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

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.

#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.

#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, https://twitter.com/gladwell/status/903273630070657024?lang=en.

“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.”

“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

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.  

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 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.” 

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.  

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

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

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.  

#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, 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.  

“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 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

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.

In Tribute to Tasty Fries and More, Healthy Fats Coalition Celebrates July 13 as First-Ever #NationalBeefTallowDay

Coinciding with #NationalFrenchFryDay, the Healthy Fats Coalition has proclaimed July 13 the first 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 food operations.

#NationalBeefTallowDay 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. HFC is especially committed to raising awareness about the health benefits of natural animal fats like beef tallow.

#NationalFrenchFryDay, coinciding as it does with #NationalBeefTallowDay, is a prime opportunity for those who love French fries fried right to go back to the future. As food writer Nancy Luna recently 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. As writer/social critic Malcolm Gladwell recently tweeted, https://twitter.com/gladwell/status/903273630070657024?lang=en.

“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.”

“We wholeheartedly agree with Nina -- healthy animal fats are on trend for flavor, wellness and sustainability,” said Ernest Miller, Corporate Chef for 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. Natural, healthy animal fats are a big part of authenticity in cooking, which is why we’re so delighted to celebrate #NationalBeefTallowDay.”

Marking the Arrival of Spring, Healthy Fats Coalition Celebrates March 21 as First-Ever National Healthy Fats Day

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 will mark the first annual National Healthy Fats Day, a celebration of traditional healthy animal fats – pure lard, beef tallow, duck fat, goose fat and the like – that are now 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.

For the HFC, National Healthy Fats Day is just the beginning. The Coalition is also promoting National Beef Tallow Day, set for July 13 (and 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.

“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.”

“We wholeheartedly agree with Nina -- healthy animal fats are on trend for flavor, wellness and sustainability,” said Ernest Miller, Corporate Chef for Coast Packing Company, a founding member of the HFC. “Artificial trans fats are out, and minimally processed animal fats -- for superior baking, frying and a host of other cooking applications – are making a comeback. The color, texture and flavor that healthy animal fats impart make them 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. Natural, healthy animal fats are a big part of authenticity in cooking.”

To drive that point home, Chef Miller will lead an educational session, “A Brief History of Fat,” on Monday, March 19, at Chef Connect: Newport Beach, a project of the American Culinary Federation (ACF). For those in Southern California seeking more information, email admin@edgecommunicationsinc.com. For more information on National Healthy Fats Day, email info@healthyfatscoalition.org.

About the Healthy Fats Coalition
The Healthy Fats Coalition (http://www.healthyfatscoalition.org) is a new educational initiative comprised of those who understand that healthy fats are an essential part of the American diet. The HFC’s mission to create an enlightened conversation about the food we eat, though news and editorial commentary, social media conversations, opinion surveys and more. Healthy Fats Coalition supporters include: Amy Berger, Torie Borrelli, Jennifer Calahan, Coast Packing Company, Desert Farms, Diana Rodgers, FATCO, Fatworks, Fourth & Heart, HeartBrand Beef, iTi Tropicals, Lisa Howard, M.A.D. Foods, Nefertem Naturals, NTA, OldFarm, Sammy Pepys, Pure Indian Foods, Chef Ryan Ross, Dr. Cate Shanahan, Elizabeth Swenson, Tendergrass Farms, Weston A. Price Foundation.

Healthy Fats Coalition Adds Nutritional Therapy Association To Roster of Supporters

With 15,000+ Nutrition Therapists in Holistic and Allopathic Medical Practices, NTA Joins Growing Awareness Campaign

In a major endorsement of its mission to advocate for healthy fats as an essential part of a balanced diet, the Healthy Fats Coalition today announced that the Nutritional Therapy Association (NTA) has joined the growing roster of individuals and organizations supporting the Coalition.

The HFC is a new educational initiative that reflects the marked change in how Americans think about the health benefits of healthy, minimally-processed animal fats. Its mission is simple: affirm that animal fats deserve a central place in the American diet and in the popular imagination.

The Nutritional Therapy Association believes that eating real food and respecting bio-individuality are the foundations of health. Their programs empower individuals to launch new careers and heal the world. Since 1997, the Nutritional Therapy Association has been the transformative educator of Nutritional Therapy, reconnecting people to healing foods and vibrant health. For the past 20 years, the organization has trained more than 3,000 Nutritional Therapy Practitioners™ (NTPs) and Nutritional Therapy Consultants™ (NTCs), who are now commonplace in holistic and allopathic medical practices. NTPs and NTCs are a respected source of nutritional information and sought after as practitioners, chefs, personal trainers, authors, and advisors.

The NTA is a champion of sustainable local and organic food production, ancestral wisdom, and the environment. The association’s dedicated focus: to empower individuals, families, communities, and the world to reclaim health through proper nutrition. The Nutritional Therapy Association was incorporated as a vocational nutrition school with the primary goal of training health care practitioners in the practice of Nutritional Therapy. Today, the NTA has trained thousands of NTPs and NTCs from all 50 states, several Canadian provinces, as well as Australia, Asia and Europe. In 2012, the National Association of Nutritional Professionals (NANP) included the NTA’s NTP and NTC programs in its Approved and Recommended Holistic Nutrition Education Programs. The NTA is also a Cornerstone Member of the American Nutrition Association.

