Thursday, May 30, 2013

Fook y Jaay: Worse for the Wear

Am I trying to cuss you out? No! One of my long-time friends - Lisa Floran - is back from serving two years for the Peace Corps in Senegal. She'll be writing a weekly perspectives/transition feature that will discuss some American lifestyle practices in comparison to her Senegalese experience. She will be also writing about how she tries to stay sane as she transitions back into becoming a yuppie American professional. 

Two years ago, when I was packing for Senegal, I remember carting off bags upon bags of clothing to donation centers.  It was a transition; the perfect time for me to part with some of my beloved but seldom worn pieces, like the beautiful purple dress that only worked for dancing flamenco or blister-birthing heels I bought in the wrong size.  At the same time, I also fretted about just what to bring to a sweltering, Muslim, African nation.  Every single article I chose to pack would need the versatility and strength to survive two years of climate, sweat, dirt, and fashion - or so I thought.

In reality, when I arrived in Senegal, I found anything I could possibly want just outside my front door.  And I say that literally: my front stoop was a passageway to a world where clothing was sold on street corners, in markets alongside produce and raw meat, and through windows of passing buses.  The grand jewel of these markets was the fook y jaay, a weekly secondhand clothing and fabric market that sprawls for blocks and blocks in major cities.  Translated from Wolof, fook y jaay means shake and sell: a fitting moniker.

If, like me, you appreciate the thrill of the hunt, the exhilaration of a good find, and the satisfaction of a killer deal, the fook y jaay is the place for you.  Plus, unlike thrift store shopping in the U.S., where the best pieces get pulled out early and resold at upscale boutiques, fook y jaays offer all of their treasures in mixed bags at equal prices.  At a weekly fook y jaay, clothing is separated by type, making it easy to spot the dress sellers, the skirt sellers, the coat sellers, and so on. 

Moreover, many vendors use a fixed price method, yelling out anything from 100-500cfa (20 cents - $1) as a uniform cost for any item in their stash.  In Senegal, most of the population lives on about $4-5 a day; with my Peace Corps salary, I had a comfortable $10.  Needless to say, for both me and my Senegalese counterparts, the deals of the fook y jaay were tough to beat, and I quickly became addicted.  Here are some of my favorite finds:
Most clothing arrives in developing countries like Senegal through an established route.  Fashionistas, do-gooders, and successful dieters send their old frocks to collection centers, getting closet space and perhaps a little cash or tax break in return.  Charities sort the clothes, sending some to upscale resale boutiques, secondhand stores, and textile recycling centers and getting their own cut.  And after all of that, about 40% of the clothes end up exported to developing countries, where they’re sold for further profit by local vendors.

Critics argue that these charitable donations often harm more than help developing economies.  In countries where textile production is a leading industry, importing cheap foreign clothing can undermine local tailors and fabric producers.  In defense, some countries have placed bans on imported clothing– most notably, two of Africa’s biggest economies: Nigeria and South Africa.  In addition to economic concerns, others worry that the influx of cheap Western clothing directly destroys culture and the art of traditional dress.

But on the other hand, other research suggests that importing clothing actually creates jobs.  One study found that between labor forces, clothing sorters, cleaners, and vendors, over five million jobs have been created in Kenya – all while providing a cheap and fashionable means of dress.  Plus, on a scale from local to Chinese-imported products, imported secondhand clothes falls roughly in the middle of the economic scale.

From my own point of view, Western clothes didn’t seem to be giving Senegalese tailors a run for their money – at least not yet.  Senegal is a predominately Muslim country, and as such, its women are especially hesitant to give in to Western clothing full-time.  My host mother, sisters, and aunts still preferred elaborate, traditional dresses in wax, basin, and embroidered silk far before anything they could find at the fook y jaay.  In fact, I think they were a little disgusted at the amount of shopping I did there. 

Then again, there’s no denying that whatever demand developing countries have for cheap, secondhand clothing, the influx is far outpacing it.  As the last stop in the recycled clothes merry-go-round, developing nations have nowhere to forward the clothes they don’t want except their own landfills.  Despite best intentions, many of these countries are becoming dumping grounds for the world’s avarice.

