Nose-to-tail cooking is considered the hot new dining trend, but it’s actually an age-old approach. After all, farmers raise pigs and chickens, not pork chops and chicken breasts. By using the entire animal, there’s no waste, which is both thrifty and sustainable. Be it tallow, lard, schmaltz, or duck fat, animal fats have been a central part of traditional nose-to-tail cooking and eating for centuries.

Andrea Chesman will be presenting “Nose to Tail Eating: Rendering and Using Animal Fats” at Sterling College on Tuesday, August 23, at 7 p.m. in Common House. She will be discussing how to render fats from a variety of animals and use them in a variety of delicious ways, both sweet and savory. This event is free and open to the public.

Chesman is the author of more than a dozen books; her latest is The Backyard Homestead Book of Kitchen Know-How, a comprehensive guide to gathering, processing, preserving, and eating the foods you grow and raise yourself. An avid gardener, many of her books, including Pickled Pantry, Recipes from the Root Cellar, New Vegetarian Grill, Serving Up the Harvest, and Roasted Vegetable focus on cooking and preserving fresh vegetables. She frequently teaches workshops on various cooking and preserving techniques. She is currently teaching “Harvest Preservation” at the School of the New American Farmstead at Sterling College.

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