Living, The Greek Gods Style

Ask Stephanos: Greek food, what and where

admin — Mon, 29 Nov 2010 22:03:02 +0000

If you’ve just stumbled onto this blog, we’ve dedicated the last few entries to Greek Gods Yogurt co-founder Stephanos Margaritis’ picks on all things Greek. Today’s blog is food. Let’s start with a primer of what must-try’s Stephanos loves, and then move into where in the U.S. you might enjoy some of these specialties if you don’t have your own γιαγια (Greek Grandmother) whipping them up in the kitchen.

Spanakopita- spinach and feta wrapped in fillo dough
Souvlakia- a lamb shish-kebab
Pastichio- a Greek take on lasagna
Xatpodi Xidato- octopus marinated in oil, vinegar and spices served cold (Stephanos’ favorite!)

“I don’t eat Greek food at restaurants often as it doesn’t measure up to what we make at home or find In Greece,” Stephanos says. “But here are a few that I consider superior:”

Seattle:
Yannis Resaturant in Greenwood- “Great traditional Greek food (a specialty is a rotisserie chicken stuffed with feta and spices) and it’s run by a wonderful Cretan family.”
Panos Kleftiko in lower Queen Anne by the Space needle- “More of a Mezi (tapas) style restaurant. Everything is an appetizer.”
Santorini in Kirkland on Central- “Greek fast food at its best. Makes one the best Gyros I have had in the States.”

New York City (area):
Taverna Kyclades in Astoria- “Food is fantastic, especially the seafood. This is the closest I have come to an authentic Greek restaurant in the States.”
Molyvos in Manhattan- “One of the few fine dining Greek restaurants I have come accross. More of a fusion of traditional and contemporary flavors.”

Los Angeles:
Joseph’s Cafe in Hollywood (note: currently under renovation, to be complete March 2011)- “Great atmosphere and the food is good!”
# # #

Ask Stephanos: On Greek Music

admin — Mon, 08 Nov 2010 20:44:24 +0000

Earlier this year, your blogger had the pleasure of cruising to a trade show with “The Gods.” As we crawled through Anaheim traffic, the saving grace of the ride was the multitude of music, Greek music, pumping through the sound system. There were ballads, dance beats, folk music tracks–all in Greek, overlayed with the melodic conversation volleying in the car. Also in Greek! Stephanos shared with us a few of his favorites for those interested to explore music from the islands and mainland.

Musical artists and their genres:

Contemporary-
Michalis Xatzigiannis (probably the most popular singer/songwriter in Greece currently)
Antonis Remos (a big name for the past 10 – 15 years in Greece)

Traditional Greek Music-
Vassilis Tsitsanis (one of the most influential Greek musicians of the twentieth century)
Mikis Theodorakis (Greek composer. Famous for his musical scores for Zorba the Greek and Never on Sunday)
Manos Hajidakis (more instrumental)
Stelios Kazantzidis (considered by many to be the best singer of all time)
Manolis Aggelopoulos (Stephanos’ personal favorite and one of the best voices ever in Greece)
# # #

Ask Stephanos: Visiting Greece

admin — Fri, 08 Oct 2010 20:10:18 +0000

All three founders of The Greek Gods actually have part or full Greek lineage. Two of the three rattle off in Greek on their own sidebar conversations and it’s not only melodic, it’s enchanting to the non Greek-speaker. This company does not have its roots as some big dairy conglomerate that said, “hey, we need to jump on that Greek yogurt bandwagon!” Quite the opposite. The founders brought their family traditions into the fold of their business and the rest is a soaring success. But let’s tap those Greek roots, shall we?!

Co-founder Stephanos Margaritis graciously imparted his wisdom (and completely biased opinions!) as a native Greek to give you the goods on a few of his favorites on various, frequently asked topics. We’re kicking it off with the one every soon-to-be-tourist asks: Where should we visit on our trip to Greece? Stephanos broke it down into two categories: Island and Mainland.

Islands: “Greece obviously is famous for its many islands. If you are looking for lively islands with great beaches and great nightlife look no further than Mykonos.

If you are looking for an unforgettable backdrop and amazing sunsets, Santorini is the place, but the beaches here aren’t that great.

My personal favorite is Lefkada. It’s the only island you can reach by car as well as boat. It’s not over-touristy, but enough that it has good restaurants and plenty to do. Its beaches are the best in Greece and there is plenty of trees and greenery (a rarity in much of Greece). The best beach on Lefkada is Porto Katsiki. ”

Mainland destinations: “The amazing monasteries of the Meteora (near my hometown of Trikala) which are perched on rock cliffs are a must see.

While I don’t care much for Athens as a city, the ancient area of Plaka below the Accropolis is a great stroll while in the city, and the area of Kifissia on the North end of Athens is beautiful. ”

Get packin’. You heard it from the source! Next up: Greek music, old and new. (Thank you to the Greek National Tourism Organization for its courtesy photos).