So what do I recommend?  Obviously, recycling your clothes is a good thing, far better than simply throwing them away.  With recycling, clothes at least have a shot of getting a little more use.  But better yet, get creative and don’t give up on your clothes so easily.  Jeans can become shorts; dresses can become skirts; shirts can become quilts.  Tailoring can change a disappointing top into a game-changer.  And it goes without saying, but buy less and buy carefully.  Dispense less and try to cut corners (or in-seams) when you can.  And remember: cleaning out your own closet doesn’t guarantee you’re not cluttering up someone else’s. 

Monday, May 27, 2013

Curried Pasta and Broccoli Slaw



Curry spice must be affixed to my taste buds lately. A spice I once detested is now popping up in many of my dishes at home. This is another adaptation of a recipe I have made every year around Memorial Day. So this year, as you place your curried pasta and broccoli slaw dish among the other potato, pasta, and side salads on the serving table, you will know that this is truly a salad new to the ‘everyday potluck’ sides. Sure to positively tantalize taste buds and attain the ‘wow’ factor from many, the antioxidants found in curry powder and Vitamin C-packed broccoli slaw also keep nutrition as a key component. 

Curried Pasta & Broccoli Slaw (serves: 8)

Ingredients:
  • 8 oz elbow macaroni
  • ¼ cup skim milk
  • 2 Tbsp curry powder
  • ¼ cup olive oil
  • 2 Tbsp Greek yogurt
  • ¼ cup mango chutney, chopped
  • ¼ cup white wine vinegar
  • Fresh ground pepper, to taste
  • 1 dash pepper
  • 1 10 oz bag broccoli slaw mix
  • ½ cup scallions, chopped
  • ¼ cup cilantro, chopped

Directions:
  1. Bring a large pot of water to a boil. Add macaroni and cook until al dente. Drain pasta and place in a large bowl. Toss with milk.
  2. Meanwhile, toast curry powder in a small skillet over medium heat until fragrant. Whisk in oil and cook until curry and oil are well mixed. Cool.
  3. In another large bowl, whisk together Greek yogurt, chutney, curry oil, and vinegar until combined. Season with salt and pepper.
  4. Add broccoli slaw mix, scallions, and cilantro to curry dressing, and toss until combined.
  5. Stir in pasta. Toss to coat. Refrigerate until ready to serve.


Monday, May 20, 2013

Roasted Beet Salad


Milwaukee growers are just settling their gardens, and soon greens and root vegetables will be in abundance. Recently, I have become mildly obsessive with beets and their rich, earthy flavors. To tone down some of the earth-like flavors and add sweetness, try roasting beets in olive oil and honey with a bit of sea salt. This combination is impeccable, and to the weary beet-consumer, this recipe is made for you.

Food sensory experts agree that you must try a food several times over your lifetime to deem that you truly have an aversion. Rich in B vitamins and vitamin A, I love cooking with beets because you can use nearly the entire plant, making them a very resourceful vegetable. Try this recipe – and for a little added creaminess, add a sprinkle of feta!

Roasted Beet Salad (serves: 6-8)

Ingredients:
  • 1 bunch of beets (3-4 large) and beet greens, chopped
  • ¼ cup honey
  • 1 Tbsp olive oil
  • ½ tsp pepper
  • 1 dash sea salt
  • 2 cups spinach, chopped
  • 3 ribs celery, chopped
  • ½ sweet yellow onion, chopped
  • 1 carrot, peeled and ribboned
  • Fresh pepper
  • Olive oil
  • Balsamic vinegar

Directions:
  1. Preheat oven to 375°F.
  2. Slice off beet stems (greens) and roots. Discard roots and set greens aside. Peel outer layer of beets and discard peels. Chop beets into ½-inch thick pieces.
  3. Place beets into a large sheet of foil. Drizzle with olive oil and honey. Sprinkle with pepper and salt. Bring foil together to form a foil package or pocket.
  4. Place foil package into the oven, and bake until beets are tender, about 30-40 minutes. Allow to cool when roasted.
  5.  Meanwhile, chop beet greens and place into a large bowl.
  6. Add spinach, celery, sweet onion, and carrot ribbons.
  7. Place roasted beets on top of greens.
  8. Garnish with freshly ground pepper.
  9. Serve salad with olive oil and balsamic vinegar.








Monday, May 13, 2013

Purple Potato Salad




Memorial Day is coming. The weather is warming. Grills are firing up. This can only mean one thing: POTATO SALAD season has begun. I have never settled for ordinary, and so this is not just any potato salad – it’s zesty, crunchy, and purple all over! My local Whole Foods had purple potatoes on sale, and I could not pass them by. I promise, this is a healthy, delicious and sure to “wow” your guests. What are purple potatoes, you ask? Well….you are about to find out.

