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Make it a Fair Trade Fourth

07/02/2009 - 1:51 PM
As you recline on your picnic blanket and get ready to watch the colorful Fourth of July fireworks, make sure that you’re celebrating fairly. Whipping up a delicious Fourth of July barbecue fair trade style is easier than you might think! First thing’s first: cool off from the summer heat and make your own Fair Trade Lemonade, made with Fair Trade Certified Sugar. If you prefer tea, brew Fair Trade Certified Iced Tea. Now you’re ready to get cooking. Marinate whatever you have sizzling on the barbeque with Fair Trade Certified Olive Oil and Fair Trade Certified Spices. Get in your Fair Trade fruits and vegetables with Mango and Avacado Salad and Banana Bread, both of which are easy-to-make, delicious, and made with fair trade ingredients. As the sun sets and the fireflies come out, treat your sweet tooth to Nutty Chocolate and Coffee Brownies. If you’re lucky enough to have a bonfire going, indulge in s’mores made with Fair Trade Certified chocolate, Choco Bananas, or both! As you can see, making this federal holiday delicious and fair is quite easy! Check TransFair USA’s Where to Buy for tips on where you can find Fair Trade Certified products near you. Lemonade 6 lemons 1 cup Fair Trade Certified sugar 6 cups of cold water Directions Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing. In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice. Mango & Avocado Salad with Sticky Balsamic Vinegar Serves 4 Ingredients Generous handful of pine nuts Olive oil for toasting 2 small Fair Trade Certified avocados (not too ripe) 3 small or medium, ripe Fair Trade Certified mangoes 1 ripe lime Good quality balsamic vinegar Method • Mix the pine nuts with a little olive oil and place in the oven on a baking tray to toast for five minutes, or until nicely golden. • Meanwhile, peel the avocados and mangoes and slice them lengthways into generous pieces. Mix and arrange them on a plate – but avoid damaging the delicate fruit. • Add a generous squeeze of lime juice, a drizzle of the stickiest balsamic vinegar you can get your hands on, and scatter the toasted pine nuts on the top. Banana Bread Ingredients 225 g (8 oz) self-raising flour 100 g (4 oz) butter 150 g (5 oz) caster sugar 450 g (1 lb) Fair Trade bananas (the gooier the better) ½ teaspoon salt 2 eggs 175 g (6 oz) mixed dried fruit Method Pre-heat the oven to 180°C/350°F/Gas Mark 4. Peel and mash the bananas, and then mix all the ingredients except the dried fruit together. You can do this in a food processor, or by hand in a basin. When they’re all thoroughly mixed, add the dried fruit. Spoon the mixture into a 1 kg (2 lb) non-stick loaf tin, spread it out evenly and bake it for 1½ hours. The loaf is done when a skewer pushed into its middle comes out clean. Cool on a wire rack before slicing. Nutty Chocolate & Coffee Brownies Makes about 12 brownies. Ingredients 50g dark Fair Trade Certified chocolate, roughly broken up 110g butter 2 eggs, beaten 225g unrefined (golden) Fair Trade Certified sugar 50g plain flour 1 teaspoon baking powder pinch of salt 100g hazelnuts (chopped in half) For the frosting 100g butter, softened to room temperature 100g icing sugar 100g cream cheese 1 tablespoon strong black Fair Trade Certified coffee Method Pre-heat oven to 350°F. Grease a tin measuring approximately 27cm x 18cm and line with baking parchment, allowing paper to rise 3cm obove the tin. Toast hazelnuts in oven for 10 minutes (maximum) until lightly browned. Melt chocolate and butter in a bowl over a pan of simmering water. Sieve flour, baking powder and salt into a bowl. Stir in sugar. Beat in eggs and chocolate mixture until well-mixed. Stir in hazelnuts. Pour mixture into the tin and bake for 30-40 minutes until centre springs back when lightly pressed. Remove from oven and allow to cool completely in tin. To make frosting, beat butter and icing sugar together until pale and fluffy. Beat in cream cheese and coffee. Spread frosting on cooled Brownies. Chill in fridge for 30 minutes, then cut into squares. Chocco Bananas 1 lemon 4 large Fair Trade Certified bananas 1 bar dark Fair Trade Certified chocolate a sprinkling of Fair Trade Certified Raw Cane Sugar Directions: Peel the bananas and slit them lengthwise for about three quarters of their length. Break the chocolate into portions and then cut the portions lengthwise. Insert chocolate pieces into the bananas lengthwise and gently close up the bananas. Put some baking foil into an oven proof dish and lay the bananas on top. Juice the lemon, and sprinkle lemon juice and sugar over the bananas. Fold up the foil to seal the bananas. Bake in the oven at Gas Mark 6 for 20 minutes. Gently turn out into serving bowls. Serve hot with cream, or Fair Trade Certified ice cream (Ben & Jerry’s Vanilla, Chocolate, Coffee or Chocolate Macadamia ice cream are all made with Fair Trade Certified ingredients).
07/02/2009 - 1:51 PM
07/02/2009 - 1:51 PM