![VPR News show](https://d3dthqtvwic6y7.cloudfront.net/podcast-covers/000/045/750/small/vpr-news-from-vermont-public-radio.jpg)
Summary: Animal fats like lard, tallow or schmaltz have been used in cooking for centuries, but have fallen out of favor more recently, mostly for health reasons. But the author of a new cookbook says that isn't fair. We're talking to Andrea Chesman about her take on how these animal fats can fit into modern cooking.