Here is a lighthearted topic for the weekend, one of the most pressing questions I've generated since arriving in London last week:
Why is English yoghurt so damned much better than American yogurt?Now I don't think it's just the extra 'h' in the UK variety. While US yogurt -- especially that Dannon "fruit on the bottom" kind -- tastes like partial soy curd on top of a layer of jelly, the yoghurt I've had so far in the UK is exceptionally creamy and the fruit tastes like you could have picked it out of your backyard that morning. Are those cows from Devonshire eating better grass? Less rBGH? And how about those berries?
I wonder if I can smuggle some UK yoghurt back home in the luggage . . .