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Here’s all the “moos” that’s fit to print
In this
issue:
- The President’s Pasture
- Cut the Emissions. Sign the Petition!
- Have-A-Cow (or two)! — “Moonique” Gift Idea for
Your Graduate or Dad.
- Summertime: Support Your Local Farmers
- Another Powerful Women’s Event
- Patriots Fan Keeps the Yogurt Flowing Smoothly
- Ice Cream Treats for those Summertime Cravings
- Banana Split
- Strawberry Cheesecake Icebox Pie
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The President’s Pasture
Suddenly, global warming is a “hot” topic thanks to
a mainstream, blockbuster summer movie. But it’s been on my
mind since I was an undergrad in college studying how climate affects
the alpine environment and the location of tree lines. Although
there is some disagreement about the timing and scale of human-induced
climate change, it is now recognized by virtually every credible
scientific body on Earth as one of the leading environmental challenges
of our generation. As the CE-Yo of a company that uses energy and
releases global warming gases into the atmosphere daily - and more
importantly as a father- I am passionate about doing what I can
to figure out how we can constructively address this enormous challenge.
In this issue of the “Moos” we spend some time ruminating
on steps we can all take to reduce our contribution to global warming,
including the single most important thing you can do TODAY! And
if you’re looking for a unique graduation or Father’s
Day gift, we might just have a “mem-moo-rable” gift
idea.
Gary Hirshberg
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 Cut
the Emissions. Sign the Petition
We’ve partnered with the Environmental Defense and its “Undo
It” campaign to get the word out on the single most important
step you can take today to reverse global warming--urge passage of
the McCain-Lieberman Climate Stewardship Act. While individual action
to reduce energy use is critical, a national policy to set limits on emissions
of global warming pollution from the most carbon-emitting industries (electricity
generation, transportation, and commercial and industrial sectors) has
a more far-reaching impact than anything we as individuals can do! Emissions
from these sectors represented 85 percent of U.S. emissions in 2000.
Join us and the Environmental Defense to help put a lid on global warming
through an online petition drive, seeking one million citizen signatures
in favor of the Act. Click
here to learn more and sign the petition.
From the Union of Concerned Scientists, frequently asked questions about
Climate Change
http://www.ucsusa.org/global_environment/global_warming/page.cfm?pageID=497
To learn more about Stonyfield Farm’s efforts to curb climate change
http://www.stonyfield.com/EarthActions/ClimateChange.cfm
What else can you do? Click
here to learn how you can drive smarter, or here
to find ways to conserve energy in your home.
Celebrating when cards and calls make a difference!
There is reason to celebrate as a HUGE victory was won recently for our
democratic process and also for those who believe in organic agriculture!
Several weeks ago, the U.S.D.A. National Organic Program (NOP) issued
guidance documents clarifying its interpretation of the organic standards.
If allowed to stand, these would have severely weakened organic standards
by allowing for the use of antibiotics in livestock, potentially toxic
fish meal for livestock feed, and a host of other ills. In developing
the guidance documents, the NOP did not take input from the organic advisory
group the National Organic Standards Board (NOSB) or from the public.
On Thursday, May 27, after hearing from a number of US Senators led by
VT. Sen. Patrick Leahy and a wide range of consumer interests, U.S.D.A.
Secretary Veneman announced that she had directed the staff to withdraw
the clarification documents and to work with the NOSB and the industry
to “determine the best solutions to the issues that have been raised.”
HOORAY!!!!!!!!!
Send a thank you to Secretary Veneman for preserving the integrity of
organic by clicking
here!
 Have
A Cow!
You might not think of giving your graduate or dad a cow as a gift, but
why not? Through our Have-A-Cow
program, you can sponsor a real dairy cow that lives on one of the
farms that supplies fresh milk for our yogurts. Your loved one will received
a photo and bio of his/her cow, and updates to learn about life in today’s
farm communities—all, through the eyes of a cow.
Summertime: Support Your Local Farmers
Look around you! No matter where you live, we’ll bet June is a good
month for locally grown produce. Fresh berries. Fresh peas. We like to
encourage folks to support local farmers. Local farms contribute to our
communities by providing fresh produce, maintaining open spaces, preserving
rural heritage, and improving the local economy. For farms to survive
though, they need our purchasing support. One way you can help is to buy
direct from farmers, so that more of the money spent on food gets into
the pocket of the people who grow it! Farmer’s markets and Community
Supported Agriculture (CSAs) — projects where member-subscribers
pay a fee to community-supported farms in exchange for regular shipments
of fresh produce—are a growing trend, and a great way to support
local farms.
You can find a list of community supported agriculture projects here
http://www.nal.usda.gov/afsic/csa/csastate.htm
or check out Farmer’s Markets by state here http://www.ams.usda.gov/farmermarkets/map.html
You can also visit Local Harvest, which features restaurants serving organic
foods, and The Chef’s Collaborative, a national network of more
than 1,000 members of the food community who promote sustainable cuisine.
Another Powerful Women's Event
Stonyfield Farm is pleased to support the Women & Power
conference in New York City, September 10-13, 2004. Omega Institute and
V-Day present provocative discussions, keynote talks, panels, interviews,
celebration, performances, and workshops with some of the most powerful
voices in women’s advocacy, including Eve Ensler, Jane Fonda, and
Gloria Steinem. Click
here to learn more and to register.
 Patriots
Fan Keeps the Yogurt Flowing Smoothly
Around the Yogurt Works production facility here at Stonyfield Farm,
Bill Smith is known as “the biggest Patriots fan
on the planet,” and also as the guy who is obsessed with the idea
that Stonyfield Farm create a Peanut Butter-and-Jelly yogurt flavor. But
it’s the complicated schematic diagram with tiny, tiny print hanging
on his wall that tells what he does everyday. As maintenance manager,
he knows every pipe and valve in the plant, and oversees the 12 mechanics
who keep it all operating smoothly. Bill has been with the company since
1991 and marvels at all the changes he’s seen in that time. In 1998,
he supervised a 5-day shutdown of the Yogurt Works, where every piece
of machinery was taken apart, then put back together to automate what
had been a manual process. He loves the challenge of “the ever-expanding
world of Stonyfield,” which ensures his job is never boring. It’s
also the place he met his wife, Colleen, who worked in the Research and
Development department. Bill and Colleen are now expecting their second
little yogurt eater.
Summer is Synonymous with Ice Cream
Here are two summer time favorites from our recipe collection. For more
delicious recipes, sign up for our monthly Recipe
“Moosletter”.
 Banana
Split
Who doesn't love a banana split? Feel free to use your favorite flavor
of STONYFIELD FARM ice cream or frozen yogurt to dress up this decadent
dessert. It's moolicious'!
Ingredients:
1 ripe banana
3 scoops ice cream or frozen yogurt
6 tablespoons fruit or preserves
3 tablespoons chocolate sauce or caramel sauce
Whipped cream
Finely chopped nuts
Cherries
Directions:
Peel banana and cut lengthwise into halves. Place halves side by side,
cut side up, into shallow dish. Scoop of ice cream, side by side, in the
center on top of banana halves. Pour chocolate sauce over 1 center scoop
of ice cream. Cover other 2 scoops with fruit sauce. Garnish with whipped
cream, nuts and a cherry (or berry, if preferred) on top.
Yields: 1 banana split
 Strawberry
Cheesecake Icebox Pie
1 cup plain fat free STONYFIELD FARM yogurt
1 8oz. package of fat free cream cheese
3 tablespoons sugar
1 teaspoon vanilla extract
1 cup strawberries, diced
1 9" Graham Cracker Crust
Directions:
In a medium-size mixing bowl, cream together cream cheese and sugar. Blend
yogurt and vanilla extract into this mixture. Fold in Strawberries, and
pour filling into graham cracker crust. Freeze for 2-3 hours or until
set. Top with whipped cream if you like, and allow pie to warm slightly
before serving.
Yields: 8 Servings
Nutrition Facts Per Serving:
Calories 150; Calories from fat 35; Carbohydrate 23g; Protein 6g; Fiber
1g
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