Sigh.  Why bother with any of them?  Although Hershey’s has made attempts towards more fair trade practices, they’re far from green or ethical.  There’s several other ways to get your chocolate fix while supporting responsible companies. Find out how, after the jump…

Read more of this story »

Move to southern Oregon, buy a two-acre, defunct berry farm in need of lots of work and start a boutique, hand-made chocolate company of course.

First, you need to plant some fruit - gold raspberries, marionberries, boysenberries, purple raspberries, red raspberries, three varieties of strawberries, blueberries and four varieties of grapes - farm organically, make deals with a nearby sustainable-certified dairy,  and source top-quality ingredients like organic chocolate couverture.

Then you start with amazing fruit preserves and work your way up to making chocolate truffles out of your home kitchen (legal in Oregon) and sell them at local farmers’ markets out of the back of your pickup truck. The rest is history, as they say.

Read more of this story »

Read more of this story »

But to make this good cause even better, Compartes Chocolatier has created an African Collection of chocolates to pair with each Relief Beads bracelet. The collection is made up of authentic African ingredients like cardamom, coconut, Grains of Paradise, caramelized plantains and so much more. You can buy a 5 piece set for $20 or 10 piece set for $30. I know this is more than what we usually pay for chocolate treats, but each purchase can give one child food for a week or life-giving heat on cold nights. Get your special Compartes gift packages online or at their boutique in Los Angeles!

Read more of this story »

North American Environmental News

CANADA — Ontario Bans Lawn and Garden Pesticides

Canada has proven once again that it is way ahead of the rest of world with its progressive government. Ontario has banned the use and sale of lawn and garden pesticides for homeowners. Quebec instituted a similar ban on 20 some pesticide products back in 2006.

The new ban is set to take effect by spring of 2009. Home Depot has already agreed to stop selling the pesticides by the end of 2008! This is a huge victory for anti-toxic supporters all over the continent. If only someone in the United States government could take such affirmative action we could all be spared. Ontario will basically phase out some 80 different chemicals and over 300 products that contain them.

Continue reading this article at the Environmental Blog. Join the discussion about this article at Care2.

Read more of this story »

I have an abundance of fresh mint from my herb garden. Drinking Mojitos with every meal seemed a little impractical, so I did the next best thing and combined my mint with chocolate. While scouring the internet for a basic chocolate cake recipe. I was so excited to find this great recipe from FatFree Vegan Kitchen that included an unusual ingredient: beets!

Beets are admittedly not high on my list of favorite vegetables. But a co-worker brought me some from his CSA and assumed the office vegan would know what to do with them. They’ve actually been sitting in my crisper for weeks, so I was quite happy I got to use them before they went bad. Here’s the (only slightly modified) recipe for this delicious cake, published with permission.

Read more of this story »

The car, which took a year to make, will be smashed with hammers and party-goers will receive bits and pieces to take home in special bags as a souvenir, or snack.

Source: Ananova

Lent is the time when Christians traditionally give up such things as sweets, chocolate or alcohol in recognition of the 40 days Christ spent fasting in the desert to prepare for his ministry. This year they will be asked to think about their own carbon footprint…

More:

Diocese of London

Tearfund

Image courtesy of www.london.anglican.org.

Vegan Chocolate Cake

Preheat oven to 350 degrees. Grease and flour an 8-inch square pan. Combine in the pan (not a separate bowl):

1 1/2 cups unbleached white flour

1 cup Sucanat or brown sugar

1/4 cup sifted unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

Read more of this story »

The two decided to prove the viability of different kinds of feedstock to produce biofuels, especially biodiesel and ethanol. They’ve done that, traveling from Poole, England to Timbuktu, Mali, 4,473 miles, using 396 gallons of fuel made from three tons of discarded chocolate.

The truck was salvaged from a scrap yard, repaired and fitted for the long trip. It will remain in Timbuktu, a donation to a local charity. The crew will also set up a small processing unit to convert waste oil products into fuel.

Read more of this story »

It would appear that I am not alone in my passion for the heavenly food. Hundreds of people attended the Chocolate Show here in Paris this weekend. They went to watch the experts prepare chocolate delicacies, to hear lectures on the latest in chocolate-making machinery, or to see the latest chocolate-inspired fashion. But most of all they went to sample an astounding variety of the fine food. Although they did not steal the show, organic and Fair Trade chocolate featured prominently throughout the weekend.

