Better Protein | Better Together

Antioch, perched along the banks of the Orontes River, has long been a crossroads of civilizations, faiths, and flavors. For me, Antioch is more than history — it is the place where I first learned the power of food to bring people together. Every home, every street carries a story through its flavors. Olive oil dishes, za’atar, hummus, curd, yogurt, pumpkin desserts, and künefe are not just recipes; they are the start to friendship and building a connection through community engagement.

As Nancy Souisa (2019) writes, “One activity through which people thinking and practice it is having a meal together. Meal tradition becomes window in order to understand people’s mind behind their practice. It contains cultural investment” (p. 7). In Antioch, this is exactly what I experienced: sharing food was a way to understand one another, connect across differences, and build lasting relationships.

“A cup of coffee has forty years of remembrance.” In Antioch, this saying is lived every day. A cup of coffee can start a conversation, and a slice of pumpkin dessert or a bowl of yogurt can help it endure. It was here, around these tables, that I first understood that the true heart of human connection lies in sharing food.

In the mountain villages surrounding Antioch, the Yörük — a nomadic people — taught me another lesson. Their lives revolved around milk, the symbol of purity, patience, and nourishment. Yogurt, butter, and curd were not luxuries; they were life itself. Every batch carried the rhythm of nature, crafted by hands that understood labor, gratitude, and balance. The Yörük taught me that less and cleaner is better — that milk and culture are at the essence of healthy living.

As nutritionist Ella Davar observes, “Food is a lot of things: it’s fun, it’s pleasure, and it connects us to our peers, family traditions, childhood memories, and different cultures” (voyagemia.com). Her words resonate deeply with the lessons I learned from the Yörük: food is not just sustenance, it is culture, tradition, and connection — a way to honor heritage while creating new memories and building community.

My own journey as a chef began here. During my middle school years, I spent summers apprenticing under master chefs in Antioch. I learned the language of fire, the patience of the pot, and the living art of fermentation. Every flavor taught me something deeper: real taste comes from patience, from nature, and from sharing. These lessons shaped not only my approach to cooking but also the vision that would become Orontes Yogurt.

Orontes was born from the spirit of Antioch. Every cup reflects the values of my heritage: A2A2 milk, live probiotics, and natural prebiotic fiber, all crafted with patience and respect for nature. Each cup carries a mother’s blessing, a chef’s care, and the warmth of an Antioch table. Our yogurt is simple, pure, and true to its roots — milk and culture, nothing more, nothing less.

Follow up next week to learn what makes Orontes Yogurt simple, pure, and true.