[Photograph: Nicole Franzen. Yogurt photograph: Vicky Wasik.]

On this week’s Particular Sauce I proceed my pleasant dialog with The White Moustache founder Homa Dashtaki.
I requested her how she makes her sinfully wealthy yogurt. Homa mentioned, “There’s nothing I am doing completely different than the best way I might train you the right way to do it at dwelling. And you can also make White Moustache yogurt at dwelling, and it is a very magical course of, however it’s so, so easy. It is only a matter of boiling the milk, letting the milk cool to a sure temperature, after which very mildly letting it incubate. And we at the moment are making yogurt in a vat, in a 79-gallon vat, and we simply mimic that course of.”
She paused earlier than persevering with: “And in that vat is the one time that equipment is ever used. It’s solely dealt with by human arms after that. We take it out of the vat in five-gallon batches, after which it goes into 2 1/2-gallon batches, after which it will get put into an eight-ounce jar, the place we put the fruit in on the underside by hand. And our seasonal flavors of like summer season peaches and quince are a lot enjoyable to make, and we attempt to make them as authentically as doable. And that is the place my dad and I are screaming at one another, ‘Yeah, peel the peaches!’ ‘No, do not peel the peaches! Depart the pores and skin on.'”
Homa and her father typically argue about whether or not to automate their manufacturing, which led her to speak about what her final purpose was, which I discovered shocking. “White Moustache was such a miracle to start with,” Homa says. “Perhaps we maintain onto that, possibly we’re not a meals enterprise, possibly we’re an advocacy enterprise. Perhaps we form of set an instance for the way you do not have to get actually huge and promote to PepsiCo. Perhaps you may keep small and flourish.”
Who or what determines what’s going to occur to White Moustache? Homa suggests it is lower than her or her dad. However for the total reply to that query, you’re going to must pay attention.
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Transcript
Ed Levine: Welcome to Particular Sauce, Severe Eats’ podcast about meals and life. Each week on Particular Sauce we speak to a few of the main lights of American tradition, meals people and non-food people alike.
Homa Dashtaki: White Moustache was such a miracle to start with. Perhaps we maintain onto that, possibly we’re not a meals enterprise, possibly we’re an advocacy enterprise. Perhaps we form of set an instance for the way you do not have to get actually huge and promote to PepsiCo. Perhaps you may keep small and flourish.
EL: This week I get to proceed my fascinating dialog with my new greatest good friend, Homa Dashtaki, the founding father of White Moustache Yogurt. So that you get to NYC, you did not win your battle with the Sacramento individuals, you did not transfer to Oregon, despite the fact that it will appear to be the proper place so that you can make your yogurt.
HD: Completely.
EL: So you find yourself in Brooklyn. Then what occurred?
HD: We simply put our heads down and began working. I made my first batch of yogurt in January of 2013 right here in the course of a blizzard. My complete household needed to come out.
EL: Nicely, it is easy, as a result of then you might transport it simply and nobody would know, as a result of it is white on white.
HD: It is good and chilly out, so it is all nice.
EL: Okay.
HD: I imply, there’s an actual cussed streak in me. I might have simply fallen again on my authorized diploma, I might have carried out one thing else, I could-
EL: Gone again to the avocado farm.
HD: Yeah, I missed avocados and smoking by that time. So it will have been nice. However you already know, went to New York, made yogurt, I took it to 4 shops. I took it to Gastronomie 491, that was on the Higher West Facet.
EL: I keep in mind, on Columbus Avenue, which is closed now.
HD: Which is closed now, heartbreaking. However a gem of a retailer. I felt very civilized each time I went in, and so they took excellent care of us. However that was the very, very first retailer in New York Metropolis that we ever went to. After which we went to Kalustyan’s, Saxelby Cheese, and the Brooklyn Larder. The primary 4 shops, and all of them have been like “We might wish to take it. When can you have got it?” And I used to be like “Nicely, I assume in two weeks.” And so I stayed in New York and lived couch-to-couch on my good friend’s couches.
EL: You have been couchsurfing?
