On 2013-02-18, Jim Elbrecht > wrote:

> That's about the era of the farm family we had as friends growing up.
> I'd just add that lard was used for *all* pastry-- a lard pie crust in
> a country diner always brings a smile to my face-- damn the 'innards'
> of a pie.

The same dilemma faces Mexican restaurants. Lard (manteca) has long
been a mainstay of Mexican cooking. Try and find one that still uses
it. More likely to see "no trans fats" on the menu and get tortillas and
refritos made with GMO canola oil. (yuk!)

nb