In Latest Paean to Tasty Fries, Healthy Fats Coalition Celebrates July 13 as Fourth Annual #NationalBeefTallowDay

July 13, 2021 Rochelle Srigley

Spring Has Sprung, Marking the March 21 Return of National Healthy Fats Day as Healthy Fats Coalition Celebrates Staying Power of Authentic Farm Fats

March 20, 2021 Rochelle Srigley

Under the auspices of the Healthy Fats Coalition (HFC) and coinciding with the arrival of spring, March 21 marks the fourth annual #NationalHealthyFatsDay, a celebration of traditional healthy animal fats – pure lard, beef tallow, duck fat, goose fat and the like – that are enjoying a resurgence within America’s food culture, in restaurants, fast food operations and home kitchens.

National Healthy Fats Day is the brainchild of the HFC, a group of like-minded organizations, companies and individuals that have developed a new educational initiative dedicated to the proposition that healthy fats aren’t merely having a moment – they’re here to stay, as an essential part of the American diet. Its mission is simple: affirm that animal fats deserve a central place in the American diet and in the popular imagination.

According to the HFC, artificial trans fats are out, and minimally processed farm fats — for superior baking, frying and a host of other cooking applications – are most decidedly back. The color, texture and flavor that animal fats impart make them a vastly superior alternative to heavily processed, industrially produced substitutes, the organization notes.

“While processed food doesn’t always respect tradition, more and more home cooks represent a refreshing turn to authenticity in the kitchen,” said Eric R. Gustafson, CEO of Coast Packing Company, a founding member of the HFC. “The Coalition exists to remind everyone that animal fats are a big part of today’s dynamic food culture – and getting bigger all the time.”

Consider these tasty insights from a smattering of HFC supporters:

“Look in the back corner of your refrigerator. Possibly you’ll find a container of chilled bacon grease. That grease is a form of rendered lard. What are you saving it for? It is currently a ‘wait in line’ situation to get pig fat at the butcher, and past knowledge about rendering and use of lard is mostly shared through verbal instruction and practice..” from Elizabeth Swenson, The Artisan Lard Cookbook of Old World Breads and Spreads, Smashwords, 2020.
“On this #NationalHealthyFatsDay, TruBeef stands for pasture-raised ‘back-to-basics’ farming with high quality over quantity. We passionately believe in sustainable, regenerative, organic farming values which have been practiced by all our family farms for generations. Your health and wellness are our priority… Just as nature intended, cattle are ruminants, meaning they’re born to eat grass and not grains or supplements. That’s why all our cattle are Grass-fed & Grass-finished and certified as humanely raised on Organic pastures year-round,” from TruBeef®, San Diego.
From Pure Indian Foods, Princeton, Jct, NJ: “Our vision is to offer great tasting grass-fed organic ghee products at reasonable prices that will help ghee achieve the same sacred superfood status in the U.S. which it has enjoyed in the Indian tradition for millennia. We are passionate about creating products and enabling local economies that are sustainable for both our environment and the people in it. What better way to do this than through advocating for the purest food available?”

National Healthy Fats Day is of one of three “healthy fat awareness” spots on the calendar, as designated by the HFC. The Coalition also promotes National Beef Tallow Day on July 13 (coinciding with National French Fry Day) and National Lard Day, December 8, one day ahead of National Pastry Day, Dec. 9. The HFC’s message for each day: mark the occasion by tasting the difference yourself.

In a Clear Vote for a Traditional, Authentic Farm Fat, Healthy Fats Coalition Celebrates Dec. 8 as Third Annual #NationalLardDay

December 8, 2020 Rochelle Srigley

As Americans Embrace Comfort Food During the Pandemic, Observance Underscores Appeal of Animal Fat for Maximum Flavor

Under the auspices of the Healthy Fats Coalition (HFC) and ideally timed for the holidays, today, Dec. 8, marks the third annual #NationalLardDay -- a celebration of pure lard, a traditional, authentic animal fat that is now enjoying a new heyday within America’s food culture, in restaurants, fast food operations and home kitchens.

#NationalLardDay is the brainchild of the HFC, a group of like-minded organizations, companies and individuals that have developed an educational initiative dedicated to the proposition that healthy fats aren’t merely having a moment – they’re here to stay, as an essential part of the American diet. The HFC’s mission is simple: affirm that animal fats deserve a central place in kitchen, on the table and in the popular imagination.