HD: And Airbnbs and no matter it took, and simply making yogurt, and being virtually like drunk giddy on this sense that individuals wished it right here, and that it was lastly occurring once more. What I wished to occur in California was in a position and doable right here in New York, and I simply began making it, delivered it to these 4 shops, after which … we have simply been so lucky, ‘trigger it is simply been phrase of mouth to phrase of mouth to phrase of mouth to individuals discovering us.
EL: Yeah.
HD: And that summer season we went to Smorgasburg and had a yogurt stand, which was very beneficiant of them to incorporate us, as a result of most individuals who go to Smorgasburg simply need barbecue, no one desires a wholesome yogurt parfait.
EL: That is true. You recognize, Smorgasburg was the primary artisanal pop-up meals market in New York, and now there are lots of. There are Smorgasburgs in LA, there are lots of different Smorgasburg-like locations everywhere in the metropolis, however they have been locations that have been good incubators for meals companies like yours.
HD: Completely. They usually offered different issues as nicely, like not solely a platform to get the form of publicity that we obtained. Despite the fact that we weren’t like promoting rather a lot to a ton of individuals, individuals have been asking us questions, they have been curious, it gave us the form of platform to know, okay, what are individuals asking questions on? What is not touchdown or is touchdown? And we offered the musir with the chips, the shallot yogurt with the chips there, and it did form of do nicely.
EL: Fascinating.
HD: And that was most likely the one place we did nicely with the savory yogurt. And it additionally gave us a possibility to satisfy different makers, and that is fairly particular as nicely.
EL: And do you know anyone in New York, and have been you doing this together with your sister, together with your dad at that time?
HD: Nicely, we have been making so little, and everybody in my household thought I used to be loopy, so that they have been like “Okay, Homa, you may go and make it.” After which I might do it simply on my own, as a result of we weren’t making that a lot. It was-
EL: And do you know anyone right here?
HD: I did. I believe I knew Betsy Devine, who made Salvatore BKLYN ricotta. It was in her facility that we first made that batch of yogurt, and he or she shared an area with Nekisia Davis of Early Fowl Granola. And they’re simply two ladies who have been there within the forefront of the entire foodie motion in Brooklyn, and so they’re so genuine and such badasses. And I used to be very lucky to share house with them for so long as I did. And once I was an lawyer, I did follow right here in New York Metropolis. So in a approach, it was coming again dwelling, simply in a distinct earnings bracket.
EL: Wait, I can not imagine you have been working towards regulation once more.
HD: No, no, again once I first graduated-
EL: Oh, again when- oh, I see, I see.
HD: Yeah, no, positively not working towards regulation.
EL: Yeah, ‘trigger I believed you’d way back left the regulation behind.
HD: No, I imply, I learn like a couple of leases right here and there for a couple of associates, however then I used to be so consumed by my very own private vendetta towards California I used to be similar to, I simply must show some extent that I could make wholesome yogurt.
EL: Yeah, so let’s speak concerning the yogurt itself, which is life-changing. I am not kidding, I am not simply saying that ‘trigger you are sitting throughout from me at Particular Sauce. It is actually superb. Speak concerning the course of. To begin with, why is it so completely different? Why is it so damned creamy and addictive and significantly scrumptious, the place different yogurts … I am not notably … I will admit this, I do know it is a onerous one. I am not a yogurt individual generally, however when Daniel Gritzer, our managing culinary director, informed me about it and I had it, I used to be like “That is it, that is the factor that … that is what yogurt is meant to style like.” I like discovering one thing the place you go “Oh, that is what an avocado is meant to style like, that is what a peach is meant to style like, that is what …” These are the moments I dwell for, you already know, as a critical eater. And that is actually what I’ve made my dwelling doing, is telling different individuals about these moments.
