I’m diving right into the highlight of my day yesterday (that I think you may be interested in) – meeting Mr. Siggi. Judith from Healthworks emailed a few of us Boston bloggers several weeks ago and said that he was going to be traveling around different clubs, doing siggi’s icelandic style yogurt tastings and of course answering any questions we may have. After work yesterday, I stopped by my house, grabbed my camera and hit up the Back Bay location of Healthworks.
It felt a little strange being there – like I’m invading something. I grabbed a vanilla yogurt from the lovely Amy (I have yet to taste it) and almost walked away. And then I collected myself and introduced myself to Mr. Siggi (fun fact: Siggi is his first name). He was super nice and really excited to answer any of my questions. The story of how he started his yogurt business was unlikely many other small business start-ups. He didn’t care for his job, he missed his yogurt from homeland Iceland, so he decided to make his own… and then eventually began selling it. Siggi’s yogurt is now sold nationally at every Whole Foods. How’s that for realizing the American dream? (Siggi has been in the US for only 8 years!).
So here are a few interesting things I learned about chatting with Siggi…
- Siggi’s yogurt sources dairy from 6 small farms in New York. They have many standards, including those about humane treatment of animals. Although the dairy is not organic (it is cost-prohibitive at this point given the small scale of his operation), “the cows have names, not numbers.” Siggi spends some of his days visiting the farms.
- The plain siggi’s yogurt tastes pretty close to the original Icelandic yogurt Siggi missed when moving to the US. The flavored varieties are a little more unique.
- Siggi’s yogurt is a little more tart than most (in my opinion at least) because Greek and Icelandic-type yogurts are naturally tart but manufacturers add a lot of sugar to them to sweeten/mellow them out. Siggi’s yogurt uses just a touch of agave nectar and that’s why it is not sugar-laden.
- They work on new flavors all the time. I’m volunteering to be a taste tester.
- We talked about my Moldovian origin and about our Kefir. Apparently Kefir has a natural alcohol content. I’m going to google that soon.
Siggi was so nice. I LOVE meeting small business owners that are passionate about their business and do it right – without cutting corners at the expense of the consumer and our environment!
And here is a picture of me and Siggi – now you know what the man behind the yogurt looks like. He’s taaaaaaall.
Thank you, Siggi, for chatting with me… and thanks Judith for setting up this event. I think I may actually go to Healthworks today to work out. Imagine that!
Now onto yesterday’s eats…
The breakfast pizza is back!
Ww tortilla, almond butter, 2% TJ’s greek yogurt, 1/2 banana, raspberries, dried cherries and Kashi Golean cereal
A pizza slice, anyone?
I really love this breakfast. It’s so satisfying without being too filling.
Giant salad: mixed greens, grape tomatoes, radish, chickpeas, feta and Seta’s Mediterranean beet salad
This salad was fantastic -the beet salad was definitely the highlight. It came from the Copley Farmers market (Seta is there on Tuesdays) – the salad contains beets, dried mint, lemon juice and EVOO. Simple yet so flavorful. I LOVE beets!
Yesterday’s workout was pretty random – I wanted to do a simple run outside but got bored so I turned around. I ran for a little over 20 minutes and then went to the gym and did 15 minutes of the elliptical there. I got my sweat on, so I guess that’s all I can ask of myself.
Pita chips + Samira’s baba ganoush
Loved the crunch. I finished this container with a spoon after I ran out of the chips. Classy.
After meeting Mr. Siggi, I went to Joe’s to meet my co-workers for a few drinks. While there, I had one Hoegaarden and a glass of Cabernet + a little slice of margarita pizza.
I came home slightly buzzed and ready to chow down on more food.
Dinner was based on this sandwich Shannon recently blogged about. You can’t really see the insides (bad blogger!) but this contains mustard, green apples, pickled green tomatoes and Cabot horseradish cheddar.
I know this sounds strange but it really is nicely balanced. Since the apples are only slightly sweet, they work well with the sour pickled tomatoes. I dare you to try it!
Dessert: cookies ‘n cream cheesecake bar
Plus 2 joe-joes (unpictured).
Phew – long post, fun day! Can you believe it’s Thursday already? I love love love Thursdays because of the Thursday Prudential farmers market. Plus I have really fun workouts planned for today. See you later, alligators. Don’t forget to enter my giveaway if you haven’t already.