#33 – The Fats We Love, The Fats We Leave

I don’t use butter that often – but sometimes I’m really in a buttery mood and I’ll fry my pancake in ghee. – Alison

For several decades, fats were vilified as the source of many health problems and were avoided by many, including Alison – she avoided all fats, completely, for ten years. The distinction that was lost in this macro witch-hunt was WHICH fats were a problem for our health – because some of them very much ARE a problem, while others are necessary for optimal health. However, the problem fats are the ones being promoted, marketed and sold to people in mass quantities today, and nourishing ancestral fats are being cast aside.

Alison and Andrea discuss which fats are optimal for our ancestral kitchens, a little bit about the ones to avoid, and share some of the shocking story on the origin of Crisco.

For more details on the origin of Crisco, images from the 1912 marketing book and a collection of vintage lard recipes, check out our Patreon offerings.

“We buy pig back fat from Flavio, my farmer, and then we render it ourselves once every six weeks.” – Alison

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Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.

Alison’s course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount automatically applied!

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Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

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Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

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Our podcast is sponsored by Patrons in ancestral kitchens around the world!

Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.

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Patrons – be sure to check Kitchen Table Chats and the Treasure Trove for additional audio recordings + downloadable goodies for this episode!

The Run Down:

4:18 What did you eat today?

7:28 Today’s episode

9:18 The fats we love in our kitchens

11:31 Why we use these fats

14:48 The fats we don’t use

18:03 Patreon bonus mentioned here!

22:44 Another Patreon bonus mentioned!

31:28 Rule of thumb for identifying the good ancestrally-used fats

33:18 Let’s talk about Lard!

40:53 Olive oil

48:18 Butter

56:03 Smoke points of fats and oils

58:38 Kids and fats, fertility and fats

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Thank you. We really appreciate you taking the time to support us!

“They spent more money on the Crisco marketing campaign than any campaign had ever spent up until that point.”


Whole Chicken: Episode 30

Weight Loss: Episode 31

Beeswax & Coconut Oil Candle Recipe (Andrea’s Instagram)

Nourishing Traditions, Sally Fallon Morell

Nourishing Fats, Sally Fallon Morell

A Calendar of Recipes by Procter & Gamble Co

Spry Vegetable Shortening

Flavio’s Instagram

Alison’s pane con ciccioli (lard crackling bread) on Instagram

Pane con ciccioli recipe

Soft lard crackling biscuits

Chewing the Fat, Karima Moyer-Nocchi

Larkrise to Candleford, Flora Thompson

Elly’s Everyday Soap Making Channel

Aran making Injera: Patrons, check the Kitchen Table Chats Patreon feed for the audio (podcast) and video recording (in the podcast notes)

How to Heal Your Metabolism by Kate Deering

Grapeseed Oil: Oxidative Stability under heat

Azure Standard

Alison: “What do you do with your lard?”

Andrea: “What don’t you do with your lard?”

Thank you for listening – we’d love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

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