HD: Yeah, nicely, I really feel very grateful that you simply’re together with us on that listing, as a result of like I mentioned, it virtually looks as if an accident that I picked this factor that we at all times took without any consideration. However I believe the rationale it does make you’re feeling that approach is as a result of I’m capturing this historical time of my ancestors to make this. There’s nothing I am doing completely different than the best way I might train you the right way to do it at dwelling. And you can also make White Moustache yogurt at dwelling, and it is a very magical course of, however it’s so, so easy. It is only a matter of boiling the milk, letting the milk cool to a sure temperature, after which very mildly letting it incubate. And we at the moment are making yogurt in a vat, in a 79-gallon vat, and we simply mimic that course of.
And in that vat is the one time that equipment is ever used. It’s solely dealt with by human arms after that. We take it out of the vat in five-gallon batches, after which it goes into 2 1/2-gallon batches, after which it will get put into an eight-ounce jar, the place we put the fruit in on the underside by hand. And our seasonal flavors of like summer season peaches and quince are a lot enjoyable to make, and we attempt to make them as authentically as doable. And that is the place my dad and I are screaming at one another, like “Yeah, peel the peaches,” “No, do not peel the peaches. Depart the pores and skin on.”
EL: Is that why he was thrown out of the enterprise?
HD: No, I imply, he is nonetheless part of it, however my dad is the one … this outdated man is the one who’s at all times like “Let’s attempt to incorporate extra robots and automate this.” And he is similar to “Why are you doing this the outdated approach? You are so backwards.” And he finds me frivolous. And numerous these inefficient ways in which I am doing it, and I am like “However daddy, what is the level? What’s our finish purpose? Are we actually dying to make like lots of of gallons of yogurt, or can we simply wish to have a pleasant group of individuals producing yogurt, deal with our staff nicely, and form of …” White Moustache was such a miracle to start with, possibly we maintain onto that. Perhaps we’re not a meals enterprise, possibly we’re an advocacy enterprise. Perhaps we form of set an instance for the way you do not have to get actually huge and promote to PepsiCo. Perhaps you may keep small and flourish, and keep small and be legit, and keep small and nonetheless develop. As a result of there are methods that we’re being very bold that don’t have anything to do with automating the best way that my dad desires.
EL: Yeah. So what number of staff do you have got now?
HD: Seven.
EL: You are approaching big-league Severe Eats standing.
HD: Nicely-
EL: ‘Trigger we’ve like 15.
HD: Oh, rattling. We’re virtually there.
EL: However we have been doing it for 12 years, so we’ve somewhat greater than an worker for yearly that we have been in enterprise. I do not know if that is thought of scaling or not.
HD: I like that gauge, really.
EL: So it sounds actually easy, however why does it style so completely different?
HD: What I do know of different commercially made yogurts, and I attempt not to concentrate, is that they are made in like a split-second. They’re made in like a matter of a day, and our yogurt takes three days to go from milk to jar.
EL: So it is time.
HD: It is time.
EL: Time is the ingredient, you are telling me.
HD: Yeah, time. Yep.
EL: So I am keen on the bitter cherry. Bitter cherry, cass, which is honey walnut, and date, after which I simply add my pecans. After which plain, you make plain Persian and plain Greek.
HD: Right.
EL: All proper. See, I do know my stuff.
HD: Sure, completely, I am impressed. And that is form of all we make. We have now a seasonal taste right here and there, after which the savory, after which the flash-in-the-pan of the mint walnut raisin taste that we name Yalda. In any other case, that is it. We’re …
EL: And what’s the distinction between Persian-style yogurt and Greek yogurt?
HD: Nicely, a really fascinating query. So Greek yogurt is understood available in the market due to … they simply beat us to the market, mainly. Quite a lot of cultures pressure their yogurt, not simply the Greeks. The Armenians, the Iranians, all of us pressure our yogurt, however now we name it Greek yogurt. So then I used to be like “Nicely, nice, our unstrained yogurt’s gonna be referred to as Persian yogurt.” That is the one distinction, as a result of our Persian yogurt is simply the yogurt because it comes straight out of the vat and letting it sit, after which whisked, after which the Greek yogurt is simply our strained yogurt, the place we take away the whey and make it naturally thicker.
EL: Received it. And now you are promoting the whey, proper?
