Mavi Boncuk |
Chobani Greek Yogurtis produceddeep in the rolling hills of Upstate New York by an expert team committed to making products made with only natural ingredients with the highest quality and a great taste.Mustafa Dogan is Chobani’s Master Yogurt Maker. He’s an artisan armed with years of yogurt-making experience and is responsible for crafting the rich, deliciousness that is Chobani. Mustafa custom blends special yogurt cultures for Chobani by adding milk that they receive daily from local farms to make yogurt. He then strains this yogurt to make it outrageously creamy and ridiculously high in protein.
Chobani founder Hamdi Ulukaya who was named a member of The Business Review's class of 2009 40 Under Forty came to the United States from Turkey in 1997 to learn English and continue his education at the University at Albany. A visit from his father changed the direction of his life. “[When] my father realized that there were few quality dairy products, more specifically cheese, available to the U.S. market, it became apparent that I was destined to pursue a career in the dairy industry,” says Ulukaya.
Benefiting from his father’s prompting and encouragement, and his own hard work, Ulukaya now runs two companies, Euphrates Inc. in Johnstown, which makes feta cheese, and Agro-Farma Inc. based in South Edmeston in Otsego County, a producer of Greek yogurt.
Ulukaya is Kurdish, from the eastern part of Turkey, near the Euphrates River. He has six brothers and comes from a family with a long history of sheep farming. “The most difficult decision that I have ever made was the decision to leave my family and life in Turkey to come to America.”
Turkish food is mostly Persian food. Turks who made there way west from Mongolia only brought with dried meets.
ReplyDeleteMost of their food came from the Persians as did their religion. Greek food and middle eastern food has had it's mixing for years through travel and war. Some middle Easter food is originally Greek and some Greek food is originally middle eastern.
The Turks after they gained control of Asia Minor and the Balkans gathered their chefs to create their own food. This creation was a combination of other nationalities
Turkish food in Turkeys west coast has a mix of Greek and Turkish. Closer to Syria it's a mix of Syrian and Turkish and so on.
ReplyDeleteCuisine never stays the same. As times change dishes and foods change and we see how pizza for example or American fast food also influences other cuisine on a global scale.
Pizza was an Ancient Greek flat bread (a specific method of making the dough from a specific region of Greece) with no tomato since this was an item introduced when the new world was discovered and eventually through a combination with a specific Italian cooking method, many years later this ancient flat bread became what we call pizza today.
We can talk about Italian pasta being originally the Chinese noodle that was brought to Italy and eventually became pasta. Either way you look at it foods are discovered and altered and then other cultures adopt them and might also alter them. So far we don't eat how our ancient ancestors did but we can see how our food is the product of wars, control and influence and popularity.