Part II
In our last blog post, we asked ‘What Is Plastic?’ and then learned about what it actually is. Now, we take a terrifying look into how it is made- and we will focus quite a bit on petroleum based plastic. The reason for that is twofold:
How is plastic made?
Like most things, there is a reliance on our natural world for materials. And then, depending upon the desired outcome, refinement to complete the making process.
So, for plastic- where do those materials come from?
The manufacturing of plastics varies greatly depending upon the raw materials used in the production of the plastics themselves- some popular ones are cellulose, salt, coal and, of course, natural gas and crude oil (both of which are petroleum based).
The thing is- just because you are committed to not using petroleum, does not mean that the materials which are used aren’t harmfully obtained. Something which has a positive or good component to it does not mean that it is truly ethical.
Here’s a decent analogy- just because a product is vegan, absolutely does not mean that it is ethical. It may be a fluke vegan product (Oreos, are my favourite example. Rife with exploitation from their reliance on unsustainably harvested palm oil- no thanks.) or the manufacturer may intentionally make it vegan, simply because it is a trend that will allow them to gain more sales/market share. But the product could be made using ingredients harvested with slave labour. Anti slave labour isn’t a trend yet. Unfortunately.
Same thing goes for plastic.
Cellulose and salt are both materials used to make plastic, but they may be obtained in an environmentally toxic manner (unsustainably managed forests, virgin wood for cellulose, plants sprayed with harmful pesticides; salt could be mined- which is not only often a dangerous process, but can be environmentally taxing as well).
Coal can also be turned into plastic, but that is hardly a benign process- it also involves a lot of mining (which can require removal of top soil and destruction of habitats, erosion and pollution).
And then there’s petroleum.
But sorry- what is that?
Petroleum is any naturally occurring flammable mixture of hydrocarbons found in geologic formations, such as rock strata (deep in the earth- so, think mining impacts as well).
Beyond the mining, what is wrong with our excessive use of Petroleum?
First, let’s start with the fact that petroleum is not a renewable resource. It was formed tens of millions of years ago. It takes millions of years to form and we are using up the current supply of fossil fuels much faster than new ones are being made. So we are becoming reliant on a resource, and tailoring industries to rely on it, without a solid game plan for when it runs out. Or, better yet, why wait until that point - we could take more drastic measures now toward using more sustainable resources in many applications. And reduce consumption overall, actually. We over consume in general- we don't need to use this many resources.
Second problem with reliance of petroleum based plastics- extraction.
Extraction of ‘conventional’ petroleum requires drilling into impermeable rock, to permeable rock, where the petroleum is housed. The natural gas and crude oil are separated, and then transported for further processing.
Why is that problematic?
Here we go.
In order to transport natural gas, industry has decided that pipelines are our best option.
Pipelines destroy natural habitats and areas of cultural significance. They transport directly to a refinery on land, or to a tanker ship which will bring the petroleum to a refinery.
In addition to having little to no regard for wildlife nor any cultural consideration, pipes can burst- this leads to an oil spill, damaging natural habitats even further.
Tankers can also spill, devastating marine wildlife (do you know about British Petroleum's Deepwater Horizon oil spill of 2010? You can click on that and learn more.)
The issues don’t stop with transport, though- natural gas is made predominantly of methane- methane IS BAD if released into the atmosphere. It is a greenhouse gas that is 25 times more powerful at trapping heat in the atmosphere than carbon dioxide.
(Side note, but, I have to - approximately 32% of the methane released into the atmosphere is from... livestock. Their manure and gastroenetric emissions pack a heavy punch- so, demanding less animal based products (such as their meat and milk), really speaks to corporations- they'll eventually stop producing these 'products' and then we won't have such a huge methane problem.)
Further challenges with extraction- a thing called ‘fracking’.
We’ve been plenty reliant on petroleum for decades now- really eaten it up with reckless abandon. But, that means we are running out of easily accessible petroleum- as previously mentioned, this is essentially a non-renewable resource. We are using it up faster than it can be remade.
Instead of being innovative and changing our lifestyle, we’ve invented fracking to get out those last little bits of oil.
Here are some problems with this method:
A fake light at the end of the tunnel, friends. A mirage, if you will- because, we have finally reached the end of extraction. We’re looking at the next stage of processing- fractional distillation.
Fractional Distillation heats the petroleum so that the different components are separated into their own departments
One of the stages of heating distills out Naptha- these are the chemicals used in the formation of plastic (it is also used in certain cleaning agents and paint thinners) and forming Naptha requires a process called cracking.
This cracking is what creates the hydrocarbons (a class of polymer) used to make plastic, including some common ones like ethylene, propylene, and butylene - ethylene and propylene are what most petroleum based plastics are made from.
Next, an additional reaction or condensation reaction (catalyst) need to occur to ultimately form the polymers into pellets or… nurdles - plastic pellets only about the size of a lentil! (let’s say brown, dried). Before becoming a nurdle, though, the polymers present mostly as a fluffy, powdered texture- it is fed through an extruder and cut into these little nurdles
The nurdles get sent to factories which melt them down further and turn them into any number of plastic things- juice bottles, electronic component covers, medical gloves… anything you see made of plastic!
Before I vacate this post, let me make one point very clear: reusing pre-existing plastic which would otherwise have been disposed of, is always the best way to go. Remember reduce, reuse, recycle? It is in that order for a reason.
We want to reduce our consumption of new materials- anything ‘new to us’ even if it is made out of recycled materials. It still requires significant inputs to create- some of these may not be as ‘eco friendly’ as the marketing on the end product.
We want to reuse what we already have- this may involve some repairing as I think guiltily of a pair of sunglasses which keep breaking- which I am so tempted to throw out. (I won’t, of course. That strip of glue down the middle will just get thicker and thicker...)
Made it this far? Enjoy some $5 chocolate bars. Use code #plasticpart2 when you checkout for deals on Coconut Crisp, Kaffee Chocolate, The White Stuff and Chocolate Nib'd!
And our last choice is to recycle. As in, please don’t just throw things into a massive garbage bag and into a landfill- ‘out of sight, out of mind’. You’re throwing that into someone's habitat- their home. Recycling is at least, often, a bit better than this- but remember- it uses a lot of resources to make happen! Petrol to ship, water, gas, and coal to power machines- putting tags on it and shipping it back out to market. This is not our ideal, whatsoever. And if it even gets recycled is another major consideration. One emerging issue with plastic recycling is the emergence of nanoplastics- these don't get filtered out and can release millions of pieces of plastic into the environment.
What a wonderful world this would be- if we started to value where our items come from, and what their cost truly is- once we respect that, we can take action to cause less destruction, and more harmony. Who isn’t a fan of that?
Well, I’m exhausted, are you?. Who knew that pointing my finger so much would be that much work? ;)
Stay tuned for part 3 of our Packaging Series- where we point the finger right back at ourselves.
Emma of Zimt
Image Credits:
]]>Latest blog post is up!
How do such strong feelings as love and hate both play into how we see sanctuaries and rescues? How can you help rescues and sanctuaries? And why do we need them to begin with? (Like, really to begin with.)
Happy reading :)
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Non-human animals, almost inarguably, bring us unprecedented amounts of joy. In fact, 68% of participants in one study claim that spending time with their pets cheers them up more than spending time with human family or friends.
(Honestly, is anyone surprised?)
However, there's the other side of things- the side to which even many pet parents turn a blind eye- and, in doing so, arguably perpetuates torture on those beings who, apparently, bring us the most joy.
The unwanted.
Well, they aren't unwanted, really- they are unknown. Unrecognized, undervalued and so often, discarded.
Until we get to know them.
These are other non-human animals. The ones who don't make it into our homes, or singularly into our hearts. They're the ones we have yet to meet and those we will never meet.
Because if we are honest with ourselves, and take an unbiased approach, we could, given an open heart, forge an incredible, meaningful and loving bond with so many non-human animals. Including the ones we eat. Including the ones we let sit in a cage year after year, while we choose a breeder from whom to select our new 'family member'.
