“Labor Day, the first Monday in September, is a creation of the labor movement and is dedicated to the social and economic achievements of American workers,” reads the U.S. Department of Labor website explaining the holiday’s history. “It constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity, and well-being of our country.”
No longer just labor’s day, Labor Day gives us an opportunity to dignify those who work and want to work, and show respect to the field hands, farmers, factory workers, processors, grocers, chefs and food servers we trust to help keep our food safe.
This year we especially commend the local, state and federal public-health epidemiologists and inspectors working — in spite of budget cuts, anti-regulatory hostility and corporate bullying — to protect us from food poisons.
Meanwhile, the Food Safety News crew is taking a day off from writing about food to simply taking time to enjoy it. In keeping with our holiday tradition, we’re sharing some recipes in another virtual potluck: from Suz’s cabbage salsa to Cookson’s squash salad, from Dan’s pasta to Andy’s prawns, from Helena’s ciabatta to Gretchen’s cookie bars. Have a restful Labor Day.
