Rebecca Mead How Chobani’s Greek yogurt became an American snack food.

In 1996, Hamdi Ulukaya, a twenty-five-year-old student from Turkey, was attending language school in Troy, New York. He had left home for America two years earlier. One day, his father called and announced plans to visit. In anticipation, Ulukaya shopped for the foods that his father customarily ate for breakfast: bread, olives, and feta cheese. But the only cheese that Ulukaya could find in the ...

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