by members of the UFCW family:

  • Cadbury Eggs
  • Jelly Bellies
  • Laffy Taffy
  • Necco Wafers
  • Mike and Ikes
  • Thin Mints
  • Tootsie Rolls

For Passover, the following UFCW-made items are just what you need:

Passover-MealsMatzo Products, Crackers and Farfel

  • Manischewitz

Meats

  • Empire Kosher

Wine and Grape Juice

  • Arbor Mist (UFCW)
  • C.K. Mondavi (UFW, UFCW)
  • Turning Leaf (UFCW)
  • Minute Maid Grape Juice (UFCW)
  • Welch’s Grape Juice (UFCW)

See more union-made wine and beverages here.

 

And for the chefs in the family, the following recipes are sure to make any family gathering a special one:

 

Apricot Glazed Ham via Farmland Foods

Ingredients

  • 1/2 teaspoon ground cinnamon
  • 1 (about 5 pounds) Farmland® Boneless Smoked Ham – Old Fashioned Pit Ham
  • 1 cup apricot preserves
  • 1 cup apricot nectar
  • 1/4 cup orange marmalade
  • 1/4 teaspoon nutmeg

Directions

  1. Heat oven to 325°F. Place ham and apricot nectar in roasting pan.
  2. In small bowl, combine remaining ingredients. Spread preserves mixture over surface of ham. Loosely cover and bake for 1 1/4 hours or until internal temperature reaches 140°F., basting ham with pan juices every 20 minutes.
  3. Slice ham and place on serving platter. Spoon pan juices over ham.

Ham-It-UpMake it union: Tyson Ham, Hormel Honey Roasted Ham, Cook’s Ham, Appleton Farms Ham, Black Forest Ham, and Butterball Ham are all made possible by UFCW members.

 

Roasted Leg of Lamb with Rosemary via AllRecipes.com

Ingredients

  • 1/4 cup honey
  • 2 tablespoons prepared Dijon-style mustard
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest
  • 3 cloves garlic, minced
  • 5 pounds whole leg of lamb
  • 1 teaspoon coarse sea salt

Directions

  1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
  2. Preheat oven to 450 degrees F (230 degrees C).
  3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  4.  Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Make it union: Chiapetti Lamb and Fischer Meats Lamb are union-made by UFCW members.

 

Scalloped Potatoes via CookingChanneltv.com

Ingredients

  • 4 cups heavy cream
  • 2 cups smooth goat cheese
  • 1/2 cup chives, finely chopped
  • 2 pounds Yukon Gold potatoes, finely sliced
  • 2 large onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter, cubed
  • Salt and pepper

Directions

  1. In a bowl, mix together the goat cheese with the cream. Season with salt and pepper. Add in the chives. Keep aside.
  2. Preheat the oven to 350 degrees F. Slice the potatoes into 1/8-inch thick slices by using a mandoline or a very sharp knife. Rinse and keep in cold water.
  3. In a large skillet, saute the onions with garlic for about 10 minutes in olive oil. Season with salt and pepper.
  4. Drain and pat dry the potatoes. In an ovenproof dish, nicely layer the potato slices. Cover with some caramelized onions, and 1/4 of the goat cheese mixture. Repeat the layers and finish with the goat cheese mixture. Season each layer with salt and pepper. Pour the rest of the cream mixture over the potatoes and the butter. Cook in the oven for 1 hour until golden brown.

Make it union: Country Fresh, Blue Bonnet, and Horizon dairy products (butter and heavy cream) are union-made by UFCW members.

 

Bacon Cheddar Deviled Eggs via AllRecipes.com

Ingredients

  • 12 eggs
  • 1/2 cup mayonnaise
  • 4 slices bacon
  • 2 tablespoons finely shredded Cheddar cheese
  • 1 tablespoon mustard

Directions

  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Make it union: Alta Dena, Horizon Organic, and President’s Choice eggs are union-made by UFCW members.

 

Ambrosia via FoodNetwork.com (recipe courtesy ofAlton Brown)

Ingredients

  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 4 ounces sour cream
  • 6 ounces homemade mini marshmallows, approximately 3 cups
  • 1 cup clementine orange segments, approximately 6 clementines
  • 1 cup chopped fresh pineapple
  • 1 cup freshly grated coconut
  • 1 cup toasted, chopped pecans
  • 1/2 cup drained maraschino cherries

Directions

  1. Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed.
  2. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

Make it union: Domino Sugar, as well as Country Fresh, Blue Bonnet, and Horizon dairy products (heavy cream and sour cream), are union-made by UFCW members.

Local 400 Member Writes Op-Ed About Kroger’s New Anti-Union Direction

10153899_753063741381197_2612718722607377983_nLaverne Wrenn, a Local 400 member who works at a Kroger in Portsmouth, Virginia, wrote an op-ed this weekend that was published in the Virginian-Pilot.

In her op-ed, Laverne discusses how she and her co-workers have been preparing for the upcoming closure of her store. She says it will be hard to say goodbye to the customers whom she has known and served for 17 years, but what’s worse is that she and her coworkers will lose their jobs unless they are able to make a 50-mile, round-trip commute to the nearest unionized Kroger store in Yorktown, Virginia.

Putting these dedicated Kroger employees in this situation is irresponsible and unfair. Laverne says that she and her coworkers are active members of their Portsmouth community, and understandably many do not want to leave their communities, or they simply can’t.

Lavern’s coworker Nick, who has special needs, has been a fixture in their store where he scans and bags groceries, thanks to his “open smile and dedication” to the neighbors who shop in their store. On his days off, Nick volunteers with the Portsmouth Fire Department. Nick’s parents, who live nearby the Kroger, have been able to drive him to work for the last 16 years.

By closing their unionized workplace, Kroger is hurting workers like Laverne, Nick, and another employee who can’t drive due to medical reasons. Driving 50 miles twice a day is out of the question for many commuters, and impossible for those who can’t drive themselves. So although Kroger has a legal obligation to transfer their employees to other stores, they are essentially forcing many of these hard workers to quit.

Laverne writes:

“All of us who work in the High Street store are members of the Portsmouth community. We live here and send our children to the neighborhood schools. Many of my co-workers walk or take the bus to work; they do not own a car. We have built our lives around this store and this community. But now Kroger is giving us just one month’s notice to transfer to a store 25 miles away or lose our jobs.

Kroger signed a contract with us to protect our jobs if the company ever chose to close our store. This false choice – commute or quit – was never a part of our contract.”

There are two other Kroger stores in the Portsmouth area, however Kroger opened them under their Marketplace brand, as non-union. These non-union stores do not offer the types of jobs that Laverne and her coworkers have under their union-contract. “For a job with union wages, pension benefits and a voice on the job, the stores in Yorktown and Virginia Beach are the only options,” wrote Laverne.

Laverne’s op-ed conveys a shift in what Kroger stands for. What Laverne used to believe was a company that stood for good jobs, is not a company that is “deliberately expanding its non-union stores by acquiring Harris Teeter, building non-union Kroger Marketplaces and then pushing loyal union workers” out of town.

It is the workers who are supposed to have the right to choose whether or not they have union representation–not the company. Kroger needs to respect choice its Portsmouth workers made when they chose to be union members. Laverne urges all employees working at stores under the Kroger banner to fight for representation, to stop things like this from happening: “It is time for all Kroger Marketplace workers to make that choice. Together, we can keep good jobs and good workers in Portsmouth and strengthen our local economy.”