I'm kind of bitter where it comes to margarine. My mother used it all her life - my father preferred butter, so we had that too, but she ate margarine, and always cooked with Crisco, and had a triple bypass, and then needed more heart surgery, but couldn't have it because her arteries were hardened like old cheese and would have crumbled apart in bits if messed with. As a result, she lived the last 15 years of her life with a ticking time bomb in her chest, before it finally did blow.

Therefore, no, I don't think it's an exaggeration; not when the Harvard Medical School study found that margarine increased the chance of heart disease by 53%. There's some trans-fat-free kinds now, I know, but the 'traditional' margarine is a harmful non-food.

Goat butter must be hard to find in the city - it's not so easy to find even out here where a lot of people have goats, because it's not so easy to make; the cream in goats' milk doesn't naturally separate out the way cows' milk does. I've heard it can be separated by pouring fresh milk into large shallow pans in the fridge, letting it sit overnight, then carefully spooning off the cream, but I haven't seen it done, nor ever tasted goat butter. Is it much the same as cow butter, or noticeably different?