Hi I’m Evie Flynn from FullFill. My inspiration for FullFill came from my upbringing on a typical dairy farm on the south coast of Ireland, where our lives revolved around nature and seasonality. We made cheese and yoghurt with milk from our dairy.
Read more below about the Craft, Our Beliefs, and the History of Fullfill.
The milk in our yoghurt drink comes from Irish cows who are the happiest in the world, because they spend most of their time in the fields eating fresh green grass. Happy cows make healthy milk and we unashamedly use whole milk when we make our Greek style yoghurt drink, because it is more nourishing, and it tastes great.
In the ancient Indian Ayurvedic culture, the Sattvic tradition is all about a class of foods that are fresh, juicy, light, nourishing, and tasty. They give the body the energy it needs to achieve that elusive balance of nurturing the body, helping heal and calm, sharpening the mind and supporting the immune system. And that is what we are striving for in our yoghurt drink.
Yoghurt, whey and fruit are a key part of the sattvic or yogic diet. To our milk we carefully combine fast acting whey with slow energy releasing casein. Then we add Greek yoghurt cultures, which are naturally creamier and sweeter. We let them ferment for a few hours, before allowing to chill.
For some extra lusciousness we fold in fruit puree (or Belgian chocolate when we’re feeling really naughty). This way we only have to add a tiny shake of light unrefined cane sugar to complete the experience. And to keep our food miles to a minimum, we do everything at source.
We’re not saying it’s going to lead you to enlightenment, but it’s a step along the path.
Growing up, we always grew vegetables and picked blackberries, pears and plums from our hedgerows and trees. If a food wasn’t from our farm, it was from the local creamery shop. From an early age I had my own little harvest of radishes and herbs, which I supplied to the local shop. On taking over the management of my family farm, I continued with the ethos of producing food as simply as possible, conserving nature and using natural planting systems for our pastures to produce pure clean food.
When I took up yoga, I came to realise that our family’s lifestyle and food culture was not a million miles away from the ancient yogi sattvic way, with its emphasis on fresh, whole foods. The yogis recognised the close con-nection between mood and food, wellbeing and diet. I created FullFill to offer busy people a taste of this way of living, and a fresh wholesome alternative to highly processed convenience foods. It is my wish that FullFill will contribute to helping busy on the go people stay healthy.
The idea for Fulfill came about in 2013 during a period of uncertainty in the dairy farming sector here in Ireland. I wanted to create a business in my local farming community to add value to the milk we produce and ultimately to provide rurally based jobs.
I’m from a multi-generational farming family in the South East of Ireland. Having managed my family’s dairy farm for nine years using conservational concepts, I returned to college to study Agricultural and Environmental Science at University in Dublin; and Horticulture at the National and Royal Botanic Gardens, in Dublin and London respectively. From this backdrop, FullFill’s brand ethos emerged of using clean, naturally produced ingredients to make wholesome delicious food.