Post sponsored by Stonyfield Organic. See below for more details.
There is a part of me that feels like on a different path of my life, I would have been a farmer. I think there is nothing quite as powerful as the ability to connect with the earth enough to grow food. Even something as seemingly simple as soil is actually very complex.
There’s a balance and care needed for soil and I was lucky enough to spend a couple of days with Stonyfield discussing that exact subject. Over the course of the trip, I had the chance to chat quite a bit with Gary Hirshberg who was one of the cofounders of Stonyfield. He is about as passionate as it comes in terms of organic and through all the stories he told, his passion really shows in the quality of Stonyfield’s product (their plain Greek yogurt is a staple in our kitchen). I think what I love most is that Stonyfield is using their brand to educate and further good farming and product practices.
We visited farms (including HomeFarm for The Shed, Preston Farm and Winery, and the organic farm on the University of California, Santa Cruz) and the overall message was clear: if we want to invest in our future generations, we need to invest time and care into out soil right now.
Sure, I wanted to grab your attention to this post with a delicious recipe but I really wanted to chat more about organics (which if you skip down past the recipe, you’ll find the full conversation). As for these bulgur fritters- they are a must in my lunch rotation. Even if I don’t have bulgur ready, it’s such a quick cooking item that the fritters don’t take much longer. As for the garlic yogurt- I use this on everything. I pair it with eggs, drizzle it on grain bowls, and use it as a topping for enchiladas- the possibilities are endless.
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