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. http://us.st12.yimg.com/us.st.yimg.com/I/yhst-29499468329874_2023_9580737

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!