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Article: STAR CHURN GOURMET BUTTERS ARE RISING TO THE TOP WITH THEIR VELVETY TEXTURE AND HIGH BUTTERFAT CONTENT.(Life and Arts)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- February 12, 2003
- Author:
CopyrightCOPYRIGHT 2003 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: SARA DICKERMAN Special to the P-I
My butter epiphany came a dozen years ago on my first trip to Europe. I was traveling across Switzerland on an early morning train and the sunlight glinted off Lake Geneva and the rolling meadows that surrounded it. As I buttered my toast, I watched plump cows graze in the greenness, looking somehow more content than ordinary cows. I bit into my toast and I was astonished by its flavor, which was as sunny and grassy as the pastoral scene outside the train's window.
Until that moment, I used butter sparingly, just enough to coat the dry surface of the toast. But this butter demanded to be eaten in a slab. ...
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...Wholesale butter prices are currently $1/lb. higher ... traditional economic review indicates that butter prices are currently higher than market supply and demand conditions justify. High butter prices are helping to improve cash flow ...
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