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Child labor laws: What is Seen, and Unseen

6/29/2012

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photo credit: http://www.publicdomainpictures.net/
Today I read an article detailing Nestle's 'horrific' discovery that children are actually helping harvest the cacao in Ivory Coast.  They pledged to help end the practice, and bewailed the fact that the practice still exists despite industry's discouragement of it.  They mentioned in passing that the recent political and economic turmoil (civil war) in Ivory Coast has made it necessary for everyone, including children, to work, and that farmers had to work "excessively long hours".  The FLA (Fair Labor Association)'s brainy solution is to end child labor by... ending poverty.

I'm sorry, Nestle and others are misguided. 

You cannot end poverty without the people improving their own situation- which can only be done by either consuming less than you earn, or earning more than you consume.  Where do the money and goods come from, without lots of individual effort? 

I grew up on a farm.  I wasn't happy with that fact until the year before I graduated, when I realized how much of a blessing that hard work had been.    I also saw my parents work harder than I had.  When it was hay-baling time, that hay had to be baled at exactly the right stage or it lost nutrition.  On top of that, we had to work around the weather.  If it rained, we had to either wait for the hay to dry out, or bale it quickly before the storm hit.  My dad worked 16-hour days during the summer to begin with, and that extended up to 24-30 hours straight during baling.  We older kids had to be out the door by 6 a.m. the whole summer to move sprinkler pipes: quarter-mile long systems made of forty-foot lengths of aluminum, each needing to be unhooked, carried forward 40 feet through tangles of knee-high alfalfa, hooked back together, and turned on.   I drove tractors, planted acres of grain, learned to shoot a rifle (at ground squirrels destroying our irrigating system), tossed heavy hay bales, bottle-fed calves in minus-30-degree weather, slogged through early-spring mud, lost boots and socks to mud holes in fields-- and learned to stop, think, notice, and appreciate better what was around me.  The summer of my junior year in high school, I saw that not only had the work helped shape my attitude and outlook, it also gave me a chance to work together with my family, strengthening ties and accomplishing mutual goals.

Too many times our good intentions, forced on others, lead to serious deterioration of a nation.  The extent to which our own nation has mandated child labor laws has resulted in a nation of young and middle-aged people with a serious entitlement mentality.  They don't understand that progress and prosperity have long, hard work at their core, and believe too often that someone else should provide for them.  Take the Occupy Wall Street group, for instance.  Or nearly any liberal/progressive.

I wish that my children had the opportunity  to spend long days harvesting cacao pods- or strawberries- or whatever else bureaucrats think is "too hard".   It's difficult for me, as a citydweller, to find enough work for them to keep their minds and bodies healthy.  They can't get official "jobs" until they're 14 or 16, by which time many of their lifetime habits have already been developed.  I've been surprised when my children think it's "too hard" learning to ride a bike, or to learn their math facts, or anything that has delayed gratification.   Hard work not only develops muscle and sinew but character and tenacity.

Justice William O. Douglas stated, “Those in power need checks and restraints lest they come to identify the common good from their own tastes and desires, and their continuation in office as essential to the preservation of the nation."

Nations go through challenging times,  it's required of everyone to work or to stay in spiraling poverty.

Work is not a bad thing.  People emerge stronger. 
________________________
More than 150 years ago, a French economist wrote about the same thing, declaring that only bad economists confine themeselves to the visible effect.  Here's an excerpt from Frederic Bastiat's "What Is Seen and What Is Not Seen".  It's brilliant.  You can read the entire excerpt at http://www.thefreemanonline.org/features/what-is-seen-and-what-is-not-seen-2/  or the whole essay at http://bastiat.org/en/twisatwins.html

This excerpt is from the first chapter of
Selected Essays on Political Economy, translated by Seymour Cain and edited by George B. de Huszar, published by the Foundation for Economic Education.

In the economic sphere an act, a habit, an institution, a law produces not only one effect, but a series of effects. Of these effects, the first alone is immediate; it appears simultaneously with its cause; it is seen. The other effects emerge only subsequently; they are not seen; we are fortunate if we foresee them.[1]

There is only one difference between a bad economist and a good one: the bad economist confines himself to the visible effect; the good economist takes into account both the effect that can be seen and those effects that must be foreseen.

Yet this difference is tremendous; for it almost always happens that when the immediate consequence is favorable, the later consequences are disastrous, and vice versa. Whence it follows that the bad economist pursues a small present good that will be followed by a great evil to come, while the good economist pursues a great good to come, at the risk of a small present evil.

