Fair Trade is an innovative, market-based approach to sustainable development. Fair Trade helps family farmers in developing countries to gain direct access to international markets, as well as to develop the business capacity necessary to compete in the global marketplace. By learning how to market their own harvests, Fair Trade farmers are able to bootstrap their own businesses and receive a fair price for their products. This leads to higher family living standards, thriving communities and more sustainable farming practices. Fair Trade empowers farming families to take care of themselves - without developing dependency on foreign aid.
The Fair Trade Certified label guarantees:
A fair price - The Fair Trade Certified label guarantees that farmers and workers received a fair price for their product, so they can feed their families and that their children can go to school instead of working in the fields.
Quality products - Fair prices mean producers can avoid cost-cutting practices that sacrifice quality. Traditional artisanal farming methods result in exceptional products.
Care for the environment - Buying organic and shade grown coffee, tea and chocolate means maintaining biodiversity, providing shelter for migratory birds and helping reduce global warming.
"Fair Trade supports some of the most bio-diverse farming systems in the world. When you visit a Fair Trade coffee grower's fields, with the forest canopy overhead and the sound of migratory songbirds in the air, it feels like you're standing in the rainforest." -Professor Miguel Altieri, Leading expert and author on agroecology
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Blueberry-Buttermilk Coffee Cake
2/3 cup packed brown sugar
1/2 cup all-purpose flour
4 tablespoons cold butter, cut up
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
10 tablespoons butter (1 1/4 sticks), softened
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups buttermilk
1 pint blueberries (about 2 1/2 cups)
- Preheat oven to 350F. Grease 13" by 9" metal baking pan; dust pan with flour. For streusel: in medium bowl, combine brown sugar, flour, and butter. With fingertips, work in butter until mixture is crumbly. Refrigerate.
- For cake: Combine flour, baking powder, baking soda, and salt. On low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy, about 2 minutes, frequently scraping bowl. Reduce speed to low; add eggs 1 at a time, beating after each addition. Beat in vanilla.
- Stir in flour mixture alternately with buttermilk. Beat just until batter is smooth. Fold in all but 1/2 cup blueberries. Spoon batter into prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With fingers, press streusel into clumps; sprinkle evenly over batter. Bake coffee cake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour to serve warm, or cool completely to serve later.
From Good Housekeeping
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