Chobani Yogurt In The New Yorker

The November 4th issue of the New Yorker is all about food. I have been picking my way through         it slowly since it's arrival last week. There are so many things to read around this house that it's damn near impossible to read a whole book or magazine, completely, front to back.

Of course, I gravitate towards the the articles that speak to me personally. Ones that I have some connection with. Which leads me to the article titled; Just Add Sugar, by Rebecca Mead, about Chobani yogurt.

Chobani derives it's name from the word coban, Turkish, for shepherd. This yogurt has been our yogurt of choice lately. It's a typical American immigrant success story that people love to hear, myself included. Man comes to America to study, was disappointed by the lack of of good yogurt, develops his own brand, works hard, triumphs over adversity, and with 800 K from the Small Business Administration, becomes a billionaire.

As I mentioned, this is the yogurt we have been eating here at our home for the last couple of months. I just had some. My favorite is the strawberry. Unfortunately it is made from cows milk, and I would much prefer sheep's milk.

The title of the article confuses me. Is the writer telling us we need to add sugar because real
yogurt is too tart for American tastes? Or is she saying that that's what the company' s founder did to make it salable?  The label for Chobani says there is honey in it. If there's honey in it, is that what she means? Honey is sugar. I'm confused.

What I don't like about American yogurt is that it's made from cows milk.  Hamdi Ulukaya, the owner and founder of the business insisted on only using cow's milk that doesn't have antibiotics or steroids. I applaud him for that, but it's still cow's milk. Real Greek yogurt, and real Greek feta cheese, is made from sheep's milk. Does anyone know where I can get real Greek yogurt, besides traveling all the way to Greece? Here we can get it Greek Style, but not really Greek. The grass is nice and sweet in New York State though.

Till I find the real thing I foresee staying with Chobani, even though it's cow milk. At the end of the article Ulukaya says, "Someone should do something about butter in America." I couldn't agree more, please do. We don't need more antibiotics and steroids in our food. Come on already.

That's it.

Life is what happens between meals.

Peace,

Make Food/Not War

Food consumption;

Breakfast; 1 pieces of brown bread w/butter, 1/2 cup yogurt, 1/4 cup granola

Lunch; 1 piece of Thai chicken sausage, piece of brown bread and cheese

Dinner; cup of French country soup, piece of brown seed bread from Village Bakery in
             Freestone., 3 ounces smoked salmon

Exercise; 1 hr cycling, 4.5 miles walking