I spoke to Emilie Guerin, a member of Ethiquable, a French Fair Trade company that has a partnership with a cooperative of cocoa producers in the Dominican Republic. Ethiquable, a combination of the words "éthique" and "équitable," French for ethical and fair, was founded in 2003. "Four years ago we started with 8 products," Emilie said. "Now we have 120." They began with coffee and now work with a range of products from orange juice to rice, and, of course, chocolate. But their goals remain the same from one foodstuff to the next: Ethiquable is dedicated to ensuring Fair Trade with farmers in the developing world and respect for the environment.

Emilie explained how the Fair Trade labeling process works. "In conjunction with the FairTtrade Labeling Organization (FLO), Max Havelaar evaluates the costs of production for a given foodstuff," in this case cocoa beans, "and the cost of living for the producers." A minimum price for the beans is determined based on that evaluation. "We as an importer must respect that price at the very least," Emilie said, "but we are free to propose a higher price to the producer if we want." What is more, the minimum price does not vary with the often highly volatile market prices, and so Ethiquable guarantees fair and steady revenues to producers in exchange for their produce.

This system of Fair Trade functions thanks to the reduction of intermediaries and margins. "The price that we offer to the consumer is the same and sometimes less than that of other brands," Emilie said, "because we as importers have smaller margins, and in addition we limit the number of intermediaries." Whenever possible, the full production and packaging processes are completed within the country of origin. Ethiquable transports the finished product to France where it is directly distributed to supermarkets and shops throughout the country.

At Ethiquable, Fair Trade goes hand-in-hand with a deep respect for the environment. For example, in the Dominican Republic they work "with families that have maintained a strong tradition of agriculture, families that cultivate small plots of land." Indeed the cocoa from the cooperative is in the process of being certified as 100% organic. "We are not interested in an industrial model that is impersonal and ultimately unsustainable," said Emilie. "Ours is based on human contact and care for the environment."

With some 30 partnerships in 21 countries, Ethiquable is growing quickly. May they continue to expand, leading the way with other fairtrade groups, to a humane and sustainable system of world trade and consumption.

The Chocolate Show

Ethiquable

It is not common to think of where our chocolate bars come from. I did not even know what a cacao pod looked like until several years ago. Few people, including children, understand where or how these delicacies reach us. Yet there is a dark side to chocolate, ranging from fueling wars to child labor, with around 286,000 children working farms in the Ivory Coast alone. It is important that we not only consider what chocolate we grab for ourselves the store, but also the message we send our children out to fundraise with. Fundraising with Fair Trade chocolate both helps your local organizations in their endeavors while also supporting the hard-working cacao farmers. And using Fair Trade also presents the opportunity to educate people, including those selling the products, towards an alternative to the dark side of the chocolate industry.

For Fair Trade fundraising check out:

• Equal Exchange Fundraising provides everything you need to get started. There is a template for permission slips and letters to other parents, press releases and posters for promotion. Their incentive programs include chocolate samples, coffee roaster tours, school presentations and the chance to win a trip to a cacao farming community, as well as a tiered structure ranging from $1,000-$5,000 with organic shirts, caps, etc. And don’t be locked into just chocolate: try offering coffee, tea, cocoa, dried cranberries or roasted walnuts to bring in funds.
• The Lutheran World Relief Fundraising Kit offers Divine chocolate that is focused more towards faith-based fundraising, with great ideas on how to help people find connection between fair trade and their spirituality. They offer planning tools, posters, educational presentations to supplement chocolate.

The next time an organization you or your children are involved with wants to raise money, suggest the Fair Trade option and help farmers while bringing in your funds.

After maintaining a stable and affluent country for decades, Côte d'Ivoire fell to a rebellion in 2002 which split the country in two. This led to many human rights violations, with harassment, child soldiers and executions reported on both the rebels and government. The fighting has claimed "thousands of civilian lives and led to the displacement of hundreds of thousands of people" with over 40% of the population now in poverty. There already exists an arms embargo ban on rough diamonds because of their contribution to the conflict. However, cocoa is still available to on the international market, with an estimated $118 million already used to fund the conflict on both sides.

