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 HelloReturn to index of stories... |
Hello. I'm Allison McNair. Welcome to this special Labor Day edition of NH Outlook. |
| Preshow #1 Return to index of stories... |
In this edition, Making a profit, one tub of yogurt at a time. |
| Preshow #2 Return to index of stories... |
We'll meet a family who is committed to having the community enjoy the fruits of their labor. |
| Preshow #3 Return to index of stories... |
And later, a lesson in old fashioned food preservation with the understanding of modern science. |
| Intro Stonyfield Farm Return to index of stories... |
But first. A New Hampshire company that started small but grew big is marking a milestone this year. Stonyfield Farm yogurt is now sold in all fifty states. But when it started, it was with more modest ambitions. Producer Richard Ager introduces us to the man behind the company that is putting profits to work for its people and the planet. |
| Stonyfield Farm Return to index of stories... |
Amid official proclamations, and a salute from friend and Segway inventor Dean Kamen. Congratulations and happy birthday Stony Field." "Thank you." Stony Field President Gary Hirshberger stopped - if only for a moment - to reflect on his company's success. Gary Hirshberger/ President - Stonyfield Yogurt Today, we're the third largest yogurt company in America. And when we started this thing, with General Mills and Kraft and these other little household names you might have heard of looming as these giant mountains for us to get over, people said this is a cute little enterprise but no one, including ourselves, ever thought we'd get to this point. Segway procession begins … Track: To celebrate 20 years in business, Hirshberger launched the company's "Smoothie tour", sending company reps on Segways all the way to Rhode Island, while handing out the company's yogurt drinks along the way. First stop - the company's yogurt works in Londonderry, where even the cake proclaimed the company creed: Preserve the planet, not the yogurt. This is a celebration of innovation - it's a celebration of imagination, it's a celebration of the power of hope and believing which is certainly what Stony Field stands for. Sam Kaymen calling cows Imagination and hope were the company's only assets when it started 20 years ago. Stonyfield founder Samuel Kaymen had left his job in the aerospace industry to run the Rural Education Center on a farm in Wilton. If you have 100 cows, they have numbers, they don't have names. And the relationship is different. This is a lot of milk. Kaymen wanted to provide hands-on experience in educating the public about the need to revitalize New England agriculture. But the center needed a means of support, so Kaymen decided to expand the dairy operation to make and sell yogurt. In April, 1983, Stonyfield farm yogurt works began producing 2 lb containers of plain yogurt. It was well received, but as demand and production grew, so did the company's problems, as recalled in this 1990 interview. These guys were milking in the morning, making yogurt all day, delivering in the afternoon, and milking at night, trying to squeeze in a little bit of sleep. Maybe a meal here or there. Everyone was exhausted, cash flow was non-existent, just as fast as they made the product it sold. He didn't have time to do the billings, let alone go out and collect the money. It was a nightmare. I spent my first week cleaning desks, taking invoices off and sorting bills - this we pay, this we collect. It was chaos, it was madness. I was overwhelmed and Gary was like the knight in shining armor. Really to come to the rescue, because the whole business aspect of making yogurt - I really had no aptitude for. And I was so busy milking cows and making yogurt I didn't even have the time for it. So it was really - I was distressed -it was really difficult. It was a battle - and it all came to a head one night. That night, the power went out and there were still 12 cows to milk. So Hirshberg, Kamen and his wife milked the cows by candlelight in the freezing cold. They also decided to sell the cows and buy their milk from local farms, a practice the company continues to this day. The truth is the consumers were really pulling it through. Stores were calling us constantly and we knew we had something. SO HOW WIDELY WERE YOU TRYING TO DISTRIBUTE IT? The original vision was to sell it in the 13 Monadnock hill towns around Wilton. We dreamt of the day of the day when we'd move down to the flatlands and the big city of Nashua. Kaymen making and pouring yogurt The company left the farm in 1988, moving to its present location in Londonderry. In its first year, Stonyfield made $35,000. This year, it expects revenues of $130 million. To grow 20-30% when you're over $100 million venture - those are big numbers. Our growth this year will be bigger than our entire corporate budget for the first 5 years. Hirshberg traces that growth to the company's decision to go organic. A lot of people say organic isn't proven. The reality is that chemicals aren't proven. We've been on a 50-60 year experiment here and we're all the guinea pigs. And I think the results are coming in that we've got to change how we treat the earth. We've certainly got to change how we treat our water and our air and our bodies. And I think as consumer consciousness has increased - organic has naturally followed. The company expects to convert its last non-organic line to organic within a year. It has also continued its early environmental ethos with its 10% 'profits for the planet'. At company headquarters, the bathroom stalls are made from recycled plastic milk jugs, the wood flooring is from sustainably managed forests, and even the carpets have backing made from old carpets. And unlike many modern offices, Stonyfield can adapt to a power outage - as it did on this day. We're still low-tech here at Stony Field. We haven't become so big that we need all this fancy automation. After letting the light in, the marketing meeting went on as planned. Track: Given the need to repay investors, Hirshberg says it was inevitable that a larger company would acquire Stonyfield. So two years ago, he closed a deal with Groupe Dannon. Bite: Hirshberg interview tape 51:46 THEY ALREADY MAKE YOGURT, RIGHT? They already make yogurt, and they are a $14 billion company, and they are global, and they have Dannon yogurt here in the US. Track: But Dannon wanted Stonyfield's growth and organic expertise. And they made sure Hirshberg stays for at least another 6 years. He plans to spend some of that time persuading legislators and educators to fight childhood obesity crisis with better food choices in schools. Bite: Stonyfield tape 3 01:09:20 We're right there next to the soda machines and the pastry machines - are going to be healthful options. There's going to be snack foods - there will be chips and pretzels and chocolate-covered pretzels and all manner of things. There will be carrots, milk, fruits, a lot of the first things school systems tell us is kids won't eat healthy things. But here we stand - $150 million company - testament to the contrary. If you build it, they will come. Stonyfield tape 3 01:15:40 Our time has come. Consumers and particularly parents feel hostage to the choices that are out there. Most of us don't dare to dream about having something natural and healthy and good for us on the schedule that we want or the price we want and so we don't ask for it. But once companies like Stony Field and O'Natural's put it out there, people are going to start to demand. Soundup: O'Naturals tape 02:30:05 ribbon is cut on O'Naturals Track: Hirshberg is also building what he regards as the restaurant of the future. Standup: It's called O'Natural's. It offers a variety of vegetarian dishes which are stored and prepared separately from the meat and chicken items. And while the restaurant is not totally organic, it does guarantee the food is minimally processed and contains no pesticides, no preservatives, and no chemicals. There's not even any diet sodas. Soundup: O'Naturals tape 03:01:51 ** "It's bison burger." "What's bison?" "It's like hamburger." Track: And lest you feel guilty about ordering a burger. O'Naturals tape 03:08:06 This buffalo is actually wild buffalo from Nature Conservancy land in Montana or Oklahoma. It is being harvested by native Americans and some of the profits are actually going back to restore native grasslands. Soundup: O'Naturals tape 03:24:04 shot of plate "Order for Jan is all set - Jan". Track: This is the fourth O'Naturals to open and the first in NH. Mac McCabe promises there's more to come. Bite: O'Naturals tape 03:09:52 I think fast food has had a long run and I think the next generation could be O'Naturals. soundup: O'Naturals tape 02:06:15 * soundup - cutting bread for sandwiches Bite: Stonyfield tape 3 01:15:40 Our time has come. Consumers and particularly parents feel hostage to the choices that are out there. Most of us don't dare to dream about having something natural and healthy and good for us on the schedule that we want or the price we want and so we don't ask for it. But once companies like Stony Field and O'Natural's put it out there, people are going to start to demand. Bite: Hirshberg Interview tape 00:56:40 THIS IS ALL ABOUT CHANGING THE WORLD, ISN'T IT? Oh yeah, we're changing the world one cup at a time. Track: For NH Outlook, I'm Richard Ager. |
| Intro Echo Farms Return to index of stories... |
Dairy farming is not an easy enterprise these days. The prices paid for milk are at an all-time low. But some farmers are finding that diversification is the key to success. Phil Vaughn takes us to one such farm outside Hinsdale. |
| Echo Farms Return to index of stories... |
Shots of pudding containers being filled Courtney clip 3-1750 "The reason we are doing this is because we love our animals and we love farming. We are doing something that we love." Narration 1 - Courtney Hodge, like her childhood friend Shelley Schofield grew up tending to cows - it's now their business. Together, the Hodge and the Schofield families make pudding - Echo Farm Pudding. Gordon Schofield clip 2-3613/3630 "We produce about 5,000 pounds per week. And, we just got into some new stores so that will increase." Shots of pudding containers being filled Narration 2 - That's about 300,000 pounds of pudding made here every year. Bob clip 1-2145 "It started out that each kid had a horse that they took care of. Then they got involved in 4-H - they did that each week with the Schofields." Courtney clip 3-1728 "They were into showing cows, so we got them into showing horses and we started showing cows. We enjoyed it so much that we stopped showing horses." Narration 3 - That was twelve years ago. Over time, the herd grew and it became clear that the girl's avocation would someday become the family's vocation. Bob clip 1-2330 "The question then became, how do we turn a 4-H project into a business and try to make room for multiple family members in and build a business future? - That led us to looking for a product to make." Stand-up "The Hodges and the Schofields searched the dairy cases. They found a lot of high quality yogurts, cheeses and ice creams. But they were looking for a niche - and they found it in pudding." Bob clip 1-2415 "So we set out to build a premium brand pudding and start a family business." Courtney 3-1915 "My parents were good. In the beginning they did all the finances and as time went on, we took on more responsibilities and they were willing to give them to us." Narration 4 - There are seven family members that work on the farm - four Hodges and three Schofields. Gordon Schofield is the chef. Gordon clip 2-3500/3445 No, my wife does all the cooking at home. I follow a recipe. Sometimes people make suggestions. We have a maple flavor because there are so many maple producers in the area they said ' you have to have maple.'" Courtney clip 3-2120 "The puddings we started four and half years ago. We started out with rice pudding and now have nine products. We have gone from selling locally to stores throughout New England and NY City." Bob clip 1-2640 "It's a difficult world out there in terms of marketing. It's dominated by large companies and chains. They won't open their doors to you. We had to start in an area that we could get in to - Co-ops and independents." Shot of Durham Market Place Chuck Cressey clip - why they want their product in their store. Bob clip - 2655 "You have to fight your way on to the shelves and have a better product or you won't make it." Steve Taylor clip - What small dairies need to do to survive. Challenges and rewards in having these small businesses operating in NH. Courtney "Our competitive edge is that we control the entire process - from what the cows eat to milking them to the ingredients that we use in making our puddings." Those efforts are paying off for Echo Farm as they are now at about the break-even point. Twenty-nine Hannaford stores now carry their puddings - Shaw's Supermarkets will soon be, as well. When asked how big they want the company to someday be, you are quickly reminded of how it all began. Courtney "We debate that. Sometimes we talk about expanding another 100 cows, but we don't want to get too big. That's our fear, that we won't be able to walk into the barn and know the cows by name." |
| Intro Brookdale Return to index of stories... |
The next time you're shopping for fruits and vegetables in the supermarket, you are likely to be purchasing some that are grown right here in New Hampshire. Brookdale Fruit Farm has been around for more than 100 years. Today, they're wholesalers, distributing produce to stores and farmstands throughout New England. They're able to maintain their productivity through a combination of science and technology. Producer Susan Hajdu reports. |
| Brookdale Return to index of stories... |
Clip 2-4:15 "These trees on my left, I think there's about 100 trees per acre. The dwarf trees on my right, there's 550 trees per acre. They'll probably peak out at about a bushel and a half to about 2 bushels per tree, which will be over a thousand bushels per acre. On these larger trees, a good average yield after they're about 6-7 years old is only about 500-600 bushels per acre. So your yield per acre is much greater and a much better quality apple with the small trees." Narr 9 - The science of farming our food has greatly evolved from Bruce's great grand-father's time. The motivation to grow it, however, has changed very little. Shots of crops/farm Vegetables 3-22:25-24:12 & 3-29:12-30:31 Flowers 3-24:31-29:09 Peaches 4-21:41-25:03 Nectarines 4-28:52-5-2:10 Apples tape 4 Clip 2-16:00ish "I had a desk job for a number of years and on a nice sunny day I was always wishing I'd be outside. So I enjoy working outside and working with crops, I like to see them grow. You see the mistakes you made but you also see the progresses you made." Narr 10 - For NH Outlook, I'm Susan Hajdu. |
| Intro Canning Return to index of stories... |
With harvest time upon us some folks are busy boiling water and blanching their favorite vegetables and fruits to preserve them for the winter. Chip Neal takes us to Sunnycrest Farms in Londonderry where Cooperative Extension Agent Claudia Boozer-Blasco was presenting a "canning" demonstration to some folks who are new to the science. |
| Canning Return to index of stories... |
Canning Chip Neal visits a canning demonstration by UNH Cooperative Extension Agent Claudia Boozer-Blasco at the Hicks family's Sunnycrest Farm in Londonderry. We learn that preserving vegetables and fruits is an exact science which has evolved over many years. The goal is to preserve these foods for use in the winter without the food going bad and with minimal degradation in the quality of the food |
| Tag Canning Return to index of stories... |
In case you're wondering sometimes the garlic in the pickles just turns blue, it's a chemical reaction that does not the affect the quality of the food. And some warning signs of spoiled canned goods are cloudy brine, gas release when opening the jar, and a bulged out lid. And we again remind you to use only recipies written after the late 1980's due to the more recent developments in the science of canning. |
| Web Pointer Return to index of stories... |
For more information on canning and the other stories in our program connect with us on-line at nhptv.org. Tell us what's on your mind. And let us know what stories you'd like to see in the future. |
| Tomorrow Return to index of stories... |
On the next New Hampshire Outlook - We'll take you inside the Granite State's newest methadone clinic. Methadone is used to treat drug addiction. |
| Goodnight Return to index of stories... |
We'll see you next time. Thanks for watching. |
| founders Return to index of stories... |
Thanks to our founding sponsors who have provided major funding for the production of New Hampshire Outlook: New Hampshire Charitable Foundation Public Service of New Hampshire Stratford Foundation |
| Tonight 10:00 Return to index of stories... |
Tonight on New Hampshire Outlook. We'll take you inside the Granite State's newest methadone clinic. Methadone is used to treat drug addiction. Join us tonight at 10:00 only on New Hampshire Outlook. |
| key: Economy / Business Return to index of stories... |
NEW HAMPSHIRE OUTLOOK Air Date/Time: 9/1/03 22:00 HOST: Allison McNair Length: 9:00 minutes In this edition of New Hampshire Outlook, NHPTV's nightly news magazine, making a profit, one tub of yogurt at a time. We'll meet a family who is committed to having the community enjoy the fruits of their labor. And later, a lesson in old fashioned food preservation with the understanding of modern science. But first. A New Hampshire company that started small but grew big is marking a milestone this year. Stonyfield Farm yogurt is now sold in all fifty states. But when it started, it was with more modest ambitions. Producer Richard Ager introduces us to the man behind the company that is putting profits to work for its people and the planet. PRODUCER/REPORTER: Richard Ager NAME OF PARTICIPANTS: Gary Hirshberg\President, Stonyfield Farm , Samuel Kaymen\Founder, Stonyfield Farm, Mac McCabe\President, O'Naturals |
| key: Economy / Business Return to index of stories... |
NEW HAMPSHIRE OUTLOOK Air Date/Time: 9/1/03 22:00 HOST: Allison McNair Length: 5:00 minutes In this edition of New Hampshire Outlook, NHPTV's nightly news magazine, making a profit, one tub of yogurt at a time. We'll meet a family who is committed to having the community enjoy the fruits of their labor. And later, a lesson in old fashioned food preservation with the understanding of modern science. Dairy farming is not an easy enterprise these days. The prices paid for milk are at an all-time low. But some farmers are finding that diversification is the key to success. Phil Vaughn takes us to one such farm outside Hinsdale. PRODUCER/REPORTER: Phil Vaughn NAME OF PARTICIPANTS: Courtney Hodge\Echo Farm, Robert Hodge\Echo Farm, Jason Hodge\Echo Farm, Chuck Cressy\Owner, Durham Market Place, Steve Taylor\Dept of Agriculture |