For the HFC, #NationalLardDay caps another year of “healthy fats” appreciation, which kicked off with #NationalHealthyFatsDay on March 21. The Coalition also promotes #National BeefTallowDay, July 13 (which coincides with National French Fry Day). The HFC’s message for each day: mark the occasion by tasting the difference yourself. #NationalLardDay occurs just ahead of National Pastry Day, Dec. 9.

“Fat is the soul of flavor,” wrote Nina Teicholz in her groundbreaking book, Big Fat Surprise (Simon & Schuster, 2014). “Food is tasteless and cooking nearly impossible without fat. Fat is essential in the kitchen to produce crispness and to thicken sauces. It is crucial in conveying flavors. It makes baked goods flaky, moist, and light. And fat has many other essential functions in cooking and baking.”

“Artificial trans fats are out, and minimally processed farm fats like lard -- for superior baking, frying and a host of other cooking applications– are back,” said Eric R. Gustafson, CEO of Coast Packing Company, a founding member of the HFC. “The color, texture and flavor that lard imparts make it a vastly superior alternative to heavily processed, industrially produced substitutes. Lard is traditional, authentic and impossible to duplicate. The pandemic has reminded everyone how much we all value comfort food, so on #NationalLardDay, taste the difference yourself!”

“I am firmly in the lard camp,” popular Food Network icon Alton Brown has proclaimed. “When you’re working with it… lard is going to stay more solid, which is great for flakiness.”

In Latest Ode to Tasty Fries, Healthy Fats Coalition Celebrates July 13 as Third Annual #NationalBeefTallowDay

July 10, 2020 Rochelle Srigley

Once Again Paired with #NationalFrenchFryDay, Observance Showcases Authentic, Traditional Animal Fat for Maximum Flavor

Third time hungry? Quite so, as the Healthy Fats Coalition (HFC) marks July 13 as the third annual #NationalBeefTallowDay -- a celebration of beef fat, an authentic, traditional ingredient that brings out the very best in food. Like pure lard, duck fat, goose fat and other animal fats, beef tallow is now enjoying a resurgence within America’s food culture, in restaurants and fast casual operations.

#NationalBeefTallowDay, which shares the calendar with #NationalFrenchFryDay, is the brainchild of the HFC, a group of like-minded organizations, companies and individuals that have developed an educational initiative dedicated to the proposition that healthy fats aren’t merely having a moment – they’re here to stay, as an essential part of the food we most enjoy. The HFC’s mission is simple: affirm that animal fats like beef tallow deserve a central place in the American diet and in the popular imagination.

And on July 13, Coast Packing will release an updated version of its Ultimate French Fry List, which made its debut during last year’s National Beef Tallow Day.

#NationalFrenchFryDay, doubling up with #NationalBeefTallowDay, is a delicious opportunity for those who love French fries fried right to go back to the future. As food writer Nancy Luna has mused in Nation’s Restaurant News, “Are French fries the new fast-food battleground? Fries have long been a staple on quick-service menus. But recently, the humble fried potato is undergoing a renaissance, with chains serving fries with a fancy twist.” A certain burger chain made its name in part through its beef tallow fries. And as writer/social critic/food lover Malcolm Gladwell has tweeted,

Screen Shot 2020-07-11 at 1.23.32 PM.png

“We wholeheartedly agree with Nina -- healthy animal fats are on trend for flavor, wellness and sustainability,” said Eric R. Gustafson, CEO, Coast Packing Company, a founding member of the HFC. “Artificial trans fats are out, and minimally processed animal fats like beef tallow -- for superior frying and a host of other cooking applications – are making a comeback. The color, texture and flavor that beef tallow imparts make it a vastly superior alternative to heavily processed, industrially produced substitutes. More and more consumers are seeking out food that is made with integrity and respect for culinary traditions. Trans-fat free animal fats are a big part of authenticity in cooking, which is why we’re so delighted to celebrate #NationalBeefTallowDay.”

For more information on #NationalBeefTallowDay, email info@healthyfatscoalition.org.

In Online Vignettes, Healthy Fats Coalition Supporters Reflect on COVID-19 Crisis, Offering Information, Insights on the Pandemic

April 29, 2020 Rochelle Srigley

As the nation grapples with COVID-19, those whose business and passion gravitate toward food – specifically, those aligned with Healthy Fats Coalition (www.healthyfatscoalition.org - HFC) -- have shared current information and poignant insights via websites and social media.

