Local cookbook author Andrea Chesman will lead a discussion about cooking and baking with animal fats—lard, tallow (from beef, sheep or goats), chicken fat, duck fat, and goose fat—are an intrinsic part of nose-to-tail eating. When sourced locally, they add value to our farms and provide a more climate-neutral cooking fat than many vegan alternatives, such as coconut oil. These fats yield superior texture in baked goods, add richness to savory dishes, and are healthier to eat than many have been taught -- after all, humans evolved eating these fats. In this talk, we will examine the healthfulness of animal fats vs. vegetable seed oils, learn how to render these fats, consider how to adapt recipes to utilize them, and finally sample some dishes that showcase using animal fats to their best advantage. A light tasting will feature some of Andrea's recipes. An Agricultural Literacy Week, sponsored by Northeast Organic Farming Association of Vermont (NOFA-VT), in partnership with the Vermont Department of Libraries, and the Vermont Agency of Food and Markets.

Jan 16, 2025, 6 to 8 PM

Jan 19, 2025, 7 to 11 AM

Jan 21, 2025, 6:30 to 8:30 PM