On a typical market day, I am rushed from the moment the alarm rings at the unholy hour of four a.m.. Hustling through a shower, I spend the few spare minutes I have checking the stock I’ve packed the night before and loading products into my minivan. Mornings such as these do not afford the luxury of breakfast.

The trip to the market takes me approximately an hour. As I head for the expressway, it is a guarantee that I will stop briefly at Dunkin’ Donuts to pick up a cup of much needed coffee and grab a bagel with cream cheese. This scene is repeated every Saturday morning for months while I participate in our local farmer’s market, hawking my handcrafted soaps.

Customers at the market frequently ask me why it is that I make my own soap, a question that many ’soapers’ are greeted with on a daily basis. I am common in that my reasons for making soap are both personal and socio-political. Yes, I enjoy my craft and make products that are free from a vast majority of chemical ingredients found in the detergent bars sold in many stores, but I also see a greater good that comes from being an active member of my local economy.

I believe that by using as many sustainable, local ingredients in my soaps as possible, I have a positive effect (however small it might be) on local trade, helping money to circulate within my own community instead of being given to a multi-national corporation or sent overseas to a foreign manufacturing plant. While it might seem a ‘noble’ goal for a simple soap maker, it just makes sense to me to work towards the greater good of my community.

I find that many people are unfamiliar with the term “sustainable” in relation to the economy. I recently came across the definition of “sustainable consumption” on the Sierra Club’s website, which I find best explains the term. It reads, “Sustainable consumption is the use of goods and services that satisfy basic needs and improve quality of life while minimizing the usage of irreplaceable natural resources and the byproducts of toxic materials, waste, and pollution.”

One person who is very well versed in the concept of sustainable consumption is the woman who runs our local farmer’s market. She is the type of person that many would refer to as an “Earth Mother” or “Granola Queen”. She has dedicated her life to promoting the local businesses she comes in contact with via her markets. On a slow market day last Feburary, she stopped by my booth and we began discussing the concept of sustainable consumption. It was then that I found out that, despite my best intentions, I had overlooked an area of great importance on both a social and political level.

On that cold, gray February morning, as I sipped my coffee from it’s styrofoam cup, I was introduced to the concept of Slow Food.

The concept is brilliantly simple. Slow Food is an international project aimed at protecting the rights of the small farmer while promoting sustainable agriculture. In 1986 Carlo Petrini, the founding father of the Slow Food Movement, realized that we are facing a food crisis. By industrializing food our society is not only standardizing taste, but teetering on the brink of annihilation of thousands of food varieties and flavors.

Mr. Petrini was concerned that the world was rapidly approaching a point of no return, so he sought a way to reach out to consumers and teach them that they have choices. This was the begining of the Slow Food movement, whose mission is “to create a robust, active movement that protects taste, culture and the environment as universal social values. Slow Food programs are dedicated to the mingling of taste, culture and the environment.”

Carlo Petrini was correct. We do have a choice; we can choose to ‘hit the drive through’ and eat that bagel from Dunkin’ Donuts, or we can choose to savor a politically satisfying meal with family and friends.

There is something even more enjoyable about consuming a meal when you know you are not just filling your belly, but promoting those who, like the indie community, need all the help they can get.

For more information on the Slow Food movement, you can visit the Slow Food website at SlowFood.com.

Looking for a Slow Food idea?

In the spirit of Slow Food, the editors of Craft Revolution have decided to share our favorite local recipes with you. Each recipe pulls from ingredients found in the area where the editor lives. We hope you enjoy them!

Easy Oven Bag Roast With Vegetables

From Stacy, Indiana.

• 2-2.5 pound roast (pot roast, thick swiss steak, any chunk of beef will do)
• 6 potatoes, washed and quartered
• 1/2 pound raw baby carrots
• 3 stalks of celery washed and trimmed and cut into 1/2 inch chunks
• 2 onions, peeled and quartered
• 1 Envelope dry onion soup mix
• 2 TBSP flour
• 2 cups warm water
• 1 large oven bag (the kind you use to roast a turkey)

Preparation

Put the flour and water in the bag, and shake to mix. Lay the bag on it’s side in a shallow baking pan and arrange the other ingredients inside with out spilling the liquid out. Use the tie to close the bag and cut a one inch slit in the side that is up. Bake at 350 degrees for 1.5 to 2 hours depending on the thickness of the meat. Let rest for about 10 minutes before opening the bag and serving.