A sampling of COVID-19 reaction from HFC supporters follows:

o Nutritional Therapy Association

SARS-CoV-2 Solutions-Focused Information Share Resources

“At this moment, accurate information is difficult to conclude as this virus is new. It will take time to learn the best tools for avoidance and methods to apply after infection. So, for now, we are doing our best to make educated, hypothetical decisions based on what we know about other strains of SARS, what we know about this strain from those who have been infected and computerized models, and what we know about the immune system. Many scientists, all over the world, are currently working together to make the best educated decisions possible without the use of primary studies. We must also consider the importance of decreased financial stability for many people and reactions based from fear. It is our goal to provide accurate information, please use the links below for your reference. It is also our goal to help people stay calm, make good decisions based on what we know, and support lasting wellness.”

o Diana Rodgers, RD, NTP, Sustainable Dish

What My Family is Doing During the Coronavirus

“I’m incredibly thankful to live on a farm at this time. I’ve never liked crowded spaces and am quite worried for those who live in large cities, who don’t have much access to clean safe housing, food and air, and for the many people who are paycheck to paycheck and will be negatively impacted by job loss. We have an abundance of chores to keep ourselves busy, and food stores on hand to ensure we won’t go hungry.

“Much of my social network is already virtual, and it’s been a huge comfort to be able to text and FaceTime my family and friends. I worry for those who are already social isolated right now and hope folks find a virtual group to foster a sense of connection during this time… I’ve seen more people taking this seriously, but realize that not everyone lives in areas as affected as ours. I think that there will be massive ramifications to our healthcare, economic and food systems that we still can’t foresee.”

“The critical role of local agriculture has never been more evident. The current situation simply reinforces the need for strong localized agricultural systems. People have always known it’s good to support local farms. Now they’re seeing firsthand just how very important it is. I think a lot about the role farms play in crisis situations. That’s one of the reasons I got into agriculture. It was for environmental reasons, yes, but also from the realization that a centralized food system doesn’t make sense. When things break down and there’s a temporary disruption in our centralized agriculture system, how are we going to take care of ourselves? How has your relationship with your food supply changed since the coronavirus crisis? (Small farms step up to provide food amid a pandemic).

“Preppers are looking a lot less ‘fringe’ these days, now that we’re more aware than ever about the importance of regional food, doing more with less, and the fragility of our global supply chains. Increasing our self-sufficiency is not only empowering, resilience-boosting, and educational, it can also be very therapeutic, accessible to many different lifestyles and conditions, and fun!”

o Weston A. Price Foundation

How to Protect Yourself from Coronavirus or Any Virus

Sally Fallon Morell takes a common sense look at viruses

https://youtu.be/o29rYxlTiTA

o Gold Nugget Ghee

Happy Easter dear ones!!!
This is a time symbolizing new beginnings, recalibrating of your lifestyle, and a refocusing of your heart’s desires. This egg mandala reminds us of our unique selves and the power of the collective. With all that has been happening on the planet these last few months, it’s almost as if we have all returned to the nest and we are in a place of protecting one another. Keep your head and heart ❤️ up ☝️! Feed and nourish yourselves with nutrient dense foods! May you and your loved ones be healthy, happy, and following your heart ❤️. Much love from the crew at Gold Nugget Ghee

o Fourth & Heart

Lately we've been thinking about all the small businesses around the world working to sustain themselves during this period of extreme uncertainty. We wanted to share a photo from a visit to one of the many family-run vanilla bean farms we partner with to source the highest quality ingredients for our ghee. We care *a lot* about where our ingredients come from, and the folks who we work with to make our product the best it can be. We wanted to let you all know that by supporting 4th & Heart, you are supporting a network of bootstrappers across the globe who are passionate about what they bring to the (dinner) table.

o Dr. Cate Shanahan

Hidden metabolic disorders are overlooked and making coronavirus deadly. It's not the virus itself that kills, it's something called ARDS, which results from out of control inflammation #covid #coronavirus #VegOilSucks

https://t.co/Jua8qS1UaI?amp=1. Dr. Drew Pinsky and I discuss some of the good news about a potential treatment for #coronavirus

https://www.pscp.tv/w/1jMJgQrgbWmKL?t=5m56s

o The Vida Well

Who else has been doing a lot of cleaning? Not only cleaning but disinfecting and such. It still blows my mind that people are putting bleach on their bodies and on precious food. Bleach and other harmful chemicals are endocrine disrupters, inflammatory and have been linked to cause cancer. ⠀⠀
I wanted to share what I have been doing to clean and disinfect without the negative health consequences. Plus, I wanted to give some advice not only because it’s a crazy time but also because there is a LOT of misinformation, and well, information in general.

