Photograph by Craig Lee / The Chronicle Lard is the new bacon. It's showing up on t-shirts, at farmers' markets, and, according to James Temple's feature on the history and current use of lard in the San Francisco Chronicle, in popular restaurants around the Bay Area. But lard wasn't always welcome in the kitchen. Temple explains that while lard used to be a chef's best friend—records of its use date bake to 1420—all that changed when Proctor & Gamble introduced Crisco in 1911 and proclaimed that animal fats were unsophisticated and unsafe. With increasing heart attack rates in the late 1960s, fear of fat kicked in and pushed lard even further out of the picture....
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