FAT: It’s not a four letter word.
At the turn of the 20th century lard, tallow, and butter had pride of place in our kitchens.
Today they are replaced by "vegetable" oils and we are obsessed with low-fat food. Why?
Our food certainly doesn't taste better and we are not healthier. Who is responsible for this vilification of fat?
The US Congress? The medical community? The media? The Duchess of Windsor?
Author Jennifer McLagan (Fat: An Appreciation of a Misunderstood Ingredient) will explain how lipids got such a bad rap, and share some of the benefits of eating them.