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Here’s all the “moos” that’s fit to print
In this
issue:
- The President’s Pasture—a message from Gary
- Environmental Fun Fact
- Make your voice “herd” on national radio!
- A glimpse into the life of an organic dairy farmer
- You bid with your lids--and we give away $100,000
- Stonyfield Farm Strong Women Campaign ends season on a strong note
- Get a free $15 Gift Card from Stonewall Kitchen
- Favorite yogurt recipes for holiday entertaining
Lowfat Cheesecake
Devilled Eggs
 The
President’s Pasture
As we enter the holiday season, I’d like to recommend you think
outside the gift box this time around. What
Goes Around.org has figured out a unique way to help us support
our favorite charities. It’s really an on-line gift registry,
much like you would establish for a wedding. You make a “Give
List” of organizations you want to support. Family and friends
then check your list and can easily make their contributions. Easy,
meaningful gift-giving, and you don’t have to deal with all
that gift-wrap mess or the mall mobs!
As we close out the year, I’m grateful to be part of a company
that continues to grow and prosper. It’s all because more
and more people want to take care of their health and the planet.
There is much to celebrate in that! I celebrate all the environmental
groups who carry on the work of stewardship of our planet. I celebrate
the organic dairy farmers who do the hard labor to supply us with
the milk that goes into our yogurts. I celebrate the 247 employees
who get that yogurt out the door and onto the grocery shelves. I
celebrate you, the consumer, who has made this healthy choice!
Gary Hirshberg
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Environmental Fun Fact
According to the magazine Vegetarian Times, American trash production
increases 25 to 30 percent between Thanksgiving and the first week of
January! It’s all that holiday packaging. This year, why not buy
less, consume less, and throw away less, with gift ideas like the one
mentioned above, or think up your own creative alternatives?
 Make
your voice "herd" on national radio!
Living on Earth® with Steve Curowood is a nationally syndicated public
radio program which tells stories about the environment. Now Living on
Earth is inviting you to tell your environmental stories. You can air
your beef or praise a project you know about. Learn more about how to
do this at LOE.org. A selection
of stories or excerpts gathered from these submissions will be posted
online and one or more will be broadcast on Living on Earth®.
A glimpse into the life of an organic dairy farmer
Jonathan Gates is just one of the many Organic Valley
dairy farmers who supply the milk that goes in to making our yogurts.
He’s also an excellent writer and story-teller and has graciously
agreed to let you in on his daily life in The
Bovine Bugle, an online “diary” of sorts that
he writes for us. Up on his organic dairy farm in Franklin, Vernont, near
the Canadian border, Jonathan and his family have just gone through the
necessary chores for transitioning from fall to winter. The herd is no
longer able to graze on fresh grass in the paddocks, so Jonathan and his
sons have a little more heavy labor as they get the round hay bales to
the animals. Oldest son Ben is done with his cross-country team meets
for the season, so he’s home a little more after school to help
out. The turkeys Jonathan raised in the open all summer have been taken
to market. And at this moment, Jonathan and his wife, Karen, are spending
a lot of time tending to their Christmas tree lot, which keeps them busy
from now until the end of the year and brings them a little added income.
Shortly after that, in mid-February or so, they’ll be up to their
elbows in sap as they begin the arduous tasks for “maple syruping”—a
fascinating, rewarding, and extremely labor-intensive endeavor. Life on
the farm is never boring. Subscribe to The
Bovine Bugle and you’ll get Jonathan’s experiences
direct to your e-mail. Here’s a sample of Jonathan’s
notes:
 “When
Noah and I went out after snack break following morning milking, the
temperature was still only in the low twenties. We tackled the manure
spreader, frozen solid by the cold overnight temperatures. After banging
and chisling for about 15 minutes, we got it going.”
You bid with your lids--and we give away $100,000
Each year through our Profits for the Planet Program (PFP), Stonyfield
Farm donates 10% of profits to efforts that help protect and restore the
earth. This year, we allocated $100,000 of our PFP funds to three organizations
that help the Earth, and asked the public to help us divvy up the funds
by casting a vote for their chosen organization. Well, the results are
in! Here’s how you voted:
Stonyfield Farm Strong Women Campaign ends the
season on a strong note
Building on the success of our first Strong Woman Summit in 2003, we staged
three one-day events called Strong Women Saturdays during 2004 and wrapped
up the campaign with another successful three-day Strong Women Summit.
