I just came back from a trip to visit our friends at the Rice Fund Surin co-op in Thailand where our delicious Hom Mali Jasmine Rice, Purple and Ruby Red Rice are produced. I travelled with Justin Murphy (pictured right) from the Tidal Creek Co-op in Wilmington, NC. Last year, Justin won a Trip-to-Thailand contest that Alter Eco put together with the NCGA (Natural Cooperative Grocers Association), a group that represents 130 local co-ops here in the US. We were thrilled to travel with a representative from one of the stores supporting Alter Eco products in the United States in a true co-op to co-op experience.

As committed food activists, every year we travel far and wide to bring the most exotic, delicious and sustainable foods onto the supermarket shelves. This November we spent 7 days visiting our Thai farmer partners in Surin, Yasotorn, Ubon Ratchatani and ChangMai. We have been working with these farmers for over 10 years now and can see the direct impact fair trade has on local communities. Our host Khun Somrat, (pictured below) gave us a harvest training lesson and told us about how fair trade has transformed his life. Beyond guaranteeing him a fair revenue for his work, fair trade also helped the farmers in his community transition to organic agriculture. He told us that “villagers used to be sick from the impact of the pesticides on their health and on their finances.  With organic agriculture, we are in much better health and the overall happiness in the village is better than ever.”

 One among many other inspiring encounters, was Khun Som Sak, a social entrepreneur who grew up in the slums of the town of Surin. For the past couple of years, she has been developing transformative projects locally that directly benefit the under-privileged community and its kids. These projects include developing a fishery, planting hundreds of fruit trees, planting trees for timber, starting several educational support programs, ect. By herself, she has brought about significant change. During our visit, Alter Eco and our broker from Integrated Organics (who was also traveling with us) made a donation to finance her next projects: a mushroom house and a chicken farm.

A word from our NCGA friend, Justin, upon his return to the US:

“Thanks again for the trip. It has been a life-changing experience and I was so glad to enjoy some of it with some of the most inspiring people I’ve ever met. The farmers I’ve seen and the people we dealt with along the way give me confidence that the organic food industry is alive and growing and the right place for me.”

The ‘land of smiles’ never fails to host a magical, bountiful experience. Until next year, farewell Thailand!

Gingerbread is one of those holiday treats where nostalgia might be one of the main baking motivators, but with this recipe, taste will be your new main motivation! A wonderful balance between a cookie and a cake, these gingerbread bars are delicious alone or as a cushion for a dollop of ice cream. Regardless, they are sure to satisfy nostalgia and holiday cravings alike.

Ingredients:

2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

3/4 cup (packed) Alter Eco Mascobado Sugar

7 1/2 tablespoons sugar, divided into 6tbls and 1 ½ tbls

2 large eggs

1/4 cup light (unsulfured) molasses

Cooking Instructions:

Preheat oven to 350°F.

Butter and flour 15x10x1-inch baking sheet.

Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend.

Using an electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses.

Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.

Bake gingerbread until golden brown and the tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 31/2×13/4 inches. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

Recipe adapted from Epicurious.com

Ingredients:

• 3 bay leaves
• 2 cups Alter Eco quinoa
• 1/4 cup olive oil
• 2 small zucchini, cut into 1-inch cubes
• 1 butternut squash, peeled and diced
• 2 bunches green onions, chopped
• 1 cup dried apricots, diced
• 1 cup dried cranberries
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 1 lemon

Preparation:

Boil 4 cups water; season with bay leaves and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool. Meanwhile, heat 3 tbsp oil in a frying pan. Sauté zucchini and squash — season with salt and pepper — until slightly browned. Combine vegetables and quinoa. Combine green onions, apricots, cranberries, parsley, and mint in the same frying pan with the remaining 1 tbsp olive oil and cook for about 5 minutes. Grate in lemon peel and squeeze on lemon juice to taste. Combine all ingredients, season with salt and pepper.

Mathieu in Surin, Thailand visiting the Rice Fund Coop.

