The lollowing otters are open to Clyde
Card holders only. OR WHAT A
LOVELY WAR No tickets lor the price o1 one on Tuesdays and Wednesdays tor Oh What A Lovely War at Citizens Main Theatre irom
15 ids-2 Apr at 7.30pm. Tickets from Ticket Centre, 041 227 5511 and all Tlcketllnk outlets.
COMPAHIA NACIOHAI. OE OAHZA
Stalls and Dress Circle tickets £12 and Upper Circle and Balcony tickets £5 tor Compania llacional lie Danza at the Theatre Royal trom 22-26 Mar at 7.15pm. Tickets from Ticket Centre, 041 227 5511 and all Ticketlink outlets.
RSAMO JUNIOR ORCHESTRA
Tickets £4.50 (concessions £2.50) tor BSAMB Junior Orchestra’s concert at BSAMD Stevenson Hall on 27 Mar at 7.30pm. Tickets from Ticket Centre, 041 227 5511 and all Tlcketllek outlets.
SESAME STREET LIVE
All boxes, seating 4 or 5, halt
price tor Sesame Street’s Where’s The Birdie? at the Kings Theatre trom 28 Mar-2 Apr. Tickets from Ticket Centre, 041 227 5511 and all Ticketlink outlets.
1/2 PRICE CLYDE CARD
Special offer — half price! Clyde Card is available to readers of The List for only £5. Order your Clyde Card now by telephoning the Ticket Centre. Glasgow on 041 227 $511 (credit cards), or by post, or in person. from the Ticket Centre. Candleriggs, Glasgow, 01 lNQ (enclose cheque payable to ‘Glasgow City Council). Don’t forget to quote The List when ordering.
To take up one ol these otters present your Clyde Card to the venue box ottlce. All otters subject to
1 1 5 2 A M Listen to Clyde 1 and Clyde 2 tor lurther details.
Do you want to scoff chocolate and do your bit for developing countries at the same time? Catherine Fellows tells you how.
Chocolate and consciences are set for a new relationship. The guilt and recriminations that follow a binge have been banished. In fact. if we choose the right brands. it could be said that we
now have a positive duty to indulge our'
The reason is Green & Black‘s Maya Gold bar. available in health food shops and Sainsbury‘s as of this month. which is the first product to be awarded the British Fairtrade Mark. This is the stamp of approval from the Fairtrade Foundation. an independent standards
3 body set up as a not-profit making ‘ company by CAFOD. Christian Aid.
Oxfam and Traidcraft. amongst others. with the aim of helping shoppers discriminate in favour of goods whose production has not involved exploitation of Third World producers. The problem up until now has been
: that the prices paid for ‘cash crops’
such as cocoa and sugar, upon which so many desperately poor farmers depend. have ﬂuctuated enormously due to changes in demand, varying world harvests. and the ability of a handful of multi-nationals to dominate the market. There have been years when farmers have received so little they couldn’t even cover their costs. Even at the best of times. much of the proﬁt is creamed off by middlemen at home. and processors. packers and distributers in the consumer countries. In other words. the farmers see only a tiny proportion ofthe eventual retail price.
In contrast, Green & Black. seeking the marketing advantages of the Fainrade Mark for its new product. struck a direct arrangement with a co- operative comprised of small Mayan
MACALLAN RESTAURANT OF THE YEAR
SCOTTISH WINE MERCHANT
[ting : " 4 ’ AF
‘- ’ A 3.
farmers in Belize. who were at the time suffering from a halving in the price of cocoa. Green 8; Black has cut out the middle men. so it is able to offer a constant price well above the market average. and has guaranteed to buy the entire harvest for the next three years. With this kind of security the co-op members can invest in new saplings which take up to eight years to bear fruit. and club together to plan improvements in transport and collection facilities. for example.
Of course. the Fairtrade Foundation are excited about this pioneering product. and its origins in Belize have been rigoroust assessed by representatives of the founding organisations. But. acknowledges director Mike Drury. monitoring the sourcing of future products wanting Fainrade Mark status will not always be easy. ‘We are setting up a list of approved suppliers. and any new suppliers must meet our standards in terms of prices paid to farmers. or. if it is a factory. wages. health and hygiene. housing provision and so on. But in a country where unions are against the law, for example. it is futile to demand that workers have union representation. We have to work within these kind of constraints. and the constraints of commercial reality. Perhaps at the moment we should talk about fairer trade.‘
Whereas the Fairtrade Foundation works with British companies to ensure that goods are ‘people friendly'. ()xfam. one of its backers. continues to work ‘from the other end'. turning the output of small. inexperienced groups
/ 1:1 mtmtttit
items C Dip
OF THE YEAR
TEL: 041-334 5007
of farmers or craftsmen into saleable
products. Coincidentally. one of its newest products is Mascao chocolate. Made from cocoa from a Bolivian co- operative and muscovado sugar from small independent farmers in the Philippines. it is manufactured in Switzerland into milk and plain bars. and. most seasonally. into fine. strapping five-inch Easter bunnies.
FLAVOUR OF THE FORTNIGHT
To mark its forthcoming Fair Trade Fortnight (18—30 April), Oxlam asked leading vegetarian cookery writer Bose Elliot to come up with a recipe incorporating some at its new products. This cake is as naughty as they come, but it’s also as nice as possible to the people who sweat to produce the ingredients.
ROSE ELLIOT’S FAIR TRADE CHOCOLATE AIIO HOHEY CAKE
Boz sott margarine
602 Oxtam’s Zambian honey 2 large eggs
1 tsp extract of vanilla
Boz plain wholewheat ﬂour 3 tsps baking powder
102 Oxlam’s Bolivian cocoa
1 bar Oxtam’s Mascao plain chocolate 1%oz softened butter
1 rounded tsp Oxlam’s Zambian honey Few chopped Oxtam’s brazil nuts
Line the base and sides of a deep 8- inch cake tin with greaseprool paper. Set the oven to 160°C/325°F/Gas Mark 3.
Put margarine, honey, eggs and vanilla into a large bowl and slit the ﬂour, baking powder and cocoa on top, adding also the residue of bran lrom the sieve. Beat everything together until light and thick and creamy.
Spoon the mixture into the tin, gently levelling the top, and bake ior1—1‘/. hours - the cake should spring back when pressed lightly in the middle with a tingertip. Cool on a wire rack.
Melt the chocolate in a bowl over a saucepan of gently simmering water, mix in butter and honey and spread over the cake. Top with chopped brazil nuts.
7 Old F ishmarket Close Edinburgh
lunch and dinner Monday to Thursday all day Friday and Saturday Sundays dinner only
telephone 031 225 5428
78 The List 25 March—7 April 1994