HD: We’re promoting the whey, as a result of at dwelling after we had whey … once you make yogurt at dwelling, you may naturally get somewhat little bit of whey. It settles on the rim of your bowl, and we simply drank it, ‘trigger it was actually hydrating and nutritious and tremendous gentle. And now that we’re making it, we’ve much more than we will simply drink ourselves, and so we have tried to current it as a drink to our clients. And I’ve made numerous errors with it, really, as a result of the one that’s shopping for my wealthy, decadent, creamy yogurt just isn’t the identical one that’s keen on a lightweight, wholesome, hydrating drink.
EL: Proper.
HD: Additionally, the primary time I took it to market I put it in an enormous liter bottle and slapped a label on it that mentioned “That is whey, it is scrumptious.” And other people have been like “What can we do with it?” It was simply so international, and it wasn’t to me, so I did not actually do job of explaining it.
EL: That is all proper. Lots of people fumble model extensions, you already know.
HD: Yeah.
EL: So you are not the primary. By the best way, I might let you know a lot of ways in which I attempted to increase Severe Eats that did not work both. And now you are additionally promoting labneh, proper? You are promoting …
HD: Sure.
EL: Yeah.
HD: Yeah, so labneh is a yogurt cheese. So it is strained for 48 hours, and numerous the whey will get strained out of that, and it is tremendous thick and spreadable and savory. The plain labneh, you may go candy or savory, like you might flip it into an icing for a cake, however the savory one is de facto particular like for a cheese board or one thing.
EL: You discuss eager to develop your online business, however develop your online business in a approach that you simply’re comfy with. Which is one thing that all of us battle with, I struggled with it at Severe Eats, and everybody you speak to struggles with this exact same query. So the place do you wish to take the enterprise? Would you like Chobani or Dannon to purchase you in the event that they allow you to do your factor, or do you suppose that these are mutually unique?
HD: Nicely, I assume what is the level of them shopping for me? Is it simply to be related to an enormous model? Is it to … I believe that is the place I get caught with excited about the way forward for my enterprise. Up till this level it is actually simply been my imaginative and prescient of White Moustache, and I pay attention … I really feel like I simply hearken to the yogurt. Like okay, what do you wish to do subsequent?
EL: Whoa, wait. I’ve to contemplate that. Take heed to the yogurt. Are you saying that you are a yogurt whisperer?
HD: Nicely, it is alive, proper? All these billions of probiotics that come to life, after which that is what launched the road of the whey drinks. It was like there was all this whey, and it was prefer it was saying “Assist me discover a dwelling,” and I am like “Okay.”
EL: And was the yogurt talking in Farsi or English?
HD: It depends upon what temper it was in. When it was yelling at me, it was in Farsi.
EL: God.
HD: It was like “You are losing me, you gotta get on it.” That is why the drinks happened, the popsicles happened, as a result of it felt like these have been uncared for elements of the enterprise. And so once I take into consideration rising my enterprise, I actually, I really feel like I’ve hit a wall. My mind just isn’t … it is tapped out now. How can we develop? And that is the place you discover fascinating companions who encourage you. We have been approached by Eataly, who we promote to right here in New York, and so they opened up a store in California, in Los Angeles. They usually requested if we wish to be their unique yogurt maker in-house. And I used to be like “Whoa, you may’t return to California. California hates us.”
EL: “I believe I am banned in California.”
HD: Yeah, I am like “You don’t need me there, I form of pissed off lots of people.” However they made it occur, and now we’re making yogurt for one small retailer, it occurs to be Eataly, which is wonderful, in LA. And to me, that was not on my radar, it actually was dangerous timing too, as a result of we have been so busy right here with popsicles in the best way. Nevertheless it was a possibility we could not go up and that made numerous sense and that discovered us. I really feel like in case you are so true to the model and true to the product, and also you simply hearken to it, just like the yogurt was by no means like “It’s good to put blueberries in me,” or “Actually automate this one course of,” or “Do a shortcut right here.” So long as we keep true to the method and the timing, I imply, this virtually sounds very California hippie, however I believe the suitable alternatives can discover you. And this chance in Eataly has been simply that, as a result of not solely do we’ve a really small retailer that we will produce for, I additionally personally really feel validated after the entire California expertise.