o Pure Indian Foods

According to the Centers for Disease Control and Prevention (CDC) there is no evidence to support the spread of COVID-19 through food. [Read more here.] Regardless, here’s how we’re ensuring your protection:

All of our facilities have the highest levels of food and employee safety certifications, strictly following GMPs (Good Manufacturing Practices). Nevertheless, we are reinforcing adherence to our rigorous and established hygiene processes and increasing sanitation measures throughout. As we closely follow the developing situation, we will continue to stay at the forefront of best manufacturing and shipping practices. Additionally, any employees who exhibit symptoms or feel unwell are encouraged to stay home and rest. The health of our employees and our larger community is our utmost concern.

o Coast Packing Company

As the national COVID-19 (coronavirus) pandemic continues, we hope this update finds you and your loved ones safe and well. Although the virus continues to spread, the national outlook overall has improved slightly, with the rate of infection appearing to slow and the overall curve flattening. Experts are pointing to mid to late May to begin easing the “Safer at Home” guidance and reopening the economy. We at Coast Packing are continuing to work hard to do our part, implementing a number of programs and modifying various schedules to support our employees and our customers alike. Because of these steps, we continue to operate.

As part of the critical infrastructure, Coast continues our commitment to feeding this great country and protecting our employees. We have implemented a mandatory entry policy that requires a brief health screening, including a temperature check for any employees, visitors, contractors, pickups or deliveries. We ask that every visitor wear a mask of some kind and be prepared for this; please contact us immediately if there are any concerns. We also are hoping for greater collaboration as we forecast for the next several weeks and months.

Again, thank you for your commitment and support in this extraordinary time of need. Together, we will emerge stronger and more resilient than ever.

o Schiltz Foods

Capon Processing Season

Our Capon Processing season will begin on Tuesday, June 9. Schiltz Goose Farm and Schiltz Foods are essential businesses due to being in the agriculture and food Industries. Our tentative processing schedule is June = 4-8 days, July - 2-4 days, August = 2-4 days. It is our hope that the threat of COVID-19 is lessened by June, however, we are taking precautions during the application gathering process, and implementing numerous precautions throughout the entire facility to promote health and safety of our employees.

o Hickory Nut Gap

The COVID-19 pandemic has created enormous economic challenges on all sectors of the economy. Agriculture and food are seeing unprecedented growth as grocery stores scramble to fill their shelves while restaurants are shuttered. As a result, Hickory Nut Gap is being forced to make tough decisions about strategy without a good understanding of where things will end up in these unprecedented times.

Unfortunately, our local restaurant route had very few deliveries as most doors are shuttered. These local restaurants were the lifeblood of our business in the early years. I remember the thrill of selling John Stehling at Early Girl Eatery 20 lbs. of hamburger each week and the hope that it instilled in me that we were on the right track. The independent small business is a bedrock for creating the conditions for entrepreneurial and creative cultural shifts. Without independent restaurants, we lose some of the spirit that helps define us all.

As we plan for the future, I believe that everyone is going to be going through a difficult period on a personal and professional level. Hickory Nut Gap is not going to be spared. But the importance of healthy, humane, and eco-friendly livestock production and the desire for great food is going to remain strong. There might be a short term drought where growth is hard and times are tough but the rains will come again and we will be ready for it when the time comes.

We would like to start a conversation about how small businesses like ours can support our local community. While our business has certainly been affected by the pandemic, we have been lucky in that we are still able to continue our operations as a food provider. We have changed our operations at the Farm Store, and adjusted our Wholesale department to provide meats to grocery stores, and have also provided meat donations to groups like MANNA and the Cherokee Nation. We want to hear from you to identify any needs in our community that come to mind. We appreciate any and all feedback and suggestions.

Hang tough everyone and we will live to continue to build community through agriculture and drive the change we all want to see.