One quarter of the people of Côte d'Ivoire work in the cocoa sector, which produced 40% of the world's cocoa in 2006. While the south portion of the country, which is under control by the government, grows approximately 90%, the rebel-controlled north produces the remaining 10%. The Global Witness is an independent non-governmental organization which investigates and campaigns on the links between natural resource exploitation, conflict and corruption. They recently published Hot Chocolate: how cocoa fuelled the conflict in Côte d'Ivoire, a report dedicated solely to the cocoa sector in Côte d'Ivoire and found "cocoa trade have contributed to funding armed conflict and how opportunities for enrichment from cocoa through corruption and misuse of revenues, both by the government and the rebel group Forces Nouvelles (FN), continue to undermine the resolution of the crisis." Both rebels and the government find opportunity to use profits from the sale of cocoa to directly fund their internal conflict, with the government siphoning $38.5 million directly into the war effort. The study found that when people such as journalists, auditors and independent investigators attempted to expose this embezzlement they have been intimated with threats and attacks. In the north the average revenue from cocoa is approximately $30 million through both sales and taxes. Cocoa from the northern zone is exported to Togo and then sold on the international market.

The report calls for the purchasers of cocoa to use their power and demand more transparency and improved management of cocoa revenue from their suppliers. One such way to ensure the chocolate consumers purchase is not supporting arms supplies or political conflicts is to search for Fair Trade chocolate, which, among others, requires transparency.

This is another example of a country's natural resources fuelling conflict, a scenario that has become all too common. Trade is not a simple exchange of commodities, but has extending ramifications across the people, the country and region and ultimately the world. We must adjust our trade practices to include the human element as an important factor, rather than view supply and demands existence within a vacuum. The report calls for the purchasers of cocoa to use their power. They need to demand more transparency and improved management of cocoa revenue from their suppliers. One such way for consumers to ensure the chocolate purchased is not supporting arms supplies or political conflicts is to buy Fair Trade chocolate, which, among others, requires transparency which prevents groups from funnelling revenue into their wars.

Editor's note: We're pleased to welcome Colleen Patrick-Goudreau to the Green Options writing team! Colleen has taught vegan cooking classes in Oakland, California, for seven years, and is a columnist for VegNews magazine, and a contributing writer for KQED radio's Perspectives program. Her first cookbook, The Joy of Vegan Baking: The Compassionate Cooks' Recipes for Traditional Treats and Sinful Sweets, will be published in October. Colleen has a real knack for making vegan cooking and eating accessible to those of us who may be a bit mystified by the idea of taking animal products out of our diets, and we're very happy to have her on board.

In my work as a vegan educator, advocate, and cooking instructor, one of my goals is to take "vegan food" out of the box. There tends to be a notion that “vegan food” exists in a food group separate from “normal food” or reserved only for those who label themselves “vegan.” But the fact is that even non-vegans eat “vegan” food every day — they just don’t call it “vegan.” Plant-based cuisine is simply made up of the foods we already eat and love: vegetables, fruit, legumes, grains, nuts, beans, seeds, mushrooms, herbs, and spices. When we recognize that “vegan” food is already part of our meals, we take the mystery out of the label.

Plant foods contain all the flavors, textures, and colors that satisfy our palates and our senses. In fact, it is flavor, texture, and familiarity we crave whenever we eat, and all of these elements are found in the rich array of plant foods available to us. The Holy Triumvirate of meat, dairy, and eggs has become so dominant in our daily diets that they have replaced what was once the foundation of the human diet: plant foods. Even when we do eat vegetables, we tend to drown them in fat-laden cheeses, oily butters, and heavy cream sauces – forgetting that the vegetables themselves contain all the flavor we crave.

I’m always surprised when people declare that “vegan food” is bland and boring. I usually remind them that the herbs and spices we flavor our food with are all plant-based – they’re all “vegan.” Considering the fact that we’re the only animal who has to cook and flavor meat before we eat it, it’s not surprising that the things with which we typically serve our hamburgers, hot dogs, and steaks are plant-based: ketchup, mustard, relish, sauerkraut, pickles, tomatoes, lettuce, BBQ sauce, Worcestershire sauce, tabasco sauce, chili sauce, horseradish, liquid smoke, vinegars, lime and lemon juices, and, of course, salt and pepper. You also have your capers, wasabi, tahini, soy sauce, chutneys, and a variety of other condiments to provide flavor, heat, and texture.

