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DEC

ALTER ECO FAIR TRADE

CONTENTS

1. A Chocolate-dipped Holiday

2. Gingerbread bars

3. Mathieu's visit to Thailand

1. Featured News 2. Eating Well 3. Doing Good

FEATURED NEWS

A Chocolate-dipped Holiday

The Holidays are here! And so are the high energy and intense days packed with deciding what to bring to this week’s holiday parties and trying to find the perfect gift for everyone on your list. We feel that during this season there is no better time to reflect on the meaning of fair trade and to share the message with those you care for and love. Alter Eco wants to help you spread the fair trade spirit this holiday by offering a chocolate deal: click to print a
$1.00 off coupon! Stuff those stockings friends, and share the sweetness of fair chocolate.

For a quick holiday treat, melt any Alter Eco chocolate bar over low heat, slice some winter fruit, open a box of your favorite seasonal cookies and start dipping! With seven flavors to choose from, these velvety warm chocolate sauces are sure to bring cheer to any cozy night.

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EATING WELL

Eating Well Recipe prepared and picture taken by Alter Eco team member Kayla

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Gingerbread bars

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.

Recipe adapted from Epicurious.com

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 white sugar, divided into 6 tbsp and 1 1/2 tbsp

2 large eggs

1/4 cup light (unsulfured) molasses

Preparation

1. Preheat oven to 350 degrees. Butter and flour 15x10x1-inch baking sheet.

2. 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.

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

4. 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 white sugar.

5. 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 31/2x13/4 inches.

DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

Eating Well

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FEATURED PRODUCT

Featured ProductFeatured Product

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VISIT

Doing Good Mathieu, Alter Eco CEO; Khun Somrat, rice farmer at Surin; David, from Integrated Organics; Justin, from the Tidal Creek Co-op

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Mathieu's visit to Thailand

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.

Doing Good

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 how fair trade has transformed his life. Beyond guaranteeing him a fair revenue for his work, fair trade has 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."

Doing Good

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, etc. By herself, she has brought about significant change. During our visit, Alter Eco and our broker from Integrated Organics (pictured below left) made a donation to finance her next projects: a mushroom house and a chicken farm.

Doing Good

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!

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