Nico Page is Chilean-American and grew up both in Chile and the U.S. As a high schooler in Chile, he got involved with student protests making videos and large-scale art and fell in love with organizing. Now a junior studying Literary Arts at Brown University in Providence, RI, he became involved with the Campaign for Fair Food during the Coalition of Immokalee Workers’ March 2018 major action in New York City. He is taking a semester-long leave from Brown to intern with the Alliance for Fair Food in Immokalee, Fl, where he collaborates on student actions, makes videos, supports the community and is learning from the Coalition’s long history of organizing.
Leonel Perez has been a key leader of the award-winning human rights organization, the Coalition of Immokalee Workers (CIW), for over a decade. Mr. Perez worked for years in the fields of Florida and along the East Coast harvesting tomatoes, watermelon, and other crops. Today, as a part of the Fair Food Program, Mr. Perez and his colleagues educate tens of thousands of farmworkers’ on their rights in the fields on all farms participating in the Program, including the right to work free of slavery, sexual violence, and health and safety risks.
Mr. Perez also hosts shows on the CIW’s community radio station and community communications, and throughout the year facilitates and conducts dozens of popular education trainings for weekly membership meetings. Finally, Ms. Perez represents the CIW at a national level, speaking publicly on the challenges faced by farmworkers in Florida, both during major actions with thousands of consumers and in dozens of presentations throughout the year. He has been featured in publications such as CNN’s Freedom Project and best-selling books such as Tomatoland (2017) and I am not a tractor (2018).
GF Chocolate Walnut Tahini Cookies
Yield: Makes 60 cookies
Preheat oven to 350 degrees
1 ½ cups finely chopped walnuts
1 cup gluten-free organic oats
1 ½ cups gluten-free flour
½ tsp Baking Powder
1 tsp Baking Soda
¾ cup Cacao Powder
1 tsp salt
1½ cups maple syrup
1 cup canola oil (organic or GMO-free)
2 tsp Vanilla Extract
¼ cup Tahini
- Combine all dry ingredients in large bowl. Mix well.
- Whisk all wet ingredients in another bowl.
- Combine wet ingredients into dry ingredients.
- Grease cookie sheet. Then drop tablespoon sized cookie batter onto sheet. 5. Bake at 350’ for 5 minutes, turn cookie sheet and bake another 3 minutes.
- Remove from oven and let cool before transferring.
P.S. Cookies are not overly sweet, if you want a sweeter cookie you can add an extra ½ cup of maple syrup to the batter.