The calls to mind a greater question- what creates connection? Is it a timid approach to selecting precisely with whom we feel we will want to spend our time, who will best serve our own needs, consciously or not?
Or, are the most meaningful connections also the most heart forward- where we put our biases aside, our preconceived notions, and appreciate the other being for who they really are- their sentience. They want love just as much as every one of us.
Why don't we choose them?
And a greater concern- why do we let them suffer?
Well, the thing is- if we take a more rational approach to love, we can reduce suffering. A rational approach to love- it sounds counter intuitive, and in a way, it is- love is supposed to feel good. We want that, immediately- it isn't supposed to be scary or have uncertainty. Or so we think. It is meant to be an instantly safe space. And maybe it is sometimes! But to what depth.
How can we appreciate that for which we do not have to struggle?
We won't get to spend time with most of the calves born into this world, destined for the same dictated purpose as their mother. Or a veal crate. We won't get to surprise ourselves with a friendship of a chicken, or pig, or elderly dog.
There's only so much we can do. But that doesn't mean we shouldn't do everything we can to create a better life for those who would, arguably, cheer us up more than our closest human friends and family.
Here's a breakdown of how you can support those animals who are either lucky enough to end up in the loving care of a rescue, or those who can't even dream of such an outcome.
1. Donate: set up a stable, monthly donation to an organization of your choice- you can set this up online through the rescue's organization. This helps with their cash flow planning and does not have to be a lot. Even $5 helps! A lot!
2. Volunteer: hands on- and it does not have to be directly with the animals, if that isn't your thing. Connect with local organizations to see what they would need- you're guaranteed to find one which will need your special talents. Bonus? You'll get back as much as you give.
3. Don't supply: Animal rescues do not need more animals- live consciously and don't increase demand. How do we reduce demand? We don't buy animal products (if we keep buying, industries will keep making- products from and of animals). We don't support organizations who profit off of animals who put profit above the animals' well being.
4. Adopt and FOSTER: If you are able to, fostering animals through a rescue organization is a fantastic way to support caring for animals. If you want to keep one animal forever, fantastic- but remember, a lot of animals need a 'gateway' home until they find their forever home and would love to hang with you until they find that forever family.
5. Tell a Friend (tactfully): I honestly cannot believe how it is 2022 and folks are still buying animals from breeders, eating their flesh and secretions, and avoiding facing their feelings of guilt by any means. It. Is. Bananas. However. However, a lot of these people are absolutely fantastic in many other ways- let's help them align with the rest of their wonderful selves and share, non confrontationally, about what you are doing to help animals. (As opposed to what they should be doing. You can be very inspiring, my friend.)
6. Enjoy the process: Connect with like minded individuals, watch some cute videos of success- the positive can be motivating, while I find the negative, while also extremely motivating, can be very defeating. Remember- so long as you keep going, you are helping to make some very dire situations much better. If we all gave up, that would be a very bad thing.
The longer I operate Zimt, and the less I profit from it financially, the more at peace I am with what the focus should be, and is. Zimt is a vegan company- it isn't about selling vegan products, its about promoting a peaceful approach to life.
And it is just one way to do that- but I do believe it is a fundamental way. Taking life from someone who wants to live is the least we can commit to forgo. That isn't to say that it is easy nor that it doesn't require an adjustment (sometimes a big one) and that isn't to say that it should be the priority for everyone- but it should be for many, many more people- what are we doing with our time? Where is our focus? From whom are we taking when we really do not need to? Are they the most vulnerable? Do we see them?
As a quick aside, I know it likely does not go without saying that I don't want to demonize ominvores or anyone who isn't vegan- some of my favourite humans on this planet are not vegan. Do I think that we would behave more consistently with our intrinsically empathetic side if we were more honest with ourselves? I do.
So- the goal of Zimt remains the same. Spread the word, via chocolate, e-newsletters, blog posts, you name it. And, to make money- because there are many, many beings out there desperate for the help it can provide. It isn't to get rich- it is to share wealth.
With whom are we sharing (a little bit of) wealth?
Well, we've worked with many great organizations over the years and look forward to doing that more and more. Here are two we are consistently supporting with (little, but heart-felt- for what it is worth) contributions.
Hearts on Noses - I wrote about Hearts On Noses on our 'organizations and causes and generally what needs to be fixed in for profit industry' page. Check it out! They're lovely. Strange, but absolutely great.
A Home For Hooves - Another local-to-Zimt, volunteer run organization who has about 200 residents in their care! And from many areas of the tree of live, too. They also have had a foster-to-adopt program since 2019 for those animals who are able to live outside of the sanctuary in safe, loving homes. A Home For Hooves provides a safe, lifelong haven for all animals who need it- especially those who are less likely to be adopted, older, or sick. They also offer educational workshops, seminars and classes to spread the word about how we can treat our fellow animals better.
So. Let's wrap things up.
There are many avenues we can take to support rescues and sanctuaries. However, if we do give it serious thought, the best way to support these animals, and the sanctuaries and rescues who care for them, is to limit the supply- limit the animals going in to be saved.
Prior to the agricultural revolution and selective breeding, animals were all wild. We didn't interfere with their reproduction and they certainly didn't interfere with ours! At least, not on such a grand scale as today.
Of all the mammals on planet earth today, we make up 36% of that group. Approximately 60% of this mammalian group, are animals we human animals raise for food. That leaves 4% on the mammals on our planet being wildlife. 4%. We did almost all of that in approximately 300 years, with the advent of the Second Agricultural Revolution. It took us 300 years, approximately, to go from nearly all animals being wildlife, to reducing that by 96%. Primitive homo sapiens (our species of human) came to be about 300,0000 years ago. So, in 0.1% of our existence as a species, we managed to wipe out 96% of wildlife. Not good.
This is where it is easy to go off on a tangent, but I will try to keep it succinct: human activity, including but not limited to, mining, ecologically irresponsible agriculture and urbanization create devastating consequences for the longevity of wildlife species. And this sobering fact: animal agriculture accounts for 1/3 of the world's total landmass use. 1/3 of our land on this planet, which we are meant to share with other species- we take 1/3 of the land, and breed more animals who are destined to die- when we don't need to do that. We take homes away from birds and fish, bear, elephants, wolves and lynx, because we demand more and more.
If nearly 60% of the mammals on this planet are in dire need of rescue from being killed, and the other 4% are being continually encroached upon and put at risk how are small organizations supposed to manage that? It is fighting an uphill battle- and it is not fair to expect them to do that while contributing significantly to the problem itself.
So. Take a look at that list- you don't have to do it all in one day. In fact, you can absolutely get away with not doing any of it. But that is precisely the problem- we are taking advantage of a vulnerable and fragile group of individuals. We live in excess and turn a blind eye to their pain. And we don't have to- you don't have to participate in this. Even though you won't be able to fix everything, even though there is a lot you won't be able to fix, you can work to make better what you can make better. And somebody out there, whether they realize it or not, will really, really appreciate it.
Well, that went longer than I thought it was going to go. But the more I wrote the more the pieces started to fit together and unravel at once. And that's just what it is- a great unravelling, with a frantic, earnest few holding as many tumbling pieces together as they can.
Emma
PS- should you want to watch the associated video I did for this, here is the link
Thanks for sticking about to celebrate the opening of our retail location- has been a long 9 years, but, it just keeps going.
I wanted to take this opportunity of your undivided attention, to provide a bit of insight as to our adjusted approach at Zimt. Some things are not going to change- vegan everything (always), organic always, compostable packaging (even-when-it-is-difficult/expensive) and trying to produce as little waste as possible in our day-to-day activities.
These things will always stay, because they have profound ethical implications. Lives, quite literally, depend upon them. No matter what.
Some things that are out.
Restrictions without an ethical basis are out.
Here's why.
When I started Zimt, approximately 3,000 years ago, I was in a pretty different place in life. (Can you believe I am over 3,000 years old? Don't look a day over 50.) Like many specialty food manufacturers I've gotten the pleasure of knowing, food was a weird, restrictive, hyper-focused area of life. I was high into the raw food scene, and gluten was a confusing enemy. I have no gluten sensitivities. At all. And while I enjoy many well prepared raw dishes (as I do non-raw dishes), I'm so happy to rely on cooked foods.
