The World

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.

Invest in independent global news

The World is an independent newsroom. We’re not funded by billionaires; instead, we rely on readers and listeners like you. As a listener, you’re a crucial part of our team and our global community. Your support is vital to running our nonprofit newsroom, and we can’t do this work without you. Will you support The World with a gift today? Donations made between now and Dec. 31 will be matched 1:1. Thanks for investing in our work!