18 FA SH IO N & L I F EST Y L E
Sustainable Fashion By Liz Hunt Who made my clothes?? The hashtag “who made my clothes”, sparked the sustainable fashion global movement in 2013. Following the collapse of the Rana Plaza, a garment factory that resulted in the death toll of 1,134. The campaign reached over 156 million impressions online, sparking a demand for transparency within the bleak fashion industry. To the current day we are still fighting for these workers’ rights. During the pandemic, many billionaire CEOS of large corporations like Topshop, River Island and Penneys have failed to pay their workers for completed orders. So, what can we do about it? Well, lockdown provoked some strange and impulsive purchases for a lot of us. I will put my hands up and admit I was amongst the masses. Depop and TikTok took centre stage. I was subconsciously swayed by girls twirling in leather jackets, tennis skirts and plat trousers. While I had the upmost intentions of turning it around and becoming the next Marc Jacobs. My upcycling career has seen better days. My hopes and dreams of setting up a business in the back shed all came crumbling down in the early hours of lockdown mornings. My artistic streak must have peaked in primary school because even though I had the equipment (Scissors, paints, and needles). I lost part of my soul to some of my most treasured items. One thing I managed to conquer was my environmental anxiety. During lockdown I began a spring clean of influencers who no longer served a purpose. My feed had become a bottomless pit of shiny new clothes. It sent me logging off from Instagram as I had become aware of the consequences fast fashion has on our planet and people. I realized the aesthetic images of unrealistic body standards was by no means a happy place. I began replacing these cartoon images with real life action heroes. Environmental activists, sustainable fashion advocates, feminists, local businesses. Now I ran my own Instagram town. It not only eased the anxiety I had within myself. As cliché as it sounds it restored my faith in humanity. I am aware of the privileges of second-hand shopping. I am aware it is not feasible for everyone. While we may not be politicians, billionaires or presidents of the UN. Our voice still matters, and we have the power to alter the fashion industry. We still have time to speak up for workers’ rights, the planet and to attempt to shamelessly repeat our outfits. To exchange clothes with our friends, family, and long-lost cousins. To not shame those who engage in fast fashion. To educate and follow those who inspire us to lead a more sustainable life. So why am I writing to you? Over the next few issues of SIN. I am going to tell you everything you need to know about making our wardrobes a more sustainable place. To share the names of those who inspire. To virtually lead a charity shop path of Galway. Interviewing talented and curating a place to discover new local shops, tops and bops. I will see you very shortly!
SIN Vol. 22 Issue 02
“Vorfreude” By Ilka Denker
My absolute favourite part about going on holidays is that sweet tingling sensation that comes from the joyful anticipation of planning a vacation. Once the Airbnb and the train or flight is booked, it is time to start surfing the net and searching all the different platforms for sights not to be missed, checking out what #rotterdam throws up on Instagram and creating your very personal travel itinerary. For me, nothing will even come close to the way I feel when I get to explore a new piece of this beautiful planet. For a long time, my idea of travel was to book a flight to anywhere and then spontaneously jump into my adventure to see what meets me along the way. I took a few trips where I did just that and every time I made some truly funny memories and had to improvise a couple of times, because it turns out that being spontaneous is like that taxi driver that takes you along that bumpy backroad that is badly lit. Don’t get me wrong; those trips are super fun, and they make you feel as if you are easy-going and living 100% in the moment. But, there is a downside to this: Every time I came home I saw a picture or somebody asked me if I went to this or that place and mostly I had to say “No! I wish I knew about this before”. For my recent trip to Holland, I started planning. I went on Pinterest and searched what the main sights and the hidden gems of the places
I wanted to see were. While I was busy with my research, writing down all the things I wanted to make sure not to miss in my notes, I got butterflies in my tummy. I got so excited that my conversations with friends and family mostly revolved around my trip and what I wanted to see. I could not wait to see the things I had seen in the pictures for myself. I still believe that travelling should be all about exploring and not only about ticking boxes off a list. But planning a trip is just as important and fun as actually going on it. In German we call this joyful anticipation “Vorfreude”, which means the joy you feel before something actually happens. There is a saying that this kind of joy is the best kind of joy. I agree. Planning a trip and making a list of the things you want to see does not mean that you are not spontaneous or not fully living in the moment. It means that you do not miss out. Not only on the things you end up not seeing and wishing you did, but also that you are not missing out on the sweet joy of looking forward to seeing all the things you have read about. Right now, it can be frustrating that there are loads of places out there you still want to see, but can’t due to the current situation. So, start making that list. Start looking up the sights to see, the foods to eat and the bars to go to. Does it matter that you have no flights booked yet or that you do not even know when in the future you may get to travel? No. What matters is that you have the vision and the dream to hold onto. For now.