Yield

4 - 6 Servings

Florida Gumbo

From Tamara, Florida

• 1 pint oysters, undrained
• 4 16-ounce cans tomatoes, undrained
• 1 pound fish fillets, cut into 3-inch pieces
• 2 teaspoons granulated garlic
• 1 teaspoon cumin
• 1 pound blue crab meat, cartilage and shell removed
• 1 teaspoon crushed red pepper
• 1 teaspoon crushed oregano
• 1 pound shrimp, peeled and deveined
• 1 teaspoon basil
• 1 teaspoon thyme
• 1/4 cup butter
• 2 teaspoons file (File Seasoning is sassafras leaves which have been dried and ground to make file powder)
• 1 cup onions, chopped
• 1/2 cup green onions, thinly sliced
• 1 cup green bell peppers, chopped
• 4 cups cooked rice
• 1 cup celery, chopped
• 1/2 cup all-purpose flour

Preparation

Melt margarine in large Dutch oven or soup pot. Add onions, green peppers and celery and saute until tender. Add flour and blend well. Add tomatoes, bring to a boil and simmer gently for 20 minutes. Add seafood and all seasonings except file and simmer an additional 20 minutes. Add file; and simmer an additional 3 minutes. Sprinkle with green onions and serve with cooked rice.

Yield

1/2 gallon or 10-12 Servings.

Easy Microwaved Baked Apples with Maple Syrup

Georgia, Vermont

• 4 cups of sliced apples
• A sprinkle of cinnamon
• 4 Tbsp maple syrup

Preparation

Slice the apples, making sure to check their flavor. Baking them won’t make them taste better, so if you don’t like the taste now, you should use different apples. This is also a good time to check the peel- you can remove it if it’s too thick or bitter.

Now place the apple slices into a ceramic or glass bowl, coating them with 4 Tbsp of maple syrup. Dust the tops with a light sprinkle of cinnamon.

Bake your apples in the microwave for 5 minutes on high heat. Make sure to adjust the time to suit your microwave and/or the number of apples you are baking. If you use more apple slices, you will most likely need to add cooking time. The best method is to start with five minutes and test for doneness with a fork.

Once your apples are nice and soft, remove them from the microwave and stir them well so the syrup coats all the apple pieces well. Serve with with whipped cream on top or vanilla ice cream on the side.

Yield

1-2 Servings.

Tennessee Catfish coated with Drunken Pecans

Nicole, Tennessee

• 1 cup pecan halves, toasted*
• 6 catfish fillets, about 2 to 2 1/2 pounds
• 1 cup yellow cornmeal
• 1 cup buttermilk
• 2 eggs
• 2 teaspoons Jack Daniels Whiskey
• 1/2 cup flour
• lemon wedges, optional

Preparation

First, toast the pecans.

Spread out in a thin layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 15 minutes. Or, toast in an ungreased pan over medium heat, stirring, until golden brown and aromatic.

Then, place the toasted pecans after they have cooled in a food processor; process until they resemble coarse meal. Rinse the catfish fillets with cold water; pat dry. In a shallow bowl, whisk together the buttermilk, eggs, and Jack Daniels Whiskey.

In a seperate bowl, stir together the flour, cornmeal, and ground pecans. Dip each fillet into the buttermilk mixture, then into the cornmeal mixture, coating the fillets well. Set aside on waxed paper until ready to cook. Place on a greased pan and bake at 350° about 20 minutes until browned and fish flakes easily. Serve over rice pilaf, if desired. Squeeze catfish with lemon wedges, if desired.

Yield

6-8 Servings

Sweet Potato and Corn Chowder

Ileana, North Carolina

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 3 carrots, peeled and chopped
• 2 cups of corn (canned or off the cob)
• 2 sweet potatoes, peeled and diced
• 2 tablespoons of fresh rosemary, chopped
• 1 tablespoon fresh thyme
• 6 cups vegetable stock
• Half a cup heavy cream
• Salt and pepper to taste

Preparation:
Heat the oil and saute the onion in a large pot until translucent. Add the garlic and combine well. Then, add the celery, carrots, sweet potatoes, and corn. Cook for about 3 minutes more, then stir in the vegetable stock, rosemary, and thyme. Bring to a rolling boil, then lower the heat and simmer for about 20 minutes, or until the carrots and potatoes are done. Add the cream, then season with salt and pepper if desired. [Note: This soup tastes even better when it’s accompanied by a nice warm slice of homemade cornbread!]

Yield:
4-6 servings.

This is the first in a series of articles about what to look for when shopping for handcrafted goods. This month, we focus on handcrafted jewelry, and the wide array of materials that may be used in its creation.

What’s the Difference?