Seattle Greek Festival Sept. 24-26: Join Us!

admin — Thu, 16 Sep 2010 21:43:37 +0000

Want food, fun and a dose of Greece in your own backyard, Seattle? Celebrate at what has become a Seattle tradition, now in its 50th year! Greek Gods Yogurt is proud to be a supporter of the Seattle Greek Festival held at St. Demetrios Greek Orthodox Church (you knew we were actually Greek, right?).

Wonderful authentic Greek food awaits, along with Greek Folk Dancing and Greek music at this benefit for St. Demetrios ministries and Northwest charities including Boyer Children’s Clinic, Camp Agape (camping for children living with cancer), Kids n’ Cancer, All Saints Camp and the Feed the Homeless Program. You’ll also learn about church and faith with church tours, shop for bargains on Greek items and visit our Greek Deli to stock up on pastry and Greek delicacies.

This is a family-friendly event. Bring everyone to St. Demetrios Hall & Cultural Center 2100 Boyer Ave East ,Seattle, Washington, 206-325-4347. Hours: Friday September 24, noon-9 p.m.; Saturday, September 25, 10:30 a.m.- 9 p.m.; and Sunday, September 26, Noon-7 p.m.

We’re coming to Kosherfest 2010!

admin — Wed, 08 Sep 2010 19:30:12 +0000

It seems only fitting that today, on the eve of the Jewish new year, we let you know that October 26 and 27, The Greek Gods will appear at Kosherfest at the Meadowlands Exhibition Center. We’re delighted to be there!

As blogger Menachem Lubinsky cues us in, there are several new products on exhibit, among them gluten-free items, specialty breads, grains, frozen dough, and Greek Yogurt.

“Traditional Greek yogurt, which is all the rage right now, will be at Kosherfest. Unlike traditional yogurts, which generally don’t exceed 3.5 percent milk fat, Greek yogurt is a strained yogurt made with cow or goat milk and has up to ten percent milk fat. This higher percentage allows for a smoother and creamier texture and taste. Greek Gods Yogurt can be used as a healthy base ingredient in dips and salads dressings; as a delicious garnish for soups; and as a tasty and wholesome breakfast parfait, mixed with nuts, granola, or fresh fruit,” he writes.

Check out his blog here.

The Greek Gods Yogurt is Kosher certified by the Orthodox Union. You’ll find the symbol on our products.

The Magic of Mastic – Pagoto Ice Krema

admin — Wed, 18 Aug 2010 19:30:52 +0000

People LOVE, LOVE, LOVE our Pagoto Ice Krema once they sink their teeth into a spoonful!

Its point of difference to many other frozen desserts and ice creams on the market is in its mastic resin. This ancient ingredient goes back to Greeks and Turks, who used it for everything from gum and delicacies (crackers, cookies, puddings) to drinks and cosmetics (naturally sweet on the lips!). There were many more non-culinary applications, as well, that gave items “sticking power” as an adhesive.

In our Ice Krema it lends a texture that is decadently lingering, slightly elastic and satisfying the way caramel coats the palate. In Baklava, Chocolata Fig and Honey Pomegranate, these pint sized escapes to bliss will bring a new sensation to your dessert palate. Try ‘em!

Alarming Rising Obesity Rates in the U.S.

admin — Tue, 17 Aug 2010 16:26:17 +0000

By Ana Luque
Harmful Gut Bacteria May Explain Obesity Rise and Chronic Illness
The philosophy that inspired The Yogurt Diet is gaining popularity within the health
profession as more and more scientific evidence points to the importance of the human
gut flora as a prime factor in weight loss and overall health. Wouldn’t it be something
if the answer to the major obesity epidemic sweeping the country was as simple as
changing your microbe composition and implementing a diet rich in complex sugars,
healthy fats and, of course, the daily addition of pro-biotic yogurt?
New research presented in the Proceedings of the National Academy of Science (PNAS),
theorizes that the rising prevalence of gastrointestinal diseases – and even obesity –
among children in developed nations may be due to a shift in the gut microbial
composition.
The research team compared differences in the gut micro-biota of 14 healthy children
from rural Africa and 15 healthy children from urban Italy to ascertain the role gut
bacteria plays in obesity and other diseases.
The diet of the Italian children was high in simple sugars, animal protein and unhealthy
fats, while low in fiber. The African children ate a diet of mostly high-fiber plant
polysaccharides (complex sugars), and smaller amounts of fat and animal protein.
Researchers from the University of Florence found out that the two groups of children
had significant differences in intestinal bacteria once breast-feeding stopped. In previous
research, the ratios of gut bacteria in Italian children have been linked to increased risk
of obesity and allergies– as explained in The Yogurt Diet—however, these are nonexistent
in African children in remote villages who follow a non-processed diet.
The Yogurt Diet is the breakthrough book that gives detailed answers to the mysteries
of obesity and shows the path to recapturing one’s health. As it explains, a healthy and
fit person has an intestinal microbiota rich in lactobacillus and bifidus bacterial species,
both of them found in Greek Gods yogurt. Western nations may be getting close to
realizing that conquering the obesity monster can be attainable by simply creating a
yogurt culture. And you can start today.

