Fashion Revolution Week in 2018 “Today, both people and the environment suffer as a result of the way fashion is made, sourced and consumed.” Mino’s story and her new collection in collaboration with Esthéthique.

For the first year I find myself writing an article about this reflection event on the global consumerism, a non conventional event for sure, given the lack of critical consumers (who are nevertheless increasing!).

Fashion Revolution, born in 2013 after the disaster of Rana Plaza, reminds us that we all are responsible for the impact that fashion industry, beside others, has on far-off and easily exploitable countries. 

Since then and up to today the situation hasn’t changed much, as many internationally famous brands keep on not revealing how and where their articles of clothing are produced. Notwithstanding that ethical setups are increasingly arising, which do care about the sustainability of their products and are determined to give a way out to those marginal producers who have been crushed by the globalization.

 

Minoharisoa Ambatolampy  Recycled aluminium

Minoharisoa Ambatolampy Recycled aluminium

Discover the collection

 

#madametherese

Chickpeas Hummus

Chickpeas hummus is a very ancient and traditional Middle East recipe. A delicious cream, of a delicate and aromatic flavour, with a bit of lemon acidity balancing its taste. It is mainly served as a hors d'oeuvre dish and a seasoning sauce, in the dugout pita bread, as well as on unleavened bread; excellent on the Indian chapati bread, too. To make the dish even more tasty, I suggest to add a sprinkling of paprika just before serving.

Ingredients:

250 gr of dried chickpeas
1 lemon
2 spoons of Thaina
2 cloves of garlic
Olive Oil
Parsley
Salt
Paprika

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