In a world filled with sensationalized media narratives, it's time to separate fact from fiction when it comes to human trafficking. Join us on a journey to debunk myths surrounding this harrowing reality, as we delve into the truth behind the headlines. From deciphering the symbolism of zip ties to exploring the mysteries of Wayfair cabinets, we'll uncover the realities of human trafficking in our very own communities. Together, we'll arm ourselves with knowledge, learn how to fight against this pervasive crime and empower each other to protect the most vulnerable among us. It's time to shine a light on the truth and take a stand against this violent injustice.
Tempo Racine member and Fight to End Exploitation co-founder and executive director Karri Hemmig brings over 25 years of experience. She has received numerous awards recognizing her innovative strategies in anti-trafficking work. Karri first developed and now oversees a specialized, professional advocacy team that has assisted over 500 sex and labor trafficking victims.
Thursday, April 11
Charcoal Grill
8300 Washington Ave., Mt. Pleasant
Lower level banquet area*
*Please note there are 18 stairs to reach the banquet area and an elevator is not available. We recognize this presents a challenge and appreciate your understanding as we work to identify venues that meet our needs and are more accessible for future meetings.
Schedule of events:
- 11:30 a.m.: Check-in and networking
- 11:50 a.m.: Welcome and introductions
- 12:00 p.m.: Lunch and table conversations
- 12:15 p.m.: Presentation and Q&A
- 1:00 p.m. Adjourn
Registration closes Sunday, April 7, 2024.
This event is open to members and guests.
Meal choices (select one during registration)
Chopped cobb salad with grilled chicken - Fresh greens, bacon, diced tomatoes, black olives, crumbled bleu cheese, eggs, cucumber, scallions, avocado and grilled chicken with your choice of dressing (french, ranch, 1000 island, bleu cheese, balsamic vinaigrette or raspberry vinaigrette.
Smothered French dip - Shaved roast beef smothered with sautéed onions, mushrooms and Monterey Jack cheese on a fresh sub roll. Served with au jus for dipping and a side of fries.
Chopped Wisconsin harvest salad with NO MEAT - Fresh greens, apples, dried cranberries and red onions topped off with toasted walnuts and bleu cheese. Served with a side of fat free raspberry vinaigrette dressing.