PSA: I was packing my brown sugar wrong for a decade

I always just dumped the bag into a jar and shoved it in the pantry, and every single time I went to bake cookies it was a brick. I figured that was just how brown sugar worked, so I would microwave it for 20 seconds and call it good. Last month my neighbor Carol came over while I was baking and watched me chip at it with a fork, and she asked why I wasn't putting a slice of bread in there. I had never heard of that in my whole life. She said her mom did it since the 70s and the sugar stays soft for weeks. I tried it that night with a heel of white bread in the jar, and three weeks later it was still scoopable. I felt so dumb. Has anyone else had a family member drop a tip like that on you way too late?