Tag: holiday

Together, We Gather.

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In honor of the holiday season, we’re celebrating the connections between cultures, stories, and traditions that make our world richer and more flavorful.

Because we believe that food has the power to bring people together in profound ways, we are donating to World Central Kitchen, supporting its mission to provide nourishing meals to communities in need around the world.

Below, you will find recipes from a few of our team members; small tastes of the many backgrounds and experiences that shape who we are.

Happy Holidays from Smith Design!

Becki’s Polish Chruściki

Ingredients:

  • 5 large egg yolks at room temperature
  • 1 large whole egg at room temperature
  • 1/2 teaspoon salt
  • 1/4 cup confectioners’ sugar plus extra for sprinkling
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon rum or brandy
  • 2 cups all-purpose flour
  • 3 cups canola or vegetable oil

Instructions:

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, combine egg yolks, whole egg and salt. Beat at high speed until thick and pale yellow, about 5 minutes.
  • Beat in sugar, cream, vanilla extract and rum. Add flour and beat until dough forms, about 5 minutes.
  • Turn the dough out onto a floured surface. Divide it in half, then cover with plastic wrap and let it rest for at least 20 minutes.
  • Working with half of the dough at a time, roll out to ⅛-inch thickness. Using a pizza cutter or a sharp knife, cut the dough into 2-inch-wide strips.
  • Cut the strips on the diagonal at 4-inch intervals. This results in 2×4 inch rectangles.
  • Make a slit in the center of each strip of dough. Pull one end through the slit to create the traditional twist shape.
  • Heat 2 inches of oil in a large, deep skillet to 350°F.
  • Fry 4 to 6 Chruściki at a time for 1 minute or less per side or until golden brown. Keep an eye on them, they fry quickly! Drain the crisped Chruściki on paper towels.
  • Dust with confectioners’ sugar.  

Elana’s Italian Pizzelle

Ingredients:

  • 6 eggs
  • 2 Tbsp vanilla extract
  • 1 1/2 cups sugar
  • 6 cups flour
  • 4 tsp baking powder
  • 1 cup melted butter, cooled
  • 1 Tbsp anise seeds
  • round rainbow sprinkles

Instructions:

  • In a stand mixer (or with a handheld mixer), beat the eggs, adding the sugar gradually. 
  • Beat the eggs and sugar until smooth. Add the cooled, melted butter and vanilla extract. 
  • Sift the flour and baking powder together, then add them to the eggs and sugar. Stir in the anise seeds and roll the mixture into small balls.
  • Heat up a pizzelle iron. While the iron heats, pour the sprinkles into a small bowl. 
  • Roll the cookie dough balls into the sprinkles so they are coated on the outside. 
  • Place the sprinkled cookie dough into the pizzelle maker and press to cook. Repeat with the remaining dough balls.

Grace’s Sicilian Almond Torrone

Ingredients:

  • 2 sheets wafer paper, cut to fit baking pan
  • 1 cup honey
  • 1 ⅔ cups sugar
  • 3 egg whites, at room temperature
  • 1 pinch salt
  • 1 Tablespoon clear vanilla extract 
  • 1 Tablespoon lemon zest
  • 3 cups nuts, roasted almonds, pistachios, hazelnuts, or pecans

Instructions:

  • Prepare a 9-inch square baking dish (or similar size) by lining it with plastic wrap, ensuring the bottom and sides are fully covered.
  • Cut both sheets of wafer paper to fit the size of the baking dish. Place one sheet of the wafer paper into the bottom of the dish, and set the other piece aside for later.
  • Take the room temperature egg whites and beat them with a dash of salt in a stand mixer until soft peaks form. Keep them in the stand mixer for later.
  • Take a medium to large-sized heavy-bottomed pot, and add the honey and sugar. Stir this mixture on medium heat until it has reached 300ºF.
  • Once the sugar mixture has reached 300ºF, remove from heat and immediately bring it over to the stand mixer.
  • With the mixer on medium-high, stream in about 3 Tablespoons of the hot sugar mixture, let it fully combine with the egg whites, and whip for a few moments
  • before slowly streaming in the remaining sugar mixture.
  • Add in the lemon zest and vanilla extract. Pay close attention to how thick the mixture is getting as it cools. Continue to whip it until the sides of the bowl
  • are cool enough to keep your hand on it for 10 seconds. It takes about 30 seconds to cool down.
  • When this happens, add in the nuts and give it one good mix to combine, then shut it off. If the mixture is getting too thick before the bowl is cool enough to
  • keep your hand on it, add the nuts in and stop mixing at any point. Working quickly, pour the mixture into the prepared baking dish, on top of the wafer paper.
  • Gently spread as evenly as possible. Use a lightly greased spatula to spread the nougat if needed.
  • Top the nougat with the second wafer paper sheet. Gently press everything down tightly and flat, trying to get as flat and level a top as you can – you can
  • use the bottom of a cup to help smooth it out if needed.
  • Let cool at room temperature.
  • When ready, carefully turn the torrone out onto a cutting board. Remove the plastic wrap and use a long serrated knife to cut the torrone into desired sizes.

