Guest: Karon Liu, food reporter for the Toronto Star What’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. Is this true? How would we prove or disprove ‘Buttergate’? 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. If you would like to support the journalism of the Toronto Star, you can subscribe at thestar.com/subscribingmatters.