Put some Mediterranean in your diet!

admin — Thu, 12 Aug 2010 15:18:10 +0000

By Ana Luque

It is a total delight to be writing this blog from Europe, where I have
spent the last few weeks traveling through Spain, France, Italy and
Greece. Ah . . . the beautiful Mediterranean!
There are many reasons why I have always loved this part of the world.
It is not only where I grew up and have the most beautiful memories of
my childhood and adolescent years, but also where my soul finds
inspiration everywhere I go. It’s a combination of everything, from the
warmth of the people – reminiscent of the waters of the Mediterranean
itself – to the beautiful landscapes with its ancient ruins, magnificent
cathedrals, romantic chateaus and casas rurales, wineries, and finally the
abundance of succulent foods that cheerfully invite you to celebrate life
at every stop.
Right now I am sitting at a restaurant on the beach in a small Spanish
fishing village called Tazones; my feet buried in the sand and a big
umbrella covering the sun, ensuring it doesn’t burn my skin. A lovely
breeze cools down the air as I hear my taste buds screaming with joy
while I eat one of the most exquisite foods on the planet – cigalas, a
type of shellfish that is a cross between a lobster and a shrimp, a dish
that can simply send you to heaven.
Still savoring the dance of flavors from the glorious foods that have
arrived at my table while I await dessert – Greek yogurt, of course – I
can’t help but think: why are people always on a diet trying to lose
weight? Being fit and healthy is so easy. Really! It’s as simple as
enjoying fresh, natural and seasonal foods, cooked with olive oil and then
adding three servings of yogurt a day. It can’t get any better than that.
Then I have an “Aha!” moment that reminds me why I wrote The Yogurt
Diet in the first place, to give people the tools to help them achieve
optimum health in a most Mediterranean style. And with a smile still on
my face the waiter arrives with dessert and says: “Señorita que disfrute
su yogurt.” Perfect.

Running on The Greek Gods

admin — Sun, 08 Aug 2010 19:09:14 +0000

The Greek Gods Yogurt made the cut in a feature on the benefits of Greek yogurt in the Sept. 2010 edition of Runner’s World Magazine. We’re listed as “the best pick” for a runner’s staple: twice the protein (the calcium factor doesn’t hurt either-if you’ve ever had leg cramps you’ll understand why!).

Celebrating our furry fans!

admin — Tue, 27 Jul 2010 19:53:55 +0000

We have so many fun posts from Facebook fans, but this week we have to hand it to Greek Gods Yogurt loyalist Angela Buchanan, who shared with us photos of the “pupcakes” she makes for her big, boundless dogs.

She writes, ” This modified recipe is from the bullwrinkle.com website; I used blueberries instead of carob chips, as they are my dogs’ fave and used straight yogurt as the pups love it.”

We’re not marketing to dogs, mind you! Still…These cute little biscuits are chock full of fresh carrot chunks and blueberry, and topped with a dollop of Greek Gods Yogurt (honey!) “frosting.” It was quite a hit with our Facebook fans and we’re sharing a few photos here, courtesy of Angela.

Here’s that recipe:

Preheat oven to 350 degrees F.
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 1/3 cup butter, softened
• 1/4 cup vegetable oil
• 1 1/2 teaspoons vanilla (Optional)
• 2 eggs
• 1 cup shredded carrots
• 1/2 cup carob chips (Angela used blueberries instead)
Directions:
• Mix dry ingredients.
• Cream together the butter, oil, eggs and optional vanilla.
• Stir in carrots and carobs.
• Pour batter into a muffin tin lined with paper cups. Bake for around 35 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Baking time may vary in your oven. Place the batter mixture into a lined muffin tin and bake about 35 minutes (depending on oven) at 350 degrees F. Use the toothpick test after 30 minutes to check doneness. Your cupcakes should come out firm and your paper liner will be oliy – do not worry. Remove greased liners and replace with fresh paper. Double thickness works best, and rest the cupcakes on a wire baking rack until completely cooled before frosting.

You can make a frosting out of yogurt, low fat cream cheese and honey (Angela just puts a dollop of Greek Gods on top; she says, “why give them more calories when small amount of yogurt is good for them and they love it?”

To see the wonder of our great customers, get on our Facebook page!

24-ounce sizes work well for this lady

Deeeeeelicious! Too cute.

: Angela Buchanan’s pupcakes