Culture & Politics


“I just wish the world was twice as big and half of it was still unexplored.”
-David Attenborough

Since we haven’t had a lot to celebrate over the past year, we are taking advantage of every occasion and turning Earth Day into a weekend long celebration! So, let’s break out the candles and your favorite board games while and munch on some plant based snacks to do our part to fight climate change!

Two of WF’s favorite plant based snacks to enjoy on Earth Day are from – a twist on traditional hummus and a little spicy squash tapenade.


Artichoke Hummus

Prep Time 5 minutes
Total Time 10 minutes
Servings 4 cups


  • One 14-ounce can of chickpeas
  • One 14-ounce can artichoke hearts
  • 1/2 cup tahini
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • ¼ cup water
  • 1 teaspoon sea salt
  • ½ teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped parsley, for garnish


  1. Combine the chickpeas, artichokes, tahini, lemon juice, garlic, water, salt, cumin, and red pepper flakes in a food processor and puree until smooth. Taste for seasoning.
  2. Transfer to a serving bowl and garnish with olive oil and fresh parsley. Serve alongside crudités or toasted gluten-free pita chips.

Sriracha Roasted Butternut Squash Toasts with Smoky Pumpkin Seeds

Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 toasts


For the squash toasts:

  • One 2-pound butternut squash
  • Olive oil
  • Sea salt
  • 1 tablespoon sriracha
  • 4 tablespoons plant-based butter
  • ¼ cup finely chopped parsley or chives or both, divided
  • 8 slices Little Northern Bakehouse Seeds & Grains bread

For the pumpkin seeds:

  • 1/2 cup pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sea salt


  1. Preheat the oven to 375 degrees F.
  2. Cut the squash in half lengthwise and scoop out the seeds. Rub with olive oil and salt and arrange cut side down on a parchment lined baking sheet. Roast in the oven for 45 minutes, or until a fork easily slides in and out of the non-hallow half.
  3. Meanwhile, in a large bowl, combine the pumpkin seeds, olive oil, maple syrup, smoked paprika, cumin, and salt. Arrange the mixture in an even layer on another parchment-lined baking sheet. Bake the seeds in the top half of the oven for about 10 minutes, or until lightly browned and crunchy. Start watching at 8 minutes as they can go from beautiful to burnt is a snap. Remove from the oven and allow the pepitas to cool completely on the pan.
  4. Back to the squash: When cool enough to touch, scoop out the squash flesh and reserve in a bowl. Season to taste with salt (you’ll probably need ½ teaspoon). Stir in the sriracha, butter, and 3 tablespoons of the herbs. Set aside.
  5. Make the toasts: on a clean work surface, slather the toast with the squash and top with the seeds, remaining herbs, and another drizzle of sriracha if you like things hawt. Any leftover seeds will keep for up to a week on the counter in an airtight container.
  6. Arrange the bread on one of the baking sheets and toast in the oven until golden

“Trees are poems that the earth writes upon the sky.”

― Khalil Gibran, Sand and Foam

Switch off the lights a little early over the weekend and snack by candlelight!

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“Even if you never have the chance to see or touch the ocean, the ocean
touches you with every breath you take, every drop of water you drink,
every bite you consume. Everyone everywhere is inextricably
connected to and utterly dependent upon the existence of the sea.”

— Dr. Sylvia Earle, oceanographer and author of The World is Blue

In support of effort to remove plastics from the ocean, WF is buying the Earth Day 2021
bracelet. Each bracelet purchased supports the removal of 1 pound of trash from the ocean.