By Patrick F. Cannon
I live in a town of modest homes on small lots. With few exceptions, the lawns are – as you might guess – modest and small. Most owners mow their own grass and otherwise maintain their property. It is quite different in nearby, more affluent, communities.
If you drive through their leafy streets anytime between April and November, you will likely see at least one landscaping service on every block busy mowing broad lawns, trimming the hedges, and planting and maintaining the showy flower beds. When I owned a home in one of these communities, I also decided to hire out the work and stay cool while others sweated. The landscaping service I used was owned by two men, one with a German name and one with an Italian. The company was large enough to have several crews. All were led by, and consisted of, Hispanics, mostly Mexicans.
Some of the smaller companies were owned by Hispanics, who had presumably worked for the larger companies and eventually decided to start their own. What could be more American than that?
Are all those workers here legally? I have no idea. I’m sure some are citizens, either born here or naturalized. Some have the green cards of permanent residents. Others may work here under legal programs for seasonal workers. And some certainly are here illegally.
Restaurants have similar workforces. It’s no secret that most of the kitchen staff, even in the toniest establishments, are Hispanic. Almost without exception, the person who busses your table will also be Hispanic. Increasingly, I notice that the servers will be too. And of course, the Chicago area – as with most large cities – has literally hundreds of Mexican restaurants, varying from push carts to full-service establishments. Can I say that Americans are addicted to Mexican food? They must be, because there are an estimated 80,000 Mexican restaurants in the US, about the same number as Chinese. Italian restaurants number about 60,000, and no one really knows how many are owned and operated by Greek Americans. Almost without exception, all depend on Hispanics to stay open.
As many of you know, I own small shares in Thoroughbred race horses (with indifferent luck, I must say). Like most agricultural industries, breeding and racing depends largely on Hispanics for the day-to-day care of the horses. Most of the jockeys are Hispanic. Speaking of agriculture, most fruits and many vegetables are hand-picked by – you guessed it – Hispanics, mostly Mexicans.
At the risk of piling on, most of the people who clean hotel rooms are also now largely Hispanic, as are the ladies who clean my house every two weeks. Various numbers are reported, but let’s say that approximately 11 million people are here illegally. Eight million are from Mexico and other Latin American countries; 1.7 million from Asia; 775,000 from Europe; 180,00 from the Middle East; and 375,000 from Africa. You can blame multiple administrations for letting it happen and thank the Trump administration for slowing it down.
(By the way, does anyone still believe that immigrants, legal or illegal, commit crime at greater rates than we native born Americans? President Trump and his toadies still rail about “rapists and murderers,” despite evidence to the contrary. His “base” loves it though.)
(While I’m in a parenthetical mood, why don’t we hear of mass deportations of illegal immigrants from Ireland, Poland and Canada? Are they too white to be noticed?)
Do we really want to send them all back where they came from? It seems Trump advisor Stephen Miller would. Trump, as usual, is waffling. Congress probably knows how to make sense of it all but refuses to do so. If Miller has his way and deports the whole lot, we’ll have to suffer the consequences. But maybe it won’t be so bad. For example, I live in a sixty-unit condominium building. If every unit owner is given the responsibility for cutting the grass and trimming the bushes in turn, and considering the growing season at 28 weeks, then my turn would only come up once every two years. And surely, we’ll all be willing to eat only good old American food – at home!
Copyright 2025, Patrick F. Cannon