Find an event near you!
|
Here’s all the “moos” that’s fit to print
In this
issue:
- President’s Pasture—A message from Gary
- Before you vote, arm yourself with information
- Tell us how to spend our money
- Skip the candy, prevent cavities, help the planet this Halloween
- Win a healthy vending machine for your school!
- Drawing hair nets on a cow, and other challenges of graphic design
- Soccer star meets with future soccer star
- Recipes: Pumpkins for breakfast and lunch
- Pumpkin Pancakes
- Pumpkin Soup
 The
President’s Pasture
On November 2, citizens of the United States will get a chance to
exercise the right that is the very foundation of a democracy—the
right to vote. Voting is your voice in how we are all governed. The
last time our nation held a presidential election, nearly half of
all registered voters stayed home. To me, that’s just heart-breaking.
Make sure you make your voice “cownt. Register.
Vote. Help your friends and neighbors do the same. One of Stonyfield
Farm’s five corporate missions is to educate people about the
value of protecting the environment and of supporting family farmers
and sustainable farming methods. If you care about those issues like
I do, do
your research on the candidates, and then head to the polls.
Gary Hirshberg
|
Tell us how to spend our money
Speaking of the environment, time is running out for you to help us decide
how we will support three different environmental organizations—American
Hiking Society, Beyond Pesticides and National Wildlife Federation. Voting
in Bid with Your Lid ends October 31, 2004. Check
out voting results to date.
Skip the candy, prevent cavities, help the planet
this Halloween
 Stonyfield
Farm has teamed up with Recycline to make toothbrushes from our used,
recycled yogurt cups. Why not hand these out to the kids coming to your
door this Halloween? Or consider them as stocking stuffers for the not-too-distant
holiday season? The Preserveâ Toothbrush by Recycline is dentist-designed
for an effective and thorough cleaning. The Preserve Toothbrush is also
recyclable! That’s right, when you’re ready for a new brush
(dentists recommend replacing toothbrushes every 3 months), the Preserve
toothbrush can be mailed to Recycline, where it will eventually become
plastic lumber--giving our yogurt cups a third life cycle! Stonyfielders
can now get 15 percent off a “subscription” order for the
toothbrushes. Go to Recycline
to take advantage of this offer.
 Make
the “treat” a yogurt Squeezer
Another “moonique” treat idea: hand out frozen tubes of our
All Natural &
Organic lowfat yogurt Squeezers. Kids can enjoy them as a frozen “pop”
while making their rounds, or by the time they get home, the Squeezers
will be thawed and ready to refrigerate to enjoy later.
 Win
a healthy vending machine for your school!
Enter our Healthy Vending Sweepstakes and you could win one of Stonyfield’s
Healthy Vending Machines, filled with delicious, kid-approved all
natural and organic snacks and beverages, for your middle school, junior
high, or high school. Your school must have a minimum of 800 students,
and entries must be approved by the school principal and the school vending
decision-maker. Click
here for complete rules and regulations. Enter
online or send the entry form via mail. Stonyfield Farm’s healthy
vending machines and our Menu for Change programs are an attempt to counter-balance
the prevailing school culture of junk food vending and other poor quality
school food that seems to be contributing to an epidemic of childhood
obesity in the United States. Visit our web log, “Creating
Healthy Kids” for on-going news about this important issue and
our Menu for Change program.
Drawing hair nets on a cow, and other challenges
of graphic design
| Graphic designer Kevin Newhall
has only been part of the Stonyfield Farm family since January, but
he’s already been involved in some pretty big projects. First,
he was instrumental in creating the current look of our website, which
debuted in May with all of its homepage animations. Second, he figured
out how to turn a boring vending machine into something cool and appealing
to students for our Healthy Vending Machine program. Both projects,
he says, were very challenging, yet very rewarding. The web site redesign
involved understanding the vision of dozens of people, each with their
own opinions, and coming up with a final product everyone liked. (Which,
we do.) He’s also given each employee here a Gurt-based nameplate,
like the one below (for the staff in production.) The hair net underneath
that hard hat, required for safety and health reasons, was pretty
tricky. Kevin graduated from Keene State College in Keene, New Hampshire
just four years ago, and spent four years with the popular website
Boston.com. He also admits to being a collector of “outdated
media”—like 8-track tape players and laser disks. |
 |
 |
 Soccer
star meets with future soccer star
U.S. Women's Soccer star and now, Gold Medal winner Kristine Lily paid
a visit to 7-year-old Sarah Murgia and her "Blue Lightening"
team on September 18. The visit to Sarah's team in Perkasie, PA, was the
result of a sweepstakes we held last fall for soccer enthusiasts to win
a day with one of the sport’s premier female soccer players. Kristine
Lily will also speak at our upcoming Strong Women Summit November 12-14
in New Paltz, New York.
Cooking with the fruits of fall
We have hundreds of recipes on our website, and now you can rate those
recipes! If you try one, we’d love to hear what you think about
it. Just click through to the Rate This Recipe feature on that recipe’s
page to enter your rating.
 Pumpkin
Soup
This soup is a "moovelous" way of using spare pumpkins bought
for Halloween.
Ingredients
2 lbs. pumpkin, seeded and chopped
1 medium onion, chopped
1/2 teaspoon turmeric
1 teaspoon sugar
1 pinch nutmeg, freshly grated
1 pint milk
2 teaspoons cornstarch
1 1/2 cups plain Stonyfield Farm Yogurt, plus extra to garnish
Toasted pumpkin seeds, to garnish
Directions
Place the pumpkin, onion, turmeric, sugar, nutmeg and milk in a large saucepan.
Bring to a boil, cover and simmer for 15-20 minutes. Blend the cornstarch
with a little yogurt. Add to the soup with the remaining yogurt. Bring to
a simmer, although do not boil. To serve, garnish with toasted pumpkin seeds
and a swirl of yogurt.
Yields
6 Servings
Nutrition Facts
Calories 160; Calories from Fat 20; Total Fat 2.5g; Cholesterol 10mg; Total
Carbohydrates 27g; Protein 9g, Fiber 3g
 Pumpkin
Pancakes
Everyone loves pancakes - especially when the weather gets cooler again
in the fall. Made with pumpkin and cinnamon, these tasty pancakes are
sure to please.
Ingredients:
2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs
1 cup plain Stonyfield Farm Yogurt
3/4 cup milk
1 cup pumpkin, canned
Directions
In a large bowl, whisk together the flour, sugar, salt, baking powder,
baking soda and spices. In a separate bowl, beat the eggs, adding yogurt,
milk and pumpkin puree. Mix well. Pour the egg mixture into the flour
mixture and stir until just blended. Spoon the batter onto a preheated,
oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly
over a low-medium heat for approximately 4-6 minutes, flipping after 3
minutes.
Yields
12-4 inch Pancakes
Nutrition Facts
(2 Pancakes)Calories 300; Calories from Fat 30; Total Fat 3.5g; Cholesterol
95mg; Total Carbohydrates 57g; Protein 10g
Click here
for more delicious recipe ideas.
Moosletter
Archive
|
| | |
|
| | | |
| | |
|
|
| |
|
|
|
|
