A Quote by John Mackey

The way yogurt works is you take the old yogurt culture and you put it in milk. You have to put enough of the old culture in, and then that old culture will convert the milk into yogurt.
Everyone asks me why someone Turkish is making Greek yogurt. In Greece, it is not called 'Greek yogurt.' Everywhere in the world it is called 'strained yogurt.' But because it was introduced in this country by a Greek company, they called it 'Greek yogurt.'
My dad had a flock of sheep, which he used to milk, and then my mum used to make cheese and yogurt out of the sheep's milk and sell it. It was kind of an unusual upbringing, really.
On weekdays, I have whole oats mixed with almond milk, yogurt and berries. At times, I also opt for a bowl of almond milk and porridge.
The difference between Los Angeles and yogurt is that yogurt comes with less fruit.
Don't cry over spilled milk. By this time tomorrow, it'll be free yogurt.
The shelf life of the modern hardback writer is somewhere between the milk and the yogurt.
The shelf life of the average trade book is somewhere between milk and yogurt.
Life is half delicious yogurt, half crap, and your job is to keep the plastic spoon in the yogurt.
I really focus on natural products, so I love using unrefined products instead of refined ones. I swap white rice for brown rice or quinoa. I use brown rice pasta instead of regular pasta, nut milk or oat milk instead of dairy milk, and coconut yogurt instead of cows' yoghurt, etc.
I was always told yogurt had to be sweet to appeal to Americans. But when people go to Turkey or Greece, within 15 minutes of their return, they start talking about how much they enjoyed the yogurt there.
The one snack I really love is YoCrunch yogurt. It's like an apple pie in a cup! You have your apples on the bottom, your yogurt in the middle, and piecrust crumbs on top.
In India, people love turmeric. They make turmeric milk, and sometimes I mix it with some cream or yogurt and turn it into a scrub. You'd be amazed at what it can take off your skin.
The average trade book has a shelf life of between milk and yogurt, except for books by any member of the Irving Wallace family - they have preservatives.
For breakfast, I eat organic food with high fat content, such as whole milk yogurt, nuts, seeds, fresh fruit and a scrambled egg. I cook it in organic grape seed oil for its high omega content. I drink a cappuccino for its dose of milk and the coffee for its taste, antioxidant and anti-inflammatory properties.
We sit and read the paper in conjunction with having a little breakfast. Usually fruit salad, or I make myself a smoothie with rice milk, coconut water and yogurt.
Chobani did a really wonderful yogurt campaign on 'Instagram' to shift perceptions away from the fact that they were just yogurt. And they had a 7-point incremental lift on shifting that perception through a brand advertisement on Instagram.
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