In German we call this joyful anticipation “Vorfreude”, which means the joy you feel before something actually happens. There is a saying that this kind of joy is the best kind of joy. And when you finally make it to the places you have been wanting to see and that are on your list, lift your eyes off the paper, map or phone. While you are walking to the main sights, take an interest in your surroundings. If there is a street that looks interesting, walk down it. If you see a tower in the distance that looks shiny and different, start heading for it. If you smell freshly baked treats, or the sound of people playing music in the distance catches your attention, follow them. That is spontaneity. Those are the little adventures you will be telling people about. That is living in the moment. Putting thought into where you are headed on your vacation, and checking out what the worthwhile places to visit are: that shows respect for your travel and your destination. And that is where that joy comes from that keeps you up at night and makes life so, so beautiful. Vorfreude.
Healthy in a Rush: speedy and nutritious recipes Ethne Tierney
COOKING METHOD 1. Start by putting the couscous in a cup and
It doesn’t matter if we are staying at home or out and about in college. Sometimes, we just don’t have the time to cook, or don’t want to wait ages for our delicious food to be ready. Instead of throwing some chips in the oven or putting an awful Rustlers burger in the microwave, you can try a few recipes that take even less time, taste great, and make you feel better than any overpriced and highly processed food. In SIN, we have a few ideas that you can use on those busy or lazy days, where you need the food ready in under 10 or 15 minutes.
pouring in some boiled water until the cup is completely full. Add the oil, herbs and spices to the water. Put a tea towel over the cup so the couscous can absorb all the water. You will know it’s ready when it had doubled its size and is drained of any liquid. 2. As you wait for the water to be absorbed by the couscous, put a pan on high heat and throw in the chickpeas, once they have been drained. Add a little salt and some of the herbs and spices you used for the couscous if you wish. Stir them around for a few minutes until they look crispy and are golden incolour. 3. Chop the tomatoes in four pieces, and season them with some balsamic vinegar. Add the hummus, olives, spinach and couscous in a bowl, and you will be ready to enjoy a delicious and healthy meal with zero effort.
Quick couscous chickpea bowl The food is so nice they named it twice, and there’s a reason for it. Couscous is any college student’s best friend. It’s a Maghrebi dish of small, steamed balls of crushed durum wheat semolina. You can get it in any supermarket, and it requires no cooking at all. It’s a great source of carbohydrates, that combined with spices, protein packed chickpeas, and some veggies, makes the perfect meal.
INGREDIENTS • Half a cup of couscous • 1 teaspoon of olive oil • A sprinkle of a herb of choice (we went for rosemary) • ½ teaspoon of Cumin • ½ teaspoon of Turmeric • Tinned chickpeas • Balsamic vinegar • Cherry tomatoes • 1 or 2 tablespoons of hummus • Black Olives • Handful of spinach
Banana Cinnamon Mug Cake Craving something sweet? Instead of attacking the biscuit cabinet, you can satisfy your craving with this mug cake that takes less than two minutes to prepare. Looking after your body and giving it all the nutrients that it needs has never been easier. Pro tip: use your biggest mug so the batter doesn’t overflow!
INGREDIENTS • 3 tablespoons of self-rising flour • 1 egg • 1 banana • 1 teaspoon of honey
• ½ teaspoon of baking powder • ¼ teaspoons of salt • ½ teaspoon of cinnamon • 2 tablespoons of milk (plant based or non-plant based) • Chia seeds (optional) • Walnuts (optional)
COOKING METHOD 1. Mix the flour, salt and baking powder and cinnamon in a big cup until they are all combined.
2. In a separate bowl or plate, mash the banana and then add it to the mug. Put in the rest of the wet ingredients too and mix it all together. If you choose to add chia seeds and chopped walnuts, put them in the mixture only once the batter is well mixed. 3. Pop the mug in the microwave for a minute and a half at 1000W. Once ready, stick a fork in the mug cake. If any wet batter sticks to it when taking it out, put it back for 30 seconds. Let it cool and enjoy your treat!