The same thing, of course, is true of health and morals. Often, the sweeter the first fruit of a habit, the more bitter are its later fruits: for example, debauchery, sloth, prodigality. When a man is impressed by the effect that is seen and has not yet learned to discern the effects that are not seen, he indulges in deplorable habits, not only through natural inclination, but deliberately.

This explains man’s necessarily painful evolution. Ignorance surrounds him at his cradle; therefore, he regulates his acts according to their first consequences, the only ones that, in his infancy, he can see. It is only after a long time that he learns to take account of the others. Two very different masters teach him this lesson: experience and foresight. Experience teaches efficaciously but brutally. It instructs us in all the effects of an act by making us feel them, and we cannot fail to learn eventually, from having been burned ourselves, that fire burns. I should prefer, in so far as possible, to replace this rude teacher with one more gentle: foresight. For that reason I shall investigate the consequences of several economic phenomena, contrasting those that are seen with those that are not seen."


What's an example that you have seen of this principle?
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Why Did God Make Moms?

5/12/2012

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Cute as a button!  My mother-in-law sent this today.  As far as I could find on the Internet, the source is unknown.

 WHY GOD MADE MOMS
Answers given by 2nd grade school children to the following questions:

Why did God make mothers?
1. She's the only one who knows where the scotch tape is.
2. Mostly to clean the house...
3. To help us out of “there” when we were getting born.

How did God make mothers?
1. He used dirt, just like for the rest of us.
2. Magic plus super powers and a lot of stirring.
3. God made my mom just the same like he made me. He just used bigger parts.

What ingredients are mothers made of?
1. God makes mothers out of clouds and angel hair and everything nice in the world and one dab of mean.
2. They had to get their start from men's bones. Then they mostly use string, I think.

Why did God give you your mother and not some other mom?
1. We're related.
2. God knew she likes me a lot more than other people's moms like me.

What kind of a little girl was your mom?
1. My mom has always been my mom and none of that other stuff.
2. I don't know because I wasn't there, but my guess would be pretty bossy.

What did mom need to know about dad before she married him?
1. His last name.
2. She had to know his background. Like is he a crook? Does he get drunk on beer?
3. Does he make at least $800 a year? Did he say NO to drugs?

Why did your mom marry your dad?
1. My dad makes the best spaghetti in the world. And my mom eats a lot.
2. She got too old to do anything else.
3. My grandma says that mom didn't have her thinking cap on.

Who's the boss at your house?
1. Mom doesn't want to be boss, but she has to.
2. Mom. You can tell by room inspection. She sees the stuff under the bed.
3. I guess mom is, but only because she has a lot more to do than dad.

What's the difference between moms and dads?
1. Moms know how to talk to teachers without scaring them...
2. Dads are taller and stronger, but moms have all the real power 'cause that's who you got to ask if you want to sleep over at your friends.
3. Moms have magic, they make you feel better without medicine.

What does your mom do in her spare time?
1. Moms don't have spare time.
2. She pays bills all day long.

What would it take to make your mom perfect?
1. On the inside she's already perfect. Outside, I think some kind of plastic surgery.
2. Diet. You know, her hair. I'd diet.

If you could change one thing about your mom, what would it be?
1. She has this weird thing about me keeping my room clean. I'd get rid of that.
2. I'd make my mom smarter. Then she would know it was my sister who did it not me.
3. I would like for her to get rid of those invisible eyes on the back of her head.
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Moms and children

9/22/2011

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When looking for the "Cookie and a Kiss" poem I posted last week, I ran across some excellent, related, prose.  Considering that this week is  our ward's annual "Primary Program" and I'm in charge of it, and that I'm trying to get my cookbook file sent to the publisher, here's an easy post: a list of the 'recipes' I loved:
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Recipe For Preserving Children


1 large grassy field
1/2 dozen children
2 or 3 puppies
1 brook, and some pebbles

Into the field pour the children and puppies allowing to mix well. Pour brook over the pebbles until slightly frothy, into which all are dipped at regular intervals.
When children are nicely browned, soak in a warm bath. When dry, serve with milk and fresh baked gingerbread. 
-Author unknown
__________________________
Best Cake

1 heaping portion of true love
1 heaping cup of perfect trust and confidence
1 heaping cup of tenderness (the most tender available)
1 heaping cup of good humour (a little extra won't hurt)
1 tablespoon of good spirits (the more spirited the better)

Blend with:
1 heaping cup of unselfishness
a dash of interest in all He does

Add:
1 good helping of work - to avoid this would spoil the flavour.