Melissa’s Pork Tenderloin

Ingredients:

  • 2 pork tenderloins (about 1 1/2 pounds each)
  • 2 tablespoons canola oil
  • Salt and freshly ground pepper

Guava Glaze:

  • 1 cup guava jelly, or apricot jam
  • 1/4 cup Dijon mustard
  • 1/4 cup freshly squeezed orange juice
  • Salt and freshly ground pepper

Orange-Habanero

  • 2 tablespoons canola oil
  • 1 small red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup fresh lime juice
  • 3 cups freshly squeezed orange juice
  • 1/2 habanero chile, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin seeds
  • Salt and freshly ground pepper

Instructions:

  • Preheat the grill to high.
  • Brush pork with oil, and then season it with salt and pepper. 
  • Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork.
  • Grill the pork tenderloins for 4 to 5 minutes per side, brushing frequently with the Guava Glaze.
  • Remove from the grill, brush again with glaze, and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.

Guava Glaze:

  • Whisk jelly, mustard, and orange juice together in a small bowl.
  • Season, to taste, with salt and pepper.

Orange-Habanero Mojo:

  • Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes.
  • Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half.
  • Whisk in the cilantro and cumin and season to taste with salt and pepper. Drizzle over pork.

Allen’s Hawaiian Lumpia

Ingredients:

  • 16 oz lumpia wrappers
  • 1 lb ground pork
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp shoyu soy sauce
  • 1/2 cup onion
  • 1/2 cup carrots
  • 1/2 cup cabbage
  • 1/2 cup green onions
  • oil for frying
  • flour paste sealer
  • 1/2 tbsp flour
  • 1/2 tbsp water
  • spicy seasoned vinegar sauce
  • 2 tbsp white vinegar
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 clove garlic
  • 1 red Hawaiian chili pepper, optional

Instructions:

  • Prepare vegetables ahead of time.
  • To make the filling, heat a pan over medium heat and drizzle oil into it. Add in the garlic. 
  • Cook for about 30 seconds or until aromatic. Be careful not to burn the garlic.
  • Add in the ground pork and cook until all has turned brown. Drain the oil in a colander.
  • While the meat is draining, reuse the same pan. Drizzle in some oil and add in the vegetables. 
  • Sauté until the vegetables have become slightly tender.
  • Add the meat back into the pan and add in the seasonings: salt, pepper, garlic powder, and shoyu. Mix and cook for one more minute. Then add in the green onions and cook for an additional minute. Take it off the heat and let it cool down to room temperature.
  • Make the flour paste by combining the flour and water in a small bowl. Mix to get a thick paste-like consistency.
  • Assemble the lumpia by separating one sheet of the wrapper. Lay the wrapper on a plate with one corner pointing towards you. Add about 2–3 tbsp of the filling. Take the bottom corner of the wrapper and fold over the filling. Roll tightly until you reach about three-fourths of the way to the top corner. Gently but firmly fold the right and left corners to the middle (it’ll look like an envelope). Tightly roll towards the top, leaving about an inch gap. Apply the paste and roll the rest of the way to seal it off. Repeat this procedure until all of the filling and wrappers have been used.
  • Fill a pan or pot with oil. Heat it to 350ºF and carefully add the wrapped lumpia. Fry until golden brown, about 2–4 minutes.
  • Line a plate with a paper towel to place the fried lumpia on.
  • To make the sauce, combine the vinegar, salt, pepper, garlic, and chili pepper.
  • Serve the lumpia with your choice of dipping sauce.

