The Case for Lard

The Case for Lard
Rendered animal fats like lard, tallow, and schmaltz have been kitchen staples for centuries. Keller + Keller Photography
Jeffrey A. Tucker
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Commentary

The campaign event that Donald Trump held at McDonald’s, at which he implausibly worked the fry station, has provoked widespread memories. Many people have recollected their own fast-food working experiences, and they are always delightful and interesting. But it has also recalled a time when McDonald’s fried their potatoes in beef fat called tallow.

Jeffrey A. Tucker
Jeffrey A. Tucker
Author
Jeffrey A. Tucker is the founder and president of the Brownstone Institute and the author of many thousands of articles in the scholarly and popular press, as well as 10 books in five languages, most recently “Liberty or Lockdown.” He is also the editor of “The Best of Ludwig von Mises.” He writes a daily column on economics for The Epoch Times and speaks widely on the topics of economics, technology, social philosophy, and culture. He can be reached at [email protected]