Listen to me talk about my new book on Vermont Public Radio on Tuesday, November 13 at noon and again at 7 pm.

 

 

Please come and see me at one of the following events 

November 13, 7 PM

Lincoln Library, Lincoln, VT

Learn how cooking with animal fats imparts unparalleled flavor and texture to everyday dishes. Animal fats have been demonized for far too long. Find out why cooking with animal fats makes sense — and is far better for you than cooking with vegetable seed oils.

jam class 2 city market_rsz_rsz.jpg

I love teaching!  Whenever I lead a workshop or class, I like to make sure that we all have a chance to meet and greet -- and then eat!  We form an instant community where making food and sharing and evaluating the end results are as important as the techniques I teach.

November 17, 1 to 3 pm

Kiss the Cook, Middlebury

Book signing and tasting

You haven’t lived til you’ve tasted duck fat popcorn. Come visit me at Kiss the Cook. I’ll be offering duck fat popcorn and cookies made with lard and tallow— and you won’t believe how good they taste! And take home a copy of my new book.

December 8, Noon to 3 pm

Kiss the Cook, Burlington

Book signing and tasting

Meet me in Burlington and we’ll chat about how animal fats can improve your holiday baking! Taste some duck fat popcorn and other treats. And take home a copy of my new book.

chocolate chips with tallow or lard 2.JPG

Chocolate Chips made with lard

Duck fat caramel popcorn.JPG

Caramelized Maple Duck Fat Popcorn!

AC with leaf lard 2.JPG

Leaf lard from 1 pig. Leaf lard is kidney lard and its the best type of lard for baking. From a local pasture-raised pig, of course!