The day of a farm worker starts at the crack of dawn and stretches well into evening. These work days also call for hearty meals to keep workers energized.
Preparing these meals makes for an even earlier morning for some.
From April to October, Anabel Andrade begins her days in the kitchen at 4 a.m. to provide homemade and authentic Mexican meals to the migrant workers at Scott’s Farm and Jones and Church Farm in Unicoi County, Tennessee. Serving breakfast, lunch and dinner, she is the fuel for these workers’ day of strenuous labor.