The Fairness of Trade

The Fairness of Trade

Today is World Fair Trade Day, and it gets me to thinking (since my mom mentions going to Walmart and the building collapse in Bangladesh), how many really know and understand fair trade.

According to fairtradeusa.org: Fair Trade began modestly in the 1940s when a few small North American and European organizations reached out to poverty stricken communities to help them sell their handicrafts to well-off markets. Later, a fictional Dutch character, Max Havelaar, was developed as an advocate for exploited coffee pickers. Today, Fair Trade is a global effort. Consumers can enliven developing countries, relieve exploitation and promote environmental sustainability by purchasing Fair Trade-labeled tea, cocoa, fruits, vegetables, herbs, spices, sugar, honey, wine, flowers, grains and rubber products.



How does this tie into everyday purchases? When we as consumers read the labels "made in ____" fill in the blank, we are making the purchase power of a lifetime. We can say through that purchase that I will make sure this will not go towards the exploiting of the environment, of people and countries. So here are some steps, look for labels that say fair trade. Look for clothing that is made in the USA or call up the companies and ask how their products are made and how they treat their employees.

Pet Parents Beware

As I was reading the news off the internet, I came across this story. In one of my earlier posts, you’ll see where I talk about the recalls of dog food (and toys) made in China. Well, here we go again (not that there have been any recalls). Canyon Creek Ranch and Waggin’ Train brands produced under the parent company Nestle Purina PetCare Co., and Milo’s Kitchen Home-Style Dog Treats produced under the parent company of Del Monte Corp., have been linked to 900 dogs deaths since 2007. Yet there hasn’t been a recall done regarding these products.

According to Waggin’ Trains website:
“Waggin' Train Chicken Jerky Tenders are a wholesome, healthy treat for your dog. They are made with premium chicken breast filets and have only two main ingredients: natural chicken filets, and glycerin (a natural preservative to retain moisture and texture). These high-protein, low-fat treats are slow-baked to seal in the natural flavors for a healthy and wholesome snack. Chicken jerky treats are popular because they are a high-quality, great-tasting treat that dogs love.”
And:
“These treats are made in China at facilities that are modeled after U.S. Department of Agriculture standards for quality and safety. In China, dark meat chicken is more popular with consumers than white meat chicken, and so the supply of quality, white meat chicken used in our products is more readily available for dog treats. The factories are under stringent safety and sanitary guidelines and monitored by a dedicated team of quality control inspectors, who are in the plants where the products are being produced. The benefit to our consumers is a premium dog treat at an affordable price.”

Petitions have been started by these heartbroken and outraged pet parents (Please sign below, started by Terry on Change.org). A Facebook page has been created Animal Parents Against Pet Treats and Food Made in China with more and more pet parents sharing their heartbreaking stories, but all of this still doesn’t bring back their lost family members and friends.

As a pet parent myself, I can only speak for me, and never pass judgment. When Made In China has had a proven track record of toxic products and our USDA has deemed “Pink Slime” safe to consume; I make it a point to check out the products I’m purchasing. We as consumers must ask the questions and not give the companies our money, if we don’t get the right answers. Make the time to make your treats for our four legged furry babies. IT does take time, but you have the control over the ingredients, and the treats become Made With Love instead of the scary Made In China. My heart goes out to all of the pet parents and families that have lost a loved one due to the negligence of corporations out to make money for them and their stock holders instead of making quality products for consumers.

A question I ask myself is: If this is a wholesome treat with simple ingredients, why does it need to be made in China?

Change.org|The Proven Petition Site

Southwestern Breakfast Hash

Southwestern Breakfast Hash
Vegan; Serves 4

Okay, so I know what you are thinking. But, sometimes you want breakfast for dinner or just need a really yummy idea for any meal.

3 Tbs. canola oil
1/2 tsp. ground cumin
1 jalapeno, seeded and finely diced
1 small garlic clove, minced
1 Tbs. of minced onion (Any time a recipe calls for a whole onion, I cut it down to fit my taste)
8 oz. yellow pear tomatoes
4 mushrooms, sliced (Any kind will work)
5 asparagus, sliced in 1 inch pieces
1 15 oz. can black beans, drained and rinsed
2 tsp. nutritional yeast seasoning
1 8 oz. package of tofu, pressed and crumbled
1 medium zucchini, coarsely chopped
Coarse salt and freshly ground black pepper

1. Heat 2 Tbs. oil in a large saucepan over medium-high heat. Add cumin, garlic and onion; cook until fragrant, about 30 seconds.

2. Heat remaining oil over medium heat. Cook jalapeno, zucchini, mushrooms, asparagus, tomatoes, beans, yeast, and tofu, stirring until tomatoes begin to break down, 5 to 7 minutes. Season with salt and pepper. This is great to serve as tacos....