Mix all ingredients with a pint of sympathy and understanding combined. Flavour with loving companionship. Bake well all of your life. Frost with kisses, fond hopes and tender words.

This cake keeps well and should be served often.

_________________________
Recipe for Happiness:

Take a cup of kindness
Add a dash of charity
Mix with understanding
And a bit of courtesy
Top it off with patience
Sprinkle liberally with cheer
Serve generously to everyone
You meet throughout the year
-Author Unknown
__________________________

A housewife, no matter how big the family is can always find some time to be alone....by doing the dishes.
__________________________
Images of a Mother

4 years of age:
My mommy can do everything!
8 years of age:
My Mom knows a lot! A whole lot!
12 years of age:
My Mother doesn't really know everything.
14 years of age:
Naturally, Mother doesn't know that, either.
16 years of age:
Mother? She's hopelessly old-fashioned.
18 years of age:
That old woman? She's way out of date!
25 years of age:
Well, she might know a little bit about it.
35 years of age:
~ Before we decide, let's get Mom's opinion.
45 years of age:
~ Wonder what Mom would have thought about it?
65 years of age:
~ Wish I could talk it over with Mom...

~Author Unknown~









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Fluffy Frostings That Are Not Too Sweet, non-artificial colors

6/23/2011

1 Comment

 
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Do you have to go colorless when avoiding artificial colors?
 
The NYTimes recently ran an article called "Colorless Food?  We Blanch", claiming nobody would want to eat food anymore if manufacturers didn't use artificial colors.   It was a little ridiculous.   One response to it is found here.

Yesterday I needed to make a pink and purple unicorn cake for my daughter.  And one extra issue- use no artificial colors, or one son couldn’t have any of the cake.  At least not with any frosting.

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My husband now has a new favorite frosting, as does a neighbour who stopped by:  Fluffy Blueberry Cheesecake Frosting, which was my answer to needing a purple mane, tail, and border. 

(If you just want the frosting recipe, go to the bottom of this post.  To read about making a non-artificial pink-and-purple unicorn, read on.)



To make the basic pony part, I greased a pony-shaped cake pan, mixed up 4 cups of liquid with enough gelatin, and let it set up in the fridge.  I use unflavored gelatin; Knox comes that way in packets, but I buy it in the bulk section of a local health food store.  To make the pony pink, I used fruit punch as 3 cups of the liquid, and 1 cup sour cream (or plain yogurt; I used kefir ‘cause that’s what was in the fridge!) to make it opaque pink instead of transparent red.  Use twice as much gelatin as you would normally; otherwise it will fall apart when you flip it out of the pan. (Mine did, thus the recommendation to double the gelatin!)  It might anyway, but at least you’ll be upping the chance for success.

I baked a rectangular cake big enough for the pony to fit on and frosted it with Fluffy Cheesecake Frosting.   I set the pony pan in a sink of hot water for just a couple seconds, then flipped the pan over the cake so the pony landed in the right place.  Then I decorated with the purple frosting, and carved a horn out of a stick of jicama.  (I was going to use the tip of an ice cream cone, but we were having jicama for dinner.)  Voile!  Everyone’s happy!

Fluffy Blueberry Cheesecake Frosting- makes about 2 1/2 cups
(See here for Strawberry Cheesecake Frosting)
1 cup fresh or frozen blueberries (or 6 oz. other berries)
½ c. sugar
1 Tbsp. Ultra Gel
8 oz. cream cheese, softened
4 oz butter, softened
½ tsp. vanilla 

Combine blueberries and sugar; either puree them in a blender until smooth, OR cook and stir until boiling; cool.   Beat cream cheese until smooth, add butter, sugar, blueberry mixture (cooled if you cooked it),  Ultra Gel, and vanilla.  Beat until smooth and fluffy.  Let stand 5 minutes. 

_____
Ultra Gel needs five minutes to fully absorb liquid; that’s why I’ve added the 5-minute wait time.  These frostings are easy to adjust- if too thick or pasty, add a little (1-2 tsp.) water, or as needed.  If too thin, sprinkle on another 1 tsp. Ultra Gel and beat it in. 


