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09-11-2012, 06:14 PM
Small suppliers and notable chefs are embracing the traditional byproduct of butter-making — creamy, tangy buttermilk.http://rss.nytimes.com/c/34625/f/642562/s/23503b57/mf.gif
More... (http://www.nytimes.com/2012/09/12/dining/buttermilk-often-maligned-begins-to-get-its-due.html?partner=rss&emc=rss)
More... (http://www.nytimes.com/2012/09/12/dining/buttermilk-often-maligned-begins-to-get-its-due.html?partner=rss&emc=rss)