SCARBOROUGH, Maine — Inside an industrial space, steps from the pounding surf, a mountain of just-churned butter is going gourmet.
Alicia Menard scoops handfuls of the bright yellow clouds into a giant mixer. Sea salt is added into what looks like cake batter, and a new batch of Casco Bay Butter materializes.
From the cover of Time Magazine to your neighborhood deli, butter is being touted as an all-natural fat that helps your brain function, makes your skin glow and carries no trans fat like margarine or other spreads.
To read the rest of the story, please go to: Bangor Daily News