 One of our team-members,  Mathieu (CEO and Co-Founder), is currently visiting the Rice Fund Coop in Surin, Thailand.  We are thankful to these farmers because they welcome us into their villages and homes.  They treat us as respected guests and share their time, food and culture with us.  During every coop visit, our relationship strengthens and we learn more about the place the foods comes from and the people who grow it.  We are thankful for these long-term relationships which are part of the basic principles of the fair trade system.

2)      Our headquarters is located in the beautiful and sunny San Francisco.  

Co-Founders Mathieu and Edouard having fun in Dolores Park in San Francisco.

Not only is the San Francisco Bay Area an ideal location for a social-minded company like Alter Eco to conduct business, it is also an extremely fun city for us to live and play.  We have a plethora of farmers markets available to us year round so we can always support our local farming communities.  The diverse population of the city means a diverse culinary environment.  Most neighborhoods are host to dozens of different ethnic cuisines yielding a wide range of exotic tastes to be enjoyed every day of the week.  And lastly, if anyone has spent any time in San Francisco, they know about the free spirit and sense of humor that is a must for any long term resident.  From the Bay to Breakers race to the Bluegrass Festival, from the fans at AT&T Park to the surfers at Ocean Beach, from the Cable Cars to the Michelin Stars…there is never a lack of fun and exciting events to entertain and dazzle us.  And that’s just how we like it.

3)      You, our customers.  

A family of very loyal Alter Eco customers - big thanks to you!

There would be no Alter Eco without the people who buy our products every day of the week.  Whether it’s a foodie’s fav, an environmentalist’s staple, or a student’s splurge…. the purchases of Alter Eco products are ultimately what makes this company go round.  So we are thankful to you for supporting the Fair Trade system.  We hope you enjoy your Thanksgiving dinner and pass the quinoa stuffing!

Recipe adapted from the Quinoa Cookbook:  http://quinoacookbook.org/toasted_quinoa_granola_bars.html

• 1 ½ c. Oats (not the quick cooking kind)
• ½ c. Uncooked Alter Eco quinoa
• 1/3 c. Flax seeds
• ½ tsp. Salt
• 1 ½ c. Dried Fruit
• 1/2c. Crushed Walnuts
• ¼ c. Alter Eco Mascobado Sugar
• 1/8 c. Agave Nectar
• ¼ c. honey
• 1 tsp. Cinnamon
• 1 Alter Eco chocolate bar, chopped (optional)

To Make:

• Preheat oven to 350 degrees and generously grease a 9”x9”glass baking pan or pie plate.
• Wash quinoa.
• In a medium bowl combine oats, flax seeds, and crushed walnuts.
• Pour mixture into a baking sheet and bake in the oven for 15 minutes stirring occasionally.
• Heat a medium dry frying pan over medium heat. Toast the quinoa in the pan until golden brown or until it just starts popping.
• In a medium bowl add dried fruit, brown sugar, and cinnamon.
• Once the oat mixture and quinoa have been toasted add them to the dried fruit mixture.
• Add agave nectar, honey and salt.
• Mix until everything is coated with the honey and agave.
• Spread mixture evenly in the baking dish, press down firmly and bake in the oven for about 25-30 minutes.
• Remove from the oven and cool completely before cutting into squares.
• Seal bars in an airtight container.

As fair-traders we always want our customers to choose fair trade first, but we are also firm believers of buying local- especially at farmer’s markets!

It is the spirit of the region and the attention to detail from the farmers that these venues’ selection of produce can bring to your family table. By choosing to shop at these events, you’re not only supporting your local economy, but also the livelihood of your nearest farms, farmers and their families. They can add a local flavor to those dishes made with our worldly products, and we feel eating seasonally is one of the best ways to truly enjoy your food. So, this means embracing the seasonal change, and knowing what foods are  best at the moment!