Fortunately, I was catapulted into a very different space, that really made me expand my horizons. I distinctly remember taking a few days to go to Portland, back when I could afford to go on a vacation here and there, and over indulging in all the 'bad' foods. Donuts, fried everything, so much gluten. So much. And I thought to myself- I am going to feel like garbage tomorrow.
Tomorrow happened and shocked me. I felt awesome. Gluten and fried in my system, included.
But I'm not a doctor, or a registered dietician, which is not a doctor, but is a registered specialization. So I really cannot comment on what anyone's medical needs are, but, what I can say, is that, it is really unlikely that I am the only person on the planet with preconceived biases about my health.
So here's the thing- for me, the moral necessities are non negotiable. And they are philosophically also non negotiable- there may be some grey areas in there, but there are some very black or white spots, too.
We are going to focus on the black and white.
Goal: make veganism attractive.
Here's the thing- we in the vegan scene live in a little bubble. It is getting a lot more attention, some people are starting to understand what the bubble is about but, essentially, there's a long way to go.
Example- I was visiting with my grandpa and mum at a deli (who now carries Zimt. Shoutout to Finest at Sea.). They implored me to go get something to eat from the case offerings, and so up I went.
'Hi There. Looking for something vegan- what are your options?'
'That means no peanuts right?'
'... vegan means no animals nor animal by products, so no animal flesh from any animal, and none of their secretions, so milk ingredients, egg ingredients etc. How about that beet salad?'
'Oh yeah sure let me get the ingredient list'
'Ok thanks!'
'Yeah here's the list see what you think'
'This looks great, thanks- will get the beet salad. But not that much. Sure medium.'
We live in a world, where people think that veganism is a peanut allergy. This concerns me greatly- why?
a) Clarity: Peanut consumption does not cause the intended death of living beings (unless someone gave someone with a peanut allergy a peanut containing item with the intention of their being harmed by the peanuts. Disgusting, that would be. So we are getting confused with those decisions made on the basis of moral implications and personal-health-preference implications. When we are talking about life or death situations here, it would be best to have things be clear.
b) Attractiveness: You know what people like? Simplicity. Not trying to be patronizing in the least here, but, there is a lot of information out there (much of it garbage. Did you know anybody can write things, put them on the internet, get a stylized photoshoot done up, post photos, and gain way too much credibility? It's like listening to 17 year olds about anti-aging skincare tips they've tried. No.). Here's some simplicity that can help in decision making: vegan foods are foods that do not contain animal flesh nor their secretions. Peanuts- unlikely that any animals were intentionally killed in their production. (There's always that 'innocent bystander' situation. Maybe the transport truck carrying the peanuts ran over a mouse or an ant. But it wasn't intentional, and it would have run over those beings, all things being equal, regardless of what was being transported).
People like peanut butter cups. They like pretzels, and pasta that is quick and easy to make, that they've been eating for years. Not having to change is attractive, because, changing is challenging.
So if I go saying, everything in the shop is peanut free, sesame free, gluten free, coconut free, soy free etc etc. For folks new to veganism- that gets confusing. Does eating mean I can't eat a PB+J? No. So we don't make an effort to restrict- we want to keep things as simple as possible, because even changing up life a little is challenging enough for most! The focus, for Zimt, is on ethics. Not on health-perceived (or real) restrictions. That's it.
If you have a food allergy or sensitivity- obviously, we want you to honour that and stay safe.
If, you think that all of life's problems are caused by gluten, we would love it if you challenged that perspective.
We're here for you- with all sorts of vegan, organic treats- have you tried the Double Chocolate Caramel Pecan Brownie? Happens to be gluten free ;) *
Emma
*made with rolled oats not certified as being gluten free, in our non-gluten free facility.
PS- the video to accompany this post can be found here - enjoy!
Please excuse the future tense- I definitely started writing this the night before the protest and, through the miracle that is handling technology while operating a manufacturing business, this little treat is only making its way to you a couple of days late.
No Climate Strike for me. Nobody at Zimt will be going, actually, though that doesn’t mean that we don’t believe it its value.
However, it is that value that I struggle with- and it is why I am not prioritizing attending. Maybe that’s the wrong decision, but when I step back and look at the day ahead, and what is on the to do list- I think about why those things are on the to do list.
It’s pretty average- basically, doing the same thing that we’ve been doing for almost a decade. Make great chocolate, supply to our customers, grow the business to be more interesting, intriguing, delightful for you all- and, through that, generate funds for those who need it most. Doing our own little part to make organic and vegan and ethical more palatable.
So, it is business as usual. And I’m proud of that- because, our business as usual, is a good business as usual. And I want our business as usual, to serve not only as a means to a bottom line, but a means to a strong triple bottom line. That includes caring for our planet and its inhabitants.
I’ve been to many protests. I’ve never seen one quite this big and global, I don’t think. I think it is so valuable for people to want to see change happen- because, we need change.
Look. Me. At a protest in... 2008, by the look of it. I'm holding a sign that is part of a 'Eating Meat Is Like Driving A Hummer'. We were onto something... too early. (But also, not early enough!). I am wearing a hemp jacket. : )
But, I have also seen the results of many protests. People go, feel like a part of something… greater (and indeed, they are), like they are having their voice heard, like they are making a difference.
I’ve seen the results of many protests- and they rarely seem to accomplish what everybody wants. Maybe this one will be different- I hope.
What I’ve found, though is- results are not easy to come by. If you want results, you have to be strategic. You cannot expect overnight success, and you cannot expect somebody else to do it for you. You cannot expect anybody else to do it for you. Those in power, least of all- they’ve had every opportunity imaginable to do the right thing on their own volition. Hold them accountable, as much as you can, but above all, hold yourself accountable. Learn about what makes a positive difference- do those things. The heart breaking realities of human influenced climate change are, that unless enough people are dedicated to making a positive lifestyle change, we won’t make it. And, I see how relying on the government to police those who will not make these changes on their own accord is extremely attractive- it could even work.
But, the issue here is really addiction.
Those in power are addicted to power, to money, to influence, to comfort. They don’t want to give that up, and there are enough of us out there not wanting to make them do so.
Because, how do they get there?
Through us. Because, we’re also addicted. We’re addicted to comfort. We’re addicted to ease. We’re addicted to doing things in the cheapest, easiest, most convenient way possible but you know what? That has dire consequences- we are seeing this now. We haven’t thought our actions through.
It hasn’t been so long, that comfort has been so easily attainable, for so many of us. Comfort, through innovation. Comfort, when exploited, results in what we are fighting against now.
So, I hope that today, you are inspired to move forward in a little discomfort. Discomfort is a great sign of change- it isn’t the instant gratification that we have come to expect, but, it creates something much more valuable than that. This kind of discomfort could really create a much better world. And if nothing else, you’ll be able to look those who are suffering in the eye and tell them you did your very best.
Emma
]]>Himalayan Salt, Pink Salt, whatever you want to call it, has grown in popularity in recent years. We used to use it, because I decide which ingredients we should use, and I made an uninformed decision in this case.
Last year, I was thinking about the salt we use, and decided to look into things- just because something is popular or has touted health benefits, doesn’t mean that it is a legitimately superior approach. Making informed decisions involves a lot of quality, scientifically backed evidence, as well as ethical analysis.
Why we do not use Himalayan salt any more:
About Himalayan Salt
Which salt do we use now?
What are we going to do with the leftover Himalayan salt?
Hope you enjoyed learning about salt!
Emma of Zimt
A lot of facts about the Khewra Mine came from this short video:
https://www.youtube.com/watch?v=Pxq2nW0A7gw
Here's a blog post I wrote about social media. I tried to keep it inoffensive.
I also tried to keep the accompanying video inoffensive, while conveying my observations truthfully.
Here we go.
Social media offers many benefits- an ability to stay connected with friends in a more visual way, especially if they live far away, and a chance to share about yourself, perhaps with some added distance that makes things feel safe. It’s basically a way to provide and receive information- and accessible to many individuals. There are of course cons to these components as well, but I wanted to focus on some aspects of media and how I’m making a concerted effort to change what I see as needing improvement.
