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

In this issue:

• WHAT’S MOO: Global Climate Change is Not a Theory; We All Need to Act, by CE’Yo Gary Hirshberg
• GARY’S STILL MARCHING: Join him to help stop global warming
• MAKING YOGURT WHILE THE SUN SHINES (OR NOT): Our solar panels are full of energy
• PROFITS FOR THE PLANET—A PROFILE Life Lab Science Program turns classrooms into living laboratories
• WHY NOT HAVE-A-COW? How about 663 of them?
• SEE SKATEBOARDING PRO WITH HIS FEET ON THE GROUND: Bob Burnquist on video
• CALLING ALL WOMEN: Avoid midlife weight gain with exercise
• WE’VE GOT “AMERICA’S PEDIATRICIAN” ON THE LINE Send in your questions for Dr. Sears
• GET KIDS GOOD2GO IN THE MORNING A breakfast and exercise program for home or school
• NOW THAT’S A LOT OF YOGURT: Good2Go winners get 365 cups
• COOKING WITH CULTURE
  
  • Super Healthy Party Platters for the Super Bowl
    
  • Blue Cheese Yogurt Dip & Spicy Buffalo Wings
  • Warm Spinach & Artichoke Dip* Yogurt Salsa Dip

Gary Hirshberg From the President's Pasture: Global Climate Change is Not a Theory, and We All Need to Act Quite a number of our yogurt-eaters have written to express support for Stonyfield's efforts to reduce our own CO-2 emissions, and thus limit our contributions to climate change. However, a few have written to express skepticism about whether the idea of global warming is fact or fiction. First, let me disclose that my undergraduate studies back in the ‘70s focused on climate change. I studied under some of the nation's and world's leading climatologists, several of whom have published extensively on this topic. Certainly there were more questions than answers back then, but today scientific studies and the world's climate scientists leave no doubt that human activities, notably the burning of fossil fuels, have contributed to a global temperature increase that is completely inconsistent with any historic and natural patterns. Climate scientists point out that in the past 5 years, the average global temperature has risen 0.2 degrees Celsius—100 times higher than has ever been recorded for such a short time frame. While there are ample published studies supporting this conclusion, one recently announced investigation is notable for its conclusive weight, its appearance in Science Magazine (probably the world's most prestigious scientific journal) and because it was conducted by a 10-nation team. The evidence comes from the world's deepest ice core drilled at a site called Dome Concordia in East Antarctica. There, levels of carbon dioxide, the principal "greenhouse" gas that drives global warming, are 27 percent higher today than at any point in the last 650,000 years. In fact, the study clearly shows that the rise in CO-2 levels coincided with the Industrial Revolution. This trend is absolutely expected to continue. It will do so indefinitely until humanity reduces burning fossil fuels and invests in reforestation and other activities that will capture and sequester atmospheric CO-2. Until then, we will see dramatic changes in coastlines, storm ferocity, species migration, agriculture and, probably, all aspects of life on earth. We can all take steps to address this threat, but our first should be to learn about the problem. Click here to see some of the many new voices currently trying to mobilize attention to climate change and to read more.

GARY’S STILL MARCHING
Join him to help stop global warming
Back in October, our CE’Yo Gary Hirshberg began a virtual march
to Washington D.C. to help stop global warming. The march ends on Earth Day, April 2006, while making stops along the way to educate consumers and convince policy-makers it’s time to take this global threat seriously. You can join Gary. He’s right there with 836 marchers of his own, in the line-up between singers Carole King and Taja Sevelle.

MAKING YOGURT WHILE THE SUN SHINES (OR NOT)
Our solar panels are full of energy
In September we installed a solar panel array to help us produce some of the electricity needed to get our yogurt into the cups and out the door. Since then—even through these cloudy, wintery days in Londonderry, New Hampshire —the solar panels contributed enough energy to produce nearly half a million 6-ounce cups of yogurt! This means we DIDN’T create 10,000 pounds of CO2 emissions—the prime culprit in global warming. We are pleased to report that our CO2 (greenhouse gas) emissions have gone down by 9 percent per-pound-of-product over last year.

PROFITS FOR THE PLANET—A PROFILE
Life Lab Science Program turns classrooms into living laboratories
Each year, through our Profits for the Planet (PFP) program, Stonyfield Farm gives away 10 percent of our profits to organizations and projects that protect and restore the earth. We’d like you to know about the work of the organizations we support. One which received PFP funding in 2005 was the Life Lab Science Program based in Santa Cruz, California. It offers science and environmental education curricula and programs, and helps schools develop Garden Classrooms that become "living laboratories". The organization trains teachers in the Life Lab curricula while students create gardens and use them for the study of the natural world. More than 1,000 schools across the country participate. See more about our PFP recipients.