Sincerely,
Jamie and Amy Ager

In Ode to Tasty Fries, Healthy Fats Coalition Celebrates July 13 as Second Annual #NationalBeefTallowDay

July 13, 2019 Rochelle Srigley

Paired with #NationalFrenchFryDay, Observance Showcases Authentic, Traditional Animal Fat for Maximum Flavor

Back for a second helping, the Healthy Fats Coalition (HFC) is marking today, July 13, as the second annual #NationalBeefTallowDay — a celebration of beef fat, an authentic, traditional ingredient that brings out the very best in food. Like pure lard, duck fat, goose fat and other animal fats, beef tallow is now enjoying a resurgence within America’s food culture, in restaurants and fast casual operations.

“We wholeheartedly agree with Nina — healthy animal fats are on trend for flavor, wellness and sustainability,” said Eric R. Gustafson, CEO, Coast Packing Company, a founding member of the HFC. “Artificial trans fats are out, and minimally processed animal fats like beef tallow — for superior frying and a host of other cooking applications – are making a comeback. The color, texture and flavor that beef tallow imparts make it a vastly superior alternative to heavily processed, industrially produced substitutes. More and more consumers are seeking out food that is made with integrity and respect for culinary traditions. Trans-fat free animal fats are a big part of authenticity in cooking, which is why we’re so delighted to celebrate #NationalBeefTallowDay.”

For more information on National Healthy Fats Day, email info@healthyfatscoalition.org.

Spring Forward, Fat Back: Healthy Fats Coalition Celebrates March 21 as 2nd Annual National Healthy Fats Day

March 19, 2019 Rochelle Srigley

Observance Reflects Growing Recognition of Value of Minimally-Processed Animal Fats in Balanced Diet

Under the auspices of the Healthy Fats Coalition and coinciding with the arrival of spring, March 21 marks the second annual #NationalHealthyFatsDay, a celebration of traditional healthy animal fats – pure lard, beef tallow, duck fat, goose fat and the like – that are enjoying a resurgence within America’s food culture, in restaurants, fast food operations and home kitchens.

According to the HFC, artificial trans fats are out, and minimally processed animal fats -- for superior baking, frying and a host of other cooking applications – are most decidedly back. The color, texture and flavor that healthy animal fats impart make them a vastly superior alternative to heavily processed, industrially produced substitutes, the organization notes.

“While processed food doesn’t always respect tradition, more and more home cooks represent a refreshing turn to authenticity in the kitchen,” said Eric R. Gustafson, CEO of Coast Packing Company, a founding member of the HFC. “The Coalition exists to remind everyone thatanimal fats are a big part of today’s dynamic food culture.”

Consider these tasty insights from a smattering of HFC supporters:

“People seeking health today often condemn certain food groups — such as grains, dairy foods, meat, salt, fat, sauces, sweets and nightshade vegetables — but [our] Wise Traditions Diet is inclusive, not exclusive,” says the Weston A. Price Foundation, a leading source for accurate information on nutrition and health, which consistently aims t0 provide scientific validation of traditional foodways.
“Fat -- the word still makes us feel a bit squeamish,” says Sammy Pepys, author of Fat Is Our Friend, whoadvocates a diet low in starch and sugar, high in protein and fat, rich in tasty vegetables. “That's not surprising when for years, you've been told that eating fat makes you fat... and ill. Except that it's not true.”
“Our big fat mission -- to educate the mainstream population about the benefits of using realcooking oils like tallow, lard and duck fat while crafting these traditional fats the most natural way possible,” says Fatworks of Denver, Colo. “For years fat has been slandered, beat up, picked on and falsely accused! But no longer, for we are the Defenders of Fat!”
’A one size fits all’ approach to nutrition does not exist,” the Nutritional Therapy Association observes. “Our practitioners teach the importance of bio-individuality and following a properly prepared, nutrient-dense diet, rich in delicious whole foods that are deeply nourishing and restore good health.”
"The picture has never been nuanced enough,” says HFC supporter Andrea Chesman, author of The Fat Kitchen, How to Render, Cure & Cook With Lard, Tallow & Poultry Fat. “The point is that it all tastes really good.”

For more information on National Healthy Fats Day, email info@healthyfatscoalition.org.

As 2019 Gets Rolling, The Fat Kitchen Author Andrea Chesman Latest to Join Healthy Fats Coalition

January 15, 2019 Rochelle Srigley

Celebrated Food Writer Embraces Awareness Campaign, Extols the Virtues of Traditional, Flavorful Cooking

Getting the year off to a robust start, the Healthy Fats Coalition today announced that Andrea Chesman, popular author of The Fat Kitchen: How to Render, Cure & Cook With Lard, Tallow & Poultry Fat (Storey Publishing, $24.95 paperback), has joined its growing roster of supporters.