The thing is, I’m bored. And I really hate scrolling and seeing what is, quite frankly, a lot of garbage and bravado. We don’t need more ads for products or services that don’t serve us or even are an outcome obtained by harming others we don’t see (think- ads for companies that notoriously award contracts to ‘sweatshop’ factories).
We don’t need a lot of what is on social media.
According to a 2018 survey by Global Web Index, the average individual is spending 2 hours and 22 minutes on social media every day. That’s a lot of time.
I know you won’t be spending that much time on Zimt stuff (... that’s for me to do! Yayyyyyyy!), but, I think that if you are spending even a second on Zimt stuff, I want it to at least be valuable. I don’t really care about simply reminding you of our product for the product’s sake. I’d like to, if anything, remind you of why we do what we do. Ultimately, very ultimately and never easily, it is to fulfill our mission statement:
The point of Zimt is to generate revenue as ethically as possible through manufacturing and sales of high quality confections, to support required operating costs, and equally importantly, to donate 1% plus of our sales to effective charities
Zimt is committing to only valuable content- it must be:
So- that’s still my goal. It’s why I haven’t posted much on social media for a long time- good content takes a lot of time. And a lot of my time is still spent being active in production and keeping our manufacturing space running. We wouldn’t have a product to give you, otherwise, and, we need to sell product to fulfill Zimt’s mission.
Another goal? (And a concrete, personal, long term one, at that...)
Adopting lots of best friends, like this cutie from Pitty Love Rescue. Go to their site you will want them all <3 <3 <3 So many babies who want a cuddle buddy!
I have been chipping away at some topics, though- and I don’t really know how to make this happen, but, I am really going to try and deliver- because I think they are valuable and I want to share that information with you.
Oh, and while we’re at it- get that screen outta your face! Time to take a minute to do something better.
Emma
]]>... surprised?
Fair- we're pretty sneaky. I mean, if we are a company that makes and sells chocolate, it is logical to conclude that we are a chocolate company.
And sure, we are. In some ways. (Like those two listed above).
But- Zimt is actually more than that. You may or may not have wiped from your memory, the video I threw onto YouTube a while back. It wasn't that long ago but it's already pretty embarrassing to look at, yet, I'm willing to promote it again, for the benefit of the visual learners out there.
Here's a reminder of our mission statement.
The purpose of Zimt is to generate revenue as ethically as possible, through the manufacturing and sales of high quality confections, to support required operating costs, and equally importantly, to donate 1% plus of our sales to effective charities.
I need to look at this often, myself. Because, essentially, running a chocolate company isn't enough for me. It never has been- it's boring to me, a constant exhausting mess, and a waste of my life, in and of itself. If there were zero aim to make a larger social impact, I would not care about it. Ok let's say- we switched to using non fair trade ingredients, or added items containing dairy- Zimt would be pointless to me, and quite frankly, repulsive.
Why... would I take advantage of vulnerable individuals like that? It doesn't matter that I can't see the kids picking the cocoa, or the cow getting trucked off to slaughter after she's 'spent' (ie. no longer meeting dairy production quotas and gets slaughtered). I don't have to, because I know what happens and I don't want to support it.
And because I am the supreme master of Zimt- Zimt doesn't want to support that either!
There's so much good stuff to support out there, instead. So that's what we focus on. Here are some main elements:
1. Vegan: we are a vegan company. We aren't plant based. The food you eat is important, but we want to go further than that- because cruelty doesn't end with food. Our cleaning products used at the factory are vegan, and you better believe we have vegan bandaids in case of emergency.
2. Organic: we only support organic agriculture. Why? Because pesticides are generally not good for the environment, non human animals in the environment, and the humans involved in pesticide production itself, as well as the farmers using pesticides. Again, just because we don't see it, doesn't mean it doesn't exist. Like the Tooth Fairy.
3. Plastic Free: well, as possible as it is to be plastic free these days, we aim for it. Our wrappers? Biodegradable. Our packing tape? Also biodegradable! (... and only available in the US, so you better believe me and my smart car border hop to pick up the order.). As for the unavoidable plastic, such as the large bags our ingredients are packed in- we save and reuse these, or I ask if folks want to take them home to use them. For the soft plastic we cannot reuse, this goes to soft plastic recycling. Hard plastic- hard plastic recycling.
4. 1% Sales Donations: Oh, guys. This one makes me sad. It's been a while since we donated 1% of sales (not profit- sales. Oh so different. Also, maybe a billion times more challenging). The challenge is... no dinero. Seriously- pay employees, pay rent, pay electricity, pay suppliers, pay for giant reno job so we have a proper factory to work and grow in. It is an expensive year. We still donate to Hearts on Noses- every month, forever. And will make up for those months we are missing now for our other organizations we support. You can learn more about them here, though- you may want to support them directly.
That's about it for now.
Surprised?!
I didn't mention one thing about the chocolate itself, in terms of... well, the chocolate itself. It's a tasty avenue, of course, for something bigger.
Even if it is something little right now.
Emma
]]>Hi There,
Unless you've been hiding under a rock lately (and quite frankly, who could blame you?), I think it is pretty safe to say that you wish you had been hiding under a rock lately. It seems like every bit of mainstream media is clasping onto how absolutely horrific 2016 was.
And rightly so- it was pretty rough. I won't go into details here- we just know.
But, if we are still here, with loved ones around us, and the basics (safe shelter, clean water, food) we have a lot.
Let me highlight some of the good things surrounding Zimt that we can unilaterally enjoy.
1. New branding. Makes the chocolate taste better, right?
bam.
2. Actually, the chocolate does taste better. Because now it 80% dark instead of 70%. Let's put our grown up taste buds on, people.
3. More online sales. I mean, it isn't like there isn't room to grow, but more online sales means more of your dolla dolla goes to worthy charities that are working hard to make sure 2017 isn't as bad as 2016 was.
4. More retailers. Nice retailers. One of my favourite aspects of Zimt- working with nice, like minded individuals. Not everybody (fyi: all my talk is "real talk"), but this has certainly been a good year for working directly with a few exceptionally caring and empathetic individuals.
5. Caramels, popcorn, drinking chocolate. Have you tried them? Time for a cuppa hot cocoa, stat!
Let's get this year started right- with a little gratuity (if you are feeling up to it- sometimes, we just need to feel awful. Eat some chocolate. Feel better...). You are welcome to participate in these arenas this coming year. If we do, things can only be better than had we not.
Hope you are all enjoying the holiday season, whether you are toughing it out with your beloved co-workers or you are at home drinking copious amounts of hot cocoa and never taking off your fuzzy slippers. We have what we have to start out 2017, but that may be a bit of fuel to become better individuals- lettuce aim for that.
xo emma
]]>
Hi Everybody-
I’m really happy things worked out this way. We are away next weekend (which is Canadian Thanksgiving) and my mum is away this weekend, so I decided to do Thanksgiving yesterday so we could celebrate together. Was a pretty big deal for the following reasons:
Anyway- I was really stoked to do this as well, because I wanted to compile a menu and, more importantly, an instructional guide to making a vegan holiday meal to share with you. Timing is key. Sometimes you don’t have the entire day to do things, so you have to be strategic. You should still be strategic because of cooking times- but you don’t have to worry about that because it is now all laid out for you! (Just get these handy PDFs below.)
What’s on the menu?
Crazy Easy Challah
(Erin Ireland’s Insta got me hooked- I had to try it. I’m very glad I did!)
Festive Kale Salad with Roast Pepitas and Red Quinoa
Amazing Mashed Potatoes
(I am now a mashed potato lover. Whodathunkit.)
Roast Autumn Veggies
Vegan Butter (DIY!)
palm oil free and mega easy.
Simple. Tasty. Gravy.
Lentil Chickpea Loaf
Chocolate Pumpkin Pie
Sweet Cashew Crème
I hope you try out the menu or some components! And I hope the system takes out some of the guesswork and makes it very easy for you to handle the holiday and many more to come, because we all know that these are stressful enough as is.
xo emma
PS:
]]>Hey Everybody-
We are juuuust hanging on to the last bits of summer- I’m already missing the stone fruit and local berries. But it was pretty awesome while it lasted, right?
