Yes – it’s that day we have all been waiting for…the latest on my Holiday list….World Toilet Day.
In 2001 WTO declared 19th November World Toilet Day (WTD). Today it is celebrated in over 19 countries with over 51 events being hosted by various water and sanitation advocates.
World Toilet Organization created WTD to raise global awareness of the struggle 2.6 billion face every day without access to proper, clean sanitation.WTD also brings to the forefront the health, emotional and psychological consequences the poor endure as a result of inadequate sanitation.
WTD’s popularity is gaining momentum, and in 2010 there were 51 events spanning 19 countries. Our “Big Squat” campaign generated 24 “Big Squats” globally and in Singapore over 600 squatters joined the cause in six locations island-wide. WTO would love to see our day become “The” event that represents the sanitation crisis globally, and we strongly encourage our members, volunteers, the community, media and partners to get behind our cause and support our day. – from Worldtoilet.org
If you feel strongly about sanitation you might consider it as a career:
Established in 2005, the World Toilet College (WTC) started as a social enterprise to establish an independent world body to ensure the best practices and standards in Toilet Design, Cleanliness, and Sanitation Technologies are adopted and disseminated through training. WTC’s underlying principle is to bridge the “last mile” to professionalize the sanitation and restroom industry and ensure that the needs, design, maintenance and cleanliness of restrooms receive mainstream attention. The WTC claims to be the first and only institution that addresses the needs of both the urban and rural toilets in a holistic manner.
WTC has a long-standing partnership with Singapore Polytechnic. In 19 November 2005, WTC signed a Memorandum of Association in which Singapore Polytechnic agreed to provide the premises for classroom training. On-site training will be done in various locations. It also has the support of local and international government ministries and agencies, private enterprises and sanitation experts.
WTC offers the following programmes:
- Restroom Specialist Training Course (RSTC)
- National Skills Recognition System Course (NSRS)
- Sustainable Sanitation Course (SusSan)
- Restroom Design Course (RDC)
- School Sanitation and Hygiene Education Course (SSHEC)
- Disaster and Emergency Sanitation Course (DESC)
Although fun to make fun of, sanitation is actually a serious issue. Toilets have saved more lives than any other invention throughout history. Toilets keep our food supply clean and our streets smelling like….oh, well….like diesel. Ok, so I guess we should add International Gashole Day to the holiday list next.
Hummm…what should be on these holiday menus?
Amazon Bean Soup with Winter Squash & Greens
1 tablespoon butter
4 cloves garlic, minced
2 carrots, chopped
1 medium onion, chopped
6 cups reduced-sodium chicken broth
3 pounds buttercup squash, peeled and diced (about 6 cups)
1 plum tomato, chopped
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 15-ounce cans pinto or other brown beans, rinsed
10 ounces spinach, stemmed and coarsely chopped
1 lime, cut into wedges
Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.
Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.
TIPS & NOTES
To make squash bowls:
Preheat oven to 425°F. Slice about an inch off the top of each buttercup squash. Scoop out seeds and loose flesh. Pour 1/2 inch water into a glass baking dish (or two) large enough to hold the squash. Place squash cut-side down in the water. Bake until the flesh is tender when gently poked with a knife and the squash still holds its shape, about 30 minutes.
Per serving: 223 calories; 3 g fat ( 2 g sat , 0 g mono ); 8 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 11 g protein; 10 g fiber; 310 mg sodium; 927 mg potassium.
Nutrition Bonus: Vitamin A (510% daily value), Vitamin C (90% dv), Folate (46% dv), Potassium (34% dv).