Rachel’s Potato Latkes

Ingredients:

  • 1 1/2 pounds russet potatoes, peeled 
  • 1/2 medium onion, peeled 
  • 1 large egg, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground black pepper
  • Vegetable oil

Instructions:

  • Grate the potatoes and onion on the largest holes of a box grater. Alternatively, you can use the grating attachment of a food processor.
  • Place the potato and onion mixture on a lint-free kitchen towel or a large piece of cheesecloth and squeeze out as much liquid as possible.
  • In a large mixing bowl, stir to combine the potato and onion mixture with the egg.
  • Sprinkle the flour, salt, baking powder, and pepper evenly over the potato mixture. Stir it gently to combine well.
  • Meanwhile, fill a large, heavy-bottomed skillet with ¼-inch of oil. Heat it over medium-high heat to 350°F.
  • Working in batches, drop spoonfuls of the latke mixture, between 3 to 4 tablespoons in size, into the hot oil. Press gently with the back of a spoon or spatula to slightly flatten their tops. 
  • Cook for about 3 minutes until golden brown. Flip the latkes and cook for an additional 1 to 3 minutes until golden brown. Adjust the heat as needed to maintain 350°F.
  • Place the latkes on a paper towel-lined plate or a wire rack set over a small, rimmed sheet tray. Repeat with the remaining potato mixture, adjusting the heat as needed.
  • Serve the latkes with sour cream and applesauce, if desired.

Jenna’s Eggplant Caponata

Ingredients:

  • 2 lb eggplant cut into 1 1/2″ cubes
  • 1/2 cup (120g) olive oil plus more as needed
  • 1 teaspoon Diamond Crystal Kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup (60g) extra- olive oil
  • 1/3 cup (45g) pignoli nuts
  • 3 ribs celery, chopped
  • 1 large red bell pepper, chopped
  • 1 medium red onion, sliced
  • 1 6-ounce can tomato paste
  • 1 cup (140g) chopped pitted green olives
  • 2 tablespoons (18g) capers, rinsed
  • 1/4 packed cup (42g) raisins, optional
  • 2 tablespoons (26g) sugar
  • 1/4 cup (60g) red wine vinegar
  • 1/4 teaspoon crushed hot red pepper flakes
  • 1/4 cup mince flat-leaf Italian parsley
  • 3 tablespoons mint and/or basil for garnish
  • Salt and pepper to taste

Instructions:

  • Toast the pignoli nuts in a dry pan over medium-low heat for approximately 5 minutes, being careful not to burn. Once toasted, set aside.
  • Heat a large pan to medium heat with extra-virgin olive oil. Add the celery, red onion, and bell pepper and sauté for 5–7 minutes or until softened.
  • Add the tomato paste and continue cooking for another 5 minutes, stirring frequently. If the paste starts to burn, add a few ounces of water to the pan. 
  • Next, add the hot red pepper flakes and cook for 30 seconds.
  • Add the green olives, capers, raisins, sugar, and red wine vinegar. Cook for 5 minutes, allowing the vinegar and sugar to cook through and incorporate.
  • Add the roasted eggplant to the pan and gently mix it all together, being careful not to crush the eggplant. Taste test the acidity and add more sugar or vinegar if required. Season with salt and pepper to taste.
  • When satisfied with the taste, turn off the heat and add the parsley and pignoli nuts. Mix well. Caponata can be eaten right away, but it’s better to refrigerate it overnight so that the flavors meld together. 

Dave’s Swedish Meatballs

Ingredients:

Meatballs:

  • 1/2 sweet onion, finely chopped
  • 1 tsp olive oil
  • 2 lbs ground pork (or beef)
  • 1/2 cup panko breadcrumbs
  • 2 eggs
  • 2 tbs fresh parsley, chopped
  • 1/2 tsp cardamom
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground all spice
  • 1 tsp garlic powder
  • 1.5 tsp salt
  • 1/4 tsp black pepper

Sauce:

  • 4 tbs butter
  • 3 tbs flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tbs Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt + pepper to taste

Instructions

Meatballs:

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  • Sauté the chopped onion in a little olive oil until just translucent, about 2 minutes.
  • In a large bowl, combine the meatball ingredients with your hands. Form medium-sized balls and place onto the baking sheet.
  • Bake for 20 minutes or until internal meatball temperature registers 160°F.

Sauce:

  • On medium-high heat, melt the butter in a pan and add the flour. Continuously whisk until the rue turns brown.
  • Slowly add and whisk in the broth and then the heavy cream.
  • Next, mix in the Worcestershire and Dijon and bring everything to a boil. Lower the heat to a simmer and cook until the sauce thickens, stirring occasionally. Season with salt and pepper to taste.
  • Add the cooked meatballs to the pan and continue to simmer for another few minutes, drizzling them with the sauce.