And we still have a lot to look forward to this fall, right? (Sweaters, crisp leaves, and everything pumpkin- yessss…!)
But before we jump into this new season- I wanted to introduce somebody to you:
The Peppermint Chocolate Chip Mylk Shake.
Perfect for a hot summer morning, or in the comfort of your (hopefully heated) living room in the fall, this smoothie masquerading as a milkshake is so tasty- and healthy-, it belongs in any season. It’s got greens, some rather healthy chocolate, bananas, and fresh mint. I tried growing fresh mint this year- was interesting, as I can’t garden to save my life. … but whatever I grew works in this!
Anyway- hope you enjoy this rendition of a Shamrock Shake- vegan, healthy, and tasty, of course.
xo emma
These don’t really taste healthy. But they sure do have a lot of healthy stuff in them.
Perfect.
I have tried a lot of granola bars over the years. I remember eating those Valley-Something-Or-Other ones when I was in hospital and loving the peanut butter crunch (the pb one is surprisingly, my favourite ;)). I’ve eaten granola bars from little bakeries, organic ones from large companies, and… actually yeah that’s about it.
The only thing is, they always go so fast. Buying a box of pre-wrapped granola bars can be super handy, but I haven’t found any that really hit the spot. Plus their expensive and usually have a tonne of ingredients in them, some of which I don’t even want to eat. Then there’s the plastic…
Problems solved! Here’s the recipe of my dreams, and will be of your’s, too. Take a bite and you will see… =)
xo emma
PS- You will probably want to double or triple the recipe and freeze some. They taste super good when they are cold!
PPS- You will probably want to get an extra freezer once you have made your first batch.
PPPS- Here is a video of how to make these granola bars
There is one couple who has us over frequently for dinner. We appreciate this greatly because
a) they’re awesome people who are fun to hang out with
b) dinner is always followed by ping pong and
c) dinner is always incredible and we are stunned that people who are not chefs working in 5 star restaurants can pull off such deliciousness.
… not so much the case around here. I generally don’t have time to make anything that tastes so great (unless I follow a super easy recipe that I’ve made a few times- then it will taste at least decent. Like oatmeal.). But we more than owed them a delicious dinner- and a home made one because really, what is better than a home cooked meal? (When it contains peanut butter, absolutely nothing.)
So, we made not one but two amazing recipes from Vegan Richa’s cookbook (which even tasted awesome with us making it! *miracle*) and since dessert is always critical, something sweet, too.
You may notice a theme on this blog… it is not intentional, but it just happened due to personal taste.
Chocolate.
Peanut Butter.
Bananas.
Chocolate.
Peanut Butter.
Bananas.
Peanut butter. Peanut butter. Chocolate. Chocolate.
So, chocolate definitely belongs (and I doubt few would disagree). But yeah, I have a peanut butter addiction, I’m choosing to embrace it, and I’m taking you all with me!
(Unless you are allergic. In which case, just eat the chocolate bar. Or replace the PB with your favourite nut or seed butter.)
Here’s a recipe that I modified from Chocolate Covered Katie’s Chocolate Chip Peanut Butter Bars. The ones I made were very pudding like, probably because of the extra peanut butter and coconut oil. It was easy to make, which was awesome after making, let me remind you, two different dishes from Vegan Richa’s book. (Team effort, but still.)
Hope you enjoy it and top it with your favourite no-cows-involved (or goats. (?!)) frozen dessert.
xo emma
Things I love (let’s say, in no particular order):
Things that I should consume more of but find taste unpleasant outside the realm of gingerbread themed goods:
blackstrap molasses.
The thing is- it is super healthy. Very high in iron, calcium, vitamin B6, selenium, and magnesium. While this recipe doesn’t contain a tonne of this black gold per serving, it’s a start! And of course, those things I love certainly help make it taste rather tasty, at least in this recipe.
No bake and super easy to make- hope you enjoy =)
Emma
You know, for all she does for us, you’d think that we would give this planet a little bit more than a day’s worth attention. (… kind of like Mother’s Day, amirite?).
So, instead of all that blue-and-green paper maché projecting you may have planned on doing to commemorate Earth Day (oh yep. I’ve been there.), here are a few of my personal favourite ideas to treat our planet the way she deserves- every day.
Animal agriculture is responsible for 20%-33% of all fresh water consumption on a global scale. The thing is, you need a lot more water, on average, to make animal products than to grow plants. …why not just skip the last step and eat the plants instead?
Oh, and not that anybody wants to talk in depth about this, but, ever minute of the day, 7 million lbs of excrement are produced by animals in the US that are raised for food. Actually, let’s keep going- this waste is often pooled into what are called anaerobic lagoons. These are large lagoons, about 8 feet deep and yes, the waste by-product, such as ammonia and antibiotics, does seep into the water supply. North Carolina is one of the worst hit areas in the States.
And, as we all know, the Amazon is basically the lungs of the Earth. However… up to 91% of deforestation of the Amazon is to clear land to plant crops to grow foods like soy, wheat, and corn, for animal feed. 1- 2 acres of rainforest is cleared every second.
Raising animals is not an efficient use of land for food stability; in fact, 15 times more protein is possible through growing plants than rearing animals on any given area of land. (And if you’re thinking, well, you can put a tonne of cows on a barren land and no plants would grow on that land… think about where the plants to feed the cows on that barren land have to come from… other land. And the plants going to those cows could feed a lot more humans than cows!)
(Here are some great recipes to get you started!)
So there ya go! Some good options for treating this Mother as she deserves- way better.
Lettuce know how your earth day goes- would love to know if you made one of those linked recipes, if you didn’t end up buying something you didn’t need, or if you voted with your dollar and supported a truly eco-friendly option!
Enjoy the day, and the planet =)
Emma
PS- I got a lot of my facts from the following reputable sources:
http://www.cowspiracy.com/facts/
http://www.treehugger.com/green-food/from-lettuce-to-beef-whats-the-water-footprint-of-your-food.html
]]>
Some people can’t help but be inspiring. You know the type- naturally amazing, very conscious, hilarious, loves chocolate, makes yummy treats.
When my bud Emily from This Rawesome Vegan Life posted that donut hole recipe, I think we all were pretty overwhelmed with happiness. They looked so good.
And while I haven’t tried the original recipe (yet), she sure did inspire me: to create a chocolate-ified version. That’s just how I roll.
I know what a regular donut hole tastes like. I’ve eaten enough of them. As one who has never been a fan of most donuts (I have two places that are an exception- just ask), I have to say that I like this version more than the traditional type. It is different, though. Denser, of course: it’s raw and doesn’t use any Irish moss. Oh but it is also nut free, so a bit different from the traditional raw route.
If you keep them in the fridge, as you should, because they contain water, you’ll enjoy the delightful chocolate shell crunch. Kind of truffle like. Kind of like a Bounty Bar? Or a hybrid of the two.
‘noughs nough go make.
xo emma
No, of course there isn’t.
Especially with ingredients like this. I’m sticking to the cherry theme this week so as to show off some pretty delectable bars- coconut-buttery shortbread crust, black cherry spread, and our chocolate to create a tidy package of tasty.
These could make a good breakfast, come to think of it (who am I kidding? These have constituted many a breakfast already).
Enjoy them! (You definitely will =))
xo emma
Vancouver is coming up to the second wave of pink- all those cherry blossoms…
We love them. They’re gorgeous and, I don’t know about you, but they somewhat overwhelming (at least on the street where I live- total blossom explosion! No complaints.).
When I was little, I’d call them Strawberry Ice Cream Trees. A pretty accurate description, but don’t lick a cherry blossom tree- they don’t taste good.
Lick these Chocolate Cherry Cheezecake Cups instead! Zimt chocolate cups are far more delicious than bark (if I may say so myself), and the cherry filling is smooth, creamy, and totally nut free.
