Community Dinner: Eliminating FGM/C
By: Sylvi Mäkeläinen
6th of February marks The International Day of Zero Tolerance for Female Genital Mutilation/Cutting (FGM/C), and in connection with this, we organized a Community Dinner this week. The purpose of the dinner was to create a safe space to discuss the topic. Several issues came up during the conversation, including:
FGM/C is not tied to citizenship, ethnic background, or religion. It is practiced worldwide, and in the United States, it was made illegal in 1996.
Despite federal laws making both the practice of FGM/C and taking a girl abroad for this process illegal, in practice, verifying and holding the perpetrator accountable is challenging. FGM/C is often carried out in secrecy, making it difficult to obtain the precise evidence needed from a legal standpoint. Similar cases may have different legal consequences, and "vacation cutting" cases are challenging to authenticate, as responsibility can lie with any relative living abroad, and parents may not always be aware of their child being at risk overseas. On the other hand, responsible parents may claim ignorance of the crime occurring overseas.
If FGM/C is done to a very young girl, she may not recognize herself as a victim or even understand what has happened. The discussion highlighted the role of pediatric and school health check-ups, which has so far remained insufficient in identifying girls who have undergone FGM/C.
Currently, resources are inadequate for encountering and assisting victims. Due to the sensitive nature of the issue, there is a high threshold for seeking help. Workers should be provided with more training and information.
It is crucial to continue raising awareness about FGM/C and working towards eradicating this harmful practice and human rights violation globally. Initiatives like community discussions and events can contribute to increased understanding and support for those affected by FGM/C.
Despite the heavy subject, we had a wholesome and delicious Ethiopian vegetable dinner, and we want to thank the chef, Beejhy Barhany of Tsion Cafe. Here is the recipe for Gomen:
Ethiopian vegan collard greens, 2 lbs collard greens, chopped
2 medium white onions, chopped
5 cloves of garlic, chopped small
2 tbsp of grated fresh ginger
(Juice of 1 lemon if desired). and salt pepper oil.
Heat oil in a wok, deep skillet or heavy pot and sauté garlic and onions until soft, about 2 minutes. Add collard greens and ginger. Cook until soft , while stirring frequently. Add water as needed to keep from sticking to pan. When collard greens are cooked through , add salt and pepper to taste, lemon if desired.
