So, so much has changed over the past year. Apparently, the texture of butter in Canada is one of those things. There’s a storm brewing online over what some outlets are calling “Buttergate.”
It all started on Twitter (where else?) when Canadian food writer, Julie Van Rosendaal, stared into the digital abyss and pondered a seemingly innocuous query: Was the butter in Canada different? Had the texture changed? More specifically, was it less soft at room temperature?
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