#dontlicktrees
xo emma
Do you know what to do with that container of steel cut oats that’s taking up precious real estate on your counter? Neither did I! Until I met this recipe by Felicity at Tofu for Thought. (Erm, no- making oatmeal wasn’t a serious option…)
These cookies are amazing. I don’t know how many times I made them over Christmas break(ish) but three times in a span of 7 days comes to mind. I shared!
The recipe below is a tweaked version of Felicity’s. I hope you make what would be considered by some to be an unreasonable amount of times in the span of one week as well. You could share!
(or not).
xo emma
Hey Zimtees-
Happy Birthday to me! (At least… I am starting this post on my birthday).
It has been a good year- but this cake is awesome. I hope you enjoy it- treat yourself well on your birthday and every day. Easy with this wacky-ingredient cake that tastes so good. Like eating a salad, that doesn’t taste anything like a salad. Ok there’s a lot of chocolate in there, but I think we all can agree that chocolate is salad? In it’s own way?
… right?
Anyway- that’s besides the point. When you get the chance, simply go and make this cake. Throw a little party (you don’t have to invite anybody), and dig in!
xo emma
PS- see this cake in action =) https://youtu.be/YsH2x72cIGc
For the frosting:
Add all ingredients to a food processor or powerful blender. Blend until very smooth. Scoop into a container and pop into the fridge while you bake your cake.
For the cake:
Preheat your oven to 350 C.
Line the bottom of two 9 inch pans with parchment paper. In one bowl, mix all of your dry ingredients, including the Zimt baking chocolate, and in another bowl, mix all of the liquid-y ingredients (including the pumpkin) until well combined. Add the wet to the dry and mix until until well combined- don't over mix, but there shouldn't be any streaks of flour. Pour evenly into the two plans and bake in the preheated oven for 30 minutes.
Take out of the oven and leave to cool on a cooling rack, for about 10 minutes, then invert and put one of the cake layers on a plate. Leave it to cool for another 10 minutes or so, then start to add your frosting on top, spreading it over the top of the bottom layer first. Add the next layer of cake on top, and frost the top of that, too. Then, start to frost the sides.
To make the fancy chocolate spikes, melt some Zimt into whatever shape you would like, spread onto parchment paper, and set it in the fridge. Once it has hardened, take it out, and break it apart (or, make it in the shapes you would like while it is still melted). Push this into the top of the cake. Voila!
Hey!
Happy Valentine’s Weekend, all.
I hope it is happy for you; as happy as it can be. Single or taken, what matters is if you are loving where you are and more importantly, who you are. That’s critical every day, though easier said than done- I know. So whether you just-can’t-wait for that fancy dinner date or you are going to stay at home with a bucket of Coconut Bliss (bottle of wine. Whatever. Both! It’s your special day.), please remember to look at you- and make sure you love you. As much as you can.
Here’s a nifty idea… add some Double Chocolate Mousse Cups to that grocery list! Wine, ice cream, mousse, chocolate. You’d be stoked on being single- more treats for you! And let’s face it- that’s a pretty important aspect of life.
xoxox emma (all those xos!)
First, make your chocolate dessert bowls! In silicone or other flexible containers, or muffin tins lined with muffin liners. Take half of the melted chocolate and cover the inside of these containers with chocolate- set in the fridge to cool. You may need to “paint” on another layer, so depending upon how thick it is first going on, you may want to save some chocolate for the second coat.
While that is cooling, start on your mousse! Melt the chocolate using our hair dryer method or in a double boiler. Use an electric mixer and beat the aquafaba until peaks form. Add a tablespoon or so of the aquafaba to the melted chocolate and stir gently until incorporated. Gently fold in this chocolate aquafaba mixture to the rest of the aquafaba, pouring in spoonful by spoonful, and very lightly stir it- just enough to incorporate it.
Chill your mousse in the fridge while you deconstruct your chocolate bowls. Place bowls on a plate, and fill with mousse! Top with berries or... shaved chocolate.
First recipe of the year, Zimtees- and it is a good one!
A few months ago, we participated in our local plant-based food powerhouses’ The Juice Truck and Erin Ireland’s Mindful Movie Night. Yep, it was macaroons and truffles and Peppermint Nib’d bars for all!
Erin also brought… her famous banana bread. It’s “To Die For” I am told. However, as it isn’t vegan (…yet…(please?!)), I didn’t get to try any. But I was inspired to make a vegan version.
It’s rich and delicious and you need to try it. Of course I used our Zimt baking chocolate, but you could also break up your fave flavoured bar and use that too… (just not peppermint. Don’t.) I ran this by a few very discerning pallets and voila, you’ve got- amazing, Zimt chocolate chunk coconut banana bread. It’s rich and delicious and you need to try it. Oh, here’s the recipe! Enjoy!
Mash your bananas- I use a Vitamix and just throw them in there, along with the next four ingredients, and blend them until broken up, but still a tad chunky.
Mix the remaining dry ingredients (other than the topper), well, so that there are no lumps and so the baking soda is really well incorporated (nothing worse than biting into a chunk of salty baking soda! ... ok there's lots worse. But it is something unpleasant that can be avoided easily).
Add your banana blend to the dry ingredients and stir until there is no more flour visible- remember to stir from the bottom! And do not over stir, lest the flour get gummy.
Pour into a coconut-oiled or parchment paper lined loaf pan and top with the toppers.
Pop in the oven for about 45 minutes, or until a knife inserted through the top middle of the loaf comes out clean. Leave to cool a bit, then, slice, and... you need to drizzle those slices with chocolate.
***edit: I tried this the other week. I don't know how much I like it. But I have been drinking a lot of our Hot Chocolate Mix so maybe my standards are impeccably high now***
One of my first hot chocolate memories was from a trip to a certain beautiful local park. We admired the beautiful lights, soaked up the Christmas spirit, and sipped on some very hot chocolate.
..from a styrofoam cup, that tasted a little closer to cocoa powder in water with a swirl of corn syrup. Hey- back then, I was not picky, but I do remember the taste, texture, and very slight disappointment in that singular aspect of the evening #firstworldproblems
I also remember a dialogue in The Santa Claus, where an adorable, 2000 year old (thereabouts) elf explained how she made her amazing hot chocolate. Shaken, not stirred.
The cocoa syrup hot water must’ve been stirred.
This recipe, though, takes things to another level. Give it a go- I think it is elf approved.
xo Emma
PS- check out a nice video of this for you to enjoy!
Or should I say, “Pretend Pumpkin Pie Truffles”? The truth is, there is no pumpkin in these delicious truffles. None whatsoever.
And yet, they taste like creamy bites of pumpkin pie, covered in a smooth and crunchy shell of everybody’s favourite chocolate =)
A great addition to any Holiday party, as they are likely enjoyable for all- gluten free, vegan, nut free, soy free, and… really, really tasty. Lettuce know how you like them when you try! We love to see your photos- and Instagram is a great place to see them. Please tag us @zimtchocolates and also use the hashtag #pretendpumpkinpietruffles so we can see your lovely creations!
Anita Cheung takes everything you think you know about yoga and does a crow pose with it. Anita is the founder of Social Yoga, an alternative, experiential, conversational yoga series with workshop themes ranging from breakfast to ice cream to botanicals. A lover of music, reading, people and movement, Anita has dreamed up intimate unique classes in spaces like breweries, bakeries and even pizza restaurants. One of her current projects is “No Fun November” which focuses on 30 days of “no-fun” in preparation for the holiday season. Rather than a detox or challenge, Anita explains this latest endeavour as a commitment to better health – with a twist. (We’ve signed up and will let you know how our “no fun” month goes!) Sign up for this and the other workshops here. As a ‘first time yoga class hater’ with a case of the “can’t sit stills”, it’s remarkable what this lady has done for this stereotypical spiritual practice. Yoga will never be the same. Today, Anita shares her business lessons, inspirations and mantras with Zimt!
In 3 words, describe what you do.
Move, connect, dig deep.
Describe your ‘AHA!’ moment.
The first seed of Social Yoga was planted when I realized one day, mid-teacher training, how closely I had bonded with a group of strangers and how I had shared things with them that I wouldn’t have shared with anyone else. Yoga gets people to open up and vulnerability is needed in order to feel a sense of connection. That’s when I knew I wanted to teach mostly progressive classes (where people sign up for multiple classes at a time and they see the same group each week).
