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January: Two New Meetups, NYT, and Fat

From: melissa m.
Sent on: Saturday, January 9, 2010 6:52 PM
Hey, I encourage everyone to check out the new New York Times article featuring our members

And check out our two new meetups!
On Tuesday, let's meet up at the Grand Central Oyster Bar
And on the 25th, feast on pork butt and oysters at Momofuku Ss?mbar!?

Also, check out this event
How Fat Became a Four-Letter Word" with Jennifer McLagan
A history of animal fat over the last century and how it lost its status in our kitchens and became an evil to be eliminated from our diet and our lives.

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?

Jennifer McLagan, the author of "Fat: An Appreciation of a Misunderstood Ingredient with Recipes," named cookbook of the year by the James Beard Foundation, has been called courageous, contrarian, and even a little crazy. Join her for a discussion of why animal fat is important in our diet and why we should be eschewing anything low fat or fat-free. Learn to embrace butter, lard, and suet! Jennifer will challenge your relationship to fat and she'll have you going back for seconds on the fatty treats we'll be serving.

Jennifer McLagan divides her time between Toronto and Paris. Her first book, "Bones" (Morrow, 2005), won the James Beard award for Best Single Subject Cookbook in 2006 and a Gourmand World Cookbook Award, and was a finalist in the IACP cookbook awards. Her second book, "Fat" (Ten Speed. 2008), won a Gourmand World Cookbook Award, and both the IACP and James Beard Awards for Best Single Subject Cookbook.
I have the cookbook and while not all the recipes are paleo, the book has some awesome information and really helped me learn how to render and cook with lard and tallow in particular!

Happy New Year!

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