New York Times | Greek Yogurt, by the Tangy Tub or Bucket New York Times When Fotini Kessissoglou opened Kesso Foods, a pint-size Greek yogurt factory and shop in East Elmhurst, Queens, in 1986, she had no way of knowing that her country's ultrathick, strained staple would someday become an American obsession. |
 |
| READ THE ORIGINAL POST AT www-nc.nytimes.com |