There’s a commer-cial on TV where Jamie Lee Curtis turns to the camera and reveals to viewers that she is having an “affair” with Activia Yogurt. This is either a great way to get a yeast infection or an effective way to avoid one. I have no idea which it is. I’m a guy.
Recently in the press, the Greek yogurt company Chobani got some really bad coverage when it was revealed their product had some really bad coverage — mold, to be precise. I thought yogurt was already part mold. Or is it bacteria? Fungus, maybe? Don’t tell me. I don’t want to know.
The founder of the company, Hamdi Ulukaya, perfected the recipe for Chobani based on his belief that everyone, regardless of income or location, deserved access to delicious, high-quality yogurt. Except for the delicious part, he says the same thing about health care.
The last yogurt scare in the news was a year ago when a New Jersey firm withdrew salmonella-infected mango yogurt cups from Wawa stores in four states. Like the first moon landing, it was one of those pivotal events — you know exactly where you were when you first heard about it.
On Chobani’s Facebook page, some yogurt aficionados expressed their dissatisfaction with the product. “Unnervingly fizzy,” said one. “Tasted like wine,” complained another. “It had a kick to it,” opined a third. So I’m thinking, what’s the problem here? Many of the postings are snarky, not befitting yogurt fans who should be more cultured. Comments like: “Chobani is not as sweet as most yogurts, but after a while it grows on you. Literally.” And, “This is the most unique yogurt ever produced. When they made it, they threw away the mold…well, on second thought…”