The cream cheese frosting recipe I tweaked to get this, above, as well as the white base layer:

No-cook “cooked”
Fluffy Cheesecake Frosting
½ c. sugar

1 Tbsp. Ultra Gel
8 oz. cream cheese
4 oz butter (1 stick), softened
¼ c. milk
½ tsp. vanilla

Stir together sugar and Ultra Gel, set aside.  Beat cream cheese until smooth, add butter, milk, vanilla, and sugar mixture.  Beat until smooth and fluffy, about 2 minutes.  Let stand 5 minutes.

 

Another variation I’ve come up with, in case you don't use table sugar at your house:

Fluffy Honey –Cheesecake Frosting

8 oz. cream cheese
4 oz. butter, softened
1/3 cup honey
3 T. water, milk, or cream
½ tsp. vanilla
2 Tbsp. Ultra Gel

Beat cream cheese until smooth; add butter, honey, water, and vanilla.  Sprinkle the Ultra Gel  on top, then beat all until smooth and fluffy, about 2 minutes.  Let stand 5 minutes.

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Tiny Spicy Chicken, and the monster under the bed

2/25/2011

5 Comments

 
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Tiny Spicy Chicken is great over rice, with a little fruit to help balance out the heat.   Bok choy is great on the side.

Do you have children or grandchildren who are afraid of what’s lurking under their beds?  Here’s the perfect solution, found on Meridian magazine online a couple months ago:


The Monster Under the Bed
"I overheard my two young adult sons talking.  One asked, “Do kids really think there are monsters under their beds?”  The other one answered: 'I never did.  There was always so much food storage under there that I knew there was no room for a monster.'”


 So let's all chase out those monsters!  For a lot of suggestions on storing food when you have little space, see the Food Storage Made Easy page.

______________________________

This recipe came from a class at the Macey’s in Logan, back when I lived there.  “Tiny Spicy Chicken” was one of the entrees at Mandarin Gardens, a local Chinese restaurant.  Maybe it’s a Cache Valley specialty, because I haven’t run into anyone not  from there who has had this dish. 

 

Tiny Spicy Chicken

3 lbs. boneless, skinless chicken, cut into 1 ½ “ cubes
garlic salt
2 beaten eggs
1 cup cornstarch
¼ c. oil

            Sprinkle chicken with garlic salt, let sit for 1 hour in the fridge.  Heat oil in a large frying pan.  Dip chicken into eggs, then roll or shake in a bag with cornstarch.  Brown chicken pieces in the oil, until golden brown.  Put in a greased 9x13 pan.

Shortcut method: use 1- 1 ½ lbs. fully cooked chicken nuggets, frozen is OK.  (Don't use 3 lbs nuggets; they have too much breading that soaks up this sauce.)

 Sauce:
½ -1  tsp. chili paste*

1 c. sugar
½  c. ketchup
2 tsp. soy sauce
Dash of salt
½  c. chicken broth
¼  c. brown sugar
½ c. vinegar

 Sauce will be very runny.  Pour over chicken (if using chicken nuggets, mix the sauce in the 9x13 pan, then add the chicken) and stir to coat.  Bake at 425 degrees for 10-15 minutes, stirring once or twice during that time.  Serve over rice.

Alternate cooking methods: bake at 325 degrees for 1 hour, stirring a couple times, or put in a crockpot and cook on low for 5-8 hours.

*Sambal chili paste can be found in the Asian section at Macey's grocery store, it probably can be found at most other grocery stores.  If you don't have it, or can't find it, substitute red pepper flakes.  Start with 1/4 tsp., put it in the sauce, then taste to see if it's as hot/mild as you like.
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Chili paste is made from whole, hot chilies, ground up, and mixed with a little vinegar.  It includes the seeds, so it packs a punch.

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If you use raw chicken breasts, the recipe takes about 1 1/2 hours to make.  If you start with these, you can have it done in 20 minutes.

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Aren't cans and oxygen packets great?  I opened this can just yesterday.  And yes, 6-21-93 was when it was sealed.

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The chicken, coated with sauce, ready to bake.

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Baking it condenses the sauce and helps it soak into the coating on the chicken.  It's a little sweet, and a little zippy. 

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    I'm a disciple of Christ, a member of the Church of Jesus Christ of Latter-day Saints, a family-defending, homemaking, and homeschooling mom of eight children, two of whom sometimes can't have milk or wheat. Growing up on a farm in a high mountain valley, my parents taught me to 'make do', work hard, smile, and help others.  I love cooking, learning, growing food and flowers, picking tomatoes, and making gingerbread houses --which CAN be made allergy-friendly-- with my children.  I hope you find something to help you on my site!

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