Here’s all the “moos” that’s fit to print
February 2006

In this issue:

• From the President’s Pasture: Improve your personal energy policy
• Get the Scoop on Home Energy
• Taking Your “Green” Lifestyle Another Step
• What are You Doing this Summer? An Exciting “Cow-reer” Opportunity
• O’Natural’s (a “Sister” Business to Stonyfield Farm) is Franchising!
• And the Winner Is…up close with a lizard
• Cooking with Yogurt: Renew Your Food
  
  • Curried Broccoli & Cauliflower Soup
    
  • Creamy Carrot Soup

Gary Hirshberg From the President's Pasture: Improve your personal energy policy Last year, energy prices rose to record levels. Here in the first quarter of 2006, things don’t seem to be getting much better. It’s long past time for public policy to address our consumption of oil (energy), so I was very pleased when President Bush included mention of our nation’s oil addiction in his recent State of the Union address. It will be interesting to see if he follows up his proposal with meaningful or practical solutions to wean us off of our foreign oil dependency.  The early signs, particularly the President’s proposed budget submitted to Congress, are not promising. He’s again advocating opening up the Arctic National Wildlife Refuge to oil companies, supposedly to help reduce our dependence on foreign oil.  BUT nothing will reduce our dependence on foreign oil except a dramatic decrease in consumption.  If we can’t look to the federal government for leadership in this area, we can at least look, for starters, into our own homes.  This month you’ll see that the lids on our yogurt cups are promoting our friends at the Rocky Mountain Institute and their series of Home Energy Conservation Briefs that can help you use energy and resources more efficiently, and save money, too! Get the Scoop below.  Perhaps there’s something you can do to cut our dependence on foreign oil, or maybe just cut your personal energy bills for the month. Once you’re snug and efficient in your home (mine is already super-insulated), we just might want to keep an eye on Congress as it begins the budget process.

GET THE SCOOP ON HOME ENERGY
Energy prices for gasoline and other fuels rose to record levels in 2005 and it appears they’re rising again even though analysts predicted a slow-down in 2006. Regardless of which way prices are heading, saving on your household’s energy costs is always a good idea. We’ve teamed up with Rocky Mountain Institute to develop a series of Home Energy Briefs with detailed information on identifying and fixing energy problems in your home. These practical guides cover topics such as home design, heating and cooling, appliances, electronics and lighting.

First, you should think about your walls, roof, windows and foundation—what experts call your home’s “envelope”. These shield you from the elements and can be areas of potential energy loss.  By reviewing and upgrading these areas, you might cut your energy bills in half. Here are three things to look for:

• Seal all air leaks. Identify places where air is leaking in or out, then caulk or weather-strip them. Air leakage can add 10 percent to your energy bill.
• Insulate adequately. You can determine what’s right for your home here.
• Upgrade your windows where necessary. Determine if your windows are adequate (single pane ones rarely are) and check out this Rocky Mountain Institute brief Home Energy Brief #1, Building Envelope (PDF-260k) for detailed advice on calculating what you need.

TAKING YOUR "GREEN" LIFESTYLE ANOTHER STEP…
Check out IdealBite.com, which recommends environmentally friendly products and provides practical advice in its “Tip Library”—including articles like “How Small Things Add Up to Make a Big Difference.”
WHAT ARE YOU DOING THIS SUMMER?
We have an exciting “cow-reer” opportunity
We need two Tour Managers to travel with our Mobile Tour throughout the Midwest, Northeast and Southeast United States beginning this summer.  We promise you won't have to milk any cows, but you will be responsible for training and managing “Brand Activist” teams, coordinating logistics, overseeing exhibits, connecting with consumers, overseeing product sampling, evaluating events—and a lot more! Get all the “moos” here.

O’NATURAL’S (a “sister” business to Stonyfield Farm) is franchising!
Our CE’Yo Gary Hirshberg started O’Naturals in 2001, a “fast-food” restaurant featuring all natural and organic food only. Four O’Naturals have been launched, and now they’re ready to franchise. Read all about here —it just might be the “fresh” career opportunity you’re looking for!

AND THE WINNER IS…up close with a lizard
In December we ran a special sweepstakes to promote ecotourism, responsible travel which we believe can help protect and restore fragile areas. Winner Polly Johnson of Cedar Creek, Texas and a guest will receive a 10-day voyage to the Galapagos Islands aboard Lindblad Expeditions’s MS Polaris or MS Islander. Polly’s name was selected by random computer drawing from 20,779 entries.. Congratulations!

COOKING WITH CULTURE
Yogurt can make for some creamy vegetable soups to warm you up, fill you up, and help you stick to those better eating resolutions you made back in January. You remember those, don’t you?

Curried Broccoli & Cauliflower Soup

Ingredients
1 tablespoon olive oil
2 cloves garlic, chopped
1 cup yellow onion, diced
1 lb. Broccoli florets
1 lb. Cauliflower florets
1 1/2 teaspoon curry powder
5 cups vegetable broth
2 cups Stonyfield Farm lowfat plain yogurt
1/8 teaspoon nutmeg, ground
1 teaspoon salt
1 teaspoon pepper

Directions
In a large soup pot, heat olive oil over medium-high heat and sauté garlic and onions until translucent. Add broccoli and cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam. Place lid on pot, reduce heat to medium, and steam vegetables for about 5 minutes. Add curry powder and remaining broth. Simmer until vegetables are very tender, about 15 minutes.

Once cooked, ladle broth and vegetables into a blender and puree until smooth. Return to soup pot, heat over medium heat, and gradually whisk the yogurt and seasonings into the soup. Once combined, do not bring to a boil to prevent the yogurt from curdling. Serve warm.

Yields: 6 servings

Nutrition Facts: Calories 130; Calories from Fat 35; Total Fat 4g; Cholesterol 5mg; Total Carbohydrate 19g; Fiber 6g; Protein 9g

Creamy Carrot Soup

Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
3/4 cup onion, diced
1 tablespoon ginger, peeled and chopped
3 cups carrots, peeled and chopped
4 cups vegetable stock
2 tablespoons rice
1 cup plain lowfat Stonyfield Farm Yogurt
2/3 tablespoon cornstarch
salt and pepper to taste

Directions
Using a small stock pot, heat olive oil, over a medium-high flame. Once hot, add ginger, onions and garlic, and sauté until onions begin to soften and turn translucent in color. Add carrots, vegetable stock and rice, and simmer for 30 minutes or until carrots break apart easily. Using a blender or food processor, puree the soup until smooth. Return the soup to the pot, and heat over a medium flame. In a small bowl, combine yogurt and cornstarch, and blend until well mixed. Stir this mixture into the soup, being careful not to bring the soup back to a boil. Season with salt and pepper, and garnish with a dollop of plain yogurt.

Yields: 6 servings

Nutrition Facts:Calories 130; Calories from Fat 45; Total Fat 5g; Carbohydrates 17g; Protein 4g; Fiber 3g

Moosletter Archive

Home | Our Products | Wellness | Earth Actions

About Us | E-Coupons | Get "Moosletters" | Recipes | Gift Shop BLOGs | Store Locator | Contact Us | Search/Site Map

Organic | Ask Nutritionist | Have-A-Cow | Tours | Partnerships