Books about Stonyfield from Amazon.com

Out of the cup, and into your favorite dishes!

There's more to yogurt than an energizing breakfast treat or a healthy afternoon snack. As the folks at Stonyfield Farm know, yogurt is a flexible ingredient used in cooking all over the world, one just now claiming its spot in American kitchens. With its surprising versatility, creamy texture, and piquant flavor, yogurt is a lowfat alternative to sour cream, cream cheese, or vegetable oil in all types of recipes--baked goods stay moist, flavors intensify, and calories and fat content remain low.

In the Stonyfield Farm Yogurt Cookbook, America's fastest-growing yogurt company presents yogurt enthusiasts and newcomers alike with over 300 recipes for Breakfast and Brunches; Breads; Fresh Fruit and Yogurt; Smoothies; Dips, Spreads, Sauces, and Dressings; Soups; Salads and Side Dishes; Main Dishes; and, of course, Desserts. It also includes sections on how yogurt is made and the importance of yogurt as a major source of nutrients.  But yogurt's health benefits will certainly not be the only reason these tempting recipes become family favorites. Who can resist Lemon Yogurt Muffins, Mediterranean Chicken Salad, Curried Shrimp and Baby Vegetables, or Chocolate Yogurt Cheesecake?

Whether it's in spicy side dishes, a savory main course, or sweet baked goods, yogurt is a sophisticated addition to any cook's repertoire--and with the Stonyfield Farm Yogurt Cookbook's easy-to-follow recipes, is indispensable for wholesome and healthful cooking..
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This digital document is an article from Ice Cream Reporter, published by Ice Cream Reporter on October 20, 2001. The length of the article is 464 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Danone boosts U.S. dairy position with Stonyfield.
Publication:Ice Cream Reporter (Newsletter)
Date: October 20, 2001
Publisher: Ice Cream Reporter
Volume: 14 Issue: 11 Page: 1

Distributed by Thomson Gale.
Price: $5.95 [Notify me when price goes down.]

This digital document is an article from Food Ingredient News, published by Business Communications Company, Inc. on November 1, 2003. The length of the article is 425 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: DAIRY: Stonyfield Enters Soy Yogurt Market.
Publication:Food Ingredient News (Newsletter)
Date: November 1, 2003
Publisher: Business Communications Company, Inc.
Volume: 11 Issue: 11

Distributed by Thomson Gale.
Price: $5.95 [Notify me when price goes down.]

This digital document is an article from New Hampshire Business Review, published by Thomson Gale on March 16, 2007. The length of the article is 811 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Stonyfield Institute helps entrepreneurs of all stripes.(NEWS & ANALYSIS)
Author: Cindy Kibbe
Publication:New Hampshire Business Review (Magazine/Journal)
Date: March 16, 2007
Publisher: Thomson Gale
Volume: 29 Issue: 6 Page: 14(2)

Distributed by Thomson Gale.
Price: $9.95 [Notify me when price goes down.]

This digital document is an article from New Hampshire Business Review, published by Thomson Gale on March 2, 2007. The length of the article is 912 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Stonyfield Institute offers entrepreneurial insights.(Stonyfield Farm Entrepreneurship Institute)
Author: Cindy Kibbe
Publication:New Hampshire Business Review (Magazine/Journal)
Date: March 2, 2007
Publisher: Thomson Gale
Volume: 29 Issue: 5 Page: 1(2)

Distributed by Thomson Gale.
Price: $9.95 [Notify me when price goes down.]

This digital document is an article from Ice Cream Reporter, published by Ice Cream Reporter on June 20, 2000. The length of the article is 560 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Stonyfield Farm offers Go-Gurt alternative.
Publication:Ice Cream Reporter (Newsletter)
Date: June 20, 2000
Publisher: Ice Cream Reporter
Volume: 13 Issue: 7 Page: 1

Distributed by Thomson Gale.
Price: $5.95 [Notify me when price goes down.]

A true force for change, Gary Hirshberg has been at the forefront of movements working for environmental and social transformation for 30 years. From his early days as an educator and activist to his current position as President and CE-Yo of Stonyfield Farm, the world's largest organic yogurt company, Hirshberg's positive outlook has inspired thousands of people to recognize their ability to make the world a better place.

In Stirring it Up, Hirshberg calls on individuals to realize their power to effect change in the marketplace - "the power of one" - while proving that environmental commitment makes for a healthier planet and a healthier bottom line. Drawing from his 25 years' experience growing Stonyfield Farm from a 7-cow start-up, as well as the examples of like-minded companies, such as Newman's Own, Patagonia, Wal-Mart and Timberland, Hirshberg presents stunning evidence that business not only can save the planet, but is able to simultaneously deliver higher growth and superior profits as well.

Hirshberg illustrates his points with practical information and advice, as well as engaging anecdotes from what he calls `the bad old days' of his yogurt company: how a power outage left him milking cows by hand, how a dumpster fire revealed the need for better packaging, and his camel manure taste test challenge to a local shock jock. He also describes hands-on grassroots marketing strategies -- printing yogurt lids with provocative, politically charged messages, handing out thousands of free samples to subway commuters to thank them for using public transit, and devising the country's first organic vending machine -- explaining how these approaches make a much more powerful impact on consumers than traditional advertising.

An inspiring book for business owners and managers as well as anyone interested in saving the environment, Stirring It Up demonstrates how companies can work to save the planet, while achieving greater profits and satisfaction, and how we can all use the power of conscious consumption to encourage green corporate behavior.

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