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Chocolate Means Love
"I support Fair Trade because that means the person growing
the cocoa has attained a living wage and has worked hard for
it," said Judy Hungerford, a Fair Trade chocolate afficionado.
"I like eating superior-quality chocolate anyway, but
I think it does taste a little better knowing that I'm also
helping people to work their way out of poverty." Read
more about consumer choice and Fair Trade in our News
section.
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Put
Fair Trade on Your Gift List
Brighten up the Holidays for those you love with Fair Trade.
You can pick from an assortment of chocolate, tea and coffee
products — all Fair Trade Certified™ — to
include in gift baskets, fill stockings or individually wrap
and give. Visit our “Where
to Buy” section to find the most convenient way to
buy Fair Trade.
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Catholic
Parishes Broaden Their Support of Fair Trade Coffee
Fair Trade coffee farmers got a big boost recently when Catholic
Relief Services announced an initiative aimed at boosting sales
of Fair Trade Certified coffee among the nation's 65 million
Catholics. The partnership with Equal Exchange will encourage
19,000 Catholic parishes in the US to make a difference through
education and purchasing. Click
here for the write-up in USA Today.
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Students
Organize like Never Before for Fair Trade
USFT’s 2004 National Convergence will be hosted in Santa
Cruz, California from February 13th — 16th. The meeting
will focus both on stimulating new and effective organization,
and on improved coordination within the US Fair Trade student
movement. Visit USFT’s web site for more information at
www.usft.org. For more info or to participate in the meeting,
contact Matt Eppelsheimer
or Tony LoPresti.
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Fair
Trade Certified Product Sales Soar
2003 has been a true Fair Trade success. Fair Trade farmers
earned $12.8 million in additional income, which is more in
one year than in the past three years combined.
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Because
of the enormous role Fair Trade Certified coffee co-ops play
in preserving biodiversity and providing shelter for migratory
birds throughout coffee growing regions, TransFair USA has been
chosen by the Jason Project in conjunction with NASA Ames Research
center to be a partner in their “Rainforests at the Crossroads”
multi-disciplinary education program. This year’s Jason
Project seeks to educate 3rd through 9th graders around the
country about issues facing the destruction of the rainforests.
The Fair Trade message will reach over 11,000 NASA visitors
during the planned January and February events. For more information
visit the Jason
Project online.
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Spread
the Fair Trade Word:
Boston & DC Area Consumer Awareness Campaigns!
Do you want to get involved in Fair Trade? If you live in the
Boston/New England or Washington D.C. areas and would like to
volunteer this year, TransFair is looking for volunteers to
help at events at bookstores, cafes and grocery stores. Please
contact Helen Lentze
or Nathan Beers
to get involved.
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Celebrate
the Holiday Season with a Fair Trade Chocolate Recipe:
Festive Moosewood Tiramisù
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Six
6 oz. dessert cups or glasses
¼ c Equal Exchange Baking Cocoa
½ c confectioners’ sugar
½ tsp pure vanilla extract
8oz Neufchatel or cream cheese
½ c heavy cream
1c brewed Equal Exchange coffee or other FT coffee, cooled
¼ c mocha or coffee liqueur or additional coffee
12 ladyfingers
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Instructions:
With an electric mixer, beat the baking cocoa, sugar,
vanilla and cheese 3-4 minutes until fluffy. ~ In a separate
bowl, whip the cream until stiff. Gently fold whipped
cream into cheese mixture. ~ In a wide bowl or pie plate,
combine coffee and liqueur. Break a ladyfinger in half
and dip halves into the coffee until they absorb liquid
and soften without falling apart. Place these halves in
the bottom of one of the dessert cups. Repeat for other
5 cups. ~ Spoon cheese mixture evenly over ladyfingers
in the cups. Break and moisten the remaining ladyfingers
as before. Push 2 moistened halves vertically down into
the mound of cheese to stand upright along opposite sides
of each cup. ~ Refrigerate for 1 hour, serve cold. Dust
each tiramisù with additional baking cocoa.
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