“The Healthy Fats Coalition’s mission dovetails perfectly with ours,” said Rosemary Fotheringham, NTA Alumni and Affiliate Community Manager. “The NTA offers a clear alternative to the grain-based, low fat nightmare that is the official diet of modern America. Our growth is driven by an ever-expanding base of students, creating an engaged community of lifelong enthusiastic learners, energized by the knowledge of how to take control of their health. We connect them to a community and a world of likeminded practitioners. We are delighted to add our collective voice to the HFC, which is fostering an enlightened and necessary conversation about the food we eat.”

Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., took the lead in organizing the HFC. The Coalition’s founding supporters include the Weston A. Price Foundation, a nonprofit, tax-exempt nutrition education initiative and nearly two dozen other individuals, companies and organizations that share its goals. The NTA was founded on the beliefs and teachings of such nutritional pioneers as Price and Dr. Francis M. Pottenger, considered two of the greatest scientific minds to research nutrition, food supplies and their effects on modern society.

“The importance of the NTA’s support for the Healthy Fats Coalition cannot be overstated,” said Ernest Miller, Coast Packing’s Corporate Chef. “The NTA’s reach is vast and its achievements in nutrition education are profound. On the role of minimally processed animal fats in the kitchen, at restaurants and at home, the HFC and the NTA are of one mind. We all recognize 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.”

The HFC is neither a trade organization nor 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.

About the Nutritional Therapy Association
The Nutritional Therapy Association (www.nutritionaltherapy.com) is dedicated to empowering individuals, cultivating a tribe, and healing the world by providing nutrition education and certification programs that emphasize the importance of a properly prepared, nutrient dense, whole foods diet. We believe that eating real food and respecting bioindividuality are the foundations of health. Our online courses empower individuals to launch meaningful new careers while healing themselves, their loved ones, and becoming part of a movement that is healing the world. Visit our site to learn more about our course offerings and stop by our blog for a wealth of informative articles, recipes, and other resources.

About the Healthy Fats Coalition
The Healthy Fats Coalition (www.healthyfatscoalition.org) is a new educational initiative comprised of those who understand that healthy fats are an essential part of the American diet. The HFC’s mission to create an enlightened conversation about the food we eat, though news and editorial commentary, social media conversations, opinion surveys and more. For more information, please email info@healthyfatscoalition.org.

Healthy Fats Coalition Welcomes New Supporters From Across the Food Spectrum

United by Advocacy of Fresh Approach to Consumption of Animal Fats, Diverse Group Joins Growing Awareness Campaign

Opening its umbrella to cover an eclectic new group of supporting organizations, the Healthy Fats Coalition today welcomed to its ranks a chef, a pig farmer, a doctor, a camel milk producer and a holistic nutritionist, among others. The HFC is a new educational initiative dedicated embracing healthy fats as an essential part of a balanced diet.    

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: 

