Boycott US
Overview:
The community dedicated to boycotting the US until they stop fascism, restore full democracy and start following international law.
Americans have a moral obligation to resist Donald Trump and project 2025 at every turn.
America is a flawed democracy currently being ruled by oligarchs. Stop the backslide! Dont let America become the next Hungary.
America needs to challenge the court rulings of citizens united v. fec and shelby county v. holder, protect the media, implement independent district drawing, and the single transferable vote so they don't end up having people stay home in life-changing elections because they cannot vote for their favourite candidate.
Join 50501.chat to fight back!
Related communities:
Boycott:
!buycanadian@lemmy.ca
Activism:
!antitrumpalliance@lemmy.world
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Heinz ketchup is being avoided by Canadians. French's (a brand of McCormick's) reacted by advertising about how all its tomatoes were grown in Canada.
McCormick's (and thus by extension French's) is an American company.
So what they were advertising is that the labour they exploited was Canadian while the profits went to the USA. Straight up maple-washing.
I just stopped using 'ketchup' in 2013 during the whole heinz fuckoff thing. I only use homestyle ketchups now. they taste better and aren't just red sugar paste. actual flavor and can be found at farmer's markets and what not
I have not bought Ketchup in years, making my own is so much more rewarding, plus you get to try it with different spices and vinegars (which I make my self). Wish I could say I grew all the spices myself but alas I do not.
I'm going to try this!
My main preference for preferring French's is that it at least tastes less sweet than Heinz. Why does Ketchup need to be so sweet? It's beginning to get harder and harder to find anyway, at least where I am.
What actual Canadian alternatives are available for someone in Ontario that isn't a sugar bomb?
It's not that hard to make your own. Especially if you make it a community effort where someone who has the time and inclination can get ingredients from everybody else, make and jar the ketchup, keeping a cut for themselves.
Failing that, though, there's plenty of ketchup recipes out there you can follow slavishly at first, then, as you get more comfortable with making it, experimenting with your own preferences. Start off with small batches until you get a feel for making it right, then start making huge batches and canning them for long term storage.
In either case adjust to taste with the sweetener (trying it once straight to get the baseline first). My personal recommendation for sweetener is brown sugar, but I'm weird.