Portside

Unions representing sheet metal workers, flight attendants and public service employees took steps Tuesday to support the 2,700 Marriott hotel workers in Hawaii who were on their second day of a strike for higher wages and better benefits.

While primaries are difficult to predict, today’s polls are not just failing, they seem to be doing so in a way that makes progressive candidates of color appear to have less support than they do.

In a new speech, “Building a Global Democratic Movement to Counter Authoritarianism,” Sanders spells out that we must develop a global movement against unaccountable state and corporate power, which are mutually reinforcing.

For Jill Lepore, the United States has always been a nation caught between its sunny ideals and its darker realities.

Contrary to what is often believed, the wage-earning classes are not united but fragmented. In competition with each other, can they be controlled. It is only with the help of the state and in fighting for state power that solidarity can be created.

This is the third report in National Newspaper Publishers Association (NNPA) global news feature series on the history, contemporary realities and implications of the transatlantic slave trade.

Brazil Election: Landless Workers, Chomsky Meets Lula, French Left Leader, El Salvador Left vs Right, Transforming the UK, South Asia Women's Movements, Weekly Protest in Austria

Many taxi drivers love the entrepreneurial nature of the work but they still want and need security and protection. Recent developments of the gig economy in the states of Washington and California are breakthrough moments for the potential to organize workers against companies like Uber. We can't wait for the courts to figure out the gig economy: we have to be organizing now, despite the challenges.

Remarks by the leader of the Cuban Revolution, Fidel Castro Ruz, during the closing of the 7th Communist Party of Cuba Congress.

The flourishing of soul food’s sub-genres has been fun to watch (and eat), but it has also meant that fewer African-American chefs are embracing traditional soul food. Some side-step the cuisine in order to avoid being pigeon-holed as a “soul-food cooks,” while others follow their passions for other flavors.