When the world gets closer.

We help you see farther.

Sign up to our expressly international daily newsletter.

Enjoy unlimited access to quality journalism.

Limited time offer

Get your 30-day free trial!
Chosing Chobani
Chosing Chobani
Massimo Gramellini

Twenty years ago, Hamdi Ulukaya, a Kurdish shepherd born in Turkey, grew tired of eating nothing but yogurt, so he came down from the mountains to seek his fortune in New York. For 10 years, he lived the hard life of an immigrant, and over time, came to miss the very yogurt he had once shunned. In America, yogurt had no flavor.

A stroke of luck came in 2005, in the form of a leaflet accidentally left in Ulukaya's mailbox: It was from a real estate agency that was selling a yogurt manufacturing site. It appeared that that destiny of a creamy sort was knocking on Ulukaya's door.

He took on a loan so he could buy the factory and spent two years recreating the flavors of his childhood. In the end, Chobani yogurt was born, its name a tribute to the Turkish word for "shepherd." Soon, Chobani strained yogurt became a fixture in refrigerators up and down the East Coast, making Ulukaya a billionaire and allowing him to hire some 2,000 employees, most of them chosen from a pool of immigrants without jobs, people with a background similar to his own.

The shepherd recently shared two pieces of news with his flock: First, that Chobani was about to be listed on the stock exchange; and second, that Ulukaya intended to give his employees 10% of the total shares.

Upon hearing this, some staffers wobbled on their feet, others fainted — but all of them suddenly found $200,000 in their pockets. Those who tried to thank Ulukaya for this unexpected gift were told that it wasn't a gift, but a mutual promise: From now on, they would work with a shared goal and sense of responsibility.

It took a Kurdish shepherd to give new purpose to capitalism. And it took New York to give new purpose to a Kurdish shepherd.

You've reached your limit of free articles.

To read the full story, start your free trial today.

Get unlimited access. Cancel anytime.

Exclusive coverage from the world's top sources, in English for the first time.

Insights from the widest range of perspectives, languages and countries.

Green

Fading Flavor: Production Of Saffron Declines Sharply

Saffron is well-known for its flavor and its expense. But in Kashmir, one of the flew places it grows, cultivation has fallen dramatically thanks for climate change, industry, and farming methods.

Photo of women harvesting saffron in Kashmir

Harvesting of Saffron in Kashmir

Mubashir Naik

In northern India along the bustling Jammu-Srinagar national highway near Pampore — known as the saffron town of Kashmir —people are busy picking up saffron flowers to fill their wicker baskets.

During the autumn season, this is a common sight in the Valley as saffron harvesting is celebrated like a festival in Kashmir. The crop is harvested once a year from October 21 to mid-November.

Keep reading...Show less

You've reached your limit of free articles.

To read the full story, start your free trial today.

Get unlimited access. Cancel anytime.

Exclusive coverage from the world's top sources, in English for the first time.

Insights from the widest range of perspectives, languages and countries.

The latest

InterNations