{"id":2150,"date":"2012-01-06T15:00:53","date_gmt":"2012-01-06T20:00:53","guid":{"rendered":"https:\/\/blog.massfolkarts.org\/blog\/?p=2150"},"modified":"2012-02-02T13:32:00","modified_gmt":"2012-02-02T18:32:00","slug":"ode-to-fat-schmaltz-salt-pork-olive-oil-ghee","status":"publish","type":"post","link":"https:\/\/blog.massfolkarts.org\/index.php\/2012\/01\/ode-to-fat-schmaltz-salt-pork-olive-oil-ghee\/","title":{"rendered":"Ode to Fat: Schmaltz, Salt Pork, Olive Oil &#038; Ghee"},"content":{"rendered":"<p>\u00a0 <a href=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2012\/01\/schmaltz.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2161\" title=\"schmaltz\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2012\/01\/schmaltz.jpg\" alt=\"\" width=\"339\" height=\"334\" \/><\/a><\/p>\n<p>Home cooks around the world rely on one essential ingredient to bring out food\u2019s flavor: fat.\u00a0Late January, when it&#8217;s cold and dark, seems the perfect\u00a0season to sing the praises of fat. In our next  <a href=\"http:\/\/www.nps.gov\/lowe\/historyculture\/lowell-folklife-series.htm\" target=\"_blank\">Lowell Folklife Series <\/a>program, we explore four forms of fat with deep cultural associations: <strong>schmaltz<\/strong>, the kosher poultry fat used in Jewish cooking; <strong>salt pork<\/strong>, the French Canadian ingredient so critical to fresh-made pork scrap and baked beans; <strong>olive oil<\/strong>, the healthy staple of Greek and Italian cuisine, and <strong>ghee<\/strong>, the clarified butter used in South Asian cooking.<\/p>\n<p> <a href=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2012\/01\/salt-pork-on-beans_smaller.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2163\" title=\"Salt pork on beans\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2012\/01\/salt-pork-on-beans_smaller.jpg\" alt=\"\" width=\"300\" height=\"292\" \/><\/a><\/p>\n<p>\u00a0The<em> free<\/em> public event takes place Friday January 20th at 7:00 p.m.\u00a0 in the Visitor Center of  <a href=\"http:\/\/www.nps.gov\/lowe\/index.htm\" target=\"_blank\">Lowell National Historical Park<\/a>. Joining us for a lively discussion will be Sam and Gail Poulten, both of whom grew up in Lowell\u2019s Jewish neighborhood where schmaltz was a staple, Lucia DiDuca of Framingham, a founding member of the  <a href=\"http:\/\/ciociarosocialclub.com\/\" target=\"_blank\">Ciociaro Social Club<\/a>, Kurt Levasseur of Lowell\u2019s own  <a href=\"http:\/\/www.facebook.com\/pages\/Cotes-Market\/124943014192380\" target=\"_blank\">Cote\u2019s Market<\/a>, and Yogesh Kumar, owner of  <a href=\"http:\/\/SaiBabaMarket.com\" target=\"_blank\">Sai Baba Market <\/a>in Chelmsford.<\/p>\n<p>\u00a0 <a href=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2012\/01\/olive-oil.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2171\" title=\"Bowl of Olive Oil\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2012\/01\/olive-oil.jpg\" alt=\"\" width=\"307\" height=\"303\" \/><\/a><\/p>\n<p>Come hear these culture bearers share their take on the flavorful fats in Jewish, Franco-American, Italian, and Indian cooking. David Blackburn, Chief of Cultural Resources at Lowell National Historical Park, will moderate the panel discussion, which is sure to touch on foodways traditions, family recipes, stories, and religious associations surrounding these fundamental culinary fats.<\/p>\n<p>\u00a0 <a href=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2012\/01\/Ghee_jars2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2183\" title=\"Jars of ghee from Sai Baba Market\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2012\/01\/Ghee_jars2.jpg\" alt=\"\" width=\"292\" height=\"260\" \/><\/a><\/p>\n<p>\u00a0P.S. &#8212; Jane Dornbusch, correspondent to The Boston Globe attended the event and wrote a wonderful review. To see the article, click  <a href=\"http:\/\/bostonglobe.com\/lifestyle\/food-dining\/2012\/02\/01\/these-cooks-fat-isn-dirty-word\/WSN7IFvvkpM5o17ZPDxsdN\/story.html\" target=\"_blank\">here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 Home cooks around the world rely on one essential ingredient to bring out food\u2019s flavor: fat.\u00a0Late January, when it&#8217;s cold and dark, seems the perfect\u00a0season to sing the praises of fat. In our next Lowell Folklife Series program, we explore four forms of fat with deep cultural associations: schmaltz, the kosher poultry fat used &hellip; <a href=\"https:\/\/blog.massfolkarts.org\/index.php\/2012\/01\/ode-to-fat-schmaltz-salt-pork-olive-oil-ghee\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Ode to Fat: Schmaltz, Salt Pork, Olive Oil &#038; Ghee&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[73,277],"tags":[314,467,461,468,466,465,423,463,464,462,460],"class_list":["post-2150","post","type-post","status-publish","format-standard","hentry","category-foodways","category-public-program","tag-cotes-market","tag-french-canadian-cuisine","tag-ghee","tag-indian-cuisine","tag-italian-cuisine","tag-jewish-cuisine","tag-lowell-folklife-series","tag-olive-oil","tag-sai-baba-market","tag-salt-pork","tag-schmaltz"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ode to Fat: Schmaltz, Salt Pork, Olive Oil &amp; Ghee - Keepers of Tradition<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.massfolkarts.org\/index.php\/2012\/01\/ode-to-fat-schmaltz-salt-pork-olive-oil-ghee\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ode to Fat: Schmaltz, Salt Pork, Olive Oil &amp; Ghee - Keepers of Tradition\" \/>\n<meta property=\"og:description\" content=\"\u00a0 Home cooks around the world rely on one essential ingredient to bring out food\u2019s flavor: fat.\u00a0Late January, when it&#8217;s cold and dark, seems the perfect\u00a0season to sing the praises of fat. 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