Butter me up

Good fat, better fat

By
March 27, 2008

The day before the results of my blood tests arrived in the mail, I dined in an Ethiopian restaurant with friends. We ate creamy brown potatoes and lamb with gravy wrapped in injera bread. Our waiter, a native of that distant African country, bantered with the four of us each time he approached our table to pour more water or serve another dish, trilling a sporadically coherent string of words.

At the end of the meal, bill paid, this waiter — the restaurant’s owner, we’d eventually realized — reached over to clear our plates and laughed as my friend laced her coffee with cream. He folded her small action into his meandering conversation, mysteriously around now to the subject of dairy products, and told us that, although Eskimos might end the lives of their old folks by floating them out to sea on glistening slivers of ice, his village did in the aged by feeding them bowls of butter.

Pure fat, that is, to finish clogging half-hardened arteries and bring the flow of blood to a stop.

The doctor’s postcard, which I read on my way in from the mailbox the next morning, was basically a break-up letter. My body telling me we’re no good for each other; my heart deciding we can’t go on like this. I swallowed the line of numbers in red on the fold-out card and they jerked through my arteries, circled my pinkish central organ like those wagon trains on “Gunsmoke,” the TV show where men shot guns at bad guys out of adrenalin-laced fear and the thrill of killing.

This medical note delivered scary cholesterol numbers, triglycerides, c-reactive protein (whatever the hell that is), and a “danger of a cardiac episode” scrawl at the bottom in my doctor’s handwriting. In that moment — before discussions of drugs and diets that would return me to good health — the culmination of these facts and figures felt like this: Bang, you’re dead.

Is it better with butter?

I grew up in Salmon, Idaho, where my great-grandmother churned butter in her kitchen to slather on dough white and smooth as baby skin before adding a fine rain of cinnamon and a cystalline layer of white sugar and baking it all in a pool of fresh cream. On other days, my grandfather bubbled butter on the stove, mounded in sugar, then stirred and whipped and clattered until golden caramel dripped from his spoon. My mother dolloped butter on green beans, used it to fry apples, and brushed it on the waffle iron on Sunday mornings.

Every day, my family members killed each other a little more with butter. Oh, how we adored being killed. Butter on tall buttermilk biscuits at supper, inches thick on hot cobs of corn, smeared on steaks sizzling on the grill. The habit extended to the neighborhood at large. In the sixth grade, my friend Meredith introduced me to what soon became a favorite afterschool snack: a piece of Wonder bread, soft, moist, building strong bodies in 12 ways, smeared to the crusts with butter and pressed firmly into a plate of white sugar. I loved how the resulting treat crackled against my teeth.

Advertisement
How to Cook Everything for iPad ad

At Christmas and Easter, the Welsh side of my family ate gray chunks of salt-cod — my grandmother mailed away for it — floating in a buttery white sauce. I nibbled the edges of the cod to get to the biscuit underneath. Consuming this particular swimmer was one of my family’s rare traditions. But in all the decades I lived in Idaho, and in all the meals I consumed at my grandparents’ homes in Salmon, I never ate a piece of the town’s namesake.

Squawfish, my grandpa called those large, plump ocean-goers. He went on to amaze his wide-eyed grandchildren by proclaiming this story: When he was a boy, the fish swam downstream in such abundance that he could cross the Salmon River on their slippery silver backs. Down there at the same riverbank — his so-called squawfish gone now thanks to upstream dams — we kids might catch a few small rainbows and trot them back to the house for breakfast, where they were fried up in butter (of course) and served along with the bacon and crispy eggs. But salmon? We wouldn’t have known to miss it, to seek it, to even think of it as nourishment.

I was nearly through college when my parents took me to visit wealthy friends near Seattle, on Bainbridge Island overlooking Puget Sound. In the late afternoon, the sun rippling across the water, Mr. Curtis, my dad’s pal, sauntered out to the deck where I was drinking beer with his teenage son and laid a big chunk of salmon, splayed open, on the fired grill. The fish was a vivid orange, a new kind of orange to me: the color of first sex, of raw words, of youth’s embarrassment. It was the color of a kind of vulnerability that seemed to me, at 19, to be quite inedible. When we sat down at the family’s mammoth table, I picked at the main course, avoiding my father’s glaring and silent admonition to eat what I’d been served.

