Finally! Lard is cool...

The Lipid Hypothesis was developed in the late 1800's and gained wide popularity starting around the 1950's. It has led Americans to fear dietary fats. In the 1990's, the notion of so-called "good fats" took hold and increased the popularity of olive and canola oils.

I have Jennifer McLagan's new book Fat: An Appreciation of a Misunderstood Ingredient in my reading stack. I am very much looking forward to reading it. I was pleased to see that it was mentioned in this article proclaiming that lard is finally cool again. It appears that lard fits into the current interests in minimally processed foods and environmental consciousness. Those of us who really cook know that some fat in your diet is good and have never been scared of lard. Whatever floats your boat, I just know its good stuff.

David