Brian’s Poutine

Ingredients:

  • 3 or 4 large russet potatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons dried thyme
  • Freshly cracked black pepper

Gravy

  • 4 tablespoons (½ stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup chicken broth
  • 1 cup beef broth
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 beef bouillon cube
  • 1 teaspoon unfiltered apple cider vinegar

For serving:

  • 10 ounces white cheddar cheese curds, at room temperature
  • Minced fresh parsley

Instructions:

  • Make the fries. Place the batons in a large bowl and cover them with cold water.
  • Let soak for at least 30 minutes, up to 24 hours for crispier fries.
  • Preheat the oven to 425°F. Line 2 large rimmed baking sheets with parchment paper.
  • Spread the potatoes out onto large, clean kitchen towels. Dry them off as best as possible.
  • Place the potatoes on the prepared baking sheets, drizzle with the olive oil, sprinkle with the thyme and salt, and add black pepper to taste.
  • Toss to coat evenly, then spread out the potatoes into a single layer.
  • Bake for 10 minutes, then toss the fries and rotate the pans, swapping the one on the top for the one on the bottom. Increase the oven to 450°F and bake the fries for 10 minutes more. Toss the fries and swap the pans from top to bottom again. Turn on the broiler and cook the fries until they begin to brown and crisp, about five more minutes. Continue to toss and broil until the fries reach the desired doneness. Season with salt and pepper.
  • Meanwhile, make the gravy. In a large saucepan set over medium heat, melt the butter. Sprinkle the flour over the butter and cook, stirring constantly, until golden brown, about 2 minutes. Stir in the garlic powder and onion powder. Slowly add the chicken and beef broth.
  • Increase the heat to medium-high and bring to a boil, stirring often. Reduce the heat to low and simmer until thickened. Stir in the Worcestershire, beef bouillon, and vinegar. Season with salt and pepper.
  • To assemble the poutine, divide the fries among four plates. Sprinkle the fries with the cheese curds, drizzle on the gravy, and garnish with parsley.
  • Serve immediately.

Miles’ Cheese Stuffed Meatballs

Ingredients:

  • 10 oz ground pork
  • 20 oz ground beef
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 1 tbs Italian seasoning
  • Salt and pepper
  • 3 cheese string sticks

Instructions:

  • Preheat the oven to 375F.
  • In a large bowl, mix together the pork, beef, egg, Parmesan cheese and seasonings.
  • Cut the string cheese into small pieces.
  • Take a small handful of the meat mixture and place a piece of the string cheese inside.
  • Form the meat around the cheese into a ball shape.
  • Place the meatballs on a baking sheet lined with foil and cook for 15–20 minutes until the meat is cooked through and the cheese has melted.
  • This recipe makes approximately 24 meatballs.

Mark’s Italian Antipasto

Ingredients:

  • 1 loaf of ciabatta bread
  • 1 cup marinated artichoke hearts, roughly chopped
  • 3/4 cup favorite kind of olives, sliced
  • 3/4 cup roasted red bell pepper, diced
  • 1/3 cup pepperoncini, sliced
  • 8 to 10 pepperoni slices, divided
  • 8 to 10 salami slices, divided
  • 10 to 15 slices provolone cheese, divided
  • 2 tbsp grated Parmesan
  • 1 tbsp olive oil

Instructions:

  • Preheat the oven to 400 degrees.
  • Place the ciabatta bread on a baking sheet.
  • Using a paring knife, score about a one-inch border around the top of the bread.
  • Remove the crust from inside the border and a little bit more of the bread underneath.
  • In a mixing bowl, combine the artichokes, olives, roasted bell pepper, and pepperoncini.
  • Take some of the provolone slices and line the bottom of the bread loaf until covered overlapping as necessary to fit.
  • Arrange some of the salami slices on top of the provolone, followed by some of the pepperoni slices.
  • Take half the antipasto mixture and spread it in an even layer on top of the pepperoni slices.
  • Repeat step three layering followed by step four.
  • Sprinkle the Parmesan cheese on top of the antipasto mixture. Brush the edges of the bread with olive oil.
  • Cover the bread with foil and bake for about 30 minutes or until the cheese has melted.
  • Cool before slicing and serving.

Last Minute Gift Guide: Brands That Give Back

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Last minute gift shopping? Check out these 12 brands that give back!