I was years from the yearning that rises in me every summer for salmon’s sea flavors and river textures; now I eagerly wait in line at the fish market when wild chinook is in season, caught right here in an Oregon river or just off the coast. I eschew Alaskan salmon and despise any suggestion of the dreaded farmed variety. It’s my adopted state’s orange-pink meat I want, and I pay the gasp-inducing prices while smelling already the sweet aroma of salmon sizzling under garlic and lemon, anticipating every glorious bite and congratulating myself for the omega-3 oils soothing my pumping heart, knocking aside the litter and the plaque and packing my slick bloodstream with the Ds and Bs that may let me thrive into old age.

But back there on Bainbridge Island, when the idea of fish for dinner was still anathema to me, I was many years — many — from understanding that I might save that heart simply by eating salmon fished from the West’s wooded creeks.

I won’t disdain butter. I can’t. If the women who cooked for me in my youth — my great-grandmother, my two grandmothers, my mother — came into my house today, not one would seek a filet of salmon among the eggs and cheeses and mustards of my refrigerator. All four would push aside the thick flaxseed to be sprinkled on cereal in the morning, the soy yogurt that promises to melt bellies away, the edamame gently splashed with sesame oil. They’d shoo away the note from my doctor. Each woman would be looking for one ingredient in order to create a dish in my kitchen that I would eat and I would love, cooked out of love for me, happily ingested by me with a certainty that the sweet creaminess would sustain my life and not, heaven forbid, hurry its end.

Ah, there it is. A perfect, symmetrical, yellow-as-sunshine expression of tenderness and care. A cube of pure butter.

Debra Gwartney is a member of the nonfiction faculty at Portland State University and the co-editor of Home Ground: Language for an American Landscape. Her memoir will be published next year by Houghton Mifflin.

Subscribe
Comments
There are 7 comments on this item
Add a comment
1. by Joanna on Mar 27, 2008 at 10:26 AM PDT

We’ve been through this, and my blog is about what to eat - when you want to eat properly - when the medics tell you that you can’t go on eating what you were eating, what your mother and grandmother taught you to make. I’m also no longer sure that the medics have it right. But, on the other hand, faced with the kind of advice you’ve just been given, what else can you do but follow it?

Good luck

Joanna

2. by MamaBird/SurelyYouNest on Mar 27, 2008 at 11:38 AM PDT

Ach, good luck with your medical situation. I love this post as I am a huge butter lover (similar family background and stories of me stealing entire sticks of butter and gobbling them down as a toddler) -- lovely writing.

3. by Chowbelly on Mar 27, 2008 at 11:46 AM PDT

A friend of mine recently recreated an oft-told bit of lore where you place a plate of butter and a plate of margarine in your backyard. The following morning the butter showed tiny teeth marks had been gnawing at it - the margarine was pristine, untouched. Several days later the butter was completely gone - consumed by the critters of the night. The margarine remained untouched. More than a week went by and we thought sure something would go after the margarine seeing as how the more decadent treat was unavailable - nothing! After 10 days he removed the margarine, still untouched and disposed of it in the rubbish can. If the resf of God’s creatures won’t touch it I think I would shy away too!

4. by Holly on Mar 28, 2008 at 6:43 AM PDT

If it’s any consolation, there’s no real evidence that a) cholesterol in your diet raises your blood cholesterol or b) high cholesterol causes heart disease in the first place. These things have been long speculated, even accepted as truth, but never proven.

There are plenty of thin, athletic, healthy-seeming people out there who still die of heart attacks. My dad had one last year and no one knows why; his cholesterol levels were fine. They think he had a blood clot brought on by some minor injury.

5. by John La Puma on Apr 14, 2008 at 12:46 PM PDT

The problem with butter as we have probably heard numerous times before is its high saturated fat content. I agree that butter and other fats add flavor, but it worries me that few cooks know how to create great flavor without butter, cream, sugar or salt. It took me a while to figure out how to do it, but it is possible and it sure makes a difference.

6. by hitpaydirt on Apr 15, 2008 at 12:50 PM PDT

Debra, I’m almost finished reading Michael Pollan’s book, In Defense of Food. It has really, REALLY, made me question the scientific community’s understanding of how our body and food interact. Give it a read before you abandon your cube of pure butter.

And take care.

7. by Angela Pak on Apr 23, 2009 at 3:36 PM PDT

I have to believe that our health is more affected by the total number of animal products we eat in relation to the number of non-animal products. Don’t throw the butter out with the bath water!

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


First Person

Contributions from farmers, cooks, and others who are tasting the many meanings of food.

Want more? Comb the archives.

Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice