The Discerning Brute

I’ve been searching for a thick, knit cap for the winter, and all the styles I love are made with wool from sheep that are usually treated quite horribly. If you think harvesting wool is ‘just a haircut‘, you haven’t done your research. Mulesing and live export are just two of the most horrible aspects of the wool trade. Click HERE to learn more, and look below for a handsome boy-bonnet made from organic cotton, available at KAIGHT.

Boy Bonnett "Ibolai" from Eairth

Levis has an Eco line, featuring organic cotton & recycled denim. I just got a pair of the skinny fit and they are my new favorite jeans! They are also really affordable at just $70. Click on the small images below for details.

RECIPE: Musubi

Musubi is a very popular snack in Hawaii, made in the tradition of Japanese onigiri. Traditionally, this eye-appealing morsel is made with spam, which is pretty gross. Here, we’ve replaced the spam with marinated squash and tofu.

Tofu Squash Musubi

What You’ll Need:

• Musubi Press (get it at any kitchen supply store or HERE on amazon)
• 1 package firm tofu (cut into 1″ x 1/4″ strips)
• 1 butternut squash (skinned and cut into 1″ x1/4″ strips)
• 2 cups of sushi rice
• 3 tbsp Maple Syrup
• 3 tbsp Shoyu
• 3 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 1/4 cup Orange Juice

Directions:
1. Prepare sushi rice according to directions on bag.
2. Combine shoyu, maple syrup, rice vinegar, sesame oil, and  orange juice into a marinade.
3. Lightly oil a casserole dish, put in squash and tofu, pour on marinade and bake at 350 for about 30 min until tender (but not mushy).
4. Cut Nori sheets into 1 inch strips. Each piece of Musubi will be wrapped by 1 strip.
5. Press rice in the Musubi Press, cut in half, add toppings, wrap with a nori strip, and seal the strip seam at the bottom with a drop of water.

For variations, try avocado, pickled radish, mushrooms, or other marinated veggies. Thanks to Aylssa and Jodi for this yummy treat!