Re: Tom- Kerry Gold Butter

[Guest guest]

Yeah, I've been busy...there's a girl...

That's a shame about your not finding Kerrygold. If you really want to find it,

I'm sure some health-food store or even a supermarket nearby that carries it.

Check here http://www.kerrygold.com/usa/products/finder.asp If your zip turns

up nothing, just e-mail them and they'll get back to you (I've done that).

Wow, why do American farmers de-horn their cows? [This question has been

answered now, thanks all] That's something I've never thought about. Maybe

because cows can be unruly when in confinement operations? When I finally get my

own herd, they will not be de-horned. The horns are so cuuuute.

Tom

Sara wrote:

> Hey Tom,

> You've been quiet lately! Thanks for the interesting factoids on

> cows and all your hard work on the Wisc. statutes re: raw milk (at

> the law library) ! I'd be proud to have you in my corner at any

> time! ;-)

> 's recent post here jogged my memory about the kerry gold

> butter. I remembered to look for it specifically, at my local foods

> store and at Whole Foods in St. . NO Kerrygold butter! Bummer!

> So I can't even give you local prices on 'em!

> Keep me posted on your plans for travelling to Ireland, eh? It

> truly is the Land of 10,000+ shades of green! ROTFL! Europe is just

> so neat that you hardly ever see a de-horned cow...just about all

> of 'em, even the female ones, have the horns they were naturally

> graced with at birth. Made me do a doubletake, having grown up on

> the idea of cows with no horns as being normal!

> Sara

> in the state next over!

[Guest guest]

De-horning was never done in my country. In the '70s our buffalo

(the cow) got in fight with another buffalo cow. One of her horns

broke. It never return to the shape and size it had before. This is

the only accident we had with any animals with horns.

Marieta

> so neat that you hardly ever see a de-horned cow...just about all

> of 'em, even the female ones, have the horns they were naturally

> graced with at birth. Made me do a doubletake, having grown up on

> the idea of cows with no horns as being normal!

> Sara

> in the state next over!

[Guest guest]

> That's a shame about your not finding Kerrygold. If you really want

to find it, I'm sure some health-food store or even a supermarket

nearby that carries it. Check here

http://www.kerrygold.com/usa/products/finder.asp If your zip turns

up nothing, just e-mail them and they'll get back to you (I've done

that).

----------->wohoooo!! thanks for post that link! i just returned from

a vacation in seattle where i ate kerry gold for the first time and

LOVED it. i was wondering if any market in my area carried it, but i

didn't see it in any of my local HFS's. but i see from that link that

a local supermarket carries it.

i'm seriously thinking of buying that instead of the incredibly pale

raw winter butter i'm getting from a semi-local farm. i'm thinking

the nutritional quality of the kerry gold outweighs the fact that

it's from pasteurized cream, and clearly outweighs the nutritional

quality of my raw butter, at least until spring.

suze

[Guest guest]

Yep, it's delicious stuff. Glad you could locate a source. I agree about the

nutritional value. Besides enzymes (which probably aren't as prevalent in cream

anyway) and lactobacilli, you're losing the Wulzen factor, but still getting

" Activator X " .

Tom J.

Fisher wrote:

> ----------->wohoooo!! thanks for post that link! i just returned from

> a vacation in seattle where i ate kerry gold for the first time and

> LOVED it. i was wondering if any market in my area carried it, but i

> didn't see it in any of my local HFS's. but i see from that link that

> a local supermarket carries it.

>

> i'm seriously thinking of buying that instead of the incredibly pale

> raw winter butter i'm getting from a semi-local farm. i'm thinking

> the nutritional quality of the kerry gold outweighs the fact that

> it's from pasteurized cream, and clearly outweighs the nutritional

> quality of my raw butter, at least until spring.

>

> suze

>

>

[Guest guest]

-----Original Message-----From: Fisher Sent: Tuesday, January 20, 2004 6:26 AM i'm seriously thinking of buying that instead of the incredibly pale raw winter butter i'm getting from a semi-local farm. i'm thinking the nutritional quality of the kerry gold outweighs the fact that it's from pasteurized cream, and clearly outweighs the nutritional quality of my raw butter, at least until spring.suze

I’ve occasionally found Kerry Gold butter her in Yakima Washington and I’m wondering the same thing you bring up here. That is, is very yellow (supposedly nutrient dense) but pasteurized butter better than less yellow but raw butter. I can churn my own raw butter from the raw vream I get, but like Suze’s it’s very pale and not nearly the rich flavor of the Kerry Gold. Dr Ron do you have a take on this or anyone else have thoughts?

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p.s. Sorry about my last untrimmed top post L , I’m atoning with this one J