| key: Economy / Business Return to index of stories... |
NEW HAMPSHIRE OUTLOOK Air Date/Time: 9/1/03 22:00 HOST: Allison McNair Length: 5:00 minutes In this edition of New Hampshire Outlook, NHPTV's nightly news magazine, making a profit, one tub of yogurt at a time. We'll meet a family who is committed to having the community enjoy the fruits of their labor. And later, a lesson in old fashioned food preservation with the understanding of modern science. The next time you're shopping for fruits and vegetables in the supermarket, you are likely to be purchasing some that are grown right here in New Hampshire. Brookdale Fruit Farm has been around for more than 100 years. Today, they're wholesalers, distributing produce to stores and farmstands throughout New England. They're able to maintain their productivity through a combination of science and technology. Producer Susan Hajdu reports. PRODUCER/REPORTER: Susan Hajdu NAME OF PARTICIPANTS: Bruce Hardy\VP, Brookdale Fruit Farm |
| key: Tuttle Return to index of stories... |
NEW HAMPSHIRE OUTLOOK Air Date/Time: 9/1/03 22:00 HOST: Allison McNair Length: 5:00 minutes In this edition of New Hampshire Outlook, NHPTV's nightly news magazine, making a profit, one tub of yogurt at a time. We'll meet a family who is committed to having the community enjoy the fruits of their labor. And later, a lesson in old fashioned food preservation with the understanding of modern science. The next time you're shopping for fruits and vegetables in the supermarket, you are likely to be purchasing some that are grown right here in New Hampshire. Brookdale Fruit Farm has been around for more than 100 years. Today, they're wholesalers, distributing produce to stores and farmstands throughout New England. They're able to maintain their productivity through a combination of science and technology. Producer Susan Hajdu reports. PRODUCER/REPORTER: Susan Hajdu NAME OF PARTICIPANTS: Bruce Hardy\VP, Brookdale Fruit Farm |
| key: Culture / Arts Return to index of stories... |
NEW HAMPSHIRE OUTLOOK Air Date/Time: 9/1/03 22:00 HOST: Allison McNair Length: 5:00 minutes In this edition of New Hampshire Outlook, NHPTV's nightly news magazine, making a profit, one tub of yogurt at a time. We'll meet a family who is committed to having the community enjoy the fruits of their labor. And later, a lesson in old fashioned food preservation with the understanding of modern science. TWith harvest time upon us some folks are busy boiling water and blanching their favorite vegetables and fruits to preserve them for the winter. Chip Neal takes us to Sunnycrest Farms in Londonderry where Cooperative Extension Agent Claudia Boozer-Blasco was presenting a "canning" demonstration to some folks who are new to the science. PRODUCER/REPORTER: Chip Neal NAME OF PARTICIPANTS: Claudia Boozer-Blasco\UNH Cooperative Extension Educator, Ronnie Isbister\Sandown, David Cousins\Derry |
| key: Education Return to index of stories... |
NEW HAMPSHIRE OUTLOOK Air Date/Time: 9/1/03 22:00 HOST: Allison McNair Length: 5:00 minutes In this edition of New Hampshire Outlook, NHPTV's nightly news magazine, making a profit, one tub of yogurt at a time. We'll meet a family who is committed to having the community enjoy the fruits of their labor. And later, a lesson in old fashioned food preservation with the understanding of modern science. TWith harvest time upon us some folks are busy boiling water and blanching their favorite vegetables and fruits to preserve them for the winter. Chip Neal takes us to Sunnycrest Farms in Londonderry where Cooperative Extension Agent Claudia Boozer-Blasco was presenting a "canning" demonstration to some folks who are new to the science. PRODUCER/REPORTER: Chip Neal NAME OF PARTICIPANTS: Claudia Boozer-Blasco\UNH Cooperative Extension Educator, Ronnie Isbister\Sandown, David Cousins\Derry |
| WEB PROMO Return to index of stories... |
Tonight on New Hampshire Outlook. . Tonight at 10pm on New Hampshire Public Television. |
| website Return to index of stories... |
For information on our program, and links to our guests and interviews, visit our web site at nhptv.org. You can see and hear streaming video of our broadcasts. We want to know what's on your mind. Join our discussion forum and tell us what you're thinking. If you have a story idea or comment on our program, click the feedback button. Or, call us at 800-639-2721. |