T’is the season for giving! Finding meaningful gift for everyone special in your life is no easy feat. Luckily, we’ve got a round up of 12 great brands that can make your last-minute gifting a little extra special. Not only will you love these brands and their products but each of these humbling companies have unique ways that they give back. Just by doing a little holiday shopping you can help work towards making a difference in the world. Check out these brands that #giveback to find the perfect gifts for the holiday season!

1. State Bags

For every purchase, State Bags supports American children and families in need. Their giving initiatives include donating fully packed backpacks at signature “Bag Drop” rallies and fueling #WhatDoWeTellTheKids activations and special projects with partner charities and schools.

The #WhatDoWeTellTheKids initiative was first launched in 2016 to bring attention to important social issues and help to spark and guide what are often seen as difficult conversations with kids. Topics have included, #BlackLivesMatter, damaging language directed at LGBTQ and disabled communities, the Flint water crisis and the national anthem protests. You can check out more of their initiatives – and their stylish bags on their website.

2. The Tote Project

The Tote Project was founded by two best friends with a passion for creating a brand that gives back. They started their journey to create a tote bag company that empowers survivors of human trafficking around the world. Now, they have spread awareness to hundreds of people through speaking engagements, social media, press and online resources. They have donated $40,680 and counting to empower survivors and those at risk of sex trafficking. On top of that, all of their products support and empower the people who make them – they work closely with their fair-trade partners to ensure that their supply chain is free of human trafficking and child labor.

3. MABLE

MABLE is a company creating beautiful products made from sustainable materials that prevent plastic waste from harming the environment. MABLE works with communities and educators to help spread awareness on the importance of making sustainable choices and will donate a toothbrush for very one purchased!

4. FAZL

Fazl’s backstory is the root of their love. Founders Mike and Vanessa met in North India while on a trip volunteering at orphanages. In 2015, they moved to from Canada to a tiny Himalayan single-road village so that they could serve orphanage children long term. Fazl all started when Vanessa held up a pair of handmade socks and had the idea of not only supporting the children, but also the women who make these beautiful products. From there, Fazl was started. Their mission is to give back to the orphanages and to provide Himachali women a safe place to express their creativity and earn fair wages. Now they employ over 500 different artisans and are growing every day. Every time you purchase something from Fazl, you provide food, shelter, education, and clothing to orphaned and impoverished children in India. They also dedicate 50% of their net profits to this cause. While they are excited for what is to come and adding new products and patterns, they know that the “main legacy of FAZL lies with the women who create these socks.”

5. Ivory Ella

Ivory Ella takes pride in their knowledge and love of elephants. Elephants are some of the most relatable creatures in the world, with a complex consciousness and capability for strong emotions. The ivory trade, coupled with accelerating habitat and range loss, has put the elephant population at risk. Ivory Ella is trying to change that. Working alongside their partners at Save the Elephants, they have donated over $2 million to Save the Elephants and other charitable organizations. They have 400+ elephants tracked across the wilds of Africa using GPS Collar Technology and have over 65 employees and 18 schools working to support their mission.

They also donate to and partner with other organizations such as Young Survival Coalition, Pollinator Partnership, Earth Day, Reef Restoration Foundation and more. And you can help too! They encourage their customers to shop responsibly with companies that promote sustainability, and use their voice on social media platforms to stay informed and spread the word on the importance of protecting vulnerable species and giving back. Ivory Ella donates 10% if all profits to these organizations, so every purchase you make from is already making a difference.

6. Cuddle and Kind

Cuddle and Kind was started by parents of three young children who were shocked to learn the true statistics of childhood hunger. 6 million primary school-aged children attend classes hungry every day. 45% of deaths in children under five are caused by poor nutrition –that’s 3.1 million children each year. Devastated by these numbers, Cuddle and Kind’s founders wanted to do something to make a change. For every doll purchased, 10 meals are provided to children in need around the world through their respected giving partners, including World Food Program USA School Meals Program, Children’s Hunger Fund, Orphanages in Haiti and Breakfast Club of Canada.  By providing nutritious school meals, these organizations give students the energy to learn and play. Plus, providing nutritious meals is considered one of the most effective ways to empower children to break out of the cycle of poverty, providing additional incentives for attendance and for families to send their children to school.

More than just an adorable gift for the little ones in your life, these dolls provide the opportunity to help kids all around the world. So far, the dolls that customers have purchased have helped Cuddle & Kind donate meals to kids in 66 countries.

