Charles’ Parkour Training Blog

I have decided to use this wonderful opportunity to create a cost-benefit analysis for my 100 mile diet. In addition, I will be putting together simple posts such as this that will help outline certain products I buy and their relation to alternatives.

This article is about Yogurt: a wonderful major player in my new diet. After some browsing through the Abundance Co-op and Lori’s, we found this wonderful local dairy farm that not only makes raw milk cheese but amazing yogurt!

Now I’m sure most people know about Stonyfield yogurt. I’ll mention it briefly that Stonyfield does appear to be a decent alternative to most other forms of supermarket yogurt (gogurt?), but at what price? The ingredients sure sound nice:

Our Family Recipe: Cultured Pasteurized Organic Whole Milk, Pectin. Contains our Exclusive Blend of Six Live Active Cultures including L. Acidophilus, Bifidus, L. Casei and L. Reuteri.

However, doing some research, you’ll find that the Stonyfield family has forgone their farm and instead put up a huge factory. They buy organically produced powdered milk from other farms (There have been rumors of importing from New Zealand) and then ship it nationally. Is it organic? Sure. But they still emulate a good portion of the business model of industrial agriculture, harnessing the wonders of cheap oil. In addition, because of the role supermarkets play in Nutritionism and health food fads, finding a bucket of plain, whole milk yogurt is tough as stock is severely overshadowed by its nonfat alternative.

Stonyfield Plain Whole-milk Yogurt:  $3.69 + tax + damage to environment

Now let’s turn to a supermarket knock off: Wegman’s Super Yogurt!

This is a Wegman’s knock off of the Stonyfield product based on the same business model: organic ingredients, shipped from all over, low price. Wegman’s, although a “wholesome” family owned operation, is not innocent of buying into health fad marketing. This bottle is literally barfing with health claims:

43mg of EPA & DHA Omega 3 Fats!
Super Organics!
Powerful Nutrition!

Hell, the product name is “Super Yogurt.” Here is a list of ingredients:

If the picture is hard to read, it is as follows:

Cultured Pasteurized Grade A Organic Nonfat Milk, Organic Sugar, Organic Corn Starch, Organic Cream, Inulin (Dietary Fiber), Fish Oil (Anchovy, Sardine), Kosher Gelatin (Beef, Tilapia), Vitamin D3. Contains a Blend of Live and Active Cultures Including: L. Acidophilus, L. Bifidus, L. Casei, Probiotic Bifidobacterium Lactis.

This is a huge list. First off, the Wegman’s I live next to doesn’t sell a whole milk option. On the nutrition label, despite the 100 calorie serving size, and the label indicating only 10 calories from fat, 40 come from sugar alone. Add in the fiber and the small serving of fat and maybe you can slow absorption slightly. Yet, you cannot take away the fact that sugar is the second ingredient in this food product and as such, 40% of the calories come from sugar.

Apparently it’s a new fad to put fish oil into yogurt now. That way they can have that ad on the product label that takes up about 10% of the space. “43 mg of DHA and EPA.” Well what the heck are those? When I come out with my soon to be released Omega-3 article, you will know in better detail. For now though, EPA and DHA are readily available sources of omega-3 fatty acids. However, the label fails to tell us how much of what kind. To add to this, for those of you who don’t know, the least amount of recommended daily EPA and DHA intake is 650mg, however most other sources will tell you significantly higher values. 43 mg is barely enough to contribute.

Wegman’s “Super” Yogurt: $3.69 + tax + damage to environment

Meadow Creek Farms!

This is the yogurt we have been buying from both our local natural foods marts and our local farmer’s markets. I’ve tried Stonyfield and the Wegman’s alternative, and I will tell you nothing tastes better than this option. It has two simple ingredients:

Pasteurized Grade A Whole Jersey (cow) Milk, Cultures.

There’s not too much to say. They are a dairy farm about 60 miles away and have no interest in paying to become “certified organic.” Their cattle are Brown Jersey Cows that are raised free from antibiotics, artificial hormones, or pesticides. This is the plain option, however they also sell an incredibly delicious Maple yogurt which is made with local real maple syrup. With the plain, sometimes I’ll add a small spoon of local Summer blossom honey and it gives just the right amount of sweet taste.

This yogurt can be purchased at the Abundance Co-op or Lori’s for $3.75, or at the farmers market for $3.50. In addition, you get the benefits of helping out your local economy and putting your money into a system proud of its product and its operation.

Since undertaking the Summer pledge, most meals I have been preparing have been pretty close to 100% local. This meal I am going to share with you is a simple meal and was my first true, local, meal.

It starts with a farmer’s market and on Saturdays Leah and I make our way to the busy market to find our friendly neighborhood good food growers. Each market visit, we usually spend a good deal of time at the Heiden Valley Farms table where our wonderful beef farmer sets up shop. The sale takes less than 30 seconds, and yet we seem to cause a huge back-up as our conversation takes no less than 5-10 minutes. This is where the difference starts: Upon shaking Jim’s hand, a secret and unspoken bond has formed between us. It is the close relationship of a grower to a consumer.

Small talk leads to talk, and each and every consecutive purchase leads to not only business, but friendship. My friendship with my wondful local beef farmer fosters a healthy environment that not only boosts satisfaction, but also food quality. Where would the farmer’s incentive to cut corners be if he personally knew and shook hands with the person/people he or she sells their products to?

Red leaf kale is something that grows abundantly in the Rochester area and you’ll be hard pressed not to find any form of kale at any market. Kale is a wonder plant I discovered several years ago and have been munching on ever since.

In my CSA box, I was given several different things this week, including an interesting beet like vegetable I’ve never seen before. Here is the CSA difference: surprise and creativity! By switching local, I have so far tested and tried 12 new species of plants that I have never tried before. Beets! Radishes! Turnips, spinach, broccoli, tiny-red-root-things-I-don’t-know-what-they-are! Spinach and broccoli may seem strange to some people, but what most don’t realize is that there are sometimes dozens or hundreds of different species of a single plant. A Super-Market finds it economical to only carry one species, but go to a normal market, and you’ll find several variations!

This was our meal:

A 1# Sirloin Steak (100% grass fed and pastured) covered in Beet dices and wrapped in leaves of Red Leaf Kale and baked. Green Peas and locally produced spices including black pepper, salt, cardamom, etc. with a “Very” Blueberry wine from the Finger Lakes.

The difference doesn’t just come from the taste. It comes in the security and the knowledge that you are also supporting your local economy.

New this Summer: Personal Training from Charles Moreland.

To accommodate a flurry of inquiries, I have decided to go freelance and offer my services to those interested. For those of who do not know me, you can visit my “about me” for a full synopsis of my disciplines and influences. My services are currently only available in the Greater Rochester, New York area.

Hourly rate:
Student – $20
Normal – $30

Weekly rate:
Student – $30
Normal – $40

The hourly rate is designed for a client who can only meet infrequently or only once a week. The weekly rate is designed to allow the client three appointments throughout the week while not burning a hole through their pocket. Appointment length depends solely on the individual and their goals.

I am proficient in:

Fat Loss
Strength/Power Development
Bodyweight Conditioning
MetCon
Improved Running Efficiency
Nutrition

E-mail me at cdmoreland2@gmail.com for more information

Charles Moreland