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Here’s all the “moos” that’s fit to print
In
this issue:
- The President’s Pasture—a message from Gary
- Introducing Stonyfield Farm Organic Milk…better get a glass
- A glimpse into the life of an organic dairy farmer
- Your baby (or toddler) could be the next YoBaby—vote Feb. 4-18!
- We’re bursting with babies…so we made a blog
- Lighten up! with our NEW Light Smoothies
- Get the Skinny on Fiber
- Hit the slopes with snowboarder Kelly Clark
- February recipes that speak of love
Turkey Meatloaf: Like Mom’s Love, Only Better
Chocolate Cheesecake: Guilt Free Indulgence
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The Hirshberg Family:
Gary, Meg, Ethan, Danielle & Alex |
The President’s Pasture
I was intrigued this month by a report in the journal Pediatrics,
about the use of probiotics in infant formula. In a recently published
study, infants ages 4 to 10 months who drank formula with probiotics,
including Lactobacillus reuteri (L. Reuteri), had fewer fevers, fewer
doctor visits and fewer bouts of diarrhea and they needed less antibiotics
than those who drank regular formula. Of course, mother’s milk
is still the best food for infants, but for those who can’t
breastfeed, this finding could prove significant. We’ve long
touted the benefits of beneficial cultures in our yogurts as a means
toward gastrointestinal health, and we've been especially excited
about L. Reuteri for years. Stonyfield is the only yogurt in the U.S.
to use L.Reuteri, and thus we're delighted to see reports like this
in the scientific literature. I guess we really do offer a delicious
health insurance plan, and it’s tough to beat the price (or
deductibles) with ours.
Also last month, the federal government revised its dietary guidelines
and now suggests increasing dairy intake from two to three servings
a day. So, we’re pleased to do our part by introducing Stonyfield
Farm Organic Milk—milk by the glass—for the first time.
You can read more about it below.
Although a month has passed since the tsunami disaster in Asian and
Southeast Asia, the enormous needs in those areas have not passed.
We are supporting Mercy Corps in its efforts in the
region, and you can still donate
on-line.
Gary Hirshberg
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 Introducing
Stonyfield Farm Organic Milk…better get a glass
Stonyfield Farm started milking cows in 1983 and turning that milk into
great-tasting, healthy yogurt. After more than 20 years, we realized that
this pure, delicious taste would be great just poured into a glass. So,
we decided to introduce four half gallons of Stonyfield
Farm Organic Milk: fat free, lowfat (1%), reduced fat (2%) and whole
milk. Our new oganic milk comes from cows raised on organic farms. They
graze outdoors and eat only 100% organic feed, grown without toxic and
persistent pesticides and fertilizers. No antibiotics or artificial growth
hormones are allowed, and the priority focus is on good nutrition and
minimal stress. Your purchase of Stonyfield Farm organic milk is an investment
in organic agriculture and a new generation of family farmers. These farmers
are improving our planet with clean, hopeful and sustainable agriculture.
Look for Stonyfield Farm Organic Milk in the dairy section of your favorite
store.
 A
glimpse into the life of an organic dairy farmer
It’s been much ‘moooo-re’ than cold up at Howmars Farm
in Franklin, Vermont, where Jonathan Gates and his family labor to keep
the machinery running and the cows warm and happy. Jonathan’s farm
is a member of the Organic
Valley Coop, whose dairy members supply us with organic milk to make
our yogurt. He also writes us from the farm three times a week in The
Bovine Bugle. He sends along wonderful photographs of his day-to-day
discoveries as he walks and works his land.
Above right: A recent photo he sent showing
the tracks of a hawk’s wings in the snow after it landed to snag
a mouse. You can subscribe to The Bovine Bugle to get Jonathan’s
entries direct to your e-mail, or just stop by the farm for a visit every
now and then.
Your baby could be the next YoBaby-vote Feb. 4-18!
January 31 is the deadline for entering the cutest baby or toddler you
know into our YoBaby Cover Baby Contest. The winning baby and toddler
could be featured on our YoBaby mutlipacks or in an ad, and will win a
$5,000 U.S. Savings Bond! After all the entries are in, we’ll need
your help to pick the winners. Please visit Stonyfield.com
(and tell your family, friends and coworkers to do the same)
between February 4 through 18 to cast your vote for one of three finalists
in each category. Sorry—only one vote per person and, we promise,
it isn’t going to be easy.
