Fair Trade ensures that farmers are paid fair value for their crops. This affords a minimum standard of living, money for adult (instead of child) labor and the ability to farm with sound (sustainable) agricultural practices.

Fair Trade is the trademarked term of nonprofit organization that audits transactions between U.S. companies offering Fair Trade Certified products and the international suppliers from whom they source. It is one of several organizations working all over the world to certify fairly traded goods. Here’s more on Fair Trade.

In the case of the the world’s greatest chocolatiers, an elite group, Fair Trade is a moot point. The chocolatiers are already paying top dollar to secure the limited supply of the world’s ultra-finest cacao beans.

But there’s a lot of chocolate, even in the premium category (not the mass marketed bars), that comes from farmers who sometimes have to sell their crops for less than it costs to grow it.

Special holiday flavor bars and foil-wrapped dark and milk chocolate coins. Photo by Elvira Kalviste | THE NIBBLE.

The cooperative works at improving the social, economic and political well-being of its members. Women cacao farmers play significant roles at all levels of the organization, and the co-op encourages environmentally sustainable production.

DIVINE CHOCOLATE FOR THE HOLIDAYS

This very reasonably priced line, beautifully packaged, offers a nice choice stocking stuffers, teacher gifts or office gifts. Each purchase supports these farmers and their excellent mission.

If you like, you can use the gift to teach your family, friends and colleagues about supporting Fair Trade, and. They’ll feel good about every bite.

There’s something for every chocolate-lover in Divine Chocolate’s collection:

There are savings with the purchase of multiple pieces of the same item, as well a gift baskets with an assortment of products.
 

See all the holiday specials and the entire product line at Divine Chocolate.com.

—Steven Gans

To keep from getting bored after your second turkey sandwich, plan ahead.

A “Thanksgiving hero.” Photo courtesy Earl Of Sandwich.

 
What do you put on your turkey sandwich?

RECIPE: ORANGE PEEL AÏOLI

Blend together:

 
Do you have a favorite twist on a turkey sandwich? Let us know!
  

Many hams will be baked this holiday season, generating many pounds of leftover ham. Much of that ends up on a simple ham sandwich.

Here’s an alternative: Make your sandwich on a biscuit. It’s that much more special.

We enjoy this recipe with breakfast eggs and as lunch with a salad. The recipe was developed by Dietz & Watson, which used its Chef Carved Ham.

If you don’t want to make the cranberry balsamic reduction, default to mustard and plain cranberry sauce.

Similarly, you can make biscuits from scratch or buy refrigerator biscuits.

> The History Of Biscuits

> Different Types Of Biscuits

> More Biscuit Recipes

 
For The Cranberry Balsamic Reduction

 
Preparation

1. BAKE the biscuits.

2. MAKE cranberry balsamic reduction while the biscuits bake. Combine preserves, vinegar, basil, mustard, peppercorns, and chile in a medium saucepan over medium heat. Simmer the sauce until thickened (approximately 8 to 10 minutes). Strain the reduction through a fine sieve and if needed, thin with water.

3. TEAR ham to fit biscuits.

4. HALVE freshly baked biscuits and place ham on the bottom half. Drizzle reduction over the ham and cover with biscuit half.  
 

We’re being inundated with recipes for Thanksgiving leftovers. But today’s tip is good for leftovers year-round.

Leftover potatoes—boiled or roasted—make good hash. Leftover meat, poultry or fish added to the dish turns it into a main course instead of a side.

Just sauté chopped onion, bell pepper, celery, any other veggies and herbs, and stir it up.

Here’s an idea we received from PotatoGoodness.com. The recipe is from award-winning cookbook author, Diane Morgan. “There is no better or more enjoyable way to use up leftover turkey than to make turkey hash,” she says. “It’s perfect for a weekend brunch or for an easy weeknight supper, especially after the big Thanksgiving meal.”

Prep time is 30 minutes, cook time is 30 minutes.

Ingredients For 6 Servings

 
Preparation

1. MELT the butter over medium heat in a 12-inch skillet or sauté pan, preferably cast iron. Swirl to coat the pan. Add the potatoes and onion and sauté for about 1 minute until just coated with butter. Cover and cook for 7 minutes to steam the potatoes, stirring once.

2. ADD the celery and bell pepper, stir briefly, then cover and cook for 3 minutes longer. Uncover the pan, raise the heat to medium-high, and add the salt and pepper. Cook, stirring frequently, for about 10 minutes until the potatoes are lightly browned.

3. GENTLY FOLD in the turkey, tarragon, and parsley and cook for about 2 minutes just until the turkey is heated through. Using a large spoon, make 6 shallow depressions in the hash, spacing them equally around the pan, with one in the center. Carefully crack an egg into each hollowed-out spot.

4. COVER the pan and cook the eggs for about 5 minutes until the whites are set and the yolks are still runny. Serve immediately, garnishing the top of each egg with a sprinkling of tarragon. Pass the hot sauce at the table.
 
WHY CAST IRON?

Cast iron is an ideal heat conductor, heating evenly and consistently. With proper care, it will last a lifetime.

When well seasoned, cast iron is stick resistant and requires no additional oil—the “original” fat-free cooking pan.

So don’t throw away Granny’s cast iron skillet: As long as it is scratch-free, clean it up and re-season it. Here’s how to season a cast iron skillet.
  

The onslaught of holiday eating has begun. But you can have your cake and eat it too, according to a physician and food lover.

Says Michael Fenster, MD, F.A.C.C.: “What makes the holiday season so difficult for many people is that it is not just a weekend event like a Memorial Day backyard grill, but a non-stop barrage from October through January.

“We are inundated with offerings everywhere: in the media, at the workplace, at home and every point in-between.”

Dr. Fenster is not only a cardiologist, but a certified wine professional and a chef with a culinary degree. He worked professionally in kitchens prior to entering medical school and has maintained his passion for food and wine throughout his medical career.

He doesn’t want you to abstain over the holidays. It’s not a time for deprivation or dieting—just for following a good eating strategy.

To allow for some culinary holiday cheer without falling into the abyss, Dr. Fenster offers these recommendations:

 
Make smart decisions and you can enjoy the holidays in a guilt free fashion, says Dr. Fenster. “Consider not gaining excessive weight during the holidays as your goal and getting back to the exercise and weight loss after the New Year.”

For better-for-you recipes and cooking demonstrations with Michael Fenster, visit WhatsCookingWithDoc.com.