With the addition of Chesman, authorof more than two dozen cookbooks, the HFC now counts among its participating members 26 organizations, companies and individuals. The HFC is a two-year-old educational initiative dedicated to showcasing healthy fats as an essential part of a balanced diet.

Chesman’s work has appeared in Food & Wine, Mother Earth News, The Denver Post, Cooking Light, Vegetarian Times, Organic Gardening, Fine Cooking andNatural Health, among other publications. She served as a contributing editor of Vermont Life for 12 years.

“For the dead of winter, The Fat Kitchen could not be more timely,” wrote Florence Fabricant in The New York Times on Dec. 31. “It’s a guide to preparing and using animal fats, indulgently or sparingly, in all sorts of delectable ways. Not just any animal fats, though. The author, a food writer who lives in Vermont, insists on fats from pasture-raised creatures, preferably rendered at home... In a book as dense as a doctoral dissertation, she covers chemistry, health, commercialization, safety, traditions and cooking… Cakes and especially pastries made with lard and duck fat may open new horizons.”

Or as Melissa Pasanen observed inSevenDays, an independent newspaper in Vermont, “the book celebrates the kind of cooking fats that were standard ingredients for cooks of [Andrea Chesman’s grandmother's] generation until public health and nutrition guidelines — combined with the rise of processed seed oils such as soybean and corn — pushed them out of most kitchens.”

"It took a year to convince my publisher," SevenDaysquotes Chesman as saying. "They were worried nobody would buy it because animal fats had been demonized for so long.” Recently, a movement to bring animal fats back into America's culinary repertoire has gathered momentum, the publication noted: “Advocates such as Chesman believe that fat from animals raised in specific ways can and should be part of a balanced diet, even delivering health benefits from good fats known as omega-3 fatty acids.”

"The picture has never been nuanced enough," Chesman told SevenDays. In his foreword to The Fat Kitchen, renowned food writer Michael Ruhlman summed up the situation accordingly: "We live in a time of widespread confusion about food." Fat, he says flatly, "isn't bad; stupid is bad. Healthful cooking and eating is about balance, not avoidance."

As an awareness campaign, the Healthy Fats Coalition reflects the marked change in how Americans think about the health benefits of healthy, minimally-processed animal fats. The HFC fosters an enlightened conversation about the food we eat, through news and editorial commentary, social media conversations, opinion surveys and more. Its mission is simple: affirm that animal fats deserve a central place in the American diet and in the popular imagination. Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., took the lead in organizing the HFC.

“We’re delighted to welcome Andrea to the campaign,” said Eric R. Gustafson, Coast Packing CEO. “While processed food doesn’t always respect tradition, more and more home cooks represent a refreshing turn to authenticity in the kitchen. The HFC exists to remind everyone that animal fats are a big part of today’s dynamic food culture.”

The HFC is not a trade organization and is not in the business of promoting individual products or brands. Although commercial interests are welcome to participate in the campaign, the HFC is not itself a commercial organization. Support of the HFC involves no cost or obligation among participants. The Healthy Fats Coalition asks only that supporters post the HFC badge on their websites and various social media channels, and add their voices and ideas to the ongoing conversation.

Source: ...

In the Spirit of the Holidays, Healthy Fats Coalition Celebrates Dec. 8 as First-Ever #NationalLardDay

December 6, 2018 Rochelle Srigley

Observance Reflects Growing Recognition of Value of Authentic, Traditional Animal Fat for Maximum Flavor

Under the auspices of the Healthy Fats Coalition and ideally timed for the holidays, Dec. 8 marks the first annual #National Lard Day, a celebration of pure lard, a traditional, authentic animal fat that is now enjoying a resurgence within America’s food culture, in restaurants, fast food operations and home kitchens.

For the HFC, National Lard Day caps a year of “healthy fats” appreciation, which kicked off with #NationalHealthyFatsDay on March 21. The Coalition also promotes #National BeefTallowDay, July 13 (which coincides with National French Fry Day). The HFC’s message for each day: mark the occasion by tasting the difference yourself. #National LardDay occurs just ahead of National Pastry Day, Dec. 9.

