The question on everyone’s minds, clearly, is this: does your butter still spread on your bread?
Who expected an outcome of the pandemic to be, and I quote, rubbery butter?
Who knew that farmers fed their cows palm oil? But apparently they do, and in Canada it has become an issue.
Since everybody’s home quarantining, more people are baking, and they’re using more butter than normal, and the farmers needed to step up production to meet the demand.
So they increased the palm oil in the animals’ feed, (bbcnews link) which apparently does work at upping the fat content in their milk.
Making the resulting lipids not traditionally soft at room temperature anymore.
The farmers, after saying, hey, the US and the UK do this too and it’s not new made clear their intention towards us consumers: Let them eat cake.