If you aren’t as gardening saavy as others, it’s best to look for regional produce seasonality guides, but just getting out to your farmer’s market will show you which produce is in season—fall is great for fresh herbs such as rosemary, parsley, thyme and sage (all which plate well with our varieties of quinoa.) Artichokes usually have a second season later in the summer/early fall, and make an attractive side to a quinoa garden/veggie burger (recipe: http://on.fb.me/oCYXOQ ) Also, don’t forget the garlic! Delicious in practically any meal, fresh garlic is at its plump, sweetest best in late summer and fall.

So go seek out the perfect pairings for that fair trade rice or quinoa; your farmer’s market is THE destination for your palette!

Another year, another harvest: this means another Co-op visit! 

It also means more of the nutritious and rare grains that we and the farmers strive to bring you. Like the other varieties of Royal Quinoa, Alter Eco Royal Red Quinoa grows exclusively in the high plains of the South Altiplano in Bolivia. It is cultivated by small-scale indigenous farmers at 13,000 feet in parcels that are tucked between the fertile soils of Andes volcanoes and the mineral-rich soil of the salt flats (Salar of Uyuni and Coipasa). This unique territory and these harsh desert conditions create a unique strain of quinoa, known as the Royal Quinoa (Quinoa Real).

Royal Quinoa is characterized by its large grains, smooth, rounded shape and high nutritional content. Alter Eco Royal Red Quinoa is an ancient variety of quinoa real, referred to by the Quechuan and Aymaran farmers who cultivate it as pasankalla.

Although there are more than 1,800 varieties of quinoa, the farmers in Bolivia cultivate only a handful of them. The cultivation of the pasankalla, as well as other varieties, such as negra (Alter Eco Black Quinoa), is a part of an effort to safeguard and develop various heirloom strains of quinoas.

The Royal Red Quinoa is a more fragile plant. Hence, it is a rare variety and farmers usually only allocate about 1/10 of their parcels to the pasankalla. One should not be fooled by seeing copious amounts of red plants filling the fields of the Altiplano; several varieties of quinoa, such as the rosada, grow red but the grains turn white once washed. Hence, the rosada variety is indeed a pearl (or white) quinoa.

It is thanks to these hard working, caring and gentle farmers that such a fragile grain is available for us to bring to you. So we thank those from the Bolivian ANAPQUI Coop, as well as Pachamama (Indigenous Andean “Mother Earth”) for this continued bountiful and prosperous partnership.

Moved by music

It’s a glamorous job. Rock star buses and all access passes and glimpses of artists in the catering tent.

But there’s also 100 degree heat with 100 percent humidity, dirt and dust and parking lots, sweat and sunburn and moods and exhaustion, lack of sleep and exercise.

There’s no lack of love.

Today is day four of a four-day run. At 7 a.m., that tired catches up with us as we tumble out of our rolling bed and scramble to set up in time. It’s a long drive to Minnesota from Chicago.

We step out onto 7th Street, near the entrance of the club Prince made famous in “Purple Rain” and where punk made its mark in Minneapolis. Painted black and covered with big silver stars, we slog past it across the street to the Target Center and even this early in the morning, I can feel pop culture history crackle in the intersection.

Moved by surprise

On the menu: Tired. Chaos too. Things are not where they’re supposed to be and stage set-up is already cramped for time. Tension high, moods ugly. There’s no coffee yet. It’s too early for this rush.

But then something happens. It’s our first indoor show. We’re in an arena, on the concourse. We’re five of us and our wares crammed onto two folding tables instead of spread out under our village tent.

The entrance to the arena is directly in front of us, and behind its velvet drapes, a straight shot to the stage. Oh, hallelujah, we have a view of the stage. This is a first. We get to catch the show while at our i4c booths. But the show hasn’t started yet. We’re all still about to stuff each other into the trash bins, the mood is so grim, and nobody will notice because we look like a bunch of losers at a conference table, misplaced at a music festival. How are we supposed to get people interested in fair trade, bamboo utensils, used books and a triple bottom line?

