By Vladimir Brezina
Looking around the kitchen and in the refrigerator and freezer, our collection of fats, many of them the residues of repasts past, seems to be remarkably varied just now…
From left to right—
Front row: lard (pig), bacon fat (pig), butter (cow)
Middle row: olive oil, beef marrow fat (cow), coconut oil, goose fat
Back: duck fat (and stock)
Each of them will be used, one day, in its own best way… Julia Child would approve!
... kayaked the waters around New York for more than 15 years in his red Feathercraft folding kayak. He was originally from (the former) Czechoslovakia and lived in the U.K. and California before settling down in New York. He was a neuroscientist at the Mount Sinai School of Medicine in New York City. He died in 2016.
... is a kayaker and technology researcher at Nemertes Research. She's an erstwhile engineer, particle physicist, and science fiction writer. She was born in California and has lived in Italy, Norway, Hawaii, and a few other places. She currently resides in New York City.
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Wind Against Current 