To the un-trained eye, much of the handmade jewelry available for sale on the internet and at craft fairs may look to be essentially the same. However, this is not the case. Jewelry designers have a myriad of choices when creating their pieces. It is important to be aware of the different materials that may be used and how they compare; both in quality and in price.

Metals

The most common metals found in handmade jewelry are some form of silver or gold. Most jewelry buyers, however, are unaware of the differences between materials that bear similar names.

Silver

Fine Silver

Fine silver is the purest form of silver that is commonly used in jewelry. It is 99% pure silver. As well as being more costly, fine silver is softer than sterling, and will not tarnish.

Sterling Silver

Sterling silver is the most common form of silver used in handmade jewelry in the United States. Sterling silver is 92.5% silver, the rest is a combination of other metals including nickel and copper. This makes sterling more affordable, but it also makes the jewelry more likely to tarnish.

Silver Plate

Silver plate is a very, very thin layer of silver over a base metal, commonly brass. Over time, the silver plating will wear off and reveal the duller metal below.

Gold

Karat Gold

This is what most people think of as gold. The higher the karat number, the purer and more valuable the gold. Common variations are 10, 14, 18, 22 and 24 karat gold. As the karat number increases, so does the bright yellow color of the gold and the softness. Gold is also available in white and rose colors.

Vermeil

This material is actually gold-plated sterling silver. Many people prefer vermeil because it is a more affordable option than pure gold, but is still entirely made of precious metal. Most vermeil is plated with high-karat gold, and has a bright yellow color.

Gold Filled

Gold filled beads, wire and chain are made by applying a coating of gold to a base metal core. It is also called rolled gold. Unlike plating, this layer is quite thick and is very unlikely to rub off in the life of the jewelry. It is an affordable and durable alternative to karat gold. Most gold filled components are made with 14 karat gold.

Gold Plate

Like silver plate, gold plate is made by covering a base metal with a very thin layer of real gold. The layer of gold is likely to rub of, generally within several years of purchase, depending on how often the piece is worn, and what it is subjected to. While plating offers a very affordable option for trendy jewelry, it is not a good choice for jewelry that is intended to be worn often, or to become a family heirloom.

Gemstones

There are many varieties of natural, synthetic, and enhanced gemstones available to jewelry designers today. Although most people have no idea about the vast range of possibilities there are when buying gemstones, it is very important to be aware of the differences when buying handcrafted jewelry.

Dyeing Gemstones

Dyeing gemstones is not necessarily a bad thing. It can bring life to otherwise dull materials. Be aware that jewelry made with dyed stones may bleed color if it gets wet. This may be avoided if the designer rinses the beads before using them in finished pieces.

Many quartzes, including garnet, amethyst and rose quartz are commonly dyed to enhance their natural color. Howlite and malaysian jade (not really jade) are also often dyed in very bright hues of purples, pinks and blues.

Chalcedony is another stone that is often dyed into brighter shades. It is important to be aware that some dyed chalcedony will fade over time. To avoid fading, do not store your chalcedony jewelry in direct sunlight.

Freshwater pearls are commonly dyed as well, but do not seem to have a problem with fading or bleeding their color.

Enhancing Gemstones

Enhancing gemstones is the process of treating them either with chemicals, heat or pressure to increase their value or durability. Smoky quartz is commonly enhanced to improve its color. Turquoise is often stabilized, or impregnated with a resin substance to make it harder and less absorbent of water and oils which may damage it.

Synthetic Gemstones

This is where it’s most important to know exactly what you’re buying. Many natural gemstones have very convincing synthetic counterparts. Some common ones are turquoise, jade, coral, and many types of quartz.

The synthetic quartzes, actually made of glass, are now found in a rainbow of colors and a wide variety of names. When these synthetic quartzes were first introduced to the United States by overseas manufacturers, they fooled some very experienced bead retailers and jewelry designers. Common varieties of synthetic quartz are tanzanite quartz, amethyst quartz, lilac quartz, and “fruity” quartzes. These include strawberry, cherry, blueberry and pineapple.

Synthetic gemstone beads can be gorgeous and affordable additions to a designer’s palette. Some very lovely variations include opalite and goldstone.

Putting it all Together

It is always a good idea to ask the designer direct questions about the materials used in his or her designs if you are at all concerned about authenticity or quality. Most designers will greatly appreciate your interest and happily answer your questions.

All of the choices can be overwhelming, but this shouldn’t deter you from buying handcrafted jewelry. A design created by an artist is unique and special. Armed with your new knowledge, you’ll be able to find the perfect piece of jewelry that you’ll enjoy for years to come.

*Editor’s Note: Next month, we’ll look at the construction of handcrafted jewelry and how to recognize good craftsmanship.