History in a Pita

Wednesday, July 15, 2009

Ah, gyros. The giant cones of rotating meat (pronounced YEE-ros, which is Greek for "spin") have been a staple at Greek restaurants and take-out stands. But where do they come from? The meat's uniform shape and source has been a mystery— until now. Intrepid New York Times reporter David Segal tracked down the origins of the U.S. version of the Greek treat in a factory in Chicago. He joins us now with his report.

For more, read David Segal's article, The Gyro's History Unfolds, in The New York Times.


David Segal

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Farai Chideya

Comments [1]


I believe John mispoke in his report. According to the story in the New York Times, gyro mass producer John Garlic was from Milwaukee, not Chicago.

Jul. 16 2009 09:35 PM

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