Love This Stuff

Rarely does a day go by that I don’t consume at least one container of yogurt.  I’ve been eating yogurt since I was a youngster.  

My parents weren’t members of the counterculture and my mom wasn’t that great of a cook, but she made sure I ate healthy.  We did not have Wonder Bread, Spaghettios, or canned vegetables at our house.  I got small amounts of candy at Halloween, Christmas and Easter.  

Still, it’s not as if I experienced culinary deprivation.  I ate my first Asian and German food when I was still in preschool and I inhaled my first whole lobster tail at the age of eight. My entirely-Italian aunt (mom's side of the family), who was raised on the North Side of Chicago, made her pizza from scratch, in the pre-Food Network pre-foodie era.

Today, my favorite foods include yogurt, clementines, and ripe avocadoes.  The best yogurt I’ve ever eaten is the silky, smooth British kind packed in the breakfast boxes served on British Airways.  Yogurt from the United Kingdom has a nice texture.  

I've been searching for silky yogurt ever since my trip to Kenya.  Enter Noosa.  Noosa, developed by Aussie ex-pat Kael Thomae, is an organic, whole milk yogurt made in Bellvue, outside Fort Collins.  It's a little pricey, but really, really good and worth the extra expense.  My favorite flavors are Pumpkin, Salted Caramel, and Coconut.  They offer seasonal flavors like Cranberry Apple, as well.  My local King Soopers carries Noosa.  Sometimes, it's on special.  I also get coupons e-mailed to me.

Apparently, Coloradans (I'm an Illinois/Colorado hybrid) are not the only ones who like silky yogurt.  The grocery store where my paternal grandparents did most of their shopping, carries Noosa.  Food Business News.Net reported that Noosa Yoghurt, L.L.C., expected to generate $100 million in sales in 2015.  That's a lot of yogurt!