Quiona Mixed Veggie Salad

Quinoa Mixed Veggie Salad
Vegan; 30 minutes or fewer

I'm an advocate for using what you have on hand when it comes to cooking, especially when you're at a loss for ideas regarding a fabulous (simple) dinner.... So, when Bruce let's in that he wants something light, it at least steers me in the right direction.
1 cup quinoa
6 spears of asparagus cut, about 1 inch pieces
3 sweet red and yellow peppers, cut and seeded (I cut them in half moon)
2 baby portabella mushrooms, sliced
2 Tbs. onion, chopped finely
1 tsp. garlic, minced
1 1/2 cups of vegetable broth
1/2 cup carrot juice
thyme, to taste
roasted bell pepper and garlic spice, to taste
crushed red pepper, to taste

1. In pot add the quiona with 1 cup vegetable broth and 1/2 cup carrot juice. (Living in Colorado, I've noticed that I've had to add extra liquid to everything, so this is a good measurement for a lower altitude.) Bring to a boil, then reduce heat and simmer till liquid is absorbed.
2. In a pan, over medium heat, add 1/2 cup vegetable broth, garlic and onion. Sauté till onion is translucent, about 2 minutes, add mushrooms, and sauté for about 3-4 minutes. Add asparagus, peppers, thyme, garlic spice and crushed red pepper, cooking for about 2-3 minutes more, or until tender.
3. Mix quiona with vegetable mixture and save warm with some crusty bread. (I served it with rosemary sourdough with earth balance and garlic powder toasted.)

Peas, Carrots, and Tempeh with Miso-Almond Sauce

Peas, Carrots, and Tempeh with Miso-Almond Sauce
Vegan; 30 minutes; Serves 4

There are those who like to follow a recipe to the last minced piece of garlic and there are those who look at a recipe and see how it can be better. I never judge-I want everyone to see that they have a great chef inside that is waiting to zest the lime and ginger when the recipe calls for none or diced....

So, when I made this recipe, I used what I had on hand and didn't really follow the recipe. It still came out wonderful, I know this since there weren't any left overs the next day.

1 cup quinoa (I used bulgur wheat)
3 Tbs. almond butter
2 Tbs. lemon or lime juice (I used the lime-and zested the peel)
1 Tbs. yellow miso (I used soy sauce)
1 Tbs. grated fresh ginger (I zested mine, and used a tad bit more)
1 clove garlic, minced (1 tsp.)
1 Tbs. peanut or canola oil (I used canola-organic)
1 8 oz. pkg. plain tempeh, cubed (I used extra firm tofu)
4 carrots, halved and sliced into half-moons (1 3/4 cups) (I used red and orange sweet bell peppers-sliced the same way)
1 lb. sugar snap peas (2 1/2 cups) (I used frozen green beans-organic)

1. Bring 2 cups water to boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 20 minutes, or until all water is absorbed. Remove from heat, let stand 5 minutes.

2. Whisk together almond butter, lemon juice (lime juice and zest), miso, ginger, and garlic. Whisk in 1/3 cup water and set aside.

3. Heat wok (I used a regular skillet) over high heat, until water droplets evaporate within 1 second. Add oil and swirl to coat wok. Add tempeh, and stir-fry two minutes. (If using tofu, this step will take longer. I cooked it until it was golden and "firm".) Add carrots and stir-fry 2 minutes. Add sugar snap peas, and stir-fry 1 minute. Remove from heat.

4. Fluff quinoa with a fork, top with vegetables, and drizzle with miso-almond mixture.

Per 2 cup serving: 448 cal.; 24 g prot.; 17 g total fat (2 g sat fat); 0 mg chol.; 256 mg sod.; 13 g fiber; 9 g sugars

The First of Many....

So, here I go. My boyfriend said I needed to this. (I got to thinking about it. And, guess what, he may be right.) This blog will be about plant-based diets, veganism, vegetarianism, sustainability, compassion and more. My back story (just like everyone) is one where I shouldn't be as normal as I am. I had an eating disorder, like SO many other girls and boys, it started off with me trying to control the crumbling world around me. Then the disorder took control of me. I will not go into what I used to do-I'm not wanting to give anyone any ideas on how to continue or pursue this. I will talk about how I took back my control (yes, I'm still a control freak-it adds to my charm), and my relationship with food, mother nature, friends, family and loved ones.

I've been posting a Meatless Monday blog for the San Antonio Sustainable Living Group and The San Antonio Environmental MeetUp Group since 2009. I started dating someone new (since January-this year), after being dumped by the guy that I moved to Colorado Springs with.