SEATTLE, WA — (Marketwire) — 11/28/12 — Some people may want to see their name in their lights, but how about their face in butter? It took 110 pounds of butter, two days of carving and one 14-second, street performance, tongue-twisting video to make it happen, but one lucky Seattle resident can now make that unique claim to fame. Haley Alaji was announced the grand prize winner for Darigold’s “Better Butter” online contest, and as her prize, Darigold created an oversized “butter bust” carving of Alaji that will feature prominently on billboards throughout Puget Sound now through December.
“It’s amazing to see myself in butter — the carving is so precise, and it actually looks just like me!” commented Alaji, a theater student at the Cornish College of the Arts who lives in downtown Seattle and moved to the Northwest four months ago from Detroit. “I happened to come across Darigold’s contest asking people to submit videos of themselves saying ‘better butter better’ five times fast, and decided to go for it. I found a street performer playing the violin, set up my camera and shot a little spontaneous dance video, and the judges picked me!”
The winner’s butter bust was created by renowned 70-year-old artist Linda Christensen, who is known for her annual butter carvings of the Minnesota State Fair dairy princesses (which she has done for the last 40 years), and most recently, for creating Darigold’s playful take on Seattle’s impending new sports arena, dubbed “The Butter Dome.” Alaji’s once-in-a-lifetime replica was carved by Christensen on-site at Darigold over two days in a temperature controlled cooler; the artist worked from several images of the enthusiastic 18-year-old to create the final sculpture that stands more than two-feet tall.
Why the buzz around butter? Because Darigold butter is unique in that it’s one of the only North American producers to employ the use of a sophisticated European vacuum-style churn to create a truly dense better butter, which is not only ideal for carving, but for cooking and baking too.
“Darigold’s vacuum churning approach makes our butter devoid of excess air — our butter contains less than 1% air in comparison to the 4-6% found in most other butters,” said Seth Godwin, senior product manager for Darigold. “The result is a rich, dense, decadent butter with excellent distribution characteristics that make for perfectly shaped baked goods. In addition, the dense butter also boasts a higher melting point, which gives cooks a longer and more stable window where melted butter retains that golden, sauce-like consistency.”
All Darigold butter is churned in Issaquah, Wash. on the largest European vacuum-style churn ever imported into America. The churn was created in Cherbourg, France by the famed Simon Frres Company — who has made churns for nearly 150 years — and can produce up to 50,000 pounds of butter an hour. All milk used for the butter comes from Darigold’s farmer-owned and operated dairy farms throughout the Western states, and all butter products are rBST-free and subject to strict quality controls.