Purple Potato Salad (serves 6-8)

Ingredients:

  • 2 pounds purple-skinned potatoes, quartered
  • 1 head garlic, halved
  • ¼ tsp red pepper flakes
  • 5 Tbsp apple cider vinegar
  • 1 medium red onion, halved and thinly sliced
  • 1 tsp sugar
  • ½ cup Greek yogurt
  • 3 Tbsp light sour cream
  • 1/3 cup horseradish, drained (not the sauce – just plain horseradish)
  • 2 stalks celery, sliced
  • 3 dill pickles, diced
  • 3 Tbsp fresh dill
  • 2 Tbsp chopped fresh parsley
  • 1 dash salt
  • Freshly ground pepper

Directions:

  1. Combine potatoes, garlic, red pepper flakes, and 1 tablespoon vinegar in a medium saucepan and cover with water.
  2. Bring to a boil and simmer, uncovered, for 7 – 10 minutes, or until potatoes are soft.
  3. Drain potatoes, discarding garlic. Allow potatoes to cool.
  4. Meanwhile, sauté onions in a small saucepan until tender. Set aside.
  5. In a large bowl, combine remaining 4 tablespoons of vinegar, sugar, Greek yogurt, sour cream, and horseradish. Add celery and pickles.
  6. Gently add potatoes, onions, dill, and parsley to yogurt mixture.
  7. Season with salt and pepper, and refrigerate until ready to serve.


Wednesday, May 8, 2013

Giraffes

From left to right by rows: 1 // 2 // 3 // 4 // 5 // 6 // 7 // 8 // 9 

Lately, I've had an obsession with giraffes in home decor (pillows, prints, sculptures, wall hangings, etc) as well as tech accessories (iPhone cases, wall paper backgrounds, etc). They are such elegant animals, and they've got a very peaceful, serene nature about them. I'm trying to gather inspiration/make a plan for my home, especially for my new place in July/August. I want to be very concrete and decisive about any new purchasing decisions. Right now, if I just randomly purchased what I would want, I would have an entire house filled of giraffe prints and pillows - excessive - but by the time August rolls around, I might have one or two. They also seem to have a gender neutral quality to them.

You know the whole people-animal look alike thing, well, mine is probably a giraffe. Even just the body - long, skinny on top, big booty. So other than their serene quality, I've probably got a natural affinity to the creatures. Then, last week, I watched The Campaign and thought that this clip is probably a metaphor to the visual impact I have when I wear heels.

Monday, May 6, 2013

Spicy Coconut Tofu & Spinach


Despite the teasing warm sunshine last weekend, it has been a cold and windy week in Milwaukee. I adapted an old magazine-torn recipe to add heat and a punch of flavor to your night. With all of the protein, vegetables, and flavor in this dish, you cannot tag this meal weeknight health-conscious or weekend splurge! Savor the sweet and spicy taste combination. Pair with a glass of red, you cannot go wrong!

Spicy Coconut Tofu & Spinach (serves 4)

Ingredients:
  • 2 Tbsp cornstarch
  • 1 cup low-sodium vegetable broth
  • ¼ cup peanut butter
  • 1 tsp red curry paste
  • 2 Tbsp brown sugar
  • 2 Tbsp reduced-sodium soy sauce
  • 2 Tbsp fresh ginger, minced
  • 4 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 1 red bell pepper, diced
  • 1 14-oz package tofu, cut into 1-inch cubes
  • 6 oz mushrooms, sliced
  • 1 cup light coconut milk
  • 1 Tbsp lime juice
  • 6 cups baby spinach
  • ¾ cup brown rice, cooked
  • Lime, wedged for garnish (optional)
Directions:
  1. Combine cornstarch and broth in a Dutch oven. Heat over medium heat until cornstarch is dissolved. Add peanut butter, curry paste, brown sugar, soy sauce, ginger, garlic, and red pepper flakes
  2. Meanwhile, in a large skillet, lightly sauté bell peppers, tofu, and mushrooms (about 4-5 minutes).
  3. Add tofu mixture to sauce, and allow to simmer for 15-20 minutes, or until flavors are combined.
  4. Stir in coconut milk, lime juice, and spinach. Cook for an additional 15-20 minutes.
  5. Serve curry mixture over brown rice, and garnish with lime and additional red pepper flakes (for added heat), if desired. 





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