A banana update
Hi dear readers!
So today’s post is one on the “i’m sending you to a link to read an article” post. Meaning, there’s not much substantial here, but that’s to save you time so you can read all the substantial stuff HERE.
Of late, coffee has been the big to-do in the fair trade commodities world. But pressingly, bananas are coming to the forefront. And they should! They are the second biggest commodity produce crop.
The gist of the article is to show you what is going on in agriculture specifically with bananas in St. Vincent (ie Free trade vs Fair trade, the importance of the banana trade on St. Vincent, the liberalization of (banana) trade, and how fair trade is affecting (banana) trade). But I encourage you to read the article/reasearch not only for St. Vincent but with the thought that the idea carries over into other crops, products and areas of the world. Fair Trade is important to farmers and producers because it brings some freedom to the world’s poor. It empowers them. For example, Anna Torgerson says, “Of the farmers I spoke with, several stressed that the fair trade social premium goes toward helping their children and future generations.”
Although fair trade is most commonly associated with minimum prices, the system also prioritizes the subsistence of small-scale producer communities. That is what working for the poor should look like. We buy, trade, and sell things with the intent of getting a fair deal without giving someone else a bad deal. So read on, and keep an open mind.
And, in case you were wondering what inspired today’s post – it was me cutting down banana’s from the banana tree! Who knew that bunch would be over 20lbs! It’s hard work taking care of all those bananas! But now…. i get to eat them.
Top them it with some warm fruit or maple syrup (or both) and remember, you can get Fair Trade bananas, coconut oil, and even some of the spices!
- 2 ripe bananas
- 1 cup coconut milk (or almond milk if you prefer)
- 1 tablespoon vanilla
- 1 teaspoon cardamom
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1 tablespoon flour
- 1/2 teaspoon sea salt
- 1 loaf bread
- Coconut oil (optional)
1. Place all ingredients, well except for the bread, into a food processor or blender. Blend well.
2. Pour the batter into shallow bowl and let chill in the refrigerator.
3. Cut the bread into thick slices.
4. Heat a pan or griddle over a medium-high heat and brush it with the coconut oil. If you don’t have coconut oil you can use any basic cooking oil. Please don’t use olive oil as it will give the toast a funky taste.
5. Individually dip each bread slice into the batter so that the bread is fully coated.
6. Place the bread slices onto the griddle and cook until golden brown on each side. Top as desired and enjoy!
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