I have a dilemma.
After considering the thoughts presented at the Healthy Living Summit last August, as well as the additional information I was already well aware of, I made the decision to switch to purchasing only organic dairy. Overall, it’s been a smooth transition. My swag bag Stonyfield coupons got the change off to an easy start, finding organic cheese hasn’t been a struggle, and I’ve discovered multiple suppliers of organic ice cream when the occasional craving strikes. I feel better about the dairy I choose to consume, and I am glad to be supporting the organic industry that I strongly believe in.
But, there has been one drawback, and its name is Oikos.
I always say that I am grateful for my affinity for unprocessed, simplistic, whole foods. I prefer the taste of natural nut butters to Jif and Skippy; I enjoy plain yogurt over sugar and HFCS-laden flavors; I love the earthy, nutty flavors of whole grains, as opposed to their refined relatives.
When making the organic dairy shift, I made peace with the extra $4 a week I’d need to spend in order to purchase the only brand of organic Greek yogurt, Stonyfield’s Oikos. The money might add up over time, but I made a commitment, and I am sticking to it.
Much like I prefer fresh fruit to that canned in syrup, or old-fashioned rolled oats to instant, I wanted to like organic Greek yogurt over its conventional shelf-mates.
Previously, my tastebuds were loyal to Fage, for the thickest and richest 2% yogurt in, well, the world. My wallet was less committed, however, so I switched to the Trader Joe’s brand, which, while not on par with Fage, was a worthy alternative. Chobani is a nice option as well, though their 2% is hard to find, and I enjoy low fat over fat free.
I’d put Oikos in the number four spot. I don’t dislike it, but I know there are options out there that I enjoy more. It’s only made fat free, which probably contributes to my taste issue.
So, what to do? AgroFarma, which produces Chobani, states that they “use organic farming practices” to produce their dairy. Both Fage and the Trader Joe’s brand sport a stamp advertising that their cows aren’t treated with rBGH. But I have to wonder, what holds these companies back from becoming certified organic? There is cost involved, and perhaps that is the issue – but it’s impossible to know for sure.
I really love Stonyfield’s mission and would like to support them. I’d rather not have my dollars go to the conventional dairy industry, and as this is a debate about principle, I don’t think it’s a case of “everything in moderation” – but my mind is still saying one thing, while my mouth says another. Hence, my conundrum.
Do you think the “all natural” statement is good enough, or does it need to be organic? Do you ever have this dilemma?
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I think that organic dairy just TASTES better, on top of all the benefits of the organic certification. I love that when I’m done with a container of Stonyfield yogurt, it actually smells like grass
Unfortunately my college budget doesn’t allow me to splurge on Oikos, although I get other Stonyfield products and local organic yogurt from the Farmer’s Market. But I definitely think it’s a worthy investment
I can’t get Organic Greek yogurt here…and the price of regular Greek yogurt is high enough! Personally, it’s not a major dilemma for me. I buy what I can get easily and what isn’t extortionately priced which around here, organic/local foods tend to be. I think organic foods taste better and are environmentally a better choice, as well as often more humane (not always, but in most cases) so if I had the option and money, I’d be buying more organic. As for specific terminology…I’d email the company to ask what it means. Lots of products have random words thrown on labels which don’t actually mean much, but these all sound like solid claims to me? *shrugs*
Alll the time I’m faced with this problem. I usually cop out and go for the cheaper version as long as it’s rGBH-free. And with veggies I tend to go non-organic too – I have access to Asian markets which are about 1/5 the cost of WF – I can’t justify buying the expensive organic produce.
I’ve been staying away from dairy for a few months now but my hubby still enjoys it- especially yogurt. He eats one every day. We get organic. I was just commenting to someone about this on another blog….. we save our money and are frugal in other areas of our lives so that we can splurge on quality foods.
-A
I prefer Fage and the organic label with Greek yogurt has never really been a big dilemma for me, (although I often by Oikos because it’s cheaper.) As long as the ingredients are natural and hormone free, I’m just happy to have a quality product that I enjoy.
I cut corners in other areas and go organic whenever possible, as it’s my preference as well, but I don’t let it discourage the consumption of 2% Fage (so much better than watery fat-free all the time.)
I think the solution is for Oikos to come out with 2% version
I agree, organic products can be expensive, even it’s just 0.50-1 $ more, it adds up! I almost quit dairy after reading the china study, but otherwise I’d go for oikos which is organic and I like its texture. For other products, like produce, I try to buy the dirty dozen organic and others conventional to save $$.
Hey leslie!
Thanks for the beautiful comment on my little old blog post today. It means so much to hear such kind words from you. As always though–you are so sincere and lovely <3
As for organic vs. non, I always go with organic UNLESS there is a taste issue. For instance, sometimes I think conventional fruits (say, berries) taste way better and more flavorful than organic. But usually, actually–yogurt and berries are the only thing I buy non-organic for this reason. Fage 2% ALL the way, doll, all the way…
Regina’s presentation really made me think twice about buying organic dairy, too. I’ve made the switch almost entirely- the only thing I’m naughty about is Fage, from time to time.
Thank you so much for your sweet comment about restaurant life. It’s a tough industry… glad we’re both out of it!
P.S. I’d love to meet up for coffee some time, if you’re free!
I think it’s a sticky situation. I don’t do dairy, so I’m not faced with this, but I’ve had a few friends say they want to support Oikos since it’s organic but prefer Chobani or other brands. I’m surprised TJ’s hasn’t been certified organic, but like you said, I know the cost is a big factor.
Have you considered making your own greek yogurt? That could solve the problem altogether, but then there is the time situation. And I don’t know how the cost breaks down when you buy the regular organic yogurt vs. the amount it produces.
Ciao Bella! Thanks for bringing this up! The organic, to dairy or not to dairy and the money issues are always a struggle. I remember being so disappointed after finding out that silk organic soy milk has a mass dairy producer parent company. I know it sounds a bit college seminar style but it’s awesome you bring up conscience consumerism. It’s something we all need to think about!
Have you tried buying ordinary organic yogurt and draining it over muslin? You get a thick greek style yogurt in the end. It’s a pretty good option if you can deal with the fiddly prep.