In this episode, Cathy dials up Andrea Chesman, veteran cookbook author who has written many books on back-to-the-land cooking topics. Andrea’s latest book not only tells the story of how animal fats has been wrongly maligned through slick marketing and corporate interests in the US, but also how to use it in the everyday home through 100 recipes. She goes over the basics of rendering fat from chicken, how to store it, and how to use it for amazingly crispy kale chips. She also tells us what to cook with beef fat, goose fat, pork fat, and more—and how all your favorite recipes at home can be enhanced by animal fat, a forgotten byproduct of cooking animal meat that has been used throughout the ages.

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