I love Sunday morning breakfasts. Whether I am out with friends, visiting my parents, or having a quiet Sunday morning at home, it’s one of my favorite times of the week. A couple of weeks ago, a recipe for eggs with yogurt and chili butter in Yasmin Khan’s newest cookbook, Ripe Figs, caught my eye, and it looked simple enough – yogurt, eggs, and a buttery sauce. It was, in fact, straightforward, as poaching an egg is surprisingly easy with good directions. (One warning: the dish does use a surprising number of dishes for such a simple recipe.) The result was perfectly creamy, light, delicious, and filling – the perfect Sunday morning breakfast. This recipe is for one person, but you can easily scale it up for however many servings you’d like. Just remember to get some hearty and crusty bread to dip in the yogurt and egg.

This post focuses on the dairy industry in the US and specifically on the brand Chobani yogurt. (Yogurt that, unfortunately, I really like.) Chobani has cultivated an image as a socially-responsible company while greenwashing and social-washing its products. (Greenwashing is when a company makes it seem like it’s environmentally-friendly through marketing without changing its core practices; social-washing, though not as prevalent a term, refers to when companies market their commitments to labor and human rights but fail to make real changes to benefit their workers.) This year, Chobani went all out with greenwashing and social-washing by adding a “Fair Trade USA” label to its yogurt. Fair Trade USA is a certification body that puts its label on a variety of agricultural products as a sign that the goods are (allegedly) produced according to certain environmental and labor standards. The problem, however, is that the standards are often weak – and goods are often not produced according to their standards.