A backyard barbecue is the perfect occasion to showcase delicious, nutritious, animal-free foods that will satisfy bellies and arouse taste buds.

**GRILL IT UP**

Every summer, I’m dismayed by the “safety tips” about grilling meat that give people the false impression that they can actually prevent the carcinogenic (cancer-causing) compounds (heterocyclic amines) from forming when they cook meat (including chicken, beef, pork, and fish) at high temperatures. There is no magic formula that people can follow to ensure that these compounds do not form – whether you’re grilling or pan-frying. Undercook your meat, and you risk consuming dangerous food-borne pathogens; heat your meat at high temperatures, and you risk cancer. But what happens when you cook vegetables? They get hot! These cancer-causing substances are not present when plant-based foods, including meatless burgers and hot dogs, are cooked. Period. So, heat up your grill and enjoy these fantastically delicious grilled fiber-rich foods:

*Seasoned eggplant slices
*Marinated Portobello mushrooms
*Skewers of bell peppers, red onions, and summer squash
*Corn on the cob (grilled in their husks)
*Polenta squares (cooked with red onions, garlic, and sundried tomatoes) topped with dairy-free pesto
*Yellow and sweet potatoes or yams
*Tempeh marinated in barbecue sauce
*Tofu flavored with a ginger, citrus marinade

**TOSS IT UP**

A huge array of summer salads can be made from beans, pasta, potatoes, tofu, tempeh, or grains. The options are endless. I’ve included a couple recipes and suggestions below, and many more can be found in my online cookbook.

*Toss pasta (penne, fusilli, et. al.) with chopped raw veggies, lightly toasted pine nuts, fresh basil, balsamic vinegar, and a little extra-virgin olive oil.
*Combine spinach leaves with fresh raspberries, sunflower seeds, brazil or macadamia nuts, and mandarin orange slices in advance, and toss with seasoned rice vinegar just before serving.
*Spread Focaccia bread with dairy-free pesto, and add grilled veggies (eggplant, zucchini squash), thinly sliced tofu, roasted red peppers, fresh tomatoes, and basil. Drizzle with balsamic vinegar.

Tantalizing Thai Slaw a.k.a. Holy Slaw
I call this “Holy Slaw” because it tastes so darn good. This really is filling enough for a meal, but it’s a great side with a veggie burger. Serves 4 as a complete meal; serves 6 as a side

INGREDIENTS

1 small head green cabbage, shredded
½-1 whole head red cabbage, shredded
1 cup shredded carrot
1 red onion, sliced thinly
1 cup roasted, unsalted, peanuts
1 block (about 1 pound) firm or extra firm tofu
½ cup chopped green onion
¼ teaspoon red pepper flakes
1-2 teaspoons toasted or raw sesame seeds (black seeds add beautiful color!)
½ cup chopped parsley or cilantro (optional)
Sesame oil (optional)
Orange Ginger Vinaigrette (see below)

DIRECTIONS

The tofu is optional, as this delicious salad is perfect on its own. Adding sautéed tofu will add some more flavor and texture. If adding the tofu, fry it up with a little sesame oil to make it nice and crispy. Let it cool and then add to the other ingredients. Mix all ingredients together in a large bowl. Voila!

*Oil-free version with tofu: if using a non-stick pan, you can just add the cubed tofu directly to a non-stick skillet. Just let it get golden brown and crispy before turning it over. Don’t fuss with it; let it get brown, and then turn it. Delicious!