“Artificial trans fats are out, and minimally processed animal fats like lard -- for superior baking, frying and a host of other cooking applications– are back,” said Eric R. Gustafson, CEO of Coast Packing Company, a founding member of the HFC. “The color, texture and flavor that lard imparts make it a vastly superior alternative to heavily processed, industrially produced substitutes. Lard is traditional, authentic and impossible to duplicate. On #NationalLardDay, taste the difference yourself!”

“I am firmly in the lard camp,” popular Food Network icon Alton Brownhas proclaimed. “When you're working with it… lard is going to stay more solid, which is great for flakiness.”

Embracing Fresh Approach to Consumption of Animal Fats, Healthy Fats Coalition Welcomes New Supporters

July 11, 2018 Rochelle Srigley

With Latest Additions, Growing Awareness Campaign Now Includes More Than Two Dozen Leading Organizations, Companies and Individuals

Welcoming to its ranks a trio of ghee suppliers, the world’s only duck fat spray company, a leading provider of goose products and EPIC Provisions, among others, the Healthy Fats Coalition today announced its latest group of supporters. The HFC is a new educational initiative dedicated to embracing healthy fats as an essential part of a balanced diet. With today’s announcement of seven additions to its roster, the HFC is now 26 strong.

As an awareness campaign, the Healthy Fats Coalition reflects the marked change in how Americans think about the health benefits of healthy, minimally-processed animal fats. The HFC is fostering an enlightened conversation about the food we eat, through news and editorial commentary, social media conversations, opinion surveys and more. Its mission is simple: affirm that animal fats deserve a central place in the American diet and in the popular imagination.

New to the Healthy Fats Coalition:

Adapt Your Life - Co-founded by Dr. Eric Westman, Adapt Your Life is committed to making innovative low carb products with no added sugars accessible, to help more people realize the benefits of a low carb diet so they can live healthier, happier lives. It’s time to ADAPT!
Duck Fat Cooking Oil Spray - Duck Fat makes good food better. Cornhusker Kitchen's cooking oil is the world’s only duck fat spray.
EPIC Provisions makes healthy food that incorporates consciously-sourced animal products. The company’s mission is to alter global food industry practices through better quality, sourcing, and transparency of the foods it produces. Along with creating delicious products that incorporate as much of each animal used as possible, EPIC's products help employ agricultural practices that improve the lives of animals, support human health, and regenerate the land around us.
Fourth & Heart, an artisanal food brand based in Los Angeles, is on a mission to modernize your pantry. Fourth & Heart is known as the disruptors in the category for creating the first-ever sprays, pours and single servings with butter fat. The company’s first-of-its-kind salted and flavored ghees make cooking and using ghee a breeze! Check them out for more fun innovations on http://www.fourthandheart.com.
Gold Nugget Ghee is committed to bringing people the highest quality ghee available on the market. The company sources butter from small farms in Northern California, which provide a unique rainforest ecosystem that enables cows to graze happily on green grass all year long.
Pure Indian Foods - A 5th-generation gheemaker since 1889, Pure Indian Foods provides grassfed 100 percent organic ghee, handmade in New Jersey.
Schiltz Foods - Family-owned, Schiltz Foods is the largest producer of goose and goose products in North America and a leading provider of delectable capon.

Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., took the lead in organizing the HFC.

“We’re delighted to welcome these supporters to the campaign,” said Eric R. Gustafson, Coast Packing CEO. “We all agree that natural animal fats have been demonized for too long, and that the HFC exists to remind everyone that animal fats are a big part of today’s dynamic food culture.”

“Minimally processed animal fats belong in the kitchen, at restaurants and at home,” said Ernie Miller, Coast Packing’s Corporate Chef. “The HFC recognizes that the entire discussion around food, nutrition, healthy eating and balanced diets is confusing at best -- at times, the zigs and zags over what to eat and not eat can seem overwhelming – which is why education is so crucial. “ To help fulfill the campaign’s mission to inform, the HFC website includes a Resources page – a one-stop repository of the latest books, research studies, videos, news articles, public and trade events.

HFC is not a trade organization or in the business of promoting individual products or brands. Although commercial interests are welcome to participate in the campaign, the HFC is not itself a commercial organization. Support of the HFC involves no cost or obligation among participants. The Healthy Fats Coalition asks only that supporters post the HFC badge on their websites and various social media channels, and add their voices and ideas to the ongoing conversation.

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