Listen to me talk about my new book on Vermont Public Radio http://digital.vpr.net/post/lard-tallow-schmaltz-new-cookbook-makes-case-animal-fat#stream

 

Please come and see me at one of the following events 

March 1, 6 pm

Northshire Books

Manchester VT

Fat Kitchen: Talk and Tasting. 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. I’ll be sharing some delicious samples.

March 8, 5:30 pm

Bear Pond Books

Montpelier, VT

Fat Kitchen: Tasting. Come taste some delicious treats made with animal fats and talk with me about the advantages of working with animal fats. I’d love to talk with you!

March 19, 7 pm

Galaxy Books

Hardwick, VT

Fat Kitchen: Talk and Tasting. 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. I’ll be sharing some delicious samples.

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.

March 20, 6 pm

Hannaford Career Center

Middlebury, VT

Explore cooking with animal fats in a class sponsored by the Middlebury Food Coop. We’ll be making (and eating!) potato pancakes (beef tallow), biscuits (pork lard), roasted root veggies (duck fat), and potato taquitos (lard).

March 22, 6 pm

Everyone’s Books

Brattleboro, VT

Fat Kitchen: Talk and Tasting. 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. I’ll be sharing some delicious samples.

March 24, 1 pm

Why We Eat What We Eat on

Heritage Radio Network

Talking about animal fats with host Cathy Erway.

August 10 and 11

45th Annual NOFA Summer Conference

Hampshire College, Amherst, MA

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!

 

Fat Kitchen: Talk and Tasting. 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. I’ll be sharing some delicious samples.