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Here’s all the “moos” that’s fit to print
July 2005
In this issue:
- The President's Pasture: Farmland, forests, flora, fauna and riding
big air
- Summer travels: Look for Stonyfield Farm’s traveling booth
near you
- Update on arctic drilling — the fight’s not over
- Breakfast: It really is the most important meal of the day
- Cooking With Culture:
Veggie Kabobs in a Curry Yogurt Sauce
BBQ Yogurt Marinated Chicken
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Gary Hirshberg
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The President's Pasture -
Farmland, forests, flora, fauna and riding big air
From now through the end of October, you can help three wonderful environmental
organizations through our second BID WITH YOUR LID program.
By sending in specially-marked lids from your yogurt cups, or by voting
on-line, you can help us decide how to spend $100,000 between three important
organizations… American
Farmland Trust, Rainforest
Alliance and the National
Audubon Society.
Each organization gets at least $20,000 from us, and your votes
will direct how another $40,000 will be distributed. We respect
the work of these organizations. We know you do, too. There are
also thank-you gifts, just for participating. Check
it out.
We’re entering a new realm of cool-ness here
at Stonyfield Farm and so I have consulted with my 15-year-old
son on how best to talk about our new partnership: We’re
stoked that crowd-pleaser and skateboarding Vert and Big Air rider Bob
Burnquist will be sporting a Stonyfield Farm logo on his helmet
at the X
Games II August 4-7 in Los Angeles. Bob’s not only one
of the best rippers in the business,
he’s into organics, healthy eating, and sustaining the planet
by participating in an effort to recycle all that wood from skating
events into skate parks for youth groups. We’re
down with that.
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Update on arctic drilling—the fight’s
not over
Think the fight to stop oil drilling in the Arctic National Wildlife Refuge
is lost? Think again. While both the U.S. House and the U.S. Senate passed
budgets that could allow drilling, Congress is still working on “budget
resolutions” that would actually authorize the drilling. These debates
will run into September. Contact your members in Congress and tell them not
to allow drilling in this pristine wilderness.
Breakfast: It really is the most important meal
of the day
Got a school kid in your house? Plan now to incorporate breakfast in their
back-to-school routine. According to our Stonyfield Farm nutritionist Vicki
Koenig:
- Studies demonstrate that breakfast-eaters function better and are
thinner than those who skip it.
- One study of elementary students showed breakfast-eaters were less
tardy, missed school less and had fewer disciplinary problems.
- A Harvard Medical School survey found that children who ate school
breakfast had notable gains in academic and emotional function, which
resulted in better grades, attendance, behavior and psychological test
scores.
What makes a good breakfast? Ideally, include three food groups: dairy/protein,
whole grains and fruit or vegetable. And please—skip the high sugar
cereals.
 Summer
travels: Look for Stonyfield Farm’s traveling booth near you
Our Stonyfielders are out and about during the summer months, giving away samples
of our smoothies and yogurts to the crowds at community events across the country.
If you’re in the neighborhood, stop on by. Look
for these events and more:
- Quick Check Hot Air Balloon Festival, July 30 in Readington, New Jersey
- Newport Arts Festival, August 27 in Rhode Island
- Palto Alto Fall Festival, August 27 in California.
COOKING WITH CULTURE
Serving potato salad or dips at your summertime parties? Yogurt can always
be used as a healthy substitute for sour cream or mayonnaise. It also makes
a great tenderizer and marinade for summertime grilling. Try these two grilling
recipes below and you’ll see what we mean.
 Veggie
Kabobs in a Curry Yogurt Sauce
These flavorful kabobs are simply great. Try substituting in some of your favorite
veggies or even smoked tofu.
Ingredients
1 red or yellow pepper, cut in 1 inch dice
1 small red onion peeled halved and cut in thick wedges
1 medium zucchini, cut in half lengthwise and then into 6 equal pieces
6/12 oyster mushrooms (depends on size) or 6 medium button mushrooms, cleaned
and trimmed
1 pound extra firm tofu cut in 3/4 inch cubes
2-3 bunches scallion, cut in 1 inch lengths like barrels
2 teaspoons fresh ginger minced
1 teaspoon garlic minced
2 teaspoons curry powder
2 tablespoons scallion (green part)
1/2 teaspoon salt
1 cup Stonyfield Farm whole milk plain yogurt
Directions
Soak skewers. Thread veggies and tofu onto either 6 or 12 skewers depending
on length, alternating colors and tastes.
Combine all ingredients for sauce in a blender or food processor, or using
an immersion blender puree to a smooth consistency. Use approx 1/2 the
sauce as a marinade for the skewers.
Get your grill ready and when you have a good medium high heat going,
brush grill clean and lightly oil. Remove skewers from marinade and cook
until nicely seared on both sides and tender, approx 4-5 minutes. Use remaining
sauce to drizzle over skewers before serving.
Yields
6 servings
Nutrition Facts
Calories 140; Calories from Fat 45; Total Fat 5g; Cholesterol 5mg; Total Carbohydrates
16g; Fiber: 6g; Protein 14g
 BBQ
Yogurt Marinated Chicken
Whether you are barbecuing a chicken breast or thigh, this marinade will add
some great summer flavor and ensure that your chicken is tender, moist and
delicious!
Ingredients
1 cup Stonyfield Farm Yogurt
1/4 cup olive oil
2 tablespoons lemon juice
2 garlic cloves, chopped
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon salt
1 teaspoon black pepper
4 chicken breasts, skinless, boneless
Directions
Combine all ingredients in a bowl, add chicken breasts and allow to marinade
for at least 2 hours. Grill chicken on medium-high and serve with potato salad,
grilled corn, or any other favorite summer side dishes.
Yields
4 Servings
Nutrition Facts
Calories 310; Fat 9g; Carbohydrates 1g; Protein 54g; Fiber 0g
You can find more than 400
recipes using yogurt on our website.
Moosletter
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