Growing up in eastern Turkey, I was not really involved with the family business - sheep and cow farming, yogurt and cheese making. But I think I learned from my father the unspoken business language or instincts that go back thousands of years.

I brought in a yogurt master from Turkey. I went to Greece. I was always going back and forth, from New York to Turkey and Greece. The recipe we use has been around hundreds and hundreds of years. Growing up in Turkey, not a day would go by that we wouldn't eat yogurt like this.

I run the family business now, but at one time, we all worked for the company. Growing up, we thought it was normal for there to be typewriters and adding machines on the dining room table. We just grew up with it.

I was always told yogurt had to be sweet to appeal to Americans. But when people go to Turkey or Greece, within 15 minutes of their return, they start talking about how much they enjoyed the yogurt there.

Growing up on a family farm, I know firsthand the challenges of running a small business... challenges that only seem to be growing for today's entrepreneurs.

Fage does not make great yogurt.