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Here’s all the “moos” that’s fit to print
August 2005
In this issue:
- From the President’s Pasture—Good reasons for kids to
experience the great outdoors
- Five facts about…Jersey cows
- StrongWomen™ Thrive, a Stonyfield Farm Summit
- Tips for staying strong
- Travel ecologically, watch some puffins, help out farmers at “Bid
With Your Lid” organizations
- We’re still screaming for this ice cream (and frozen yogurt)
- Cooking with Culture: Turn ice cream into milk shakes and yogurt
into frozen treats
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Gary Hirshberg
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The President's Pasture -
good reasons for kids to experience the great outdoors
Nature Deficit Disorder? Suddenly it’s a buzzword and I’m
beginning to think there’s something to it. Today’s children
just aren’t getting outside and exploring nature. A child now spends
an average of six hours per day looking at some kind of electronic screen
or another—a television, yes, but increasingly a computer, a video
game, or cell phone. Young adults ages 18 to 22—the tech savvy generation—are
now less active than their older counterparts for the first time.
When I was a kid, my mother would bundle the five of us up on a winter
day, push us outside, and lock the door behind us. We didn't love it every
time, but we got to know our world a lot better as a result. And I cannot
remember ever turning on a tv or, for that matter, being indoors in the
summer. No matter what the season, we were out experiencing it. I hate
to think those days are lost to computer and television screens.
The National Wildlife Federation is encouraging families to adopt “The
Green Hour”—a commitment to spending one hour each day outdoors.
Also, in a fascinating book called Last Child in the Woods, author
Richard Louv argues that children who experience nature are ones who grow
up to respect nature. Some also believe that nature can be therapeutic
for attention deficit disorder. Meanwhile, we know that one third of our
nation’s children are overweight. For the health of the children
and the planet, I encourage you to check out the tips in The
Green Hour, then, while summer’s still with us, why not start
in your own backyard?
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Five facts about… Jersey cows
A lot of the milk we use here at Stonyfield Farm is produced by Jersey cows.
We thought you might like to know a little more about them.
Jersey cows:
- Weigh about 900 pounds when full grown
- Produce about 4.5 gallons of milk each day
- Vary in color from light to dark brown, sometimes with white spots
- Give extra creamy milk with a high percentage of butterfat
- Are the second most popular breed of cows in the U.S. and have lived
in this country since 1815
You could have your own cow with Have-A-Cow
Sponsor a cow for just $3 and you’ll get photographs, seasonal updates
about life onteh farm, and a complete cow biography. Sign up now at Have-A-Cow.
Women touched by cancer are focus of StrongWomen™ Thrive,
a Stonyfield Farm Summit in October
On October 29-30, women of all ages who have cancer, have survived cancer,
or who are caring for someone with cancer can rediscover their strength at
the Hilton Torrey Pines in La Jolla, California. The Stonyfield Farm® StrongWomen™ Thrive
Summit celebrates strong women and will offer practical tools and inspiration
for gaining a sense of control. LLuminari® health experts will
lead interactive workshops including:
- Dr. Susan Love, author of Dr. Susan Love’s Breast
Book, will present Beyond the Hype: What the New Cancer
Treatments Will Mean to You
- Dr. Alice D. Domar, an expert on women, stress, and infertility
will teach self-coping and self-nurturing strategies
- Dr. Pepper Schwartz, an authority on sex and relationships, will
help attendees understand how chronic disease affects intimacy
- Stonyfield Farm’s friend and partner, Dr. Miriam Nelson, author
of the Strong Women book series, will give
tips on going from brave to strong and present What You Can Do
to Prevent Re-occurrence.
Space is limited. Register
on-line now.
Learn about Strong
Women Lead, another Summit planned for early November in Rye Brook,
New York.
Tips for staying strong
- Take 10,000 steps for better health
- Stretch your strength training endurance
- Mix up fruits and vegetables
- Eat whole foods with calcium
- Meditate through breathing and listening Learn
more
Travel ecologically, watch some puffins, help out farmers
at “Bid
With Your Lid” organizations
We’re still screaming for this ice cream
(and frozen yogurt)
If you haven’t yet tried our brand new flavors of ice cream and frozen
yogurt, you’ve got to head out to a natural food store near you and pick
some up. Cookies ‘n Dream and Javalanche have been getting rave reviews
since we began rolling them out earlier this year. It’s summer! What
better excuse do you need?
Cooking with Culture: Ice cream to milk shake;
yogurt to frozen treat
Cool off during the last month of summer with these frozen treats made from
our creamy and delicious ice cream and yogurt.
 Stonyfield
Farm Organic Milk Shake
New Stonyfield Farm Organic Milk makes an excellent milk shake when whirred
with Stonyfield Farm Organic Ice Cream, of course!
Ingredients
3 Scoops Stonyfield Farm organic ice cream, your favorite flavor
1 1/2 cups Stonyfield Farm organic milk
Directions
Combine all ingredients in a blender and blend until smooth. If mixture is
too thick, add more mil, and blend again. Serve cold.
Yields
2 tall glasses
Nutrition Facts
Calories 410; Calories from Fat 230; Total Fat 26; Cholesterol 95mg; Total
Carbohydrate 34g; Fiber 0g; Protein 9g
 Chocolate
Frozen Yogurt
This is a recipe that our fans are always asking for. If you prefer a simple
frozen yogurt solution, try buying Stonyfield Farm frozen yogurt or ice cream
in your local supermarket.
Ingredients
1 1/2 cups lowfat milk
1/4 cup cocoa powder
3oz. bittersweet chocolate
1 egg, lightly beaten
3/4 cup confectioner’s sugar
1 tablespoon cornstarch
1 1/2 cups lowfat plain yogurt
Directions
Using a sauce pan, combine sugar and cornstarch and milk, and cook over medium
high heat, whisking in egg, while continuing to stir constantly. Continue to
cook until mixture is thick and coats the back of a spoon. Stir in chocolate,
and cool. Add vanilla and yogurt, and freeze according to manufacturer directions
for your particular ice cream and frozen yogurt machine.
Yields
6 Servings
Nutrition Facts
Calories 150; Calories from Fat 50; Total Fat 6g; Cholesterol 35mg; Total Carbohydrate
20g; Protein 7g
You can find more than 400
recipes using yogurt on our website.
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