You can see photos and read about our experiences at http://www.stonyfield.com/StrongWomen/Index.cfm,
but don’t take our word for it. Read
what this very young strong women had to say after attending our Strong
Women Saturday in Washington D.C. November 6. We’re looking forward
to another year of Strong Women events. To stay up-to-date on the latest
plans, plus current health and fitness tips, nutrition advice, stress-busting
strategies, and innovative ways to change the world, tune in to Strong
Women Daily News, our web blog chronicling all our favorite
news that’s fit to print for strong women everywhere.
Get a $15 Gift Card from Our Friends
at Stonewall Kitchen!
 We’ve
teamed up with Stonewall Kitchen, Creators of Specialty Foods, to offer
our yogurt lovers a FREE $15 gift card with the purchase of four 32-ounce
cups of Stonyfield Farm yogurt. Beginning in December, you’ll be
able to collect foil lids from our specially-marked 32-ounce cups. Simply
send us four of these lids (clean please!) and you will receive a $15
gift card from Stonewall Kitchen, which can be used at any Stonewall Kitchen
Company store, for catalog orders or online shopping.
Send lids to Stonyfield Farm Stonewall Kitchen Offer, 10 Burton Drive,
Londonderry , NH 03053. All lids must be received by April 30,
2005. Limit one gift card per household. Please allow 4 –
6 weeks for delivery.
Favorite yogurt recipes for holiday entertaining!
Stonyfield Farm 32oz. cups are handy to keep around during the busy holiday
season. Our yogurts make great, often low-fat treats for holiday parties.
 Lowfat
Cheesecake
This lowfat cheesecake, made with yogurt cheese
instead of traditional cream cheese, is a dieter's delight!
Have your indulgence while cutting the fat
Ingredients
32oz cup lowfat plain Stonyfield Farm Yogurt
(to yield 2 cups of Stonyfield Farm Yogurt cheese)
2 8oz packages non-fat cream cheese
1 cup sugar
4 egg whites, lightly beaten
2 tablespoons all purpose flour
2 teaspoons vanilla extract
Directions
Using a yogurt cheese maker or layered cheesecloth, strain the whey from
one 32oz cup of yogurt overnight to make yogurt cheese.
Preheat the oven to 300°F and place an oven safe dish containing
warm water on the lowest rack to provide steam.
In a large mixing bowl, cream together the nonfat cream cheese and sugar.
Fold in yogurt cheese, egg whites, flour and vanilla until well combined.
Pour into a non-stick spring form pan and bake on the highest oven rack
for one hour. Turn off the oven and allow the cheesecake to cool for 30
minutes with the door ajar. Remove from oven and chill for at least 2
hours before serving.
Yields
12 servings
Nutrition Facts
Calories 130; Calories from Fat 10; Total Fat 1g; Cholesterol 5mg; Total
Carbohydrates 24g; Protein 9g
 Deviled
Eggs
Always a Party Pleaser, but lowfat yogurt makes this favorite into a healthier
treat.
Ingredients:
1 dozen eggs
1/2 cup plain lowfat Stonyfield Farm Yogurt
1 tablespoon dijon mustard
1 teaspoon lemon juice
1 teaspoon paprika for dusting
chives for garnish
Directions
Place eggs in a large saucepan and cover with cold water. Bring water
to a boil and immediately remove from heat. Cover and let eggs stand in
hot water for 10-12 minutes. Remove from hot water, cool and peel. Slice
eggs in half lengthwise and remove yolks. Place yolks in a medium bowl.
Mash together with yogurt, dijon mustard, and lemon juice. Fill the hollowed
egg whites generously with the egg yolk mixture. Sprinkle with paprika.
Chill in the refrigerator until serving.
Yields
24 servings
Nutrition Facts
Calories 40; Calories from Fat 25; Total Fat 3g; Carbohydrates 1g; Protein
3g; Fiber 0g
Click here
for more delicious recipe ideas.
Moosletter
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