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.
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