Your source of inspiration?
I am constantly inspired by innovation and good design. Restaurants, shops, artists, anyone doing something creative are all sources of inspiration. On a deeper level, I am also always moved by conversations with others.
What’s a typical day in the life like for you?
I teach anywhere from 2-4 classes a day ranging from privates, to a few studio classes, and of course Social Yoga classes in the evenings. The rest of the time, I am meeting with people for future collaborations and series, doing admin work (emails, blogging, marketing, PR, finance- one woman show stuff!), or class planning. I also try to squeeze in a workout once a day, at least 4 days a week. My days are long (ending usually at midnight once all is said and done) but very rewarding.
What’s the biggest mistake you’ve ever made (and are willing to share)?
I’ve made plenty of mistakes in my lifetime, and plenty more in my first year of business. Anything from failing to draft up a contract when working with someone (and totally eating the cost of it afterwards because there’s no one to blame but myself), to spending way more than I needed to for an event.
One thing that sticks out is I really wanted to create Social Yoga conversation cards. I had them printed (which cost a pretty penny), but when I went to cost out packaging, I realized if I were to sell them, they would cost way more than what anyone would be willing to pay. The cards are still lying around (without packaging) and may be resurrected one day- who knows!
Your greatest loves?
My friends, family, and community, meditation, stationary, naps, and chocolate.
Are you vegetarian/vegan? If yes, how did you get into it?
I was a vegetarian for 10+ years as a teenager. I got into it, quite honestly, because of a mix of wanting to gain control over my health and body as well as super effective PETA advertisements. Over the years, my reasons have changed and I’ve re-introduced fish and seafood recently; however I still mainly eat vegetarian out of habit.
The most vivid memory of your life so far?
There are too many to pick from! Any hiking trips or travelling I do with friends are always perma-printed into my mind. If I had to pick one, I have some pretty great memories from doing the Great Ocean Road in Melbourne a bunch of times.
What’s the one thing you should never say to someone?
General put downs. We’re all our worst critics anyway- there’s no need to put someone else down. There are ways to give constructive feedback without being plain ol’ mean.
What’s your favorite question to be asked?
Want to grab a coffee and chat?
Your favorite dessert?
Hands down, creme brulee.
Your favorite Zimt treat?
I haven’t tried all the chocolate flavours yet but I’m a big fan of the macaroons!
Three words of advice if we didn’t have the almighty Google to turn to?
1. It’s either a good time or a good story.
2. Never lose your sense of wonder.
3. Give to your relationships (both with others and yourself) as much as you would give to your work.
Keep up with Anita on Instagram and follow Social Yoga on Instagram, Pinterest, Twitter and Facebook.
]]>Good November 1st to you, Zimtees!
I trust we’re all coming out of our post-Halloween sugar rush mode? (And cue the Christmas shopping madness…).
Today is a particularly special day. It seems like every day on the calendar has something it is associated with- I’m thinking mostly of all the “chocolate” days (yes, there’s a Chocolate Cake Day, a Chocolate Ice Cream Day, a Chocolate Chocolate Day). Despite these days having some obvious significance to me and to Zimt, there’s really no day more special than today- World Vegan Day. If I take a step back, and check into how I feel about it, descriptions such as “hope” and “progress” and “work” all come to mind.
It’s been over 9 years since I decided to start living vegan. I’m thankful every day that a very dark time in my life resulted in what is easily the best thing to ever happen to me. It’s helped bring me back to my true self- away from societal norms and pressures, in a number of ways. The main two that come to mind are how I as an informed child would have chosen to behave, and how I can, hopefully, raise the bar and show others how valuable this form of respect really is.
While cleaning the house, I have to have a podcast on. Or a Ted Talk. Yesterday as I was scrubbing floors, I listened to Melanie Joy explain our brains. It is fascinating to learn how simple it is to arrive to our present beliefs- to follow, to accept, to move away from our true selves. I encourage you to listen to this very well researched talk- see if it resonates with you! It certainly resonated with me- I, like most of us, just loved animals as a little kid. I would never have wanted to hurt them. But, for a few years there, I most certainly did- I used the same reasoning, as we all do: it is normal, necessary, and natural. Definitely not to make myself sound high-and-mighty, but like I said, I am thankful for every day that I am no longer in that place.
Now, my perspective can be summed up in the following quote by Kerry Wyler:
Let me clarify. I am not vegan because I “love animals”. Rather, veganism is about justice. It is not a “lifestyle choice”. It is not a “personal preference”. Veganism is not about you or me at all. It is about the fundamental right of non humans not to be used, owned, labeled, branded, enslaved, exploited, and generally commodified, to serve our interests and convenience.
That dark time in my life, when I was able to have the mental clarity to realize it, was somewhere I never wanted to go back to- ever again. And a lot of that was for me- I want to be a healthy person who can live her life to the fullest, treat her body well, and give her brain a bit of a break. But it was, perhaps even more so, for the animals. I want to be an ambassador for them. I want to inspire others to embark on a compassionate, respectful, and conscious path- veganism is a great place to start. I want to be healthy- I know others want to be healthy. Maybe if people see that I am healthy, and vegan, they will see veganism as a means to reach this goal? Maybe they will move beyond themselves, and know that this respect carries far beyond one’s own body. I hope.
Zimt is going to achieve wonderful things. We already have, but- I want big things. Although I live a life of what I would consider extreme privilege, I know that similar lifestyles are enjoyed by so few. I have a safe place to live, running water, a loving family- I have beyond the basics of food, clothing, safe shelter. So many don’t.
This past week was interesting. I found myself doing more “hands on” work that I haven’t had to do in a long time- over a year. My initial thought was, “I’ve failed. I should have set things up better.” It quickly changed. It became, “Two steps forward, one step back. Focus on the end goal.” Essentials need to be done. They are not glamorous, nor easy. But, they need to be done, because without them, we wouldn’t be able to keep building things, growing things, and we wouldn’t be able to have Zimt reach the end goal- helping those who need it most. That’s my end goal. If my end goal were to, say, be making a decent living fast, I would have quit long ago and used this university degree more efficiently.
But I’m not going to do that. I’m going to sometimes have very unglamorous days. I’m going to be thankful for a paycheque that is literally a tenth of what it would be, had I taken the more efficient route. I’m thankful for the opportunity to work with amazing people, and to grow something wonderful for those who need it most- and you better believe that animals are at the top of my list.
Happy World Vegan Day- I hope you feel hope! I feel excited.
xo
emma
]]>I’m inspired when I’m alchemizing. I’m like the white witch. I love making potions and creating new flavors. There is no product of mine where I haven’t met the founders and don’t know what is going on in their facilities. All those things are really important to me. There are very simple things in nature that do big things – i.e. fight viruses, helps metabolism, helps with chronic fatigue… but people would never know this. So I’m really happy when I’m creating awesome things and disguising my adaptogens in food because it’s a gateway to get people to buy into healthy living. It’s always a challenge for me – but I love asking myself: how do I get this into you and how do I make it easy?
I am inspired by my team.. One of my current employees, Caitlin, started working at our stand at Holt Renfrew last year. I saw so many opportunities in her and every day, I see her be better. She started working at the pop-up stand and now she runs back-end operations at Nectar. She’s learning every day and she is so committed to my mission. When I look at her – she inspires me to no end. I’m training her to one day build her own business so the circle keeps going around. I can only keep swimming when I have great people on my raft. It’s important to keep faith in what you do. Can you keep swimming against the tide when others can’t? When I have personal self doubt, I look at Caitlin’s success, and I relax. I know she is on this mission with me and we will keep swimming into the ocean.
What’s the biggest mistake you’ve ever made, and are willing to share?
Anyone who has chosen the entrepreneurial path – has chosen a life of high risk and high reward. So I don’t use the language of ‘mistake’, rather I use, ‘lessons learned’ because mistakes are things you do twice. If I didn’t have this approach to life, I wouldn’t be able to do what I do because I am constantly doing the unknown.