We're bursting with babies…so we made a blog
Coming to Stonyfield.com in early February is Baby Babble,
a daily web log, or blog, where parents can meet up, rant, offer
and seek advice, or just tell us their trials and triumphs. Baby
Babble will feature Stonyfield employees who are parents of babies
and toddlers, liberally sprinkled with—what else?—baby photos
from our YoBaby
Cover Baby Contest (see above). Blogging parents from Stonyfield Farm
include a first-time dad (Baby Zachary born January 18); a mom-to-be (Baby
Girl X due April 27); and four mothers of toddlers under age 3—but
that’s just for starters. We want fans of our YoBaby products to
stop by for a much-needed chat among adults. Won’t you join
the conversation? Drop an e-mail to chalvorson@stonyfield.com
to be added to the Baby Babble mailing list, or just
watch our blog page for news of our new arrival.
 Lighten
up with our new Light
Smoothies
We’ve just debuted a lighter version of our popular Smoothies! In
Wild Berry, Strawberry and Peach, Light Smoothies are fat-free, naturally
sweetened, and have 50% fewer calories than regular smoothies. Get
coupons for this new product.
Speaking of Smoothies…
We’ve added another delicious flavor to our convenient 6-ounce,
4-packs. Now you can stock up on Wild Berry as easily as Strawberry.
 Get
the Skinny on Fiber
You may have noticed our new lids proclaiming “Get the Skinny on
Fiber.” Fiber does more than get things “mooving”. Foods
rich in fiber make you feel more “full” and can help you achieve
a healthy weight. Our yogurt contains 2 grams per serving of added fiber,
and we use a type of fiber that helps boost calcium absorption, another
good thing for your body. Read
more about fiber, weight loss and our yogurt.
Hit the slopes with snowboarder Kelly Clark
Enter by March 4 and you could win a day with Kelly
Clark, one of the best female snowboarders in the world, learning
new moves and better technique. If you’re the lucky grand prize
winner, you’ll spend the day with Kelly on the slopes of Mount Snow,
Vermont. The prize includes roundtrip travel to Mount Snow for the winner
and two adult guardians, two nights lodging and $100 per day for meals
and incidentals. Entrants must be under age 18 as of Jan. 31, 2005. Learn
more and enter to win.
February recipes that speak of love
Love—Mom’s meatloaf maybe says it best for you, or maybe it’s
anything to do with chocolate. Here, we offer you both to celebrate the
month of love.
 Turkey
Meatloaf: Like Mom’s Love, Only Better
Ingredients
1 1/4 lb ground turkey (mix of dark and light meat)
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup bread crumbs
1/2 cup Stonyfield Farm plain lowfat yogurt
1 whole large egg, lightly beaten
Directions
Preheat oven to 400°F. In a non-stick skillet, cook onion and garlic
in oil over moderate heat. Stir continuously until onion is softened,
about 2 minutes. Place onions and garlic in a mixing bowl and add salt,
pepper, Worcestershire sauce, parsley, and 1/4 cup ketchup. Mix well.
Stir in bread crumbs, yogurt, and egg, let stand 5 minutes. Add turkey
and mix well with your hands.
Place turkey mixture into a lightly oiled 13x9x2-inch metal baking pan
and brush meatloaf evenly with ketchup. Bake until a meat thermometer
inserted into meatloaf registers 170°F, about 50 to 55 minutes. Let
stand 5 minutes before serving.
Yields
8 servings
Nutrition Facts
Calories 120; Calories from Fat 15; Total Fat 1.5g; Cholesterol 30mg;
Total Carbohydrate 18g; Fiber 1g; Protein 10g
 Chocolate
Cheesecake: Guilt-free Indulgence
Yogurt cheese and lowfat cream cheese replaces high-fat cream cheese in
this decadent dessert. Then, add chocolate and fresh raspberries and you’ve
got a valentine worthy of serving to those you love.
Ingredients:
1 1/2 cups graham cracker crumbs
2/3 stick unsalted butter, melted
2 8oz packs lowfat cream cheese
1 cup sugar
3 eggs, room temperature
1 1/2 teaspoons vanilla
2 3oz dark chocolate bars, melted
1 quart lowfat vanilla Stonyfield Farm Yogurt
(to yield 1 cup of Yogurt cheese)
Directions
Using a yogurt cheese maker or layered cheese cloth, strain the whey from
1 quart of yogurt overnight to make yogurt cheese. Mix the graham cracker
crumbs and butter together. Press into the bottom of an ungreased 9-inch
springform pan. Chill. Preheat oven to 300°F. Cream together cream
cheese and sugar. Add the eggs, vanilla, chocolate and 1 cup of yogurt
cheese. Mix until combined. Spoon into crust. Place cheesecake on the
oven's middle rack with a pan of water on the bottom rack. Bake for 50
minutes without opening the oven door. Turn off oven and allow cake to
cool for 30 minutes in the oven with the door ajar. Finish cooling on
wire rack. Refrigerate before serving.
Yields
16 servings
Click here
for more delicious recipe ideas.
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