Editor's Note: Anti-trafficking expert Siddharth Kara is the author of “Bonded Labor: Tackling the System of Slavery in South Asia,” providing the first comprehensive overview of bonded labor in South Asia.
In the third chapter of my new book on bonded labour, I explore the shrimp industry of Bangladesh. Chingri (shrimp) harvesting provides a highly illustrative case study of the very powerful ways in which environmental change can directly contribute to human trafficking, debt bondage, and forced labor exploitation, especially in the far reaches of the developing world.
To research the shrimp industry of Bangladesh requires a journey to the cyclone-wracked southwestern reaches of the country.
Here, one finds four stages to Bangladesh’s shrimp industry supply chain: 1 shrimp fry (baby shrimp) collection, shrimp farming, the distribution to processors, and shrimp processing. Each one of these stages is tainted by some form of severe labor exploitation.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Only a few more days to read the tea leaves - June is National Iced Tea Month.
Iced tea is brewed like hot tea, but cooled naturally or over ice. It can be sweetened or unsweetened. Some teas work better for icing than others, and tea preference is key; especially when experimenting with flavored tea.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Iced tea is made for summer. It's there to quench your thirst in the heat, to tote to countless cookouts, and to leisurely sip on a front porch swing. Best of all, it's a breeze to make. All you need is tea and water, plus a little sugar if you're so inclined.
Here to steep you in a little tea know-how is David De Candia, the Tea Director for The Coffee Bean & Tea Leaf, a specialty coffee and tea retailer.
Five Tips for Making the Perfect Pitcher of Iced Tea at Home: David De Candia
In cafes across Cape Town, brewing the perfect cup of rooibos has become a fine art.
Measuring just the right amount of tea is key while great care is needed to not allow the leaves to swirl for too long. Once ready, the rooibos cups, gleaming in a sumptuous deep red color, bring with them a reedy scent that greets the noses of the customers waiting to enjoy a sip.
Grown only in South Africa's Western Cape province, the naturally caffeine-free tea used to be a specialist drink appealing to only some taste buds.
Read the full story: "South Africa's rooibos a hit with tea lovers across the world"
Move over, civet cat-excreted coffee - there's another dung-based beverage in town, but could you stomach it?
During a Japanese tea ceremony, remember to slurp the last drops of tea from the bowl.
Among all the etiquette and quietude of a traditional Japanese tea ceremony, the slurping might seen out place, but it’s a more than acceptable way of saying thank you.
“Nosily drinking the last of the tea means that the guest has enjoyed it,” says Shirai Yayoi, a tea master for over 50 years.
Over that period she has perfected all the elements of “chado” that when translate to English is closer to “tea-ism” than tea ceremony. It’s more apt, too, as all the training of a tea master and the rituals of the ceremony date back to Japan’s medieval samurai society and are underpinned by four principles from Zen Buddhism: harmony, tranquility, respect and purity.
He continued: "What Americans tend to do is they put the bag in the water and they try to assess the quality, but you can’t tell the color. If you put a dash of milk in (and you have to have milk in it), then you can see the color and play around with the bag until it resembles a tan leather color. Anything darker is too stewed, anything lighter is undrinkable."
With January being National Hot Tea Month, Sarah Segal, head of product development of DAVIDsTEA, wants to steep your tea technique further in knowledge.
Five Tricks to Brewing the Perfect Pot of Tea: Sarah Segal
Apparently, there's a big freaking wedding happening in two weeks between a young chap and lady in love. Oh, and one of them just happens to be the future King of England - no big deal.
As more eyes (and "Harry hunters") turn their attention across the pond for the impending royal nuptials, Anglomania is in full swing - including at the table.
Robert Aikens is the executive chef at The Dandelion in Philadelphia. Aikens also just happens to hail from England, where afternoon tea is steeped in tradition.
Five Reasons to Enjoy Afternoon Tea: Robert Aikens