Guacamole Dip

by Peter Molenaar

With considerable frequency, the convenient Lake Street Latin food offerings prevail as the most satisfying answer as to what to eat next. A fat burrito with a side of guacamole does the trick. Invariably, it is observed, a corn chip with a lush dollop of the guacamole enters the mouth first. Savored with eyes closed, it is said to be a short cut to heaven.

The naïve person will google guacamole for the recipe only to find hundreds of variations. The ripe avocado shall be extended with some ratio of mayonnaise, and or sour cream, cream cheese, or even yoghurt. For flavor bits, one might add diced tomatoes, chile peppers, onions, garlic, pimentos, black olives, grated cheese, or even a hard boiled egg. Lemon or lime juice? Cilantro, coriander, cumin, salt, sugar, red or black pepper? Okay.

But what? During Superbowl 44, most of us were racing to the bottom of our guacamole dip while transcending “the grudge” to become Who-Dat-Nation fans. This we did even as another race to the bottom went unnoticed. I am referring to the ongoing worldwide race to the bottom on wages and working conditions.

Two days before the Super Bowl, a global workers”' rights advocate and watchdog group issued a report about the sweatshop in El Salvador where the $80 Peyton Manning jerseys were sewn.… Read the rest “Guacamole Dip”