Orange Ginger Vinaigrette
¼ cup orange juice
¼-½ cup seasoned rice vinegar
3 tablespoons maple syrup
2 tablespoons grated ginger
2 teaspoons garlic, minced

Copyright © 2006 Compassionate Cooks, LLC – All rights reserved

Cannellini Beans with Tomatoes & Herbs
This light, fresh salad is perfect for a picnic or BBQ. The lemon zest is an especially nice addition and adds beautiful color to this delicious, healthful dish. Makes 4-6 servings

INGREDIENTS

2 cans of Cannellini beans (or other white beans, such as Great Northern or Navy), drained and rinsed
3 or 4 tomatoes (cherry, heirloom, or any tomatoes in season)
½ medium size red onion, diced
1 cup fresh, frozen (thawed), or canned corn kernels
2 red, yellow, orange, or green bell pepper, finely diced
1 ripe avocado, diced
Assortment of fresh herbs: marjoram, basil, thyme, sage, minced
3 tablespoons vinegar, your choice (red, white wine vinegar, seasoned rice vinegar)
Juice from 1 lemon
Zest of 2 lemons
2 cloves of garlic, finely chopped
Salt and pepper

DIRECTIONS

In a large bowl, combine all of the ingredients and set aside for 15 minutes or more to allow the flavors to develop. Add salt and serve at room temperature.

Serving Suggestions and Variations:
*You can use any bean you like for this salad. White beans are just one suggestion. You can use kidney, chick peas, black, pinto – or a combination of all them!
*You may add a tablespoon or two of extra virgin olive oil.
*Fresh tomatoes are best, and keep in mind that tomatoes don’t do well refrigerated. So, if you wanted to make this salad in advance, just eliminate the tomatoes, store in the fridge, and add the tomatoes just before serving.

Copyright © 2006 Compassionate Cooks, LLC – All rights reserved

**SWEETEN IT UP**
Don’t forget dessert! Another misconception about “vegan food” is that desserts are somehow inferior to those prepared with cow’s milk, dairy butter, and chicken’s eggs. These are unnecessary ingredients. What rich baked goods can’t do without, however, is fat, moisture, and leavening – all of which exist outside of animal products. Here are a couple treats to serve at your next summertime soiree. More can be found in the desserts section of our online cookbook as well as in our upcoming cookbook, The Joy of Vegan Baking: The Compassionate Cooks' Recipes for Traditional Treats and Sinful Sweets available for pre-order on Amazon.com and other online stores. (Ask your local bookstore to carry it!)

No-Bake Strawberry Pie with Chocolate Chunks
This amazingly delicious pie is perfect when strawberries are at their height in the summer. Get the sweetest, ripest strawberries you can find at your farmer’s market. It is best when served within an hour or two of preparing it, since it is at its most fresh then, but it holds up just fine in the fridge. Serves 8-12

INGREDIENTS

Crust:
2 cups raw almonds or pecans
¾ cup pitted dates, preferably Medjool

Filling:
5 cups sliced ripe organic strawberries
5 pitted dates, soaked 10 minutes in warm water and drained
2 teaspoons fresh lemon juice
Dark chocolate chunks, preferably from a good, organic, fair-trade bar (optional)

DIRECTIONS

1. Place the nuts in a food processor and grind until they’re a coarse meal. Add the ¾ cup of dates (for the crust) and process until thoroughly combined. Press the mixture into a non-stick or very lightly oiled pie plate or spring form pan.

2. Arrange 4 cups of the sliced strawberries on top of the crust and set aside.

3. In a food processor or blender, combine the remaining 1 cup of strawberries with the 5 soaked dates and lemon juice. Puree until smooth. Pour the sauce mixture over strawberries.

4. Arrange the chocolate chunks on the top of the sauce (optional), and refrigerate the pie for 1 hour before serving. This will help the pie set and will be perfect for slicing.

Copyright © 2006 Compassionate Cooks, LLC – All rights reserved

Decadent Chocolate Cake
This chocolate cake might be the easiest cake in the world to make – and is the most versatile as well. No eggs or dairy make it cholesterol- and cruelty-free, and it takes about 5 minutes to prepare. Makes one 9-inch cake or 8 cupcakes. Double it for a layer cake or a bundt cake

INGREDIENTS
1-1/2 cups unbleached all-purpose flour
¾ cup sugar (white or turbinado)
½ teaspoon salt
1 teaspoon baking soda
¼ cup unsweetened cocoa powder
1 teaspoon vanilla
½ teaspoon peppermint extract (optional)
1/3 cup canola oil
1 tablespoon white distilled vinegar
1 cup cold water