7. Hand in Hand

When Hand in Hand started their business in 2011, millions of children were dying each year from water-related illnesses that could be prevented with washing hands alone. Hand in Hand decided to create a soap and program to help save lives with their Buy One, Give Back program. They have since donated 13.8 million bars of soap, 120k gallons of water and have served 23 countries to date. They have partnered with Eco Soap Bank and My Neighbors Children to help install and repair clean water wells and to recycle and distribute leftover hand soap. In addition to their Buy One, Give Back initiative, a portion of every purchase directly supports their global mission to provide communities access to soap, clean water and hygiene education.  

Sustainability is also important to Hand in Hand. They are one of the first brands to use infinitely recyclable aluminum in their packaging and are currently developing a bottle pump that is recyclable as well. All of their products are 100% vegan and never derived from or tested on animals. They also refuse to use palm oil in order to protect rainforest ecosystems and endangered species from deforestation and destruction.

8. Handbands of Hope

Handbands for Hope gives back by putting smiles on faces. For every item sold, a headband is donated to a child with an illness. They also want to be a part of the solution, so each year during their Headband Together Week, they donate 10% of their sales to a charitable organization working to cure childhood illnesses. They also have a program called “Headband Hero” where each quarter they choose a child battling illness to be their Headband Hero. For 24-48 hours, 20% of their online sales will go to the child’s family for use towards their medical bills. A donation of headbands will be sent to their hospital of treatment as well. Headbands for Hope also hosts and annual Give Gala. Unlike other Galas, which are focused on raising money through high prices tickets and silent auctions, attendees of the Give Gala come offering a service, gift or talent to children with cancer and other life-threatening conditions. Some examples include photography lessons, use of beach house property, tickets to sporting events, personal styling and more.

9. Conscious Step  

Need a comfy sweatshirt that helps save dogs or a pair of socks that plant trees? Look no further, Conscious Step has what you need! Every purchase from Conscious Step supports one of their 17 partner organizations and the communities they serve. These include Habitat for Humanity, Action Against Hunger, Malaria No More, St. Jude Children’s Research Hospital, Oceana, Best Friends – Save them all, The Trevor Project and many more. To date, they have donated $506,719. They also pride themselves in their effort to keep their manufacturing sustainable and transparent. Their socks are made from clean, organic cotton by empowered producers in safe and fair working conditions. They are certified in Global Organic Textile Standard, Fairtrade Cotton, Certified Vegan and 1% for the Planet!

10. FIGS

Need a gift for the healthcare hero in your life? FIGS is a healthcare apparel and lifestyle brand that celebrates, empowers, and serves current and future generations of healthcare professionals. Threads for Threads put an initiative in place where for every set of scrubs sold, they donate a set to healthcare professionals who work in resource-poor countries and lack the proper uniform to do their jobs safely. They have also partnered with amazing organizations and humans who have helped them deliver their scrubs and donate their time, expertise, and care. They have partnered with 60 organizations and donated to 35 countries while making a ton of memories along the way.

11. Rescue Dog Wines

Rescue Dog Wines’ goal is to not only produce world-class award-winning wines from locally sourced, certified green sustainable grapes but to also bring awareness to, celebrate and provide financial support to the rescue dog movement. 50% of their profits go to support rescue dogs and charity organizations as well as local SPCAs (Society for the Prevention of Cruelty to Animals). They also volunteer their time, and personally foster dogs as well!

12. Love your Melon

Love your Melon was founded by two friends who wanted to start a business with meaningful and positive social impact. With a goal to improve the lives of children battling cancer, it began with a simple idea of putting a hat on every child battling cancer in America.

Their goal was to give back 45,000 hats, one for every child battling cancer in America. To date, they have given over 8.3 million dollars to fight against pediatric cancer and over 200,000 hats to children battling cancer. 50% of net profits from the sale of all products are given to organizations around the world that lead the fight against pediatric cancer. They also give back by providing relief for children through creating unforgettable adventures. They have the opportunity to take children battling cancer on unique therapeutic adventures tailored specifically to their interests.

They also have a “request a hat” program, giving friends and families the opportunity to surprise a child battling cancer with a Love your Melon Hat in hopes to provide smiles and support during difficult times. Not only that, but with their “send a smile” initiative, you can make a child’s day by sending them words of encouragement and well wishes in a Superhero Card that will be personally delivered to them.