EL: See, you may go dwelling once more.
HD: You may go dwelling once more. And it has been an excellent place to experiment with various things, like smoothies and the savory yogurts and the whey drinks, which the California buyer’s extra receptive to than the New York buyer.
EL: So it might be, you might find yourself in all of the Eatalys on the identical foundation. And did you need to go and practice the individuals in California?
HD: I went myself, yeah. I went myself, and since I’ve an enormous Zoroastrian group there, you already know, we simply tapped into that market. And we’ve two staff, Nate and Orhun, who I personally educated for months to make it, and so they’re simply unimaginable. They’re now a part of the White Moustache household.
EL: That is nice, I am gonna placed on my small enterprise advisory hat.
HD: Sure, please.
EL: Why could not you do this in each Complete Meals in America?
HD: I really feel paralyzed by that thought, as a result of I consider it as having 50 youngsters, which I might like to have 50 youngsters, however I am frightened I am gonna neglect like quantity 47. And that is why that thought appears formidable to me. And I do know that I haven’t got to personally micromanage each one in all them, and I’ve gotten actually good at letting go of management, particularly as a result of now I really feel like if I care for my employees, the Nate, the Orhuns, the Renas of the world, they are going to care for my product. So my follow is to discover ways to practice individuals and to belief them with my product.
However there’s two issues about not doing what you mentioned, about being in all of the Complete Meals. One is like, what does occur at that scale, but additionally what is the level? What is the level of me doing that? Why cannot any individual else make – like any individual in Idaho needs to be making yogurt for Idahoans.
EL: Received it.
HD: You recognize.
EL: Plus, you would possibly run out of Zoroastrian communities.
HD: The place’s all my household labor?
EL: You recognize, there’s that.
HD: Yeah.
EL: It’s such an fascinating query, as a result of each enterprise that begins in a farmer’s market or begins in a Smorgasburg has to reply this query. Justin’s Peanut Butter Cups, which I like, began in a farmer’s market in Boulder, Colorado. And simply offered for no matter it’s, $300 million, that was the route he determined to go. However you are really making two factors. Primary is, you do not know that you might management the method and the product. And quantity two, you’re a real believer in native meals.
HD: And micro-economies, yeah.
EL: Yeah.
HD: And that is to say I am extra for just like the a number of places, just like the White Moustache in New York and the White Moustache in LA, like drawing milk from up northern California and drawing milk from the Hudson Valley for our respective retailers, versus one spot that has like yogurt for each cities. So I really feel like these are two micro-economies that we’re supporting. But in addition again to the primary level concerning the management, I believe that may be a private capability factor, and I’ll admit that simply ‘trigger I’ve hit a wall on it does not imply that it isn’t one thing that we will not overcome. It is extra the latter. What’s the actual level, what is the endgame, what sort of meals group can we wish to have? What sort of meals companies can we wish to have? Can we wish to make room for everyone to be somewhat bit available in the market? I do not really feel like I am not bold by saying that both.
EL: I do not suppose anybody listening to this episode of Particular Sauce would say that you simply lack ambition. I do not know why I say that. So all proper, now it is time for the Particular Sauce all-you-can-answer buffet. So who’s at your final supper, no household allowed, dwelling or lifeless, might be anyone? Such as you’re solely restricted by the truth that you may’t have your loved ones, ‘trigger everybody at all times used to say “my household.”
HD: Oh, actually?
EL: Yeah.
HD: I really feel terrible, I did not even take into consideration them. I see them on a regular basis. Final supper, or … oh, final supper.
EL: Yeah.
HD: All proper, so final dinner I might have Mahatma Gandhi.
EL: Okay.
HD: I would have Ruth Bader Ginsburg, I might have Freddy Mercury, and …
EL: To begin with, the concept of Freddy Mercury, can I simply cease you? Mahatma Gandhi and Ruth Bader Ginsburg is so superior, I do not even know what to say.