DIRECTIONS

1. Preheat the oven to 350 degrees. Combine the dry ingredients in a bowl until mixed thoroughly. No need to sift.

2. Make a well in the center and add the wet ingredients. Stir until well mixed.

3. Pour into a 9×9-inch baking dish (or cupcake or bundt pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.

4. Cool completely, then frost with Chocolate Frosting (below).

Chocolate Frosting
Makes enough for one 9-inch cake or 8 cupcakes

INGREDIENTS

3 tablespoons softened non-dairy butter (Earth Balance is the best!)
1-1/2 cups powdered sugar, sifted
1/3 cup cocoa, sifted
½ teaspoon vanilla or ½ teaspoon peppermint extract
2-4 tablespoons water or non-dairy milk (almond milk adds a subtle touch of special flavor)

DIRECTIONS
Cream the non-dairy butter in a small bowl then add the sugar, cocoa, vanilla, and enough liquid to make a thick but spreadable frosting.

Copyright © 2006 Compassionate Cooks, LLC – All rights reserved

ENJOY!

Kuapa Kokoo is a co-operative in Ghana which produces cocoa, and in 1997, with the support of Twin Trading, Comic Relief, the Body Shop and Christian Aid, they created their own chocolate bar. The farmers have a strong voice within the company, even creating the label design based upon traditional West African Adinkra symbols. With farmers shares currently at 45%, and representation for the farmers within the board, including a portion of meetings held in Ghana, they will continue to have a say in the direction of the company. This past May, the first dividends were shared with Kuapa Kokoo, totaling around $93,000.

Divine received international recognition on June 12th when the Managing Director Sophi Tranchell was a presented with one of the First Women Awards as a "First Woman of Retail and Property." This was the 3rd annual presentation of the First Women Awards, which exist to both honor women excelling in business while also encouraging young women to continue to break barriers. Their aim is to "unearth and unveil a new generation of role models – whether they are young entrepreneurs or low-profile pioneers in larger businesses." Entrepreneur and business writer Margaret Heffernen, in announcing the award, noted "In building the first farmer-owned Fairtrade company. . . Sophi Tranchell is, without question, a groundbreaking retailer, campaigner and businesswoman."

This recognition moves beyond an honor to an individual to an acknowledgement that this new business model has not only arrived, but is a success. In a competitive market with many big players, Divine has shown that Fair Trade can adhere to all the principles and ideals of the movement, and simultaneously achieve a successful triple bottom line.

The Pennsylvania based confection maker has been working with organizations such as the World Cocoa Foundation and the International Cocoa Initiative to help ensure that cocoa farmers are treated fairly and that the crop is grown responsibly. They also signed the Harkin-Engel Protocol in 2001 that called for the end of child labor on cocoa farms by 2005.

Now shareholders are asking for more and the company is responding. Hershey's recently announced that they will evaluate their entire supply chain to make sure their other ingredients, such as sugar, dairy, nuts, and their product packaging are manufactured and produced responsibly.

Hershey's is also working with Verite, a non-profit human rights organization, and non-profit Business for Social Responsibility, to develop a supplier code. This code is like a social and environmental auditing process for their vendors, which will be transparent and available on the company's website.

Now, I'm not a Hershey's girl myself, but when a corporation like Hershey's (the largest manufacturer of chocolate and candy in the US with annual revenues of $5 billion) asks their suppliers to step up, the amount of positive change that will come out if it is huge.

And FYI - as of October of 2006, Hershey's owns the organic chocolate label Dagoba.

Via WBCSD; PR NewsWire; Hershey's

Seeing this as an issue, several organizations and businesses have arrived to the market to work with local farmers and establish fair trade practices. This should be the first thing you look for when looking at chocolate - Fair Trade.

Additionally, organic chocolate is becoming more and more available. This guarantees that the beans have not been fumigated with dangerous pesticides for the workers and the ozone layer. Plus, organic chocolate has a double benefit - it's typically fair trade, as well.

So this year, if you are planning on getting sweets for your sweet, think organic, think fair trade, and think chocolate! Not sure where to start looking? Try Dagoba, Terra Nostra, or Theo Chocolate.

Resources:

Unchain Your Heart

Wikipedia: Cocoa

World Cocoa Foundation