Food Blog

I stopped in Whole Foods for a few things to make some some seafood pasta salad and spent $23. I didn’t realize I’d be paying 5 bucks for a package of regular mushrooms until it was too late. When I reached behind the half pints of heavy cream on the shelf to get past the old ones, the guy stocking the shelves yelled at me -

“You have to take the ones on the front”.
“No, I don’t. I’m not paying 2 dollars for a half pint of cream that expires tomorrow.”

Another customer heard me and looked at the package of Kerrygold butter she picked up. “Hey! this is expired!” She yelled.

I escaped with my slightly newer cream while the stock guy was distracted telling the lady that, in Ireland, the dates are Month-Day-Year. I think I heard her say something like “Does March come after April in Ireland too?”

Speaking of Irish butter -in dairy news a “farm business in Co. Mayo is the first in the world to produce a revolutionary probiotic butter for supermarket shelves.”

POSTSCRIPT
Stephanie asked in the comments if the probiotic benefits would be diminished if the butter is melted. I had the same thought, but I do know the melting point of butter is fairly low (body temperature basically, which is why so many buttery thing ‘melt in your mouth’) and would guess that as long as the butter isn’t melted in a hot pan it wouldn’t kill the live stuff in it.