WHY NOT HAVE-A-COW?
Say, 663 of them?
In December, we here at Stonyfield braved the malls like the rest of the planet, but instead of buying we were helping families choose an “udderly” unique gift from our Have-A-Cow program, while also contributing to a wonderful, international program. Shoppers who made a $2 contribution to Heifer International, received a free sponsorship of one of the cows in our Have-A-Cow educational program. Each received a gift package with a biography of the cow, a frameable photo, a sponsor certificate and online registration card to get regular cow updates. The money we collected—$1443—was sent to Heifer International, a nonprofit organization working to end hunger and poverty by caring for the earth, including providing farm animals which help families in developing countries earn a living. During our 4-day blitz at the mall, 663 cows were sponsored. You can Have-A-Cow at Stonyfield year-round! It’s a fun way for people of all ages to learn about life on a farm.


SEE SKATEBOARDING PRO WITH HIS FEET ON THE GROUND:
Bob Burnquist on video at Stonyfield.com
You might be used to seeing extreme skateboarder Bob Burnquist flying through the air at the X-Games, but this time we’ve caught him with his feet on the ground, at his home in California. In a new mini-video
on our site, Bob talks about the benefits of organics and how yogurt can keep even the most extreme athletes fueled for fun!

CALLING ALL WOMEN:
Avoid midlife weight gain with exercise
Dr. Miriam Nelson offers some keen insight for women worried about gaining weight through the menopause years—exercise!  With New Year’s resolutions still ringing in our ears, check out her program, and check in with our own healthy eating plan, the Stonyfield Farm Diet for Weight Loss.

WE’VE GOT “AMERICA’S PEDIATRICIAN” ON THE LINE
Send in your questions for Dr. Sears
Check out “Food for Thought” at our website and you’ll see Dr. William Sears answering some common questions from parents. Dr. Sears weighs in on whether babies should eat yogurt, since milk might cause problems (Answer: probably) and other topics such as child obesity, best breakfasts, and eating organically. Got a question for Dr. Sears?  Send it to us at chalvorson@stonyfield.com and we’ll get it to Dr. Sears soon!

GET KIDS GOOD2GO IN THE MORNING
A breakfast and exercise program for home or school
According to the Journal of the American Medical Association, one out of three, or 34 percent of adolescents ages 12 to 19 are physically unfit, putting them at risk for heart disease as adults. Meanwhile, 14 percent of adults in this same study were considered “unfit”—meaning the children are less fit than adults! One doctor says he is "very concerned" about this generation of children. "These are the future heart patients of tomorrow," he says. Early activity is key to developing a habit of exercise.  Why not try our Good2Go program for young kids? We developed it for use in schools, along with recommended healthy breakfast options, but it works at home, too! Check out Good2Go here, or order one for a classroom you love.

NOW THAT’S A LOT OF YOGURT:
Good2Go winners get 365 cups
Congratulations to the 10 winners of our Good2Go drawing to receive free Stonyfield Farm yogurt for a year!  Winners are Gale A. Inwood, Amy Santistevan, Tracey Black, Hope Stevens, Jamie Koonce, Jane Kantor, Kristy Mastalinski, Kate Soverino, Jaime Thomas, and Marianne Tozzo. The winners will receive 365 coupons to purchase 365 6-ounce cups of yogurt through 2006!

COOKING WITH CULTURE
Super Healthy Party Platters for the Super Bowl
Wings, nachos and dip—the perfect recipe for fat-laden football parties. Not so with Stonyfield yogurt as a key ingredient in your party platters. Yogurt and football can be on the same team with these recipes—really!

Blue Cheese Yogurt Dip & Spicy Buffalo Wings

Ingredients:
1 1/2 cups plain yogurt
1/3 cup crumbled blue cheese
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Buffalo wings:
2 1/2lbs chicken wings
1/2 cup of your favorite hot sauce
1/3 cup melted butter

Directions:
For the dip, combine all the above ingredients, and refrigerate before serving.
For the Buffalo wings, first either bake wings for 1 hour at 400 degrees, or fry for 12 minutes at 400 degrees. Combine hot sauce with melted butter in a large bowl, add wings, and toss to coat. Serve with blue cheese yogurt dip and celery sticks.

Yields: 4–6 servings

Yogurt Salsa Dip

Ingredients:
1 cup plain lowfat yogurt
1 cup of Newman’s Own salsa
A bag of your favorite tortilla chips

Directions:
Combine equal parts yogurt and salsa, chill and serve.

Yields: 2 cups

Warm Spinach & Artichoke Dip

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 3/4 cups chopped onion
3 large garlic cloves, minced
2 tablespoons all purpose flour
1/2 cup low-salt chicken broth
1 10-ounce package frozen chopped spinach leaves
1 package frozen artichoke hearts
1 cup grated Parmesan cheese
3/ 4 cup plain lowfat yogurt
1/2 teaspoon cayenne pepper
1 loaf of pumpernickel bread

Directions:
Before preparing the dip, be sure to defrost both the frozen spinach and artichoke hearts, straining the water from the package before using. Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, yogurt and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to a hollowed loaf of pumpernickel bread for serving and accompany with pumpernickel bread chunks.

Yields: approx. 3 cups

You can find more than 500 recipes using yogurt on our website.

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