Then, doors. It’s 2:00pm. People are streaming in. We’re in Minnesota, so the people are smiling and nice and pleasant, but they’re smiling and pleasant and nice streaming right past our table. Maybe to get out of the funk, maybe to get something started, I break up a bunch of chocolate bars on a plate and walk into the crowd. I give all the nice people who stop a piece of chocolate, watch their faces light up on eating it, and then point them toward the table where they can get more.

Chocolate balm

My mood begins to turn. They are so happy with the chocolate. They are so happy to be at Lilith. They are so surprised to hear the chocolate is fair trade and organic, and to head over to the table to learn more. I’m getting happy.

Pretty soon, the show is in full swing and we’re still giving away chocolate. Our little conference table is getting mobbed by interested festival-goers, and in the lulls, we dance. To Vita Chambers, Vedera, Courtyard Hounds. By the time Metric hits, we’re having a flash mob dance party right there in the concourse, and when Heart follows, we’re out of our heads dancing.

Then it’s Mary J. Blige. It’s nearing 9:30 and it’s been fourteen hours since our too-early start. Everyone including the mice race into the arena to hear MJB, and we are now on a magic carpet of love. My head is floating with the conversation from the press conference held earlier. The artists talked about what inspires them and their music. And each of them went on to say that they receive so much from their audience, so much love and gratitude, that it inspires them to give, dig deep and really give when they write and when they perform.

Now Mary J. is singing “One Love” by U2, her lyrics, “Love is a temple, love higher love,” the crowd a wild roar, the volume so high you you can ride the sound, and me, pacing, dancing, scrawling in my tour book to catch the crazy amazing awesome events of the day, the spirit alive and skating through the place, the spirit of giving that turned around a troupe of horrible moods and morphed us into a gaggle of dancing fools.

I’m writing, I’m dancing, my live sound track singing about loving, and giving, and she’s giving it her everything, and I am captured by the thought: what do you give? What can you give? What of yourself do you offer to the world that makes it a lighter place to live? What can you bring?

Our reach is far

After our table is packed up, we take our long day to a basement sports bar beneath the arena. The music from the stage is piped in and we can hear Sarah McLachlan singing “World on Fire.” We shoot hoops in the corner, and then start a conversation with Mary J.’s back up singers who have settled in at the bar. Tiffany Palmer, Mary J.’s lead vocalist, takes in our joy and listens to how our day has shifted into one of the best yet, and says, “I don’t think artists know how far their reach is.”

…Which gets me thinking, how much do any of us know how far our reach is? When those Bolivian farmers first started planting quinoa, did they know it would make it into the most delicious chocolate thousands of people would taste? Did they know it would turn around the moods of at least five people, one unsuspecting day in Minneapolis? Do we know how our crazy dancing affected the memories of those that danced with us on the concourse, to a live sound track of Heart?

The tour is over now, and every bit of it offered a new thing to learn or play at or celebrate. But I am so full of this day and the place and the experience, it overflows. I want to share. I want to give. I want everybody–now bear with me here for a bit of schmaltz–to find their song and sing it. Or dance to it. Or give it away in the form of chocolate. Or thanks. Or something. Giving changes everything.

What do you give?

Part 1: Sarah talks about her first memory of singing

Part 2: Making music + community

Part 3: Supporting the i4c Campaign + Charity

Part 4: Women embracing their power

I had a chance to talk with singer songwriter video-maker and ABC blogger, Marié Digby, in Denver, when her bus broke down and she took refuge from the 99 degree heat on ours. Marié plays every show on the ABC stage in the Village, and interviews the Village artists who come through the ABC Music Lounge to play a set and chat.

Marié is brains, beauty and talent in spades. Her millions of followers on YouTube and the rest of the vast properties dedicated to her music-making agree, and her self-made videos got her notice enough to land a record deal with Hollywood Records. After Lilith, Marié heads to Japan to record an album in Japanese. (I *think* she said this will be her 6th there, but don’t quote me on that number.)