HD: Nicely, Freddy Mercury was Zoroastrian, simply in case that provides some context.
EL: I ought to have recognized that.
HD: Proper, nicely, I believe that is why I might choose him. Yeah, I believe these three would … and I like an ungainly dinner. Such as you simply have those that could be like somewhat off with one another, and that is going to be very fascinating. So I need my final dinner to be like barely on edge, to be like “Okay, I am able to go, I am able to go. Let’s wrap this up.”
EL: After which, after which Freddy will serenade you with “We Will Rock You.”
HD: Completely, yep.
EL: ‘Trigger in any other case you may’t let him up from the desk.
HD: No, no. Yeah, that is proper. He is gotta do his half.
EL: So what are you consuming?
HD: Soup.
EL: Soup.
HD: Soup is my all-time favourite.
EL: What sort of soup?
HD: This morning I had borscht for breakfast. We have now …
EL: You recognize, since you have been hearkening again to your Russian Jewish ancestors.
HD: Proper, precisely. Yeah, with a dollop of yogurt on high. Nevertheless it was simply, it actually hit the spot. However soup to me is simply so easy to cook dinner, you can also make an enormous inventory pot of it and have it go … yeah, soup.
EL: All proper, so, however it needs to be multi-course. It is your final supper, it might probably’t be one factor.
HD: Oh, that is what I am consuming on the final supper, not proper now?
EL: Yeah, so soup is one factor.
HD: Oh, yeah, oh, on the final supper. No, I might have Persian rice with tahdig, which is the rice crust, crispy rice, and I might have musir, which is the shallot yogurt, with that. I might have ghormeh sabzi, which is a inexperienced herb stew, and I might have … that is at random, however Indian chaat with yogurt drizzled on high and tamarind sauce and chutney. After which for dessert I might have tiramisu.
EL: Tiramisu, that well-known Zoroastrian dish.
HD: Yeah.
EL: The nationwide dish of Zoroastria.
HD: I simply love that decadent, creamy style of something.
EL: That is hilarious.
HD: Yeah. My individuals can adapt.
EL: So what do you cook dinner when there’s nothing in the home to eat?
HD: Toast.
EL: Toast. Avocado toast, or no matter’s round?
HD: It is very British, butter, jam toast with some tea, and name it a meal.
EL: I like that. And what’s at all times in your fridge?
HD: Yogurt.
EL: Yogurt.
HD: I assume yogurt’s … I imply, that is too apparent a solution.
EL: Proper.
HD: Butter.
EL: Principally dairy merchandise. That is what we discover in your fridge.
HD: Right. Yeah, precisely.
EL: Okay. Do you have got a responsible pleasure?
HD: Sure. And I am very ashamed to confess this, however not very ashamed, ‘trigger if I obtained a field of it I might be so thrilled, is these like completely industrial little Hostess cherry pies that come within the prepackaging. Each time I am having a foul day, I want a kind of. It makes me so pleased.
EL: And does it must be Hostess, or any model will do?
HD: Any model, at that time.
EL: At that time you are not brand-specific.
HD: No, you simply need that trash in your mouth. It is so nice. It is so nostalgic and …
EL: I’ve numerous these too, like I’ve to say that I am an enormous peanut butter cup fan. And though I would love them to be darkish chocolate, generally it does not even matter. And it is the identical factor, the place it is like what do you attain for? Like I had a three-hour journey in an Uber from our workplace in Sundown Park final night time in the course of the snowstorm, and he gave me some Swedish Fish. It was the most effective factor I’ve ever tasted in my life. As a result of context is all the pieces.
HD: Every thing, all the pieces.
EL: So what’s in your nightstand now, book-wise?
HD: I have never learn a e-book in a very long time, with the newborn and work and all the pieces, however …
EL: Received it. Earlier than the newborn, what was the final e-book you learn that …
HD: It was Sick by Porochista Khakpour. It is this girl who had Lyme illness and talks about what it is wish to be sick in America as a lady and a lady of colour. And it is such an enchanting learn, ‘trigger their story is so devastating, and but by some means you’re feeling gentle after it. And-
EL: Sick, S-I-C-Okay?
