San Francisco, California
London, United Kingdom
Not long after moving to New York from his native Iceland to attend graduate school, Siggi Hilmarsson found himself missing skyr, the Icelandic yoghurt he grew up eating. In 2006, he started making skyr in his kitchen and began selling it at a local farmers market. Now, eight years later, his products are available in stores nationwide such as Whole Foods Market and Target. In addition to the thick cream, and protein-rich skyr, Mr. Hilmarsson’s product line also includes filmjölk, a Swedish-style drinkable yoghurt.
Mr. Hilmarsson espouses a policy of low sugar and a short ingredient list for all his products. The skyr is made with milk from grass-fed, local New York state cows and comes in a cup that uses 40 to 50 percent less plastic than other typical yoghurt cups (the not-so-secret secret is the recyclable cardboard sleeve that supports the container). Most of the whey, the byproduct water strained away to make the yoghurt so thick, is donated to local farmers who use it as feed for their pigs, who quite enjoy it. Mr. Hilmarsson’s brainchild has gotten wide coverage in the media and has launched him on Food & Wines’s prestigious 40 under 40 list of the most influential people on the U.S food scene. Prior to starting siggi’s,g Mr. Hilmarsson worked in investment banking and – albeit briefly – consulting.
Mr. Hilmarsson has a degree in Economics from the University of Iceland and an MBA from Columbia Business School. His favorite skyr flavor is orange & ginger, followed closely by pomegranate passion fruit.
Join us on September 30 for an exclusive event with Siggi Hilmarsson, where he will talk about his life and successful career.
Date: September 30, 2014
Time: 6.30 - 8.30 pm
Location: Siggi’s Dairy, 135 W 26th St, ste 4b
Fee: $30 for Members, $40 for Non-Members to be paid online or
by any major credit card prior to the event.
Snacks and drinks is included in the fee
RSVP: No later than September 28, 2014 at www.saccny.org
Please note that no cancellations are accepted after noon September 28.
Tel: +1 212 838 5530 • E-mail: firstname.lastname@example.org