Even though heat and humidity is all we wanted all winter long, raise your hand if you could use a bit of a break. Yeah, that’s what we thought. Nothing feels quite as refreshing as a cold mug of root beer, but free root beer, that’s even sweeter.

On July 20, A&W is giving out free root beer across Canada to celebrate Free Root Beer Day.

 

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Root Beer this tasty basically drinks itself #rootbeer

A post shared by A&W Canada (@awcanada) on

Regardless of how ‘made up’ this holiday may be, we’ll take any excuse to grab free mugs of the chains famous root beer.

Lately, A&W has been making news headlines for all the right reasons with all the progressive changes that have been made.

Adding plant-based options to the menu, along with cage free eggs, and using natural ingredients has made the public very happy.

a&w free root beer

Instagram/@bakethatbread

To find your closest A&W restaurant, you can visit the website and use the location finder.

Featured Image: A&W Canada Facebook

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I won’t lie. I love Subway. Every Wednesday I’m down for the chicken teriyaki sub of the day and I’ve never been able to turn down a chicken bacon ranch sandwich. But recently, CBC Marketplace conducted a DNA test that scared chicken sub lovers everywhere, myself included.

In the investigation, CBC Marketplace conducted a DNA analysis of chicken in some of the most popular fast-food joints: McDonald’s, Subway, Tim Hortons, A&W, and Wendy’s. The test found that chicken isn’t the only thing you’re getting when you’re ordering “chicken” from those restaurants.

For Subway, CBC ran analysis’ on two popular sandwiches and found that only about half, 53.6% for the oven roasted chicken and 42.8% for the chicken strips, was actually chicken. The remaining make-up tested as Soy.

The other fast-food restaurants tested came up with better results. A&W’s Chicken Grill Deluxe averaged at 89.4% chicken, the Mcdonald’s Country Chicken averaged at 84.9%, Tim Hortons’ Chipotle Chicken Grill Wrap averaged at 86.5%, and the Wendy’s Grilled Chicken Sandwich averaged at 88.5%.

While the remaining “chicken” ingredients tested as safe for consumption and government approved, it’s hard not to feel a little betrayed and that we’ve overpaid. Ben Borer, a food scientist at University of Guelph, told CBC Marketplace that the chicken and these types of “restructured” products are commonplace at fast-food eateries, meaning a lot of the time, our “meat” is made of smaller pieces of or ground meat and mixed with other ingredients to make them last longer and taste better. Yum.

Of course, when asked, the eateries tip-toed around the subject. Subway straight-up denied the allegations. Read CBC Marketplace’s full report here.

Will you continue to eat the chicken at Subway? Let us know in the comment section.

Featured Image: Instagram/@Subway

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