HD: S-I-C-Okay, yep.
EL: All proper, I am gonna learn it.
HD: It is superb.
EL: Who’s had the best affect on you in your profession? In all probability not your dad.
HD: No, ‘trigger I disagree with him on a regular basis.
EL: Yeah.
HD: Betsy Devine of Salvatore Brooklyn Ricotta. Simply felt like such a beacon at such a darkish time. And I respect a lot about her, and simply her angle generally, and he or she’s an especially nice human being. I am very honored to have shared house together with her at such a time, after we have been first getting off the bottom.
EL: Inform us concerning the child.
HD: Oh-
EL: To begin with, I can not imagine you have not proven me any photos.
HD: You recognize, I am so dangerous, I obtained pregnant and had a child and did not inform anyone. It was similar to, I used to be not processing the knowledge.
EL: You informed the, I presume you informed the daddy.
HD: Yeah, he knew, yeah. Nevertheless it did not even sink in for him till he noticed her. I used to be like “Dude, you have to change a few of your priorities.” He is like “Yeah, later possibly.” So we’re each fairly chill, somewhat an excessive amount of. However she’s nice. Her title is Zomorod, and it means emeralds in Farsi, and my mother and father have been like “Why are you giving her such an intense, historical Iranian title?” It is like naming your baby Gertrude, I assume, in English. They usually’re like “Why?” And I used to be like “Look, my child goes to be … she’s obtained an Italian final title, she’s gonna be very American, I simply need her to have one thing that reminds her every day that she’s Iranian.” They usually’re like “Yeah, you probably did it.” However she’s so treasured, and like I mentioned, in a approach she’s form of slowed me down rather a lot, work-wise and life-wise, and it has been an actual blessing.
EL: And he or she’s six months now?
HD: She’s 4 months.
EL: 4 months. Does Zomorod eat yogurt?
HD: Zomorod’s first meals, I used to be like “Oh, it is gonna be yogurt ‘trigger it needs to be.” However we have been in a state of affairs the place we had simply harvested a complete bunch of pomegranates from our yard in California a month in the past, and her first meals was really pomegranate juice. And I similar to squeezed a couple of seeds right into a spoon and gave her the juice of that. In order that was her first meals.
EL: Good. Yeah, I believed you have been gonna say a Hostess cherry pie.
HD: I do know. She wasn’t prepared.
EL: All proper. So it is simply been declared Homa Dashtaki Day everywhere in the world. What’s occurring on that day?
HD: Everybody will get a Hostess cherry pie.
EL: A superb begin to the day.
HD: There’s positively a parade. You recognize, I do not keep in mind the place I learn this, however there’s this one thought that tax day needs to be a extremely special occasion. Like we should always dwell in a society that, when it is the day to pay your taxes, we should always all rejoice and be like “Yay, we’re gonna contribute to varsities and we’re gonna contribute to hospitals and we’re gonna contribute to roads.” Like everybody can be actually pleased with tax day. And I believe if it is like Homa Dashtaki Day, I would love everybody to be actually excited to go to work. ‘Trigger I worth work a lot, and the considered somebody not being tremendous excited to go and both do their craft or hate their craft however love their colleagues, it is similar to everybody’s actually pleased to go to work day.
EL: I like that, I like that.
HD: That is mine.
EL: Thanks a lot for sharing this Particular Sauce with us, Homa Dashtaki. It has been an honor, actually, an honor and a pleasure to have you ever with us. By all means make it your online business as Severe Eaters to hunt out White Moustache yogurt, despite the fact that Homa’s making it onerous to search out. Whenever you do discover it, it is value each penny and extra. And please begin making peach and savory shallot yogurt once more quickly. I assume peach we’re gonna have to attend for the summer season, proper, Homa?
HD: Yeah.
EL: However anyway, thanks once more. It is actually been a pleasure.
HD: Thanks a lot, Ed.
EL: So lengthy, Severe Eaters. We’ll see you subsequent time.

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