I’ve learned that: launching a business will take twice as long, cost twice as much and optimism is key.
I think a lesson learned in my first year of business was just to watch how hard I was on myself. Being hard on yourself doesn’t help you get to the end goal faster. It doesn’t solve problems – it’s actually time wasted. I had to constantly ask myself: how do you keep your head above the water?
It’s interesting, we coach others but not ourselves. I got a piece of good advice from a successful entrepreneur who asked me, “what’s your thing?” My business is my baby and your life reflects you. If someone really wants to know what they need to work on, open up a business. Know what your thing is. For example, if you are not good at communication, it will show up in your business really quickly. What might bother one entrepreneur, might not bother me. For me, I require pace when things don’t move fast enough. When things move slowly and there is a lack of decision making, I am not my best self and that is reflected in my business. So I feel everyone should be super honest with what their thing is. Your company will reflect who you are.
Three words of advice if we didn’t have the almighty Google to turn to?
1) Choose love over fear. Fear will be more present. Love will never let you down. When you are in a place of love, you can be a better version of yourself. If we were all operating from a place of love, the world would be a better place. When we operate from a place of fear – bad things happen. Humans are challenging but we need to choose to see love and compassion instead of hate. It’s a choice of who you want to be in the world. It’s not all butterflies but you are not exempt from life.
2) The difficult you do immediately the impossible takes a little longer. Believe in the impossible. Regardless of demographics and gender, if you truly put your mind to something, devotion is the way to life. I never knew someone that was great that wasn’t committed to what they were doing. There is a tendency to look at the end game, but people who are awesome and unwaveringly committed, believe in the entire process and themselves.
3) Be passionate. Don’t choose to live in limbo even if it doesn’t work out. I feel a lot of gratitude in any challenge I’ve had in my business. Because I am so deeply passionate, I am running on a currency that is beyond money. It comes from within; it gives me wings to keep going. Even when you are having self-doubt, whatever you do, just be committed and be alive!
Visit Nectar Juicery and follow them on Twitter, Instagram and Facebook.
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Zimt was born out of a deep need to inspire others to be happy and healthy by nurturing their souls, minds and tastebuds (with raw cacao!). One of the best things about the journey so far has been all the incredible people I’ve met along the way. One of which is the beautiful and brilliant Jennifer Trecartin Brott who runs the nutritional consultancy, My Edible Advice. Jennifer is a Registered Holistic Nutritionist, Certified Herbalist and Certified Raw Food Chef. Basically – she is a Nutritional Powerhouse and Wellness Wonderwoman. I was thrilled when she agreed to share details about her healthy lifestyle with all the Zimtees!
Describe what you do in just three words.
Nourish your health. (That was really hard to condense!)
Describe your ‘AHA!’ moment.
I think I have ‘AHA!’ moments everyday! They always seem to happen around the dinner table when I am feeding friends or family.
Your source of inspiration?
Family kitchens, food magazines, and the grocery store.
What’s a typical day in your life like right now?
Wake up to a mug of hot water, lemon, and ginger and a snuggle.
Call my parents out east.
Head to the office and see the best clients ever.
Dinner at home or out with friends followed by a walk along Jericho Beach.
What’s the biggest mistake you’ve ever made, and are willing to share?
Oh man, there are a few! I let my business rule my life for a while and wasn’t practicing a healthy approach to life myself which ended up nipping me in the butt pretty hard. (… I can relate… haven’t quite gotten to putting Zimt in it’s place, yet!)
Your greatest loves?
My husband, my baby to be, my family, my friends, and chocolate.
What’s your overall nutrition mantra?
I have been both vegetarian and vegan at one point, and I am currently a really snobby “Qualitarian”, where I only food from quality sources. Moving to Vancouver from the east coast inspired the change!
The most vivid memory of your life so far?
So funny, ten just popped into my mind at once. I am going to go all sappy and say my wedding day.
What’s the one thing you should never say to someone?
Any comments on the body shape or size, whether you think you are being nice or not.
What’s your favorite question to be asked?
What’s for dinner?
Your favorite dessert?
Chocolate, add berries if you must.
Your favorite Zimt product?
Salt of the Earth Chocolate Bar or the Chocolate Chip Cookie Dough Cup. That is a really hard decision.
The world is about to wiped clean of all data and you can only leave your mark by writing down 3 life tips. What are your 3?
Woah! Good question.
1) Be kind
2) Laugh more than you can handle
3) Make your own food.
To find out more about Jennifer’s services and events (like her amazing Book Clubs!), visit MyEdibleAdvice.com.
Follow Jennifer on Twitter, Instagram, Pinterest and Facebook.
]]>Hey Zimtees-
I know you’re all over the place (literally!) but here in Vancouver, Canada, things were hot the past few months (conveniently, while I was knocked out, in the house, healing from two broken wrists). That heat seems to have come and gone- somewhat at least. Oh well…. I guess I’ll have to make up for it next summer? (Or go on vacation somewhere really toasty =D ).
This shake would be perfect for those super hot days- it is very refreshing, absolutely delicious, and has a lot of beneficial ingredients. However, you know you’ll be getting pumped and sweaty at the gym at least once this fall, so why not make this Coconut Chocolate Brownie Shake your congratulatory, post-workout prize? You can check out our video for it, here, if you want to see how it’s done. Oh, and it goes really well with that other macaroon on the side- read on to know what I mean!
You can also see our recipe video for it here. (PS- sorry the sound is a little wonky… it was super hot and the AC was on without us even realizing it!)
Thank you for checking it out and I hope you enjoy
xo
Emma
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So, since I loved two of our last posts so much, I decided to sort of combine them into this: Chocolate Caramel Peanut Butter Crunch Bars.
I hope that’s ok.
Oh it definitely is- just make these bars and you’ll see!
Chocolate Caramel Peanut Butter Crunch Bars (adapted from this recipe by Olena!)
Base
Middle
Topper
Here is what you do. For the base, add your PB, coconut oil, vanilla, and salt to a big bowl and stirrrrrr until fully amalgamated (thank you for the spelling help, Google). Then, add your oats and cornflakes and stir stir stir. Press into a 8×8 baking pan and smooth out as best you can. Pop this in the fridge while you prepare your middle.
For the middle. Blend your pitted dates and coconut oil in a food processor until very smooth. Scoop this onto your base and smooth it on out so you’re covering it all. Then, sprinkle with chopped peanuts.
Finally, the top. Yum. Melt your chocolate using a hair dryer (you heard it here first), or a double boiler if you’re decent in the kitchen. Spread it out on top of your middle layers so that it reaches the verrrrrry edges. Score this into the desired sized pieces you’d like. Sprinkle again with peanuts!
Pop this in the fridge and let it set for about half an hour. Then you’ll be ready for a real treat!
Enjoy ’em =)
xo Emma
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Hey Everyone!
If you’ve ever had the pleasure of trying our Cookie Dough Cups, or are just intrigued from afar, you know that at Zimt, we aren’t afraid to transform what is often considered to be the “lowly legume” into something truly stellar. Something like cookie dough you’re supposed to eat raw. (No eggs…no salmonella here.)
So, I admit those Cookie Dough Cups were my brainchild, and I am on a bean-and-beyond- infused-dessert mission.
Case in point, these Healthy Nanaimo Bars. Traditionally rather unhealthy, this creation of British Columbia lends itself well to a bit of a makeover…
Ingredients
Base
Middle
Topper
Method:
Cook your red lentils in 1 cup of water. Meanwhile, put your oats in a food processor and pulse. Then, add the remaining base ingredients and pulse until well combined. Smooth into the base of a loaf pan (I suggest lining with parchment t paper first).
Next, take your cooked lentils and blend until smooth with all of the other “middle” ingredients. Smooth over base and pop into freezer.
While it is firming up in the freezer, take your chocolate pieces and put them into a deep bowl. Melt using a hair dryer- don’t turn it on too high or chocolate will fly everywhere!
Spread on top of the middle layer, score into the size pieces you’d like, and pop into freezer for at least 1/2 an hour.
Cut, and enjoy!
xo Emma
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