Written by a model from the transcript; not yet reviewed.
This live episode explores the one-sided rivalry between Bulgaria and Greece over the cultural ownership and global popularity of yogurt. Host Dan Pashman and audio producer Eliza Rothstein discuss how Bulgarian scientist Stamen Grigorov discovered the primary bacteria, Lactobacillus bulgaricus, in 1905, yet marketing efforts by companies like Danone and Chobani ultimately branded strained yogurt as Greek. The conversation features Atanas Valev, a Bulgarian immigrant who moved to the United States with starter culture in his suitcase and founded Trimona Yogurt. The guests and host examine the differences between creamy Bulgarian yogurt and thick Greek yogurt, and even conduct a live taste test with audience members.
Dan Pashman opens the live episode recorded at Little Island, welcoming guests and setting the stage for a discussion on yogurt.
Dan introduces the one‑sided rivalry between Greek and Bulgarian yogurt, teasing the debate that will unfold.
Eliza Rothstein explains her personal journey discovering Bulgarian yogurt and why it’s hard to find in the U.S.
Dan and Eliza break down the bacteria that make yogurt, highlighting the key strain named after Bulgaria.
The hosts trace how Greek yogurt rose to prominence in America while Bulgarian yogurt remained under‑the‑radar.
Live volunteers sample Bulgarian yogurt on stage, and the hosts discuss its flavor profile and growing popularity.
Dan experiments with blending Bulgarian and Greek yogurt, creating a hybrid that satisfies both traditions.
Dan wraps up the episode, thanks guests, and provides show credits and sponsor information.
The live event at Little Island opens with a performance by the Bulgarian choir Yasna Voices.
Yogurt in Every Mealinsight
Restaurant owner Konstantin explains that about 50 percent of the dishes at his establishment contain Bulgarian yogurt, reflecting daily consumption habits.
Discovering Yogurt Bacteriadata
In 1905, Bulgarian scientist Stamen Grigorov took yogurt to the Pasteur Institute in France and identified the primary bacteria responsible for fermentation.
Immigrating With Starter Culturestory
Atanas Valev explains how he packed two jars of yogurt starter culture in his single suitcase when moving from Bulgaria to America.
The hosts explain that when Chobani launched in 2005, Greek yogurt made up less than 1 percent of all yogurt sales in America, but it now represents over half.
First Demo Reactionstory
Atanas describes his first in-store product demonstration where the very first customer complained that the yogurt was too sour and ran around looking for water.
Mixing Yogurt Stylesstrategy
Dan Pashman explains his controversial method of mixing Bulgarian and Greek yogurt together with olive oil, flaky salt, and za'atar for the optimal taste and texture.
“Greek yogurt, Chobani, Faye, and a million others. Thick, creamy, Greek yogurt seems to be all anyone wants to talk about, right?”
If someone asked you to name the country that dominates American yogurt aisles, you would undoubtedly say Greece. Thick Greek yogurt makes up more than half of all US yogurt sales. But shaking its fist from the shadows is another country that’s even more obsessed with yogurt: Bulgaria.
7,693 words · 8 speakers
Speaker names marked are inferred from speaking time and the show’s known hosts — they are not voice-verified.
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