With the certainty that "For Cuba Together We Create," a representation of workers' collectives from the Holguín municipality of Calixto García arrived this Sunday at the Cruce de Mir organic farm.
According to Naida Giraldo Quezada, Secretary of the Cuban Workers' Central (CTC) in the region, the event was fruitful and very well received. "Here, flowerbeds were prepared, cucumbers were harvested, areas were cleaned, and every action carried out by the working class is always appreciated and welcomed."
She also stated that the mobilization is dedicated to the workers' holiday and that, in parallel, similar initiatives will continue from productive sources, farms, and areas dedicated to production as part of the activities being carried out by the Calixto union movement these days on the eve of the anniversary.
And with the enthusiasm that unites them, representatives of culture such as Pedro Rodríguez and Edecio Carrió demonstrated that there is no difficult task. "It's our contribution, and we will return as many times as necessary to collaborate, because food production belongs to everyone, and if everyone does their part, then there will be more production, which is what's needed."
This is undoubtedly a necessary day, one that still needs to be multiplied to achieve results like those currently demanded.
[Oriel Ramírez López does not sit idly by and is always contributing to production.] Oriel Ramírez López does not sit idly by and is always contributing to production.
With that will to do what they need, even amidst the lack of electricity to irrigate the more than 50 chambers at the Cruce de Mir organic farm, the instability of the workforce, and the intermittent nature of wages, we found Oriel Ramírez López, an entrepreneur eager to transform this Urban Farm center once and for all. "The task is tough, but we don't sit idly by. If there's no electricity, we fetch water from the river bucket by bucket to ensure the harvests of beans, squash, and corn. We are also busy preparing the flowerbeds and surrounding areas to plant as much as possible, such as plantains, aromatic spices, and vegetables that are popular and traditional in this type of facility," he explained.
