Huge thanks to Caroline, and New York Times “Well” team for taking an interest in this topic—and in our little restaurant here in Middletown, Rhode Island. We’re incredibly grateful for the opportunity to share a bit of our story and shed some light on why we do what we do.
We’re especially stoked to have been included in a conversation we’ve grown passionate about over the last year and a half- the health impact of seed oils, ultra-processed foods, and the broader issue of ingredient transparency in the food industry.
A Few Key Quotes We Stand By:
in case you get stuck behind the NY Times paywall, here is where they quoted us.
1️⃣ Serving food that’s healthy for human consumption is a moral and ethical issue for us.
We’re not just talking about tallow vs. canola oil—we’ve committed to raising the bar across the board:
- No processed seed oils
- No enriched grains
- No high-fructose corn syrup
- No chemical preservatives
- No artificial ingredients
- No Junk!
We do this because we believe it’s the right thing. The attention is nice, but it’s never been the goal.
2️⃣ Let’s leave politics out of the food and health conversation.
This is about quality nutrition and long-term health—not left vs. right.
What We Loved—and What Was Missing
While we appreciate the spotlight and the recognition, we also felt the article left out some critical context. Here’s our take on what was missed and why it matters:
🛑 What we think they Missed:
- The health risks of seed oils: There was little mention of the growing body of science around the negative health impacts of processed seed oils, especially when used in high-heat frying. Nothing is mentioned about trans fats found in foods fried in canola oil, and the known health risks of trans fats.
- The benefits of beef tallow: The article downplayed the potential positives of beef tallow. The section labeled “The Claims About Beef Tallow” is weak and incomplete.
- The argument is not binary: They continue to compare “tallow to vegetable oil” throughout the article. The issue is that not all vegetable oils are created equal! This was a big part of my conversation with the journalist. These things exist on a sliding scale, not A or B. Chemically processed, bleached refined and deodorized canola oil used for frying was originally developed as an industrial machine lubricant. its not the same as extra virgin olive oil or avocado oil, lets not put them all under the same umbrella of “vegetable oil”
- The article mentions nothing about trans fat vs saturated fat: There is a critical difference, and while long term research shows the dangers of diets high in saturated fat, we are also learning that not all saturated fats are the same- IE- naturally found saturated fats in grass fed beef, butter etc, are different than the saturated fats from ultra processed foods- check out our other blog going into this further here: https://www.401foodshack.com/understanding-fats-the-good-the-bad-the-ugly/
- False equivalence: The statement that “nutrition experts widely agree that using beef tallow in place of vegetable oil is misguided” is simply not true. There’s a growing list of medical professionals and health scientists speaking openly about this topic. This shift did not start in politics and social media, and medial experts on both sides of this argument need to be included when talking about “The experts”
- Canola ≠ vegetables: The term “vegetable oil” is misleading. Most of what’s called “vegetable oil” (like canola or soybean oil) is chemically processed, bleached, refined, and deodorized. Check out this old YouTube video from 2012 to see what we mean—it’s eye-opening: https://www.youtube.com/watch?v=Cfk2IXlZdbI
✅ What the Article Got Right
- Food isn’t political for us. We don’t care about winning debates—we care about doing what’s right for our bodies, our families, and our customers.
- It’s an ethical obligation. We won’t sell food we wouldn’t feed our own kids. We believe the data is compelling enough to act, so we did.
- They acknowledged the conflict of interest: Yes, the American Heart Association once accepted $1.5 million from Procter & Gamble, the company that brought us Crisco. That’s worth mentioning.
Where Do We Go From Here?
We’re in the middle of a health crisis in America. Chronic disease rates are skyrocketing. Something’s wrong. Whether it’s processed food, excess sugar, inflammatory fats, or a combination of all the above—we need honest, unbiased conversation and real studies to get to the truth.
A few important points we want to emphasize:
- This is a sliding scale, not a binary debate.
It’s not “beef tallow vs. vegetable oil” and that’s it. Nutrition exists on a spectrum. We’re not saying tallow is perfect—we’re saying it’s a better option for high-heat frying. We also grill with avocado oil, bake with coconut oil, and blend with olive oil—each chosen for its best use-case. - The real danger lies in trans fats and ultra-processed foods.
There’s plenty of data out there—if you’re willing to look. Not all saturated fats are created equal. Context matters. - Let’s not forget what matters most.
We’re not trying to be “right.” We’re trying to be responsible. Our goal is to live strong, healthy, purposeful lives—and to provide the same for our families and community. Nutrition is just one part of that puzzle, but it’s an important one.
Final Thoughts for the NYT:
We’d love to keep this conversation going.
Next time, bring in experts from both sides of the discussion. Let’s have a real conversation—not just about tallow, but about the state of our food system, how we got here, and how we move forward.
In the meantime, check out the article below. We are ultimately grateful for the attention this conversation is now receiving and love getting to ba a part of it! Comment below or send us an email directly to theshack@401foodshack.com to share your thoughts and opinions. We’ll keep showing up, doing what we believe is best, and striving to raise the bar every day at The Food Shack, Rising Tide BBQ, and Island Time Catering Co.
Thanks for following along—and thanks again to @SeedOilScout for leading the awareness campaign around this issue. We’re proud to be part of the conversation.
—
Will at The Food Shack
#RaisingTheBar #SeedOilFree #IngredientTransparency #FoodThatMatters