Always butter for baking. My other half grew up similar to us…butter at grandmas and margarine at home. Since getting married I think I interchangeably buy spreadable butter and tubs of margarine depending on the deals at the store or what sounds good. As a result we are pretty balanced over here. We like both!!! When it comes to cutting costs I can definitely hang in the margarine club for as long as needed. Fun read. Especially loved the graphics.
We buy Amish butter, with our local hardware store as the go-between. I have a condition that makes me super-sensitive to fakey foodstuff, so I can’t do margarine.
I am confused! Butter with canola oil in plastic container doesn’t count as butter?
Also, we were not a family who used butter when we lived in Wisconsin! ( kids approx. 4 &1/2,3 ,and 1 & 1/2)! Oleo was cheaper but it was white! We had to mix it with a substance to make it yellow. I think Wisconsin is a dairy state!
My vegetarian wasteland years from 1989-2009 gave me more than my fill of "fake food". I'll stick with butter until the bitter, bitter end. I'll cut back on cheese, yogurt, and the "nice" toilet paper before I give up my butter.
Chiming in a bit late to the comment party here. Both of your memories are pretty accurate about our butter use while raising a family. Fun fact: we joined the corn oil margarine train after grandpa's first open-heart surgery in 1974, the year Erin was born, because (as was mentioned) the medical wisdom of the day said it was more heart healthy. Over the years, probably since the mid 1980s, we've come back to team butter, including the spreadable tub variety with olive oil and always sticks of butter for baking. I attribute your Dad's quadruple bypass surgery nearly 8 years ago more to genetics than to what he spreads on his toast.
I really enjoyed reading this post, Erin, and I appreciate how you include historical facts and photos to engage your readers. Margarine seems to provide evidence that necessity is truly the Mother of invention, but it might be a challenge to find hardened whale oil to make our own today!
I once had an assignment to write a case study about a margarine factory. It was one of the grossest experiences. I will spare the margarine eaters the details but my advice is stick with butter.
Those delicious croutons were made with olive oil and......butter 🧈.
Butter reigns! But I need a specific margarine in my house due to food allergies. Plus, I use margarine in some cookies so they don't spread so much.
Always butter for baking. My other half grew up similar to us…butter at grandmas and margarine at home. Since getting married I think I interchangeably buy spreadable butter and tubs of margarine depending on the deals at the store or what sounds good. As a result we are pretty balanced over here. We like both!!! When it comes to cutting costs I can definitely hang in the margarine club for as long as needed. Fun read. Especially loved the graphics.
We buy Amish butter, with our local hardware store as the go-between. I have a condition that makes me super-sensitive to fakey foodstuff, so I can’t do margarine.
I am confused! Butter with canola oil in plastic container doesn’t count as butter?
Also, we were not a family who used butter when we lived in Wisconsin! ( kids approx. 4 &1/2,3 ,and 1 & 1/2)! Oleo was cheaper but it was white! We had to mix it with a substance to make it yellow. I think Wisconsin is a dairy state!
My vegetarian wasteland years from 1989-2009 gave me more than my fill of "fake food". I'll stick with butter until the bitter, bitter end. I'll cut back on cheese, yogurt, and the "nice" toilet paper before I give up my butter.
At Aldi this week the butter was cheaper than margarine.
Chiming in a bit late to the comment party here. Both of your memories are pretty accurate about our butter use while raising a family. Fun fact: we joined the corn oil margarine train after grandpa's first open-heart surgery in 1974, the year Erin was born, because (as was mentioned) the medical wisdom of the day said it was more heart healthy. Over the years, probably since the mid 1980s, we've come back to team butter, including the spreadable tub variety with olive oil and always sticks of butter for baking. I attribute your Dad's quadruple bypass surgery nearly 8 years ago more to genetics than to what he spreads on his toast.
I really enjoyed reading this post, Erin, and I appreciate how you include historical facts and photos to engage your readers. Margarine seems to provide evidence that necessity is truly the Mother of invention, but it might be a challenge to find hardened whale oil to make our own today!
I once had an assignment to write a case study about a margarine factory. It was one of the grossest experiences. I will spare the margarine eaters the details but my advice is stick with butter.
Oh, Team Butter, 100%!