Find an event near you!
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Here’s all the “moos” that’s fit to print
In
this issue:
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| Gary Hirshberg
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The President’s Pasture
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Managing our liquid assets
Summer is a great time to think about water—the water you’re swimming in, boating on, and sprinkling onto your lawns and gardens. The Merrimack River flows through Manchester, New Hampshire, very near our Yogurt Works. The river was a strong presence in my childhood, from where it began in New Hampshire’s White Mountains, downstream to the cities and the textile mills it powered. When I was a kid, the Merrimack River was too polluted to swim in and was described by some as an "open sewer."
Today, the fish have returned, and the river is being used by canoeists, water skiers and fishermen. It serves as the source of drinking water for more than 300,000 people. The river’s recovery—even though it still needs improvement—is testament to the value of federal environmental protections and to the spirit of individuals who took the time to care about the river flowing through their backyards. Forty-four conservancy and environmental groups are still at work in the Merrimack watershed district!
There’s work to be done everywhere. According to the River
Network Project, almost 300,000 miles of rivers and streams and more than 5 million acres of lakes in this country do not meet their state’s water quality goals. You can learn about the status of your watershed at this Environmental Protection Agency site, and check out the everyday ways you can help keep our rivers clean at RiverSmart.
Enjoy your summer, and lets never take our clean rivers and lakes for granted.
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Everything’s Kosher at Stonyfield Farm
 Since the beginning of Stonyfield Farm, all of our products have been certified kosher by the Orthodox Union, which means our ingredients and production processes meet kosher standards. Inspections by certifying rabbis, reviews and certifications earn us the right to put the kosher symbol on all our products.
The Hebrew word kosher means “fit or proper as it relates to kosher
dietary law”. The dietary laws of the Jewish people are Biblical in origin
(Leviticus 11 and Deuteronomy 17). The law forbids cooking meat and milk together,
and using the same utensils in preparing milk and meat.
You might wonder how this applies to us—after all, there’s
no meat involved in making yogurt. Potential non-kosher processes or ingredients
can pop up in surprising ways and we rely on the rabbis to help keep us
in compliance. One Stonyfielder, Carol McLaughlin, works closely with the
Orthodox Union and handles all the paperwork. Today, kosher products are
used not just by Jewish people, but also by other religious groups with
similar dietary restrictions, and by people who view the kosher certification
as an indication of quality.
Sure, there’s yogurt, but there’s also soy!
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People who can’t eat yogurt are finding their way to
our cultured soy, O’Soy, which is made with—what else?—soy, instead
of milk. O’Soy is good choice for people who don’t eat dairy, for
whatever reason, and it comes with great taste, too. Our O’Soy has
calcium and live active cultures, just like our yogurts, and the
added health benefits of soy protein. |
You’ve probably noticed more and more soy products in various forms in the grocery store—tofu, soy nuts, soy burgers, energy bars, tempeh, miso, tamari soy sauce and edamame (whole soybeans). More products are out there because research has shown that soy can reduce one’s
risk of heart disease, and may help minimize menopause symptoms, inhibit
bone loss, reduce risk of certain cancers, and help control diabetes
and kidney disease. A study published just this month in the American
Journal of Clinical Nutritionshowed that a diet rich in fiber, soy and vegetables
may be as effective in lowering one’s cholesterol as taking a “statin” – a commonly
prescribed drug. You can read more about soy and its benefits in Soy,
What’s New, our Wellness Newsletter, by Stonyfield Nutritionist Vicki Koenig, MS, RD, CDN.
Grateful for Lactobacillus bulgaricus? Thank the Bulgarians
You love our yogurts, but did you ever wonder how the heck it got to be yogurt?
At our Yogurt Works in Londonderry, New Hampshire, the milk becomes yogurt after it’s been heated to a specific temperature for a certain length of time. But first we inoculate the milk with two live active cultures --Lactobacillus
bulgaricus and Streptococcus Thermophilus. These cultures help turn the milk to yogurt.
The first culture is named in honor of Bulgarians. In 1908, a Russian-born biologist, Elie Metchnikoff, noticed that Bulgarians had an incredibly long lifespan. They lived to be 87 to 100 years old! Dr. Metchnikoff attributed this to the cultured milk products Bulgarians often consumed, and he developed a theory that lactic acid in the digestive tract could prolong life. While we can’t guarantee you a longer life if you eat our yogurts, we can guarantee good cultures—like Lactobacillus
bulgaricus, plus five
other ones—and a whole lotta good taste!
