- The following discussion is an archived debate of the proposed deletion of the article below. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.
The result was keep. (non-admin closure) Callanecc (talk • contribs • logs) 04:36, 23 January 2013 (UTC)[reply]
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tagged for notability for 5 years; I couldn't verify notability Boleyn (talk) 22:02, 16 January 2013 (UTC)[reply]
- Keep: I can find references to it in secondary sources, albeit foodie ones. — Kaz (talk) 23:16, 16 January 2013 (UTC)[reply]
- Keep. This is a distinctive and well-known butter brand, many chefs and home cooks swear by it. See e.g. [1][2][3][4].--Arxiloxos (talk) 06:41, 18 January 2013 (UTC)[reply]
- Note: This debate has been included in the list of Food and drink-related deletion discussions. ★☆ DUCKISPEANUTBUTTER☆★ 14:36, 18 January 2013 (UTC)[reply]
- Note: This debate has been included in the list of Missouri-related deletion discussions. ★☆ DUCKISPEANUTBUTTER☆★ 14:36, 18 January 2013 (UTC)[reply]
- Keep Mentioned in multiple sources - sufficient to establish notability. I added a book cite to the article from a book published in 2007 which has a short discussion of the butter as the sole type used at the Culinary Institute of America: [5] Geoff Who, me? 22:25, 21 January 2013 (UTC)[reply]
- The above discussion is preserved as an archive of the debate. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.