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
February 5, 11 am to 2 pm
Middlebury Natural Food Coop
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.
February 16 https://nofavt.org/conference
37th Annual NOFA Winter Conference
Session 1: 10: 45 to 12 noon
The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fats" Cooking and baking with animal fats—lard, tallow (from beef or goats), chicken fat, duck fat, and goose fat—are an intrinsic part of nose-to-tail eating. These fats yield superior texture in baked goods, add richness to savory dishes, and are healthier to eat than many have been taught. In this workshop, we will examine the healthfulness of animal fats vs vegetable seed oils, learn how to render or cure these fats, and consider how to adapt recipes to utilize them.
Book signing: 1 to 2 pm
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
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).
Chocolate Chips made with lard
Caramelized Maple Duck Fat Popcorn!
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!