Guest: Karon Liu, food reporter for the Toronto StarWhat’s going on with Canadian butter? For more than a year, hawk-eyed bakers, chefs and food experts stuck at home have noticed something odd, a hypothesis that has morphed into a low-stakes but viral conspiracy theory: the butter we’re now using is physically firmer and melts slower. Toronto Star’s food reporter takes us down the winding path of food scientists, palm oil plantations, dairy farms and the ultimate arbiter of butter: his dad. Listen to this episode and more at “This Matters” or subscribe at Apple Podcasts, Spotify, Google Podcasts or wherever you listen to your favourite podcasts. If you would like to support the journalism of the Toronto Star, you can subscribe at thestar.com/subscribingmatters.

Source: thestar June 07, 2021 19:21 UTC