  • Walid Abdul-Wahab, head of Desert Farms, the first brand in the U.S. to commercialize the sale of camel’s milk, a highly nutritious whole food that packs enough nutrients to sustain a person throughout an entire day. Desert Farms’ vision is to promote the healthy dairy beverage as “the next super food.”
  • Amy Berger, MS, CNS, NTP - Founder of Tuit Nutrition and author of The Alzheimer's Antidote. After years spent doing “all the right things” to lose weight and maintain optimal health but failing to experience the expected results, Berger discovered through her research that much of what we currently believe about “healthy diets” is simply incorrect. Having learned the hard way, she has dedicated her career to showing others that vibrant health does not require starvation, deprivation, or living at the gym: “Men and women cannot live by lettuce alone. Real people need real food!” Berger has a master’s degree in Human Nutrition and is a certified Nutritional Therapy Practitioner.
  • Torie Borrelli, founder of The Vida Well, a wellness brand rooted in holistic nutrition and wholesome living. An Integrative Holistic Nutritionist natural chef, Borrelli draws on her heritage with Mexican and Italian cuisine. She works alongside naturopaths, chiropractors and doctors around the world and is committed to educating and inspiring her clients through one-on-one consultations, health assessments, food education and personalized programs that help combat leading chronic diseases. She is currently working on the first Mexican Anti-Inflammatory Cookbook focusing on high-fat foods.
  • Cassy Burnside, founder, FATCO, a paleo-friendly brand that uses tallow (beef fat) to craft simple, deeply nourishing personal care products (“Real food for your skin.”). Based in Lake Tahoe, FATCO is handcrafted using healthy fats to nourish the skin.
  • Jenni Calihan, founder of Eat the Butter, a nonprofit dedicated to encouraging mothers to buy whole, full-fat food for their families and engage in what Calihan calls “vintage eating.” She reaches out to mothers through Twitter, Facebook and her blog, and also through speaking (see TEDx, “Take Back Your Plate”). She believes real-food-more-fat eating is our best defense against chronic disease, and is committed to building a grassroots movement.
  • Amy & Thierry Farges, whose M.A.D. Foods produces compound butters, organic butter, and rendered duck fat for the specialty gourmet market. Aux Délices des Bois’ luscious, full fat Black Truffle Butter (sofi Gold, Outstanding New Product 2008) and White Truffle Butter enjoy a national reputation in retail and foodservice markets. Duck Fat, free of additives, serves both retail and industrial markets. M.A.D. Foods President Thierry Farges sources and packs butter in Pennsylvania’s Amish country. Says Farges: “The flavors of our wholesome fats are informed by our French background and delivered through 100 percent American ingredients.”
  • Brittany & Andre Hogan, founders of Nefertem Naturals, leaders in grass fed tallow skincare. Their proprietary formulas have discovered the secret to infusing the power of nature into daily routine. By combining organic plant oils and tallow from grass fed cattle, this artisan skincare company provides a unique touch to personal skincare products.
  • Lisa Howard of The Cultured Cook, author of two cookbooks -- The Big Book of Healthy Cooking Oils and Healthier Gluten-Free – and a regular contributor to magazines like Allrecipes and Eating Well. Her dishes are based on three principles: health, affordability and flair. A big part of that three-pronged focus means choosing whole grains and natural sweeteners over their refined counterparts.
  • Alphonsus (Alfie) McCaffrey, proprietor of OldFarm, in Lorrha, North Tipperary, Ireland. From his free range pig farm, McCaffrey’s has sold award-winning pork and bacon on-line directly to consumers, offering next-day delivery via a courier system. He recently switched to a “grow to order” business model, enabling consumers to order a full or half-pig for delivery when the animal is mature.
  • Sammy Pepys, founder of Fat is Our Friend, a resource dedicated to questioning today's conventional wisdom in the areas of diet and health, notably the lack of progress on tackling growing rates of type-2 diabetes, obesity and related diseases. Pepys advocates low-carb diets as a way to improve health and increase energy levels.
  • Diana Rodgers, RD, NTP of Sustainable Dish, is a "real food" nutritionist, author, and sustainability advocate who lives on a working organic farm. Rodgers is on a mission to help people regain their health by eating nutrient-dense foods. She is a staff writer for Paleo Magazine, contributes regularly to several blogs and has been published in the Los Angeles Times, The Boston Globe, Outside Magazine, and Mother Earth News. She hosts The Sustainable Dish Podcast and is a popular speaker at universities and conferences internationally on nutrition, sustainability and food policy issues.
  • Chef Ryan Ross, a private chef and consultant based in Bow, Washington, and a 2015 winner on The Food Network’s “Chopped.” A Virginia native, Ross grew up drinking green juices in her mother’s health food store and later attended the Natural Gourmet Institute in New York City. There, she mastered health-supportive cuisine and became an accredited chef.
  • Dr. Cate Shanahan, a board certified family physician and author of Deep Nutrition: Why Your Genes Need Traditional Food. Dr. Shanahan practiced in Hawaii, where she studied ethnobotany and her healthiest patients’ culinary habits. She has served as a nutrition consultant for the Los Angeles Lakers, and currently holds teaching appointments at three medical schools and practices in Newtown, Conn.

Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., took the lead in organizing the HFC. The Coalition’s founding supporters include the Weston A. Price Foundation, a nonprofit, tax-exempt nutrition education initiative; Bottega Americano, a popular Italian restaurant in San Diego; Fatworks, a Boulder, Colo.-based online retailer of premium traditional fats – beef tallow, lard and duck fat; Tendergrass Farms, of Floyd, Virginia, supplier of certified organic processed meat and poultry products: Elizabeth Swenson, author of The Artisan Lard Cookbook; and HeartBrand Beef/Akaushi Cattle, Flatonia, Texas, among others.

“Kudos to the Healthy Fats Coalition for shining a bright light on ‘good fats’ – substances like butter, tallow and lard -- which are neither refined nor highly processed,” said Dr. Shanahan. “Good fats are beneficial to health and digestion, and they’re a big reason why we enjoy good food. I’m pleased and proud to join with those who are likewise committed to telling a compelling, positive story about the food we eat.”

“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.

Celebrate (Unofficial) National Beef Tallow Day With the Healthy Fats Coalition on July 13

Jumping the gun by a full year, the Healthy Fats Coalition today announced the establishment of National Beef Tallow Day, effective July 13, 2018.  

Timed to coincide with National French Fry Day – also observed on July 13 -- National Beef Tallow Day is a celebration of a traditional healthy animal fat, pure beef tallow shortening, that is now enjoying a resurgence within America’s food culture, in restaurants, fast food operations and home kitchens.  National Beef Tallow Day will be observed in the U.S. and Canada, and will be listed in the next edition of Chase’s Calendar of Events.

“The time is right for National Beef Tallow Day,” said Ernest Miller, Corporate Chef for Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S. and principal organizer of the HFC.  “Artificial trans fats are out, and minimally processed animal fats like beef tallow -- for superior French fries and a host of other cooking and frying 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.  Minimally processed animal fats belong in the kitchen, at restaurants and at home.  On ‘Unofficial’ National Beef Tallow Day, taste the difference yourself!”