Take a peek at our interview. It’s a beautiful telling of a woman expressing her art, and an articulate treatise on the theme artists new and seasoned keep mentioning here at Lilith: that it’s a musical opportunity of a lifetime.

*WATCH Marié’s live acoustic version of her uber-popular “Umbrella” cover, below the interview*

PT: How did you come to Lilith?

MD: I think a lot of people playing on this tour are here for several reasons. One is that it’s a coveted spot on an amazing tour. Some are part of the same management or record labels giving those opening slots to new, upcoming artists. It gives us a chance to play for a bigger crowd than usual. I love it. I really believe it’s Sarah that sets the tone for the whole tour. Her spirit is so generous and warm and inviting and that trickles down to the rest of the tour. I feel very accepted and encouraged as an artist.

PT: How does she set that tone?

MD: She starts off with a press conference where all the artists sit with her and talk about whatever the local audience asks us. Also we get to meet the local charities who receive a certain amount of ticket sales. It’s moving and inspiring to meet those charities. Sarah always makes sure she’s not the only one talking. She makes sure the mic is passed around to local Our Stage winner musicians. And does a finale where all the artists are invited to participate with her. She’s all about sisterhood and supporting each other as female musicians.

PT: Were you a fan before coming on tour?

MD: I’ve been a huge fan for as long as I can remember. Since 12 or 13, just when I was starting to figure out how important music was to me. When I was 12 or 13, I really didn’t have any friends. I got made fun of constantly in school for the way I looked, things I didn’t have control over. It was disheartening. I didn’t know how to deal with those feelings. I turned to music. I found solace in music. Especially in female voices, like Sarah’s. And Portishead: There was such a sadness in her voice. Music makes you feel like you’re the not the only one going through what you’re going through.

PT: How did you make the transition to making music?

MD: When I was 15, I started to secretly write my own songs. For me my songwriting was a replacement for journal writing. Diaries weren’t satisfying, but I found out when I added music with words, that’s when I could express my thoughts completely. I didn’t tell anyone I could sing until I was 18.

PT: How did you come out?

MD: At a talent show for high school. I thought, “Wouldn’t it be nice to surprise people? It might be something fun to share just one page with the people I’ve grown up with.” It was fantastic. I sat on a stool in front of whole school with a guitar. There was a huge standing ovation at end. I was deafened by noise at the end, and thought, “Oh my God, maybe this is the start of something. Maybe I have something to offer people that they might enjoy.”

PT: How did you relate to being in front of a crowd?

MD: Oh, I was a nervous wreck. I always had a fear of being in front of a crowd, exposing myself with something I had written, possibly being judged for it. I think my hands were numb before curtains opened. But that sensation you have when you’ve made a connection with the audience, that’s something you want to feel over and over.

PT: Do you have any words for that sensation?

MD: It’s intriguing in that you could be blind, you don’t have to see to know whether or not they’re connected to what you’re saying, or what you’re presenting. It’s instinctive in every part of your body. It’s cathartic. You feel like whatever problems you may have had writing a song, you can leave it there on that stage. One of my favorite moments when I watch Sarah perform is the few minutes between her last song, when she waits before her encore. I love watching in that moment, waiting for that exact moment when the crowd is begging you to come back out and play a few more songs.

PT: What’s going through your head before your encore?

MD: I feel funny about encores. I only do it when I feel really pulled back. I don’t ever do planned encores. I think it might show I’m a novice. I’m still a novice. For me to plan an encore feels self absorbed until I’ve reached a certain level of success.

PT: What do you write about?

MD: I started off as a selfish songwriter. It was simply an outlet for me for my feelings. My songwriting has continued in that fashion. I like the feeling of playing that for people. I challenge myself to talk about things people don’t at all want to say. When you’ve shared an energy with your audience, it’s such an amazing experience. You begin to crave it as a songwriter. You begin to challenge yourself to keep pushing yourself further in that direction.