I grew up in Harlem. My grandmother was one of the best cooks around, but the first thing she did on Sunday mornings when she started cooking a daylong meal was to take a big block of lard from the back of the refrigerator and throw it into the pan. I know how Hispanics buy their food, and it is not always nutritious.
Having low self-esteem and a shield of lard are not guarantees of safety. Having a warrior spirit, high self worth (most people are assaulted by someone they know, so if you think you're only worthy of hanging out with controlling low-life's, that's who you'll attract into your circle) and the ability to run, hit, kick and holler loudly are far more effective weapons against victimization.
And as for other men, who worked in tank-rooms full of steam, and in some of which there were open vats near the level of the floor, their peculiar trouble was that they fell into the vats; and when they were fished out, there was never enough of them left to be worth exhibiting,-sometimes they would be overlooked for days, till all but the bones of them had gone out into the world as Durham's Pure Leaf Lard! This contributed to the passing of the Pure Food Act of 1906.
Singing is my pleasure, but not in church, for the parson said the gargoyles must remain on the outside, not seek room in the choir stalls. So I sing inside the mountain of my flesh, and my voice is as slender as a reed and my voice has no lard in it. When I sing the dogs sit quiet and people who pass in the night stop their jabbering and discontent and think of other times, when they were happy. And I sing of other times, when I was happy, though I know that these are figments of my mind and nowhere I have been. But does it matter if the place cannot be mapped as long as I can still describe it?
I turned from my window. Suddenly it seemed odd for my neighbors on both sides to have visitors while I had none. For the first time, I felt lonely at 'Sconset. "Let's cook, " Frannie said energetically. "We will smell so good that they'll all come running." She picked up a bowl, filled it with apples from the barrel, and immediately began to cut them up. I put water to boil, got out cinnamon, cloves, nutmeg, lard, flour, sugar, salt, saleratus, vinegar, and all the other things for apple pies. We both laughed happily. How easy it is, we thought, to make a decision, to implement a remedy, to act.
Sena Jeter Naslund
Every cuisine has its characteristic 'flavor principle, ' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's Moroccan dish, cumin-coriander-cinnamon-ginger-onion-fruit. (And in America? Well, we do have Heinz ketchup, a flavor principle in a bottle that kids, or their parents, use to domesticate every imaginable kind of food. We also now have the familiar salty-umami taste of fast food, which I would guess is based on salt, soy oil, and MSG.
It's a bunch of bull! If God, or nature, or whatever you want to call it didn't want you to mix carbohydrates, starches and fats, you'd never have a grain, you'd never have a vegetable or a fruit, would you? What's in a grain? It's got carbohydrates, starches, fats, sugar. It's got everything in it. Why does nature do that? One guy says don't mix carbohydrates, and the other guy says don't mix protein with it; it's all a bunch of lard, something to sell a book. And the poor public is so confused, they don't know what to do.