Does the “Greek” in Greek yogurt refer to process or place of origin? According to a UK lawsuit by FAGE, it’s the latter. This week we talk about the popularity of commercial greek yogurt and how easy and inexpensive it is to ferment it yourself (and how simple it is to make frozen Greek yogurt too).
Also this week: have you ever tried black fermented garlic? The concept is old but one Canadian entrepreneur is about to bring high quality black fermented garlic to top chefs in July. If you want some, you can pre-order too.
We finish up our conversation with a quick look at the cleanliness of US Children versus Bangladesh children and how that influences gut microbiota.
|[GreenWhey to open food waste-to-energy project
|[Powder Coating Glass Jars
|[Ottowa food entrepreneur Andrew Craig bets on black fermented garlic
|[Pre-order your own black garlic
|[Danone Danio yogurt slapped with UK Greek yogurt labelling injunction
|[Frozen Greek yogurt packs protein rich punch
|[Strawberry Frozen Greek Yogurt Recipe
||Two Peas and their pod](http://www.twopeasandtheirpod.com/strawberry-frozen-yogurt/)
|[Greek yogurt popular with adults, will kids bite?
|[Slumdog Microbiome More Diverse
||Human Food Project](http://humanfoodproject.com/slumdog-microbiome-more-diverse/)