It turns out that bacon fat is good for more than sprucing up bitter greens—it’s also pretty good for making bombs. And during World War II, handing over cooking fat to the government was doing your patriotic duty.
The American Fat Salvage Committee was created to urge housewives to save all the excess fat rendered from cooking and donate it to the army to produce explosives. As explained to Minnie Mouse and Pluto in one wartime video, fats are used to make glycerin, and glycerin is used to make things blow up.
Read more.[Image: U.S. National Archives and Records Administration]
Created by me, Lonnee Hamilton. I'm a James Beard Award nominated food writer. My Cookshelf is a motley collection of recipes, food-related blog posts and whatever comes to mind. Things I find interesting are recipes from around the world that I think I could actually cook, the politics and history of food (where we get it and how it's grown), and living and eating in Southern California. Cheers!
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