The Tasting Impact: Butter, Beef, and the Start of Source & Standard in Ireland
"This butter is amazing!"
My niece wasn't wrong. We were sitting at a hotel breakfast table in western Ireland, digging into fresh brown bread with butter from a local creamery I'd never heard of before. It came in a little glass pot — unbranded, humble, probably from the region. But it floored us. A spontaneous, unforgettable moment of taste.
🇮🇪 Thank You, Ireland
In so many ways, that moment brought me back to the core of what I've always believed as the heart of Picky Eater Boston — and what I now want to explore more deeply under this new lens:
The Source matters. The Standards matter. That's the foundation of every perfect bite.
In Ireland, we joked constantly that every menu's "soup of the day" was vegetable — and it often was. But what surprised me was how consistently delicious that soup turned out to be. Carrot, turnip, potato, leek — whatever had just been pulled from the ground found its way into a warm bowl. Uncomplicated. Seasonal. Comforting. Better because it was fresh, local, and trusted.