Barbecue Battles and Tomato Festivals
Look for Stonyfield Farm somewhere near you this summer
Our Community Marketing team is on the road almost
non-stop during the summer months, setting up our sampling tent
wherever yogurt-eaters, or potential yogurt-eaters, gather.
We’ll be at Safeway Supermarket’s 12th "BBQ Battle" in
Baltimore this weekend, the Fairfield Tomato Festival in August---and
dozens of places in between. We’ll join the Fourth of July
festivities in Philadelphia and the pre-marathon event in San Francisco.
You can check out our summer schedule, frequently updated,
on our website. |
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If you’re traveling,
come up and see us sometime
If we’re not near you, why not come visit us? Our Yogurt
Works and Visitors’ Center in Londonderry, New Hampshire is conveniently
located and great fun for the kids. Our tour starts with a video in our mini
theater, then visitors can watch the milk pouring into cups speeding past on
the production line, and they can take a peek inside our labs, where specialists
are working on new flavors and quality control. End your tour with free samples—of course—and a gift shop with cow-themed trinkets and “udder” fun
stuff. Tours are $1.50 per person; age 4 and under, free. Hours are 10 a.m. to
4 p.m., Monday through Friday.
Good2Go program brought healthy breakfasts and exercise to Rhode Island schools
It’s not just about healthy
vending anymore. Although we’ve had a huge success with healthy vending, we know there are lots of ways to get healthy food into schools. This spring, we piloted a new before-school program combining a healthy breakfast and physical activity. Our Good2Go program just completed a successful trial run in three Rhode Island public schools. We provided the yogurt, school committees and administrators provided the manpower, Sodexho School Services contributed food and people, and Blue Cross/Blue Shield of Rhode Island created the curriculum for this 6-week program. The middle and high school kids came four times a week for various physical activities, followed by a healthy breakfast bar featuring our yogurt, healthy cereals and fruit.
At the end of the school year, the program was reviewed. So far we know that the students overwhelming endorsed the idea of continuing the program next year. We also learned that some students had unexpectedly high attendance rates at this voluntary program, and that students themselves could oversee part of the program. The idea behind Good2Go was twofold: get more kids to eat breakfast and get all kids to move more. Learn
more about Good2Go.
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Do you cook with culture?
- Each
month, we pick three reader-submitted recipes to share with our yogurt
lovers. Winners receive one of our Custom Cooking Goodie Bags. Submit
your recipe and you could be a winner too!
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- Rate our recipes. You can tell us which ones you like best.
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- Grilling this summer? Yogurt helps to tenderize meats, and makes an excellent
marinade, due to its high acidity.
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Cucumber Salad
Cucumbers are a delightful complement to the creamy texture of yogurt. This simple salad is a great dish to bring along on your next picnic.
Ingredients
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup Stonyfield Farm plain yogurt
3 tablespoons red onion, small diced
2 tablespoons apple cider vinegar
4 1/2 cups thinly sliced pared cucumbers (6 medium)
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Directions
Blend together sugar, salt, yogurt, onion and vinegar in large bowl. Add cucumbers;
mix well. Cover and chill at least 2 hours.
Clean, hull and slice strawberries and set aside. To make the sauce, combine
yogurt cheese, brown sugar, orange liquor, vanilla and cinnamon and let sit
for one hour. To serve, layer sliced strawberries and sauce into wine glasses.
Serve chilled.
Yields
8 servings
Nutrition Facts
Calories 50; Calories from Fat 5; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate
9g; Protein 2g; Calcium 8% RDA; Fiber 2g |
Easy
Yogurt Popsicles
This is an incredibly easy way to feel good about the frozen treats that you
give to your little ones this summer - this includes the furry ones, too! Made
with Stonyfield Farm organic lowfat yogurt multipacks, kids will love them! Dog
owners tell us that their pets love them too. They are a great alternative to
other more expensive frozen pet treats.
Ingredients:
One 6-pack of Stonyfield Farm organic lowfat Stonyfield Farm Yogurt for kids
6 popsicle sticks
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Directions
Using a paring knife, place a small slit in the middle of the foil wrapper
for each cup of yogurt. Insert popsicle stick and place cups in the freezer
overnight. When frozen, peel back foil lid, remove from cup, and enjoy! If
you have problems removing the popsicle from the cup, simply run the container
under warm running water to loosen it.
Yields
6 servings
Nutrition Facts
Calories: 110; Total fat: 1g; Saturated fat: 0.5g; Cholesterol: 5mg; Sodium:
65mg; Carbohydrate: 21g; Fiber: 2g; Protein: 4g
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Click here for
more delicious recipe ideas.
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